KFC, Applebee's, Boston Chicken, Burger King, Cinnabon®, Hard Rock Cafe, McDonald's® , Mrs Fields, Outback Steakhouse®, Red Lobster, Planet Hollywood's, and more secret recipes 1
Almost%20Snickers.txt
Almost Snickers
Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
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numberSECRET%2...20Pizza%20Hut.%20Loads%20more/Applebee's%20Pico%20de%20Gallo.txt
Applebee's Pico de Gallo
Notes: This is a great summer relish to serve with chips,
or even on a hamburger.
INGREDIENTS:
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
*********
Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.
/Applebee's%20Pico%20de%20Gallo.txt08/06/2009 18:26:02
numberSECRET%...%20Loads%20more/Applebee's®%20Baked%20French%20Onion%20Soup.txt
Applebee's® Baked French Onion Soup
Don't even try to find this one on the menu at Applebee's,
because it isn't there; though it's the most popular soup
served each day at this huge restaurant chain. This is the
first of several big-time soup clones we'll unveil here in
the next few weeks to help get you through the cold winter
months. And they're all a cinch to make. Just be sure you
have some oven-safe soup bowls for this one, since we'll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from A
pplebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use
in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and sauté
for 20 minutes until the onions begin to soften and start
to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread -- 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
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4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
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numberSECRET%2...zza%20Hut.%20Loads%20more/Applebee's®%20Bananaberry%20Freeze.txt
Applebee's® Bananaberry Freeze
Ah, if only kitchen cloning was an exact science.
While working on this one I saw the same bartender
make the drink two different ways on two different
days. Only after a firm grilling did I get her
admitting to her personal "improvement" to the chain's
secret recipe. The official clone includes the
ingredients found below. But if you want to add a little
pineapple juice -- as some independent thinking
bartenders are apt to do -- you might discover you
have indeed created a tastier version of this refreshing
smoothie. On that day the cloning gods shall be looking
the other way.
But, for heaven's sake, be sure your banana is soft
and ripe. This is a detail the gods won't ignore.
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed
box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana -- set these pieces aside to use
later as a garnish -- then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink
is smooth. Pour into two tall stemmed glasses, such as daiquiri
glasses.
5. Slice each strawberry halfway up through the middle and add
one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one
to the rim of each glass next to the strawberry. Top with
whipped cream and serve with a straw.
Makes 2 servings.
numberS...ut.%20Loads%20more/Applebee's®%20Bananaberry%20Freeze.txt08/06/2009 18:26:02
numberSECRET%...oads%20more/Applebee's®%20Low-Fat%20Asian%20Chicken%20Salad.txt
Applebee's® Low-Fat Asian Chicken Salad
As the seasons change so does the menu, at this
popular 1064-unit casual restaurant chain. You’ll
find this item in the “Low-Fat and Fabulous” column
during the summer months where it’s been a favorite
since 1997. As with any salad, the waistline violator
is the traditionally fat-filled dressing that’s
drizzled in gobs over the top of very healthy greens
(a tablespoon of dressing is usually around 10-12
grams of fat each). So if we can just figure out a
cool way to make the dressing fat-free, we’re well
on our way to making huge salad – four of them to be
exact – with only 12 grams of fat on the entire plate.
Most of those grams come from the chicken breast, while
the crunchy chow mein noodles pick up the rest. Just be
sure to plan ahead when you make this one. The chicken
should marinate for a few hours if you want it to taste
like the original. Get ready for some big, meal-size salads.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
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in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
done.
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575
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numberSECRET%2...s%20more/Applebee's®%20Low-Fat%20Blackened%20Chicken%20Salad.txt
Applebee's® Low-Fat Blackened Chicken Salad
Applebee's original Blackened Chicken Salad quickly became
a favorite, encouraging this popular full-service chain to
create a low-fat version of the delish dish. While most of
the fat in the original comes from the tasty honey mustard
dressing, this version creates a dressing that tastes just
as good, yet has not a single gram of fat. Combine that with
fresh lettuce, shredded carrot, a little egg white, non-fat
shredded cheese, and a delicious Cajun spice blend which
generously coats chicken seared in light butter then grilled,
and you have a majorly munchable salad which is incredibly
easy on the waistline. Who says you need gobs of fat to create
a tasty meal?
Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
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Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl.
Mix well by hand. Store in a covered container in the
refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire
in a medium bowl, and stir. Add the chicken breasts to the
marinade, cover bowl and keep in refrigerator for several hours.
Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet
(an iron skillet, if you’ve got it) over medium/high heat. Also,
preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl.
Sprinkle a teaspoon of the spice blend over one side of each of
the chicken breasts. Cover the entire surface of the chicken
with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts
for 2-3 minutes on the side with the spices. While first side
cooks, sprinkle another teaspoon of spice over the top of each
chicken breast, coating that side as you did the other. Flip the
chicken over, and sear for another 2-3 minutes. The surface of
the chicken will be coated with a charred, black layer of flavor.
This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast
on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the
lettuce into two large bowls. Toss in the red cabbage and carrots.
Mix the cheeses together, then top the salad with the cheeses
and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick
slices. Spread the chicken over the top of the salad and serve
immediately with dressing on the side. Serves 2 as an entree.
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numberSECRET%2...Hut.%20Loads%20more/Applebee's®%20Oriental%20Chicken%20Salad.txt
Applebee's® Oriental Chicken Salad
Applebee's 60-item menu is revised twice a year.
That means about 40 percent of the entire menu
changes on a regular basis. The other 60 percent
are items that are found on menus in all of the
Applebee's restaurants, and seldom ever change.
One item that has been on the menu for some time
now is this Oriental Chicken salad, which is
considered one of the restaurant's signature
items. The recipe makes one dinner-size salad
and can be easily doubled or quadrupled for
additional servings. This recipe comes from
the third book, "Top Secret Restaurant Recipes,"
but the dressing has been improved to more closely
match the current dressing served at the restaurant.
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
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1. Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small
bowl with an electric mixer. Put dressing in refrigerator
to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt
and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,
coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has
darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped
red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side.
Makes 1 dinner-size salad.
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numberSECRET%2...20Hut.%20Loads%20more/Applebee's®%20Tequila%20Lime%20Chicken.txt
Applebee's® Tequila Lime Chicken
It's one of Applebee's top-selling signature dishes
and a big request here on the site. This tasty dish
combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all
off with a melted cheese blend. Just be sure you don't
marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken.
The bed of crispy corn tortilla strips can be easily
cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant,
just follow the "tidbits" below. Serve this dish with
your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here)
or salsa on the side.
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
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1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
they're done.
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa. (http://www.topsecretrecipes.com)
Serves 4.
Tidbits
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those served
at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and
slice the tortillas into thin strips. Fry the tortilla strips
in 2 cups of oil preheated in a large skillet for 3-5 minutes
or until crispy. Salt lightly and cool on paper towels to drain.
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numberSECRE...ds.%20Pizza%20Hut.%20Loads%20more/ARBY'S%20HORSEY%20SAUCE.txt
ARBY'S HORSEY SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycats Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Mayo
3 tb Bottled horseraddish cream
Sauce
1 tb Sugar -- or
2 pk Equal
Mix all well. Keep refrigerated, tightly covered to
use in 2 weeks. Do not freeze.
