Spaghetti Factory Mizithra Cheese Sauce

Spaghetti Factory Mizithra Cheese Sauce
Serving Size : 1
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2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
10 milliliters Garlic -- crush
2 tablespoons Parsley -- chopped
1/2 cup Half and Half
1 cup Milk
3/4 cup Romano Cheese
White Pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour and cook flour out of raw state; add garlic. Pour milk and half and half in the roux with pepper and parsley. At the last moment add the cheese. Place over hot pasta.

Red Lobster Tartar Sauce

RED LOBSTER TARTAR SAUCE
Serving Size : 1
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1/2 c Kraft's mayo
1/4 c Sweet pickle relish
2 tb Miracle whip salad dressing
1 tb Sugar
1/2 ts Dry minced parsley
1/4 ts Onion powder

Mix all and store in the fridge.

Red Lobster Sweet and Sour Sauce

RED LOBSTER SWEET AND SOUR SAUCE
Serving Size : 1
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1 cn Tomato paste -- (6 ounces)
2 tb Lemon juice
2 tb Dijon mustard
2 tb Horseradish cream sauce

Mix all ingredients together well. Refrigerate,tightly covered, to serve as an accompaniment to marinated chicken or with shrimp as a cocktail sauce.

Red Lobster BBQ Sauce

RED LOBSTER BBQ SAUCE
Serving Size : 1
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1/2 c Chunky-style Prego sauce
1/2 c Del Monte Ketchup
1 tb Dijon mustard
1 tb Vinegar
1/8 ts Dry mustard
1 t Chili powder

Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year. Serve with chicken sandwich.

Ponderosa Steak Sauce

PONDEROSA'S STEAK SAUCE
Serving Size : 1
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1/3 c Heinz 57 sauce
1/3 c Worcestershire sauce
1/3 c A-1 steak sauce
2 tb Light corn syrup

Combine as listed and funnel into bottle with tight fitting cap. Keep refrigerated to use in a few months. Shake well before using

Papa John's Pizza Dipping Sauces

Papa John's® Pizza Dipping Sauces
John Schnatter was only 23 years old when he used 1600 dollars of start-up money to buy a pizza oven and have it installed in the broom closet of an Indiana tavern. John started delivering
his hot, fresh pizzas, and in 1984, the first year of his business, he sold 300 to 400 pizzas a week. One year later, he opened the first Papa John's restaurant, and has become an American success
story. Today the company has expanded to over 2600 locations in 49 states and has revenues of 1.7 billion dollars a year. That puts John's business in the top three of all restaurant chains in overall sales growth, and the country's fastest growing pizza chain. John has kept the Papa John's menu simple. You won't find salads or subs or chicken wings on his menu. The company just sells pizza, with side orders of breadsticks and cheesesticks made from the same pizza dough recipe. With each order of breadsticks or cheesesticks comes your choice of dipping sauces.
I've got clones here for all three of those tasty sauces. You can use these easy clones as dips for a variety of products, or you can simply make your own breadsticks by baking your favorite pizza dough, then slicing it into sticks. If you want cheesesticks, just brush some of the Garlic Sauce on the dough, then sprinkle with mozzarella cheese and bake. Slice the baked dough into sticks and use the dipping sauce of your choice. It's a cinch.

Special Garlic Sauce
1/2 cup margarine spread
1/4 teaspoon garlic powder

1. Combine ingredients in a small bowl.
2. Microwave on 1/2 power for 20 seconds. Stir.
Makes 1/2 cup.

Cheese Sauce
1/2 cup milk
2 teaspoons cornstarch
1/4 cup Cheez Whiz
2 teaspoon juice from canned jalapeños (nacho slices)

1. Combine cornstarch with milk in a small bowl and stir until cornstarch has dissolved.
2. Add Cheez Whiz and stir to combine. Microwave on high for 1 minute, then stir until smooth.
3. Add juice from jalapeño slices, and stir.
Makes 1/2 cup.

