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.

Church's Fried Chicken

Serving Size : 3
Categories : Chicken Sandwiches Salsa


Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Sugar
1 1/2 cups Self-rising flour
1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Env Italian Dressing Mix
1 Env Onion soup mix

-----TO USE-----
2 Eggs -- mix with
1/4 cup Cold water
1 cup Corn oil

Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months. TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightlyand finally back into dry mix. Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiledor Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another5 minutes just to crisp the coating.

Serves 4

Carl's Jr.Bacon Swiss Crispy Chicken Sandwich

If you love crispy chicken sandwiches - and especially if you don't live in the West - you'll want to try out this clone of the tasty Carl's Jr. creation. The recipe makes four of the addicting chicken sandwiches from theCalifornia-based chain, but will also come in handy for making a delicious homemade ranch dressing. Try using some lean turkey bacon, fat-free Swiss cheese, and fat-free mayonnaise if you feel like cutting back on the fat.Then you can eat two.

Recipe fo Ranch Dressing
1/3 cup mayonnaise

2 tablespoons sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon parsley

1/8 teaspoon onion powder

dash dill weed

dash garlic powder

dash ground black pepper

2 teaspoons hot water

1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening

1 egg

1 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

1 teaspoon paprika

1 teaspoon onion powder

1/8 teaspoon garlic powder

4 chicken breast fillets

4 sesame seed hamburger buns

4 lettuce leaves

4 tomato slices

Kraft Swiss cheese Singles

8 slices bacon, cooked

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan and just a couple cups of shortening.

2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed.

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

4. Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl.

5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.

6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.

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

8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.

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

10. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes.

11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken.

12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches.

Makes 4 sandwiches.

Burger King vs Big King

The Burger Wars are becoming the biggest foodfight since that cafeteria scene from the movie"Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck.

Burger King stepped up first with the Big King vs Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there.

Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity of the other company's product? Nobody, really.

McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether. But this food fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans from McDonald's winning fried spuds recipe.

And McDonald's has added morebreakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues. And the battlefield is splattered with ketchup.

Recipe for Spread

1/4 cup mayonnaise

2 teaspoons French dressing

2 teaspoons sweet pickle relish

1 teaspoon white vinegar

1/2 teaspoon sugar

1/4 teaspoon lemon juice

1/8 teaspoon paprika
1 1/2 pounds ground beef

dash salt

dash pepper

4 sesame seed hamburger buns

1 1/3 cups chopped lettuce

8 slices American cheese

1 to 2 slices white onion, separated

8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it.

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

3. Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.

4. Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties.

5. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill. Watch the buns closely so that they do not burn.

6. Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread.

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

8. On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices.

9. Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each.

Serves 4.

Boston Chicken Cucumber Salad

Boston Chicken Cucumber Salad


Categories: Salads

Yield: 4 to 6

Recipe's ingredients:
2 md Cucumbers w/skin;half, seed, 1/2" slices
1/4 Red Spanish onion;
1/2" dice
1 lg Ripe tomato; dice
8 oz Paul Newman's Olive Oil and Vinegar Dressing
1 ts Dry dill weed
1/2 ts Dry parsley; mince
1/4 c Olive oil

Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze.

Bennigan's Hot Bacon Dressing

Bennigan's Hot Bacon Dressing


Serving Size : 1
Categories : Dressings Salads Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onion sare carmelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well.

After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper (sic.) honey and cornstarch to the mustard and onions and mix.

Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refigerator until needed.

Note: To reheat use a double boiler. I put the tabasco on the ingredient list if you like it. In different parts of the country Bennigan's recipe omits this ingredient.

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad

Applebee's 60-item menu is revised twice a year.That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change.

One item that has been on the menu for some time now is this Oriental Chicken salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad and can be easily doubled or quadrupled for additional servings.

This recipe comes from the third book, "Top Secret Restaurant Recipes," but the dressing has been improved to more closely match the current dressing served at the restaurant.

Oriental Dressing

3 tablespoons honey

1 1/2 tablespoons rice winevinegar

1/4 cup mayonnaise1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil

Salad

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

2-4 cups vegetable oil (for frying)

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

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

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

5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

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

7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

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

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

10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.Makes 1 dinner-size salad.