Free Top Secret Restaurant Recipes

Wendy's Chili Soup Recipe

2009-05-23T20:30:00.000-07:00

Ingredients:

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

Cooking Directions :

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

A&W Root Beer Recipe

2009-05-23T14:01:00.000-07:00

Ingredients :

3/4 cup granulated sugar
3/4 cup hot water
1 liter cold seltzer water
1/2 tsp plus 1/8 tsp root beer concentrate

Instructions :

Dissolve the sugar in hot water
Add the root beer concentrate and let cool
Combine the root beer mixture with the cold seltzer water

Auntie Anne's Pretzels

2009-05-11T19:55:00.000-07:00

Auntie Anne's Pretzels
Servings Size: 1

Ingredients :

1 1/2 tsp Yeast
1/2 tsp Brown sugar
1 tsp Salt
1 1/2 c Water
4 c Bread flour
2 tsp Baking soda
2 c Warm water
1/2 lb Butter
2 Tbsp Honey
White sugar Brown sugar.

Cooking Dirrections :

Preparation Instructions: Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet. Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).

Applebee's Pico de Gallo Recipe

2009-05-11T19:44:00.000-07:00

Ingredients :

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

Cooking Directions :

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.

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

Olive Garden Breadsticks Recipe

2009-05-07T16:09:00.000-07:00

Olive Garden Breadsticks

Ingredients :

1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
Pam or oil
Garlic powder
Dry oregano leaf -- rub between fingers

Cooking Dirrections:

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Olive Garden Breadsticks are just brown and serve soft breadsticks. Brown in the oven and spread liquid margarine over them, then sprinkle with garlic salt.

Burger King® - Big King Recipe

2009-05-07T03:58:00.000-07:00

The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie "Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck. Burger King stepped up first with the Big King - Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there. Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty.

Who's winning this fight by leveraging the popularity of the other company's product? Nobody, really. McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether. But this food fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans from McDonald's winning fried spuds recipe. And McDonald's has added more breakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues. And the battlefield
is splattered with ketchup.

Burger Big King Recipe

Ingredients :

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar1/4 teaspoon lemon juice
1/8 teaspoon paprika
1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

Cooking Instructions :

Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it.
Preheat your barbecue or indoor grill to high heat.
Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.
Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties.
As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill. Watch the buns closely so that they do not burn.
Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread.
On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese.
On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices.
Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each.
Serves 4.

KFC Bean Salad Recipe

2009-05-07T03:01:00.000-07:00

KFC Bean Salad

Ingredients :

1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Cooking Instructions :

Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days. Makes about 7 cups.

Five Tips to Get Your Favorite Restaurant Recipes

2009-04-30T15:24:00.000-07:00

Five Tips to Get Your Favorite Restaurant Recipes
By Lucy Becker

You can make the same food that your favorite restaurant makes - at home!!

Have you ever wished you could make the same delicious food that you buy at Applebees or Chillis or any of your other favorite restaurants like Chris Steaks and IHOP and Outback Steakhouse. There are ways you can get the same thing to eat at home and probably pay less.

That same delicious meal that you eat at your favorite restaurant can be duplicated by trying a few of these different ideas.

1. Sometimes you can buy the recipe from the restaurant off their website or by asking the waiter for a copy of the recipe. Some things aren't as complicated as we first think they are. That delicious food might just be a few unique ingredients or cooked a certain temperature. Just asking can sometimes get you the recipe. Or just looking or asking on the internet. Some chefs are flattered to have people ask for their recipes.
2. Another way to get the same delicious food that you eat at Applebees or Chillis or other restaurants is to reverse engineer it. If you get take out food and take it home you can make a game out of guessing what is in the food. Some people are really good at figuring out tastes. If you are one of these people or know one of these people, you can probably figure out how to cook the same food this way. Often you can get hints from your waitress by asking what is in it because you or someone in your family has food allergies.

