Boston Chicken Squash

Categories: Copycat, Vegetables

Yield: 6 servings



-patdwigans_om@juno.com

2 Butternut squash; halve

-long, remove seeds

Margarine or butter

Salt

1/2 c Brown sugar; packed

1/2 c Honey

1/2 ts Ground ginger

1 ts Pumpkin pie spices

4 tb Butter or margarine; melted



Preheat oven to 400 . Place squash cut-side down on

Pam-sprayed shallow baking pan. Bake uncovered about

45 minutes or until fork tender. Wipe cut surface with

a little butter and sprinkle with salt. Return to bake

cut-side up about 10 minutes longer or until browned

and soft. Scrape out the meat into a mixing bowl. Add

sugar, honey, ginger, pumpie pie spice and butter.

Beat with electric mixer at med speed until smooth.

Return to oven, ocvered in foil, just to keep warm

until time to serve, 325 for 30 minutes. Refrigerate

leftovers for about a week or freeze up to 4 months.

Boston Chicken Spicy Rice

Categories: Rice, Copycat, Wrv

Yield: 6 servings



-patdwigans fwds07a

1/4 c Raw Rice-shaped pasta

3/4 c Minute rice

1 tb Pimiento; chop fine

1/2 ts Dry minced celery leaf

1 ts Dry minced parsley

1/4 ts Dry mustard

14 oz Can chicken broth

1/4 c Olive oil

1/2 ts Salt



In a 2-qt saucepan combine all ingredients. Stir often

and bring to a bol. Cover and remove from heat. Let

stand 15 minutes. Fluff rice with a fork occasionally.

Salt and pepper to taste if desired. Keep warm in top

of double boiler, over simmering water, to serve

within an hour. Refrigerate leftovers covered. Rewarm

Gently i 3 to 4 days. Do not freeze.

Boston Chicken Saucer Sized Chocolate Chip Co

Categories: Copycat, Desserts, Cookies

Yield: 1 servings



-pat dwigans fwds07a

4 oz Nestle's Milk Chocolate bars

4 oz Baker's german sweet choc

4 oz Dove milk chocolate

Cookie dough

use your our recipe



Melt 3 chocolates, stirring until smooth. Pur into

greased 9" metal pie pan and refrigerate until hard.

Hammer into pea-sized bits. Store refrigerated until

ready to use. Use 1/3 c dookie dough, flattening to a

3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes

or until golden brown but not overbaked or cookies

will be hard as rocks when cooled. The cookies will

look almost "RAW" at the end of 16 minutes if you make

them big enough and will continue to bake in their own

heat as they cool on the sheets a few minutes.

Boston Chicken Marinade/basting Sauce

Categories: Copycat, Sauces

Yield: 1 servings



-patdwigans fwds07a

1/4 c Canola oil

1 tb Honey

1 tb Lime juice

1/4 ts Paprika



Mix all ingredients well and apply to skin-side-up

chicken in a single layer in greased baking dish or

pan. Bake at 400~ 35-40 minutes. Baste every 8-10

minutes during the baking time.

Boston Chicken Macaroni & Cheese

Categories: Pitzer, Pasta, Cheese

Yield: 6 Servings



3 c Dry spiral shaped pasta

Cook al dente, drain

2/3 c Milk (2% or regular)

1 lb Velveeta cheese, light or

- cubed small

1/4 ts Dry mustard powder

1/2 ts Ground turmeric

Salt and pepper to taste



Place into top of double boiler over gently simmering water milk, cheese,

mustard powderm turmeric, salt and pepper in that order. Stir with whisk

occasionally until melted and smooth. Stir pasta into hot cheese mixture

and keep hot until serving time over hot water, up to an hour. (If it

begins to thicken up too much, dilute with a little milk). Neverput into

oven or over direct heat as it will scorch and change the texture to a

sticky mess. 6-8 side servings or 4 main-dish servings.

Boston Chicken Cucumber Salad

Categories: Salads, Copycat, Wrv

Yield: 4 to 6



patdwigans fwds07a

2 md Cucumbers w/skin;half, seed,

-1/2" slices

1/4 Red Spanish onion; 1/2" dice

1 lg Ripe tomato; dice

8 oz Paul Newman's Olive Oil and

-Vinegar Dressing

1 ts Dry dill weed

1/2 ts Dry parsley; mince

1/4 c Olive oil



Combine cucumbers with the rest of the ingredients in

non-metal refrigerator container, tightly covered.

Marinate for 24 hours in fridge before serving. Do not

Boston Chicken Creamed Spinach

Categories: Copycat, Vegetables

Yield: 4 servings



-patdwigans fwds07a

1 tb Flour

4 tb Butter, margarine or canola

-oil

1/2 ts Garlic salt

Salt and pepper

20 oz Frozen chopped spinach; cook

-and drain

1 sm Onion; diced



In a saucepan, on medium heat, stir together with wire

whisk soup, flour, butter, garlic salt, salt and

pepper until smooth and piping hot. Combine with

spinach and onion. (MY NOTE:I'd substitute fresh

minced garlic for the garlic salt).

Boston Chicken Cranberry Sauce

Categories: Copycat, Sauces, Fruits

Yield: 3 cups



-patdwigans fwds07a

1 lb Can jellied cranberry sauce

10 oz Jar Smucker's Simply Fruit

-Orange Marmalade

1/4 ts Ground ginger

2 c Fresh cranberries; each

-sliced 2 or 3 pcs horizont.

1/3 c Walnuts; chop fine



in 2-quart saucepan, over medium-to-low heat, use

rubber bowl scraper to stir together jellied sauce,

marmalade and ginger until melted, about 6-8 minutes.

Add the sliced cranberries, keeping sauce on low. Stir

often. Continue cooking and stirring often until

cranberries are no longer white and taste tender to

the bite (not soft, but not too crisp). Stir in

walnuts. When cooled to lukewarm, refrigerate, covered

and use with a week to 10 days. Should freeze well to

be used within 4 months.

Boston Chicken Baked Beans

Categories: Copycat, Beans

Yield: 6 servings



-patriciadwigans fwds07a

14 c Dry chopped onions; reconsti

-tute in 1/4 c hot water 5

-minutes

24 oz Jar great northern beans;

-drain, rinse and drain

28 oz Can Campbell's Pork & Beans

1 c Hunt's Ketchup

1/2 c Open Pit hickory flavored

-BBQ sauce

3 sl Boiled ham; chopped fine



While onions are softening, empty jar of northern

beans into a 4-quart baking dish or pan. Add pork and

beans to northern beans. Stir in onion, ketchup, BBQ

sauce and ham. Bake, uncovered at 350~ about 30-35

minutes or until piping hot. Stir 2-3 times during

baking. Refrigerate covered, to use in 1 week. Freeze

to use in 4 months.

Boston Chicken & KFC Rotisserie Style Chicken

Serving Size : 4



1/4 c Oil

1 tb Honey

1 tb Lime juice

1/4 ts Paprika

Season salt

4 Chicken breast halves with skin



Mix all ingredients well in saucepan and warm just to

melt honey. Arrange 4 chicken breast halves, skin-side-up

in a square baking dish or pan, sprayed with Pam.

Bake uncovered at 400~ about 35 to 40 minutes, basting

chicken without turning them, 3 or 4 times during baking

or until nicely browned.

Immediately upon removing from oven, seal baking dish

tightly in foil and let stand 15 to 20 minutes before

BOB "OVEN'S " COLONIAL DRESSING

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Copycat Dressings



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c Water

1/8 c Cornstarch

1/2 c Vinegar -- light or dark

1 c Sugar

1 t Onion powder

1 tb Salt

1/4 c Butter or margarine

1/2 ts Pepper

1 t Celery salt

1 tb Celery seed



Put water and cornstarch

into blender on High speed for 1 minute or until

smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture

over Medium High heat, stirring constantly as you

begin to add each of the remaining ingredients,

stirring well after each addition. Cook and continue

stirring until it begins to thicken and become quite

smooth. Let it cool completel before pouring into a

refrigerator container. Cap tightly. Kepps for about

weeks. Do Not Freeze. Makes 2

1/2 cups. Variations: Creamy Italian Colonial:

to one recipe (above) add 1 Tbsp. prepared mustard, 1

Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,

1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to

combine well. Keep refrigerated. Makes about 3 cups.

