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 4

numberSECR...za%20Hut.%20Loads%20more/MRS%20FIELDS%20PECAN%20SUPREMES.txt

MRS FIELDS PECAN SUPREMES

Categories: Cookies, Mimi

Yield: 36 servings

2 c FLOUR

1/2 ts SODA

1/4 ts SALT

3/4 c QUICK OATS

3/4 c DARK BROWN SUGAR, PACKED

3/4 c SUGAR

1 c BUTTER, SOFTENED

2 lg EGGS

2 ts VANILLA EXTRACT

1 c CHOPPED PECANS (4 OZ)

1 c SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA,

SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS

WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A

GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA.

BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,

PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL

COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE

SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY

TRANSFER COOKIES TO A COOL, FLAT SURFACE.

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numberSECRET%...Hut.%20Loads%20more/Mrs%20Fields%20White%20Chocolate%20Chip.txt

Mrs Fields White Chocolate Chip

Categories: Cookies

Yield: 24 servings

2/3 c Butter plus 2 tbs.

1/2 c Sugar

1/2 c Dark brown sugar

1 Egg

1 ts Vanilla

1 1/2 c Flour

3 1/2 oz Macadamia nuts; chopped

6 oz White chocolate; chopped in

Heat oven to 325. Grease cookie sheets. In large bowl with electric

mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy.

Reduce mixer speed to low, add flour, increase speed gradually and beat

just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon

onto cookie sheets. Bake about 15 minutes or until edges are slightly brown

and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the

remove to rack to cool completely.

number...Loads%20more/Mrs%20Fields%20White%20Chocolate%20Chip.txt08/06/2009 18:26:20

numberSECRET%...Loads%20more/Mrs.%20Dash®%20Salt%20Free%20Seasoning%20Blend.txt

Mrs. Dash® Salt Free Seasoning Blend

So here's the challenge with this clone recipe: Not only do

we have to get the right ratios for nearly 20 different spices,

but we also have to come up with a way to get the same lemony

tang that makes the real Mrs. Dash the tasty salt-free seasoning

blend we've come to know and love over the years. Sure, we could

use powdered citric acid that is sometimes found in health food

stores, but not everyone is going to have that scary sounding

ingredient readily available. Then we still need to figure out

the "lemon juice solids" part. Ah, but wait, there's citric acid

and lemon juice solids in Kool-Aid unsweetened lemonade drink

mix. It's perfect! Add a little of that drink powder to the spice

blend and we have a clone that in a blindfolded taste test could

fool even Mr. Dash.

1/4 cup crushed dried minced onion flakes

4 teaspoons crushed dried vegetable flakes (Schilling)

1 tablespoon garlic powder

1 tablespoon dried orange peel

2 teaspoons coarse ground black pepper

1 teaspoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried oregano

1/2 teaspoon dried savory

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon dried mustard

1/4 teaspoon celery seed

1/4 teaspoon Kool-Aid unsweetened lemonade drink mix

dash crushed dried rosemary

Crushing the vegetable flakes with extreme prejudice

1. Combine all of the ingredients in a small bowl and stir well.

As you stir, crush the leafy spices for a finer blend.

2. Store the spice blend in a covered container or a sealed shaker

bottle.

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numberSECRET%...Loads%20more/Mrs.%20Dash®%20Salt%20Free%20Seasoning%20Blend.txt

Makes about 2/3 cup.

Tidbits

It's best to use a mortar and pestle to crush these sometimes tough

little onion and vegetable flakes to about the size of rice, before

adding them to the mix. But if you don't have one of those handy

kitchen tools, you may also use the back of a spoon and a small

bowl - plus a little grease. You know, the elbow kind.

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numberSECRET%2...20Hut.%20Loads%20more/Mrs.%20Dole's%20Pecan%20Roll%20Cookies.txt

Mrs. Dole's Pecan Roll Cookies

Categories: Cookies

Yield: 45 servings

1 c Margarine; room temp

1/4 c Powdered sugar plus more

For coating baked cookies

1 tb Cold water

1 ts Vanilla

2 c All-purpose flour

2 c Pecan pieces

Recipe by: St. Louis Post-Dispatch 8/12/96

Preheat oven to 275 degrees. Grease baking sheet. In medium bowl with

mixer on medium speed, beat together margarine and 1/4 cup powdered sugar

until smooth and creamy. Beat in water and vanilla. On low speed, gradually

beat in flour. Mix in pecans with a wooden spoon or by hand.

With floured hands, roll 2 teaspoons dough for each cookie into a

datelike shape. Place cookies on greased baking sheet. Score top of each

cookie lengthwise with knife. Bake 45 minutes. Roll in powdered sugar while

still warm. Yield: 3 3/4 dozen cookies.

number...0Loads%20more/Mrs.%20Dole's%20Pecan%20Roll%20Cookies.txt08/06/2009 18:26:20

numberSECRET%...20Pizza%20Hut.%20Loads%20more/Mrs.%20Fields%20Carrot%20Cake.txt

Mrs. Fields Carrot Cake

Yield: 12 Servings

CAKE

2 1/2 cups All-purpose flour

1 tbs Baking soda

1/4 tsp Salt

2 tsp Cinnamon

1 cup Light brown sugar, packed

1 cup White sugar

1 1/2 cup Butter, softened

3 large Eggs

2 tsp Pure vanilla extract

3 cups Grated carrots

1/2 cup Crushed pineapple, drained

1 cup (6-oz.) raisins

1 cup (4-oz.) chopped walnuts

ICING

16 oz Cream cheese, softened

1/2 cup Salted butter, softened

1 tbsp Fresh lemon juice (about 1 large lemon)

2 tsp Pure vanilla extract

3 cups Confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch

cake pans.

In a large bowl stir together flour, baking soda, salt, cinnamon

and sugars. Add butter, one egg and vanilla; blend with electric

mixer on low speed. Increase speed to medium and beat for 2 minutes.

Scrape down sides of bowl. And remaining eggs, one at a time,

beating 30 seconds after each addition. Add carrots, pineapple,

raisins and walnuts. Blend on low until thoroughly combined. Pour

batter into prepared pans and smooth the surface with a rubber

spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted

into center should come out clean. Cool in pans for 10 minutes.

Then invert cakes on rack and cool to room temperature.

PREPARE ICING: In a medium bowl with an electric mixer on medium

speed, beat cream cheese and butter until smooth add lemon juice

and vanilla; beat until combined. Add sugar gradually, mixing on

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low until smooth.

ICE THE CARROT CAKE: Place one layer on a cake platter, and with

a metal spatula spread icing over the top to form a thin filling.

Place second layer over the first, rounded side up. Coat the top

and sides of the cake evenly with remaining icing. Refrigerate 1

hour to set icing.

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numberSECRET...izza%20Hut.%20Loads%20more/MRS.%20FIELD'S%20SWEETIE%20PIES.txt

MRS. FIELD'S SWEETIE PIES

Yield: 6 Servings

2 oz Unsweetened chocolate

3/4 c (4 oz) semisweet chocolate-chips

1/2 c Salted butter, softened

1 c White sugar

2 lg Eggs

2 ts Pure vanilla extract

1 1/2 c All purpose flour

1 c (6 oz) semi sweet chocolate-chips

1/2 c (3 oz) white chocolate chips

1/4 c (1/5oz) milk chocolate chips

Preheat oven to 375F. Line cookie sheets with waxed paper.

In a double boiler, melt the unsweetened chocolate and the first

batch of chocolate chips. Stir frequently with a wooden spoon or

wire

whisk until creamy and smooth. Pour melted chocolate into a large

bowl. Add butter and beat with electric mixer at medium speed until

thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium

speed until well blended. Scape down the sides of the bowl. Add the

flour and the three types of chocolate chips. Mix at low speed just

until combined. Chips should be distributed equally throughout the

dough.

Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches

in diameter. Place dough balls onto paper-lined pans, 2 inches apart.

With the palm of your hand, flatten each bal to 1/2-inch thickness.

Bake for 10-12 minutes. Transfer with a spatula to a cool, flat

surface like your countertop.

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numberSECRET%2....%20Loads%20more/Mrs.%20Fields®%20Chocolate%20Chip%20Cookies.txt

Mrs. Fields® Chocolate Chip Cookies

Mrs. Fields cookies that are crispy around the edge and chewy

in the middle. Be careful not to cook these too long. I know

it becomes tempting to keep cooking these because they don't

seem to be done after 10 minutes, but they will continue to

cook for awhile after you take them out of the oven, and when

cool, will be nice and chewy. Mmm...got milk?

1 cup (2 sticks) softened butter

1/2 cup granulated sugar

1 1/2 cups packed brown sugar

2 eggs

2 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 twelve-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, cream together the butter, sugars,

eggs, and vanilla.

3. In another bowl, mix together the flour, salt, baking powder

and baking soda.

4. Combine the wet and dry ingredients.

5. Stir in the chocolate chips.

6. With your fingers, place golf ball-sized dough portions 2

inches apart on an ungreased cookie sheet.

7. Bake for 9-10 minutes or just until edges are light brown.

Makes 30 cookies.

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numberSECRET%...ads%20more/Nabisco%20Snack%20Well's%20Banana%20Snack%20Bars.txt

Nabisco Snack Well's Banana Snack Bars

Servings: 21 Snack Bars

Nutrition Facts Serving size – 1 bar Servings – 21 Total fat

(per serving) – 1.8g Calories (per serving) – 118

INGREDIENTS:

2 egg whites, 1 cup plus 5 tablespoons sugar,

2 tablespoons brown sugar, 2 tablespoons molasses,

1 1/2 cups banana puree* , 3 tablespoons shortening,

1/4 cup whole milk, 1/2 teaspoon vanilla butter nut extract,

1 1/2 cups all-purpose flour, 1/2 teaspoon salt,

1/4 teaspoon baking soda.

*********

Preparation Instructions: 1. Preheat oven to 350°. 2. In a large

bowl, whip the egg whites with an electric mixer until they

become thick. Do not use a plastic bowl for this. 3. Add the

sugar to the egg whites and continue to beat until the mixture

forms soft peaks. 4. Add the brown sugar, molasses, banana puree,

shortening, milk and vanilla butter nut flavoring to the mixture,

beating after each addition. 5. In a separate bowl, combine the

remaining ingredients. 6. While beating the wet mixture, slowly

add the bowl of dry ingredients. 7. Lightly grease a 9x14-inch

pan with a light coating of non-stick cooking spray. Be sure to

coat the sides as well as the bottom of the pan. Dump about 3

tablespoons of sugar into the pan, then tilt and shake the pan

so that a light layer of sugar coats the entire bottom of the pan,

and about halfway up the sides. Pour out the excess sugar. 8.

Pour the batter into the pan, and spread it evenly around the

inside of the pan. Sprinkle a light coating of sugar -- about

two tablespoons -- over the entire top surface of the batter.

Gently shake the pan from side-to-side to evenly distribute the

sugar over the batter. Bake for 25-28 minutes or until the cake

begins to pull away from the sides of the pan. 9. Remove the

cake from the oven and turn it out onto a cooling rack. When cake

has cooled, place it onto a sheet of wax paper on a cutting board

and slice across the cake 6 times, creating 7 even slices. Next

cut the cake lengthwise twice, into thirds, creating a total of 21

snack bars. When the bars have completely cooled, store them in a

resealable plastic bag or an airtight container. *Puree whole

bananas (approximately 3) in a food processor or blender until

smooth and creamy.

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numberSECRET%...ds.%20Pizza%20Hut.%20Loads%20more/Nabisco®%20Cheese%20Nips®.txt

Nabisco® Cheese Nips®

Here's a clone recipe that gets one very important

ingredient from another packaged product. The powdered

cheese included in the Kraft instant macaroni & cheese

kits flavors this homegrown version of the popular bright

orange crackers. You'll need a can of Kraft Macaroni &

Cheese Cheese Topping or two boxes of the most inexpensive

instant variety of macaroni & cheese; you know, the kind

with the cheese powder. Two boxes will give you enough

cheese to make 300 crackers. As for the macaroni left over

in the box, just use that for another recipe requiring elbow

macaroni.

1 cup sifted all-purpose flour (plus 1/2 cup divided and reserved

for kneading and rolling)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages

dry cheese powder from 2 boxes Kraft macaroni & cheese)

3 tablespoons shortening

1/3 cup buttermilk

1/2 teaspoon salt (for tops, optional)

1. Sift together 1 cup flour, baking soda, baking powder, and

cheese powder in a large bowl.

2. Cut in the shortening with a fork and knife with a crosswise

motion until dough is broken down into rice-size pieces. Mixture

will still be very dry.

3. Stir in buttermilk with a fork until dough becomes very moist

and sticky.

4. Sprinkle a couple tablespoons of the reserved flour over the

dough and work it in until the dough can be handled without

sticking, then turn it out onto a floured board, being sure to keep

1/4 cup of the reserve flour for later. Knead the dough well for

60 to 90 seconds, until the flour is well incorporated. Wrap the

dough in plastic wrap and chill for at least one hour.

5. Preheat oven to 325 degrees. Spray a light coating of cooking

spray on a baking sheet.

6. Remove the dough from the refrigerator and use the remaining

reserve flour to dust a rolling surface. Roll about one-third of

the dough to just under 1/16th of inch thick. Trim the edges square

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(a pizza cutter or wheel works great for this), then transfer the

dough to a lightly greased baking sheet. Use the rolling pin to

transfer the dough. Simply pick up one end of the dough onto a

rolling pin, and roll the dough around the rolling pin. Reverse the

process onto the baking sheet to transfer the dough.

7. Use a pizza cutter to cut across and down the dough, creating

1-inch square pieces. Use the blunt end of a skewer or broken

toothpick to poke a hole in the center of each piece.

8. Sprinkle a very light coating of salt over the top of the crackers

(crackers will already be quite salty) and bake for 8 to 10 minutes

mix the crackers around (so those on the edge don’t burn) and bake

for another 3 to 5 minutes, or until some are just barely turning

a light brown. Repeat the rolling and baking process with the

remaining dough.