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numberSECRET%...zza%20Hut.%20Loads%20more/Arby's®%20Bronco%20Berry®%20Sauce.txt
Arby's® Bronco Berry® Sauce
This sweet and spicy jelly sauce comes on the side,
in little 1.5-ounce containers, with Arby's battered
jalapeno and cheese Side Kickers. But, you know, you
ust never get enough of the tasty gelatinous goo in
those little dipping packs to use later with your own
home-cooked delicacies. And isn't it odd that the sauce
is called "Bronco Berry" when there's not a berry to be
found in there? Sure, the sauce is bright red and sugary,
but you won't find a speck of fruit on the ingredients list.
Nevertheless, the sweet and spicy flavors make this a
delicious jelly sauce that has many uses beyond dipping
quick service finger foods. For one, use it as a side
for your next batch of lamb chops rather than mint jelly.
It would take more than just a few blister packs to perk
u that meal.
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1. Combine all the ingredients except the bell and minced
jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers
and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
thick. Remove from heat and let sauce sit for about 10 minutes.
Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill
until needed.
Makes 1 cup
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numberSECRET%...ds.%20Pizza%20Hut.%20Loads%20more/Arby's®%20Jamocha%20Shake.txt
Arby's® Jamocha Shake
Okay, wash out the blender; this one's been
begging to be cloned for years now. Arby's
famous Jamocha Shake was one of the first frozen
coffee drinks to gain popularity, even before
Starbucks pummeled us with Frappuccinos. This
thick drink is actually more milk shake than
coffee drink, but if you like the original,
you'll love this easy-to-make clone that serves two.
1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and
mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high
speed until smooth and creamy. Stop blender and stir mixture
with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
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numberSECRET%...20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Arby's®%20Sauce.txt
Arby's® Sauce
Although the beef sandwiches from Arby's would
be very hard to duplicate since they are made
from specially processed beef hunks, thinly sliced,
this fast food chain's barbecue sauce can be cloned
easily. Now you can whip up this slightly tangy
sauce to put on your own homemade sandwich creations,
even barbecued ribs or chicken.
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook
over medium heat, stirring constantly, until the sauce begins
to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.
Makes 1 cup.
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numberSECRET%20...lds.%20Pizza%20Hut.%20Loads%20more/Auntie%20Anne's%20Pretzels.txt
Auntie Anne's Pretzels
Servings Size: 1
INGREDIENTS:
1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,
4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,
2 Tbsp Honey, White sugar Brown sugar.
*********
Preparation Instructions: Mix yeast, brown sugar, dash of salt
and 1 1/2 cups water. Let sit for five minutes. Add bread flour.
Knead well. Let rise for about one hour. Grease baking sheet.
Mix baking soda and warm water. Take a piece of dough and roll
and shape into a pretzel. The easiest way to shape is to roll
into a rope, whatever size you prefer. Pinch ends of rope then
bring ends of rope to other side of circle. Dip pretzels in
warm water and baking soda mixture and put on baking sheet.
Bake at 425F for about 12 minutes. While still hot, brush
with melted butter and honey. Sprinkle with white and brown
sugar (approx. half and half mixture).
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numberSECRET...alds.%20Pizza%20Hut.%20Loads%20more/BABOLI%20PIZZA%20CRUST.txt
BABOLI PIZZA CRUST
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/4 c Water -- warm
6 tb Olive oil -- + extra for pan
6 c Flour
1 t Salt (Optional)
2 1/4 c Water -- warm
-----TOPPINGS-----
SEA SALT -- OR KOSHER SALT
Pepper -- ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to
0 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans. Dimple dough with fingers. Mix
olive oil and water, brush tops with this mixture.
Sprinkle on top: sea salt, pepper, rosemary and thyme.
Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
minutes. May dip in olive oil. Peggy also says if the
herbs are dried to soak in water 10 minutes and then
pat dry with paper towels.
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numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Baby%20Ruth®%20Candy%20Bar.txt
Baby Ruth® Candy Bar
Beneath the chocolate of Nestlés popular candy bar
is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
to make a couple adjustments to the PayDay clone recipe,
then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
in a saucepan on your stovetop with a candy thermometer.
Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
1. Combine all ingredients for the centers, except the
powdered sugar, in a small saucepan over low heat. Stir
often as the caramel slowly melts. When the mixture is smooth,
add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it onto
the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
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numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Baby%20Ruth®%20Candy%20Bar.txt
forks, one at each end of the candy bar, and tap the forks on the
top edge of the bowl so that much of the chocolate drops off.
Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.
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numberSECRET%20...nalds.%20Pizza%20Hut.%20Loads%20more/Bailey's%20Irish%20Cream.txt
Bailey's Irish Cream
Yield: 1 Servings
1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla
1 ts Almond extract
Combine all the ingredients in a blender set on high
speed for 30 seconds. Bottle in a tightly sealed container
and refrigerate. The liqueur will keep for at least 2
months if kept cool. Be sure to shake the bottle well
before serving.
Makes 4 cups.
numberS...0Pizza%20Hut.%20Loads%20more/Bailey's%20Irish%20Cream.txt08/06/2009 18:26:03
numberSECRET%...ds%20more/Bake%20And%20Baste%20Chicken%20(Boston%20Chicken).txt
Bake And Baste Chicken (Boston Chicken)
Categories: Copycat
Yield: 1 servings
-patdwigans_om@juno.com
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves
Washed/patted dry
Preheat oven to 400 degrees. In a small bowl, combine
canola oil, honey, lime juice and paprika. Place
chicken, skin side up, in a 7x11 inch baking dish.
Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10
minutes or until well browned and juices run clear
when you cut into the thickest part of chicken. Remove
from oven. Cover with foil for 15 minutes. This
softens chicken and keeps it hot until served. Serves
4.
number...re/Bake%20And%20Baste%20Chicken%20(Boston%20Chicken).txt08/06/2009 18:26:03
numberSEC...%20Hut.%20Loads%20more/BAKED%20BEANS%20BOSTON%20CHICKEN.txt
BAKED BEANS LIKE BOSTON CHICKEN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Copycat Side dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 c Dried Onions
Reconstitute in 1/4 c hot
Water 5 minutes
24 Oz-Jar Great Northern Beans
1 c Hunt's Ketchup
1/2 c Open Pit Hickory Flavored
Bbq Sauce
1 lg Can Baked Beans
While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.
file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downl...20Loads%20more/BAKED%20BEANS%20BOSTON%20CHICKEN.txt08/06/2009 18:26:03
numberSECRET%2...0Pizza%20Hut.%20Loads%20more/Baskin-Robbins®%20B.R.%20Blast®.txt
Baskin-Robbins® B.R. Blast®
Burt Baskin and Irv Robbins' idea to franchise their ice
cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald's hamburger outlets.
Ice cream is this chain's staple. So this coffee drink,
unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you've got a blender you can clone either of the two
varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender
and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
of cinnamon.
Makes 2 large drinks.
Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.
Tidbits
Make double-strength coffee in your coffee maker by adding
half the water suggested by the manufacturer. Allow coffee
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numberSECRET%2...0Pizza%20Hut.%20Loads%20more/Baskin-Robbins®%20B.R.%20Blast®.txt
to chill in the refrigerator before using it in this recipe.
