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KFC Potato Wedges Recipe
2009-03-17 15:27:00
* shortening (for frying)* 5 baking potatoes, cut into wedges* 1 cup milk* 1 egg* 1 cup flour* 2 tablespoons salt* 1 teaspoon pepper* 1/2 teaspoon msg* 1/4 teaspoon paprika* 1 dash garlic powderDirections:1. Preheat shortening to 375°F.2. Cut the potatoes into 16 to 18 equal size wedges.3. Mix the egg and milk till well blended in a big bowl.4. Mix the dry ingredients into a large bowl.5. Put some potatoes in the milk and egg then into the flour mixture till well coated.6. Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked.7. It may take up to 6 minutes.Makes: 4 to 6 servings
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KFC Coleslaw Recipe
2009-03-17 15:26:00
* 8 1/4 cups cabbage* 1/3 cup carrots* 1 teaspoon onions, chopped fine* 1/3 cup sugar* 1/2 teaspoon salt* 1/8 teaspoon pepper* 1/8 cup milk* 3/4 cup buttermilk* 2 tablespoons lemon juice* 1/2 cup mayonnaiseDirections:1. First core and shred the cabbage finely using the fine shredder disk attachment for the food processor.2. Shred the carrots.3. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice. Mix with a whisk till well combined.4. Add the seasoning.5. Add the sugar to the sauce and mix well.6. Add the sauce to the cabbage and carrot mixture and mix well.7. Allow the mixture to marinate for 13 hrs.Makes: 9 cups
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Copycat KFC Original Recipe
2009-03-17 15:24:00
* 2 fryer chicken, cut up into 8 pieces and marinated* 6 cups Crisco shortening* 1 egg, well beaten* 2 cups milk* 2 cups flour* 2 teaspoons ground pepper* 3 tablespoons salt* 1 teaspoon msg* 1/8 teaspoon garlic powder* 1 dash paprikaDirections:1. Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.2. In a small bowl, combine the egg and milk.3. In a separate bowl, combine the remaining six dry ingredients.4. Dip each piece of chicken into the milk until fully moistened.5. Roll the moistened chicken in the flour mixture until well coated.6. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.7. When pressure builds up cook for 10 minutes.8. Release to manufacturer's instructions.Makes: 4 to 6 servings
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And finaly, The copycat cookbook is released
2008-03-19 01:11:00
Uncover the Secret Recipes from Your Favorite Restaurants!Easily Prepare the Most Guarded Restaurant Recipes in Your Own Kitchen. The same tastes and flavors for a fraction of the cost! Learn to cook the highly guarded secrets behind dishes from» Red Lobster» Applebee's» Chili's» Olive Garden» T.G.I. Fridays» Outback Steakhouse» Starbucks Do you spend hours each month waiting in a restaurant lobby to get seated? Do you spend hundreds of dollars per month paying others to cook secret recipes that you never thought you would be able to cook on your own? What if you could cook these same recipes without waiting to be seated, at any time, and for a fraction of the cost? Now you can! Cook the same recipes from your favorite restaurants for friends and family and have them convinced that you've ordered in. They simply will not believe that you've learned the secret, guarded recipes from the best restaurants. Read More
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Bennigan's Hot Bacon Dressing
2008-03-19 01:10:00
2 ounces Bacon grease1/4 pound Red onion, dice fine2 cups Water1/2 cup Honey1/2 cup Red wine vinegar2 tablespoons Dijon mustard1 1/2 tablespoons Cornstarch1 tablespoon Tabasco (optional)Place the bacon grease in a saucepan over medium?high heat.Add the onions and saute until the onions start to blacken. Whilethe onions are carmelizing, in a mixing bowl place the water,honey, pepper sauce, and red wine vinegar. Using a wire whisk,mix the ingredients well.Add the cornstarch and whisk well. After the onions havecarmelized, add the Dijon mustard to the onions and stir togetherwith a rubber spatula. Add the water, vinegar, pepper saucehoney and cornstarch to the mustard and onions and mix.Continue stirring until mix thickens and comes to a boil. Removefrom heat and store in refigerator until needed. To reheat use adouble boiler.
