Pickled eggs
Pickled eggs
From: n9040513@henson.cc.wwu.edu (Andrea Aldridge)
Date: Fri, 8 Oct 1993 06:29:58 GMT
(Sorry ingredients aren't listed succinctly, but you'll understand why.)
Boil eggs (doing so in heavily salted water will help them to be
shelled more easily) for 10-15 minutes. Cool thoroughly under running
water and peel. Place eggs in pickling jar and fill to top with cold
water. Pour cold water thence into measuring cup to gauge amount
needed. Make the following mixture in that quantity: three parts red
wine vinegar, one part water. For each quart of vinegar/water mixture,
add 1 diced dried chili pepper, 1 clove garlic, 4 peppercorns, 2 whole
cloves and a 1" piece ginger root, quartered. Bring all to boil,
simmer 5 minutes and cool to room temperature. Pour over eggs in jar.
Seal tightly and keep in fridge at least one week, OPENING JAR AT
LEAST ONCE A DAY TO RELEASE GASES. IF YOU DON'T IT MAY BLOW UP. It
will smell like hell at first, but later will develop a lovely pickled
fragrance. Good to eat after one week.
These keep in the original pickling fluid for better than a year, at
least in a cool climate like Seattle's; I had a jar I forgot about for
a *couple* of years, I think, and they were still tasty wehen I
uncovered them.
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Crockpot Meat Loaf
Crockpot Meat Loaf
(From The Best of Electric Crockery Cooking)
1/2 cup whole milk
2 slices white bread
1 1/2 lb ground beef
2 eggs
1 small onion, peeled
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 can (12 oz.) whole tomatoes
Place the milk and the bread in a large mixing bowl, and let stand
until the bread has adsorbed all the milk. With two forks, break the
bread into crumbs. Beat the ground beef into the crumbs until well
mixed. make a hollow in the center of the meat and break the eggs
into it. Beat the eggs a little; then grate the onions into the eggs.
Add salt, pepper and mustard. Beat the eggs into the beef. Shape into
a round cake and place in the slow cooker. Drain the tomatoes, and
place them on the meat. Cover and cook on Low for 5 to 7 hours.
Before serving, uncover the pot; turn the heat to High, and bubble
away some of the sauce. It should be thick, not thin.
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BOB "OVEN'S " COLONIAL DRESSING
BOB "OVEN'S " COLONIAL DRESSING
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed
Put water and cornstarch
into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
over Medium High heat, stirring constantly as you
begin to add each of the remaining ingredients,
stirring well after each addition. Cook and continue
stirring until it begins to thicken and become quite
smooth. Let it cool completel before pouring into a
refrigerator container. Cap tightly. Kepps for about
weeks. Do Not Freeze. Makes 2
1/2 cups. Variations: Creamy Italian Colonial:
to one recipe (above) add 1 Tbsp. prepared mustard, 1
Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated. Makes about 3 cups.
Do Not Freeze. Catalina Colonial: To one recipe
(above) add: 1 cup catsup and 1/2 cup sweet pickle
relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
one recipe (above) stir in: 8 ounce carton onion chip
dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
one recipe (above) stir in: 1/2 cup sour cream, 1/2
cup mayonnaise. Use within one week of preparing.
Makes 3 cups. Do Not Freeze.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed
Put water and cornstarch
into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
over Medium High heat, stirring constantly as you
begin to add each of the remaining ingredients,
stirring well after each addition. Cook and continue
stirring until it begins to thicken and become quite
smooth. Let it cool completel before pouring into a
refrigerator container. Cap tightly. Kepps for about
weeks. Do Not Freeze. Makes 2
1/2 cups. Variations: Creamy Italian Colonial:
to one recipe (above) add 1 Tbsp. prepared mustard, 1
Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated. Makes about 3 cups.
Do Not Freeze. Catalina Colonial: To one recipe
(above) add: 1 cup catsup and 1/2 cup sweet pickle
relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
one recipe (above) stir in: 8 ounce carton onion chip
dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
one recipe (above) stir in: 1/2 cup sour cream, 1/2
cup mayonnaise. Use within one week of preparing.
Makes 3 cups. Do Not Freeze.
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Tommy's World Famous Hamburgers
Tommy's? World Famous Hamburgers
This clone recipe may be for the whole hamburger, but anybody
who knows about Tommy's goes there for the chili - and that's
the part of this clone they seek. That's also the part that
required the most kitchen sleuthing. Turn out it's an old chili
con carne recipe created back in 1946 by Tommy's founder,
Tommy Koulax, for his first hamburger stand on the corner of
Beverly and Rampart Boulevards in Los Angeles. By adding the
right combination of water and flour and broth and spices
to the meat we can create a thick, tomato-less chili sauce
worthy of the gajillions of southern California college students
that make late-night Tommy's runs a four-year habit. And if you
don't live near one of the two dozen Tommy's outlets, you can
still get a gallon of Tommy's famous chili shipped to you. But
I hope you really dig the stuff, because you'll shell out around
70 bucks for the dry ice packaging and overnight shipping.
And don't expect to see the ingredients on the label since
the chili comes packed in a gallon-size mustard jug.
