Cloned Resaturant Recipes B

BABOLI PIZZA CRUST

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Pizza

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pk           Yeast
     1/4   c            Water -- warm
   6       tb           Olive oil -- + extra for pan
   6       c            Flour
   1       t            Salt  (Optional)
   2 1/4   c            Water -- warm
                        -----TOPPINGS-----
                        SEA SALT -- OR KOSHER SALT
                        Pepper -- ground
   4       tb           Olive Oil
                        Chopped Rosemary and Thyme
   2       tb           Water

  Mix together first six ingredients and let rise 30 to
  0 minutes. Divide dough into 3 parts and place in 3
  olive-oiled pie pans. Dimple dough with fingers. Mix
  olive oil and water, brush tops with this mixture.
  Sprinkle on top: sea salt, pepper, rosemary and thyme.
  Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
  minutes. May dip in olive oil. Peggy also says if the
  herbs are dried to soak in water 10 minutes and then
  pat dry with paper towels.

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Baby Ruth® Candy Bar

Beneath the chocolate of Nestlés popular candy bar
 is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
 to make a couple adjustments to the PayDay clone recipe,
 then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
 in a saucepan on your stovetop with a candy thermometer.

Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips

1. Combine all ingredients for the centers, except the
 powdered sugar, in a small saucepan over low heat. Stir
 often as the caramel slowly melts. When the mixture is smooth,
 add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
 degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
 a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
 to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up. 
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
 will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
 The candy should have a solid layer of peanuts covering all sides.
 If needed, brush additional caramel onto the roll, then turn it onto
 the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
 candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
 forks, one at each end of the candy bar, and tap the forks on the
 top edge of the bowl so that much of the chocolate drops off.
 Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.

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Bailey's Irish Cream

Yield: 1 Servings

1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla
1 ts Almond extract

Combine all the ingredients in a blender set on high
 speed for 30 seconds. Bottle in a tightly sealed container
 and refrigerate. The liqueur will keep for at least 2
 months if kept cool. Be sure to shake the bottle well
before serving.
Makes 4 cups.

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Bake And Baste Chicken (Boston Chicken)
 Categories: Copycat
      Yield: 1 servings

         -patdwigans_om@juno.com
  1/4 c  Canola oil
      1 tb Honey
      1 tb Lime juice
    1/4 ts Paprika
      4    Chicken breast halves
           Washed/patted dry

  Preheat oven to 400 degrees. In a small bowl, combine
  canola oil, honey, lime juice and paprika. Place
  chicken, skin side up, in a 7x11 inch baking dish.
  Apply mixture to chicken pieces in a single layer.
 
  Bake in over for 35-40 minutes, basting every 8-10
  minutes or until well browned and juices run clear
  when you cut into the thickest part of chicken. Remove
  from oven. Cover with foil for 15 minutes. This
  softens chicken and keeps it hot until served. Serves
  4.

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BAKED BEANS LIKE BOSTON CHICKEN

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Copycat                          Side dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14       c            Dried Onions
                        Reconstitute in 1/4 c hot
                        Water 5 minutes
  24                    Oz-Jar Great Northern Beans
   1       c            Hunt's Ketchup
     1/2   c            Open Pit Hickory Flavored
                        Bbq Sauce
   1       lg           Can Baked Beans

  While onions are softening, empty jar of northern
  beans into a 4-quart baking dish or pan. Add pork and
  beans to northern beans. Stir in onion, ketchup, BBQ
  sauce and ham. Bake, uncovered at 350~ about 30-35
  minutes or until piping hot. Stir 2-3 times during
  baking. Refrigerate covered, to use in 1 week. Freeze
  to use in 4 months.

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Baskin-Robbins® B.R. Blast®

Burt Baskin and Irv Robbins' idea to franchise their ice
 cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald's hamburger outlets.
     Ice cream is this chain's staple. So this coffee drink,
 unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you've got a blender you can clone either of the two
 varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.

Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes

Garnish
whipped cream
cinnamon

1. Combine the strong coffee, milk and sugar in a blender
 and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
 and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
 of cinnamon.
Makes 2 large drinks.

Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.

Tidbits
Make double-strength coffee in your coffee maker by adding
 half the water suggested by the manufacturer. Allow coffee
 to chill in the refrigerator before using it in this recipe.