Makes approximately 300 crackers.

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numberSECRET%...s.%20Pizza%20Hut.%20Loads%20more/Nabisco®%20Nilla®%20Wafers.txt

Nabisco® Nilla® Wafers

No one knows the exact origin of the vanilla wafer but it's

guessed that the recipe was developed in the south. The wafers

were being whipped up from scratch at home long before Nabisco

introduced the lightweight, poker chip-like packaged cookies in

1945. Back then they were called Vanilla Wafers. But in the 60s

Nabisco slapped the trade name Nilla Wafers on the box. Today the

real things come about 100 to a box and really fly when whipped

into the air with a little flick of the wrist. Here now, you can

relive the days of old with a homemade version fresh out of the oven.

This clone recipe makes about half a box's worth and they fly just

as far.

For just a slight variation on this recipe - with similar

aerodynamics - check out the clone for Sunshine Lemon Coolers.

1/2 cup powdered sugar

1/3 cup sugar

1/3 cup shortening

1 egg

1 teaspoon vanilla

1/8 teaspoon salt

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1 tablespoon water

1. Preheat oven to 325 degrees.

2. Cream together sugars, shortening, egg, vanilla, and salt in a

large bowl.

3. Add the flour and baking powder. Add 1 tablespoon of water and

continue mixing until dough forms a ball.

4. Roll dough into 3/4-inch balls and flatten slightly onto a

lightly greased cookie sheet. Bake for 15 to 18 minutes or until

cookies are light brown.

Makes 50 to 56 cookies.

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numberSECRET%...%20Loads%20more/Nabisco®%20Old%20Fashioned%20Ginger%20Snaps.txt

Nabisco® Old Fashioned Ginger Snaps

Nabisco's version of this old favorite cookie may not be as big

a seller as its much-cloned Oreo. Heck, it's not even close. But

if you're a ginger snap fanatic, this recipe will give you a

killer clone of the cookie giant's store-bought version that you

can whip up in a...uh...snap. And if you're watching the fat,

four of these cookies check in with a total of around 2.5 grams

of fat.

1 cup packed dark brown sugar

3/4 cup sugar

1/4 cup molasses

1/4 cup shortening

1 tablespoon butter, softened

1 egg

1/2 teaspoon vanilla

2 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 cup water

1. Preheat oven to 350 degrees.

2. Cream together the sugars, molasses, shortening, butter, egg,

and vanilla in a large bowl. Beat with an electric mixer until

smooth.

3. In another large bowl combine the flour, baking soda, ginger,

salt, cinnamon, and cloves.

4. Pour the dry mixture into the wet mixture and beat while adding

the water. Continue to mix until ingredients are incorporated.

5. Measure a heaping teaspoon of dough at time. Roll the dough into

a sphere between the palms of your hands then press the dough onto

the cookie. Flatten to about 1/8-inch thick.

6. Bake cookies for 10-14 minutes or until edges begin to brown and

cookies are crispy when cool.

Makes 120 (10 dozen) cookies.

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numberSECRET%...s.%20Pizza%20Hut.%20Loads%20more/Nabisco®%20Oreo%20(Wafers).txt

Nabisco® Oreo (Wafers)

When I first designed the Oreo cookie clone recipe for the second

book, More Top Secret Recipes, I decided that a cake mix would

suit the recipe best. However, the variety and brand I chose --

Duncan Hines Dark Dutch Fudge -- became unavailable in many parts

of the country. Now, for all of my faithful readers, it is time

to fix that problem with a cake mix that should be available

everywhere. Many of the ingredients have changed to create an even

more tender, chocolatey cookie that can be the same color as the

real thing if you decide to add some brown paste food coloring.

You will also note that the method has been improved to create

cookies that are more uniform in size by using a spice bottle

lid on the thinly rolled out dough. This will allow you to make

your wafers faster, and they will all be the same size. The

filling recipe remains the same, and can be found on page 68 of

More Top Secret Recipes. For those of you who don't have the book

(and, of course, for those who do), tune in next week for a

brand-new recipe that requires these wafers. (Hint: T.M.)

1 18.25-ounce pkg. Betty Crocker chocolate fudge cake mix

3 tablespoons shortening, melted

1/2 cup cake flour, measured then sifted

1 egg

3 tablespoons water

2 tablespoons brown paste food coloring (optional)*

1. Combine the cookie ingredients in a large bowl. Add 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 one 16th 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 of non-stick spray. Bake for 10 minutes.

Remove wafers from the oven and cool completely.

4. As the cookies bake, make the filling (recipe in More Top Secret

Recipes on page 68).

5. When the cookies have cooled, roll a small portion (heaping 1/4

teaspoon) of the filling into a ball (just over 1/4-inch in diameter),

and press it between two of the cookies. Repeat with the remaining

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cookies. Makes 108-116 wafers; for 54-58 sandwich cookies.

*This is an optional step to help recreate the color of the original

cookie. If you do not use the paste food coloring be sure to change

the amount of water added to the wafer cookies from 3 tablespoons to

1/4 cup. The food coloring gives the cookies the dark brown, almost

black color. The coloring can be found with cake decorating supplies

at art supply and craft stores.

Tidbits

If the dough seems too tacky, you can work in as much as 1/4 cup of

flour as you pat out and roll the dough. Use just enough flour to make

the dough workable, but not tough.

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file:///D|/cersil/Ayat ayat Cinta/new 2/Downloads/SECRET RECIPES .McDonalds. Pizza Hut. Loads more/Nabisco® SnackWell’s Banana Snack Bars.txt

Nabisco® SnackWell’s Banana Snack Bars

In 1996, Nabisco built up its growing line of SnackWell’s

baked products with the introduction of low-fat snack bars

in several varieties, including fudge brownie, golden cake,

apple raisin, and the chewy banana variety cloned here. The

secret ingredients that help us keep the fat grams under 2

grams per serving is banana puree to help keep the cake moist

while adding real banana flavor, egg whites rather than whole

eggs, some molasses and just a little bit of shortening. Whip

it all up, pour it into a pan and bake. Soon you'll have 21 tasty

little low-fat snack bars to get you through the week.

2 egg whites

1 cup plus 5 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons molasses

1 1/2 cups banana puree*

3 tablespoons shortening

1/4 cup whole milk

1/2 teaspoon vanilla butter nut extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1. Preheat oven to 350°.

2. In a large bowl, whip the egg whites with an electric mixer

until they become thick. Do not use a plastic bowl for this.

3. Add the sugar to the egg whites and continue to beat until

the mixture forms soft peaks.

4. Add the brown sugar, molasses, banana puree, shortening, milk

and vanilla butter nut flavoring to the mixture, beating after

each addition.

5. In a separate bowl, combine the remaining ingredients.

6. While beating the wet mixture, slowly add the bowl of dry

ingredients.

7. Lightly grease a 9x14-inch pan with a light coating of non-stick

cooking spray. Be sure to coat the sides as well as the bottom of

the pan. Dump about 3 tablespoons of sugar into the pan, then tilt

and shake the pan so that a light layer of sugar coats the entire

bottom of the pan, and about halfway up the sides. Pour out the

excess sugar.

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8. Pour the batter into the pan, and spread it evenly around the

inside of the pan. Sprinkle a light coating of sugar -- about two

tablespoons -- over the entire top surface of the batter. Gently

shake the pan from side-to-side to evenly distribute the sugar over

the batter. Bake for 25-28 minutes or until the cake begins to pull

away from the sides of the pan.

9. Remove the cake from the oven and turn it out onto a cooling rack.

When cake has cooled, place it onto a sheet of wax paper on a cutting

board and slice across the cake 6 times, creating 7 even slices.

Next cut the cake lengthwise twice, into thirds, creating a total

of 21 snack bars. When the bars have completely cooled, store them

in a resealable plastic bag or an airtight container.

*Puree whole bananas (approximately 3) in a food processor or blender

until smooth and creamy.

Nutrition Facts

Serving size – 1 bar

Servings – 21

Total fat (per serving) – 1.8g

Calories (per serving) – 118

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numberSECRET%...20Loads%20more/Neiman%20Marcus®%20Chocolate%20Chip%20Cookie.txt

Neiman Marcus® Chocolate Chip Cookie

To dispel the urban legend of the $250 recipe, as told in the

text of the infamous chain letter recipe, Neiman Marcus created

an actual recipe for chocolate chip cookies and displayed it on

the Neiman Marcus Web site...for a limited time only. I recently

went to take another look at the recipe, and it was gone. Georgia

Christiansen, Neiman Marcus Creative Director, told me that the

recipe will no longer be featured on the site. But she did send

me a copy. Since I get so many request for the recipe, and because

I get even more e-mail copies of the bogus chain letter, I will

post the recipe here. Maybe this will help put an end to the myth.

1/2 cup unsalted butter, softened

1 cup brown sugar

3 tablespoons granulated sugar

1 egg

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups flour

1 1/2 teaspoons instant coffee, slightly crushed

8 oz. semisweet chocolate chips

1. Cream the butter with the sugars until fluffy.

2. Beat in the egg and the vanilla extract

3. Combine the dry ingredients and beat into the butter mixture.

4. Stir in the chocolate chips.

5. Drop by large spoonfuls onto a greased cookie sheet.

6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a

crispier

cookie. Makes 15 large cookies.

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numberSECRET%2....%20Pizza%20Hut.%20Loads%20more/Olive%20Garden%20Breadsticks.txt

Olive Garden Breadsticks

1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)

Pam or oil

Garlic powder

Dry oregano leaf -- rub between fingers

When dough is soft enough to knead, spray your fingers with Pam

or oil and knead just until you can shape into cigar-sized pieces

(about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets.

Let rise in warm place until doubled - about 1-1/2 hours. Then

holding Pam about 8" from sticks, lightly spray top of each and

then dust with garlic powder and oregano. Bake at 375~ about 20 to

25 minutes or until golden brown. Cool in pan on rack to serve

within a day or two.

Olive Garden Breadsticks are just brown and serve soft breadsticks.

Brown in the oven and spread liquid margarine over them, then

sprinkle with garlic salt.

numberS...za%20Hut.%20Loads%20more/Olive%20Garden%20Breadsticks.txt08/06/2009 18:26:22

numberSECRET%...20Loads%20more/Olive%20Garden%20Chicken%20Formaggio%20Pizza.txt

Olive Garden Chicken Formaggio Pizza

4 ounces Chicken breast; bone -- skin

1 tablespoon Olive oil

2 tablespoons Onions -- dice

1 cup Tomatoes; drain -- dice

1 teaspoon Garlic -- chop

1/8 teaspoon Salt

1/2 teaspoon Dried basil

1/2 cup Fontinella cheese -- shred

1/2 cup Mozzarella cheese -- shred

1/2 cup Mushrooms -- slice

1 tablespoon Parmesan cheese -- shred

1 12" pre-baked pizza crust

Preheat oven to 450~F. Saute or bake chicken breast. Cool.

Cut into 1/4" wide strips. Spray or grease a 12" pizza pan.

Saute onions and garlic briefly in the olive oil and add them

to the tomatoes,salt and basil.Spread the tomato mixture over

the top of the crust. Lay chicken strips down over the tomatoes.

Top with fontinella and mozzarella cheeses. Add the sliced mushooms

and sprinkle with Parmesan cheese. Bake at 450 degrees F. for 8

minutes, or until cheese is melted and crust is piping hot.

number...%20more/Olive%20Garden%20Chicken%20Formaggio%20Pizza.txt08/06/2009 18:26:22

numberSECRET%2...za%20Hut.%20Loads%20more/Olive%20Garden%20Tiramisu%20Dessert.txt

Olive Garden Tiramisu Dessert

1 sponge cake (10-12") - about 3" tall

3 oz strong black coffee

3 oz brandy or rum

1½ lbs mascarpone - room temp

1½ cups superfine/powdered sugar

unsweetened cocoa powder

Cut across middle of sponge cake forming two layers,

each about 1½" high. Blend coffee and brandy.

Sprinkle enough of mixture over bottom half of cake to

flavor it strongly. Don't moisten cake too much or it

may collapse on serving. Beat room-temperature cheese and

1 cup sugar until sugar is completely dissolved and cheese

is light and spreadable. test for sweetness during beating,

adding more sugar if needed. Spread cut surface of bottom

layer with half of the cheese mixture. Replace second layer

and top this with remaining cheese mixture. Sprinkle top

liberally with sifted cocoa. Refrigerate cake for at least

2 hours before cutting and serving.

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numberSECRET%...20Hut.%20Loads%20more/Olive%20Garden®%20Pasta%20e%20Fagioli.txt

Olive Garden® Pasta e Fagioli

It's amazing how many lousy clones for this delicious

chili-like soup from Olive Garden are floating around on the Web.

Some are shared on message boards, others are displayed on sites

in a collection of "actual restaurant recipes" (yeah, right!).

But they all leave out obvious ingredients you can see, like the

carrots, ground beef, or two kinds of beans. Others don't get

the pasta right -- it's obviously ditali pasta (short little tubes).

Then there's the recipe that really squeezed the seeds from my

gourd -- one that's floating around in MasterCook format that

lists "Top Secret Recipes" as the source. But, wait a minute!

I've never before created a clone for this dish -- not here on

the site, and not in any book. So, after logging some time over

a chopping block, an open flame, and a couple tasty glasses of

Merlot, out popped this puppy. And this is the one, kitchen cloners!

If you want the taste of Pasta e Fagioli at home, this is the

only recipe that will fool in a side-by-side taste test. Accept

no other imitation imitation!

1 pound ground beef

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2 14.5-ounce cans diced tomatoes

1 15-ounce can red kidney beans (with liquid)

1 15-ounce can great northern beans (with liquid)

1 15-ounce can tomato sauce

1 12-ounce can V-8 juice

1 tablespoon white vinegar

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme

1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat.

Drain off most of the fat.

2. Add onion, carrot, celery and garlic and sauté for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

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4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2

quarts of boiling water over high heat. Cook for 10 minutes or just

until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes

and serve.

