Famous Amos Chocolate Chip Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped
With electric mixer, high speed, cream butter until light and fluffy. Beat
in sugars, beating until very creamy. Beat in eggs, then each remaining
ingredient, except chips and pecans When dough is smooth, work in chips
and pecans with spoon. Make grape-sized pieces of dough for each cookie,
placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
thaw, shape and bake in 4 months.
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Famous Amos Raisin-Filled Choc Chip Cookies
Famous Amos Raisin-Filled Choc Chip Cookies
Categories: Cookies
Yield: 72 servings
2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips
Recipe by: St. Louis Post-Dispatch 11/27/95
Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
creamy and thoroughly blended.
By hand, stir in flour, baking soda and salt until well mixed. Stir in
raisins and chocolate chips.
Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
between cookies. Bake 8 minutes or until cookies are browned to your
liking. Yield: About 6 dozen.
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Categories: Cookies
Yield: 72 servings
2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips
Recipe by: St. Louis Post-Dispatch 11/27/95
Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
creamy and thoroughly blended.
By hand, stir in flour, baking soda and salt until well mixed. Stir in
raisins and chocolate chips.
Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
between cookies. Bake 8 minutes or until cookies are browned to your
liking. Yield: About 6 dozen.
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Entenmann's Pound Cake
Entenmann's Pound Cake
½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract
Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
rest of flour and extract, beating 2 minutes. Spread thick and
creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish.
Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.
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½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract
Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
rest of flour and extract, beating 2 minutes. Spread thick and
creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish.
Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.
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Entenmann's Fat-Free Chocolate Cupcakes
Entenmann's Fat-Free Chocolate Cupcakes
1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
about 18-20 minutes or until tester comes out clean. Cool in
pan on wire rack 10 minutes then remove.
1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
about 18-20 minutes or until tester comes out clean. Cool in
pan on wire rack 10 minutes then remove.
Entenmann's Fat-Free Oatmeal Raisin Cookies
Entenmann's Fat-Free Oatmeal Raisin Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour
Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.
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Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour
Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.
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Entenmann's Apple Crumb Cake
Entenmann's Apple Crumb Cake
1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 tsp Lemon peel
½ tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2½ cups Flour
3 tbsp Sugar
½ tsp Salt
1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
¾ cup Chopped pecans
6 tbsp Flour
¼ cup Confectioner's sugar
3 tbsp Butter
¼ tsp Cinnamon
Melt butter in large skillet. Pare,core and slice apples
to ½" pieces. Add apples to butter and cook, stirring,
8 minutes until tender. stir in sugar, peel, cinnamon,
mace and currants. Cook 15 minutes, stirring until thickened.
Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter. Heat on low flame
until 120°F Gradually add to dry ingredients. Beat 2 minutes,
Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes.
Add remaining flour, stir in. Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured
work surface, roll to 14"x12". Place on sheet. Spread ½ filling
lengthwise down center of the dough. Starting about ¾" for filling,
cut 1" wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling.
Fold ends over filling. Brush large piece of waxed paper with
vegetable oil. Loosely cover sheet. Top with plastic wrap.
Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven
to 375°F. Combine rest of ingredients for topping. Sprinkle over
loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.
1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 tsp Lemon peel
½ tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2½ cups Flour
3 tbsp Sugar
½ tsp Salt
1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
¾ cup Chopped pecans
6 tbsp Flour
¼ cup Confectioner's sugar
3 tbsp Butter
¼ tsp Cinnamon
Melt butter in large skillet. Pare,core and slice apples
to ½" pieces. Add apples to butter and cook, stirring,
8 minutes until tender. stir in sugar, peel, cinnamon,
mace and currants. Cook 15 minutes, stirring until thickened.
Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter. Heat on low flame
until 120°F Gradually add to dry ingredients. Beat 2 minutes,
Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes.
Add remaining flour, stir in. Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured
work surface, roll to 14"x12". Place on sheet. Spread ½ filling
lengthwise down center of the dough. Starting about ¾" for filling,
cut 1" wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling.
Fold ends over filling. Brush large piece of waxed paper with
vegetable oil. Loosely cover sheet. Top with plastic wrap.
Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven
to 375°F. Combine rest of ingredients for topping. Sprinkle over
loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.
Lone Star Steakhouse® Baked Sweet Potato
Lone Star Steakhouse® Baked Sweet Potato
It saddles on up next to your entree at this huge steakhouse
chain, but it's not what it claims to be. Sure, the menu says
"baked sweet potato," but you're actually getting a sweet and
tender red-skinned yam underneath all that yummy melted butter
and cinnamon/sugar. And don't just get any yam for this top secret
clone. You want to use garnet yams, if you have a choice. Then be
sure to cook them long enough that the sugar in the yams begins
to squirt out and burn in a couple of spots. Each yam should be
tender, but not mushy. The skin on the outside will turn from red
to greyish-brown, and inside it will be a hearty shade of black.