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Baskin-Robbins® Ice Cream Cake

Traditional white birthday cakes are pretty boring
 by themselves.  Scoop a little ice cream onto the
 plate and I'll perk up a bit.  But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
 be the first one in line with a plastic fork.  This
4500-unit ice cream chain stacks several varieties of
 pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
 and cream ice cream on top.  So that's got to be the
 version we clone here.  But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
 Just be sure the ice cream you choose comes in a box.
  It should be rectangular shape so that the ice cream
layer stacks up right.  Then you'll want to find a real
 sharp serrated knife to cut the ice cream in half while
 it's in the box.  And check this out:  That white stuff
 that coats the cake is actually softened ice cream spread
 on a thin layer like frosting, and then re-frozen.
 After it sets up, you can decorate the cake any way
 you like with pre-made frosting in whatever color suits
 your festive occasion.  Voilà!  You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each.

Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting

Optional
colored frosting
A sharp bread knife makes box slicing easy

Ice cream on top of the cake, and all the trimming

1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
 layer.  When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
3.  Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
  Peel the cardboard off the ice cream and lay the halves next
 to each other on the cake.  Slice the edges of the cake all
 the way around so that the cake is the same size as the ice
cream on top.  Work quickly so that the ice cream doesn't melt.
  When the cake has been trimmed, place it into the freezer
for an hour or two.
4.  When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften.  Sitr the ice cream so that it is smooth,
like frosting.  Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream.  Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
 underneath.  Pop the cake into the freezer for an hour or so
to set up.
5.  When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake.  Also decorate around the bottom of the cake.  Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed.  Cover the cake with plastic wrap and keep it in your freezer until party time.
6.  When you are ready to serve the cake, leave it out for 10
minutes before slicing.  Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).

Tidbits
You may wish to use another flavor cake mix such as chocolate
 or devil's food for this dessert - even low-fat cake mix works.
 It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
 it in a box.



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Ben & jerry's fresh georgia peach ice cream

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Ripe peaches -- finely chopped
   1 1/4  c             Sugar
     1/2                Juice of lemon
   2      lg            Eggs
   2      c             Heavy or whipping cream
   1      c             Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.

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Benihana Japanese Fried Rice

4 cups cooked rice
1 cup frozen peas - thawed
2 tbsp finely grated carrot
2 eggs - beaten
½ cup diced onion
 1½ tbsp butter
2 tbsp soy sauce
salt
pepper

Cook rice following instructions on package (Bring 2 cups
 water to a boil, add rice and a dash of salt, reduce heat
 and simmer in covered saucepan for 20 minutes). Pour rice
 into a large bowl to let it cool in the refrigerator. Scramble
 the eggs in a small pan over medium heat. Separate the scrambled
 chunks of egg into small pea-size bits while cooking. When rice
 has cooled to near room temperature, add peas, grated carrot,
 scrambled egg and diced onion to the bowl. Carefully toss all
 of the ingredients together. Melt 1½ tbsp of butter in a large
 frying pan over medium/high heat. When butter has completely
 melted, dump the bowl of rice and other ingredients into the
 pan and add soy sauce plus a dash of salt and pepper. Cook
 rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.

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Benihana Magic Mustard Sauce

1 tbsp Sesame seeds - crushed & toasted
3 tbsp Dry mustard
2 tbsp Hot water
 3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped



Preheat oven to 350°F. Place sesame seeds in flat pan in
 oven to toast. (about 10 - 15 minutes) Mix mustard and water
 in a small mixing bowl until it forms a paste. Place in blender
 with sesame seeds, soy sauce and garlic. Blend at high speed
 for about 1 minute. Remove and stir in whipped cream.

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BENIHANA MUSTARD SAUCE

 Categories: Sauces
      Yield: 8 servings

      3 tb Dry mustard
      2 tb Hot water
      1 tb Sesame seeds; toasted
    3/4 c  Soy sauce
    1/4    Garlic clove; crushed
      3 tb Whipping cream; whipped

  In small mixing bowl, combine mustard and water to
  form paste. Place in blender with remaining
  ingredients except cream and blend at high speed about
  1 minute. Remove and stir in whipped cream.

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Benihana Style Steak

¼ cup Uncooked rice
6 oz sirloin steak - boneless
1 tbsp Peanut oil
2 large Mushrooms - sliced
Salt
Pepper
Cook rice according to package directions. Set aside.

Heat griddle to 350°F and pour on oil to coat surface.
Sear steak on both sides. Cut steak into strips. Return to
griddle along with mushroom slices.