Do Not Freeze. Catalina Colonial: To one recipe

(above) add: 1 cup catsup and 1/2 cup sweet pickle

relish. Makes 3 1/2 cups. Creamy Onion Dressing: To

one recipe (above) stir in: 8 ounce carton onion chip

dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To

one recipe (above) stir in: 1/2 cup sour cream, 1/2

cup mayonnaise. Use within one week of preparing.

Makes 3 cups. Do Not Freeze.

Big Mouth Sandwich

Recipe By : Jo Anne Merrill

Serving Size : 6 Preparation Time :0:30

Categories : Copycat



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound lean ground beef

1 teaspoon chili powder

1/2 teaspoon salt -- or seasoned salt

2 California avocados -- sliced

1 French bread loaf -- or long loaf

garlic salt -- to taste

8 ounces refried beans -- 1 can

shredded lettuce

1 tomato -- sliced

2 green onions -- sliced

1/2 cup cheddar cheese -- shredded

taco sauce -- optional



1. Brown ground beef very thoroughly; drain well. Stir in salt and chili

powder; keep hot.



2. Halve, peel and slice avocados into flat slices.



3. Split French bread in half lengthwise. Lightly toast cut sides under

broiler.



4. Place half the avocado slices on bottom half of bread. Sprinkle with

garlic salt if using.



5. Heat refried beans. Spread an even layer of beans over avocado, then

spoon on browned meat.



6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle

lettuce with taco sauce if using.



7. Cover with a layer of sliced tomato then sprinkle on the chopped

onions. Place remaining avocado slices on tomatoes and sprinkle with

garlic salt.



8. Cover with top half of bread; cut into serving sized sandwiches.



Serving Ideas : Serve with warm tortilla chips and iced tea or beer.



NOTES : This sandwich speaks for itself as to how it got its name.

Big Bucket In The Sky Chicken

Categories: Polkadot, Menarea, Chicken

Yield: 1 Servings



3 c Self-rising flour

1 tb Paprika

2 pk Lipton Tomato Cup-A-Soup

-powder

2 pk Good Seasons Italian

-Dressing mix powder

1 ts Salt

1/4 lb Butter or margarine



Moisten chicken in water. Place coating mixture in an oven roasting

bag and shake until chicken is covered. Bake in 350 degree oven for

about 40 minutes or until juices are clear.

Big Boy's Chicken Gravy

Categories: Copycat, Sauces, Chicken

Yield: 1 quart



-patdwigans fwds07a

28 oz Chicken broth

1/2 ts Onion powder

1 tb Chicken bouillon powder

2/3 c Bisquick



In blender, combine broth, onion powder, bouillon

powder and Bisquick. Blend at high speed, about 1/2

minute or until smooth. Pour into saucepan and stir

constantly over medium high heat, about 4 or 5 minutes

until if comes to a boil, is smooth and thickened a

bit. Serve at once. Can freeze up to 4 months.

Big Boy's Blue Cheese Dressing

Recipe By : Gloria Pitzer

Serving Size : 2 Preparation Time :0:05

Categories : Salad Dressings Copycat



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup Sour cream

1/2 Cup Milk

1 Cup Kraft mayo

4 Ounces Blue cheese -- crumble

1/8 Teaspoon Onion powder



Use electric mixer to combine all ingredients until smooth. Tightly

cover and refrigerate.

Bennigan's Onion Soup

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups Vegetables

Meats



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----WALDINE VAN GEFFEN VGHC42A-----

1/2 pound Firm white onions -- sliced

1/4 cup Butter

2 tablespoons Corn oil

3 tablespoons Flour

1 quart Chicken broth

1 quart Beef broth

8 slices French bread

Swiss cheese -- shredded

Parmesan -- grated



Saute onions in butter and oil until onions are transparent, but not

well browned. When tender, turn heat to lowest point and sprinkle with

flour, stirring vigorously. Pour into Dutch oven and stir in broths.

Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of

bread atop each serving. Mix equal parts of cheese to smooth paste and

spread over bread. Place all bowls on oven rack 4" from broiler heat and

broil until cheese melts. Serve at once. Leftover soup freezes well up

Bennigan's Hot Bacon Dressing

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Dressings Salads

Meats



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces Bacon grease

1/4 pound Red onion -- dice fine

2 cups Water

1/2 cup Honey

1/2 cup Red wine vinegar

2 tablespoons Dijon mustard

1 1/2 tablespoons Cornstarch

1 tablespoon Tabasco



Place the bacon grease in a saucepan over medium-high heat. Add the

onions and saute until the onions start to blacken. While the onions

are carmelizing, in a mixing bowl place the water, honey and red wine

vinegar. Using a wire whisk, mix the ingredients well. Add the

cornstarch and whisk well. After the onions have carmelized, add the

Dijon mustard to the onions and stir together with a rubber spatula.

Add the water, vinegar, pepper (sic.) honey and cornstarch to the

mustard and onions and mix. Continue stirring until mix thickens and

comes to a boil. Remove from heat and store in refigerator until

needed. Note: To reheat use a double boiler. I put the tabasco on the

ingredient list if you like it. In differnt parts of the country

Bennigan's omits this ingredient.

Benihana® Japanese Fried Rice

When 20-year-old Rocky Aoki came to the New York City

from Japan with his wrestling team in 1959 he was

convinced it was the land of opportunity. Just five

years later he took $10,000 he had saved plus another

$20,000 that he borrowed to open a Benihana steakhouse

on the West side of Manhattan. His concept of bringing

the chefs out from the back kitchen to prepare the food

in front of customers on a specially designed hibachi

grill was groundbreaking. The restaurant was such a smashing

success that it paid for itself within six months.

Here's a clone recipe for the fried rice at Banihana

that is prepared by chefs with pre-cooked rice on those

open hibachi grills.





4 cups cooked converted or parboiled rice (1 cup uncooked)

1 cup frozen peas, thawed

2 tablespoons finely grated carrot

2 eggs, beaten

1/2 cup diced onion (1/2 small onion)

1 1/2 tablespoons butter

2 tablespoons soy sauce

salt

pepper



1. Cook rice following instructions on package (Bring 2 cups

water to a boil, add rice and a dash of salt, reduce heat

and simmer in covered saucepan for 20 minutes). Pour rice into

a large bowl to let it cool in the refrigerator.

2. Scramble the eggs in a small pan over medium heat. Separate

the scrambled chunks of egg into small pea-size bits while

cooking.

3. When rice has cooled to near room temperature, add peas,

grated carrot, scrambled egg and diced onion to the bowl.

Carefully toss all of the ingredients together.

4. Melt 1 1/2 tablespoons of butter in a large frying pan over

medium/high heat.

5. When butter has completely melted, dump the bowl of rice and

other ingredients into the pan and add soy sauce plus a dash of

salt and pepper. Cook rice for 6-8 minutes over heat, stirring

often

Serves 4.



Tidbits



This fried rice can be prepared ahead of time by cooking the rice,

then adding the peas, carrots and egg plus half of the soy sauce.

Keep this refrigerated until you are ready to fry it in the butter.

That's when you add the salt, pepper and remaining soy sauce.

Benihana® Ginger Salad Dressing

As far as salad dressings go, this is one of the

most requested, and tasty. At the Benihana chain

of hibachi grill restaurants, you are served a

side salad before your meal that is doused with this

tangy, slightly sweet, fresh ginger dressing.

This Top Secret Recipes version of that dressing

is a real cinch to make, once you've got the ingredients.

Just dump everything into a blender, whiz it, and you're set.

Although this recipe is inspired by the many variations of

the clone recipe that are floating around (and that I have

received by e-mail), you should know that this is an

original never-before-published creation that comes closer

to the original product than any other version I have seen.

See what you think.



1/2 cup minced onion

1/2 cup peanut oil

1/3 cup rice vinegar

2 tablespoons water

2 tablespoons minced fresh ginger

2 tablespoons minced celery

2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper



1. Combine all ingredients in a blender. Blend on high speed for

about 30 seconds or until all of the ginger is well-pureed.

Benihana Style Steak

¼ cup Uncooked rice

6 oz sirloin steak - boneless

1 tbsp Peanut oil

2 large Mushrooms - sliced

Salt

Pepper

Cook rice according to package directions. Set aside.



Heat griddle to 350°F and pour on oil to coat surface.

Sear steak on both sides. Cut steak into strips. Return to

griddle along with mushroom slices.



Turn meat pieces until done to preference. Season with salt

and pepper to taste. Serve with boiled rice and magic mustard sauce.

