Harley Davidson Cafe® Harley Hog Sandwich® In late September 1997, the Harley Davidson Cafe celebrated its
grand opening in Las Vegas. This is the second Harley Davidson
Cafe, with the first one located in New York City, just a short
walk from the first Planet Hollywood. Both locations serve up
some delicious "road food" amongst the awesome collection of
vintage Harley's and Harley Davidson paraphernalia. I think this
sandwich is one of their best, and this recipe comes right from
the source. The Pork Producers Council got the recipe from the
cafe's chef, and featured it in a promotional pull-out that ran
in a restaurant trade magazine in 1995. Now the secret can be
shared with you.
6 to 8 lb. boneless pork butt, tied
Rub
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips
Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
5 1/4 cups (42 ounces) canned tomatoes, with juice
3 cups cider vinegar
1 3/4 cups ketchup
1/2 cup orange juice
1/4 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon coarse black pepper
12 large round rolls
1. Combine all of the rub ingredients. Coat the pork butt evenly
with mixture, shaking off any excess.
2. Soak wood chips in water 30 minutes. Place pork butt in a
smoker on rack at 220 degrees for 8 hours, with smoke going for
2 hours. Let it cool slightly. Break the meat apart with your hands.
3. Sauté' onions in oil in heavy saucepan until translucent. Add
the remaining ingredients and cook until mixture is thick and coats
the back of a spoon. Puree the sauce and let it cool. (Sauce can be
made 2 to 3 days in advance and refrigerated.)
4. Combine the pork and the sauce (to taste) in a heavy saucepan.
Cook until it is heated through.
5. To serve: Pile the pork on the rolls. Serve with french fries
and cole slaw if desired.
Yields 12 servings.
Todd's Tidbits
You can also smoke your pork in a charcoal barbecue, such as a
round Weber Grill. Just arrange the charcoal around the edge of
the inside of the grill. When the coals are hot, place the soaked
wood chips on them, and then place the pork on the center of the
rack above the coals. Cover. Cook the meat for 2-4 hours or until
the internal temperature comes to 150°-165°.
View over 5,000 menus at http://www.menu-for-you.com
Heinz 57® Steak Sauce
In the late 1800s Henry John Heinz established the slogan
"57 Varieties," which you can still find printed on Heinz
products even though the company now boasts over 5700 varieties
in 200 countries. Today Heinz is the world's largest tomato
producer, but interestingly the first product for the company
that was launched in 1869 had nothing to do with tomatoes; it
was grated horseradish. It wasn't until 1876 that ketchup was
added to the growing company's product line.
Tomato is also an important ingredient in this tangy steak
sauce. But you'll find some interesting ingredients in there as
well, such as raisin puree, malt vinegar, apple juice concentrate,
and mustard. And don't worry if your version doesn't come out as
brown as the original. Heinz uses a little caramel coloring in its
product to give it that distinctive tint. It's just for looks,
though, so I've left that ingredient out of this clone recipe.
Besides, I've found that the turmeric and yellow mustard will help
get this version close to the color of the real deal.
Raisin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric
1. Make the raisin puree by combining the raisins with the water
in a food processor or blender. Blend on high speed for 1 minute
or until the puree is smooth. Measure 1/4 cup of this puree into
a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour or until
thick. Let sauce cool and then refrigerate it in a covered container
for at least 24 hours.
Makes 3 cups.
"57 Varieties," which you can still find printed on Heinz
products even though the company now boasts over 5700 varieties
in 200 countries. Today Heinz is the world's largest tomato
producer, but interestingly the first product for the company
that was launched in 1869 had nothing to do with tomatoes; it
was grated horseradish. It wasn't until 1876 that ketchup was
added to the growing company's product line.
Tomato is also an important ingredient in this tangy steak
sauce. But you'll find some interesting ingredients in there as
well, such as raisin puree, malt vinegar, apple juice concentrate,
and mustard. And don't worry if your version doesn't come out as
brown as the original. Heinz uses a little caramel coloring in its
product to give it that distinctive tint. It's just for looks,
though, so I've left that ingredient out of this clone recipe.
Besides, I've found that the turmeric and yellow mustard will help
get this version close to the color of the real deal.
Raisin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric
1. Make the raisin puree by combining the raisins with the water
in a food processor or blender. Blend on high speed for 1 minute
or until the puree is smooth. Measure 1/4 cup of this puree into
a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour or until
thick. Let sauce cool and then refrigerate it in a covered container
for at least 24 hours.
Makes 3 cups.
Hard Rock Cafe® Tupelo Style Chicken
The world's most famous theme restaurant pays tribute to the
birthplace of Elvis Presley with this chicken finger appetizer
dish, and two tasty dipping sauces. It's probably best they
chose to name the dish after a city, rather than after the King
himself. "Elvis Style Chicken" sounds like a concoction that
should include bananas, peanut butter and bacon grease.
4 to 6 cups vegetable oil
Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika
Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey
1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets
1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the
ingredients in a medium bowl. Cover and refrigerate. Make the
apricot dipping sauce by combing those ingredients in a medium
bowl. Cover and refrigerate this sauce as well, until your chicken
is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed
red pepper flakes, cayenne pepper, cumin, salt, paprika, onion
powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately
1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each
strip with flour. Dip the chicken into the egg/milk mixture and
then back into the flour. Dip each chicken strip back in the egg/milk
mixture and then in the corn flake crumb mixture. Be sure to coat
each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5
minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
Serves 6 to 8 as an appetizer
birthplace of Elvis Presley with this chicken finger appetizer
dish, and two tasty dipping sauces. It's probably best they
chose to name the dish after a city, rather than after the King
himself. "Elvis Style Chicken" sounds like a concoction that
should include bananas, peanut butter and bacon grease.
4 to 6 cups vegetable oil
Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika
Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey
1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets
1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the
ingredients in a medium bowl. Cover and refrigerate. Make the
apricot dipping sauce by combing those ingredients in a medium
bowl. Cover and refrigerate this sauce as well, until your chicken
is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed
red pepper flakes, cayenne pepper, cumin, salt, paprika, onion
powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately
1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each
strip with flour. Dip the chicken into the egg/milk mixture and
then back into the flour. Dip each chicken strip back in the egg/milk
mixture and then in the corn flake crumb mixture. Be sure to coat
each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5
minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
Serves 6 to 8 as an appetizer
Hardee's Biscuits
Categories: Copycat, Breads
Yield: 1 servings
2 c Self-rising flour
1 tb Sugar
1 c milk
1/3 c Mayo
Combine flour, sugar, milk and mayo into a smooth
dough. Divide batter equally between 10 paper-lined
muffin wells or cupcake wells. Bake 350~ about 25 to
30 minutes or until golden brown and doubled in size.
