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.
Friday, April 29, 2016
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Pace Picante Sauce (Medium)
How to make Pace Picante Sauce (Medium) Recipe
Makes 2 cups (16 oz.)
Ingredients:
1 10.75-ounce can tomato puree
1 cn full of water,(1 1/3 cups)
1/3 c Spanish onion,Chopped
1/4 c fresh jalapeno,Chopped peppers,with seeds (3-4 peppers)
2 T white vinegar
rounded 1/4 teaspoon salt
1/4 t minced onion,Dried
1/4 t minced garlic,Dried
Method:
Combine all ingredients in a saucepan over medium/high heat.
Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.)
Ingredients:
1 10.75-ounce can tomato puree
1 cn full of water,(1 1/3 cups)
1/3 c Spanish onion,Chopped
1/4 c fresh jalapeno,Chopped peppers,with seeds (3-4 peppers)
2 T white vinegar
rounded 1/4 teaspoon salt
1/4 t minced onion,Dried
1/4 t minced garlic,Dried
Method:
Combine all ingredients in a saucepan over medium/high heat.
Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
When cool, bottle in 16-ounce jar and refrigerate overnight.
P. F. Chang’s Chicken In Soothing Lettuce Wraps
How to make P. F. Chang’s Chicken In Soothing Lettuce Wraps Recipe
Special Sauce:
1/4 c sugar
1/2 c water
2 T soy sauce
2 T rice vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
Hot stuff:
1 T chinese hot mustard
2 t water
1 to 3 teaspoons garlic chili paste
Lettuce:
4 to 5 iceberg lettuce,Sliced cups
Stir Fry Sauce:
2 T soy sauce
2 T dark brown sugar
1/2 t rice vinegar
sticks
1 c fried maifun (rice sticks)
Other ingredients:
3 T vegetable oil
2 chicken breast fillets
1 c water chestnuts,Minced
2/3 c straw mushrooms,Canned
3 T green onion,Chopped
1 t garlic (1 clove),Minced
Method:
Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oiL Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps.
Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps. In the restaurant chain, skilled master craftsmen prepare the sauce at your table the same way, depending on your desired heat level. We'll talk more about that later.
To prepare the filling for your lettuce wraps, bring 2 tablespoons of vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan and keep the pan hot.
As the chicken cools be sure your water chestnuts and mushrooms have been minced to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. With the wok or pan still on high heat, add an additional tablespoon of vegetable oil. Add the chicken, garlic, water chestnuts and black mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it onto into a dish lined with a bed of fried rice noodles (maifun).
Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.
Make the special sauce at the table by adding your desired number of mustard and chili sauce to the special sauce blend: 1 teaspoon mustard and chili sauce for mild, 2 teaspoons each for medium and 3 teaspoons of each for hot. Stir well.
Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding the sucker up like a taco, then munching down upon it with reckless abandon.
Special Sauce:
1/4 c sugar
1/2 c water
2 T soy sauce
2 T rice vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
Hot stuff:
1 T chinese hot mustard
2 t water
1 to 3 teaspoons garlic chili paste
Lettuce:
4 to 5 iceberg lettuce,Sliced cups
Stir Fry Sauce:
2 T soy sauce
2 T dark brown sugar
1/2 t rice vinegar
sticks
1 c fried maifun (rice sticks)
Other ingredients:
3 T vegetable oil
2 chicken breast fillets
1 c water chestnuts,Minced
2/3 c straw mushrooms,Canned
3 T green onion,Chopped
1 t garlic (1 clove),Minced
Method:
Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oiL Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps.
Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps. In the restaurant chain, skilled master craftsmen prepare the sauce at your table the same way, depending on your desired heat level. We'll talk more about that later.
To prepare the filling for your lettuce wraps, bring 2 tablespoons of vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan and keep the pan hot.
As the chicken cools be sure your water chestnuts and mushrooms have been minced to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. With the wok or pan still on high heat, add an additional tablespoon of vegetable oil. Add the chicken, garlic, water chestnuts and black mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it onto into a dish lined with a bed of fried rice noodles (maifun).
Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.
Make the special sauce at the table by adding your desired number of mustard and chili sauce to the special sauce blend: 1 teaspoon mustard and chili sauce for mild, 2 teaspoons each for medium and 3 teaspoons of each for hot. Stir well.
Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding the sucker up like a taco, then munching down upon it with reckless abandon.
Pal's Sauceburger
How to make Pal's Sauceburger Recipe
Ingredients:
1/8 lb beef,Ground
1 sm sesame seed bun
salt
2 T ketchup
1 t sweet pickle relish
1/2 t yellow mustard
Method:
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.
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).
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.
Combine the ketchup, relish and mustard in a small bowl.
When the meat is cooked to your liking, place it on the face of the bottom bun.
Slather the sauce on the face of the top bun and place it onto the meat.
Ingredients:
1/8 lb beef,Ground
1 sm sesame seed bun
salt
2 T ketchup
1 t sweet pickle relish
1/2 t yellow mustard
Method:
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.
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).
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.
Combine the ketchup, relish and mustard in a small bowl.
When the meat is cooked to your liking, place it on the face of the bottom bun.
Slather the sauce on the face of the top bun and place it onto the meat.
Oven Fried Kentucky Chicken
How to make Oven Fried Kentucky Chicken Recipe
Serves 4 to 6
Ingredients:
3 c self-rising flour
1 T paprika
2 pk lipton tomato cup a soup powder
2 pk good seasons italian dressing mix p,owder
1 t seasoned salt
1 pam (or oil)
1/4 lb margarine (or butter)
3 lb fryer chicken
Method:
In doubled plastic food bag combine well the flour, paprika, Lipton Tomato Cup A Soup powder, Good Seasons Italian Dressing mix powder and seasoned salt.
Shake the mixture well to combine it in the bag, having twisted the end the bag tightly until the air inside the bag create an inflated balloon affect.
Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, or put all of the wet pieces of chicken into a colander to drain a few minutes.
Dredge pieces in the flour mixture, by placing the pieces, one at a time, in the bag of seasoned flour and shaking it to coat each piece.
Arrange the coated pieces, skin-side up on prepared pan. Melt margarine or butter and use a 1" wide soft bristled pastry brush (or one from a paint store with soft hair bristles rather than plastic bristles) and dab the melted margarine over the floured surface skin side only of each piece of chicken.
When all of the melted margarine has been divided between chicken pieces, bake it uncovered without turning the pieces 350 degrees F for 1 hour or till golden brown and tender.
FOR CRISPY COATING:
After applying melted margarine, dust each piece with a few tablespoons more seasoned flour mixture and dab again in additional melted margarine before baking.
Serves 4 to 6
Ingredients:
3 c self-rising flour
1 T paprika
2 pk lipton tomato cup a soup powder
2 pk good seasons italian dressing mix p,owder
1 t seasoned salt
1 pam (or oil)
1/4 lb margarine (or butter)
3 lb fryer chicken
Method:
In doubled plastic food bag combine well the flour, paprika, Lipton Tomato Cup A Soup powder, Good Seasons Italian Dressing mix powder and seasoned salt.
Shake the mixture well to combine it in the bag, having twisted the end the bag tightly until the air inside the bag create an inflated balloon affect.
Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, or put all of the wet pieces of chicken into a colander to drain a few minutes.
Dredge pieces in the flour mixture, by placing the pieces, one at a time, in the bag of seasoned flour and shaking it to coat each piece.
Arrange the coated pieces, skin-side up on prepared pan. Melt margarine or butter and use a 1" wide soft bristled pastry brush (or one from a paint store with soft hair bristles rather than plastic bristles) and dab the melted margarine over the floured surface skin side only of each piece of chicken.
When all of the melted margarine has been divided between chicken pieces, bake it uncovered without turning the pieces 350 degrees F for 1 hour or till golden brown and tender.
FOR CRISPY COATING:
After applying melted margarine, dust each piece with a few tablespoons more seasoned flour mixture and dab again in additional melted margarine before baking.
Outback Steakhouse Bleu Cheese Dressing
How to make Outback Steakhouse Bleu Cheese Dressing Recipe
Makes 1 cup
Ingredients:
1 c mayonnaise
2 T buttermilk
1 T bleu cheese,Crumbled
1/8 t black pepper,Coarse Ground
1/8 t onion powder
1/8 t garlic powder
Method:
Mix all ingredients together by hand in a small bowl until smooth.
