If you like a soup that's packed with veggies,
that's low in fat, and has some of that Southwestern
zing to it, this is the one for you. Just toss all the
ingredients in a pot and simmer. Garnish with some
shredded cheese and crumbled tortillas, and prepare to
take the chill off.
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
1. Combine all the soup ingredients in a large saucepan or soup
pot over high heat. Be sure to mince the corn tortillas into
small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping
tablespoon of the grated cheddar/jack cheese blend over the top of
the soup, and then a heaping tablespoon of crumbled corn tortilla
chips over the cheese.
Makes 6 servings.
Chili's® Nacho Burger
Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
Page
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
Page
Chili's® Southwestern Eggrolls
Many people have hopped on the cloning bandwagon for
this recipe. Unfortunately the "clone" recipes that
are floating around out there for this dish are pretty
lame. So into the TSR test kitchen we go, and out comes
the closest thing you'll ever savor next to actually
eating the real thing. These "eggrolls" are made with
flour tortillas, stuffed with a spicy blend of corn,
green onions, black beans, spinach, jalapeno peppers,
monterey jack cheese and spices. When you add the creamy
avocado ranch dipping sauce, you're tastebuds will begin
to party. Make these several hours before you plan to serve
them so that they can freeze solid before frying. This will
help to make the outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple
minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan. Cook
for another 4 minutes. Stir well so that the spinach separates
and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
of a tortilla. Fold in the ends and then roll the tortilla over
the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4
Page
this recipe. Unfortunately the "clone" recipes that
are floating around out there for this dish are pretty
lame. So into the TSR test kitchen we go, and out comes
the closest thing you'll ever savor next to actually
eating the real thing. These "eggrolls" are made with
flour tortillas, stuffed with a spicy blend of corn,
green onions, black beans, spinach, jalapeno peppers,
monterey jack cheese and spices. When you add the creamy
avocado ranch dipping sauce, you're tastebuds will begin
to party. Make these several hours before you plan to serve
them so that they can freeze solid before frying. This will
help to make the outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple
minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan. Cook
for another 4 minutes. Stir well so that the spinach separates
and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
of a tortilla. Fold in the ends and then roll the tortilla over
the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4
Page
Chili's® Chocolate Chip Paradise Pie®
What makes this dessert so special is the way it
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
speed.
11. When you are ready to make your dessert, heat up a small skillet
over medium heat. When the skillet is hot, remove it from the heat
then add about 1 tablespoon of the cinnamon butter to the pan.
It should quickly melt and sizzle. Slice the “pie” into 9 pieces
and place one into the hot skillet. If the “pie” has cooled,
you can reheat each slice by zapping it in the microwave for
30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts.
Page
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
speed.
11. When you are ready to make your dessert, heat up a small skillet
over medium heat. When the skillet is hot, remove it from the heat
then add about 1 tablespoon of the cinnamon butter to the pan.
It should quickly melt and sizzle. Slice the “pie” into 9 pieces
and place one into the hot skillet. If the “pie” has cooled,
you can reheat each slice by zapping it in the microwave for
30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts.
Page
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.
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.
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.
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.
Chili's® Chicken Enchilada Soup
It's an item that you won't even find on the current
menu at this national restaurant chain. But ask your
server what soups are available and this is a selection
that's available every day of the week. The dish is one
of Chili's most raved-about items, and a recipe to clone
the delicious soup is easily one of the most requested
here on the Internet. Looks like it's time for an official
TSR custom clone to answer those many requests. The secret
here is the addition of masa harina -- a corn flour that
you will find in your supermarket near the other flours
or in the Mexican food section. You'll find the recipe for
the pico de gallo garnish in the Chili's Nacho Burger clone
recipe from last November. Enjoy, amigos!
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)
1. Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for
about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl
and whisk until blended. Add masa mixture to pot with onions,
garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot
and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to
the pot. Reduce heat and simmer soup for 30-40 minutes or until
thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar
cheese, crumbled corn tortilla chips, and pico de gallo.
Makes approx. 12 servings.
menu at this national restaurant chain. But ask your
server what soups are available and this is a selection
that's available every day of the week. The dish is one
of Chili's most raved-about items, and a recipe to clone
the delicious soup is easily one of the most requested
here on the Internet. Looks like it's time for an official
TSR custom clone to answer those many requests. The secret
here is the addition of masa harina -- a corn flour that
you will find in your supermarket near the other flours
or in the Mexican food section. You'll find the recipe for
the pico de gallo garnish in the Chili's Nacho Burger clone
recipe from last November. Enjoy, amigos!
