April 2016 recipe -Taste USA

Saturday, April 30, 2016

Popovers

How to make Popovers Recipe

4 SERVINGS

Ingredients:
1 cup plus 1 tablespoon All-purpose flour
1 teaspoon Salt
21/2 cups Milk
2 Eggs
As needed Vegetable oil

Method:
Preheat the oven to 450°F (225°C).

Place the flour and salt in a bowl. Gradually add the milk, and mix until a smooth batter is formed.

Add the eggs, one at a time. Mix until the batter is frothy, about 5 minutes.

Brush a medium muffin pan with oil and place in oven for 5 minutes or until very hot.

Remove the pan and fill each compartment three-fourths full with batter.

Place back in the hot oven and bake for approximately 15 minutes.

Reduce the heat to 350°F (175°C) and bake for an additional 15 to 20 minutes, until the popovers are browned and crisp on the outside.

Remove the popovers from the pan and serve immediately.

Johnnycakes

How to make Johnnycakes Recipe

4 SERVINGS

Ingredients:
1 cup Cornmeal
1/4cup Granulated sugar
1/2 teaspoon Baking soda
1 teaspoon Cream of tartar
1/4 teaspoon Salt
1 cup Buttermilk
1 Egg, beaten
1 tablespoon Molasses
1 tablespoon Butter, melted

Method:
Preheat the oven to 350°F (175°C). Butter a 9-inch (22.5 cm) pie pan.

Sift together the dry ingredients into a mixing bowl.

Add the buttermilk, beaten egg, molasses, and melted butter and mix until smooth.

Pour the mixture into the pie pan and bake for 30 minutes or until cooked.

Slightly cool, unmold, and cut into wedges.

Cole Slaw

How to make Cole Slaw Recipe

4 SERVINGS

Ingredients:
1 1/2pounds Green cabbage
1/2 cup Red onion, grated
1/2 cup Carrot, grated
2 tablespoons Parsley, chopped
1 1/2 teaspoons Dry mustard
1 1/2 tablespoons Mayonnaise
1/4 cup Cider vinegar
1/4 cup Vegetable oil
1 tablespoon Sugar
to taste Salt and black pepper

Method:
Remove the core from the cabbage. Soak the cabbage in cold water for 1 hour in refrigerator to mellow the flavor.

Drain the cabbage well and shred very fine.

Combine the cabbage, onion, carrot, and parsley in a bowl.

Combine the mustard, mayonnaise, vinegar, oil, and sugar in another, larger bowl. Add the vegetables and mix well.

Season to taste with salt and pepper. Mix and chill.

Check seasoning before serving.

Fresh Corn Cakes

How to make Fresh Corn Cakes Recipe

4 SERVINGS

Ingredients:
3 ears Corn on the cob, shucked
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 1/2 tablespoon Unsalted butter
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
2 Eggs
1/2 cup Milk
1/3 cup Yellow cornmeal
3/4 cup All-purpose flour
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 tablespoon Chives, chopped
As needed Vegetable oil, for frying

Method:
Remove the kernels from cobs (yield: 1 1/2 cups or 8 ounces, 352 ml). Scrape down the cobs to extract the sweet milk from the corn.

Combine the corn, corn milk, and onion and make a coarse puree. (Pass the mixture through the medium blade of a grinder, use a food processor, or chop by hand.)

Heat the butter and sauté peppers for 2 minutes. Add the butter and peppers to the corn batter.

In a separate bowl, mix the eggs and milk. Add the cornmeal, flour, salt and pepper; mix until smooth.

Stir cornmeal mixture into the corn batter. Add the pepper and chives.

Heat a nonstick or well-seasoned pan over medium heat until very hot; this takes up to 5 minutes. Lightly grease the pan and make the pancakes. Serve warm.

Bluefish with Clams

How to make Bluefish with Clams Recipe - Bluefish has a strong and distinctively rich taste, and it takes well to strong flavors. Small mackerel can be substituted for bluefish.

4 SERVINGS

Ingredients:
4 each Bluefish fillets, skin on
2 tablespoons Vegetable oil
to taste Salt and black pepper
3 tablespoons Olive oil
2 Bay leaves
6 Garlic cloves, finely minced
1 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Dry white wine
1/4 cup Fish stock or water
24 Littleneck clams, scrubbed
1 teaspoon Rosemary, chopped
1 teaspoon Basil, chopped
1/4 cup Flat-leaf parsley
6 tablespoons Unsalted butter

Method:
Preheat the broiler or oven to 400°F (205°C).

Trim the bluefish and remove any scales or bones.

Rub the fish fillets with oil and season with salt and pepper.

Cook the bluefish in broiler or oven until just done, 5 to 7 minutes.

Heat the olive oil in a medium saucepan over medium heat and add bay leaves. When the bay leaves begin to brown, add the garlic and onion.

Cook until the onion is lightly browned.

Turn heat to high and add the wine and stock.

When the sauce begins to boil, add the clams and cover the saucepan.

When the clams open, remove them from the sauce. Remove the bay leaves and add the rosemary, basil, and parsley. Swirl in the butter and season with more pepper. (The clams provide enough salt.)

To serve, place one fillet on each plate, place 6 clams around the fillet, and spoon sauce over both.

Mesclun Salad with Cranberries and Apples

How to make Mesclun Salad with Cranberries and Apples Recipe

4 SERVINGS

For the cider vinaigrette:
2 tablespoons Shallot, minced
2 teaspoons Dijon mustard
1/4 cup Apple cider
3 tablespoons Cider vinegar
1/4 cup Vegetable oil
to taste Salt and black pepper

For the salad:
1 teaspoon Dried cranberries
1/4 cup Carrot, finely julienned
1/2 cup Granny Smith apple, finely julienned
2 cups Mesclun (baby field greens), cleaned
1/4 cup Almonds, sliced or slivered, toasted

Method:
Combine all the ingredients for the Cider Vinaigrette, whisking together. Correct the seasoning.

Marinate the cranberries, carrots, and apples in the cider vinaigrette for at least 15 minutes.

When ready to serve, add the mesclun and toss.

Garnish with the toasted almonds.

Homemade Boston Brown Bread

How to make Homemade Boston Brown Bread Recipe

Ingredients:
1 tablespoon Unsalted butter, for greasing the mold
1/2cup Bread flour
1/2cup Whole wheat flour
1/2 cup Cornmeal
1 teaspoon Baking soda
1/2 teaspoon Salt
1/3 cup Molasses
1/2 cup Buttermilk
1/2 cup,loose Raisins

Method:
Preheat the oven to 350°F (175°C).

Butter a 1-quart (32 ounces, 1 l) pudding mold or a 1-pound (453 g) coffee can.

Combine the flours, cornmeal, baking soda, and salt.

Stir in the molasses and buttermilk. Fold in the raisins.

Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.

Place the mold or coffee can in a deep pan and fill the pan with boiling water to come halfway up the side of the mold.

Place in oven and steam for 2 hours, checking the water level after 1 hour. Add more water if needed.

Check for doneness by sticking a skewer into the bread; it will come out clean when done.

Remove string and foil and allow bread to cool for 1 hour before unmolding.

Serve warm.

Boston Baked Beans

How to make Boston Baked Beans Recipe - The Indians of New England slow-cooked beans in underground pits inside deer hides, with maple sugar and bear fat.The Puritans’ belief in minimal work on the Sabbath led to the widespread practice of making beans on Saturday, to be eaten on Sunday.

4 SERVINGS

Ingredients:
1 cup Navy beans, pea beans, or other small white beans, dry
3/4 cup Salt pork, rind removed
1 cup Onion, 1/2 inch (1.2 cm) dice
2 Garlic cloves, minced
1/2 cup Tomato, peeled, seeded, diced
1/2 teaspoon Salt
1 teaspoon Black pepper
2 tablespoons Dry mustard
1/4 cup Molasses
1/4 cup Brown sugar
1 Bay leaf
1 1/2 tablespoons Cider vinegar

Method:
Rinse the beans, pick over to remove any small stones, and cover with cold water. Let stand overnight. Drain.

Add half of the salt pork to the beans, add water to cover; cover and simmer till beans are tender, about 1 hour.

Drain, reserving 2 cups (16 ounces, 470 ml) of the liquid, adding more water if necessary.

Dice the salt pork. Set the beans aside.

Preheat the oven to 300°F (149°C).

Place cooking liquid in large saucepan with the garlic, tomato, salt and pepper, mustard, molasses, brown sugar, bay leaf, and vinegar. Simmer 2 minutes.

Cut remaining salt pork into thin slices and score crosswise so they will not curl during cooking.

Line the bottom of a 2-quart (64 ounces, 2 l) bean pot or casserole with the diced salt pork and the onion. Place the drained beans on top.

Pour the simmered mixture over. Top with the sliced salt pork.

Cover and bake for 3 hours, checking occasionally to be sure the liquid is just barely covering the beans. After 2 hours, remove the cover and cook for 1 hour more. Remove the strips of salt pork and stir the pot before serving.

Note:
By precooking the beans, you should save 2 to 3 hours of cooking time.Traditionally, step 2 is not included.

Best Gingerbread

How to make Best Gingerbread Recipe

4 SERVINGS

Ingredients:
1/2 cup Butter
1/2 cup packed Brown sugar
1 cup Molasses
1 Egg
11/2 cups All-purpose flour
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/2 teaspoon Salt
1 teaspoon Baking soda
1 cup Hot water
1 cup Heavy cream, whipped

Method:
Preheat the oven to 350°F (175°C).