Cover and chill for 30 minutes before serving.
Makes 1 cup
Ingredients:
1 c mayonnaise
2 T buttermilk
1 T bleu cheese,Crumbled
1/8 t black pepper,Coarse Ground
1/8 t onion powder
1/8 t garlic powder
Method:
Mix all ingredients together by hand in a small bowl until smooth.
Cover and chill for 30 minutes before serving.
Outback Bread
How to make Outback Bread Recipe
Ingredients:
3 pk dry yeast
1/2 c water,Warm
1 T sugar
1 c water,Warm
1/2 c dark molasses
1 T salt
2 T oil
2 c rye flour 3cups all-purpose flour
Method:
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour.
Beat to smooth batter. Then work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl.
Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans.
Either way let loaves rise till doubled in warm place.
Bake large loaves 375 about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart.
When doubled in size, bake at 375 for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully.
Ingredients:
3 pk dry yeast
1/2 c water,Warm
1 T sugar
1 c water,Warm
1/2 c dark molasses
1 T salt
2 T oil
2 c rye flour 3cups all-purpose flour
Method:
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour.
Beat to smooth batter. Then work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl.
Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans.
Either way let loaves rise till doubled in warm place.
Bake large loaves 375 about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart.
When doubled in size, bake at 375 for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully.
Original Tommy's World Famous Hamburgers
How to make Original Tommy's World Famous Hamburgers Recipe
Makes 8 burgers. (6 cups of chili.)
Chili:
1 lb ground beef,(not lean)*
1/4 c flour plus 1 1/4 cups flour
1 1/3 c beef broth
4 c water
3 T chili powder
2 T grated,(and then chopped) carrot
1 T white vinegar
2 t minced onion,Dried
2 t salt
1 t granulated sugar
1 t paprika
1/4 t garlic powder
Burger:
3 lb beef,Ground
8 hamburger buns
16 sl Kraft cheddar cheese Singles
1/2 c onion,Diced
32 hamburger pickles,(slices), up to 40
8 sl large beefsteak tomato (1/2-inch thick)
1/4 c yellow mustard
Method:
Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.
With the fat from the meat, we will now make a roux Heat the drippings in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux, stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.
Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture and the other chili ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it.
Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.
To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers on in a hot skillet or on an indoor griddle for 4 to 5 minutes per side or until done. Use some salt and pepper on each patty.
Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat.
Place one patty onto the bottom bun.
Position two slices of cheese on the meat.
Place another beef patty on the cheese.
Spoon about 1/3 cup of chili onto the beef patty.
Sprinkle about 1 tablespoon of diced onion onto the chili.
Arrange 4 to 5 pickle slices on the onion.
Place a thick slice of tomato on next.
Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato.
Makes 8 burgers. (6 cups of chili.)
Chili:
1 lb ground beef,(not lean)*
1/4 c flour plus 1 1/4 cups flour
1 1/3 c beef broth
4 c water
3 T chili powder
2 T grated,(and then chopped) carrot
1 T white vinegar
2 t minced onion,Dried
2 t salt
1 t granulated sugar
1 t paprika
1/4 t garlic powder
Burger:
3 lb beef,Ground
8 hamburger buns
16 sl Kraft cheddar cheese Singles
1/2 c onion,Diced
32 hamburger pickles,(slices), up to 40
8 sl large beefsteak tomato (1/2-inch thick)
1/4 c yellow mustard
Method:
Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.
With the fat from the meat, we will now make a roux Heat the drippings in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux, stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.
Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture and the other chili ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it.
Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.
To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers on in a hot skillet or on an indoor griddle for 4 to 5 minutes per side or until done. Use some salt and pepper on each patty.
Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat.
Place one patty onto the bottom bun.
Position two slices of cheese on the meat.
Place another beef patty on the cheese.
Spoon about 1/3 cup of chili onto the beef patty.
Sprinkle about 1 tablespoon of diced onion onto the chili.
Arrange 4 to 5 pickle slices on the onion.
Place a thick slice of tomato on next.
Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato.