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numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Baskin-Robbins®%20Ice%20Cream%20Cake.txt
Baskin-Robbins® Ice Cream Cake
Traditional white birthday cakes are pretty boring
by themselves. Scoop a little ice cream onto the
plate and I'll perk up a bit. But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
be the first one in line with a plastic fork. This
4500-unit ice cream chain stacks several varieties of
pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
and cream ice cream on top. So that's got to be the
version we clone here. But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
Just be sure the ice cream you choose comes in a box.
It should be rectangular shape so that the ice cream
layer stacks up right. Then you'll want to find a real
sharp serrated knife to cut the ice cream in half while
it's in the box. And check this out: That white stuff
that coats the cake is actually softened ice cream spread
on a thin layer like frosting, and then re-frozen.
After it sets up, you can decorate the cake any way
you like with pre-made frosting in whatever color suits
your festive occasion. Voilà! You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each.
Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
Optional
colored frosting
A sharp bread knife makes box slicing easy
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numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Baskin-Robbins®%20Ice%20Cream%20Cake.txt
Ice cream on top of the cake, and all the trimming
1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
Peel the cardboard off the ice cream and lay the halves next
to each other on the cake. Slice the edges of the cake all
the way around so that the cake is the same size as the ice
cream on top. Work quickly so that the ice cream doesn't melt.
When the cake has been trimmed, place it into the freezer
for an hour or two.
4. When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften. Sitr the ice cream so that it is smooth,
like frosting. Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream. Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
underneath. Pop the cake into the freezer for an hour or so
to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake. Also decorate around the bottom of the cake. Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).
Tidbits
You may wish to use another flavor cake mix such as chocolate
or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
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numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Baskin-Robbins®%20Ice%20Cream%20Cake.txt
it in a box.
numberSECRET%20RECIPE...%20Pizza%20Hut.%20Loads%20more/Baskin-Robbins®%20Ice%20Cream%20Cake.txt (3 of 3)08/06/2009 18:26:04
numberSECRET%2...re/Ben%20&%20jerry's%20fresh%20georgia%20peach%20ice%20cream.txt
Ben & jerry's fresh georgia peach ice cream
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Ripe peaches -- finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.
numberS...20&%20jerry's%20fresh%20georgia%20peach%20ice%20cream.txt08/06/2009 18:26:04
numberSECRET%2...zza%20Hut.%20Loads%20more/Benihana%20Japanese%20Fried%20Rice.txt
Benihana Japanese Fried Rice
4 cups cooked rice
1 cup frozen peas - thawed
2 tbsp finely grated carrot
2 eggs - beaten
½ cup diced onion
1½ tbsp butter
2 tbsp soy sauce
salt
pepper
Cook rice following instructions on package (Bring 2 cups
water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice
into a large bowl to let it cool in the refrigerator. Scramble
the eggs in a small pan over medium heat. Separate the scrambled
chunks of egg into small pea-size bits while cooking. When rice
has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all
of the ingredients together. Melt 1½ tbsp of butter in a large
frying pan over medium/high heat. When butter has completely
melted, dump the bowl of rice and other ingredients into the
pan and add soy sauce plus a dash of salt and pepper. Cook
rice for 6-8 minutes over heat, stirring often.
Makes 4 servings.
numberS...ut.%20Loads%20more/Benihana%20Japanese%20Fried%20Rice.txt08/06/2009 18:26:04
numberSECRET%...za%20Hut.%20Loads%20more/Benihana%20Magic%20Mustard%20Sauce.txt
Benihana Magic Mustard Sauce
1 tbsp Sesame seeds - crushed & toasted
3 tbsp Dry mustard
2 tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped
Preheat oven to 350°F. Place sesame seeds in flat pan in
oven to toast. (about 10 - 15 minutes) Mix mustard and water
in a small mixing bowl until it forms a paste. Place in blender
with sesame seeds, soy sauce and garlic. Blend at high speed
for about 1 minute. Remove and stir in whipped cream.
number...t.%20Loads%20more/Benihana%20Magic%20Mustard%20Sauce.txt08/06/2009 18:26:04
numberSECR...20Pizza%20Hut.%20Loads%20more/BENIHANA%20MUSTARD%20SAUCE.txt
BENIHANA MUSTARD SAUCE
Categories: Sauces
Yield: 8 servings
3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped
In small mixing bowl, combine mustard and water to
form paste. Place in blender with remaining
ingredients except cream and blend at high speed about
1 minute. Remove and stir in whipped cream.
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numberSECRET%2...alds.%20Pizza%20Hut.%20Loads%20more/Benihana%20Style%20Steak.txt
Benihana Style Steak
¼ cup Uncooked rice
6 oz sirloin steak - boneless
1 tbsp Peanut oil
2 large Mushrooms - sliced
Salt
Pepper
Cook rice according to package directions. Set aside.
Heat griddle to 350°F and pour on oil to coat surface.
Sear steak on both sides. Cut steak into strips. Return to
griddle along with mushroom slices.
Turn meat pieces until done to preference. Season with salt
and pepper to taste. Serve with boiled rice and magic mustard sauce.
Makes 1 serving.
numberS...0Pizza%20Hut.%20Loads%20more/Benihana%20Style%20Steak.txt08/06/2009 18:26:04
numberSECRET%...20Hut.%20Loads%20more/Benihana®%20Ginger%20Salad%20Dressing.txt
Benihana® Ginger Salad Dressing
As far as salad dressings go, this is one of the
most requested, and tasty. At the Benihana chain
of hibachi grill restaurants, you are served a
side salad before your meal that is doused with this
tangy, slightly sweet, fresh ginger dressing.
This Top Secret Recipes version of that dressing
is a real cinch to make, once you've got the ingredients.
Just dump everything into a blender, whiz it, and you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
number...20Loads%20more/Benihana®%20Ginger%20Salad%20Dressing.txt08/06/2009 18:26:04
numberSECRET%...a%20Hut.%20Loads%20more/Benihana®%20Japanese%20Fried%20Rice.txt
Benihana® Japanese Fried Rice
When 20-year-old Rocky Aoki came to the New York City
from Japan with his wrestling team in 1959 he was
convinced it was the land of opportunity. Just five
years later he took $10,000 he had saved plus another
$20,000 that he borrowed to open a Benihana steakhouse
on the West side of Manhattan. His concept of bringing
the chefs out from the back kitchen to prepare the food
in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing
success that it paid for itself within six months.
Here's a clone recipe for the fried rice at Banihana
that is prepared by chefs with pre-cooked rice on those
open hibachi grills.
4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper
1. Cook rice following instructions on package (Bring 2 cups
water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice into
a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate
the scrambled chunks of egg into small pea-size bits while
cooking.
3. When rice has cooled to near room temperature, add peas,
grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over
medium/high heat.
5. When butter has completely melted, dump the bowl of rice and
other ingredients into the pan and add soy sauce plus a dash of
salt and pepper. Cook rice for 6-8 minutes over heat, stirring
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numberSECRET%...a%20Hut.%20Loads%20more/Benihana®%20Japanese%20Fried%20Rice.txt
often
Serves 4.
Tidbits
This fried rice can be prepared ahead of time by cooking the rice,
then adding the peas, carrots and egg plus half of the soy sauce.
Keep this refrigerated until you are ready to fry it in the butter.
That's when you add the salt, pepper and remaining soy sauce.
