Sweer & Sour Dipping Sauce

This is a clone of one of the sauces that you can get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of hoarding those little green packs from the fast food chain, you can make up a batch of your own to use as a dip for store-bought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a sweet and sour dish that includes pineapple, bell pepper, onion, and sautéed chicken or pork. It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator. (http://www.topsecretrecipes.com)
Makes about 3/4 cup.

THE COCA-COLA RECIPE

1 oz. citrate caffeine
1 oz. vanilla2½ oz. flavoring *
4 oz. fluid extract of coca
3 oz. citric acid1 qt. lime juice
30 lbs. sugar
2½ gal. watercaramel
* orange, lemon, nutmeg, cinnamon, coriander, neroli oils, alcohol

Corn Muffins

1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten

Preheat oven to 400. Grease muffin tins for 9 muffins.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder,
and salt. Add butter and mix until crumbly. In a separate bowl, mix the
half and half with the egg and fold in the liquid mixture into the flour
mixture. Spoon into tins filling to the top. Bake about 25 minutes.

SPICY CRAB CAKES

2 lg. eggs

1/2 lb. fresh lump crabmeat

1 c. ricotta cheese

1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos3 tbsp. snipped chives

3/4 c. fine seasoned dry bread crumbs

1/4 c. salad oil1 (7 oz.) jar roasted red peppers, drained

1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.

FRIENDSHIP CAKE

1 c. greetings

1/2 c. smiles

1 lg. hug

2/3 c. love1 tsp. sympathy

2 c. hospitality

Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.

MUSHROOM PHYLLO TARTS

3/4 c. dairy sour cream

1 (3 oz.) pkg. cream cheese, softened

1/4 c. dry bread crumbs1 tbsp. dried dill weed

1/2 tsp. salt1-2 tbsp. lemon juice

1 (4.5 oz.) jar Green Giant sliced mushrooms, drained

1 garlic clove, minced

1/2 c. butter or margarine8 (18 x 14 inch) frozen phyllo pastry sheets, thawed

1 (4.5 oz.) jar Green Giant whole mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.

spicy chicken fillet sandwich

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


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


1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic
powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast
fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted
pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of
the chicken is breaded.

Feed Shark

Famous French Fries

Special Tools

Deep fryer
French Fry Cutter
(or patience for cutting potatoes)


Ingredients:

2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Preparing your 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 alot of work)

Place the shoestringed 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 liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1½ 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 make about 2 medium sized fries.

Special Notes

Note¹***** 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.

Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is. But it is an important
"blanching" step required for that great taste.

Note³***** 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.

Egg McMuffin

This is a PER sandwich recipe:

Ingredients:

1 large grade A egg
1 english muffin
butter, REAL butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray

SPECIAL TOOLS:

You need an egg ring. Find one at you're favorite cooking specialty store.

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 hambugrer recipes. Let stand 5 minutes, then microwave 12 second on high, and eat.
*********************************************************

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!

McDonald's Milkshakes

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
2½ 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.

Breakfast Burritos

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. Sauté 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 sauté 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. Drop on the floor, and serve. (more authentic flavor)

BIG MAC

Special Sauce

Ingredients:

1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC 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

COOKING:

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.)

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!

Arch Deluxe

THE SECRET SAUCE:

1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard

Ingredients:

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: 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 instuctions for the beef patty.

4. Dress your BUN in the following order: On the crown (top bun)

special sauce
ketchup
onions
lettuce
tomato
cheese

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

Makes 1 Arch Deluxe®

If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese before
adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)

Burger King BK Broiler

This grilled chicken sandwich was introduced byAmerica's number-two burger chain in 1990, andsoon after the launch the BK Broiler was sellingat a rate of over a million a day. Not good newsfor chickens.This one's easy to duplicate at home. To clonethe shape of the chicken served at the burger giant,you'll simply slice the chicken breasts in half,and pound each piece flat with a mallet. Poundingthings is fun. Let the chicken marinate and thenfire up the grill. The recipe makes four sandwichesand can be easily doubled if necessary for a king-size munch fest.


