Mrs Fields' Lemon Chocolate Chip Buttons

Categories: Cookies

Yield: 48 servings

2 c Flour

1/2 ts Soda

1 ts Ground coriander

3/4 c Butter, softened

1 c Sugar

2 lg Eggs

1 1/2 ts Lemon extract

1 1/2 c Miniature chocolate chips

Preheat oven to 300* F. In a medium bowl combine flour, soda and coriander with a wire whisk, set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste. Add eggs and lemon extract, and beat well. Scrape down sides of bowl. Add the flour mixture and the chocolate chips, and blend at low speed just until combined. Drop dough by teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown. Immediately transfer with a spatula to a cool surface.

Mrs Fields Black and Whites

Categories: Cookies

Yield: 36 servings

2 1/4 c All purpose flour

1/2 c Unsweetened cocoa powder

1/2 ts Baking soda

1/4 ts Salt

1 c Dark brown sugar; packed

3/4 c White sugar

1 c Salted butter; soft

3 lg Eggs

2 ts Pure vanilla extract

5 1/4 oz Semisweet chocolate bar

- coarsely chop

5 1/4 oz White chocolate bar;

-coarsely chop

Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl.

Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool flat surface. Yield: 3 dozen.

*NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes

and found I had to leave them in the oven a little longer.

Mrs Fields Apricot Nectar Cookies

Categories: Cookies

Yield: 36 servings

2 3/4 c All-purpose flour

1 ts Baking soda

3/4 c White sugar

1/4 c Dark brown sugar; packed

1 c Salted butter; softened

1 lg Egg

1/4 c Apricot nectar

1/2 c Apricot preserves

1/4 c Dried apricots; chopped

Preheat oven to 300-degrees. In a medium bo wl combine flour and baking soda. Mix well with a wire wish and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula.

MRS FIELDS' APPLESAUCE OATIES

Serving Size : 48

Categories : Cookies

Amount Measure Ingredient -- Preparation Method

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

1 3/4 c Quick oats

1 1/2 c Flour

1 tsp Baking powder

1/2 tsp Soda

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

1 c Lt brown sugar -- packed

1/2 c Sugar

1/2 c Butter -- softened

1 lg Egg

3/4 c Applesauce

1 c Semisweet chocolate chips

1 c Raisins

1 c Chopped walnuts

Preheat oven to 375*F.

In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.

MRS FIELDS' APPLE OATMEAL COOKIES

Categories: Cookies

Yield: 48 servings

2 1/2 c Flour

1 c Quick oats (not instant)

1/2 ts Salt

1 ts Soda

1 ts Cinnamon

1/4 ts Cloves

2 ts Grated lemon zest

1 c Dark brown sugar, packed

3/4 c Butter

1 lg Egg

1/2 c Unsweetened applesauce

1/2 c Honey

1 c Fresh apple, peeled and

Finely chopped (1 med apple)

1 c Raisins (6 oz)

Topping:

1/2 c Quick oats

Preheat oven to 300*F.

In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.

Mr & Mrs T Rich & Spicy Bloody Mary Mix

Here's a way to clone the famous and very popular Bloody Mary Mix from that couple with only a letter as a last name. It's a simple-to-make blend of tomato juice and spices with some prepared horseradish and canned jalapeno juice thrown in for a "spicier, zestier" drink. Mix this with vodka over ice and you've got a delicious cocktail. But if you're not in the mood to get zoinked, this clone recipe is also a great way to kick up your tomato juice, just for drinking straight.

1 46-ounce can tomato juice

4 tablespoons lime juice

3 tablespoons juice from canned jalapenos (nacho slices)

3 tablespoons vinegar

2 tablespoons sugar

2 teaspoons prepared horseradish

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon onion powder

dash garlic

1. Combine all ingredients in a 2-quart pitcher. Store covered in the refrigerator.

2. Directions for mixing a drink, as per the original mix: "Add 3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka, gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody

Mary Mix is also delicious by itself. Simply pour over ice and serve."