Turn meat pieces until done to preference. Season with salt
and pepper to taste. Serve with boiled rice and magic mustard sauce.

Makes 1 serving.

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Benihana® Ginger Salad Dressing

As far as salad dressings go, this is one of the
most requested, and tasty. At the Benihana chain
of hibachi grill restaurants, you are served a
side salad before your meal that is doused with this
tangy, slightly sweet, fresh ginger dressing.
This Top Secret Recipes version of that dressing
is a real cinch to make, once you've got the ingredients.
Just dump everything into a blender, whiz it, and you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Combine all ingredients in a blender. Blend on high speed for
 about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.




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Benihana® Japanese Fried Rice

When 20-year-old Rocky Aoki came to the New York City
from Japan with his wrestling team in 1959 he was
convinced it was the land of opportunity. Just five
years later he took $10,000 he had saved plus another
$20,000 that he borrowed to open a Benihana steakhouse
 on the West side of Manhattan. His concept of bringing
 the chefs out from the back kitchen to prepare the food
 in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing
 success that it paid for itself within six months.
Here's a clone recipe for the fried rice at Banihana
that is prepared by chefs with pre-cooked rice on those
open hibachi grills.


4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

1. Cook rice following instructions on package (Bring 2 cups
 water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice into
 a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate
 the scrambled chunks of egg into small pea-size bits while
cooking.
3. When rice has cooled to near room temperature, add peas,
 grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over
 medium/high heat.
5. When butter has completely melted, dump the bowl of rice and
 other ingredients into the pan and add soy sauce plus a dash of
 salt and pepper. Cook rice for 6-8 minutes over heat, stirring
often
Serves 4.

Tidbits

This fried rice can be prepared ahead of time by cooking the rice,
 then adding the peas, carrots and egg plus half of the soy sauce.
 Keep this refrigerated until you are ready to fry it in the butter.
That's when you add the salt, pepper and remaining soy sauce.


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Bennigan's Hot Bacon Dressing

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        Bacon grease
     1/4  pound         Red onion -- dice fine
   2      cups          Water
     1/2  cup           Honey
     1/2  cup           Red wine vinegar
   2      tablespoons   Dijon mustard
   1 1/2  tablespoons   Cornstarch
   1      tablespoon    Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the
onions  and saute until the onions start to blacken. While the onions
are  carmelizing, in a mixing bowl place the water, honey and red wine
vinegar.  Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add  the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard  and onions and mix. Continue stirring until mix thickens and
comes to a  boil. Remove from heat and store in refigerator until
needed. Note: To  reheat use a double boiler. I put the tabasco on the
ingredient list if  you like it. In differnt parts of the country
Bennigan's omits this  ingredient.

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Bennigan's Onion Soup

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Vegetables
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
     1/2  pound         Firm white onions -- sliced
     1/4  cup           Butter
   2      tablespoons   Corn oil
   3      tablespoons   Flour
   1      quart         Chicken broth
   1      quart         Beef broth
   8      slices        French bread
                        Swiss cheese -- shredded
                        Parmesan -- grated

Saute onions in butter and oil until onions are transparent, but not
well  browned. When tender, turn heat to lowest point and sprinkle with
flour,  stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to  smooth paste and
spread over bread. Place all bowls on oven rack 4" from broiler heat and
broil until cheese  melts. Serve at once. Leftover soup freezes well up
to 6 months.

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Big Boy's Blue Cheese Dressing

Recipe By     : Gloria Pitzer
Serving Size  : 2    Preparation Time :0:05
Categories    : Salad Dressings                  Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Sour cream
     1/2  Cup           Milk
   1      Cup           Kraft mayo
   4      Ounces        Blue cheese -- crumble
     1/8  Teaspoon      Onion powder

Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate.

Use within 10 days.

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Big Boy's Chicken Gravy

 Categories: Copycat, Sauces, Chicken
      Yield: 1 quart
 
                 -patdwigans fwds07a
     28 oz Chicken broth
    1/2 ts Onion powder
      1 tb Chicken bouillon powder
    2/3 c  Bisquick

  In blender, combine broth, onion powder, bouillon
  powder and Bisquick. Blend at high speed, about 1/2
  minute or until smooth. Pour into saucepan and stir
  constantly over medium high heat, about 4 or 5 minutes
  until if comes to a boil, is smooth and thickened a
  bit. Serve at once. Can freeze up to 4 months.

