Lone Star Steakhouse Baked Sweet Potato

It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be

sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn from red to greyish-brown, and inside it will be a hearty shade of black.

Recipe Ingredient

4 garnet yams

3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

1/2 cup whipped butter

1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes

(bigger yams take longer to cook). When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato.

3. To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle some cinnamon/sugar over the top.

Makes 4 servings.

Little Debbie Oatmeal Creme Pies

These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year old granddaughter Debbie after which founder O.D. McKee named his

line of snack cakes. O.D. was inspired by a picture of the little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme and spread it between two of the oatmeal cookies to complete the sandwich.

Next stop, yum city!

Cookies

1 cup margarine

3/4 cup dark brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 1/2 cups 1-minute Quaker Oats

Creme Filling

2 teaspoons very hot water

1/4 teaspoon salt

2 cups marshmallow creme (1 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together margarine, sugars, molasses,

vanilla, and eggs.

3. In a separate bowl combine the flour, salt, baking soda, and cinnamon.

4. Combine the dry ingredients with the wet ingredients. Mix in the oats.

5. Drop dough by tablespoonfuls onto an ungreased baking sheet.

Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center.

Be careful not to overcook - when cooled, the cookies should be soft and chewy.

6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

Makes 2 dozen creme pies.

Lawry's Taco Spices & Seasonings

This is a clone for the stuff you buy in 1- ounce packets to create, as the package says, "a fun-filled Mexican fiesta in minutes." Isn't that so true? In fact, thanks to Lawry's my last Mexican fiesta was filled with so much fun that I had to take a siesta the next day. I owe it all to that fabulous little packet of seasoning. And now I promise you just as much fun with this TSR clone. Golly, maybe even a tad more fun if you're lucky.

Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer. Before you know it you'll be up to your nostrils in good

old-fashioned, taco-making fun. Better rest up, gosh darn it.

Recipe Ingredient

1 tablespoon flour

1 teaspoon chili powder

1 teaspoon paprika

3/4 teaspoon salt

3/4 teaspoon minced onion

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/8 teaspoon ground oregano

1. Combine all of the ingredients in a small bowl.

2. To prepare the meat filling for the tacos as described on the original package instructions:

"In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices & seasoning and 2/3 cup water; mix thoroughly. Bring to a boil; reduce heat to low, and cook, uncovered,

7 to 10 minutes, stirring occasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and

guacamole if desired."

Makes meat filling for 12 tacos (about 3 tablespoons each).

Lawry's Seasoned Salt

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 saved one of those somewhere, right?

Recipe Ingredient

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 with shaker top to store.

Makes 1/4 cup.

Almost La Victoria's Green Taco sauce

Recipe By : Bill Wight via chile-heads

Serving Size : 1

Categories : Mexican Sauces

Amount Measure Ingredient -- Preparation Method

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

2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed

1 lb. Yellow Hungarian Wax chiles -- seeded and chopped

1 Serranos and jalapeno -- seeded and chopped

2 1/2 lbs. Tomatillos -- slice 1/8" thick

7 lbs. Green tomatoes -- slice 1/4" thick

1/2 bunch Cilantro -- rough chop

4 cloves Garlic

1 med. White onion -- chopped

1/4 cup Lime juice

1/4 cup Apple cider vinegar

2 Tbs. Salt

4 Tbs. Corn Starch

Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos without any oil. Do just one layer at a time and give each slice a nicedark brown color on both sides without burning. Remove when toasted to aglass bowl. Do not deglaze the pan.

In a blender, combine the onion, cilantro, chiles, tomatoes, garlic andtomatillos in batch sizes to half-fill the blender jar. Pur|e. If anydark brown liquid collects in the bottom of the toasted tomato andtomatillo bowl, add this to the last blender load.

Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,combine the blender loads, add the cornstarch mixture and heat until thesauce comes to a low boil, mixing constantly. Be careful here, if youdon't mix constantly the thick sauce will tend to erupt in hot little geysers of taco sauce that could burn you. Allow sauce to cool and addsalt to taste. Transfer to clean jars, filling them 3/4 full and freezewhat you can't use in a few weeks. Be careful not to fill the jars toofull or they'll break when you freeze them.

I made a batch of sauce last year and it tastes just fine after a year inthe freezer. The sauce keeps OK in my refrigerator for at least a month.

* Adjust heat level to your personal taste. The La Victoria sauce is mild.

3 to 4 quarts

NOTES : Here is a recipe that I think comes close to the taste and texture of

La Victoria's Green Taco sauce.

Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g

Carbohydrate; 0mg Cholesterol; 4371mg Sodium

NOTES : Half a recipes is plenty!

Kraft Thousand Island Dressing

Here's a quick clone for one of the best-selling thousand island dressings around. Use this one on salads or on burgers (such as the In-N-Out Double-Double clone) as a homemade "special sauce." It's easy, it's tasty, it's cheap and it can be made low fat simply by using low-fat mayo. Dig it.

Recipe Ingredient
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolvesand the flavors blend.
Makes about 3/4 cup.

Kraft Shake'n Bake (Original)

Need a recipe that copies Shake'n Bake in a pinch? Or maybe you don't feel like going to the store 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 after you 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. When you're ready to get shaking and baking, use this breading on 2 1/2 pounds of chicken pieces or on 2 pounds of boneless, skinless chicken breasts.

Recipe Ingredient
1/2 cup plus

1 tablespoon corn flake crumbs

2 teaspoons all-purpose flour

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon sugarscant

1/4 teaspoon garlic powderscant

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 lbs. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lbs. 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 15 x 10 x 1-inch baking pan until cooked through -BONE-IN: 45 minutes/BONELESS: 20 minutes."
Serves 4.

Kraft Deluxe Original Macaroni & Cheese Dinner

It's time to clone America's best-selling brand of instant macaroni & cheese. This recipe is for the "Deluxe" variety of this popular product - that is, the one that comes with an envelope of thick cheese sauce, rather than the dry, powdered cheese.

I think the "Deluxe" version, with it's two-cheese blend, is the better tasting of the two, although it's gonna hit you a bit harder in the wallet at the supermarket. But now, with this Top Secret Recipe, you can make creamy macaroni & cheese that taste like Kraft's original at a fraction of the price of the real deal. You gotta love that!

Recipe Ingredient
8 cups water

2 cups uncooked elbow macaroni

1/3 cup shredded cheddar cheese

1/2 cup Cheez Whiz

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally.

2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready.

3. When macaroni is ready, strain water, but do not rinse the macaroni.

4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well. Makes about 4 cups.

Koo Koo Roo Santa Fe Pasta

With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting clone from a quickly growing fast food concept. Koo Koo Roo's "California Style" flame broiled and rotisserie chicken meals come with a wide selection of very tasty side dishes, including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti Rice. This cold Santa Fe Pasta salad is one of the favorites on the long list of 24 sides.

And here's the TSR clone recipe to help you make a version of your own that tastes as good as the real thing.

1 16-ounce package Rotini pasta

4-5 quarts water

Dressing

1 1/4 cups V-8 juice

1 1/2 tablespoons olive oil

1 tablespoon red wine vinegar

1 1/2 teaspoons chili powder

3/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese

1/2 cup cooked yellow corn kernels

1/3 cup chopped cilantro

1/4 cup chopped green onion

2 tablespoons diced red bell pepper

2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced

1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle.

2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it.

3. When pasta is done, pour it into a large bowl. Add the dressing, then toss.

4. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.

Serves 8.

KFC Waffles

Recipe Ingredient
2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

Sift all dry ingredients together, then cut in the shortening (as for pie crust). Add the buttermilk and unbeaten eggs, mix until smooth. Preheat the waffle iron. Pour into lightly greased waffle iron. Yield will vary depending on size of waffle iron.

KFC Southern Spoon Bread

Recipe Ingredient
3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter

Preheat oven to 400 degree. In pan, heat milk, salt and sugar to a moderate temperature. Add corn meal and cook as mush (about 5 minutes). Beat together eggs, baking powder, water and butter. Add to corn meal mixture. Pour into buttered 1 1/2 quart baking dish. Bake for 25 to 30 minutes.

KFC Refrigerator Rolls

Recipe Ingredient

1 cup shortening

1 cup sugar

1 cup mashed potatoes

1 quart milk

1 cake yeast

10 to 12 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons baking powder

Preheat oven to 400篎. Cream shortening and sugar until light and fluffy. Add potatoes and cream again. In separate pot, heat milk to lukewarm, and dissolve yeast. Pour milk mixture

into shortening, sugar and potatoes. Add enough flour (about 4 cups) to make like cake dough consistency. Stir in salt. Cover. Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and baking powder to make like biscuit dough--knead. Cover and refrigerate 1/2 hour, make into rolls. Let rise until double in size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6 days. Makes 24 rolls.

