Cloned Resaturant Recipes C

California Pizza Kitchen®
Dakota Smashed Pea & Barley Soup®

Got one of those cool hand blenders? You know,
the kind of gadget that used to be pitched on
those annoying yet compelling late-night infomercials?
It comes in handy for this recipe, which requires the
split peas to be smashed into a smooth consistency,
just like the original. If you don't have a hand mixer,
a standard blender works just fine. This soup is very
tasty and very low in fat. And the barley gives it a
special chunky consistency and added flavor that isn't
found in most pea soups.

2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)

Garnish
chopped green onion

1. Rinse and drain the split peas, then add them to a large
 pot with 6 cups of water, chicken broth, onion, garlic,
 lemon juice, salt, sugar, parsley, pepper, and thyme. Bring
to a boil, then reduce heat and simmer for 75 minutes or until
 the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups
 of water in a saucepan. Bring to a boil, then reduce heat and
 simmer for 75 minutes or until the barley is soft and most of
the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a
handheld blender to puree the peas until the mixture is smooth.
You may also use a standard blender or food processor for this step,
 pureeing the soup in batches. Alternately, if you like, you may
skip this step, keeping the soup rather chunky. It's still good
this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to
the split pea mixture. Add the carrots and celery and continue to
simmer the soup for 15 to 30 minutes or until the carrots are
tender. Stir occasionally. Turn off the heat, cover the soup,
and let it sit for 10 to 15 minutes before serving.  Garnish
each serving with a little chopped green onion.
Makes 8 servings.


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Carl's Jr.® Bacon Swiss Crispy Chicken Sandwich

If you love crispy chicken sandwiches - and especially
if you don't live in the West - you'll want to try out
this clone of the tasty Carl's Jr. creation. The recipe
makes four of the addicting chicken sandwiches from the
California-based chain, but will also come in handy for
making a delicious homemade ranch dressing. Try using
some lean turkey bacon, fat-free Swiss cheese, and fat-free
mayonnaise if you feel like cutting back on the fat.
Then you can eat two.

Ranch Dressing

1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin

6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
Kraft Swiss cheese Singles
8 slices bacon, cooked

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350
 degrees.  If you don't have a deep fryer, you can also pan
fry using a large frying pan and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients
 except the water and gelatin in small bowl. Mix the water with
 the gelatin in a small cup until all of the gelatin is dissolved.
 Add this gelatin solution to the other ingredients and stir. Cover
 and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup water in a small,
shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder and garlic
powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet
with the flour, then dredge it in the egg and water mixture.
Coat the chicken once again in the flour and set it aside until
all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light
 brown and crispy.
8. As chicken is frying, prepare each sandwich by grilling the
 face of the hamburger buns on a hot skillet over medium heat.
 Spread about 1 1/2 teaspoons of the ranch dressing on the face
 of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the
 fryer and drain them on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of the
 tomato), then stack a slice of the Swiss cheese onto the chicken.
12. Arrange the bacon, crosswise, on top of the Swiss cheese, then
 top off the sandwich with the top bun. Repeat the stacking process
 for each of the remaining sandwiches.
Makes 4 sandwiches.


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Carl's Jr.® Ranch Crispy Chicken Sandwich

We'll use elements of the Carl's Jr. Bacon Swiss
Crispy Chicken Sandwich clone recipe to whip up one
of the other Carl's Jr. crispy chicken sandwiches,
because I always say you can never have too much crispy
chicken.  This fried chicken breast sandwich includes
lettuce and tomato, and is slathered with a clone of Carl's
tasty ranch dressing.  Use the recipes together and you
can easily serve up two different sandwich clones for
different tastes, with little extra effort.  And you diners
will be so impressed.