Original Recipe Kentucky Fried Chicken
How to make Original Recipe Kentucky Fried Chicken Recipe
Ingredients:
6 c crisco cooking oil
1 egg,beaten
2 c milk
2 c all-purpose flour
4 T salt
2 t black pepper
1 t msg (you can use accent)
2 frying chickens with skin each cut,into 6 pieces
Method:
Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees. In a small bowl, combine the egg and milk.
In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk until fully moistened.
Roll the moistened chicken in the flour mixture until completely coated.
In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minutes.
After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.
Ingredients:
6 c crisco cooking oil
1 egg,beaten
2 c milk
2 c all-purpose flour
4 T salt
2 t black pepper
1 t msg (you can use accent)
2 frying chickens with skin each cut,into 6 pieces
Method:
Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees. In a small bowl, combine the egg and milk.
In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk until fully moistened.
Roll the moistened chicken in the flour mixture until completely coated.
In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minutes.
After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.
Orange Julius 1
How to make Orange Julius 1 Recipe
Ingredients:
1 qt orange juice,fresh pasturizd
1 from concentrate
1 sm non-instant vanilla pudding
1 sm dream whip envelope
1 ice,Crushed
Method:
Combine all of the ingredients in a blender set on high speed for exactly one minute.
May substitute 10 oz. strawberries diluted for orange juice.
Ingredients:
1 qt orange juice,fresh pasturizd
1 from concentrate
1 sm non-instant vanilla pudding
1 sm dream whip envelope
1 ice,Crushed
Method:
Combine all of the ingredients in a blender set on high speed for exactly one minute.
May substitute 10 oz. strawberries diluted for orange juice.
Orange Julius
How to make Orange Julius Recipe
Ingredients:
1 c Orange juice
1 c Water
2 Eggs
3/4 t Vanilla extract
1/4 c Granulated sugar
1 Heaping cup of ice
Method:
Combine all of the ingredients in a blender set on high speed for exactly one minute.
Ingredients:
1 c Orange juice
1 c Water
2 Eggs
3/4 t Vanilla extract
1/4 c Granulated sugar
1 Heaping cup of ice
Method:
Combine all of the ingredients in a blender set on high speed for exactly one minute.
Orange Brutus (Orange Julius)
How to make Orange Brutus (Orange Julius) Recipe
Makes 6 drinks
Ingredients:
6 c orange juice
1 envelope dream whip powder
1/2 t vanilla
1 pk (3.4 oz)instant vanilla pudding & p,ie filling mix
Method:
In a blender, puree 3 cups orange juice and all remaining ingredients until smooth.
Stir in remaining 3 cups orange juice. Serve over cracked ice.
Makes 6 drinks
Ingredients:
6 c orange juice
1 envelope dream whip powder
1/2 t vanilla
1 pk (3.4 oz)instant vanilla pudding & p,ie filling mix
Method:
In a blender, puree 3 cups orange juice and all remaining ingredients until smooth.
Stir in remaining 3 cups orange juice. Serve over cracked ice.
Onion Ring Loaf (Ala Tony Roma's)
How to make Onion Ring Loaf (Ala Tony Roma's) Recipe
Ingredients:
4 white onions,(4 to 6)
1 c Milk
3 Eggs,beaten
Salt
2 c Pancake mix,about
Oil
Parsley
Method:
Slice onions crosswise and separate into rings.
Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes.
Place pancake mix in shallow bowl.
Heat oil for frying in skillet to 375 degrees.
Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown.
Drain fried onion rings on paper towels.
Pack fried onion rings solidly, but loosely, without pressing, into 8x4-inch loaf pan
Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate. Garnish with parsley.
Ingredients:
4 white onions,(4 to 6)
1 c Milk
3 Eggs,beaten
Salt
2 c Pancake mix,about
Oil
Parsley
Method:
Slice onions crosswise and separate into rings.
Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes.
Place pancake mix in shallow bowl.
Heat oil for frying in skillet to 375 degrees.
Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown.
Drain fried onion rings on paper towels.
Pack fried onion rings solidly, but loosely, without pressing, into 8x4-inch loaf pan
Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate. Garnish with parsley.
