Them's the biscuits served at America's most popular stop
for breakfast, partners - simple to make and gosh darn tasty.
Get yourself some Bisquick and buttermilk and crank up the
oven for a clone that's become one very frequent request.

2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.
2. Combine the baking mix, buttermilk, sugar, salt, and half of
the melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30
seconds, or until dough becomes elastic.
4. Roll dough to about 3/4-inch thick and punch out biscuits using
a 3-inch cutter. Arrange the punched-out dough on an ungreased
baking sheet, and bake for 10 to12 minutes or until the biscuits
are golden on top and have doubled in height.
5. Remove the biscuits from the oven and immediately brush each one
with a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.

Yield: 24 copycat Servings

21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.

Ahoy. Here's a cool clone for a pizza-shaped adaptation
of Red Lobster's famous Cheddar Bay Biscuits, with a
little crab thrown in. If you like those tender, cheesy
biscuits that come with every meal at Red Lobster, then
you'll surely like this new recipe. Plus, it's a cinch
to make. I suggest you use fresh crabmeat as they do in
the restaurants, but if it's only the canned stuff you
have available, no problem. You'll still be able to enjoy
the taste of Red Lobster's appetizer, without having to
leave a tip.

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk,
and 1 half of the melted butter in a medium bowl. Mix by
hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in
diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure
the dried parsley flakes are crushed fine. You can easily
crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all
of the way to the edge of the dough – leave a margin of a
half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins
to slightly brown.
8. Combine the remaining butter with the garlic powder and
brush it over the top of the bake as soon as it comes out of
the oven. Slice it like a pizza into 8 pieces and serve hot.
Makes 8 pieces

It's shrimp, it's bacon, it's cheese; what's not to like?
It's one of the latest tasty appetizers on the Red Lobster
menu, and now you can dupe it at home. Find some large shrimp,
a wooden skewer, and cook the bacon about halfway to done before
you begin. Mix up a clone of Red Lobster's top secret seasoning
and the cilantro-ranch dipping sauce, and you're minutes away
from scarfing down a delectable dish that's meant to be a teaser
for what's to come. Looks like you'd better make the main coarse
a real doozy.

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of
cheese on top, and wrap it all up with bacon.

When skewering, be sure to face all the shrimp the right direction
-- like a tight little Rockettes kick line.

1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small
bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't
cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about
3 minutes per side, and don't let it brown. When the bacon is done
lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way
through, so that the shrimp is nearly butterflied open. This will
make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and
removing the seeds. You should now have 6 jalapeno slices -- you'll
need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
8. Put the skewer onto a baking sheet or broiler pan and sprinkle
a very light coating of the seasoning blend over the shrimp, then
broil for 3 to 4 minutes or until the bacon begins to brown and
the cheese begins to ooze. Serve over a bed of rice if desired.
Feed the left over bacon pieces to the dog while you scarf out
on the shrimp.
Serves 2 as an appetizer.

ield: 1 servings

Marinade:
1/4 c Black olives; slice
1/4 c Green olives; slice
1/2 c Olive oil
1/2 c White wine
1 ts Oregano
Trout fillets
1/2 c Onion; chop
1/2 c Green pepper; chop
1/2 c Tomatoes; chop

Mix marinade and let sit 5 minutes. Brush fish with
butter, salt and pepper and place in a baking pan.
Pour marinade over and bake at 350~ for 20 to 25
minutes.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------
1/2 c Kraft's mayo
1/4 c Sweet pickle relish
2 tb Miracle whip salad dressing
1 tb Sugar
1/2 ts Dry minced parsley
1/4 ts Onion powder

Mix all and stor in the fridge.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn Tomato paste -- (6 ounces)
2 tb Lemon juice
2 tb Dijon mustard
2 tb Horseradish cream sauce

Mix all ingredients together well. Refrigerate,
tightly covered, to serve as an accompaniment to
marinated chicken or with shrimp as a cocktail sauce.

1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and devined

Bake at 350 degree oven for about 6 to 7 minutes.
Be carefull not to overcook the Shrimp. The shrimp are
done when they turn pink.
Thanks to Gregm former Red Lobster Chef.

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Minus 1 T flour
1 tb Plus 2 tsp baking powder
1/2 ts Baking soda
1 Pinch salt
3 tb Stick margarine, chilled
3/4 c Low fat (1.5%) buttermilk
1 1/2 oz Sharp cheddar cheese, grated
1/4 ts Garlic powder

1. Preheat oven to 450F. Line baking sheet with
parchment or waxed paper; spray with nonstick cooking
spray.

2. In a medium bowl, sift together the flour, baking
powder, soda and salt. Add 2 tablespoons of the
margarine and blend with pastry cutter until mixture
resembles coarse crumbs. Add buttermilk and cheese;
combine with fork, handling dough as little as
possible. Drop by spoonfuls onto prepared baking
sheet; bake until lightly browned, about 8-10 minutes.

3. While biscuits are baking, in a small microwavable
bowl, add remaining tablespoon margarine; microwave on
high until margarine is melted. Stir in garlic powder;
set aside.

4. When biscuits are done, remove from oven and brush
margarine mixture evenly over the warm biscuits.
Remove from baking sheet and serve immediately.

Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15
calories. Per serving 83 calories, 2 gm pro, 9 gm
carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Dressings
Cake mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST-----
1 pk Lorna Doone cookies -- (10
Ounces) crush
1/4 lb Butter -- melted
1/4 c Sugar
1 Env Knox unflavored gelatin
FILLING-----
16 oz Cream cheese -- room temp
8 oz Sour cream
2 lg Eggs
2 tb Butter
2 tb Cornstarch
1 c Sugar
1 t Vanilla
Crushed cookie crumbs --
For

CRUST-Mix crumbs with butter, sugar and gelatin. Pat
out evenly over bottom of greased 9" springform pam.
Bake at 350~ exactly 8 minutes. FILLING-Beat with
electric mixer cream cheese, sour cream, eggs, butter,
cornstarch, sugar and vanilla. When the filling is
perfectly smooth and creamy pour into crust. Return to
350~ oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20
minutes before releasing springform from the cake.
Cool another 20 minutes before cutting. Sprinkle top
with cookie crumbs.

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads Dressings
Cake mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3/4 c Bottled Italian dressing
1 tb Parmesan -- grated
1 tb Sugar
1/3 c Mayo
1 t Anchovy paste -- or
Soy sauce

Combine all with wire whisk. Keep refrigerated. Use in
a week.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Sandwiches
Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
1 cn Chicken broth -- (14
Ounces)
2 Ribs celery -- chop fine
1 tb Dry minced onion
1 cn Clams -- (10 ounces) minced
Well
1 pn Dry parsley flakes
2 Baked potatoes -- cook,
Peel
Crumbled

In blender put clam juice, milk powder and flour,
blending smooth. Pour into 2-1/2 qt saucepan and stir
in chicken broth, stirring constantly on medium-high
heat until thick andsmooth. Turn heat to low. Stir in
celery, onions, clams, parsley and potatoes. Keep on
low heat up to an hour and season with salt and
pepper. Freezes well.

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs
Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly
over bottom of greased 9" springform pam. Bake at 350°F
exactly 8 minutes. Beat with electric mixer cream cheese,
sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350°F oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20 minutes before
releasing springform from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.

erving Size : 10 Preparation Time :0:00
Categories : Breads Biscuits
Cake Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 cup Milk
1/3 cup Mayo
1 tablespoon Sugar -- or
3 packages Sweet & Low
2 cups Self-rising flour
1/4 cup Kraft's American cheese -- grate
Liquid margarine
Garlic powder
Kraft American Cheese food

Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of each with ts
liquid margarine and dust each with a little garlic powder plus 1 scant ts
additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown
and tripled in size. Cool in pan on racks for 30 minutes. Add only enough
flour so batter drops from spoon.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings
Cake mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water

Combine all ingredients with wire whisk until
perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts
cumin powder, whisking well. CREAMY CAESAR-Add 1
ts anchovy paste or 1 tb soy sauce and 2 tb sour
cream. Refrigerate dressing tightly covered to use in
30 days. Do not freeze.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Bbq
Cake mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
1/2 c Chunky-style Prego sauce
1/2 c Del Monte Ketchup
1 tb Dijon mustard
1 tb Vinegar
1/8 ts Dry mustard
1 t Chili powder

Combine thoroughly and refrigerate, tightly covered,
to use within 90 days
or freeze to thaw and use within 1 year. Serve with
chicken sandwich.

½ oz vodka
½ oz white rum
½ oz gin
½ oz Grand Marnier
½ oz Kahlua
2 oz sweet & sour mix
1 oz cranberry juice
1 splash beer



Combine crushed ice with all ingredients, except beer,
in a tumbler. Shake. Pour a splash of beer on top and
serve with a straw.

Makes 1 serving.

½ oz Captain Morgan spiced rum
½ oz Malibu rum
½ oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151



Combine crushed ice with all ingredients, except
Bacardi 151, in a tumbler. Shake. Pour a splash of
Bacardi 151 on top and serve with a straw.

Makes 1 serving

Serving Size : 1
Categories :Chicken
INGREDIENTS:
2cups Captain Crunch Cereal, crush
1 1/2cupsCornflakes, crush
1Egg, 1cupMilk, 1cupAll purpose flour
1teaspoon Onion powder, 1teaspoonGarlic powder
1/2 teaspoon Black pepper,
2 pounds Chicken breast; skin, bone1oz tenders
Vegetable oil for frying
*********
Preparation Instructions: Beat the egg with milk and set
aside. Stir together the flour, onion and garlic powders
and black pepper. Set this aside also. Dip the chicken
pieces into the seasoned flour. Move around to coat well,
then shake off the excess flour. Dip into the egg wash,
coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325~. Drop coated
chicken tenders carefully into the hot oil and cook until
golden brown and fully cooked, 3 to 5 minutes depending on
size. Drain and serve immediately with Creole mustard sauce.

Here are clones for two of Planet Hollywood's most popular drinks.
And, take it from me, they really hit the spot on a hot summer
night. But, if you don't wanna feel like you were hit by a
truck the next day, go easy on these babies -- they pack quite
a punch. Serve 'em with a 7-dollar cheeseburger, crank up some
clips of bad Stallone movies and it's almost like you're
actually at a famous Hollywood-themed eatery.

The Terminator
3/4 ounce vodka
3/4 ounce white rum
3/4 ounce gin
3/4 ounce Grand Marnier
3/4 ounce Kahlua liqueur
2 ounces sweet and sour mix
1 ounce cranberry juice
splash of beer

1. Fill a 16-ounce glass with ice.
2. Mix all ingredients, except beer, in a shaker and shake well.
2. Pour over ice.
3. Pour a splash of beer over the top, garnish with an orange
wedge and serve with a straw.
Makes 1 drink.

