Wendy's Chili Soup Recipe

Ingredients:

• 2 lbs. fresh ground beef
• 1 qt. tomato juice
• 1 (29 oz.) can tomato puree
• 1 (15 oz.) can red beans, drained
• 1 medium onion (1 1/2 c.), chopped
• 1/2 C. celery, diced
• 1/4 C. green pepper, diced
• 1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)
• 1 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. each: black pepper, oregano, sugar
• 1/8 tsp. cayenne pepper
  

Cooking Directions :

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

A&W Root Beer Recipe

Ingredients :

• 3/4 cup granulated sugar
• 3/4 cup hot water
• 1 liter cold seltzer water
• 1/2 tsp plus 1/8 tsp root beer concentrate
  

Instructions :

1. Dissolve the sugar in hot water
2. Add the root beer concentrate and let cool
3. Combine the root beer mixture with the cold seltzer water

Auntie Anne's Pretzels

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.
  

Cooking Dirrections :

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).

Applebee's Pico de Gallo Recipe

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
  

Cooking Directions :

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.

Notes: This is a great summer relish to serve with chips, or even on a hamburger.

Olive Garden Breadsticks Recipe

Olive Garden Breadsticks

Ingredients :

• 1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
• Pam or oil
• Garlic powder
• Dry oregano leaf -- rub between fingers

Cooking Dirrections:

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Olive Garden Breadsticks are just brown and serve soft breadsticks. Brown in the oven and spread liquid margarine over them, then sprinkle with garlic salt.

Burger King® - Big King Recipe

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.

Burger Big King Recipe

Ingredients :

• Spread
• 1/4 cup mayonnaise
• 2 teaspoons French dressing
• 2 teaspoons sweet pickle relish
• 1 teaspoon white vinegar
• 1/2 teaspoon sugar1/4 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
  

Cooking Instructions :

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.
10. Serves 4.
    

KFC Bean Salad Recipe

KFC Bean Salad

Ingredients :

• 1 16-oz can green beans (Blue Lake or some good quality)
• 1 16-oz can wax beans
• 1 16-oz can kidney beans
• 1 medium green pepper, sliced and chopped
• 1 medium-sized white onion sliced and cut up
• 1/2 cup vegetable oil
• 1/2 cup cider vinegar
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
  

Cooking Instructions :

Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days. Makes about 7 cups.

Five Tips to Get Your Favorite Restaurant Recipes

Five Tips to Get Your Favorite Restaurant Recipes
By Lucy Becker

You can make the same food that your favorite restaurant makes - at home!!

Have you ever wished you could make the same delicious food that you buy at Applebees or Chillis or any of your other favorite restaurants like Chris Steaks and IHOP and Outback Steakhouse. There are ways you can get the same thing to eat at home and probably pay less.

That same delicious meal that you eat at your favorite restaurant can be duplicated by trying a few of these different ideas.

1. Sometimes you can buy the recipe from the restaurant off their website or by asking the waiter for a copy of the recipe. Some things aren't as complicated as we first think they are. That delicious food might just be a few unique ingredients or cooked a certain temperature. Just asking can sometimes get you the recipe. Or just looking or asking on the internet. Some chefs are flattered to have people ask for their recipes.
2. Another way to get the same delicious food that you eat at Applebees or Chillis or other restaurants is to reverse engineer it. If you get take out food and take it home you can make a game out of guessing what is in the food. Some people are really good at figuring out tastes. If you are one of these people or know one of these people, you can probably figure out how to cook the same food this way. Often you can get hints from your waitress by asking what is in it because you or someone in your family has food allergies.

The menu might give you most of the ingredients when you are ordering the food. Write down what you read on the menu or what the waitress says is in the food. Writing down everything you find out about it is a good idea while the delicious food is still on your mind. Taking a photo of it with your camera when you are served is also a good idea. We often forget some of the main ingredients or the look of it before we get around to trying to make it at home.

If you eat at the restaurant several weeks in a row and get to know the waitress, you may be able to prove that you love this item and they may be prone to help you figure out what is in it.

3. Sometimes you can't get the recipe easily so you may have to ask other customers or your friends and relatives who eat at this same restaurant how they think the food is made. Flattering the waitress or chef by telling them how good the food is will usually get you some of the ideas of how to make it.

4. Also some chefs actually have cooking classes. The chef will charge for the class and cook a meal which everyone will have the chance to taste. You could give the chef ideas for what things you would want him/her to cook. Once again, it is important to take notes because many of the key tips are not written on any handouts.

