tag:blogger.com,1999:blog-60247710912194548642024-02-19T23:17:33.322-08:00How to Cook | Free Secret Recipesrecipes, pumpkin pie recipes, thanksgiving recipes, halloween recipes, mexican recipes, christmas recipes, turkey recipes, free recipes, easy halloween recipes, hamburger meat recipes, gross recipes for halloween, la weight loss recipes, drink recipes, basic meth recipes, how to cook a turkey, how to cook a beef tenderloin, how long to cook a turkey, how to cook crab legs, how long does a turkey need to cook, how to cook lobster tail, how to cook pumpkinattyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.comBlogger301125tag:blogger.com,1999:blog-6024771091219454864.post-65836856393658099052009-01-08T06:38:00.000-08:002009-01-08T06:42:30.579-08:00Starbucks FrappuccinoStarbucks® Frappuccino®<br />Here's one that I get requests for all of the time, and that you won't yet find in any book. This is a clone for Starbuck's "Lowfat Creamy Blend of Coffee & Milk" that you can now find in the all-too-puny 9 1/2-ounce bottles in most stores. Those little<br />bottles will set you back at least a buck, but this Top Secret Recipes version costs a mere fraction of that. Plus, the recipe actually makes enough that you can get<br />a pretty major caffeine buzz. Then, when you get down to the "Tidbits" I'll tell you how to clone espresso with a standard drip machine and ground coffee. Cool!<br /><br />1/2 cup fresh espresso<br />2 1/2 cups lowfat milk (2 percent)<br />1/4 cup granulated sugar<br />1 tablespoon dry pectin*<br /><br />Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. Makes 24 ounces.<br /><br />Tidbits<br />To make the "Mocha" variety:<br />Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.<br /><br />To fake espresso with a drip coffee maker and standard grind of coffee:<br />Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the above recipe. Run a pot of water through machine, without grounds, to clean. <br />*This is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does<br />not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-66355533207137299462009-01-08T06:37:00.001-08:002009-01-08T06:38:23.594-08:00Spaghetti Factory Mizithra Cheese SauceSpaghetti Factory Mizithra Cheese Sauce<br />Serving Size : 1 <br />-------- ------------ --------------------------------<br />2 tablespoons Flour<br />4 tablespoons Butter<br />1 teaspoon Olive Oil<br />10 milliliters Garlic -- crush<br />2 tablespoons Parsley -- chopped<br />1/2 cup Half and Half<br />1 cup Milk<br />3/4 cup Romano Cheese<br />White Pepper to taste<br /><br />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.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-55248542224231913792009-01-08T06:35:00.001-08:002009-01-08T06:36:56.545-08:00Sonic Ocean WaterSonic® Ocean Water<br />Any Sonic Drive-In regular knows the three or four unique fountain drink favorites on the menu. There's the Limeade, the Diet Limeade, and, of course, the Cherry Limeade. But that bright blue stuff called Ocean Water has become a recent favorite for anyone who digs the taste of coconut - it's like a pina colda soda. The server simply squirts a bit of blue coconut syrup into some cold Sprite. The big secret to duplicating this one at home is re-creating that syrup, so that's the first step. After that's done, you make the drink as they do at the restaurant in less time than it takes to say, "Does my blue tongue clash with what I'm wearing?"<br /><br />3 tablespoons water<br />2 tablespoons sugar<br />1 teaspoon imitation coconut extract<br />2 drops blue food coloring<br />2 12-ounce cans cold Sprite<br />ice<br /><br />1. Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar. Allow this syrup to cool.<br />2. Add coconut extract and food coloring to the cooled syrup. Stir well.<br />3. Combine the syrup with two 12-ounce cans of cold Sprite.<br />Divide and pour over ice. Add straws and serve.<br />Makes two 12-ounce servings.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-74227728314441390682009-01-08T06:30:00.000-08:002009-01-08T06:35:23.644-08:00Sonic Cherry LimeadeSonic® Cherry Limeade<br />Here's the signature drink from the chain that's reviving the drive-up burger joint, just like a scene out of American Graffiti or Happy Days. It was in 1953 that Troy Smith obtained the parcel of land in Shawnee, Oklahoma that was big enough to fit the new steakhouse and root beer stand that was his dream. Troy thought he'd make he steakhouse his primary operation, but as it turned out folks preferred the hot dogs and cold drinks over at the root beer stand. So Troy did the smart thing and ditched the steakhouse to focus all his efforts on the other joint. At first he called the root beer stand "Top Hat," but when Troy found out later that name was already being used, he came up "Sonic" to signify "service at the speed of sound." Today the chain is the sixth largest hamburger outlet in the country. This recipe makes a simple, old-fashioned drink by combining Sprite with cherry juice and some lime wedges. Use cherry juice made by Libby under the brand-name Juicy Juice for the best home<br />clone.