Grease and flour an 8-inch (20.3 cm) square baking pan.

Cream the butter and brown sugar until light and fluffy.

Beat in the molasses and egg.

Sift the flour and spices together and then sift over the mixture, blend until smooth.

Dissolve the baking soda in hot water, then add gradually stirring into batter; the mixture will be thin.

Pour batter into baking pan and bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean and the cake is light and springy.

Serve warm with whipped cream.

Butternut Squash Soup

How to make Butternut Squash Soup Recipe - Cooking the leeks, squash, and apples until they caramelize gives the soup its depth of flavor.

Ingredients:
2 tablespoons Unsalted butter
1 cup Leeks, white and pale green parts only, sliced thin
1 teaspoon Garlic, minced
3 cups Butternut squash, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup McIntosh or Gala apples, peeled, seeded,
1/4 inch (.6 cm) dice
1 teaspoon Curry powder
pinch Nutmeg
3 cups Chicken or vegetable stock
1/2 cup Heavy cream, hot
to taste Salt and white pepper
1 McIntosh or Gala apple, peeled and cored
1 tablespoon Lime or lemon juice
2 tablespoons Chives, chopped

Method:
Melt the butter over moderate heat until it turns nut brown; reduce heat to low.

Add leeks; cook until slightly softened, about 5 minutes.

Add garlic; cook 30 seconds.

Turn up heat to high.

Add squash and apples; cook, stirring, until the vegetables begin to caramelize.

Stir in curry powder and nutmeg; cook 1 minute.

Add stock and bring to a boil. Reduce heat; simmer 30 minutes or until squash is tender.

Pure´e the soup through a food mill or blender (the soup should have a coarse texture).

Bring the soup back to a simmer; add hot cream and correct seasoning (salt and white pepper).

To serve, coarsely grate the apple into a small bowl. Toss with lime fuice. Ladle the soup into bowls; place a small mound of apples in the center of each serving.

Sprinkle with chives.

Green Beans with Fried Onions

How to make Green Beans with Fried Onions Recipe

Ingredients:
2 cups Green beans, washed, trimmed
1/2 cup Onions, thinly sliced
1/2 cup All-purpose flour
to taste Salt and black pepper
2 cups Corn oil
2 tablespoons Unsalted butter
1 cup White mushrooms, sliced

Method:
Cook the green beans in boiling salted water until tender. Shock the green beans in an ice-water bath and reserve.

Soak the onions in ice water for 1 hour.

Heat the oil in a deep-fryer to 375°F (190°C).

Drain and dry the onion thoroughly.

Combine the flour and salt and pepper. Toss the onion in the seasoned flour until coated. Shake off the excess flour.

Deep-fry the onion until golden brown and crisp.

Melt the butter and sauté the mushrooms over medium-high heat until tender.

Add the reserved beans to the mushrooms and heat thoroughly.

Top beans with the fried onions just before serving.

Mashed Sweet Potatoes

How to make Mashed Sweet Potatoes Recipe

4 SERVINGS

Ingredients:
5 cups Sweet potatoes, peeled, quartered
1/2 teaspoon Salt
6 tablespoons Heavy cream, hot
1/4 cup Butter, softened

Method:
Cover the sweet potatoes with water and season with salt. Bring to a boil, reduce the heat and simmer until fork-tender, approximately 25 minutes.

Drain sweet potatoes and let the steam escape. Put them through a food mill.

Add cream and butter. Mix and correct seasoning.

Glazed Turnips

How to make Glazed Turnips Recipe

4 SERVINGS

Ingredients:
3 cups Turnips, peeled, 1 inch (2.5 cm) dice
1/2 cup Chicken stock
2 tablespoons Unsalted butter
2 tablespoons Maple syrup
to taste Salt and white pepper

Method:
Combine the turnips with the chicken stock, butter, and maple syrup.

Bring to a simmer and cover the pan. Stir occasionally. Simmer until the liquid has evaporated; do not overcook turnips. If turnips cook before liquid has reduced, remove and continue to reduce the liquid to a glaze, then return turnips and toss to coat.

Season with salt and white pepper.

Cranberry Sauce

How to make Cranberry Sauce Recipe

4 SERVINGS

Ingredients:
1/2cup Granulated sugar
2 tablespoons Orange juice
1/4 cup Water
3 cups Cranberries, fresh or frozen
Pinch Cinnamon

Method:
Combine the sugar, orange juice, and water in a pan and bring to a boil.

Add the cranberries and cinnamon. Simmer until cranberries burst, approximately 15 minutes. Simmer for 5 more minutes or until reduced to desired consistency.

Remove from heat, cool, and refrigerate.

Tips:
White cranberries are the same variety as the familiar red ones except that they are harvested about 3 weeks earlier, before they become crimson. Some say the white berries are smoother and milder in taste than the red berries.

New England Bread Stuffing

How to make New England Bread Stuffing Recipe

4 SERVINGS

Ingredients:
1/4 cup Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/2 cup Ham, cooked 1/4 inch (.6 cm) dice
1/2 cup Chicken meat, cooked, 1/4 inch (.6 cm) dice
1/4 cup Sage sausage, cooked, chopped
3 cups Bread (day-old), 1-inch (2.5 cm) cubes
2 Eggs
1/2 teaspoon Sage, crumbled
1/8 teaspoon White pepper
1/8 teaspoon Thyme (dried)
1/8 teaspoon Mace
1/8 teaspoon Marjoram (dried)
1/2 teaspoon Salt
1/4 cup Chicken stock

Method:
Heat the butter and sauté the onion and celery until very soft.

Add the ham, chicken meat, and sausage; cook 5 minutes, stirring occasionally.

Mix with the bread cubes and cool.

Beat the eggs with the spices, salt, and stock.

Combine with the bread and meat; mix well. Add more stock if necessary.

Bake in 375°F (190°C) oven, uncovered, until top is brown and dressing reaches 165°F (74°C) internal temperature.

Giblet Gravy

How to make Giblet Gravy Recipe

4 SERVINGS

Ingredients:
2 tablespoons Butter, melted
1/4 cup All-purpose flour
to taste Salt and white pepper
1 tablespoon Turkey giblets
Turkey neck and wing tips
1 1/4 cups Turkey or chicken stock

Method:
While the turkey is roasting, simmer the turkey giblets, neck, and wing tips in stock for

hours. Remove giblets and dice. Strain stock.

Melt the butter in a saucepan, add the flour, and make a pale roux.

Add the stock and bring to a simmer. Whisk vigorously until smooth, then simmer on low heat for 30 minutes. Season with salt and pepper.

Add diced giblets as garnish.

Tartar Sauce

How to make Tartar Sauce Recipe

4 SERVINGS

Ingredients:
1/2 cup Mayonnaise
2 tablespoons Dill pickles, finely diced
2 tablespoons Capers, finely diced
1 Egg, hard-boiled, chopped
1 tablespoon Lemon juice
to taste Salt and black pepper
Dash Worcestershire sauce
Dash Tabasco

Method:
Mix the mayonnaise, dill pickles, capers, hard-boiled egg, and lemon juice in a bowl.

Blend until all ingredients are thoroughly incorporated.

Season to taste with salt, pepper,Worcestershire sauce, and Tabasco.

Chill mixture thoroughly before serving.

Cod Cakes

How to make Cod Cakes Recipe

4 SERVINGS

Ingredients:
8 ounces Codfish fillets
2 cups All-purpose potatoes, peeled, cooked,
mashed
1 teaspoon Parsley, minced
1 teaspoon Chives, minced
Pinch Mace
1 Egg
1 tablespoon Unsalted butter, softened
2 tablespoons Heavy cream
to taste Salt and white pepper
1/2 cup Bread crumbs, dry
1/4 cup Butter, clarified
1 teaspoon Parsley, minced, for garnish

Method:
Poach the codfish until just cooked; drain and cool. Chop into 1/2-inch (1.2 cm) pieces.

Add the mashed potatoes, parsley, chives, mace, and white pepper and mix well.

Add the egg and mix again.

Form into 8 patties about 3/4 inch (1.9 cm) thick.

Dip both sides of each patty into bread crumbs to coat.

Heat butter and fry patties about 4 minutes on each side, until brown and crisp.

Drain on paper towels, garnish with parsley, and serve with Tartar Sauce (page 22).

For Codfish Balls:
Prepare the same recipe but roll mixture into 1-inch (2.54 cm) balls. Fry in hot oil and serve as hors d’oeuvre.

Clams Casino

How to make Clams Casino Recipe

Ingredients:
1/4 cup Bacon, 1/4 inch (.6 cm) dice
2 tablespoons Shallots, minced
1 tablespoon Garlic, minced
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
1 teaspoon Flat-leaf parsley, minced
1 teaspoon Lemon juice
1/2 cup Unsalted butter, melted
1 cup Bread crumbs, dry
to taste Salt and black pepper
24 Littleneck or Cherrystone clams
as needed Rock salt
2 Lemons, cut in half, wrapped in cheesecloth

Method:
Preheat the oven to 400°F (205°C).

Cook the bacon over medium heat until fat is completely rendered and bacon is crisp.

Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2 to 3 minutes or until peppers are tender.

Add the parsley, lemon juice, butter, and bread crumbs; combine well and season to taste.

Cool the bread-crumb mixture, set aside.