BENIHANA MUSTARD SAUCE

Categories: Sauces

Yield: 8 servings



3 tb Dry mustard

2 tb Hot water

1 tb Sesame seeds; toasted

3/4 c Soy sauce

1/4 Garlic clove; crushed

3 tb Whipping cream; whipped



In small mixing bowl, combine mustard and water to

form paste. Place in blender with remaining

ingredients except cream and blend at high speed about

1 minute. Remove and stir in whipped cream.

Benihana Magic Mustard Sauce

1 tbsp Sesame seeds - crushed & toasted

3 tbsp Dry mustard

2 tbsp Hot water

3/4 cup Soy sauce

1/4 Garlic clove - crushed

3 tbsp Heavy cream - whipped







Preheat oven to 350°F. Place sesame seeds in flat pan in

oven to toast. (about 10 - 15 minutes) Mix mustard and water

in a small mixing bowl until it forms a paste. Place in blender

with sesame seeds, soy sauce and garlic. Blend at high speed

for about 1 minute. Remove and stir in whipped cream.

Benihana Japanese Fried Rice

4 cups cooked rice

1 cup frozen peas - thawed

2 tbsp finely grated carrot

2 eggs - beaten

½ cup diced onion

1½ tbsp butter

2 tbsp soy sauce

salt

pepper



Cook rice following instructions on package (Bring 2 cups

water to a boil, add rice and a dash of salt, reduce heat

and simmer in covered saucepan for 20 minutes). Pour rice

into a large bowl to let it cool in the refrigerator. Scramble

the eggs in a small pan over medium heat. Separate the scrambled

chunks of egg into small pea-size bits while cooking. When rice

has cooled to near room temperature, add peas, grated carrot,

scrambled egg and diced onion to the bowl. Carefully toss all

of the ingredients together. Melt 1½ tbsp of butter in a large

frying pan over medium/high heat. When butter has completely

melted, dump the bowl of rice and other ingredients into the

pan and add soy sauce plus a dash of salt and pepper. Cook

rice for 6-8 minutes over heat, stirring often.

Ben & jerry's fresh georgia peach ice cream

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Fruits

Copycat



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c Ripe peaches -- finely chopped

1 1/4 c Sugar

1/2 Juice of lemon

2 lg Eggs

2 c Heavy or whipping cream

1 c Milk



The best way to capture the elusive flavor of summertime. Ben and Jerry prefer

small peaches because they have more flavor and less water than the larger

ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a

bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30

minutes. Remove the peaches from the refrigerator and drain the juice into

another bowl. Return the peaches to the refrigerator. Whisk the eggs in a

mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4

cup sugar, a little at a time, then continue whisking until completely

blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Add the peach juice and blend. Transfer the mixture to an ice cream maker and

freeze following manufacturer's instructions. After the ice cream stiffens

(about 2 minutes before if is done) add the peaches, then continue freezing

until the ice cream is ready. Makes 1 generous quart.

Baskin-Robbins® Ice Cream Cake

Traditional white birthday cakes are pretty boring

by themselves. Scoop a little ice cream onto the

plate and I'll perk up a bit. But, hey baby, bring

a Baskin-Robbins ice cream cake to the party and I'll

be the first one in line with a plastic fork. This

4500-unit ice cream chain stacks several varieties of

pre-made ice cream cakes in its freezer, but I've

discovered the most popular version, over and over

again, is the one made from white cake with pralines

and cream ice cream on top. So that's got to be the

version we clone here. But don't think you're locked

into this formula - you can use any flavor of cake and

ice cream you fancy for your homemade masterpiece.

Just be sure the ice cream you choose comes in a box.

It should be rectangular shape so that the ice cream

layer stacks up right. Then you'll want to find a real

sharp serrated knife to cut the ice cream in half while

it's in the box. And check this out: That white stuff

that coats the cake is actually softened ice cream spread

on a thin layer like frosting, and then re-frozen.

After it sets up, you can decorate the cake any way

you like with pre-made frosting in whatever color suits

your festive occasion. Voilà! You've just made an ice

cream cake at home that looks and tastes like those in the

stores that costs around 35 buck each.



Cake

1 box white cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 egg whites



1/2-gallon box pralines and cream ice cream

4 cups (2 pints) vanilla ice cream

1 12-ounce container white frosting



Optional

colored frosting

A sharp bread knife makes box slicing easy



Ice cream on top of the cake, and all the trimming



1. Make your cake following the directions on the box.

If you are making the white cake you will likely blend

the cake mix with water, oil, and 3 eggs. Pour the batter

into a greased 9 x 13-inch baking pan and bake at 350 degrees

for 30 to 35 minutes. This will make a thin cake for our bottom

layer. When cake is done, let it cool to room temperature.

2. When the cake has cooled, carefully remove it from the

pan and place it on a wax paper-covered cookie sheet, or a

platter or tray that will fit into your freezer.

3. Use a sharp serrated knife (a bread knife works great)

to slice the ice cream lengthwise through the middle, box

and all, so that you have two 2-inch thick sheets of ice cream.

Peel the cardboard off the ice cream and lay the halves next

to each other on the cake. Slice the edges of the cake all

the way around so that the cake is the same size as the ice

cream on top. Work quickly so that the ice cream doesn't melt.

When the cake has been trimmed, place it into the freezer

for an hour or two.

4. When you are ready to frost the cake, take the two pints

(4 cups) of vanilla ice cream out of the freezer for 20 to 30

minutes to soften. Sitr the ice cream so that it is smooth,

like frosting. Use a frosting knife or spatula to coat your

cake with about 2 cups of ice cream. Cover the entire surface

thoroughly so that you cannot see any of the cake or ice cream

underneath. Pop the cake into the freezer for an hour or so

to set up.

5. When the cake has set, fill a pastry bag (with a fancy tip)

with white frosting to decorate all around the top edge of the

cake. Also decorate around the bottom of the cake. Use colored

frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.

6. When you are ready to serve the cake, leave it out for 10

minutes before slicing. Cut the cake with a sharp knife that

has been held under hot water.

Makes 1 large cake (16 - 20 servings).



Tidbits

You may wish to use another flavor cake mix such as chocolate

or devil's food for this dessert - even low-fat cake mix works.

It's up to you. Just follow the directions on the box for making

the cake in a 9 x 13-inch baking pan.

You can also use any flavor of ice cream. Just be sure to get

Baskin-Robbins® B.R. Blast®

Burt Baskin and Irv Robbins' idea to franchise their ice

cream stores for rapid growth was so inspired that the

company's former milk shake machine salesman, Ray Kroc,

adopted the technique to successfully expand his new chain

of McDonald's hamburger outlets.

Ice cream is this chain's staple. So this coffee drink,

unlike the Frappuccino made famous by Starbucks, requires

adding ice cream for a creamy texture and rich taste.

If you've got a blender you can clone either of the two

varieties of this refreshing coffee beverage. For

chocoholics bent on everything mocha, just add some

chocolate syrup to the mix.



Cappuccino

1 cup double-strength coffee (see Tidbits)

1 cup milk

1/3 cup granulated sugar

1 heaping cup vanilla ice cream

2 cups crushed ice or ice cubes



Garnish

whipped cream

cinnamon



1. Combine the strong coffee, milk and sugar in a blender

and mix on medium speed for 15 seconds to dissolve sugar.

2. Add ice cream and ice then blend on high speed until smooth

and creamy.

3. Pour drink into two 16-ounce glasses. If desired, add

whipped cream to the top of each drink followed by a sprinkle

of cinnamon.

Makes 2 large drinks.



Mocha

For this version, add 2 tablespoons of chocolate syrup to

the recipe above and prepare as described.



Tidbits

Make double-strength coffee in your coffee maker by adding

half the water suggested by the manufacturer. Allow coffee

to chill in the refrigerator before using it in this recipe.

BAKED BEANS LIKE BOSTON CHICKEN

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Copycat Side dishes



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 c Dried Onions

Reconstitute in 1/4 c hot

Water 5 minutes

24 Oz-Jar Great Northern Beans

1 c Hunt's Ketchup

1/2 c Open Pit Hickory Flavored

Bbq Sauce

1 lg Can Baked Beans



While onions are softening, empty jar of northern

beans into a 4-quart baking dish or pan. Add pork and

beans to northern beans. Stir in onion, ketchup, BBQ

sauce and ham. Bake, uncovered at 350~ about 30-35

minutes or until piping hot. Stir 2-3 times during

baking. Refrigerate covered, to use in 1 week. Freeze

Bake And Baste Chicken (Boston Chicken)

Categories: Copycat

Yield: 1 servings



-patdwigans_om@juno.com

1/4 c Canola oil

1 tb Honey

1 tb Lime juice

1/4 ts Paprika

4 Chicken breast halves

Washed/patted dry



Preheat oven to 400 degrees. In a small bowl, combine

canola oil, honey, lime juice and paprika. Place

chicken, skin side up, in a 7x11 inch baking dish.