Pizza Sauce
1 10 3/4-ounce can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

1. Combine ingredients in a small saucepan over medium heat. Bring to a boil.
2. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.

Pace® Picante Sauce (Medium)

Pace® Picante Sauce (Medium)
Texan David Pace had been selling 58 different varieties of jam, jellies, and sauces from the back of his liquor store in the 1940s when he came up with a recipe for a thick and spicy tomato-based sauce he dubbed "Picante." When sales of David's new sauce took off, he concentrated all his efforts on marketing his all-natural, preservative-free product, and designed the sauce's famous hourglass-shaped jar (to keep it from tipping over). Now America's number one Mexican hot sauce brand, Pace Foods, makes it known that it still uses only fresh jalapeño peppers in the sauces, rather than the brined, less flavorful jalapeños - like those canned nacho slices. Each year all the fresh jalapeños used by the company weigh in at around 30 million pounds, and the nation gobbles up around 120 million pounds of the zingy sauces. Here's a simple recipe to make a kitchen copy of the medium heat-level Pace Picante Sauce, which was the first variety David
created. The mild and hot versions were added in 1981, and you'll find clones for those at the bottom of the recipe in Tidbits.

1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

1. Combine all ingredients in a saucepan over medium high heat.
2. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick.
3. When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.).

Tidbits
For the mild version of the salsa, reduce the amount of fresh jalapeños to 2 rounded tablespoons (2 to 3 peppers). For the hot variety, increase the amount of jalapeños to 1/3 cup
(4 to 5 peppers).

McDonald's Sweet & Sour Dipping Sauce

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 sautéed 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 Hot Mustard Sauce

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 Sweet & Sour Dipping Sauce

Top Secret Recipes version of McDonald's Sweet & Sour Dipping Sauce. This is a clone of one of the sauces that you can get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of hoarding those little green packs from the fast food chain, you can make up a batch of your own to use as a dip for storebought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a sweet and sour dish that includes pineapple, bell pepper, onion, and sautéed 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 corn starch
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 Big Mac Sauce

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 Big Mac Sauce

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.

La Victoria's Green Taco sauce

La Victoria's Green Taco sauce
Serving Size : 1
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2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed
1 lb. Yellow Hungarian Wax chiles -- seeded and chopped
1 Serranos and jalapeno -- seeded and chopped
2 1/2 lbs. Tomatillos -- slice 1/8" thick
7 lbs. Green tomatoes -- slice 1/4" thick
1/2 bunch Cilantro -- rough chop
4 cloves Garlic
1 med. White onion -- chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch

Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos without any oil. Do just one layer at a time and give each slice a nice dark brown color on both sides without burning. Remove when toasted to a glass bowl. Do not deglaze the pan. In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any dark brown liquid collects in the bottom of the toasted tomato and tomatillo bowl, add this to the last blender load. Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,combine the blender loads, add the cornstarch mixture and heat until the
sauce comes to a low boil, mixing constantly. Be careful here, if you don't mix constantly the thick sauce will tend to erupt in hot little geysers of taco sauce that could burn you. Allow sauce to cool and add salt to taste. Transfer to clean jars, filling them 3/4 full and freeze what you can't use in a few weeks. Be careful not to fill the jars too full or they'll break when you freeze them. I made a batch of sauce last year and it tastes just fine after a year in the freezer. The sauce keeps OK in my refrigerator for at least a month. * Adjust heat level to your personal taste. The La Victoria sauce is mild. 3 to 4 quarts
NOTES : Here is a recipe that I think comes close to the taste and texture of
La Victoria's Green Taco sauce.

KFC Honey BBQ Dipping Sauce

KFC Honey BBQ Dipping Sauce
One of the favorite items that is on the menu is the Barbecue sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is add hot water and keep warm.

1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder

In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.

KFC Gravy

KFC Gravy
The Gravy used to be made fresh with the Cracklings. Now it
comes in a pouch and all you have to do is add water. Thank
god for modified starch products.

