Cloned Resaturant Recipes K

K.C. Masterpiece® Original Barbecue Sauce

Even though it's now owned and produced by the Clorox Company,
 the taste of Original K. C. Masterpiece barbecue sauce is the
 same as when it was first created in good ole' Kansas City,
 USA. This is the sauce that steals awards from all the other
 popular slathers on the market. It's now even is sold in a
variety of flavors. But this is the clone for the original,
and you'll find it very easy to make. Just throw all of the
ingredients in a saucepan, crank it up to a boil, then simmer
for about an hour. Done deal. And just like the original
 Masterpiece, this stuff will make a work of art out of any
 of your grilled meats, or burgers and sandwiches; and as a
 dipping sauce or marinade.

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

1. Combine all ingredients in a medium saucepan over high heat
 and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45
 to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator
 overnight so that flavors can develop.
Makes 1 1/2 cups.

Liquid smoke is a flavoring found near the barbecue sauces and
 marinades.  Use hickory-flavored liquid smoke if you have a choice.


KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

Serves 12

15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur

Preheat oven to 400 degrees. In a food processor or blender,
 blend chocolate sandwich cookies and peanuts until finely chopped.
 Spray 9-inch pie plate with vegetable cooking spray. Reserve 1
 tablespoon cookie mixture for garnish. In pie plate, mix butter
 or margarine and remaining cookie mixture by hand. Press mixture
 onto bottom and up side of pie plate. Bake 8 minutes. Cool crust
 completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40
minutes to soften slightly. Coarsely chop milk chocolate covered
 peanut butter cups. In a large bowl mix softened ice cream with
 chopped peanut butter cups. Spoon ice cream mixture into cooled
 cookie crust. Sprinkle reserved crumb mixture on top. Freeze until
 firm, at least 6 hours or overnight.To serve, let pie stand at
room temperature 15 minutes for easier slicing. Meanwhile, in a
 1-quart saucepan over low heat, heat milk chocolate fudge topping
 until hot; stir in coffee and liqueur until blended. Cut pie
into wedges and serve with warm fudge sauce.


Kellogg's® Cocoa Rice Krispies Treats®

It's the Rice Krispies Treat for all you chocolate lovers.
 By simply replacing regular Rice Krispies with Kellogg's
 Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
 have to buy in boxes in the grocery store. This recipe makes
 16 of the crunchy brown bars, or the equivalent of two boxes
 of the real thing.

3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.

2. When margarine has melted, add marshmallows and vanilla and stir
 until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
 the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
 cooking spray. Pour the mixture into the dish and, using wax paper
 or lightly greased hands, press down until it's flat in the dish.
 Cool. Slice into 16 bars.
Makes 16 bars.


Kellogg's® Peanut Butter Chocolate Rice Krispies Treats®

When Kellogg's reacted to spectacular sales of its Rice Krispies
 Treats with two new varieties of the popular and addictive snack,
 TSR got on the case. It seems we've all tasted the original Rice
 Krispies Treats. The homemade version is the next homework
assignment in Cooking 101, after learning how to boil water.
 And the Kellogg's store-bought packaged version has been available
 to the lazier of us for several years now. This variety, however,
 puts that whole Reese's "You got your peanut butter in my chocolate"
 thing to work. The crunchy bar has just a touch of nutty essence
 that builds nicely on the other familiar flavors. But don't be
 fooled by that dark "chocolatey" coating on top. It's not actually
 chocolate, but rather a melt-resistant custom blend of cocoa and
 uh, stuff, that tastes a lot like chocolate; and that happens to
work better for the product from a manufacturing, shipping, and
shelf-life aspect. But here in kitchen cloning land, we don't have
 to worry about those things. So get ready to walk on the wild side,
 people, as we step up to the microwave and melt some real chocolate
 chips for topping our cinch of a crunchy clone.