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numberSECRET%...a%20Hut.%20Loads%20more/Bennigan's%20Hot%20Bacon%20Dressing.txt
Bennigan's Hot Bacon Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco
Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan's omits this ingredient.
numberS...t.%20Loads%20more/Bennigan's%20Hot%20Bacon%20Dressing.txt08/06/2009 18:26:04
numberSECRET%2...lds.%20Pizza%20Hut.%20Loads%20more/Bennigan's%20Onion%20Soup.txt
Bennigan's Onion Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4" from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months.
number...izza%20Hut.%20Loads%20more/Bennigan's%20Onion%20Soup.txt08/06/2009 18:26:04
numberSECRET%...0Hut.%20Loads%20more/Big%20Boy's%20Blue%20Cheese%20Dressing.txt
Big Boy's Blue Cheese Dressing
Recipe By : Gloria Pitzer
Serving Size : 2 Preparation Time :0:05
Categories : Salad Dressings Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Sour cream
1/2 Cup Milk
1 Cup Kraft mayo
4 Ounces Blue cheese -- crumble
1/8 Teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate.
Use within 10 days.
number...0Loads%20more/Big%20Boy's%20Blue%20Cheese%20Dressing.txt08/06/2009 18:26:04
numberSECRET%...20Pizza%20Hut.%20Loads%20more/Big%20Boy's%20Chicken%20Gravy.txt
Big Boy's Chicken Gravy
Categories: Copycat, Sauces, Chicken
Yield: 1 quart
-patdwigans fwds07a
28 oz Chicken broth
1/2 ts Onion powder
1 tb Chicken bouillon powder
2/3 c Bisquick
In blender, combine broth, onion powder, bouillon
powder and Bisquick. Blend at high speed, about 1/2
minute or until smooth. Pour into saucepan and stir
constantly over medium high heat, about 4 or 5 minutes
until if comes to a boil, is smooth and thickened a
bit. Serve at once. Can freeze up to 4 months.
number...%20Hut.%20Loads%20more/Big%20Boy's%20Chicken%20Gravy.txt08/06/2009 18:26:04
numberSECRET...ut.%20Loads%20more/Big%20Bucket%20In%20The%20Sky%20Chicken.txt
Big Bucket In The Sky Chicken
Categories: Polkadot, Menarea, Chicken
Yield: 1 Servings
3 c Self-rising flour
1 tb Paprika
2 pk Lipton Tomato Cup-A-Soup
-powder
2 pk Good Seasons Italian
-Dressing mix powder
1 ts Salt
1/4 lb Butter or margarine
Moisten chicken in water. Place coating mixture in an oven roasting
bag and shake until chicken is covered. Bake in 350 degree oven for
about 40 minutes or until juices are clear.
file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...oads%20more/Big%20Bucket%20In%20The%20Sky%20Chicken.txt08/06/2009 18:26:04
numberSECRET%...nalds.%20Pizza%20Hut.%20Loads%20more/Big%20Mouth%20Sandwich.txt
Big Mouth Sandwich
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:30
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt -- or seasoned salt
2 California avocados -- sliced
1 French bread loaf -- or long loaf
garlic salt -- to taste
8 ounces refried beans -- 1 can
shredded lettuce
1 tomato -- sliced
2 green onions -- sliced
1/2 cup cheddar cheese -- shredded
taco sauce -- optional
1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
powder; keep hot.
2. Halve, peel and slice avocados into flat slices.
3. Split French bread in half lengthwise. Lightly toast cut sides under
broiler.
4. Place half the avocado slices on bottom half of bread. Sprinkle with
garlic salt if using.
5. Heat refried beans. Spread an even layer of beans over avocado, then
spoon on browned meat.
6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
lettuce with taco sauce if using.
7. Cover with a layer of sliced tomato then sprinkle on the chopped
onions. Place remaining avocado slices on tomatoes and sprinkle with
garlic salt.
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numberSECRET%...nalds.%20Pizza%20Hut.%20Loads%20more/Big%20Mouth%20Sandwich.txt
8. Cover with top half of bread; cut into serving sized sandwiches.
Serving Ideas : Serve with warm tortilla chips and iced tea or beer.
NOTES : This sandwich speaks for itself as to how it got its name.
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numberSECR...20Hut.%20Loads%20more/BOB%20OVEN'S%20COLONIAL%20DRESSING.txt
BOB "OVEN'S " COLONIAL DRESSING
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed
Put water and cornstarch
into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
over Medium High heat, stirring constantly as you
begin to add each of the remaining ingredients,
stirring well after each addition. Cook and continue
stirring until it begins to thicken and become quite
smooth. Let it cool completel before pouring into a
refrigerator container. Cap tightly. Kepps for about
weeks. Do Not Freeze. Makes 2
1/2 cups. Variations: Creamy Italian Colonial:
to one recipe (above) add 1 Tbsp. prepared mustard, 1
Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated. Makes about 3 cups.
Do Not Freeze. Catalina Colonial: To one recipe
(above) add: 1 cup catsup and 1/2 cup sweet pickle
relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
one recipe (above) stir in: 8 ounce carton onion chip
dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
one recipe (above) stir in: 1/2 cup sour cream, 1/2
cup mayonnaise. Use within one week of preparing.
Makes 3 cups. Do Not Freeze.
file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downlo...0Loads%20more/BOB%20OVEN'S%20COLONIAL%20DRESSING.txt08/06/2009 18:26:05
numberSECRET%2...re/Boston%20Chicken%20&%20KFC%20Rotisserie%20Style%20Chicken.txt
Boston Chicken & KFC Rotisserie Style Chicken
Serving Size : 4
1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin
Mix all ingredients well in saucepan and warm just to
melt honey. Arrange 4 chicken breast halves, skin-side-up
in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
chicken without turning them, 3 or 4 times during baking
or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
serving.
number...n%20Chicken%20&%20KFC%20Rotisserie%20Style%20Chicken.txt08/06/2009 18:26:05
numberSECRET%...izza%20Hut.%20Loads%20more/Boston%20Chicken%20Baked%20Beans.txt
Boston Chicken Baked Beans
Categories: Copycat, Beans
Yield: 6 servings
-patriciadwigans fwds07a
14 c Dry chopped onions; reconsti
-tute in 1/4 c hot water 5
-minutes
24 oz Jar great northern beans;
-drain, rinse and drain
28 oz Can Campbell's Pork & Beans
1 c Hunt's Ketchup
1/2 c Open Pit hickory flavored
-BBQ sauce
3 sl Boiled ham; chopped fine
While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.
number...Hut.%20Loads%20more/Boston%20Chicken%20Baked%20Beans.txt08/06/2009 18:26:05
numberSECRET%...%20Hut.%20Loads%20more/Boston%20Chicken%20Cranberry%20Sauce.txt
Boston Chicken Cranberry Sauce
Categories: Copycat, Sauces, Fruits
Yield: 3 cups
-patdwigans fwds07a
1 lb Can jellied cranberry sauce
10 oz Jar Smucker's Simply Fruit
-Orange Marmalade
1/4 ts Ground ginger
2 c Fresh cranberries; each
-sliced 2 or 3 pcs horizont.
1/3 c Walnuts; chop fine
in 2-quart saucepan, over medium-to-low heat, use
rubber bowl scraper to stir together jellied sauce,
marmalade and ginger until melted, about 6-8 minutes.
