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.

El Pollo Loco (Pollo Asada)

Serving Size : 4
Categories : Chicken Cheese/Eggs


Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup White wine vinegar
1 cup Olive oil
1/2 cup White wine
Oregano
Thyme
Salt
10 milliliters Garlic -- mince
1 1/2 teaspoons Hot sauce

Mix all ingredients and marinade two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done.

Chili's Southwestern Vegetable Soup

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

Recipe
6 cups chicken broth (Swanson is best)

1 14.5-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 1/2 teaspoons chili powder

dash garlic powder

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


1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas intosmall pieces with a sharp knife before adding them to the soup.

2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

Makes 6 servings.

Chili's Chicken Enchilada Soup

It's an item that you won't even find on the current menu at this national restaurant chain. But ask your server what soups are available and this is a selection that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet.

Looks like it's time for an official TSR custom clone to answer those many requests. The secret here is the addition of masa harina -- a corn flour that you will find in your supermarket near the other floursor in the Mexican food section. You'll find the recipe for the pico de gallo garnish in the Chili's Nacho Burger clonerecipe from last November. Enjoy, amigos!

Recipe

1 tablespoon vegetable oil

1 lb. of chicken breast fillets (approx. 3 fillets)

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

shredded cheddar cheese

crumbled corn tortilla chips

pico de gallo (from recipe for November 17, 1997)

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Makes approx. 12 servings.

Chevys Fresh Salsa

Whip out the food processor and fire up the grill because you'lll need these essential tools to clone one of the best restaurant salsas in the business.The key to recreating the flavor of the real dealis to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke.

The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevys uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket.

For this recipe, the green jalapeno peppers will work fine.
6 medium tomatoes

10 jalapenos (red is best)

1/4 of a medium Spanish onion

2 cloves garlic

2 tablespoons chopped fresh cilantro

2 tablespoons white vinegar

2 teaspoons salt

1 1/2 teaspoons mesquite-flavored liquid smoke

1. Preheat your barbecue grill to high temperature.

2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.

3. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.

4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.

5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.

6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.

Makes approximately 2 cups.

Chef Paul Prudhomme's Poultry Magic

Louisianna chef Paul Prudhomme, America's number one Dom DeLuise look a like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked.

Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000- square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend.

Use it when you barbecue, roast, grill, or saute your favorite chicken, turkey, duck, or Cornish game hens.

Recipe's Ingredients

1 1/2 teaspoons salt

1/2 teaspoon paprika

1/4 teaspoon cayenne

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon rubbed sage

dash cumin

Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste.

Makes 4 teaspoons.

Carl's Jr. Ranch Crispy Chicken Sandwich

We'll use elements of the Carl's Jr. Bacon Swiss Crispy Chicken Sandwich clone recipe to whip up oneof the other Carl's Jr. crispy chicken sandwiches, because I always say you can never have too much crispy chicken. This fried chicken breast sandwich includes lettuce and tomato, and is slathered with a clone of Carl'stasty ranch dressing. Use the recipes together and you can easily serve up two different sandwich clones for different tastes, with little extra effort. And you diners will be so impressed.

Recipe for 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

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 of 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 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 top it off with the top bun. Repeat the stacking process for each of the sandwiches.

Makes 4 sandwiches.

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.

Dakota Smashed Pea & Barley Soup

Got one of those cool hand blenders? You know,the kind of gadget that used to be pitched on those annoying yet compelling late-night infomercials? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency,just like the original. If you don't have a hand mixer, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most pea soups.

Recipe's Ingredients:
2 cups split peas

6 cups water

2 14.5-ounce cans chicken broth (4 cups)

1/3 cup minced onion

1 large clove garlic, minced

2 teaspoons lemon juice

1 teaspoon salt

1 teaspoon granulated sugar

1/4 teaspoon dried parsley

1/4 teaspoon white pepperdash dried thyme

1/2 cup barley

6 cups water

2 medium carrots, diced (about 1 cup)

1/2 stalk celery, diced (1/4 cup)

Garnish

chopped green onion

1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.

2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most ofthe water has been absorbed.

3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing.

4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion.

Makes 8 servings.