Marinade
3/4 cup water
2 teaspoons ketchup
1 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1/8 teaspoon oreganodash onion powder
dash parsley

2 chicken breast fillets4 sesame seed hamburger buns1
1/3 cups chopped lettuce
1/4 cup mayonnaise8 tomato slices

1. Make the marinade by combining the ingredients in a medium bowl.
2. Prepare the chicken by cutting each breast in half. Fold a piece of plastic wrap around each piece of chicken and pound the meat with a tenderizing mallet until it is about 1/4 - inch thick and about the same diameter as the hamburger buns. Place the chicken into the marinade, cover it, and chill for at least four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the chicken for 3 to 4 minutes per side or until done.
4. Toast the faces of the hamburger buns in a pan or griddle, in a toaster oven, or facedown on the grill. Watch the buns closely to be certain that the faces turn only light brown and do not burn.
5. Build each sandwich from the top down by first spreading about a tablespoon of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom and scarf out.
Serves 4.

TidbitsLiquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice.

Burger Kingฎ Big King

The Burger Wars are becoming the biggest foodfight since that cafeteria scene from the movie"Animal House". The two burger giants, McDonald'sand Burger King, have each been cloning the other'stop 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'srolled out the Big N' Tasty, which bore a strikingresemblance 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 popularityof 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 nameto Big Xtra!, while Burger King bailed out on the Big Kingaltogether. But this food fight is far from over.More recently Burger King tweaked its french fry formulain an unsuccessful attempt to steal away fans from McDonald'swinning fried spuds recipe. And McDonald's has added morebreakfast sandwiches to compete with Burger King's widerwake-up selection. So the war continues. And the battlefieldis 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.Serves 4.

Barbecue Sauce

1 cup Coca~Cola
1/2 cup butter or margerine
2 cup worstershire sauce
1 1/4 cups ketchup
4 tsp. sugar
1 T. salt
1 T. pepper

Preparation -
Combine all ingredients in a large saucepan. Bring to a boil over medium heat.
Reduce heat to simmer & cook, stirring often for 30 minutes.
Use as you would any barbecue sauce, brushing onto meat or chicken as it is grilled.

Baked Beans

2 cans great northern beans - 16 oz.
1/2 can Coca~Cola
1/4 cup onion - diced
1/4 cup green bell pepper - diced
1/4 c. brown sugar
1 T. prepared mustard
1/4 cup ketchup
6 strips bacon

Preparation - Saute 2 strips bacon with onion and green pepper til lightly browned.
Drain off fat, then stir in all other ingredients except for the remaining bacon. Bring
to a boil. Pour into a greased casserole dish. Place remaining bacon strips on top.
Bake at 325º for 45 to 50 minutes.

Baked Ham

1 - 10 lb(approx.) semi-boneless ham
1 T. dry mustard
6 cups Coca-Cola
2 T spicy brown prepared mustard
1 cup dark brown sugar
2 cups fine bread crumbs

Preparation -
Remove most of the outer fat and rind from ham. Place ham in a shallow roasting
pan. Pour coke over ham to about 1/2-inch depth in pan. Bake at 350º for 2 to 3
hours, basting with the Coca-Cola several times.
Remove ham from the pan. Discard all ham drippings. Combine sugar, dry mustard,
prepared mustard, fine bread crumbs. Add enough Coca- cola to form a thick paste.
Place ham back in pan on a roasting rack. Spread with the coca-cola paste. Pour
remaining coke in the bottom of the pan.
Bake 45 minutes longer at 350º, basting about every 20 minutes or until ham has a
dark glaze. Remove from oven and let stand 20 minutes before slicing.

Roast Beef

1 3 to 4 lb. beef roast (sirloin tip, round, or boneless chuck)
1 can Coca-Cola
1 pkg. onion soup mix

Preparation -
Place unseasoned roast in baking pan. Sprinkle onion soup mix on top. Pour on the
Coca-Cola. Cover tightly with aluminum foil. Bake in oven at 300º 3 to 4 hours or
until tender.

Glazed Chicken Wings

3/4 cup Coca~Cola
1/4 c. soy sauce
2 T. brown sugar
1 1/2 tsp. prepared mustard
1 small onion - chopped
10 chicken wings

Preparation -
In medium saucepan, combine all ingredients, except wings. Heat to boiling, stirring
constantly. Reduce heat and simmer 30 minutes. Bake wings at 350º for 25 minutes.
Pour sauce over wings & bake 10 minutes longer at 375º.