4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter
1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes
(bigger yams take longer to cook). When they are done, the outside
will have darkened and the inside will be soft. You may see liquid
from the potato oozing out and charring. When the potato is sliced
open, the inside of the skin will be charred black from the
caramelizing sugar in the potato. This is a perfectly cooked potato.
3. To serve, slice a potato down the center. Add two tablespoons of
whipped butter, then sprinkle some cinnamon/sugar over the top.
Makes 4 servings.
It saddles on up next to your entree at this huge steakhouse
chain, but it's not what it claims to be. Sure, the menu says
"baked sweet potato," but you're actually getting a sweet and
tender red-skinned yam underneath all that yummy melted butter
and cinnamon/sugar. And don't just get any yam for this top secret
clone. You want to use garnet yams, if you have a choice. Then be
sure to cook them long enough that the sugar in the yams begins
to squirt out and burn in a couple of spots. Each yam should be
tender, but not mushy. The skin on the outside will turn from red
to greyish-brown, and inside it will be a hearty shade of black.
4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter
1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes
(bigger yams take longer to cook). When they are done, the outside
will have darkened and the inside will be soft. You may see liquid
from the potato oozing out and charring. When the potato is sliced
open, the inside of the skin will be charred black from the
caramelizing sugar in the potato. This is a perfectly cooked potato.
3. To serve, slice a potato down the center. Add two tablespoons of
whipped butter, then sprinkle some cinnamon/sugar over the top.
Makes 4 servings.
Lawry's® Taco Spices & Seasonings
Lawry's® Taco Spices & Seasonings
This is a clone for the stuff you buy in 1- ounce packets to
create, as the package says, "a fun-filled Mexican fiesta in
minutes." Isn't that so true? In fact, thanks to Lawry's my
last Mexican fiesta was filled with so much fun that I had to
take a siesta the next day. I owe it all to that fabulous little
packet of seasoning. And now I promise you just as much fun with
this TSR clone. Golly, maybe even a tad more fun if you're lucky.
Just mix the ingredients together in a small bowl, then add it to
1 pound of browned ground beef along with some water and let it
simmer. Before you know it you'll be up to your nostrils in good
old-fashioned, taco-making fun. Better rest up, gosh darn it.
1 tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon minced onion
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon ground oregano
1. Combine all of the ingredients in a small bowl.
2. To prepare the meat filling for the tacos as described on the
original package instructions:
"In large skillet, brown 1 pound ground beef until crumbly; drain
fat. Add spices & seasoning and 2/3 cup water; mix thoroughly.
Bring to a boil; reduce heat to low, and cook, uncovered,
7 to 10 minutes, stirring occasionally. Spoon meat filling into
warmed taco shells or tortillas. Top with shredded lettuce,
grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired."
Makes meat filling for 12 tacos (about 3 tablespoons each).
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This is a clone for the stuff you buy in 1- ounce packets to
create, as the package says, "a fun-filled Mexican fiesta in
minutes." Isn't that so true? In fact, thanks to Lawry's my
last Mexican fiesta was filled with so much fun that I had to
take a siesta the next day. I owe it all to that fabulous little
packet of seasoning. And now I promise you just as much fun with
this TSR clone. Golly, maybe even a tad more fun if you're lucky.
Just mix the ingredients together in a small bowl, then add it to
1 pound of browned ground beef along with some water and let it
simmer. Before you know it you'll be up to your nostrils in good
old-fashioned, taco-making fun. Better rest up, gosh darn it.
1 tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon minced onion
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon ground oregano
1. Combine all of the ingredients in a small bowl.
2. To prepare the meat filling for the tacos as described on the
original package instructions:
"In large skillet, brown 1 pound ground beef until crumbly; drain
fat. Add spices & seasoning and 2/3 cup water; mix thoroughly.
Bring to a boil; reduce heat to low, and cook, uncovered,
7 to 10 minutes, stirring occasionally. Spoon meat filling into
warmed taco shells or tortillas. Top with shredded lettuce,
grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired."
Makes meat filling for 12 tacos (about 3 tablespoons each).
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Little Debbie® Oatmeal Creme Pies
Little Debbie® Oatmeal Creme Pies
These soft, creme-filled sandwich cookies were the first snacks
produced by McKee Foods back in 1960. It was his 4-year old
granddaughter Debbie after which founder O.D. McKee named his
line of snack cakes. O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the
image we still find today on every package. The secret to cloning
these mouth-watering snacks is re-creating the soft, chewy
consistency of the oatmeal cookies. To duplicate the texture,
the cookies are slightly underbaked. Then you whip up some of
the easy-to-make creme filling with marshmallow creme and spread
it between two of the oatmeal cookies to complete the sandwich.