Serves 8.

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numberSECRET...0.McDonalds.%20Pizza%20Hut.%20Loads%20more/ORANGE%20JULIUS.txt

ORANGE JULIUS

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beverages

Amount Measure Ingredient -- Preparation Method

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

1 c Milk

1 c Orange juice

1 x Sugar to taste

1 x Egg is optional

Mix infredients in a blender & blend until frothy or looks good to you

and wala.....

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...alds.%20Pizza%20Hut.%20Loads%20more/ORANGE%20JULIUS.txt08/06/2009 18:26:22

numberSECRET...20.McDonalds.%20Pizza%20Hut.%20Loads%20more/OREO%20COOKIES.txt

OREO COOKIES

Categories: Cookies, Chocolate

Yield: 6 servings

--------------------------COOKIE--------------------------

18 oz Devils food cake mix

2 tb Water

2 tb Cooking oil

1/4 c Bitter cocoa powder

--------------------------FILLING--------------------------

1 Envelope unflavored gelatin

1/4 c Cold water

1 c Crisco

1 ts Vanilla

1 lb Powdered sugar +1 cup

Mix up cookies take small balls roll them in your

hands place in cookie sheet bake 350 for 10 to 15

minutes let cool and put in filling.

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numberSECRET%2...ds.%20Pizza%20Hut.%20Loads%20more/Outback%20Bloomin'%20Onion.txt

The Outback Bloomin' Onion

1/3 c Cornstarch; more if needed

1 1/2 c Flour

2 ts Garlic; mince

2 ts Paprika

1 ts Salt

1 ts Pepper

24 oz Beer

4 Sweet Vidalia Onions

2 c Flour

4 ts Paprika

2 ts Garlic powder

1/2 ts Pepper

1/4 ts Cayenne Creamy chili sauce

1 pt Mayonnaise

1 pt Sour cream

1/2 c Tomato chili sauce

1/2 ts Cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer,

mix well. Cut about 3/4" off top of onion and peel. Cut into onion

12 to 16 vertical wedges but do not cut through bottom root end.

Remove about 1" of petals from center of onion. Dip onion in

seasoned flour and remove excess by shaking. Separate petals to

coat thoroughly with batter. Gently place in fryer basket and

deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2

minutes longer or until golden brown. Drain on paper towels. Place

onion upright in shallow bowl and remove center core with circular

cutter or apple corer. Serve hot with Creamy Chili Sauce.

Seasoned Flour:

Combine flour, paprika, garlic powder, pepper and cayenne and mix

well.

Creamy Chili Sauce:

Combine mayo, sour cream, chili sauce and cayenne and mix well.

number...zza%20Hut.%20Loads%20more/Outback%20Bloomin'%20Onion.txt08/06/2009 18:26:22

numberSECRET%2...oads%20more/Outback%20Steakhouse®%20Bleu%20Cheese%20Dressing.txt

Outback Steakhouse® Bleu Cheese Dressing

If you've had the Kookaburra Wings from Outback, then

you've tasted the chain's thick and creamy bleu cheese dressing

served up on the side. Use this stuff when you need an excellent

dipping sauce for your next batch of wings, or just pour it over

a salad and dive in.

1 cup mayonnaise

2 tablespoons buttermilk

1 tablespoon crumbled bleu cheese

1/8 teaspoon coarse ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1. Mix all ingredients together by hand in a small bowl until smooth.

2. Cover and chill for 30 minutes before serving.

Makes 1 cup.

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numberSECRET%2...ads%20more/Outback%20Steakhouse®%20Caesar%20Salad%20Dressing.txt

Outback Steakhouse® Caesar Salad Dressing

Ask and you shall receive. To answer many requests,

I've whipped up this killer clone for the mouth-watering

caesar salad dressing from America's favorite steakhouse

chain. You can't buy it in the stores, but now you can make

it from scratch in mere minutes. Best of all, this dressing

keeps for weeks and weeks in the fridge in a covered container

(if it's even around that long).

1 cup mayonnaise

1/4 cup egg substitute

1/4 cup grated parmesan cheese

2 tablespoons water

2 tablespoons olive oil

1 1/2 tablespoons lemon juice

1 tablespoon anchovy paste

2 cloves garlic, pressed

2 teaspoons sugar

1/2 teaspoon coarse ground pepper

1/4 teaspoon salt

1/4 teaspoon dried parsley flakes, crushed fine

1. Combine all ingredients in a medium bowl. Use an electric

mixer to beat ingredients for about 1 minute.

2. Cover bowl and chill for several hours so that flavors can

develop.

Makes approximately 2 cups.

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numberSECRET%...%20Loads%20more/Outback%20Steakhouse®%20Cinnamon%20Oblivion.txt

Outback Steakhouse® Cinnamon Oblivion

Roll a scoop of creamy vanilla ice cream in home-made candied

pecans. Surround the ice cream with warm cinnamon apples and

drizzle caramel over the top. Sprinkle fresh cinnamon-butter

croutons on the dessert and you've got an irresistible clone

of one of Outback's most popular menu items. For the croutons,

it's best to use the Bushman Bread clone from right here on the

site. But if you're not up for bread making, choose another sweet

bread, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.

Candied Pecans

1/2 cup granulated sugar

2 tablespoons water

1/2 teaspoon cinnamon

1 teaspoon butter

1 1/4 cups chopped pecans

Cinnamon Croutons

2 cups cubed Bushman Bread (from clone here --

or you can use another sweet bread such as

Hawaiian Sweet Bread or Pillsbury Honey White Bread.)

1/3 cup salted butter

2 tablespoons sugar

1/2 teaspoon cinnamon

Cinnamon Apples

1 20-ounce can apple pie filling

1/4 teaspoon cinnamon

1 tablespoon brown sugar

4 cups vanilla ice cream

1/2 cup caramel topping (Smucker's is good)

1 1/2 cups whipped cream

4 fresh strawberries

1. For candied pecans, combine 1/2 cup granulated sugar, 2

tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon

in a small saucepan over medium heat. Heat until mixture boils

and all sugar granules are dissolved.

2. Add chopped pecans to mixture and stir for 1 to 2 minutes over

heat. Be sure that all pecans are well-coated.

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3. Pour mixture onto a large plate and continue to stir until mixture

hardens and begins to break up. You should be able to separate all

of the nuts.

4. For the croutons, preheat the oven to 300 degrees. Pour the slice

bread cubes onto an ungreased cookie sheet and bake for 15 to 20

minutes or until the bread has turned light brown. Stir halfway

through cooking time.

5. Melt the butter in a skillet over medium heat. Pour baked croutons

into the pan and sauté until the bread is well-coated with butter.

Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in

a small bowl. Sprinkle this mixture over the croutons while stirring

so that the croutons are well-coated with cinnamon/sugar. Remove

croutons from the heat and pour them onto a plate to cool.

6. Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon

and 1 tablespoon of brown sugar in a large bowl. You want to be sure

you don't stir hard enough to break up the apples. Microwave the

apple for 1 to 2 minutes or until hot.

7. To assemble the dessert for serving, first roll four cup-size

scoops of ice cream in the pecan pieces. You can do this step ahead

of time if you like, keeping the pecan-covered scoops in your

freezer.

8. Place an ice cream scoop onto a small plate, then pour about

a tablespoon of caramel over the ice cream. Dribble another

tablespoon around the base of the ice cream onto the plate.

9. Spread the hot apples around the base of the ice cream being

sure to divide them evenly amongst the four servings.

10. Divide the croutons into four portions and sprinkle them on

the apples around the base of the ice cream scoop on each plate.

11. Spread a generous portion of whipped cream onto the top of

each scoop of ice cream.

12. Top off each dish with a fresh strawberry.

Makes 4 servings.

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numberSECRET%...20Loads%20more/Outback%20Steakhouse®%20Coral%20Reef%20'Rita.txt

Outback Steakhouse® Coral Reef 'Rita

This Outback margarita selection will handily quench,

soothe and ring the bell in your clock tower -- just what

the doctor ordered for a hot summer evening fiesta. A mildly

fruity on-the-rocks margarita is powerful ammunition in any

home bartender's arsenal of party cocktails. I like tequila.

Tequila is my friend. But get to the bottom of too many of

these tasty pink drinks and you'll feel like a used pinata

in the morning.

1 1/4 ounces Margaritaville gold tequila (1 shot)

3/4 ounce triple sec

3 ounces (approx. 1/3 cup) cup sweet and sour mix

3 ounces (approx. 1/3 cup) cranberry juice

3/4 ounce Grand Marnier

wedge of lime

Optional

margarita salt (for rim of glass)

1. If you want salt on the rim of your glass, moisten the rim

of a 16-ounce mug (or glass) and dip it in margarita salt.

2. To make the drink, fill the glass with ice.

3. Add the tequila, triple sec, then some sweet and sour mix

and cranberry juice (in equal amounts -- about 1/3 cup each

should do it) to within a half-inch of the top of the glass. Stir.

4. Splash a half shot of Grand Marnier over the top of the drink.

5. Add a wedge of lime and serve with a straw.

Makes 1 serving.

numberS...s%20more/Outback%20Steakhouse®%20Coral%20Reef%20'Rita.txt08/06/2009 18:26:23

numberSECRET...e/Outback%20Steakhouse®%20Honey%20Wheat%20Bushman%20Bread®.txt

Outback Steakhouse® Honey Wheat Bushman Bread®

Along with an entree at this popular steakhouse chain, comes

a freshly baked loaf of this dark, sweet bread, served on it's

own cutting board with soft whipped butter. One distinctive

feature of the bread is its color. How does the bread get so

dark? While you may notice the recipe includes instant coffee

and cocoa, these ingredients will not give it it's deep dark

chocolate brown color - not even close. Usually breads that

are this dark -- such as pumpernickel or dark bran muffins --

contain caramel color, an ingredient often used in the industry

to darken foods. Since your local supermarket will not likely

have this mostly commercial product, we will make the caramel

color from a mixture of three food colorings -- red, yellow and

blue. Just be sure to get the food coloring in the little droppers

so that you can count the drops as you measure. That's very

important to getting the color just right. You may also opt

to keep the color out. The bread will certainly taste the same,

but will look nothing like the real deal. I suggest using a

bread machine for the mixing and kneading, if you have one.

Dough

1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour

1 2/3 cups wheat flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

1 teaspoon salt

2 1/4 teaspoons (1 pkg.) yeast

Coloring

1/4 cup water

75 drops red food coloring

45 drops blue food coloring

30 drops yellow food coloring

cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the

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numberSECRET...e/Outback%20Steakhouse®%20Honey%20Wheat%20Bushman%20Bread®.txt

dough in the exact order listed into the pan of your machine.

Set it on "knead" and when the machine begins to mix the dough,

combine the food coloring with 1/4 cup of water and drizzle it

into the mixture as it combines. After the dough is created let

it rest to rise for an hour or so. Then remove it from the pan

and go to step #3.

2. If you are not using a bread machine, combine the flours, cocoa,

sugar, coffee and salt in large bowl. Make a depression or "well"

in the middle of the dry mixture. Pour the warm water into this

"well," then add the butter, honey and yeast. Combine the food

coloring drops with 1/4 cup of water and add that to the "well.

" Slowly mix the ingredients with a spoon, drawing the dry

ingredients into the wet. When you can handle the dough, begin to

combine it by hand, kneading the dough thoroughly for at least ten

minutes, until it is very smooth and has a consistent color. Set

the dough into a covered bowl in a warm place for an hour, to allow

it to rise.

3. When the dough has risen to about double in size, punch it down

and divide it into 8 even portions (divide dough in half, divide

those halves in half, and then once more). Form the portions into

tubular shaped loaves about 8 inches long and 2 inches wide.

Sprinkle the entire surface of the loaves with cornmeal and place

them on a cookie sheet, or two. Cover the cookie sheet(s) with

plastic wrap and let the dough rise once more for another hour in a warm location.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it

for 20-24 minutes in the hot oven. Loaves should begin to darken

slightly on top when done. Serve warm with a sharp bread knife

and butter on the side. If you want whipped butter, like you get

at the restaurant, just use an electric mixer on high speed to

whip some butter until it's fluffy.

Makes 8 small loaves.

Tidbits

It is normal for this dough to be a bit tacky and to seem somewhat

thin. Just be sure to add plenty of flour to your hands and work

surface when working with the dough to prevent sticking.

If you are able to find caramel color, you can use that rather than

the food coloring formula described in the recipe. Just measure 1

tablespoon of caramel color into the dough mixture where the recipe

uses food coloring and water.

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numberSECRET%2...oads%20more/Outback%20Steakhouse®%20Ranch%20Salad%20Dressing.txt

Outback Steakhouse® Ranch Salad Dressing

This always-popular growing restaurant chain makes a tasty

version of creamy ranch dressing for its house and Queensland

salads. To get the same unique flavor and creaminess of the

original at home, mates, you'll need just one teaspoon of Hidden

Valley ranch salad dressing mix swimming in there with the mayo

and buttermilk and other spices. Since there's three teaspoons

of dressing mix per packet, you'll be able to stretch one envelope

three times as far, by crackey!

1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)

1 cup mayonnaise

1/2 cup buttermilk

1/4 teaspoon coarse grind black pepper

1/8 teaspoon paprika

1/8 teaspoon garlic powder =

1. Combine all ingredients in a medium bowl. Mix well.

2. Cover bowl and chill dressing for at least 30 minutes before

serving.

Makes 1 1/2 cups

number...ore/Outback%20Steakhouse®%20Ranch%20Salad%20Dressing.txt08/06/2009 18:26:23

numberSECRET%2...ds%20more/Outback%20Steakhouse®%20Sydney's%20Sinful%20Sundae.txt

Outback Steakhouse® Sydney's Sinful Sundae

Here's an easy-to-make, yet delectable dessert served at the

popular Outback Steakhouse chain. This scrumptious sundae is

the first dessert in the list on their menu, which describes it

as: "Vanilla ice cream rolled in toasted coconut, covered in

chocolate sauce and topped with whipped cream." Resting on the

very top is a fresh, ripe strawberry. The secret to this recipe

is to well-coat your large scoop of ice cream with that incredible,

crunchy, toasted coconut. And there's nothing like the sweet smell

of freshly toasted coconut that will soon be wafting through your

entire house, room by room. This is a good one to make when you

want a quick dessert that totally satisfies.