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)
1. Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for
about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl
and whisk until blended. Add masa mixture to pot with onions,
garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot
and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to
the pot. Reduce heat and simmer soup for 30-40 minutes or until
thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar
cheese, crumbled corn tortilla chips, and pico de gallo.
Makes approx. 12 servings.
Chili's Twisted Lemonade Twist
1 oz Sauza Commemoritiva Tequila
½ oz Cointreau
½ oz Presidente Brandy
½ oz Rose's lime juice
1/3 cup sweet & Sour mix
Combine all ingredients in a shaker with crushed ice.
Shake Pour drink into a martini glass rimmed with salt.
Serve the remainder of the drink in the shaker on the side.
Makes 1 serving.
Page
½ oz Cointreau
½ oz Presidente Brandy
½ oz Rose's lime juice
1/3 cup sweet & Sour mix
Combine all ingredients in a shaker with crushed ice.
Shake Pour drink into a martini glass rimmed with salt.
Serve the remainder of the drink in the shaker on the side.
Makes 1 serving.
Page
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.
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.
Chili's Margarita Presidente
1 oz vodka
½ oz triple sec
1/3 cup sweet & sour mix
Lemon wedge
Fill a glass with crushed ice and add vodka and triple sec.
Top off the drink with sweet & sour mix. Add a lemon wedge
for garnish and serve.
Makes 1 serving.
½ oz triple sec
1/3 cup sweet & sour mix
Lemon wedge
Fill a glass with crushed ice and add vodka and triple sec.
Top off the drink with sweet & sour mix. Add a lemon wedge
for garnish and serve.
Makes 1 serving.
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.
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.
Strawberry Julius and Pineapple Julius
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup frozen sliced strawberries -- thawed
or
1 can crushed pineapple in juice (8-oz)
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 cup crushed ice -- heaping
1. Combine all the ingredients in a blender set on high speed for exactly
1 minute.
Makes 2 drinks.
NOTES : For the Strawberry Julius, sweetened sliced strawberries work
best. They can often be found in 16-ounce boxes in the
frozen-food section of the supermarket. Make sure to thaw them
first.
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup frozen sliced strawberries -- thawed
or
1 can crushed pineapple in juice (8-oz)
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 cup crushed ice -- heaping
1. Combine all the ingredients in a blender set on high speed for exactly
1 minute.
Makes 2 drinks.
NOTES : For the Strawberry Julius, sweetened sliced strawberries work
best. They can often be found in 16-ounce boxes in the
frozen-food section of the supermarket. Make sure to thaw them
first.
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).
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).
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.
Page
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.
Page
Spaghetti Factory Mizithra Cheese Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
10 milliliters Garlic -- crush
2 tablespoons Parsley -- chopped
1/2 cup Half and Half
1 cup Milk
3/4 cup Romano Cheese
White Pepper to taste
Make a light roux over a medium fire with olive oil and butter. Add flour
and cook flour out of raw state; add garlic. Pour milk and half and half
in the roux with pepper and parsley. At the last moment add the cheese.
Place over hot pasta.
Page
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
10 milliliters Garlic -- crush
2 tablespoons Parsley -- chopped
1/2 cup Half and Half
1 cup Milk
3/4 cup Romano Cheese
White Pepper to taste
Make a light roux over a medium fire with olive oil and butter. Add flour
and cook flour out of raw state; add garlic. Pour milk and half and half
in the roux with pepper and parsley. At the last moment add the cheese.
Place over hot pasta.
Page
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
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
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.
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.
Schilling® Salad Supreme® Seasoning
This orange-colored spice blend has been perking up salads,
pasta, potatoes, hamburgers, and vegetables for years now,
but I've never seen a homegrown clone for the stuff. Time
to change that. While it's obvious that sesame seeds are a
major part of this blend, you may not know that the main
ingredient is Romano cheese (in the bottle, it's been dyed
orange by the paprika). Be sure to store this one in the
refrigerator. You might even want to keep the seasoning in
an empty shaker-top spice bottle. And if you're in the mood
for some tasty pasta salad, just check out the tidbit below
that comes right off the bottle of the original product.
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
dash cayenne pepper
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into a sealed container (such as an empty spice bottle)
and store chilled.
Makes 1/4 cup.
Tidbits
The label of the original product includes an easy recipe for
Supreme Pasta Salad.
"Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4
tablespoons Salad Supreme (or the amount made in the above
clone recipe). Toss with an assortment of chopped fresh vegetables.