The menu might give you most of the ingredients when you are ordering the food. Write down what you read on the menu or what the waitress says is in the food. Writing down everything you find out about it is a good idea while the delicious food is still on your mind. Taking a photo of it with your camera when you are served is also a good idea. We often forget some of the main ingredients or the look of it before we get around to trying to make it at home.

If you eat at the restaurant several weeks in a row and get to know the waitress, you may be able to prove that you love this item and they may be prone to help you figure out what is in it.

3. Sometimes you can't get the recipe easily so you may have to ask other customers or your friends and relatives who eat at this same restaurant how they think the food is made. Flattering the waitress or chef by telling them how good the food is will usually get you some of the ideas of how to make it.

4. Also some chefs actually have cooking classes. The chef will charge for the class and cook a meal which everyone will have the chance to taste. You could give the chef ideas for what things you would want him/her to cook. Once again, it is important to take notes because many of the key tips are not written on any handouts.

5. Some restaurants sell their specialties in grocery stores, like Mo's clam chowder - Ivar's clam chowder - Marie Calendar's pies. Keep your eyes open for this food.

Applebee's Secret Recipes Video

2009-04-30T15:09:00.000-07:00

Here's a secret restaurant recipes video demonstration of Applebee's Fiesta Lime Chicken Recipe.

Pizza Uno's Deep Pan Chicago Style Pizza Recipe

2009-04-30T14:49:00.000-07:00

In 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. It was the start of an American tradition - the Chicago Deep Dish Pizza. Ike's Original Deep Dish Pizza has been imitated many times, but never quite duplicated.

In the mid-1990s, Uno® broadened its concept to encompass favorite dishes that diners expected from a high quality, full-service restaurant. To expand the menu and meet increasing customer expectations, Uno completed a multi-million dollar kitchen upgrade in its restaurants, installing sauté stations, grills and fryers, and invested heavily in the training of its front and back of the house staff.

The new Uno Chicago Grill locations are larger and feature a "Chicago warehouse" look that creates an inviting dining environment. These new prototype restaurants continue to generate above-average sales volumes.

Pizza Uno's Deep Pan Chicago Style Pizza

Ingredients:

CRUST

1 cup warm tap water -- (110 to 115 degrees)
1 package active dry yeast
3 1/2 cups flour
1/2 cup coarse-ground cornmeal
1 teaspoon salt
1/4 cup oil

FILLING

1 pound mozzarella -- sliced
1 pound sausage -- removed from the casing and crumbled
1 can whole tomatoes - (28 oz) -- drained, and coarsely crushed
2 garlic cloves -- minced
3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
4 tablespoons freshly-grated Parmesan cheese

Cooking Directions:
Crust:

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
Mix well with a spoon.
Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly.
Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
Let the dough rise 15 to 20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling.
Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
Serve immediately.

This recipe yields 6 servings.

Macaroni Grill's Farfalle Di Pollo Al Sugo Bianco Recipe

2009-04-30T14:40:00.000-07:00

Ingredients:

ASIAGO SAUCE

4 cups heavy whipping cream
1/8 teaspoon chicken paste or dried chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water

FOR THE PASTA

1/2 stick butter
1/2 cup diced red onions
1/2 cup pancetta (Italian spice-cured bacon) -- chopped
1 tablespoon chopped garlic
3/4 cup chopped green onion, tops only
3/4 pound sliced grilled chicken
2 pounds cooked farfalle (bow-tie pasta)
8 ounces heavy whipping cream
1 tablespoon chopped parsley

Directions:

To make the sauce: Heat cream to very hot and just bubbly (but not a boil).
Add chicken base and cheese.
Stir constantly with a wire whip and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce.
Bring to a slow simmer to cook out starch.
Transfer sauce to a container, cover and refrigerate until needed.
To make the pasta dish: saute red onion in butter for a few seconds then add pancetta and garlic.
Add chicken, green onions and pasta.
Deglaze the pan with the cream.
Add asiago cream sauce.
Heat thoroughly.
Garnish with parsley and serve.

This recipe yields 4 servings.