Yield: 1 servings
2 c Self-rising flour
1 tb Sugar
1 c milk
1/3 c Mayo
Combine flour, sugar, milk and mayo into a smooth
dough. Divide batter equally between 10 paper-lined
muffin wells or cupcake wells. Bake 350~ about 25 to
30 minutes or until golden brown and doubled in size.
Hard Rock Cafe® Pig Sandwich
Take a big honkin' bite out of one of these and you'll soon know
why it's the Hard Rock Cafe's most popular sandwich. According
to the menu the pork is hickory smoked for 10 hours. But since
we're impatient hungry people here, we'll cut that cooking time
down to under 4 hours using a covered grill and carefully
arranged charcoal. Just sprinkle wet hickory chips over the hot
charcoal arranged around the inside edge of a grill (such as a
round Weber), and let the smoking begin. You can certainly use
an actual smoker if you've got one, and go the full 10 hours with
this puppy. But while you're still waiting for your sandwiches,
the rest of us will have already dragged our full, round bellies
over to the couch for a nap.
By the way, make your marinated cabbage a day ahead of time,
if you have the foresight.
Marinated Cabbage
2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage
4 cups hickory smoking chips
Spice Rub
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon cayenne
1 boneless pork loin roast (3 to 4 pounds)
vegetable oil
Sauce
2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
8 Kaiser rolls
1. Make the marinated cabbage at least one day prior to building
your sandwiches. Like cole slaw, this garnish needs some time to
develop in the fridge. Combine the vinegar and sugar in a medium
bowl. Add the cabbage, stir, cover the bowl and store it in the
refrigerator until you are ready to make the sandwiches.
2. Put the wood chips in a bowl and cover with water. Let the wood
soak for at least 1 hour. Light the charcoal after it has been
arranged around the inside edge of your grill. You don't want coals
directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the coals.
You should now have smoke.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast.
Sprinkle the spices over the entire surface of the roast.
5. Place the roast in the center of your grill and put the lid on.
Let the pork cook for 3 to 4 hours or until the internal temperature
of the roast reaches 175 to 180 degrees.
6. As the pork cooks, make the sauce by combining the ingredients in
a medium saucepan over medium/low heat. Let the sauce simmer for 15
to 20 minutes, then cover and remove from heat. Set this aside until
your pork is ready.
7. When the pork is done, remove it from the grill and let it sit to
cool for 15 to 20 minutes or until you can handle it. Now you want
to tear the meat along the grain, making bite-size strips of shredded
pork.
8. Put the shredded pork into a large saucepan over medium heat. Add
2 cups of the sauce to the pan and stir. Keep the rest of the sauce
for later to serve on the side. Cook the pork for 15 minutes or until
it is heated through.
9. Grill the faces of the rolls and stack about 1 cup of pork onto
the bottom half of each roll. Add a rounded tablespoon of marinated
cabbage on top of the pork, add a tablespoon or so of extra sauce
on top of that, then cap off each sandwich with the top half of the
roll. Serve with clones for the Hard Rock's cole slaw and baked beans
on the side, if desired.
Makes 8 sandwiches.
why it's the Hard Rock Cafe's most popular sandwich. According
to the menu the pork is hickory smoked for 10 hours. But since
we're impatient hungry people here, we'll cut that cooking time
down to under 4 hours using a covered grill and carefully
arranged charcoal. Just sprinkle wet hickory chips over the hot
charcoal arranged around the inside edge of a grill (such as a
round Weber), and let the smoking begin. You can certainly use
an actual smoker if you've got one, and go the full 10 hours with
this puppy. But while you're still waiting for your sandwiches,
the rest of us will have already dragged our full, round bellies
over to the couch for a nap.
By the way, make your marinated cabbage a day ahead of time,
if you have the foresight.
Marinated Cabbage
2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage
4 cups hickory smoking chips
Spice Rub
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon cayenne
1 boneless pork loin roast (3 to 4 pounds)
vegetable oil
Sauce
2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
8 Kaiser rolls
1. Make the marinated cabbage at least one day prior to building
your sandwiches. Like cole slaw, this garnish needs some time to
develop in the fridge. Combine the vinegar and sugar in a medium
bowl. Add the cabbage, stir, cover the bowl and store it in the
refrigerator until you are ready to make the sandwiches.
2. Put the wood chips in a bowl and cover with water. Let the wood
soak for at least 1 hour. Light the charcoal after it has been
arranged around the inside edge of your grill. You don't want coals
directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the coals.
You should now have smoke.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast.
Sprinkle the spices over the entire surface of the roast.
5. Place the roast in the center of your grill and put the lid on.
Let the pork cook for 3 to 4 hours or until the internal temperature
of the roast reaches 175 to 180 degrees.
6. As the pork cooks, make the sauce by combining the ingredients in
a medium saucepan over medium/low heat. Let the sauce simmer for 15
to 20 minutes, then cover and remove from heat. Set this aside until
your pork is ready.
7. When the pork is done, remove it from the grill and let it sit to
cool for 15 to 20 minutes or until you can handle it. Now you want
to tear the meat along the grain, making bite-size strips of shredded
pork.
8. Put the shredded pork into a large saucepan over medium heat. Add
2 cups of the sauce to the pan and stir. Keep the rest of the sauce
for later to serve on the side. Cook the pork for 15 minutes or until
it is heated through.
9. Grill the faces of the rolls and stack about 1 cup of pork onto
the bottom half of each roll. Add a rounded tablespoon of marinated
cabbage on top of the pork, add a tablespoon or so of extra sauce
on top of that, then cap off each sandwich with the top half of the
roll. Serve with clones for the Hard Rock's cole slaw and baked beans
on the side, if desired.
Makes 8 sandwiches.
Hard Rock Cafe® Homemade Chicken Noodle Soup
It's the chunkiest dang chicken soup you'll ever slurp down and
it comes from the first worldwide theme eatery and hip hangout.
Crank up the rock 'n roll and throw all this good stuff into a
pot and enjoy this final secret recipe in our series of
mouth-watering soup clones. Bah-bye winter!
1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
Garnish
minced fresh parsley
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of
chicken and arrange them on a baking sheet. Bake for 25 minutes.
Remove the chicken from the oven when it's done and set it aside
to cool.
3. Melt the butter in a large saucepan or dutch oven over medium
heat. Sauté the onion and celery in the saucepan for just 4 to 5
minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining
ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30
minutes or until the carrots are soft.
6. Add the noodles and simmer for an additional 15 minutes, or
until the noodles are tender. Serve with a pinch of minced fresh
parsley sprinkled on top.
Makes 6 servings.
it comes from the first worldwide theme eatery and hip hangout.
Crank up the rock 'n roll and throw all this good stuff into a
pot and enjoy this final secret recipe in our series of
mouth-watering soup clones. Bah-bye winter!
1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
Garnish
minced fresh parsley
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of
chicken and arrange them on a baking sheet. Bake for 25 minutes.
Remove the chicken from the oven when it's done and set it aside
to cool.