Ollie Burgers
How to make Ollie Burgers Recipe
Ingredients:
3 T lemon juice
1 1/2 t no salt seasoned salt
1 T worcestershire sauce
1 T soy sauce
1 T A-1=AE Steak Sauce
1 T corn oil
1/2 c beef broth,Canned
1 t Heinz 57 sauce
1/4 t garlic salt
1 t pepper,Coarsely Ground
1 t vinegar
Method:
Mix the above ingredients. Take 1 1/2 to 2 pounds of ground round and shape meat into round patties, 3/4" thick and 3 1/2" round.
Place in a covered container and pour the marinade mixture over them.
Cover tightly and refrigerate 12 hours or overnight. turn the patties frequently.
Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness.
For more flavorful burgers, double the ingredients except the broth, and reduce it by half.
Ingredients:
3 T lemon juice
1 1/2 t no salt seasoned salt
1 T worcestershire sauce
1 T soy sauce
1 T A-1=AE Steak Sauce
1 T corn oil
1/2 c beef broth,Canned
1 t Heinz 57 sauce
1/4 t garlic salt
1 t pepper,Coarsely Ground
1 t vinegar
Method:
Mix the above ingredients. Take 1 1/2 to 2 pounds of ground round and shape meat into round patties, 3/4" thick and 3 1/2" round.
Place in a covered container and pour the marinade mixture over them.
Cover tightly and refrigerate 12 hours or overnight. turn the patties frequently.
Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness.
For more flavorful burgers, double the ingredients except the broth, and reduce it by half.
Olive Garden Toscana Soup
How to make Olive Garden Toscana Soup Recipe
Ingredients:
1 1/2 c spicy sausage links
1 (12 links)
3/4 c onions,Diced
1 1/4 t garlic,Minced
2 T chicken base
1 qt water
2 medium potatoes,cut in half
1 lengthwise then cut into 1/4
1 inch,Slices
2 c kale leaves,cut in half, 1 then,Sliced
1/3 c heavy whipping cream
Method:
Preheat oven to 300 degrees.
Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1minute.
Add chicken base, water and potatoes, simmer 15 minutes.
Add sausage, kale and cream. Simmer 4 minutes and serve.
Ingredients:
1 1/2 c spicy sausage links
1 (12 links)
3/4 c onions,Diced
1 1/4 t garlic,Minced
2 T chicken base
1 qt water
2 medium potatoes,cut in half
1 lengthwise then cut into 1/4
1 inch,Slices
2 c kale leaves,cut in half, 1 then,Sliced
1/3 c heavy whipping cream
Method:
Preheat oven to 300 degrees.
Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1minute.
Add chicken base, water and potatoes, simmer 15 minutes.
Add sausage, kale and cream. Simmer 4 minutes and serve.
Olive Garden Tomato/Basil Crostini
How to make Olive Garden Tomato/Basil Crostini Recipe
Ingredients:
1 similar italian flat bread
2 tb ex-virgin olive oil with
1 clove garlic
2 tb fresh parmesan, grate
1 1/2 c tomato/basil topping
1 1/2 c roma tomatoes; seed, dice
1 tb fresh basil, chop
1 tb ex-virgin olive oil
1/4 ts salt
1 boboli bread shells or
Method:
Preheat oven to 400.
GARLIC-OIL-Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using. Line a sheet pan or cookie sheet with foil.
Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2x2" squares.
Remove to a serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.
TOPPING-Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.
Ingredients:
1 similar italian flat bread
2 tb ex-virgin olive oil with
1 clove garlic
2 tb fresh parmesan, grate
1 1/2 c tomato/basil topping
1 1/2 c roma tomatoes; seed, dice
1 tb fresh basil, chop
1 tb ex-virgin olive oil
1/4 ts salt
1 boboli bread shells or
Method:
Preheat oven to 400.
GARLIC-OIL-Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using. Line a sheet pan or cookie sheet with foil.
Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2x2" squares.
Remove to a serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.
TOPPING-Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.
Olive Garden Tiramisu Dessert
How to make Olive Garden Tiramisu Dessert Recipe
Ingredients:
1 Sponge cake
3 ounces Strong black coffee or instant espresso
3 ounces Brandy or rum 1 1/2 pounds Cream cheese or mascarpone -roomtemp
1 1/2 cups Superfine/powdered sugar Unsweetened cocoa powder
Method:
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches 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.