Cool Running
3/4 ounce Captain Morgan spiced rum
3/4 ounce Malibu rum
3/4 ounce Bacardi Limon
2 ounces (1/4 cup) pineapple juice
1 ounce cranberry juice
1 ounce orange juice
splash of grenadine
splash of Rose's lime juice
splash of Bacardi 151 rum

1. Fill a 16-ounce glass with ice.
2. Combine all ingredients, except Bacardi 151, in a shaker.
Shake, shake, shake.
3. Pour over ice.
3. Pour a splash of Bacardi 151 on top, garnish with an orange
wedge on the rim of the glass, drop in a cherry, and serve with
a straw.
Makes 1 drink.

Menu Description: "Six pot stickers filled with fresh ground turkey
meat
seasoned with ginger, water chestnuts, red pepper and green onions.
They are fried and served in a basket with spicy hoisin."

Here's a special recipe from one of the most popular theme
restaurant chains. Pot stickers are a popular Asian dumpling that
can be fried, steamed, or simmered in a broth. Planet Hollywood
has customized its version to make them crunchier than the traditional
dish, and it's a tasty twist that I'm sure you'll love. Since
hoisin sauce would be very difficult to make from scratch, you
can use a commercial brand found in most stores.

1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)

On the side
Hoisin sauce

1. In a small bowl, combine all the ingredients except the egg,
wrappers and oil. Add 1 tablespoon of the beaten egg. Save the
rest of the egg for later. Preheat oil in a deep fryer or a deep
saucepan to 375 degrees. Use enough oil to cover the pot stickers
-- 1 to 2 inches should be enough.
2. Invert a small bowl or glass with a 3-inch diameter on the center
of a wonton wrapper and cut around it to make a circle. Repeat for
the remaining wrappers.
3. Spoon 1/2 tablespoon of the turkey filling into the center of one
wrapper. Brush a little beaten egg around half of the edge of the
wrapper and fold the wrapper over the filling. Gather the wrapper as
you seal it so that it is crinkled around the edge. Repeat with the
remaining ingredients.
4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to
5 minutes or until they are brown. Drain on a rack or paper towels.
Serve with hoisin sauce for dipping. If you want some crushed red
pepper or cayenne pepper to the sauce.
Serves 3 to 4 as an appetizer.

Tidbits

If you can't find wonton wrappers, you can also use eggroll wrappers
for this recipe. Eggroll wrappers are much bigger, so you will be
wasting more of the dough when you trim the wrappers to 3-inch
diameter circles. But in a pinch, this is a quick solution.
Pot sticker wrappers can also be found in some supermarkets, but
I've found the wonton wrappers and eggroll wrappers, when fried,
taste more like the restaurant version.

You can have your eggs and sausage and biscuits
sitting next to each other on the plate like
all the traditional folks out there, or you
can get vertical with this top secret breakfast-in-sandwich
from the world's number two fast food chain.
And if you prefer a croissant to a biscuit,
I've got that version for you, too (along with
the special way to get bigger, circular croissants).
A great way to make the eggs for these breakfast
sandwiches is to pour the beaten egg into a well-greased
mold made from an empty pineapple can. Just cut both
ends off an 8-ounce pineapple can - you know, the short
cans that have crushed or sliced pineapple inside.
Oh, and take the pineapple out. Then, before you know it,
you'll be making perfectly round eggs like the fast food pros.

Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits
melted butter
Non-stick cooking spray
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10
slices of bacon
5 slices American cheese

1. Prepare biscuits following instructions on the can
(bake at 350 degrees for 15 to 18 minutes). When you remove the
biscuits from the oven brush the top of each with melted butter.

2. Spray a skillet over medium heat with non-stick cooking spray.
Open both ends of a clean, small, sliced pineapple can. Spray the
inside of the empty can with the non-stick spray, and then place
the can in the pan to heat up. Use more than one can if you'd like
to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit
of salt and pepper, and cover with a saucepan lid. Cook for a
couple minutes, then scrape a knife around the edge of the egg
to release it. Remove the can, then turn the egg over and cook
it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties
with the same diameter as the biscuits. Cook the sausage in another
hot skillet over medium heat until brown. If using bacon, cook the
bacon and drain on paper towels.
5. Slice a biscuit in half through the middle. Build each sandwich
by first stacking egg on the bottom half of the biscuit.
Next arrange sausage (or 2 slices of bacon) on the egg,
then a slice of American cheese. Top off each sandwich with
the top biscuit half, then zap it in the microwave for 15 to 20
seconds to help melt the cheese. Repeat with the remaining
ingredients.
Makes 5 sandwiches.

Croissan'wich®
1 8-ounce can Pillsbury Original Crescent Rolls
4 eggs
salt
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8
slices of bacon
4 slices American cheese

1. Prepare the rolls by first unrolling the dough out of the can.
Separate the dough into four sections, each made up of two triangles.
Detach the triangles by tearing along the diagonal perforation,
then reattach the dough along the outside parallel edges,
pinching the dough together along the middle. This will make one
bigger triangle. Loosely roll the dough, from the wide end,
all the way up. Now, bring the ends around so that they overlap
and the roll is in the shape of a circle. Press the ends together
and place the roll onto a baking sheet. Repeat with the remaining
dough, then bake following the directions on the package
(bake at 375 degrees for 11 to13 minutes).
2. When the rolls are done baking build the sandwich using the
above steps 2 through 5 in the recipe for the biscuit sandwich clone.
Makes 4 sandwiches.