1 cup shredded coconut

4 large scoops vanilla ice cream

1/2 cup Hershey chocolate syrup

whipped cream (in a can)

4 large, ripe strawberries

1. Preheat the oven to 300 degrees.

2. Spread the coconut over the bottom of the inside of a large

oven pan. Shake the pan a little to spread the coconut evenly.

3. Bake the coconut for 25-30 minutes or until the coconut is a

light, golden brown. You may have to stir or shake the coconut in

the last 10 minutes to help it brown evenly.

4. When the coconut has cooled, pour it onto a plate, or into a

large bowl. Roll each scoop of ice cream in the coconut until it

is well coated. Press down on the ice cream to help the coconut

stick. Put the ice cream into four separate bowls.

5. Heat up the chocolate syrup for 10-15 seconds in the microwave.

Pour about two tablespoons over each scoop of ice cream. Try to

completely cover the ice cream with chocolate.

6. Spray some whipped cream on the top of each scoop of ice cream.

7. Cut the stems from the strawberries and place one on each

serving; upside down on the whipped cream. Serve with a spoon.

Serves four.

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numberSECRET%...Loads%20more/Outback%20Steakhouse®%20The%20Wallaby%20Darned.txt

Outback Steakhouse® The Wallaby Darned

The menu describes the steakhouse chain's popular fruity drink

as a: "Down under frozen wonder with peaches, DeKuyper Peachtree

Schnapps, champagne, Smirnoff Vodka and secret mixers." While you

don't need to use the same brand-name booze as the chain does,

you will need to find a can of Kern's peach nectar to re-create

the same secret mixer magic.

1 cup frozen sliced peaches

2 ounces champagne

1 ounce peach schnapps

1 ounce vodka

4 ounces (1/2 cup) Kern's peach nectar

2 or 3 ice cubes

1. Combine all of the ingredients in a blender. Blend on high

speed for approximately 30 seconds or until ice is completely

crushed and the drink is smooth.

2. Pour into a 12-ounce glass and serve with a straw.

Makes 1 drink.

number...0more/Outback%20Steakhouse®%20The%20Wallaby%20Darned.txt08/06/2009 18:26:23

numberSECRET%...za%20Hut.%20Loads%20more/Pace®%20Picante%20Sauce%20(Medium).txt

Pace® Picante Sauce (Medium)

Texan David Pace had been selling 58 different varieties

of jam, jellies, and sauces from the back of his liquor store

in the 1940s when he came up with a recipe for a thick and spicy

tomato-based sauce he dubbed "Picante." When sales of David's

new sauce took off, he concentrated all his efforts on marketing

his all-natural, preservative-free product, and designed the

sauce's famous hourglass-shaped jar (to keep it from tipping over).

Now America's number one Mexican hot sauce brand, Pace Foods,

makes it known that it still uses only fresh jalapeño peppers in

the sauces, rather than the brined, less flavorful jalapeños -

like those canned nacho slices. Each year all the fresh jalapeños

used by the company weigh in at around 30 million pounds, and the

nation gobbles up around 120 million pounds of the zingy sauces.

Here's a simple recipe to make a kitchen copy of the medium

heat-level Pace Picante Sauce, which was the first variety David

created. The mild and hot versions were added in 1981, and you'll

find clones for those at the bottom of the recipe in Tidbits.

1 10.75-ounce can tomato puree

1 can full of water (1 1/3 cups)

1/3 cup chopped Spanish onion

1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)

2 tablespoons white vinegar

rounded 1/4 teaspoon salt

1/4 teaspoon dried minced onion

1/4 teaspoon dried minced garlic

1. Combine all ingredients in a saucepan over medium high heat.

2. Bring to a boil, reduce heat, and simmer for 30 minutes or until

thick.

3. When cool, bottle in 16-ounce jar and refrigerate overnight.

Makes 2 cups (16 oz.).

Tidbits

For the mild version of the salsa, reduce the amount of fresh

jalapeños to 2 rounded tablespoons (2 to 3 peppers).

For the hot variety, increase the amount of jalapeños to 1/3 cup

(4 to 5 peppers).

number...t.%20Loads%20more/Pace®%20Picante%20Sauce%20(Medium).txt08/06/2009 18:26:23

numberSECRET%2...cDonalds.%20Pizza%20Hut.%20Loads%20more/Pal's®%20Sauceburger.txt

Pal's® Sauceburger

Here's a simple, great tasting burger from a small chain called

Pal's in Tennessee. This little drive-thru developed this simple

sauce -- a combination of ketchup, mustard and relish -- that

makes quick production of scores of these tasty sandwiches a

breeze when the line of cars grows long. Yes, it's easy...it's

also very good on any burger at your next cookout.

1/8 pound ground beef

1 small sesame seed bun

salt

2 tablespoons ketchup

1 teaspoon sweet pickle relish

1/2 teaspoon yellow mustard

1. Pat out the ground beef until about the same diameter as the bun.

If you like, you can freeze this patty ahead of time to help keep

the burger from falling apart when you cook it.

2. Brown or toast the faces of the top and bottom buns. You can do

this in a frying pan over medium heat or by toasting them in the

oven (or toaster oven).

3. As the buns are browning, grill the hamburger patty, either in

a hot frying pan over medium heat...or you can use a barbecue grill.

Salt the meat generously.

4. Combine the ketchup, relish and mustard in a small bowl.

5. When the meat is cooked to your liking, place it on the face of

the bottom bun.

6. Slather the sauce on the face of the top bun and place it onto the

meat. Ta-da...Sauceburger!

Makes 1 burger.

Tidbits

To multiply this recipe, use this handy multiplier for the sauce:

Sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon

mustard

Sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons

mustard

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numberSECRET%2...cDonalds.%20Pizza%20Hut.%20Loads%20more/Pal's®%20Sauceburger.txt

Sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons

mustard

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numberSECRET%2...ore/Pancakes%20from%20International%20House%20of%20Pancakes®.txt

Pancakes from International House of Pancakes®

Even though the early press runs of Top Secret Recipes excluded

buttermilk in this recipe -- a very important ingredient if you

really want pourable batter -- many figured out the missing

ingredient on their own and the error was quickly corrected in

later copies. Now we just like to call those copies of the book

the "Collector's Editions." For any of you who were lucky enough

to get one of the "Collector's Editions" we'd liked to say

"Congratulations!" Now here's the recipe, in its entirety, to

make pancakes just like those served every day at IHOP.

Nonstick Spray

1 1/4 cups all-purpose flour

1 egg

1 1/4 cups buttermilk

1/4 cup granulated sugar

1 heaping teaspoon baking powder

1 teaspoon baking soda

1/4 cup cooking oil

pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick

surface or apply a little nonstick spray.

2. In a blender or with a mixer, combine all of the remaining

ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5-inch

circles.

4. When the edges appear to harden, flip the pancakes. They should

be golden brown.

5. Cook pancakes on the other side for same amount of time, until

golden brown.

Makes 8 to 10 pancakes.

numberS...cakes%20from%20International%20House%20of%20Pancakes®.txt08/06/2009 18:26:23

numberSECRET%...Loads%20more/Panda%20Express®%20Orange%20Flavored%20Chicken.txt

Panda Express® Orange Flavored Chicken

As far as Chinese food goes, I think the stuff these guys

throw together in sizzling woks is surprisingly tasty for

a takeout chain. This dish is something of a twist on the

traditional sweet and sour chicken commonly found at Chinese

restaurants over the years. This popular menu item has a

delicious, citrus-laced, tangy-sweet sauce with a spicy nip

the regulars find truly addictive. The chain claims to cook

all of its food in woks, including sauces. But this homegrown

version will work fine, whether you go for a wok, or not.

Sauce

1 1/2 cups water

2 tablespoons orange juice

1 cup packed dark brown sugar

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1/4 cup plus 1 teaspoon lemon juice

1 teaspoon minced water chestnuts

1/2 teaspoon minced fresh ginger

1/4 teaspoon minced garlic

1 rounded teaspoon chopped green onion

1/4 teaspoon crushed red pepper flakes

5 teaspoons cornstarch

2 teaspoons arrowroot

3 tablespoons water

Chicken

4 chicken breast fillets

1 cup ice water

1 egg

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups unsifted cake flour

2 to 4 cups vegetable oil

1. Combine all of the sauce ingredients - except the cornstarch,

arrowroot, and 3 tablespoons of water - in a small saucepan over

high heat. Stir often while bringing mixture to a boil. When sauce

reaches a boil, remove it from heat and allow it to cool a bit,

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uncovered.

2. Slice chicken breasts into bite-size chunks. Remove exactly 1

cup of the marinade from the pan and pour it over the chicken in

a large resealable plastic bag or other container which allows

the chicken to be completely covered with the marinade. The chicken

should marinate for at least a couple hours. Cover the remaining

sauce and leave it to cool until the chicken is ready.

3. When chicken has marinated, preheat 2 inches of vegetable oil

in a wok or skillet to 350 degrees.

4. Combine cornstarch with arrowroot in a small bowl, then add 3

tablespoons of water. Stir until cornstarch and arrowroot have

dissolved. Pour this mixture into the sauce and set the pan over

high heat. When sauce begins to bubble and thicken, cover and

remove it from heat.

5. Beat together the ice water and egg in a medium bowl. Add baking

soda and salt.

6. Add 3/4 cup of the flour and stir with a fork just until the

flour in blended into the mixture. The batter should still be lumpy.

7. Sprinkle another 1/4 cup of flour on top of the batter and mix

with only one or two strokes. Most of the new flour will still

floating on top of the mixture. Put the remaining flour (1/2 cup)

into a separate medium bowl.

8. Dip each piece of chicken first into the flour, then into the

batter. Let some of the batter drip off and then slide the chicken

into the oil. Fry up to 1/2 of the chicken pieces at a time for

3 to 4 minutes, or until golden brown. Flip the chicken over halfway

through the cooking time. Remove the chicken to a rack or paper

towels to drain.

9. As the chicken cooks, reheat the sauce left covered on the stove.

Stir occasionally.

10. When all of the chicken is done, pour it into a large bowl,

and cover with the thickened sauce. Stir gently until all of the

pieces are well coated.

Serves four.

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numberSECRET%2...ut.%20Loads%20more/Papa%20John's®%20Pizza%20Dipping%20Sauces.txt

Papa John's® Pizza Dipping Sauces

John Schnatter was only 23 years old when he used 1600 dollars

of start-up money to buy a pizza oven and have it installed in

the broom closet of an Indiana tavern. John started delivering

his hot, fresh pizzas, and in 1984, the first year of his business,

he sold 300 to 400 pizzas a week. One year later, he opened the

first Papa John's restaurant, and has become an American success

story. Today the company has expanded to over 2600 locations in

49 states and has revenues of 1.7 billion dollars a year. That

puts John's business in the top three of all restaurant chains

in overall sales growth, and the country's fastest growing pizza

chain.

John has kept the Papa John's menu simple. You won't find

salads or subs or chicken wings on his menu. The company just

sells pizza, with side orders of breadsticks and cheesesticks

made from the same pizza dough recipe. With each order of

breadsticks or cheesesticks comes your choice of dipping sauces.

I've got clones here for all three of those tasty sauces. You

can use these easy clones as dips for a variety of products, or

you can simply make your own breadsticks by baking your favorite

pizza dough, then slicing it into sticks. If you want cheesesticks,

just brush some of the Garlic Sauce on the dough, then sprinkle

with mozzarella cheese and bake. Slice the baked dough into sticks

and use the dipping sauce of your choice. It's a cinch.

Special Garlic Sauce

1/2 cup margarine spread

1/4 teaspoon garlic powder

1. Combine ingredients in a small bowl.

2. Microwave on 1/2 power for 20 seconds. Stir.

Makes 1/2 cup.

Cheese Sauce

1/2 cup milk

2 teaspoons cornstarch

1/4 cup Cheez Whiz

2 teaspoon juice from canned jalapeños (nacho slices)

1. Combine cornstarch with milk in a small bowl and stir until

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cornstarch has dissolved.

2. Add Cheez Whiz and stir to combine. Microwave on high for

1 minute, then stir until smooth.

3. Add juice from jalapeño slices, and stir.

Makes 1/2 cup.

Pizza Sauce

1 10 3/4-ounce can of tomato puree

1/4 cup water

1 tablespoon sugar

1 teaspoon olive oil

1/4 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon thyme

1/8 teaspoon garlic powder

1. Combine ingredients in a small saucepan over medium heat.

Bring to a boil.

2. Reduce heat and simmer for 15 to 20 minutes.

Makes 1 cup.

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numberSECRET...0Loads%20more/Pepperidge%20Farm®%20Ginger%20Man%20Cookies®.txt

Pepperidge Farm® Ginger Man Cookies®

When cloning cookies for the holidays, why not clone the best?

Pepperidge Farm's Ginger Man cookies bring a sweet gingery crunch

to the seasonal festivities. And so will your version no matter

what shape they end up.

1 cup packed dark brown sugar

3/4 cup granulated sugar

1/2 cup shortening

1/4 cup molasses

2 eggs

1/2 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

red sugar crystals (for cake decorating)

Cut your cookies into any crazy shape you want (these are mentally

deranged snowmen), then sprinkle on the red sugar crystals.

1. Preheat oven to 300 degrees.

2. Cream together the sugars, shortening, molasses, eggs, and vanilla

in a large bowl. Beat with an electric mixer until smooth.

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

ginger, salt, cinnamon, and cloves.

4. Add the dry mixture to the wet mixture, stirring while you add it.

5. Roll a portion of the dough out on a heavily floured surface. Roll

to under 1/4-inch thick. Cut the cookies using a man-shaped cookie

cutter, or any other cookie cutter shape you've got in the bottom

drawer.