Ranch Dressing
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin

6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350
 degrees.  If you don't have a deep fryer, you can also pan
fry using a large frying pan, and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients
 except the water and gelatin in small bowl. Mix the water with
the gelatin in a small cup until all of the gelatin is dissolved.
 Add this gelatin solution to the other ingredients and stir.
Cover and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup of water in a small,
shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder, and garlic
powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet
 with the flour, then dredge it in the egg and water mixture.
 Coat the chicken once again in the flour and set it aside until
 all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light
 brown and crispy.
8. As chicken is frying, prepare each sandwich by grilling the
 face of the hamburger buns on a hot skillet over medium heat.
 Spread about 1 1/2 teaspoons of the ranch dressing on the face
 of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the
fryer and drain on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of
the tomato), then top it off with the top bun. Repeat the
stacking process for each of the sandwiches.
Makes 4 sandwiches.

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Chef Paul Prudhomme's® Poultry Magic®

Louisianna chef Paul Prudhomme, America's number
one Dom DeLuise look a like, hit it big in supermarkets
with his magical brand of Cajun spice blends. Chef Paul
developed his seasonings after years of making little
batches and passing them out to customers in the restaurants
where he worked. Now his Magic Seasoning Blends come in
several varieties and are produced in a whopping 30,000-
square-foot plant by 38 employees. Fortunately, it'll take
only one of you in a small kitchen to make a clone of one
of the most popular versions of the blend. Use it when you
barbecue, roast, grill, or sauté your favorite chicken, turkey,
duck, or Cornish game hens.

1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
dash cumin 

Combine all ingredients in a small bowl. Store in a covered
container. Sprinkle on any poultry to taste.
Makes 4 teaspoons.

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Chevys® Fresh Salsa

Whip out the food processor and fire up the grill
because you’ll need these essential tools to clone
one of the best restaurant salsas in the business.
The key to recreating the flavor of the real deal
is to fire roast the tomatoes and the jalapenos,
and to add a little mesquite-flavored liquid smoke.
The restaurant chain uses a mesquite grill, so these
steps are crucial to getting the same smoky flavor
as the addictive restaurant version. Chevys uses chipotle
peppers, or smoked red jalapeno peppers. But unless you
grow your own jalapenos, it may be difficult to find the
riper red variety in your local supermarket. For this recipe,
the green jalapeno peppers will work fine.

6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke

1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over
 each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it’s hot. After about
 10 minutes, place all of the jalapenos onto the grill. In about
 10 minutes you can turn the tomatoes and the peppers. When almost
 the entire surface of the peppers has charred black you can remove
 them from the grill. The tomatoes will turn partially black, but
 when the skin begins to come off they are done. Put the peppers
 and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the
 skin from the tomatoes and place them into a food processor.
 Pinch the stem end from each of the peppers and place them into
 the food processor as well. Toss out the liquid that remains on
 the plate.
5. Add the remaining ingredients to the food processor and puree
 on high speed for 5-10 seconds or until the mixture has a smooth
 consistency.
6. Place the salsa into a covered container and chill for several
 hours or overnight while the flavors develop.
Makes approximately 2 cups.

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Chevys® Garlic Mashed Potatoes

This easy-to-clone dish comes with many of the tasty
entrees at the restaurant chain or can be ordered up,
pronto, on the side. It's a nice clone to have around
since it goes well with so many dishes, Mexican or otherwise.
Just give yourself the time to bake and cool the potatoes.
Be here at TSR next week for a big clone request from the
same "always fresh ingredients" Mexican food chain. It's
for that muy delicioso salsa, baby! Si, si, si. See you then.

4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbing them lightly with oil
 and then baking them in the preheated oven for 1 hour until
they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want
to leave the rest in.
4. Melt the butter in a large suacepan over medium heat, then
add garlic and saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10
minutes while stirring often until garlic mashed potatoes are
very hot.
Serves 4.


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Chevys® Mesquite-Grilled BBQ Chicken Quesadilla®

With this secret recipe from the latest TSR low-lat book,
it isn't necessary to cook the chicken over a mesquite
grill as they do in the restaurant chain. Sure, you could
get some mesquite wood chips and throw 'em on your barbecue
or you can use that charcoal that has mesquite in it.
But an easier way to get the flavor of mesquite--especially
if all you've got is a gas grill--is to soak the chicken
in a marinade made with mesquite-flavored liquid smoke.
In the restaurant these puppies are made with red chili
tortillas. Since these type of tortillas can be a drag to
track down, especially in fat-free versions, we'll use plain
fat-free tortillas for our tasty reduced-fat clone.
Mesquite Marinade
1/2 cup water
1 teaspoon mesquite-flavored liquid smoke
1/2 teaspoon salt
dash ground black pepper

