Olive Garden Pasta e Fagioli

Olive Garden® Pasta e Fagioli
It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating around on the Web. Some are shared on message boards, others are displayed on sites
in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef, or two kinds of beans. Others don't get
the pasta right -- it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd -- one that's floating around in MasterCook format that
lists "Top Secret Recipes" as the source. But, wait a minute! I've never before created a clone for this dish -- not here on the site, and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side-by-side taste test. Accept no other imitation imitation!

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.

Kraft Deluxe Original Macaroni & Cheese Dinner

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!

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

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 Macaroni and Cheese

KFC Macaroni and Cheese

2cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt

In a pot bring water to a boil with salt to taste, once the
water comes to a boil add the macaroni and cook for 12 to 15
minutes. When the noodles are cooked drain but do not rinse
. To make the cheese sauce in a pan over low heat combine the Velveeta cheese,
shredded cheddar and the milk. Cook the cheeses till they are melted and then add the
salt. Add the noodles and mix threw. Place in a casserole dish and bake for
10 to 15 minutes. You may want to broil the top to make a brown top.
Another favorite side dish is the Potato Salad which used to
be produced fresh daily, however now due to the fact that it can be produced and
prepackaged and stored frozen till shipped and then refrigerated
AmeraServe which is the company that Tricon uses sells the potato salad that way.

KFC Macaroni Salad

KFC Macaroni Salad

1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish

Cook macaroni noodles in a big pot of water for 12 to 15 minutes.
Drain and place in a bowl with ice water and cool for
10 minutes. In a large bowl combine all of above. Refrigerate for 2 hrs.

KFC Macaroni & Cheese

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!

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.

Boston Chicken Macaroni & Cheese

Boston Chicken Macaroni & Cheese
Yield: 6 Servings
-------- ------------ --------------------------------
3 c Dry spiral shaped pasta
Cook al dente, drain
2/3 c Milk (2% or regular)
1 lb Velveeta cheese, light or
- cubed small
1/4 ts Dry mustard powder
1/2 ts Ground turmeric
Salt and pepper to taste
-------- ------------ --------------------------------
Place into top of double boiler over gently simmering water milk, cheese,
mustard powderm turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture
and keep hot until serving time over hot water, up to an hour. (If it
begins to thicken up too much, dilute with a little milk). Neverput into
oven or over direct heat as it will scorch and change the texture to a
sticky mess. 6-8 side servings or 4 main-dish servings.