Open the clams with a clam knife and discard the top half of the shell. Loosen the meat from the lower shell with the clam knife. Leave the clams in the shell. (Alternatively, steam the clams for about 5 minutes until their shells just begin to open. Set aside to cool. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.)

Place the clams on a baking sheet and top each clam with 1 tablespoon (1/2 ounce, 15 ml) of the bread-crumb mixture.

Bake the clams until they are thoroughly cooked and the bread-crumb mixture is crisp, approximately 5 to 8 minutes.

To serve, place 6 clams on each warmed plate atop some rock salt to anchor it in place.

Garnish each portion with lemon half wrapped in cheesecloth.

Wienerschnitzel Chili Sauce

How to make Wienerschnitzel Chili Sauce Recipe

Ingredients:
3/4 lb beef,Ground
1/4 lb pork,Ground
6 c water
1/4 c cornstarch
1/2 c wondra flour
6 oz can tomato paste
1/4 c chili powder (mccormick)
3 T white vinegar
1 T salt
1 T minced onion,Dried
1 1/2 t granulated sugar
1/4 t garlic powder
1/4 t black pepper,Ground

Method:
Brown ground beef and ground pork in a large saucepan over medium heat. Crumble and chop the meat with a spoon or spatula as it cooks. When the meat is completely browned cover saucepan and turn heat to low. This waythe ground meat will slowly simmer in it's own juices.

After ten minutes, remove the ground meat from the heat and drain off most of the fat. Keep some of it in the pan.

While the meat is still off the heat add the water and the cornstarch. Whisk the cornstarch thoroughly as it's added until it's dissolved into the water. Do the same for the Wondra flour.

You can now set the pan over medium heat and add the remaining ingredients. Bring mixture to a boil stirring often.

When chili begins to boil, reduce heat and simmer for 30 minutes.

Best American New England Clam Chowder

How to make Best American New England Clam Chowder Recipe

4 SERVINGS

Ingredinets:
10 or Cherrystone clams, washed
2 cups Shucked clams, chopped
2 cups or Water
1 1/2cups Clam juice
1/4 cup Salt pork, minced to a paste
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1 1/2 teaspoons Thyme, chopped
1 tablespoon All-purpose flour
2 cups Milk, scalded
4 cups All-purpose potatoes, peeled, 1/4 inch (.6 cm) dice
1/2 cup Heavy cream
2 tablespoons Parsley, chopped
1/2 teaspoon or to taste Tabasco
1/2 teaspoon or to taste Worcestershire sauce
to taste Salt and white pepper

Method:
Place the corned beef in a large pot with enough cold water to cover it by 1 inch (2.5 cm); add the pickling spices tied in cheesecloth and the garlic, and bring to a boil.

Lower the heat and cover; simmer very gently 2 to 3 hours or until the meat is forktender.

About 30 minutes before the meat is done, add the turnips, onions, potatoes, and carrots. Continue simmering until the vegetables are tender, 25 to 30 minutes. Remove the corned beef and wrap it in foil (along with any tender vegetables) to keep warm. Remove the pickling spices and discard.

Add the cabbage and cook until tender.

Drain the vegetables and reserve the liquid.

Slice the corned beef against the grain into 1/4-inch (.6 cm) slices.

Serve the corned beef with hot vegetables and cooking liquid.

Garnish with parsley.

Serve each portion with Horseradish Sauce

Marinated Tomato and Zucchini Salad

How to make Marinated Tomato and Zucchini Salad Recipe

For the Dressing:
1 tablespoon Shallot, minced
1 teaspoon Dijon mustard
2 tablespoons Basil leaves, chopped
1/4 cup Extra-virgin olive oil
2 tablespoons Vegetable oil
2 tablespoons Red wine vinegar
to taste Salt and black pepper

For the Salad:
2 cups Plum tomatoes, peeled, seeded, cut into wedges
2 cups Zucchini, julienned
1/2cup Red onion, very thinly sliced
1 cup Romaine leaves, chopped
2 tablespoons Parmesan cheese, freshly grated

Method:
Combine the shallots, mustard, basil, and olive oil; mix well.

Add vegetable oil, vinegar, and salt and pepper; stir well and allow to rest 1 hour for the flavors to combine.

Marinate the tomatoes, zucchini, and red onion in three-quarters of the dressing for 1 hour.

Toss romaine with the remaining dressing, then divide among 4 plates.

Arrange the vegetables on romaine and sprinkle with the Parmesan cheese.

Horseradish Sauce Version 2

How to make Horseradish Sauce Version 2 Recipe

4 SERVINGS

Ingredients:
2 tablespoons Prepared horseradish
1/4 cup Dijon mustard
2 teaspoons Lemon juice
1/2 cup Whipping cream

Method:
Combine the horseradish, mustard, and lemon juice.

Beat cream until soft peaks form. Fold in horseradish mixture. Cover and chill 1 hour.

Horseradish Sauce Version 1

How to make Horseradish Sauce Version 1 Recipe

Ingredients:
2 tablespoons 1 ounce, 28 g Prepared horseradish
1 cup 8 ounces, 235 ml Sour cream
1 tablespoon 1/2 ounce, 15 ml Lemon juice
Dash Dash Tabasco
1 teaspoon 5 g Salt

Method:
Combine ingredients, mix until smooth, and chill.

Peach and Blueberry Cobbler

How to make Peach and Blueberry Cobbler Recipe

4 SERVINGS

Ingredients:
1 1/2 cups Peaches, sliced
1 cup Blueberries, picked over, washed
1 tablespoon Granulated sugar

For the Shortcake:
1 cup All-purpose flour, sifted
2 tablespoons Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
4 tablespoons Unsalted butter
1 Egg, beaten
2 tablespoons Milk

Method:
Preheat the oven to 350°F (175°C).

Toss the peaches and blueberries with sugar to coat evenly.

Place the fruit in a baking dish.

Sift together the flour, sugar, baking powder, and salt.

Cut the butter into small pieces about the size of a hazelnut, and add to the flour mixture. Mix gently.

Whisk the egg and milk together.

Add to the flour mixture and mix just until dough sticks together; knead gently.

Divide into 8 small or 4 large biscuits and cover the top of the fruit.

Bake for 25 to 30 minutes, or until the fruit is tender and the shortcake is lightly browned.

Allow the cobbler to cool slightly before serving.

Serve warm with cream, whipped cream, or ice cream.

Friday, April 29, 2016

Sour Cream Chocolate Frosting

How to make Sour Cream Chocolate Frosting Recipe

Ingredients:
6 oz semi sweet choc chips
4 T butter
1/2 c dairy sour cream
1 t vanilla
1/4 t salt
2 1/2 c powdered sugar

Method:
Melt one 6-oz package of semisweet chocolate chips and 4 Tbls of butter or regular margarine over low heat.

Remove from the heat and blend in 1/2 cup of dairy sour cream, 1 Tsp Vanilla extract and 1/4 Tsp Salt.

Gradually add enough sifted powdered sugar (2 1/2 to 2 3/4 cups) to reach a spreading consistency. Beat well.

Sonic Ocean Water

How to make Sonic Ocean Water Recipe

Makes two 12- ounce servings

Ingredients:
3 T water
2 T sugar
1 t imitation coconut extract
2 dr blue food coloring
2 12-ounce cans cold Sprite
ice

Method:
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.

Add coconut extract and food coloring to the cooled syrup. Stir well.

Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over ice.

Shook And Cook Coating Mix

How to make Shook And Cook Coating Mix Recipe

Ingredients:
1/2 c fine dry breadcrumbs
1 1/2 oz pkg.(dry)
1 1/2 oz envel. dry onion soup mix
2 c self-rising flour
spaghetti sauce mix

Method:
Combine the first 3 ingredients in a blender, using and on/off speed on High until thoroughly mixed. Dump it into a 1 1/2 quart mixing bowl, and stir in the self rising flour. When well mixed, place in a container with a tight fitting lid, such as a 12 ounce Cool Whip container. You can then store it at this point until ready to use.

For Chicken:
Oven Bake: Run 1 piece of chicken at a time from 3 lbs. cut up under cold water. Shake off excess water. Place one piece at a time into a bowl containing the coating mixture. Secure the lid in place. Shake bowl a few times to coat pieces. Arrange pieces after coating on Pam sprayed 10x15x3/4" jelly roll pan about 1 inch apart. Set aside. Melt 1/4 pound of butter or margarine in small skillet or saucepan. "Lap" it on top side only of each piece of coated chicken arranged on the prepared pan. (keeping pieces skin-side up.) Use only enough of the melted butter or margarine to evenly and lightly caress each piece. Then place 1/2 cup of th coating mixture in a small flour sifter. Sift ot all over the margarine covered chicken pieces. Bake, uncovered, without turning the pieces at 400 F. for about 1 hour.

Skillet Method:
Melt equal parts margarine and oil sufficient to cover the bottom of a roomy skillet, keeping oil mixture at least 1/4" deep. Coat pieces of chicken as directed above for oven method. Brown about 2 minutes on each side on Medium-High heat. Don't over-brown these or meat will be tough. Transfer browned pieces to greased baking pan and continue heating in oven at 400 F. about 10-15 minutes or to desired doneness.

For Pork:
Allow 4 center cut pork chops for amount given in the chicken coating recipe, but add to the coating mixture in a bowl: 1 tsp. chili powder, 1/2 tsp. paprika, 1/4 tsp. cumin powder. Proceed as recipe directs for coating and baking. For Cube Steaks or Chicken Fried Steak: (such as Denny's ) Follow directions for either the oven or skillet method for chicken pieces but to the coating mix in the bowl, before applying to moistened steaks, add 1 tsp. brown sugar, 1/2 tsp. bottle lemon peel or finely grated lemon rind. Follow recipes as otherwise directed.