Next stop, yum city!
Cookies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and
cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in
the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake for 10 to 12 minutes, or until cookies are just starting to
darken around the edges. They will still appear moist in the center.
Be careful not to overcook - when cooled, the cookies should be soft
and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.
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These soft, creme-filled sandwich cookies were the first snacks
produced by McKee Foods back in 1960. It was his 4-year old
granddaughter Debbie after which founder O.D. McKee named his
line of snack cakes. O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the
image we still find today on every package. The secret to cloning
these mouth-watering snacks is re-creating the soft, chewy
consistency of the oatmeal cookies. To duplicate the texture,
the cookies are slightly underbaked. Then you whip up some of
the easy-to-make creme filling with marshmallow creme and spread
it between two of the oatmeal cookies to complete the sandwich.
Next stop, yum city!
Cookies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and
cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in
the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake for 10 to 12 minutes, or until cookies are just starting to
darken around the edges. They will still appear moist in the center.
Be careful not to overcook - when cooled, the cookies should be soft
and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.
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Almost La Victoria's Green Taco sauce
Recipe By : Bill Wight via chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed
1 lb. Yellow Hungarian Wax chiles -- seeded and chopped
1 Serranos and jalapeno -- seeded and chopped
2 1/2 lbs. Tomatillos -- slice 1/8" thick
7 lbs. Green tomatoes -- slice 1/4" thick
1/2 bunch Cilantro -- rough chop
4 cloves Garlic
1 med. White onion -- chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch
Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos
without any oil. Do just one layer at a time and give each slice a nice
dark brown color on both sides without burning. Remove when toasted to a
glass bowl. Do not deglaze the pan.
In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and
tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any
dark brown liquid collects in the bottom of the toasted tomato and
tomatillo bowl, add this to the last blender load.
Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,
combine the blender loads, add the cornstarch mixture and heat until the
sauce comes to a low boil, mixing constantly. Be careful here, if you
don't mix constantly the thick sauce will tend to erupt in hot little
geysers of taco sauce that could burn you. Allow sauce to cool and add
salt to taste. Transfer to clean jars, filling them 3/4 full and freeze
what you can't use in a few weeks. Be careful not to fill the jars too
full or they'll break when you freeze them.
I made a batch of sauce last year and it tastes just fine after a year in
the freezer. The sauce keeps OK in my refrigerator for at least a month.
* Adjust heat level to your personal taste. The La Victoria sauce is mild.
3 to 4 quarts
NOTES : Here is a recipe that I think comes close to the taste and texture of
La Victoria's Green Taco sauce.
Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g
Carbohydrate; 0mg Cholesterol; 4371mg Sodium
NOTES : Half a recipes is plenty!
Lawry's® Seasoned Salt
Lawry's® Seasoned Salt
This seven-ingredient clone of Lawry's Seasoned Salt can be
made in a small bowl, but is best used when poured into an
old spice bottle that you've cleaned out and saved. You've
saved one of those somewhere, right?
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into an empty spice bottle with shaker top to store.
Makes 1/4 cup.
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This seven-ingredient clone of Lawry's Seasoned Salt can be
made in a small bowl, but is best used when poured into an
old spice bottle that you've cleaned out and saved. You've
saved one of those somewhere, right?
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into an empty spice bottle with shaker top to store.
Makes 1/4 cup.
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Kraft® Deluxe Original Macaroni & Cheese Dinner
It's time to clone America's best-selling brand of instant
macaroni & cheese. This recipe is for the "Deluxe" variety
of this popular product - that is, the one that comes with
an envelope of thick cheese sauce, rather than the dry,
powdered cheese. I think the "Deluxe" version, with it's
two-cheese blend, is the better tasting of the two, although
it's gonna hit you a bit harder in the wallet at the supermarket.
But now, with this Top Secret Recipe, you can make creamy
macaroni & cheese that taste like Kraft's original at a fraction
of the price of the real deal. You gotta love that!
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring 8 cups (2 quarts) of water to a boil over high heat in
a large saucepan. Add elbow macaroni to water and cook for
10 to 12 minutes or until tender, stirring occasionally.
2. As macaroni boils, prepare sauce by combining cheddar cheese,
Cheez Whiz, and milk in a small saucepan over medium low heat.
Stir cheese mixture often as it heats, so that it does not burn.
Add salt. When all of the cheddar cheese has melted and the sauce
is smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the
macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce, and mix well.