5. Some restaurants sell their specialties in grocery stores, like Mo's clam chowder - Ivar's clam chowder - Marie Calendar's pies. Keep your eyes open for this food.

Applebee's Secret Recipes Video

Here's a secret restaurant recipes video demonstration of Applebee's Fiesta Lime Chicken Recipe.

Pizza Uno's Deep Pan Chicago Style Pizza Recipe

In 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. It was the start of an American tradition - the Chicago Deep Dish Pizza. Ike's Original Deep Dish Pizza has been imitated many times, but never quite duplicated.

In the mid-1990s, Uno® broadened its concept to encompass favorite dishes that diners expected from a high quality, full-service restaurant. To expand the menu and meet increasing customer expectations, Uno completed a multi-million dollar kitchen upgrade in its restaurants, installing sauté stations, grills and fryers, and invested heavily in the training of its front and back of the house staff.

The new Uno Chicago Grill locations are larger and feature a "Chicago warehouse" look that creates an inviting dining environment. These new prototype restaurants continue to generate above-average sales volumes.

Pizza Uno's Deep Pan Chicago Style Pizza

Ingredients:

CRUST

• 1 cup warm tap water -- (110 to 115 degrees)
• 1 package active dry yeast
• 3 1/2 cups flour
• 1/2 cup coarse-ground cornmeal
• 1 teaspoon salt
• 1/4 cup oil
  

FILLING

• 1 pound mozzarella -- sliced
• 1 pound sausage -- removed from the casing and crumbled
• 1 can whole tomatoes - (28 oz) -- drained, and coarsely crushed
• 2 garlic cloves -- minced
• 3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
• 4 tablespoons freshly-grated Parmesan cheese
  

Cooking Directions:
Crust:

1. Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
2. Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
3. Mix well with a spoon.
4. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
5. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly.
6. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
7. Let the dough rise 15 to 20 minutes before filling.
8. Preheat the oven to 500 degrees.
9. While the dough is rising, prepare the filling.
10. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
11. Drain and chop the tomatoes.
12. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese.
13. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
14. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
15. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
16. Serve immediately.
    

This recipe yields 6 servings.

Macaroni Grill's Farfalle Di Pollo Al Sugo Bianco Recipe

Ingredients:

ASIAGO SAUCE

• 4 cups heavy whipping cream
• 1/8 teaspoon chicken paste or dried chicken base
• 1 1/4 cups asiago cheese
• 1 tablespoon cornstarch
• 2 ounces water
  

FOR THE PASTA

• 1/2 stick butter
• 1/2 cup diced red onions
• 1/2 cup pancetta (Italian spice-cured bacon) -- chopped
• 1 tablespoon chopped garlic
• 3/4 cup chopped green onion, tops only
• 3/4 pound sliced grilled chicken
• 2 pounds cooked farfalle (bow-tie pasta)
• 8 ounces heavy whipping cream
• 1 tablespoon chopped parsley
  

Directions:

1. To make the sauce: Heat cream to very hot and just bubbly (but not a boil).
2. Add chicken base and cheese.
3. Stir constantly with a wire whip and bring temperature back to just bubbly.
4. Dissolve cornstarch in the cold water and add to sauce.
5. Bring to a slow simmer to cook out starch.
6. Transfer sauce to a container, cover and refrigerate until needed.
7. To make the pasta dish: saute red onion in butter for a few seconds then add pancetta and garlic.
8. Add chicken, green onions and pasta.
9. Deglaze the pan with the cream.
10. Add asiago cream sauce.
11. Heat thoroughly.
12. Garnish with parsley and serve.
    

This recipe yields 4 servings.

Hooter's Buffalo Chicken Wings Recipe

Hooter's Buffalo Chicken Wings

Ingredients:

• Vegetable oil -- for frying
• 1/4 cup butter
• 1/4 cup Crystal Louisiana Hot Sauce
• 1 dash ground pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wing pieces
• Blue cheese dressing
• Celery sticks
  

Cooking Directions:

1. Heat oil in a deep fryer to 375 degrees.
2. You want just enough oil to cover the wings entirely -- an inch or so deep at least.
3. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
4. Heat until the butter is melted and the ingredients are well-blended.
5. Combine the flour, paprika, cayenne powder, and salt in a small bowl.
6. If the wings are frozen, be sure to defrost and dry them.
7. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
8. Put the wings in the refrigerator 60 to 90 minutes.
9. This will help the breading to stick to the wings when fried.
10. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
11. Remove from the oil to a paper towel to drain.
12. Don't let them sit too long, because you want to serve them hot.
13. Quickly put the wings in a large bowl.
14. Add the hot sauce and stir, coating all of the wings evenly.
15. Serve with blue cheese dressing and celery sticks on the side.