6. Place cookies on an oiled cookie sheet and bake for 15 to 18

minutes. Bake only one cookie sheet of cookies at a time.

Makes around 3 dozen cookies.

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numberSECRET...alds.%20Pizza%20Hut.%20Loads%20more/PIZZA%20HUT%20CAVATINI.txt

PIZZA HUT CAVATINI

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Cake mix

Amount Measure Ingredient -- Preparation Method

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

WALDINE VAN GEFFEN

VGHC42A-----

4 c Uncooked assorted pasta --

Cook al dente

2 lb Ground round

2 tb Oil

1 1/2 pk Onion soup mix

28 oz Stewed tomatoes -- sliced

Styl

1 cn V-8 juice -- (6 ounces)

1 lb Jar Prego spaghetti sauce --

Flavored in meat

1/2 c Grape jelly

Mozzarella cheese

Provolone cheese

Brown the meat in oil. Crumble with a fork, browning

until the pink color disappears. Turn heat to low. Add

remaining ingredients. Stir lightly to combine. Allow

sauce to cook, uncovered about 20 minutes, but do not

let it boil. Alternate layers of cooked pasta, the

sauce and slices of mozzarella and half the provolone

~ sufficiently to fill individualau gratin dishes -

or small oven-proof serving dishes.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Download...Pizza%20Hut.%20Loads%20more/PIZZA%20HUT%20CAVATINI.txt08/06/2009 18:26:24

numberSECRET%....%20Pizza%20Hut.%20Loads%20more/Pizza%20Hut%20Pizza%20Dough.txt

PIZZA HUT PIZZA DOUGH

1 1/3 cup water

2 teaspoons sugar

1 1/4 teaspoons salt

2 tablespoons olive oil

2 tablespoons cornmeal

2 cups unbleached all purpose flour

1 cup bread flour

1 teaspoon baking powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

3/8 teaspoon MSG

1 1/2 teaspoons yeast

(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order

given or as per

manufacturer's instructions. Set to 'dough' mode.

Food processor:

Place water, sugar, salt and olive oil in bowl of food processor

and pulse

to dissolve sugar and salt. Add yeast, bread flour, all purpose

flour other

dry ingredients. Process until a soft ball forms. Remove from

machine and

allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:

Place water, sugar, salt and olive oil in bowl of mixer and

dissolve sugar

and salt. Stir in yeast, bread flour, all purpose flour, other

dry

ingredients and knead with dough hook to form a soft, but not-too

sticky

dough (about 8 minutes). Remove from machine and allow to rest,

covered with

a tea towel about 45 minutes.

By Hand:

In this case, use only all-purpose flour. Place water, sugar,

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salt and olive

oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose

flour,

other dry ingredients and knead to form a soft, but not-too sticky

dough

(about 8-l0 minutes). Allow to rest, covered with a tea towel about

45

minutes.

(*) For a breadier pizza dough - depending on taste and recipe

requirements,

you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a

further 15

minutes before using in a recipe. You may refrigerate dough in

an oiled

plastic bag for up to two days.

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numberSECRET%...%20Hut.%20Loads%20more/Pizza%20Hut%20Sauce%20and%20Toppings.txt

Pizza Hat Sauce and Toppings

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Pizza Sauces

Cake Mix

Amount Measure Ingredient -- Preparation Method

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

VAN GEFFEN VGHC42A

1 Can tomato soup -- (10 1/2 ounces)

1 tablespoon Dry oregano leaves

1/2 teaspoon Garlic salt

TOPPINGS

8 ounces Mozzarella -- shred

8 ounces Meunster -- shred

1/3 cup Parmesan -- grate

8 ounces Pepperoni -- slice thin

1 Can mushrooms -- (8 ounces) drain

number...%20Loads%20more/Pizza%20Hut%20Sauce%20and%20Toppings.txt08/06/2009 18:26:24

numberSECRET%2...a%20Hut.%20Loads%20more/Planet%20Hollywood®%20Pot%20Stickers.txt

Planet Hollywood® Pot Stickers

Menu Description: "Six pot stickers filled with fresh ground turkey

meat

seasoned with ginger, water chestnuts, red pepper and green onions.

They are fried and served in a basket with spicy hoisin."

Here's a special recipe from one of the most popular theme

restaurant chains. Pot stickers are a popular Asian dumpling that

can be fried, steamed, or simmered in a broth. Planet Hollywood

has customized its version to make them crunchier than the traditional

dish, and it's a tasty twist that I'm sure you'll love. Since

hoisin sauce would be very difficult to make from scratch, you

can use a commercial brand found in most stores.

1/4 pound ground turkey

1/2 teaspoon minced fresh ginger

1 teaspoon minced green onion

1 teaspoon minced water chestnuts

1/2 teaspoon soy sauce

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (no seeds)

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 egg, beaten

Vegetable oil for frying

12 wonton wrappers (3 x 3-inch size)

On the side

Hoisin sauce

1. In a small bowl, combine all the ingredients except the egg,

wrappers and oil. Add 1 tablespoon of the beaten egg. Save the

rest of the egg for later. Preheat oil in a deep fryer or a deep

saucepan to 375 degrees. Use enough oil to cover the pot stickers

-- 1 to 2 inches should be enough.

2. Invert a small bowl or glass with a 3-inch diameter on the center

of a wonton wrapper and cut around it to make a circle. Repeat for

the remaining wrappers.

3. Spoon 1/2 tablespoon of the turkey filling into the center of one

wrapper. Brush a little beaten egg around half of the edge of the

wrapper and fold the wrapper over the filling. Gather the wrapper as

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you seal it so that it is crinkled around the edge. Repeat with the

remaining ingredients.

4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to

5 minutes or until they are brown. Drain on a rack or paper towels.

Serve with hoisin sauce for dipping. If you want some crushed red

pepper or cayenne pepper to the sauce.

Serves 3 to 4 as an appetizer.

Tidbits

If you can't find wonton wrappers, you can also use eggroll wrappers

for this recipe. Eggroll wrappers are much bigger, so you will be

wasting more of the dough when you trim the wrappers to 3-inch

diameter circles. But in a pinch, this is a quick solution.

Pot sticker wrappers can also be found in some supermarkets, but

I've found the wonton wrappers and eggroll wrappers, when fried,

taste more like the restaurant version.

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numberSECRET%2...Hut.%20Loads%20more/Planet%20Hollywood®%20Signature%20Drinks.txt

Planet Hollywood® Signature Drinks

Here are clones for two of Planet Hollywood's most popular drinks.

And, take it from me, they really hit the spot on a hot summer

night. But, if you don't wanna feel like you were hit by a

truck the next day, go easy on these babies -- they pack quite

a punch. Serve 'em with a 7-dollar cheeseburger, crank up some

clips of bad Stallone movies and it's almost like you're

actually at a famous Hollywood-themed eatery.

The Terminator

3/4 ounce vodka

3/4 ounce white rum

3/4 ounce gin

3/4 ounce Grand Marnier

3/4 ounce Kahlua liqueur

2 ounces sweet and sour mix

1 ounce cranberry juice

splash of beer

1. Fill a 16-ounce glass with ice.

2. Mix all ingredients, except beer, in a shaker and shake well.

2. Pour over ice.

3. Pour a splash of beer over the top, garnish with an orange

wedge and serve with a straw.

Makes 1 drink.

Cool Running

3/4 ounce Captain Morgan spiced rum

3/4 ounce Malibu rum

3/4 ounce Bacardi Limon

2 ounces (1/4 cup) pineapple juice

1 ounce cranberry juice

1 ounce orange juice

splash of grenadine

splash of Rose's lime juice

splash of Bacardi 151 rum

1. Fill a 16-ounce glass with ice.

2. Combine all ingredients, except Bacardi 151, in a shaker.

Shake, shake, shake.

3. Pour over ice.

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3. Pour a splash of Bacardi 151 on top, garnish with an orange

wedge on the rim of the glass, drop in a cherry, and serve with

a straw.

Makes 1 drink.

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numberSECRET%2...ads%20more/Planet%20Hollywood's%20Captain%20Crunch%20Chicken.txt

Planet Hollywood's Captain Crunch Chicken

Serving Size : 1

Categories :Chicken

INGREDIENTS:

2cups Captain Crunch Cereal, crush

1 1/2cupsCornflakes, crush

1Egg, 1cupMilk, 1cupAll purpose flour

1teaspoon Onion powder, 1teaspoonGarlic powder

1/2 teaspoon Black pepper,

2 pounds Chicken breast; skin, bone1oz tenders

Vegetable oil for frying

*********

Preparation Instructions: Beat the egg with milk and set

aside. Stir together the flour, onion and garlic powders

and black pepper. Set this aside also. Dip the chicken

pieces into the seasoned flour. Move around to coat well,

then shake off the excess flour. Dip into the egg wash,

coating well, then dip into the cereal mixture, coating well.

Heat oil in a large heavy skillet to 325~. Drop coated

chicken tenders carefully into the hot oil and cook until

golden brown and fully cooked, 3 to 5 minutes depending on

size. Drain and serve immediately with Creole mustard sauce.

numberS...ore/Planet%20Hollywood's%20Captain%20Crunch%20Chicken.txt08/06/2009 18:26:24

numberSECRET%...20Hut.%20Loads%20more/Planet%20Hollywood's%20Cool%20Running.txt

Planet Hollywood's Cool Running

½ oz Captain Morgan spiced rum

½ oz Malibu rum

½ oz Bacardi Limon

2 oz pineapple juice

1 oz cranberry juice

1 oz orange juice

1 splash grenadine

1 splash Rose's lime juice

1 splash Bacardi 151

Combine crushed ice with all ingredients, except

Bacardi 151, in a tumbler. Shake. Pour a splash of

Bacardi 151 on top and serve with a straw.

Makes 1 serving

number...20Loads%20more/Planet%20Hollywood's%20Cool%20Running.txt08/06/2009 18:26:25

numberSECRET%2...0Hut.%20Loads%20more/Planet%20Hollywood's%20The%20Terminator.txt

Planet Hollywood's The Terminator

½ oz vodka

½ oz white rum

½ oz gin

½ oz Grand Marnier

½ oz Kahlua

2 oz sweet & sour mix

1 oz cranberry juice

1 splash beer

Combine crushed ice with all ingredients, except beer,

in a tumbler. Shake. Pour a splash of beer on top and

serve with a straw.

Makes 1 serving.

numberS...0Loads%20more/Planet%20Hollywood's%20The%20Terminator.txt08/06/2009 18:26:25

numberSECRE...ds.%20Pizza%20Hut.%20Loads%20more/PONDEROSA%20COLE%20SLAW.txt

PONDEROSA COLE SLAW

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Salads Copycat

Amount Measure Ingredient -- Preparation Method

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

1 c Mild honey

1/2 c Chopped onions

1 t Celery seed

1 c Diced green pepper

1 c Diced celery

1 c Wine vinegar

1 t Salt

1 lg Head cabbage, chopped fine

Combine honey, vinegar, onion, salt, celery seed in

small saucepan. Bring to boil, reduce heat, simmer 5

minutes; cool. Pour cooled dressing over prepared

vegetables; toss lightly. Cover, chill several hours,

or overnight. Stir several times while chilling.

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numberSECRE...s.%20Pizza%20Hut.%20Loads%20more/PONDEROSA%20STEAK%20AGER.txt

PONDEROSA STEAK AGER

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Marinades Copycat

Amount Measure Ingredient -- Preparation Method

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

1/2 c Ketchup

2 c Water

1/4 c Lemon juice

1/4 c Dark vinegar

1/2 ts Smoked salt

1 ea Onion, large, Wedge cut

1 c Corn oil

3 tb Soy sauce

2 tb French's prepared mustard

1 t Garlic salt

1 t Coarse ground black pepper

Combine everything. Submerge steaks in it for 24

hours refrigerated and covered. Drain Well and broil

as usual.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downlo...a%20Hut.%20Loads%20more/PONDEROSA%20STEAK%20AGER.txt08/06/2009 18:26:25

numberSECRE...20Pizza%20Hut.%20Loads%20more/PONDEROSA'S%20STEAK%20SAUCE.txt

PONDEROSA'S STEAK SAUCE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Meats

Copycat

Amount Measure Ingredient -- Preparation Method

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

-----waldine van geffen vghc

1/3 c Heinz 57 sauce

1/3 c Worcestershire sauce

1/3 c A-1 steak sauce

2 tb Light corn syrup

Combine as listed and funnel into bottle with tight

fitting cap. Keep refrigerated to use in a few months.

Shake well before using.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloa...20Hut.%20Loads%20more/PONDEROSA'S%20STEAK%20SAUCE.txt08/06/2009 18:26:25

numberSECRET%2...nalds.%20Pizza%20Hut.%20Loads%20more/Popeye's%20Dirty%20Rice.txt

Popeye's Dirty Rice

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Rice Meats

Cake Mix

Amount Measure Ingredient -- Preparation Method

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

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

1 pound Spicy bulk breakfast sausage

1 Can clear chicken broth -- (14 ounces)

1/2 cup Long-grain rice

1 teaspoon Dry minced onion

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

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

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

numberS...20Pizza%20Hut.%20Loads%20more/Popeye's%20Dirty%20Rice.txt08/06/2009 18:26:25

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

Popeye's Fried Chicken

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Chicken Meats

Cake Mix

Amount Measure Ingredient -- Preparation Method

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

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

3 cups Self-rising flour

1 cup Cornstarch

3 tablespoons Seasoned salt

2 tablespoons Paprika

1 teaspoon Baking soda

1 package Italian Salad Dressing Mix -- Powder

1 package Onion Soup Mix -- (1 1/2 ounces)

1 package spaghetti sauce mix -- (1/2 ounce)

3 tablespoons Sugar

3 cups Corn flakes -- crush slightly

2 Eggs -- well beaten

1/4 cup Cold water

4 pounds Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another

bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy

roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.

Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as

follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn

flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,

skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown

other side of each piece. Don't crowd pieces during frying. Place in

prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,

leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes

removing foil then to test tenderness of chicken. Allow to bake uncovered

5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate

well up to 4 days. Do not freeze these leftovers. Leftover coating mix

(1st 9 ingredients) can be stored at room temp in covered container up to

2 months.

numberS...izza%20Hut.%20Loads%20more/Popeye's%20Fried%20Chicken.txt08/06/2009 18:26:25

numberSECR...0Hut.%20Loads%20more/POPEYE'S%20RED%20BEANS%20AND%20RICE.txt

POPEYE'S RED BEANS AND RICE

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans/Red

Amount Measure Ingredient -- Preparation Method

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

Van geffen vghc42a

1 c Uncle ben's long grain rice

- cooked

2 cn Red chili beans in chili

- gravy--1 lb each

1 t Chili powder

1/4 t Cumin

1 Dash garlic salt

In saucepan heat beans without letting it boil and

stir in chili powder, cumin and garlic salt. When

piping hot, spoon chili mixture into 6 small dishes,

adding a few tb of hot, cooked rice to each serving.

Season with Chili Seasoning Mix, if desired. 270 cal,

5.9 gr fat, 60% fat.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downlo...Loads%20more/POPEYE'S%20RED%20BEANS%20AND%20RICE.txt08/06/2009 18:26:25

numberSECRET%20...t.%20Loads%20more/Progresso®%20Italian-Style%20Bread%20Crumbs.txt

Progresso® Italian-Style Bread Crumbs

Here's a real easy one that clones the most popular brand

of seasoned bread crumbs. Just throw all of the ingredients

into a small bowl, mix it up, and you're done. Use the

finished product for an Italian-style breading - when frying

or baking chicken, fish, pork chops, eggplant, etc. - just

as you would the store-bought stuff.

1 cup plain bread crumbs

1/2 teaspoon salt

1/2 teaspoon parsley flakes

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sugar

dash oregano

Combine all ingredients in a small bowl.

Makes 1 cup.

numberS...ds%20more/Progresso®%20Italian-Style%20Bread%20Crumbs.txt08/06/2009 18:26:25

numberSECRET%2...t.%20Loads%20more/Ranch%20Flavored%20Oyster%20Crackers%20Mix.txt

Ranch Flavored Oyster Crackers Mix

Recipe By :

Serving Size : 24 Preparation Time :0:00

Categories : Copycat

Amount Measure Ingredient -- Preparation Method

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

1 package Unsalted oyster crackers

1 can Mixed nuts

1/2 package Fish crackers

3/4 cup Vegetable oil

1 package Hidden Valley Ranch Mix

(buy or make your own ranch mix)

1 teaspoon Lemon pepper seasoning

1 teaspoon Garlic powder

1 teaspoon Onion powder

2 teaspoons Dried dill

Preheat oven to 250~. Mix oil, dressingmix, and all seasonings together. Pour

crackers into large baking pan. Stir in fish crackers and nuts. Drizzle oil

mixture over and stir well to coat all crackers and nuts. Bake for 15 minutes.

Do not overbake. Store in air-tight container.

number...ds%20more/Ranch%20Flavored%20Oyster%20Crackers%20Mix.txt08/06/2009 18:26:25

numberSECR...0Pizza%20Hut.%20Loads%20more/RED%20LOBSTER%20BBQ%20SAUCE.txt

RED LOBSTER BBQ SAUCE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Bbq

Cake mix

Amount Measure Ingredient -- Preparation Method

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

WALDINE VAN GEFFEN

VGHC42A-----

1/2 c Chunky-style Prego sauce

1/2 c Del Monte Ketchup

1 tb Dijon mustard

1 tb Vinegar

1/8 ts Dry mustard

1 t Chili powder

Combine thoroughly and refrigerate, tightly covered,

to use within 90 days

or freeze to thaw and use within 1 year. Serve with

chicken sandwich.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downlo...0Hut.%20Loads%20more/RED%20LOBSTER%20BBQ%20SAUCE.txt08/06/2009 18:26:26

numberSEC...20more/RED%20LOBSTER%20CAESAR%20DRESSING%20W-VARIATIONS.txt

RED LOBSTER CAESAR DRESSING W/VARIATIONS

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Salads Dressings

Cake mix

Amount Measure Ingredient -- Preparation Method

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

1/4 c Mayo

1/4 c Bottled Hidden Valley Ranch

1/4 c Wish bone Italian Dressing

1 tb White vinegar

1 tb Water

Combine all ingredients with wire whisk until

perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts

cumin powder, whisking well. CREAMY CAESAR-Add 1

ts anchovy paste or 1 tb soy sauce and 2 tb sour

cream. Refrigerate dressing tightly covered to use in

30 days. Do not freeze.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Down...D%20LOBSTER%20CAESAR%20DRESSING%20W-VARIATIONS.txt08/06/2009 18:26:26

numberSECRET%2...izza%20Hut.%20Loads%20more/Red%20Lobster%20Cheese%20Biscuits.txt

Red Lobster Cheese Biscuits

Serving Size : 10 Preparation Time :0:00

Categories : Breads Biscuits

Cake Mix

Amount Measure Ingredient -- Preparation Method

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

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

1 cup Milk

1/3 cup Mayo

1 tablespoon Sugar -- or

3 packages Sweet & Low

2 cups Self-rising flour

1/4 cup Kraft's American cheese -- grate

Liquid margarine

Garlic powder

Kraft American Cheese food

Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not

quite 1 minute until smooth and completely combined. Remove beaters. Use

rubber spatula to streak the dough with 1/4c cheese food. Drop batter

equally between 10 paper-lined muffin wells. Drizzle top of each with ts

liquid margarine and dust each with a little garlic powder plus 1 scant ts

additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown

and tripled in size. Cool in pan on racks for 30 minutes. Add only enough

flour so batter drops from spoon.

numberS...Hut.%20Loads%20more/Red%20Lobster%20Cheese%20Biscuits.txt08/06/2009 18:26:26

numberSECRET%2...ds.%20Pizza%20Hut.%20Loads%20more/Red%20Lobster%20Cheesecake.txt

Red Lobster Cheesecake

Filling:

16 oz Cream cheese

8 oz Sour cream

2 large Eggs

2 tbsp Butter

2 tbsp Cornstarch

1 cup Sugar

1 tsp Vanilla

Cookie crumbs

Crust:

10 oz Package Lorna Doone cookies - crushed

¼ lb Butter - melted

¼ cup Sugar

1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly

over bottom of greased 9" springform pam. Bake at 350°F

exactly 8 minutes. Beat with electric mixer cream cheese,

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

When the filling is perfectly smooth and creamy pour into crust.

Return to 350°F oven and bake 30 to 35 minutes or until a knife

inserted comes out clean. Cool in pan on rack 20 minutes before

releasing springform from the cake. Cool another 20 minutes

before cutting. Sprinkle top with cookie crumbs.

number...zza%20Hut.%20Loads%20more/Red%20Lobster%20Cheesecake.txt08/06/2009 18:26:26

numberSECRET%...0Pizza%20Hut.%20Loads%20more/Red%20Lobster%20Clam%20Chowder.txt

CLAM CHOWDER (RED LOBSTER)

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Chicken Sandwiches

Salsa

Amount Measure Ingredient -- Preparation Method

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

WALDINE VAN GEFFEN

VGHC42A-----

1 qt Clam juice

1 c Non-fat dry milk powder

2/3 c Flour

1 cn Chicken broth -- (14

Ounces)

2 Ribs celery -- chop fine

1 tb Dry minced onion

1 cn Clams -- (10 ounces) minced

Well

1 pn Dry parsley flakes

2 Baked potatoes -- cook,

Peel

Crumbled

In blender put clam juice, milk powder and flour,

blending smooth. Pour into 2-1/2 qt saucepan and stir

in chicken broth, stirring constantly on medium-high

heat until thick andsmooth. Turn heat to low. Stir in

celery, onions, clams, parsley and potatoes. Keep on

low heat up to an hour and season with salt and

pepper. Freezes well.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...0Hut.%20Loads%20more/Red%20Lobster%20Clam%20Chowder.txt08/06/2009 18:26:26

numberSEC...Loads%20more/RED%20LOBSTER%20CREAMY%20CAESAR%20DRESSING.txt

RED LOBSTER CREAMY CAESAR DRESSING

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Salads Dressings

Cake mix

Amount Measure Ingredient -- Preparation Method

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

3/4 c Bottled Italian dressing

1 tb Parmesan -- grated

1 tb Sugar

1/3 c Mayo

1 t Anchovy paste -- or

Soy sauce

Combine all with wire whisk. Keep refrigerated. Use in

a week.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Down...ore/RED%20LOBSTER%20CREAMY%20CAESAR%20DRESSING.txt08/06/2009 18:26:26

numberSEC...20Hut.%20Loads%20more/RED%20LOBSTER%20EASY%20CHEESECAKE.txt

RED LOBSTER EASY CHEESECAKE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Dressings

Cake mix

Amount Measure Ingredient -- Preparation Method

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

CRUST-----

1 pk Lorna Doone cookies -- (10

Ounces) crush

1/4 lb Butter -- melted

1/4 c Sugar

1 Env Knox unflavored gelatin

FILLING-----

16 oz Cream cheese -- room temp

8 oz Sour cream

2 lg Eggs

2 tb Butter

2 tb Cornstarch

1 c Sugar

1 t Vanilla

Crushed cookie crumbs --

For

CRUST-Mix crumbs with butter, sugar and gelatin. Pat

out evenly over bottom of greased 9" springform pam.

Bake at 350~ exactly 8 minutes. FILLING-Beat with

electric mixer cream cheese, sour cream, eggs, butter,

cornstarch, sugar and vanilla. When the filling is

perfectly smooth and creamy pour into crust. Return to

350~ oven and bake 30 to 35 minutes or until a knife

inserted comes out clean. Cool in pan on rack 20

minutes before releasing springform from the cake.

Cool another 20 minutes before cutting. Sprinkle top

with cookie crumbs.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downlo...20Loads%20more/RED%20LOBSTER%20EASY%20CHEESECAKE.txt08/06/2009 18:26:26

numberSECR...ore/RED%20LOBSTER%20GARLIC%20CHEESE%20BISCUITS%20(LIGHT).txt

RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Breads Muffins

Low-Cal

Amount Measure Ingredient -- Preparation Method

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

2 c Minus 1 T flour

1 tb Plus 2 tsp baking powder

1/2 ts Baking soda

1 Pinch salt

3 tb Stick margarine, chilled

3/4 c Low fat (1.5%) buttermilk

1 1/2 oz Sharp cheddar cheese, grated

1/4 ts Garlic powder

1. Preheat oven to 450F. Line baking sheet with

parchment or waxed paper; spray with nonstick cooking

spray.

2. In a medium bowl, sift together the flour, baking

powder, soda and salt. Add 2 tablespoons of the

margarine and blend with pastry cutter until mixture

resembles coarse crumbs. Add buttermilk and cheese;

combine with fork, handling dough as little as

possible. Drop by spoonfuls onto prepared baking

sheet; bake until lightly browned, about 8-10 minutes.

3. While biscuits are baking, in a small microwavable

bowl, add remaining tablespoon margarine; microwave on

high until margarine is melted. Stir in garlic powder;

set aside.

4. When biscuits are done, remove from oven and brush

margarine mixture evenly over the warm biscuits.

Remove from baking sheet and serve immediately.

Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15

calories. Per serving 83 calories, 2 gm pro, 9 gm

carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Do...BSTER%20GARLIC%20CHEESE%20BISCUITS%20(LIGHT).txt (1 of 2)08/06/2009 18:26:26

numberSECR...ore/RED%20LOBSTER%20GARLIC%20CHEESE%20BISCUITS%20(LIGHT).txt

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Do...BSTER%20GARLIC%20CHEESE%20BISCUITS%20(LIGHT).txt (2 of 2)08/06/2009 18:26:26

numberSECRET%...Pizza%20Hut.%20Loads%20more/Red%20Lobster%20Shrimp%20Scampi.txt

Red Lobster Shrimp Scampi

1 C. White Wine

1/2 C. unsalted Butter do not use Margarine

3 Tbsp. minced Garlic

1 lb. Shrimp, peeled and devined

Bake at 350 degree oven for about 6 to 7 minutes.

Be carefull not to overcook the Shrimp. The shrimp are

done when they turn pink.

Thanks to Gregm former Red Lobster Chef.

number...0Hut.%20Loads%20more/Red%20Lobster%20Shrimp%20Scampi.txt08/06/2009 18:26:26

numberSE...oads%20more/RED%20LOBSTER%20SWEET%20AND%20SOUR%20SAUCE.txt

RED LOBSTER SWEET AND SOUR SAUCE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Seafood

Amount Measure Ingredient -- Preparation Method

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

1 cn Tomato paste -- (6 ounces)

2 tb Lemon juice

2 tb Dijon mustard

2 tb Horseradish cream sauce

Mix all ingredients together well. Refrigerate,

tightly covered, to serve as an accompaniment to

marinated chicken or with shrimp as a cocktail sauce.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Down...ore/RED%20LOBSTER%20SWEET%20AND%20SOUR%20SAUCE.txt08/06/2009 18:26:26

numberSECR...zza%20Hut.%20Loads%20more/RED%20LOBSTER%20TARTAR%20SAUCE.txt

RED LOBSTER TARTAR SAUCE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Seafood

Amount Measure Ingredient -- Preparation Method

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

1/2 c Kraft's mayo

1/4 c Sweet pickle relish

2 tb Miracle whip salad dressing

1 tb Sugar

1/2 ts Dry minced parsley

1/4 ts Onion powder

Mix all and stor in the fridge.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downlo...t.%20Loads%20more/RED%20LOBSTER%20TARTAR%20SAUCE.txt08/06/2009 18:26:26

numberSECRET%...a%20Hut.%20Loads%20more/Red%20Lobster%20Trout%20Vera%20Cruz.txt

Red Lobster Trout Vera Cruz

Yield: 1 servings

Marinade:

1/4 c Black olives; slice

1/4 c Green olives; slice

1/2 c Olive oil

1/2 c White wine

1 ts Oregano

Trout fillets

1/2 c Onion; chop

1/2 c Green pepper; chop

1/2 c Tomatoes; chop

Mix marinade and let sit 5 minutes. Brush fish with

butter, salt and pepper and place in a baking pan.