Makes 52 ounces.

Mimi's Cafe French Market Onion Soup

You might not imagine a tough World War II flying ace would open a restaurant called "Mimi's," but that's exactly what happened in the 70's. Arthur J. Simms flew spy missions over France during the war and helped liberate a small French town near Versailles. After the war Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several restaurant ventures including one called "French Quarter" in West Hollywood. This was the prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim, California. Today there's over 40 Mimi's in the chain with a new one opening every other week; all of them serving this amazing onion soup that can now be part of your culinary repertoire. Oui!

1/4 cup butter

3 medium white onions, sliced

3 14-ounce cans beef broth (Swanson is best)

1 teaspoon salt

1/4 teaspoon garlic powder

3 tablespoons Kraft grated parmesan cheese

6 to 12 slices French bread (baguette)

6 slices Swiss cheese

6 slices mozzarella cheese

6 tablespoons shredded parmesan cheese

You've just cloned a batch of the best onion soup from any chain.

Got spoon?

1. Saute onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.

2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking thesoup.

3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.

4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.

5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.

Makes 6 servings.

Mimi's Cafe Carrot Raisin Bread

It's dark, moist and delicious. And it comes in a bread basket to your table at this French-themed west coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send amazing smells wafting through every room. Line the carpet with newspaper to catch the family drool.

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup plus 2 tablespoons granulated sugar

3 eggs

1/4 cup molasses

1/2 teaspoon vanilla extract

1 cup shredded carrot

1 cup raisins

3/4 cup chopped walnuts

Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.

1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.

Makes 2 loaves.

McDonald's Yogurt Parfait

This one's super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy, like Yoplait. So that's the brand that you should use, although any brand of vanilla yogurt will work fine. If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet (such as "maple" flavor) and can also include puffed rice bits. You can even make these a day or two ahead of time.

Keep them covered in the fridge, and hold off on the granola topping until you serve 'em up or it'll get mighty soggy.

4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers

of Yoplait)

2 10-ounce boxes sliced strawberries with sugar added, thawed

1/3 cup frozen blueberries, thawed

1/2 cup crunchy, sweet granola

1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.

2. Add 1/2 cup of strawberries into the glass on top of the yogurt.

3. Add 1 tablespoon of blueberries to the glass.

4. Pour 1/2 cup of yogurt over the fruit.

5. Sprinkle granola over the top and serve. Repeat for remaining 3 servings.

Makes 4 servings.

McDonald's Sweet & Sour Dipping Sauce

This recipe clones one of those sauces you get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of shoving a fistful of the little green packs into your backpack, you can make up a batch of your own to use as a dip for store bought nuggets, chicken fingers, fried shrimp, and tempura. Or you can even use this as a sauce for the traditional Chinese sweet and sour dish (with pineapple, bell pepper, onion, and saut閑d chicken or pork.) It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons cornstarch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.

Makes about 3/4 cup.

McDonald's Breakfast Bagel Sandwiches

Steak & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

1 teaspoon vegetable oil

1 slice of white onion, quartered

1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

4 eggs

1 teaspoon butter

salt

ground black pepper

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with

the dill mustard in a small bowl. Set this aside until you

are ready to use it.

2. Heat 1 teaspoon of vegetable oil in a medium skillet over

medium heat. Separate the onion slices and saut?in the oil until

light brown.

3. Heat a large skillet over medium/high heat. Break up the sandwich

steak into the hot pan and cook until brown. Drain off fat. Add the

grilled onions to the meat and stir.

4. To make the eggs it's best to make one at a time in a small 6-inch

skillet. If you have more than one of these small pans, you can save

a little time.

5. Beat an egg in a small bowl with a whisk until it is smooth, but

not foamy. Add a pinch of salt and pepper to the egg. Heat a small

6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan.