Hidden Valley's Ranch-Style Dressing Mix Recipies

Hidden Valley's Ranch-Style Dressing Mix

Ingredients:

DRESSING MIX

• 15 saltines
• 2 cups dried minced parsley flakes
• 1/2 cup dried minced onion
• 2 tablespoons dried dill weed
• 1/4 cup onion salt
• 1/4 cup garlic salt
• 1/4 cup onion powder
• 1/4 cup garlic powder
  

SALAD DRESSING

• 1 tablespoon Dressing Mix -- from the above
• 1 cup mayonnaise
• 1 cup buttermilk
  

Cooking Directions:

1. Put crackers through blender on high speed until powdered.
2. Add parsley, minced onions, and dill weed.
3. Blend again until powdered.
4. Dump into bowl.
5. Stir in onion salt, garlic salt, onion powder, and garlic powder.
6. Put into container with tight-fitting lid.
7. Store dry mix at room temperature for 1 year.
8. Makes 42 one-tablespoon servings.
9. To use mix - Combine mix, mayonnaise, and buttermilk.

Rice Krispie Easter Eggs Recipe

Rice Krispie Easter Eggs

Ingredients:

• 1 cup sugar
• 1 cup Crunchy peanut butter
• 2 cups Rice Krispies
• 2 tbsp Vegetable Oil
• 1/4 teas Vanilla
  

Cooking Directions:

1. Mix together and mold into eggs.
2. Place on cookie sheet and freeze about 2 hours.
3. Dip in chocolate coating and cool on waxed paper.

Dairy Queen Onion Rings Secret Recipe

Dairy Queen Onion Rings

Ingredients:

• 2 Vidalia onions
• 2 cups flour
• 2 cups fine cracker crumbs
• 2 cups white corn meal
• 2 cups buttermilk
• 1 cups water
• 4 cups Crisco oil (or enough for your personal fryer)
  

Cooking Directions:

1. Slice onions 1/2-inch thick
2. Do not use the very small rings, save those for chopped onions.
3. Add buttermilk and water in a large bowl.
4. Coat rings one at a time with buttermilk
5. Add flour to bowl
6. Now gently dip the same ring into buttermilk again, and then coat with corn meal.
7. Fry in hot oil until golden
   

Drain using paper towels.

Cajun Cafe's Bourbon Chicken Secret Recipe

Cajun Cafe's Bourbon Chicken Recipe

Ingredients:

• 1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
• 2 tablespoons teriyaki sauce
• 1/2 teaspoons worcestershire sauce
• 1/2 teaspoons garlic salt
• 1/2 teaspoons ginger powder
• 3 tablespoons brown sugar
• 1 tablespoons granulated sugar
• 1 cup white grape juice
• 1/2 cup bourbon
• 1/4 cup water
  

Cooking Directions:

1. Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
2. Stir until thoroughly blended.
3. Pour 1/3 sauce on chicken pieces and mix.
4. Refrigerate for 3 hours or overnight.
5. Refrigerate leftover sauce.
6. Braise chicken with marinade on medium-low heat until cooked.
7. Remove from frying pan.
8. In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
9. Bring to a simmer and stir until sugar is disolved.
10. Add chicken to sauce and stir until chicken is coated and ready to serve.

Starbucks' Date Scones Recipe

Starbucks' Coffee Date Scones Secret Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 cup bran
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 cup brown sugar
• 1/2 cup unsalted butter -- chilled
• 1 egg
• 2/3 cup 1% buttermilk
• 2/3 cup dates
  

Cooking Instructions:

1. Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter.
2. Add the egg, buttermilk and dates; do not over mix. (If the dough seems too sticky to work with, add a couple more tablespoons flour.)
3. Shape the dough into a rectangle about 2 inches thick on a floured surface.
4. Cut into 12 triangles.
5. Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes.
6. Cool on a rack.
   

This recipe yields 12 scones.