Add the sliced cranberries, keeping sauce on low. Stir
often. Continue cooking and stirring often until
cranberries are no longer white and taste tender to
the bite (not soft, but not too crisp). Stir in
walnuts. When cooled to lukewarm, refrigerate, covered
and use with a week to 10 days. Should freeze well to
be used within 4 months.
number...%20Loads%20more/Boston%20Chicken%20Cranberry%20Sauce.txt08/06/2009 18:26:05
numberSECRET%...%20Hut.%20Loads%20more/Boston%20Chicken%20Creamed%20Spinach.txt
Boston Chicken Creamed Spinach
Categories: Copycat, Vegetables
Yield: 4 servings
-patdwigans fwds07a
1 tb Flour
4 tb Butter, margarine or canola
-oil
1/2 ts Garlic salt
Salt and pepper
20 oz Frozen chopped spinach; cook
-and drain
1 sm Onion; diced
In a saucepan, on medium heat, stir together with wire
whisk soup, flour, butter, garlic salt, salt and
pepper until smooth and piping hot. Combine with
spinach and onion. (MY NOTE:I'd substitute fresh
minced garlic for the garlic salt).
number...%20Loads%20more/Boston%20Chicken%20Creamed%20Spinach.txt08/06/2009 18:26:05
numberSECRET%...a%20Hut.%20Loads%20more/Boston%20Chicken%20Cucumber%20Salad.txt
Boston Chicken Cucumber Salad
Categories: Salads, Copycat, Wrv
Yield: 4 to 6
patdwigans fwds07a
2 md Cucumbers w/skin;half, seed,
-1/2" slices
1/4 Red Spanish onion; 1/2" dice
1 lg Ripe tomato; dice
8 oz Paul Newman's Olive Oil and
-Vinegar Dressing
1 ts Dry dill weed
1/2 ts Dry parsley; mince
1/4 c Olive oil
Combine cucumbers with the rest of the ingredients in
non-metal refrigerator container, tightly covered.
Marinate for 24 hours in fridge before serving. Do not
freeze.
number....%20Loads%20more/Boston%20Chicken%20Cucumber%20Salad.txt08/06/2009 18:26:05
numberSECRET%...ut.%20Loads%20more/Boston%20Chicken%20Macaroni%20&%20Cheese.txt
Boston Chicken Macaroni & Cheese
Categories: Pitzer, Pasta, Cheese
Yield: 6 Servings
3 c Dry spiral shaped pasta
Cook al dente, drain
2/3 c Milk (2% or regular)
1 lb Velveeta cheese, light or
- cubed small
1/4 ts Dry mustard powder
1/2 ts Ground turmeric
Salt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese,
mustard powderm turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture
and keep hot until serving time over hot water, up to an hour. (If it
begins to thicken up too much, dilute with a little milk). Neverput into
oven or over direct heat as it will scorch and change the texture to a
sticky mess. 6-8 side servings or 4 main-dish servings.
number...oads%20more/Boston%20Chicken%20Macaroni%20&%20Cheese.txt08/06/2009 18:26:05
numberSECRET%2...20Loads%20more/Boston%20Chicken%20Marinade%20basting%20Sauce.txt
Boston Chicken Marinade/basting Sauce
Categories: Copycat, Sauces
Yield: 1 servings
-patdwigans fwds07a
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Mix all ingredients well and apply to skin-side-up
chicken in a single layer in greased baking dish or
pan. Bake at 400~ 35-40 minutes. Baste every 8-10
minutes during the baking time.
number...20more/Boston%20Chicken%20Marinade%20basting%20Sauce.txt08/06/2009 18:26:05
numberSECRET%2...re/Boston%20Chicken%20Saucer%20Sized%20Chocolate%20Chip%20Co.txt
Boston Chicken Saucer Sized Chocolate Chip Co
Categories: Copycat, Desserts, Cookies
Yield: 1 servings
-pat dwigans fwds07a
4 oz Nestle's Milk Chocolate bars
4 oz Baker's german sweet choc
4 oz Dove milk chocolate
Cookie dough
use your our recipe
Melt 3 chocolates, stirring until smooth. Pur into
greased 9" metal pie pan and refrigerate until hard.
Hammer into pea-sized bits. Store refrigerated until
ready to use. Use 1/3 c dookie dough, flattening to a
3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes
or until golden brown but not overbaked or cookies
will be hard as rocks when cooled. The cookies will
look almost "RAW" at the end of 16 minutes if you make
them big enough and will continue to bake in their own
heat as they cool on the sheets a few minutes.
number...n%20Chicken%20Saucer%20Sized%20Chocolate%20Chip%20Co.txt08/06/2009 18:26:05
numberSECRET%...Pizza%20Hut.%20Loads%20more/Boston%20Chicken%20Spicy%20Rice.txt
Boston Chicken Spicy Rice
Categories: Rice, Copycat, Wrv
Yield: 6 servings
-patdwigans fwds07a
1/4 c Raw Rice-shaped pasta
3/4 c Minute rice
1 tb Pimiento; chop fine
1/2 ts Dry minced celery leaf
1 ts Dry minced parsley
1/4 ts Dry mustard
14 oz Can chicken broth
1/4 c Olive oil
1/2 ts Salt
In a 2-qt saucepan combine all ingredients. Stir often
and bring to a bol. Cover and remove from heat. Let
stand 15 minutes. Fluff rice with a fork occasionally.
Salt and pepper to taste if desired. Keep warm in top
of double boiler, over simmering water, to serve
within an hour. Refrigerate leftovers covered. Rewarm
Gently i 3 to 4 days. Do not freeze.
number...0Hut.%20Loads%20more/Boston%20Chicken%20Spicy%20Rice.txt08/06/2009 18:26:05
numberSECRET%2...lds.%20Pizza%20Hut.%20Loads%20more/Boston%20Chicken%20Squash.txt
Boston Chicken Squash
Categories: Copycat, Vegetables
Yield: 6 servings
-patdwigans_om@juno.com
2 Butternut squash; halve
-long, remove seeds
Margarine or butter
Salt
1/2 c Brown sugar; packed
1/2 c Honey
1/2 ts Ground ginger
1 ts Pumpkin pie spices
4 tb Butter or margarine; melted
Preheat oven to 400 . Place squash cut-side down on
Pam-sprayed shallow baking pan. Bake uncovered about
45 minutes or until fork tender. Wipe cut surface with
a little butter and sprinkle with salt. Return to bake
cut-side up about 10 minutes longer or until browned
and soft. Scrape out the meat into a mixing bowl. Add
sugar, honey, ginger, pumpie pie spice and butter.
Beat with electric mixer at med speed until smooth.
Return to oven, ocvered in foil, just to keep warm
until time to serve, 325 for 30 minutes. Refrigerate
leftovers for about a week or freeze up to 4 months.
number...izza%20Hut.%20Loads%20more/Boston%20Chicken%20Squash.txt08/06/2009 18:26:05
numberSECRET%2...s.%20Pizza%20Hut.%20Loads%20more/Boston%20Chicken%20Stuffing.txt
Boston Chicken Stuffing
Categories: Copycat, Dressings, Vegetables
Yield: 8 side dish
-Patdwigans fwds07a
10 oz Can sliced carrots; undrain
4 oz Can slices mushrooms;undrain
14 oz Can chicken broth
2 Ribs celery; cut 4-5 pieces
1 tb Rubbed sage
12 ts Poultry seasoning
1 tb Chicken bouillon powder
3 tb Bottled liquid margarine or
-melted butter or margarine
3 English muffins; cut into
-1/2" cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion
When you open the can of carrots, run the blade of a
paring knife through them right in the can so that
you've reduced them to tiny bits without mashing them.
