Cloned Resaturant Recipes P

Pace® Picante Sauce (Medium)

     Texan David Pace had been selling 58 different varieties
 of jam, jellies, and sauces from the back of his liquor store
 in the 1940s when he came up with a recipe for a thick and spicy
 tomato-based sauce he dubbed "Picante." When sales of David's
 new sauce took off, he concentrated all his efforts on marketing
 his all-natural, preservative-free product, and designed the
 sauce's famous hourglass-shaped jar (to keep it from tipping over).
 Now America's number one Mexican hot sauce brand, Pace Foods,
makes it known that it still uses only fresh jalapeño peppers in
 the sauces, rather than the brined, less flavorful jalapeños -
 like those canned nacho slices. Each year all the fresh jalapeños
 used by the company weigh in at around 30 million pounds, and the
 nation gobbles up around 120 million pounds of the zingy sauces.
 Here's a simple recipe to make a kitchen copy of the medium
heat-level Pace Picante Sauce, which was the first variety David
 created. The mild and hot versions were added in 1981, and you'll
 find clones for those at the bottom of the recipe in Tidbits.

1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

1. Combine all ingredients in a saucepan over medium high heat.
2. Bring to a boil, reduce heat, and simmer for 30 minutes or until
3. When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.).

For the mild version of the salsa, reduce the amount of fresh
 jalapeños to 2 rounded tablespoons (2 to 3 peppers).
For the hot variety, increase the amount of jalapeños to 1/3 cup
 (4 to 5 peppers).


Pal's® Sauceburger

Here's a simple, great tasting burger from a small chain called
 Pal's in Tennessee. This little drive-thru developed this simple
 sauce -- a combination of ketchup, mustard and relish -- that
makes quick production of scores of these tasty sandwiches a
breeze when the line of cars grows long. Yes, it's's
 also very good on any burger at your next cookout.

1/8 pound ground beef
1 small sesame seed bun
2 tablespoons ketchup
1 teaspoon sweet pickle relish
1/2 teaspoon yellow mustard

1. Pat out the ground beef until about the same diameter as the bun.
 If you like, you can freeze this patty ahead of time to help keep
the burger from falling apart when you cook it.
2. Brown or toast the faces of the top and bottom buns. You can do
this in a frying pan over medium heat or by toasting them in the
oven (or toaster oven).
3. As the buns are browning, grill the hamburger patty, either in
 a hot frying pan over medium heat...or you can use a barbecue grill.
 Salt the meat generously.
4. Combine the ketchup, relish and mustard in a small bowl.
5. When the meat is cooked to your liking, place it on the face of
 the bottom bun.
6. Slather the sauce on the face of the top bun and place it onto the

 meat. Ta-da...Sauceburger!
Makes 1 burger.


To multiply this recipe, use this handy multiplier for the sauce:

Sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon
Sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons
Sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons


Pancakes from International House of Pancakes®

Even though the early press runs of Top Secret Recipes excluded
 buttermilk in this recipe -- a very important ingredient if you
really want pourable batter -- many figured out the missing
ingredient on their own and the error was quickly corrected in
 later copies. Now we just like to call those copies of the book
 the "Collector's Editions." For any of you who were lucky enough
 to get one of the "Collector's Editions" we'd liked to say
"Congratulations!" Now here's the recipe, in its entirety, to
 make pancakes just like those served every day at IHOP.

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick
 surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining
ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch
4. When the edges appear to harden, flip the pancakes. They should
 be golden brown.
5. Cook pancakes on the other side for same amount of time, until
 golden brown.
Makes 8 to 10 pancakes.


Panda Express® Orange Flavored Chicken

As far as Chinese food goes, I think the stuff these guys
 throw together in sizzling woks is surprisingly tasty for
 a takeout chain.  This dish is something of a twist on the
 traditional sweet and sour chicken commonly found at Chinese
 restaurants over the years.  This popular menu item has a
delicious, citrus-laced, tangy-sweet sauce with a spicy nip
 the regulars find truly addictive.  The chain claims to cook
all of its food in woks, including sauces.  But this homegrown
 version will work fine, whether you go for a wok, or not.