KFC Puffy Meat Patties

Recipe Ingredient

3 egg yolks

8 ounces ground beef

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon black pepper

1 Tablespoon (more or less) minced parsley

1 small onion grated or finely chopped

3 egg whites, beaten until soft peaks form

vegetable shortening or oil

Beat yolks until they are lemon-colored. Add the ground beef, salt, baking powder, pepper, parsley and onion. Mix thoroughly. Last, fold in the stiffly beaten egg whites and blend gently.

In a 10-inch skillet heat about 1/8 inch of shortening until hot. Spoon heaping teaspoons of the meat mixture into medium heat skillet. Let cook about 2 minutes on each side-- do not turn meat until browned on first side (cook to 165 degree internal temperature). Serve as soon as done with potatoes, vegetables, or as desired. Serves 4 to 6.

KFC Potato Salad

Here's a simple clone for the potato salad that is purchased as a side dish from America's largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you don't have to peel them too thoroughly. Just be sure to chop your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the

flavors can properly develop. If you let the salad chill overnight, it tastes even better.

Recipe Ingredient

2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons sugar

2 teaspoons minced white onion

2 teaspoons prepared mustard

1 teaspoon vinegar

1 teaspoon minced celery

1 teaspoon diced pimentos

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon pepper

dash salt

1. Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7 to10 minutes. The potato chuncks

should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.

2. In a medium bowl, combine remaining ingredients and whisk until smooth.

3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well combined.

4. Cover and chill for at least 4 hours. Overnight is best.

Makes 6 cups (about 8 servings).

KFC Pecan Pie

Recipe Ingredient

4 Eggs, slightly beaten

1 cup dark corn syrup

pinch of salt

1/3 cup sugar

1 Tablespoon lemon juice or vinegar

4 Tablespoons melted butter

2 teaspoons vanilla

2/3 cup pecan halves

1 9-inch unbaked pie shell

Preheat oven to 325-350 degree. Mix together the first seven ingredients listed above. Stir in 2/3 cup pecan halves. Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

KFC Old-Fashioned Huckleberry Cake

Recipe
1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350 degree. Combine egg and butter. Gradually add sugar into egg mixture and beat until light. Add extract. In a separate bowl sift together baking powder, cake flour, salt. Add the flour to the egg mixture alternately with milk. Beat well. Fold in the berries and pour into an 8-inch cake pan. Bake about 35-40 minutes or until done.

KFC Macaroni & Cheese

Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce. Then a bit of cheddar cheese is added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will take only 15 minutes to prepare.

That's great news if you're a lazy cook like me who wants to dig right into the tasty vittles. Weeell doggies!

Recipe
6 cups water

1 1/3 cups elbow macaroni

4 ounces Velveeta cheese

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.

2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into the same pan, without the water.

4. Add the cheese sauce to the pan and stir gently until the macaroni is well coated with the cheese. Serve immediately while hot.Makes about 3 servings.

Kentucky Biscuits

Recipe
1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Preheat oven to 425 degree. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk,if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes.

Makes about 9 biscuits.

KFC Honey BBQ Wings

Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we're cruelly denied our Honey BBQ Wings?

Now it's as easy as whipping up a clone that re-creates a crispy breading on the chicken wings, and then slathering those puppies in a tasty knock-off of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs - we laugh in your direction!

Recipe for Sauce

1 1/4 cup ketchup

1/3 cup white vinegar

1/4 cup molasses

1/4 cup honey

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon chili powder
6 to 8 cups vegetable shortening

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG20

chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.

2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees.

3. Combine the beaten egg with the milk in a small bowl.

4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter.

6. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.

7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.Makes 2 to 4 servings (20 wings).

Tidbits

Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice. MSG is monosodium glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.

KFC Cole Slaw 2

If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. That's because this formula has become one of the most copied & pasted recipes from the first book, "Top Secret Recipes." It's also one of the most requested recipes on the TSR Message Board. So, to fulfill all those requests, and to stake claim to a recipe that's rarely sourced as a TSR original, here's the killer recipe to clone the world's best slaw. And, because I love to out-clone the "copycats", I'm going to take it one step further. Tune in next week for an original version of this clone recipe that tastes just like the real thing but includes only five ingredients...and is completely fat free! Don't believe it? Be here next Monday.

Recipe Ingredient

8 cups finely chopped cabbage (about 1 head)

1/4 cup shredded carrot (1 medium carrot)

2 tablespoons minced onion

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Serves 10-12.

