Cloned Resaturant Recipes W

Waffle House® Waffles

It was two friendly Atlanta, Georgia neighbors who got
 together in 1955 to build the first Waffle House in their
 eventual 1200-restaurant chain. With the dimpled breakfast
 hotcake as a signature item (and this is 3 years before
 IHOP was founded!), the privately-held chain grew into
20 Southern U.S. states. Today tasty food at rock-bottom
 prices, plus 24-hours-a-day service, makes Waffle House
a regular stop for devoted customers any time of the day
or night. And don't even think about referring to your server
 as a waitress; they're called "associates."
For the best clone of the 45-year-old secret formula for these
 waffles you really should chill this batter overnight in the
fridge as they do in each of the restaurants. But, hey, sometimes
 you just can't wait, right? If you need instant gratification,
 the recipe still works fine if you cook up the waffles the same
 day. At least wait for 15-20 minutes after you make the batter
 so that it can rest and thicken a bit. That'll give you time to
 search for the waffle iron and heat it up. Also, you might need
 some time to dust it off.

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

1. Combine flour, salt and baking soda in a medium bowl. Stir to
 combine.
2. Lightly beat the egg in another medium bowl. Add the sugar,
 butter, and shortening and mix well with an electric mixer until
 smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix
 until smooth.
4. Cover and chill overnight. (You can use batter right away if you
 like, but a good 12-hour chill makes the batter better.)
5. Rub a light coating of vegetable oil on a waffle iron. Preheat
 the waffle iron. Leave the batter out of the refrigerator to warm
 up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for
 3 to 4 minutes or until the waffles are light brown.
Makes 6 waffles.

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Wendy's Frosties
Yield: 6 servings

1 cup Milk
1/2 cup Nestle's Quik
3 cups ice cream, softened in fridge 1 hour

Put in blender until smooth. Serve.

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Wendy's® Chicken Caesar Fresh Stuffed Pita

Early in 1997 Wendy's introduced its selection of cold
"Fresh Stuffed" pita sandwiches -- a nice change of pace
 from the typical fast food fare. Basically what you're
getting is a small salad wrapped in a warm pita bread.
You might be saying to yourself "That doesn't sound like
 much for 3 bucks!" Then I would have to say, "Perhaps,
but what if you could make a clone yourself for a mere
fraction of that?" You would probably say, "Cool, man!
Lay it on me." And then I would just say, "Already did."

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoonWorcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute

2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh Parmesan cheese


1. Make the dressing by first dissolving the gelatin in the
 water. Heat the mixture in the microwave on high for two
minutes or until it begins to boil rapidly. Add the vinegar,
 then whisk while adding the oil. Add bell pepper, salt,
 garlic powder, Worcestershire, black pepper, parsley, oregano,
 thyme and basil. Let dressing cool for about 15 minutes before
 adding cheeses and egg substitute. Whisk until slightly thicker,
 then chill. Overnight refrigeration makes the dressing thicker.
2. Preheat a barbecue or indoor grill to medium heat. Salt and
pepper the chicken, then grill it for 5 minutes per side, or until
 done. Remove chicken from the grill and dice it.
3. While chicken cooks, prepare the salad by combining the romaine
 lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20
 seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
 the romaine salad into the bread.
6. Add about 1/3 cup of diced chicken on top of the salad in the pita.
7. Pour about a tablespoon of dressing over each sandwich.
8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of
 each one and serve.
Serves 4.

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Wendy's® Chili

Here's a favorite recipe for chili that clones the stuff served
 at the Wendy's chain. Dave Thomas, Wendy's founder, has been
serving this chili since 1969, he year the first Wendy's opened
 its doors. Over the years the recipe has changed a bit, but
this version here is an amazing copy of the version of chili
served in the early 90's. Try topping it with some chopped onion
 and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off
 the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
 and bring to a simmer over low heat. Cook, stirring every 15 minutes,
 for 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
 cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.

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Wendy's® Classic Greek Fresh Stuffed Pita

Here's a clone for another of Wendy's four Fresh Stuffed Pitas.
 This Classic Greek Pita uses the same salad base and dressing
as last week's clone for the Chicken Caesar Pita, but replaces
the chicken and parmesan with a Greek topping that's very easy
to make. Even though Wendy's uses a special custom pita that can't
 be bought in the stores, you can use the type that most people
tend to slice open and fill. You won't be filling any pockets in
 this recipe (other than those in your pants with the money you save).
 Instead, you just heat up the pita, and fill it like a soft taco.

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute

1 cup (4-ounce package) crumbled feta cheese
1/2 cup tomato, seeded and diced
1/4 cup cucumber, thinly sliced and chopped
1/4 cup red onion, diced
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads

1. Make the dressing by first dissolving the gelatin in the water.
 Heat the mixture in the microwave on high for two minutes or until
 it begins to boil rapidly. Add the vinegar, then whisk while adding
 the oil. Add bell pepper, salt, garlic powder, Worcestershire, black
 pepper, parsley, oregano, thyme and basil. Let dressing cool for
about 15 minutes before adding cheeses and egg substitute. Whisk
until slightly thicker, then chill. Overnight refrigeration makes
 the dressing thicker.
2. Make the Greek topping for the sandwiches by combining the crumbled
 feta cheese, tomato, cucumber, and red onion in a small bowl.
3. Prepare the salad by combining the romaine lettuce, red cabbage
 and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20
seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
the romaine salad into the bread.
6. Add 1/2 to 1/3 cup of the greek topping to each sandwich.
7. Pour about a tablespoon of dressing over each sandwich and serve.
Serves 4.

