KFC, Applebee's, Boston Chicken, Burger King, Cinnabon®, Hard Rock Cafe, McDonald's® , Mrs Fields, Outback Steakhouse®, Red Lobster, Planet Hollywood'

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 2

numberSECRET%2...ds.%20Pizza%20Hut.%20Loads%20more/Chi%20Chi's%20Mild%20Salsa.txt

Chi Chi's Mild Salsa

Recipe By : Gloria Pitzer

Serving Size : 1 Preparation Time :0:15

Categories : Salsas Copycat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cn Stewed Tomatoes (14 Oz.) -- sliced

2 Large Green onions -- snipped*

1 Large Ripe Tomato -- cored and diced

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

1 Ds Tabasco=AE Sauce -- or to taste

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,

salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once

from heat. Put half of mixture through blender just to mince fine but not to

puree. Return to remaining half of mixture. Cool and refrigerate in tightly

covered container to use with a few weeks. Freezes well to use within 6=

months.

NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste,

freezing unused chilis to use in other recipes.

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numberSECRET...0Pizza%20Hut.%20Loads%20more/CHI-CHI'S%20CHICKEN%20FAJITAS.txt

CHI-CHI'S CHICKEN FAJITAS

Categories: Mexico, Restaurants, Poultry

Yield: 1 Servings

From: Brett Jones

In the last 17 years, I've worked for a LOT of restaurants :) My

favorite trick was from Chi-Chi's [ha! I NEVER signed that

non-disclosure agreement] .... the absolute best marinade for chicken

(we used it for our fajitas) is margarita mix. Yes, just go out and

find your favorite margarita mix (Mr & Mrs T's is good) or a little

sweet & sour, put the chicken breasts in a shallow pan and cover with

the mix. Marinate at least overnight, preferably for 24 hours.

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numberSECRET%20...0Pizza%20Hut.%20Loads%20more/Chili's%20Margarita%20Presidente.txt

Chili's Margarita Presidente

1 oz vodka

½ oz triple sec

1/3 cup sweet & sour mix

Lemon wedge

Fill a glass with crushed ice and add vodka and triple sec.

Top off the drink with sweet & sour mix. Add a lemon wedge

for garnish and serve.

Makes 1 serving.

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numberSECRET%2...a%20Hut.%20Loads%20more/Chili's%20Twisted%20Lemonade%20Twist.txt

Chili's Twisted Lemonade Twist

1 oz Sauza Commemoritiva Tequila

½ oz Cointreau

½ oz Presidente Brandy

½ oz Rose's lime juice

1/3 cup sweet & Sour mix

Combine all ingredients in a shaker with crushed ice.

Shake Pour drink into a martini glass rimmed with salt.

Serve the remainder of the drink in the shaker on the side.

Makes 1 serving.

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numberSECRET%2...%20Hut.%20Loads%20more/Chili's®%20Boneless%20Buffalo%20Wings.txt

Chili's® Boneless Buffalo Wings

This clone of Chili's new menu items gives us the

zesty flavor of traditional Buffalo chicken wings

without the bones or skin. That's because these "wings"

are actually nuggets sliced from chicken breast fillets

that are breaded and fried, then smothered with the same

type of spicy wing sauce used on typical wings. If you

like Buffalo wings, you'll love this recipe. Serve these

babies up with some celery sticks and bleu cheese dressing

on the side for dipping. Now you can actually eat Buffalo

wings with a fork!

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-6 cups vegetable oil

1/4 cup Crystal or Frank's Louisiana hot sauce

1 tablespoon margarine

On the side

bleu cheese dressing (for dipping)

celery sticks

1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.

3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups

of vegetable oil in a deep fryer to 375 degrees.

4. One or two at a time, dip each piece of chicken into the

egg mixture, then into the breading blend; then repeat the

process so that each piece of chicken is double-coated.

5. When all chicken pieces have been breaded, arrange them on

a plate and chill for 15 minutes.

6. When the chicken is done resting, drop each piece into the

hot oil and fry for 5-6 minutes or until each piece is browned.

7. As chicken fries, combine the hot sauce and margarine in a

small bowl. Microwave sauce for 20-30 seconds or just until the

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margarine is melted, then stir to combine. You can also use a

small saucepan for this step. Just combine the hot sauce and

margarine in the saucepan over low heat and stir until margarine

is melted and ingredients are blended.

8. When chicken pieces are done frying, remove them to a plate

lined with a couple paper towels.

9. Place the chicken pieces into a covered container such as a

large jar with a lid. Pour the sauce over the chicken in the

container, cover, and then shake gently until each piece of chicken

is coated with sauce. Pour the chicken onto a plate and serve

the dish with bleu cheese dressing and sliced celery on the side.

Serves 2-4 as an appetizer.

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numberSECRET%2....%20Pizza%20Hut.%20Loads%20more/Chili's®%20Calypso%20Cooler®.txt

Chili's® Calypso Cooler®

Ever order one of those expensive specialty drinks

off the shiny, full-color restaurant table-stand

cards and wish you had a clone recipe? This is one

of those drinks, off of one of those cards. And here's

the clone recipe.

1 1/4 ounces Captain Morgan spiced rum

1/2 ounce peach schnapps

4 ounces (1/2 cup) orange juice

splash Rose's lime juice

1/2 ounce grenadine

Garnish

orange wedge

maraschino cherry

1. Fill a 16-ounce glass with ice.

2. Pour all ingredients over ice in the order listed. Don't stir.

3. Garnish with an orange wedge and a cherry on a toothpick. Serve

with a straw.

Makes 1 drink.

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numberSECRET%2...%20Hut.%20Loads%20more/Chili's®%20Chicken%20Enchilada%20Soup.txt

Chili's® Chicken Enchilada Soup

It's an item that you won't even find on the current

menu at this national restaurant chain. But ask your

server what soups are available and this is a selection

that's available every day of the week. The dish is one

of Chili's most raved-about items, and a recipe to clone

the delicious soup is easily one of the most requested

here on the Internet. Looks like it's time for an official

TSR custom clone to answer those many requests. The secret

here is the addition of masa harina -- a corn flour that

you will find in your supermarket near the other flours

or in the Mexican food section. You'll find the recipe for

the pico de gallo garnish in the Chili's Nacho Burger clone

recipe from last November. Enjoy, amigos!

1 tablespoon vegetable oil

1 lb. of chicken breast fillets (approx. 3 fillets)

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

shredded cheddar cheese

crumbled corn tortilla chips

pico de gallo (from recipe for November 17, 1997)

1. Add 1 tablespoon of oil to a large pot over medium heat.

Add chicken breasts to pot and brown for 4-5 minutes per side.

Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for

about 2 minutes, or until onions begin to become translucent.

Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl

and whisk until blended. Add masa mixture to pot with onions,

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garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot

and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to

the pot. Reduce heat and simmer soup for 30-40 minutes or until

thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar

cheese, crumbled corn tortilla chips, and pico de gallo.

Makes approx. 12 servings.

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numberSECRET%2...20Loads%20more/Chili's®%20Chocolate%20Chip%20Paradise%20Pie®.txt

Chili's® Chocolate Chip Paradise Pie®

What makes this dessert so special is the way it

comes to your table sizzling in a cast iron skillet.

just like fajitas. The chocolate chip cookie and graham

cracker crust "pie" is topped with a scoop of vanilla

ice cream, and then drizzled with chocolate and caramel

syrup. It's all served up in a hot skillet of cinnamon

butter. Yum! If you want to prepare this one just like

they do at the restaurant, you'll need one of those

skillets for each serving. Small iron skillets work the

best, but any 6 or 8-inch frying pan will do fine.

You just have to be sure your pan is super hot to get

that authentic Chili's "sizzle." If you don't have enough

of the right pans for each serving, you can slide it all

onto a plate. It may not have the sizzle of the real thing,

but it'll still taste awesome!

Cookie Layer

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup butter (1 stick), softened

1/3 cup granulated sugar

1 egg

1 tablespoon milk

1/2 teaspoon vanilla extract

1/2 cup shredded coconut

Crust Layer

6 tablespoons butter

1/4 cup sugar

1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips

1/2 cup chopped walnuts

Cinnamon Butter

1/2 cup butter (1 stick), softened

3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

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9 scoops vanilla ice cream

chocolate syrup

caramel syrup

6 tablespoons chopped walnuts

1. Preheat the oven to 325 degrees.

2. Combine the flour, baking soda and baking powder in a

medium bowl.

3. In a separate large bowl, beat together the butter and

sugar with an electric mixer. Continue beating for about

30 seconds or until mixture turns lighter in color. Add the egg,

milk, and vanilla and beat until smooth.

4. Slowly mix the dry mixture into the wet mixture. Beat until

well-combined and then mix in the coconut flakes. Set this cookie

dough aside for now.

5. Melt 6 tablespoons of butter in a medium bowl in the microwave

on high temperature for about 30 seconds. Add the sugar and stir

well for 30 seconds. Add the graham cracker crumbs and stir. Press

this mixture into the bottom of a 9x9-inch baking dish or pan.

6. Sprinkle the cup of chocolate chips evenly over the graham cracker

crust.

7. Press the cookie dough into the dish, covering the chocolate

chips. Use flour on your fingers to keep the soft dough from sticking.

8. Sprinkle the chopped walnuts over the dough. Use your fingers to

press the nuts into the dough.

9. Bake for 40-45 minutes or until the edges of the “pie” become

light brown.

10. Prepare the cinnamon butter by creaming together the butter,

sugar and cinnamon in a small bowl with an electric mixer on high

speed.

11. When you are ready to make your dessert, heat up a small skillet

over medium heat. When the skillet is hot, remove it from the heat

then add about 1 tablespoon of the cinnamon butter to the pan.

It should quickly melt and sizzle. Slice the “pie” into 9 pieces

and place one into the hot skillet. If the “pie” has cooled,

you can reheat each slice by zapping it in the microwave for

30-40 seconds.

12. Place a scoop of ice cream on top of the “pie.” Drizzle

chocolate and caramel syrup over the dessert and then sprinkle

about 2 teaspoons of chopped walnuts over the top. Repeat for

the remaining ingredients and serve sizzling in the skillet.

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Makes 9 desserts.

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numberSECRET%2...lds.%20Pizza%20Hut.%20Loads%20more/Chili's®%20Nacho%20Burger.txt

Chili's® Nacho Burger

Here's a clone recipe for a delicious new burger from Chili's

unlike any you may have tasted before. It was designed by

the folks at this popular chain to incorporate several of

restaurant's prepared sides -- all of which you will now

have clones for -- including Chili's chili queso, Chili's

pico de gallo, and Chili's guacamole. Stack it all onto a

bun with a juicy 1/4-pound ground beef patty and some crumbled

tortilla chips for crunch, and you've got a slightly spicy,

South-of-the-border taste. Muy bien, amigos!

Pico de Gallo

2 medium tomatoes, diced

1/2 cup diced Spanish onion

2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed

2 teaspoons finely minced fresh cilantro

Pinch of salt

Guacamole

2 small or 1 large Haas avocado

2 tablespoons sour cream

1/4 cup diced tomato

1/2 teaspoon diced jalapeno

1/4 teaspoon chopped fresh cilantro

1/4 teaspoon lemon juice

1/8 teaspoon salt

Chili Queso

3 ounces ground beef

1 teaspoon all-purpose flour

pinch of salt

pinch of ground black pepper

16-ounce bottle Cheez Whiz

2 tablespoons milk

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

2 pounds ground beef

4 large sesame seed buns

2 cups iceberg lettuce, shredded or chopped thin

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2 tablespoons mayonnaise

1 green onion, chopped

16-20 tortilla chips

2-3 fresh jalapenos, sliced

1. First make the pico de gallo. This is easy. Just combine all

of the ingredients for the pico in a small bowl and mix well.

Cover bowl and chill in the refrigerator.

2. Now we'll make the guacamole. In a small bowl, smash up most

of the avocado, but be sure to leave several unsmashed chunks.

Add the remaining ingredients for the guacamole to the avocado

and mix well. Cover bowl and chill in the refrigerator, next to

the pico.

3. Next we'll make the chili queso. In yet another small bowl, mix

together ground beef, flour, a pinch of salt, a pinch of black

pepper, and a pinch of chili powder. Use your hands to work the

dry ingredients into the ground beef. Brown the beef in a small

skillet over medium heat for about 5 minutes. Use a spoon or

spatula to crumble the beef as it cooks. Cook until it's brown,

then set aside.

4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.

When milk and cheese has been combined, add the remaining queso

ingredients. Heat while stirring often until cheese is smooth

and creamy, then cover saucepan and remove it from the heat.

5. Pre-heat a griddle or large frying pan over medium heat.

Lightly butter the face of each bun and brown the buns face-down

on the heat.

6. Separate the ground beef into four 1/2-pound portions. Roll

each portion of meat into a ball and then pat the meat down into

a circular patty slightly larger in diameter than the hamburger

buns. Cook the hamburger patties for 5-10 minutes per side, until

done. Lightly salt and pepper each burger patty.

7. Build the burger open-faced in the following order starting

with the bottom bun:

On Bottom Bun

1/2 cup shredded lettuce

hamburger patty

2 tablespoons chili queso

4 or 5 crumbled tortilla chips

2 teaspoons green onion

On Top Bun

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1/2 tablespoon mayonnaise

2 tablespoons pico de gallo

2 tablespoons guacamole

4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french

fries on the side and use the chili queso for dipping.