Chili
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets
Roux. Something good can come from the French.
1. 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.
2. With the fat from the meat, we will now make a roux - a French
Page 1
Tommy's? World Famous Hamburgers.txt
contribution to thicker sauces and gravies usually made with fat
and flour. 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 10 to 15
minutes. Add the beef broth to the pan and stir. Remove from heat.
3. 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.
4. 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.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger
into 16 portions of 3 ounces each. Grill the burgers in a hot skillet
or on an indoor griddle for 4 to 5 minutes per side or until done.
Sprinkle some salt and pepper on each patty.
6. 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.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. 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.)
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This clone recipe may be for the whole hamburger, but anybody
who knows about Tommy's goes there for the chili - and that's
the part of this clone they seek. That's also the part that
required the most kitchen sleuthing. Turn out it's an old chili
con carne recipe created back in 1946 by Tommy's founder,
Tommy Koulax, for his first hamburger stand on the corner of
Beverly and Rampart Boulevards in Los Angeles. By adding the
right combination of water and flour and broth and spices
to the meat we can create a thick, tomato-less chili sauce
worthy of the gajillions of southern California college students
that make late-night Tommy's runs a four-year habit. And if you
don't live near one of the two dozen Tommy's outlets, you can
still get a gallon of Tommy's famous chili shipped to you. But
I hope you really dig the stuff, because you'll shell out around
70 bucks for the dry ice packaging and overnight shipping.
And don't expect to see the ingredients on the label since
the chili comes packed in a gallon-size mustard jug.
Chili
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets
Roux. Something good can come from the French.
1. 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.
2. With the fat from the meat, we will now make a roux - a French
Page 1
Tommy's? World Famous Hamburgers.txt
contribution to thicker sauces and gravies usually made with fat
and flour. 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 10 to 15
minutes. Add the beef broth to the pan and stir. Remove from heat.
3. 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.
4. 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.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger
into 16 portions of 3 ounces each. Grill the burgers in a hot skillet
or on an indoor griddle for 4 to 5 minutes per side or until done.
Sprinkle some salt and pepper on each patty.
6. 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.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. 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.)
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Taco Bell? Fire Border Sauce?
Taco Bell? Fire Border Sauce?
For years Taco Bell customers had only the "mild" and "hot"
varieties of free taco sauce blister packs to choose from
to add a bit of zing to their fistful of tacos. That is, until
a recent addition to the hot sauce selection kicked the
heat-o-meter up a few notches. While true hot sauce freaks
might find this sauce still on the mild side when compared
with the glut of habanero-based sauces on the market today,
it's definitely a recipe that improves on the Mexican fast-food
chain's original formulas if you're one of the many who get a
rush from a good tastebud tingle.
1 6-ounce can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder
1. Combine the tomato paste with the water in a medium saucepan
and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often. Remove from
heat.
4. When sauce has cooled, poured it into a sealed container and
refrigerate.
Makes 3 cups.
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For years Taco Bell customers had only the "mild" and "hot"
varieties of free taco sauce blister packs to choose from
to add a bit of zing to their fistful of tacos. That is, until
a recent addition to the hot sauce selection kicked the
heat-o-meter up a few notches. While true hot sauce freaks
might find this sauce still on the mild side when compared
with the glut of habanero-based sauces on the market today,
it's definitely a recipe that improves on the Mexican fast-food
chain's original formulas if you're one of the many who get a
rush from a good tastebud tingle.
1 6-ounce can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder
1. Combine the tomato paste with the water in a medium saucepan
and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often. Remove from
heat.
4. When sauce has cooled, poured it into a sealed container and
refrigerate.
Makes 3 cups.
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Taco Bell? Burrito Supreme?
Taco Bell? Burrito Supreme?
To copy Taco Bell's most famous burrito at home you first
must assemble the meaty foundation of many of the chain's
top selling products: The spiced ground beef. Toss it
and seven other tasty ingredients into a large flour tortilla
and fold using the same technique as taught to new recruits to
the chain. If you like a bit of heat, throw on some of the
hot sauce from the Taco Bell Fire Border Sauce clone recipe.
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty,
with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave
set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap.
Heat the tortillas for 30 to 45 seconds in the microwave on high
temperature.
5. Build each burrito by first spreading about 1/4 cup of refried
beans on the center of a heated flour tortilla. Spread one-eighth
of the meat mixture over the beans, then pour about a tablespoon of
the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread
about 1 1/2 tablespoons onto the burrito. Arrange some of the
lettuce, cheese, tomato, and onion onto the tortilla, and then
you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then
fold the top edge over the filling. You will be leaving one end
Page 1
Taco Bell? Burrito Supreme?.txt
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.
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To copy Taco Bell's most famous burrito at home you first
must assemble the meaty foundation of many of the chain's
top selling products: The spiced ground beef. Toss it
and seven other tasty ingredients into a large flour tortilla
and fold using the same technique as taught to new recruits to
the chain. If you like a bit of heat, throw on some of the
hot sauce from the Taco Bell Fire Border Sauce clone recipe.
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty,
with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave
set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap.