Hooter's Buffalo Chicken Wings Recipe

2009-04-27T15:09:00.000-07:00

Hooter's Buffalo Chicken Wings

Ingredients:

Vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
Blue cheese dressing
Celery sticks

Cooking Directions:

Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator 60 to 90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly put the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.

Hidden Valley's Ranch-Style Dressing Mix Recipies

2009-04-27T15:04:00.000-07:00

Hidden Valley's Ranch-Style Dressing Mix

Ingredients:

DRESSING MIX

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

SALAD DRESSING

1 tablespoon Dressing Mix -- from the above
1 cup mayonnaise
1 cup buttermilk

Cooking Directions:

Put crackers through blender on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until powdered.
Dump into bowl.
Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.
Store dry mix at room temperature for 1 year.
Makes 42 one-tablespoon servings.
To use mix - Combine mix, mayonnaise, and buttermilk.

Rice Krispie Easter Eggs Recipe

2009-04-27T14:59:00.001-07:00

Rice Krispie Easter Eggs

Ingredients:

1 cup sugar
1 cup Crunchy peanut butter
2 cups Rice Krispies
2 tbsp Vegetable Oil
1/4 teas Vanilla

Cooking Directions:

Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours.
Dip in chocolate coating and cool on waxed paper.

Dairy Queen Onion Rings Secret Recipe

2009-04-27T14:51:00.000-07:00

Dairy Queen Onion Rings

Ingredients:

2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups buttermilk
1 cups water
4 cups Crisco oil (or enough for your personal fryer)

Cooking Directions:

Slice onions 1/2-inch thick
Do not use the very small rings, save those for chopped onions.
Add buttermilk and water in a large bowl.
Coat rings one at a time with buttermilk
Add flour to bowl
Now gently dip the same ring into buttermilk again, and then coat with corn meal.
Fry in hot oil until golden

Drain using paper towels.

Cajun Cafe's Bourbon Chicken Secret Recipe

2009-04-21T13:47:00.000-07:00

Cajun Cafe's Bourbon Chicken Recipe

Ingredients:

1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Cooking Directions:

Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.

Starbucks' Date Scones Recipe

2009-04-21T13:36:00.000-07:00

Starbucks' Coffee Date Scones Secret Recipe

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 cup brown sugar
1/2 cup unsalted butter -- chilled
1 egg
2/3 cup 1% buttermilk
2/3 cup dates

Cooking Instructions:

Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter.
Add the egg, buttermilk and dates; do not over mix. (If the dough seems too sticky to work with, add a couple more tablespoons flour.)
Shape the dough into a rectangle about 2 inches thick on a floured surface.
Cut into 12 triangles.
Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes.
Cool on a rack.

This recipe yields 12 scones.

Popeye's Fried Chicken Recipe

2009-04-14T11:23:00.000-07:00

Popeye's Fried Chicken Secret Recipies

Ingredients:

3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package onion soup mix - (1 1/2 oz)
1 package spaghetti sauce mix - (1/2 oz)
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds chicken -- cut up

Cooking Directions:

Combine first 9 ingredients in large bowl.
Put the cornflakes into another bowl.
Put eggs and water in a third bowl.
Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.
Get it HOT!
Grease a 9- by 12- by 2-inch baking pan.
Set it aside.
Preheat oven to 350 degrees.
Dip chicken pieces 1 piece at a time as follows:
Into dry coating mix.
Into egg and water mix.
Into corn flakes.
Briskly but briefly back into dry mix.
Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high.
Turn and brown other side of each piece.
Don't crowd pieces during frying.
Place in prepared pan in single layer, skin-side up.
Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape.
Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating.
Leftovers refrigerate well up to 4 days.
Do not freeze these leftovers.
Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.

This recipe yields 4 servings.

Tony Roma's Onion Rings Recipe

2009-04-14T10:06:00.000-07:00

Tony Roma's Onion Rings Secret Recipe

Ingredients:

6 white onions
1 cup milk
3 eggs -- beaten
Salt - to taste
2 cups pancake mix

Cooking Directions:

Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8-by 4-inch loaf pan. Bake at 400 degrees for 10 to 15 minutes. Turn out onto serving plate.