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Wendy's® Spicy Chicken Fillet Sandwich

There once was a time when Wendy's offered this sandwich for a
 "limited time only." Apparently the tasty zing from this breaded
 chicken sandwich won it many loyal customers and a permanent place
 on the fast food chain's menu. Now you can re-create the spicy
kick of the original with a secret blend of spices in the chicken's
 crispy coating. Follow the same stacking order as the original,
 and you've just made 4 sandwich clones at a fraction of the cost
 of the real thing.

6 to 8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
2. Combine the pepper sauce and water in a small bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion
powder, paprika and garlic powder in another shallow bowl.
4. Pound each of the chicken pieces with a mallet until about
 3/8-inch thick. Trim each breast fillet if necessary to help it
fit on the bun.
5. Working with one fillet at a time, coat each piece with the flour,
 then dredge it in the diluted pepper sauce. Coat the chicken once
 again in the flour mixture and set it aside until the rest of the
chicken is coated.
6. Fry the chicken fillets for 8 to 12 minutes or until they are light
 brown and crispy. Remove the chicken to a rack or to paper towels to
 drain.
7. As chicken is frying, prepare each sandwich by grilling the face of
 the hamburger buns on a hot skillet over medium heat. Spread about 2
 teaspoons of mayonnaise on the face of each of the inverted top buns.
8. Place a tomato slice onto the mayonnaise, then stack a leaf of
lettuce on top of the tomato.
9. On each of the bottom buns, stack one piece of chicken.
10. Flip the top half of each sandwich onto the bottom half and
serve hot.
Makes 4 sandwiches.

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White Tassel Hamburgers 2

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sandwiches                       Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground SIRLOIN
     2/3  cup           Canned beef broth
   1      Jar           babyfood strained beef -- (3 ounces)
                        -----ONIONS-----
     1/4  cup           Dry onions
     1/4  cup           Hot water
                        Mustard
                        Catsup
                        Pickles

mix meat babyfood and broth together well then but in fridge for 3 hours
or over night. then add hot water to onions to hydrate them make small
hamburgers put in frying pan with the end of a spoon put holes in the
burgers while frying so they will cook evenly. then before tuning put some
onions on top of each burger then place buns on top bottom of buns down.
so they will be steamed warm. garnish with pickle catsup and mustard.


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White Tassel Hamburgers

 Categories: Polkadot, Menarea, Ground meat, Beef
      Yield: 1 Servings

      1 lb Ground sirloin (not ground
           -chuck)
      3 oz Jar of strained beef or
           -veal baby food
    2/3 c  Canned clear beef broth
    1/4 c  Dry minced onion
    1/4 c  Hot water
      1 pk Regular hot dog buns

  Mush together beef, baby food, and broth. Refrigerate, tightly
  covered, for a couple of hours. Roll meat into small balls, flatten
  and fry in pan on stovetop. Mix together onion and water. Place
  approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip
  burger on top of this mixture. Serve immediately after they are
  finished cooking. For buns, cut a hot dog bun into pieces that are
  the same size as the hamburgers.
 

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WOLFGANG PUCK'S PUMPKIN PIE

      Yield: 1 servings

           Unbaked 10-inch single
           -crust pie shell
      4 tb Sugar syrup
      1 tb Minced orange peel
      2 tb Grand Marnier
      1    Vanilla bean, split and
           -scraped
      1    Cinnamon stick
           Fresh grated nutmeg
      6    Oz. fresh cranberries
      2 c  Pumpkin puree
      1 c  Dark brown sugar, packed
    1/2 ts Cinnamon
      1 ts Ginger
    1/2 ts Nutmeg
    1/2 ts Cloves
        ds Salt
        ds Fresh ground white pepper
      4    Eggs
      1 c  Whipping cream
    1/2 c  Half and half
      3 tb Bourbon
           Cinnamon ice cream
           -(optional)

  Wolfgang Puck is a German-born chef who has made his mark here in
  California.  He has such goldmines as Spago's in LA and Stars in the
  City plus a few more salted away around the globe.  This is Wolfgang
  Puck's very own punkin' pie.  How does it stack up against
Grandma's?
 
  Line a buttered 10-inch pie dish or flan ring with pastry.

 
  Refrigerate for 1/2 hour.  Line with parchment paper and fill
 with pie
  weights or uncooked beans.  Bake at 350F for 25 minutes, or until
  crust is golden.  Let cool.  Remove paper and beans.
 
  Meanwhile, in large stainless steel saucepan, combine sugar syrup,
  orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon
  stick and nutmeg.  Bring to boil.  Stir in cranberries then reduce
  heat and simmer for 3 to 5 minutes or until berries are softened.
  Remove vanilla bean and cinnamon stick.  Spread mixture in thin
layer on bottom of tart shell. (Leftover marmalade is good served
on side
  with smoked meat, fowl or curry.)
 
  In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg,
  cloves and pepper.  Beat in eggs, cream, half and half and bourbon,
  Pour into pastry shell.  Bake at 375F for 30 to 40 minutes or until
  set.
 
  Serve warm with cinnamon ice cream, if desired. 


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