3. Melt the butter in a large saucepan or dutch oven over medium
heat. Sauté the onion and celery in the saucepan for just 4 to 5
minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining
ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30
minutes or until the carrots are soft.
6. Add the noodles and simmer for an additional 15 minutes, or
until the noodles are tender. Serve with a pinch of minced fresh
parsley sprinkled on top.
Makes 6 servings.
International House of Pancakes® Pumpkin Pancakes
During the holiday season this particular pancake flavor sells
like...well, you know. It's one of 16 varieties of pancakes
served at this national casual diner chain. You can make your
own version of these delicious flapjacks with a little canned
pumpkin, some spices and traditional buttermilk pancake ingredients.
Get out the mixer, fire up the stove, track down the syrup.
2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat. Coat pan with oil cooking
spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in
a large bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry
ingredients to wet ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the hot pan. Should
form 5-inch circles.
4. When the batter stops bubbling and edges begin to harden,
flip the pancakes. They should be dark brown. This will take
from 1 to 2 minutes.
5. Flip the pancakes and cook other side for the same amount
of time, until dark brown.
Serves 3 to 4
like...well, you know. It's one of 16 varieties of pancakes
served at this national casual diner chain. You can make your
own version of these delicious flapjacks with a little canned
pumpkin, some spices and traditional buttermilk pancake ingredients.
Get out the mixer, fire up the stove, track down the syrup.
2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat. Coat pan with oil cooking
spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in
a large bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry
ingredients to wet ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the hot pan. Should
form 5-inch circles.
4. When the batter stops bubbling and edges begin to harden,
flip the pancakes. They should be dark brown. This will take
from 1 to 2 minutes.
5. Flip the pancakes and cook other side for the same amount
of time, until dark brown.
Serves 3 to 4
Islands® China Coast Salad Dressing
Here's a cool recipe that clones a favorite from the 30-store
Islands chain of restaurants. This California/Arizona chain
is known for it's hand-made burger buns, specialty sandwiches
and taco platters with names like Shorebird, Pelican, Sandpiper,
Baja, Northshore and Island Fish. Some people, though, go to the
Islands just for a scrumptious salad that's dressed with this top
secret formula. Here's the Top Secret Recipes version of the
delicious Asian dressing that's poured over the China Coast Salad
-- it's a huge bowl filled with sliced chicken breast, lettuce,
red cabbage, julienned carrots, fried noodles, sesame seeds,
mandarin orange wedges and chives. But's it's the dressing that
pulls it all together. In fact, many diners think the dressing's
so good they ask for extra and discreetly smuggle it home. Well,
no more smuggling required. Now, with this simple formula, you
can make your own clone at home and use it on any salad combination.
1/2 cup mayonnaise
5 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder
Combine all ingredients in a medium bowl and mix with an electric
mixer until well-blended and sugar is dissolved. Chill.
Islands chain of restaurants. This California/Arizona chain
is known for it's hand-made burger buns, specialty sandwiches
and taco platters with names like Shorebird, Pelican, Sandpiper,
Baja, Northshore and Island Fish. Some people, though, go to the
Islands just for a scrumptious salad that's dressed with this top
secret formula. Here's the Top Secret Recipes version of the
delicious Asian dressing that's poured over the China Coast Salad
-- it's a huge bowl filled with sliced chicken breast, lettuce,
red cabbage, julienned carrots, fried noodles, sesame seeds,
mandarin orange wedges and chives. But's it's the dressing that
pulls it all together. In fact, many diners think the dressing's
so good they ask for extra and discreetly smuggle it home. Well,
no more smuggling required. Now, with this simple formula, you
can make your own clone at home and use it on any salad combination.
1/2 cup mayonnaise
5 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder
Combine all ingredients in a medium bowl and mix with an electric
mixer until well-blended and sugar is dissolved. Chill.
Howard Johnson's Boston Brown Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meats Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
2 cups Buttermilk
Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.
Stir in molasses, buttermilk. Turn into mold, cover tightly.
Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
Remove from mold to cake rack. Serve hot with baked beans.
Makes 1 loaf
Serving Size : 0 Preparation Time :0:00
Categories : Meats Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
2 cups Buttermilk
Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.
Stir in molasses, buttermilk. Turn into mold, cover tightly.
Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
Remove from mold to cake rack. Serve hot with baked beans.
Makes 1 loaf
I.H.O.P.® Country Griddle Cakes
This nationwide chain, which is known for it's big bargain
breakfasts, serves an impressive number of non-breakfast
items as well. In 1997, I.H.O.P. dished out over 6 million
pounds of french fries and over half a million gallons of
soft drinks. But it's the Country Griddle Cakes on the breakfast
menu that inspired this Top Secret Recipe. The unique flavor
and texture of this clone comes from the Cream of Wheat in the
batter. Now you can have your pancakes, and eat your cereal too.
nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on
high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook
pancakes for 1-2 minutes per side or until brown. Repeat with
remaining batter.
Makes 8-10 pancakes.
breakfasts, serves an impressive number of non-breakfast
items as well. In 1997, I.H.O.P. dished out over 6 million
pounds of french fries and over half a million gallons of
soft drinks. But it's the Country Griddle Cakes on the breakfast
menu that inspired this Top Secret Recipe. The unique flavor
and texture of this clone comes from the Cream of Wheat in the
batter. Now you can have your pancakes, and eat your cereal too.
nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on
high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook
pancakes for 1-2 minutes per side or until brown. Repeat with
remaining batter.
Makes 8-10 pancakes.
In-N-Out® Double-Double®
This is a recipe for making what I believe is the best
hamburger in the world. The secret to duplicating this
and other fast-food burgers is getting the beef patties
real thin...about 1/4 inch-thick. If you like, you can
press the beef thin onto wax paper and freeze the patties
ahead of time. This makes them easier to work with on the
hot pan.
1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft Thousand Island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese (Singles)
-or- 2 slices real American cheese
1 whole onion slice (sliced thin)
1. Preheat a frying pan over medium heat.
2. Lightly toast the both halves of the hamburger bun,
face down in the pan. Set aside.
3. Separate the beef into two even portions, and form each
half into a thin patty slightly larger than the bun.
4. Lightly salt each patty and cook for 2-3 minutes on the
first side.
5. Flip the patties over and immediately place two slices of
cheese on each one. Cook for 2-3 minutes.
6. Assemble the burger in the following stacking order from
the bottom up:
bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.
Makes one hamburger.
hamburger in the world. The secret to duplicating this
and other fast-food burgers is getting the beef patties
real thin...about 1/4 inch-thick. If you like, you can
press the beef thin onto wax paper and freeze the patties
ahead of time. This makes them easier to work with on the
hot pan.
1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft Thousand Island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese (Singles)
-or- 2 slices real American cheese
1 whole onion slice (sliced thin)
1. Preheat a frying pan over medium heat.
2. Lightly toast the both halves of the hamburger bun,
face down in the pan. Set aside.