Heat the tortillas for 30 to 45 seconds in the microwave on high
temperature.
5. Build each burrito by first spreading about 1/4 cup of refried
beans on the center of a heated flour tortilla. Spread one-eighth
of the meat mixture over the beans, then pour about a tablespoon of
the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread
about 1 1/2 tablespoons onto the burrito. Arrange some of the
lettuce, cheese, tomato, and onion onto the tortilla, and then
you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then
fold the top edge over the filling. You will be leaving one end
Page 1
Taco Bell? Burrito Supreme?.txt
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.
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Taco Bell? Chicken Fajita Seasoning Mix
Taco Bell? Chicken Fajita Seasoning Mix
A couple years ago Taco Bell and Kraft Foods got together
to produce a line of products - everything from taco kits
to salsas and spice mixes - all stamped with the familiar
Taco Bell logo and available in supermarkets across the country.
The idea was a winner, and now the Taco Bell line of products
is among Kraft's top sellers. The clone of this mix, made with
a combination of common spices and cornstarch, can be kept
indefinitely until your brain's fajita-craving neurons begin
firing. When you're set to cook, you'll just need some chicken,
a bell pepper, and an onion, and then you simply follow the
same instructions that you find on the package of the real thing.
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:
4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced
Prepare the fajitas using the same directions found on the package
of the original seasoning mix:
1. COOK and stir chicken in hot oil in a large nonstick skillet 5
minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
water, green pepper, and onion; cook and stir on medium heat 5
minutes or until chicken is cooked through and the vegetables are
tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with
TACO BELL salsa. Roll up tortillas.
Makes 5 servings.
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A couple years ago Taco Bell and Kraft Foods got together
to produce a line of products - everything from taco kits
to salsas and spice mixes - all stamped with the familiar
Taco Bell logo and available in supermarkets across the country.
The idea was a winner, and now the Taco Bell line of products
is among Kraft's top sellers. The clone of this mix, made with
a combination of common spices and cornstarch, can be kept
indefinitely until your brain's fajita-craving neurons begin
firing. When you're set to cook, you'll just need some chicken,
a bell pepper, and an onion, and then you simply follow the
same instructions that you find on the package of the real thing.
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:
4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced
Prepare the fajitas using the same directions found on the package
of the original seasoning mix:
1. COOK and stir chicken in hot oil in a large nonstick skillet 5
minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
water, green pepper, and onion; cook and stir on medium heat 5
minutes or until chicken is cooked through and the vegetables are
tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with
TACO BELL salsa. Roll up tortillas.
Makes 5 servings.
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Taco Bell? Enchirito
Taco Bell? Enchirito
"The Enchirito is back!" say the bright yellow signs posted on
Taco Bell stores (at least those in the West) this month. For
most of this decade, Taco Bell had stopped selling its once
popular burrito/enchilada hybrid product. But the first Top
Secret Recipes book had cracked the recipe before the product
vanished in the early 90's, and until now that was the only
way we could make our Enchiritos and eat them too. This recipe
is an update with some improvements to that original recipe
first released several years ago. Is the Enchirito here to stay?
If it sells well, I'm sure we'll see it stick around. But even
if we don't, this clone recipe will allow us to taste the Taco
Bell creation whether or not the real thing is once again
"adios-ed."
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives
1. Brown the ground beef in a skillet over medium heat, using a
wooden spoon or spatula to separate the beef into pea-size pieces.
Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
cheese begins to melt.
9. Top with three olive slices.
Makes 10.
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"The Enchirito is back!" say the bright yellow signs posted on
Taco Bell stores (at least those in the West) this month. For
most of this decade, Taco Bell had stopped selling its once
popular burrito/enchilada hybrid product. But the first Top
Secret Recipes book had cracked the recipe before the product
vanished in the early 90's, and until now that was the only
way we could make our Enchiritos and eat them too. This recipe
is an update with some improvements to that original recipe
first released several years ago. Is the Enchirito here to stay?
If it sells well, I'm sure we'll see it stick around. But even
if we don't, this clone recipe will allow us to taste the Taco
Bell creation whether or not the real thing is once again
"adios-ed."
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives
1. Brown the ground beef in a skillet over medium heat, using a
wooden spoon or spatula to separate the beef into pea-size pieces.
Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
cheese begins to melt.
9. Top with three olive slices.
Makes 10.
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Taco Bell @ Mexican Pizza
Taco Bell? Mexican Pizza
Hope you're hungry, 'cause this recipe makes four of the
Mexican Pizzas like those served at the Bell. Prepare to
blow your diners away with this one if they're at all
familiar with the real thing.
1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6" diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, dried onion, paprika, garlic powder, and
onion powder. Use your hands to thoroughly incorporate everything
into the ground beef.
2. Preheat a skillet over medium heat, and add the ground beef
mixture to the pan along with the water. Brown the beef mixture
for 5 to 6 minutes, using a wooden spoon or spatula to break up
the meat as it cooks.