This grilled chicken sandwich was introduced by
America's number-two burger chain in 1990, and
soon after the launch the BK Broiler was selling
at a rate of over a million a day. Not good news
for chickens.
This one's easy to duplicate at home. To clone
the shape of the chicken served at the burger giant,
you'll simply slice the chicken breasts in half,
and pound each piece flat with a mallet. Pounding
things is fun. Let the chicken marinate and then
fire up the grill. The recipe makes four sandwiches
and can be easily doubled if necessary for a king-size
munch fest.

Marinade
3/4 cup water
2 teaspoons ketchup
1 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1/8 teaspoon oregano
dash onion powder
dash parsley

2 chicken breast fillets
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
1/4 cup mayonnaise
8 tomato slices

1. Make the marinade by combining the ingredients in a medium
bowl.
2. Prepare the chicken by cutting each breast in half. Fold a
piece of plastic wrap around each piece of chicken and pound
the meat with a tenderizing mallet until it is about 1/4 - inch
thick and about the same diameter as the hamburger buns. Place
the chicken into the marinade, cover it, and chill for at least
four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the
chicken for 3 to 4 minutes per side or until done.
4. Toast the faces of the hamburger buns in a pan or griddle, in
a toaster oven, or facedown on the grill. Watch the buns closely
to be certain that the faces turn only light brown and do not burn.

5. Build each sandwich from the top down by first spreading about
a tablespoon of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom and scarf
out.
Serves 4.


Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.

The Burger Wars are becoming the biggest food
fight since that cafeteria scene from the movie
"Animal House". The two burger giants, McDonald's
and Burger King, have each been cloning the other's
top products in the bloody battle for the big burger buck.
Burger King stepped up first with the Big King -
Burger King's version of the McDonald's Big Mac.
Yes, it had two all beef patties, special sauce,
lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,
and there's no middle bun in there. Then McDonald's
rolled out the Big N' Tasty, which bore a striking
resemblance to Burger King's Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty.
Who's winning this fight by leveraging the popularity
of the other company's product? Nobody, really.
McDonald's chose to alter its Big N' Tasty recipe
by making it smaller n' cheaper, then changed the name
to Big Xtra!, while Burger King bailed out on the Big King
altogether. But this food fight is far from over.
More recently Burger King tweaked its french fry formula
in an unsuccessful attempt to steal away fans from McDonald's
winning fried spuds recipe. And McDonald's has added more
breakfast sandwiches to compete with Burger King's wider
wake-up selection. So the war continues. And the battlefield
is splattered with ketchup.

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small
bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each).
Roll each portion into a ball, then press each ball flat to
form a patty about the same diameter as the bun.
4. Grill the beef patties for 2 to 3 minutes per side, or until
done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet,
toaster oven, or face down on the grill. Watch the buns closely so
that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread
on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese,
another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices
(rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve.
You may also want to zap the sandwiches in the microwave,
individually, for 15 to 20 seconds each.
Serves 4.

Before you cook the chicken it has to be marinated. The following Marinate recipe is still used today at Jollibee for the Crispy ChickenJoy which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.

The ChickenJoy Marinate:Jollibee ChickenJoy

2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration. The Original Recipe is not packaged in three different places. The way it is cooked and the process make it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

Jollibee ORIGINAL RECIPE:

2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure start to builds up, cook for 10 minutes.

1 -Pound ground angus beef
10 -Small hamburger buns
10 -Hamburger dill slices
10 -teaspoons dried, chopped onion
Hamburger Seasoning
Mustard, Ketchup ....and ..... waxed paper.

The Hamburger Seasoning:
4 Tablespoons salt
2 Tablespoons Accent (msg)
1 teaspoon ground black pepper
1/4 teaspoon onion powder

Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3 ounces. (unless you're allergic to msg, then just use salt and pepper.)

The Beef Patties:

Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and1/4 inch thick. Do these on waxed paper. Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill 'em). Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.

The Onions:

Put the dried onions in a container, oh..like Tupperware...and add water. Water should be a few inches over the top of the onions. (better to have too much water than not enough) Cover, and refrigerate bout 1/2 hour. Drain the liquid, and BAM...you have Jollibee little baby onions.

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Cake mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
4 c Uncooked assorted pasta --
Cook al dente
2 lb Ground round
2 tb Oil
1 1/2 pk Onion soup mix
28 oz Stewed tomatoes -- sliced
Styl
1 cn V-8 juice -- (6 ounces)
1 lb Jar Prego spaghetti sauce --
Flavored in meat
1/2 c Grape jelly
Mozzarella cheese
Provolone cheese

Brown the meat in oil. Crumble with a fork, browning
until the pink color disappears. Turn heat to low. Add
remaining ingredients. Stir lightly to combine. Allow
sauce to cook, uncovered about 20 minutes, but do not
let it boil. Alternate layers of cooked pasta, the
sauce and slices of mozzarella and half the provolone
~ sufficiently to fill individualau gratin dishes -
or small oven-proof serving dishes.

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order
given or as per
manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
flour other
dry ingredients. Process until a soft ball forms. Remove from
machine and
allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
dry
ingredients and knead with dough hook to form a soft, but not-too
sticky
dough (about 8 minutes). Remove from machine and allow to rest,
covered with
a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
flour,
other dry ingredients and knead to form a soft, but not-too sticky
dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
45
minutes.

(*) For a breadier pizza dough - depending on taste and recipe
requirements,
you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days.

