Auntie Anne's Pretzels

Servings Size: 1
INGREDIENTS:
1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,
4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,
2 Tbsp Honey, White sugar Brown sugar.
*********
Preparation Instructions: Mix yeast, brown sugar, dash of salt
 and 1 1/2 cups water. Let sit for five minutes. Add bread flour.
 Knead well. Let rise for about one hour. Grease baking sheet.
Mix baking soda and warm water. Take a piece of dough and roll
 and shape into a pretzel. The easiest way to shape is to roll
 into a rope, whatever size you prefer. Pinch ends of rope then
 bring ends of rope to other side of circle. Dip pretzels in
 warm water and baking soda mixture and put on baking sheet.
 Bake at 425F for about 12 minutes. While still hot, brush
with melted butter and honey. Sprinkle with white and brown
sugar (approx. half and half mixture).

Arby's® Sauce

Although the beef sandwiches from Arby's would
be very hard to duplicate since they are made
from specially processed beef hunks, thinly sliced,
this fast food chain's barbecue sauce can be cloned
easily. Now you can whip up this slightly tangy
sauce to put on your own homemade sandwich creations,
even barbecued ribs or chicken.

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook
 over medium heat, stirring constantly, until the sauce begins
 to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator.
 Keeps for a month or two.
Makes 1 cup.

Arby's® Jamocha Shake

Okay, wash out the blender; this one's been
 begging to be cloned for years now. Arby's
famous Jamocha Shake was one of the first frozen
 coffee drinks to gain popularity, even before
Starbucks pummeled us with Frappuccinos. This
thick drink is actually more milk shake than
coffee drink, but if you like the original,
 you'll love this easy-to-make clone that serves two.

1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup

1. Combine the coffee, milk, and sugar in a blender and
 mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high
speed until smooth and creamy. Stop blender and stir mixture
 with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.

Arby's® Bronco Berry® Sauce

This sweet and spicy jelly sauce comes on the side,
in little 1.5-ounce containers, with Arby's battered
jalapeno and cheese Side Kickers. But, you know, you
ust never get enough of the tasty gelatinous goo in
those little dipping packs to use later with your own
home-cooked delicacies.  And isn't it odd that the sauce
is called "Bronco Berry" when there's not a berry to be
found in there?  Sure, the sauce is bright red and sugary,
but you won't find a speck of fruit on the ingredients list.
Nevertheless, the sweet and spicy flavors make this a
delicious jelly sauce that has many uses beyond dipping
quick service finger foods.  For one, use it as a side
for your next batch of lamb chops rather than mint jelly.
It would take more than just a few blister packs to perk
u that meal.

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers 

1. Combine all the ingredients except the bell and minced
 jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers
 and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
 thick. Remove from heat and let sauce sit for about 10 minutes.
 Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill
 until needed.
Makes 1 cup

ARBY'S HORSEY SAUCE

1       c            Mayo
   3       tb           Bottled horseraddish cream
                        Sauce
   1       tb           Sugar -- or
   2       pk           Equal

  Mix all well. Keep refrigerated, tightly covered to
  use in 2 weeks. Do not freeze.

Applebee's® Tequila Lime Chicken

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® Oriental Chicken Salad

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® Oriental Chicken Salad

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® Low-Fat Blackened Chicken 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.

Applebee's® Low-Fat Asian Chicken Salad

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

Applebee's® Bananaberry Freeze

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.

Applebee's® Baked French Onion Soup

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.

Applebee's Pico de Gallo

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.

Almost Snickers

12      ounces        Low fat ice cream -- softened
   1      cup           Low fat Cool Whip
     1/4  cup           Crunchy peanut butter
   1      package       Sugar free Chocolate pudding
   3      ounces        Grape Nut cereal

Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.

A-1 Sauce

  1/2  C             Dark Molasses
   2                    Green onions -- chop
   3      Tbsp          Coarse salt (kosher)
   3      Tbsp          Dry mustard
   1      Tsp           Paprika
     1/4  Tsp           Cayene
   1                    Clove garlic -- crush or
   1      Tsp           Garlic powder
   1                    Anchovy fillet; chop -- or
   1      tbsp          Anchovey paste
   6      tbsp          Fresh taramind -- or
   1      tbsp          Taramind extract
   1      tsp           Pepper
     1/2  tsp           Fenugreek
     1/2  tsp           Powdered ginger
     1/2  tsp           Ground cinnamon
   1      tsp           Powdered cloves
     1/2  tsp           Caradamen seeds
   3      drops         Tabasco
   6      oz            Rhine wine
   2      oz            Rose wine
   1      pt            White vinegar
   1      tbsp          Kitchen Bouquet
   1      tbsp          Postum Powder

Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar a little at a time as mixture is reduced in bulk. Stir in
tobasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinetly.
Freeze to keep for years.

Cloned Resaturant Recipes Z

Z Tejas' Chile Fudge Pie

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Copycat
                Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       ts           Ancho puree*
     1/2   lb           Butter
     1/2   c            Chopped walnuts
     1/2   c            Chopped pecans
   2                    Eggs
     1/2   c            White sugar
     1/2   c            Brown sugar
     1/2   c            Flour
   1       c            Semisweet chocolate chips
                        9 inch unbaked pie shell

  *For ancho puree: Ancho chiles, which are dried
  poblanos, are dark brown peppers found in the produce
  section. Remove seeds and stem from one ancho chile
  pepper. Place ancho in a small saucepan with water to
  cover. Bring to a boil and simmer until ancho is
  tender. Puree in a food processor.
 