1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 rounded teaspoon chopped green onion
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot
3 tablespoons water

4 chicken breast fillets
1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour

2 to 4 cups vegetable oil

1. Combine all of the sauce ingredients - except the cornstarch,
 arrowroot, and 3 tablespoons of water - in a small saucepan over
 high heat. Stir often while bringing mixture to a boil. When sauce
 reaches a boil, remove it from heat and allow it to cool a bit,
2. Slice chicken breasts into bite-size chunks. Remove exactly 1
 cup of the marinade from the pan and pour it over the chicken in
 a large resealable plastic bag or other container which allows
the chicken to be completely covered with the marinade. The chicken
 should marinate for at least a couple hours. Cover the remaining
sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2 inches of vegetable oil
 in a wok or skillet to 350 degrees.
4. Combine cornstarch with arrowroot in a small bowl, then add 3
tablespoons of water. Stir until cornstarch and arrowroot have
dissolved. Pour this mixture into the sauce and set the pan over
 high heat. When sauce begins to bubble and thicken, cover and
remove it from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking
 soda and salt.
6. Add 3/4 cup of the flour and stir with a fork just until the
 flour in blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup of flour on top of the batter and mix
with only one or two strokes. Most of the new flour will still
floating on top of the mixture. Put the remaining flour (1/2 cup)
 into a separate medium bowl.
8. Dip each piece of chicken first into the flour, then into the
 batter. Let some of the batter drip off and then slide the chicken
 into the oil. Fry up to 1/2 of the chicken pieces at a time for
3 to 4 minutes, or until golden brown. Flip the chicken over halfway
 through the cooking time. Remove the chicken to a rack or paper
towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove.
 Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl,
and cover with the thickened sauce. Stir gently until all of the
 pieces are well coated.
Serves four.


Papa John's® Pizza Dipping Sauces

John Schnatter was only 23 years old when he used 1600 dollars
 of start-up money to buy a pizza oven and have it installed in
 the broom closet of an Indiana tavern. John started delivering
 his hot, fresh pizzas, and in 1984, the first year of his business,
 he sold 300 to 400 pizzas a week. One year later, he opened the
 first Papa John's restaurant, and has become an American success
 story. Today the company has expanded to over 2600 locations in
 49 states and has revenues of 1.7 billion dollars a year. That
 puts John's business in the top three of all restaurant chains
 in overall sales growth, and the country's fastest growing pizza

     John has kept the Papa John's menu simple. You won't find
 salads or subs or chicken wings on his menu. The company just
sells pizza, with side orders of breadsticks and cheesesticks
made from the same pizza dough recipe. With each order of
breadsticks or cheesesticks comes your choice of dipping sauces.
 I've got clones here for all three of those tasty sauces. You
can use these easy clones as dips for a variety of products, or
 you can simply make your own breadsticks by baking your favorite
 pizza dough, then slicing it into sticks. If you want cheesesticks,
 just brush some of the Garlic Sauce on the dough, then sprinkle
with mozzarella cheese and bake. Slice the baked dough into sticks
 and use the dipping sauce of your choice. It's a cinch.

Special Garlic Sauce
1/2 cup margarine spread
1/4 teaspoon garlic powder

1. Combine ingredients in a small bowl.
2. Microwave on 1/2 power for 20 seconds. Stir.
Makes 1/2 cup.

Cheese Sauce
1/2 cup milk
2 teaspoons cornstarch
1/4 cup Cheez Whiz
2 teaspoon juice from canned jalapeños (nacho slices)

1. Combine cornstarch with milk in a small bowl and stir until
 cornstarch has dissolved.
2. Add Cheez Whiz and stir to combine. Microwave on high for
 1 minute, then stir until smooth.
3. Add juice from jalapeño slices, and stir.
Makes 1/2 cup.

Pizza Sauce
1 10 3/4-ounce can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

1. Combine ingredients in a small saucepan over medium heat.
 Bring to a boil.
2. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.