Popeye's Fried Chicken Recipe

Popeye's Fried Chicken Secret Recipies

Ingredients:

• 3 cups self-rising flour
• 1 cup cornstarch
• 3 tablespoons seasoned salt
• 2 tablespoons paprika
• 1 teaspoon baking soda
• 1 package dry Italian salad dressing mix
• 1 package onion soup mix - (1 1/2 oz)
• 1 package spaghetti sauce mix - (1/2 oz)
• 3 tablespoons sugar
• 3 cups corn flakes -- crush slightly
• 2 eggs -- well beaten
• 1/4 cup cold water
• 4 pounds chicken -- cut up
  

Cooking Directions:

1. Combine first 9 ingredients in large bowl.
2. Put the cornflakes into another bowl.
3. Put eggs and water in a third bowl.
4. Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.
5. Get it HOT!
6. Grease a 9- by 12- by 2-inch baking pan.
7. Set it aside.
8. Preheat oven to 350 degrees.
9. Dip chicken pieces 1 piece at a time as follows:
10. Into dry coating mix.
11. Into egg and water mix.
12. Into corn flakes.
13. Briskly but briefly back into dry mix.
14. Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high.
15. Turn and brown other side of each piece.
16. Don't crowd pieces during frying.
17. Place in prepared pan in single layer, skin-side up.
18. Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape.
19. Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.
20. Allow to bake uncovered 5 minutes longer to crisp the coating.
21. Leftovers refrigerate well up to 4 days.
22. Do not freeze these leftovers.
23. Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.

This recipe yields 4 servings.

Tony Roma's Onion Rings Recipe

Tony Roma's Onion Rings Secret Recipe

Ingredients:

• 6 white onions
• 1 cup milk
• 3 eggs -- beaten
• Salt - to taste
• 2 cups pancake mix
  

Cooking Directions:

Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8-by 4-inch loaf pan. Bake at 400 degrees for 10 to 15 minutes. Turn out onto serving plate.

World Cafe's Spicy Chicken Pasta Recipe

World Cafe's Spicy Chicken Pasta Secret Recipe

Ingredients:

• Extra-virgin olive oil
• 2 teaspoons Thai chile paste (sambaloelek)
• 1 pound skinless chicken breast -- cubed
• 12 ounces bow-tie pasta
• 8 tablespoons basil pesto
• 1/2 cup chopped cilantro
• 1/2 cup grated Parmesan cheese
  

Cooking Directions:

Heat olive oil and chili paste in large skillet. Add chicken breast and cook until golden brown. Cook pasta in boiling water until al dente. Drain. Place chicken mixture in bowl. Add Basil Pesto, cilantro, and Parmesan. Add cooked pasta and toss lightly but thoroughly. Serve with additional Parmesan is desired.

This recipe yields 4 to 6 servings.

Zuni Cafe's Caesar Salad Recipe

Zuni Cafe's Caesar Salad Secret Recipe

Ingredients :

• 2 salt-packed anchovies -- filleted, rinsed, dried, and chopped
• 1/2 tablespoon minced garlic - (generous)
• 1/2 tablespoon red wine vinegar - (scant)
• 1 pinch sea salt
• Freshly-ground black pepper
• 1/3 cup olive oil -- plus
• 1 tablespoon olive oil
• 1/4 pound chewy rustic French or Italian bread -- cut into 3/4" cubes
• Juice of 1 lemon - (abt 2 tbspns) -- or to taste
• 2 ounces freshly-grated Parmigiano-Reggiano
• Cheese
• 2 eggs -- well beaten
• 2 romaine lettuce hearts -- cored, leaves left
• Whole, chilled
• Combine half of the anchovies and garlic in a bowl. Add all of the
• Vinegar, salt, pepper to taste, and the 1/3 cup olive oil. Let stand for 20 minutes.
  

Cooking Instructions:

Toss the bread cubes with the remaining 1 tablespoon olive oil and a pinch of salt. Spread on a cookie sheet and toast in a 300 degree oven until golden, about 10 minutes. At serving time, add the remaining anchovies and garlic, the lemon juice and 1 tablespoon of the cheese to the dressing base. Whisk in the eggs to form an emulsion. Thoroughly toss the lettuce leaves with the dressing, being careful not to bruise them. Taste for salt and add, if necessary. Divide the salad among chilled serving plates. Add the croutons, dust with more freshly-ground pepper and sprinkle with the remaining cheese.

This recipe yields 4 servings.