World Cafe's Spicy Chicken Pasta Recipe

2009-04-14T09:56:00.000-07:00

World Cafe's Spicy Chicken Pasta Secret Recipe

Ingredients:

Extra-virgin olive oil
2 teaspoons Thai chile paste (sambaloelek)
1 pound skinless chicken breast -- cubed
12 ounces bow-tie pasta
8 tablespoons basil pesto
1/2 cup chopped cilantro
1/2 cup grated Parmesan cheese

Cooking Directions:

Heat olive oil and chili paste in large skillet. Add chicken breast and cook until golden brown. Cook pasta in boiling water until al dente. Drain. Place chicken mixture in bowl. Add Basil Pesto, cilantro, and Parmesan. Add cooked pasta and toss lightly but thoroughly. Serve with additional Parmesan is desired.

This recipe yields 4 to 6 servings.

Zuni Cafe's Caesar Salad Recipe

2009-04-14T08:55:00.000-07:00

Zuni Cafe's Caesar Salad Secret Recipe

Ingredients :

2 salt-packed anchovies -- filleted, rinsed, dried, and chopped
1/2 tablespoon minced garlic - (generous)
1/2 tablespoon red wine vinegar - (scant)
1 pinch sea salt
Freshly-ground black pepper
1/3 cup olive oil -- plus
1 tablespoon olive oil
1/4 pound chewy rustic French or Italian bread -- cut into 3/4" cubes
Juice of 1 lemon - (abt 2 tbspns) -- or to taste
2 ounces freshly-grated Parmigiano-Reggiano
Cheese
2 eggs -- well beaten
2 romaine lettuce hearts -- cored, leaves left
Whole, chilled
Combine half of the anchovies and garlic in a bowl. Add all of the
Vinegar, salt, pepper to taste, and the 1/3 cup olive oil. Let stand for 20 minutes.

Cooking Instructions:

Toss the bread cubes with the remaining 1 tablespoon olive oil and a pinch of salt. Spread on a cookie sheet and toast in a 300 degree oven until golden, about 10 minutes. At serving time, add the remaining anchovies and garlic, the lemon juice and 1 tablespoon of the cheese to the dressing base. Whisk in the eggs to form an emulsion. Thoroughly toss the lettuce leaves with the dressing, being careful not to bruise them. Taste for salt and add, if necessary. Divide the salad among chilled serving plates. Add the croutons, dust with more freshly-ground pepper and sprinkle with the remaining cheese.

This recipe yields 4 servings.

Baskin Robbins Ice Cream Cake Recipe

2009-04-04T19:11:00.000-07:00

Baskin Robbins Ice Cream Cake

Ingredients:

Cake

1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting

Optional

colored frosting
A sharp bread knife makes box slicing easy

Instructions:

Ice cream on top of the cake, and all the trimming.

Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil, and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer. When cake is done, let it cool to room temperature.
When the cake has cooled, carefully remove it from the pan and place it on a wax paper-covered cookie sheet, or a platter or tray that will fit into your freezer.
Use a sharp serrated knife (a bread knife works great) to slice the ice cream lengthwise through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay the halves next to each other on the cake. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn't melt. When the cake has been trimmed, place it into the freezer for an hour or two.
When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Sitr the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat your cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake or ice cream underneath. Pop the cake into the freezer for an hour or so to set up.
When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.
When you are ready to serve the cake, leave it out for 10 minutes before slicing. Cut the cake with a sharp knife that has been held under hot water.
Makes 1 large cake (16 - 20 servings).

Tidbits

You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert - even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box.

Wendy's Famous Frosty Recipe

2009-04-02T08:20:00.000-07:00

Ingredients:

2 cups vanilla ice cream -- slightly thawed
1/2 cup whole milk
1/4 cup NesQuick (formerly Nestle Quick)
1 teaspoon powdered egg whites

Instructions:

Blend the ingredients together thoroughly in your blender. You may have to manipulate the contents to make sure all of it gets blended well. It should be very thick.