<br /><br />12 ounces Sprite (1 can)<br />3 lime wedges (1/8 of a lime each)<br />1/4 cup cherry juice (Libby's Juicy Juice is best)<br />1. Fill a 16-ounce glass 2/3 full with ice.<br />2. Pour Sprite over the ice.<br />3. Add the juice of three lime wedges and drop them into the drink.<br />4. Add the cherry juice and serve with a straw.<br /><br />Makes 1 16-ounce drink (medium size).attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-37284377763614251442009-01-08T06:29:00.000-08:002009-01-08T06:30:47.183-08:00Shoney's Tomato Florentine SoupShoney's Tomato Florentine Soup<br />Serving Size : 6 <br />-------- ------------ --------------------------------<br />2 cans Clear chicken broth -- 14oz ea.<br />1 Can sliced stewed tomatoes -- (14 ounces)<br />12 ounces V-8 juice<br />10 ounces Cream of tomato soup<br />1 tablespoon Sugar<br />10 ounces Frozen chopped spinach<br /><br />dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over medium heat. Add remaining ingredients, without even thawing spinach. Allow to heat gently 30 minutes on medium-low until spinach is tender. Keep hot without letting it boil.<br />Freeze leftoversattyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-87561466643715205452009-01-08T06:26:00.000-08:002009-01-08T06:28:59.909-08:00Seven Seas Free Viva Italian Fat-Free DressingSeven Seas® Free Viva Italian Fat-Free Dressing<br />Seven Seas dressings were first introduced by Anderson Clayton Foods back in 1964, when the trend toward fat-free foods was in its infancy. Kraft Foods later picked up the brand, and Seven Seas today ranks number four in sales of salad dressings in the United States. Here's our special technique to creating a delicious clone of Seven Seas spice-filled fat-free Italian dressing straight out of the latest TSR low-fat cookbook, using a secret combination of water, cornstarch and gelatin where the fat used to be.<br /><br />1 1/3 cups water<br />1 1/2 tablespoons granulated sugar<br />2 teaspoons cornstarch<br />1 teaspoon salt<br />1/2 teaspoon dried minced onion<br />1/2 teaspoon dried minced garlic<br />1/2 teaspoon finely minced red bell pepper<br />1/2 teaspoon Italian seasoning<br />1/4 teaspoon gelatin<br />1/2 cup white vinegar<br />1 teaspoon dry nonfat buttermilk<br /><br />1. Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper, Italian seasoning, and gelatin in a small saucepan. Whisk to dissolve cornstarch, then set pan over medium/low heat.<br />2. Heat mixture until boiling, stirring often. When mixture begins to boil, cook for 1 additional minute, stirring constantly, then remove from heat.<br />3. Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing to a covered container and refrigerate-- preferably overnight--before serving.<br />Makes 1 1/2 cups.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-63404316637413394232009-01-08T06:23:00.000-08:002009-01-08T06:26:12.292-08:00Schilling Salad Supreme SeasoningSchilling® Salad Supreme® Seasoning<br />This orange-colored spice blend has been perking up salads, pasta, potatoes, hamburgers, and vegetables for years now, but I've never seen a homegrown clone for the stuff. Time to change that. While it's obvious that sesame seeds are a major part of this blend, you may not know that the main ingredient is Romano cheese (in the bottle, it's been dyed orange by the paprika). Be sure to store this one in the<br />refrigerator. You might even want to keep the seasoning in an empty shaker-top spice bottle. And if you're in the mood for some tasty pasta salad, just check out the tidbit below that comes right off the bottle of the original product.<br /><br />2 tablespoons Romano cheese<br />1 1/2 teaspoons sesame seeds<br />1 teaspoon paprika<br />3/4 teaspoon salt<br />1/2 teaspoon poppy seeds<br />1/2 teaspoon celery seeds<br />1/4 teaspoon garlic powder<br />1/4 teaspoon coarse ground black pepper<br />dash cayenne pepper<br /><br />1. Combine all ingredients in a small bowl and mix well.<br />2. Pour blend into a sealed container (such as an empty spice bottle) and store chilled.