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Sauces
Cake Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
VAN GEFFEN VGHC42A
1 Can tomato soup -- (10 1/2 ounces)
1 tablespoon Dry oregano leaves
1/2 teaspoon Garlic salt
TOPPINGS
8 ounces Mozzarella -- shred
8 ounces Meunster -- shred
1/3 cup Parmesan -- grate
8 ounces Pepperoni -- slice thin
1 Can mushrooms -- (8 ounces) drain

Serving Size : 4

1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to
melt honey. Arrange 4 chicken breast halves, skin-side-up
in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
chicken without turning them, 3 or 4 times during baking
or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
serving.

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.

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.

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

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.

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.

If you want the authentic Hard Rock Cafe Pig Sandwich experience,
you just have to serve your clone of that pulled-pork sandwich
with this creamy, delicious cole slaw on the side. Even if you
don't whip up the sandwich, you'll want to dive into a batch of
this secret slaw. It's just too easy to make, and Who Wants to
be a Millionaire? isn't on tonight. But be sure to let the stuff
hibernate in the fridge for a day or two after you toss it.
That's the only way to get the flavors up to dancing the perfect
tastebud mambo.

1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a
large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors
fully develop after 24 to 48 hours.
Serves 6 to 8 as a side dish.

If you love baked beans you'll go nuts over this clone recipe from
the world's first theme restaurant chain. It's real easy to make
too, since you just pour all of the ingredients into a covered
casserole dish, stir, and bake for an hour and a half. The only
element that may give you pause is the pulled pork from last week's
recipe. It's an effortless addition if you've got some of that
pork on hand. If not, just leave that ingredient out. Or you could
add some cooked bacon to the mix. Either way the beans will still
come out awesome as a nosh-worthy side dish or snack.

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (from last week's recipe)

1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole
dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons
of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30
minutes. After removing the beans from the oven, let the beans
cool for 5 to 10 minutes before serving.
Serves 6 to 8 as a side dish.

Here's a quick recipe for the dessert drink served at Hard Rock
Cafes all over the world. With only a few ingredients you can
make this one super-quick in the blender. Great on a hot day.
And it's easy to double or quadruple to serve more.

2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint

1. Put the sherbet, juice, and milk in a blender and blend for
15 seconds or just until the sherbet is smooth. You may have
to stop the blender and stir the sherbet up a bit to help it combine.
2. Pour the orange freeze into a tall, chilled glass. Place a
sprig of fresh spearmint in the top and serve immediately.
Serves 1 as a dessert or beverage.

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced



Chop bacon; reserve. Cook onions in remaining drippings
over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes,
until mixture just begins to turn golden. Add chicken stock
grdually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon,
parsley, garlic, basil, salt, pepper sauce and plack pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese
and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and
chopped parsley.

Makes 8 Servings.

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.

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.

3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter


Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder


Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.

3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil


Beat yolks until they are lemon-colored. Add the ground beef,
salt, baking powder, pepper, parsley and onion. Mix thoroughly.
Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
Spoon heaping teaspoons of the meat mixture into medium heat
skillet. Let cook about 2 minutes on each side-- do not turn
meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
vegetables, or as desired. Serves 4 to 6.

Here's a simple clone for the potato salad that is purchased
as a side dish from America's largest fast food chicken chain.
Some of the skin is left on the potatoes in the real thing, so
you don't have to peel them too thoroughly. Just be sure to
chop your potatoes into cubes that are approximately 1/2-inch thick,
and then let the salad marinate for at least 4 hours so that the
flavors can properly develop. If you let the salad chill overnight,
it tastes even better.

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

1. Lightly peel the potatoes (you don't have to get all of the
skin off) then chop them into bite-size pieces and boil in 6 cups
of boiling, salted water for 7 to10 minutes. The potato chuncks
should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until
smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350ºF. Combine egg and butter. Gradually add
sugar into egg mixture and beat until light. Add extract. In
a separate bowl sift together baking powder, cake flour, salt.
Add the flour to the egg mixture alternately with milk. Beat well.
Fold in the berries and pour into an 8-inch cake pan. Bake about
35-40 minutes or until done.

Here's a clone for another of KFC's famous side dishes.
We'll use easy-to-melt Velveeta, with its very smooth
texture, as the main ingredient for the cheese sauce.
Then a bit of cheddar cheese is added to give the sauce
a sharp cheddary zing like the original. It's a very simple
recipe that will take only 15 minutes to prepare. That's
great news if you're a lazy cook like me who wants to dig right
into the tasty vittles. Weeell doggies!

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan.
Add elbow macaroni to the water and cook it for 10 to 12 minutes
or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by
combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.
Makes about 3 servings.

1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening


Preheat oven to 425ºF. Sift together flour,
salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
board, and knead gently 6 to 8 times. Pat dough
to 1/2-inch thickness. Cut into biscuits. Place
on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.

Once a regular menu item, these sweet, saucy wings are now
added to the KFC menu on a "limited-time-only" basis in many
markets. So how are we to get that sticky sauce all over our
faces and hands during those many months when we're cruelly
denied our Honey BBQ Wings? Now it's as easy as whipping up a
clone that re-creates a crispy breading on the chicken wings,
and then slathering those puppies in a tasty knock-off of the
sweet, tangy honey BBQ sauce. "Limited-time-only" signs -
we laugh in your direction!

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
heat. Stir until ingredients are well combined and bring to a boil.
Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture,
then into the milk and egg mixture, and back into the flour. Arrange
wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
golden brown. If you have a small fryer, you may wish to fry 10 of
the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
MSG is monosodium glutamate, the solid form of a natural amino acid
found in many vegetables. It can be found in stores in the spice
sections and as the brand name Accent flavor enhancer. MSG is an
important component of many KFC items.