3. Heat oil or Crisco shortening in a frying pan over medium high
heat. If oil begins to smoke, it is too hot. When oil is hot,
fry each tortilla for about 30 to 45 seconds per side and set
aside on paper towels. When frying each tortilla, be sure to pop
any bubbles that form so that tortilla lays flat in oil. Tortillas
should become golden brown.
4. Heat up refried beans in a small pan over the stove or in the
microwave. Preheat oven to 400 degrees.
5. When meat and tortillas are done, stack each pizza by first
spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat
your pizzas with two tablespoons of salsa on each, then combine
the cheeses and sprinkle the blend evenly over the top of each pizza.
Split up the diced tomato and arrange evenly over the cheese on
each pizza, followed by the green onion.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese
on top is melted. Cut each pizza into 4 slices and serve.
Makes 4 pizzas.
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Hope you're hungry, 'cause this recipe makes four of the
Mexican Pizzas like those served at the Bell. Prepare to
blow your diners away with this one if they're at all
familiar with the real thing.
1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6" diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, dried onion, paprika, garlic powder, and
onion powder. Use your hands to thoroughly incorporate everything
into the ground beef.
2. Preheat a skillet over medium heat, and add the ground beef
mixture to the pan along with the water. Brown the beef mixture
for 5 to 6 minutes, using a wooden spoon or spatula to break up
the meat as it cooks.
3. Heat oil or Crisco shortening in a frying pan over medium high
heat. If oil begins to smoke, it is too hot. When oil is hot,
fry each tortilla for about 30 to 45 seconds per side and set
aside on paper towels. When frying each tortilla, be sure to pop
any bubbles that form so that tortilla lays flat in oil. Tortillas
should become golden brown.
4. Heat up refried beans in a small pan over the stove or in the
microwave. Preheat oven to 400 degrees.
5. When meat and tortillas are done, stack each pizza by first
spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat
your pizzas with two tablespoons of salsa on each, then combine
the cheeses and sprinkle the blend evenly over the top of each pizza.
Split up the diced tomato and arrange evenly over the cheese on
each pizza, followed by the green onion.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese
on top is melted. Cut each pizza into 4 slices and serve.
Makes 4 pizzas.
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Sonic@ Cherry Limeade
Sonic? Cherry Limeade
Here's the signature drink from the chain that's reviving
the drive-up burger joint, just like a scene out of American
Graffiti or Happy Days. It was in 1953 that Troy Smith obtained
the parcel of land in Shawnee, Oklahoma that was big enough
to fit the new steakhouse and root beer stand that was his
dream. Troy thought he'd make he steakhouse his primary operation,
but as it turned out folks preferred the hot dogs and cold drinks
over at the root beer stand. So Troy did the smart thing and
ditched the steakhouse to focus all his efforts on the other joint.
At first he called the root beer stand "Top Hat," but when Troy
found out later that name was already being used, he came up
"Sonic" to signify "service at the speed of sound." Today the
chain is the sixth largest hamburger outlet in the country.
This recipe makes a simple, old-fashioned drink by combining
Sprite with cherry juice and some lime wedges. Use cherry juice
made by Libby under the brand-name Juicy Juice for the best home
clone.
12 ounces Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 cup cherry juice (Libby's Juicy Juice is best)
1. Fill a 16-ounce glass 2/3 full with ice.
2. Pour Sprite over the ice.
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.
Makes 1 16-ounce drink (medium size).
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Here's the signature drink from the chain that's reviving
the drive-up burger joint, just like a scene out of American
Graffiti or Happy Days. It was in 1953 that Troy Smith obtained
the parcel of land in Shawnee, Oklahoma that was big enough
to fit the new steakhouse and root beer stand that was his
dream. Troy thought he'd make he steakhouse his primary operation,
but as it turned out folks preferred the hot dogs and cold drinks
over at the root beer stand. So Troy did the smart thing and
ditched the steakhouse to focus all his efforts on the other joint.
At first he called the root beer stand "Top Hat," but when Troy
found out later that name was already being used, he came up
"Sonic" to signify "service at the speed of sound." Today the
chain is the sixth largest hamburger outlet in the country.
This recipe makes a simple, old-fashioned drink by combining
Sprite with cherry juice and some lime wedges. Use cherry juice
made by Libby under the brand-name Juicy Juice for the best home
clone.
12 ounces Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 cup cherry juice (Libby's Juicy Juice is best)
1. Fill a 16-ounce glass 2/3 full with ice.
2. Pour Sprite over the ice.
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.
Makes 1 16-ounce drink (medium size).
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Seven Seas? Free Viva Italian Fat-Free Dressing
Seven Seas? Free Viva Italian Fat-Free Dressing
Seven Seas dressings were first introduced by Anderson
Clayton Foods back in 1964, when the trend toward fat-free
foods was in its infancy. Kraft Foods later picked up the
brand, and Seven Seas today ranks number four in sales of
salad dressings in the United States. Here's our special
technique to creating a delicious clone of Seven Seas
spice-filled fat-free Italian dressing straight out of
the latest TSR low-fat cookbook, using a secret combination
of water, cornstarch and gelatin where the fat used to be.