For Coating Fish Fillets:
follow recipe for either method of preparing chicken, but to the coating mixture, add 1 tsp. paprika nd 1 tsp. finely grated lemon rind or bottle peel (zest). Proceed as recipe otherwise directs. For Coating Veal Cutlets" Add 1 tsp. dry marjoram leaves to coating mixture and follow recipes as given for preparing chicken.

Shoney's Tomato Florentine Soup

How to make Shoney's Tomato Florentine Soup Recipe

Ingredients:
2 cn clear chicken broth,14oz ea
14 oz can stewed tomatoes,Sliced
12 oz v-8 juice
10 oz cream of tomato soup
1 T sugar
10 oz frozen spinach,Chopped
1 ds nutmeg
1 salt and pepper

Method:
Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over memdium 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.

Sheila's Backyard Bbq Sauce

How to make Sheila's Backyard Bbq Sauce Recipe

Ingredients:
2 T vegetable oil
1 md onion,peeled and slivered
4 whole cloves garlic,peeled, and h,alved
1 cn peeled plum tomatoes,crushd with juice (28 oz.)
1 1/2 c ketchup
1 c fresh orange juice
6 T fresh lemon juice
6 T red-wine vinegar
1/2 c water
1/4 c honey
1/4 c (packed)dark-brown sugar
3 T crystalized ginger,finely, chopped
2 T dark molasses
1 T worcestershire sauce
1/4 t tabasco,or more to taste
2 T chili powder
1 T coriander,Ground
1 T dry mustard
1 t salt,or more to taste
SEE NOTE:

Method:
Place the oil in a medium-sized heavy pot. Add the onion and cook for 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute.

Add all of the remaining ingredients to the pot and combine well.

Bring to a boil, reduce heat to very low and cook, stirring often, for 45 minutes to an hour, or until the sauce thickens and has a smooth texture.

Remove the onion and garlic with a slotted spoon; discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.

Seven Seas Free Viva Italian Fat Free Dressing

How to make Seven Seas Free Viva Italian Fat Free Dressing Recipe

Makes 1 1/2 cups

Ingredients:
1 1/3 c water
1 1/2 T granulated sugar
2 t cornstarch
1 t salt
1/2 t minced onion,Dried
1/2 t minced garlic,Dried
1/2 t red bell,Finely Minced pepper
1/2 t Italian seasoning
1/4 t gelatin
1/2 c white vinegar
1 t dry nonfat buttermilk

Method:
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.

Heat mixture until boiling, stirring often. When mixture begins to boil, cook for 1 additional minute, stirring constantly, then remove from heat.

Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing to a covered container and refrigerate--preferably overnight--before serving.

Self Rising Flour

How to make Self Rising Flour Recipe

Ingredients:
1/2 c baking powder
1/4 c baking soda
1/4 c salt
5 lb flour.

Method:
Add baking powder, baking soda and salt to flour.

Using 2 large bowls, sift the mixture 3 to 4 times, using the largest sifter that you have, or use a large strainer and a wooden spoon to sift it.

Store at room temperature and use in any recipe that calls for self-rising flour.

Schlotzsky's Sandwich Rolls

How to make Schlotzsky's Sandwich Rolls Recipe

Ingredients:
1/2 c water,Warm
1 T sugar
1 pk rapid rise dry yeast
6 oz very milk,Warm
1/2 t salt
1/4 t baking soda,softened in
1 T water
2 1/2 c flour

Method:
In large mixing bowl combine warm water, sugar and yeast. Let stand about 5 minutes till very bubbly. With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.

Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved. Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5" in diameter). OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-1/2 lb Dinty Moored Stew, insides also dusted in cornmeal.

Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down. Let raise almost an hour or till above rim of bowls or cans. Discard Saran pieces.

Bake on center rack of 375 oven about 20 minutes or till golden brown. Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.

TO USE FOR SANDWICHES:
slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden. Then fill with lettuce and assorted lunch meats and cheese or sandwich fillings.

Schlotsky's Rolls

How to make Schlotsky's Rolls Recipe

Ingredients:
1/2 c water, lukewarm
1 T sugar
1 pk active dry yeast
3/4 c milk, lukewarm
1/2 t salt
1/4 t baking soda
2 1/2 c bread flour
1 yellow cornmeal
1 stone-ground

Method:
In 8 oz. measuring cup, stir together first 3 ingredients and let mixture stand until it bubbles to top of cup.

Dissolve baking soda in 1/2 Tbs. warm water. In medium bowl, combine warm milk, salt and soda-water mixture with 1 cup flour, beating with wire whisk until smooth.

Beat in yeast mixture and then remaining flour, switching to sturdy spoon. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved. Put dough in 2 small pie pans that have been sprayer with non-stick spray and dusted with cornmeal.

Cover with wax paper or plastic wrap that has also been sprayed. Let rise about an hour.

Remove plastic wrap and discard. Spray tops of buns with non-stick spray and bake on center rack at 375F about 20 min. or until golden brown. As rolls cool in containers on rack for 20 min, spray tops with more non-stick spray to keep crust soft.

Let cool 1 hour before slicing and filling with sandwich meats and cheeses.

Schilling Salad Supreme Seasoning

How to make Schilling Salad Supreme Seasoning Recipe

Makes 1/4 cup

Ingredients:
2 T Romano cheese
1 1/2 t sesame seeds
1 t paprika
3/4 t salt
1/2 t poppy seeds
1/2 t celery seeds
1/4 t garlic powder
1/4 t black pepper,Coarse Ground
1 ds cayenne pepper

Method:
Combine all ingredients in a small bowl and mix well.

Pour blend into a sealed container (such as an empty spice bottle) and store chilled.

Sara Lee's Carrot Square Cake

How to make Sara Lee's Carrot Square Cake Recipe

Ingredients:
2 Eggs
1 t Vanilla
6 oz Oil
1 t Salt
1 1/2 t Baking powder
2 t 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 t Orange extract
1 t Spice Island orange peel
1 T Light corn syrup (or pancake) syrup
1 T Cornstarch (or flour)

Method:
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 medhigh speed of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. crape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.

Sara Lee'e Pound Cake

How to make Sara Lee'e Pound Cake Recipe

Ingredients:
1/2 lb Real butter (or margarine)
2 c Powdered sugar
2 lg Eggs
3 T Sour cream
1 2/3 c Flour
1 T Lemon extract (or vanilla)

Method:
Preheat oven to 325. Spray 8-1/2" Pyrex loaf dish with Pam.

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

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

Add 2nd egg and half of remaining flour and beat 2 minutes.

Add sour cream, rest of flour and extract, beating 2 minutes.

Spread batter evenly in dish.

Bake for 65 minutes or until tester comes out clean.

Remove from dish. Slice 1/2" thick.

Be sure to slice before freezing loaf. Thaw to use within 6 months.

Sara Lee Original Cream Cheesecake

How to make Sara Lee Original Cream Cheesecake Recipe

CRUST:
1 1/2 c Fine graham cracker crumbs
1/4 c Granulated sugar
1/2 c Butter,softened

FILLING:
1 lb Cream cheese
1 c Sour cream
2 T Cornstarch
1 c Granulated sugar
2 T Butter,softened
1 t Vanilla extract,or flavor

TOPPING:
3/4 c Sour cream
1/4 c Powdered sugar

Preheat oven to 375 F.

For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown.

Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer Mix until sugar has dissolved.

Add the butter and vanilla and blend until smooth. Be careful not to over mix, or the filling will become too fluffy and will crack when cooling.

Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar.

Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

Sander's Hot Fudge

How to make Sander's Hot Fudge Recipe

Ingredients:
13 oz pet milk
1 lb kraft's caramels
1/2 lb butter (or margarine)
12 oz nestles milk chocolate
1 (do not substitute on the candy)
recipe #2
14 oz can eagle brand sweetened condensed,milk
14 oz light karo syrup
1/2 lb butter
12 oz nestles milk chocolate

Method:
Recipe #1 (preferred)

Method for either recipe:

Using either of the above ingredients combinations, put all ingredients in the top of double boiler over simmering water; stir until smooth. Continue to cook 30 minutes.

Stir to keep from scorching. Put hot sauce through blender or beat at high speed with electric mixer for a few minutes.

Pour into refrigerator containers with lids, refrigerating sauce between usage up to 2 weeks.

Salt Spice

How to make Salt Spice Recipe

Ingredients:
1/4 c kosher (or sea salt)
1 T accent
1 t dill weed
1 t black pepper
1 t onion powder
1/4 t garlic salt
1/4 t curry powder
1 lemon rind only,Grated
1/4 t chili powder
1/4 t paprika
1/4 t oregano leaf
1/4 t marjoram leaves,Dried
1/4 t rubbed sage

Method:
Mix all ingredients and store in a pepper grinder or put through blender to a very fine powder, using high sped. Makes about 1/2 cup. Keeps indefinitely at room temp.

Sailorman's Fried Chicken

How to make Sailorman's Fried Chicken Recipe

Ingredients:
3 c self-rising flour
1 c cornstarch
3 T seasoned salt
2 T paprika
1 t baking soda
2/3 oz italian salad dressing mix powder
1 1/2 oz onion soup mix
1 1/2 oz pkg. spaghetti sauce mix
3 T sugar
3 c corn flake crumbs slightly crushed
2 eggs well,Beaten
1/4 c cold water
3 to 4 lb. chicken,Cut Up fryer

Method:
Combine first 9 ingredients in a large bowl.