Baskin Robbins Ice Cream Cake Recipe

Baskin Robbins Ice Cream Cake

Ingredients:

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

Instructions:

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.
7. 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 it in a box.

Wendy's Famous Frosty Recipe

Ingredients:

• 2 cups vanilla ice cream -- slightly thawed
• 1/2 cup whole milk
• 1/4 cup NesQuick (formerly Nestle Quick)
• 1 teaspoon powdered egg whites
  

Instructions:

Blend the ingredients together thoroughly in your blender. You may have to manipulate the contents to make sure all of it gets blended well. It should be very thick.

Popeye's Dirty Rice Recipe

Ingredients:

• 1 pound spicy bulk breakfast sausage
• 1 can clear chicken broth - (14 oz)
• 1/2 cup long-grain rice
• 1 teaspoon dried minced onion
  

Instructions :

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

Campbell's Vegetable Beef Soup Recipe

Company Profile

Campbell's was founded in 1869 by Joseph A. Campbell and Abraham Anderson, an icebox manufacturer. The company was originally called the "Joseph A. Campbell Preserve Company" and produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats.

By 1896, Anderson left the partnership, leaving Campbell to reorganize and form a new company, Joseph Campbell & Co. In 1897, a nephew of one of the new Campbell partners, Dr. John T. Dorrance, began working for the company at a wage of $7.50 a week. Dorrance, a gifted chemist with degrees from MIT and Göttingen University, Germany, developed a commercially viable method for condensing soup by halving the quantity of its heaviest ingredient: water.[

Soup was not a popular staple in the American diet at the turn of the 20th century, but it was in Europe. However, Dorrance's condensed soups quickly became successful among the public for their convenience and their price, 10 cents a can.The product competed at the Paris Exposition in 1900 and was awarded a gold medal, an image of which still appears on the label.

In 1898, Herberton Williams, a Campbell's executive, convinced the company to adopt a cherry red and bright white color scheme, because he was taken by the crisp colors of the Cornell University football team's uniforms. To this day, the layout of the can, with its red and white design and the metallic gold medal seal from the 1900 Paris Exhibition, has changed very little.

Campbell's Vegetable Beef Soup Recipe

Ingredients:

• 2-3 pounds cubed beef
• 1/4 cup butter
• 3 quarts water
• 1 teaspoon freshly-ground black pepper
• 1 tablespoon salt
• 1 1/2 cups chopped carrots
• 3 medium potatoes
• 1 cup chopped celery
• 1/4 cup dried onions
• 1/2 cup barley
• 6 cubes beef stock
  

Instructions:

1. Peel then cube the potatoes.
2. Brown meat in butter.
3. Add all other ingredients.
   

Option 1:
Cook in a pressure cooker for 20 minutes.

Option 2:
Simmer in a crockpot on low for several hours

Option 3:
Cook in a large pot on the stove over low heat for 2 to 3 hours.

Big Boy's Chicken Gravy Recipe

It all began in 1936 when Bob Wian, the owner of a 10-seat diner in Glendale, California, invented an extraordinary double-decker hamburger and the "Big Boy" was born. The sandwich's success inspired Bob to name his diner Bob's Big Boy. When a customer sketched on a napkin a boy in overalls with a curl in his hair, the likeness became the diner's logo and is now one of the world's most recognized and beloved corporate icons.

Big Boy's Chicken Gravy Recipe

Ingredients:

• 28 ounces chicken broth
• 1/2 teaspoon onion powder
• 1 tablespoon chicken bouillon powder
• 2/3 cup Bisquick
  

Cooking Directions:

1. In blender, combine broth, onion powder, bouillon powder and Bisquick.
2. Blend at high speed, about 1/2 minute or until smooth.
3. Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.
4. Serve immediately.
5. You can store this in the freezer for up to 4 months.

Carl's Jr. Chicken Club Recipe

Ingredients:

• 4 boneless skinless chicken breast halves
• 1 cup teriyaki marinade (Lawry's is best)
• 4 whole-wheat hamburger buns
• 8 slices bacon
• 1/4 cup mayonnaise
• 1 cup alfalfa sprouts - (loosely packed)
• 4 lettuce leaves
• 4 large tomato slices
• 4 slices Kraft Swiss Cheese Singles
  

Instructions:

1. Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat.
2. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. Cook the bacon in the pan until crisp, then set aside.
3. Grill the chicken breasts 5 to 8 minutes per side, or until cooked through.
4. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom. Divide the sprouts into 4 portions and mound on each bottom bun.
5. On the sprouts, stack a lettuce leaf, then a slice of tomato.
6. Place one chicken breast half on each of the sandwiches, atop the tomato.
7. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. Top off the sandwich with the top bun. Microwave for 15 seconds on high.
   