Spicy BBQ Sauce
1/2 cup Bull's-Eye Original BBQ Sauce
1/4 teaspoon cayenne pepper
dash chili powder

1 boneless chicken breast
1/3 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced Spanish onion
2 large (12-inch) fat-free flour tortillas
1 1/3 cups shredded Monterey Jack cheese
1. Prepare the marinade by combining the ingredients in a medium
 bowl. Add chicken breast fillet to the bowl, cover, and chill for
 one hour.
2. When the chicken is finished marinating, preheat your grill to
 high temperature.
3. As grill is heating, prepare the spicy BBQ sauce by mixing the
 ingredients in a small bowl.
4. Throw the chicken on the grill and cook it for 4 to 5 minutes
 per side or until it's done. When the chicken is done cooking, chop it into bite-size pieces.
5. Spray a light coating of nonstick cooking spray on a medium
skillet over medium heat. Sauté the sliced peppers and onion in
 the pan for 4 to 5 minutes or until the veggies start to brown.
6. Set a large skillet over medium/low heat.
7. Put one flour tortilla in the skillet and sprinkle 1/3 cup
of cheese over half of the tortilla. Spoon half of the vegetables
 over the cheese, followed by half of the chicken.
8. Spoon a generous portion of the spicy BBQ sauce over the chicken,
 followed by another 1/3 cup of cheese.
9. Fold the other side of the tortilla over the filling, and press
 down so that it stays in place.
10. By this time, the cheese on the bottom should be melted. If not,
 wait another minute or so, then flip the quesadilla over and heat
 for another couple minutes or until all of the cheese has melted.
11. Slide the quesadilla onto a plate and slice it into 4 pieces.
 Repeat for the second quesadilla and serve immediately with salsa
 on the side.
Serves 4 as an appetizer.

Nutrition Facts
Serving size – 2 pieces
Total servings – 4


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Chi Chi's Mild Salsa

Recipe By     : Gloria Pitzer
Serving Size  : 1    Preparation Time :0:15
Categories    : Salsas                           Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cn            Stewed Tomatoes (14 Oz.) -- sliced
   2      Large         Green onions -- snipped*
   1      Large         Ripe Tomato -- cored  and diced
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Black Pepper
   1      Ds            Tabasco=AE Sauce -- or to taste

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,
salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once
from heat. Put half of mixture through blender just to mince fine but not to
puree. Return to remaining half of mixture. Cool and refrigerate in tightly
covered container to use with a few weeks. Freezes well to use within 6=
 months.

NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste,
freezing unused chilis to use in other recipes.

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CHI-CHI'S CHICKEN FAJITAS

 Categories: Mexico, Restaurants, Poultry
      Yield: 1 Servings


  From: Brett Jones
 
  In the last 17 years, I've worked for a LOT of restaurants :)  My
  favorite trick was from Chi-Chi's [ha!  I NEVER signed that
  non-disclosure agreement] .... the absolute best marinade for chicken
  (we used it for our fajitas) is margarita mix.  Yes, just go out and
  find your favorite margarita mix (Mr & Mrs T's is good) or a little
  sweet & sour, put the chicken breasts in a shallow pan and cover with
  the mix. Marinate at least overnight, preferably for 24 hours.

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Chili's Margarita Presidente

1 oz vodka
½ oz triple sec
 1/3 cup sweet & sour mix
Lemon wedge



Fill a glass with crushed ice and add vodka and triple sec.
 Top off the drink with sweet & sour mix. Add a lemon wedge
 for garnish and serve.

Makes 1 serving.

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Chili's Twisted Lemonade Twist

1 oz Sauza Commemoritiva Tequila
½ oz Cointreau
½ oz Presidente Brandy
 ½ oz Rose's lime juice
1/3 cup sweet & Sour mix



Combine all ingredients in a shaker with crushed ice.
 Shake Pour drink into a martini glass rimmed with salt.
 Serve the remainder of the drink in the shaker on the side.