Makes 4 burgers.

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numberSECRET%20...izza%20Hut.%20Loads%20more/Chili's®%20Southwestern%20Eggrolls.txt

Chili's® Southwestern Eggrolls

Many people have hopped on the cloning bandwagon for

this recipe. Unfortunately the "clone" recipes that

are floating around out there for this dish are pretty

lame. So into the TSR test kitchen we go, and out comes

the closest thing you'll ever savor next to actually

eating the real thing. These "eggrolls" are made with

flour tortillas, stuffed with a spicy blend of corn,

green onions, black beans, spinach, jalapeno peppers,

monterey jack cheese and spices. When you add the creamy

avocado ranch dipping sauce, you're tastebuds will begin

to party. Make these several hours before you plan to serve

them so that they can freeze solid before frying. This will

help to make the outside a dark golden brown, and the

eggrolls will stay folded without letting any oil seep into

the filling. This is how they cook 'em at the restaurant

chain. And now you can check out the video for a hands-on

demonstration.

1 chicken breast fillet

1 tablespoon vegetable oil

2 tablespoons minced red bell pepper

2 tablespoons minced green onion

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

2 tablespoons diced, canned jalapeno peppers

1/2 tablespoon minced fresh parsley

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

dash cayenne pepper

3/4 cup shredded Monterey Jack cheese

five 7-inch flour tortillas

Avocado-ranch dipping sauce

1/4 cup smashed, fresh avocado (about half of an avocado)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

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1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

dash dried dill weed

dash garlic powder

dash pepper

Garnish

2 tablespoons chopped tomato

1 tablespoon chopped onion

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill

it on the barbecue for 4 to 5 minutes per side or until done.

Lightly salt and pepper each side of the chicken while it cooks.

Set chicken aside until it cools down enough to handle.

3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet

over medium-high heat.

4. Add the red pepper and onion to the pan and sauté for a couple

minutes until tender.

5. Dice the cooked chicken into small cubes and add it to the pan.

Add the corn, black beans, spinach, jalapeno peppers, parsley,

cumin, chili powder, salt, and cayenne pepper to the pan. Cook

for another 4 minutes. Stir well so that the spinach separates

and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Stir until the

cheese is melted.

7. Wrap the tortillas in a moist cloth and microwave on high

temperature for 1 1/2 minutes or until hot.

8. Spoon approximately one-fifth of the mixture into the center

of a tortilla. Fold in the ends and then roll the tortilla over

the mixture. Roll the tortilla very tight, then pierce with a

toothpick to hold together. Repeat with the remaining ingredients

until you have five eggrolls. Arrange the eggrolls on a plate,

cover the plate with plastic wrap and freeze for at least 4 hours.

Overnight is best.

9. While the eggrolls freeze prepare the avocado-ranch dipping

sauce by combining all of the ingredients in a small bowl.

10. Preheat 4-6 cups of oil to 375 degrees.

11. Deep fry the eggrolls in the hot oil for 12-15 minutes and

remove to paper towels or a rack to drain for about 2 minutes.

12. Slice each eggroll diagonally lengthwise and arrange on a

plate around a small bowl of the dipping sauce. Garnish the

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dipping sauce with the chopped tomato and onion.

Serves 3-4

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Chili's® Southwestern Vegetable Soup

If you like a soup that's packed with veggies,

that's low in fat, and has some of that Southwestern

zing to it, this is the one for you. Just toss all the

ingredients in a pot and simmer. Garnish with some

shredded cheese and crumbled tortillas, and prepare to

take the chill off.

6 cups chicken broth (Swanson is best)

1 14.5-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 1/2 teaspoons chili powder

dash garlic powder

Garnish

1 cup grated cheddar/jack cheese blend

1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup

pot over high heat. Be sure to mince the corn tortillas into

small pieces with a sharp knife before adding them to the soup.

2. Bring soup to a boil, then reduce the heat and simmer for 45

minutes to 1 hour, or until the soup has thickened and tortilla

pieces have mostly dissolved.

3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping

tablespoon of the grated cheddar/jack cheese blend over the top of

the soup, and then a heaping tablespoon of crumbled corn tortilla

chips over the cheese.

Makes 6 servings.

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numberSEC....%20Loads%20more/CHOCOLATE%20COCONUT%20CRUNCH%20COOKIES.txt

CHOCOLATE COCONUT CRUNCH COOKIES

Categories: Cookies

Yield: 4 dozen

2 c Flour

1 ts Baking soda

1/4 ts Salt

1 c Butter; unsalted, softened

3/4 c Brown sugar

2 Eggs; lightly beaten

2 ts Vanilla

1 ts Almond extract

2 c Coconut; shredded

12 oz Chocolate chips

1 1/2 c Almonds; lightly salted

-dry roasted, finely chopped

Preheat the oven to 300. In a small bowl, whisk together the flour,

baking soda and salt. In a medium bowl, whisk together the flour,

baking soda and salt. In a medium bowl with an electric mixer, cream

the butter and sugars. Beat in the eggs, vanilla and almond extract.

Mix on low speed until blended. Add the flour mixture and mix just

until blended; do not overmix. add the coconut, chocolate chips, and

almonds and stir just until blended. Drop the dough by rounded tbsp

2" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.

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numberSECRET%2...ds.%20Pizza%20Hut.%20Loads%20more/Church's%20Fried%20Chicken.txt

Church's Fried Chicken

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Chicken Sandwiches

Salsa

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----WALDINE VAN GEFFEN VGHC42A-----

1 tablespoon Sugar

1 1/2 cups Self-rising flour

1/2 cup Cornstarch

3 teaspoons Seasoned salt

2 teaspoons Paprika

1/2 teaspoon Baking soda

1/2 cup Biscuit mix

1 Env Italian Dressing Mix

1 Env Onion soup mix

-----TO USE-----

2 Eggs -- mix with

1/4 cup Cold water

1 cup Corn oil

Combine all ingredients in a 4-cup container. Mix to blend the

ingredients thoroughly. Store tightly covered at room temperature up to

3 months. TO USE-Dip the chicken pieces in egg mixture and then into

dry coating mix and back into egg to coat the pieces evenly but lightly

and finally back into dry mix. Have oil piping hot in heavy skillet.

Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.

Turn and brown underside of pieces a few minutes. Transfer to an oiled

or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side

of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another

5 minutes just to crisp the coating. Serves 4

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numberSECRET%...s.%20Pizza%20Hut.%20Loads%20more/Cinnabon%20Cinnamon%20Roll.txt

Cinnabon Cinnamon Roll

Serving Size : 12

Categories : Rolls

INGREDIENTS:

DOUGH

1/4 cup warm water, 1 cup milk -- room temperature

1 large egg -- beaten, 1/4 cup butter -- softened,

1 tablespoon sugar

1/2 teaspoon salt, 4 cups all purpose white flour

1/2 package instant vanilla pudding mix (3.4 oz box)

1 tablespoon bread machine yeast FILLING 1 cup brown sugar

-- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened

CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon

4 ounces cream cheese -- softened, 1/4 cup butter -- softened

1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered

sugar

*********

Preparation Instructions: Dough; (Add the dough ingredients,

in the order listed, to the bread machine and prepare using

the dough setting. On a lightly floured surface, roll out to an

18" by 30" rectangle. The dough can also be handmade. If you

use regular yeast, you may want to let the rolls proof for

15-30 minutes after assembly). Filling In a small bowl, mix

brown sugar and cinnamon. Spread the softened butter over the

dough and evenly sprinkle on the sugar and cinnamon mixture.

Starting at the long edge of the dough, roll up tightly. Mark

the roll every 2 inches. With a thread cut the roll by placing

the thread under the roll at your mark, crisscross over and

pull to cut. Place rolls into greased 8" or 9" baking pans 2"

apart. Cover and let rise in a warm, draft free place until

almost double, approximately 1 hour. After rising, rolls should

be touching each other and the sides of the pan. Bake at 350

degrees F. for 15 to 20 minutes, or until golden brown. Cream

Cheese Cinnamon Frosting In a small bowl, mix cream cheese,

butter, vanilla and milk. Add powdered sugar and cinnamon and

mix until smooth. Spread on warm rolls and serve immediately.

This recipe has been adjusted so that the dough can be prepared

in your bread machine. These will taste most like the originals

if you use Makara Cinnamon (available at the Cinnabon Stands)

instead of conventional powdered cinnamon from the supermarket.

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numberSECRET%2...Donalds.%20Pizza%20Hut.%20Loads%20more/Cinnabon®%20Icescape®.txt

Cinnabon® Icescape®

In a blender, Cinnabon adds concentrated flavoring,

some ice and a curious secret ingredient referred to

only as a "dairy product." When blended smooth,

out comes these thick, refreshing drinks that look

and taste like they were made with ice cream.

For this clone we just need a little half-and-half

(that's half cream and half milk for those of you

across the pond). It gives this version the exact

same creamy consistency as the original with its custom

"dairy" ingredient. Strawberry is the most popular of

the flavors, but the other two are tasty as well.

The Mochalatta version uses the TSR clone of the

Mochalatta Chill from last week and produces as thicker

blended version of the drink, similar to Starbuck's

popular blended Frappuccino.

Strawberry

1 cup water

1/4 cup granulated sugar

3 cups crushed ice

1/3 cup frozen whole strawberries (about 4 large strawberries)

1/2 cup half-and-half

1/4 cup lemon juice

1/4 cup Hershey’s strawberry syrup

1. Combine the water and sugar in a cup and stir until the sugar

is dissolved.

2. Add this sugar syrup to other ingredients in a blender. Blend

on high speed until the drink is smooth. Serve in two 16-ounce

glasses.

Makes 2 large drinks.

Orange

3 cups crushed ice

1 cup water

2/3 cup orange juice

1/2 cup half-and-half

3 tablespoons Tang orange drink mix

1. Mix all ingredients in a blender set on high speed until smooth

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numberSECRET%2...Donalds.%20Pizza%20Hut.%20Loads%20more/Cinnabon®%20Icescape®.txt

and creamy. Serve in two 16-ounce glasses.

Makes 2 large drinks.

Mochalatta

3 cups crushed ice

1 1/2 cups TSR version of Mochalatta Chill

1/2 cup half-and-half

2 tablespoons chocolate syrup

1. Mix all ingredients in a blender set on high speed until smooth

and creamy. Serve in two 16-ounce glasses.

Makes 2 large drinks.

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numberSECRET%...Cinnabon®%20Strawberry%20Lemonade%20&%20Mochalatta%20Chill®.txt

Cinnabon® Strawberry Lemonade & Mochalatta Chill®

Cinnabon gives lemonade a twist by adding strawberry syrup.

It's a simple clone when you snag some Hershey's strawberry

syrup (near the chocolate syrup in your supermarket),

and a few juicy lemons. But if it's a bit of a caffeine

buzz you're looking for -- enhanced by a killer chocolate

rush -- it's the Mochalatta Chill you'll want to whip up.

Brew some double-strength coffee (see Tidbits) and let it

cool off, then get out the half & half and chocolate syrup.

Man, these sippers are just too dang easy!

Strawberry Lemonade

1/2 cup lemon juice (from 3-4 fresh lemons)

1/4 cup sugar

2 cups water

2 tablespoons Hershey’s strawberry syrup

1. Mix ingredients together in a pitcher. Serve over ice.

Makes 2 drinks.

Mochalatta Chill

1 cup double strength coffee, cold (see Tidbits)

1 cup half and half

1/2 cup Hershey's chocolate syrup

Topping

whipped cream

1. Combine all ingredients in a small pitcher. Stir well or cover

and shake. Pour over ice in two 16 ounce glasses, and top with

whipped cream.

Makes 2 large drinks.

Tidbits

Make double-strength coffee in your coffee maker by adding half

the water suggested by the manufacturer. Allow coffee to chill

in the refrigerator before using it in this recipe.

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numberSECRET%2...%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Cracker%20Jacks.txt

Cracker Jacks

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Snacks Copycat

Popcorn

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Peanuts -- warmed

1 cup Butter

5 cups Popped corn -- warm

2 cups Brown sugar -- packed

1/2 cup Light corn syrup

1/2 teaspoon Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br

own suagr and syrup. Cook till thick then add baking soda; stir. Pour over warm

ed popped corn and peanuts. Stir well. Let cool and munch down.

numberS...onalds.%20Pizza%20Hut.%20Loads%20more/Cracker%20Jacks.txt08/06/2009 18:26:08

numberSECRET%2...nalds.%20Pizza%20Hut.%20Loads%20more/Denny's%20Cheese%20Soup.txt

Denny's Cheese Soup

Categories: Copycat, Soups, Cheese

Yield: 4 servings

-patdwigans_om@juno.com

4 tb Butter or margarine

10 oz Cream of chicken soup

10 oz Cream of celery soup

1/2 Soup can Kraft's mayonnaise

8 oz Jar cheese Whiz

14 oz Can chicken broth

Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart

saucepan, stirring constantly over medium heat, until

smooth. Stir in broth and season to taste with salt

and pepper. Stir occasionally until piping hot -BUT

DO NOT LET IT BOIL! . Do not freeze because of the mayo.

