Restaurant Recipes

Restaurant Recipes

What is your favorite place to eat?

CHILI’s® Recipes

What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. Just like fajitas. The chocolate chip cookie and graham cracker crust “pie” is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It”s all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you”ll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili”s “sizzle.” If you don”t have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it”ll still taste awesome!

Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut

Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon

9 scoops vanilla ice cream
Chocolate syrup
Caramel syrup
6 tablespoons chopped walnuts

1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a medium bowl.
3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until well combined and then mix in the coconut flakes. Set this cookie dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9×9-inch-baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become light brown.
10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet.

Makes 9 desserts.

It was designed by the folks at this popular chain to incorporate several of restaurant”s prepared sides — all of which you will now have clones for — including Chili”s chili queso, Chili”s pico de gallo, and Chili”s guacamole. Stack it all onto a bun with a juicy 1/4-pound ground beef patty and some crumbled tortilla chips for crunch, and you”ve got a slightly spicy, South-of-the-border taste. Muy bien, amigos!

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper,
Seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
Pinch of salt
Pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator.
2. Now we”ll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to the pico.
3. Next we”ll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it”s brown, then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face down on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting with the bottom bun:

On Bottom Bun
1/2 cup shredded lettuce
Hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion

On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping.

Makes 4 burgers.

1 15oz can corn (drained)
1 15oz can black beans (drained, but leave a little juice)
1 package (small) frozen chopped spinach
4 medium chicken breast (no skin, Lemon Pepper variety if you can get it)
1 8oz package Monterey Jack Cheese w/Jalepeno (grated)
1/2 teaspoon ground cumin (may use more if you like)
salt and pepper (if desired)
1 package egg roll wrappers (contains 20)

1. Bake chicken breast at 350 degrees for 20 minutes (or until no longer pink in center)
2. While chicken is baking, defrost spinach in microwave. Once defrosted you need to squeeze the excess water out of the spinach.
3. Add spinach, corn, beans and cumin to bowl and mix together. Refrigerate until chicken is ready.
4. Once chicken has cooled slightly, tear it into shreds.
5. Add shredded chicken and grated cheese to spinach mixture. Mix well.
6. Roll mixture in egg roll wrappers (there are instructions inside the package that show how to wrap egg rolls.)
7. The package says that you can fry or bake the egg rolls, frying the egg rolls tastes better. (This is not a healthy meal
you know)
8. Serve egg rolls warm with blue cheese dressing. They are delicious.

Makes approximately 20 egg rolls (depends on how fat you want your egg roll)

Notes:
This is a great dip. We have made this for a couple of parties. It has been a big hit. We get requests for this one.

Ingredients:
2 Strip Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions

Preparation:
Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.

To built 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1 – 1 1/2 inches thick.

1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
Diced tomatoes
Diced cilantro
Black olives
Sliced green onion
1/4 C. cheese for garnish

Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

Combine in large bowl
One small can refried black beans
One can black beans (drained)
1/2 of pkg. frozen spinach (defrosted and squeezed dry)
Two medium fresh tomatoes (small diced)
1/2 bunch of fresh cilantro (chopped)
4 green onions finely chopped
1 teas. cumin
Salt and pepper to taste
3/4 cup grated cheddar cheese
3/4 cup grated monterey jack

Put a couple heaping tablespoons of the mixture in a snack size warmed flour tortilla and wrap like a burrito (very tightly) use toothpick to hold in place. Fry in 1/2 deep oil in skillet on medium heat. Turn and brown other side. Cut each one in half diagonally and serve on platter with ranch dip, salsa or whatever dip you like. Enjoy

TGI Friday’s Fire Bites

Notes:
These were a pleasant surprise on the menu. These can be ordered as an appetizer or as a part of an appetizer tower. These are easy to make, inexpensive, and taste very different.

Ingredients:
26 oz Can Sliced jalapeno Peppers (not pickled, those used for nachos)
2 2/3 C. Crackers Crumbs
2 C. Flour
2 Eggs
1/2 C. Water
Vegetable Oil (for your favorite deep frying system)

Preparation:
Drain jalapeno peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well. Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degree”s that you would fry French fries at. Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil. Place enough of the peppers in your deep frying system so they are not over crowded.
Take care, the peppers like to pop a little. Fry until golden brown. Remove peppers and dry on a paper towel.

Peppers are served with your favorite Con Queso Dip on the side.

Ingredients:
10 Baked Potato Skins Halves (empty of potato)
1 Tbsp. Melted Butter
Seasoned Salt
1 Green Onion Diced
1/2 C. Fried Bacon Diced and Crispy Fried (about 5 strips)
3/4 C. Shredder Cheddar Cheese

Preparation:
Heat oven to 375, brush potato shells with melted butter and sprinkle season all to taste and bake for 15 – 20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.

Serve with sour cream. For a bit of variety try Ranch dressing.

Yields 1 1/2 cups

2 T. mustard
4 T. honey
1 T. white vinegar
1/2 C. mayonnaise
1/2 C. sour cream

Mix together in a bowl with wire whisk and serve.

The Melting Pot Cheddar Cheese Fondue

Ingredients:

1/2 C. Coors Beer
1 – 2 tsp. minced garlic
4 – 6 oz. cheese
2 Tbsp. Emmenthaler cheese – “Swiss Cheese”
1 tsp. Worcestershire Sauce
1/2 tsp. powdered mustard – dry spice not prepared mustard
1/2 tsp. fresh cracked pepper

Things to dip
Baby carrots
Celery
Rye bread
White bread
Granny smith apple chunks

Preparation:
If you don”t have a fondue pot consider using a waterbath or cooking very slowly think a thick pot. Add beer and garlic and allow this to heat up very well. Add Emmenthaler cheese and
cheddar cheese, you will need to beat this into the beer. It will take a couple of minutes for the cheeses to melt well. Add Worestershire sauce, black pepper, and powdered mustard, mix well. Serve with bite sized pieces of the items to dip and enjoy.

Note: If you do not wish to use beer, you may want to try a non-alcohol beer.

4 to 6 oz. white wine (Chablis)
1 tsp. minced garlic
Approximately 2 C. cheese (mixture of Gruyere,
Emmenthaler Swiss – add 1 tsp. flour to mixture)
1 tsp. marinara sauce
1 heaping tsp. Romano and Parmesan cheeses
1 tsp. basil pesto
3 C. bread cubes – Italian, rye, focaccia
1 C. chopped vegetables (cauliflower,
celery, broccoli, carrots)

Heat wine on high until it steams. Add garlic; stir with fork. Slowly add Gruyere mix, whipping continuously
with fork. Continue until “warm honey” consistency is achieved. Stir in Parmesan mixture. Add marinara
sauce and pesto; stir with fork until uniform in consistency. Dip chopped vegetables into fondue.

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 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.

Popeye’s Red Beans and Rice
Notes:
We did not like the results with Minute Rice, but Success Rice boil in the bag, did come out well.

Ingredients:
3 Cans Red Beans 15.5-16 0Z ( 2 cans with liquid 1 can drained )
1/2 lb – 3/4 lb Smoked Ham Hock
1 1/4 C. Water
1/2 tsp Onion Powder
1/2 tsp Garlic Salt
1/4 tsp Red Pepper
1/2 tsp Salt or To Taste
1/4 C. Lard + 1 Tbsp.
1/4 tsp fresh ground pepper
4 – 5 C. Premium Long Grain Rice Cooked and Drained

Preparation:
Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on
medium heat for an hour until the meat starts to loosen from the bone. Remove from
heat and cool until the hock is cool enough so the meat may be removed from the
bone. Place the meat, beans and liquid in a food processor. To the mixture add onion
powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. beans
should be chopped and liquid thick. Now add the 3rd can of beans that have been
drained of their liquid. Process just for a second or two you want these beans to
remain almost whole.

Pour bean mixture back into to pan and cook slowly on low heat stirring often until
ready to serve.

Serve over a premium cooked and drained long grain rice .

Popeye’s Biscuits

Yield: 8 biscuits

2 c. Bisquick
2 Tbsp. Sour cream
1/2 c. Club soda
1 tsp. Sugar

Mix ingredients together well until smooth. Dip hand into just enough more Bisquick that you”ll knead dough
until elastic, like bread dough. Shape into 4 patties each 1″ thick, placing close together in greased
baking pan. Bake 450 18 to 20 minutes or until golden brown and doubled in size. Cool in pan or rack
10 minutes.