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Bennigan's Broccoli Bites
2008-03-19 01:09:00
3 eggs6oz. shredded monterey jack cheese6 oz. shredded colby cheese1? 16 oz. box frozen chopped broccoli, thawed, drained and dried2 1/2 ozs. bacon pieces1/2 oz. diced yellow onion1 oz. all purpose flourItalian bread crumbs as neededDrain thawed broccoli thoroughly by pressing through a strainer. Beat eggsin a mixing bowl with a whisk until well blended. Place all the ingredientsinto a plastic container, except the bread crumbs. Stir together with aspatula until thoroughly combined. Refrigerat mixture for about 1 hour. Thiswill help to bind the mix making preparation much easier. Heat about 4 cupsoil in a fryer or deep pan for frying at 350F. Set up a shallow pan withbread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into thebread crumbs. Form each portion into a ball and coat it well. Place broccolibites into the fry basket or frying pan. Make sure they do not sticktogether. Fry for one minute, then remove and place onto a plate lined withpaper towels to absorb exces...
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Bennigan's Onion Soup
2007-06-02 00:32:00
1/2 pound Firm white onions ?? sliced1/4 cup Butter2 tablespoons Corn oil3 tablespoons Flour1 quart Chicken broth1 quart Beef broth8 slices French breadSwiss cheese ?? shreddedParmesan ?? gratedSaute onions in butter and oil until onions are transparent, but notwell browned. When tender, turn heat to lowest point and sprinkle withflour, stirring vigorously. Pour into Dutch oven and stir in broths.Heat thoroughly and divide among 8 oven?proof bowls. Mix equal parts ofcheese to smooth paste and spread over bread. Float a slice ofbread atop each serving. Place all bowls on oven rack 4" from broiler heatand broil until cheese melts. Serve at once. Leftover soup freezeswell up to 6 months.
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Benihana Shrimp Sauce
2007-06-02 00:31:00
2 cups mayonnaise1/2 cup water1 Teaspoon sugar1/4 Teaspoon salt1 tablespoon garlic juice3?4 Teaspoons ketchup1 Teaspoon ground ginger1 Teaspoon hot sauce1 Teaspoon dry mustard1 Teaspoon paprika3/4 Teaspoon white pepperWhisk together.
More About: Shrimp , Benihana , Sauce , Beni , Hana

Benihana Magic Mustard Sauce
2007-06-02 00:30:00
3 tb Powdered mustard2 tb Hot water1/2 c Soy sauce or tamari sauce2 t. Sesame seeds, toasted1 Garlic cloveIn a small bowl, blend mustard and water into a paste.Pour paste into blender container; add remaining ingredients and processabout 1 minute or until smooth.Makes 6 servings, about 2 Tb. each.
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Benihana's Ginger Salad Dressing
2007-06-02 00:29:00
1/2 cup minced onion1/2 cup peanut oil1/3 cup rice vinegar2 tablespoons water2 tablespoons minced fresh ginger2 tablespoons minced celery2 tablespoons ketchup4 teaspoons soy sauce2 teaspoons sugar2 teaspoons lemon juice1/2 teaspoon minced garlic1/2 teaspoon salt1/4 teaspoon black pepperCombine all ingredients in a blender. Blend on high speed for about30 seconds or until all of the ginger is well?pureed.Makes 1 3/4 cups.