Use within a week.

number...0Pizza%20Hut.%20Loads%20more/Denny's%20Cheese%20Soup.txt08/06/2009 18:26:08

numberSECRET%2...20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Dive!®%20S'mores.txt

Dive!® S'mores

You don't need a campfire, wire hangers or long

sticks to make this popular marshmallow, chocolate

and graham cracker dessert. Steven Spielberg's Dive!

chain of theme restaurants is the inspiration for this

week's clone recipe, pulled from the third TSR book,

Top Secret Restaurant Recipes (which includes other

clones from the chain as well). You need only four

ingredients, an oven with a broiler, and a serious

sweet tooth to put together this delicious dessert

previously enjoyed only camping trips and at beach parties.

2 whole graham crackers (4 sections, not separated)

two 1 1/2-ounce Hershey milk chocolate bars

16 large marshmallows

2 tablespoons Hershey's chocolate syrup, in squirt bottle

1. Preheat the broiler. Arrange the graham crackers side by side

on an oven-safe plate (such as ceramic). You can also use a baking

sheet.

2. Stack the milk chocolate bars side by side on top of the graham

crackers.

3. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across,

4 down.

4. Broil the dessert on the middle rack for 1 to 3 minutes or until

the marshmallows turn light brown on top.

5. Remove the dessert from the oven. If you used a baking sheet,

carefully slide the dessert onto a serving plate. With the squirt

bottle, immediately drizzle the chocolate syrup over the marshmallows

in a sweeping back-and-forth motion. Drizzle the chocolate diagonally

across the dessert one way, and then the other, creating a

cross-hatch pattern. Allow the chocolate to over-shoot the

dessert so that it creates a decorative pattern on the serving

plate as well.

Serves 2-4.

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numberSECRET%2...0Loads%20more/Dolly%20Madison®%20Zingers®%20(Devil's%20Food).txt

Dolly Madison® Zingers® (Devil's Food)

Former U.S. President James Madison's wife did not

create this baking company, despite the fact that her

name is on every carrot cake, crumb cake, and Zinger that

comes off the production line. It was instead company

founder Roy Nafziger's brainstorm to use the former first

lady's name, since she was notorious for throwing huge

shindigs featuring a fine selection of desserts and baked

goods. Nafziger said his company would create cakes "fine

enough to serve at the White House." While I don't expect

you'll be treated to a tray of Zingers on your next stay

in the Lincoln Bedroom, I will agree that these little

snack cakes are a tasty way to appease a sweet tooth.

You can craft a version at home by making little cake

pans out of aluminum foil that is wrapped around an

empty prescription pill bottle. The cake batter is easy,

since you just use any instant devil's food cake mix.

I like Duncan Hines, but you can use whatever you want.

As for the frosting, it may not come out as dark brown

as the original since the recipe here doesn't include brown

food coloring (caramel coloring). But the taste will be

right on. And I think President Clinton would agree that as

long as the sweet little treats taste good, appearance is secondary.

Cake

Duncan Hines devil's food cake mix

1 1/3 cups water

1/2 cup oil

3 large eggs

Filling

2 teaspoons hot water

1/4 teaspoon salt

2 cups marshmallow creme (one 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

Frosting

1 cup powdered sugar

1/4 cup Hershey's chocolate syrup

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2 tablespoons shortening

1/2 teaspoon vanilla

dash salt

Tear off a bunch of foil pieces about this size. These will be your

mini cake pans after folding two times and wrapping around a pill

bottle.

Empty prescription medicine bottles are actually good for something.

Use a toothpick or skewer to dig three caverns in the cakes where the

filling will live. Later you will cleverly hide these holes with

frosting.

1. Prepare the cake batter following the directions on the box.

If you use Duncan Hines brand, you will need 1 1/3 cups of water,

1/2 cup of oil, and three eggs. Preheat oven to 350 degrees.

2. To prepare the cake pans that will make cakes the size of Zingers,

tear off 20 pieces of aluminum foil that are each about 8 inches

wide. Fold the foil in half and then in half once more so that you

have a rectangular piece of foil. Wrap this piece of foil around a

small prescription medicine bottle. Tuck in the ends and take the

bottle out, leaving the foil open at the top. This will form a little

pan. Flatten the bottom so that the mini pan stands up straight.

Place this into a baking pan and repeat with the remaining pieces

of foil. When you have arranged all of the foil pans in a baking

pan, spray the inside of all the pans with non-stick cooking spray.

Fill each little pan about halfway with cake batter. Bake cakes

for 15 to 17 minutes or until a toothpick stuck in the center comes

out clean. Remove the cakes from the oven and allow them to cool

completely.

3. To make the filling, combine the hot water with the salt in a

small bowl and stir until the salt is dissolved. Let this mixture

cool.

4. Combine the marshmallow creme, shortening, powdered sugar, and

vanilla in a medium bowl and mix well with an electric mixer on high

speed until fluffy. Add the salt mixture to the bowl and mix.

5. To make the chocolate frosting, combine all the frosting

ingredients in a medium bowl and mix well with an electric mixer

until smooth.

6. To assemble your snack cakes first poke three holes with a

toothpick or skewer in the top of a cake and swirl around inside

the holes making little caverns for your filling.

7. Use a pastry bag with a small tip to squeeze some filling into

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each hole. Careful not to overfill, or your cake will burst open.

Sure, it's exciting, but this mess won't make for a good clone.

8. Once the cake is filled, use a butter knife to spread frosting

on top of the cake over the holes. Drag a fork lengthwise over

the frosting making grooves just like the real thing.

Makes 20 snack cakes.

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numberSECRET%2...oads%20more/DoubleTree®%20Hotel%20Chocolate%20Chip%20Cookies.txt

DoubleTree® Hotel Chocolate Chip Cookies

When you check in at one of 240 hotels run by this U.S.

chain, you are handed a bag from a warming oven that

contains two soft and delicious chocolate chip cookies.

This is a tradition that began in the early 90s using a

recipe from a small bakery in Atlanta. All of the

cookies - which weigh in at an impressive two ounces

each - are baked fresh every day on the hotel premises.

Raves for the cookies from customers convinced the hotel

chain to start selling the chocolaty munchables by the

half-dozen. But if you've got an insatiable chocolate

chip cookie urge that can't wait for a package to be delivered

in the mail, you'll want to try this cloned version fresh out

of your home oven. Just be sure to get the cookies out of

there when they are turning light brown. This way they'll

stay soft in the middle when cool. For even better results,

you can chill the dough overnight before you commence with

the ceremonial baking.

1/2 cup rolled oats

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semi-sweet chocolate chips

1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees.

2. Grind oats in a food processor or blender until fine. Combine

the ground oats with the flour, baking soda, salt, and cinnamon

in a medium bowl.

3. Cream together the butter, sugars, vanilla, and lemon juice in

another medium bowl with an electric mixer. Add the eggs and mix

until smooth.

4. Stir the dry mixture into the wet mixture and blend well. Add

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numberSECRET%2...oads%20more/DoubleTree®%20Hotel%20Chocolate%20Chip%20Cookies.txt

the chocolate chips and nuts to the dough and mix by hand until

ingredients are well incorporated.

5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet.

Place the scoops about 2 inches apart. You don't need to press

the dough flat. Bake for 16 to 18 minutes or until cookies are

light brown and soft in the middle. Store in a sealed container

when cool to keep soft. For the best results, chill the dough

overnight in the refrigerator before baking the cookies.

Makes 20 cookies.

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numberSECRET%2...re/Dr.%20Ruth's%20almost%20as%20good%20as%20Sex%20Cheesecake.txt

Dr. Ruth's almost as good as Sex Cheesecake

Servings: 8

Crust:

5 oz Graham cracker crumbs

3 tb Sugar

5 tb Butter melted

Filling:

16 oz Cream cheese softened

1/2 c Sugar

1/2 ts Vanilla

pn Salt

2 lg Eggs

3 tb Chambord liqueur

Topping:

8 oz Sour cream

1 tb Sugar

1/2 ts Vanilla

1 tb Chambord liqueur

1 c Raspberries fresh

Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker

crumbs, sugar and butter. Press mixture firmly into bottom of 9"

springform pan.

To make filling, mix cream cheese, sugar, vanilla, and salt at

medium speed with electric mixer. Add eggs, and mix until well

blended. Using a fork, gently fold Chambord into batter. Pour

mixture into crust.

Bake for approximately 40 minutes or until golden brown. Loosen

cake from rim of pan. Let cool and remove rim of pan.

To prepare topping, mix sour cream, sugar, vanilla, and Chambord

and spread evenly over cheesecake. Refrigerate for 4 hours or

until firm. Top with fresh raspberries just before serving.

Chambord a French liqueur

number...0Ruth's%20almost%20as%20good%20as%20Sex%20Cheesecake.txt08/06/2009 18:26:08

numberSECRET%...lds.%20Pizza%20Hut.%20Loads%20more/Drake's®%20Devil%20Dogs®.txt

Drake's® Devil Dogs®

Here's a clone recipe for a favorite east coast

treat that could even fool Rosie O'Donnell. The snack

food - loving talk show hostess professes her love

for these tasty Drake's goodies all the time on her

daytime show. And who could blame her? It's hard not

to relish the smooth, fluffy filling sandwiched between

two tender devil's food cake fingers. I'll take a Devil

Dog over a Twinkie any day of the week. For this clone

recipe, we'll make the cakes from scratch. This will

help us to create a flavor and texture closest to the

original, although the color will be much lighter than

the real thing (the miracles of food coloring). But if

you're feeling especially lazy, you can certainly use a

devil's food cake mix in place of the scratch recipe here.

Just make the filling with the recipe below and assemble

your cakes the same way.

Cake

1 egg

1/2 cup shortening

1 1/4 cups granulated sugar

1 cup milk

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1/2 cup cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

Filling

2 cups marshmallow creme (1 7-ounce jar)

1 cup shortening

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

2 teaspoons very hot water

1. Preheat oven to 400 degrees.

2. In a medium bowl, blend together the egg, shortening,

and sugar with an electric mixer. Continue beating while

adding the milk and vanilla.

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3. In another bowl sift together remaining cake ingredients -

flour, cocoa, salt, and baking powder.

4. Combine the dry ingredients with the wet ingredients and beat

until smooth.

5. Spoon about a tablespoon of the batter in strips about 4 inches

long and 1 inch wide on a lightly greased cookie sheet. Bake for

5 to 6 minutes or until the cakes are done. Cool.

6. In another bowl combine the marshmallow creme, shortening,

powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt

in the 2 teaspoons of very hot water in a small bowl. Add this

salt solution to the filling mixture and beat on high speed with

an electric mixer until the filling is smooth and fluffy.

7. When the cakes have cooled, spread about a tablespoon of

filling on the face of one cake and top it off with another cake.

Repeat with the remaining ingredients.

Makes 20 to 24 snack cakes.

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numberSECRET%2...lds.%20Pizza%20Hut.%20Loads%20more/Durkee's%20Famous%20Sauce.txt

Durkee's Famous Sauce

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Sauces Cheese/Eggs

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----WALDINE VAN GEFFEN VGHC42A-----

1/2 cup Cold water

4 tablespoons Cornstarch

1/2 cup Plus 2 TB dark vinegar

2 tablespoons Salt

1/2 cup Sugar

1 Whole egg

4 tablespoons French's prepared mustard

4 tablespoons Margarine -- tiny bits

Place all ingredients as listed in blender on high speed until smooth (2

minutes). Transfer to top of double boiler and cook over gently boiling

water, stirring often for 12 to 15 minutes or until thickened and smooth.

Once more put mixture back through blender 30 seconds or till smooth,

using high speed. Refrigerate in covered container 24 hours before using.

Keep refrigerated 3 months.

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numberSECRET%...a%20Hut.%20Loads%20more/El%20Pollo%20Loco%20(Pollo%20Asada).txt

El Pollo Loco (Pollo Asada)

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Chicken Cheese/Eggs

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup White wine vinegar

1 cup Olive oil

1/2 cup White wine

Oregano

Thyme

Salt

10 milliliters Garlic -- mince

1 1/2 teaspoons Hot sauce

Mix all ingredients and marinate two whole chicken which have been cut in

half. Marinate several hours in refrigerator. Grill chickens slowly until

done.

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numberSECRET%....%20Pizza%20Hut.%20Loads%20more/El%20Pollo%20Loco%20Chicken.txt

El Pollo Loco Chicken

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Chicken Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Chicken -- cut pieces w/skin

BROILER BASTING SAUCE

1/3 cup Lemon juice

1/3 cup Lime juice

1/3 cup Canola or vegetable oil

1 teaspoon Ground turmeric

1/2 teaspoon Garlic salt

1/4 teaspoon Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces

in single layer without crowding them, until the meat appears milky white

and the juices run clear, no longer pink. Allow to cool in the broth,

uncovered, while you prepare the basting sauce. Arrange the chicken pieces

skin-side up on broiler pan in single layer and baste with enough of

mixture to evenly coat skin side. Turn and baste other side. Turn again to

skin side up and broil 6" from the heat, brushing with additional sauce

every few minutes until skin is really crispy and golden brown,

approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,

oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

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numberSECRET%...a%20Hut.%20Loads%20more/El%20Pollo%20Loco%20Mexican%20Beans.txt

El Pollo Loco Mexican Beans

Recipe By : Greg Young of El Pollo Loco via LA Times

Serving Size : 6 Preparation Time :0:30

Categories : Beans and Legumes California

Mexican Side Dishes

Low Fat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 whole serrano chile

1/4 teaspoon serrano chiles -- ground

1 28-oz. can pinto beans

1/3 cup water

Heat oil and whole chile in sauce pan. When chile is tender, add ground

chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10

to 15 minutes.