  Melt butter and let cool to warm. Toast pecans and
  walnuts until lightly brown. Beat eggs well and then
  add sugars and flour. Beat until smooth. Add warm
  butter and mix well. (It is important for butter to be
  warm so chocolate chips will melt some.) Add chile
  puree. Stir in nuts and chocolate chips. Pour filling
  into pastry shell and bake at 325 degrees for 45 to 60
  minutes until done.
 

Cloned Resaturant Recipes Y

Yonah Schimmel® Low-Fat New York City Knish

Here's a recipe that comes from a challenge issued by
 the New York Daily News. They wanted to find out if a
West Coast boy could duplicate the taste of an authentic
 New York City knish. But, mind you, not just any knish.
This knish comes from one of the oldest knisheries in the
Big Apple; a place which also takes pride in the low fat
content of its knishes, versus the popular deep-fried variety.
 When I tasted the famous Yonah Schimmel knish (the first knish
 I had ever sampled), I realized that not only could a simple
 clone recipe be created, but that the fat gram count could
come in even lower. The Daily News even went so far as to have
 a lab analyze the fat content of not only the original knish
and the clone, but also the fat grams in a street vendor knish
and a supermarket knish, just for comparison. The results are
listed below. If you'd like to check out the original article
 that ran in the Daily News, click here.

6 medium russet potatoes
2 1/2 tablespoons low-fat butter
1/4 minced onion
3 tablespoons fat-free chicken (or vegetable) broth
1/2 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
Seasoning blends, chives or pepper flakes to taste (optional)
6 sheets phyllo dough

1. Peel, halve and boil potatoes until tender, 15-20 minutes.
 Mash in a large bowl.
2. Sauté onion in 1 1/2 tablespoons butter until translucent but
 not brown. Add to mashed potatoes with broth, salt, pepper and
spices. Stir well.
3. Melt remaining tablespoon of butter. Pre-heat oven to 375
degrees.
4. Layer 3 sheets of phyllo dough and cut in half. Repeat with
 remaining 3 sheets. Spoon 1 cup of potato mixture on each section
 of phyllo, mold into a large ball and position off-center at one
 end of strip of dough. Roll ball along the length of phyllo,
folding dough over bottom of filling and leaving some filling
poking through the top. (Trim and discard excess dough.)
5. Brush melted butter over edges of knish to seal the seams and
 press down onto an ungreased baking sheet. Repeat with other
 knishes. Bake 30-40 minutes, until golden brown.
Makes four knishes.

***********************************************************************************

Yoo-Hoo® Mix-Ups

A while back when I was rummaging through my pantry
 I came upon several bottles of flavored Yoo-hoo that
 I had scored from Wal-Mart and tucked away for over a year.
 Each of the bottles was covered with a little dust and needed
 a pretty fierce shaking, but the contents were very well
 preserved and quite tasty. After some Web browsing of a few
 unofficial Yoo-hoo Web sites, I discovered these worshipped
"Mix-ups" variety of the famous chocolate drink had since been
 put to rest. Now, after a little work in the top secret
 "lab," I've come up with a way to clone the flavor of these
 bottled products which can no longer be obtained outside of
 the ethereal food-world afterlife.

Chocolate-Banana
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 1/2 teaspoons sugar
1/2 teaspoon banana extract

Chocolate-Strawberry
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
3 cups cold water
1 tablespoon sugar
1 1/2 teaspoons strawberry extract

Chocolate-Mint
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 teaspoonn sugar
dash mint extract (less than 1/8 teaspoon)

Combine all the ingredients in a blender for the flavor of your
 choice in a container or jar with a lid. Shake until dry milk
is dissolved. Drink immediately or chill in the refrigerator.
Makes 1 14-ounce drink.

 **********************************************************************************

Cloned Resaturant Recipes W

Waffle House® Waffles

It was two friendly Atlanta, Georgia neighbors who got
 together in 1955 to build the first Waffle House in their
 eventual 1200-restaurant chain. With the dimpled breakfast
 hotcake as a signature item (and this is 3 years before
 IHOP was founded!), the privately-held chain grew into
20 Southern U.S. states. Today tasty food at rock-bottom
 prices, plus 24-hours-a-day service, makes Waffle House
a regular stop for devoted customers any time of the day
or night. And don't even think about referring to your server
 as a waitress; they're called "associates."
For the best clone of the 45-year-old secret formula for these
 waffles you really should chill this batter overnight in the
fridge as they do in each of the restaurants. But, hey, sometimes
 you just can't wait, right? If you need instant gratification,
 the recipe still works fine if you cook up the waffles the same
 day. At least wait for 15-20 minutes after you make the batter
 so that it can rest and thicken a bit. That'll give you time to
 search for the waffle iron and heat it up. Also, you might need
 some time to dust it off.

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

1. Combine flour, salt and baking soda in a medium bowl. Stir to
 combine.
2. Lightly beat the egg in another medium bowl. Add the sugar,
 butter, and shortening and mix well with an electric mixer until
 smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix
 until smooth.
4. Cover and chill overnight. (You can use batter right away if you
 like, but a good 12-hour chill makes the batter better.)
5. Rub a light coating of vegetable oil on a waffle iron. Preheat
 the waffle iron. Leave the batter out of the refrigerator to warm
 up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for
 3 to 4 minutes or until the waffles are light brown.
Makes 6 waffles.