3. Separate the beef into two even portions, and form each
half into a thin patty slightly larger than the bun.
4. Lightly salt each patty and cook for 2-3 minutes on the
first side.
5. Flip the patties over and immediately place two slices of
cheese on each one. Cook for 2-3 minutes.
6. Assemble the burger in the following stacking order from
the bottom up:
bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.
Makes one hamburger.
Houlihan's® Houli Fruit Fizz®
Houlihan's® Houli Fruit Fizz®
Restaurateurs Joseph Gilbert and John Robinson needed a name
for the new restaurant they planned to open in the Country Club Plaza of Kansas City, Missouri. To make the job easy,
they kept the name of the location's previous tenant -- a
clothing store called Houlihan's Men's Wear -- and opened
Houlihan's Old Place in 1972. This was at the time when
T.G.I. Friday's was popularizing casual dining, so the concept
was an instant hit. That early success led to more Houlihan's
opening in other states, and another multi-million dollar chain
was born. The Houli Fruit Fizz is a simple blend of fruit juices
and Sprite that can be served with a meal or enjoyed on its own.
This drink is one of Houlihan's own classic, signature recipes.
1 12-ounce can cold Sprite
1/2 cup cold pineapple juice
1/4 cup cold orange juice
1 cup cold cranberry juice
1. Combine all of the ingredients in a pitcher and pour into two
glasses over ice. Be sure all of the ingredients are cold when
combined.
View over 5,000 menus at http://www.menu-for-you.com
Restaurateurs Joseph Gilbert and John Robinson needed a name
for the new restaurant they planned to open in the Country Club Plaza of Kansas City, Missouri. To make the job easy,
they kept the name of the location's previous tenant -- a
clothing store called Houlihan's Men's Wear -- and opened
Houlihan's Old Place in 1972. This was at the time when
T.G.I. Friday's was popularizing casual dining, so the concept
was an instant hit. That early success led to more Houlihan's
opening in other states, and another multi-million dollar chain
was born. The Houli Fruit Fizz is a simple blend of fruit juices
and Sprite that can be served with a meal or enjoyed on its own.
This drink is one of Houlihan's own classic, signature recipes.
1 12-ounce can cold Sprite
1/2 cup cold pineapple juice
1/4 cup cold orange juice
1 cup cold cranberry juice
1. Combine all of the ingredients in a pitcher and pour into two
glasses over ice. Be sure all of the ingredients are cold when
combined.
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Howard Johnson Spicy Mustard
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats
Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Dijon mustard
1/4 cup French's prepared mustard
1/4 cup Honey
Page
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats
Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Dijon mustard
1/4 cup French's prepared mustard
1/4 cup Honey
Page
Hot Dog on a Stick® Hot Dog®
Hot Dog on a Stick® Hot Dog® One hot summer day in 1946 Dave Barham was inspired to
dip a hot dog into his mother's cornbread batter, then
deep fry it to a golden brown. You could say that's when
the first Hot Dog on a Stick was born, and Dave soon found
a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on
the sidde along with a tall glass of ice-cold lemonade.
The chain uses only turkey dogs for this treat, so we'll
do the same. Just be sure you find the shorter dogs, not
"bun-length." In this case size does matter. For the stick,
simply snag some of the disposable wood chopsticks from a
local Chinese or Japanese food restaurant next time you're
there and start dipping.
2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
8 to 10 turkey hot dogs
8 to 10 cups vegetable oil
5 pairs of chopsticks
1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, cornmeal, sugar, salt, and baking soda
in a large bowl.
3. Add the milk and egg yolks to the dry ingredients and mix
with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end
of a single chopstick about halfway into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can
completely coat each hot dog. Roll the hot dog in the batter
until it is entirely covered.
6. Hold the hot dog up by the stick and let some of the batter
drip off. Quickly submerge the hot dog in the oil and spin it
slowly so that the coating cooks evenly. After about 20 seconds
you can use a lid to the deep fryer or pan to put weight on the
stick, keeping the hot dog fully immersed in the oil. You can
cook a couple dogs at a time this way. Cook for 5 to6 minutes or
until coating is dark brown. Turn them once or twice as they cook.
Drain on paper towels while cooling, and repeat with remaining hot
dogs.
Makes 8 to 10 hot dogs.
View over 5,000 menus at http://www.menu-for-you.com
dip a hot dog into his mother's cornbread batter, then
deep fry it to a golden brown. You could say that's when
the first Hot Dog on a Stick was born, and Dave soon found
a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on
the sidde along with a tall glass of ice-cold lemonade.
The chain uses only turkey dogs for this treat, so we'll
do the same. Just be sure you find the shorter dogs, not
"bun-length." In this case size does matter. For the stick,
simply snag some of the disposable wood chopsticks from a
local Chinese or Japanese food restaurant next time you're
there and start dipping.
2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
8 to 10 turkey hot dogs
8 to 10 cups vegetable oil
5 pairs of chopsticks
1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, cornmeal, sugar, salt, and baking soda
in a large bowl.
3. Add the milk and egg yolks to the dry ingredients and mix
with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end
of a single chopstick about halfway into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can
completely coat each hot dog. Roll the hot dog in the batter
until it is entirely covered.
6. Hold the hot dog up by the stick and let some of the batter
drip off. Quickly submerge the hot dog in the oil and spin it
slowly so that the coating cooks evenly. After about 20 seconds
you can use a lid to the deep fryer or pan to put weight on the
stick, keeping the hot dog fully immersed in the oil. You can
cook a couple dogs at a time this way. Cook for 5 to6 minutes or
until coating is dark brown. Turn them once or twice as they cook.
Drain on paper towels while cooling, and repeat with remaining hot
dogs.
Makes 8 to 10 hot dogs.
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Hot Dog on a Stick® Muscle Beach Lemonade®
Hot Dog on a Stick® Muscle Beach Lemonade®
Entrepreneur Dave Barham opened the first Hot Dog on a Stick
location in Santa Monica, California near famed Muscle Beach.
That was in 1946, and today the chain has blossomed into a
total of more than 100 outlets in shopping malls across America.
You've probably seen the bright red, white, blue and yellow
go-go outfits and those trippy fez-style bucket hats on the
girls behind the counter.
In giant clear plastic vats at the front of each store
floats ice, fresh lemon rinds and what is probably the world's
most thirst-quenching substance -- Muscle Beach Lemonade.
It's a simple concoction really. Only three ingredients.
And with this TSR formula, you'll have your own version of the
lemonade in the comfort of your own home at a fraction of the price.
Check back next week and we'll have the secret formula for a
taste-alike version of the cornbread coated hot dog -- stick
and all.
1 cup fresh-squeezed lemon juice (about 6 lemons)
7 cups water
1 cup granulated sugar
1. Combine the lemon juice with the water and sugar in an
2-quart pitcher. Stir or shake vigorously until all the sugar
is dissolved.