<br />Makes 1/4 cup.<br /><br />Tidbits<br />The label of the original product includes an easy recipe for Supreme Pasta Salad.<br />"Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4 tablespoons Salad Supreme (or the amount made in the above clone recipe). Toss with an assortment of chopped fresh vegetables.<br />Chill."attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-2014131775242372762009-01-08T06:22:00.000-08:002009-01-08T06:23:26.565-08:00Sara Lee's Carrot Square CakeSara Lee's Carrot Square Cake<br />Yield: 6 servings<br /><br />2 Eggs<br />1 ts Vanilla<br />6 oz Oil<br />1 ts Salt<br />1 1/2 ts Baking powder<br />2 ts Cinnamon<br />1 c Sugar<br />1 1/4 c All-purpose flour<br />1 c Carrots; grate fine<br />1 c Walnuts; well-chopped<br />1/2 c Light raisins; optional<br />Cream cheese icing<br />6 oz Cream cheese; softened<br />1/4 lb Butter<br />1 lb Powdered sugar<br />1 1/2 ts Orange extract<br />1 ts Spice island orange peel<br />1 tb Light corn syrup or pancake<br />1 tb Cornstarch or flour<br /><br />Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and<br />sprinkle with additional walnuts. ICING-Cream the cream cheese with the butter until light and fluffy, using med-high spped of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar.<br />Beat smooth. Frost sides and top of cake.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-31281293965235466762009-01-08T06:20:00.000-08:002009-01-08T06:22:06.483-08:00Sara Lee Apple Maple CheesecakeSara Lee (R) Apple Maple Cheesecake<br /><br />2 tablespoons butter or margarine<br />2 medium tart cooking apples, peeled and sliced (2 cups)<br />1/3 cup maple-flavored syrup<br />1 tablespoon light brown sugar<br />1 teaspoon cornstarch<br />1 teaspoon ground cinnamon<br />1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed<br />1 cup chopped walnuts<br />Slivered apple for garnish<br /><br />In large skillet, melt butter over medium heat. Add sliced apples; cook, stirring occasionally, 5 minutes or just until tender. In small bowl, combine maple-flavored syrup, sugar, cornstarch and cinnamon. Add to apples in skillet. Cook, stirring frequently, 2-3 minutes or until syrup is bubbly and slightly thickened. Cook 1 minute more. Remove from heat; refrigerate 10 minutes. Spoon apple mixture over<br />cheesecake; sprinkle with walnuts. Garnish with slivered apple.<br />Makes 6 servings.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-14243992373476954772009-01-08T06:18:00.000-08:002009-01-08T06:20:51.186-08:00Sabrett Onions in SauceSabrett® Onions in Sauce (for hot dogs)<br />Here's a cool clone for the tangy orange/red onion sauce slathered over hot dogs ordered from Sabrett push carts. For a buck or two you can grab a hot dog with the works on the fly from these popular umbrella-covered food carts in many major cities. You find hundreds of 'em in New York City, especially around Central Park<br />(that's where the sample for this re-creation was obtained). While most of the Sabrett toppings are standard hot dog fare - ketchup, mustard, sauerkraut - the onion sauce is a real Top Secret Recipe. And it's one that we can now slam into the<br />"solved" file.<br /><br />1 1/2 teaspoons olive oil<br />1 medium onion, sliced thin and chopped<br />4 cups water<br />2 tablespoons tomato paste<br />2 teaspoons corn syrup<br />1 teaspoon cornstarch<br />1/2 teaspoon salt<br />1/4 teaspoon crushed red pepper flakes<br />1/4 cup vinegar<br /><br />1. Heat the oil in a large saucepan over medium heat.<br />2. Sauté sliced onion in the oil for 5 minutes, until onions are soft but not brown.<br />3. Add water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir.<br />4. Bring mixture to a boil, then reduce heat and simmer for 45 minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45 minutes or until most of the liquid has reduced and the sauce is thick.<br />Makes about 1 cup.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-92088296529596169062009-01-08T06:15:00.000-08:002009-01-08T06:18:42.861-08:00Roadhouse Grill Roadhouse Cheese WrapsRoadhouse Grill® Roadhouse Cheese Wraps<br />You'll find the original version of this delectable Roadhouse Grill signature item in the "starters" section of the menu. It's a variation on the popular fried cheese sticks appetizers with spicy jalapeno peppers in the middle, all wrapped in large spring roll wrappers before frying. The marinara sauce on the side is perfect for dipping this tasty cheesy tidbit. To save time -- and we all like that -- you can use any of your favorite marinara pasta sauces (such as Ragu) for dipping so you won't have to whip it up from scratch.