KFC Cole Slaw Fat Free

It doesn't get much easier than this. If you like the taste of KFC Cole Slaw, but don't like the 10.5 grams of fat per 3/4 cup serving, you're going to love this recipe. Using fat free Miracle Whip and sugar you can make a guiltless dressing to recreate the taste of the world's most famous cole slaw. The most work you'll do on this one is chopping the cabbage, carrot and onion into tiny, rice-size bits.

That's an important step, if you want the texture of the original. Plus, the chopping action may help burn off what little calories you consume eating this original Top Secret Recipes fat free conversion of a fast food favorite.

Recipe Ingredient

1 cup fat free Miracle Whip

1/4 cup sugar

8 cups cabbage, finely minced

1/4 cup carrot, shredded then minced

2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved.

2. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice.

3. Cover and chill for at least two hours before serving.

Serves 8.

KFC Bean Salad

Recipe Ingredient

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

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.

Kenny Rogers Roasters Corn Muffins

He knows when to hold em, and he knows when to fold em. And lately he's been folding em quite a bit as Kenny Rogers Roasters restaurants across the country have bolted their doors for lack

of interest. Looks like that whole "home meal replacement" think hasn't worked out too well for this fire-roasted chicken chain. But that doesn't mean that Kenny didn't know how to make awesome corn muffins that are served with every meal. And since it's becoming harder and harder to find a Kenny Rogers Roasters outlet, we have no choice but to duplicate these at home if we want to re-create this part of the Kenny experience.

Recipe Ingredient

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.

2. Cream together butter, sugar, honey, eggs, and salt in a large bowl.

3. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing.

4. Add corn to mixture and combine by hand until corn is worked in.

5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins.

BBQ Sauce like Kenny Rogers

Serving Size : 3

Categories : Sauces

Recipe Ingredient

Amount Measure Ingredient -- Preparation Method

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

1 cup Applesauce

1/2 cup Heintz ketchup

1 1/4 cups Light brown sugar -- pack

6 tablespoons Lemon juice

Salt and pepper

1/2 teaspoon Paprika

1/2 teaspoon Garlic salt

1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well.

Kellogg's Peanut Butter Chocolate Rice Krispies Treats

When Kellogg's reacted to spectacular sales of its Rice Krispies Treats with two new varieties of the popular and addictive snack, TSR got on the case. It seems we've all tasted the original Rice

Krispies Treats. The homemade version is the next homework assignment in Cooking 101, after learning how to boil water. And the Kellogg's store-bought packaged version has been available

to the lazier of us for several years now. This variety, however, puts that whole Reese's "You got your peanut butter in my chocolate" thing to work. The crunchy bar has just a touch of nutty essence that builds nicely on the other familiar flavors. But don't be fooled by that dark "chocolatey" coating on top. It's not actually chocolate, but rather a melt-resistant custom blend of cocoa and uh, stuff, that tastes a lot like chocolate; and that happens to work better for the product from a manufacturing, shipping, and shelf-life aspect. But here in kitchen cloning land, we don't have to worry about those things. So get ready to walk on the wild side, people, as we step up to the microwave and melt some real chocolate chips for topping our cinch of a crunchy clone.

Recipe Ingredient

1 tablespoon margarine

3 tablespoons peanut butter

1/8 teaspoon salt

5 cups miniature marshmallows

1/2 teaspoon vanilla

6 cups Rice Krispies cereal

1 12-ounce bag milk chocolate chips

non-stick cooking spray

1. Combine margarine, peanut butter, and salt in a large saucepan over low heat.

2. When peanut butter and margarine have melted, add marshmallows and vanilla and stir until marshmallows have melted. Remove from heat.

3. Add Rice Krispies and stir until cereal is well coated with the melted marshmallow mixture.

4. Spray a 9 x 13-inch baking dish with a light coating of non-stick cooking spray. Pour the Rice Krispies mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool.

5. Prepare the topping by pouring the chocolate chips into a glass dish. Microwave for 2 minutes on 50 percent power. Stir gently. Microwave for an additional minute on 50 percent power. Stir gently once more until smooth. If the mixture hasn't completely melted, zap it again for another 30 seconds.

6. Use a spatula to spread a thin layer of chocolate over the top of the Rice Krispies mixture. Cool at room temperature (at least 72 degrees), or chill until firm. Slice into 16 bars.

Makes 16 bars.

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.

Recipe Ingredient

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 9 x 13-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.

Makes 16 bars.