More About: Salad , Ginger , Benihana , Beni , Hana

Benihana's Fried Rice
2007-06-02 00:25:00
1 c Uncooked rice5 T Butter1 c Chopped onion1 c Chopped carrots2/3 c Chopped scallions3 T Sesame seeds5 Eggs5 T Soy sauceSaltPepperCook rice according to package directions. In a large skillet melt butter.Add onions, carrots and scallions. Saute until carrots are translucent.Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.Bake until golden brown (10 to 15 minutes), shaking pan occasionally foreven color. Lightly grease another skillet. Beat eggs. Pour into hotskillet. Cook as you would scrambled eggs. Combine rice, vegetables,sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
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Ben and Jerry's NY Super Fudge Chunk
2007-04-22 23:59:00
1/4 cup White chocolate; chop coarse1/4 cup Semisweet chocoate; chop1/4 cup Pecan halves; chopped1/4 cup Walnuts; chop coarse1/4 cup Chocolate covered almonds; cut in half4 oz Unsweetened chocolate1 cup Milk2 Large Eggs1 cup Sugar1 cup Heavy or whipping cream1 teas Vanilla extract1/2 teas SaltCombine the coarsely chopped chocolate, pecans, walnuts and chocolatecovered almonds in a bowl, cover and refrigerate. Melt the unsweetenedchocolate in the top of a double boiler over hot, not boiling water.Whisk in the milk, a little at a time, and heat, stirring constantly,until smooth. Remove from the heat and let cool. Whisk the eggs in a mixingbowl until light and fluffy, 1?2 minutes. Whisk in the sugar, a little at atime, then continue whisking until completely blended, about 1 minute more.Add the cream, vanilla and salt and whisk to blend. Pour the chocolatemixture into the cream mixture and blend. Cover and refrigerate until cold,about 1?3 hours, depending on your refrigerator. Transfer...
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Ben and Jerry's Giant Chocolate Chip Cookies
2007-04-22 23:58:00
1/2 cup Butter, room temperature1/4 cup Granulated sugar1/3 cup Brown sugar1 Large egg1/2 teas Vanilla extract1 cup (+ 2 teas) All Purpose Flour1/2 teas Salt1/2 teas Baking Soda1 cup Semisweet Chocolate Chips1/2 cup Coarsely Chopped Walnuts1. Preheat the oven to 350F.2. Beat the butter and both sugars in a large mixing bowl until lightand fluffy. Add the egg and vanilla extract and mix well.3. Mix the flour, salt, and baking soda in another bowl. Add the dryingredients to the batter and mix until well blended. Stir in thechocolate chips and walnuts.4. Drop the dough by small scoops 2 to 3 inches apart on an ungreasedcookie sheet. Flatten each scoop with the back of a spoon to about 3inches in diameter.5. Bake until the centers are still slightly soft to the touch, 11 to14 minutes. Let cool on the cookie sheet for 5 minutes, then transferto racks to cool completely.Makes 12 to 15 cookies.
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Ben and Jerry's Fresh Georgia Peach Ice Cream
2007-04-22 23:57:00
2 Cup Ripe peaches finely chopped1 1/4 Cup Sugar1/2 Juice of lemon2 Large Eggs2 Cup Heavy or whipping cream1 Cup MilkThe best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than thelarger ones.Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.Remove the peaches from the refrigerator and drain the juice into anotherbowl. Return the peaches to the refrigerator. Whisk the eggs in a mixingbowl until light and fluffy, 1?2 minutes. Whisk in the remaining 3/4 cupsugar, a little at a time, then continue whisking until completely blended,about 1 minute more. Pour in the cream and milk and whisk to blend. Add thepeach juice and blend. Transfer the mixture to an ice cream maker and freezefollowing manufacturer's instructions. After the ice cream stiffens (about 2minutes before if is done) add the peaches, then continue...
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Ben and Jerry's Heath Bar Crunch Ice Cream
2007-04-22 23:56:00
4 Heath Bars2 Cup Heavy or whipping cream2 Large Eggs1 Cup Whole milk3/4 Cup Sugar2 Teaspoon VanillaUsing a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. Youshould have about 1 cup. Place the chucks in a bowl, cover and freeze.Whisk the egg in a mixing bowl until light and fluffy, 1?2 minutes. Whisk inthe sugar, a little at a time, then continue to whisk until completelyblended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk toblend. Transfer the mixture to ice cream maker and freeze followingmanufacturer's instructions.After the ice cream stiffens (about 2 minutes before it is done) add thecandy, then continue freezing until the ice cream is ready.Variation: COFFEE HEATH BAR CRUNCH:Omit vanilla and substitute 3T good quality freeze?dried coffee. Add 2 Tcoffee with the cream and milk, and add the remaining 1 T coffee with thecandy. (after the ice cream stiffens).