This recipe yields 4 sandwiches.

Carl's Jr. Santa Fe Chicken Recipe

Carl N. Karcher was born January 16, 1917 in Upper Sandusky, Ohio. His formal schooling lasted through the eighth grade, when he left school to assist his parents on the family farm.

As a young man, Carl made the decision to move from Ohio to Anaheim, California. He worked 12-hour days, six days a week, at his uncle's feed and seed store for $18 per week. In August, 1938, he went home to Ohio until a new opportunity arose.

The following year, Carl returned to California and was hired as a bread wrapper for Armstrong Bakery in Los Angeles, quickly earning a promotion to a sales and delivery position. He married Margaret Heinz on November 30, 1939 — a marriage that endured for more than 66 years, and yielded a closeknit family of 12 children, 51 grandchildren and 45 great-grandchildren.

1941 was the year that changed Carl's life, from a career standpoint. He and Margaret purchased a hot dog cart on July 17, 1941 for $326 ($15 cash and $311 borrowed on his 1941 Plymouth Super Deluxe). The first day's sales totaled $14.75. Business grew, and on January 16, 1945, Carl opened Carl's Drive-In Barbecue in Anaheim, Calif. The first Carl's Jr. restaurants opened in 1956.

Today, the business that began with that first hot dog cart has grown to include more than 3,000 restaurants, and 30,000 employees worldwide. CKE Restaurants, Inc., through its subsidiaries, had a total of 3,036 franchised or company-operated restaurants in 43 states and in 13 countries, including 1,121 Carl's Jr.^® restaurants, 1,915 Hardee's^® restaurants.

Carl's Jr. Santa Fe Chicken Recipe

Ingredients:

• 4 boneless skinless chicken breast halves
• 1 cup teriyaki marinade (Lawry's is best)
• 1/4 cup mayonnaise
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon curry powder
• 1 pinch salt
• 4 whole-wheat hamburger buns
• 4 lettuce leaves
• 1 can mild green chili peppers - (4 oz) -- drained
• 4 slices American cheese
  

Instructions:

1. Marinate the chicken in the teriayki marinade in a shallow bowl for 30 minutes.
2. Preheat a clean barbecue to medium grilling heat. Prepare the sauce in a small bowl by mixing the mayonnaise with the paprika, cayenne pepper, curry powder, and salt.
3. Grill the chicken for 5 to 8 minutes per side, or until done.
4. Brown the faces of each bun in a hot frying pan. Spread a tablespoon of sauce on the faces of each bun, top and bottom. On each bottom bun place a lettuce leaf, then a green chili pepper. You want the pepper to spread over most of the lettuce. To do this, slice the pepper down the middle and spread it open so that it covers more territory. When sliced open like this, some peppers are big enough for 2 sandwiches. Some are much smaller and enough for only one sandwich.
5. Place one chicken breast half on each of the sandwiches, on top of the chili pepper. Place a slice of American cheese on the chicken. Top it all off with the top bun.
   

This recipe yields 4 sandwiches.

Denny's Cheese Soup Recipe

Denny's Cheese Soup

Ingredients:

• 4 tablespoons butter or margarine
• 10 ounces cream of chicken soup
• 10 ounces cream of celery soup
• 1/2 soup can mayonnaise
• 8 ounces / 1 jar Cheese Whiz
• 14 ounces / 1 can chicken broth
• Add salt to taste
• Add black pepper to taste
  

Instructions:

1. Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan
2. Stir constantly over medium heat until smooth.
3. Stir in broth
4. Season to taste with salt and pepper.
5. Stir occasionally until very hot without boiling
   

Note: This cannot be frozen. Yields 4 servings.

Denny's Chicken Fajita Breakfast Skillet Recipe

Denny’s is the most recognized name in family dining providing good food and service for more than 50 years. With approximately 1,500 restaurants across America and systemwide sales of more than $2 billion, Denny’s is the largest full-service family restaurant chain in the United States.