1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk
1. Combine water, sugar, cornstarch, salt, onion, garlic,
bell pepper, Italian seasoning, and gelatin in a small
saucepan. Whisk to dissolve cornstarch, then set pan over
medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture
begins to boil, cook for 1 additional minute, stirring
constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir.
Transfer dressing to a covered container and refrigerate--
preferably overnight--before serving.
Makes 1 1/2 cups.
Nutrition Facts
Serving size – 2 tablespoons
Total servings – 12
Fat (per serving) – 0g
Calories (per serving) – 10
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Seven Seas dressings were first introduced by Anderson
Clayton Foods back in 1964, when the trend toward fat-free
foods was in its infancy. Kraft Foods later picked up the
brand, and Seven Seas today ranks number four in sales of
salad dressings in the United States. Here's our special
technique to creating a delicious clone of Seven Seas
spice-filled fat-free Italian dressing straight out of
the latest TSR low-fat cookbook, using a secret combination
of water, cornstarch and gelatin where the fat used to be.
1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk
1. Combine water, sugar, cornstarch, salt, onion, garlic,
bell pepper, Italian seasoning, and gelatin in a small
saucepan. Whisk to dissolve cornstarch, then set pan over
medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture
begins to boil, cook for 1 additional minute, stirring
constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir.
Transfer dressing to a covered container and refrigerate--
preferably overnight--before serving.
Makes 1 1/2 cups.
Nutrition Facts
Serving size – 2 tablespoons
Total servings – 12
Fat (per serving) – 0g
Calories (per serving) – 10
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Bean stew
funny menu for you
Bean stew
For 1 hour (including time boiled beans), cook 20 minutes.
Ingredient
Rice, beans, cooked 1/2 cup.
Red beans, cooked 1/2 cup.
Pinto beans, boiled pin 1/2 cup.
Lentil peas 1/2 cup.
2 cups tomato sauce.
1 sweet bell pepper, cut into pellets.
Paprika (optional) 1/2 tbsp.
Basil, finely chopped 1/2 tbsp.
Olive oil for stir-fry.
Salt and pepper for seasoning.
I like fish or bread baking.
How do
Stir the cooked beans (lentil, except peas) with olive oil for a few seconds. Add bell pepper, onion fry well. With tomato sauce. Put the pea seed. Low heat for a few seconds. Season with salt, pepper, paprika powder, baking bread served with fish to taste.
Tips.
Dried beans should be soaked overnight to be cooked up. Grains, beans, fresh peas is required later on.
Stu put pepper and paprika to taste a little spicy. Delicious to eat up is optional.
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Bean stew
For 1 hour (including time boiled beans), cook 20 minutes.
Ingredient
Rice, beans, cooked 1/2 cup.
Red beans, cooked 1/2 cup.
Pinto beans, boiled pin 1/2 cup.
Lentil peas 1/2 cup.
2 cups tomato sauce.
1 sweet bell pepper, cut into pellets.
Paprika (optional) 1/2 tbsp.
Basil, finely chopped 1/2 tbsp.
Olive oil for stir-fry.
Salt and pepper for seasoning.
I like fish or bread baking.
How do
Stir the cooked beans (lentil, except peas) with olive oil for a few seconds. Add bell pepper, onion fry well. With tomato sauce. Put the pea seed. Low heat for a few seconds. Season with salt, pepper, paprika powder, baking bread served with fish to taste.
Tips.
Dried beans should be soaked overnight to be cooked up. Grains, beans, fresh peas is required later on.
Stu put pepper and paprika to taste a little spicy. Delicious to eat up is optional.
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Starbucks Frappuccino
Starbucks? Frappuccino?
Here's one that I get requests for all of the time,
and that you won't yet find in any book. This is a
clone for Starbuck's "Lowfat Creamy Blend of Coffee
& Milk" that you can now find in the all-too-puny
9 1/2-ounce bottles in most stores. Those little
bottles will set you back at least a buck, but this
Top Secret Recipes version costs a mere fraction of that.
Plus, the recipe actually makes enough that you can get
a pretty major caffeine buzz. Then, when you get down to
the "Tidbits" I'll tell you how to clone espresso with a
standard drip machine and ground coffee. Cool!
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*
Combine all of the ingredients in a pitcher or covered container.
Stir or shake until sugar is dissolved. Chill and serve cold.
Makes 24 ounces.
Tidbits
To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before
combining.
To fake espresso with a drip coffee maker and standard grind of coffee:
Use 1/3 cup ground coffee and 1 cup of water.
Brew once then run coffee through machine again, same grounds.
Makes about 1/2 cup fresh espresso to use in the above recipe.
Run a pot of water through machine, without grounds, to clean.
*This is a natural thickener found in fruits that is used for
canning. You can find it in the supermarket near the canning
supplies. It is used in this recipe to make the drink thicker
and creamier, and can be found in the original recipe. It does
not add to the flavor and can be excluded if you don't care so
much about duplicating the texture of the real thing.
Here's one that I get requests for all of the time,
and that you won't yet find in any book. This is a
clone for Starbuck's "Lowfat Creamy Blend of Coffee
& Milk" that you can now find in the all-too-puny
9 1/2-ounce bottles in most stores. Those little
bottles will set you back at least a buck, but this
Top Secret Recipes version costs a mere fraction of that.