More About: Ice Cream , Ben and Jerry , Jerry , Crunch , Cream

Ben and Jerry's Cherry Garcia
2007-04-22 23:55:00
1/4 cup shaved semi?sweet chocolate bars1/4 cup fresh Bing cherries, halved and pitted (you mayuse canned cherries, but be sure to drain the syrup)2 large eggs3/4 cup sugar2 cups heavy or whipping cream1 cup milk1. Place the shaved chocolate flakes and the cherries inseparate bowls. Cover and refrigerate.2. Whisk the eggs in a mixing bowl until light and fluffy, 1to 2 minutes. Whisk in the sugar, a little at a time, thencontinue whisking until completely blended, about 1 minutemore. Pour in the cream and milk and whisk to blend.3. Transfer the mixture to an ice cream maker and freezefollowing the manufacturer?s instructions.4. After the ice cream stiffens (about 2 minutes before it isdone), add the chocolate and the cherries, then continuefreezing until the ice cream is ready.
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Beef Jerky
2007-04-20 10:39:00
1/2 cup dark soy sauce2 Tbs Worcestershire sauce1 tsp monosodium glutamate (optional)1 tsp onion powder1 tsp garlic powder1/4 tsp powdered ginger2 Tbls. freshly ground black pepper1/2 tsp Tabasco1/2 tsp liquid smoke seasoning2 lbs lean beef brisket, eye?of?round or flank steak,trimmed completely of fat and cut across grain intoslices 1/4 inch thickTo aid in slicing meat thinly, freeze the meat slightlyuntil ice crystals are formed.Blend all ingredients except meat in small bowl. Dip each pieceof meat into marinade, coating well. Place in shallow dish.Pour remaining marinade over top, cover and refrigerateovernight.Oven method: Preheat oven to lowest setting (about 130F).Place several layers of paper towels on baking sheets. Arrangemeat in single layer on prepared sheets and cover withadditional toweling. Flatten meat with rolling pin. Discardtowels and set meat directly on oven racks, with foil belowto catch any drips.Let dry 8 to 12 hours (depending on temperature of oven).Dehydrat...
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BB King's BBQ Ribs
2007-04-20 10:37:00
2 Pounds Pork Loin RibsDry Spice Rub (recipe follows)4 cups canned tomato sauce1/2 cup diced tomato1/4 cup firmly packed brown sugar1/4 tablespoon Worcestershire sauce2 tablespoons dried onion1/4 cup soy sauce1/4 cup waterColeslaw and grilled corn on the cob asaccompanimentsRub ribs well with some of the Dry Spice Rub and refrigerate,covered, for 4 to 6 hours.In a saucepan combine tomato sauce, tomato, sugar,Worcestershire sauce, onion, soy sauce, water, and 1/2 cupDry Spice Rub and cook over very low heat for 3 hours.Preheat a grill or smoker over low heat until hot. Add ribs andcook, covered, for 3 to 5 hours. Brush with sauce during lastminutes of cooking. Serve with remaining sauce, coleslaw, andcorn.Dry Spice Rub:1 cup chili powder1 tablespoon garlic granules1 teaspoon onion powder1/2 teaspoon cumin1 1/2 teaspoons salt2 tablespoons seasoned saltIn a jar combine all ingredients well and store in a dry place,covered, until ready to use.
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Bailey's Original Irish Cream
2007-04-20 10:35:00
1 cup light cream1 can sweetened condensed milk (14 oz.)1 2/3 cups Irish whiskey1 teaspoon instant coffee2 tablespoons chocolate syrup1 teaspoon vanilla extract1 teaspoon almond extractCombine all the ingredients in a blender and blend at high speedfor about 20 seconds.Transfer to a clean bottle with a tightly fitting cap.Store, refrigerated, and shake well before using.