Put the cornflakes into another large bowl. Put eggs and water in a third bowl. Put enough oil into a heavy roomy skillet to fill it 1" deep. Get it H-O-T!

Grease a 9x12x2" baking pan. Set it aside. Preheat oven to 350 degrees. Dip chicken pieces one at a time as follows: (1) Into dry coating mix (2) Then into egg and water (3) Next 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 into prepared baking pan in single layer, skin-side-up.

Seal pan in foil, on 3 sides only, leaving one side loose for steam to escape.

Bake at 350 degrees, about 35 to 40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4 to 6. Leftovers refrigerate well up to 4 days. Do not freeze the leftovers.

Sabretts Onions In Sauce (For Hot Dogs)

How to make Sabretts Onions In Sauce (For Hot Dogs) Recipe

Makes about 1 cup

Ingredients:
1 1/2 t olive oil
1 md onion,sliced thin & ,Chopped
4 c water
2 T tomato paste
2 t corn syrup
1 t cornstarch
1/2 t salt
1/4 t red pepper flakes,Crushed
1/4 c vinegar

Method:
Heat the oil in a large saucepan over medium heat.

Saut sliced onion in the oil for 5 minutes, until onions are soft, but not brown.

Add water, tomato paste, corn syrup, cornstarch, salt and red pepper flakes, and stir.

Bring mixture to a boil, then reduce heat and simmer for 45 minutes. Add vinegar. Continue to simmer for an additional 30 to 45 minutes or until most of the liquid has reduced and the sauce is thick.

Rock Candy For Kids

How to make Rock Candy For Kids Recipe

Ingredients:
1 2 c granulated sugar
1 heavy cord
1 1 c water

Method:
The book says to put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan).

Remove the pot from the stove, let the liquid cool until it is just warm. Pour the liquid into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil.

Place the pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in a few hours. The next day, remove the cord from the jar, pour the sugar liquid back into the saucepan, reheat and cool it just as you did before.

Pour the liquid back into the jar and reinsert the cord with the crystals into it. More crystals will form. If you repeat this procedure every day the crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any excess string and enjoy.

Roadhouse Grill Roadhouse Cheese Wraps

How to make Roadhouse Grill Roadhouse Cheese Wraps Recipe

Serves 2

Ingredients:
8 thin monterey jack,Slices cheese
8 thin cheddar cheese,Slices
1 jalapeno pepper,seeded and diced
1 t fresh chives,Minced
4 lg spring roll wrappers
1 egg,Beaten
6 c vegetable oil,up to 10

On the side:
Marinara,(pasta) sauce

Method:
Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and monterey jack cheeses.

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.

Lay a spring roll wrapper with one corner pointing away from you. Arrange the cheese lengthwise on the center of the wrapper.

Fold one of the side corners over the cheese filling. Brush a 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.

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.

Roadhouse Grill Baby Back Ribs

How to make Roadhouse Grill Baby Back Ribs Recipe

Ingredients:
2 lg racks pork baby back ribs
salt
black pepper,Coarse Ground

Sauce:
2 T vegetable oil
1/4 c fresh onion,Minced
1 1/2 c water
1/2 c tomato paste
1/2 c white vinegar
1/2 c brown sugar
2 T honey
1 T worcestershire sauce
1 3/4 t salt
1 t liquid smoke
1 t jim beam whiskey
1/4 t black pepper,Coarse Ground
1/8 t garlic powder
1/8 t paprika

Method:
To make the ribs, cut each large rack of ribs in half so that you have 4 halfracks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saut the onions for 5 minutes or until they start to brown.

Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill.

Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

Rich Brownie Mix

How to make Rich Brownie Mix Recipe

Ingredients:
4 c Sugar
2 c Flour
1 1/3 c unsweetened cocoa powder
2 ts Baking powder
2 ts Salt
1 c Vegetable shortening

Method:
Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform. Cut in shortening using either a pastry blender or your fingertips until mixture looks like chocolate cornmeal.

Seal tightly in a plastic bag or jar, label and store at room temperature. Makes 8 cups of mix; enough for 4 pans of brownies

TO USE:
Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir in 4 tablespoons melted butter or margarine which has been cooled. Lightly spoon 2 cups of the mix into the mixing bowl; do not pack the mix when measuring. Beat well with a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a greased and floured 8 x 8 x 2 inch pan. Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool in pan then cut into squares.

Rib Shack Barbeque Sauce

How to make Rib Shack Barbeque Sauce Recipe

Ingredients:
1 c catsup
1 T worcestershire sauce
1 c water
1/4 c vinegar
1 T sugar
1 t salt
1 t celery seed
3 ds bottled hot pepper sauce

Method:
Combine all of the ingredients in a small saucepan. Heat to boiling, then reduce the heat and simmer for 30 minutes.

Makes enough sauce for basting pork loin back ribs, pork chops or roast, chicken or hamburgers.

Rehabbed Cincinnati Chili

How to make Rehabbed Cincinnati Chili Recipe

Makes 9 servings

Ingredients:
1 1/2 lb 93 percent lean beef,Ground
46 oz tomato juice
1 t each,allspice,cinnamon, cayenne,black
1/8 t garlic powder
1 1/2 t vinegar
1 md onion,chopped
2 T chill powder
2 ds worcestershire sauce
5 bay leaves

Method:
Brown ground meat, stirring with fork to break into small pieces in Dutch oven or soup pot over medium-high heat.

Drain fat well and blot meat with paper towels.

Add remaining ingredients and stir. Bring mixture to boil; reduce heat and simmer, uncovered, 2 hours.

Rehabbed Cheese Coney

How to make Rehabbed Cheese Coney Recipe

Makes 1 serving

Ingredients:
1 fat-free hot dog
1 hot dog bun
3/4 t prepared mustard
1/4 c rehabbed cincinnati chili (see next recipe)
3/4 oz finely shredded low-fat,(5 fat grams per ounce) c

Method:
Cook hot dog according to package directions and place in bun.

Spread mustard on hot dog and top with chili; cover with cheese.

Reese's Peanut Butter Cups

How to make Reese's Peanut Butter Cups Recipe

Makes 12 candies

Ingredients:
12 paper muffin cups
One 12-ounce pkg. milk chocolate ch
1 c reduced-fat peanut butter
1/2 c powdered sugar
1/4 t salt

Method:
Cut the top half off of the muffin cups so that they are shallower.

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 the chocolate or it'll seize up on you

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.

Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.

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.

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.

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.

Red Robin Seasoning

How to make Red Robin Seasoning Recipe

Ingredients:
3 T salt
1 T tomato soup mix,Instant
2 t chili powder
1/4 t cumin
1/4 t black pepper,Ground

Method:
Combine the ingredients in a small bowl and stir well. Store in a covered container.

Red Lobster's Cheddar Biscuit

How to make Red Lobster's Cheddar Biscuit Recipe

Ingredients:
2 c bisquick
1/2 c sharp cheddar,Shredded
2/3 c milk
1/4 c butter,Melted
1/4 t garlic powder

Method:
Mix Bisquick, cheddar and milk into soft dough. Beat with a wooden spoon for about 30 seconds.

Spoon on to greased cookie sheet. Smooth down tops. (Bisquick forms sharp hard points otherwise) Bake for 8 to 10 min at 450 degrees. While baking, melt butter in pan and stir in garlic powder.

Take bisquits from oven when done and brush butter on tops and serve hot.

Red Lobster Tartar Sauce

How to make Red Lobster Tartar Sauce Recipe

Ingredients:
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

Method:
Mix all and store in the fridge.

Red Lobster Sweet And Sour Sauce

How to make Red Lobster Sweet And Sour Sauce Recipe

Ingredients:
1 cn tomato paste,(6 ozs)
2 T lemon juice
2 T dijon mustard
2 T horseradish cream sauce

Method:
Mix all ingredients together well. Refrigerate, tightly covered.

Red Lobster Inspired Garlic Cheese Biscuits

How to make Red Lobster Inspired Garlic Cheese Biscuits Recipe

Ingredients:
1 c milk
1/3 c mayonnaise
1 T sugar
2 c self-rising flour
1/4 c kraft american cheese
1/2 t garlic powder, not salt
3 T butter (or margarine),Melted
1 muffin paper liners

Method:
*You may use all-purpose (regular) flour, however biscuits will not rise much and have a denser texture; flavors should be about identical. **Can substitute 3 packets of Sweet & Low for the sugar.

Use the cheese in the gold cardboard container. Original recipe does not say, but I would think you will want to shred it. In a 1 1/2 qt mixing bowl combine the milk, mayo, sugar, and flour.

Beat on high speed with electric mixer for almost a minute, until smooth and completely combined. Using a rubber bowl scraper, streak the dough with the cheese.

Batter should NOT be thin enough to pour; if necessary, add only enough additional flour so batter will "drop" from spoon. Drop batter into 10 paper-lined muffin tins, or a greater number of tiny muffin cups. (Muffins tend to triple in size when baked; fill lightly.)

Melt butter; mix in garlic, and brush tops of dough. You may shake 1 tsp additional cheese on each muffin if you wish. Bake for 25-30 minutes, or until golden. Cool in pan on rack for 30 minutes.