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

If you've ever seen a clone recipe for KFC Cole Slaw floating
around on the Internet, it probably looks like this. That's
because this formula has become one of the most copied & pasted
recipes from the first book, "Top Secret Recipes." It's also
one of the most requested recipes on the TSR Message Board. So,
to fulfill all those requests, and to stake claim to a recipe
that's rarely sourced as a TSR original, here's the killer recipe
to clone the world's best slaw. And, because I love to out-clone
the "copycats", I'm going to take it one step further. Tune in
next week for an original version of this clone recipe that tastes
just like the real thing but includes only five ingredients...and
is completely fat free! Don't believe it? Be here next Monday.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.

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.

It's one of Applebee's top-selling signature dishes
and a big request here on the site. This tasty dish
combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all
off with a melted cheese blend. Just be sure you don't
marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken.
The bed of crispy corn tortilla strips can be easily
cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant,
just follow the "tidbits" below. Serve this dish with
your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here)
or salsa on the side.

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)

1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
they're done.
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa. (http://www.topsecretrecipes.com)
Serves 4.

Tidbits
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those served
at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and
slice the tortillas into thin strips. Fry the tortilla strips
in 2 cups of oil preheated in a large skillet for 3-5 minutes
or until crispy. Salt lightly and cool on paper towels to drain.

Applebee's 60-item menu is revised twice a year.
That means about 40 percent of the entire menu
changes on a regular basis. The other 60 percent
are items that are found on menus in all of the
Applebee's restaurants, and seldom ever change.
One item that has been on the menu for some time
now is this Oriental Chicken salad, which is
considered one of the restaurant's signature
items. The recipe makes one dinner-size salad
and can be easily doubled or quadrupled for
additional servings. This recipe comes from
the third book, "Top Secret Restaurant Recipes,"
but the dressing has been improved to more closely
match the current dressing served at the restaurant.


Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small
bowl with an electric mixer. Put dressing in refrigerator
to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt
and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,
coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has
darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped
red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side.
Makes 1 dinner-size salad.

Applebee's original Blackened Chicken Salad quickly became
a favorite, encouraging this popular full-service chain to
create a low-fat version of the delish dish. While most of
the fat in the original comes from the tasty honey mustard
dressing, this version creates a dressing that tastes just
as good, yet has not a single gram of fat. Combine that with
fresh lettuce, shredded carrot, a little egg white, non-fat
shredded cheese, and a delicious Cajun spice blend which
generously coats chicken seared in light butter then grilled,
and you have a majorly munchable salad which is incredibly
easy on the waistline. Who says you need gobs of fat to create
a tasty meal?

Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

2 boneless, skinless chicken breast halves
2 tablespoons light butter

Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced

1. Make dressing by combining ingredients in a small bowl.
Mix well by hand. Store in a covered container in the
refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire
in a medium bowl, and stir. Add the chicken breasts to the
marinade, cover bowl and keep in refrigerator for several hours.
Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet
(an iron skillet, if you’ve got it) over medium/high heat. Also,
preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl.
Sprinkle a teaspoon of the spice blend over one side of each of
the chicken breasts. Cover the entire surface of the chicken
with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts
for 2-3 minutes on the side with the spices. While first side
cooks, sprinkle another teaspoon of spice over the top of each
chicken breast, coating that side as you did the other. Flip the
chicken over, and sear for another 2-3 minutes. The surface of
the chicken will be coated with a charred, black layer of flavor.
This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast
on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the
lettuce into two large bowls. Toss in the red cabbage and carrots.
Mix the cheeses together, then top the salad with the cheeses
and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick
slices. Spread the chicken over the top of the salad and serve
immediately with dressing on the side. Serves 2 as an entree.

As the seasons change so does the menu, at this
popular 1064-unit casual restaurant chain. You’ll
find this item in the “Low-Fat and Fabulous” column
during the summer months where it’s been a favorite
since 1997. As with any salad, the waistline violator
is the traditionally fat-filled dressing that’s
drizzled in gobs over the top of very healthy greens
(a tablespoon of dressing is usually around 10-12
grams of fat each). So if we can just figure out a
cool way to make the dressing fat-free, we’re well
on our way to making huge salad – four of them to be
exact – with only 12 grams of fat on the entire plate.
Most of those grams come from the chicken breast, while
the crunchy chow mein noodles pick up the rest. Just be
sure to plan ahead when you make this one. The chicken
should marinate for a few hours if you want it to taste
like the original. Get ready for some big, meal-size salads.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles

1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
done.
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.

Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575

Ah, if only kitchen cloning was an exact science.
While working on this one I saw the same bartender
make the drink two different ways on two different
days. Only after a firm grilling did I get her
admitting to her personal "improvement" to the chain's
secret recipe. The official clone includes the
ingredients found below. But if you want to add a little
pineapple juice -- as some independent thinking
bartenders are apt to do -- you might discover you
have indeed created a tastier version of this refreshing
smoothie. On that day the cloning gods shall be looking
the other way.
But, for heaven's sake, be sure your banana is soft
and ripe. This is a detail the gods won't ignore.

1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas

Garnish
whipped cream
2 fresh strawberries

1. Use a blender to puree the entire contents of the thawed
box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana -- set these pieces aside to use
later as a garnish -- then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink
is smooth. Pour into two tall stemmed glasses, such as daiquiri
glasses.
5. Slice each strawberry halfway up through the middle and add
one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one
to the rim of each glass next to the strawberry. Top with
whipped cream and serve with a straw.
Makes 2 servings.