When the butter has melted add the egg to the pan. Swirl the pan so

that the egg spreads evenly. As the egg begins to cook, use a spatula

to pull in a couple of the edges so that raw egg flows from the top

onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the

edges of the egg using a spoon or fork. Fold it down about an inch.

Fold the opposite end over as well. Then fold the remaining two edges

over, creating a small rectangular or square mini-omelet. Flip the

little omelet over and turn off the heat.

6. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on

broil, until golden brown. You may also use a toaster oven for this

step, but be sure to place the sliced bagel halves onto a small

baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the

sauce onto the face of the top bagel half.

8. Place a slice of cheese onto the face of each bagel half.

9. Divide the meat into four portions and stack one portion onto the

cheese on the bottom bagel half.

10. Place the finished omelet onto the meat on the bottom half of the

sandwich.

11. Finish by flipping the top half of the sandwich over onto the

bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

McDonald's Breakfast Bagel Sandwiches

Spanish Omelet Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

2 teaspoons minced green pepper

2 teaspoons minced white onion

4 eggs

1 teaspoon butter

salt

ground black pepper

8 ounces breakfast sausage

4 plain bagels

4 slices Kraft Singles American cheese

4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

3. First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and saute for a couple minutes, or until soft.

4. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelets over and turn off the heat.

5. Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.

6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the bottom bagel half.

8. Place a slice of Monterey Jack cheese onto the face of the bottom bagel half.

9. Place a sausage patty on the cheese on the Jack cheese.

10. Place the finished omelet onto the sausage and then place the American cheese on the omelet.

11. Finish the sandwich with the bagel top and heat for 15 seconds in the microwave if needed to warm.

Repeat for remaining servings.

Makes 4 servings.

McDonald's Sweet & Sour Dipping Sauce

This recipe clones one of those sauces you get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of shoving a fistful of the little green packs into your backpack, you can make up a batch of your own to use as a dip for store bought nuggets, chicken fingers, fried shrimp, and tempura. Or you can even use this as a sauce for the traditional Chinese sweet and sour dish (with pineapple, bell pepper, onion, and sauted chicken or pork.) . It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons cornstarch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered

container in the refrigerator.

Makes about 3/4 cup.

McDonald's Breakfast Bagel Sandwiches

Steak & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

1 teaspoon vegetable oil

1 slice of white onion, quartered

1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

4 eggs

1 teaspoon butter

salt

ground black pepper

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saut?in the oil until light brown.

3. Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.

4. To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

5. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat.

6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

8. Place a slice of cheese onto the face of each bagel half.

9. Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half.

10. Place the finished omelet onto the meat on the bottom half of the sandwich.

11. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

McDonald's Breakfast Bagel Sandwiches

Spanish Omelet Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

2 teaspoons minced green pepper

2 teaspoons minced white onion

4 eggs

1 teaspoon butter

salt

ground black pepper

8 ounces breakfast sausage

4 plain bagels

4 slices Kraft Singles American cheese

4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

3. First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and saute for a couple minutes, or until soft.

4. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelets over and turn off the heat.

5. Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.

6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the bottom bagel half.

8. Place a slice of Monterey Jack cheese onto the face of the bottom bagel half.

9. Place a sausage patty on the cheese on the Jack cheese.

10. Place the finished omelet onto the sausage and then place the American cheese on the omelet.

11. Finish the sandwich with the bagel top and heat for 15 seconds in the microwave if needed to warm. Repeat for remaining servings.

Makes 4 servings.

McDonald's Shakes

All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone. And the secret ingredient for the chocolate and strawberry flavors is Nesquik mix. How McEasy is that? Throw everything in a blender and press a button -- the one on the right. And if you want your shake thicker, just put it in the freezer for a while. That's it!

Vanilla Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

3 tablespoons sugar

Chocolate Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

2 tablespoons chocolate flavor Nesquik mix

Strawberry Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

3 tablespoons strawberry flavor Nesquik mix

1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.