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

Serves 12

Recipe Ingredients

15 chocolate sandwich cookies

1/2 cup dry roasted peanuts

vegetable cooking spray

4 tablespoons butter or margarine

3 quarts chocolate ice cream

(7) 1.8 ounce packages milk chocolate covered peanut butter cups

(1) 8 ounce jar milk chocolate fudge topping

1/4 cup strong brewed coffee

2 tablespoons coffee flavored liqueur

Preparation

Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped. Spray 9-inch pie plate with vegetable cooking spray. Reserve 1

tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining cookie mixture by hand. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40 minutes to soften slightly. Coarsely chop milk chocolate covered peanut butter cups. In a large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing. Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into wedges and serve with warm fudge sauce.

K.C. Masterpiece 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.

Recipe Ingredient

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

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.

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.

Jacquin's Peppermint Schnapps Liqueur

Here's a liqueur that's simple to make at home. All you need is an inexpensive vodka and an empty bottle to store the Schnapps in. This is another recipe that was created for More

Top Secret Recipes, but just didn't make it into the final version. Try storing it in the freezer for a cold shot on a hot summer day. Whoof!

Recipe Ingredient

1/3 cup granulated sugar

1 16-oz. bottle light corn syrup

2 cups 80-proof vodka

2 teaspoons peppermint extract

1. Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes).

2. When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool.

3. Add peppermint extract to mixture and pour into a sealable bottle.

Makes 4 cups.

Jack In The Box Oreo Cookie Shake

If you live in one of the 15 Western states served by Jack in the Box, you have no doubt cracked a gut from the hilarious TV ads produced by this popular hamburger chain. In the spots a suit-wearing "Jack" runs the company, even though he's got a bulbous antenna ball for a head with a giant smiley-face painted on it. He has a private jet, plays golf, even has kids with mini antenna-ball heads.

Jack also has a featured shake flavor that, it turns out, is very easy to make at home with a blender, ice cream, milk and a handful of Oreo cookies. Sure the drive-thru is convenient and easy. But if you don't feel like getting out, now you can enjoy this clone at home from the first fast food chain in the country to use a drive-thru window way beck when.

Recipe Ingredient

3 cups vanilla ice cream

1 1/2 cups milk

8 Oreo cookies

1. Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if necessary.

2. Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon

if necessary to help combine cookies.

3. Pour shake into two 12-ounce glasses.

Serves 2.

Islands China Coast Salad Dressing

Here's a cool recipe that clones a favorite from the 30-store Islands chain of restaurants. This California/Arizona chain is known for it's hand-made burger buns, specialty sandwiches and taco platters with names like Shorebird, Pelican, Sandpiper, Baja, Northshore and Island Fish. Some people, though, go to the Islands just for a scrumptious salad that's dressed with this top secret formula. Here's the Top Secret Recipes version of the delicious Asian dressing that's poured over the China Coast Salad -- it's a huge bowl filled with sliced chicken breast, lettuce, red cabbage, julienned carrots, fried noodles, sesame seeds, mandarin orange wedges and chives. But's it's the dressing that pulls it all together. In fact, many diners think the dressing's so good they ask for extra and discreetly smuggle it home. Well, no more smuggling required. Now, with this simple formula, you can make your own clone at home and use it on any salad combination.

Recipe Ingredient

1/2 cup mayonnaise

5 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons sesame oil

1 tablespoon soy sauce

1/4 teaspoon garlic powder

Combine all ingredients in a medium bowl and mix with an electric

mixer until well-blended and sugar is dissolved. Chill.

International House of Pancakes Pumpkin Pancakes

During the holiday season this particular pancake flavor sells like...well, you know. It's one of 16 varieties of pancakes served at this national casual diner chain. You can make your own version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, track down the syrup.

Recipe Ingredients
2 eggs

1 1/4 cups buttermilk

4 tablespoons butter, melted

3 tablespoons canned pumpkin

1/4 cup granulated sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.

2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.

4. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes.

5. Flip the pancakes and cook other side for the same amount of time, until dark brown.

Serves 3 to 4

In-N-Out Double-Double

This is a recipe for making what I believe is the best hamburger in the world. The secret to duplicating this and other fast-food burgers is getting the beef patties real thin...about 1/4 inch-thick. If you like, you can press the beef thin onto wax paper and freeze the patties ahead of time. This makes them easier to work with on the hot pan.

Recipe Ingredient
1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft Thousand Island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese (Singles)-or-
2 slices real American cheese1 whole onion slice (sliced thin)

1. Preheat a frying pan over medium heat.

2. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside.

3. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun.