Denny’s restaurants offer a casual dining atmosphere and moderately priced meals served 24 hours a day at most locations. Denny’s is best known for its breakfasts served around the clock, including the popular Meat Lover’s Breakfast and Original Grand Slam®. The lunch and dinner menu are increasing in popularity with a variety of cravable burgers, sandwiches, salads and other entrees. Denny’s remains dominant for the late-night crowd with an emphasis on appetizers and desserts.

Specialty menus for health conscious guests feature low-fat offerings. The chain also offers customers age 55 and over selections at special prices and children 10 and under a specially priced menu. In addition, Denny’s offers free refills on coffee, tea, soft drinks and lemonade.

Denny's Chicken Fajita Breakfast Skillet Recipe

Ingredients:

• 2 boneless skinless chicken breasts
• 2 cups home fries or hashbrowns
• 1 teaspoon fajita seasoning
• 1 small bell pepper
• 1 small onion
• 4 eggs
• 1/4 cup half-and-half
• 1/2 cup shredded cheese
• 1/2 cup sour cream (optional)
• 1/2 cup guacamole (optional)
• Salt -- to taste
• Freshly-ground black pepper to taste
• Salsa (optional)
  

Instructions:

• Rub chicken breast with fajita seasoning.
• Marinate chicken breast for 1/2 hour.
• Slice marinated chicken into strips.
• Use cooking spray and braise chicken in a hot skillet until done.
• Add onion and bell pepper to skillet, fry and stir on high so as to cook quickly.
• Remove all from heat and set aside.
• Brown left over cooked potatoes or use frozen hashbrowns, cooked until desired crispiness.
• Salt and pepper to taste.
• Divide in half and place on serving platters.
• Mix egg with half-and-half, salt and pepper to taste.
• Cook egg mixture into two separate omelets.
• Place on top of browned potatoes.
• Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
• Sprinkle with 1/4 cup cheese on each fajita platter.
• Serve with sour cream, guacamole, and salsa if you like.

Zov's Warm Spice Mixture Recipe

Ingredients:

• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon granulated garlic
  

Cooking Directions:

1. Measure equal amounts of each of the dry spices into a container.
2. Stir to combine.
3. Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken breast or lamb chop, being careful not to contaminate leftover spice blend by touching it with raw fish or meat.
4. Leftover spice blends can be used to season soups, fish, chicken and lamb.

Starbucks' Chocolate Meringue Drops Recipe

Ingredients:

• 1/3 cup egg whites = (or 1/3 cup Eggology liquid egg whites)
• 1/2 cup white sugar
• 6 ounces semi sweet chocolate chips - (3/4 cup)
• 1/2 teaspoon pure vanilla
• 1/2 teaspoon almond extract
• 1 cup chopped walnuts - (generous)
  

Instructions :

1. Preheat oven to 350 degrees.
2. Place rack in lower third of oven.
3. Cover two large baking sheets with parchment paper.
4. In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.
5. Drop spoonfuls of batter -- about 1 1/2 to 2 tablespoons -- onto the parchment lined baking sheets.
6. Bake for 12 to 15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula.
7. This recipe yields 12 to 18 cookies.

Pizza Hut's Cavatini Recipe

Ingredients:

• 4 cups uncooked assorted pasta, cooked al dente
• 2 pounds ground round
• 2 tablespoons oil
• 1 1/2 packages onion soup mix
• 28 ounces stewed tomatoes, sliced
• 1 Can V-8 juice - (6 oz)
• 1 jar Prego meat-flavored spaghetti sauce - (16 oz)
• 1/2 cup grape jelly
• Mozzarella cheese slices
• Provolone cheese slices
  

Instructions :

Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients, except cheese. Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil. Alternate layers of cooked pasta, the sauce and slices of mozzarella and half the provolone sufficiently to fill individual au gratin dishes - or small oven-proof serving dishes. This recipe yields 6 servings.

How to To Save Your Cooking Time And Headaches Tips

Cooking Tips To Help Save You Time And Headaches

1. 30 minute meals can be quick to prepare and still be a delicious dish. They are a great answer to those who have a limited time schedule.
2. Pre-sliced vegetables that are pre-washed and bagged can also save time and energy. Consider these when cooking complicated recipes or large meals.
3. Cut your meat thinner. Thinner cuts will take less time to cook.
4. Cooking recipes can be really simple or really complicated. When trying out new recipes, try not to cook on time constraints.
5. Cooking food will mean nothing if you don't have a desire to create. Culinary arts emphasizes creativity and practice to master the art of cooking elegant dishes. If you feel like some spices or herbs need to be added, go for it! Let your creative juices flow to see what works for you.
   
