Cloned Resaturant Recipes L

Almost La Victoria's Green Taco sauce

Recipe By     : Bill Wight via chile-heads
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican                          Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lbs.          Anaheim or New Mex. chiles -- Roast -- peel, deseed
   1      lb.           Yellow Hungarian Wax chiles -- seeded and chopped
   1                    Serranos and jalapeno -- seeded and chopped
   2 1/2  lbs.          Tomatillos -- slice 1/8" thick
   7      lbs.          Green tomatoes -- slice 1/4" thick
     1/2  bunch         Cilantro -- rough chop
   4      cloves        Garlic
   1      med.          White onion -- chopped
     1/4  cup           Lime juice
     1/4  cup           Apple cider vinegar
   2      Tbs.          Salt
   4      Tbs.          Corn Starch

Heat a large cast iron skillet to hot and toast the tomatoes and  tomatillos
without any oil.  Do just one layer at a time and give each  slice a nice
dark brown color on both sides without burning.  Remove  when toasted to a
glass bowl.  Do not deglaze the pan.
In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and
tomatillos in batch sizes to half-fill the blender jar.  Pur|e.  If any
dark brown liquid collects in the bottom of the toasted tomato and
tomatillo bowl, add this to the last blender load.
Mix the cornstarch in the lime juice/vinegar.  In a large stewing pot,
combine the blender loads, add the cornstarch mixture and heat until  the
sauce comes to a low boil, mixing constantly.  Be careful here, if  you
don't mix constantly the thick sauce will tend to erupt in hot  little
geysers of taco sauce that could burn you.  Allow sauce to cool  and add
salt to taste.  Transfer to clean jars, filling them 3/4 full  and freeze
what you can't use in a few weeks.  Be careful not to fill  the jars too
full or they'll break when you freeze them.
I made a batch of sauce last year and it tastes just fine after a year  in
the freezer.  The sauce keeps OK in my refrigerator for at least a  month.
* Adjust heat level to your personal taste.  The La Victoria sauce is  mild.
3 to 4 quarts

NOTES : Here is a recipe that I think comes close to the taste and texture of
La Victoria's Green Taco sauce.

Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g
 Carbohydrate; 0mg Cholesterol; 4371mg Sodium

NOTES : Half a recipes is plenty!

Lawry's® Seasoned Salt

This seven-ingredient clone of Lawry's Seasoned Salt can be
 made in a small bowl, but is best used when poured into an
 old spice bottle that you've cleaned out and saved. You've
 saved one of those somewhere, right?

2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into an empty spice bottle with shaker top to store.
Makes 1/4 cup.


Lawry's® Taco Spices & Seasonings

This is a clone for the stuff you buy in 1- ounce packets to
 create, as the package says, "a fun-filled Mexican fiesta in
 minutes." Isn't that so true? In fact, thanks to Lawry's my
 last Mexican fiesta was filled with so much fun that I had to
 take a siesta the next day. I owe it all to that fabulous little
 packet of seasoning. And now I promise you just as much fun with
 this TSR clone.  Golly, maybe even a tad more fun if you're lucky.
 Just mix the ingredients together in a small bowl, then add it to
 1 pound of browned ground beef along with some water and let it
simmer. Before you know it you'll be up to your nostrils in good
old-fashioned, taco-making fun. Better rest up, gosh darn it.

1 tablespoon flour
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon minced onion
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon ground oregano

1. Combine all of the ingredients in a small bowl.
2. To prepare the meat filling for the tacos as described on the
original package instructions:
"In large skillet, brown 1 pound ground beef until crumbly; drain
 fat.  Add spices & seasoning and 2/3 cup water; mix thoroughly.
  Bring to a boil; reduce heat to low, and cook, uncovered,
 7 to 10 minutes, stirring occasionally.  Spoon meat filling into
 warmed taco shells or tortillas. Top with shredded lettuce,
grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired."
Makes meat filling for 12 tacos (about 3 tablespoons each).


Little Debbie® Oatmeal Creme Pies

These soft, creme-filled sandwich cookies were the first snacks
 produced by McKee Foods back in 1960.  It was his 4-year old
 granddaughter Debbie after which founder O.D. McKee named his
 line of snack cakes.  O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the
image we still find today on every package.  The secret to cloning
 these mouth-watering snacks is re-creating the soft, chewy
consistency of the oatmeal cookies.  To duplicate the texture,
 the cookies are slightly underbaked.  Then you whip up some of
 the easy-to-make creme filling with marshmallow creme and spread
 it between two of the oatmeal cookies to complete the sandwich.
  Next stop, yum city!

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats

Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
 vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and
4. Combine the dry ingredients with the wet ingredients. Mix in
 the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
 Bake for 10 to 12 minutes, or until cookies are just starting to
 darken around the edges. They will still appear moist in the center.
 Be careful not to overcook - when cooled, the cookies should be soft
 and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
 dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
 vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
 mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
 a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.


Lone Star Steakhouse® Baked Sweet Potato

     It saddles on up next to your entree at this huge steakhouse
 chain, but it's not what it claims to be. Sure, the menu says
 "baked sweet potato," but you're actually getting a sweet and
tender red-skinned yam underneath all that yummy melted butter
and cinnamon/sugar. And don't just get any yam for this top secret
 clone. You want to use garnet yams, if you have a choice. Then be
 sure to cook them long enough that the sugar in the yams begins
to squirt out and burn in a couple of spots. Each yam should be
tender, but not mushy. The skin on the outside will turn from red
 to greyish-brown, and inside it will be a hearty shade of black.

4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter 

1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes
 (bigger yams take longer to cook). When they are done, the outside
 will have darkened and the inside will be soft. You may see liquid
 from the potato oozing out and charring. When the potato is sliced
 open, the inside of the skin will be charred black from the
caramelizing sugar in the potato. This is a perfectly cooked potato.
3. To serve, slice a potato down the center. Add two tablespoons of
 whipped butter, then sprinkle some cinnamon/sugar over the top.
Makes 4 servings.


Lone Star Steakhouse® Chili

When the weather gets cold it's time to fire up the stovetop.
 This chain makes a tasty chili that warms the bones on a nippy
 fall day. This clone recipe is easy-to-make, low-fat and
delicious. And if it's super brisk outside, you might want to add
 an additional tablespoon of diced jalapeno to aggressively stoke
 those internal flames.

1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf

grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
Hot enough for you?

1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring
 occasionally. Serve one cup in a bowl with the optional cheese,
 diced onion and whole jalapeno garnish on top.
Makes 4 servings.


Lone Star Steakhouse® Lettuce Wedge Salad

Why waste time chopping up the lettuce when you can just
 hack a head into four chunks, dress it up and serve? This
 unique presentation is not only easy to make, but also a
deliciously different way to serve your next salad. The creamy
 bleu cheese dressing is a cinch to make from scratch and tastes
 much better than anything you'll buy in a store. Add a bit of
 extra crumbled bleu over the top, some freshly diced tomatoes,
 and you're well on your way to a fancy-pants side salad that'll
 surely impress.

Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt

1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)
Do the wedge.

1. Use an electric mixer to combine all ingredients for bleu
 cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the
stem end. Cut the stem off of the wedges and arrange each one
 on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.
Makes 4 servings.


Long John Silver's Batter

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafood                          Dressings
                Fish And Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        LAWRIE   (RGGW25A)
                        Pancake mix
                        Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with
 club soda till it's the consistency of buttermilk. Moisten fish fillets in
 water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.


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