Popeye's Dirty Rice Recipe

2009-04-02T08:10:00.000-07:00

Ingredients:

1 pound spicy bulk breakfast sausage
1 can clear chicken broth - (14 oz)
1/2 cup long-grain rice
1 teaspoon dried minced onion

Instructions :

Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion.
Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.

Campbell's Vegetable Beef Soup Recipe

2009-04-02T07:44:00.000-07:00

Company Profile

Campbell's was founded in 1869 by Joseph A. Campbell and Abraham Anderson, an icebox manufacturer. The company was originally called the "Joseph A. Campbell Preserve Company" and produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats.

By 1896, Anderson left the partnership, leaving Campbell to reorganize and form a new company, Joseph Campbell & Co. In 1897, a nephew of one of the new Campbell partners, Dr. John T. Dorrance, began working for the company at a wage of $7.50 a week. Dorrance, a gifted chemist with degrees from MIT and Göttingen University, Germany, developed a commercially viable method for condensing soup by halving the quantity of its heaviest ingredient: water.[

Soup was not a popular staple in the American diet at the turn of the 20th century, but it was in Europe. However, Dorrance's condensed soups quickly became successful among the public for their convenience and their price, 10 cents a can.The product competed at the Paris Exposition in 1900 and was awarded a gold medal, an image of which still appears on the label.

In 1898, Herberton Williams, a Campbell's executive, convinced the company to adopt a cherry red and bright white color scheme, because he was taken by the crisp colors of the Cornell University football team's uniforms. To this day, the layout of the can, with its red and white design and the metallic gold medal seal from the 1900 Paris Exhibition, has changed very little.

Campbell's Vegetable Beef Soup Recipe

Ingredients:

2-3 pounds cubed beef
1/4 cup butter
3 quarts water
1 teaspoon freshly-ground black pepper
1 tablespoon salt
1 1/2 cups chopped carrots
3 medium potatoes
1 cup chopped celery
1/4 cup dried onions
1/2 cup barley
6 cubes beef stock

Instructions:

Peel then cube the potatoes.
Brown meat in butter.
Add all other ingredients.

Option 1:
Cook in a pressure cooker for 20 minutes.

Option 2:
Simmer in a crockpot on low for several hours

Option 3:
Cook in a large pot on the stove over low heat for 2 to 3 hours.

Big Boy's Chicken Gravy Recipe

2009-04-02T07:24:00.000-07:00

It all began in 1936 when Bob Wian, the owner of a 10-seat diner in Glendale, California, invented an extraordinary double-decker hamburger and the "Big Boy" was born. The sandwich's success inspired Bob to name his diner Bob's Big Boy. When a customer sketched on a napkin a boy in overalls with a curl in his hair, the likeness became the diner's logo and is now one of the world's most recognized and beloved corporate icons.

Big Boy's Chicken Gravy Recipe

Ingredients:

28 ounces chicken broth
1/2 teaspoon onion powder
1 tablespoon chicken bouillon powder
2/3 cup Bisquick

Cooking Directions:

In blender, combine broth, onion powder, bouillon powder and Bisquick.
Blend at high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.
Serve immediately.
You can store this in the freezer for up to 4 months.

Carl's Jr. Chicken Club Recipe

2009-04-02T07:17:00.000-07:00

Ingredients:

4 boneless skinless chicken breast halves
1 cup teriyaki marinade (Lawry's is best)
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
1 cup alfalfa sprouts - (loosely packed)
4 lettuce leaves
4 large tomato slices
4 slices Kraft Swiss Cheese Singles

Instructions:

Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat.
Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. Cook the bacon in the pan until crisp, then set aside.
Grill the chicken breasts 5 to 8 minutes per side, or until cooked through.
Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom. Divide the sprouts into 4 portions and mound on each bottom bun.
On the sprouts, stack a lettuce leaf, then a slice of tomato.
Place one chicken breast half on each of the sandwiches, atop the tomato.
Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. Top off the sandwich with the top bun. Microwave for 15 seconds on high.