Fresh Salsa

6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite-flavored liquid smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when its hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.
Makes approximately 2 cups.

2 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup hot water
3 cups whole milk
4 eggs
3 egg yolks
1 teaspoon vanilla extract

1. Preheat oven to 300 degrees.
2. Combine cinnamon with 2 cups granulated sugar in a medium saucepan over med/low heat. When sugar begins to melt, stir often until all sugar has dissolved and solution is light brown. Add water to pan and stir until smooth. Pour about 1/4 cup sugar solution into each of six 6-ounce ramekins. Swirl the sugar around the inside edge of each of the
ramekins. Arrange the ramekins in a 9×13-inch baking pan.
3. Heat milk in another medium saucepan over medium heat until it starts to bubble.
4. As milk heats up whisk together eggs, egg yolks and remaining 1/2 cup sugar in a large bowl. Mix until sugar has dissolved.
5. When milk starts to bubble remove it from the heat. Carefully pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don”t cook while add the rest of the hot milk. Slowly add the remaining milk while mixing.
6. Fill the ramekins to the top with the custard mixture. Remove any foam from the top of each ramekin. Add water to the pan so that it goes halfway up the sides of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90
minutes or until custard is firm and a knife inserted into the middle of the custard comes out clean.
7. Cool flan and cover each one with plastic wrap. Chill thoroughly before serving. To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. The golden, caramelized sugar will spill down over the edges of the
flan. Forget about the leftover hardened sugar that stays inside the ramekin. Let the dishwasher deal with it. www.apsva.us/site/default.aspx?domainid=253

Makes 6 servings.

Olive Gardens Alfredo Fettuccine

8 oz. Cream cheese cut in bits
3/4 cup Parmesan cheese(grated)
1/2 cup Butter or margarine
1/2 cup Milk
8 oz. Cooked, drained fettuccine

In a large sauce pan combine all ingredients but pasta, and cook, and stir until smooth. Toss pasta lightly with sauce.

Olive Garden Pasta e Fagioli

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Olive Garden Raspberry Mousse Cheesecake

1 1/2 tsp. Gelatin
1 1/2tbsp. Cold water
1/2 cup raspberry preserves
2 tbsp. Sugar
1 cup heavy whipping cream
1 lb. Softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. Vanilla
1 9″ chocolate crumb crust (prepared)

Filling; preheat an oven to 325. Mix cream cheese, sugar, eggs, and vanilla with an electric mixer on med. Until thoroughly blended, about 3-4 min. Pour into prepared crust. Place on baking sheet and bake for 25 min. Cool to refrigerated temperature. Mousse; Sprinkle the gelatin over cold water, stir and let stand one min., put gelatin mixture in a microwave on high for 30 sec, or until the gelatin is completely dissolved. Combine the gelatin with preserves. Chill 10 min. Cream whip cream until soft peaks form. Add 2 tbsp. Sugar and cream until stiff peaks form. Measure out 1 P cups whipped cream for mousse, and set aside.
Put the remainder in the refrigerator, and serve as topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill one hour before serving.

Olive Garden Spaghetti Sauce

2 lbs. Ground round
2 tbsp. Oil
14 oz. Can stewed tomatoes(cut up)
6 oz. Can V-8
1 16 oz. Jar prego spaghetti sauce
1 pkg. Onion soup mix
1/2 cup grape jelly

Brown meat in oil; crumble with a fork. Stir in tomatoes, V-8, prego, soup mix, and jelly. Cook stirring often.

Olive Garden Bread Sticks

1 loaf unfrozen bread(thaw in a bowl at room temperature)
Pam. non-stick spray
garlic powder
dry oregano

When dough is soft enough to knead, spray your hands with the pam., and knead dough just enough to shape into cigar-shaped pieces 8-10. Place the bread sticks 3″ apart on a cookie sheet sprayed with the pam. Let rise in warm place until bread sticks have doubled in size-about 1 1/2 hours- then holding the pam. about 8″ away lightly spray the top of each stick. Dust with garlic powder and oregano. Bake at 375, for 20-25 min. Or until golden brown.

The Olive Garden Bruschetta

The Olive Garden”s recently redesigned bruschetta recipe improves on the Italian chain”s previous version. The tomato salad is now served in a separate serving dish rather than on the bread. The tomatoes are finely diced before mixing with the other ingredients, and the ciabatta bread (thinly sliced Italian loaf bread will do) is sprinkled with a little parmesan cheese before it”s toasted. Try to find a nice, chewy loaf of bread for this dish — get the best bread in the store. The better your bread, the better your bruschetta.

3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated parmesan cheese
pinch dried parsley flakes

1. Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour.

2. When you are ready to serve the dish, preheat oven to 450 degrees.

3. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp.

4. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices. www.apsva.us/site/default.aspx?domainid=253

Olive Gardens Ravioletti in Mushroom/Walnut Sauce

12 oz. Tri colored tortellini, or ravioletti(cooked)
2 tbsp. Extra virgin olive oil
8 oz. Sliced mushrooms
1/4 cup chopped walnuts
3/4 cup heavy whipping cream
1/4 tsp. Black pepper
2 cups fresh grated Parmesan
Heat olive oil in a large skillet, over med., heat. Saute mushrooms, and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 min., until slightly thickened. Turn heat to warm and when cream stops simmering add pepper, and Parmesan and stir until sauce smooth. Do not boil. Serve pasta with sauce.

Olive Gardens Neapolitan Ziti

1 1/2 lbs. Sweet hot Italian link sausage
1 1/3 cups green bell pepper
2 tbsp. Olive oil
3/4 lb. Ziti pasta;cooked
5 cups marinara sauce
28 oz. Can Italian tomatoes, or plum
10 3/4 oz. Tomato puree
1 tsp. Garlic, minced
4 tbsp. Olive oil
1/2 cup fresh basil, packed, and chopped
salt and pepper

Bake or pan fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into P” slices. Saute bell peppers in olive oil over med., heat only until their crispness is lost, but peppers are not soft. In a heavy saucepan add the tomatoes, tomato puree, garlic, olive oil, and fresh basil and bring to a light simmer on med., heat. Add sauteed pepper strips, and cooked sausage and heat for 3-5 min., serve with pasta topped with sausage, peppers, and salsa marinara.

Olive Garden con Zucchini Sauce

1/3 cup olive oil
1 cup chopped onion
1 lb. Fresh mushrooms, divided
1 1/2 tsp. Minced garlic
3 cups crushed tomatoes
16 oz. Canned, diced, drained tomatoes
1 1/2 cups tomato puree
1 cup sliced, drained black olives
2 tsp. Drained capers
1/2 tsp. Dried oregano
1/2 tsp. Dried basil
1/4 tsp. Black pepper
1/4 tsp. Crushed red pepper
1/2 tsp. Fennel seeds
1/2 tsp. Salt
Zucchini;
4 large zucchini, sliced, lengthwise-about 1/4″ thick
2 tbsp. Olive oil
dried basil
dried oregano
salt, and black pepper
1 lb. Rigatoni-cooked
grated Parmesan

Sauce: cut 1/2 of the mushrooms into quarters, and reserve. Finely mince the remaining portion. Heat olive oil in heavy Dutch oven over med., heat. Add onions and minced mushrooms. Cook 10 min., or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook, 5 min., stirring constantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 min., stirring frequently. Sprinkle sliced zucchini with salt, pepper, basil, and oregano. Heat 1 tbsp. Olive oil in a large skillet over med., heat. Place zucchini slices in one layer in the pan. Saute about 3 min., per side, just until tender. Remove to heated platter and cover to keep warm while sauteing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.

Olive Garden Gazpacho Italiano

Soup base;
28 oz. Canned Italian plum tomatoes
1 clove minced garlic
1/2 cup mixed herbs chopped very, fine
1/2 cup olive oil
3 tbsp. White wine vinegar
3 tbsp. Lemon juice
1 tsp. Salt
1/4 cup white or red onion diced
3 cups chicken broth
3/4 tsp. Tabasco sauce
1 tsp. Sugar(opt.)
1/2 cup green bell pepper, chopped fine
1 cup tomato, peeled and chopped, fine
1/2 cup ditalini or tubetti, cooked, rinsed, and drained

This soup should be served cold, about 35-45 degrees. The vegetable and pasta solids should not be added to soup base until it is time to serve, because they will get soggy. Soup base; process tomatoes, juice, garlic, and herbs. Mix in a non-aluminum bowl, with olive oil, vinegar, lemon juice, salt, onion, stock, and sugar. Place in refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare veggies and chill along with the pasta. To serve; soup bowls should be very cold. Stir base well, and ladle 6 oz. Soup per bowl. Add about 1 tbsp. Of blended veggies, and 2 tbsp. Pasta. Per bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley.