Pour marinade over and bake at 350~ for 20 to 25

minutes.

number....%20Loads%20more/Red%20Lobster%20Trout%20Vera%20Cruz.txt08/06/2009 18:26:26

numberSECRET%20RECIPES%20.McDona...0Pizza%20Hut.%20Loads%20more/Red%20Lobster®%20Bacon-Wrapped%20Stuffed%20Shrimp.txt

Red Lobster® Bacon-Wrapped Stuffed Shrimp

It's shrimp, it's bacon, it's cheese; what's not to like?

It's one of the latest tasty appetizers on the Red Lobster

menu, and now you can dupe it at home. Find some large shrimp,

a wooden skewer, and cook the bacon about halfway to done before

you begin. Mix up a clone of Red Lobster's top secret seasoning

and the cilantro-ranch dipping sauce, and you're minutes away

from scarfing down a delectable dish that's meant to be a teaser

for what's to come. Looks like you'd better make the main coarse

a real doozy.

Seasoning

1/4 teaspoon salt

1/4 teaspoon paprika

dash ground black pepper

dash cayenne pepper

dash allspice

Dipping Sauce

1/3 cup ranch dressing

1/4 teaspoon dried cilantro

(or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon

5 large shrimp

3 slices fresh jalapeno

1 ounce pepper jack cheese

Open the shrimp, put a jalapeno slice in there, a chunk of

cheese on top, and wrap it all up with bacon.

When skewering, be sure to face all the shrimp the right direction

-- like a tight little Rockettes kick line.

1. Preheat oven to broil.

2. Make the seasoning blend by combining the ingredients in a small

bowl. Set this aside.

3. Make the dipping sauce by combining the ranch dressing with

cilantro in a medium bowl.

4. Cook the bacon in a frying pan over medium/high heat, but don't

cook it all the way to crispy. You want undercooked bacon that,

when cool, will easily wrap around the shrimp. Cook the bacon about

3 minutes per side, and don't let it brown. When the bacon is done

lay it on paper towels to drain and cool.

5. Shell the shrimp, leaving the last segment of the shell and the

tail. Remove the dark vein from the back of the shrimp, and then

cut down into the back of the shrimp, without cutting all the way

through, so that the shrimp is nearly butterflied open. This will

make a pocket for the pepper and cheese.

6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno

peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.

7. Build the appetizer by cutting the jalapeno slices in half and

removing the seeds. You should now have 6 jalapeno slices -- you'll

need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.

8. Put the skewer onto a baking sheet or broiler pan and sprinkle

a very light coating of the seasoning blend over the shrimp, then

broil for 3 to 4 minutes or until the bacon begins to brown and

the cheese begins to ooze. Serve over a bed of rice if desired.

Feed the left over bacon pieces to the dog while you scarf out

on the shrimp.

Serves 2 as an appetizer.

numberSECRET%20RECIPES%2...0Hut.%20Loads%20more/Red%20Lobster®%20Bacon-Wrapped%20Stuffed%20Shrimp.txt08/06/2009 18:26:27

numberSECRET...Loads%20more/Red%20Lobster®%20Cheddar%20Bay%20Crab%20Bake®.txt

Red Lobster® Cheddar Bay Crab Bake®

Ahoy. Here's a cool clone for a pizza-shaped adaptation

of Red Lobster's famous Cheddar Bay Biscuits, with a

little crab thrown in. If you like those tender, cheesy

biscuits that come with every meal at Red Lobster, then

you'll surely like this new recipe. Plus, it's a cinch

to make. I suggest you use fresh crabmeat as they do in

the restaurants, but if it's only the canned stuff you

have available, no problem. You'll still be able to enjoy

the taste of Red Lobster's appetizer, without having to

leave a tip.

2 cups Bisquick baking mix

1 3/4 cup finely shredded cheddar cheese

2/3 cups milk

2 tablespoons butter, melted and divided

1/4 teaspoon garlic powder

1/2 teaspoon fine parsley flakes

1/3 cup crab meat (fresh or canned lump)

1. Preheat oven to 450 degrees.

2. Combine baking mix, 1 cup of the cheddar cheese, milk,

and 1 half of the melted butter in a medium bowl. Mix by

hand until well-combined.

3. Pat out the dough into circle approximately 8 inches in

diameter, with a slight lip around the edge, like a pizza crust.

4. Sprinkle the parsley over the top of the dough. Be sure

the dried parsley flakes are crushed fine. You can easily

crush the flakes in a small bowl with your thumb and forefinger.

5. Sprinkle the crab over the top of the dough.

6. Sprinkle the remaining cheese over the crab. Don’t go all

of the way to the edge of the dough – leave a margin of a

half-inch or so around the edge.

7. Bake for 14-16 minutes or until the cheese on top begins

to slightly brown.

8. Combine the remaining butter with the garlic powder and

brush it over the top of the bake as soon as it comes out of

the oven. Slice it like a pizza into 8 pieces and serve hot.

Makes 8 pieces

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...0more/Red%20Lobster®%20Cheddar%20Bay%20Crab%20Bake®.txt08/06/2009 18:26:27

numberSECRET%...Pizza%20Hut.%20Loads%20more/Red%20Lobster®%20Tartar%20Sauce.txt

Red Lobster® Tartar Sauce

Here's a clone for that dollop of sweet, creamy goodness that

comes alongside your fish entree at the world's largest seafood

chain. I've received many e-mail requests for this one, and

there have been several versions posted on the TSR Message

Board. I think you'll find this never-before-revealed clone

recipe gives you a quick and tasty sauce that has the look

and flavor of the real thing. Use the sauce to dress up your

next home-cooked fish platter or as a spread on a variety of

sandwiches.

1/2 cup mayonnaise

1 1/2 tablespoons finely minced onion

1 tablespoon sweet pickle relish

1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)

1 1/2 teaspoons sugar

1. Combine all ingredients in a small bowl.

2. Cover and chill.

Makes 4 servings.

number...0Hut.%20Loads%20more/Red%20Lobster®%20Tartar%20Sauce.txt08/06/2009 18:26:27

numberSECRET%...lds.%20Pizza%20Hut.%20Loads%20more/Red%20Robin®%20Seasoning.txt

Red Robin® Seasoning

Give yourself some time to make a tough decision

because there are nearly two dozen gourmet burgers

on the Red Robin menu to pick from, not to mention

scores of other fantastic food choices. Red Robin

claims its steak fries are world-famous, and when

you get a burger your fries are served up on the

side in a "bottomless" portion. Want some more fries?

Just ask and you can have as many as your belly can

pack in. But we found out that the burgers and fries

have a very special secret ingredient in common that

makes them taste so good: It's the Red Robin seasoning

that's sprinkled on the food. Next time you make a burger,

sprinkle some our version of the seasoning blend over the

patty. Cook up some frozen steak fries or french fries and

sprinkle a little of this blend over the top. You'll all

sorts of uses for this versatile spice. And the recipe

makes a portion that should fit nicely in an empty spice bottle.

3 tablespoons salt

1 tablespoon instant tomato soup mix

(Knorr tomato with basil works great)

2 teaspoons chili powder

1/4 teaspoon cumin

1/4 teaspoon ground black pepper

Combine the ingredients in a small bowl and stir well.

Store in a covered container.

Makes 1/3 cup.

number...Pizza%20Hut.%20Loads%20more/Red%20Robin®%20Seasoning.txt08/06/2009 18:26:27

numberSECRET%2...izza%20Hut.%20Loads%20more/Reese's®%20Peanut%20Butter%20Cups.txt

Reese's® Peanut Butter Cups

The first Top Secret Recipes book features a version of this

clone recipe for America's most beloved candy creation.

That recipe now sits in just about every collection of

"copycat" recipes passed around the Web. But since 1993,

I've learned a few things about the delicate science of

Reese's Peanut Butter Cup cloning. You know, stuff like:

"Never clone peanut butter cups while crossing a busy

intersection," and "Don't clone peanut butter cups while

under a tall tree in the rain." These are the sort of

handy tips that you don't find anywhere else on the Internet.

These are the things that come with experience, perseverance

and a long, complicated thought process. Over seven years have

passed, and I figured perhaps it was time to share some of the

more useful of these discoveries with all you great folks here

on the site. Now when you make your Reese's clones, you'll know

to use reduced-fat peanut butter for a better texture. Now when

you're craving that delicate combination of flavors, you'll know

to get out the scissors to trim muffin cups for the chocolate.

This is the improved recipe right here, authorized, and in its

entirety! Now you can forget all about that other Reese's clone

formula.

Although, you might want to keep in mind the thing about

the busy intersection.

12 paper muffin cups

One 12-ounce pkg. milk chocolate chips

1 cup reduced-fat peanut butter

1/2 cup powdered sugar

1/4 teaspoon salt

Paper muffin cups and chocolate -- what a glorious day!

1. Cut the top half off of the muffin cups so that they are

shallower.

2. Pour the chocolate chips into a glass bowl and melt them

in the microwave: Microwave at 50% power for 2 minutes. Stir

the chips gently, and let them sit for a minute or so. If the

chocolate needs more melting, microwave those chippies again at

half power for 30 seconds. Stir gently. Continue the process,

stirring gently as you go. But be very careful not to overcook

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numberSECRET%2...izza%20Hut.%20Loads%20more/Reese's®%20Peanut%20Butter%20Cups.txt

the chocolate or it'll seize up on you like day old Carolina roof

tar.

3. Using a teaspoon, spoon a portion of the chocolate into the

middle of a muffin cup. Draw the chocolate up the edges of the

cup with the back of the spoon. Coat the entire inside of the

muffin cup with chocolate and place it into a muffin tin. Repeat

with the remaining muffin cups and then put the whole muffin tin

in the fridge so that the chocolate hardens.

4. Combine the reduced-fat peanut butter, powdered sugar and salt

in a medium bowl.

5. When the chocolate in the muffin cups has hardened, pop the

sweetened peanut butter into the microwave oven on full power

for 1 minute. This will soften up the peanut butter so that it

easily flows into the cups.

6. Spoon a small portion of peanut butter into each of the

chocolate-coated cups. Leave room at the top for an additional

layer of chocolate, which we'll add later. Pop the candy back

in the refrigerator to harden the peanut butter. This should

take an hour or so.

7. When the peanut butter filling has hardened, re-melt the

chocolate chips in the microwave on half power for 30 to 60

seconds. Use a teaspoon to spread a layer of chocolate over

the top of each candy. Chill the candy once again to set up

the chocolate.

8. Finally, remember to take the paper off the outside of the

peanut butter cups before eating them.

Makes 12 candies.

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numberSECRET%...oads%20more/Roadhouse%20Grill®%20Roadhouse%20Cheese%20Wraps.txt

Roadhouse Grill® Roadhouse Cheese Wraps

You'll find the original version of this delectable

Roadhouse Grill signature item in the "starters"

section of the menu. It's a variation on the popular

fried cheese sticks appetizers with spicy jalapeno

peppers in the middle, all wrapped in large spring

roll wrappers before frying. The marinara sauce on

the side is perfect for dipping this tasty cheesy

tidbit. To save time -- and we all like that --

you can use any of your favorite marinara pasta

sauces (such as Ragu) for dipping so you won't have

to whip it up from scratch.

8 thin slices monterey jack cheese

8 thin slices cheddar cheese

1 jalapeno pepper, seeded and diced

1 teaspoon minced fresh chives

4 large spring roll wrappers

1 beaten egg

6 to 10 cups vegetable oil

On the side

Marinara (pasta) sauce

Slice the cheese real thin, add peppers and chives, roll

it all up and give it a good squeeze before wrapping

1. Use a sharp knife to make 8 thin slices each from the

end of standard-size hunks of cheddar and monterey jack cheeses.

2. Arrange 2 slices of cheddar and 2 slices of jack on your hand,

then sprinkle about 1 teaspoon of diced jalapeno on top of the

cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich

the peppers and chives between the cheese and roll it all up.

Fold the cheese and squeeze it all together so that the peppers

and chives are well sealed into the middle of the cheeses.

3. Lay a spring roll wrapper with one corner pointing away from

you. Arrange the cheese lengthwise on the center of the wrapper.

4. Fold one of the side corners over the cheese filling. Brush a

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little beaten egg on the tip of the other side corner and fold it

over the first corner so that it sticks. Brush some beaten egg on

the corner pointing away from you. Fold the bottom corner up and

over the filling. Roll the wrapper up, keeping it tight, until it

rolls over the top corner with the egg on it. It should stick.

Repeat with the remaining rolls, then cover them all and chill

for at least 30 minutes. This will be long enough to heat up the

oil in a deep fryer or large saucepan to 350 degrees.

5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or

until the outside is golden brown. Drain the rolls on a rack or

paper towels for 2 minutes before serving with your favorite

marinara sauce on the side for dipping.

Serves 2.

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numberSECRET%2...s%20more/Sabrett®%20Onions%20in%20Sauce%20(for%20hot%20dogs).txt

Sabrett® Onions in Sauce (for hot dogs)

Here's a cool clone for the tangy orange/red onion sauce slathered

over hot dogs ordered from Sabrett push carts. For a buck or two

you can grab a hot dog with the works on the fly from these popular

umbrella-covered food carts in many major cities. You find hundreds

of 'em in New York City, especially around Central Park

(that's where the sample for this re-creation was obtained).

While most of the Sabrett toppings are standard hot dog fare

- ketchup, mustard, sauerkraut - the onion sauce is a real

Top Secret Recipe. And it's one that we can now slam into the

"solved" file.