2. Pour into two 12-ounce cups.

Serves 2.

McDonald's Lobster Sandwich

Yes, this actually exists. On an excursion through some New England states I practically drove off the road when I first saw a sign advertising lobster at this fast food chain. I just had to get a closer look. That's when I discovered that this unique sandwich is served only at select McDonald's locations, mostly in Maine, for a limited time only during the summer months.

It's basically a lobster salad served on a hoagie roll with some lettuce, but with fresh Maine lobster, is quite tasty.Since you can't get this anywhere else, I figured this sandwich was a prime candidate for kitchen cloning. Here's a recipe to make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)

1\2 tablespoon mayonnaise

pinch salt

1 lettuce leaf

small hoagie roll

1. Mix together lobster, mayonnaise and salt.

2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half.

3. Spread lobster over lettuce. Top off sandwich with top half of the roll.

Makes 1 sandwich.

McDonald's Hot Mustard Sauce

I finally got on the case to bring you the definitive kitchen clone for this one - and it's a cinch! Tie one hand behind your back and witness plain old ground dried mustard mixing it up with sweet and sour flavors in a saucepan over medium heat.

The cornstarch wrangles around in there to thicken and stabilize while Captain Habanero pops in for the perfect spicy punch. Use it for dipping, use it for spreading, use it again and again, since you'll make about a cup of the stuff. And McDonald's will be glad that we no longer need to hoard the little blister packs from the restaurants.

1/2 cup water

1/2 cup corn syrup

1/3 cup plus 1 tablespoon white vinegar

2 tablespoons ground dried mustard

4 teaspoons cornstarch

1 tablespoon granulated sugar

1 tablespoon vegetable oil

1/2 teaspoon turmeric

1/2 teaspoon salt

10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.

2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce from heat and chill in refrigerator in a covered

container.

Makes 1 cup.

McDonald's Breakfast Bagel Sandwiches

Ham & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

4 eggs

salt

ground black pepper

1 teaspoon butter

8-ounces deli-sliced ham (2 to 3 slices per sandwich)

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

3. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat.

4. Heat up the ham in a covered dish in the microwave for 1 minute.

This will make it hot, and keep it from drying.

5. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

6. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

7. Place a slice of cheese onto the face of each bagel half.

8. Place the finished omelet onto the cheese on the bottom half of the sandwich.

9. Place the ham onto the egg.

10. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

McDonald's Breakfast Burrito

It was in the late seventies, shortly after McDonald's had introduced the Egg McMuffin, that the food giant realized the potential of a quick, drive-thru breakfast. Soon, the company had developed several breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage. Eventually one out of every four breakfasts eaten on the go would be served at McDonald's - an impressive statistic indeed. The newest kid on the McBreakfast block is this morning meal in a tortilla, first offered on the menu in 1991.

4 ounces breakfast sausage

1 tablespoon minced white onion

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

4 8-inch flour tortillas

4 slices American cheese

On the side

salsa

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

2. Add the mild green chilies and continue to saut?for 1 minute.

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

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

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

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

Makes 4 burritos.

McDonald's Biscuits

Them's the biscuits served at America's most popular stopfor breakfast, partners - simple to make and gosh darn tasty. Get yourself some Bisquick and buttermilk and crank up the oven for a clone that's become one very frequent request.

2 cups Bisquick baking mix

2/3 cups buttermilk

2 teaspoons sugar

1/4 teaspoon salt

2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.

2. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended.

3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic.

4. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to12 minutes or until the biscuits are golden on top and have doubled in height.

5. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm.

Makes 8 biscuits.

McDonald's BigXtra!