Empty it then into a Dutch oven. Add the mushrooms;
set aside. Empty the cam of broth into the blender and
add the celery along with the sage, poultry seasoning,
bouillon powder and margarine. Blend a few seconds on
high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too),
croutons, parsley and onion to the Dutch oven. Pour
blender mixture over and stir to combine with rubber
bowl scraper until completely moist. Cover with a lid
and bake at 350~ about 45 minutes to an hour or until
piping hot. Refrigerate leftovers to use within a
week. Freeze to use within 4 months.
numberS...zza%20Hut.%20Loads%20more/Boston%20Chicken%20Stuffing.txt08/06/2009 18:26:05
numberSECRET%2...ds.%20Pizza%20Hut.%20Loads%20more/Boston%20Market%20Meatloaf.txt
Boston Market Meatloaf
1 cup tomato sauce
1½ tbsp Kraft barbecue sauce
1 tbsp granulated sugar
1½ lbs 10% fat ground sirloin
6 tbsp all-purpose flour
¾ tsp salt
½ tsp onion powder
¼ tsp ground black pepper
dash garlic powder
Preheat oven to 400°F. Combine the tomato sauce, barbecue
sauce and sugar in a small saucepan over medium heat. Heat the
mixture until it begins to bubble, stirring often, then remove
it from the heat.
In a large bowl, add all but 2 tbsp of the tomato sauce to the meat.
Use a large wooden spoon or your hands to work the sauce into the
meat until it is very well combined. Combine the remaining
ingredients with the ground sirloin-- flour, salt, onion powder
and ground pepper. Use the wooden spoon or your hands to work
the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with two
sections which allows the fat to drain, but if you don't have
one of those a regular loaf pan will work). Wrap foil over the
pan and place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the
foil and, if you aren't using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through into 8
slices while it is still in the pan. This will help to cook the
center of the meatloaf. Pour the remaining 2 tbsp of sauce over
the top of the meatloaf, in a stream down the center. Don't spread
the sauce. Place the meatloaf back into the oven, uncovered, for
25-30 minutes or until it is done.
Remove and allow it to cool for a few minutes before serving.
Makes 4 servings.
number...zza%20Hut.%20Loads%20more/Boston%20Market%20Meatloaf.txt08/06/2009 18:26:05
numberSECRET%....%20Pizza%20Hut.%20Loads%20more/Boston%20Market®%20Meatloaf.txt
Boston Market® Meatloaf
In the early 90s Boston Chicken was on a roll.
The home meal replacement chain's stock was
soaring and the lines were filled with hungry
customers waiting to sink their teeth into a
serving of the chain's delicious rotisserie chicken.
So successful was the chain with chicken, that the
company quickly decided it was time to introduce other
entrée selections, the first of which was a delicious
barbecue sauce-covered ground sirloin meatloaf.
But offering the other entrées presented the company
with a dilemma: what to do about the name. The bigwigs
decided it was time to change the name to Boston Market,
to reflect a wider menu. That meant replacing signs on
hundreds of units and retooling the marketing campaigns.
That name change, plus rapid expansion of the chain
and growth of other similar home-style meal concepts
sent the company into a tailspin. By 1988, Boston Market's
goose was cooked: the company filed for bankruptcy.
Soon McDonald's stepped in to purchase the company,
with the idea of closing many of the stores for good,
and slapping Golden Arches on the rest. But that plan
was scrapped when, after selling many of the under-performing
Boston Markets, the chain began to fly once again.
Within a year of the acquisition Boston Market was profitable,
and those meals with the home-cooked taste are still being
served at over 700 Boston Market restaurants across the country.
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10 percent fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce, and sugar in
a small saucepan over medium heat. Heat the mixture until
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numberSECRET%....%20Pizza%20Hut.%20Loads%20more/Boston%20Market®%20Meatloaf.txt
it begins to bubble, stirring often, then remove it from
the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato
sauce to the meat. Use a large wooden spoon or your hands to
work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground
sirloin - flour, salt, onion powder, ground pepper,
and garlic powder. Use the wooden spoon or your hands to work
the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan
with two sections that allows the fat to drain, but if you
don't have one of those a regular loaf pan will work). Wrap
foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove
the foil and, if you aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into
8 slices while it is still in the pan. This will help to cook
the center of the meatloaf. Pour the remaining 2 tablespoons
of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25 - 30
minutes or until it is done. Remove and allow it to cool for a
few minutes before serving.
Serves 4.
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numberSECRET%...s.%20Pizza%20Hut.%20Loads%20more/Bull's%20Eye%20BBQ%20Sauce.txt
Bull's Eye BBQ Sauce
1/2 C. chopped onions
1 (8 oz.) can tomatoes sauce
1 C. water (OPTION: Beer)
1 1/4 C. ketchup
2 T. brown sugar
2 T. prepared yellow mustard
1 T. olive oil
1 T. Worcestershire sauce
1 dash Tabasco sauce
Combine ingredients, cover and simmer for 30 minutes.
I cooked this for 45 minutes to an hour. The sauce reduced
itself and tasted good. If you taste the sauce before simmering,
it will not taste as good as when the flavors have melded,
but after cooking it is great.
Just like the 'real' sauce on barbecued pork steaks. For
the original, do not use beer.
file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...za%20Hut.%20Loads%20more/Bull's%20Eye%20BBQ%20Sauce.txt08/06/2009 18:26:06
numberSECRET...20Pizza%20Hut.%20Loads%20more/Burger%20King®%20Big%20King®.txt
Burger King® Big King®
The Burger Wars are becoming the biggest food
fight since that cafeteria scene from the movie
"Animal House". The two burger giants, McDonald's
and Burger King, have each been cloning the other's
top products in the bloody battle for the big burger buck.
Burger King stepped up first with the Big King -
Burger King's version of the McDonald's Big Mac.
Yes, it had two all beef patties, special sauce,
lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,
and there's no middle bun in there. Then McDonald's
rolled out the Big N' Tasty, which bore a striking
resemblance to Burger King's Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty.
Who's winning this fight by leveraging the popularity
of the other company's product? Nobody, really.
McDonald's chose to alter its Big N' Tasty recipe
by making it smaller n' cheaper, then changed the name
to Big Xtra!, while Burger King bailed out on the Big King
altogether. But this food fight is far from over.
More recently Burger King tweaked its french fry formula
in an unsuccessful attempt to steal away fans from McDonald's
winning fried spuds recipe. And McDonald's has added more
breakfast sandwiches to compete with Burger King's wider
wake-up selection. So the war continues. And the battlefield
is splattered with ketchup.
Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika
1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
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numberSECRET...20Pizza%20Hut.%20Loads%20more/Burger%20King®%20Big%20King®.txt
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices
1. Prepare the spread by combining the ingredients in a small
bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each).
Roll each portion into a ball, then press each ball flat to
form a patty about the same diameter as the bun.
4. Grill the beef patties for 2 to 3 minutes per side, or until
done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet,
toaster oven, or face down on the grill. Watch the buns closely so
that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread
on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese,
another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices
(rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve.
You may also want to zap the sandwiches in the microwave,
individually, for 15 to 20 seconds each.
Serves 4.