4. Lightly salt each patty and cook for 2-3 minutes on the first side.

5. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes.

6. Assemble the burger in the following stacking order from the bottom up:

bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheesetop bun.
Makes one hamburger.

I.H.O.P. 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.

Recipe for:
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

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.

Makes 8-10 pancakes.

Howard Johnson's Boston Brown Bread

Categories : Meats Cake Mix

Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
2 cups Buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.Stir in molasses, buttermilk. Turn into mold, cover tightly. Place on trivet in deep kettle. Add enough boiling water to kettle to come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.Remove from mold to cake rack. Serve hot with baked beans. Makes 1 loaf

Howard Johnson Spicy Mustard

Serving Size : 1
Categories : Sauces, Meats, Cake Mix

Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Dijon mustard
1/4 cup French's prepared mustard
1/4 cup Honey

Houlihan's Houli Fruit Fizz

Restaurateurs Joseph Gilbert and John Robinson needed a name for the new restaurant theyplanned to open in the Country Club Plaza of Kansas City, Missouri. To make the job easy, they kept the name of the location's previous tenant -- a clothing store called Houlihan's Men's Wear -- and opened Houlihan's Old Place in 1972. This was at the time when T.G.I. Friday's was popularizing casual dining, so the concept was an instant hit. That early success led to more Houlihan's opening in other states, and another multi-million dollar chain was born. The

Houli Fruit Fizz is a simple blend of fruit juices and Sprite that can be served with a meal or enjoyed on its own. This drink is one of Houlihan's own classic, signature recipes.

Recipe ingredient

1 12-ounce can cold Sprite

1/2 cup cold pineapple juice

1/4 cup cold orange juice

1 cup cold cranberry juice

1. Combine all of the ingredients in a pitcher and pour into two glasses over ice. Be sure all of the ingredients are cold when combined.

Hot Dog on a Stick Muscle Beach Lemonade

Entrepreneur Dave Barham opened the first Hot Dog on a Stick location in Santa Monica,California near famed Muscle Beach. That was in 1946, and today the chain has blossomed into a total of more than 100 outlets in shopping malls across America.

You've probably seen the bright red, white, blue and yellow go-go outfits and those trippy fez-style bucket hats on the girls behind the counter.

In giant clear plastic vats at the front of each store floats ice, fresh lemon rinds and what is probably the world's most thirst-quenching substance -- Muscle Beach Lemonade. It's a simple concoction really. Only three ingredients.

And with this TSR formula, you'll have your own version of the lemonade in the comfort of your own home at a fraction of the price.Check back next week and we'll have the secret formula for a

taste-alike version of the cornbread coated hot dog -- stick and all.

Recipe Ingredient

1 cup fresh-squeezed lemon juice (about 6 lemons)

7 cups water

1 cup granulated sugar

1. Combine the lemon juice with the water and sugar in an

2-quart pitcher. Stir or shake vigorously until all the sugar is dissolved.

2. Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill.

3. Serve the lemonade over ice in 12-ounce glass and add a lemon rind slice to each glass.

Makes 2 quarts, or 8 servings.

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. You could say that's when 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 with mustard on the sidde along with a tall glass of ice-cold lemonade.

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." In this case 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 and start dipping.

Recipe Ingredient

2 cups flour

3/4 cup cornmeal

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

8 to 10 turkey hot dogs

8 to 10 cups vegetable oil

5 pairs of chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees.

2. Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.

3. Add 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.

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 to6 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.

Makes 8 to 10 hot dogs.

Hostess Twinkie Creme Filling

Recently I've had an opportunity to go back and improve the recipe for the Hostess Twinkie clone. Specifically, I wanted to make the creme filling more stable, using non-dairy ingredients, so that it could not spoil and would be easier to make. Here now, is the much improved recipe, using fewer ingredients than the original clone, and with marshmallow creme as the new secret component.

This recipe is for all of you who have supported the site by buying the books, since the cake part of the recipe and mold-making technique is not included here. But even if you don't have the books, I'm sure you can find many uses for this versatile, commercial-style, creme filling. Hope you like it!

2 teaspoons very hot waterrounded

1/4 teaspoon salt

2 cups marshmallow creme (1 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.

2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

3. Add the salt solution to the filling mixture and combine.

Makes 1 1/2 cups.