2. Slice two of the remaining lemon rind halves into fourths for
a total of eight pieces, then add the rinds to the pitcher. Add
ice to the top of the pitcher and chill.
3. Serve the lemonade over ice in 12-ounce glass and add a lemon
rind slice to each glass.
Makes 2 quarts, or 8 servings.
View over 5,000 menus at http://www.menu-for-you.com
Entrepreneur Dave Barham opened the first Hot Dog on a Stick
location in Santa Monica, California near famed Muscle Beach.
That was in 1946, and today the chain has blossomed into a
total of more than 100 outlets in shopping malls across America.
You've probably seen the bright red, white, blue and yellow
go-go outfits and those trippy fez-style bucket hats on the
girls behind the counter.
In giant clear plastic vats at the front of each store
floats ice, fresh lemon rinds and what is probably the world's
most thirst-quenching substance -- Muscle Beach Lemonade.
It's a simple concoction really. Only three ingredients.
And with this TSR formula, you'll have your own version of the
lemonade in the comfort of your own home at a fraction of the price.
Check back next week and we'll have the secret formula for a
taste-alike version of the cornbread coated hot dog -- stick
and all.
1 cup fresh-squeezed lemon juice (about 6 lemons)
7 cups water
1 cup granulated sugar
1. Combine the lemon juice with the water and sugar in an
2-quart pitcher. Stir or shake vigorously until all the sugar
is dissolved.
2. Slice two of the remaining lemon rind halves into fourths for
a total of eight pieces, then add the rinds to the pitcher. Add
ice to the top of the pitcher and chill.
3. Serve the lemonade over ice in 12-ounce glass and add a lemon
rind slice to each glass.
Makes 2 quarts, or 8 servings.
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Hostess® Twinkie Creme Filling
Hostess® Twinkie Creme Filling
Recently I've had an opportunity to go back and improve
the recipe for the Hostess Twinkie clone found on page
47 of the first book, "Top Secret Recipes." Specifically,
I wanted to make the creme filling more stable, using
non-dairy ingredients, so that it could not spoil and would
be easier to make. Here now, is the much improved recipe,
using fewer ingredients than the original clone, and with
marshmallow creme as the new secret component. This recipe
is for all of you who have supported the site by buying the
books, since the cake part of the recipe and mold-making
technique is not included here. But even if you don't have
the books, I'm sure you can find many uses for this versatile,
commercial-style, creme filling. Hope you like it!
2 teaspoons very hot water
rounded 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. Combine the salt with the hot water in a small bowl and stir
until salt is dissolved. Let this mixture cool.
2. 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.
3. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.
View over 5,000 menus at http://www.menu-for-you.com
Recently I've had an opportunity to go back and improve
the recipe for the Hostess Twinkie clone found on page
47 of the first book, "Top Secret Recipes." Specifically,
I wanted to make the creme filling more stable, using
non-dairy ingredients, so that it could not spoil and would
be easier to make. Here now, is the much improved recipe,
using fewer ingredients than the original clone, and with
marshmallow creme as the new secret component. This recipe
is for all of you who have supported the site by buying the
books, since the cake part of the recipe and mold-making
technique is not included here. But even if you don't have
the books, I'm sure you can find many uses for this versatile,
commercial-style, creme filling. Hope you like it!
2 teaspoons very hot water
rounded 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. Combine the salt with the hot water in a small bowl and stir
until salt is dissolved. Let this mixture cool.
2. 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.
3. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.
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KFC Bean Salad
KFC Bean Salad
1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.
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1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.
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KFC® Cole Slaw Fat Free
KFC® Cole Slaw Fat Free
It doesn't get much easier than this. If you like the taste
of KFC Cole Slaw, but don't like the 10.5 grams of fat per
3/4 cup serving, you're going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world's most famous
cole slaw. The most work you'll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.
1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion
1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.
Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57
Original
Fat (per serving) – 10.5g
Calories (per serving) – 210
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It doesn't get much easier than this. If you like the taste
of KFC Cole Slaw, but don't like the 10.5 grams of fat per
3/4 cup serving, you're going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world's most famous
cole slaw. The most work you'll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.
1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion
1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.
Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57
Original
Fat (per serving) – 10.5g
Calories (per serving) – 210
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Kellogg's® Peanut Butter Chocolate Rice Krispies Treats®
When Kellogg's reacted to spectacular sales of its Rice Krispies
Treats with two new varieties of the popular and addictive snack,
TSR got on the case. It seems we've all tasted the original Rice
Krispies Treats. The homemade version is the next homework
assignment in Cooking 101, after learning how to boil water.
And the Kellogg's store-bought packaged version has been available
to the lazier of us for several years now. This variety, however,
puts that whole Reese's "You got your peanut butter in my chocolate"
thing to work. The crunchy bar has just a touch of nutty essence
that builds nicely on the other familiar flavors. But don't be
fooled by that dark "chocolatey" coating on top. It's not actually
chocolate, but rather a melt-resistant custom blend of cocoa and
uh, stuff, that tastes a lot like chocolate; and that happens to
work better for the product from a manufacturing, shipping, and
shelf-life aspect. But here in kitchen cloning land, we don't have
to worry about those things. So get ready to walk on the wild side,
people, as we step up to the microwave and melt some real chocolate
chips for topping our cinch of a crunchy clone.
1 tablespoon margarine
3 tablespoons peanut butter
1/8 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
6 cups Rice Krispies cereal
1 12-ounce bag milk chocolate chips
non-stick cooking spray
1. Combine margarine, peanut butter, and salt in a large saucepan
over low heat.
2. When peanut butter and margarine have melted, add marshmallows
and vanilla and stir until marshmallows have melted. Remove from
heat.
3. Add Rice Krispies and stir until cereal is well coated with the
melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the Rice Krispies mixture into the dish and,
using wax paper or lightly greased hands, press down until it's
flat in the dish. Cool.
5. Prepare the topping by pouring the chocolate chips into a glass
dish. Microwave for 2 minutes on 50 percent power. Stir gently.
Microwave for an additional minute on 50 percent power. Stir gently
once more until smooth. If the mixture hasn't completely melted,
zap it again for another 30 seconds.
6. Use a spatula to spread a thin layer of chocolate over the top
of the Rice Krispies mixture. Cool at room temperature
(at least 72 degrees), or chill until firm. Slice into 16 bars.
Makes 16 bars.
Treats with two new varieties of the popular and addictive snack,
TSR got on the case. It seems we've all tasted the original Rice
Krispies Treats. The homemade version is the next homework
assignment in Cooking 101, after learning how to boil water.
And the Kellogg's store-bought packaged version has been available
to the lazier of us for several years now. This variety, however,
puts that whole Reese's "You got your peanut butter in my chocolate"
thing to work. The crunchy bar has just a touch of nutty essence
that builds nicely on the other familiar flavors. But don't be
fooled by that dark "chocolatey" coating on top. It's not actually
chocolate, but rather a melt-resistant custom blend of cocoa and
uh, stuff, that tastes a lot like chocolate; and that happens to
work better for the product from a manufacturing, shipping, and
shelf-life aspect. But here in kitchen cloning land, we don't have
to worry about those things. So get ready to walk on the wild side,
people, as we step up to the microwave and melt some real chocolate
chips for topping our cinch of a crunchy clone.