Chill."
pasta, potatoes, hamburgers, and vegetables for years now,
but I've never seen a homegrown clone for the stuff. Time
to change that. While it's obvious that sesame seeds are a
major part of this blend, you may not know that the main
ingredient is Romano cheese (in the bottle, it's been dyed
orange by the paprika). Be sure to store this one in the
refrigerator. You might even want to keep the seasoning in
an empty shaker-top spice bottle. And if you're in the mood
for some tasty pasta salad, just check out the tidbit below
that comes right off the bottle of the original product.
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
dash cayenne pepper
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into a sealed container (such as an empty spice bottle)
and store chilled.
Makes 1/4 cup.
Tidbits
The label of the original product includes an easy recipe for
Supreme Pasta Salad.
"Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4
tablespoons Salad Supreme (or the amount made in the above
clone recipe). Toss with an assortment of chopped fresh vegetables.
Chill."
Seasoned Long Grain & Wild Rice Mix
Serving Size : 3 Preparation Time :0:00
Categories : Desserts Cookies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRY MIX-----
1 tablespoon Chicken bouillon powder
1 teaspoon Dry chopped onion
1/2 teaspoon Dry minced parsley
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/4 teaspoon Ground ginger
1/2 teaspoon Black pepper
1 1/2 teaspoons Season salt -- to 2 ts
-----RICE MIXTURE-----
2 cups Water
2 tablespoons Butter or margarine
1 cup Premium Minute Rice
1/3 cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
cooked rice.
Categories : Desserts Cookies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRY MIX-----
1 tablespoon Chicken bouillon powder
1 teaspoon Dry chopped onion
1/2 teaspoon Dry minced parsley
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/4 teaspoon Ground ginger
1/2 teaspoon Black pepper
1 1/2 teaspoons Season salt -- to 2 ts
-----RICE MIXTURE-----
2 cups Water
2 tablespoons Butter or margarine
1 cup Premium Minute Rice
1/3 cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
cooked rice.
Sara Lee's Carrot Square Cake
Yield: 6 servings
2 Eggs
1 ts Vanilla
6 oz Oil
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar
1 1/4 c All-purpose flour
1 c Carrots; grate fine
1 c Walnuts; well-chopped
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high.
Beat 3 minutes scraping down sides of bowl often. Remove beaters.
Stir in last 3 ingredients. Grease and flour 9" square pan.
Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool
in pan about 30 minutes. Frost with Cream Cheese Frosting and
sprinkle with additional walnuts. ICING-Cream the cream cheese
with the butter until light and fluffy, using med-high spped of
electric mixer. Add half of the sugar, increasing speed to high.
Add extract and peel and beat about 1 minute. Scrape down sides
of bowl often. Resume beating adding remaining powdered sugar.
Beat smooth. Frost sides and top of cake.
2 Eggs
1 ts Vanilla
6 oz Oil
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar
1 1/4 c All-purpose flour
1 c Carrots; grate fine
1 c Walnuts; well-chopped
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high.
Beat 3 minutes scraping down sides of bowl often. Remove beaters.
Stir in last 3 ingredients. Grease and flour 9" square pan.
Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool
in pan about 30 minutes. Frost with Cream Cheese Frosting and
sprinkle with additional walnuts. ICING-Cream the cream cheese
with the butter until light and fluffy, using med-high spped of
electric mixer. Add half of the sugar, increasing speed to high.
Add extract and peel and beat about 1 minute. Scrape down sides
of bowl often. Resume beating adding remaining powdered sugar.
Beat smooth. Frost sides and top of cake.
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.
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.
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.
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.
Make 10 Serves
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.
Make 10 Serves
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
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.
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
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.
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.
Page
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.
Page
Taco 5 Alarm Sauce
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can tomato paste -- (6 ounces)
1 teaspoon Chili powder
1 teaspoon Soy sauce
dash Tobasco sauce pinch Pepper 1 ts Onion salt 1/4 c Undrained pickle
relish 1 TB Instant POSTUM drink powder -For coloring 1 ts Dark molasses 1
ts Dry mustard 1/4 c Ketchup 1/2 c Water 1/2 ts Cumin powder 10 1/2 oz
Tomato soup In saucepan combine all ingredients. Stir over low heat to
blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze
unused portion in family sized containers.
Page
T.G.I. Friday's® Jack Daniels Grill Glaze
The Jack Daniel's Grill Glaze is one of the most scrumptious
sauces you will ever taste on fish or just about any other meat.