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numberSEC...0Loads%20more/EL%20TORITO%20CHICKEN%20AND%20LIME%20SOUP.txt

EL TORITO CHICKEN AND LIME SOUP

Categories: Soups, Mexican

Yield: 4 servings

1 qt Chicken stock 1 c Julienne-cut tomatoes

2 Limes; (just the juice) 1/2 c Julienne-cut red onion

1 t Dried Mexican oregano 1 T Minced cilantro

1 t Dried basil 4 oz Jalapeno Jack cheese; cubed

1 t Pureed chipotle chile 2 Corn tortillas;cut in strip

s

1 Bay leaf 1 Avocado*

Salt & White pepper 4 Lime slices

2 Chicken breast halves* 4 Cilantro sprigs

*Note- Chicken breasts should be cooked and shredded. Avocado, peeled,

pitted and sliced. Combine stock, lime juice, oregano, basil, pureed

chipotle and bay leaf in stockpot. Season to taste with salt and white

pepper. Bring to boil. Simmer 15 minutes.

Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil.

Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into

warm soup bowls. Drop in cheese cubes. Garnish each serving with a few

tortilla strips, avocado slices, lime slice and cilantro sprig. Makes

about 1 quart.

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numberSECRET%...zza%20Hut.%20Loads%20more/El%20Torito%20Sweet%20Corn%20Cake.txt

El Torito Sweet Corn Cake

Recipe By : El Torito Restaurant, California

Serving Size : 12 Preparation Time :0:30

Categories : Breads Copycat

Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter or margarine

2 tablespoons shortening

1/2 cup masa harina

3 tablespoons cold water

10 ounces corn kernels

3 tablespoons cornmeal

1/4 cup sugar

2 tablespoons whipping cream

1/4 teaspoon baking powder

1/4 teaspoon salt

My favorite, and well worth the effort. Masa harina comes in a bag like

flour and can be found with the flour in most supermarkets. It's the flour

to use for corn tortillas. The recipe doubles easily and turns out well with

either of the two methods provided. -- Ann Weeks, Corona Method two is the

moist scoop we usually get at the restaurant. -- patH

-----

Place butter and shortening in mixer bowl and whip until soft; continue

whipping until fluffy and creamy. Add masa gradually while mixing; add water

gradually and mix thoroughly.

Place corn kernels in blender or food processor fitted with metal blade;

coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,

whipping cream, baking powder and salt in large mixing bowl; mix quickly.

Add masa mixture and mix lightly, just until blended. Pour into greased

8-inch-square baking pan. Cover with foil.

Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a

firm texture.

Method 2: Place pan in a larger pan and pour boiling water half way up corn

cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and

adding more boiling water, if necessary. When cooked through, remove corn

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cake pan from water.

Let cooked cake stand at room temperature for few minutes before cutting

into squares or using a small ice cream scoop to serve.

Makes 10 to 12 small servings. Store leftovers in the refrigerator.

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numberSECRET%...a%20Hut.%20Loads%20more/El%20Torito's%20Sweet%20Corn%20Cake.txt

El Torito's Sweet Corn Cake

Yield: 10 servings

LYNN THOMAS DCQP82A--

1/4 c Butter, unsalted

2 tb Shortening

1/2 c Masa harina

3 tb Cold water

1 10 Ounce Pkg frozen corn

Kernels

3 tb Cornmeal

1/4 c Sugar

2 tb Whipping cream

1/4 ts Baking powder

1/4 ts Salt

1) Whip butter and shortening in mixing bowl until fluffy and

creamy.

Add masa harina gradually and mix thoroughly. Add water gradually,

mixing thoroughly. 2) Blend corn kernels until coarsley chopped.

Stir

into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking

powder and salt in large bowl. Add butter-masa mixture; mix until

blended. 4) Pour masa mixture into 8" greased baking pan. Cover

with

foil and bake at 350 degrees until corn cake is firm, 40 to 50

minutes. Allow to stand at room temperature 15 minutes before

cutting

into squares. Or use ice cream scoop to serve. Each serving

contains

about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams

fat; 17

grams carbohydrates; 2 grams protein; 0.21 grams fiber.

number....%20Loads%20more/El%20Torito's%20Sweet%20Corn%20Cake.txt08/06/2009 18:26:09

numberSECRET%...za%20Hut.%20Loads%20more/Entenmann's%20Apple%20Crumb%20Cake.txt

Entenmann's Apple Crumb Cake

1/3 cup Butter

4 Granny Smith Apples

¾ cup Sugar

1 tsp Lemon peel

½ tsp Cinnamon

1/8 tsp Mace

1/3 cup Currants

2½ cups Flour

3 tbsp Sugar

½ tsp Salt

1 package Active dry yeast

¾ cup Water

1/3 cup Butter

1 Egg

1 tsp Lemon peel

¾ cup Chopped pecans

6 tbsp Flour

¼ cup Confectioner's sugar

3 tbsp Butter

¼ tsp Cinnamon

Melt butter in large skillet. Pare,core and slice apples

to ½" pieces. Add apples to butter and cook, stirring,

8 minutes until tender. stir in sugar, peel, cinnamon,

mace and currants. Cook 15 minutes, stirring until thickened.

Cool.

In large bowl, combine 1 cup flour, sugar, salt and yeast.

In small saucepan, combine water and butter. Heat on low flame

until 120°F Gradually add to dry ingredients. Beat 2 minutes,

Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes.

Add remaining flour, stir in. Cover, let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well floured

work surface, roll to 14"x12". Place on sheet. Spread ½ filling

lengthwise down center of the dough. Starting about ¾" for filling,

cut 1" wide strips diagonally from filling to edges of dough.

Alternately fold opposite strips of dough at angles across filling.

Fold ends over filling. Brush large piece of waxed paper with

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vegetable oil. Loosely cover sheet. Top with plastic wrap.

Refrigerate 2 hours.

Uncover, let stand at room temperature 10 minutes. Preheat oven

to 375°F. Combine rest of ingredients for topping. Sprinkle over

loaves.

Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.

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numberSECRET%2...20Loads%20more/Entenmann's%20Fat-Free%20Chocolate%20Cupcakes.txt

Entenmann's Fat-Free Chocolate Cupcakes

1 small Box Jello chocolate pudding powder

½ cup Non-fat dry milk powder

1 tbsp Unsweetened Hershey's cocoa

½ cup Sugar

1 cup Self-rising flour

4 Egg whites, beat until stiff with 1 pinch Salt

1½ qt bowl

1 tsp Vanilla

4 oz Applesauce

¼ tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,

sugar and flour. Set aside. With electric mixer, beat

alternately into the egg white mixture a cup at a time with

the vanilla, applesauce and baking soda, which have been

mixed together. Beat 2 minutes after last addition. Divide

batter equally between 12 paper-line cupcake wells. Bake at 350°F

about 18-20 minutes or until tester comes out clean. Cool in

pan on wire rack 10 minutes then remove.

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numberSECRET%2...s%20more/Entenmann's%20Fat-Free%20Oatmeal%20Raisin%20Cookies.txt

Entenmann's Fat-Free Oatmeal Raisin Cookies

Recipe By :

Serving Size : 48 Preparation Time :0:00

Categories : Desserts Cookies

Low-Fat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----WALDINE VAN GEFFEN VGHC42A-----

1 tablespoon Molasses

3 Raw egg whites

1 cup Dark raisins

1 1/2 teaspoons Vanilla

1 cup Light brown sugar -- packed

1 cup Granulated sugar

1/2 cup Non-fat dry milk powder

1/2 teaspoon Cinnamon

1 1/2 teaspoons Baking powder

2 1/2 cups Quaker brand quick-cooking -- rolled oats

1 cup All-purpose flour

Put molasses, egg whites and raisins into blender and blend on high speed

just to mince but not to puree (about 5-10 seconds). Empty mixture into

medium mixing bowl. With mixer beat in on medium speed each of the

remaining ingredients, beating well after each addition, adding both the

oats and flour in small portions. Switch to mixing spoon if dough becomes

too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off

excess lightly with paper towel; any excess of the cookie sheet may burn

while cookies are baking. You need only a very light film of the Pam just

to keep cookies from sticking. Use 1 measuring teaspoonful of dough for

each cookie and place 2" apart on prepared cookie sheet. Bake in preheated

350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing

from cookie sheets carefully.

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numberSECRET%...s.%20Pizza%20Hut.%20Loads%20more/Entenmann's%20Pound%20Cake.txt

Entenmann's Pound Cake

½ lb Real butter

2 cups Powdered sugar

3 large Eggs

1 2/3 cups Flour

1 tbsp Lemon or vanilla extract

Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.

Cream butter with sugar on high speed of mixer for 5 minutes.

Add 1 egg and then a little flour, beating 2 minutes. Add 2nd

egg and half of remaining flour and beat 2 minutes. Add 3rd egg,

rest of flour and extract, beating 2 minutes. Spread thick and

creamy batter evenly in prepared loaf dish. Bake 65 minutes or

until tester inserted into center comes out clean.

Cool in baking dish on wire rack 30 minutes. Remove from dish.

Slice ½" thick. If freezing, be sure to slice before freezing

loaf. Thaw to use within 6 months.

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numberSECRET%....%20Loads%20more/Famous%20Amos%20Chocolate%20Chip%20Cookies.txt

Famous Amos Chocolate Chip Cookies

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Cookies

Low-Fat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----WALDINE VAN GEFFEN VGHC42A-----

1/2 pound Butter or margarine

1 cup Light brown sugar -- packed

1 cup Sugar

3 Eggs

3 cups Bisquick

1 cup Cornstarch

1/2 cup Nonfat milk powder

2 tablespoons Sanka or coffee powder

1 tablespoon Unsweetened cocoa powder

1 tablespoon Vanilla

1 Package semi-sweet chocolate pieces -- (12 ounces)

4 ounces Pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beat

in sugars, beating until very creamy. Beat in eggs, then each remaining

ingredient, except chips and pecans When dough is smooth, work in chips

and pecans with spoon. Make grape-sized pieces of dough for each cookie,

placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until

golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to

thaw, shape and bake in 4 months.

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numberSECRET%...0more/Famous%20Amos%20Raisin-Filled%20Choc%20Chip%20Cookies.txt

Famous Amos Raisin-Filled Choc Chip Cookies

Categories: Cookies

Yield: 72 servings

2 c Margarine; softened

3/4 c Packed light brown sugar

3/4 c Granulated sugar

1 ts Vanilla

2 md Eggs

2 1/2 c All-purpose flour; sifted

1 ts Baking soda

1/2 ts Salt

2 c Raisins

12 oz Semisweet chocolate chips

Recipe by: St. Louis Post-Dispatch 11/27/95

Preheat oven to 375 degrees. Beat margarine, brown and white sugars,

vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until

creamy and thoroughly blended.

By hand, stir in flour, baking soda and salt until well mixed. Stir in

raisins and chocolate chips.

Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches

between cookies. Bake 8 minutes or until cookies are browned to your

liking. Yield: About 6 dozen.

number...amous%20Amos%20Raisin-Filled%20Choc%20Chip%20Cookies.txt08/06/2009 18:26:09

numberSECRET%2...CIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Fatburger®.txt

Fatburger®

Southern California - the birthplace of famous hamburgers from

McDonald's, Carl's Jr., and In-n-Out Burger - is home to another

thriving burger chain that opened its first outlet in 1952. Lovie

Yancey thought of the perfect name for the 1/3-pound burgers she

sold at her Los Angeles burger joint: Fatburger. Now with over 41

units in California, Nevada, and moving into Washington and

Arizona, Fatburger has become the food critics' favorite, winning

"best burger in town" honors with regularity. The secret is the

seasoned salt used on a big 'ol lean beef patty. And there's no

ketchup on the stock version, just mayo, mustard, and relish.

Replace the ground beef with ground turkey and you've got Fatburger's

Turkeyburger all up and cloned.

1/3 pound lean ground beef

seasoned salt

ground black pepper

1 plain hamburger bun

1/2 tablespoon mayonnaise

1/4 cup chopped iceberg lettuce

1 tomato slice

1/2 tablespoon mustard

1/2 tablespoon sweet pickle relish

1 tablespoon chopped onion

3 dill pickle slices (hamburger slices)

Optional

1 slice American cheese

Grill the unsuspecting beef patty in a hot frying pan.

Slap the hot side and the cold side together.

1. Form the ground beef into a patty that is about 1 inch wider

than the circumference of the hamburger bun.

2. Preheat a non-stick frying pan to medium/high heat. Fry the

patty in the pan for 3 to 4 minutes per side or until done. Season

both sides of the beef with seasoned salt and ground black pepper.

3. As the meat cooks prepare the bun by spreading approximately 1/2

tablespoon of mayonnaise on the face of the top bun.

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4. Place the lettuce on the mayonnaise, followed by the tomato slice.

