I.H.O.P.® Country Griddle Cakes
This nationwide chain, which is known for it's big bargain
breakfasts, serves an impressive number of non-breakfast
items as well. In 1997, I.H.O.P. dished out over 6 million
pounds of french fries and over half a million gallons of
soft drinks. But it's the Country Griddle Cakes on the breakfast
menu that inspired this Top Secret Recipe. The unique flavor
and texture of this clone comes from the Cream of Wheat in the
batter. Now you can have your pancakes, and eat your cereal too.
nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on
high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook
pancakes for 1-2 minutes per side or until brown. Repeat with
remaining batter.
Makes 8-10 pancakes.
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In-N-Out® Double-Double®
This is a recipe for making what I believe is the best
hamburger in the world. The secret to duplicating this
and other fast-food burgers is getting the beef patties
real thin...about 1/4 inch-thick. If you like, you can
press the beef thin onto wax paper and freeze the patties
ahead of time. This makes them easier to work with on the
hot pan.
1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft Thousand Island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese (Singles)
-or- 2 slices real American cheese
1 whole onion slice (sliced thin)
1. Preheat a frying pan over medium heat.
2. Lightly toast the both halves of the hamburger bun,
face down in the pan. Set aside.
3. Separate the beef into two even portions, and form each
half into a thin patty slightly larger than the bun.
4. Lightly salt each patty and cook for 2-3 minutes on the
first side.
5. Flip the patties over and immediately place two slices of
cheese on each one. Cook for 2-3 minutes.
6. Assemble the burger in the following stacking order from
the bottom up:
bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.
Makes one hamburger.
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International House of Pancakes® Pumpkin Pancakes
During the holiday season this particular pancake flavor sells
like...well, you know. It's one of 16 varieties of pancakes
served at this national casual diner chain. You can make your
own version of these delicious flapjacks with a little canned
pumpkin, some spices and traditional buttermilk pancake ingredients.
Get out the mixer, fire up the stove, track down the syrup.
2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat. Coat pan with oil cooking
spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in
a large bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry
ingredients to wet ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the hot pan. Should
form 5-inch circles.
4. When the batter stops bubbling and edges begin to harden,
flip the pancakes. They should be dark brown. This will take
from 1 to 2 minutes.
5. Flip the pancakes and cook other side for the same amount
of time, until dark brown.
Serves 3 to 4
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Islands® China Coast Salad Dressing
Here's a cool recipe that clones a favorite from the 30-store
Islands chain of restaurants. This California/Arizona chain
is known for it's hand-made burger buns, specialty sandwiches
and taco platters with names like Shorebird, Pelican, Sandpiper,
Baja, Northshore and Island Fish. Some people, though, go to the
Islands just for a scrumptious salad that's dressed with this top
secret formula. Here's the Top Secret Recipes version of the
delicious Asian dressing that's poured over the China Coast Salad
-- it's a huge bowl filled with sliced chicken breast, lettuce,
red cabbage, julienned carrots, fried noodles, sesame seeds,
mandarin orange wedges and chives. But's it's the dressing that
pulls it all together. In fact, many diners think the dressing's
so good they ask for extra and discreetly smuggle it home. Well,
no more smuggling required. Now, with this simple formula, you
can make your own clone at home and use it on any salad combination.
1/2 cup mayonnaise
5 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder
Combine all ingredients in a medium bowl and mix with an electric
mixer until well-blended and sugar is dissolved. Chill.
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