Introduced in April of 1997, this glaze has become one of
Friday's best-selling items. This versatile sweet-and-slightly-spicy
sauce can be ordered on salmon, baby back ribs, steak, chicken,
pork chops...even on chicken wings (but only if you know to order
it that way, since that one isn't on the menu). I was encouraged
to figure out how to clone the stuff when the Oprah Winfrey Show
requested an appearance. I think you'll find it tastes virtually
identical to the original glaze! you can use it to top your
favorite meat, but if you're grilling, be sure to use the sauce
just before taking the meat off the flame, since it is very sweet
and will quickly burn. Serve extra on the side.
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that
the garlic will sit flat. Remove the papery skin from the garlic,
but leave enough so that the cloves stay together. Put garlic into
a small casserole dish or baking pan, drizzle olive oil over it,
and cover with a lid or foil. Bake in a preheated 325° oven for
1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat. Stir
occasionally until mixture boils then reduce heat until mixture
is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted
garlic is squeezed out. Measure 2 teaspoons into the saucepan and
whisk to combine. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has reduced
by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.
Page
T.G.I. Friday's® Broccoli Cheese Soup
So good, and yet so easy. Now you can recreate this one at
home just by tossing a few items into a saucepan. Try to find
one of the large cartons of chicken stock at your store --
there's a perfect four cups of broth in there. Use Swanson
brand if your store carries it. One bunch of broccoli should
provide enough florets for this baby. Just cut the broccoli
into bite-size pieces using a sharp knife. Use only the
florets and ditch the stem.
4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley
1. Combine chicken broth, water, half & half, cheese, flour,
onion and pepper in a large saucepan. Whisk to combine and
to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until
broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish
with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.
Swiss Miss® Fat-Free Tapioca Pudding
When the first instant hot cocoa mix was developed in the fifties,
it was available only to the airlines in individual portions for
passengers and was called Brown Swiss. This mix was so popular
that the company packaged it for sale in the grocery stores and
changed the name to Swiss Miss. In the seventies, the first Swiss
Miss Puddings were introduced and quickly became the leader of
dairy case puddings. When the fat-free versions of the puddings
were introduced some 23 years later, they, too, would become a
popular favorite.
No sugar needs to be added to this recipe that recreates one of
the best-tasting brands of fat-free pudding on the market. The
condensed milk is enough to sweeten the pudding; plus it provides
a creamy consistency, which, along with the cornstarch, helps
replace fat found in the full-fat version of this tasty tapioca treat.
It's a simple recipe to make and you won't even "miss" the fat.
2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract
1. Combine the cornstarch with the fat-free milk in a medium saucepan
and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until
smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat,
stirring constantly until it thickens, then cover and remove from the
heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups.
Cover the cups with plastic wrap and let them chill for at least
2 to 3 hours before serving.
Nutrition Facts
Serving size – 3/4 cup
Total servings – 4
Fat (per serving) – 0g
Calories (per serving) – 140
Sunshine® Lemon Coolers®
Brothers Jacob and Joseph Loose had a dream of creating
products in a bakery filled with sunshine. In 1912 they
got their wish by opening the famous "Thousand Window Bakery"
in Long Island City, New York. It was the largest bakery in
the work until 1955. Today Sunshine Biscuits has moved to
another location in Sayerville, New Jersey, where ovens the
size of football fields bake like crazy. Sunshine is now
owned by Keebler and continues to produce many baked treats
you're likely familiar with, such as Hydrox Cookies, Saltine
Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet
Lemon Coolers. All we have to do is make a few simple
adjustments to the Nilla Wafer clone recipe, and we can create
a cool copy of these awesome little tangy wafer cookies.
You know the ones - those little round cookies dusted
with lemon-flavored powdered sugar. To make that coating,
we'll just use a little unsweeteneed Kool-Aid lemonade
drink mix combined with powdered sugar. Shake the cookies
in a bag with this mixture (I call is bake 'n shake) and
you've got yourself another tasty knock-off.
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
Lemon Powdered Sugar
1 cup powdered sugar
rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in
a large bowl.
3. Add the flour and baking powder. Add 1 tablespoon of water and
continue mixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a
lightly greased cookie sheet. Bake for 15 to 18 minutes or until
cookies are light brown.
5. As cookies bake, combine 1 cup powdered sugar with the lemonade
drink mix in a large plastic bag and shake thoroughly to mix.
6. When the cookies are removed from the oven and while they are
hot, add 4 or 5 at a time to the bag and shake it until the cookies
are well coated. Repeat with the remaining cookies.
Makes 50 to 56 cookies.
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