***********************************************************************************

Wendy's Frosties
Yield: 6 servings

1 cup Milk
1/2 cup Nestle's Quik
3 cups ice cream, softened in fridge 1 hour

Put in blender until smooth. Serve.

***********************************************************************************

Wendy's® Chicken Caesar Fresh Stuffed Pita

Early in 1997 Wendy's introduced its selection of cold
"Fresh Stuffed" pita sandwiches -- a nice change of pace
 from the typical fast food fare. Basically what you're
getting is a small salad wrapped in a warm pita bread.
You might be saying to yourself "That doesn't sound like
 much for 3 bucks!" Then I would have to say, "Perhaps,
but what if you could make a clone yourself for a mere
fraction of that?" You would probably say, "Cool, man!
Lay it on me." And then I would just say, "Already did."

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoonWorcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute

2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh Parmesan cheese


1. Make the dressing by first dissolving the gelatin in the
 water. Heat the mixture in the microwave on high for two
minutes or until it begins to boil rapidly. Add the vinegar,
 then whisk while adding the oil. Add bell pepper, salt,
 garlic powder, Worcestershire, black pepper, parsley, oregano,
 thyme and basil. Let dressing cool for about 15 minutes before
 adding cheeses and egg substitute. Whisk until slightly thicker,
 then chill. Overnight refrigeration makes the dressing thicker.
2. Preheat a barbecue or indoor grill to medium heat. Salt and
pepper the chicken, then grill it for 5 minutes per side, or until
 done. Remove chicken from the grill and dice it.
3. While chicken cooks, prepare the salad by combining the romaine
 lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20
 seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
 the romaine salad into the bread.
6. Add about 1/3 cup of diced chicken on top of the salad in the pita.
7. Pour about a tablespoon of dressing over each sandwich.
8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of
 each one and serve.
Serves 4.

***********************************************************************************

Wendy's® Chili

Here's a favorite recipe for chili that clones the stuff served
 at the Wendy's chain. Dave Thomas, Wendy's founder, has been
serving this chili since 1969, he year the first Wendy's opened
 its doors. Over the years the recipe has changed a bit, but
this version here is an amazing copy of the version of chili
served in the early 90's. Try topping it with some chopped onion
 and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off
 the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
 and bring to a simmer over low heat. Cook, stirring every 15 minutes,
 for 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
 cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.

***********************************************************************************

Wendy's® Classic Greek Fresh Stuffed Pita

Here's a clone for another of Wendy's four Fresh Stuffed Pitas.
 This Classic Greek Pita uses the same salad base and dressing
as last week's clone for the Chicken Caesar Pita, but replaces
the chicken and parmesan with a Greek topping that's very easy
to make. Even though Wendy's uses a special custom pita that can't
 be bought in the stores, you can use the type that most people
tend to slice open and fill. You won't be filling any pockets in
 this recipe (other than those in your pants with the money you save).
 Instead, you just heat up the pita, and fill it like a soft taco.

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute

1 cup (4-ounce package) crumbled feta cheese
1/2 cup tomato, seeded and diced
1/4 cup cucumber, thinly sliced and chopped
1/4 cup red onion, diced
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads

1. Make the dressing by first dissolving the gelatin in the water.
 Heat the mixture in the microwave on high for two minutes or until
 it begins to boil rapidly. Add the vinegar, then whisk while adding
 the oil. Add bell pepper, salt, garlic powder, Worcestershire, black
 pepper, parsley, oregano, thyme and basil. Let dressing cool for
about 15 minutes before adding cheeses and egg substitute. Whisk
until slightly thicker, then chill. Overnight refrigeration makes
 the dressing thicker.
2. Make the Greek topping for the sandwiches by combining the crumbled
 feta cheese, tomato, cucumber, and red onion in a small bowl.
3. Prepare the salad by combining the romaine lettuce, red cabbage
 and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20
seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
the romaine salad into the bread.
6. Add 1/2 to 1/3 cup of the greek topping to each sandwich.
7. Pour about a tablespoon of dressing over each sandwich and serve.
Serves 4.

***********************************************************************************

Wendy's® Spicy Chicken Fillet Sandwich

There once was a time when Wendy's offered this sandwich for a
 "limited time only." Apparently the tasty zing from this breaded
 chicken sandwich won it many loyal customers and a permanent place
 on the fast food chain's menu. Now you can re-create the spicy
kick of the original with a secret blend of spices in the chicken's
 crispy coating. Follow the same stacking order as the original,
 and you've just made 4 sandwich clones at a fraction of the cost
 of the real thing.

6 to 8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
2. Combine the pepper sauce and water in a small bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion
powder, paprika and garlic powder in another shallow bowl.
4. Pound each of the chicken pieces with a mallet until about
 3/8-inch thick. Trim each breast fillet if necessary to help it
fit on the bun.
5. Working with one fillet at a time, coat each piece with the flour,
 then dredge it in the diluted pepper sauce. Coat the chicken once
 again in the flour mixture and set it aside until the rest of the
chicken is coated.
6. Fry the chicken fillets for 8 to 12 minutes or until they are light
 brown and crispy. Remove the chicken to a rack or to paper towels to
 drain.
7. As chicken is frying, prepare each sandwich by grilling the face of
 the hamburger buns on a hot skillet over medium heat. Spread about 2
 teaspoons of mayonnaise on the face of each of the inverted top buns.
8. Place a tomato slice onto the mayonnaise, then stack a leaf of
lettuce on top of the tomato.
9. On each of the bottom buns, stack one piece of chicken.
10. Flip the top half of each sandwich onto the bottom half and
serve hot.
Makes 4 sandwiches.