Apply mixture to chicken pieces in a single layer.



Bake in over for 35-40 minutes, basting every 8-10

minutes or until well browned and juices run clear

when you cut into the thickest part of chicken. Remove

from oven. Cover with foil for 15 minutes. This

softens chicken and keeps it hot until served. Serves

Bailey's Irish Cream

Yield: 1 Servings



1 c Light cream

1 14-oz can sweetened condensed milk

1 2/3 c Irish Whiskey

1 ts Instant coffee

2 tb Hershey's chocolate syrup

1 ts Vanilla

1 ts Almond extract



Combine all the ingredients in a blender set on high

speed for 30 seconds. Bottle in a tightly sealed container

and refrigerate. The liqueur will keep for at least 2

months if kept cool. Be sure to shake the bottle well

Baby Ruth® Candy Bar

Beneath the chocolate of Nestlés popular candy bar

is a chewy, peanut-covered center that resembles

Hershey's PayDay. To clone this one we'll only have

to make a couple adjustments to the PayDay clone recipe,

then add the milk chocolate coating. Even though the

wrapper of this candy bar calls the center "nougat,"

it's more of a white or blonde fudge that you can make

in a saucepan on your stovetop with a candy thermometer.



Centers

1/4 cup whole milk

5 unwrapped caramels

1 tablespoon light corn syrup

1 teaspoon butter

1/4 teaspoon vanilla

1/8 teaspoon salt

1 1/4 cups powdered sugar



20 unwrapped caramels

1 1/2 teaspoons water

2 cups dry roasted peanuts

1 12-ounce bag milk chocolate chips



1. Combine all ingredients for the centers, except the

powdered sugar, in a small saucepan over low heat. Stir

often as the caramel slowly melts. When the mixture is smooth,

add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2

cup of powdered sugar for later.

2. Use a candy thermometer to bring the mixture to exactly 230

degrees, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the

remaining 1/2 cup powdered sugar to the pan, then use a hand

mixer on high speed to combine. Keep mixing until the candy

cools and thickens and can no longer be mixed. That should take

a minute or two.

4. Let the candy cool in the pan for 10 to 15 minutes, or until

it can be touched. Don't let it sit too long - you want the candy

to still be warm and pliable when you shape it. Take a

tablespoon-size portion and roll it between your palms or on a

countertop until it forms a roll the width of your index finger,

and measuring about 4 1/2-inches long. Repeat with the remaining

center candy mixture and place the rolls on wax paper. You should

have 8 rolls. Let the center rolls sit out for an hour or two to

firm up.

5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a

small saucepan over low heat. Stir often until the caramels melt

completely, then turn off the heat. If you work fast this caramel

will stay warm while you make the candy bars.

6. Pour the peanuts onto a baking sheet or other flat surface.

Using a basting brush and working quickly, "paint" a coating of

caramel onto one side of a center roll. Quickly turn the center

over, caramel side down, onto the peanuts and press gently so that

the peanuts stick to the surface of the candy. Paint more caramel

onto the other side of the roll and press it down onto the peanuts.

The candy should have a solid layer of peanuts covering all sides.

If needed, brush additional caramel onto the roll, then turn it onto

the peanuts to coat the roll completely. Place the candy bar onto

wax paper, and repeat with the remaining ingredients. Place these

bars into your refrigerator for an hour or two so that they firm up.

7. Pour the milk chocolate chips into a glass or ceramic bowl and zap

it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.

8. Drop a candy bar center into the melted milk chocolate. Cover the

candy bar with chocolate using two forks, one in each hand. When

the candy is covered with chocolate, balance the bar on both of the

forks, one at each end of the candy bar, and tap the forks on the

top edge of the bowl so that much of the chocolate drops off.

Carefully place the candy bar onto wax paper and remove the two

forks. Repeat with the remaining ingredients, and then chill the

candy bars until firm.

BABOLI PIZZA CRUST

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breads Pizza



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pk Yeast

1/4 c Water -- warm

6 tb Olive oil -- + extra for pan

6 c Flour

1 t Salt (Optional)

2 1/4 c Water -- warm

-----TOPPINGS-----

SEA SALT -- OR KOSHER SALT

Pepper -- ground

4 tb Olive Oil

Chopped Rosemary and Thyme

2 tb Water



Mix together first six ingredients and let rise 30 to

0 minutes. Divide dough into 3 parts and place in 3

olive-oiled pie pans. Dimple dough with fingers. Mix

olive oil and water, brush tops with this mixture.

Sprinkle on top: sea salt, pepper, rosemary and thyme.

Let rise 50 to 60 mins. Bake at 350 degrees F. for 25

minutes. May dip in olive oil. Peggy also says if the

herbs are dried to soak in water 10 minutes and then

pat dry with paper towels.

Auntie Anne's Pretzels

Servings Size: 1

INGREDIENTS:

1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,

4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,

2 Tbsp Honey, White sugar Brown sugar.

*********

Preparation Instructions: Mix yeast, brown sugar, dash of salt

and 1 1/2 cups water. Let sit for five minutes. Add bread flour.

Knead well. Let rise for about one hour. Grease baking sheet.

Mix baking soda and warm water. Take a piece of dough and roll

and shape into a pretzel. The easiest way to shape is to roll

into a rope, whatever size you prefer. Pinch ends of rope then

bring ends of rope to other side of circle. Dip pretzels in

warm water and baking soda mixture and put on baking sheet.

Bake at 425F for about 12 minutes. While still hot, brush

with melted butter and honey. Sprinkle with white and brown

sugar (approx. half and half mixture).

Arby's® Sauce

Although the beef sandwiches from Arby's would

be very hard to duplicate since they are made

from specially processed beef hunks, thinly sliced,

this fast food chain's barbecue sauce can be cloned

easily. Now you can whip up this slightly tangy

sauce to put on your own homemade sandwich creations,

even barbecued ribs or chicken.



1 cup ketchup

2 teaspoons water

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon salt

1/2 teaspoon Tabasco pepper sauce



1. Combine all the ingredients in a small saucepan and cook

over medium heat, stirring constantly, until the sauce begins

to boil, 5 to 10 minutes.

2. Remove the sauce from the heat. Cover and allow to cool.

3. Pour into a covered container for storage in your refrigerator.

Keeps for a month or two.

Arby's® Jamocha Shake

Okay, wash out the blender; this one's been

begging to be cloned for years now. Arby's

famous Jamocha Shake was one of the first frozen

coffee drinks to gain popularity, even before

Starbucks pummeled us with Frappuccinos. This

thick drink is actually more milk shake than

coffee drink, but if you like the original,

you'll love this easy-to-make clone that serves two.



1 cup cold coffee

1 cup low-fat milk

3 tablespoons granulated sugar

3 cups vanilla ice cream

3 tablespoons chocolate syrup



1. Combine the coffee, milk, and sugar in a blender and

mix on medium speed for 15 seconds to dissolve the sugar.

2. Add ice cream, and chocolate syrup then blend on high

speed until smooth and creamy. Stop blender and stir mixture

with a spoon if necessary to help blend ingredients.

3. Pour drink into two 16-ounce glasses.

Arby's® Bronco Berry® Sauce

This sweet and spicy jelly sauce comes on the side,

in little 1.5-ounce containers, with Arby's battered

jalapeno and cheese Side Kickers. But, you know, you

ust never get enough of the tasty gelatinous goo in

those little dipping packs to use later with your own

home-cooked delicacies. And isn't it odd that the sauce

is called "Bronco Berry" when there's not a berry to be

found in there? Sure, the sauce is bright red and sugary,

but you won't find a speck of fruit on the ingredients list.

Nevertheless, the sweet and spicy flavors make this a

delicious jelly sauce that has many uses beyond dipping

quick service finger foods. For one, use it as a side

for your next batch of lamb chops rather than mint jelly.

It would take more than just a few blister packs to perk

u that meal.