1 tablespoon margarine
3 tablespoons peanut butter
1/8 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
6 cups Rice Krispies cereal
1 12-ounce bag milk chocolate chips
non-stick cooking spray
1. Combine margarine, peanut butter, and salt in a large saucepan
over low heat.
2. When peanut butter and margarine have melted, add marshmallows
and vanilla and stir until marshmallows have melted. Remove from
heat.
3. Add Rice Krispies and stir until cereal is well coated with the
melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the Rice Krispies mixture into the dish and,
using wax paper or lightly greased hands, press down until it's
flat in the dish. Cool.
5. Prepare the topping by pouring the chocolate chips into a glass
dish. Microwave for 2 minutes on 50 percent power. Stir gently.
Microwave for an additional minute on 50 percent power. Stir gently
once more until smooth. If the mixture hasn't completely melted,
zap it again for another 30 seconds.
6. Use a spatula to spread a thin layer of chocolate over the top
of the Rice Krispies mixture. Cool at room temperature
(at least 72 degrees), or chill until firm. Slice into 16 bars.
Makes 16 bars.
BBQ Sauce like Kenny Rogers
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar -- pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
top of double boiler over simmering watr if to be used as a basting
sauce for ribs or chicken during baking; or cool sauce and refrigerate
covered to use in 30 days. Sauce freezes well.
Serving Size : 3 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar -- pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
top of double boiler over simmering watr if to be used as a basting
sauce for ribs or chicken during baking; or cool sauce and refrigerate
covered to use in 30 days. Sauce freezes well.
Kenny Rogers Roasters® Corn Muffins
He knows when to hold em, and he knows when to fold em. And
lately he's been folding em quite a bit as Kenny Rogers Roasters
restaurants across the country have bolted their doors for lack
of interest. Looks like that whole "home meal replacement"
think hasn't worked out too well for this fire-roasted chicken
chain. But that doesn't mean that Kenny didn't know how to make
awesome corn muffins that are served with every meal. And since
it's becoming harder and harder to find a Kenny Rogers Roasters
outlet, we have no choice but to duplicate these at home if we
want to re-create this part of the Kenny experience.
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a large
bowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly.
Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bake
for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 12 muffins.
lately he's been folding em quite a bit as Kenny Rogers Roasters
restaurants across the country have bolted their doors for lack
of interest. Looks like that whole "home meal replacement"
think hasn't worked out too well for this fire-roasted chicken
chain. But that doesn't mean that Kenny didn't know how to make
awesome corn muffins that are served with every meal. And since
it's becoming harder and harder to find a Kenny Rogers Roasters
outlet, we have no choice but to duplicate these at home if we
want to re-create this part of the Kenny experience.
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a large
bowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly.
Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bake
for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 12 muffins.
KC Masterpiece' s Chocolate Peanut Butter Ice
Cream Pie
Serves 12
Ingredients
15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur
Preparation
Preheat oven to 400 degrees. In a food processor or blender,
blend chocolate sandwich cookies and peanuts until finely chopped.
Spray 9-inch pie plate with vegetable cooking spray. Reserve 1
tablespoon cookie mixture for garnish. In pie plate, mix butter
or margarine and remaining cookie mixture by hand. Press mixture
onto bottom and up side of pie plate. Bake 8 minutes. Cool crust
completely on wire rack.
Meanwhile, place chocolate ice cream in refrigerator about 40
minutes to soften slightly. Coarsely chop milk chocolate covered
peanut butter cups. In a large bowl mix softened ice cream with
chopped peanut butter cups. Spoon ice cream mixture into cooled
cookie crust. Sprinkle reserved crumb mixture on top. Freeze until
firm, at least 6 hours or overnight.To serve, let pie stand at
room temperature 15 minutes for easier slicing. Meanwhile, in a
1-quart saucepan over low heat, heat milk chocolate fudge topping
until hot; stir in coffee and liqueur until blended. Cut pie
into wedges and serve with warm fudge sauce.
Serves 12
Ingredients
15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur
Preparation
Preheat oven to 400 degrees. In a food processor or blender,
blend chocolate sandwich cookies and peanuts until finely chopped.
Spray 9-inch pie plate with vegetable cooking spray. Reserve 1
tablespoon cookie mixture for garnish. In pie plate, mix butter
or margarine and remaining cookie mixture by hand. Press mixture
onto bottom and up side of pie plate. Bake 8 minutes. Cool crust
completely on wire rack.
Meanwhile, place chocolate ice cream in refrigerator about 40
minutes to soften slightly. Coarsely chop milk chocolate covered
peanut butter cups. In a large bowl mix softened ice cream with
chopped peanut butter cups. Spoon ice cream mixture into cooled
cookie crust. Sprinkle reserved crumb mixture on top. Freeze until
firm, at least 6 hours or overnight.To serve, let pie stand at
room temperature 15 minutes for easier slicing. Meanwhile, in a
1-quart saucepan over low heat, heat milk chocolate fudge topping
until hot; stir in coffee and liqueur until blended. Cut pie
into wedges and serve with warm fudge sauce.
Kellogg's® Cocoa Rice Krispies Treats®
It's the Rice Krispies Treat for all you chocolate lovers.
By simply replacing regular Rice Krispies with Kellogg's
Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
have to buy in boxes in the grocery store. This recipe makes
16 of the crunchy brown bars, or the equivalent of two boxes
of the real thing.
3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray
1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir
until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the mixture into the dish and, using wax paper
or lightly greased hands, press down until it's flat in the dish.
Cool. Slice into 16 bars.
Makes 16 bars.
By simply replacing regular Rice Krispies with Kellogg's
Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
have to buy in boxes in the grocery store. This recipe makes
16 of the crunchy brown bars, or the equivalent of two boxes
of the real thing.
3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray
1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir
until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the mixture into the dish and, using wax paper
or lightly greased hands, press down until it's flat in the dish.
Cool. Slice into 16 bars.
Makes 16 bars.
Jacquin's® Peppermint Schnapps Liqueur
Here's a liqueur that's simple to make at home. All you need
is an inexpensive vodka and an empty bottle to store the
Schnapps in. This is another recipe that was created for More
Top Secret Recipes, but just didn't make it into the final
version. Try storing it in the freezer for a cold shot on a
hot summer day. Whoof!
1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract
1. Combine sugar and corn syrup in a 2 quart pan over medium
heat. Heat until sugar dissolves, stirring regularly
(about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove
mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable
bottle.
Makes 4 cups.