Makes about 4 cups.
macaroni & cheese. This recipe is for the "Deluxe" variety
of this popular product - that is, the one that comes with
an envelope of thick cheese sauce, rather than the dry,
powdered cheese. I think the "Deluxe" version, with it's
two-cheese blend, is the better tasting of the two, although
it's gonna hit you a bit harder in the wallet at the supermarket.
But now, with this Top Secret Recipe, you can make creamy
macaroni & cheese that taste like Kraft's original at a fraction
of the price of the real deal. You gotta love that!
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring 8 cups (2 quarts) of water to a boil over high heat in
a large saucepan. Add elbow macaroni to water and cook for
10 to 12 minutes or until tender, stirring occasionally.
2. As macaroni boils, prepare sauce by combining cheddar cheese,
Cheez Whiz, and milk in a small saucepan over medium low heat.
Stir cheese mixture often as it heats, so that it does not burn.
Add salt. When all of the cheddar cheese has melted and the sauce
is smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the
macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce, and mix well.
Makes about 4 cups.
Kraft® Shake'n Bake® (Original)
Need a recipe that copies Shake'n Bake in a pinch?
Or maybe you don't feel like going to the store for
the real thing. Here's the TSR solution for a quick
clone that will give you the same texture and flavor of
Kraft Shake'n Bake using very common ingredients. You may
notice the color is a bit different in this clone when
compared to the real thing. That's because this recipe doesn't
include beet powder - a hard to find ingredient that lends a
dark orange tint to the original. But after you sink your teeth
into the chicken (baked the same way as described on the
Shake'n Bake box) and you'll swear it's the same stuff. When
you're ready to get shaking and baking, use this breading on
2 1/2 pounds of chicken pieces or on 2 pounds of boneless,
skinless chicken breasts.
1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder
1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on
the box of the original mix using 2 1/2 lbs. of bone-in chicken
(6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless
chicken breast halves. Preheat your oven to 400 degrees, then moisten
the chicken with water. Use a large plastic bag for the coating
and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag
with coating mixture. Discard any remaining mixture and bag. Bake
at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking
pan until cooked through -
BONE-IN: 45 minutes/BONELESS: 20 minutes."
Serves 4.
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Kraft® Thousand Island Dressing
Here's a quick clone for one of the best-selling thousand
island dressings around. Use this one on salads or on burgers
(such as the In-N-Out Double-Double clone) as a homemade
"special sauce." It's easy, it's tasty, it's cheap and it
can be made low fat simply by using low-fat mayo. Dig it.
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.
Makes about 3/4 cup.
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KFC Waffles
2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
Sift all dry ingredients together, then cut in the shortening
(as for pie crust). Add the buttermilk and unbeaten eggs,
mix until smooth. Preheat the waffle iron. Pour into lightly
greased waffle iron. Yield will vary depending on size of
waffle iron.
Pa
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
Sift all dry ingredients together, then cut in the shortening
(as for pie crust). Add the buttermilk and unbeaten eggs,
mix until smooth. Preheat the waffle iron. Pour into lightly
greased waffle iron. Yield will vary depending on size of
waffle iron.
Pa
Koo Koo Roo® Santa Fe Pasta
With Southwestern-style dressing, corn, peppers and fresh cilantro,
this is an addicting clone from a quickly growing fast food concept.
Koo Koo Roo's "California Style" flame broiled and rotisserie
chicken meals come with a wide selection of very tasty side dishes,
including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti
Rice. This cold Santa Fe Pasta salad is one of the favorites on the
long list of 24 sides. And here's the TSR clone recipe to help you
make a version of your own that tastes as good as the real thing.
1 16-ounce package Rotini pasta
4-5 quarts water
Dressing
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced
1. Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be al dente,
or mostly tender but with a slight toughness in the middle.
2. Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until you're ready to use it.
3. When pasta is done, pour it into a large bowl. Add the dressing,
then toss.
4. Add the remaining ingredients to the pasta, and toss until combined.
Cover and chill for several hours before serving.
Serves 8.
this is an addicting clone from a quickly growing fast food concept.
Koo Koo Roo's "California Style" flame broiled and rotisserie
chicken meals come with a wide selection of very tasty side dishes,
including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti
Rice. This cold Santa Fe Pasta salad is one of the favorites on the
long list of 24 sides. And here's the TSR clone recipe to help you
make a version of your own that tastes as good as the real thing.
1 16-ounce package Rotini pasta
4-5 quarts water
Dressing
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced
1. Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be al dente,
or mostly tender but with a slight toughness in the middle.
2. Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until you're ready to use it.
3. When pasta is done, pour it into a large bowl. Add the dressing,
then toss.
4. Add the remaining ingredients to the pasta, and toss until combined.
Cover and chill for several hours before serving.
Serves 8.
Chili's® Southwestern Vegetable Soup
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.
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
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