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Big Bucket In The Sky Chicken

 Categories: Polkadot, Menarea, Chicken
      Yield: 1 Servings

      3 c  Self-rising flour
      1 tb Paprika
      2 pk Lipton Tomato Cup-A-Soup
           -powder
      2 pk Good Seasons Italian
           -Dressing mix powder
      1 ts Salt
    1/4 lb Butter or margarine

  Moisten chicken in water. Place coating mixture in an oven roasting
  bag and shake until chicken is covered. Bake in 350 degree oven for
  about 40 minutes or until juices are clear.
 
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Big Mouth Sandwich

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :0:30
Categories    : Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         lean ground beef
   1      teaspoon      chili powder
     1/2  teaspoon      salt -- or seasoned salt
   2                    California avocados -- sliced
   1                    French bread loaf -- or long loaf
                        garlic salt -- to taste
   8      ounces        refried beans -- 1 can
                        shredded lettuce
   1                    tomato -- sliced
   2                    green onions -- sliced
     1/2  cup           cheddar cheese -- shredded
                        taco sauce -- optional

     1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
     powder; keep hot.

     2. Halve, peel and slice avocados into flat slices.

     3. Split French bread in half lengthwise. Lightly toast cut sides under
     broiler.

     4. Place half the avocado slices on bottom half of bread. Sprinkle with
     garlic salt if using.

     5. Heat refried beans. Spread an even layer of beans over avocado, then
     spoon on browned meat.

     6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
     lettuce with taco sauce if using.

     7. Cover with a layer of sliced tomato then sprinkle on the chopped
     onions. Place remaining avocado slices on tomatoes and sprinkle with
     garlic salt.

     8. Cover with top half of bread; cut into serving sized sandwiches.

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.


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BOB "OVEN'S " COLONIAL DRESSING

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Water
     1/8   c            Cornstarch
     1/2   c            Vinegar -- light or dark
   1       c            Sugar
   1       t            Onion powder
   1       tb           Salt
     1/4   c            Butter or margarine
     1/2   ts           Pepper
   1       t            Celery salt
   1       tb           Celery seed

  Put water and cornstarch
  into blender on High speed for 1 minute or until
  smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
  over Medium High heat, stirring constantly as you
  begin to add each of the remaining ingredients,
  stirring well after each addition. Cook and continue
  stirring until it begins to  thicken and become quite
  smooth. Let it cool completel before pouring into a
  refrigerator container. Cap tightly. Kepps for about
  weeks. Do Not Freeze. Makes 2
      1/2    cups. Variations: Creamy Italian Colonial:
  to one recipe (above) add 1 Tbsp. prepared mustard, 1
  Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
  1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
  combine well. Keep refrigerated. Makes about 3 cups.
  Do Not Freeze. Catalina Colonial: To one recipe
  (above) add: 1 cup catsup and 1/2 cup sweet pickle
  relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
  one recipe (above) stir in: 8 ounce carton onion chip
  dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
  one recipe (above) stir in: 1/2 cup sour cream, 1/2
  cup mayonnaise. Use within one week of preparing.
  Makes 3 cups. Do Not Freeze.

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Boston Chicken & KFC Rotisserie Style Chicken

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.

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Boston Chicken Baked Beans

 Categories: Copycat, Beans
      Yield: 6 servings

               -patriciadwigans fwds07a
     14 c  Dry chopped onions; reconsti
           -tute in 1/4 c hot water 5
           -minutes
     24 oz Jar great northern beans;
           -drain, rinse and drain
     28 oz Can Campbell's Pork & Beans
      1 c  Hunt's Ketchup
    1/2 c  Open Pit hickory flavored
           -BBQ sauce
      3 sl Boiled ham; chopped fine

  While onions are softening, empty jar of northern
  beans into a 4-quart baking dish or pan. Add pork and
  beans to northern beans. Stir in onion, ketchup, BBQ
  sauce and ham. Bake, uncovered at 350~ about 30-35
  minutes or until piping hot. Stir 2-3 times during
  baking. Refrigerate covered, to use in 1 week. Freeze
  to use in 4 months.