Baked French Onion Soup

Lawry's Seasoned Salt

"Shake on meat, poultry, fish, and eggs. Accent vegetables, salads and popcorn. Use while
cooking, or at the table." reads the label of one of America's most popular spice blends. This
seven-ingredient clone of Lawry's Seasoned Salt can be made in a small bowl, but is best used
when poured into an old spice bottle that you've cleaned out and saved. You've got one of those
somewhere, right?

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

1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into an empty spice bottle to store. (http://www.topsecretrecipes.com)
Makes 1/4 cup.

Kraft Shake'n Bake (Original)

Need a recipe that copies Shake'n Bake in a pinch? Or maybe you don't feel like coughing up
the dough for the real thing. Here's the TSR solution for a quick clone that will give you the same
texture and flavor of Kraft Shake'n Bake using very common ingredients. You may notice the
color is a bit different in this clone when compared to the real thing. That's because this recipe
doesn't include beet powder -- a hard-to-find ingredient that lends a dark orange tint to the
original. But sink your teeth into the chicken (baked the same way as described on the Shake'n
Bake box) and you'll swear it's the same stuff.

1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on the box of the original mix
using 2 1/2 lb. of bone -in chicken (6 to 8 pieces, with or without skin) or 2 lb. boneless skinless
chicken breast halves Preheat your oven to 400 degrees, then moisten the chicken with water.
Use a large plastic bag for the coating and use the same steps as described on the original
package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard
any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15x10x1-inch
baking pan until cooked through --
BONE-IN: 45 minutes/BONELESS: 20 minutes"

Kellogg's Cocoa Rice Krispies Treats

It's the Rice Krispies Treat for all you chocolate lovers. By simply replacing regular Rice
Krispies with Kellogg's Cocoa Krispies, then adding a bit of cocoa to the recipe, we can clone the
exact flavor of the product you otherwise have to buy in boxes in the grocery store. This recipe
makes 16 of the crunchy brown bars, or the equivalent of two boxes of the real thing.

3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir until marshmallows have
melted. Add cocoa and stir well. Remove from heat.
3. Add Cocoa Krispies and stir until the cereal is well-coated with the melted marshmallow
mixture.
4. Spray a 9x13-inch baking dish with a light coating of non-stick cooking spray. Pour the
mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in
the dish. Cool. Slice into 16 bars. (http://www.topsecretrecipes.com)
Makes 16 bars.

Pancakes from International House of Pancakes

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

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

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

Country Griddle Cakes

This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive
number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of
french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on
the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this
clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat
your cereal too.


nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
11
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt


1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-2 minutes per
side or until brown. Repeat with remaining batter. (http://www.topsecretrecipes.com)
Makes 8-10 pancakes.

Hot Dog on a Stick

One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's
cornbread batter, then deep fry it to a golden brown. The first Hot Dog on a Stick was born, and
Dave soon found a quaint Santa Monica, California location near the beach to offer his new
creation along with a tall glass of ice-cold lemonade and mustard on the side.
The chain uses only turkey dogs for this treat, so we'll do the same. Just be sure you find the
shorter dogs, not "bun-length." This time size does matter. For the stick, simply snag some of the
disposable wood chopsticks from a local Chinese or Japanese food restaurant next time you're
there.


2 cups flour
3/4 cup corn meal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
10 turkey hot dogs
8-10 cups of vegetable oil
5 pairs of chopsticks


1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.
3. Combine the milk and egg yolks to the dry ingredients and mix with an electric mixer on high
speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway
into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll
the hot dog in the batter until it is entirely covered with batter.
6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot
dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can
use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed
in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is
dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and
repeat with remaining hot dogs. (www.topsecretrecipes.com)
Makes 10 hot dogs.

Homemade Chicken Noodle Soup

It's the chunkiest dang chicken soup you'll ever slurp down and it comes from the first
worldwide theme eatery and hip hangout. Crank up the rock 'n roll and throw all this good stuff
into a pot and enjoy this final secret recipe in our series of mouth-watering soup clones. Bah-bye
winter!

1 pound chicken breast fillets
1 pound chicken thigh fillets
9
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles

Garnish
minced fresh parsley

1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a
baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it
aside to cool.
3. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and
celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining ingredients, except the
noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are
soft.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender.
Serve with a pinch of minced fresh parsley sprinkled on top. (http://www.topsecretrecipes.com)
Makes 6 servings.