Don't even try to find this one on the menu at Applebee's,
because it isn't there; though it's the most popular soup
served each day at this huge restaurant chain. This is the
first of several big-time soup clones we'll unveil here in
the next few weeks to help get you through the cold winter
months. And they're all a cinch to make. Just be sure you
have some oven-safe soup bowls for this one, since we'll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from A
pplebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use
in our clone.

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and sauté
for 20 minutes until the onions begin to soften and start
to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread -- 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.

Notes: This is a great summer relish to serve with chips,
or even on a hamburger.
INGREDIENTS:
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
*********
Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.

Make this banana sauce just before serving over ice cream.
1/4 cup apple juice
4 teaspoons brown sugar
1 teaspoon margarine
Dash ground nutmeg
2 large bananas, peeled and sliced (1-3/4 cups)
1 tablespoon rum
1 cup coffee-flavored ice cream or ice milk
Prep Time: 10 minutes
Cooking Time: 2 minutes
In a 1-quart microwave-safe casserole combine apple juice, brown sugar, margarine,
and nutmeg. Micro-cook, uncovered, on 100% power (high) for 1 minute. Add
bananas, tossing to coat. Cook on 100% power (high) for 1 to 2 minutes or until
bananas are heated through; spoon sauce over bananas once.
Pour rum over bananas in casserole. Carefully ignite with a long match. Serve
banana mixture over light ice cream. Makes 4 servings. Serving Size 4

Update chocolate fondue with a hint of coffee, and serve it with meringue cookies as
crispy dippers.
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges,
strawberries, pear slices, banana slices)
Meringue cookies
Prep Time: 15 minutes
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat
and stir over low heat till melted and smooth. Remove from heat; stir in liqueur.
Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.
Serving Size: 6 to 8

I use high-protein, shelf-stable tofu instead of butter in chocolate frosting. The
frosting is so smooth, cool, and creamy that I also like it as a pudding.
1 package (6 oz., 1 cup) semisweet chocolate chips
1 box (12.3 oz.) nonrefrigerated extra-firm regular or low-fat tofu
2 tablespoons coffee-flavor liqueur, such as Kahlua
1 tablespoon vanilla
1. Pour chocolate into a microwave-safe bowl. Heat in a microwave oven on half
power (50%) until chocolate is soft, 2 to 2 1/2 minutes.
2. Meanwhile, in a blender combine tofu, coffee-flavor liqueur, and vanilla. Whirl until
smoothly pureed.
3. Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until
smoothly pureed. Pour into a bowl and nest in ice water. Stir often until frosting is
cold, 10 to 12 minutes. Use or cover airtight and chill up to 2 days; stir before
spreading. Serving Size 24

This is a variation of the 'mother sauce' of dessert sauces. Vanilla sauce or sauce
Anglaise, is a loose custard that can be flavored in a variety of ways to complement
almost any dessert.
2 cups whole milk
2 cups heavy cream
1 vanilla bean
1 cup granulated sugar
1 cup + 2 tbsp. egg yolks, large
2 tbsp. coffee extract
Estimated Time: 30 minutes
1. Heat milk, heavy cream, vanilla bean, and half of the sugar until it boils. Remove
the vanilla bean and reserve for other uses.
2. Combine egg yolks and remaining sugar, then temper with part of the boiling milk
while stirring constantly.
3. Pour liaison into the remaining milk and return to the heat.
4. Stirring constantly, cook slowly to stage of nappe or 180 degrees F (82 degrees
C).
5. Remove immediately from stove and strain through a chinois, directly into a bainmarie
in an ice bath. Add the coffee extract, mixing well until blended. Serving Size
48.

You won't believe this has just a trace of fat in this chocolate sauce for as rich as it
tastes.
1 (14-ounce) can low-fat sweetened condensed milk
1/2 cup boiling water
6 tablespoons unsweetened cocoa
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
3 tablespoons Kahlua (coffee-flavored liqueur)
Prep Time: 3 minutes
Cooking Time: 10 minutes
Place milk in a small saucepan; cook 5 minutes over low heat. Combine water,
cocoa, and espresso in a small bowl, stirring until granules dissolve. Stir cocoa
mixture into milk; cook 5 minutes, stirring frequently. Stir in liqueur; cook 1 minute.
Remove from heat. Serve warm or chilled. Serving Size 28 (serving size: 1
tablespoon).

Trim these coffee-flavored holiday tree cutouts with garlands, dots, or outlines of
melted chocolate. Then, drizzle with melted caramels.
1 cup butter, softened
1/3 cup sifted powdered sugar
3 tablespoons granulated sugar
1 teaspoon instant espresso coffee powder or 2 teaspoons instant coffee crystals
1 tablespoon vanilla
3 tablespoons unsweetened cocoa powder
1-2/3 cups all-purpose flour
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
1/2 of a 14-ounce package vanilla caramels (about 24)
2 tablespoons milk
1/4 cup butter
Prep Time: 120 minutes
Cooking Time: 12 minutes
In a large mixing bowl beat first 3 ingredients with an electric mixer on medium
speed until fluffy. Dissolve instant coffee powder or crystals in vanilla; add to butter
mixture. Beat in cocoa powder. Beat in as much of the flour as you can with the
mixer. By hand, stir in any remaining flour. Divide dough in half. Cover; chill about 1
hour or until firm.
On a floured surface, roll one half of dough at a time to 1/4-inch to 3/8-inch
thickness. Cut into 3-inch trees, reindeers, or other shapes. Place cookies 1-1/2
inches apart on greased cookie sheets.
Bake in a 325 degree oven for 12 to 15 minutes or until set but not over browned.
Cool 1 minute on cookie sheet; transfer to wire racks. Cool completely.
Heat and stir chocolate pieces and shortening over low heat until chocolate begins to
melt. Remove from heat; stir until smooth. Drizzle over cookies. Let stand until set.
Heat and stir the caramels, 1/4 cup butter, and milk over very low heat until smooth.
Cool slightly. Drizzle over cookies. Makes 30 cookies. Serving Size: 30