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

Boston Chicken Cranberry Sauce

 Categories: Copycat, Sauces, Fruits
      Yield: 3 cups
             
                       -patdwigans fwds07a
      1 lb Can jellied cranberry sauce
     10 oz Jar Smucker's Simply Fruit
           -Orange Marmalade
    1/4 ts Ground ginger
      2 c  Fresh cranberries; each
           -sliced 2 or 3 pcs horizont.
    1/3 c  Walnuts; chop fine

  in 2-quart saucepan, over medium-to-low heat, use
  rubber bowl scraper to stir together jellied sauce,
  marmalade and ginger until melted, about 6-8 minutes.
  Add the sliced cranberries, keeping sauce on low. Stir
  often. Continue cooking and stirring often until
  cranberries are no longer white and taste tender to
  the bite (not soft, but not too crisp). Stir in
  walnuts. When cooled to lukewarm, refrigerate, covered
  and use with a week to 10 days. Should freeze well to
  be used within 4 months.

***********************************************************************************
Boston Chicken Creamed Spinach

 Categories: Copycat, Vegetables
      Yield: 4 servings

           -patdwigans fwds07a
      1 tb Flour
      4 tb Butter, margarine or canola
           -oil
    1/2 ts Garlic salt
           Salt and pepper
     20 oz Frozen chopped spinach; cook
           -and drain
      1 sm Onion; diced

  In a saucepan, on medium heat, stir together with wire
  whisk soup, flour, butter, garlic salt, salt and
  pepper until smooth and piping hot. Combine with
  spinach and onion. (MY NOTE:I'd substitute fresh
  minced garlic for the garlic salt). 

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

Boston Chicken Cucumber Salad

 Categories: Salads, Copycat, Wrv
      Yield: 4 to 6

                 patdwigans fwds07a
      2 md Cucumbers w/skin;half, seed,
           -1/2" slices
    1/4    Red Spanish onion; 1/2" dice
      1 lg Ripe tomato; dice
      8 oz Paul Newman's Olive Oil and
           -Vinegar Dressing
      1 ts Dry dill weed
    1/2 ts Dry parsley; mince
    1/4 c  Olive oil

  Combine cucumbers with the rest of the ingredients in
  non-metal refrigerator container, tightly covered.
  Marinate for 24 hours in fridge before serving. Do not
  freeze.

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

Boston Chicken Macaroni & Cheese

 Categories: Pitzer, Pasta, Cheese
      Yield: 6 Servings

      3 c  Dry spiral shaped pasta
           Cook al dente, drain
    2/3 c  Milk (2% or regular)
      1 lb Velveeta cheese, light or
           - cubed small
    1/4 ts Dry mustard powder
    1/2 ts Ground turmeric
           Salt and pepper to taste

  Place into top of double boiler over gently simmering water milk, cheese,
  mustard powderm turmeric, salt and pepper in that order. Stir with whisk
  occasionally until melted and smooth. Stir pasta into hot cheese mixture
  and keep hot until serving time over hot water, up to an hour. (If it
  begins to thicken up too much, dilute with a little milk). Neverput into
  oven or over direct heat as it will scorch and change the texture to a
  sticky mess. 6-8 side servings or 4 main-dish servings.

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

Boston Chicken Marinade/basting Sauce

 Categories: Copycat, Sauces
      Yield: 1 servings

           -patdwigans fwds07a
    1/4 c  Canola oil
      1 tb Honey
      1 tb Lime juice
    1/4 ts Paprika

  Mix all ingredients well and apply to skin-side-up
  chicken in a single layer in greased baking dish or
  pan. Bake at 400~ 35-40 minutes. Baste every 8-10
  minutes during the baking time.

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

Boston Chicken Saucer Sized Chocolate Chip Co

 Categories: Copycat, Desserts, Cookies
      Yield: 1 servings

               -pat dwigans fwds07a
      4 oz Nestle's Milk Chocolate bars
      4 oz Baker's german sweet choc
      4 oz Dove milk chocolate
           Cookie dough
            use your our recipe

  Melt 3 chocolates, stirring until smooth. Pur into
  greased 9" metal pie pan and refrigerate until hard.
  Hammer into pea-sized bits. Store refrigerated until
  ready to use. Use 1/3 c dookie dough, flattening to a
  3-1/2 to 4" round. Bake at 375  for 16 to 18 minutes
  or until golden brown but not overbaked or cookies
  will be hard as rocks when cooled. The cookies will
  look almost  "RAW"  at the end of 16 minutes if you make
  them big enough and will continue to bake in their own
  heat as they cool on the sheets a few minutes.Boston Chicken Saucer Sized Chocolate Chip Co