<br /><br />8 thin slices monterey jack cheese<br />8 thin slices cheddar cheese<br />1 jalapeno pepper, seeded and diced<br />1 teaspoon minced fresh chives<br />4 large spring roll wrappers<br />1 beaten egg<br />6 to 10 cups vegetable oil<br /><br />On the side<br />Marinara (pasta) sauce<br />Slice the cheese real thin, add peppers and chives, roll<br />it all up and give it a good squeeze before wrapping<br /><br />1. Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and monterey jack cheeses.<br />2. Arrange 2 slices of cheddar and 2 slices of jack on your hand, then sprinkle about 1 teaspoon of diced jalapeno on top of the cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich the peppers and chives between the cheese and roll it all up. Fold the cheese and squeeze it all together so that the peppers and chives are well sealed into the middle of the cheeses.<br />3. Lay a spring roll wrapper with one corner pointing away from you. Arrange the cheese lengthwise on the center of the wrapper.<br />4. Fold one of the side corners over the cheese filling. Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks. Brush some beaten egg on the corner pointing away from you. Fold the bottom corner up and over the filling. Roll the wrapper up, keeping it tight, until it<br />rolls over the top corner with the egg on it. It should stick. Repeat with the remaining rolls, then cover them all and chill for at least 30 minutes. This will be long enough to heat up the oil in a deep fryer or large saucepan to 350 degrees.<br />5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or until the outside is golden brown. Drain the rolls on a rack or paper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping.<br />Serves 2.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-41564562925944986542009-01-08T06:10:00.000-08:002009-01-08T06:15:50.591-08:00Reese's Peanut Butter CupsReese's® Peanut Butter Cups<br />The first Top Secret Recipes book features a version of this clone recipe for America's most beloved candy creation. That recipe now sits in just about every collection of "copycat" recipes passed around the Web. But since 1993, I've learned a few things about the delicate science of Reese's Peanut Butter Cup cloning. You know, stuff like: "Never clone peanut butter cups while crossing a busy intersection," and "Don't clone peanut butter cups while under a tall tree in the rain." These are the sort of handy tips that you don't find anywhere else on the Internet. These are the things that come with experience, perseverance and a long, complicated thought process. Over seven years have passed, and I figured perhaps it was time to share some of the more useful of these discoveries with all you great folks here on the site. Now when you make your Reese's clones, you'll know<br />to use reduced-fat peanut butter for a better texture. Now when you're craving that delicate combination of flavors, you'll know to get out the scissors to trim muffin cups for the chocolate. This is the improved recipe right here, authorized, and in its entirety! Now you can forget all about that other Reese's clone formula.<br />Although, you might want to keep in mind the thing about the busy intersection.<br /><br />12 paper muffin cups<br />One 12-ounce pkg. milk chocolate chips<br />1 cup reduced-fat peanut butter<br />1/2 cup powdered sugar<br />1/4 teaspoon salt<br />Paper muffin cups and chocolate -- what a glorious day!<br /><br />1. Cut the top half off of the muffin cups so that they are shallower.<br />2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at<br />half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate or it'll seize up on you like day old Carolina roof tar.<br />3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat<br />with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.<br />4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.<br />5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.<br />6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Pop the candy back in the refrigerator to harden the peanut butter. This should<br />take an hour or so.<br />7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up<br />the chocolate.<br />8. Finally, remember to take the paper off the outside of the peanut butter cups before eating them.<br />Makes 12 candies.