Plus, the recipe actually makes enough that you can get
a pretty major caffeine buzz. Then, when you get down to
the "Tidbits" I'll tell you how to clone espresso with a
standard drip machine and ground coffee. Cool!
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*
Combine all of the ingredients in a pitcher or covered container.
Stir or shake until sugar is dissolved. Chill and serve cold.
Makes 24 ounces.
Tidbits
To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before
combining.
To fake espresso with a drip coffee maker and standard grind of coffee:
Use 1/3 cup ground coffee and 1 cup of water.
Brew once then run coffee through machine again, same grounds.
Makes about 1/2 cup fresh espresso to use in the above recipe.
Run a pot of water through machine, without grounds, to clean.
*This is a natural thickener found in fruits that is used for
canning. You can find it in the supermarket near the canning
supplies. It is used in this recipe to make the drink thicker
and creamier, and can be found in the original recipe. It does
not add to the flavor and can be excluded if you don't care so
much about duplicating the texture of the real thing.
Shoney's Tomato Florentine Soup
Shoney's Tomato Florentine Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Clear chicken broth -- 14oz ea.
1 Can sliced stewed tomatoes -- (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar
10 ounces Frozen chopped spinach
dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Clear chicken broth -- 14oz ea.
1 Can sliced stewed tomatoes -- (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar
10 ounces Frozen chopped spinach
dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.
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CHI-CHI'S CHICKEN FAJITAS
CHI-CHI'S CHICKEN FAJITAS
Categories: Mexico, Restaurants, Poultry
Yield: 1 Servings
From: Brett Jones
In the last 17 years, I've worked for a LOT of restaurants :) My
favorite trick was from Chi-Chi's [ha! I NEVER signed that
non-disclosure agreement] .... the absolute best marinade for chicken
(we used it for our fajitas) is margarita mix. Yes, just go out and
find your favorite margarita mix (Mr & Mrs T's is good) or a little
sweet & sour, put the chicken breasts in a shallow pan and cover with
the mix. Marinate at least overnight, preferably for 24 hours.
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Categories: Mexico, Restaurants, Poultry
Yield: 1 Servings
From: Brett Jones
In the last 17 years, I've worked for a LOT of restaurants :) My
favorite trick was from Chi-Chi's [ha! I NEVER signed that
non-disclosure agreement] .... the absolute best marinade for chicken
(we used it for our fajitas) is margarita mix. Yes, just go out and
find your favorite margarita mix (Mr & Mrs T's is good) or a little
sweet & sour, put the chicken breasts in a shallow pan and cover with
the mix. Marinate at least overnight, preferably for 24 hours.
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Sonic? Ocean Water
Sonic? Ocean Water
Any Sonic Drive-In regular knows the three or four unique
fountain drink favorites on the menu. There's the Limeade,
the Diet Limeade, and, of course, the Cherry Limeade. But
that bright blue stuff called Ocean Water has become a
recent favorite for anyone who digs the taste of coconut -
it's like a pina colda soda. The server simply squirts a
bit of blue coconut syrup into some cold Sprite. The big
secret to duplicating this one at home is re-creating that
syrup, so that's the first step. After that's done, you make
the drink as they do at the restaurant in less time than it
takes to say, "Does my blue tongue clash with what I'm wearing?"
3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice
1. Combine the water and the sugar in a small bowl. Microwave
for 30-45 seconds, then stir to dissolve all of the sugar.
Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.
Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.
Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.
View over 5,000 menus at http://www.menu-for-you.com
Any Sonic Drive-In regular knows the three or four unique
fountain drink favorites on the menu. There's the Limeade,
the Diet Limeade, and, of course, the Cherry Limeade. But
that bright blue stuff called Ocean Water has become a
recent favorite for anyone who digs the taste of coconut -
it's like a pina colda soda. The server simply squirts a
bit of blue coconut syrup into some cold Sprite. The big
secret to duplicating this one at home is re-creating that
syrup, so that's the first step. After that's done, you make
the drink as they do at the restaurant in less time than it
takes to say, "Does my blue tongue clash with what I'm wearing?"
3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice
1. Combine the water and the sugar in a small bowl. Microwave
for 30-45 seconds, then stir to dissolve all of the sugar.
Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.
Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.
Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.
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Chili's? Boneless Buffalo Wings
Chili's? Boneless Buffalo Wings
This clone of Chili's new menu items gives us the
zesty flavor of traditional Buffalo chicken wings
without the bones or skin. That's because these "wings"
are actually nuggets sliced from chicken breast fillets
that are breaded and fried, then smothered with the same
type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese dressing
on the side for dipping. Now you can actually eat Buffalo
wings with a fork!
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
margarine is melted, then stir to combine. You can also use a
small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
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This clone of Chili's new menu items gives us the
zesty flavor of traditional Buffalo chicken wings
without the bones or skin. That's because these "wings"
are actually nuggets sliced from chicken breast fillets
that are breaded and fried, then smothered with the same
type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese dressing
on the side for dipping. Now you can actually eat Buffalo
wings with a fork!