This recipe yields 4 sandwiches.

Carl's Jr. Santa Fe Chicken Recipe

2009-04-02T07:01:00.000-07:00

Carl N. Karcher was born January 16, 1917 in Upper Sandusky, Ohio. His formal schooling lasted through the eighth grade, when he left school to assist his parents on the family farm.

As a young man, Carl made the decision to move from Ohio to Anaheim, California. He worked 12-hour days, six days a week, at his uncle's feed and seed store for $18 per week. In August, 1938, he went home to Ohio until a new opportunity arose.

The following year, Carl returned to California and was hired as a bread wrapper for Armstrong Bakery in Los Angeles, quickly earning a promotion to a sales and delivery position. He married Margaret Heinz on November 30, 1939 — a marriage that endured for more than 66 years, and yielded a closeknit family of 12 children, 51 grandchildren and 45 great-grandchildren.

1941 was the year that changed Carl's life, from a career standpoint. He and Margaret purchased a hot dog cart on July 17, 1941 for $326 ($15 cash and $311 borrowed on his 1941 Plymouth Super Deluxe). The first day's sales totaled $14.75. Business grew, and on January 16, 1945, Carl opened Carl's Drive-In Barbecue in Anaheim, Calif. The first Carl's Jr. restaurants opened in 1956.

Today, the business that began with that first hot dog cart has grown to include more than 3,000 restaurants, and 30,000 employees worldwide. CKE Restaurants, Inc., through its subsidiaries, had a total of 3,036 franchised or company-operated restaurants in 43 states and in 13 countries, including 1,121 Carl's Jr.^® restaurants, 1,915 Hardee's^® restaurants.

Carl's Jr. Santa Fe Chicken Recipe

Ingredients:

4 boneless skinless chicken breast halves
1 cup teriyaki marinade (Lawry's is best)
1/4 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1 pinch salt
4 whole-wheat hamburger buns
4 lettuce leaves
1 can mild green chili peppers - (4 oz) -- drained
4 slices American cheese

Instructions:

Marinate the chicken in the teriayki marinade in a shallow bowl for 30 minutes.
Preheat a clean barbecue to medium grilling heat. Prepare the sauce in a small bowl by mixing the mayonnaise with the paprika, cayenne pepper, curry powder, and salt.
Grill the chicken for 5 to 8 minutes per side, or until done.
Brown the faces of each bun in a hot frying pan. Spread a tablespoon of sauce on the faces of each bun, top and bottom. On each bottom bun place a lettuce leaf, then a green chili pepper. You want the pepper to spread over most of the lettuce. To do this, slice the pepper down the middle and spread it open so that it covers more territory. When sliced open like this, some peppers are big enough for 2 sandwiches. Some are much smaller and enough for only one sandwich.
Place one chicken breast half on each of the sandwiches, on top of the chili pepper. Place a slice of American cheese on the chicken. Top it all off with the top bun.

This recipe yields 4 sandwiches.

Denny's Cheese Soup Recipe

2009-04-02T06:56:00.000-07:00

Denny's Cheese Soup

Ingredients:

4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can mayonnaise
8 ounces / 1 jar Cheese Whiz
14 ounces / 1 can chicken broth
Add salt to taste
Add black pepper to taste

Instructions:

Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan
Stir constantly over medium heat until smooth.
Stir in broth
Season to taste with salt and pepper.
Stir occasionally until very hot without boiling

Note: This cannot be frozen. Yields 4 servings.

Denny's Chicken Fajita Breakfast Skillet Recipe

2009-04-02T06:43:00.000-07:00

Denny’s is the most recognized name in family dining providing good food and service for more than 50 years. With approximately 1,500 restaurants across America and systemwide sales of more than $2 billion, Denny’s is the largest full-service family restaurant chain in the United States.