McDonald's roll-out of the BigXtra! is another bomb dropped on the battlefield of the latest burger war. Burger King took the first shot by introducing the Big King - a pretty good clone of

McDonald's signature Big Mac, with a bit more meat and no middle bun. Then Mickey D's fired back with a clone of Burger King's popular Whopper, to be exact. That's just under 5 ounces of ground beef, stacked on a huge sesame seed bun, with the same ingredients you would find piled on the Whopper - lettuce, onion, tomato, ketchup, mayo, and pickles. Plus McDonald's addition of a special spice sprinkled on the beef as it cooks. It's all very tasty.

Especially if you like Whoppers. Today the Big Xtra! is less extra, having been shrunk down and renamed Big 'N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)

5 ounces ground beef

seasoned salt

ground black pepper

2 teaspoons ketchup

1 tablespoon mayonnaise

1 tablespoon chopped onion

3 pickle slices (hamburger style)

1/2 cup chopped lettuce

1 large tomato slice

non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter (the meat should shrink to the perfect size for the buns when cooked). Freeze

this patty for a couple hours before cooking.

2. Grill the faces of the hamburger bun in a hot skillet over medium heat. Grill until the buns are golden brown. Leave pan hot.

3. Grill the frozen patty in the pan for 2 to 3 minutes per side.

Sprinkle one side with seasoned salt and ground black pepper.

4. Prepare the rest of the burger by first spreading the 2 teaspoons of ketchup on the face of the top bun. Follow the ketchup with the tablespoon of mayonnaise.

5. Stack the onion onto the top bun next, followed by the pickles and lettuce. Add the tomato slice to the top of the stack.

6. When the beef patty is done cooking, use a spatula to arrange it on the bottom bun. Turn the top of the burger over onto the bottom and serve.

Makes 1 hamburger.

McDonald's Big Mac Sauce("Special Sauce")

If you like Big Macs, it's probably because of that tasty "secret" spread that is plopped onto both decks of the world's most popular double-decker hamburger. So what's so special about this sauce? After all, it's basically just thousand island dressing, right? Pretty much. But this sauce has a bit more sweet pickle relish in it than a typical thousand island salad slather. Also, I found that this clone comes close to the original with the inclusion of French dressing. It's an important ingredient - ketchup just won't do it. That, along with a sweet & sour flavor that comes from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not. This is the closest "special sauce" clone you'll find anywhere.

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

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

2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Makes about 3/4 cup.

McDonald's Arch Deluxe

In 1996, McDonald's set out to target more educated tastebuds in a massive advertising campaign for its newest burger creation. We watched while Ronald McDonald golfed, danced, and leisurely hung out with real-life grown-up humans, instead of the puffy Mayor McCheese and that bunch of wacko puppets. Supposedly the Arch Deluxe, with the "Adult Taste", would appeal to those dancers and golfers and anyone else with a sophisticated palate. But let's face it, we're not talking Beef Wellington here. The Arch Deluxe is just a hamburger, after all, with only a couple of elements that set it apart from the other menu items. The big difference is the creamy brown mustard spread on the sandwich right next to the ketchup. And the burger is assembled on a sesame seed potato roll (which actually tastes very much like your common hamburger bun).

Also, you can order the burger with the optional thick-sliced peppered bacon, for an extra ka-ching. Okay, so the plan hasn't quite worked out the way Micky D's had hoped. Sales of the Arch

Deluxe have been disappointing, to say the least. That's why I thought this would be a good recipe to clone. You know, for all of you who have been struggling to get by without the Arch Deluxe in your lives. The Arch Deluxe may have gone on to join the McD.L.T and the McLean Deluxe on the great list of fast food duds from our past. But you can now create a delicious kitchen facsimile of your own with this recipe. And hopefully, in the meantime, Ronald has

gone back to work.

1 tablespoon mayonnaise

1/2 teaspoon brown mustard (French's "Hearty Deli" is good)

1 sesame seed hamburger bun

1/4 pound ground beef

1 slice American cheese

1 to 2 tomato slices

1 to 2 lettuce leaves, chopped

1/2 tablespoon ketchup

2 tablespoons chopped onion

1. In a small bowl, mix together the mayonnaise and the brown mustard. Set aside.

2. Grill the face of each of the buns on a griddle or frying pan over medium heat.

3. Roll the ground beef into a ball and pat it out until it's approximately the same diameter as the bun.

4. Cook meat on hot griddle or frying pan for about 5 minutes per side or until done. Be sure to lightly salt and pepper each side of the patty.