This version of this summertime ice-cream sandwich has its own fudge sauce. If
coffee's not your favorite flavor, feel free to use chocolate or any other flavor of ice
cream. These sandwiches can be stored in the freezer for up to 4 days.
2 tablespoons sugar
2 tablespoons light-colored corn syrup
1-1/2 tablespoons unsweetened cocoa
1 tablespoon 1% low-fat milk
1 teaspoon stick margarine
1/4 teaspoon vanilla extract
1-1/4 cups coffee low-fat frozen yogurt, softened
20 chocolate wafer cookies
Prep Time: 1 hour, 20 minutes
Cooking Time: 2 minutes. Combine first 4 ingredients in a small, heavy saucepan,
and bring to a boil over medium-low heat, stirring frequently with a whisk. Cook 2
minutes or until thick, stirring frequently. Remove from heat; stir in margarine and
vanilla extract. Cover and chill thoroughly. Spread 2 tablespoons yogurt onto each of
10 cookies; top with about 1 teaspoon toffee syrup and remaining cookies, pressing
gently. Freeze at least 1 hour. Makes 10 sandwiches (serving size: 1 sandwich)

1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
1 tablespoon butter or margarine, melted
2 cups Original Bisquick®
2/3 cup milk or water
1/4 cup sugar
2 tablespoons butter or margarine, melted
1 egg
1/3 cup semisweet chocolate chips, melted
2 teaspoons powdered instant coffee (dry)
1. Heat oven to 400ºF. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup
sugar and 1 tablespoon butter; set aside.
2. Beat remaining ingredients except chocolate chips and coffee in large bowl on low
speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes,
scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon
over batter. Lightly swirl chocolate mixture through batter several times with knife
for marbled design. Sprinkle coconut mixture evenly over top.
3. Bake 20 to 25 minutes or until light golden brown. Serve warm. Makes 9 servings

1/2 cup packed brown sugar
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1 tablespoon instant coffee granules
1/8 teaspoon salt
2 cups fat-free soy milk
2 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
Combine first 5 ingredients in a medium, heavy saucepan, and stir well with a whisk.
Gradually stir in milk, and bring to a boil over medium heat. Reduce heat, and
simmer 1 minute or until thick. Remove from heat, and add chocolate, stirring until
melted. Stir in vanilla. Pour about 1/2 cup pudding into each of 4 dessert dishes;
cover surface of pudding with plastic wrap. Chill at least 4 hours. Remove plastic
wrap to serve.

1/3 cup sugar
3 tablespoons water
Cooking spray
2 large eggs
1 large egg white
1/2 cup sugar
3 tablespoons Irish cream (such as Bailey's)
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
1/8 teaspoon salt
1 (12-ounce) can evaporated skim milk
Chopped chocolate-covered coffee beans (optional)
Prep Time: 4 hours, 20 minutes
Cooking Time: 60 minutes
Preheat oven to 325º.
Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over
medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking
until golden (about 4 minutes). Immediately pour into 4 (6-ounce) ramekins or
custard cups coated with cooking spray, tilting each cup quickly until caramelized
sugar coats bottom of cup. Set aside.
Beat eggs and egg white in a medium bowl with a whisk. Stir in 1/2 cup sugar,
liqueur, espresso, salt, and milk. Divide mixture evenly among prepared custard
cups. Place cups in a 9-inch square baking pan; add hot water to pan to a depth of 1
inch. Bake at 325º for 55 minutes or until a knife inserted in center comes out clean.
Remove cups from pan. Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside
down, on top of each cup; invert onto plates. Drizzle any remaining caramelized
syrup over custards. Garnish with chopped coffee beans, if desired. 4 servings.

2/3 cup evaporated fat-free milk
3 tablespoons unsweetened cocoa
1 tablespoon cornstarch
1/4 cup Kahlua (coffee-flavored liqueur)
1 (16-ounce) angel food cake, cut into 1-inch cubes
2 (1.4-ounce) English toffee candy bars, chopped (such as Skor or Heath bars)
3 cups fat-free milk
3 (3.4-ounce) packages vanilla instant pudding mix (not sugar-free)
2 cups sliced banana, divided
1 (12-ounce) container frozen reduced-calorie whipped topping, thawed and divided
Combine first 4 ingredients in a medium saucepan; bring to a boil. Cook until sugar
is dissolved and mixture is thick (about 3 minutes), stirring frequently. Remove from
heat; stir in Kahlua. Cool.
Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars,
reserving 1 tablespoon for topping. Set aside.
Beat 3 cups milk and pudding mix at medium speed of a mixer until well blended.
Stir in cake mixture. Cover; chill 15 minutes.
Spoon half of cake mixture into a trifle dish or bowl. Arrange 1-cup bananas evenly
over cake mixture; top with half of whipped topping. Repeat layers; end with
whipped topping. Sprinkle with reserved 1-tablespoon chopped candy bar. Chill 1
hour.