5. When the beef is done place the patty on the bottom bun.

6. Spread about 1/2 tablespoon of mustard over the top of the beef

patty.

7. Spoon about 1/2 tablespoon of relish over the mustard.

8. Sprinkle the chopped onion onto the relish.

9. Arrange the pickles on the chopped onion.

10. Bring the two halves of the burger together and serve with

gumption.

Makes 1 burger.

Tidbits

If you want cheese on your burger, put a slice of American cheese

on the face of the bottom bun before adding the beef patty. The

heat from the meat will melt the cheese.

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numberSECRET%...20more/Fiddle%20Faddle®%20&%20Screaming%20Yellow%20Zonkers®.txt

Fiddle Faddle® & Screaming Yellow Zonkers®

I know the most popular candy corn out there is Cracker Jack,

but my favorite has always been Screaming Yellow Zonkers and

Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is

butter toffee-coated popcorn with almonds thrown in. Screaming

Yellow Zonkers (you gotta love the name) is similar, but without

the almonds. The secret to the yellow coloring of the Zonkers:

buttered popcorn.

Fiddle Faddle (butter toffee with almonds)

3/4 cup granulated sugar

1/4 cup brown sugar

1/2 cup (1 stick) butter

1/2 cup corn syrup

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon vanilla

1 1/3 bags plain or natural-flavored microwave popcorn

1/2 cup roasted almonds

Zonkers

1 cup granulated sugar

4 tablespoons butter

1/2 cup corn syrup

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon vanilla

1 1/3 bags butter-flavored microwave popcorn

1. For either recipe, combine sugar, butter, corn syrup, water

and salt in a large saucepan over medium heat. You're going to

bring the candy to 265-275 degrees, or what is known as the hard

ball stage. For this it's best to use a candy thermometer. If you

don't have one, don't worry. Drip the candy into a small glass of

cold water. If the candy forms a very hard, yet slightly pliable

ball, bingo, you're there. Watch your mixture closely so that it

doesn't boil over.

2. While candy cooks, pop both bags of popcorn and spread about 2

quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)

on one large or two small cookie sheets. Put the popcorn in your

oven set on its lowest temperature. This will keep the popcorn hot

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so that the candy will coat better.

3. When your candy has reached the hard ball stage, add the vanilla.

4. Pull the popcorn from the oven and, working quickly, pour the

candy over the popcorn in thin streams. Mix the popcorn so that

each kernel is coated with candy, put the popcorn back into the oven

for five more minutes, then stir once again. This will help to coat

each kernel. You can repeat this step once more if necessary to get

all of the popcorn coated. Pour popcorn onto a large sheet of wax

paper to cool. Spread the popcorn out, but be careful...it's hot.

5. When popcorn is cool, break it up and immediately put it into a

tightly sealed container, such as Tupperware. This will ensure that

it stays fresh. This stuff gets stale very quickly in moist climates

if left out.

Makes about 4 quarts.

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numberSECRET%2...a%20Hut.%20Loads%20more/Girl%20Scout%20Cookies®%20Shortbread.txt

Girl Scout Cookies® Shortbread

Since they only sell these once a year, right around

springtime, you're bound to get a craving sometime around fall.

And if you're still holding onto a box, they may have begun

to taste a bit like used air-hockey pucks. Now you can toss out

those relics and fill the box with a fresh batch, made from

this clone recipe for the first variety of cookies sold by the

Girl Scouts back in 1917.

1/2 cup butter-flavored shortening

1 cup powdered sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

2 tablespoons beaten egg

1/2 teaspoon baking soda

2 tablespoons buttermilk

1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for

rolling)

1/8 teaspoon baking powder

1. In a large mixing bowl, cream together the shortening, sugar,

vanilla, and salt with an electric mixer.

2. Add the egg and beat mixture until it's fluffy. Add the baking

soda and mix for about 20 seconds, then add the buttermilk and mix

for an additional 30 seconds.

3. In another bowl, combine the flour and baking powder.

4. Pour dry ingredients into wet ingredients and mix well with an

electric mixer until flour is incorporated.

5. Roll the dough into a ball, cover it with plastic wrap, and chill

it for 1 hour.

6. Preheat oven to 325 degrees.

7. Roll dough out on a well-floured surface to 1/8-inch thick and

punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice

bottle lid works well). Arrange cookies on an ungreased cookie sheet.

8. Bake for 12 to 15 minutes or until golden brown.

Makes 60 cookies.

numberS....%20Loads%20more/Girl%20Scout%20Cookies®%20Shortbread.txt08/06/2009 18:26:10

numberSECRET%...0Hut.%20Loads%20more/Girl%20Scout%20Cookies®%20Thin%20Mints.txt

Girl Scout Cookies® Thin Mints

If those cute little cookie peddlers aren't posted outside

the market, it may be tough to get your hands on these -

the most popular cookies sold by the Girl Scouts each year.

One out of every four boxes of cookies sold by the girls is

Thin Mints. This recipe uses an improved version of the

chocolate wafers created for the Oreo cookie clone in the

second TSR book "More Top Secret Recipes." That recipe creates

108 cookie wafers, so when you're done dipping, you'll have

the equivalent of three boxes of the Girl Scout Cookies favorite.

(See? That's why you bought those extra cookie sheets.)

You could, of course, reduce the recipe by baking only 1/3

of the cookie dough for the wafers and then reducing the

coating ingredients by 1/3, giving you a total of 36 cookies.

But that may not be enough to last you until next spring.

Chocolate Cookie Wafers

1 18.25-ounce package Betty Crocker chocolate fudge cake mix

3 tablespoons shortening, melted

1/2 cup cake flour, measured then sifted

1 egg

3 tablespoons water

Non-stick cooking spray

Coating

3 12-ounce bags semi-sweet chocolate chips

3/4 teaspoon peppermint extract

6 tablespoons shortening

1. Combine the cookie ingredients in a large bowl, adding the

water a little bit at a time until the dough forms. Cover

and chill for 2 hours.

2. Preheat oven to 350 degrees.

3. On a lightly floured surface, roll out a portion of the dough

to just under 1/16 of an inch thick. To cut, use a lid from a

spice container with a 1 1/2-inch diameter (Schilling brand is good.)

Arrange the cut dough rounds on a cookie sheet that is sprayed with

a light coating on non-stick spray. Bake for 10 minutes. Remove

the wafers from the oven and cool completely.

4. Combine chocolate chips with peppermint extract and shortening

in a large microwave - safe glass or ceramic bow. Heat on 50

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percent power for 2 minutes, stir gently, then heat for an addition

minute. Stir once again, and if chocolate is not a smooth

consistency, continue to zap in microwave in 30-second intervals

until smooth.

5. Use a fork to dip each wafer in the chocolate, tap the fork on

the edge of the bowl so that the excell chocolate runs off, and

then place the cookies side-by-side on a wax paper - lined baking

sheet. Refrigerate until firm.

Makes 108 cookies.

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numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Good%20Reasons%20Italian%20Dressing.txt

Good Reasons Italian Dressing

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Dressings Copycat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbls Garlic Salt

1 Tbls Onion Powder

1 Tbls Sugar

2 Tbls Oregano

1 Tsp Pepper

1/4 Tsp Thyme

1 Tsp Basil

1 Tbls Parsley

1/4 tsp Celery Salt

2 Tbls Salt

1 Env. Cup Of Soup Cream Of Chicken Mix

1/4 C Cider Vinegar

2 Tbls Water

2/3 c Oil

Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend

- - - - - - - - - - - - - - - - - -

NOTES : Yield One Serving

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numberSECRET%...s%20more/Good%20Seasons®%20Italian%20Salad%20Dressing%20Mix.txt

Good Seasons® Italian Salad Dressing Mix

Here's a clone for the instant dressing mix you buy in the

little .7-ounce packets. When added to vinegar, water, and

oil, you get one of the best-tasting instant salad dressings

around. But what if you can't find the stuff, or it is no

longer sold in your area, as I've heard from so many? Or maybe

you want to save some money and make a bunch of your own?

Just use the recipe below to make as much dry mix as you want,

and save it for when you need instant salad satisfaction.

I've used McCormick lemon pepper in the recipe here because

it contains lemon juice solids that help duplicate the taste

of the sodium citrate and citric acid in the real thing.

The dry pectin, which can be found near the canning supplies

in your supermarket, is used as a thickener, much like the

xanthan gum in the original product.

1 teaspoon carrot, grated and finely chopped

1 teaspoon red bell pepper, finely minced

3/4 teaspoon McCormick lemon pepper

1/8 teaspoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

2 teaspoons sugar

1/8 teaspoon black pepper

2 teaspoons dry pectin

pinch ground oregano

1. Place the carrot and bell pepper on a baking pan in an oven

set on 250 degrees for 45 to 60 minutes, or until all of the

small pieces are completely dry, but not browned.

2. Combine the dried carrot and bell pepper with the other

ingredients in a small bowl. Mix can be stored in a sealed

container indefinitely until needed.

3. When ready to use, pour 1/4 cup of vinegar into a cruet or

jar. Add 3 tablespoons of water, then the dressing mix. Seal

and shake vigorously. Add 1/2 cup of oil and shake until well

blended.

Serves 8 to10.

numberS...re/Good%20Seasons®%20Italian%20Salad%20Dressing%20Mix.txt08/06/2009 18:26:10

numberSECRET%...0Loads%20more/GrandMa's®%20Oatmeal%20Raisin%20Big%20Cookies.txt

GrandMa's® Oatmeal Raisin Big Cookies

GrandMa's Cookie Company was founded back in 1914 by Foster

Wheeler, but it wasn't until 1977 that the company introduced

the popular Big Cookie. This large, soft cookie comes two to

a pack and is offered in several varieties, including oatmeal

raisin. Now you can bake up a couple batches all your own with

this spiffy kitchen clone. Just be sure not to overdo it in the

oven. You want these cookies soft and chewy when cool - just

like a happy grandma would make 'em -- so take them out when

they are just beginning to turn light brown around the edges.

1/2 cup raisins

1/3 cup water

1/2 cup vegetable shortening

1 egg

1 1/2 cups dark brown sugar

1 1/2 teaspoons vanilla

2 cups all-purpose flour

1 1/4 cups oats (not instant)

2 teaspoons baking soda

3/4 teaspoon cinnamon

1 teaspoon salt

1/2 cup raisins

1. Preheat oven to 275 degrees.

2. Combine 1/2 cup raisins with water in a food processor and

blend on high speed for about 1 minute or until very smooth.

3. Combine this raisin puree with the vegetable shortening, egg,

brown sugar, and vanilla in a large bowl. Mix well with electric

mixer until smooth.

4. In a separate bowl, combine the flour with the oats, baking

soda, cinnamon, and salt. Pour this dry mixture into the wet

mixture and mix well until ingredients are incorporated. Mix in

1/2 cup raisins.

5. Roll 3 tablespoon-size portions of the dough into a ball in

your hands and press to 1/2-inch flat on an ungreased baking sheet.

Bake for 18 to 20 minutes. Be careful not to overcook, or the

cookies will not be chewy. Store in a sealed container.

Makes 16 to 18 cookies.

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numberSECRET%...20Loads%20more/GrandMa's®%20Peanut%20Butter%20Big%20Cookies.txt

GrandMa's® Peanut Butter Big Cookies

When these cookies are cool, be sure to seal them up

real super duper tight in something like Tupperware or

a Ziploc bag. That's the way to keep these puppies moist

and chewy like the original GrandMa's Big Cookies. In fact,

the real product claims to be the only national cookie brand

that guarantees the freshness of the product or double your

money back. That's very big of the current manufacturer,

Frito-Lay, which purchased the GrandMa's Cookies brand from

General Mills back in 1980.

1/2 cup vegetable shortening

1/2 cup Peter Pan peanut butter

1 1/4 cups packed dark brown sugar

1 egg

1 teaspoon vanilla

3/4 teaspoon salt

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1. Preheat oven to 275 degrees.

2. Beat shortening, peanut butter, brown sugar, egg, vanilla,

and salt together in large bowl until smooth.

3. In a separate bowl combine the flour and baking soda. Slowly

add the dry mixture to the wet mixture while beating.

4. Roll 3 tablespoon-size portions of the dough into a ball in

your hands and press to 1/2-inch flat on an ungreased baking

sheet. Bake for 18 to 20 minutes. Be careful not to overcook,

or the cookies will not be chewy and you may negatively impact

the full enjoyment potential of the product.

Makes 14 to 16 cookies.

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numberSECRET%2...%20Loads%20more/Great%20American%20Cookies®%20Snickerdoodles.txt

Great American Cookies® Snickerdoodles

Rather than trying to beat the competitors - especially

if they have an exceptional product - Mrs. Fields Famous

Brands waves the cash at 'em. With the acquisition of

Great American Cookies in 1998 by the company that made

chewy mall cookies big business -- Mrs. Fields is now

peddling her baked wares in more than 90 percent of the

premier shopping malls in the United States. That's how

you make the dough! One of the all-time favorites you can

snag at any of the 364 Great American Cookies outlets is

this clone of the classic snickerdoodle. Rolled in cinnamon

and sugar, it's soft and chewy like the other cookies, and

will seem to be undercooked when you take it out of the oven.

When it cools it should be gooey, yet firm in the middle.

And a couple bites will make you wonder: "Got milk?!"