Makes 1 serving.

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Chili's® Boneless Buffalo Wings

This clone of Chili's new menu items gives us the
zesty flavor of traditional Buffalo chicken wings
without the bones or skin. That's because these "wings"
are actually nuggets sliced from chicken breast fillets
that are breaded and fried, then smothered with the same
type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese dressing
on the side for dipping. Now you can actually eat Buffalo
wings with a fork!

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side
bleu cheese dressing (for dipping)
celery sticks

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
 a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
 margarine is melted, then stir to combine. You can also use a
 small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
 is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
 lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
 large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
 is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.



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Chili's® Calypso Cooler®

Ever order one of those expensive specialty drinks
off the shiny, full-color restaurant table-stand
cards and wish you had a clone recipe? This is one
of those drinks, off of one of those cards. And here's
the clone recipe.

1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces (1/2 cup) orange juice
splash Rose's lime juice
1/2 ounce grenadine

Garnish
orange wedge
maraschino cherry

1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
 with a straw.
Makes 1 drink.


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Chili's® Chicken Enchilada Soup

It's an item that you won't even find on the current
menu at this national restaurant chain. But ask your
server what soups are available and this is a selection
that's available every day of the week. The dish is one
of Chili's most raved-about items, and a recipe to clone
the delicious soup is easily one of the most requested
here on the Internet. Looks like it's time for an official
TSR custom clone to answer those many requests. The secret
here is the addition of masa harina -- a corn flour that
you will find in your supermarket near the other flours
or in the Mexican food section. You'll find the recipe for
the pico de gallo garnish in the Chili's Nacho Burger clone
recipe from last November. Enjoy, amigos!

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)

1. Add 1 tablespoon of oil to a large pot over medium heat.
 Add chicken breasts to pot and brown for 4-5 minutes per side.
 Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for
 about 2 minutes, or until onions begin to become translucent.
 Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl
 and whisk until blended. Add masa mixture to pot with onions,
 garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot
 and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to
 the pot. Reduce heat and simmer soup for 30-40 minutes or until
 thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar
 cheese, crumbled corn tortilla chips, and pico de gallo.
Makes approx. 12 servings.

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Chili's® Chocolate Chip Paradise Pie®

What makes this dessert so special is the way it
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!

Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut

Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon

9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts


1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
 sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
 milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
 well-combined and then mix in the coconut flakes. Set this cookie
 dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
 on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
 this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
 crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.

8. Sprinkle the chopped walnuts over the dough. Use your fingers to
 press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
 speed.
11. When you are ready to make your dessert, heat up a small skillet
 over medium heat. When the skillet is hot, remove it from the heat
 then add about 1 tablespoon of the cinnamon butter to the pan.
 It should quickly melt and sizzle. Slice the “pie” into 9 pieces
 and place one into the hot skillet. If the “pie” has cooled,
 you can reheat each slice by zapping it in the microwave for
 30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts.


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Chili's® Nacho Burger

Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

1. First make the pico de gallo. This is easy. Just combine all
 of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
 of the avocado, but be sure to leave several unsmashed chunks.
 Add the remaining ingredients for the guacamole to the avocado
 and mix well. Cover bowl and chill in the refrigerator, next to
 the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
 together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
 When milk and cheese has been combined, add the remaining queso
 ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
 on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
 a circular patty slightly larger in diameter than the hamburger
 buns. Cook the hamburger patties for 5-10 minutes per side, until
 done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:

On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion

On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french
 fries on the side and use the chili queso for dipping.
Makes 4 burgers.