***********************************************************************************

White Tassel Hamburgers 2

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sandwiches                       Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground SIRLOIN
     2/3  cup           Canned beef broth
   1      Jar           babyfood strained beef -- (3 ounces)
                        -----ONIONS-----
     1/4  cup           Dry onions
     1/4  cup           Hot water
                        Mustard
                        Catsup
                        Pickles

mix meat babyfood and broth together well then but in fridge for 3 hours
or over night. then add hot water to onions to hydrate them make small
hamburgers put in frying pan with the end of a spoon put holes in the
burgers while frying so they will cook evenly. then before tuning put some
onions on top of each burger then place buns on top bottom of buns down.
so they will be steamed warm. garnish with pickle catsup and mustard.


***********************************************************************************

White Tassel Hamburgers

 Categories: Polkadot, Menarea, Ground meat, Beef
      Yield: 1 Servings

      1 lb Ground sirloin (not ground
           -chuck)
      3 oz Jar of strained beef or
           -veal baby food
    2/3 c  Canned clear beef broth
    1/4 c  Dry minced onion
    1/4 c  Hot water
      1 pk Regular hot dog buns

  Mush together beef, baby food, and broth. Refrigerate, tightly
  covered, for a couple of hours. Roll meat into small balls, flatten
  and fry in pan on stovetop. Mix together onion and water. Place
  approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip
  burger on top of this mixture. Serve immediately after they are
  finished cooking. For buns, cut a hot dog bun into pieces that are
  the same size as the hamburgers.
 

***********************************************************************************

WOLFGANG PUCK'S PUMPKIN PIE

      Yield: 1 servings

           Unbaked 10-inch single
           -crust pie shell
      4 tb Sugar syrup
      1 tb Minced orange peel
      2 tb Grand Marnier
      1    Vanilla bean, split and
           -scraped
      1    Cinnamon stick
           Fresh grated nutmeg
      6    Oz. fresh cranberries
      2 c  Pumpkin puree
      1 c  Dark brown sugar, packed
    1/2 ts Cinnamon
      1 ts Ginger
    1/2 ts Nutmeg
    1/2 ts Cloves
        ds Salt
        ds Fresh ground white pepper
      4    Eggs
      1 c  Whipping cream
    1/2 c  Half and half
      3 tb Bourbon
           Cinnamon ice cream
           -(optional)

  Wolfgang Puck is a German-born chef who has made his mark here in
  California.  He has such goldmines as Spago's in LA and Stars in the
  City plus a few more salted away around the globe.  This is Wolfgang
  Puck's very own punkin' pie.  How does it stack up against
Grandma's?
 
  Line a buttered 10-inch pie dish or flan ring with pastry.

 
  Refrigerate for 1/2 hour.  Line with parchment paper and fill
 with pie
  weights or uncooked beans.  Bake at 350F for 25 minutes, or until
  crust is golden.  Let cool.  Remove paper and beans.
 
  Meanwhile, in large stainless steel saucepan, combine sugar syrup,
  orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon
  stick and nutmeg.  Bring to boil.  Stir in cranberries then reduce
  heat and simmer for 3 to 5 minutes or until berries are softened.
  Remove vanilla bean and cinnamon stick.  Spread mixture in thin
layer on bottom of tart shell. (Leftover marmalade is good served
on side
  with smoked meat, fowl or curry.)
 
  In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg,
  cloves and pepper.  Beat in eggs, cream, half and half and bourbon,
  Pour into pastry shell.  Bake at 375F for 30 to 40 minutes or until
  set.
 
  Serve warm with cinnamon ice cream, if desired. 


***********************************************************************************

Cloned Resaturant Recipes U

UNO'S DEEP PAN PIZZA

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Pizza
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST-----
   1       c            Warm tap  water (110-115ø)
   1       t            Active dry yeast
   3 1/2   c            Flour
     1/2   c            Coarse ground cornmeal
   1       t            Salt
     1/4   c            Vegetable oil
                        -----FILLING-----
   1       lb           Mozzarella, sliced
   1       lb           Sausage, removed from the
                        Casing and crumbled
   1       cn           Whole tomatos, drained and
                        Coarsely crushed
   2       c            Cloves, peeled and minced
   3       ts           Dried oregano,OR
   5                    Fresh basil leaves,
                        Shredded
   4       tb           Freshly grated Parmesan
                        Cheese

  Pour the warm water into a large mixing bowl and
  dissolve the yeast with a fork. Add 1 cup of flour,
  all of the cornmeal, salt, and, and vegetable oil. Mix
  well with a spoon. Continue stirring in the rest of
  the flour 1/2 cup at a time, until the dough comes
  away from the sides of the bowl. Flour your hands and
  the work surface and kneed the ball of dough until it
  is no longer sticky.
 
  Let the dough rise in an oiled bowl, sealed with
  plastic wrap, for 45 to 60 minutes in a warm place,
  until it is doubled in bulk. Punch it down and kneed
  it briefly. Press it into an oiled 15-inch deep dish
  pizza pan, until it comes 2 inches up the sides and is
  even on the bottom of the pan. Let the dough rise
  15-20 minutes before filling.
 
  Preheat the oven to 500 degrees.
 