6. Refresh your menu with new ideas and recipes. You should always strive to try out new recipes to keep your efforts fresh and delicious.

Lone Star Steakhouse Chili Recipe

Lone Star restaurants embrace an authentic roadhouse theme and serve mesquite-grilled steaks, which are hand-cut fresh daily at each restaurant. Menu includes "Texas-sized" portions of food, including a variety of combinations that are sure to please. With daily specials for lunch and dinner, a variety of appetizers and desserts and a full-service bar, Lone Star is a destination restaurant. Upbeat country and western music, Texas artifacts, and excellent service standards enhance the Lone Star experience.

When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames.

Ingredients :

• 1 pound ground beef
• 1 diced onion
• 1 tablespoon diced fresh jalapeno pepper
• 1 15-ounce can kidney beans with liquid
• 1 14.5-ounce can peeled diced tomatoes
• 1 8-ounce can tomato sauce
• 1 cup water
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 bay leaf
  

Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers


Instructions :

1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.
4. Makes 4 servings.

K.C. Masterpiece Recipe - Original Barbecue Sauce

Even though it's now owned and produced by the Clorox Company, the taste of Original K. C. Masterpiece barbecue sauce is the same as when it was first created in good ole' Kansas City, USA. This is the sauce that steals awards from all the other popular slathers on the market. It's now even is sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches; and as a dipping sauce or marinade.

Ingredients :

• 2 cups water
• 3/4 cup light corn syrup
• 1/2 cup tomato paste
• 1/2 cup vinegar
• 3 tablespoons molasses
• 3 tablespoons brown sugar
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon garlic powder
  

Instructions :

1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.
4. Makes 1 1/2 cups.
   

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

IHOP Country Griddle Cakes Secret Recipe

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.

Ingredients :
nonstick spray

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

Instructions :

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.
4. Makes 8-10 pancakes.

Tupelo Style Chicken Hard Rock Cafe Recipe

The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It's probably best they chose to name the dish after a city, rather than after the King himself. "Elvis Style Chicken" sounds like a concoction that should include bananas, peanut butter and bacon grease.

Ingredients :

• 4 to 6 cups vegetable oil
• 1 cup corn flake crumbs
• 2 teaspoons crushed red pepper flakes
• 1 1/4 teaspoons cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• dash garlic
• 1 egg
• 1 cup milk
• 1 cup flour
• 1 pound chicken breast fillets
  

Honey Mustard Dipping Sauce

• 1/4 cup mayonnaise
• 1 1/2 teaspoons prepared mustard
• 2 teaspoons honey
• pinch paprika
  

Apricot Dipping Sauce

• 2 tablespoons Grey Poupon Dijon mustard
• 1 tablespoon apricot preserves
• 2 tablespoons honey
  

Instructions :

1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.
9. Serves 6 to 8 as an appetizer

Chili's Southwestern Eggrolls Recipe

The closest thing you'll ever savor next to actually eating the real thing. These "eggrolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain.

Ingredients :

• 1 chicken breast fillet
• 1 tablespoon vegetable oil
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onion
• 1/3 cup frozen corn
• 1/4 cup canned black beans, rinsed and drained
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced, canned jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• dash cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• five 7-inch flour tortillas
  

Avocado-ranch dipping sauce

• 1/4 cup smashed, fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• dash dried dill weed
• dash garlic powder
• dash pepper
  

Garnish

• 2 tablespoons chopped tomato
• 1 tablespoon chopped onion
  

Instructions :

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Starbucks Pumpkin Scones Secret Recipe

Ingredients :

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg
• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk
• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves
  

Instructions :

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

To make the plain glaze:

1. Mix the powdered sugar and 2 tbsp milk together until smooth.
2. When scones are cool, use a brush to paint plain glaze over the top of each scone.

To make the spiced icing

Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Reese’s Squares Secret Recipe

Ingredients :

• 1 1/2 cups graham cracker crumbs
• 1 lb confectioners’ sugar (3 to 3 1/2 cups)
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounce) bag milk chocolate chips
  

Instructions :

1. Combine graham crumbs, sugar and peanut butter and mix well.
2. Blend in melted butter until well combined.
3. Press mixture evenly into a 9 x 13 inch pan.
4. Melt chocolate chips in microwave or in double boiler.
5. Spread over peanut butter mixture.
6. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets “rock hard”.