Olive Garden Fontina Cheese Sauce

6 tbsp. Butter
6 tbsp. Flour
3 cups milk
6 oz. Fontina cheese, shredded
salt, and pepper

In a heavy, non-aluminum pot, melt butter, add flour and cook on moderate heat, for 2 min., stirring constantly with a wire whisk add milk, and bring barely to the boiling point. Turn off the heat and add cheese and blend into hot milk. Adjust salt and pepper to your taste.

Olive Garden Capellini Pomodoro

2 cloves minced garlic
2 lbs. Plum tomatoes seeded, and diced
1 oz. Fresh basil leaves, minced
1/3 cup extra virgin olive oil
3 oz. Parmesan cheese
12 oz. Angel hair pasta, cooked
1/4 tsp. Pepper

Heat olive oil and add garlic; cook until it turns white, add tomatoes and pepper and heat through, stirring constantly, about 2-3 min. Tomatoes should be not lose their shape. Remove from heat. Transfer hot cooked pasta to a large bowl. Toss pasta gently with tomato mixture, basil, and half of Parmesan cheese. Serve immediately, top with remaining Parmesan.

Olive Garden Italian Dressing

Ingredients:
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Preparation Instructions:

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Olive Garden Tiramisu Dessert

Ingredients:
1 sponge cake –(10 to 12 inches and about 3″ tall)
3 oz. strong black coffee
3 oz. brandy or rum
1 1/2 lbs. cream cheese or mascarpone (my pick) — room temp.
1 1/2 C. superfine/powdered sugar
unsweetened cocoa

Preparation Instructions:

1. Cut across middle of sponge cake, forming two layers, each about 1 1/2 inches thick. Blend coffee and brandy. Sprinkle enough mixture over bottom half of cake to flavor it strongly. Don”t moisten cake too much or it may collapse on serving.

2. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.

3. Spread cut surface of bottom layer and half of the cheese mixture. Replace second
layer and top layer with half of the cheese mixture.

Sprinkle top literally with sifted cocoa. Refrigerate cake for at least two hours before cutting and serving.

1 18.25-ounce box devil”s food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs

Butter cream Frosting
1 1/2 cup butter, softened (3 sticks)
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Mini chocolate chips

1. Make the cake in a 13×9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.). Allow the cake to cool completely.

2. When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.

3. Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it”s right-side-up, onto another strip of wax paper. Now you”re going to cut through the cake twice, creating three layers. We”ll start at the bottom slice. First slide the cake over to the edge of your kitchen counter. This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake. Using a long bread knife or other long serrated knife, cut through the bottom third of the cake. Spin the cake and wax paper so that you can cut through all sides (your knife probably won”t get all the way through to the other side). When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Sprinkle about 1/3 of the chocolate mini chips over the frosting on the bottom layer.

4. Turn the top section back over onto the bottom layer. Again, slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well. You may, at this point, wish to slice the top into thirds across the width of the cake. This makes flipping over the top layer much easier. It”s also how you”re going to slice the cake later, so you”ll never see the cuts. Any cracks or breaks are no big deal since you”ll just cover up the goofs with frosting.

5. Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.

6. The cake is served as triangular slices. So, slice it up by first cutting through the middle of the cake, lengthwise. Next cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Chill any cake you don”t eat that day.

Makes 12 servings.

This scrumptious sundae is the first dessert in the list on their menu, which describes it as: “Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream.” Resting on the very top is a fresh, ripe strawberry. The secret to this recipe is to well-coat your large scoop of ice cream with that incredible, crunchy, toasted coconut. And there”s nothing like the sweet smell of freshly toasted coconut that will soon be wafting through your entire house, room by room. This is a good one to make when you want a quick dessert that totally satisfies.

1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
Whipped cream (in a can)
4 large, ripe strawberries

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serve with a spoon. www.apsva.us/site/default.aspx?domainid=253
Serves four.

Outback Steakhouse Bloomin’ Onion

Ingredients and Directions:

Batter

1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic — minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
24 oz. Beer*
4 Vidalia or Texas Sweet Onion

*Please note that the 24 oz. of beer seems to be too much. That is the recipe as originally given to me. If you use that quantity it will be too much beer. Start with 1 cup of beer, and add until you get the batter to the consistency that you desire.

Seasoned Flour

2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 Cayenne pepper

Combine and mix well.

Creamy Chili Sauce

1 pint Mayonnaise ( 2 cups )
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper

Combine and mix well.

Preparation:
Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1″ of petals from center of onion. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour removes excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

CREAMY SALSA DIP-
Combine 1/2 c bottled buttermilk dressing or bottled ranch dressing with 1/2 c Chi Chi”s bottled mild salsa in blender. Blend on high speed about 5 to 10 seconds just until smooth. Refrigerate, tightly covered, to use in 2 weeks.

EXTRA HOT AND SPICY ONION BLOSSOM DIP-
Combine 1/2 c Catalina dressing 1/4 c bottled Chi Chi”s extra hot salsa in blender. Blend on high speed about 10 seconds just until smooth. Refrigerate to use within 2 weeks.

CHUNKY ONION BLOSSOM DIP-
Stir together with a fork 1/2 c bottled mild salsa, 1/3 c 1000 Island dressing, 2 tbsp. sweet pickle relish (with some of the relish juice) and a dash of Tabasco. Refrigerate to use in 2 weeks.

BLUE CHEESE DIP
-Combine 1/4 c crumbled blue cheese, 1 8oz bottle ranch dressing or buttermilk dressing and 1/2 ts garlic salt (or 1/4 ts garlic powder). Stir in 2 tb mayo (lite or regular). Refrigerate to use within 2 weeks.

MAYO DIP
2 cups mayonnaise
2 cups sour cream
1/2 cup chili sauce
1/2 tsp cayenne pepper
Combine all ingredients and slowly warm over low heat stirring with a whisk…Serve alongside the onions…….is enough sauce for about 6 on ions.

KFC Fried Chicken

Notes: MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It serves to make flavors stronger, and almost pop right out at you. This recipe used to call for Fines herbs, but most people have difficulty in obtaining them.

Ingredients:
1 Broiler fryer – cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour

Preparation Instructions:
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.

Ingredients:
2 lbs Boneless, Skinless Chicken Strips
2 3/4 C. Flour
1 tsp. Salt
1 tsp. Fresh Ground Pepper
1 C. Buttermilk
Vegetable Oil (for deep frying)

Preparation:
Mix flour, salt and pepper in bowl and set aside. Place buttermilk in separate bowl. Heat oil for frying and dip chicken strips in flour then in buttermilk and then finally flour again. Place in hot oil, the temperature of the oil should be 375. Never over crowd chicken strips, fry until lightly golden brown. Remove strips and drain.

BBQ Sauce
1 C. Hickory Smoke BBQ Sauce (Heinz)
1/4 C. Water
2 Tbsp. Honey
1 Tbsp. Ketchup
1 tsp. Liquid Smoke

Place all above ingredients in a small sauce pan mix thoroughly and simmer on low heat stirring frequently for 20 minutes. After cooking for 20 minutes. Let sauce cool slightly, dip one chicken breast strip in sauce at a time and place in a baking pan that has been sprayed lightly with a none stick spray. Place in a preheated oven at 350 and bake for 20 minutes. Serve with your favorite side dishes or pack up a few things and have a picnic in the back yard.