Boston Market Meatloaf

Recipe's Ingredients:

1 cup tomato sauce
1 tbsp Kraft barbecue sauce
1 tbsp granulated sugar
1 lbs 10% fat ground sirloin
6 tbsp all-purpose flour
salt
onion powder
ground black pepper - garlic powder

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

Boston Chicken Creamed Spinach

Boston Chicken Creamed Spinach


Categories: Vegetables
Yield: 4 servings

Recipe's ingredients:
1 tb Flour
4 tb Butter, margarine or canola oil
1/2 ts Garlic salt
Salt and pepper
20 oz Frozen chopped spinach; cook and drain
1 sm Onion; diced

In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot. Combine with spinach and onion. (MY NOTE:I'd substitute fresh minced garlic for the garlic salt).

BOB "OVEN'S " COLONIAL DRESSING

BOB "OVEN'S " COLONIAL DRESSING


Serving Size : 1

Categories : Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed

Put water and cornstarch into blender on High speed for 1 minute or until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool completel before pouring into a refrigerator container. Cap tightly. Kepps for about weeks. Do Not Freeze.

Makes 2 1/2 cups.

Variations:

Creamy Italian Colonial: to one recipe (above) add

1 Tbsp. prepared mustard,

1 Tbsp. light corn syrup,

1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and

1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated.

Makes about 3 cups.
Do Not Freeze.

Catalina Colonial: To one recipe (above) add:

1 cup catsup and

1/2 cup sweet pickle relish.

Makes 3 1/2 cups.

Creamy Onion Dressing: To one recipe (above) stir in:

8 ounce carton onion chip dip.

Makes 3 cups. Do Not Freeze.

Slaw Dressing: To one recipe (above) stir in:

1/2 cup sour cream,

1/2 cup mayonnaise.

Use within one week of preparing.
Makes 3 cups. Do Not Freeze.

Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce


1 tbsp Sesame seeds - crushed & toasted
3 tbsp Dry mustard 2
tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped

Preheat oven to 350. Place sesame seeds in flat pan in oven to toast. (about 10 - 15 minutes) Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic.

Blend at high speed for about 1 minute. Remove and stir in whipped cream.
This recipe produce 1 bottle

Arby's Bronco Berry Sauce

Arby's Bronco Berry Sauce

This sweet and spicy jelly sauce comes on the side, in little 1.5-ounce containers, with Arby's battered jalapeno and cheese Side Kickers. But, you know, you just never get enough of the tasty gelatinous goo in those little dipping packs to use later with your ownhome-cooked delicacies.

And isn't it odd that the sauce is called "Bronco Berry" when there's not a berry to be found in recipe there? Sure, the sauce is bright red and sugary,but you won't find a speck of fruit on the ingredients list. Nevertheless, the sweet and spicy flavors make this a delicious jelly sauce that has many uses beyond dipping quick service finger foods.

For one, use it as a side for your next batch of lamb chops rather than mint jelly. It would take more than just a few blister packs to perk that meal.

3/4 cup water

1/3 cup sugar

1/4 cup corn syrup

3 tablespoons pectin

2 teaspoons cornstarch

1 teaspoon vinegar

50 drops or 1/4 teaspoon red food coloring

1/8 teaspoon onion powder dash cayenne pepper dash garlic powderdash paprika

1/4 cup minced red bell pepper

1/2 teaspoon minced canned jalapeno peppers

1. Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.

2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.

3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.

4. Use sauce when it reaches room temperature or cover and chill until needed. Makes 1 cup

Applebee's Baked French Onion Soup

Applebee's Baked French Onion Soup

Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soupserved each day at this huge restaurant chain. This is the first of several big-time soup clones we'll unveil here inthe next few weeks to help get you through the cold wintermonths.

And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone.

Ingredients for this recipe:
3 tablespoons vegetable oil

6 medium white onions, sliced

8 cups beef broth (Swanson is best)

1 cup water2 1/2 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

5 plain hamburger buns10 slices provolone cheese

10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.

2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.

3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.

4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.

5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.Makes 10 servings.

Applebee's Pico de Gallo

Applebee's Pico de Gallo

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

Ingredients for this recipe:
3 large tomatoes diced,
1 large onion diced
2 Tbsp. diced Jalapenos,
1/2 cup fresh cilantro (diced)
2 tsp. Salt,
1/2 tsp. black pepper,
1/2 tsp. garlic powder
1 Tbsp. olive oil,
1 Tbsp. white vinegar

*********

Preparation Instructions:
Mix all ingredients together in large container until well blended.
Allow to sit for at least 6 hours, it is better if allowed to sit overnight.