3/4 cup water

1/3 cup sugar

1/4 cup corn syrup

3 tablespoons pectin

2 teaspoons cornstarch

1 teaspoon vinegar

50 drops or 1/4 teaspoon red food coloring

1/8 teaspoon onion powder

dash cayenne pepper

dash garlic powder

dash paprika

1/4 cup minced red bell pepper

1/2 teaspoon minced canned jalapeno peppers



1. Combine all the ingredients except the bell and minced

jalapeno peppers in a small saucepan. Whisk well.

2. Set saucepan over medium/high heat, uncovered. Add peppers

and bring mixture to a full boil, stirring often.

3. Reduce heat and simmer sauce for 5 to 7 minutes, or until

thick. Remove from heat and let sauce sit for about 10 minutes.

Stir and cover.

4. Use sauce when it reaches room temperature or cover and chill

ARBY'S HORSEY SAUCE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Copycats Sauces



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c Mayo

3 tb Bottled horseraddish cream

Sauce

1 tb Sugar -- or

2 pk Equal



Mix all well. Keep refrigerated, tightly covered to

use in 2 weeks. Do not freeze.

Applebee's® Tequila Lime Chicken

It's one of Applebee's top-selling signature dishes

and a big request here on the site. This tasty dish

combines the tangy flavor of the tequila lime marinade

with creamy southwestern-style dressing, and tops it all

off with a melted cheese blend. Just be sure you don't

marinate the chicken longer than the 3 to 4 hours, or the

citric acid in the lime juice may toughen the chicken.

The bed of crispy corn tortilla strips can be easily

cloned with crumbled store-bought corn chips, but if

you want strips like those served at the restaurant,

just follow the "tidbits" below. Serve this dish with

your choice of rice (Spanish rice is recommended),

along with some pico de gallo (you can find a recipe here)

or salsa on the side.



Marinade

1 cup water

1/3 cup teriyaki sauce

2 tablespoons lime juice

2 teaspoons minced garlic

1 teaspoon mesquite liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon tequila



4 chicken breast fillets



Mexi-Ranch Dressing

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

2 teaspoons minced tomato

1 1/2 teaspoons white vinegar

1 teaspoon minced canned jalapeno slices (nacho slices)

1 teaspoon minced onion

1/4 teaspoon dried parsley

1/4 teaspoon Tabasco pepper sauce

1/8 teaspoon salt

1/8 teaspoon dried dill weed

1/8 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon cumin

1/8 teaspoon chili powder

dash garlic powder

dash ground black pepper



1 cup shredded cheddar/monterey jack cheese blend

2 cups crumbled corn chips or fried tortilla strips (see tidbits)



1. Prepare marinade by combining marinade ingredients

in a medium bowl. Add the chicken to the bowl, cover and

chill for 2 to 3 hours.

2. Make the mexi-ranch dressing by combining all of the

ingredients in a medium bowl. Mix well until smooth, then

cover dressing and chill it until needed.

3. When you are ready to prepare the entree, preheat the

oven to high broil. Also, preheat your barbecue or indoor

grill to high heat. When the grill is hot cook the marinated

chicken breasts for 3 to 5 minutes per side, or until

they're done.

4. Arrange the cooked chicken in a baking pan. Spread a

layer of mexi-ranch dressing over each piece of chicken

(you'll have plenty left over), followed by 1/4 cup of

the shredded cheese blend. Broil the chicken for 2 to 3

minutes, or just until the cheese has melted.

5. Spread a bed of 1/2 cup of the tortilla strips or crumbled

corn chips on each of four plates. Slide a chicken breast onto

the chips on each plate and serve with your choice of rice,

and pico de gallo, or salsa. (http://www.topsecretrecipes.com)

Serves 4.



Tidbits

Crumbling store-bought tortilla chips is the easy way to

make the bed of crunchy chips that the tequila lime chicken

rests on. But, you can make tortilla strips like those served

at the restaurant by cutting a stack of eight 6-inch corn

tortillas in half. Stack the halves on top of each other and

slice the tortillas into thin strips. Fry the tortilla strips

in 2 cups of oil preheated in a large skillet for 3-5 minutes

or until crispy. Salt lightly and cool on paper towels to drain.

Applebee's® Oriental Chicken Salad

Applebee's 60-item menu is revised twice a year.

That means about 40 percent of the entire menu

changes on a regular basis. The other 60 percent

are items that are found on menus in all of the

Applebee's restaurants, and seldom ever change.

One item that has been on the menu for some time

now is this Oriental Chicken salad, which is

considered one of the restaurant's signature

items. The recipe makes one dinner-size salad

and can be easily doubled or quadrupled for

additional servings. This recipe comes from

the third book, "Top Secret Restaurant Recipes,"

but the dressing has been improved to more closely

match the current dressing served at the restaurant.





Oriental Dressing

3 tablespoons honey

1 1/2 tablespoons rice winevinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil



Salad

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

2-4 cups vegetable oil (for frying)

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles



1. Preheat oil in deep fryer or deep pan over medium heat.

You want the temperature of the oil to be around 350 degrees.

2. Blend together all ingredients for dressing in a small

bowl with an electric mixer. Put dressing in refrigerator

to chill while you prepare the salad.

3. In a small, shallow bowl beat egg, add milk, and mix well.

4. In another bowl, combine flour with corn flake crumbs, salt

and pepper.

5. Cut chicken breast into 4 or 5 long strips. Dip each strip

of chicken first into egg mixture then into the flour mixture,

coating each piece completely.

6. Fry each chicken finger for 5 minutes or until coating has

darkened to brown.

7. Prepare salad by tossing the chopped romaine with the chopped

red cabbage, Napa cabbage, and carrots.

8. Sprinkle sliced green onion on top of the lettuce.

9. Sprinkle almonds over the salad, then the chow mein noodles.

10. Cut the chicken into small bite-size chunks. Place the

chicken onto the salad forming a pile in the middle. Serve

with salad dressing on the side.

Makes 1 dinner-size salad.

Applebee's® Low-Fat Blackened Chicken Salad

Applebee's original Blackened Chicken Salad quickly became

a favorite, encouraging this popular full-service chain to

create a low-fat version of the delish dish. While most of

the fat in the original comes from the tasty honey mustard

dressing, this version creates a dressing that tastes just

as good, yet has not a single gram of fat. Combine that with

fresh lettuce, shredded carrot, a little egg white, non-fat

shredded cheese, and a delicious Cajun spice blend which

generously coats chicken seared in light butter then grilled,

and you have a majorly munchable salad which is incredibly

easy on the waistline. Who says you need gobs of fat to create

a tasty meal?



Dressing

1/4 cup fat free mayonnaise

1/4 cup Grey Poupon Dijon mustard

1/4 cup honey

1 tablespoon prepared mustard

1 tablespoon white vinegar

1/8 teaspoon paprika



Chicken Marinade

1 cup water

3 tablespoons lime juice

2 tablespoons soy sauce

1/2 tablespoon Worcestershire



Cajun Spice Blend

1/2 tablespoon salt

1 teaspoon sugar

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon white pepper



2 boneless, skinless chicken breast halves

2 tablespoons light butter



Salad

8 cups chopped iceberg lettuce

1/2 cup shredded red cabbage

1/2 cup shredded carrot

1/2 cup fat free shredded mozzarella cheese

1/2 cup fat free shredded cheddar cheese

1 large tomato, diced

1 hardboiled egg white, diced



1. Make dressing by combining ingredients in a small bowl.

Mix well by hand. Store in a covered container in the

refrigerator until salad is ready.

2. Combine water, lime juice, soy sauce, and Worcestershire

in a medium bowl, and stir. Add the chicken breasts to the

marinade, cover bowl and keep in refrigerator for several hours.

Overnight is even better.

3. When chicken is marinated, preheat a frying pan or skillet

(an iron skillet, if you’ve got it) over medium/high heat. Also,

preheat your barbecue grill to medium/high heat.

4. Combine the spices for the Cajun spice blend in a small bowl.

Sprinkle a teaspoon of the spice blend over one side of each of

the chicken breasts. Cover the entire surface of the chicken

with spice.

5. Melt the butter in the hot pan, then sear the chicken breasts

for 2-3 minutes on the side with the spices. While first side

cooks, sprinkle another teaspoon of spice over the top of each

chicken breast, coating that side as you did the other. Flip the

chicken over, and sear for another 2-3 minutes. The surface of

the chicken will be coated with a charred, black layer of flavor.

This is exactly what you are shooting for.