1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water

First we are going to make a roux with the melted shortening
and 1 1/2 tablespoon of breading flour. Cook this over low
heat for 10 to 15 minutes or until the roux browns in color
to resemble a nice milk chocolate color. Once the mixture turns brown remove it from
the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no
lumps. Bring the mixture to a boil and boil for 2 minutes reduce
the heat and allow the mixture to thicken which would take about 3 to 5 minutes.
*That is just the flour that you use to bread the chicken with.

BBQ Sauce like Kenny Rogers

BBQ Sauce like Kenny Rogers
Serving Size : 3
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1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar -- pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon

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

K.C. Masterpiece Original Barbecue Sauce

K.C. Masterpiece® Original Barbecue Sauce
Even though it's now owned and produced by the Clorox Company,
the taste of Original K. C. Masterpiece barbecue sauce is the
same as when it was first created in good ole' Kansas City,
USA. This is the sauce that steals awards from all the other
popular slathers on the market. It's now even is sold in a
variety of flavors. But this is the clone for the original,
and you'll find it very easy to make. Just throw all of the
ingredients in a saucepan, crank it up to a boil, then simmer
for about an hour. Done deal. And just like the original
Masterpiece, this stuff will make a work of art out of any
of your grilled meats, or burgers and sandwiches; and as a
dipping sauce or marinade.

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

1. Combine all ingredients in a medium saucepan over high heat
and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45
to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator
overnight so that flavors can develop.
Makes 1 1/2 cups.

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.

Heinz 57 Steak Sauce

Heinz 57® Steak Sauce
In the late 1800s Henry John Heinz established the slogan
"57 Varieties," which you can still find printed on Heinz
products even though the company now boasts over 5700 varieties
in 200 countries. Today Heinz is the world's largest tomato
producer, but interestingly the first product for the company
that was launched in 1869 had nothing to do with tomatoes; it
was grated horseradish. It wasn't until 1876 that ketchup was
added to the growing company's product line.
Tomato is also an important ingredient in this tangy steak
sauce. But you'll find some interesting ingredients in there as
well, such as raisin puree, malt vinegar, apple juice concentrate,
and mustard. And don't worry if your version doesn't come out as
brown as the original. Heinz uses a little caramel coloring in its
product to give it that distinctive tint. It's just for looks,
though, so I've left that ingredient out of this clone recipe.
Besides, I've found that the turmeric and yellow mustard will help
get this version close to the color of the real deal.

Raisin Puree
1/2 cup raisins
1/2 cup water

1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water
in a food processor or blender. Blend on high speed for 1 minute
or until the puree is smooth. Measure 1/4 cup of this puree into
a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium high and bring mixture to a thorough boil
Reduce heat to low and simmer, uncovered, for 1/2 hour or until
thick. Let sauce cool and then refrigerate it in a covered container
for at least 24 hours.
Makes 3 cups.

El Pollo Loco Chicken

El Pollo Loco Chicken
Serving Size : 4
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1 Chicken -- cut pieces w/skin
BROILER BASTING SAUCE
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper
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Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6" from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmeric, salt and pepper. This makes enough to baste nine pieces

Durkee's Famous Sauce

Durkee's Famous Sauce
Serving Size : 16
Categories : Sauces Cheese/Eggs
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1/2 cup Cold water
4 tablespoons Cornstarch
1/2 cup Plus 2 TB dark vinegar
2 tablespoons Salt
1/2 cup Sugar
1 Whole egg
4 tablespoons French's prepared mustard
4 tablespoons Margarine -- tiny bits
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Place all ingredients as listed in blender on high speed until smooth (2
minutes). Transfer to top of double boiler and cook over gently boiling
water, stirring often for 12 to 15 minutes or until thickened and smooth.
Once more put mixture back through blender 30 seconds or till smooth,
using high speed. Refrigerate in covered container 24 hours before using.
Keep refrigerated 3 months.