Page
is an inexpensive vodka and an empty bottle to store the
Schnapps in. This is another recipe that was created for More
Top Secret Recipes, but just didn't make it into the final
version. Try storing it in the freezer for a cold shot on a
hot summer day. Whoof!
1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract
1. Combine sugar and corn syrup in a 2 quart pan over medium
heat. Heat until sugar dissolves, stirring regularly
(about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove
mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable
bottle.
Makes 4 cups.
Page
K.C. Masterpiece® Original Barbecue Sauce
K.C. Masterpiece® Original Barbecue Sauce
Even though it's now owned and produced by the Clorox Company,
the taste of Original K. C. Masterpiece barbecue sauce is the
same as when it was first created in good ole' Kansas City,
USA. This is the sauce that steals awards from all the other
popular slathers on the market. It's now even is sold in a
variety of flavors. But this is the clone for the original,
and you'll find it very easy to make. Just throw all of the
ingredients in a saucepan, crank it up to a boil, then simmer
for about an hour. Done deal. And just like the original
Masterpiece, this stuff will make a work of art out of any
of your grilled meats, or burgers and sandwiches; and as a
dipping sauce or marinade.
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1. Combine all ingredients in a medium saucepan over high heat
and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45
to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator
overnight so that flavors can develop.
Makes 1 1/2 cups.
Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
Even though it's now owned and produced by the Clorox Company,
the taste of Original K. C. Masterpiece barbecue sauce is the
same as when it was first created in good ole' Kansas City,
USA. This is the sauce that steals awards from all the other
popular slathers on the market. It's now even is sold in a
variety of flavors. But this is the clone for the original,
and you'll find it very easy to make. Just throw all of the
ingredients in a saucepan, crank it up to a boil, then simmer
for about an hour. Done deal. And just like the original
Masterpiece, this stuff will make a work of art out of any
of your grilled meats, or burgers and sandwiches; and as a
dipping sauce or marinade.
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1. Combine all ingredients in a medium saucepan over high heat
and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45
to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator
overnight so that flavors can develop.
Makes 1 1/2 cups.
Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
Jack In The Box® Oreo Cookie Shake
If you live in one of the 15 Western states served by Jack in
the Box, you have no doubt cracked a gut from the hilarious
TV ads produced by this popular hamburger chain. In the spots
a suit-wearing "Jack" runs the company, even though he's got
a bulbous antenna ball for a head with a giant smiley-face
painted on it. He has a private jet, plays golf, even has kids
with mini antenna-ball heads.
Jack also has a featured shake flavor that, it turns out,
is very easy to make at home with a blender, ice cream, milk
and a handful of Oreo cookies. Sure the drive-thru is convenient
and easy. But if you don't feel like getting out, now you can
enjoy this clone at home from the first fast food chain in the
country to use a drive-thru window way beck when.
3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
1. Combine the ice cream and milk in a blender and mix on low
speed until smooth. Stir the shake with a spoon to mix, if
necessary.
2. Break Oreo cookies while adding them to the blender. Mix on
low speed for 5 to 10 seconds or until cookies are mostly pureed
into the shake, but a few larger pieces remain. Stir with a spoon
if necessary to help combine cookies.
3. Pour shake into two 12-ounce glasses.
Serves 2.
Page
the Box, you have no doubt cracked a gut from the hilarious
TV ads produced by this popular hamburger chain. In the spots
a suit-wearing "Jack" runs the company, even though he's got
a bulbous antenna ball for a head with a giant smiley-face
painted on it. He has a private jet, plays golf, even has kids
with mini antenna-ball heads.
Jack also has a featured shake flavor that, it turns out,
is very easy to make at home with a blender, ice cream, milk
and a handful of Oreo cookies. Sure the drive-thru is convenient
and easy. But if you don't feel like getting out, now you can
enjoy this clone at home from the first fast food chain in the
country to use a drive-thru window way beck when.
3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
1. Combine the ice cream and milk in a blender and mix on low
speed until smooth. Stir the shake with a spoon to mix, if
necessary.
2. Break Oreo cookies while adding them to the blender. Mix on
low speed for 5 to 10 seconds or until cookies are mostly pureed
into the shake, but a few larger pieces remain. Stir with a spoon
if necessary to help combine cookies.
3. Pour shake into two 12-ounce glasses.
Serves 2.
Page
Girl Scout Cookies® Shortbread
Girl Scout Cookies® Shortbread
Since they only sell these once a year, right around
springtime, you're bound to get a craving sometime around fall.
And if you're still holding onto a box, they may have begun
to taste a bit like used air-hockey pucks. Now you can toss out
those relics and fill the box with a fresh batch, made from
this clone recipe for the first variety of cookies sold by the
Girl Scouts back in 1917.
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for
rolling)
1/8 teaspoon baking powder
1. In a large mixing bowl, cream together the shortening, sugar,
vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking
soda and mix for about 20 seconds, then add the buttermilk and mix
for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an
electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill
it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and
punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice
bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.
Makes 60 cookies.
Since they only sell these once a year, right around
springtime, you're bound to get a craving sometime around fall.
And if you're still holding onto a box, they may have begun
to taste a bit like used air-hockey pucks. Now you can toss out
those relics and fill the box with a fresh batch, made from
this clone recipe for the first variety of cookies sold by the
Girl Scouts back in 1917.
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for
rolling)
1/8 teaspoon baking powder
1. In a large mixing bowl, cream together the shortening, sugar,
vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking
soda and mix for about 20 seconds, then add the buttermilk and mix
for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an
electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill
it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and
punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice
bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.
Makes 60 cookies.
Girl Scout Cookies® Thin Mints
Girl Scout Cookies® Thin Mints
If those cute little cookie peddlers aren't posted outside
the market, it may be tough to get your hands on these -
the most popular cookies sold by the Girl Scouts each year.
One out of every four boxes of cookies sold by the girls is
Thin Mints. This recipe uses an improved version of the
chocolate wafers created for the Oreo cookie clone in the
second TSR book "More Top Secret Recipes." That recipe creates
108 cookie wafers, so when you're done dipping, you'll have
the equivalent of three boxes of the Girl Scout Cookies favorite.
(See? That's why you bought those extra cookie sheets.)
You could, of course, reduce the recipe by baking only 1/3
of the cookie dough for the wafers and then reducing the
coating ingredients by 1/3, giving you a total of 36 cookies.
But that may not be enough to last you until next spring.
Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
1. Combine the cookie ingredients in a large bowl, adding the
water a little bit at a time until the dough forms. Cover
and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, roll out a portion of the dough
to just under 1/16 of an inch thick. To cut, use a lid from a
spice container with a 1 1/2-inch diameter (Schilling brand is good.)