1 tablespoon margarine
3 tablespoons peanut butter
1/8 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
6 cups Rice Krispies cereal
1 12-ounce bag milk chocolate chips
non-stick cooking spray

1. Combine margarine, peanut butter, and salt in a large saucepan
 over low heat.
2. When peanut butter and margarine have melted, add marshmallows
 and vanilla and stir until marshmallows have melted. Remove from
3. Add Rice Krispies and stir until cereal is well coated with the
 melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
 cooking spray. Pour the Rice Krispies mixture into the dish and,
 using wax paper or lightly greased hands, press down until it's
 flat in the dish. Cool.
5. Prepare the topping by pouring the chocolate chips into a glass
 dish. Microwave for 2 minutes on 50 percent power. Stir gently.
 Microwave for an additional minute on 50 percent power. Stir gently
 once more until smooth. If the mixture hasn't completely melted,
 zap it again for another 30 seconds.
6. Use a spatula to spread a thin layer of chocolate over the top
 of the Rice Krispies mixture. Cool at room temperature
(at least 72 degrees), or chill until firm. Slice into 16 bars.

Makes 16 bars.


BBQ Sauce like Kenny Rogers

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   1      cup           Applesauce
     1/2  cup           Heintz ketchup
   1 1/4  cups          Light brown sugar -- pack
   6      tablespoons   Lemon juice
                        Salt and pepper
     1/2  teaspoon      Paprika
     1/2  teaspoon      Garlic salt
     1/2  teaspoon      Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring  for 15 minutes on lowest possible heat, uncovered. Transfer to
top of  double boiler over simmering watr if to be used as a basting
sauce for  ribs or chicken during baking; or cool sauce and refrigerate
covered to  use in 30 days. Sauce freezes well.


Kenny Rogers Roasters® Corn Muffins

He knows when to hold em, and he knows when to fold em. And
lately he's been folding em quite a bit as Kenny Rogers Roasters
 restaurants across the country have bolted their doors for lack
 of interest.  Looks like that whole "home meal replacement"
think hasn't worked out too well for this fire-roasted chicken
 chain.  But that doesn't mean that Kenny didn't know how to make
 awesome corn muffins that are served with every meal.  And since
 it's becoming harder and harder to find a Kenny Rogers Roasters
 outlet, we have no choice but to duplicate these at home if we
want to re-create this part of the Kenny experience.

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a large
3. Add flour, cornmeal, and baking powder and blend thoroughly.
 Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.

5. Grease a 12-cup muffin pan and fill each cup with batter. Bake
 for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 12 muffins.


KFC Bean Salad

1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Drain and rinse kidney beans well. Drain additional beans
 and combine all ingredients together. Marinate and refrigerate
 overnight. Bean salad tastes better after 3 or 4 days. Makes
 about 7 cups.


KFC® Cole Slaw Fat Free

It doesn't get much easier than this. If you like the taste
 of KFC Cole Slaw, but don't like the 10.5 grams of fat per
 3/4 cup serving, you're going to love this recipe. Using
 fat free Miracle Whip and sugar you can make a guiltless
 dressing to recreate the taste of the world's most famous
 cole slaw. The most work you'll do on this one is chopping
 the cabbage, carrot and onion into tiny, rice-size bits.
 That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
 little calories you consume eating this original Top Secret
 Recipes fat free conversion of a fast food favorite.

1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well
 with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
 cabbage and carrot are chopped into very small pieces, about
 the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.

Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57

Fat (per serving) – 10.5g
Calories (per serving) – 210


KFC® Cole Slaw

If you've ever seen a clone recipe for KFC Cole Slaw floating
 around on the Internet, it probably looks like this. That's
because this formula has become one of the most copied & pasted
 recipes from the first book, "Top Secret Recipes." It's also
one of the most requested recipes on the TSR Message Board. So,
 to fulfill all those requests, and to stake claim to a recipe
that's rarely sourced as a TSR original, here's the killer recipe
 to clone the world's best slaw. And, because I love to out-clone
 the "copycats", I'm going to take it one step further. Tune in
next week for an original version of this clone recipe that tastes
 just like the real thing but includes only five ingredients...and
 is completely fat free! Don't believe it? Be here next Monday.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces
 (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
 vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.