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-35701302251838478082009-01-08T06:08:00.000-08:002009-01-08T06:10:31.289-08:00Red Robin SeasoningRed Robin® Seasoning<br />Give yourself some time to make a tough decision because there are nearly two dozen gourmet burgers on the Red Robin menu to pick from, not to mention scores of other fantastic food choices. Red Robin claims its steak fries are world-famous, and when<br />you get a burger your fries are served up on the side in a "bottomless" portion. Want some more fries? Just ask and you can have as many as your belly can pack in. But we found out that the burgers and fries have a very special secret ingredient in common that makes them taste so good: It's the Red Robin seasoning that's sprinkled on the food. Next time you make a burger, sprinkle some our version of the seasoning blend over the patty. Cook up some frozen steak fries or french fries and sprinkle a little of this blend over the top. You'll all sorts of uses for this versatile spice. And the recipe makes a portion that should fit nicely in an empty spice bottle.<br /><br />3 tablespoons salt<br />1 tablespoon instant tomato soup mix<br />(Knorr tomato with basil works great)<br />2 teaspoons chili powder<br />1/4 teaspoon cumin<br />1/4 teaspoon ground black pepper<br /><br />Combine the ingredients in a small bowl and stir well. Store in a covered container.<br />Makes 1/3 cup.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-6530165217799248482009-01-08T06:07:00.000-08:002009-01-08T06:08:29.800-08:00Red Lobster Tartar SauceRED LOBSTER TARTAR SAUCE<br />Serving Size : 1 <br />-------- ------------ -------------------------------<br />1/2 c Kraft's mayo<br />1/4 c Sweet pickle relish<br />2 tb Miracle whip salad dressing<br />1 tb Sugar<br />1/2 ts Dry minced parsley<br />1/4 ts Onion powder<br /><br />Mix all and store in the fridge.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-21864960655125277352009-01-08T06:00:00.000-08:002009-01-08T06:06:43.909-08:00Red Lobster Sweet and Sour SauceRED LOBSTER SWEET AND SOUR SAUCE<br />Serving Size : 1 <br />-------- ------------ --------------------------------<br />1 cn Tomato paste -- (6 ounces)<br />2 tb Lemon juice<br />2 tb Dijon mustard<br />2 tb Horseradish cream sauce<br /><br />Mix all ingredients together well. Refrigerate,tightly covered, to serve as an accompaniment to marinated chicken or with shrimp as a cocktail sauce.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-65756189948228967142009-01-08T05:59:00.000-08:002009-01-08T06:00:21.319-08:00Red Lobster Shrimp ScampiRed Lobster Shrimp Scampi<br /><br />1 C. White Wine<br />1/2 C. unsalted Butter do not use Margarine<br />3 Tbsp. minced Garlic<br />1 lb. Shrimp, peeled and devined<br /><br />Bake at 350 degree oven for about 6 to 7 minutes. Be carefull not to overcook the Shrimp. The shrimp are done when they turn pink. Thanks to Gregm former Red Lobster Chef.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-12544878006458797622009-01-08T05:55:00.000-08:002009-01-08T05:59:20.995-08:00Red Lobster Garlic Cheese BiscuitsRED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)<br />Serving Size : 12 <br />-------- ------------ --------------------------------<br />2 c Minus 1 T flour<br />1 tb Plus 2 tsp baking powder<br />1/2 ts Baking soda<br />1 Pinch salt<br />3 tb Stick margarine, chilled<br />3/4 c Low fat (1.5%) buttermilk<br />1 1/2 oz Sharp cheddar cheese, grated<br />1/4 ts Garlic powder<br /><br />1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.<br />2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.<br />3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside.<br />4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-55834297152150737452009-01-08T05:54:00.000-08:002009-01-08T05:55:47.414-08:00Red Lobster Creamy Caesar DressingRED LOBSTER CREAMY CAESAR DRESSING<br />Serving Size : 12 <br />-------- ------------ --------------------------------<br />3/4 c Bottled Italian dressing<br />1 tb Parmesan -- grated<br />1 tb Sugar<br />1/3 c Mayo<br />1 t Anchovy paste -- or Soy sauce<br /><br />Combine all with wire whisk. Keep refrigerated. Use in a week.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-44595853817315185932009-01-08T05:52:00.000-08:002009-01-08T05:53:59.681-08:00Red Lobster Clam ChowderCLAM CHOWDER (RED LOBSTER)<br />Serving Size : 6 <br />-------- ------------ --------------------------------<br /><br />1 qt Clam juice<br />1 c Non-fat dry milk powder<br />2/3 c Flour<br />1 cn Chicken broth -- (14 Ounces)<br />2 Ribs celery -- chop fine<br />1 tb Dry minced onion<br />1 cn Clams -- (10 ounces) minced Well<br />1 pn Dry parsley flakes<br />2 Baked potatoes -- cook,Peel,Crumbled<br /><br />In blender put clam juice, milk powder and flour, blending smooth. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick andsmooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-61044298694367057272009-01-08T05:50:00.000-08:002009-01-08T05:51:58.429-08:00Red Lobster CheesecakeRed Lobster Cheesecake<br /><br />Filling:<br />16 oz Cream cheese<br />8 oz Sour cream<br />2 large Eggs<br />2 tbsp Butter<br />2 tbsp Cornstarch<br />1 cup Sugar<br />1 tsp Vanilla<br />Cookie crumbs<br /><br />Crust:<br />10 oz Package Lorna Doone cookies - crushed<br />¼ lb Butter - melted<br />¼ cup Sugar<br />1 Envelope Knox unflavored gelatin<br /><br />Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350°F exactly 8 minutes. Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350°F oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-43648099643104005982009-01-08T05:49:00.000-08:002009-01-08T05:50:38.256-08:00Red Lobster Cheese BiscuitsRed Lobster Cheese Biscuits<br />Serving Size : 10 <br />-------- ------------ --------------------------------<br /><br />1 cup Milk<br />1/3 cup Mayo<br />1 tablespoon Sugar -- or<br />3 packages Sweet & Low<br />2 cups Self-rising flour<br />1/4 cup Kraft's American cheese -- grate<br />Liquid margarine<br />Garlic powder<br />Kraft American Cheese food<br /><br />Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with ts liquid margarine and dust each with a little garlic powder plus 1 scant ts additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoonattyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-91407746549733657142009-01-08T05:47:00.000-08:002009-01-08T05:49:17.850-08:00Red Lobster Caesar Dressing w/ VariationsRED LOBSTER CAESAR DRESSING W/VARIATIONS<br />Serving Size : 1 <br />-------- ------------ --------------------------------<br />1/4 c Mayo<br />1/4 c Bottled Hidden Valley Ranch<br />1/4 c Wish bone Italian Dressing<br />1 tb White vinegar<br />1 tb Water<br /><br />Combine all ingredients with wire whisk until perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts cumin powder, whisking well. CREAMY CAESAR-Add 1 ts anchovy paste or 1 tb soy sauce and 2 tb sour cream. Refrigerate dressing tightly covered to use in<br />30 days. Do not freeze.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-84167144438273891442009-01-08T05:46:00.000-08:002009-01-08T05:47:23.374-08:00Red Lobster BBQ SauceRED LOBSTER BBQ SAUCE<br />Serving Size : 1 <br />-------- ------------ --------------------------------<br /><br />1/2 c Chunky-style Prego sauce<br />1/2 c Del Monte Ketchup<br />1 tb Dijon mustard<br />1 tb Vinegar<br />1/8 ts Dry mustard<br />1 t Chili powder<br /><br />Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year. Serve with chicken sandwich.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-74293982409007743162009-01-08T05:44:00.000-08:002009-01-08T05:45:52.603-08:00Ranch Flavored Oyster Crackers MixRanch Flavored Oyster Crackers Mix<br />Serving Size : 24 Preparation Time :0:00<br />-------- ------------ --------------------------------<br />1 package Unsalted oyster crackers<br />1 can Mixed nuts<br />1/2 package Fish crackers<br />3/4 cup Vegetable oil<br />1 package Hidden Valley Ranch Mix<br />(buy or make your own ranch mix)<br />1 teaspoon Lemon pepper seasoning<br />1 teaspoon Garlic powder<br />1 teaspoon Onion powder<br />2 teaspoons Dried dill<br /><br />Preheat oven to 250~. Mix oil, dressingmix, and all seasonings together. Pour crackers into large baking pan. Stir in fish crackers and nuts. Drizzle oil mixture over and stir well to coat all crackers and nuts. Bake for 15 minutes. Do not overbake. Store in air-tight container.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0tag:blogger.com,1999:blog-6024771091219454864.post-616809721127967722009-01-08T05:43:00.000-08:002009-01-08T05:44:22.964-08:00Progresso Italian-Style Bread CrumbsProgresso® Italian-Style Bread Crumbs<br />Here's a real easy one that clones the most popular brand of seasoned bread crumbs. Just throw all of the ingredients into a small bowl, mix it up, and you're done. Use the finished product for an Italian-style breading - when frying or baking chicken, fish, pork chops, eggplant, etc. - just as you would the store-bought stuff.<br /><br />1 cup plain bread crumbs<br />1/2 teaspoon salt<br />1/2 teaspoon parsley flakes<br />1/4 teaspoon garlic powder<br />1/4 teaspoon onion powder<br />1/4 teaspoon sugar<br />dash oregano<br /><br />Combine all ingredients in a small bowl.<br />Makes 1 cup.attyhttp://www.blogger.com/profile/03297040900797139748noreply@blogger.com0