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Baby Ruth Bars
2007-04-20 10:34:00
1 1/3 cups margarine2 cups brown sugar1/3 cup white corn syrup8 cups oatmeal2 tsp. vanilla1/2 cup peanut butterMelt margarine. Add brown sugar, syrup, peanut butter,oatmeal and vanilla. Put in 9x13 cake pan.Bake 350 for about 15 minutes.Topping:6 oz. package. chocolate chips1/2 6 oz. package butterscotch chips2/3 cup peanut butter1 cup chopped nuts/peanutsMelt together and spread on top. Cut into bars when cool.
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Auntie Ann's Pretzels
2007-04-20 10:31:00
1 1/2 cup warm water1 1/8 tsp. active yeast (1 1/2 pkg)2 Tbs. brown sugar1 1/8 tsp. salt1 cup bread flour3 cups regular flour2 cups warm water2 Tbs. baking sodaTo taste coarse salt2?4 Tbs. butter (melted)Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Addsugar, salt, and stir to dissolve; add flour and knead dough until smoothand elastic. Let rise at least 1/2 hour.While dough is rising, prepare a baking soda water bath with 2 cups warmwater and 2 Tbs. baking soda. Be certain to stir often.After dough has risen, pinch off bits of dough and roll into a long rope(about 1/2 inch or less thick) and shape. Dip pretzel into soda solutionand place on greased baking sheet. Allow pretzel to rise again. Bake in a450 degree oven for about 10 minutes or until golden. Brush with meltedbutter and enjoy!Toppings:After you brush with butter try sprinkling with coarse salt.Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butterin a shallow bowl( big enough to fi...
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Aunt Jamima's Maple Syrup
2007-04-17 00:11:00
2 Cup Water1 Cup Sugar2 Cup Dark corn syrup1/4 Teaspoon Salt1 Teaspoon Maple flavoringCombine the first four ingredients in a saucepan over med. heat. Stiroccasionally, until the mixture comes to a full boil. Let it boil for 7 min.Turn the heat off and let the syrup cool for 15 min. Add the maple flavoringand stir. When completely cool, transfer the syrup to a covered plastic orglass container.VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to themixture before heating. For a lighter syrup, use a sugar substitute insteadof the regular sugar.
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Aunt Jemima's Pancake Mix
2007-04-17 00:10:00
2 cups Self?rising flour2 cups Bisquick1/2 cup Sugar1/2 cup Non?dairy creamer powderTO USE THE MIX:1 Egg8 ounces 7?up1 3/4 cups prepared pancake mixTHE MIX: In an 8?cup container, stir together flour, Bisquick, sugar andcreamer. Cover tightly. Refrigerate mix to use within 3 months.Makes 7 cups of mix.TO USE: Into blender, put egg, 7?up and prepared pancake mix. Blend at highspeed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.
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Arthur Treacher's Fish Batter
2007-04-15 10:52:00
3 Pounds Fish Fillets2 Cups All?purpose flour3 Cups Pancake mix3 Cups Club soda1 Tablespoon Onion powder1 Tablespoon Seasoned saltDip moistened fish pieces evenly but lightly in the flour.Dust off any excess flour and allow pieces to air dry on waxed paper,about 5 minutes. Whip the pancake mix with the club soda to theconsistency of buttermilk? pourable, but not too thin and not too thick.Beat in the onion powder and seasoned salt.Dip floured fillets into batter and drop into 425 oil in heavy saucepanusing meat thermometer. Brown about 4 minutes per side.Arrange on cookie sheet in 325 oven until all pieces have been fried.Arthur Treacher's Fish Batter 21
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Arby's Horsey Sauce
2007-04-15 10:51:00
1 cup mayonnaise3 tbsp. Bottled horseradish cream1 tbsp. Sugar2 packages EqualMix all ingredients and chill.