6. Finish the chicken off on your barbecue grill. Grill each breast

on both sides for 2-3 minutes, or until they are done.

7. While chicken is cooking prepare the salads by splitting the

lettuce into two large bowls. Toss in the red cabbage and carrots.

Mix the cheeses together, then top the salad with the cheeses

and hardboiled egg. Sprinkle the diced tomato on each salad.

8. Slice the chicken breast, across each breast in 1/2-inch-thick

slices. Spread the chicken over the top of the salad and serve

immediately with dressing on the side. Serves 2 as an entree.

Applebee's® Low-Fat Asian Chicken Salad

As the seasons change so does the menu, at this

popular 1064-unit casual restaurant chain. You’ll

find this item in the “Low-Fat and Fabulous” column

during the summer months where it’s been a favorite

since 1997. As with any salad, the waistline violator

is the traditionally fat-filled dressing that’s

drizzled in gobs over the top of very healthy greens

(a tablespoon of dressing is usually around 10-12

grams of fat each). So if we can just figure out a

cool way to make the dressing fat-free, we’re well

on our way to making huge salad – four of them to be

exact – with only 12 grams of fat on the entire plate.

Most of those grams come from the chicken breast, while

the crunchy chow mein noodles pick up the rest. Just be

sure to plan ahead when you make this one. The chicken

should marinate for a few hours if you want it to taste

like the original. Get ready for some big, meal-size salads.

1 cup teriyaki marinade

4 chicken breast fillets

Fat-Free Asian Dressing

2 cups water

1/2 cup granulated sugar

3 tablespoons dry pectin

1 tablespoon white vinegar

1/2 teaspoon soy sauce

1 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

8 cups chopped romaine lettuce

8 cups chopped iceberg lettuce

3 cups shredded red cabbage

3 cups shredded green cabbage

2 cups shredded carrots

1 cup chopped green onion

1 1/3 cups crispy chow mein noodles



1. Combine teriyaki marinade and chicken breasts in a medium

bowl or resealable plastic bag. Marinate chicken for 3-4 hours.

2. Prepare the dressing by combining all of the ingredients

in a small saucepan over medium heat. Bring mixture to a

rolling boil while stirring often with a whisk, then remove

the pan from the heat to cool. When dressing has cooled, pour

it into a covered container and chill.

3. When chicken breasts have marinated, preheat barbecue grill

to high heat. Grill chicken for 3-4 minutes per side, or until

done.

4. Combine the romaine and iceberg lettuce, red and green cabbage

and 1 cup of shredded carrots in a large bowl with the dressing.

Toss well.

5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of

green onions over each salad, followed by 1/3 cup of crispy chow

mein noodles.

6. When the chicken breasts are done, slice each one, widthwise,

into bite-size pieces. Sprinkle the sliced chicken breasts over

each salad.

7. Place a 1/4 cup pile of shredded carrots in the center of

each salad.



Nutrition Facts

Serving size – 1 salad

Total servings – 4

Fat (per serving) – 12g

Calories (per serving) – 575

Applebee's® Bananaberry Freeze

Ah, if only kitchen cloning was an exact science.

While working on this one I saw the same bartender

make the drink two different ways on two different

days. Only after a firm grilling did I get her

admitting to her personal "improvement" to the chain's

secret recipe. The official clone includes the

ingredients found below. But if you want to add a little

pineapple juice -- as some independent thinking

bartenders are apt to do -- you might discover you

have indeed created a tastier version of this refreshing

smoothie. On that day the cloning gods shall be looking

the other way.

But, for heaven's sake, be sure your banana is soft

and ripe. This is a detail the gods won't ignore.



1 10-ounce box frozen sweetened sliced strawberries, thawed

1/3 cup pina colada mix

2 cups ice

2 ripe bananas



Garnish

whipped cream

2 fresh strawberries



1. Use a blender to puree the entire contents of the thawed

box of frozen strawberries.

2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.

3. Cut the end off end banana -- set these pieces aside to use

later as a garnish -- then put the bananas into the blender.

4. Blend on high speed until the ice is crushed and the drink

is smooth. Pour into two tall stemmed glasses, such as daiquiri

glasses.

5. Slice each strawberry halfway up through the middle and add

one to the rim of each glass.

6. Cut each banana slice halfway through the middle and add one

to the rim of each glass next to the strawberry. Top with

whipped cream and serve with a straw.

Applebee's® Baked French Onion Soup

Don't even try to find this one on the menu at Applebee's,

because it isn't there; though it's the most popular soup

served each day at this huge restaurant chain. This is the

first of several big-time soup clones we'll unveil here in

the next few weeks to help get you through the cold winter

months. And they're all a cinch to make. Just be sure you

have some oven-safe soup bowls for this one, since we'll

have to broil it a bit before serving. Under the gooey

melted provolone of the original version you get from A

pplebee's is a unique round crouton that's made from bread

similar to a hamburger bun. So that's exactly what we'll use

in our clone.



3 tablespoons vegetable oil

6 medium white onions, sliced

8 cups beef broth (Swanson is best)

1 cup water

2 1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

5 plain hamburger buns

10 slices provolone cheese

10 teaspoons shredded parmesan cheese



1. Add 3 tablespoons oil to a large soup pot or saucepan

over medium/high heat. Add the sliced onions and sauté

for 20 minutes until the onions begin to soften and start

to become translucent. You don't want them to brown.

2. Add the beef broth, water, salt, garlic powder and

black pepper to the pan and bring mixture to a boil.

When soup begins to boil, reduce heat and simmer for

45 minutes.

3. To make the croutons cut off the top half of each top

of the hamburger bun so that the bread is the same thickness

as the bottom half of each bun. Throw the tops away. Now you

should have 10 round pieces of bread -- 5 bottom buns, and 5

top buns with the tops cut off. Preheat oven to 325 degrees.

Place the bread in the the oven directly on the rack and bake

for 15 to 20 minutes or until each piece is golden brown

and crispy. Set these croutons aside until you need them.

4. When the soup is done, spoon about 1 cup into an oven-safe

bowl. Float a crouton on top of the soup, then place a slice

of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon

of shredded parmesan cheese over the provolone.

5. Place the bowl into your oven set to high broil. Broil the

soup for 5 to 6 minutes or until the cheese is melted and

starting to brown (you may need to broil longer if you are

making more than one bowl at a time). Sprinkle an additional

1/2 teaspoon of shredded parmesan cheese over the top of the

soup and serve. Repeat process to prepare remaining servings.

Applebee's Pico de Gallo

Notes: This is a great summer relish to serve with chips,

or even on a hamburger.

INGREDIENTS:

3 large tomatoes diced, 1 large onion diced

2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)

2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder

1 Tbsp. olive oil, 1 Tbsp. white vinegar

*********

Preparation Instructions: Mix all ingredients together in

large container until well blended. Allow to sit for at least

6 hours, it is better if allowed to sit overnight.

Honey Baked Ham

Servings: 1

1 (7 lb.) med. smoked pork

picnic

shoulder (bone in or out)

2 c sugar

1 c honey or brown sugar,

packed

1 (6 oz.) can frozen orange

juice

concentrate, thawed

1 ts whole cloves

Preparation :

Make crosswise slits, 1/2 inch apart, halfway through ham to where

knife touches bone. Place ham in deep bowl and barely cover with

water. Stir in sugar. Soak at least 2 days in refrigerator.

Drain. Place ham in roasting pan, lined with enough foil to wrap

completely. Pour honey or brown sugar and orange juice all over

pork. Stick cloves all over meat. Wrap tightly with foil. Bake at

200 degrees for 6 to 7 hours or until done, unwrapping and basting

occasionally with honey mixture. Unwrap and bake at 450 degrees

about 15 minutes for slightly crisp skin.

Almost Snickers

Recipe By : Mary Ann Housman (WW leader)

Serving Size : 8 Preparation Time :0:00

Categories : Copycat



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces Low fat ice cream -- softened

1 cup Low fat Cool Whip

1/4 cup Crunchy peanut butter

1 package Sugar free Chocolate pudding

3 ounces Grape Nut cereal



Mix together ice cream, Cool Whip, peanut butter and pudding.

Fold in Grape Nuts.

Spread in 8x8 inch pan and freeze.