Cheesecake Factory Carrot Cake Cheesecake

Cheesecake
16 oz. cream cheese, room temperature
3/4 C granulated sugar
1 T flour
3 eggs
2 tsp. vanilla extract
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs, and vanilla until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake
3/4 C vegetable oil
1 C granulated sugar
2 eggs
1 tsp. vanilla extract
1 C flour
1tsp. baking soda
1 tsp ground cinnamon
Dash of salt
1(8 1/2 oz)can crushed pineapple packed in juice, well drained (Reserve juice)
1 C grated carrots
1/2 C flaked or shredded coconut
1/2 C chopped walnuts

In large bowl, combine oil, sugar, eggs and vanilla, blending thoroughly. Stir in flour, baking soda cinnamon and dash of salt, Mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 1/2 C carrot cake batter over bottom of greased 9 or 9 1/2 inch springform pan. Drop large spoonful of cream cheese batter over carrot cake batter; top with large spoonful of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350 degree oven for 50 to 65 minutes or until cake is set and cooked through. When I baked the cheesecake I did a pan of water in the oven along with it. I was also told that if you allow the cheesecake to cool in the oven with the door open after it is finished baking that this will prevent the cake from splitting on the top. When determining if the cake is done or not I just used a toothpick inserted into the cake section of the cheesecake. Cool to room temperature, then refrigerate.

When cake is cold frost with:
2 oz cream cheese, softened
1 T butter, softened
1 3/4 C confectioners” sugar
1/2 tsp vanilla
1 T reserved pineapple juice
In a bowl of electric mixer, combine cream cheese, butter, confectioners” sugar, vanilla, and pineapple juice. Beat until smooth. Frost top of cheesecake, top with chopped mixed nut if you wish.
Enjoy!!

German Chocolate Topping:
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tsp vanilla
1 cup flaked coconut
1 cup chopped pecans
Garnish:
Whipping cream

For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled. Remove sides from springform. Invert cake onto serving plate, so cheesecake
is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.
For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract.
Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
This recipe yields 1 (9 1/2-inch) cheesecake.

1 large avocado
2 tablespoons chopped sun dried tomatoes(bottled in oil)
1 tablespoon minced red onion
1/2 teaspoon cilantro chopped fresh
pinch salt
3 egg roll wrappers
1 egg, beaten
vegetable oil for frying
dipping sauce
1/2 cup chopped cashew nuts
2/3 cup fresh cilantro
2 cloves garlic, quartered
2 green onion, chopped
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
pinch ground saffron
1/4 cup olive oil

1) peel avocado, remove pit and dice into bite-size pieces
2) gently combine avocado with the tomatoes, red onion, 1/2 teaspoon cilantro, and a pinch of salt, be careful not to smash the avocado
3) spoon 1/3 of filling into an egg roll wrapper. with wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. brush the remaining corners and edges of the wrapper with the beaten egg. fold the left and right corners over by filling and “glue” the corners to the wrapper. finish by rolling the wrapper and filling up over the top corner. press on the wrapper to ensure it is sealed. repeat these steps with the remaining two egg rolls and keep them covered in the refrigerator while you make dipping sauce.
4) for sauce, combine cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. blend with short bursts until the mixture is well blended., and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
5) combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely.
6) pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds)
7) pour blended sauce into small bowl and add oil and stir by hand. cover and refrigerate at least 30 minutes before serving
8) heat oil in a deep fryer or a deep pan over medium heat. You want the oil to be deep enough to over the egg rolls
9) when oil is hot, fry egg rolls for 3-4 minutes or until golden brown. drain on paper towels
10) when egg rolls can be safely touched, slice once diagonally across middle of each one and serve them arranged around a sauce dish with the dipping sauce

Ingredients:
3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions

Preparation:

1. Heat oven to 400�F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

3 tablespoons prepared Dijon-style mustard
4 tablespoons honey
2 cups broccoli florets
1 cup shredded Cheddar cheese
1 egg
1 cup milk
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup vegetable oil for frying

Directions
1 To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
2 Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
3 Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
4 In a large skillet or saucepan heat oil to 375 degrees.
5 Drop broccoli mixture by spoonfuls into 375 degrees oil and fry until golden brown. Serve with honey mustard sauce.
Or

BROCCOLI BITES II

3 eggs
6oz. shredded monterrey jack cheese
6 oz. shredded colby cheese
1- 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 oz. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs.
Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350* Set up a shallow pan with bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well.
Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil.

Serve with :
HONEY MUSTARD DRESSING

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey
1 Tbsp. + 1 tsp. lemon juice
In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Bennigans Apple Oatmeal Crust Cobbler

1 cup each, quick oatmeal and flour
1 stick butter (softened)
3/4 cup brown sugar
1 1/2 teaspoon cinnamon

Put everything in a large bowl, mix with fork at first. Then with your hands rolling the crumb stuff between the palms of your hands. Put cut up apples in a glass baking dish (greased), sprinkle crumb on top and bake as you would for any apple pie, 350 degrees.

1 1/3 cups Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbsp. Sugar
1 pkg. Dry yeast
2 Tbsp. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9″ cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt

Combine and let sit for 1 hour.

For Each Nine Inch Pizza:

1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1″ of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.

Pizza Hut Dough Mix
The secret ingredient here is baking powder. Extensive testing has revealed that baking powder plus yeast in a pizza dough yields a chewy, tender crust. Baking powder also produces a near-instant oven rise.
Each batch makes 1 16-20 inch round pizza, or a 17 by 11 inch rectangle, or a variety of smaller, free form individual pizzas.

8 cups unbleached bread flour
4 cups unbleached all purpose flour
1 cup stone ground cornmeal
1/4 cup sugar
3 tablespoons salt
3 tablespoons baking powder

In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar, salt and baking powder very well. Store in well sealed plastic bags. Keeps 4 months.

To make pizza dough:
1 cup water
1 to 1 1/2 teaspoons fast-rise yeast
3 cups dough mix
2 tablespoons olive oil

If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, breadier pizza, use the larger amount (and do not roll out too thin). Depending on the yeast you choose (i.e. brands differ in performance as do fast or active dry varieties), the fermentation may vary somewhat.
his dough can be kneaded by hand, in a mixer with a dough hook or in a bread machine (on dough cycle, following manufacturer instructions). For the mixer, place water in a bowl with yeast. Mix a moment and allow mixture to sit about five minutes, to allow yeast to expand. Add pizza mix and oil, then knead, until smooth and elastic on slow speed – about 5-7 minutes. Once dough is made, cover well with oiled plastic (or refrigerate) and allow to rest one hour. Deflate before proceeding.

LOOK OUT now!!!….. McDonalds ….

McDonalds ® (regular) Hamburger
ingredients:

1 -Pound ground chuck (80% lean)
10 -Small hamburger buns
10 -Hamburger dill slices
10 -teaspoons dried, chopped onion
McDonald”s� Hamburger Seasoning
Mustard, Ketchup ….and ….. waxed paper

The Hamburger Seasoning:
4 Tablespoons salt
2 Tablespoons Accent (msg)
1 teaspoon ground black pepper
1/4 teaspoon onion powder

Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3 ounces. Use on ALL
McDonald”s hamburgers. (unless you”re allergic to msg, then just use salt and pepper.)

The Beef Patties:
Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick. Do this on waxed paper. Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill “em)

INSTRUCTIONS:

1. Cut waxed paper into twelve sheets, about 6″x6″ square.

2. Divide the ground chuck into six equal pieces, and form each into a ball.

3. Press the meat balls into a 1/4″ thick circular patty. It will be about 6″ in diameter. Make sure the thickness is uniform. It doesn”t have to be perfectly round.

4. Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat. Scrape away the beef that”s on the outside of the rim, and retain.

5. Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)

6. Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you”ll need at least two)

7. Repeat the procedure with all of the beef. Eventually the beef from around the edges will pile up enough to form additional patties as well.

8. You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)

9. Place the formed beef patties in the freezer and freeze at least an hour. DO NOT STACK THEM! Put them in as if they were cookies being placed in an oven. Why? Because they”ll stick together if you stack them.

10. After an hour, take them out, and NOW you can STACK them. Put them in a zip-lock type freezer bag, and keep frozen until needed.

You can do more than one pound (ten burgers, five Big Macs� worth) at a time. In fact, do as many as you want, provided you have room in your freezer for the initial freezing.

***NOTE–Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don”t

The Onions:
Put the dried onions in a container, oh..like Tupperware…and add water. Water should be a few inches over the top of the onions. (better to have too much water than not enough) Cover, and refrigerate about 1/2 hour. Drain the liquid, and BAM…you have McDonald”s little baby onions. Cover again and refrigerate until “burger time”.

The Pickles:
McDonald”s� pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (original sour dill.) But they don”t come in slices, so slice your own VERY thin. I can”t do it very well with a knife, so I use a K-tel “dial-a-slice” home vegetable slicer. ALSO….Vlassic “original” dills have that tart flavor. Make sure they”re not “kosher” dills. Wal-Mart� carries Vlassic ORIGINAL dills, and you have to slice those too. (****note, these pickles are pretty small, so slice at an angle….you”ll get bigger dill chips.) USE THESE PICKLES ON ALL McDONALD”S� HAMBURGERS!