HOSTESS TWINKIES

Serving Size : 6
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Margarine
1/2 c Crisco
1 c Sugar
3/4 c Evaporated milk
1 tb Vanilla


-----CAKE-----
3 lg Eggs
3 1/2 ts Baking powder
1 1/2 ts Vanilla
2 c Flour
1 c Milk
1/2 c Butter
1 1/2 c Plus 1/2 cup Sugar
Sugar
1 t Salt

FILLING: Mix recipe together and bake in 13 x 9 pan cut cake into sections and layer with cake, filling and more cake.

Honey Baked Ham

Servings: 1

Recipe Ingredients
1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
2 c sugar
1 c honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 ts whole cloves

Preparation :

Make cross wise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all overpork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.

Hidden Valley Ranch Dressing Mix-dressing

Categories:Salads, Dressings
Yield: 1 pint

Powder Mix recipe

15 2" square saltines
2 c Dry minced parsley flakes
1/2 c Dry minced onions
2 tb Dry dill weed
1/4 c Onion salt
1/4 c Garlic salt
1/4 c Onion powder
1/4 c Garlic powder

Salad dressing
1 tb Mix
1 c Mayo
1 c Buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions and dill weed. Blend again until powdered. Put into bowl. Stir in onion salt, garlic salt, onion powder and garlic powder. Put into container with tight-fitting lid. Store at room temp for 1 year. Makes 42- 1 tablespoon servings. TO USE MIX-Combine mix, mayo and buttermilk.

Hershey PayDay Candy Bar

In December of 1996, Hershey Foods snagged the U.S. operations of Leaf Brands for a pretty penny. This added several well known candies to Hershey's already impressive roster, including Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and this delicious peanut roll, which we can finally clone at home.

The center is sort of a white fudge that we can make by combining a few ingredients on the stove, then getting the mixture up to just the right temperature using a candy thermometer (you've got one, right?). Once cool, this candy center is coated with a thin layer of caramel, then quickly pressed onto roasted peanuts.

Looks just like the real thing! This recipe will make eight candy bars. But it's up to you to make the dental appointment.

Centers recipe

1/4 cup whole milk

5 unwrapped caramels

1 tablespoon light corn syrup

1 teaspoon peanut butter

1/4 teaspoon vanilla

1/4 teaspoon salt

1 1/4 cups powdered sugar
20 unwrapped caramels

1 1/2 teaspoons water

2 cups dry roasted peanuts

1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.

2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.

4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long - you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2 inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.

5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.

6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Eat when completely cool.Makes 8 candy bars.

Heinz 57 Steak Sauce

In the late 1800s Henry John Heinz established the slogan "57 Varieties," which you can still find printed on Heinz products even though the company now boasts over 5700 varieties in 200 countries. Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in 1869 had nothing to do with tomatoes; it was grated horseradish.

It wasn't until 1876 that ketchup was added to the growing company's product line. Tomato is also an important ingredient in this tangy steak sauce. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate, and mustard. And don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks, though, so I've left that ingredient out of this clone recipe.

Besides, I've found that the turmeric and yellow mustard will help get this version close to the color of the real deal.

Raisin Puree Recipe

1/2 cup raisins

1/2 cup water
1 1/3 cup white vinegar

1 cup tomato paste

2/3 cup malt vinegar

2/3 cup sugar

1/2 cup water

1 tablespoon yellow prepared mustard

2 teaspoons apple juice concentrate

1 1/2 teaspoons salt

1 teaspoon vegetable oil

1 teaspoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.

2. Add the remaining ingredients and whisk until smooth.

3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.

Makes 3 cups.

Harley Davidson Cafe Harley Hog Sandwich

In late September 1997, the Harley Davidson Cafe celebrated its grand opening in Las Vegas. This is the second Harley Davidson Cafe, with the first one located in New York City, just a short walk from the first Planet Hollywood. Both locations serve up some delicious "road food" amongst the awesome collection of vintage Harley's and Harley Davidson paraphernalia.

I think this sandwich is one of their best, and this recipe comes right from the source. The Pork Producers Council got the recipe from the cafe's chef, and featured it in a promotional pull-out that ran in a restaurant trade magazine in 1995. Now the secret can be shared with you.

Recipe Ingredient
6 to 8 lb. boneless pork butt, tied

Rub

1 cup Kosher salt

1 cup course ground black pepper

1 cup paprika (sweet Hungarian is best)

2 cups hickory wood chips

1 cup apple wood chips

Hog Sauce

2 large onions, chopped

3 tablespoons vegetable oil

1 tablespoon paprika

1 tablespoons chili powder

1 tablespoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

5 1/4 cups (42 ounces) canned tomatoes, with juice

3 cups cider vinegar

1 3/4 cups ketchup

1/2 cup orange juice

1/4 cup dark brown sugar, packed

1/4 cup brown mustard

1 tablespoon salt

1 tablespoon coarse black pepper
12 large round rolls

1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.