  While the dough is rising, prepare the filling. Cook
  the crumbled sausage until it is no longer pink, drain
  it of it's excess fat. Drain and chop the tomatos.
 
  When the dough has finished its second rising, lay the
  cheese over the dough shell. Then distribute the
  sausage and garlic over the cheese. Top with the
  tomatos. Sprinkle on the seasonings and Parmesan
  cheese.
 
  Bake for 15 minutes at 500 degrees. Then lower the
  temperature to 400 degrees and bake for 25 to 35
  minutes longer. Lift up a section of the crust from
  time to time with a spatula to check on its color. The
  crust will be golden brown when done. Serve
  immediately.

***********************************************************************************

UNO'S PIZZERIA RECIPE

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese/eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       pk           Yeast
   2       c            -Tepid water
     1/2   c            Salad oil
   4       tb           Olive oil
   3       c            Flour
     1/2   c            Cornmeal -- I think this is
                        -the secret
   2       ts           -salt -- Frugal Gourmet does
                        -not have salt in dough
   2 1/2   c            Flour
                        -Sauce
   2       cn           Plum tomatoes 28 ounce
                        -drained -- crushed; drained
   1                    Mozzarella -- to taste
   1       pn           -salt -- ground pepper
   1                    -garlic -- chopped; to taste
   1                    Basil -- fresh; chopped
   1                    Oregano -- fresh; chopped
   1                    Meat -- choice
   1                    Onion -- etc; choice
   1                    Parmesan -- to taste
   1                    Romano cheese -- to taste

  Mix two packets of yeast in 2 cups of tepid water and let sit for ten
  minutes.  Add 1/2 cup salad oil.   Add Olive oil, 3 cups flour; cornmeal
  and salt.  Knead for about ten minutes. Add 2-1/2 cups of additional flour.
  Knead this for 15 minutes.  Let dough rise to twice its size. Use blackened
  deep dish pizza pans. I'm not sure how you get 'em blackened - I cured mine
  with olive oil and then I just wipe them out when I'm
  done. They are kind of getting blackened looking with use. I have two pans
  and make two pizzas at a time. I spread the pan with olive oil and sprinkle
  with cornmeal. Divide the dough in half. Spread and cover the bottom of the
  pan.  Spread it up the sides.  I then let it rise again in the pan. Cover
  pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum
  tomatoes for each pizza.  Drain off the excess fluid after squashing, and
  spread this over the cheese. Smidge of salt and ground pepper over the top.
  Chopped garlic, fresh chopped basil and oregano. Add the filling of your
  choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano
  Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.
 
***********************************************************************************

Cloned Resaturant Recipes T

T.G.I. Friday's® Broccoli Cheese Soup

So good, and yet so easy. Now you can recreate this one at
 home just by tossing a few items into a saucepan. Try to find
 one of the large cartons of chicken stock at your store --
there's a perfect four cups of broth in there. Use Swanson
brand if your store carries it. One bunch of broccoli should
 provide enough florets for this baby. Just cut the broccoli
 into bite-size pieces using a sharp knife. Use only the
florets and ditch the stem.

4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)

Garnish
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour,
 onion and pepper in a large saucepan. Whisk to combine and
to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until
 broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish
 with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.

***********************************************************************************

T.G.I. Friday's® Jack Daniels Grill Glaze

The Jack Daniel's Grill Glaze is one of the most scrumptious
 sauces you will ever taste on fish or just about any other meat.
 Introduced in April of 1997, this glaze has become one of
Friday's best-selling items. This versatile sweet-and-slightly-spicy
 sauce can be ordered on salmon, baby back ribs, steak, chicken,
 pork chops...even on chicken wings (but only if you know to order
 it that way, since that one isn't on the menu). I was encouraged
 to figure out how to clone the stuff when the Oprah Winfrey Show
 requested an appearance. I think you'll find it tastes virtually
 identical to the original glaze! you can use it to top your
favorite meat, but if you're grilling, be sure to use the sauce
just before taking the meat off the flame, since it is very sweet
 and will quickly burn. Serve extra on the side.

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that
 the garlic will sit flat. Remove the papery skin from the garlic,
 but leave enough so that the cloves stay together. Put garlic into
 a small casserole dish or baking pan, drizzle olive oil over it,
 and cover with a lid or foil. Bake in a preheated 325° oven for
 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
 brown sugar in a medium saucepan over medium/high heat. Stir
occasionally until mixture boils then reduce heat until mixture
 is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted
 garlic is squeezed out. Measure 2 teaspoons into the saucepan and
 whisk to combine. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has reduced
 by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.

***********************************************************************************
Taco 5 Alarm Sauce

Recipe By     :
Serving Size  : 18   Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           tomato paste -- (6 ounces)
   1      teaspoon      Chili powder
   1      teaspoon      Soy sauce

dash Tobasco sauce pinch Pepper 1 ts Onion salt 1/4 c  Undrained pickle
relish  1 TB Instant POSTUM drink powder -For coloring 1 ts Dark molasses 1
ts Dry  mustard 1/4 c  Ketchup 1/2 c  Water 1/2 ts Cumin powder 10 1/2 oz
Tomato  soup  In saucepan combine all ingredients. Stir over low heat to
blend all  flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze
unused portion  in family sized containers.

***********************************************************************************

Taco Bell® Burrito Supreme®

To copy Taco Bell's most famous burrito at home you first
 must assemble the meaty foundation of many of the chain's
 top selling products:  The spiced ground beef.  Toss it
and seven other tasty ingredients into a large flour tortilla
and fold using the same technique as taught to new recruits to
 the chain.  If you like a bit of heat, throw on some of the
hot sauce from the Taco Bell Fire Border Sauce clone recipe.