RED LOBSTER EASY CHEESECAKE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Dressings

Cake mix

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST-----

1 pk Lorna Doone cookies -- (10

Ounces) crush

1/4 lb Butter -- melted

1/4 c Sugar

1 Env Knox unflavored gelatin

FILLING-----

16 oz Cream cheese -- room temp

8 oz Sour cream

2 lg Eggs

2 tb Butter

2 tb Cornstarch

1 c Sugar

1 t Vanilla

Crushed cookie crumbs --

For

CRUST-Mix crumbs with butter, sugar and gelatin. Pat

out evenly over bottom of greased 9" springform pam.

Bake at 350~ exactly 8 minutes. FILLING-Beat with

electric mixer cream cheese, sour cream, eggs, butter,

cornstarch, sugar and vanilla. When the filling is

perfectly smooth and creamy pour into crust. Return to

350~ oven and bake 30 to 35 minutes or until a knife

inserted comes out clean. Cool in pan on rack 20

minutes before releasing springform from the cake.

Cool another 20 minutes before cutting. Sprinkle top

I hope you enjoy the assorted Secret Recipes

included here!

More Secret Recipes are to come soon

from SKILLET!



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Marie Calendar's Cornbread

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breads Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 box corn muffin mix -- (9 oz)

1 box yellow cake mix -- (9 oz)

Prepare corn muffin mix per directions on box and cake mix per directions

on box in separate bowl. Pour prepared yellow cake mix into prepared corn

muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for

30 to 35 min until toothpick comes out clean.

A1-Sauce

Recipe By : Gloria Pitzer

Serving Size : 1 Preparation Time :0:00

Categories : Copycat Condiments



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Dark Molasses

2 Green onions -- chop

3 Tbsp Coarse salt (kosher)

3 Tbsp Dry mustard

1 Tsp Paprika

1/4 Tsp Cayene

1 Clove garlic -- crush or

1 Tsp Garlic powder

1 Anchovy fillet; chop -- or

1 tbsp Anchovey paste

6 tbsp Fresh taramind -- or

1 tbsp Taramind extract

1 tsp Pepper

1/2 tsp Fenugreek

1/2 tsp Powdered ginger

1/2 tsp Ground cinnamon

1 tsp Powdered cloves

1/2 tsp Caradamen seeds

3 drops Tabasco

6 oz Rhine wine

2 oz Rose wine

1 pt White vinegar

1 tbsp Kitchen Bouquet

1 tbsp Postum Powder



Put all spices (except last 6 ingr.) through blender till fine powder.

Place over low heat with half vinegar and simmer 1 hr; adding rest of

vinegar alittle at a time as mixture is reduced in bulk. Stir in

tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from

heat. Pour into crock or tuperware container (2qt) Let stand covered for

1 week. Then strain thru cheese- cloth, six times.

bottle and cap tightly. Keep refrigerated indefinely.

Freeze to keep for years.

Z Tejas' Chile Fudge Pie

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Copycat

Pies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ts Ancho puree*

1/2 lb Butter

1/2 c Chopped walnuts

1/2 c Chopped pecans

2 Eggs

1/2 c White sugar

1/2 c Brown sugar

1/2 c Flour

1 c Semisweet chocolate chips

9 inch unbaked pie shell

*For ancho puree: Ancho chiles, which are dried

poblanos, are dark brown peppers found in the produce

section. Remove seeds and stem from one ancho chile

pepper. Place ancho in a small saucepan with water to

cover. Bring to a boil and simmer until ancho is

tender. Puree in a food processor.

Melt butter and let cool to warm. Toast pecans and

walnuts until lightly brown. Beat eggs well and then

add sugars and flour. Beat until smooth. Add warm

butter and mix well. (It is important for butter to be

warm so chocolate chips will melt some.) Add chile

puree. Stir in nuts and chocolate chips. Pour filling

into pastry shell and bake at 325 degrees for 45 to 60

Chevys® Fresh Salsa

Whip out the food processor and fire up the grill

because you’ll need these essential tools to clone

one of the best restaurant salsas in the business.

The key to recreating the flavor of the real deal

is to fire roast the tomatoes and the jalapenos,

and to add a little mesquite-flavored liquid smoke.

The restaurant chain uses a mesquite grill, so these

steps are crucial to getting the same smoky flavor

as the addictive restaurant version. Chevys uses chipotle

peppers, or smoked red jalapeno peppers. But unless you

grow your own jalapenos, it may be difficult to find the

riper red variety in your local supermarket. For this recipe,

the green jalapeno peppers will work fine.

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 it’s 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.

Carl's Jr.® Bacon Swiss Crispy Chicken Sandwich

If you love crispy chicken sandwiches - and especially

if you don't live in the West - you'll want to try out

this clone of the tasty Carl's Jr. creation. The recipe

makes four of the addicting chicken sandwiches from the

California-based chain, but will also come in handy for

making a delicious homemade ranch dressing. Try using

some lean turkey bacon, fat-free Swiss cheese, and fat-free

mayonnaise if you feel like cutting back on the fat.

Then you can eat two.

Ranch Dressing

1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon parsley

1/8 teaspoon onion powder

dash dill weed

dash garlic powder

dash ground black pepper

2 teaspoons hot water

1/2 teaspoon unflavored gelatin

6 to 8 cups vegetable shortening

1 egg

1 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

1 teaspoon paprika

1 teaspoon onion powder

1/8 teaspoon garlic powder

4 chicken breast fillets

4 sesame seed hamburger buns

4 lettuce leaves

4 tomato slices

Kraft Swiss cheese Singles

8 slices bacon, cooked

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350

degrees. If you don't have a deep fryer, you can also pan

fry using a large frying pan and just a couple cups of shortening.

2. To prepare the ranch dressing, combine all of the ingredients

except the water and gelatin in small bowl. Mix the water with

the gelatin in a small cup until all of the gelatin is dissolved.

Add this gelatin solution to the other ingredients and stir. Cover

and chill the dressing until it's needed.

3. Beat the egg and then combine with 1 cup water in a small,

shallow bowl. Stir.

4. Combine the flour, salt, paprika, onion powder and garlic

powder in another shallow bowl.

5. Pound each of the breast fillets with a mallet until about

1/4-inch thick. Trim each breast fillet until it is round.

6. Working with one fillet at a time, first coat each fillet

with the flour, then dredge it in the egg and water mixture.

Coat the chicken once again in the flour and set it aside until

all of the fillets have been coated.

7. Fry the chicken fillets for 8 to 12 minutes or until light

brown and crispy.

8. As chicken is frying, prepare each sandwich by grilling the

face of the hamburger buns on a hot skillet over medium heat.

Spread about 1 1/2 teaspoons of the ranch dressing on the face

of the top and bottom buns.

9. On the bottom bun, stack a leaf of lettuce and a tomato slice.

10. When the chicken is done frying, remove the fillets from the

fryer and drain them on paper towels or a rack for a couple minutes.

11. Stack one fillet on the bottom of the sandwich (on top of the

tomato), then stack a slice of the Swiss cheese onto the chicken.

12. Arrange the bacon, crosswise, on top of the Swiss cheese, then

top off the sandwich with the top bun. Repeat the stacking process

for each of the remaining sandwiches.

Carl's Jr.® Ranch Crispy Chicken Sandwich

We'll use elements of the Carl's Jr. Bacon Swiss

Crispy Chicken Sandwich clone recipe to whip up one

of the other Carl's Jr. crispy chicken sandwiches,

because I always say you can never have too much crispy

chicken. This fried chicken breast sandwich includes

lettuce and tomato, and is slathered with a clone of Carl's

tasty ranch dressing. Use the recipes together and you

can easily serve up two different sandwich clones for

different tastes, with little extra effort. And you diners

will be so impressed.

Ranch Dressing

1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon parsley

1/8 teaspoon onion powder

dash dill weed

dash garlic powder

dash ground black pepper

2 teaspoons hot water

1/2 teaspoon unflavored gelatin

6 to 8 cups vegetable shortening

1 egg

1 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

1 teaspoon paprika

1 teaspoon onion powder

1/8 teaspoon garlic powder

4 chicken breast fillets

4 sesame seed hamburger buns

4 lettuce leaves

4 tomato slices

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350

degrees. If you don't have a deep fryer, you can also pan

fry using a large frying pan, and just a couple cups of shortening.

2. To prepare the ranch dressing, combine all of the ingredients

except the water and gelatin in small bowl. Mix the water with

the gelatin in a small cup until all of the gelatin is dissolved.

Add this gelatin solution to the other ingredients and stir.

Cover and chill the dressing until it's needed.

3. Beat the egg and then combine with 1 cup of water in a small,

shallow bowl. Stir.