1/2 cup butter (1 stick), softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

Topping

2 tablespoons granulated sugar

1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with

an electric mixer on high speed. Add the egg and vanilla and

beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and

cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for

30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the

topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a

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ball. Roll this dough in the cinnamon/sugar mixture and press it

onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies

may seem undercooked, but will continue to develop after they are

removed from the oven. When the cookies have cooled they should be

soft and chewy in the middle.

Makes 16 to 18 cookies.

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numberSECRET%...ore/Great%20American%20Cookies®%20White%20Chunk%20Macadamia.txt

Great American Cookies® White Chunk Macadamia

When Arthur Karp shared his grandmother's favorite chocolate

chip cookie recipe with Michael Coles, the business partners

knew they had a hit on their hands. They opened their first

Great American Cookies store in 1977 in The Perimeter Mall

in Atlanta, Georgia. Now with more than 350 stores in the chain,

these cookies have quickly become a favorite, just begging to

be cloned. The chain bakes the cookies in convection ovens at

the low temperature of 280 degrees for around 16 to 17 minutes.

But since most of us don't have convection ovens and may have

a hard time getting the oven temperature to this odd setting,

we have made some adjustments. Just be sure, when you remove

the cookies from the oven, that they appear undercooked and

only slightly browned around the edges. This will give the

cookies the perfect chewy texture when they cool.

1/2 cup butter (1 stick), softened

1 cup brown sugar

1/2 cup coconut flakes, finely minced

1 egg

1 tablespoon milk

1 teaspoon vanilla

1 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces solid white chocolate, cut into chunks

1 cup macadamia nuts, chopped

1. Cream together the butter and sugar in a large bowl with

a mixer on high speed.

2. Add the coconut, egg, milk, and vanilla and mix well.

3. In another bowl combine the flour, baking soda, baking powder,

and salt.

4. Add the dry mixture to the wet mixture and mix until dough

forms. Mix in the white chocolate and macadamia nuts.

5. Preheat oven to 300 degrees while you let the dough rest for

30 to 60 minutes in the refrigerator.

6. Measure out about 2 1/2 tablespoons of the dough and form a

ball. Drop each ball of dough onto an ungreased cookie sheet

about 3 inches apart and bake for 12 to 14 minutes. Do not overbake!

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Cookies should come out of the oven appearing slightly browned,

yet undercooked. When cooled the cookies will be soft and chewy

like the original.

Makes 16 to 18 cookies.

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numberSECRET...%20Loads%20more/Hard%20Rock%20Cafe%20Baked%20Potato%20Soup.txt

Hard Rock Cafe Baked Potato Soup

8 Bacon slices - fried & crumbled

1 cup Yellow onions - diced

2/3 cups Flour

6 cups Chicken stock - hot

4 cups Potatoes - baked, diced & Peeled

2 cups Heavy cream

¼ cup Parsley - chopped

1½ tsp Granulated garlic

1½ tsp Salt

1½ tsp Red pepper sauce

1½ tsp Coarse black pepper

1 cup Cheddar cheese - grated

¼ cup Green onions - diced

Chop bacon; reserve. Cook onions in remaining drippings

over medium high heat until transparent, about 3 minutes.

Add flour, stirring to prevent lumps; cook for 3-5 minutes,

until mixture just begins to turn golden. Add chicken stock

grdually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon,

parsley, garlic, basil, salt, pepper sauce and plack pepper.

Simmer for 10 minutes; do not allow to boil. Add grated cheese

and green onions, heat until cheese melts smoothly. Garnish

each serving as desired with chopped bacon, grated cheese and

chopped parsley.

Makes 8 Servings.

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numberSECRET...20Hut.%20Loads%20more/Hard%20Rock%20Cafe%20Orange%20Freeze.txt

Hard Rock Cafe Orange Freeze

Here's a quick recipe for the dessert drink served at Hard Rock

Cafes all over the world. With only a few ingredients you can

make this one super-quick in the blender. Great on a hot day.

And it's easy to double or quadruple to serve more.

2 cups orange sherbet or sorbet

1 cup fresh squeezed orange juice

1/4 cup milk

1 sprig fresh spearmint

1. Put the sherbet, juice, and milk in a blender and blend for

15 seconds or just until the sherbet is smooth. You may have

to stop the blender and stir the sherbet up a bit to help it combine.

2. Pour the orange freeze into a tall, chilled glass. Place a

sprig of fresh spearmint in the top and serve immediately.

Serves 1 as a dessert or beverage.

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numberSECRET...ut.%20Loads%20more/Hard%20Rock%20Cafe®%20Bar-B-Que%20Beans.txt

Hard Rock Cafe® Bar-B-Que Beans

If you love baked beans you'll go nuts over this clone recipe from

the world's first theme restaurant chain. It's real easy to make

too, since you just pour all of the ingredients into a covered

casserole dish, stir, and bake for an hour and a half. The only

element that may give you pause is the pulled pork from last week's

recipe. It's an effortless addition if you've got some of that

pork on hand. If not, just leave that ingredient out. Or you could

add some cooked bacon to the mix. Either way the beans will still

come out awesome as a nosh-worthy side dish or snack.

2 15-ounce cans pinto beans (with liquid)

2 tablespoons water

2 teaspoons cornstarch

1/2 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

2 tablespoons diced onion

1 teaspoon prepared mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/2 cup shredded pork (from last week's recipe)

1. Preheat oven to 350 degrees.

2. Pour entire contents of the can of pinto beans into a casserole

dish (with a lid).

3. Dissolve the cornstarch in a small bowl with the 2 tablespoons

of water. Add this solution to the beans and stir.

4. Add the remaining ingredients to the dish, stir well and cover.

5. Bake for 90 minutes or until the sauce thickens. Stir every 30

minutes. After removing the beans from the oven, let the beans

cool for 5 to 10 minutes before serving.

Serves 6 to 8 as a side dish.

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numberSECRET...za%20Hut.%20Loads%20more/Hard%20Rock%20Cafe®%20Cole%20Slaw.txt

Hard Rock Cafe® Cole Slaw

If you want the authentic Hard Rock Cafe Pig Sandwich experience,

you just have to serve your clone of that pulled-pork sandwich

with this creamy, delicious cole slaw on the side. Even if you

don't whip up the sandwich, you'll want to dive into a batch of

this secret slaw. It's just too easy to make, and Who Wants to

be a Millionaire? isn't on tonight. But be sure to let the stuff

hibernate in the fridge for a day or two after you toss it.

That's the only way to get the flavors up to dancing the perfect

tastebud mambo.

1 1/3 cups mayonnaise

3 tablespoons white vinegar

2 tablespoons plus 2 teaspoons granulated sugar

2 tablespoons milk

dash salt

8 cups chopped cabbage (1 head)

1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a

large bowl and blend until smooth with an electric mixer.

2. Add cabbage and carrots and toss well.

3. Cover and chill overnight in the refrigerator. The flavors

fully develop after 24 to 48 hours.

Serves 6 to 8 as a side dish.

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numberSECRET...e/Hard%20Rock%20Cafe®%20Homemade%20Chicken%20Noodle%20Soup.txt

Hard Rock Cafe® Homemade Chicken Noodle Soup

It's the chunkiest dang chicken soup you'll ever slurp down and

it comes from the first worldwide theme eatery and hip hangout.

Crank up the rock 'n roll and throw all this good stuff into a

pot and enjoy this final secret recipe in our series of

mouth-watering soup clones. Bah-bye winter!

1 pound chicken breast fillets

1 pound chicken thigh fillets

vegetable oil

2 tablespoons butter

1 cup chopped onion

1/2 cup diced celery

4 cups chicken stock

2 cups water

1 cup sliced carrot

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon minced fresh parsley

2 cups egg noodles

Garnish

minced fresh parsley

1. Preheat oven to 375 degrees.

2. Rub a little vegetable oil over the surface of each piece of

chicken and arrange them on a baking sheet. Bake for 25 minutes.

Remove the chicken from the oven when it's done and set it aside

to cool.

3. Melt the butter in a large saucepan or dutch oven over medium

heat. Sauté the onion and celery in the saucepan for just 4 to 5

minutes. You don't want to brown the veggies.

4. Dice the chicken and add it to the pot along with the remaining

ingredients, except the noodles.

5. Bring the soup to a boil, reduce the heat and simmer for 30

minutes or until the carrots are soft.

6. Add the noodles and simmer for an additional 15 minutes, or

until the noodles are tender. Serve with a pinch of minced fresh

parsley sprinkled on top.

Makes 6 servings.

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numberSECRET...20Hut.%20Loads%20more/Hard%20Rock%20Cafe®%20Pig%20Sandwich.txt

Hard Rock Cafe® Pig Sandwich

Take a big honkin' bite out of one of these and you'll soon know

why it's the Hard Rock Cafe's most popular sandwich. According

to the menu the pork is hickory smoked for 10 hours. But since

we're impatient hungry people here, we'll cut that cooking time

down to under 4 hours using a covered grill and carefully

arranged charcoal. Just sprinkle wet hickory chips over the hot

charcoal arranged around the inside edge of a grill (such as a

round Weber), and let the smoking begin. You can certainly use

an actual smoker if you've got one, and go the full 10 hours with

this puppy. But while you're still waiting for your sandwiches,

the rest of us will have already dragged our full, round bellies

over to the couch for a nap.

By the way, make your marinated cabbage a day ahead of time,

if you have the foresight.

Marinated Cabbage

2 tablespoons white vinegar

1 tablespoon granulated sugar

4 cups thinly-sliced cabbage

4 cups hickory smoking chips

Spice Rub

2 tablespoons kosher salt

2 teaspoons cracked black pepper

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon ground sage

1/2 teaspoon thyme

1/4 teaspoon cayenne

1 boneless pork loin roast (3 to 4 pounds)

vegetable oil

Sauce

2 15-ounce cans tomato puree

1 cup white vinegar

3/4 cup brown sugar

2 tablespoons vegetable oil

1/2 teaspoon onion powder

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1/2 teaspoon liquid smoke (hickory)

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

8 Kaiser rolls

1. Make the marinated cabbage at least one day prior to building

your sandwiches. Like cole slaw, this garnish needs some time to

develop in the fridge. Combine the vinegar and sugar in a medium

bowl. Add the cabbage, stir, cover the bowl and store it in the

refrigerator until you are ready to make the sandwiches.

2. Put the wood chips in a bowl and cover with water. Let the wood

soak for at least 1 hour. Light the charcoal after it has been

arranged around the inside edge of your grill. You don't want coals

directly under your pork. When the coals are hot, drain the water

from the wood chips and sprinkle the chips over the top of the coals.

You should now have smoke.

3. Combine the spices for the rub in a small bowl and mix well.

4. Rub some vegetable oil over the surface of the pork roast.

Sprinkle the spices over the entire surface of the roast.

5. Place the roast in the center of your grill and put the lid on.

Let the pork cook for 3 to 4 hours or until the internal temperature

of the roast reaches 175 to 180 degrees.

6. As the pork cooks, make the sauce by combining the ingredients in

a medium saucepan over medium/low heat. Let the sauce simmer for 15

to 20 minutes, then cover and remove from heat. Set this aside until

your pork is ready.

7. When the pork is done, remove it from the grill and let it sit to

cool for 15 to 20 minutes or until you can handle it. Now you want

to tear the meat along the grain, making bite-size strips of shredded

pork.

8. Put the shredded pork into a large saucepan over medium heat. Add

2 cups of the sauce to the pan and stir. Keep the rest of the sauce

for later to serve on the side. Cook the pork for 15 minutes or until

it is heated through.

9. Grill the faces of the rolls and stack about 1 cup of pork onto

the bottom half of each roll. Add a rounded tablespoon of marinated

cabbage on top of the pork, add a tablespoon or so of extra sauce

on top of that, then cap off each sandwich with the top half of the

roll. Serve with clones for the Hard Rock's cole slaw and baked beans

on the side, if desired.

Makes 8 sandwiches.

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numberSECRET%...Loads%20more/Hard%20Rock%20Cafe®%20Tupelo%20Style%20Chicken.txt

Hard Rock Cafe® Tupelo Style Chicken

The world's most famous theme restaurant pays tribute to the

birthplace of Elvis Presley with this chicken finger appetizer

dish, and two tasty dipping sauces. It's probably best they

chose to name the dish after a city, rather than after the King

himself. "Elvis Style Chicken" sounds like a concoction that

should include bananas, peanut butter and bacon grease.

4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce

1/4 cup mayonnaise

1 1/2 teaspoons prepared mustard

2 teaspoons honey

pinch paprika

Apricot Dipping Sauce

2 tablespoons Grey Poupon Dijon mustard

1 tablespoon apricot preserves

2 tablespoons honey

1 cup corn flake crumbs

2 teaspoons crushed red pepper flakes

1 1/4 teaspoons cayenne pepper

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic

1 egg

1 cup milk

1 cup flour

1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.

2. Make the honey mustard dipping sauce by combining the

ingredients in a medium bowl. Cover and refrigerate. Make the

apricot dipping sauce by combing those ingredients in a medium

bowl. Cover and refrigerate this sauce as well, until your chicken

is ready.

3. Prepare the breading by combining the corn flake crumbs, crushed

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red pepper flakes, cayenne pepper, cumin, salt, paprika, onion

powder, and garlic in a medium bowl.