The Buns:
Use the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually about 59 to 69 cents for a pack of 8. (You”ll want to separate the tops, or “crowns” from the bottoms, or”heels”…as most likely they”ll be connected slightly on one edge.) When it”s “burger time”, you”ll be toasting the buns. Those instructions are coming up. WalMart� sells a great product for regular buns—Great Value? brand”jumbo” hamburger buns. They”re almost exactly like McDonald”s� buns and a little bigger than the other hamburger buns available at your supermarket.

ONE MORE THING: Before you cook these marvelous hamburgers, pre-cut 10 12″x12″ sheets of waxed paper. You”ll need them to wrap the burgers.

Cheeseburgers:
Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the crown side before adding meat patty. Don”t use Kraft singles or Velveeta. (or anything termed as “American processed cheese FOOD) Use only real American cheese. That is KEY! Please Note****Most slices of American cheese are too big for McDonald”s� cheeseburgers. So take about 1/4” off two edges to make a smaller square.

McDonald’s® Big Mac
Ingredients:
2 prepared beef patties
1 prepared bun
2 American cheese slices
1 slice cooked bacon

Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way.

Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12″x16″ sheet of waxed paper. (see cooking regular hamburgers for wrapping directions) Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

Enjoy a classic bacon double cheeseburger!

BIG MAC’S “SPECIAL” SAUCE
Some people think the sauce that goes on a Big Mac? is just thousand island dressing. WRONG! It has an unique, unduplicated flavor that blends perfectly with the rest of the burger. Unduplicated until NOW!

BIG MAC SAUCE
Ingredients:

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, french salad dressing (the
orange stuff)
1/2 Tablespoon sweet relish
2 teaspoons, heaping,  dill pickle relish (Heinz dill relish
also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to “meld”. ) Makes nearly 1 cup…enough for about 8 Big Macs?.

Cooking your BIG-MAC

INGREDIENTS:

(this is a per sandwich recipe)

1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac? is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac”s case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) You can use the crown (top) as the middle bun also, just cut the rounded side off. However you will have to toast both sides of it.

Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of “Mac sauce” on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices
on top of the lettuce. Toast the “crown” (top) of the bun also. When the meat patties are done, place them one at a time on both
prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

For proper “aging”, or “Q-ing”, …wrap the finished Big Mac in a 12″x18″ sheet of waxed paper as follows:

1…Center the burger, right side up, on the waxed paper. Fold the”long” ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2…Fold the two remaining ends underneath. Wrap snug, but don”t squish it like the regular burgers.
3…Let sit 5-8 minutes, allowing the flavors to “meld”.
4…Microwave, still wrapped, 15 seconds on high.

….Enjoy an AWESOME Big Mac� Sandwich!

THE QUARTER-POUNDER®
In this recipe, it is not recommended that you form your own beef patties. Instead, use pre-packaged frozen 1/4 lb patties. The reason: You can”t make them exactly like McDonald”s at home. They have a certain “sharpness” to the edge, and texture that can”t be done with standard kitchen equipment. I”ve tried all the major brands, and only one really stacks up. TOPPS! They are precisely right in size, texture, beef to fat ratio, and they”re flash-frozen, just like McDonald”s “4 to 1” patties.
TOPPS is available at many grocery outlets and WalMart, in the frozen meat section. They are EXACT clones to the beef in a Quarter-Pounder?. In fact, TOPPS supplies many of the Midwestern McDonald”s, and some in the Northeast, with their beef.

Quarter Pounder “Beef alternative” (IF you cannot find Topps 1/4 lb patties)

1 pound ground chuck

Duh…divide into 4 pieces. Form each piece into a round ball. On waxed paper, press into a round-as you-can patty just under 1/2″ thick, and about 5″ in diameter. Freeze until needed.

McDONALD’S QUARTER-POUNDER® RECIPE

INGREDIENTS:

1 -Topp”s 1/4 lb frozen beef patty
1 -sesame seed bun
1 -Tablespoon fresh onion…diced
mustard
ketchup
2 – hamburger slices (pickles)
2 -slices real American cheese (optional)
McDonald”s Hamburger Seasoning (described in the regular hamburger recipe)

Cooking your Quarter-Pounder

Pre-heat an electric grill to 400 degrees. (If cooking more than one…also pre-heat an electric grill for toasting the sesame seed
buns)Lay the beef frozen patty on the grill, and after about 20 seconds, “sear” it. Sear by pressing down with the back of a spatula and adding pressure on the front of the spatula with your free hand. Apply ALOT of pressure for 6-8 seconds. (this will give it a crusty “skin”, or “sear” that will seal in the juices. After searing, sprinkle liberally with pre-mixed Hamburger Seasoning.
21/2-3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning.

Lay the crown of the bun face down on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the heel face down to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger.)

DRESSING THE BUN:
Put five “kisses” of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on dice and the size of a nickel on the toasted bun. (Make the center one the size of a quarter.)

Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly spaced. If you”re making a Quarter-Pounder with Cheese?, lay one slice of real American cheese on top of the condiments. (most store bought cheese slices are a bit big. Cut or “fold” off about 1/4 inch, making a slightly rectangular slice of cheese)

By now…your meat should be done. (21/2-3 more minutes after turning) Smash the beef patty with the spatula to “squeeze” out excess fat, then remove. Smash it again between the spatula and your free hand to additionally drain the fat. Lay it on top of your dressed crown and add the toasted heel. (If you”re making a Quarter-Ponder with Cheese?, lay another slice of
real American cheese on top of the patty before adding the heel. Lay it so the corners are off alignment with the other cheese slices corners. (making a “star” )

Wrap it in a pre-cut 12×12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be “warmed” in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the alternate “Q-ing” method) ENJOY!!!

FILET-O-FISH
The first really new menu item other than burgers & fries was 1963″s Filet-0-Fish. Invented in Cincinnati, it was an alternative sandwich added to the menu so Catholics could still eat at Mickey-D”s on Fridays. Brilliant Ray Kroc took it nationwide that same year. The key to this recipe is the tartar sauce.

The TARTAR SAUCE:
1/2 -Cup Kraft Miracle Whip
1/4 -Cup Vlassic DILL relish
2 -teaspoons dried, minced onion
2 -teaspoons half & half
1 -teaspoon dried parsley flakes
1/2 -teaspoon lemon juice concentrate
12 -capers, minced
1/8 -teaspoon sugar
Combine in a small jar, mix very well and refrigerate in an air-tight container until needed. Make this tartar sauce well in advance

Preparing your FILET~O-FISH

You”ll need a DEEP-FRYER for this one. (this is a per-serving recipe. Multiply everything by each serving needed.)

1 Van de Camp frozen breaded whitefish patty*
1 small, regular hamburger bun
1 Tablespoon prepared tartar sauce
1/2 slice real American cheese
dash salt
1 12″x12″ sheet of waxed paper (to wrap)

**use any square whitefish patty not extra crisp, like Mrs. Pauls, or even the store brand. (as with the burgers, pre-heat your oven to warm. This is your warming “bin”. Or, use the microwave “Q-ing” method described throughout the site)
Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 6-7 minutes until done. Remove and add a dash of salt. (Or you can bake the fish patty according to package directions.)

In the old days, the bun was quick warmed using a steamer. We”ll use the microwave. Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1 Tablespoon of prepared tartar sauce to crown side of the
bun. Place the cooked fish filet on top, add 1/2 slice american cheese centered on the fish, and add heel of the bun.
Wrap in a 12″x12″ sheet of waxed paper and warm in oven”s lowest setting for 8-10 minutes. Dig into a fabulous Filet~0-Fish!

McDONALD’S Mc D.L.T.
INGREDIENTS:

1 – 1/4 lb frozen beef patty
1 -sesame seed bun
1 -slice real American cheese
1/4 -cup chopped iceberg lettuce
1 -fresh tomato slice (2 if small)
1 -tablespoon fresh chopped white onion
3 -dill pickle slices
McDonald”s� Hamburger Seasoning
Ketchup, mustard, mayonnaise

Pre-heat an electric griddle to 400 degrees, and toast both halves of the bun face down on the griddle. It should toast quickly and will have an even light-brown color when done. After toasting, set the toasted bun aside. On the same grill surface, cook the beef patty the same way as a Quarter-Pounder (see cooking instructions for the quarter pounder?.)