1 1/2 teaspoons olive oil

1 medium onion, sliced thin and chopped

4 cups water

2 tablespoons tomato paste

2 teaspoons corn syrup

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/4 cup vinegar

1. Heat the oil in a large saucepan over medium heat.

2. Sauté sliced onion in the oil for 5 minutes, until onions are

soft but not brown.

3. Add water, tomato paste, corn syrup, cornstarch, salt, and red

pepper flakes, and stir.

4. Bring mixture to a boil, then reduce heat and simmer for 45

minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45

minutes or until most of the liquid has reduced and the sauce is

thick.

Makes about 1 cup.

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numberSECRET%...Hut.%20Loads%20more/Sara%20Lee%20Apple%20Maple%20Cheesecake.txt

Sara Lee (R) Apple Maple Cheesecake

2 tablespoons butter or margarine

2 medium tart cooking apples, peeled and sliced (2 cups)

1/3 cup maple-flavored syrup

1 tablespoon light brown sugar

1 teaspoon cornstarch

1 teaspoon ground cinnamon

1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed

1 cup chopped walnuts

Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced

apples; cook, stirring occasionally, 5 minutes or just until

tender. In small bowl, combine maple-flavored syrup, sugar,

cornstarch and cinnamon. Add to apples in skillet. Cook,

stirring frequently, 2-3 minutes or until syrup is bubbly

and slightly thickened. Cook 1 minute more. Remove from

heat; refrigerate 10 minutes. Spoon apple mixture over

cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Makes 6 servings.

number...Loads%20more/Sara%20Lee%20Apple%20Maple%20Cheesecake.txt08/06/2009 18:26:27

numberSECRET%...20Hut.%20Loads%20more/Sara%20Lee's%20Carrot%20Square%20Cake.txt

Sara Lee's Carrot Square Cake

Yield: 6 servings

2 Eggs

1 ts Vanilla

6 oz Oil

1 ts Salt

1 1/2 ts Baking powder

2 ts Cinnamon

1 c Sugar

1 1/4 c All-purpose flour

1 c Carrots; grate fine

1 c Walnuts; well-chopped

1/2 c Light raisins; optional

Cream cheese icing

6 oz Cream cheese; softened

1/4 lb Butter

1 lb Powdered sugar

1 1/2 ts Orange extract

1 ts Spice island orange peel

1 tb Light corn syrup or pancake

1 tb Cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high.

Beat 3 minutes scraping down sides of bowl often. Remove beaters.

Stir in last 3 ingredients. Grease and flour 9" square pan.

Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool

in pan about 30 minutes. Frost with Cream Cheese Frosting and

sprinkle with additional walnuts. ICING-Cream the cream cheese

with the butter until light and fluffy, using med-high spped of

electric mixer. Add half of the sugar, increasing speed to high.

Add extract and peel and beat about 1 minute. Scrape down sides

of bowl often. Resume beating adding remaining powdered sugar.

Beat smooth. Frost sides and top of cake.

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numberSECRET%2...ut.%20Loads%20more/Schilling®%20Salad%20Supreme®%20Seasoning.txt

Schilling® Salad Supreme® Seasoning

This orange-colored spice blend has been perking up salads,

pasta, potatoes, hamburgers, and vegetables for years now,

but I've never seen a homegrown clone for the stuff. Time

to change that. While it's obvious that sesame seeds are a

major part of this blend, you may not know that the main

ingredient is Romano cheese (in the bottle, it's been dyed

orange by the paprika). Be sure to store this one in the

refrigerator. You might even want to keep the seasoning in

an empty shaker-top spice bottle. And if you're in the mood

for some tasty pasta salad, just check out the tidbit below

that comes right off the bottle of the original product.

2 tablespoons Romano cheese

1 1/2 teaspoons sesame seeds

1 teaspoon paprika

3/4 teaspoon salt

1/2 teaspoon poppy seeds

1/2 teaspoon celery seeds

1/4 teaspoon garlic powder

1/4 teaspoon coarse ground black pepper

dash cayenne pepper

1. Combine all ingredients in a small bowl and mix well.

2. Pour blend into a sealed container (such as an empty spice bottle)

and store chilled.

Makes 1/4 cup.

Tidbits

The label of the original product includes an easy recipe for

Supreme Pasta Salad.

"Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4

tablespoons Salad Supreme (or the amount made in the above

clone recipe). Toss with an assortment of chopped fresh vegetables.

Chill."

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numberSECRET...ed%20Long%20Grain%20&%20Wild%20Rice%20Mix%20(Uncle%20Bens).txt

Seasoned Long Grain & Wild Rice Mix (Uncle Be

Serving Size : 3 Preparation Time :0:00

Categories : Desserts Cookies

Vegetables

Amount Measure Ingredient -- Preparation Method

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

-----DRY MIX-----

1 tablespoon Chicken bouillon powder

1 teaspoon Dry chopped onion

1/2 teaspoon Dry minced parsley

1/4 teaspoon Garlic powder

1/4 teaspoon Onion powder

1 teaspoon Ground turmeric

1/2 teaspoon Ground cumin

1/4 teaspoon Ground ginger

1/2 teaspoon Black pepper

1 1/2 teaspoons Season salt -- to 2 ts

-----RICE MIXTURE-----

2 cups Water

2 tablespoons Butter or margarine

1 cup Premium Minute Rice

1/3 cup Dry wild rice

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

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

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

to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups

cooked rice.

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numberSECRET%2.../Seven%20Seas®%20Free%20Viva%20Italian%20Fat-Free%20Dressing.txt

Seven Seas® Free Viva Italian Fat-Free Dressing

Seven Seas dressings were first introduced by Anderson

Clayton Foods back in 1964, when the trend toward fat-free

foods was in its infancy. Kraft Foods later picked up the

brand, and Seven Seas today ranks number four in sales of

salad dressings in the United States. Here's our special

technique to creating a delicious clone of Seven Seas

spice-filled fat-free Italian dressing straight out of

the latest TSR low-fat cookbook, using a secret combination

of water, cornstarch and gelatin where the fat used to be.

1 1/3 cups water

1 1/2 tablespoons granulated sugar

2 teaspoons cornstarch

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon dried minced garlic

1/2 teaspoon finely minced red bell pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon gelatin

1/2 cup white vinegar

1 teaspoon dry nonfat buttermilk

1. Combine water, sugar, cornstarch, salt, onion, garlic,

bell pepper, Italian seasoning, and gelatin in a small

saucepan. Whisk to dissolve cornstarch, then set pan over

medium/low heat.

2. Heat mixture until boiling, stirring often. When mixture

begins to boil, cook for 1 additional minute, stirring

constantly, then remove from heat.

3. Add vinegar and dry buttermilk to saucepan and stir.

Transfer dressing to a covered container and refrigerate--

preferably overnight--before serving.

Makes 1 1/2 cups.

Nutrition Facts

Serving size – 2 tablespoons

Total servings – 12

Fat (per serving) – 0g

Calories (per serving) – 10

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numberSECRET%2...%20Hut.%20Loads%20more/Shoney's%20Tomato%20Florentine%20Soup.txt

Shoney's Tomato Florentine Soup

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method

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

2 cans Clear chicken broth -- 14oz ea.

1 Can sliced stewed tomatoes -- (14 ounces)

12 ounces V-8 juice

10 ounces Cream of tomato soup

1 tablespoon Sugar

10 ounces Frozen chopped spinach

dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a

saucepan with a wire whisk over medium heat. Add remaining ingredients,

without even thawing spinach. Allow to heat gently 30 minutes on

medium-low until spinach is tender. Keep hot without letting it boil.

Freeze leftovers.

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numberSECRET%...ds.%20Pizza%20Hut.%20Loads%20more/Sonic®%20Cherry%20Limeade.txt

Sonic® Cherry Limeade

Here's the signature drink from the chain that's reviving

the drive-up burger joint, just like a scene out of American

Graffiti or Happy Days. It was in 1953 that Troy Smith obtained

the parcel of land in Shawnee, Oklahoma that was big enough

to fit the new steakhouse and root beer stand that was his

dream. Troy thought he'd make he steakhouse his primary operation,

but as it turned out folks preferred the hot dogs and cold drinks

over at the root beer stand. So Troy did the smart thing and

ditched the steakhouse to focus all his efforts on the other joint.

At first he called the root beer stand "Top Hat," but when Troy

found out later that name was already being used, he came up

"Sonic" to signify "service at the speed of sound." Today the

chain is the sixth largest hamburger outlet in the country.

This recipe makes a simple, old-fashioned drink by combining

Sprite with cherry juice and some lime wedges. Use cherry juice

made by Libby under the brand-name Juicy Juice for the best home

clone.

12 ounces Sprite (1 can)

3 lime wedges (1/8 of a lime each)

1/4 cup cherry juice (Libby's Juicy Juice is best)

1. Fill a 16-ounce glass 2/3 full with ice.

2. Pour Sprite over the ice.

3. Add the juice of three lime wedges and drop them into the drink.

4. Add the cherry juice and serve with a straw.

Makes 1 16-ounce drink (medium size).

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numberSECRET%...nalds.%20Pizza%20Hut.%20Loads%20more/Sonic®%20Ocean%20Water.txt

Sonic® Ocean Water

Any Sonic Drive-In regular knows the three or four unique

fountain drink favorites on the menu. There's the Limeade,

the Diet Limeade, and, of course, the Cherry Limeade. But

that bright blue stuff called Ocean Water has become a

recent favorite for anyone who digs the taste of coconut -

it's like a pina colda soda. The server simply squirts a

bit of blue coconut syrup into some cold Sprite. The big

secret to duplicating this one at home is re-creating that

syrup, so that's the first step. After that's done, you make

the drink as they do at the restaurant in less time than it

takes to say, "Does my blue tongue clash with what I'm wearing?"

3 tablespoons water

2 tablespoons sugar

1 teaspoon imitation coconut extract

2 drops blue food coloring

2 12-ounce cans cold Sprite

ice

1. Combine the water and the sugar in a small bowl. Microwave

for 30-45 seconds, then stir to dissolve all of the sugar.

Allow this syrup to cool.

2. Add coconut extract and food coloring to the cooled syrup.

Stir well.

3. Combine the syrup with two 12-ounce cans of cold Sprite.

Divide and pour over ice. Add straws and serve.

Makes two 12-ounce servings.

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numberSECRET%2...Loads%20more/Spaghetti%20Factory%20Mizithra%20Cheese%20Sauce.txt

Spaghetti Factory Mizithra Cheese Sauce

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Pasta

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons Flour

4 tablespoons Butter

1 teaspoon Olive Oil

10 milliliters Garlic -- crush

2 tablespoons Parsley -- chopped

1/2 cup Half and Half

1 cup Milk

3/4 cup Romano Cheese

White Pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour

and cook flour out of raw state; add garlic. Pour milk and half and half

in the roux with pepper and parsley. At the last moment add the cheese.

Place over hot pasta.

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numberSECRET%2...lds.%20Pizza%20Hut.%20Loads%20more/Starbucks®%20Frappuccino®.txt

Starbucks® Frappuccino®

Here's one that I get requests for all of the time,

and that you won't yet find in any book. This is a

clone for Starbuck's "Lowfat Creamy Blend of Coffee

& Milk" that you can now find in the all-too-puny

9 1/2-ounce bottles in most stores. Those little

bottles will set you back at least a buck, but this

Top Secret Recipes version costs a mere fraction of that.

Plus, the recipe actually makes enough that you can get

a pretty major caffeine buzz. Then, when you get down to

the "Tidbits" I'll tell you how to clone espresso with a

standard drip machine and ground coffee. Cool!

1/2 cup fresh espresso

2 1/2 cups lowfat milk (2 percent)

1/4 cup granulated sugar

1 tablespoon dry pectin*

Combine all of the ingredients in a pitcher or covered container.

Stir or shake until sugar is dissolved. Chill and serve cold.

Makes 24 ounces.

Tidbits

To make the "Mocha" variety:

Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before

combining.

To fake espresso with a drip coffee maker and standard grind of

coffee:

Use 1/3 cup ground coffee and 1 cup of water.

Brew once then run coffee through machine again, same grounds.

Makes about 1/2 cup fresh espresso to use in the above recipe.

Run a pot of water through machine, without grounds, to clean.

*This is a natural thickener found in fruits that is used for

canning. You can find it in the supermarket near the canning

supplies. It is used in this recipe to make the drink thicker

and creamier, and can be found in the original recipe. It does

not add to the flavor and can be excluded if you don't care so

much about duplicating the texture of the real thing.

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numberSECRET%...ECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/A1-Sauce.txt

A1-Sauce

Recipe By : Gloria Pitzer

Serving Size : 1 Preparation Time :0:00

Categories : Copycat Condiments

Amount Measure Ingredient -- Preparation Method

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

1/2 C Dark Molasses

2 Green onions -- chop

3 Tbsp Coarse salt (kosher)

3 Tbsp Dry mustard

1 Tsp Paprika

1/4 Tsp Cayene

1 Clove garlic -- crush or

1 Tsp Garlic powder

1 Anchovy fillet; chop -- or

1 tbsp Anchovey paste

6 tbsp Fresh taramind -- or

1 tbsp Taramind extract

1 tsp Pepper

1/2 tsp Fenugreek

1/2 tsp Powdered ginger

1/2 tsp Ground cinnamon

1 tsp Powdered cloves

1/2 tsp Caradamen seeds

3 drops Tabasco

6 oz Rhine wine

2 oz Rose wine

1 pt White vinegar

1 tbsp Kitchen Bouquet

1 tbsp Postum Powder

Put all spices (except last 6 ingr.) through blender till fine powder.

Place over low heat with half vinegar and simmer 1 hr; adding rest of

vinegar alittle at a time as mixture is reduced in bulk. Stir in

tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from

heat. Pour into crock or tuperware container (2qt) Let stand covered for

1 week. Then strain thru cheese- cloth, six times.

bottle and cap tightly. Keep refrigerated indefinely.

Freeze to keep for years.