Pepperidge Farm® Ginger Man Cookies®

When cloning cookies for the holidays, why not clone the best?
 Pepperidge Farm's Ginger Man cookies bring a sweet gingery crunch
 to the seasonal festivities. And so will your version no matter
what shape they end up.

1 cup packed dark brown sugar
3/4 cup granulated sugar
1/2 cup shortening
1/4 cup molasses
2 eggs
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
red sugar crystals (for cake decorating)
Cut your cookies into any crazy shape you want (these are mentally
deranged snowmen), then sprinkle on the red sugar crystals.

1. Preheat oven to 300 degrees.
2. Cream together the sugars, shortening, molasses, eggs, and vanilla
 in a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl, combine flour, baking soda, baking powder,
 ginger, salt, cinnamon, and cloves.
4. Add the dry mixture to the wet mixture, stirring while you add it.
5. Roll a portion of the dough out on a heavily floured surface. Roll
 to under 1/4-inch thick. Cut the cookies using a man-shaped cookie
 cutter, or any other cookie cutter shape you've got in the bottom
6. Place cookies on an oiled cookie sheet and bake for 15 to 18
 minutes. Bake only one cookie sheet of cookies at a time.
Makes around 3 dozen cookies.



Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Cake mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        WALDINE VAN GEFFEN
   4       c            Uncooked assorted pasta --
                        Cook al dente
   2       lb           Ground round
   2       tb           Oil
   1 1/2   pk           Onion soup mix
  28       oz           Stewed tomatoes -- sliced
   1       cn           V-8 juice -- (6 ounces)
   1       lb           Jar Prego spaghetti sauce --
                        Flavored in meat
     1/2   c            Grape jelly
                        Mozzarella cheese
                        Provolone cheese

  Brown the meat in oil. Crumble with a fork, browning
  until the pink color disappears. Turn heat to low. Add
  remaining ingredients. Stir lightly to combine. Allow
  sauce to cook, uncovered about 20 minutes, but do not
  let it boil. Alternate layers of cooked pasta, the
  sauce and slices of  mozzarella and half the provolone
  ~ sufficiently to fill individualau  gratin dishes -
  or small oven-proof serving dishes.



1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order
 given or as per
manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
 and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
 flour other
dry ingredients. Process until a soft ball forms. Remove from
 machine and
allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
ingredients and knead with dough hook to form a soft, but not-too
dough (about 8 minutes). Remove from machine and allow to rest,
 covered with
a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
other dry ingredients and knead to form a soft, but not-too sticky
(about 8-l0 minutes). Allow to rest, covered with a tea towel about

(*) For a breadier pizza dough - depending on taste and recipe
you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
 an oiled
plastic bag for up to two days.


Pizza Hat Sauce and Toppings

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Pizza                            Sauces
                Cake Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        VAN GEFFEN VGHC42A
   1      Can           tomato soup -- (10 1/2 ounces)
   1      tablespoon    Dry oregano leaves
     1/2  teaspoon      Garlic salt
   8      ounces        Mozzarella -- shred
   8      ounces        Meunster -- shred
     1/3  cup           Parmesan -- grate
   8      ounces        Pepperoni -- slice thin
   1      Can           mushrooms -- (8 ounces) drain


Planet Hollywood® Pot Stickers

Menu Description: "Six pot stickers filled with fresh ground turkey
seasoned with ginger, water chestnuts, red pepper and green onions.
They are fried and served in a basket with spicy hoisin."

     Here's a special recipe from one of the most popular theme
restaurant chains. Pot stickers are a popular Asian dumpling that
 can be fried, steamed, or simmered in a broth. Planet Hollywood
has customized its version to make them crunchier than the traditional
 dish, and it's a tasty twist that I'm sure you'll love. Since
 hoisin sauce would be very difficult to make from scratch, you
 can use a commercial brand found in most stores.