DRESS YOUR BUN:
On the crown half, apply mustard, ketchup, and onions as described in the Quarter-Pounder recipe. Then add 3 pickle slices, the lettuce, followed by 1 tablespoon of mayonnaise. Top that with the tomato, then the slice of cheese. (This can be done, and should be done 10-15 minutes before the beef is cooked.) Place in the refrigerator. When the beef is done, put it on the heel side of the bun. Then get the dressed crown side out of the fridge, slap the two together, and WHACK! A no longer available McD.L.T.

The Arch Deluxe

THE SECRET SAUCE:
1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard (if unavailable, use standard Grey Poupon dijon mustard, adding a dash of fresh ground
peppercorn)

1 sesame seed hamburger bun (potato roll style with split crown)
1/4 pound Topps beef patty
1 slice American cheese
1-2 tomato slices
1-2 lettuce leaves, chopped
1 Tablespoon ketchup
1 Tablespoon chopped white onion
McDonald”s hamburger seasoning

Cooking your Arch Deluxe …

1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce.
2. Toast the face of each of the buns on a griddle as described in all other recipes.
3. Follow Quarter-Pounder cooking instructions for the beef patty.
4. Dress your Arch Deluxe as follows:

On the crown (top bun) side:

secret sauce
ketchup
onions
lettuce
tomato
cheese
beef patty
heel (bottom bun)

If you can find thick-sliced pepper bacon in your supermarket, you can
add it to the burger for an Arch Deluxe with bacon. Cut one slice in
half after cooking and place the slices next to each other on the
crown side after the cheese.

Makes 1 Arch Deluxe

The ORIGINAL McChicken® Sandwich

Ingredients:

vegetable oil (in fryer)
I suggest using Crisco shortening (the solid white stuff) packed and pre-heated in your fryer. About 6 cups.

1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce

McChicken sauce:

1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.

COOKING…. your McChicken Sandwich

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, tempura mix, salt, Accent, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the “coating” process.
7. Deep fry the chicken filets at 375 for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.
10. Wrap tightly in a 12×16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.

Personal suggestion: CHEESE IT! With real American cheese, one slice, between the patty and the heel.

BIG X-TRA®

INGREDIENTS:

1 large sesame seed bun (4 3/4-inch diameter)
1/3 pound ground chuck
Lawry’s seasoned salt
McDonald”s hamburger seasoning
1 Tablespoon ketchup
1 Tablespoon mayonnaise
1 Tablespoon chopped white onion
3 HEINZ Genuine dill slices
1/2 cup chopped iceberg lettuce
1 large tomato slice

Cooking your BIG X-TRA

1. Form the ground chuck into a large, thin patty on wax paper. Make it about 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You should consider making some extras in advance, just keep frozen until needed>)

2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.

3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald”s hamburger seasoning. (recipe is located under Regular Hamburgers plus special instructions.)

4. DRESS the BUN in this order:

ketchup
mayonnaise
onion
pickle
lettuce
tomato

5. Add the cooked patty, then the toasted heel.

6. Wrap the Big X-TRA in a 12″x16″ sheet of wax paper, let sit 3
minutes, then microwave on high for 10 seconds. Serve.

Makes 1 BIG X-TRA

McDonald’s® Famous French Fries!
Making McDonald”s french fries at home is not an easy task. The restaurant is armed with something the home cook doesn”t have. Cooking VOLUME. Believe it or not, the more fries that are cooked in the vats at the store, the more flavor the fries have. (up to a point) A home cook cannot get that “volume” flavor. But you can get very close with this exclusive recipe!

Ingredients:

2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
11/2-2 cups hot water
6 cups Crisco shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Preparing your McDonald”s� French-Fries
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4″ x 1/4″ in thickness, and about 4″ to 6″
long. (You can do this with a knife, but it is a lot of work)

Place the shoe stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they”re soaking, pack the shortening into the deep fryer. Crank up the temperature to “full”. The shortening has to pre-heat for a very long time. It will eventually liquefy. After it has liquefied and is at least 375, drain the potatoes and dump them into the fryer. (be careful, it will splatter up a storm)

After 1 to 11/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they”re cooling, add the lard or beef drippings to the hot Crisco. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375-400, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then “toss” the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe makes about 2 doz.
medium sized fries.

Note***** If you want more fries, double the recipe—but DON”T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco� and 1 tablespoon lard for the second batch.

Note***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain, that”s because it is. But it is an important “blanching” step required for that great taste.

Note***** For an easier clone of McDonald”s french fries, you can use the frozen, pre-cut Ore-Ida shoestring potatoes. Just cook them in the same combo of Crisco and lard, skipping the “blanching” process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They”re good, but not nearly as accurate in taste and texture as the fresh recipe.

NOTE***McDonald”s removed “animal fat” from their french-fry shortening YEARS ago. These fries CAN be cooked with JUST the Crisco shortening, with a more modern flavor result.

McDonald’s® ORIGINAL Milkshakes!
The milkshakes were changed in the early 80″s to reduce the fat content and calories. These McDonald”s shakes are how they tasted from the 50″s through the 70″s. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY!

SPECIAL TOOLS:
I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer”s Ray Kroc used to sell to the McDonald brothers. (or… a blender works O.K.)

Vanilla Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons sugar
1/8 teaspoon vanilla extract

Chocolate Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
21/2 tablespoons chocolate flavor Nestle Quik Powder

Strawberry Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons strawberry flavor Nestle Quik Powder

Shamrock? Shake
2 cups vanilla ice cream
1 cup milk
1/4 cup half and half
1/4 teaspoon MINT extract (not peppermint)
8 drops green food coloring

1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the DRINKMASTER, and mix on high speed until smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups. Serves 2.

McDonald’s® EGG McMUFFIN®!
This is a PER sandwich recipe:

Ingredients:

1 large grade A egg
1 english muffin
butter
1 slice American cheese (real…not processed cheese food)
1 slice Canadian bacon
1 “12×12” sheet of wax paper
Non Stick Cooking Spray

SPECIAL TOOLS:

You need an EGG RING. Find one at you”re favorite cooking specialty store. OR….now this is tricky….use a tin pineapple fruit type can, emptied, cleaned out, and opened on both ends. (Any can that has a diameter of about 31/2″ with a lip allowing a can opener open BOTH ends will work) Most tuna cans are the right size, but the bottom doesn”t have a lip these days. They”re curved for stacking. Find a can, or cans, that have a lipped bottom. You can use this in place of an “egg-ring”.

Cooking your Egg McMuffin

1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they should be medium brown) Set aside.

2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.

3- Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American cheese on the bottom half.

4- About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit “liquidy”. Carefully remove the ring, leaving the egg on the griddle. (you may have to “slice” around the edges if it sticks)

5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.

6- After about 30-45 seconds, “flip” the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin.

7- Put the Canadian bacon on top, and cover with the top of the english muffin.

8- Wrap in pre-cut wax paper just like the hamburger recipes. Let stand 5 minutes, then microwave 12 seconds on high, and eat.

McDonald’s® Breakfast Burrito
Ingredients:

4 ounces Jimmy Dean breakfast sausage
1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger
recipe for these)
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion
salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese
On the side: Pace Picante Sauce

Cooking your Breakfast Burrito

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Saute the sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and tomatoes. Continue to saute for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.

7. Actually, DO wrap each burrito in a 12×12 sheet of waxed paper, let sit for 5 minutes, then microwave 15 seconds on high.

McDonald’s® Chicken McNuggets®

Ingredients:

vegetable oil (in fryer)–I suggest using Crisco shortening, 6 cups,
packed and pre-heated in your fryer.

1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura
mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent
1/4 teaspoon pepper
1/8 teaspoon garlic powder

4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking McNuggets�

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, tempura mix, salt, Accent, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
4. Coat each piece with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the “coating” process.
7. Preheat oven and large cookie sheet to 375
8. Deep fry the chicken McNuggets? at 375 for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)
9. Drain on paper towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
11. Serve with your favorite McDonald”s dipping sauce. (see below)

An EASIER way to get a CLOSE clone of McNuggets For those of you that have a Wal-Mart nearby…..in the frozen meat section….they have available Sugar Lake Farms chicken nuggets. (pre-browned) These are pre-formed, pre-breaded McNugget. (they”re the closest thing going)

Just deep fry these in the Crisco shortening-mix described in the french fry recipe. 375-400 for about 8 minutes…do NOT thaw. They CAN be cooked in vegetable oil, with good, but not quite perfect results.