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
margarine is melted, then stir to combine. You can also use a
small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
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Chili's Margarita Presidente
Chili's Margarita Presidente
1 oz vodka
? oz triple sec
1/3 cup sweet & sour mix
Lemon wedge
Fill a glass with crushed ice and add vodka and triple sec.
Top off the drink with sweet & sour mix. Add a lemon wedge
for garnish and serve.
Makes 1 serving.
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1 oz vodka
? oz triple sec
1/3 cup sweet & sour mix
Lemon wedge
Fill a glass with crushed ice and add vodka and triple sec.
Top off the drink with sweet & sour mix. Add a lemon wedge
for garnish and serve.
Makes 1 serving.
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Green tea cupcakes
funny menu for you
Green tea cupcakes
Ingredients of green tea cupcakes.
200 g cake flour.
2 ? teaspoons of baking powder.
Green tea powder, 20 g.
200 grams of butter.
200 grams of sugar.
Ingredients 4 eggs.
Milk 2/3 cup.
Whipped cream.
100 g cream.
Milk (cold water) 1/3 cup.
Green tea powder 1 tsp.
How to make green tea cake cupcakes.
1. Sift flour, baking powder, green tea powder together.
2. Beat the butter and gradually add sugar alternately with egg completely.
3. Mixed flour into the butter. Alternating with milk, until well combined convincingly.
4. Shovel into paper baking cups light 170 degrees 25 to 30 minutes when the cake is cooked, remove from heat and set aside.
How to make green tea cream cupcakes.
Beat cream until thick, gradually add milk, beating until well into the effects of green tea together.
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Green tea cupcakes
Ingredients of green tea cupcakes.
200 g cake flour.
2 ? teaspoons of baking powder.
Green tea powder, 20 g.
200 grams of butter.
200 grams of sugar.
Ingredients 4 eggs.
Milk 2/3 cup.
Whipped cream.
100 g cream.
Milk (cold water) 1/3 cup.
Green tea powder 1 tsp.
How to make green tea cake cupcakes.
1. Sift flour, baking powder, green tea powder together.
2. Beat the butter and gradually add sugar alternately with egg completely.
3. Mixed flour into the butter. Alternating with milk, until well combined convincingly.
4. Shovel into paper baking cups light 170 degrees 25 to 30 minutes when the cake is cooked, remove from heat and set aside.
How to make green tea cream cupcakes.
Beat cream until thick, gradually add milk, beating until well into the effects of green tea together.
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Chili's Twisted Lemonade Twist
Chili's Twisted Lemonade Twist
1 oz Sauza Commemoritiva Tequila
? oz Cointreau
? oz Presidente Brandy
? oz Rose's lime juice
1/3 cup sweet & Sour mix
Combine all ingredients in a shaker with crushed ice.
Shake Pour drink into a martini glass rimmed with salt.
Serve the remainder of the drink in the shaker on the side.
Makes 1 serving.
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1 oz Sauza Commemoritiva Tequila
? oz Cointreau
? oz Presidente Brandy
? oz Rose's lime juice
1/3 cup sweet & Sour mix
Combine all ingredients in a shaker with crushed ice.
Shake Pour drink into a martini glass rimmed with salt.
Serve the remainder of the drink in the shaker on the side.
Makes 1 serving.
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Chili's? Calypso Cooler?
Chili's? Calypso Cooler?
Ever order one of those expensive specialty drinks
off the shiny, full-color restaurant table-stand
cards and wish you had a clone recipe? This is one
of those drinks, off of one of those cards. And here's
the clone recipe.
1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces (1/2 cup) orange juice
splash Rose's lime juice
1/2 ounce grenadine
Garnish
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
with a straw.
Makes 1 drink.
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Ever order one of those expensive specialty drinks
off the shiny, full-color restaurant table-stand
cards and wish you had a clone recipe? This is one
of those drinks, off of one of those cards. And here's
the clone recipe.
1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces (1/2 cup) orange juice
splash Rose's lime juice
1/2 ounce grenadine
Garnish
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
with a straw.
Makes 1 drink.
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Cantaloupe ice cream
funny menu for you
Cantaloupe ice cream
Ingredient
1. 700 g cantaloupe.
2. Eggs 6 eggs.
3. Boiling milk and three cups.
4. 1 cup sugar.
5. 2 Lime juice.
Processes.
1. Flesh cantaloupe smoothie in the blender thoroughly.
2. Punch bowl for mixing eggs. Put sugar on it. Beat Mix well to combine.
3. Pour water into a large pot over a mixing bowl. Raise heat until boiling. The stacking mixing bowl touch the water. (Use gloves to handle hot containers).
4. A mixture constantly. Meanwhile boil the milk is boiling, then turn off the power immediately, then slowly pour the milk mixture into the eggs and sugar.
5. Meat until the mixture is thick and creamy, then held down with a few people left to cool.
6. Fill cantaloupe flesh into a blender to stir up lemonade, stir well again.
7. Container tightly closed and then frozen freezer for about 1 hour, then taken out of the hands the ball. Use a fork or rake. Then back to frozen Repeat this 8 round (to shoot a good round number. Ice cream will be the texture of our skin).