KFC® Honey BBQ Wings®

Once a regular menu item, these sweet, saucy wings are now
 added to the KFC menu on a "limited-time-only" basis in many
 markets. So how are we to get that sticky sauce all over our
 faces and hands during those many months when we're cruelly
denied our Honey BBQ Wings? Now it's as easy as whipping up a
 clone that re-creates a crispy breading on the chicken wings,
 and then slathering those puppies in a tasty knock-off of the
 sweet, tangy honey BBQ sauce. "Limited-time-only" signs -
we laugh in your direction!

1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
 heat. Stir until ingredients are well combined and bring to a boil.
 Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
 a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture,
 then into the milk and egg mixture, and back into the flour. Arrange
 wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
 golden brown. If you have a small fryer, you may wish to fry 10 of
 the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
 a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Liquid smoke is a flavoring found near the barbecue sauces and
marinades.  Use hickory-flavored liquid smoke if you have a choice.
MSG is monosodium glutamate, the solid form of a natural amino acid
 found in many vegetables. It can be found in stores in the spice
 sections and as the brand name Accent flavor enhancer. MSG is an
 important component of many KFC items.


Kentucky Biscuits

1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Preheat oven to 425ºF. Sift together flour,
 salt, sugar and baking powder into mixing bowl.
 Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
 in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
 board, and knead gently 6 to 8 times. Pat dough
 to 1/2-inch thickness. Cut into biscuits. Place
 on baking sheet and brown in oven 10-13 minutes.
 Makes about 9 biscuits.


KFC® Macaroni & Cheese

Here's a clone for another of KFC's famous side dishes.
 We'll use easy-to-melt Velveeta, with its very smooth
texture, as the main ingredient for the cheese sauce.
 Then a bit of cheddar cheese is added to give the sauce
 a sharp cheddary zing like the original. It's a very simple
 recipe that will take only 15 minutes to prepare. That's
great news if you're a lazy cook like me who wants to dig right
 into the tasty vittles.  Weeell doggies!

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan.
 Add elbow macaroni to the water and cook it for 10 to 12 minutes
 or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by
 combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into
 the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.
Makes about 3 servings.


KFC Old-Fashioned Huckleberry Cake

1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350ºF. Combine egg and butter. Gradually add
 sugar into egg mixture and beat until light. Add extract. In
 a separate bowl sift together baking powder, cake flour, salt.
 Add the flour to the egg mixture alternately with milk. Beat well.
 Fold in the berries and pour into an 8-inch cake pan. Bake about
 35-40 minutes or until done.


KFC Pecan Pie

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven
 ingredients listed above. Stir in 2/3 cup pecan halves.
 Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.


KFC® Potato Salad

Here's a simple clone for the potato salad that is purchased
 as a side dish from America's largest fast food chicken chain.
 Some of the skin is left on the potatoes in the real thing, so
 you don't have to peel them too thoroughly.  Just be sure to
chop your potatoes into cubes that are approximately 1/2-inch thick,
 and then let the salad marinate for at least 4 hours so that the
 flavors can properly develop. If you let the salad chill overnight,
 it tastes even better.

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

1. Lightly peel the potatoes (you don't have to get all of the
 skin off) then chop them into bite-size pieces and boil in 6 cups
 of boiling, salted water for 7 to10 minutes. The potato chuncks
 should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until
3. Poured drained potatoes into a large bowl. Pour the dressing
 over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).


KFC Puffy Meat Patties

3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil

Beat yolks until they are lemon-colored. Add the ground beef,
 salt, baking powder, pepper, parsley and onion. Mix thoroughly.
 Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
 Spoon heaping teaspoons of the meat mixture into medium heat
 skillet. Let cook about 2 minutes on each side-- do not turn
 meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
 vegetables, or as desired. Serves 4 to 6.


KFC Refrigerator Rolls

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Preheat oven to 400ºF. Cream shortening and sugar until light
 and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
 to make like cake dough consistency. Stir in salt. Cover. Let rise
 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
 and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
 size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
 days. Makes 24 rolls.


KFC Southern Spoon Bread

3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter

Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
 a moderate temperature. Add corn meal and cook as mush
 (about 5 minutes). Beat together eggs, baking powder, water
 and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.


