Cloned Resaturant Recipes F

Famous Amos Chocolate Chip Cookies

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
     1/2  pound         Butter or margarine
   1      cup           Light brown sugar -- packed
   1      cup           Sugar
   3                    Eggs
   3      cups          Bisquick
   1      cup           Cornstarch
     1/2  cup           Nonfat milk powder
   2      tablespoons   Sanka or coffee powder
   1      tablespoon    Unsweetened cocoa powder
   1      tablespoon    Vanilla
   1      Package            semi-sweet chocolate pieces -- (12 ounces)
   4      ounces        Pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beat
in sugars, beating until very creamy. Beat in eggs, then each remaining
ingredient, except chips and pecans When dough is smooth, work in chips
and pecans with spoon. Make grape-sized pieces of dough for each cookie,
placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
thaw, shape and bake in 4 months.


Famous Amos Raisin-Filled Choc Chip Cookies

 Categories: Cookies
      Yield: 72 servings

      2 c  Margarine; softened
    3/4 c  Packed light brown sugar
    3/4 c  Granulated sugar
      1 ts Vanilla
      2 md Eggs
  2 1/2 c  All-purpose flour; sifted
      1 ts Baking soda
    1/2 ts Salt
      2 c  Raisins
     12 oz Semisweet chocolate chips

  Recipe by: St. Louis Post-Dispatch 11/27/95
     Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
  vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
  creamy and thoroughly blended.
    By hand, stir in flour, baking soda and salt until well mixed. Stir in
  raisins and chocolate chips.
    Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
  between cookies. Bake 8 minutes or until cookies are browned to your
  liking.  Yield: About 6 dozen.



Southern California - the birthplace of famous hamburgers from
 McDonald's, Carl's Jr., and In-n-Out Burger - is home to another
 thriving burger chain that opened its first outlet in 1952. Lovie
 Yancey thought of the perfect name for the 1/3-pound burgers she
 sold at her Los Angeles burger joint: Fatburger. Now with over 41
 units in California, Nevada, and moving into Washington and
 Arizona, Fatburger has become the food critics' favorite, winning
 "best burger in town" honors with regularity. The secret is the
 seasoned salt used on a big 'ol lean beef patty. And there's no
 ketchup on the stock version, just mayo, mustard, and relish.
Replace the ground beef with ground turkey and you've got Fatburger's
 Turkeyburger all up and cloned.

1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)

1 slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.

Slap the hot side and the cold side together.

1. Form the ground beef into a patty that is about 1 inch wider
 than the circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the
patty in the pan for 3 to 4 minutes per side or until done. Season
 both sides of the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
 tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with
Makes 1 burger.

If you want cheese on your burger, put a slice of American cheese
 on the face of the bottom bun before adding the beef patty. The
heat from the meat will melt the cheese. 

Fiddle Faddle® & Screaming Yellow Zonkers®

I know the most popular candy corn out there is Cracker Jack,
 but my favorite has always been Screaming Yellow Zonkers and
 Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is
butter toffee-coated popcorn with almonds thrown in. Screaming
 Yellow Zonkers (you gotta love the name) is similar, but without
 the almonds. The secret to the yellow coloring of the Zonkers:
 buttered popcorn.

Fiddle Faddle (butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds

1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn

1. For either recipe, combine sugar, butter, corn syrup, water
and salt in a large saucepan over medium heat. You're going to
bring the candy to 265-275 degrees, or what is known as the hard
 ball stage. For this it's best to use a candy thermometer. If you
 don't have one, don't worry. Drip the candy into a small glass of
 cold water. If the candy forms a very hard, yet slightly pliable
 ball, bingo, you're there. Watch your mixture closely so that it
 doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2
 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
 on one large or two small cookie sheets. Put the popcorn in your
 oven set on its lowest temperature. This will keep the popcorn hot
 so that the candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the
 candy over the popcorn in thin streams. Mix the popcorn so that
each kernel is coated with candy, put the popcorn back into the oven
 for five more minutes, then stir once again. This will help to coat
 each kernel. You can repeat this step once more if necessary to get
 all of the popcorn coated. Pour popcorn onto a large sheet of wax
paper to cool. Spread the popcorn out, but be's hot.
5. When popcorn is cool, break it up and immediately put it into a
 tightly sealed container, such as Tupperware. This will ensure that
 it stays fresh. This stuff gets stale very quickly in moist climates
 if left out.
Makes about 4 quarts.


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