Ingredients:
1 Sponge cake
3 ounces Strong black coffee or instant espresso
3 ounces Brandy or rum 1 1/2 pounds Cream cheese or mascarpone -roomtemp
1 1/2 cups Superfine/powdered sugar Unsweetened cocoa powder
Method:
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches 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.
Olive Garden Spinach/Artichoke Dip
How to make Olive Garden Spinach/Artichoke Dip Recipe
Ingredients:
2 pk cream cheese
3/4 c parmesan cheese
1 c mozzarella cheese
1 shredded
4 T mayonnaise
1/4 c skim milk
3 pk frozen spinach,Chopped
1 thawed,dry
1 cn artichoke hearts,plain
1 cut in 1 pieces
Method:
Preheat oven to 350 degrees farenheit.
Place first 5 ingredients in a microwave- and oven-proof dish with lid (such as a corningware).
Heat in microwave for one minute increments until all ingredients are easily incorporated.
Once this is done, mix the spinach and artichoke heart pieces into the cheese mixture. Bake 50 minutes covered, then 10 minutes uncovered.
Best served with a good, mild sourdough.
Ingredients:
2 pk cream cheese
3/4 c parmesan cheese
1 c mozzarella cheese
1 shredded
4 T mayonnaise
1/4 c skim milk
3 pk frozen spinach,Chopped
1 thawed,dry
1 cn artichoke hearts,plain
1 cut in 1 pieces
Method:
Preheat oven to 350 degrees farenheit.
Place first 5 ingredients in a microwave- and oven-proof dish with lid (such as a corningware).
Heat in microwave for one minute increments until all ingredients are easily incorporated.
Once this is done, mix the spinach and artichoke heart pieces into the cheese mixture. Bake 50 minutes covered, then 10 minutes uncovered.
Best served with a good, mild sourdough.
Olive Garden Spaghetti Sauce
How to make Olive Garden Spaghetti Sauce Recipe
Ingredients:
1 * 2 pounds ground round
1 * 2 tablespoons oil
Method:
* 14 ounces Can stewed tomatoes cut up * 6 ounces V-8 juice * 1 pound Jar Prego Spaghetti Sauce * 1 Env onion soup mix * 1/2 cup Grape jelly
Brown meat in oil until pink color disappears. Crumble with fork.
Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly.
Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
Ingredients:
1 * 2 pounds ground round
1 * 2 tablespoons oil
Method:
* 14 ounces Can stewed tomatoes cut up * 6 ounces V-8 juice * 1 pound Jar Prego Spaghetti Sauce * 1 Env onion soup mix * 1/2 cup Grape jelly
Brown meat in oil until pink color disappears. Crumble with fork.
Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly.
Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
Olive Garden Spaghetti Carbonara
How to make Olive Garden Spaghetti Carbonara Recipe
Ingredients:
8 oz Mushrooms w/stems,slice-1/4"
6 T Shallots,mince fine
1/4 c Rendered bacon drippings,or Olive Oil
24 sl Bacon,ex-thick, cooked;-slice 1/2" strips
2 lb Spaghetti,cook
4 T Olive oil
2 t Parsley,chop fine
3 Grinds black pepper
Salt,To Taste
4 T Parmesan,grate
3 c LIGHT BECHAMEL SAUCE,hot
6 T Butter (or margarine)
6 T All-purpose flour
3 c Whole milk
Method:
Add the reserved bacon drippings of the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until they are golden, but not brown.
Add the cooked bacon strips, stir well and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan.
SAUCE:
In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180).
Ingredients:
8 oz Mushrooms w/stems,slice-1/4"
6 T Shallots,mince fine
1/4 c Rendered bacon drippings,or Olive Oil
24 sl Bacon,ex-thick, cooked;-slice 1/2" strips
2 lb Spaghetti,cook
4 T Olive oil
2 t Parsley,chop fine
3 Grinds black pepper
Salt,To Taste
4 T Parmesan,grate
3 c LIGHT BECHAMEL SAUCE,hot
6 T Butter (or margarine)
6 T All-purpose flour
3 c Whole milk
Method:
Add the reserved bacon drippings of the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until they are golden, but not brown.
Add the cooked bacon strips, stir well and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan.
SAUCE:
In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180).