KFC Waffles

2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

Sift all dry ingredients together, then cut in the shortening
 (as for pie crust). Add the buttermilk and unbeaten eggs,
 mix until smooth. Preheat the waffle iron. Pour into lightly
 greased waffle iron. Yield will vary depending on size of
waffle iron.


Koo Koo Roo® Santa Fe Pasta

With Southwestern-style dressing, corn, peppers and fresh cilantro,
 this is an addicting clone from a quickly growing fast food concept.
 Koo Koo Roo's "California Style" flame broiled and rotisserie
chicken meals come with a wide selection of very tasty side dishes,
 including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti
 Rice. This cold Santa Fe Pasta salad is one of the favorites on the
 long list of 24 sides. And here's the TSR clone recipe to help you
 make a version of your own that tastes as good as the real thing.

1 16-ounce package Rotini pasta
4-5 quarts water

1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper

1 chicken breast fillet, cooked and diced

1. Prepare the pasta by bringing 4-5 quarts of water to a rolling
 boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be al dente,
 or mostly tender but with a slight toughness in the middle.
2. Whisk all of the dressing ingredients together in a small bowl.
 Cover and chill the dressing until you're ready to use it.
3. When pasta is done, pour it into a large bowl. Add the dressing,
 then toss.
4. Add the remaining ingredients to the pasta, and toss until combined.
 Cover and chill for several hours before serving.
Serves 8.


Kraft® Deluxe Original Macaroni & Cheese Dinner

It's time to clone America's best-selling brand of instant
macaroni & cheese.  This recipe is for the "Deluxe" variety
 of this popular product - that is, the one that comes with
an envelope of thick cheese sauce, rather than the dry,
powdered cheese.  I think the "Deluxe" version, with it's
 two-cheese blend, is the better tasting of the two, although
 it's gonna hit you a bit harder in the wallet at the supermarket.
  But now, with this Top Secret Recipe, you can make creamy
macaroni & cheese that taste like Kraft's original at a fraction
 of the price of the real deal. You gotta love that!

8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in
 a large saucepan. Add elbow macaroni to water and cook for
 10 to 12 minutes or until tender, stirring occasionally.
2. As macaroni boils, prepare sauce by combining cheddar cheese,
 Cheez Whiz, and milk in a small saucepan over medium low heat.
 Stir cheese mixture often as it heats, so that it does not burn.
 Add salt. When all of the cheddar cheese has melted and the sauce
 is smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the
4. Using the same pan you prepared the macaroni in, combine the
 macaroni with the cheese sauce, and mix well.
Makes about 4 cups.


Kraft® Shake'n Bake® (Original)

Need a recipe that copies Shake'n Bake in a pinch?
 Or maybe you don't feel like going to the store for
 the real thing.  Here's the TSR solution for a quick
 clone that will give you the same texture and flavor of
 Kraft Shake'n Bake using very common ingredients. You may
 notice the color is a bit different in this clone when
compared to the real thing. That's because this recipe doesn't
 include beet powder - a hard to find ingredient that lends a
dark orange tint to the original. But after you sink your teeth
 into the chicken (baked the same way as described on the
 Shake'n Bake box) and you'll swear it's the same stuff.  When
 you're ready to get shaking and baking, use this breading on
 2 1/2 pounds of chicken pieces or on 2 pounds of boneless,
skinless chicken breasts.

1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on
 the box of the original mix using 2 1/2 lbs. of bone-in chicken
 (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless
 chicken breast halves. Preheat your oven to 400 degrees, then moisten
 the chicken with water. Use a large plastic bag for the coating
 and use the same steps as described on the original package:

"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag
 with coating mixture. Discard any remaining mixture and bag. Bake
 at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking
 pan until cooked through -
BONE-IN: 45 minutes/BONELESS: 20 minutes."

Serves 4.


Kraft® Thousand Island Dressing

Here's a quick clone for one of the best-selling thousand
 island dressings around. Use this one on salads or on burgers
 (such as the In-N-Out Double-Double clone) as a homemade
 "special sauce." It's easy, it's tasty, it's cheap and it
 can be made low fat simply by using low-fat mayo. Dig it.

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
 and the flavors blend.
Makes about 3/4 cup.


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