4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.

5. Pour the flour into another medium bowl.

6. Slice each chicken breast lengthwise into strips approximately

1/2-inch wide.

7. When the oil is hot, bread your chicken by first coating each

strip with flour. Dip the chicken into the egg/milk mixture and

then back into the flour. Dip each chicken strip back in the egg/milk

mixture and then in the corn flake crumb mixture. Be sure to coat

each chicken piece thoroughly with the corn flake crumbs.

8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5

minutes or until the chicken is golden brown. Drain and serve

chicken with the dipping sauces on the side.

Serves 6 to 8 as an appetizer

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numberSECRET%20....McDonalds.%20Pizza%20Hut.%20Loads%20more/Hardee's%20Biscuits.txt

Hardee's Biscuits

Categories: Copycat, Breads

Yield: 1 servings

2 c Self-rising flour

1 tb Sugar

1 c milk

1/3 c Mayo

Combine flour, sugar, milk and mayo into a smooth

dough. Divide batter equally between 10 paper-lined

muffin wells or cupcake wells. Bake 350~ about 25 to

30 minutes or until golden brown and doubled in size.

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numberSECRET%...20more/Harley%20Davidson%20Cafe®%20Harley%20Hog%20Sandwich®.txt

Harley Davidson Cafe® Harley Hog Sandwich®

In late September 1997, the Harley Davidson Cafe celebrated its

grand opening in Las Vegas. This is the second Harley Davidson

Cafe, with the first one located in New York City, just a short

walk from the first Planet Hollywood. Both locations serve up

some delicious "road food" amongst the awesome collection of

vintage Harley's and Harley Davidson paraphernalia. I think this

sandwich is one of their best, and this recipe comes right from

the source. The Pork Producers Council got the recipe from the

cafe's chef, and featured it in a promotional pull-out that ran

in a restaurant trade magazine in 1995. Now the secret can be

shared with you.

6 to 8 lb. boneless pork butt, tied

Rub

1 cup Kosher salt

1 cup course ground black pepper

1 cup paprika (sweet Hungarian is best)

2 cups hickory wood chips

1 cup apple wood chips

Hog Sauce

2 large onions, chopped

3 tablespoons vegetable oil

1 tablespoon paprika

1 tablespoons chili powder

1 tablespoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

5 1/4 cups (42 ounces) canned tomatoes, with juice

3 cups cider vinegar

1 3/4 cups ketchup

1/2 cup orange juice

1/4 cup dark brown sugar, packed

1/4 cup brown mustard

1 tablespoon salt

1 tablespoon coarse black pepper

12 large round rolls

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1. Combine all of the rub ingredients. Coat the pork butt evenly

with mixture, shaking off any excess.

2. Soak wood chips in water 30 minutes. Place pork butt in a

smoker on rack at 220 degrees for 8 hours, with smoke going for

2 hours. Let it cool slightly. Break the meat apart with your hands.

3. Sauté' onions in oil in heavy saucepan until translucent. Add

the remaining ingredients and cook until mixture is thick and coats

the back of a spoon. Puree the sauce and let it cool. (Sauce can be

made 2 to 3 days in advance and refrigerated.)

4. Combine the pork and the sauce (to taste) in a heavy saucepan.

Cook until it is heated through.

5. To serve: Pile the pork on the rolls. Serve with french fries

and cole slaw if desired.

Yields 12 servings.

Todd's Tidbits

You can also smoke your pork in a charcoal barbecue, such as a

round Weber Grill. Just arrange the charcoal around the edge of

the inside of the grill. When the coals are hot, place the soaked

wood chips on them, and then place the pork on the center of the

rack above the coals. Cover. Cook the meat for 2-4 hours or until

the internal temperature comes to 150°-165°.

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numberSECRET%....%20Pizza%20Hut.%20Loads%20more/Heinz%2057®%20Steak%20Sauce.txt

Heinz 57® Steak Sauce

In the late 1800s Henry John Heinz established the slogan

"57 Varieties," which you can still find printed on Heinz

products even though the company now boasts over 5700 varieties

in 200 countries. Today Heinz is the world's largest tomato

producer, but interestingly the first product for the company

that was launched in 1869 had nothing to do with tomatoes; it

was grated horseradish. It wasn't until 1876 that ketchup was

added to the growing company's product line.

Tomato is also an important ingredient in this tangy steak

sauce. But you'll find some interesting ingredients in there as

well, such as raisin puree, malt vinegar, apple juice concentrate,

and mustard. And don't worry if your version doesn't come out as

brown as the original. Heinz uses a little caramel coloring in its

product to give it that distinctive tint. It's just for looks,

though, so I've left that ingredient out of this clone recipe.

Besides, I've found that the turmeric and yellow mustard will help

get this version close to the color of the real deal.

Raisin Puree

1/2 cup raisins

1/2 cup water

1 1/3 cup white vinegar

1 cup tomato paste

2/3 cup malt vinegar

2/3 cup sugar

1/2 cup water

1 tablespoon yellow prepared mustard

2 teaspoons apple juice concentrate

1 1/2 teaspoons salt

1 teaspoon vegetable oil

1 teaspoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water

in a food processor or blender. Blend on high speed for 1 minute

or until the puree is smooth. Measure 1/4 cup of this puree into

a medium saucepan.

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2. Add the remaining ingredients and whisk until smooth.

3. Turn heat up to medium high and bring mixture to a thorough boil.

Reduce heat to low and simmer, uncovered, for 1/2 hour or until

thick. Let sauce cool and then refrigerate it in a covered container

for at least 24 hours.

Makes 3 cups.

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numberSECRET...zza%20Hut.%20Loads%20more/Hershey®%20PayDay®%20Candy%20Bar.txt

Hershey® PayDay® Candy Bar

In December of 1996, Hershey Foods snagged the U.S. operations

of Leaf Brands for a pretty penny. This added several well

known candies to Hershey's already impressive roster, including

Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and

this delicious peanut roll, which we can finally clone at home.

The center is sort of a white fudge that we can make by combining

a few ingredients on the stove, then getting the mixture up to

just the right temperature using a candy thermometer (you've got

one, right?). Once cool, this candy center is coated with a thin

layer of caramel, then quickly pressed onto roasted peanuts.

Looks just like the real thing! This recipe will make eight

candy bars. But it's up to you to make the dental appointment.

Centers

1/4 cup whole milk

5 unwrapped caramels

1 tablespoon light corn syrup

1 teaspoon peanut butter

1/4 teaspoon vanilla

1/4 teaspoon salt

1 1/4 cups powdered sugar

20 unwrapped caramels

1 1/2 teaspoons water

2 cups dry roasted peanuts

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

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numberSECRET...zza%20Hut.%20Loads%20more/Hershey®%20PayDay®%20Candy%20Bar.txt

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. Eat

when completely cool.

Makes 8 candy bars.

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numberSECRET%2...ads%20more/Hidden%20Valley%20Ranch%20Dressing%20Mix-dressing.txt

Hidden Valley Ranch Dressing Mix-dressing

Categories: Copycat, Salads, Dressings

Yield: 1 pint

Powder Mix

15 2" square saltines

2 c Dry minced parsley flakes

1/2 c Dry minced onions

2 tb Dry dill weed

1/4 c Onion salt

1/4 c Garlic salt

1/4 c Onion powder

1/4 c Garlic powder

Salad dressing

1 tb Mix

1 c Mayo

1 c Buttermilk

Put crackers through blender on high speed until

powdered. Add parsley, minced onions and dill weed.

Blend again until powdered. Put into bowl. Stir in

onion salt, garlic salt, onion powder and garlic

powder. Put into container with tight-fitting lid.

Store at room temp for 1 year. Makes 42- 1 tablespoon

servings.

TO USE MIX-Combine mix, mayo and buttermilk. Yield 1

pint.

numberS...ore/Hidden%20Valley%20Ranch%20Dressing%20Mix-dressing.txt08/06/2009 18:26:11

numberSECRET...s.%20Pizza%20Hut.%20Loads%20more/Honey%20%20Baked%20%20Ham.txt

Honey Baked Ham

Servings: 1

1 (7 lb.) med. smoked pork

picnic

shoulder (bone in or out)

2 c sugar

1 c honey or brown sugar,

packed

1 (6 oz.) can frozen orange

juice

concentrate, thawed

1 ts whole cloves

Preparation :

Make crosswise slits, 1/2 inch apart, halfway through ham to where

knife touches bone. Place ham in deep bowl and barely cover with

water. Stir in sugar. Soak at least 2 days in refrigerator.

Drain. Place ham in roasting pan, lined with enough foil to wrap

completely. Pour honey or brown sugar and orange juice all over

pork. Stick cloves all over meat. Wrap tightly with foil. Bake at

200 degrees for 6 to 7 hours or until done, unwrapping and basting

occasionally with honey mixture. Unwrap and bake at 450 degrees

about 15 minutes for slightly crisp skin.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Download...za%20Hut.%20Loads%20more/Honey%20%20Baked%20%20Ham.txt08/06/2009 18:26:12

numberSECRET...cDonalds.%20Pizza%20Hut.%20Loads%20more/HOSTESS%20TWINKIES.txt

HOSTESS TWINKIES

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Cakes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 c Margarine

1/2 c Crisco

1 c Sugar

3/4 c Evaporated milk

1 tb Vanilla

-----CAKE-----

3 lg Eggs

3 1/2 ts Baking powder

1 1/2 ts Vanilla

2 c Flour

1 c Milk

1/2 c Butter

1 1/2 c Plus 1/2 cup Sugar

Sugar

1 t Salt

FILLING:

Mix together and bake in 13 x 9 pan cut cake into

sections and layer with cake, filling and more cake.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Download....%20Pizza%20Hut.%20Loads%20more/HOSTESS%20TWINKIES.txt08/06/2009 18:26:12

numberSECRET%...%20Hut.%20Loads%20more/Hostess®%20Twinkie%20Creme%20Filling.txt

Hostess® Twinkie Creme Filling

Recently I've had an opportunity to go back and improve

the recipe for the Hostess Twinkie clone found on page

47 of the first book, "Top Secret Recipes." Specifically,

I wanted to make the creme filling more stable, using

non-dairy ingredients, so that it could not spoil and would

be easier to make. Here now, is the much improved recipe,

using fewer ingredients than the original clone, and with

marshmallow creme as the new secret component. This recipe

is for all of you who have supported the site by buying the

books, since the cake part of the recipe and mold-making

technique is not included here. But even if you don't have

the books, I'm sure you can find many uses for this versatile,

commercial-style, creme filling. Hope you like it!

2 teaspoons very hot water

rounded 1/4 teaspoon salt

2 cups marshmallow creme (1 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1. Combine the salt with the hot water in a small bowl and stir

until salt is dissolved. Let this mixture cool.

2. Combine the marshmallow creme, shortening, powdered sugar,

and vanilla in a medium bowl and mix well with an electric mixer

on high speed until fluffy.

3. Add the salt solution to the filling mixture and combine.

Makes 1 1/2 cups.

number...%20Loads%20more/Hostess®%20Twinkie%20Creme%20Filling.txt08/06/2009 18:26:12

numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Hot%20Dog%20on%20a%20Stick®%20Hot%20Dog®.txt

Hot Dog on a Stick® Hot Dog®

One hot summer day in 1946 Dave Barham was inspired to

dip a hot dog into his mother's cornbread batter, then

deep fry it to a golden brown. You could say that's when

the first Hot Dog on a Stick was born, and Dave soon found

a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the sidde along with a tall glass of ice-cold lemonade.

The chain uses only turkey dogs for this treat, so we'll

do the same. Just be sure you find the shorter dogs, not

"bun-length." In this case size does matter. For the stick,

simply snag some of the disposable wood chopsticks from a

local Chinese or Japanese food restaurant next time you're

there and start dipping.

2 cups flour

3/4 cup cornmeal

1/2 cup sugar

1 3/4 teaspoons salt

1 teaspoon baking soda

1 3/4 cups fat-free milk

2 egg yolks, slightly beaten

8 to 10 turkey hot dogs

8 to 10 cups vegetable oil

5 pairs of chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees.

2. Combine the flour, cornmeal, sugar, salt, and baking soda

in a large bowl.

3. Add the milk and egg yolks to the dry ingredients and mix

with an electric mixer on high speed until batter is smooth.

4. Dry off the hot dogs with a paper towel. Jab the thin end

of a single chopstick about halfway into the end of each hot dog.

5. When the oil is hot, tip the bowl of batter so that you can

completely coat each hot dog. Roll the hot dog in the batter

until it is entirely covered.

6. Hold the hot dog up by the stick and let some of the batter

drip off. Quickly submerge the hot dog in the oil and spin it

slowly so that the coating cooks evenly. After about 20 seconds

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numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/Hot%20Dog%20on%20a%20Stick®%20Hot%20Dog®.txt

you can use a lid to the deep fryer or pan to put weight on the

stick, keeping the hot dog fully immersed in the oil. You can

cook a couple dogs at a time this way. Cook for 5 to6 minutes or

until coating is dark brown. Turn them once or twice as they cook.

Drain on paper towels while cooling, and repeat with remaining hot

dogs.

Makes 8 to 10 hot dogs.