Haed Rock Cafe Cole Slaw

If you want the authentic Hard Rock Cafe Pig Sandwich experience, you just have to serve
your clone of that pulled-pork sandwich with this creamy, delicious cole slaw on the side. Even if
you don't whip up the sandwich, you'll want to dive into a batch of this secret slaw. It's just too
easy to make, and Who Wants to be a Millionaire? isn't on tonight. But be sure to let the stuff
hibernate in the fridge for a day or two after you toss it. That's the only way to get the flavors up
to dancing the perfect tastebud mambo.


1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot


1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth
with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors fully de velop after 24 to 48 hours.
(http://www.topsecretrecipes.com)
Serves 6 to 8 as a side dish.

Oatmeal Raisin Big Cookies

Grandma's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until
1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two -toa-
pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a
couple batches all your own with this kitchen clone. Just be sure not to over do it in the oven.
You want these cookies soft and chewy when cool -- just like a happy grandma would make 'em -
- so take them out when they are just beginning to turn light brown around the edges.


1/2 cup raisins
1/3 cup water
1/2 cup vegetable shortening
1 egg
1 1/2 cups dark brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/4 cups oats (not instant)
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins


1. Preheat oven to 275 degrees.
2. Combine raisins with water in a food processor and blend on high speed for about 1 minute or
until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg, brown sugar and vanilla in a
large bowl. Mix well with electric mixer until smooth.
4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon and salt. Pour this
dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in raisins.
5. Roll 3 tablespoon portions of the dough into a ball in your hands and press to 1/2-inch flat on
an ungreased baking sheet. Bake for 18-20 minutes. Be careful not to overcook, or the cookies
will not be chewy. Store in a sealed container. (http://www.topsecretrecipes.com)
Makes 16 to 18 cookies.

Southwestern Vegetable Soup

If you like a soup that's packed with veggies, that's low in fat, and has some of that
Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer.
Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off.

6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder

Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to
mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the
soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated
cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled
7
corn tortilla chips over the cheese. (http://www.topsecretrecipes.com)
Makes 6 servings.

Chili's Calypso Cooler

Ever order one of those expensive specialty drinks off those shiny, full-color restaurant tablestand
cards and wish you ha d the recipe? Well, this is one of those drinks, off of one of those
cards, from the popular Chili's chain. It's a great one to make while the weather's still hot (or
anytime), and can be made in a much larger quantity for a party-time punch bowl...with a
punch.


2 shots Captain Morgan Spiced Rum
1 shot peach Schnapps
1 shot grenadine
1 cup orange juice
ice
orange wedge
maraschino cherry


1. Combine the rum, peach schnapps orange juice and grenadine in a shaker. Shake well.
2. Pour drink over ice cubes or crushed ice in a big glass. Add an orange wedge and a cherry.
(http://www.topsecretrecipes.com)
Makes one drink.

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 very hot. (http://www.topsecretrecipes.com)
Serves 4.

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
5
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.
(http://www.topsecretrecipes.com)
Makes 8 servings.

Boston Market Meatloaf

If you already have a recipe that claims to be a clone for this delicious meatloaf...you can now
toss it out, purge if from your hard drive, burn all hard copies. No clone recipe that I've found
yet -- and there are several circulating -- has come even close to the tender, tasty meatloaf you
can get from this popular chain. Don't be fooled! To make a REAL clone, first thing you've got
to do is use ground sirloin, just as the restaurant chain does. And then you need to know how to
make the special sauce that goes into the meatloaf and on top (no it's not ketchup and it's not V-
8). And there's no minced onion in there (just look at it!), or onion soup mix for that matter. So,
search no more for the perfect clone of Boston Market's tasty meatloaf. You've now got the
result of days and days of vigorous testing. Even if you don't normally enjoy meatloaf, this one
you'll be a cravin'.

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden
spoon or your hands to work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and
ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the
fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the
pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a
meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This
will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the
top of the meatloaf, in a stream down the center. Don't spread the sauce.
4
8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove
and allow it to cool for a few minutes before serving. (http://www.topsecretrecipes.com)
Serves 4.

Benihana Ginger Salad Dressing