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion

1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
 into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
 medium heat. Mix well with a wooden spoon or spatula, and break
 up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
 The finished product should be very smooth, somewhat pasty,
with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave
 set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap.
 Heat the tortillas for 30 to 45 seconds in the microwave on high
temperature.
5. Build each burrito by first spreading about 1/4 cup of refried
beans on the center of a heated flour tortilla. Spread one-eighth
of the meat mixture over the beans, then pour about a tablespoon of
 the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread
about 1 1/2 tablespoons onto the burrito. Arrange some of the
lettuce, cheese, tomato, and onion onto the tortilla, and then
you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then
fold the top edge over the filling. You will be leaving one end
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.


***********************************************************************************

Taco Bell® Chicken Fajita Seasoning Mix

A couple years ago Taco Bell and Kraft Foods got together
 to produce a line of products - everything from taco kits
 to salsas and spice mixes - all stamped with the familiar
 Taco Bell logo and available in supermarkets across the country.
 The idea was a winner, and now the Taco Bell line of products
is among Kraft's top sellers.  The clone of this mix, made with
a combination of common spices and cornstarch, can be kept
 indefinitely until your brain's fajita-craving neurons begin
firing. When you're set to cook, you'll just need some chicken,
 a bell pepper, and an onion, and then you simply follow the
same instructions that you find on the package of the real thing.

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:


4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced

Prepare the fajitas using the same directions found on the package
 of the original seasoning mix:

1. COOK and stir chicken in hot oil in a large nonstick skillet 5
 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
 water, green pepper, and onion; cook and stir on medium heat 5
minutes or until chicken is cooked through and the vegetables are
 tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
 Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with
TACO BELL salsa. Roll up tortillas.

Makes 5 servings.

***********************************************************************************

Taco Bell® Enchirito

"The Enchirito is back!" say the bright yellow signs posted on
 Taco Bell stores (at least those in the West) this month. For
 most of this decade, Taco Bell had stopped selling its once
 popular burrito/enchilada hybrid product. But the first Top
Secret Recipes book had cracked the recipe before the product
 vanished in the early 90's, and until now that was the only
way we could make our Enchiritos and eat them too. This recipe
 is an update with some improvements to that original recipe
first released several years ago. Is the Enchirito here to stay?
 If it sells well, I'm sure we'll see it stick around. But even
if we don't, this clone recipe will allow us to taste the Taco
Bell creation whether or not the real thing is once again
"adios-ed."

1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives

1. Brown the ground beef in a skillet over medium heat, using a
 wooden spoon or spatula to separate the beef into pea-size pieces.
 Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
 onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
 or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
 and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
 over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
 cheese begins to melt.
9. Top with three olive slices.
Makes 10.


***********************************************************************************

Taco Bell® Fire Border Sauce®

For years Taco Bell customers had only the "mild" and "hot"
 varieties of free taco sauce blister packs to choose from
to add a bit of zing to their fistful of tacos. That is, until
 a recent addition to the hot sauce selection kicked the
heat-o-meter up a few notches. While true hot sauce freaks
might find this sauce still on the mild side when compared
with the glut of habanero-based sauces on the market today,
it's definitely a recipe that improves on the Mexican fast-food
 chain's original formulas if you're one of the many who get a
rush from a good tastebud tingle.

1 6-ounce can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder

1. Combine the tomato paste with the water in a medium saucepan
and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often. Remove from
 heat.
4. When sauce has cooled, poured it into a sealed container and
refrigerate.
Makes 3 cups.






***********************************************************************************

Taco Bell® Mexican Pizza

Hope you're hungry, 'cause this recipe makes four of the
 Mexican Pizzas like those served at the Bell. Prepare to
 blow your diners away with this one if they're at all
familiar with the real thing.

1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6" diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions

1. In a medium bowl, combine the ground beef with the flour,
 chili powder, salt, dried onion, paprika, garlic powder, and
 onion powder. Use your hands to thoroughly incorporate everything
 into the ground beef.
2. Preheat a skillet over medium heat, and add the ground beef
 mixture to the pan along with the water. Brown the beef mixture
 for 5 to 6 minutes, using a wooden spoon or spatula to break up
 the meat as it cooks.
3. Heat oil or Crisco shortening in a frying pan over medium high
 heat. If oil begins to smoke, it is too hot. When oil is hot,
fry each tortilla for about 30 to 45 seconds per side and set
aside on paper towels. When frying each tortilla, be sure to pop
 any bubbles that form so that tortilla lays flat in oil. Tortillas
 should become golden brown.
4. Heat up refried beans in a small pan over the stove or in the
 microwave. Preheat oven to 400 degrees.
5. When meat and tortillas are done, stack each pizza by first
spreading about 1/3 cup refried beans on the face of one tortilla.
 Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat
your pizzas with two tablespoons of salsa on each, then combine
the cheeses and sprinkle the blend evenly over the top of each pizza.
  Split up the diced tomato and arrange evenly over the cheese on
each pizza, followed by the green onion.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese
 on top is melted.  Cut each pizza into 4 slices and serve.
Makes 4 pizzas.