 Categories: Copycat, Desserts, Cookies
      Yield: 1 servings

               -pat dwigans fwds07a
      4 oz Nestle's Milk Chocolate bars
      4 oz Baker's german sweet choc
      4 oz Dove milk chocolate
           Cookie dough
            use your our recipe

  Melt 3 chocolates, stirring until smooth. Pur into
  greased 9" metal pie pan and refrigerate until hard.
  Hammer into pea-sized bits. Store refrigerated until
  ready to use. Use 1/3 c dookie dough, flattening to a
  3-1/2 to 4" round. Bake at 375  for 16 to 18 minutes
  or until golden brown but not overbaked or cookies
  will be hard as rocks when cooled. The cookies will
  look almost  "RAW"  at the end of 16 minutes if you make
  them big enough and will continue to bake in their own
  heat as they cool on the sheets a few minutes.

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

Boston Chicken Spicy Rice

 Categories: Rice, Copycat, Wrv
      Yield: 6 servings

               -patdwigans fwds07a
    1/4 c  Raw Rice-shaped pasta
    3/4 c  Minute rice
      1 tb Pimiento; chop fine
    1/2 ts Dry minced celery leaf
      1 ts Dry minced parsley
    1/4 ts Dry mustard
     14 oz Can chicken broth
    1/4 c  Olive oil
    1/2 ts Salt

  In a 2-qt saucepan combine all ingredients. Stir often
  and bring to a bol. Cover and remove from heat. Let
  stand 15 minutes. Fluff rice with a fork occasionally.
  Salt and pepper to taste if desired. Keep warm in top
  of double boiler, over simmering water, to serve
  within an hour. Refrigerate leftovers covered. Rewarm
  Gently i 3 to 4 days. Do not freeze.

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

Boston Chicken Squash

 Categories: Copycat, Vegetables
      Yield: 6 servings
         
           -patdwigans_om@juno.com
      2    Butternut squash; halve
           -long, remove seeds
           Margarine or butter
           Salt
    1/2 c  Brown sugar; packed
    1/2 c  Honey
    1/2 ts Ground ginger
      1 ts Pumpkin pie spices
      4 tb Butter or margarine; melted

  Preheat oven to 400 . Place squash cut-side down on
  Pam-sprayed shallow baking pan. Bake uncovered about
  45 minutes or until fork tender. Wipe cut surface with
  a little butter and sprinkle with salt. Return to bake
  cut-side up about 10 minutes longer or until browned
  and soft. Scrape out the meat into a mixing bowl. Add
  sugar, honey, ginger, pumpie pie spice and butter.
  Beat with electric mixer at med speed until smooth.
  Return to oven, ocvered in foil, just to keep warm
  until time to serve, 325  for 30 minutes. Refrigerate
  leftovers for about a week or freeze up to 4 months.

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

Boston Chicken Stuffing

 Categories: Copycat, Dressings, Vegetables
      Yield: 8 side dish
 
                -Patdwigans fwds07a
     10 oz Can sliced carrots; undrain
      4 oz Can slices mushrooms;undrain
     14 oz Can chicken broth
      2    Ribs celery; cut 4-5 pieces
      1 tb Rubbed sage
     12 ts Poultry seasoning
      1 tb Chicken bouillon powder
      3 tb Bottled liquid margarine or
           -melted butter or margarine
      3    English muffins; cut into
           -1/2" cubes with crumbs
      8 oz Bag unseasoned croutons
      1 tb Dry parsley; minced
      2 tb Dry minced onion

  When you open the can of carrots, run the blade of a
  paring knife through them right in the can so that
  you've reduced them to tiny bits without mashing them.
  Empty it then into a Dutch oven. Add the mushrooms;
  set aside. Empty the cam of broth into the blender and
  add the celery along with the sage, poultry seasoning,
  bouillon powder and margarine. Blend a few seconds on
  high speed, only until celery is finely minced.
  Meanwhile, add the English muffin cubes, (crumbs too),
  croutons, parsley and onion to the Dutch oven. Pour
  blender mixture over and stir to combine with rubber
  bowl scraper until completely moist. Cover with a lid
  and bake at 350~ about 45 minutes to an hour or until
  piping hot. Refrigerate leftovers to use within a
  week. Freeze to use within 4 months.