Red Lobster Easy Cheesecake

How to make Red Lobster Easy Cheesecake Recipe

CRUST:
1 pk lorna doone cookies (101 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 T butter
2 T cornstarch
1 c sugar
1 t vanilla
1 cookie crumbs,Crushed
1 for

CRUST:
Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pan. 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.

Red Lobster Creamy Caesar Dressing

How to make Red Lobster Creamy Caesar Dressing Recipe

Ingredients:
3/4 c bottled italian dressing
1 tb parmesan, grated
1 tb sugar
1/3 c mayo
1 ts anchovy paste or 1 soy sauce

Method:
Combine all with wire whisk. Keep refrigerated. Use in a week.

Red Lobster Clam Chowder

How to make Red Lobster Clam Chowder Recipe

Ingredients:
1 qt clam juice
1 c non-fat dry milk powder
2/3 c flour
1 cn chicken broth (14 1 ounces)
2 ribs celery chop fine
1 T dry onion,Minced
1 cn clams (10 1/2 oz.), 1 minced
1 pn parsley,freeze-dried
2 baked potatoes -- &,Peeled
1 crumbeled

Method:
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 and smooth. 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.

Red Lobster Cheese Biscuits Version With Mays

How to make Red Lobster Cheese Biscuits Version With Mays Recipe

Ingredients:
1 c milk
1/3 c mayo
1 TB sugar or 3 pk sweet & low
2 c self-rising flour
1/4 c kraft's american cheese, grate
• liquid margarine
• garlic powder
• kraft american cheese food

Method:
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.

Red Lobster Cheese Biscuits Version 2

How to make Red Lobster Cheese Biscuits Version 2 Recipe

Ingredients:
1 t garlic salt or powder
1 T Parsley flakes
1 t italian seasonings
5 lb bisquick
44 oz water, cold
1 lb cheddar, sharp grated
1/2 c butter

Method:
Preheat oven to 450 degrees.

Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes.

After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary

Red Lobster Cheese Biscuits Clone 2

How to make Red Lobster Cheese Biscuits Clone 2 Recipe

Ingredients:
2 c Bisquick? baking mix
1/2 c cold water
3/4 c sharp cheddar cheese, grated
1/4 c butter
1 ts parsley
1/2 ts garlic powder
1/2 ts Italian seasoning

Method:
Bake 450 for 8-10 minutes, brush with the butter and spices

Red Lobster Cheese Biscuits Clone

How to make Red Lobster Cheese Biscuits Clone 1 Recipe

Ingredients:
2 c flour
3 ts baking soda
1 ts salt
1/2 c shortening (Crisco)
2/3 c buttermilk
1 ts garlic powder
1 c American cheese, (sharp)(grated)

Method:
Preheat oven to 425 degrees.

Sift dry ingredients together. Add 1/2 of grated cheese to Crisco, and mix well then cut the shortening into the dry ingredients.

Mix everything in until it becomes coarse. Add buttermilk, and mix until it becomes uniform. Drop biscuits into greased muffin tins.

This will make about 12 or so. When you have completed this sprinkle over the rest of the cheese, a little extra garlic powder, and some dried parsley. Bake for 12 - 15 minutes. When done remove from oven, and brush on a little butter.

Serve while still warm.

Red Lobster Cheese Biscuits

How to make Red Lobster Cheese Biscuits Recipe

Ingredients:
1 c Milk
1/3 c Mayo
1 T Sugar or 3 pk Sweet & Low
2 c Self-rising flour
1/4 c Kraft's American cheese grate
Liquid margarine
Garlic powder
Kraft American Cheese food

Method:
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 1 teaspoon liquid margarine and dust each with a little garlic powder plus 1scant teaspoon additional cheese food.

Bake 350 25 to 30 minutes or until golden brown and tripled in size. Cooling pan on racks for 30 minutes.

Add only enough flour so batter drops from spoon.

Red Lobster Cheddar Bay Crab Bake

How to make Red Lobster Cheddar Bay Crab Bake Recipe

Makes 8 pieces

Ingredients:
2 c Bisquick baking mix
1 3/4 c cheddar,Finely Shredded cheese
2/3 c milk
2 T butter,melted and divided
1/4 t garlic powder
1/2 t fine parsley flakes
1/3 c crab meat,(fresh or canned lump)

Method:
Preheat oven to 450 degrees.

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.

Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.

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.

Sprinkle the crab over the top of the dough.

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.

Bake for 14-16 minutes or until the cheese on top begins to slightly brown.

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.

Red Lobster Cheddar Bay Biscuits

How to make Red Lobster Cheddar Bay Biscuits Recipe

Ingredients:
2 1/2 c bisquick baking mix
1 c cheddar cheese,Finely Grated
3/4 c whole milk
2 T butter,melted
1/8 t garlic powder

Brush on Top:
1/4 c butter,melted
1/2 t garlic powder
1/2 t parsley flakes,Dried
dash salt

Method:
Preheat your oven to 400 degrees.

Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.

Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.

Red Lobster Bbq Sauce 2

How to make Red Lobster Bbq Sauce 2 Recipe

Ingredients:
1 geffen
1 T vinegar
1/8 t dry mustard
1 t chili powder
1/2 c chunky-style prego sauce
1/2 c del monte ketchup
1 T dijon mustard

Method:
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.

Red Lobster Bbq Sauce

How to make Red Lobster Bbq Sauce Recipe

Ingredients:
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 ts chili powder

Method:
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year. Serve with chicken sandwich.

Red Lobster Bacon Wrapped Stuffed Shrimp

How to make Red Lobster Bacon Wrapped Stuffed Shrimp Recipe

Seasoning:
1/4 t salt
1/4 t paprika
dash black pepper,Ground
dash cayenne pepper
dash allspice

Dipping sauce:
1/3 c ranch dressing
1/4 t cilantro,Dried
5 pieces bacon
5 lg shrimp
3 sl fresh jalapeno
1 oz pepper jack cheese

Method:
Preheat oven to broil.

Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.

Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.

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.

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.

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.

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.

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.

Recess Peanut Butter Cups (Reeses)

How to make Recess Peanut Butter Cups (Reeses) Recipe

Yield: 6 Servings

Ingredients:
8 oz hershey's chocolate
1/2 c peanut butter
1 c peanut butter

Method:
Melt 1 cup peanut butter in measuring cup set in a pan of boiling water.

Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin.

Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc.

let set for 10 minutes then place 1 more T of choc on top and let set.

Recess Peanut Butter Cups

How to make Recess Peanut Butter Cups Recipe

Ingredients:
6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Method:
Put choc chips, choc bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth.

Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth.

Spoon HALF of the chocolate mixture equally into the liners.

Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.

Top with remaining chocolate.

Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large

Really Easy Red Beans And Rice

How to make Really Easy Red Beans And Rice Recipe

Ingredients:
gravy 1,lb each
1/4 t cumin
1 c uncle ben's long grain rice
2 cn red chili beans in chili
1 t chili powder
1 dash garlic salt

Method:
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.

Ranch Style Dressing Mix with Variations

How to make Ranch Style Dressing Mix with Variations Recipe

Ingredients:
6 tb creamora
4 tb lemonade drink powder
1 tb onion salt
1 tb onion powder
1 tb homemade gravy mix powder
1 tb salt spice (separate 1 recipe)
1 tb dry minced parsley
1/2 ts garlic salt
1/2 ts dry dill weed
1/2 c mayonnaise
2 tb ranch dressing mix
1/4 c milk
1 ts lemon juice

-Dressing-

MIX:
Combine the ingredients together well, using a fork to blend. Store in covered container at room temp up to 1 year. Makes 1 cup mix. TO USE-Blend the mayo and powder mix well. Combine milk and lemon juice. Let stand 2 to 3 minutes

Rally's Seasoning Mix

How to make Rally's Seasoning Mix Recipe

Ingredients:
1/4 ts dry mustard
1/4 ts ground ginger
1/2 ts black pepper
2 tb season salt

Method:
Combine well and use as a seasoning on fried food as soon as you remove from hot oil.

Apply to food according to taste and store at room temperature to use in 1 year.

Quick Chili W/Homemade Chili Seasoning Mix

How to make Quick Chili W/Homemade Chili Seasoning Mix Recipe

Ingredients:
1 lb lean beef,Ground
2 cn kidney beans,Drained
2 cn tomatoes, 16 ounces each
1 pk homemade chili seasoning
1 mix

Method:
Brown meat in a skillet over medium heat. Drain excess fat.

Add beans, tomatoes, and homemade chili seasoning mix. Cover, reduce heat and simmer for 10-15 minutes.

Quaint Seas Dinner Rolls

How to make Quaint Seas Dinner Rolls Recipe

Ingredients:
1/3 c water,Warm
2 pk dry yeast
3 T sugar,Divided
2/3 c water,Warm
1/2 c mayonnaise
1 1/2 t salt
4 c all-purpose flour, 1 divided

Method:
Combine warm 1/3 cup water, yeast, and 1 T. sugar till bubbly. In mixing bowl combine 2 T. sugar, 2/3 cup warm water , mayonnaise, salt and 2 cups of the flour.

Beat until smooth. Beat in Yeast Mixture, then 2 MORE cups of flour to smooth batter.

Let rise in greased bowl, covered, till doubled. Stir down hard and divide batter between 12 greased muffin wells.

Let rise 45 min. Bake 400 degrees 18-20 min. till brown. Spray tops with Pam. Makes 12.

Quacker Jacks

How to make Quacker Jacks Recipe

Ingredients:
1 c peanuts
1/2 lb butter
5 c corn,Popped
2 c brown sugar
1/2 c light corn syrup
1/2 t baking soda.