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numberSECRET%...20Pizza%20Hut.%20Loads%20more/Burger%20King®%20BK%20Broiler.txt
Burger King® BK Broiler
This grilled chicken sandwich was introduced by
America's number-two burger chain in 1990, and
soon after the launch the BK Broiler was selling
at a rate of over a million a day. Not good news
for chickens.
This one's easy to duplicate at home. To clone
the shape of the chicken served at the burger giant,
you'll simply slice the chicken breasts in half,
and pound each piece flat with a mallet. Pounding
things is fun. Let the chicken marinate and then
fire up the grill. The recipe makes four sandwiches
and can be easily doubled if necessary for a king-size
munch fest.
Marinade
3/4 cup water
2 teaspoons ketchup
1 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1/8 teaspoon oregano
dash onion powder
dash parsley
2 chicken breast fillets
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
1/4 cup mayonnaise
8 tomato slices
1. Make the marinade by combining the ingredients in a medium
bowl.
2. Prepare the chicken by cutting each breast in half. Fold a
piece of plastic wrap around each piece of chicken and pound
the meat with a tenderizing mallet until it is about 1/4 - inch
thick and about the same diameter as the hamburger buns. Place
the chicken into the marinade, cover it, and chill for at least
four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the
chicken for 3 to 4 minutes per side or until done.
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numberSECRET%...20Pizza%20Hut.%20Loads%20more/Burger%20King®%20BK%20Broiler.txt
4. Toast the faces of the hamburger buns in a pan or griddle, in
a toaster oven, or facedown on the grill. Watch the buns closely
to be certain that the faces turn only light brown and do not burn.
5. Build each sandwich from the top down by first spreading about
a tablespoon of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom and scarf
out.
Serves 4.
Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
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numberSECRET%2...0Hut.%20Loads%20more/Burger%20King®%20Breakfast%20Sandwiches.txt
Burger King® Breakfast Sandwiches
You can have your eggs and sausage and biscuits
sitting next to each other on the plate like
all the traditional folks out there, or you
can get vertical with this top secret breakfast-in-sandwich
from the world's number two fast food chain.
And if you prefer a croissant to a biscuit,
I've got that version for you, too (along with
the special way to get bigger, circular croissants).
A great way to make the eggs for these breakfast
sandwiches is to pour the beaten egg into a well-greased
mold made from an empty pineapple can. Just cut both
ends off an 8-ounce pineapple can - you know, the short
cans that have crushed or sliced pineapple inside.
Oh, and take the pineapple out. Then, before you know it,
you'll be making perfectly round eggs like the fast food pros.
Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits
melted butter
Non-stick cooking spray
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10
slices of bacon
5 slices American cheese
1. Prepare biscuits following instructions on the can
(bake at 350 degrees for 15 to 18 minutes). When you remove the
biscuits from the oven brush the top of each with melted butter.
2. Spray a skillet over medium heat with non-stick cooking spray.
Open both ends of a clean, small, sliced pineapple can. Spray the
inside of the empty can with the non-stick spray, and then place
the can in the pan to heat up. Use more than one can if you'd like
to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit
of salt and pepper, and cover with a saucepan lid. Cook for a
couple minutes, then scrape a knife around the edge of the egg
to release it. Remove the can, then turn the egg over and cook
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it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties
with the same diameter as the biscuits. Cook the sausage in another
hot skillet over medium heat until brown. If using bacon, cook the
bacon and drain on paper towels.
5. Slice a biscuit in half through the middle. Build each sandwich
by first stacking egg on the bottom half of the biscuit.
Next arrange sausage (or 2 slices of bacon) on the egg,
then a slice of American cheese. Top off each sandwich with
the top biscuit half, then zap it in the microwave for 15 to 20
seconds to help melt the cheese. Repeat with the remaining
ingredients.
Makes 5 sandwiches.
Croissan'wich®
1 8-ounce can Pillsbury Original Crescent Rolls
4 eggs
salt
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8
slices of bacon
4 slices American cheese
1. Prepare the rolls by first unrolling the dough out of the can.
Separate the dough into four sections, each made up of two triangles.
Detach the triangles by tearing along the diagonal perforation,
then reattach the dough along the outside parallel edges,
pinching the dough together along the middle. This will make one
bigger triangle. Loosely roll the dough, from the wide end,
all the way up. Now, bring the ends around so that they overlap
and the roll is in the shape of a circle. Press the ends together
and place the roll onto a baking sheet. Repeat with the remaining
dough, then bake following the directions on the package
(bake at 375 degrees for 11 to13 minutes).
2. When the rolls are done baking build the sandwich using the
above steps 2 through 5 in the recipe for the biscuit sandwich clone.
Makes 4 sandwiches.
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California Pizza Kitchen®
Dakota Smashed Pea & Barley Soup®
Got one of those cool hand blenders? You know,
the kind of gadget that used to be pitched on
those annoying yet compelling late-night infomercials?
It comes in handy for this recipe, which requires the
split peas to be smashed into a smooth consistency,
just like the original. If you don't have a hand mixer,
a standard blender works just fine. This soup is very
tasty and very low in fat. And the barley gives it a
special chunky consistency and added flavor that isn't
found in most pea soups.
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)
Garnish
chopped green onion
1. Rinse and drain the split peas, then add them to a large
pot with 6 cups of water, chicken broth, onion, garlic,
lemon juice, salt, sugar, parsley, pepper, and thyme. Bring
to a boil, then reduce heat and simmer for 75 minutes or until
the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups
of water in a saucepan. Bring to a boil, then reduce heat and
simmer for 75 minutes or until the barley is soft and most of
the water has been absorbed.
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3. When the split pea mixture has become a thick soup, use a
handheld blender to puree the peas until the mixture is smooth.
You may also use a standard blender or food processor for this step,
pureeing the soup in batches. Alternately, if you like, you may
skip this step, keeping the soup rather chunky. It's still good
this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to
the split pea mixture. Add the carrots and celery and continue to
simmer the soup for 15 to 30 minutes or until the carrots are
tender. Stir occasionally. Turn off the heat, cover the soup,
and let it sit for 10 to 15 minutes before serving. Garnish
each serving with a little chopped green onion.
Makes 8 servings.
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Carl's Jr.® Bacon Swiss Crispy Chicken Sandwich
If you love crispy chicken sandwiches - and especially
if you don't live in the West - you'll want to try out
this clone of the tasty Carl's Jr. creation. The recipe
makes four of the addicting chicken sandwiches from the
California-based chain, but will also come in handy for
making a delicious homemade ranch dressing. Try using
some lean turkey bacon, fat-free Swiss cheese, and fat-free
mayonnaise if you feel like cutting back on the fat.
Then you can eat two.
Ranch Dressing
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
Kraft Swiss cheese Singles
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8 slices bacon, cooked
1. Preheat 6 to 8 cups of shortening in a deep fryer to 350
degrees. If you don't have a deep fryer, you can also pan
fry using a large frying pan and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients
except the water and gelatin in small bowl. Mix the water with
the gelatin in a small cup until all of the gelatin is dissolved.
Add this gelatin solution to the other ingredients and stir. Cover
and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup water in a small,
shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder and garlic
powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet
with the flour, then dredge it in the egg and water mixture.
Coat the chicken once again in the flour and set it aside until
all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light
brown and crispy.
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 1 1/2 teaspoons of the ranch dressing on the face
of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the
fryer and drain them on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of the
tomato), then stack a slice of the Swiss cheese onto the chicken.