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Chili's® Southwestern Eggrolls

Many people have hopped on the cloning bandwagon for
this recipe. Unfortunately the "clone" recipes that
are floating around out there for this dish are pretty
lame. So into the TSR test kitchen we go, and out comes
the closest thing you'll ever savor next to actually
eating the real thing. These "eggrolls" are made with
flour tortillas, stuffed with a spicy blend of corn,
green onions, black beans, spinach, jalapeno peppers,
monterey jack cheese and spices. When you add the creamy
avocado ranch dipping sauce, you're tastebuds will begin
to party. Make these several hours before you plan to serve
them so that they can freeze solid before frying. This will
help to make the outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
 it on the barbecue for 4 to 5 minutes per side or until done.
 Lightly salt and pepper each side of the chicken while it cooks.
 Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
 over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple
 minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
 Add the corn, black beans, spinach, jalapeno peppers, parsley,
 cumin, chili powder, salt, and cayenne pepper to the pan. Cook
 for another 4 minutes. Stir well so that the spinach separates
 and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
 cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
 of a tortilla. Fold in the ends and then roll the tortilla over
 the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
 until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
 Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4



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Chili's® Southwestern Vegetable Soup

If you like a soup that's packed with veggies,
that's low in fat, and has some of that Southwestern
zing to it, this is the one for you. Just toss all the
ingredients in a pot and simmer. Garnish with some
shredded cheese and crumbled tortillas, and prepare to
take the chill off.

6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder

Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup
 pot over high heat. Be sure to mince the corn tortillas into
small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45
 minutes to 1 hour, or until the soup has thickened and tortilla
 pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping
tablespoon of the grated cheddar/jack cheese blend over the top of
 the soup, and then a heaping tablespoon of crumbled corn tortilla
 chips over the cheese.
Makes 6 servings.


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CHOCOLATE COCONUT CRUNCH COOKIES

 Categories: Cookies
      Yield: 4 dozen

      2 c  Flour
      1 ts Baking soda
    1/4 ts Salt
      1 c  Butter; unsalted, softened
    3/4 c  Brown sugar
      2    Eggs; lightly beaten
      2 ts Vanilla
      1 ts Almond extract
      2 c  Coconut; shredded
     12 oz Chocolate chips
  1 1/2 c  Almonds; lightly salted
           -dry roasted, finely chopped

  Preheat the oven to 300.  In a small bowl, whisk together the flour,
  baking soda and salt.  In a medium bowl, whisk together the flour,
  baking soda and salt.  In a medium bowl with an electric mixer, cream
  the butter and sugars.  Beat in the eggs, vanilla and almond extract.
  Mix on low speed until blended.  Add the flour mixture and mix just
  until blended; do not overmix.  add the coconut, chocolate chips, and
  almonds and stir just until blended.  Drop the dough by rounded tbsp
  2" apart onto an ungreased cookie sheet.  Bake for 18 to 20 minutes.
 
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Church's Fried Chicken

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Chicken                          Sandwiches
                Salsa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   1      tablespoon    Sugar
   1 1/2  cups          Self-rising flour
     1/2  cup           Cornstarch
   3      teaspoons     Seasoned salt
   2      teaspoons     Paprika
     1/2  teaspoon      Baking soda
     1/2  cup           Biscuit mix
   1      Env           Italian Dressing Mix
   1      Env           Onion soup mix
                        -----TO USE-----
   2                    Eggs -- mix with
     1/4  cup           Cold water
   1      cup           Corn oil

Combine all ingredients in a 4-cup container. Mix to blend the
ingredients  thoroughly. Store tightly covered at room temperature up to
3 months. TO  USE-Dip the chicken pieces in egg mixture and then into
dry coating mix  and back into egg to coat the pieces evenly but lightly
and finally back  into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin-side  down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of  pieces a few minutes. Transfer to an oiled
or Pam-sprayed 9x12x2 pan.  Cover pan in foil, sealing it on only 3 side
of pan. Bake 350~ for about  45 to 50 minutes. Remove foil. Bake another
5 minutes just to crisp the  coating. Serves 4