Method:
Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix.

Prudhomme's Cajun Seasoning Mix

How to make Prudhomme's Cajun Seasoning Mix Recipe

Ingredients:
1 T Paprika,sweet
2 1/2 t Salt
1 t Onion powder
1 t Garlic powder
1 t red pepper (cayenne),Ground
3/4 t White pepper
3/4 t Black pepper
1/2 t thyme leaves,Dried
1/2 t oregano leaves,Dried

Method:
Mix all ingredients well.

Progresso Italian Style Bread Crumbs

How to make Progresso Italian Style Bread Crumbs Recipe

Ingredients:
1 c plain bread crumbs
1/2 t salt
1/2 t parsley flakes
1/4 t garlic powder
1/4 t onion powder
1/4 t sugar
1 ds oregano

Method:
Combine all ingredients in a small bowl. Makes 1 cup.

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.

Poultry Seasoning Mix

How to make Poultry Seasoning Mix Recipe

Ingredients:
1 T salt
2 t black pepper,Freshly Ground
1 t msg (optional)
1 t paprika
1 t dry mustard
3 bay leaves,finely crumbled
1 and,Stems Removed
1 clove garlic,minced

Method:
Combine all of the ingredients and blend well. Store in an airtight container.

Rub on chicken or other poultry before grilling.

Potato Chip Cookies 2

How to make Potato Chip Cookies 2 Recipe

Ingredients:
1 c butter
1/2 c sugar
1 t vanilla
2 c white flour
1/2 c potato chips,Crushed
1/2 c pecans,chopped

Method:
Cream together until light and fluffy, Butter, sugar, and vanilla extract. Blend in Unbleached Flour, Crushed Potato Chips and Chopped

Pecans. Drop by tsp on an ungreased baking sheet 2-inches apart.

Flatten with a greased and sugared glass bottom.

Bake in a preheated 350 degree F. oven for 10 to 12 minutes. Makes about 5 dozen cookies.

Restaurant Popeye's Dirty Rice

How to make Restaurant Popeye's Dirty Rice Recipe

Ingredients:
1 lb spicy bulk breakfast sausage
14 oz can clear chicken broth
1/2 c long-grain rice
1 t dry onion,Minced

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

Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.

Restaurant Popeye's Red Beans And Rice

How to make Restaurant Popeye's Red Beans And Rice Recipe

Ingredients:
1 beans
30 oz red kidney beans
1 1/2 t white pepper
1/4 t paprika
4 T butter
1/4 t garlic powder
1 rice
1 1/2 c quick-cooking rice
1 1/2 c water
2 T butter
1/2 t garlic salt

Method:
Pour the beans with their liquid into a large saucepan. Turn the heat to medium.

Add the pepper, paprika, butter and garlic powder. When the beans begin to boil, use a fork to mash some of them against the side of the pan. Stir the mixture constantly.

In about 20 minutes, the beans will reach the consistency of refried beans.

Prepare the rice, using the 2 tbsp butter and and 1/2 tsp garlic salt instead of following package

Restaurant Popeye's Fried Chicken

How to make Restaurant Popeye's Fried Chicken Recipe

Ingredients:
3 c self-rising flour
1 c cornstarch
3 T seasoned salt
2 T paprika
1 t baking soda
1 pk italian salad dressing mix
1 powder
1 pk onion soup mix (1 1/21 ounces)
1 pk spaghetti sauce mix (1/21 ounce)
3 T sugar
3 c corn flakes, crush
1 slightly
2 eggs, well beeaten
1/4 c cold water
4 lb chicken,Cut Up

Method:
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 fro steam to escape.

Bake at 350 for 35-40 minutes removing foil then to test tenderness of chicken.

Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4.

Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.

Popeye's Famous Fried Chicken

How to make Popeye's Famous Fried Chicken Recipe

Ingredients:
6 c oil
2/3 cn flour
1 T salt
2 T white pepper
1 t cayenne pepper
2 t paprika
3 eggs
1 frying chicken,Cut Up

Method:
Heat the oil in a deep fryer to 400. In large, shallow bowl, combine the flour, salt, peppers and paprika. Break the eggs into a separate shallow bowl and beat until
blended.

Dip each piece of chicken into the eggs, then coat generously with the flour mixture.

Drop each piece into the hot oil and fry for 15 to 25 minutes, or until it is a dark golden brown. Remove the chicken to paper towels to drain.

Poormans Shake N Bake

How to make Poormans Shake N Bake Recipe

Ingredients:
4 c flour
2 t cayenne pepper
1 c bran flake cereal,crushed
2 T parsley flakes
2 t garlic powder
1 T onion powder
2 t chili powder
2 T taco seasoning
1 t season pepper
1 t curry (or more)
1 t sweet basil
1 t oregano

Method:
Mix all together and use for coating any and all types of meat. Use a large size ZipLoc and just keep it in the freezer.

Ponderosa's Steak Sauce

How to make Ponderosa's Steak Sauce Recipe

Ingredients:
1/3 c Heinz 57 Sauce
1/3 c Worcestershire Sauce
1/3 c A-1 Steak Sauce
2 T Light corn syrup

Method:
Combine as listed and funnel into bottle with tight fitting cap.

Keep refrigerated to use in a few months. Shake well before using.

Red, White and Blue Potato Salad

How to make Red, White and Blue Potato Salad Recipe

Ingredients:
10 md red potatoes,chunked and cooked,u,npeeled
1 onion,to taste, minced
1 lg red bell pepper,seeded and chopped
1 c ripe olives,chopped
8 strips bacon,cooked and crumbled
1 mayonnaise
1 blue cheese dressing

Method:
Toss potato, pepper, and olives with dressing made of equal parts of mayo and blue cheese dressing. Chill, top with crumbled bacon before serving.

Post titlePlanet Hollywood's Cap'n Crunch Chicken

How to make Planet Hollywood's Cap'n Crunch Chicken Recipe

Ingredients:
2 cup cap'n crunch cereal
1 1/2 cup cornflakes
1 egg
1 cup milk
1 cup all purpose flour
1 t onion powder
1 t garlic powder
1/2 t black pepper
2 lb chicken breast
cut in 1-oz. tenders
Vegetable oil for frying

Method:
Coarsely grind or crush the two cereals and set aside. 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 degrees.

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.

Planet Hollywood The Terminator

How to make Planet Hollywood The Terminator Recipe

Serves 1

Ingredients:
1/2 oz vodka
1/2 oz white rum
1/2 oz gin
1/2 oz Grand Marnier
1/2 oz Kahlua
2 oz sweet and sour mix
1 oz cranberry juice
splash of beer

Method:
Combine crushed ice with all ingredients, except beer, in a tumbler.

Shake.

Pour a splash of beer on top and serve with a straw.

Planet Hollywood Pot Stickers

How to make Planet Hollywood Pot Stickers Recipe

Serves 3 to 4 as an appetizer

Ingredients:
1/4 lb turkey,Ground
1/2 t fresh ginger,Minced
1 t green onion,Minced
1 t water chestnuts,Minced
1/2 t soy sauce
1/2 t black pepper,Ground
1/4 t red pepper flakes,Crushed
-(no seeds)
1/4 t salt
1/8 t garlic powder
1 egg,beaten
Vegetable oil for frying
12 wonton wrappers,(3 x 3-inch size)

On the side:
Hoisin sauce

Method:
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.

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.

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

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.

Planet Hollywood Cool Running

How to make Planet Hollywood Cool Running Recipe

Serves 1

Ingredients:
1/2 oz Captain Morgan spiced rum
1/2 oz Malibu rum
1/2 oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
splash of grenadine
splash of Rose's lime juice
splash of Bacardi 151

Method:
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.

Pizza Rolls

How to make Pizza Rolls Recipe

Ingredients:
2 lb beef,Ground
3 cn tomato paste (6 oz)
3 t fennel seed
2 t salt
1/4 t pepper
1 1/2 t oregano
1 garlic salt
1 1/2 t accent
1 lb american cheese (or 12-oz)
1 pk sliced
1 dozen
2 c milk
2 loaves
1 eggs
1 sandwich bread

Method:
Brown meat, drain and add tomato paste and seasonings. Simmer 30 minutes. Lay cheese on top and allow to melt, then mix in.

Cool while doing bread. TO DO BREAD: Beat eggs with milk. Dip bread in egg mixture and cook like French toast; stack.

Pizza Hat Sauce And Toppings

How to make Pizza Hat Sauce And Toppings Recipe

Ingredients:
1 10 1/2 oz tomato soup
1 T dry oregano leaves
1/2 t garlic salt
1 toppings
8 oz mozzarella,shred
8 oz meunster,shred
1/3 c parmesan,grate
8 oz pepperoni,slice thin
1 8 ozs can mushrooms,drain

Method:
Combine all ingredients

Pizza Hat Crust

How to make Pizza Hat Crust Recipe

Ingredients:
1 van geffen vghc42a
2 pk dry yeast
2/3 c water,Warm
2 t sugar
2 c cold water
3 T corn oil
2 T sugar
1/4 t garlic salt
1 t salt
1/2 t dry oregano leaves
6 1/2 c all-purpose flour,(6 1/2 to 7)

Method:
Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly.

Combine the remaining ingredients with about half of the flour, beating to a smooth batter. Beat in the yeast mixture and then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require about 2/3 cup additional flour, that you will be coating your hand with as you knead the dough.