1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)

On the side
Hoisin sauce

1. In a small bowl, combine all the ingredients except the egg,
 wrappers and oil. Add 1 tablespoon of the beaten egg. Save the
 rest of the egg for later. Preheat oil in a deep fryer or a deep
 saucepan to 375 degrees. Use enough oil to cover the pot stickers
 -- 1 to 2 inches should be enough.
2. Invert a small bowl or glass with a 3-inch diameter on the center
 of a wonton wrapper and cut around it to make a circle. Repeat for
 the remaining wrappers.
3. Spoon 1/2 tablespoon of the turkey filling into the center of one
 wrapper. Brush a little beaten egg around half of the edge of the
wrapper and fold the wrapper over the filling. Gather the wrapper as
 you seal it so that it is crinkled around the edge. Repeat with the
 remaining ingredients.
4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to
5 minutes or until they are brown. Drain on a rack or paper towels.
 Serve with hoisin sauce for dipping. If you want some crushed red
pepper or cayenne pepper to the sauce.
Serves 3 to 4 as an appetizer.


If you can't find wonton wrappers, you can also use eggroll wrappers
 for this recipe. Eggroll wrappers are much bigger, so you will be
 wasting more of the dough when you trim the wrappers to 3-inch
diameter circles. But in a pinch, this is a quick solution.
Pot sticker wrappers can also be found in some supermarkets, but
I've found the wonton wrappers and eggroll wrappers, when fried,
taste more like the restaurant version.


Planet Hollywood® Signature Drinks

Here are clones for two of Planet Hollywood's most popular drinks.
 And, take it from me, they really hit the spot on a hot summer
 night. But, if you don't wanna feel like you were hit by a
 truck the next day, go easy on these babies -- they pack quite
a punch. Serve 'em with a 7-dollar cheeseburger, crank up some
 clips of bad Stallone movies and it's almost like you're
actually at a famous Hollywood-themed eatery.

The Terminator
3/4 ounce vodka
3/4 ounce white rum
3/4 ounce gin
3/4 ounce Grand Marnier
3/4 ounce Kahlua liqueur
2 ounces sweet and sour mix
1 ounce cranberry juice
splash of beer

1. Fill a 16-ounce glass with ice.
2. Mix all ingredients, except beer, in a shaker and shake well.
2. Pour over ice.
3. Pour a splash of beer over the top, garnish with an orange
wedge and serve with a straw.
Makes 1 drink.

Cool Running
3/4 ounce Captain Morgan spiced rum
3/4 ounce Malibu rum
3/4 ounce Bacardi Limon
2 ounces (1/4 cup) pineapple juice
1 ounce cranberry juice
1 ounce orange juice
splash of grenadine
splash of Rose's lime juice
splash of Bacardi 151 rum

1. Fill a 16-ounce glass with ice.
2. Combine all ingredients, except Bacardi 151, in a shaker.
 Shake, shake, shake.
3. Pour over ice.
3. Pour a splash of Bacardi 151 on top, garnish with an orange
 wedge on the rim of the glass, drop in a cherry, and serve with
 a straw.
Makes 1 drink.


Planet Hollywood's Captain Crunch Chicken

Serving Size : 1
Categories :Chicken
2cups Captain Crunch Cereal, crush
1 1/2cupsCornflakes, crush
1Egg, 1cupMilk, 1cupAll purpose flour
1teaspoon Onion powder, 1teaspoonGarlic powder
1/2 teaspoon Black pepper,
2 pounds Chicken breast; skin, bone1oz tenders
Vegetable oil for frying
Preparation Instructions: Beat the egg with milk and set
 aside. Stir together the flour, onion and garlic powders
 and black pepper. Set this aside also. Dip the chicken
pieces into the seasoned flour. Move around to coat well,
 then shake off the excess flour. Dip into the egg wash,
coating well, then dip into the cereal mixture, coating well.
 Heat oil in a large heavy skillet to 325~. Drop coated
chicken tenders carefully into the hot oil and cook until
 golden brown and fully cooked, 3 to 5 minutes depending on
 size. Drain and serve immediately with Creole mustard sauce.


Planet Hollywood's Cool Running

½ oz Captain Morgan spiced rum
½ oz Malibu rum
½ oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
 1 oz orange juice
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151

Combine crushed ice with all ingredients, except
 Bacardi 151, in a tumbler. Shake. Pour a splash of
 Bacardi 151 on top and serve with a straw.