McDonald’s® Hot Mustard Sauce
Ingredients:

1/4 cup Nance’s hot mustard
1/4 cup Hellmann’s** Dijonnaise? spread
4 teaspoons light corn syrup
2 teaspoons white vinegar
1/2 teaspoon soy sauce

Combine ingredients well, microwave 30-45 seconds, and stir well again. Cover, and refrigerate until “McNugget” time. Makes about five “packets” of McDonald”s Hot Mustard Sauce.

McDonald’s® SWEET & SOUR SAUCE

Ingredients:

1/4 cup apricot preserves
1/4 cup peach preserves
2 Tablespoons light corn syrup
2 Tablespoons water
1 Tablespoon white vinegar
1 teaspoon cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/8 teaspoon garlic powder
1/16 teaspoon ground ginger

Blend all ingredients in a blender. Empty into a small saucepan and bring to a boil, stirring continuously. Reduce heat to medium low, and simmer 5-7 minutes to thicken. Stir occasionally. Remove from heat, cover, and let cool to room temperature. Refrigerate in an airtight container until needed. YIELD= About 6 ounces, or 6 “packets” of McDonald”s sweet & sour sauce.

McDonald’s® BARBECUE SAUCE

Ingredients:

1/2 cup KRAFT original flavor barbecue sauce
1/3 cup BULLSEYE original barbecue sauce

Combine the two well. Makes about 6.5 ounces of McDonald”s Barbecue McNugget Sauce.

McDONALD”S HONEY DIPPING SAUCE

Ingredients:

HONEY…….

McDonald’s® McFlurry

These 16-ounce desserts-in-a-cup are made with McDonald”s soft-serve ice cream and one of several crumbled sweet additives. Duplicating soft-serve ice cream at home comes easy using regular vanilla ice cream (not French vanilla), a little whole milk, and a frozen bowl to do the mixing. You might also want to freeze” the glass that you plan to serve this in to ensure the ice cream is , served up creamy yet firm, rather than melted and soupy.

From: Top Secret Recipes: Sodas, Smoothies, Spirits, and Shakes
by Todd Wilbur

BUTTERFINGER

• 2 cups vanilla ice cream
• 2/3 Butterfinger candy bar
• 1/4 cup milk

1. Freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes. Freeze the Butterfinger candy bar (in a plastic bag) as well, along with the 16-ounce glass you plan to use.
2. When the bowl is frozen, first break your candy bar (while it”s still in the bag) into little pieces with the handle of a butter knife.
3. Pour the ice cream and milk into the frozen bowl and stir well until smooth and creamy.
4. Add the candy bar pieces and stir; then pour into the frozen 16-ounce glass and serve with a spoon.

M&M”S

• 2 cups vanilla ice cream
• 1/4 cup milk
• 1/4 cup (I mega-tube) M&M”s Mini”s

1. Freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes. While you”re at it put the 16-ounce glass you plan to use in there as well,
2. When the bowl is frozen, pour the ice cream and milk into the frozen bowl and stir well until smooth and creamy.
3. Add the M&M”s and stir; then pour it all into the frozen 16-ounce glass and serve with a spoon.

OREO COOKIE

• 2 cups vanilla ice cream
• 3 Oreo cookies
• 1/4 cup milk

1. Freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes, While you”re at it put the 16-ounce glass you plan to use in there as well.
2. When the bowl is frozen, crumble the cookies (in a plastic bag) into little pieces with your fist or the handle of a butter knife,
3. Pour the ice cream and milk into the frozen bowl and stir we!.! until smooth and creamy.
4. Add the Oreo cookie pieces and stir; then pour it all into the frozen r 6-ounce glass and serve with a spoon.

REESE”S

• 2 cups vanilla ice cream
• 2 Reese”s Peanut Butter Cups (I package)
• 1/4 cup milk

1. Freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes. Freeze the peanut butter cups in a plastic bag, and while you”re at it put the 16-ounce glass you plan to use in there as well.
2. When the bowl is frozen, break the peanut butter cups (while still in the bag) into little pieces with the handle of a butter knife.
3. Pour the ice cream and milk into the frozen bowl and stir well until smooth and creamy.
4. Add the candy pieces and stir; then pour into the frozen 16-ounce glass and serve with a spoon.
   

   ---

Mcfabulous Biscuits

1/4 cup 7-Up
1/4 cup Buttermilk
2 cups Bisquick

Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand in just enough more bisquick you can knead dough in bowl till smooth and elastic. Shape dough into 6 patties of equal size, 1″ thick & place 1 patty in center of a greased 9″ round layer pan. Arrange the other patties around that. Wipe tops of each in a dab of margarine or margarine. Bake at 450F-(very hot oven) 18-20 minutes or till triple in size & golden brown. Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky
biscuits.

McDonald’s® Biscuits

2 cups Bisquick bakingmix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine,melted and divided

1. Preheat oven to 450 degrees.
2. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic.
4. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter.  Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to 12 minutes or until the biscuits are golden on top and have doubled in height.
5. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm.

Makes 8 biscuits.

Many other Restaurant Choices…

Domino’s Cinna Sticks

Notes:
These are easy to make, and are perfect for an after school snack.

Ingredients:
1 pkg. refrigerated pizza dough (or your favorite recipe)
1/4 C. melted margarine
1/2 C. sugar
2 tsp. cinnamon
Icing
1 lb. powdered sugar
1 Tbsp. milk
1 Tbsp. melted butter
1/4 tsp. vanilla extract

Preparation:
Preheat oven to 350 degrees. Roll out pizza dough into a large rectangle. Brush melted margarine over dough. In a small bowl combine sugar, and cinnamon, mix well. Sprinkle the cinnamon and sugar mixture liberally over the pizza dough. Slice the dough into either longsticks, or cut dough in half, and then slice into smaller sticks. (Thesmaller sticks are easier to handle.) Place on an lightly greasedcookie sheet and bake for approximately 15 minutes or until done. Whilethe pizza sticks are cooking mix together the powdered sugar, milk,melted butter, and vanilla. Mix until smooth. You may need to add anextra teaspoon of milk.
Serve icing with sticks.

Red Lobster Cheddar Bay Biscuits

Ingredients:
2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 t. parsley flakes
1/2 t. garlic powder
1/2 t. Italian seasoning

Preparation Instructions:
Bake450 for 8-10 minutes, brush with the butter and spices – you know thedrill. However, you cannot make the EXACT biscuit, because they have aspecial butter/garlic sauce that is not available to the generalpublic. See how they are!!

Hooters Hot Wings

Ingredients:
4 1/2 LB – 5 LB. Chicken Wings ( cut into drumettes and flappers)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper
Hooters Hot Wing Sauce

Preparation:
In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes. When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried,place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.

Hooters Chicken Wing Hot Sauce

Ingredients:
3 Sticks Butter (softened)
1/2 C. + 2 Tbs. Tabasco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce

Preparation:
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with the Hooter”s Hot Wings.

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

Johnhas kept the Papa John”s menu simple. You won”t find salads or subs orchicken wings on his menu. The company just sells pizza, with sideorders of bread sticks and cheese sticks made from the same pizzadough recipe. With each order of bread sticks or cheese sticks comesyour choice of dipping sauces. I”ve got clones here for all three ofthose tasty sauces. You can use these easy clones as dips for a varietyof products, or you can simply make your own bread sticks by bakingyour favorite pizza dough, then slicing it into sticks. If you wantcheese sticks, just brush some of the Garlic Sauce on the dough,then sprinkle with mozzarella cheese and bake. Slice the baked doughinto 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 jalape�os (nacho
slices)

1. Combine cornstarch with milk in a small bowl
and stir until cornstarch has dissolved.
2. Add Chez Whiz and stir to combine.
Microwave on high for 1 minute, then stir until
smooth.
3. Add juice from jalapeno 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. www.apsva.us/site/default.aspx?domainid=253
Makes 1 cup.