12. Arrange the bacon, crosswise, on top of the Swiss cheese, then
top off the sandwich with the top bun. Repeat the stacking process
for each of the remaining sandwiches.
Makes 4 sandwiches.
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Carl's Jr.® Ranch Crispy Chicken Sandwich
We'll use elements of the Carl's Jr. Bacon Swiss
Crispy Chicken Sandwich clone recipe to whip up one
of the other Carl's Jr. crispy chicken sandwiches,
because I always say you can never have too much crispy
chicken. This fried chicken breast sandwich includes
lettuce and tomato, and is slathered with a clone of Carl's
tasty ranch dressing. Use the recipes together and you
can easily serve up two different sandwich clones for
different tastes, with little extra effort. And you diners
will be so impressed.
Ranch Dressing
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
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1. Preheat 6 to 8 cups of shortening in a deep fryer to 350
degrees. If you don't have a deep fryer, you can also pan
fry using a large frying pan, and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients
except the water and gelatin in small bowl. Mix the water with
the gelatin in a small cup until all of the gelatin is dissolved.
Add this gelatin solution to the other ingredients and stir.
Cover and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup of water in a small,
shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder, and garlic
powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet
with the flour, then dredge it in the egg and water mixture.
Coat the chicken once again in the flour and set it aside until
all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light
brown and crispy.
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 1 1/2 teaspoons of the ranch dressing on the face
of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the
fryer and drain on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of
the tomato), then top it off with the top bun. Repeat the
stacking process for each of the sandwiches.
Makes 4 sandwiches.
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Chef Paul Prudhomme's® Poultry Magic®
Louisianna chef Paul Prudhomme, America's number
one Dom DeLuise look a like, hit it big in supermarkets
with his magical brand of Cajun spice blends. Chef Paul
developed his seasonings after years of making little
batches and passing them out to customers in the restaurants
where he worked. Now his Magic Seasoning Blends come in
several varieties and are produced in a whopping 30,000-
square-foot plant by 38 employees. Fortunately, it'll take
only one of you in a small kitchen to make a clone of one
of the most popular versions of the blend. Use it when you
barbecue, roast, grill, or sauté your favorite chicken, turkey,
duck, or Cornish game hens.
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
dash cumin
Combine all ingredients in a small bowl. Store in a covered
container. Sprinkle on any poultry to taste.
Makes 4 teaspoons.
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numberSECRET%2...nalds.%20Pizza%20Hut.%20Loads%20more/Chevys®%20Fresh%20Salsa.txt
Chevys® Fresh Salsa
Whip out the food processor and fire up the grill
because you’ll need these essential tools to clone
one of the best restaurant salsas in the business.
The key to recreating the flavor of the real deal
is to fire roast the tomatoes and the jalapenos,
and to add a little mesquite-flavored liquid smoke.
The restaurant chain uses a mesquite grill, so these
steps are crucial to getting the same smoky flavor
as the addictive restaurant version. Chevys uses chipotle
peppers, or smoked red jalapeno peppers. But unless you
grow your own jalapenos, it may be difficult to find the
riper red variety in your local supermarket. For this recipe,
the green jalapeno peppers will work fine.
6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over
each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it’s hot. After about
10 minutes, place all of the jalapenos onto the grill. In about
10 minutes you can turn the tomatoes and the peppers. When almost
the entire surface of the peppers has charred black you can remove
them from the grill. The tomatoes will turn partially black, but
when the skin begins to come off they are done. Put the peppers
and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the
skin from the tomatoes and place them into a food processor.
Pinch the stem end from each of the peppers and place them into
the food processor as well. Toss out the liquid that remains on
the plate.
5. Add the remaining ingredients to the food processor and puree
on high speed for 5-10 seconds or until the mixture has a smooth
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consistency.
6. Place the salsa into a covered container and chill for several
hours or overnight while the flavors develop.
Makes approximately 2 cups.
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Chevys® Garlic Mashed Potatoes
This easy-to-clone dish comes with many of the tasty
entrees at the restaurant chain or can be ordered up,
pronto, on the side. It's a nice clone to have around
since it goes well with so many dishes, Mexican or otherwise.
Just give yourself the time to bake and cool the potatoes.
Be here at TSR next week for a big clone request from the
same "always fresh ingredients" Mexican food chain. It's
for that muy delicioso salsa, baby! Si, si, si. See you then.
4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbing them lightly with oil
and then baking them in the preheated oven for 1 hour until
they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want
to leave the rest in.
4. Melt the butter in a large suacepan over medium heat, then
add garlic and saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10
minutes while stirring often until garlic mashed potatoes are
very hot.
Serves 4.
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numberSECRET%2...ore/Chevys®%20Mesquite-Grilled%20BBQ%20Chicken%20Quesadilla®.txt
Chevys® Mesquite-Grilled BBQ Chicken Quesadilla®
With this secret recipe from the latest TSR low-lat book,
it isn't necessary to cook the chicken over a mesquite
grill as they do in the restaurant chain. Sure, you could
get some mesquite wood chips and throw 'em on your barbecue
or you can use that charcoal that has mesquite in it.
But an easier way to get the flavor of mesquite--especially
if all you've got is a gas grill--is to soak the chicken
in a marinade made with mesquite-flavored liquid smoke.
In the restaurant these puppies are made with red chili
tortillas. Since these type of tortillas can be a drag to
track down, especially in fat-free versions, we'll use plain
fat-free tortillas for our tasty reduced-fat clone.
Mesquite Marinade
1/2 cup water
1 teaspoon mesquite-flavored liquid smoke
1/2 teaspoon salt
dash ground black pepper
Spicy BBQ Sauce
1/2 cup Bull's-Eye Original BBQ Sauce
1/4 teaspoon cayenne pepper
dash chili powder
1 boneless chicken breast
1/3 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced Spanish onion
2 large (12-inch) fat-free flour tortillas
1 1/3 cups shredded Monterey Jack cheese
1. Prepare the marinade by combining the ingredients in a medium
bowl. Add chicken breast fillet to the bowl, cover, and chill for
one hour.
2. When the chicken is finished marinating, preheat your grill to
high temperature.
3. As grill is heating, prepare the spicy BBQ sauce by mixing the
ingredients in a small bowl.
4. Throw the chicken on the grill and cook it for 4 to 5 minutes
per side or until it's done. When the chicken is done cooking, chop it into bite-size pieces.
5. Spray a light coating of nonstick cooking spray on a medium
skillet over medium heat. Sauté the sliced peppers and onion in
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the pan for 4 to 5 minutes or until the veggies start to brown.
6. Set a large skillet over medium/low heat.
7. Put one flour tortilla in the skillet and sprinkle 1/3 cup
of cheese over half of the tortilla. Spoon half of the vegetables
over the cheese, followed by half of the chicken.
8. Spoon a generous portion of the spicy BBQ sauce over the chicken,
followed by another 1/3 cup of cheese.
9. Fold the other side of the tortilla over the filling, and press
down so that it stays in place.
10. By this time, the cheese on the bottom should be melted. If not,
wait another minute or so, then flip the quesadilla over and heat
for another couple minutes or until all of the cheese has melted.
11. Slide the quesadilla onto a plate and slice it into 4 pieces.
Repeat for the second quesadilla and serve immediately with salsa
on the side.
Serves 4 as an appetizer.
Nutrition Facts
Serving size – 2 pieces
Total servings – 4
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