2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands.

3. Saute onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)

4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through.

5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired. Yields 12 servings.

Todd's Tidbits
You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150-165 degree

Hardee's Biscuits

Categories: Breads
Yield: 1 servings

Recipe Ingredients
2 c Self-rising flour
1 tb Sugar
1 c milk
1/3 c Mayo


Combine flour, sugar, milk and mayo into a smooth dough. Divide batter equally between 10 paper-lined muffin wells or cupcake wells. Bake 350~ about 25 to 30 minutes or until golden brown and doubled in size.

Hard Rock Cafe Tupelo Style Chicken

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.

4 to 6 cups vegetable oil

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
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 milk1 cup flour

1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.

2. Make the honey mustard dipping sauce by combining the recipe 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.

Serves 6 to 8 as an appetizer

Hard Rock Cafe Pig Sandwich

Take a big honkin' bite out of one of these and you'll soon know why it's the Hard Rock Cafe's most popular sandwich. According to the menu the pork is hickory smoked for 10 hours. But since we're impatient hungry people here, we'll cut that cooking time down to under 4 hours using a covered grill and carefully arranged charcoal.

Just sprinkle wet hickory chips over the hot charcoal arranged around the inside edge of a grill (such as a round Weber), and let the smoking begin. You can certainly use an actual smoker if you've got one, and go the full 10 hours with this puppy. But while you're still waiting for your sandwiches, the rest of us will have already dragged our full, round bellies over to the couch for a nap.

By the way, make your marinated cabbage a day ahead of time for this recipe, if you have the foresight.

Marinated Cabbage

2 tablespoons white vinegar

1 tablespoon granulated sugar

4 cups thinly-sliced cabbage
4 cups hickory smoking chips

Spice Rub

2 tablespoons kosher salt

2 teaspoons cracked black pepper

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon ground sage

1/2 teaspoon thyme

1/4 teaspoon cayenne
1 boneless pork loin roast (3 to 4 pounds)

vegetable oil

Sauce

2 15-ounce cans tomato puree

1 cup white vinegar

3/4 cup brown sugar

2 tablespoons vegetable oil

1/2 teaspoon onion powder

1/2 teaspoon liquid smoke (hickory)

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper
8 Kaiser rolls

1. Make the marinated cabbage at least one day prior to building your sandwiches. Like cole slaw, this garnish needs some time to develop in the fridge. Combine the vinegar and sugar in a medium bowl. Add the cabbage, stir, cover the bowl and store it in the refrigerator until you are ready to make the sandwiches.

2. Put the wood chips in a bowl and cover with water. Let the wood soak for at least 1 hour. Light the charcoal after it has been arranged around the inside edge of your grill. You don't want coals directly under your pork. When the coals are hot, drain the water from the wood chips and sprinkle the chips over the top of the coals. You should now have smoke.

3. Combine the spices for the rub in a small bowl and mix well.

4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over the entire surface of the roast.

5. Place the roast in the center of your grill and put the lid on. Let the pork cook for 3 to 4 hours or until the internal temperature of the roast reaches 175 to 180 degrees.

6. As the pork cooks, make the sauce by combining the ingredients in a medium saucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes, then cover and remove from heat. Set this aside until your pork is ready.

7. When the pork is done, remove it from the grill and let it sit to cool for 15 to 20 minutes or until you can handle it. Now you want to tear the meat along the grain, making bite-size strips of shredded pork.

8. Put the shredded pork into a large saucepan over medium heat. Add 2 cups of the sauce to the pan and stir. Keep the rest of the sauce for later to serve on the side. Cook the pork for 15 minutes or until it is heated through.

9. Grill the faces of the rolls and stack about 1 cup of pork onto the bottom half of each roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a tablespoon or so of extra sauce on top of that, then cap off each sandwich with the top half of the roll. Serve with clones for the Hard Rock's cole slaw and baked beans on the side, if desired.

Makes 8 sandwiches.

Hard Rock Cafe 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!

Recipe Ingredient
1 pound chicken breast fillets

1 pound chicken thigh fillets

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. Saut?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.

Makes 6 servings.

Hard 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.

Recipe Ingredient
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 develop after 24 to 48 hours.

Serves 6 to 8 as a side dish.