5. Build the burger in the following order, from the bottom up:

On Bottom Bun

beef patty

American cheese slice

1 to 2 tomato slices

lettuce

On Top Bun

mayo/mustard

ketchup

onions

6. Slap the top onto the bottom and serve hot.

Makes one burger.

Tidbits

If you can find thick-sliced pepper bacon in your supermarket, you can add it to the burger just as you could at the restaurant chain. Cut one slice in half after cooking and place the slices next to each other onto the bottom bun before adding the beef patty.

McDonald's Big Mac Sauce

Yield: 2 Cups

1 c Miracle Whip

1/3 c sweet relish

1/4 c French dressing (orange not red)

1 T sugar

1/4 t black pepper

1 t minced onion

Mix Ingredients Well.

MCDonald's Apple Muffin

21 oz Apple pie filling

3 Eggs

2 ts Apple pie spice

18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed.Divide batter equally between 24 paper-lined cupcake wells. Bake 350~ 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners.

ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP

Categories : Soup

Amount Measure Ingredient -- Preparation Method

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

8 c Potatoes -- peeled and

Cubed

2 c Chopped onion

4 c Chopped celery

2 ts Salt

4 c Water

4 c Half-and-half

6 tb Butter or margarine

1 c Shredded sharp cheddar

Cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.

Marie Callendar's Honey Butter

Categories : Spreads

Amount Measure Ingredient -- Preparation Method

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

1/4 pound Butter

1/2 cup Honey

6 slices Bacon; cook crisp -- crumble

Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till lightand fluffy. Gradually on reduced speed, beat in honey and bacon, beating tillthoroughly combined and smooth. Keep refrigerated in covered container to serve within a week.

Marie Calendar's Cornbread

Categories : Breads Dressings

Amount Measure Ingredient -- Preparation Method

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

1 box corn muffin mix -- (9 oz)

1 box yellow cake mix -- (9 oz)

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

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

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

30 to 35 min until toothpick comes out clean.

Long John Silver's Batter

Fish And Seafood

Amount Measure Ingredient -- Preparation Method

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

Bisquick

Pancake mix

Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten fish fillets in water & then coat lightly but evenly in flour. Let dry on waxed paper 5minutes. Spear pieces one at a time with tip of sharp knife & coat in

batter. Deep fry in 385F oil, about 4 minutes each side, till crispy andbrowned. Do not use tongs or coating will break apart.

Lone Star Steakhouse Lettuce Wedge Salad

Why waste time chopping up the lettuce when you can just hack a head into four chunks, dress it up and serve? This unique presentation is not only easy to make, but also a deliciously different way to serve your next salad. The creamy bleu cheese dressing is a cinch to make from scratch and tastes much better than anything you'll buy in a store. Add a bit of extra crumbled bleu over the top, some freshly diced tomatoes, and you're well on your way to a fancy-pants side salad that'll surely impress.

Bleu Cheese Dressing

3/4 cup mayonnaise

1/2 cup buttermilk

1/4 cup crumbled bleu cheese

1/2 teaspoon sugar

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1 head iceberg lettuce

1 cup crumbled bleu cheese

1 cup diced tomato (1 large tomato)

Do the wedge.

1. Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.

2. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate.

3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.

4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.

5. Sprinkle 1/4 cup of diced tomato over the top and serve.

Makes 4 servings.

Lone Star Steakhouse Chili

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.

Recipe Ingredient

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

Hot enough for you?

1. Brown ground beef in a large saucepan over medium heat. Drain fat.

2. Add onion and pepper and saut?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.

Makes 4 servings.