***********************************************************************************

Taco Bell Soft Taco

If you don't think those packets of Taco Bell spices you
 buy in the grocery stores makes spiced ground meat that
 tastes like the stuff they use at the giant Mexican food
 chain, you'd be correct. If you want the taco meat to taste
 right you're going to have to whip it up from scratch using
 this original TSR recipe. Once you've prepped your meat,
 these steps will help you build your tacos the Taco Bell
way, without any pesky talking Chihuahuas running through
the kitchen.

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 soft taco flour tortillas (6-inch tortillas)
2 cups shredded lettuce
1 cup shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour,
 chili powder, salt, minced onion, paprika, onion powder, and
 garlic powder. Use your hands to thoroughly mix the ingredients
 into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
 medium heat. Mix well with a wooden spoon or spatula, and break
 up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
 The finished product should be very smooth, somewhat pasty, with no
 large chunks of beef remaining.
3. Heat up the flour tortillas in your microwave for 20 - 30 seconds,
 or until warm.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into
 a warm tortilla. Spread some of the shredded lettuce over the meat
 and then sprinkle some cheese over the top. Repeat with the
 remaining ingredients and serve immediately.
Makes 12 soft tacos.


************************************************************************************

Taco Bell® Taco Seasoning Mix

This is a simple recipe to clone the contents of the
 seasoning packet that bears the Taco Bell logo found
 in practically all the grocery stores these days. You
 probably expect the seasoning mix to make meat that
tastes exactly like the stuff you get at the big chain.
 Well, uh, nope. It's more like the popular Lawry's seasoning
 mix, which still makes good spiced ground meat, and works
great for a tasty bunch of tacos. But if it's the mushy,
 spiced meat that’s packed into tacos and burritos at America's
 largest taco joint that you want, you'll have to use the clone
 recipe for the Taco Bell Taco.

2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder

1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following
 the same spunky directions as on the original package:

1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of
 water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes,
 stirring occasionally.
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and
 cheese. Pass the taco shells or tortillas and let everyone
PILE ON THE FUN!
Makes 12 tacos.



*********************************************************************************
Taco Bell's Cinnamon Twists

 Categories: Copycat, topsecret
      Yield: 1 servings
 
           -patdwigans fwds07a
      5    Eggs yolks; well beaten
      5 tb Sour cream
      5 tb Sugar
      1 tb Almond extract
    1/4 ts Salt
  2 1/2 c  Flour

  Combine all, adding each item as listed, and enough
  more flour so that dough is no longer sticky, but
  still very soft. Roll small portions of dough at a
  time to paper-thin. Use lightly floured working
  surface. Cut into strips 2"x5" and arrange in single
  layer on oiled cookie sheets. Bring enough oil to 400~
  in deep heavy saucpan, at least 3" deep. As you drop
  the dough into oil, make a 1" slit down center of each
  and draw the opposite ends of the strip through the
  slit. They'll fall to the bottom but will surface in a
  few seconds as they brown, about 2 minutes. Lift out
  with tongs and drop into large grocery sack containing
  about 1 lb of 10-X powdered sugar.
 *********************************************************************************

TGI Friday's Soy Sauce Dressing

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
     1/3  cup           Peanut oil
     1/3  cup           Cider vinegar
     1/3  cup           Water
   2      tablespoons   Soy sauce
   2      tablespoons   Green onion stems -- minced
   1      tablespoon    Honey -- to 2tb or to taste
     1/2  teaspoon      Prepared hot mustard -- or the
                        removed from 2 -- capsules of ground g

 Combine all ingredients in a jar with tight-fitting lid; shake the jar
vigorously to combine ingredients thoroughly. Keep refrigerated and
covered to use within a few weeks. Shake before using. CAL 38 per T.

**********************************************************************************

The Soup Nazi's® Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
 will start to become transparent), then strain stock. Discard
 the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large sauce
 pan or cooking pot. If you don't have enough stock, add enough
 water to make 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the
 crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
 until it reduces by about half and starts to thicken. Add the
 remaining crab and simmer for another hour until the soup is
 very thick.
Makes 4-6 servings.

**********************************************************************************


The Soup Nazi's® Cream of Sweet Potato Soup

4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)

1. Preheat oven to 375 degrees. Bake the sweet potatoes for
 45 minutes or until they are soft. Cool the potatoes until
 they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl.
 Mash the potatoes for 15-20 seconds, but you don't need to mash
 them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over
medium/high heat, add the remaining ingredients and stir to combine.

4. When the soup begins to boil, reduce the heat and simmer for
 50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Makes 6-8 servings.

The Soup Nazi's® Cream of Sweet Potato Soup

4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)

1. Preheat oven to 375 degrees. Bake the sweet potatoes for
 45 minutes or until they are soft. Cool the potatoes until
 they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl.
 Mash the potatoes for 15-20 seconds, but you don't need to mash
 them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over
medium/high heat, add the remaining ingredients and stir to combine.

4. When the soup begins to boil, reduce the heat and simmer for
 50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Makes 6-8 servings.


**********************************************************************************

The Soup Nazi's® Indian Mulligatawny Soup

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
 or until soup has reduced by more than half, and is thick and
 brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.


**********************************************************************************

The Soup Nazi's® Mexican Chicken Chili

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side
Sour cream
Pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot
 over medium/high heat. Cook the chicken on both side until
 done -- about 7-10 minutes per side. Cool the chicken until
it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place
 the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to
high. Bring mixture to a boil, then reduce heat and simmer for
 4-5 hours. Stir mixture often so that many of the chicken pieces
 shred into much smaller bits. Chili should reduce substantially
 to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve
 it on the side for topping the chili, if desired.
Makes 4-6 servings.