Boston Market Creamed Spinach

Ingredients :

1 20oz Package Chopped Spinach Frozen
1 C White Sauce (Thick)
1/2 C Sour Cream
tsp Salt
2 Tbsp Butter
2 Tbsp Finely Chopped Onion
1/4 C Water

White Sauce

3 Tbsp Butter
4 Tbsp Flour
1/4 tsp. Salt
1 C Whole Milk

On a medium low setting melt butter in a sauce pan add flour and salt until
creamedtogether. Add milk a little at a time on medium heat. Constantly stirwith a whisk until mixture becomes thick and smooth.

Preparation Instructions:

Placebutter in a 2 quart sauce pan on med heat, add onions. Cook until theonions are transparent. Place spinach and add water to pan, lower theheat and place lid on pan. Stir several times until the spinach isalmost completely cooked. When spinach is almost done add white sauceand sour cream, stir well and simmer until completely blended.

Dry Mix
7 & 3/4 cups all purpose flour
1 & 1/8 cups quick oatmeal
1 & 1/2 cups whole wheat flour
3 & 1/2 cups corn meal
1 cup wheat bran
3/4 cups sugar
1 & 1/2 cups finely chopped pecans
5 & 3/4 tablespoons baking powder
2 & 1/2 teaspoons baking soda
2 & 1/3 tablespoons dry malt
1 & 3/4 teaspoons salt

Waffle/Pancake batter

1 3/4 cups buttermilk (use 2+cups for pancakes)
2 extra large eggs
2 teaspoons vanilla
6 tablespoons butter
1 teaspoon water

Dry mix: Mix all ingredients together. Store in airtight container. Makes 5 pounds.

Waffle/PancakeBatter: Put buttermilk in bowl and whisk in eggs. Whisk in dry mix. Addvanilla. Melt butter and water and whisk into batter.

Ingredients:
4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper

Preparation:
Combinetomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree,along with the basil leaves, in small batches, in blender, foodprocessor (or better yet, one of those handy hand-held food blenders,right in the cooking pan).

Return to saucepan and add creamand butter, while stirring over low heat. Garnish with basil leaves andserve with your favorite bread.

Pizzeria Uno’s Pizza

Ease of Cooking: Beginner

Ingredients:
Olive oil or cooking spray
1 package active dry yeast (I use Viva Pizza Yeast from Williams-Sonoma)
1 C. warm water, (110 to 115 degrees)
3 to 3 1/2 C. all purpose flour
1/3 C. olive oil or cooking spray (I use only Bertolli Extra Light Olive Oil)
12 ounces mozzarella cheese, sliced
1/2 pound Italian sausage, mild-cooked, drained and crumbled
1 15-ounce can tomatoes – whole pear or plum, drained (I use 2 15-ounce cans
of tomatoes)
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/4 C. Parmesan cheese, grated
fresh mushrooms, sliced or chopped green pepper (optional)

Preparation:
1.Generously brush a heavy 10 x 2-inch round cake pan or 10-inch springform pan with olive oil or cooking oil. (I use the same
dark baking pan as they use in the restaurants, it gives a much better crust.)
2.In large mixer bowl, sprinkle yeast into warm water. Stir tilldissolved. Stir in 1 1 /2 cups of the flour; the 1/3 cup oil, and 1/2
teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often.
Stir in as much of the remaining flour as you can.
3. Cover, let rise in warm place till double. Punch down. Let rest 5 minutes.
4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till
nearly double, about 30 minutes.
5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes
into small pieces atop sausage. Sprinkle with herb and Parmesan.
6.Bake in a 500 degree oven for about 25 to 30 minutes or till edges ofthe crust are crisp and golden brown. If desired, sprinkle
the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10
minutes before cutting.

Makes 4 to 6 servings.

2 large russet potatoes
2 Tbsp. finely minced celery
1 Tbsp. finely minced onion
1 Tbsp. grated carrot
2 cups chicken stock or broth
1 tsp. salt
2 tsp. white vinegar
2 Tbsp. flour
1 1/2 cups milk
1 cup plus 1 Tbsp. shredded cheddar cheese
1 Tbsp. shredded monterey jack cheese
2 slices bacon, cooked
1 tbsp. chopped green onion

Peel the potatoes and chop them into bite size pieces (about 4 cups)
Celeryand onion should be very finely minced and carrot should be very finelygrated. Combine veggies with stock, salt and vinegar in large saucepanover medium heat. Bring to boil, turn down heat, cover and simmer for20 minutes. Whisk together flour and milk in a medium bowl. Remove panfrom heat, add flour and milk mixture, return to heat and simmeruncovered 5-8 minutes till soup has thickened and potatoes are verytender.
Add 1 cup cheddar and simmer till melted. Spoon soup intobowls, sprinkle on remaining cheddar and the monterey jack cheese.Crumble bacon and sprinkle on top of cheese. Top each bowl with choppedgreen onion.
Serves 4 as an appetizer or 2 as an entree.

Red potatoes
diced onions
Hellmans Mayo
Celery
Celery seed
Hard boiled eggs

Boil potatoes and cool. Quarter them and add the rest of the ingredients to taste.

1 lb. Bob Evans Farms Original Recipe Roll Sausage
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits

Crumblesausage into large skillet. Cook over medium heat until browned,stirring occasionally. Stir in flour until dissolved. Gradually stir inmilk. Cook gravy until thick and bubbly. Season with salt and pepper.Serve hot over biscuits. Refrigerate leftovers.

Makes 4 servings (2 biscuits per serving)

A simple, light “Chinese dumpling” classic …whether in soup or fried, wontons will always bring you that
mysteriously delicious taste of the Far East …! Garnish with fresh scallions. Makes 8 servings.

3/4 pound ground pork, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion

Directions
1 In a large bowl, combine pork, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well,
and let stand for 25 to 30 minutes.
2 Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton
wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a
triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips
of these corners, moisten with water and press together. Continue until all wrappers are used.
3 FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with
chopped green onion, and serve.

Notes:
Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled
straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each
side. Drain. Serve with dipping sauce or duck sauce.

3-1/2 Cups cooked sweet potato pieces or 1 can (40 ounces) sweet potatoes, drained
4 egg whites
2 Tablespoons flour
Pecan Crust
1/3 Cup firmly packed brown sugar
2 Tablespoons light butter
1/3 Cup chopped pecans

Heat the oven to 350. Coat a 9-inch pie plate with vegetable cooking spray and set aside.

Whipped Potatoes:
Usinga food processor or electric mixer, beat the sweet potatoes, egg whitesand flour just until smooth. Transfer the mixture to the prepared pieplate and bake for 15 minutes.
Meanwhile, prepare Pecan Crust:
Placebrown sugar and butter in a small microwaveable bowl. Heat on highpower for about 20 seconds, until melted. Carefully remove the sweetpotatoes from the oven and top with the pecans. Drizzle the brown sugarmixture over the pecans. Return to the oven and bake an additional 15minutes, until golden and bubbly.
Servings: 6

SouthernCalifornia – the birthplace of famous hamburgers from McDonald”s,Carl”s Jr., and In-n-Out Burger – is home to another thriving burgerchain that opened its first outlet in 1952. Lovie Yancey thoughtof the perfect name for the 1/3-pound burgers she sold at her LosAngeles burger joint: Fatburger. Now with over 41 units in California,Nevada, and moving into Washington and Arizona, Fatburger has becomethe food critics” favorite, winning “best burger in town” honors withregularity. The secret is the seasoned salt used on a big “ol lean beefpatty. And there”s no ketchup on the stock version, just mayo, mustard,and relish. Replace the ground beef with ground turkey and you”ve gotFatburger”s Turkeyburger all up and cloned.

1/3 pound lean ground beef
seasoned salt
Ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)

Optional
1 slice American cheese

Grill the beef patty in a hot frying pan.
Slap the hot side and the cold side together.

1. Form the ground beef into a patty that is about 1 inch wider than the circumference of the hamburger bun.
2.Preheat a non-stick frying pan to medium/high heat. Fry the patty inthe pan for 3 to 4 minutes per side or until done. Season both sides ofthe beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2 tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with gumption.

(https://www.topsecretrecipes.com)
Makes 1 burger.

Tidbits
Ifyou want cheese on your burger, put a slice of American cheese on theface of the bottom bun before adding the beef patty. The heat from themeat will melt the cheese.

HOME

Questions, submissions or comments?
Email jenny.saunders@apsva.us
Site designed by Gunston Middle School FACS Teacher Jenny Saunders
Arlington County”s F.A.C.S Mainpage