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numberSECRET...e/Hot%20Dog%20on%20a%20Stick®%20Muscle%20Beach%20Lemonade®.txt

Hot Dog on a Stick® Muscle Beach Lemonade®

Entrepreneur Dave Barham opened the first Hot Dog on a Stick

location in Santa Monica, California near famed Muscle Beach.

That was in 1946, and today the chain has blossomed into a

total of more than 100 outlets in shopping malls across America.

You've probably seen the bright red, white, blue and yellow

go-go outfits and those trippy fez-style bucket hats on the

girls behind the counter.

In giant clear plastic vats at the front of each store

floats ice, fresh lemon rinds and what is probably the world's

most thirst-quenching substance -- Muscle Beach Lemonade.

It's a simple concoction really. Only three ingredients.

And with this TSR formula, you'll have your own version of the

lemonade in the comfort of your own home at a fraction of the price.

Check back next week and we'll have the secret formula for a

taste-alike version of the cornbread coated hot dog -- stick

and all.

1 cup fresh-squeezed lemon juice (about 6 lemons)

7 cups water

1 cup granulated sugar

1. Combine the lemon juice with the water and sugar in an

2-quart pitcher. Stir or shake vigorously until all the sugar

is dissolved.

2. Slice two of the remaining lemon rind halves into fourths for

a total of eight pieces, then add the rinds to the pitcher. Add

ice to the top of the pitcher and chill.

3. Serve the lemonade over ice in 12-ounce glass and add a lemon

rind slice to each glass.

Makes 2 quarts, or 8 servings.

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numberSECRET%2...za%20Hut.%20Loads%20more/Houlihan's®%20Houli%20Fruit%20Fizz®.txt

Houlihan's® Houli Fruit Fizz®

Restaurateurs Joseph Gilbert and John Robinson needed a name

for the new restaurant they planned to open in the Country

Club Plaza of Kansas City, Missouri. To make the job easy,

they kept the name of the location's previous tenant -- a

clothing store called Houlihan's Men's Wear -- and opened

Houlihan's Old Place in 1972. This was at the time when

T.G.I. Friday's was popularizing casual dining, so the concept

was an instant hit. That early success led to more Houlihan's

opening in other states, and another multi-million dollar chain

was born. The Houli Fruit Fizz is a simple blend of fruit juices

and Sprite that can be served with a meal or enjoyed on its own.

This drink is one of Houlihan's own classic, signature recipes.

1 12-ounce can cold Sprite

1/2 cup cold pineapple juice

1/4 cup cold orange juice

1 cup cold cranberry juice

1. Combine all of the ingredients in a pitcher and pour into two

glasses over ice. Be sure all of the ingredients are cold when

combined.

numberS...t.%20Loads%20more/Houlihan's®%20Houli%20Fruit%20Fizz®.txt08/06/2009 18:26:12

numberSECRET%...za%20Hut.%20Loads%20more/Howard%20Johnson%20Spicy%20Mustard.txt

Howard Johnson Spicy Mustard

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Meats

Cake Mix

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Dijon mustard

1/4 cup French's prepared mustard

1/4 cup Honey

number...t.%20Loads%20more/Howard%20Johnson%20Spicy%20Mustard.txt08/06/2009 18:26:12

numberSECRET%...%20Loads%20more/Howard%20Johnson's%20Boston%20Brown%20Bread.txt

Howard Johnson's Boston Brown Bread

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Meats Cake Mix

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Unsifted whole wheat flour

1 cup Unsifted rye flour

1 cup Yellow corn meal

1 1/2 teaspoons Baking soda

1 1/2 teaspoons Salt

3/4 cup Molasses

2 cups Buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.

Stir in molasses, buttermilk. Turn into mold, cover tightly.

Place on trivet in deep kettle. Add enough boiling water to kettle to

come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.

Remove from mold to cake rack. Serve hot with baked beans.

Makes 1 loaf

number...s%20more/Howard%20Johnson's%20Boston%20Brown%20Bread.txt08/06/2009 18:26:12

numberSECRET%2...%20Hut.%20Loads%20more/I.H.O.P.®%20Country%20Griddle%20Cakes.txt

I.H.O.P.® Country Griddle Cakes

This nationwide chain, which is known for it's big bargain

breakfasts, serves an impressive number of non-breakfast

items as well. In 1997, I.H.O.P. dished out over 6 million

pounds of french fries and over half a million gallons of

soft drinks. But it's the Country Griddle Cakes on the breakfast

menu that inspired this Top Secret Recipe. The unique flavor

and texture of this clone comes from the Cream of Wheat in the

batter. Now you can have your pancakes, and eat your cereal too.

nonstick spray

1 1/4 cups all-purpose flour

1 1/2 cups buttermilk

1/3 cup instant Cream of Wheat (dry)

1 egg

1/3 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup vegetable oil

1/2 teaspoon salt

1. Preheat a skillet over medium heat. Apply nonstick spray.

2. Combine all ingredients in a large bowl with a mixer set on

high speed. Mix until smooth.

3. Pour the batter by 1/3-cup portions into the hot pan and cook

pancakes for 1-2 minutes per side or until brown. Repeat with

remaining batter.

Makes 8-10 pancakes.

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numberSECRET%...s.%20Pizza%20Hut.%20Loads%20more/In-N-Out®%20Double-Double®.txt

In-N-Out® Double-Double®

This is a recipe for making what I believe is the best

hamburger in the world. The secret to duplicating this

and other fast-food burgers is getting the beef patties

real thin...about 1/4 inch-thick. If you like, you can

press the beef thin onto wax paper and freeze the patties

ahead of time. This makes them easier to work with on the

hot pan.

1 plain hamburger bun

1/3 pound ground beef

Dash salt

1 tablespoon Kraft Thousand Island dressing

1 large tomato slice (or 2 small slices)

1 large lettuce leaf

4 slices American cheese (Singles)

-or- 2 slices real American cheese

1 whole onion slice (sliced thin)

1. Preheat a frying pan over medium heat.

2. Lightly toast the both halves of the hamburger bun,

face down in the pan. Set aside.

3. Separate the beef into two even portions, and form each

half into a thin patty slightly larger than the bun.

4. Lightly salt each patty and cook for 2-3 minutes on the

first side.

5. Flip the patties over and immediately place two slices of

cheese on each one. Cook for 2-3 minutes.

6. Assemble the burger in the following stacking order from

the bottom up:

bottom bun

dressing

tomato

lettuce

beef patty with cheese

onion slice

beef patty with cheese

top bun.

Makes one hamburger.

number...zza%20Hut.%20Loads%20more/In-N-Out®%20Double-Double®.txt08/06/2009 18:26:12

numberSECRET%2.../International%20House%20of%20Pancakes®%20Pumpkin%20Pancakes.txt

International House of Pancakes® Pumpkin Pancakes

During the holiday season this particular pancake flavor sells

like...well, you know. It's one of 16 varieties of pancakes

served at this national casual diner chain. You can make your

own version of these delicious flapjacks with a little canned

pumpkin, some spices and traditional buttermilk pancake ingredients.

Get out the mixer, fire up the stove, track down the syrup.

2 eggs

1 1/4 cups buttermilk

4 tablespoons butter, melted

3 tablespoons canned pumpkin

1/4 cup granulated sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1. Preheat a skillet over medium heat. Coat pan with oil cooking

spray.

2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in

a large bowl. Use an electric mixer to blend ingredients.

3. Combine remaining ingredients in a small bowl. Add dry

ingredients to wet ingredients and blend with mixer until smooth.

4. Pour the batter in 1/4 cup portions into the hot pan. Should

form 5-inch circles.

4. When the batter stops bubbling and edges begin to harden,

flip the pancakes. They should be dark brown. This will take

from 1 to 2 minutes.

5. Flip the pancakes and cook other side for the same amount

of time, until dark brown.

Serves 3 to 4

number...tional%20House%20of%20Pancakes®%20Pumpkin%20Pancakes.txt08/06/2009 18:26:12

numberSECRET%2....%20Loads%20more/Islands®%20China%20Coast%20Salad%20Dressing.txt

Islands® China Coast Salad Dressing

Here's a cool recipe that clones a favorite from the 30-store

Islands chain of restaurants. This California/Arizona chain

is known for it's hand-made burger buns, specialty sandwiches

and taco platters with names like Shorebird, Pelican, Sandpiper,

Baja, Northshore and Island Fish. Some people, though, go to the

Islands just for a scrumptious salad that's dressed with this top

secret formula. Here's the Top Secret Recipes version of the

delicious Asian dressing that's poured over the China Coast Salad

-- it's a huge bowl filled with sliced chicken breast, lettuce,

red cabbage, julienned carrots, fried noodles, sesame seeds,

mandarin orange wedges and chives. But's it's the dressing that

pulls it all together. In fact, many diners think the dressing's

so good they ask for extra and discreetly smuggle it home. Well,

no more smuggling required. Now, with this simple formula, you

can make your own clone at home and use it on any salad combination.

1/2 cup mayonnaise

5 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons sesame oil

1 tablespoon soy sauce

1/4 teaspoon garlic powder

Combine all ingredients in a medium bowl and mix with an electric

mixer until well-blended and sugar is dissolved. Chill.

numberS...ds%20more/Islands®%20China%20Coast%20Salad%20Dressing.txt08/06/2009 18:26:12

numberSECRET...oads%20more/Jack%20In%20The%20Box®%20Oreo%20Cookie%20Shake.txt

Jack In The Box® Oreo Cookie Shake

If you live in one of the 15 Western states served by Jack in

the Box, you have no doubt cracked a gut from the hilarious

TV ads produced by this popular hamburger chain. In the spots

a suit-wearing "Jack" runs the company, even though he's got

a bulbous antenna ball for a head with a giant smiley-face

painted on it. He has a private jet, plays golf, even has kids

with mini antenna-ball heads.

Jack also has a featured shake flavor that, it turns out,

is very easy to make at home with a blender, ice cream, milk

and a handful of Oreo cookies. Sure the drive-thru is convenient

and easy. But if you don't feel like getting out, now you can

enjoy this clone at home from the first fast food chain in the

country to use a drive-thru window way beck when.

3 cups vanilla ice cream

1 1/2 cups milk

8 Oreo cookies

1. Combine the ice cream and milk in a blender and mix on low

speed until smooth. Stir the shake with a spoon to mix, if

necessary.

2. Break Oreo cookies while adding them to the blender. Mix on

low speed for 5 to 10 seconds or until cookies are mostly pureed

into the shake, but a few larger pieces remain. Stir with a spoon

if necessary to help combine cookies.

3. Pour shake into two 12-ounce glasses.

Serves 2.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...more/Jack%20In%20The%20Box®%20Oreo%20Cookie%20Shake.txt08/06/2009 18:26:12

numberSECRET%2...%20Loads%20more/Jacquin's®%20Peppermint%20Schnapps%20Liqueur.txt

Jacquin's® Peppermint Schnapps Liqueur

Here's a liqueur that's simple to make at home. All you need

is an inexpensive vodka and an empty bottle to store the

Schnapps in. This is another recipe that was created for More

Top Secret Recipes, but just didn't make it into the final

version. Try storing it in the freezer for a cold shot on a

hot summer day. Whoof!

1/3 cup granulated sugar

1 16-oz. bottle light corn syrup

2 cups 80-proof vodka

2 teaspoons peppermint extract

1. Combine sugar and corn syrup in a 2 quart pan over medium

heat. Heat until sugar dissolves, stirring regularly

(about 5 minutes).

2. When sugar has dissolved, add vodka and stir well. Remove

mixture from heat and cover tighly with lid. Let cool.

3. Add peppermint extract to mixture and pour into a sealable

bottle.

Makes 4 cups.

numberS...s%20more/Jacquin's®%20Peppermint%20Schnapps%20Liqueur.txt08/06/2009 18:26:13

numberSECRET%2...ads%20more/K.C.%20Masterpiece®%20Original%20Barbecue%20Sauce.txt

K.C. Masterpiece® Original Barbecue Sauce

Even though it's now owned and produced by the Clorox Company,

the taste of Original K. C. Masterpiece barbecue sauce is the

same as when it was first created in good ole' Kansas City,

USA. This is the sauce that steals awards from all the other

popular slathers on the market. It's now even is sold in a

variety of flavors. But this is the clone for the original,

and you'll find it very easy to make. Just throw all of the

ingredients in a saucepan, crank it up to a boil, then simmer

for about an hour. Done deal. And just like the original

Masterpiece, this stuff will make a work of art out of any

of your grilled meats, or burgers and sandwiches; and as a

dipping sauce or marinade.

2 cups water

3/4 cup light corn syrup

1/2 cup tomato paste

1/2 cup vinegar

3 tablespoons molasses

3 tablespoons brown sugar

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1. Combine all ingredients in a medium saucepan over high heat

and whisk until smooth.

2. Bring mixture to a boil, then reduce heat and simmer for 45

to 60 minutes or until mixture is thick.

3. Cool, then store in a covered container in the refrigerator

overnight so that flavors can develop.

Makes 1 1/2 cups.

Tidbits

Liquid smoke is a flavoring found near the barbecue sauces and

marinades. Use hickory-flavored liquid smoke if you have a choice.

numberS...ore/K.C.%20Masterpiece®%20Original%20Barbecue%20Sauce.txt08/06/2009 18:26:13