Don't let the dough become too stiff and yet you don't want it to stick to your hands. Place it in a large plastic food bag, which you can spray inside with Pam or wipe the inside of it with oil and place the ball of kneaded douogh in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag.

You can place the bag of dough on a warm, sunny spot on the table or kitchen counter which helps it to raise quickly and if it's summertime, place the bag of dough (with open end sealed tightly with tape) in your car with the windows up! When dough has doubled, punch it down and shape it to fit two 15" round pizza pans that have been greased and dusted in cornmeal.

Add the sauce and topping ingredients exactly in the order listed above, spreading each ingredients evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 450, about 20 to 25 minutes, putting one pizza at a time on center rack of the preheated oven.

If you don't want a pizza-pizza and you can only handle one of them, wrap the second pizza in foil or plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 minutes, you can bake as directed above.

Pizza Chain Style Dough Mix

How to make Pizza Chain Style Dough Mix Recipe

Ingredients:
8 c unbleached bread flour
4 c unbleached all-purpose
1 flour
1 c cornmeal
1/4 c sugar
3 T salt
3 T baking powder

Method:
In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar, salt and baking powder very well. Store in well-sealed plastic bags. Keeps four months.

To Make Pizza Dough (one large or several smaller pizzas)

1 cup water 1- 1 1/2 tsps. fast rise yeast 3 cups pizza dough mix 2 tbsps. olive oil

Can be made as a regular dough by hand or in a stand up mixer with dough hook or bread machine on dough cycle, following manufacturer's instructions. For electric mixer, place water in a bowl with yeast.

Mix a moment and allow mixture to sit about five minutes to allow yeast to expand. Add pizza mix and oil, then knead, until smooth and elastic on slow speed, about five to seven minutes.

Once dough is made, cover well with oiled plastic (or refrigerate) and allow to rest one hour. Deflate before proceeding to make pizza.

Pizza Bread Appetizers

How to make Pizza Bread Appetizers Recipe

Ingredients:
1 pk frozen bread dough,3
1 lb
1 loaves
1/4 lb swiss cheese,Shredded
1/4 lb provolone cheese
1 shredded
1/2 lb mozzarella cheese
1 shredded
2 lb pepperoni,Sliced

Method:
Thaw bread dough; roll out into three rectangles.

Put a layer of Swiss, Provolone, Mozzarella and pepperoni on each rectangle; roll up.

Slit top of each bread roll in 4-5 slashes. Bake at 350 until golden brown, about 20-25 minutes. Slice as you would bread

Pillsbury Crescent Rolls

How to make Pillsbury Crescent Rolls Recipe

Ingredients:
2 pk active dry yeast
3/4 c water (105 degrees),Warm
1/2 c sugar
1 t salt
2 lg eggs
1/2 c shortening
4 c unbleached flour
butter (or regular margarine) softened

Method:
In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.)

Let rise in a warm place (85 degrees F.), until doubled, about 1-1/2 hours. Divide the dough in half, rolling each half into a 12' circle 1/4 inch thick.

Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end.

Place, point side down, on a greased baking sheet. Curve to form crescents.

Cover and let rise until double, 1 hour. Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter.

Peter Paul Mounds And Almond Joy

How to make Peter Paul Mounds And Almond Joy Recipe

Ingredients:
5 oz sweetened condensed milk
1 ts vanilla extract
2 c powdered sugar
14 oz premium coconut, shred/flake
1 pk semisweet chocolate chips (24 ounces)

Method:
Blend the condensed milk and vanilla add the powdered sugar to the above mixture a little bit at a time stirring until smooth.

Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9 x 13 x 2 inch pan chill in the refrigerator until firm IN a double boiler over hot not boiling water melt the chocolate stirring often. You may also use a micro.

Remove the coconut mixture from the refrigerator and cut it into 1 x 2 inch bars. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate.

Air dry at room temp on waxed paper for several hours, you may speed up the process by putting in refrigerator for 30 min 3 dozen bars And if you feel like a nut follow the above recipe with these changes add 1 cup dry roasted almonds to the list of ingredients, substitute milk chocolate chips for semisweet chocolate, at the end put 2 almonds atop each bar before dipping.

Pepperidge Farm Ginger Man Cookies

How to make Pepperidge Farm Ginger Man Cookies Recipe

Ingredients:
1 c dark brown sugar,Packed
3/4 c granulated sugar
1/2 c shortening
1/4 c molasses
2 eggs
1/2 t vanilla
2 c all-purpose flour
1 t baking soda
1 t baking powder
1 t ginger,Ground
1 t salt
1 t cinnamon,Ground
1/4 t cloves,Ground
red sugar crystals (cake bdecorating,decors) back

Method:
Preheat oven to 300 degrees.

Cream together the sugars, shortening, molasses, eggs, and vanilla in a large bowl. Beat with an electric mixer until smooth.

In another large bowl, combine flour, baking soda, baking powder, ginger, salt, cinnamon, and cloves.

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

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.

Place cookies on an oiled cookie sheet and bake for 15 to 18 minutes. Bake only one cookie sheet of cookies at a time.

Pate De Chateau Blanc

How to make Pate De Chateau Blanc Recipe

Ingredients:
12 white castle hamburgers
4 eggs
2 c milk
1 cream cheese

Method:
Remove half the bun from each White Castle hamburger and discard.

Place three of the remaining half-sandwiches in a food processor (pickle optional) and add one egg and 1/2 cup milk. Pulsate until the ingredients are chopped, but be carefull not to puree.

Empty into a bowl and repeat the process three more times.

Pack the mixture into an ungreased, standard-sized bread pan. Place pan into a larger pan and pour boiling water into the larger pan to a level half the depth of the bread pan.

Bake in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is best. Turn it out on a plate, decorate with cream cheese and cut pate into slices.

Pappa's Italian Anchovy Garlic Spread

How to make Pappa's Italian Anchovy Garlic Spread Recipe

Ingredients:
1 tin
1 tb olive oil
5 milliliters
1 parmesan cheese
1 anchovies
1 garlic

Method:
Saute garlic in oil. Add anchovies and cook for a few minutes. Put in blender and puree.

Spread on pieces of Italian bread, sprinkle with Parmesan cheese and place under broiler for a minute or until cheese is bubbly.

Papa John's Pizza Pizza Dipping Sauce

How to make Papa John's Pizza Pizza Dipping Sauce Recipe

Makes 1/2 cup

Ingredients:
Special Garlic Sauce
1/2 c margarine spread
1/4 ts garlic powder

Method:
Combine ingredients in a small bowl.

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

Papa John's Pizza Cheese Dipping Sauce

How to make Papa John's Pizza Cheese Dipping Sauce Recipe

Makes 1/2 cup

Ingredients:
1/2 c milk
2 t cornstarch
1/4 c Cheez Whiz
2 t juice from jalapenos,Canned (nacho),Slices

Method:
Combine cornstarch with milk in a small bowl and stir until cornstarch has dissolved.

Add Cheez Whiz and stir to combine. Microwave on high for 1 minute, then stir until smooth.

Add juice from jalapeno slices, and stir.

Panda Express Orange Flavored Chicken

How to make Panda Express Orange Flavored Chicken Recipe

Sauce:
1 1/2 c water
2 T orange juice
1 c dark brown sugar,Packed
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 teaspoon lemon juice
1 t water chestnuts,Minced
1/2 t fresh ginger,Minced
1/4 t garlic,Minced
1 rounded teaspoon,Chopped -green onion
1/4 t red pepper flakes,Crushed
5 t corn starch
2 t arrowroot

Chicken:
4 chicken breast fillets
1 c ice water
1 egg
1/4 t baking soda
1/4 t salt
1 1/2 c unsifted cake flour
2 c vegetable oil,up to 4

Method:
Combine all of the sauce ingredients except the corn starch and arrowroot in asmall 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, uncovered.

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. Chicken should marinate for at least a couple hours. Cover remaining sauce and leave it to cool until the chicken is ready.

When chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350 degrees.

Combine corn starch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until corn starch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thickens cover and remove from heat.

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

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.

Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Most of this flour will still floating on top of the mixture. Put the remaining flour (1/2 cup) into a medium bowl.

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 3-4 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.

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

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.

Panda Express Mandarin Chicken

How to make Panda Express Mandarin Chicken Recipe

Ingredients:
2/3 c sugar
1/4 c soy sauce
1 T lemon juice
1 t vegetable oil
1 t fresh garlic,Minced
1/2 t fresh ginger,Minced
1/4 c water
4 t arrowroot
6 skinless chicken thigh fillets

On the side:
steamed white rice

Method:
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.

Combine water with arrowroot in a small bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.

Preheat your grill on high for the chicken.

When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots.

When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat.

Heat until chicken sizzles then reduce heat and cover chicken until ready to serve.

Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated. Serve with steamed white rice.

Pancakes From International House Of Pancakes

How to make Pancakes From International House Of Pancakes Recipe

Yield: 1 Servings, Makes: 8 to 10 pancakes

Ingredients:
1 nonstick spray
1 1/4 c flour
1 egg
1 c buttermilk
1/4 c sugar
1 t (heaping) baking powder
1 t baking soda
1/4 c cooking oil

Method:
Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

In a blender or with a mixer, combine all of the remaining ingredients until smooth. Pour the batter by spoonfuls into the hot pan, forming 5" circles. When the edges appear to harden, flip the pancakes.

They should be light brown. Cook on the other side for same amount of time, until light brown.