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Cinnabon Cinnamon Roll

Serving Size : 12
Categories : Rolls
INGREDIENTS:
 DOUGH
1/4 cup warm water, 1 cup milk -- room temperature
1 large egg -- beaten, 1/4 cup butter -- softened,
 1 tablespoon sugar
1/2 teaspoon salt, 4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar
 -- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened
 CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon
4 ounces cream cheese -- softened, 1/4 cup butter -- softened
1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered
 sugar
*********
 Preparation Instructions: Dough; (Add the dough ingredients,
 in the order listed, to the bread machine and prepare using
the dough setting. On a lightly floured surface, roll out to an
 18" by 30" rectangle. The dough can also be handmade. If you
 use regular yeast, you may want to let the rolls proof for
 15-30 minutes after assembly). Filling In a small bowl, mix
 brown sugar and cinnamon. Spread the softened butter over the
 dough and evenly sprinkle on the sugar and cinnamon mixture.
 Starting at the long edge of the dough, roll up tightly. Mark
 the roll every 2 inches. With a thread cut the roll by placing
 the thread under the roll at your mark, crisscross over and
pull to cut. Place rolls into greased 8" or 9" baking pans 2"
apart. Cover and let rise in a warm, draft free place until
almost double, approximately 1 hour. After rising, rolls should
 be touching each other and the sides of the pan. Bake at 350
degrees F. for 15 to 20 minutes, or until golden brown. Cream
Cheese Cinnamon Frosting In a small bowl, mix cream cheese,
butter, vanilla and milk. Add powdered sugar and cinnamon and
 mix until smooth. Spread on warm rolls and serve immediately.
 This recipe has been adjusted so that the dough can be prepared
 in your bread machine. These will taste most like the originals
 if you use Makara Cinnamon (available at the Cinnabon Stands)
instead of conventional powdered cinnamon from the supermarket.

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Cinnabon® Icescape®

In a blender, Cinnabon adds concentrated flavoring,
some ice and a curious secret ingredient referred to
only as a "dairy product." When blended smooth,
out comes these thick, refreshing drinks that look
and taste like they were made with ice cream.
For this clone we just need a little half-and-half
(that's half cream and half milk for those of you
across the pond). It gives this version the exact
same creamy consistency as the original with its custom
"dairy" ingredient. Strawberry is the most popular of
the flavors, but the other two are tasty as well.
The Mochalatta version uses the TSR clone of the
Mochalatta Chill from last week and produces as thicker
blended version of the drink, similar to Starbuck's
popular blended Frappuccino.

Strawberry
1 cup water
1/4 cup granulated sugar
3 cups crushed ice
1/3 cup frozen whole strawberries (about 4 large strawberries)
1/2 cup half-and-half
1/4 cup lemon juice
1/4 cup Hershey’s strawberry syrup

1. Combine the water and sugar in a cup and stir until the sugar
 is dissolved.
2. Add this sugar syrup to other ingredients in a blender. Blend
 on high speed until the drink is smooth. Serve in two 16-ounce
 glasses.
Makes 2 large drinks.

Orange
3 cups crushed ice
1 cup water
2/3 cup orange juice
1/2 cup half-and-half
3 tablespoons Tang orange drink mix

1. Mix all ingredients in a blender set on high speed until smooth
 and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.

Mochalatta
3 cups crushed ice
1 1/2 cups TSR version of Mochalatta Chill
1/2 cup half-and-half
2 tablespoons chocolate syrup

1. Mix all ingredients in a blender set on high speed until smooth
 and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.


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Cinnabon® Strawberry Lemonade & Mochalatta Chill®

Cinnabon gives lemonade a twist by adding strawberry syrup.
It's a simple clone when you snag some Hershey's strawberry
syrup (near the chocolate syrup in your supermarket),
and a few juicy lemons. But if it's a bit of a caffeine
buzz you're looking for -- enhanced by a killer chocolate
rush -- it's the Mochalatta Chill you'll want to whip up.
Brew some double-strength coffee (see Tidbits) and let it
cool off, then get out the half & half and chocolate syrup.
Man, these sippers are just too dang easy!

Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hershey’s strawberry syrup

1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.

Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey's chocolate syrup

Topping
whipped cream

1. Combine all ingredients in a small pitcher. Stir well or cover
 and shake. Pour over ice in two 16 ounce glasses, and top with
 whipped cream.
Makes 2 large drinks.

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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Cracker Jacks

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Peanuts -- warmed
   1      cup           Butter
   5      cups          Popped corn -- warm
   2      cups          Brown sugar -- packed
     1/2  cup           Light corn syrup
     1/2  teaspoon      Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br
own suagr and syrup. Cook till thick then add baking soda; stir. Pour over warm
ed popped corn and peanuts. Stir well. Let cool and munch down.

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