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Arby's Barbecue Sauce
2007-04-15 10:50:00
1 cup ketchup2 teaspoons water1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon pepper1/4 teaspoon salt1/2 teaspoon Tabasco pepper sauce1. Combine all the ingredients in a small saucepan and cook over mediumheat, stirring constantly, until the sauce begins to boil,5 to 10 minutes.2. Remove the sauce from the heat. Cover and allow to cool.3. Pour into a covered container for storage in your refrigerator.Keeps for a month or two.Makes 1 cup.
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Applebee's Spinach Pizza Appetizer
2007-04-11 13:39:00
Pita Bread (2 or 3 whole)1 ? 10 oz. pkg frozen spinach1/3 cup nutritional yeast1 med. onion5 or 6 plum tomatoes8 Ounce pkg fresh mushrooms3?4 cloves garlic1 Teaspoon of each of the following spices:basil, parsley, cayenne pepper1/2 to 1 cup rice milk4 Tablespoon flourThaw spinach completely, press out all water. Heat milk in saucepan, whenhot but not boiling stir in flour. Stir until sauce begins to thicken, turnheat down. Add nutritional yeast and spinach. Stir constantly until thickand gooey, only about 3?4 min. In separate pan, saute onion, garlic, untilonion is tender. Stir in tomatoes, mushrooms, and spices. Saute until justdone. Preheat oven to 425. Using a very sharp bread knife, split each pitabread so that you have two round flat pieces instead of one thick one.Place each piece of bread on a cookie sheet or pizza pan. Spread spinachsauce over each. Top with tomato mixture, being careful to avoid the juice.Bake for 5 to 7 min. Watch closely so that the edges of the pita don...
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Applebee's Club House Grill Sandwich
2007-04-11 13:39:00
2 thick slices of french breadsoftened buttermayonnaise1/3 cup shredded cheddar cheese2 slices deli turkey breast2 slices deli ham2 slices tomato2 tsps. bullseye barbecue sauceButter one slice of bread and put butter side down into preheated skillet,on medium heat. Spread the up side of the slice with mayo. Sprinkle on halfof cheese. Heat the turkey and ham slices in the same skillet for about 30seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauceover tomato, then lay on the ham, sprinkle the rest of the cheese over ham.Butter the second slice of bread on one side and put on top, with butterside up. The first bread slice should be brown, flip sandwich over and brownthe second side for 2?3 minutes, or till golden brown. Remove from skillet,cut in half diagonally and serve with additional bbq sauce.Applebee's Club House Grill Sand wich 17
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Applebee's Bourbon Street Steak
2007-04-11 13:38:00
1/2 cup bottled steak sauce1/4 cup bourbon whiskey1 tablespoon honey2 teaspoons prepared mustard4 beef rib, round, or chuck steaks (10 ounces each)Combine all the ingredients except the steaks in a baking dish or resealableplastic storage bag; mix well. Add the steaks; cover (or seal) andrefrigerate for 2 hours, or overnight. Preheat the grill to medium?highheat. Grill the steaks for 12 to 15 minutes, or until desired doneness,turning them over halfway through the grilling.
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Applebee's Baby Back Ribs
2007-04-11 13:37:00
3 racks (about 1 lb. each) pork baby back ribs, each cut in halfBarbecue sauce:1 cup ketchup1/4 cup apple cider vinager3 tablespoons dark brown sugar3 tablespoons worcestershire sauce1 teaspoon liquid smoke1/2 teaspoon salt1. Put ribs in a large pot with enough water to cover them. Bring water to aboil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.2. Mix all sauce ingrediants together in a medium sauce pan and bring to aboil, reduce heat and simmer uncovered, stirring often, for 30 minutes oruntil slightly thickened.3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meatside down, on broiler pan, brush with 1/2 the sauce and broil 4?5 inchesfrom heat source for 6 to 7 minutes. turn ribs over, brush with remainingsauce and broil 6 to 7 minutes longer or until edges are slightly charred.
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