*********************************************************************************

TOMATO SOUP 4 B'S

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       cn           28 0z diced tomatoes
   1       c            Chicken broth
     1/4   c            Butter
   2       tb           Sugar
   1       tb           Chopped onion
     1/8   ts           Baking soda
   2       c            Milk

  In a saucepan, combine the first 6 ingredients.  Cover
  and simmer for 1 hour.  Heat milk, add to tomato
  mixture just before serving. makes about 1
      1/2    quarts.

**********************************************************************************

Tommy's® World Famous Hamburgers

This clone recipe may be for the whole hamburger, but anybody
 who knows about Tommy's goes there for the chili - and that's
 the part of this clone they seek. That's also the part that
required the most kitchen sleuthing. Turn out it's an old chili
 con carne recipe created back in 1946 by Tommy's founder,
Tommy Koulax, for his first hamburger stand on the corner of
 Beverly and Rampart Boulevards in Los Angeles. By adding the
 right combination of  water and flour and broth and spices
to the meat we can create a thick, tomato-less chili sauce
 worthy of the gajillions of southern California college students
 that make late-night Tommy's runs a four-year habit. And if you
 don't live near one of the two dozen Tommy's outlets, you can
still get a gallon of Tommy's famous chili shipped to you. But
 I hope you really dig the stuff, because you'll shell out around
 70 bucks for the dry ice packaging and overnight shipping.
 And don't expect to see the ingredients on the label since
 the chili comes packed in a gallon-size mustard jug.

Chili
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder

3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets

Roux. Something good can come from the French.

1. Prepare the chili by first browning the meat in a large
saucepan over medium heat. Crumble the meat as it browns.
When the meat has been entirely cooked (7 to 10 minutes),
pour the meat into a strainer over a large cup or saucepan.
 Let the fat drip out of the meat for about 5 minutes, then
return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux - a French
 contribution to thicker sauces and gravies usually made with fat
 and flour. Heat the drippings in a saucepan over medium heat
(you should have drained off around 1/2 cup of the stuff).
When the fat is hot, add 1/4 cup flour to the pan and stir well.
 Reduce heat to medium low, and continue to heat the roux, stirring
 often, until it is a rich caramel color. This should take 10 to 15
 minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then
 whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture
 and the other chili ingredients and whisk until blended. Make sure
 your grated carrot is chopped up to the size of rice before you add
 it.
4. Crank the heat up to medium high. Stir often until you see bubbles
 forming on the surface of the chili. Turn the heat down to medium
low, and continue to simmer for 15 to 20 minutes, or until thick.
The chili should be calmly bubbling like lava as it simmers. When
it's done cooking, take the chili off the heat, cover it, and let it
 sit for 30 minutes to an hour before using it on the burgers. It
should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger
 into 16 portions of 3 ounces each. Grill the burgers in a hot skillet
 or on an indoor griddle for 4 to 5 minutes per side or until done.
 Sprinkle some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger
 buns. Turn them over into a hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your
 hamburger by turning this bun over onto the tomato.
Makes 8 burgers. (6 cups of chili.)




**********************************************************************************
Tony Roma's® Baked Potato Soup

 "A house specialty full of baked potatoes and topped
 with Cheddar
 cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's
 best-selling soup can be easily cloned with basic ingredients.
 This TSR version is thickened with a little flour, some
 half-and-half and, most notably, instant mashed potatoes.
 Give yourself an hour to bake the potatoes and around 30
 minutes to prepare the soup. Garnish each serving with
shredded cheese, crumbled bacon and green onions and you
will have a home kitchen Tony Roma's recreation that will
surely impress.

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes or 1
hour or until done. When potatoes have cooked remove them
from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large
 saucepan, and sauté onion until light brown. Add the flour to
 the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to
 the pot and bring to a boil. Reduce heat and simmer for 5
minutes.
4. Cut potatoes in half lengthwise and scoop out contents with
 a large spoon. Discard skin. Chop baked potato with a large
knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan,
 bring soup back to a boil, then reduce heat and simmer the soup
 for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about
 a tablespoon of shredded cheddar cheese, a half tablespoon of
 crumbled bacon and a teaspoon or so of chopped green onion.
Repeat for remaining servings.
Serves 6 to 8.




**********************************************************************************
Tony Roma's® Blue Ridge Smokies Sauce

Of the four famous barbecue sauces served on those delicious,
 tender ribs at Tony Roma's, this is the only one that wasn't
 cloned in the third book, Top Secret Restaurant Recipes. This
 sweet, smoky sauce is great on pork spareribs cooked with the
 technique found on page 298 of the book, or you can use it on
a recipe of your own that includes pork or beef ribs, even chicken.
 Now Tony Roma's sells each of its four barbecue sauces at the
 restaurant chain, separately, or in gift sets of four. But if
you don't have a Tony Roma's near you, this is the only way to
 get that one-of-a-kind barbecue taste at home.

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
rounded 1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1. Combine all of the ingredients in a medium saucepan over high
 heat, and whisk until smooth.
2. Bring sauce to a boil, then reduce heat and simmer uncovered
for 30-40 minutes or until sauce has thickened. Use on pork
spareribs -- as cooked with the method from the book Top Secret
 Restaurant Recipes -- or any of your beef, pork or chicken recipes.
Makes 1 1/2 cups.

 ********************************************************************************