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

Boston Market Meatloaf

1 cup tomato sauce
1½ tbsp Kraft barbecue sauce
1 tbsp granulated sugar
1½ lbs 10% fat ground sirloin
6 tbsp all-purpose flour
 ¾ tsp salt
½ tsp onion powder
¼ tsp ground black pepper
dash garlic powder

Preheat oven to 400°F. Combine the tomato sauce, barbecue
 sauce and sugar in a small saucepan over medium heat. Heat the
 mixture until it begins to bubble, stirring often, then remove
 it from the heat.

In a large bowl, add all but 2 tbsp of the tomato sauce to the meat.
 Use a large wooden spoon or your hands to work the sauce into the
 meat until it is very well combined. Combine the remaining
ingredients with the ground sirloin-- flour, salt, onion powder
 and ground pepper. Use the wooden spoon or your hands to work
the spices and flour into the meat.

Load the meat into a loaf pan (preferably a meatloaf pan with two
 sections which allows the fat to drain, but if you don't have
one of those a regular loaf pan will work). Wrap foil over the
pan and place it into the oven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the
foil and, if you aren't using a meatloaf pan, drain the fat.
 Using a knife, slice the meatloaf all the way through into 8
slices while it is still in the pan. This will help to cook the
center of the meatloaf. Pour the remaining 2 tbsp of sauce over
the top of the meatloaf, in a stream down the center. Don't spread
 the sauce. Place the meatloaf back into the oven, uncovered, for
 25-30 minutes or until it is done.

Remove and allow it to cool for a few minutes before serving.

Makes 4 servings.

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

Boston Market® Meatloaf

In the early 90s Boston Chicken was on a roll.
The home meal replacement chain's stock was
soaring and the lines were filled with hungry
customers waiting to sink their teeth into a
serving of the chain's delicious rotisserie chicken.
So successful was the chain with chicken, that the
company quickly decided it was time to introduce other
entrée selections, the first of which was a delicious
barbecue sauce-covered ground sirloin meatloaf.
But offering the other entrées presented the company
with a dilemma: what to do about the name.  The bigwigs
decided it was time to change the name to Boston Market,
to reflect a wider menu.  That meant replacing signs on
hundreds of units and retooling the marketing campaigns.
That name change, plus rapid expansion of the chain
and growth of other similar home-style meal concepts
sent the company into a tailspin.  By 1988, Boston Market's
goose was cooked:  the company filed for bankruptcy.
Soon McDonald's stepped in to purchase the company,
with the idea of closing many of the stores for good,
and slapping Golden Arches on the rest.  But that plan
was scrapped when, after selling many of the under-performing
Boston Markets, the chain began to fly once again.
Within a year of the acquisition Boston Market was profitable,
and those meals with the home-cooked taste are still being
served at over 700 Boston Market restaurants across the country.

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10 percent fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce, and sugar in
 a small saucepan over medium heat. Heat the mixture until
 it begins to bubble, stirring often, then remove it from
the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato
 sauce to the meat. Use a large wooden spoon or your hands to
 work the sauce into the meat until it is very well combined.

4. Combine the remaining ingredients with the ground
sirloin - flour, salt, onion powder, ground pepper,
 and garlic powder. Use the wooden spoon or your hands to work
 the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan
 with two sections that allows the fat to drain, but if you
 don't have one of those a regular loaf pan will work). Wrap
 foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove
 the foil and, if you aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into
 8 slices while it is still in the pan. This will help to cook
 the center of the meatloaf. Pour the remaining 2 tablespoons
of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25 - 30
 minutes or until it is done. Remove and allow it to cool for a
 few minutes before serving.
Serves 4.

 **********************************************************************************
Bull's Eye BBQ Sauce

1/2 C. chopped onions
1 (8 oz.) can tomatoes sauce
1 C. water (OPTION: Beer)
1 1/4 C. ketchup
2 T. brown sugar
2 T. prepared yellow mustard
1 T. olive oil
1 T. Worcestershire sauce
1 dash Tabasco sauce

Combine ingredients, cover and simmer for 30 minutes.
 I cooked this for 45 minutes to an hour. The sauce reduced
 itself and tasted good. If you taste the sauce before simmering,
 it will not taste as good as when the flavors have melded,
 but after cooking it is great.

Just like the 'real' sauce on barbecued pork steaks.  For
 the original, do not use beer.




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

Burger King® Big King®

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.


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

Burger King® BK Broiler

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.

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


Burger King® Breakfast Sandwiches

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.

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

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