Arrange the cut dough rounds on a cookie sheet that is sprayed with
a light coating on non-stick spray. Bake for 10 minutes. Remove
the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening
in a large microwave - safe glass or ceramic bow. Heat on 50
percent power for 2 minutes, stir gently, then heat for an addition
minute. Stir once again, and if chocolate is not a smooth
consistency, continue to zap in microwave in 30-second intervals
until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on
the edge of the bowl so that the excell chocolate runs off, and
then place the cookies side-by-side on a wax paper - lined baking
sheet. Refrigerate until firm.
Makes 108 cookies.
If those cute little cookie peddlers aren't posted outside
the market, it may be tough to get your hands on these -
the most popular cookies sold by the Girl Scouts each year.
One out of every four boxes of cookies sold by the girls is
Thin Mints. This recipe uses an improved version of the
chocolate wafers created for the Oreo cookie clone in the
second TSR book "More Top Secret Recipes." That recipe creates
108 cookie wafers, so when you're done dipping, you'll have
the equivalent of three boxes of the Girl Scout Cookies favorite.
(See? That's why you bought those extra cookie sheets.)
You could, of course, reduce the recipe by baking only 1/3
of the cookie dough for the wafers and then reducing the
coating ingredients by 1/3, giving you a total of 36 cookies.
But that may not be enough to last you until next spring.
Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
1. Combine the cookie ingredients in a large bowl, adding the
water a little bit at a time until the dough forms. Cover
and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, roll out a portion of the dough
to just under 1/16 of an inch thick. To cut, use a lid from a
spice container with a 1 1/2-inch diameter (Schilling brand is good.)
Arrange the cut dough rounds on a cookie sheet that is sprayed with
a light coating on non-stick spray. Bake for 10 minutes. Remove
the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening
in a large microwave - safe glass or ceramic bow. Heat on 50
percent power for 2 minutes, stir gently, then heat for an addition
minute. Stir once again, and if chocolate is not a smooth
consistency, continue to zap in microwave in 30-second intervals
until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on
the edge of the bowl so that the excell chocolate runs off, and
then place the cookies side-by-side on a wax paper - lined baking
sheet. Refrigerate until firm.
Makes 108 cookies.
Fiddle Faddle® & Screaming Yellow Zonkers®
Fiddle Faddle® & Screaming Yellow Zonkers®
I know the most popular candy corn out there is Cracker Jack,
but my favorite has always been Screaming Yellow Zonkers and
Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is
butter toffee-coated popcorn with almonds thrown in. Screaming
Yellow Zonkers (you gotta love the name) is similar, but without
the almonds. The secret to the yellow coloring of the Zonkers:
buttered popcorn.
Fiddle Faddle (butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water
and salt in a large saucepan over medium heat. You're going to
bring the candy to 265-275 degrees, or what is known as the hard
ball stage. For this it's best to use a candy thermometer. If you
don't have one, don't worry. Drip the candy into a small glass of
cold water. If the candy forms a very hard, yet slightly pliable
ball, bingo, you're there. Watch your mixture closely so that it
doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2
quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
on one large or two small cookie sheets. Put the popcorn in your
oven set on its lowest temperature. This will keep the popcorn hot
so that the candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the
candy over the popcorn in thin streams. Mix the popcorn so that
each kernel is coated with candy, put the popcorn back into the oven
for five more minutes, then stir once again. This will help to coat
each kernel. You can repeat this step once more if necessary to get
all of the popcorn coated. Pour popcorn onto a large sheet of wax
paper to cool. Spread the popcorn out, but be careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a
tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates
if left out.
Makes about 4 quarts.
I know the most popular candy corn out there is Cracker Jack,
but my favorite has always been Screaming Yellow Zonkers and
Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is
butter toffee-coated popcorn with almonds thrown in. Screaming
Yellow Zonkers (you gotta love the name) is similar, but without
the almonds. The secret to the yellow coloring of the Zonkers:
buttered popcorn.
Fiddle Faddle (butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water
and salt in a large saucepan over medium heat. You're going to
bring the candy to 265-275 degrees, or what is known as the hard
ball stage. For this it's best to use a candy thermometer. If you
don't have one, don't worry. Drip the candy into a small glass of
cold water. If the candy forms a very hard, yet slightly pliable
ball, bingo, you're there. Watch your mixture closely so that it
doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2
quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
on one large or two small cookie sheets. Put the popcorn in your
oven set on its lowest temperature. This will keep the popcorn hot
so that the candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the
candy over the popcorn in thin streams. Mix the popcorn so that
each kernel is coated with candy, put the popcorn back into the oven
for five more minutes, then stir once again. This will help to coat
each kernel. You can repeat this step once more if necessary to get
all of the popcorn coated. Pour popcorn onto a large sheet of wax
paper to cool. Spread the popcorn out, but be careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a
tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates
if left out.
Makes about 4 quarts.
Fatburger®
Fatburger®
Southern California - the birthplace of famous hamburgers from
McDonald's, Carl's Jr., and In-n-Out Burger - is home to another
thriving burger chain that opened its first outlet in 1952. Lovie
Yancey thought of the perfect name for the 1/3-pound burgers she
sold at her Los Angeles burger joint: Fatburger. Now with over 41
units in California, Nevada, and moving into Washington and
Arizona, Fatburger has become the food critics' favorite, winning
"best burger in town" honors with regularity. The secret is the
seasoned salt used on a big 'ol lean beef patty. And there's no
ketchup on the stock version, just mayo, mustard, and relish.
Replace the ground beef with ground turkey and you've got Fatburger's
Turkeyburger all up and cloned.
1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)
Optional
1 slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.
Slap the hot side and the cold side together.
1. Form the ground beef into a patty that is about 1 inch wider
than the circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the
patty in the pan for 3 to 4 minutes per side or until done. Season
both sides of the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with
gumption.
Makes 1 burger.
Tidbits
If you want cheese on your burger, put a slice of American cheese
on the face of the bottom bun before adding the beef patty. The
heat from the meat will melt the cheese.
Southern California - the birthplace of famous hamburgers from
McDonald's, Carl's Jr., and In-n-Out Burger - is home to another
thriving burger chain that opened its first outlet in 1952. Lovie
Yancey thought of the perfect name for the 1/3-pound burgers she
sold at her Los Angeles burger joint: Fatburger. Now with over 41
units in California, Nevada, and moving into Washington and
Arizona, Fatburger has become the food critics' favorite, winning
"best burger in town" honors with regularity. The secret is the
seasoned salt used on a big 'ol lean beef patty. And there's no
ketchup on the stock version, just mayo, mustard, and relish.
Replace the ground beef with ground turkey and you've got Fatburger's
Turkeyburger all up and cloned.
1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)
Optional
1 slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.
Slap the hot side and the cold side together.
1. Form the ground beef into a patty that is about 1 inch wider
than the circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the
patty in the pan for 3 to 4 minutes per side or until done. Season
both sides of the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with
gumption.
Makes 1 burger.
Tidbits
If you want cheese on your burger, put a slice of American cheese
on the face of the bottom bun before adding the beef patty. The
heat from the meat will melt the cheese.
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