4. Combine the flour, salt, paprika, onion powder, and garlic

powder in another shallow bowl.

5. Pound each of the breast fillets with a mallet until about

1/4-inch thick. Trim each breast fillet until it is round.

6. Working with one fillet at a time, first coat each fillet

with the flour, then dredge it in the egg and water mixture.

Coat the chicken once again in the flour and set it aside until

all of the fillets have been coated.

7. Fry the chicken fillets for 8 to 12 minutes or until light

brown and crispy.

8. As chicken is frying, prepare each sandwich by grilling the

face of the hamburger buns on a hot skillet over medium heat.

Spread about 1 1/2 teaspoons of the ranch dressing on the face

of the top and bottom buns.

9. On the bottom bun, stack a leaf of lettuce and a tomato slice.

10. When the chicken is done frying, remove the fillets from the

fryer and drain on paper towels or a rack for a couple minutes.

11. Stack one fillet on the bottom of the sandwich (on top of

the tomato), then top it off with the top bun. Repeat the

stacking process for each of the sandwiches.

Chevys® Garlic Mashed Potatoes

This easy-to-clone dish comes with many of the tasty

entrees at the restaurant chain or can be ordered up,

pronto, on the side. It's a nice clone to have around

since it goes well with so many dishes, Mexican or otherwise.

Just give yourself the time to bake and cool the potatoes.

Be here at TSR next week for a big clone request from the

same "always fresh ingredients" Mexican food chain. It's

for that muy delicioso salsa, baby! Si, si, si. See you then.

4 medium/large russet potatoes

1 tablespoon butter

1 tablespoon minced fresh garlic (3-4 cloves)

3/4 cup water

1/2 cup cream

3/4 teaspoon salt

1/8 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Bake the potatoes by first rubbing them lightly with oil

and then baking them in the preheated oven for 1 hour until

they are tender. Cool.

3. Mash potatoes and remove about half of the skin. You want

to leave the rest in.

4. Melt the butter in a large suacepan over medium heat, then

add garlic and saute for 5 minutes.

5. Add the remaining ingredients to the pan and cook for 5-10

minutes while stirring often until garlic mashed potatoes are

Chef Paul Prudhomme's® Poultry Magic®

Louisianna chef Paul Prudhomme, America's number

one Dom DeLuise look a like, hit it big in supermarkets

with his magical brand of Cajun spice blends. Chef Paul

developed his seasonings after years of making little

batches and passing them out to customers in the restaurants

where he worked. Now his Magic Seasoning Blends come in

several varieties and are produced in a whopping 30,000-

square-foot plant by 38 employees. Fortunately, it'll take

only one of you in a small kitchen to make a clone of one

of the most popular versions of the blend. Use it when you

barbecue, roast, grill, or sauté your favorite chicken, turkey,

duck, or Cornish game hens.

1 1/2 teaspoons salt

1/2 teaspoon paprika

1/4 teaspoon cayenne

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon rubbed sage

dash cumin

Combine all ingredients in a small bowl. Store in a covered

container. Sprinkle on any poultry to taste.

Bull's Eye BBQ Sauce

1/2 C. chopped onions

1 (8 oz.) can tomatoes sauce

1 C. water (OPTION: Beer)

1 1/4 C. ketchup

2 T. brown sugar

2 T. prepared yellow mustard

1 T. olive oil

1 T. Worcestershire sauce

1 dash Tabasco sauce

Combine ingredients, cover and simmer for 30 minutes.

I cooked this for 45 minutes to an hour. The sauce reduced

itself and tasted good. If you taste the sauce before simmering,

it will not taste as good as when the flavors have melded,

but after cooking it is great.

Just like the 'real' sauce on barbecued pork steaks. For

the original, do not use beer.

Burger King® Big King®

The Burger Wars are becoming the biggest food

fight since that cafeteria scene from the movie

"Animal House". The two burger giants, McDonald's

and Burger King, have each been cloning the other's

top products in the bloody battle for the big burger buck.

Burger King stepped up first with the Big King -

Burger King's version of the McDonald's Big Mac.

Yes, it had two all beef patties, special sauce,

lettuce, cheese, pickles, onions, on a sesame seed bun;

although everything was arranged a bit differently,

and there's no middle bun in there. Then McDonald's

rolled out the Big N' Tasty, which bore a striking

resemblance to Burger King's Whopper, with fresh lettuce,

tomato, and onion on top of a huge beef patty.

Who's winning this fight by leveraging the popularity

of the other company's product? Nobody, really.

McDonald's chose to alter its Big N' Tasty recipe

by making it smaller n' cheaper, then changed the name

to Big Xtra!, while Burger King bailed out on the Big King

altogether. But this food fight is far from over.

More recently Burger King tweaked its french fry formula

in an unsuccessful attempt to steal away fans from McDonald's

winning fried spuds recipe. And McDonald's has added more

breakfast sandwiches to compete with Burger King's wider

wake-up selection. So the war continues. And the battlefield

is splattered with ketchup.

Spread

1/4 cup mayonnaise

2 teaspoons French dressing

2 teaspoons sweet pickle relish

1 teaspoon white vinegar

1/2 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon paprika

1 1/2 pounds ground beef

dash salt

dash pepper

4 sesame seed hamburger buns

1 1/3 cups chopped lettuce

8 slices American cheese

1 to 2 slices white onion, separated

8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small

bowl. Set this aside until you are ready to use it.

2. Preheat your barbecue or indoor grill to high heat.

3. Divide the ground beef into 8 even portions (3 ounces each).

Roll each portion into a ball, then press each ball flat to

form a patty about the same diameter as the bun.

4. Grill the beef patties for 2 to 3 minutes per side, or until

done. Lightly salt and pepper each side of the patties.

5. As the meat cooks, brown the faces of the buns in a hot skillet,

toaster oven, or face down on the grill. Watch the buns closely so

that they do not burn.

6. Build each burger by first spreading a tablespoon of the spread

on the face of the top bun. Arrange about 1/3 cup of lettuce evenly

over the spread.

7. On the bottom bun stack a patty, then a slice of American cheese,

another patty, and another slice of cheese.

8. On the top slice of cheese arrange 2-3 separated onion slices

(rings), then 2 pickle slices.

9. Turn the top part of the burger over onto the bottom and serve.

You may also want to zap the sandwiches in the microwave,

individually, for 15 to 20 seconds each.

California Pizza Kitchen®

Dakota Smashed Pea & Barley Soup®

Got one of those cool hand blenders? You know,

the kind of gadget that used to be pitched on

those annoying yet compelling late-night infomercials?

It comes in handy for this recipe, which requires the

split peas to be smashed into a smooth consistency,

just like the original. If you don't have a hand mixer,

a standard blender works just fine. This soup is very

tasty and very low in fat. And the barley gives it a

special chunky consistency and added flavor that isn't

found in most pea soups.

2 cups split peas

6 cups water

2 14.5-ounce cans chicken broth (4 cups)

1/3 cup minced onion

1 large clove garlic, minced

2 teaspoons lemon juice

1 teaspoon salt

1 teaspoon granulated sugar

1/4 teaspoon dried parsley

1/4 teaspoon white pepper

dash dried thyme

1/2 cup barley

6 cups water

2 medium carrots, diced (about 1 cup)

1/2 stalk celery, diced (1/4 cup)

Garnish

chopped green onion

1. Rinse and drain the split peas, then add them to a large

pot with 6 cups of water, chicken broth, onion, garlic,

lemon juice, salt, sugar, parsley, pepper, and thyme. Bring

to a boil, then reduce heat and simmer for 75 minutes or until

the peas are soft.

2. While the peas are cooking, combine the barley with 6 cups

of water in a saucepan. Bring to a boil, then reduce heat and

simmer for 75 minutes or until the barley is soft and most of

the water has been absorbed.

3. When the split pea mixture has become a thick soup, use a

handheld blender to puree the peas until the mixture is smooth.

You may also use a standard blender or food processor for this step,

pureeing the soup in batches. Alternately, if you like, you may

skip this step, keeping the soup rather chunky. It's still good

this way, just not as smooth as the real thing.

4. Drain the barley mixture in a sieve or colander and add it to

the split pea mixture. Add the carrots and celery and continue to

simmer the soup for 15 to 30 minutes or until the carrots are

tender. Stir occasionally. Turn off the heat, cover the soup,

and let it sit for 10 to 15 minutes before serving. Garnish

each serving with a little chopped green onion.