Makes 1 serving


Planet Hollywood's The Terminator

½ oz vodka
½ oz white rum
½ oz gin
½ oz Grand Marnier
 ½ oz Kahlua
2 oz sweet & sour mix
1 oz cranberry juice
1 splash beer

Combine crushed ice with all ingredients, except beer,
 in a tumbler. Shake. Pour a splash of beer on top and
serve with a straw.

Makes 1 serving.



Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Salads                           Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Mild honey
     1/2   c            Chopped onions
   1       t            Celery seed
   1       c            Diced green pepper
   1       c            Diced celery
   1       c            Wine vinegar
   1       t            Salt
   1       lg           Head cabbage, chopped fine

     Combine honey, vinegar, onion, salt, celery seed in
  small saucepan. Bring to boil, reduce heat, simmer 5
  minutes; cool. Pour cooled dressing over prepared
  vegetables; toss lightly. Cover, chill several hours,
  or overnight.  Stir several times while chilling.


Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Marinades                        Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Ketchup
   2       c            Water
     1/4   c            Lemon juice
     1/4   c            Dark vinegar
     1/2   ts           Smoked salt
   1       ea           Onion, large, Wedge cut
   1       c            Corn oil
   3       tb           Soy sauce
   2       tb           French's prepared mustard
   1       t            Garlic salt
   1       t            Coarse ground black pepper

  Combine everything.  Submerge steaks in it for 24
  hours refrigerated and covered.  Drain Well and broil
  as usual.



Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----waldine van geffen vghc
     1/3   c            Heinz 57 sauce
     1/3   c            Worcestershire sauce
     1/3   c            A-1 steak sauce
   2       tb           Light corn syrup

  Combine as listed and funnel into bottle with tight
  fitting cap. Keep refrigerated to use in a few months.
  Shake well before using.


Popeye's Dirty Rice

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice                             Meats
                Cake Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   1      pound         Spicy bulk breakfast sausage
   1      Can           clear chicken broth -- (14 ounces)
     1/2  cup           Long-grain rice
   1      teaspoon      Dry minced onion

Brown sausage in skillet until pink color disappears, crumbling with  fork.
Stir in broth, rice and minced onion. Simmer gently, covered, 18 to  20
minutes or until rice is tender and most of broth is absorbed


Popeye's Fried Chicken

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Meats
                Cake Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   3      cups          Self-rising flour
   1      cup           Cornstarch
   3      tablespoons   Seasoned salt
   2      tablespoons   Paprika
   1      teaspoon      Baking soda
   1      package       Italian Salad Dressing Mix -- Powder
   1      package            Onion Soup Mix -- (1 1/2 ounces)
   1      package            spaghetti sauce mix -- (1/2 ounce)
   3      tablespoons   Sugar
   3      cups          Corn flakes -- crush slightly
   2                    Eggs -- well beaten
     1/4  cup           Cold water
   4      pounds        Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into  hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and  brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape.  Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of  chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4.  Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers.  Leftover coating mix
(1st 9 ingredients) can be stored at room temp in  covered container up to
2 months.



Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans/Red

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Van geffen vghc42a
   1      c             Uncle ben's long grain rice
                        - cooked
   2      cn            Red chili beans in chili
                        - gravy--1 lb each
   1      t             Chili powder
     1/4  t             Cumin
   1      Dash          garlic salt

   In saucepan heat beans without letting it boil and
  stir in chili powder, cumin and garlic salt. When
  piping hot, spoon chili mixture into 6 small dishes,
  adding a few tb of hot, cooked rice to each serving.
  Season with Chili Seasoning Mix, if desired. 270 cal,
  5.9 gr fat, 60% fat.


Progresso® Italian-Style Bread Crumbs

Here's a real easy one that clones the most popular brand
 of seasoned bread crumbs. Just throw all of the ingredients
 into a small bowl, mix it up, and you're done. Use the
finished product for an Italian-style breading - when frying
 or baking chicken, fish, pork chops, eggplant, etc. - just
as you would the store-bought stuff.

1 cup plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sugar
dash oregano

Combine all ingredients in a small bowl.
Makes 1 cup.


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