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Cantaloupe ice cream
Ingredient
1. 700 g cantaloupe.
2. Eggs 6 eggs.
3. Boiling milk and three cups.
4. 1 cup sugar.
5. 2 Lime juice.
Processes.
1. Flesh cantaloupe smoothie in the blender thoroughly.
2. Punch bowl for mixing eggs. Put sugar on it. Beat Mix well to combine.
3. Pour water into a large pot over a mixing bowl. Raise heat until boiling. The stacking mixing bowl touch the water. (Use gloves to handle hot containers).
4. A mixture constantly. Meanwhile boil the milk is boiling, then turn off the power immediately, then slowly pour the milk mixture into the eggs and sugar.
5. Meat until the mixture is thick and creamy, then held down with a few people left to cool.
6. Fill cantaloupe flesh into a blender to stir up lemonade, stir well again.
7. Container tightly closed and then frozen freezer for about 1 hour, then taken out of the hands the ball. Use a fork or rake. Then back to frozen Repeat this 8 round (to shoot a good round number. Ice cream will be the texture of our skin).
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sorbet pineapple ice cream
funny menu for you
sorbet pineapple ice cream
Ingredient pineapple sorbet ice cream.
1 cup roughly chopped pineapple.
1 cup sugar.
2 cups water.
Lemon juice 1 tsp.
1 can pineapple flavor jelly.
A little yellow food coloring.
How to make ice cream, pineapple sorbet.
One. Mixed with sugar and water, stir well. Heat to boiling, then set aside to cool.
Two. Divided into 2 parts syrup to boil the pineapple and set aside to cool. Add lemon juice, a little yellow coloring. Three. Syrup mixed with 2 parts pineapple flavor jelly.
4th. Bring the two ingredients together and shovel into a closed cooling rack until frozen solid. Remove the skin from the flesh. Low freezing cold harden fires again.
5. Glass beautifully decorated with pineapple and serve.
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sorbet pineapple ice cream
Ingredient pineapple sorbet ice cream.
1 cup roughly chopped pineapple.
1 cup sugar.
2 cups water.
Lemon juice 1 tsp.
1 can pineapple flavor jelly.
A little yellow food coloring.
How to make ice cream, pineapple sorbet.
One. Mixed with sugar and water, stir well. Heat to boiling, then set aside to cool.
Two. Divided into 2 parts syrup to boil the pineapple and set aside to cool. Add lemon juice, a little yellow coloring. Three. Syrup mixed with 2 parts pineapple flavor jelly.
4th. Bring the two ingredients together and shovel into a closed cooling rack until frozen solid. Remove the skin from the flesh. Low freezing cold harden fires again.
5. Glass beautifully decorated with pineapple and serve.
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Entre'
funny menu for
Entre'
A scallop mousse served with western red cedar trees made it (Leek and lemongrass mousse, small scallops screwer) mousse made from the green and white of the garlic I used to get beat. Fragrance oil and put in a glass cup. Decorate the top with whipped cream mixed with lime. In addition to sheer taste. The aroma is mild. Also did well with seafood. The fried scallops with olive oil, onion and Announcements with the plug on the grass stalk. Decorative and laid on the edge of the glass.
Scallops with garlic mousse, guava trees.
Moose.
I put the garlic and white parts only 5 plants with a smashed lemongrass (white part only 3 plants) and fry with 1 cup water, butter, salt and pepper, then cover and remove from the fire, mix to combine. If too thick add a little water. Put in a glass bowl. And then chilled.
Whipped cream.
0.1 liter full cream Matisse gave up the salt and lemon juice and then extract it.
Scallops.
Top 12 Small scallops fried in olive oil for a quick and light. Add garlic and parsley. Then open a socket on a stalk lemon grass 3.
How served.
Spoon whipped cream into the mousse, garlic guava trees. The grass on the edge of a glass rod. And served immediately.
View over 5,000 menus at http://www.menu-for-you.com
Entre'
A scallop mousse served with western red cedar trees made it (Leek and lemongrass mousse, small scallops screwer) mousse made from the green and white of the garlic I used to get beat. Fragrance oil and put in a glass cup. Decorate the top with whipped cream mixed with lime. In addition to sheer taste. The aroma is mild. Also did well with seafood. The fried scallops with olive oil, onion and Announcements with the plug on the grass stalk. Decorative and laid on the edge of the glass.
Scallops with garlic mousse, guava trees.
Moose.
I put the garlic and white parts only 5 plants with a smashed lemongrass (white part only 3 plants) and fry with 1 cup water, butter, salt and pepper, then cover and remove from the fire, mix to combine. If too thick add a little water. Put in a glass bowl. And then chilled.
Whipped cream.
0.1 liter full cream Matisse gave up the salt and lemon juice and then extract it.
Scallops.
Top 12 Small scallops fried in olive oil for a quick and light. Add garlic and parsley. Then open a socket on a stalk lemon grass 3.
How served.
Spoon whipped cream into the mousse, garlic guava trees. The grass on the edge of a glass rod. And served immediately.
View over 5,000 menus at http://www.menu-for-you.com
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