Olive Garden Shrimp Scampi Sauce
How to make Olive Garden Shrimp Scampi Sauce Recipe
Ingredients:
1/2 c bottled wishbone italian
1 dressing
1/4 t dry mustard
1 tabasco
1/3 c ketchup
Method:
With wire whisk combine all ingredients until smooth. Keep refrigerated, tightly covered, to use within a week. Freeze to thaw and use within 4 months.
Ingredients:
1/2 c bottled wishbone italian
1 dressing
1/4 t dry mustard
1 tabasco
1/3 c ketchup
Method:
With wire whisk combine all ingredients until smooth. Keep refrigerated, tightly covered, to use within a week. Freeze to thaw and use within 4 months.
Olive Garden Seafood Pasta Chowder
How to make Olive Garden Seafood Pasta Chowder Recipe
Ingredients:
6 oz Small shells (or bowties)
3 oz Crab meat
6 T Butter
1/2 lb fresh mushrooms,Sliced
2 pk (1oz each) Newburg sauce
Mix
3 c Milk
1 1/2 c Water
1/4 c Dry white wine
1/4 c green onions,Sliced
Method:
Cook pasta according to package directions. Sort crab meat to remove any shell pieces.
Melt butter in 3-quart non aluminum saucepan.
Add mushrooms; saute for 3 minutes.
Add sauce mix; stir well. Add milk, water and wine;
stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5-8 min; stirring constantly.
Add green onions, pasta and crab; stir to combine. Heat through.
Spoon into serving bowls and garnish each serving with chopped parsley.
Ingredients:
6 oz Small shells (or bowties)
3 oz Crab meat
6 T Butter
1/2 lb fresh mushrooms,Sliced
2 pk (1oz each) Newburg sauce
Mix
3 c Milk
1 1/2 c Water
1/4 c Dry white wine
1/4 c green onions,Sliced
Method:
Cook pasta according to package directions. Sort crab meat to remove any shell pieces.
Melt butter in 3-quart non aluminum saucepan.
Add mushrooms; saute for 3 minutes.
Add sauce mix; stir well. Add milk, water and wine;
stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5-8 min; stirring constantly.
Add green onions, pasta and crab; stir to combine. Heat through.
Spoon into serving bowls and garnish each serving with chopped parsley.
Olive Garden Salad
How to make Olive Garden Salad Recipe
Ingredients:
Into blender put: 1- 1/2 cups bottle Italian dressing,
2 TB grated Parmesan,
2 TB sugar, 1 lg. raw egg. Blend high speed 1/2 minute or till smooth.
Method:
Lightly moisten mixed greens of fresh spinach leaves, iceberg lettuce & romaine with dressing & let stand 5 mins before adding other salad ingredients.
Serve with more dressing if desired. (The fresh egg in the dressing is treated by the vinegar in Italian dressing so that it has the same composition as when making mayonnaise with fresh eggs.)
Refrigerate tightly covered to use in 3 or 4 days. Do not freeze.
Ingredients:
Into blender put: 1- 1/2 cups bottle Italian dressing,
2 TB grated Parmesan,
2 TB sugar, 1 lg. raw egg. Blend high speed 1/2 minute or till smooth.
Method:
Lightly moisten mixed greens of fresh spinach leaves, iceberg lettuce & romaine with dressing & let stand 5 mins before adding other salad ingredients.
Serve with more dressing if desired. (The fresh egg in the dressing is treated by the vinegar in Italian dressing so that it has the same composition as when making mayonnaise with fresh eggs.)
Refrigerate tightly covered to use in 3 or 4 days. Do not freeze.
Olive Garden San Remo
How to make Olive Garden San Remo Recipe
Ingredients:
1 1/2 lb Green bell peppers,strips
8 oz Yellow onion,1/2" strips
1 lb Mushrooms,halve
1/4 c Olive oil
1 T + 1 ts garlic,mince
32 oz tomatoes w/juice,Canned
cut 1/2" pcs
16 oz Tomatoes,crushed in puree
1 1/2 t Thyme
1/2 t Marjoram
3/4 t Black pepper
1/4 t red pepper,Crushed
1/2 c White wine
1 T + 1 ts chicken bouillon
granules
Flour,for dredging
2 lb Chicken breast halves,bone
skin,cut in thirds
Olive as needed
1 lb Fresh spaghetti,cook
Method:
Heat oil in Dutch over over medium high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes.
Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken.
Heat 1 tb olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary.
As pieces are browned, add to tomato-pepper sauce. When all pieces have been addes, cover and simmer 10 minutes to finish cooking chicken.
Serve sauce over pasta.
Ingredients:
1 1/2 lb Green bell peppers,strips
8 oz Yellow onion,1/2" strips
1 lb Mushrooms,halve
1/4 c Olive oil
1 T + 1 ts garlic,mince
32 oz tomatoes w/juice,Canned
cut 1/2" pcs
16 oz Tomatoes,crushed in puree
1 1/2 t Thyme
1/2 t Marjoram
3/4 t Black pepper
1/4 t red pepper,Crushed
1/2 c White wine
1 T + 1 ts chicken bouillon
granules
Flour,for dredging
2 lb Chicken breast halves,bone
skin,cut in thirds
Olive as needed
1 lb Fresh spaghetti,cook
Method:
Heat oil in Dutch over over medium high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes.
Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken.
Heat 1 tb olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary.
As pieces are browned, add to tomato-pepper sauce. When all pieces have been addes, cover and simmer 10 minutes to finish cooking chicken.
Serve sauce over pasta.
Olive Garden San Marco
How to make Olive Garden San Marco Recipe
Ingredients:
1 c Green bell pepper,julienne
1 c Red bell pepper,julienne
1 3/4 c Broccoli florets,cut small
1 c Zucchini
(slice 1/4 then halve),"
1 c Yellow squash,slice 1/4" (then halve 3 T Pure olive oil
PASTA:
6 c Fresh fettuccine,cook;-drain
1 T Pure olive oil
SAN MARCO SAUCE:
3 T Pure olive oil
2 lb Chicken thigh meat -skinless/boneless cut in,1" Cubes
2 lg Yellow onions,1/8" dice
1 c Carrots,peel; julienne
1 T Garlic,chop fine
1 c Chicken broth
28 oz Can Italian plum tomatoes w/juice
1 t Dry oregano
1 t Dry rosemary
3/4 t Salt
1/2 t Black pepper
2 t Wondra flour
SAUCE:
Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly browned on all sides.
Add the onions and carrots and saute, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.
As the sauce is finishing cooking, add 3 tb oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and turn off the heat. Adjust the salt, pepper and herb levels to taste.
Toss the cooked pasta with 1 tb oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.
Ingredients:
1 c Green bell pepper,julienne
1 c Red bell pepper,julienne
1 3/4 c Broccoli florets,cut small
1 c Zucchini
(slice 1/4 then halve),"
1 c Yellow squash,slice 1/4" (then halve 3 T Pure olive oil
PASTA:
6 c Fresh fettuccine,cook;-drain
1 T Pure olive oil
SAN MARCO SAUCE:
3 T Pure olive oil
2 lb Chicken thigh meat -skinless/boneless cut in,1" Cubes
2 lg Yellow onions,1/8" dice
1 c Carrots,peel; julienne
1 T Garlic,chop fine
1 c Chicken broth
28 oz Can Italian plum tomatoes w/juice
1 t Dry oregano
1 t Dry rosemary
3/4 t Salt
1/2 t Black pepper
2 t Wondra flour
SAUCE:
Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly browned on all sides.
Add the onions and carrots and saute, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.
As the sauce is finishing cooking, add 3 tb oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and turn off the heat. Adjust the salt, pepper and herb levels to taste.
Toss the cooked pasta with 1 tb oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.
Olive Garden Salad Dressing
How to make Olive Garden Salad Dressing Recipe
Ingredients:
1 1/2 c bottled italian dressing
2 T parmesan,Grated
2 T sugar (or equivalent equal)
1 lg raw egg (or egg beaters)
2 T mayonnaise
Method:
Blend in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add 1/4 c oil.
Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked.
Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce.
Allow 2 C for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.
Ingredients:
1 1/2 c bottled italian dressing
2 T parmesan,Grated
2 T sugar (or equivalent equal)
1 lg raw egg (or egg beaters)
2 T mayonnaise
Method:
Blend in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add 1/4 c oil.
Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked.
Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce.
Allow 2 C for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.