Denny’s restaurants offer a casual dining atmosphere and moderately priced meals served 24 hours a day at most locations. Denny’s is best known for its breakfasts served around the clock, including the popular Meat Lover’s Breakfast and Original Grand Slam®. The lunch and dinner menu are increasing in popularity with a variety of cravable burgers, sandwiches, salads and other entrees. Denny’s remains dominant for the late-night crowd with an emphasis on appetizers and desserts.

Specialty menus for health conscious guests feature low-fat offerings. The chain also offers customers age 55 and over selections at special prices and children 10 and under a specially priced menu. In addition, Denny’s offers free refills on coffee, tea, soft drinks and lemonade.

Denny's Chicken Fajita Breakfast Skillet Recipe

Ingredients:

2 boneless skinless chicken breasts
2 cups home fries or hashbrowns
1 teaspoon fajita seasoning
1 small bell pepper
1 small onion
4 eggs
1/4 cup half-and-half
1/2 cup shredded cheese
1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
Salt -- to taste
Freshly-ground black pepper to taste
Salsa (optional)

Instructions:

Rub chicken breast with fajita seasoning.
Marinate chicken breast for 1/2 hour.
Slice marinated chicken into strips.
Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet, fry and stir on high so as to cook quickly.
Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hashbrowns, cooked until desired crispiness.
Salt and pepper to taste.
Divide in half and place on serving platters.
Mix egg with half-and-half, salt and pepper to taste.
Cook egg mixture into two separate omelets.
Place on top of browned potatoes.
Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each fajita platter.
Serve with sour cream, guacamole, and salsa if you like.

Zov's Warm Spice Mixture Recipe

2009-04-01T12:01:00.000-07:00

Ingredients:

1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic

Cooking Directions:

Measure equal amounts of each of the dry spices into a container.
Stir to combine.
Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken breast or lamb chop, being careful not to contaminate leftover spice blend by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.

Starbucks' Chocolate Meringue Drops Recipe

2009-04-01T11:55:00.000-07:00

Ingredients:

1/3 cup egg whites = (or 1/3 cup Eggology liquid egg whites)
1/2 cup white sugar
6 ounces semi sweet chocolate chips - (3/4 cup)
1/2 teaspoon pure vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts - (generous)

Instructions :

Preheat oven to 350 degrees.
Place rack in lower third of oven.
Cover two large baking sheets with parchment paper.
In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.
Drop spoonfuls of batter -- about 1 1/2 to 2 tablespoons -- onto the parchment lined baking sheets.
Bake for 12 to 15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula.
This recipe yields 12 to 18 cookies.

Pizza Hut's Cavatini Recipe

2009-04-01T11:49:00.000-07:00

Ingredients:

4 cups uncooked assorted pasta, cooked al dente
2 pounds ground round
2 tablespoons oil
1 1/2 packages onion soup mix
28 ounces stewed tomatoes, sliced
1 Can V-8 juice - (6 oz)
1 jar Prego meat-flavored spaghetti sauce - (16 oz)
1/2 cup grape jelly
Mozzarella cheese slices
Provolone cheese slices

Instructions :

Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients, except cheese. Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil. Alternate layers of cooked pasta, the sauce and slices of mozzarella and half the provolone sufficiently to fill individual au gratin dishes - or small oven-proof serving dishes. This recipe yields 6 servings.

How to To Save Your Cooking Time And Headaches Tips

2009-04-01T10:45:00.000-07:00

Cooking Tips To Help Save You Time And Headaches

30 minute meals can be quick to prepare and still be a delicious dish. They are a great answer to those who have a limited time schedule.
Pre-sliced vegetables that are pre-washed and bagged can also save time and energy. Consider these when cooking complicated recipes or large meals.
Cut your meat thinner. Thinner cuts will take less time to cook.
Cooking recipes can be really simple or really complicated. When trying out new recipes, try not to cook on time constraints.
Cooking food will mean nothing if you don't have a desire to create. Culinary arts emphasizes creativity and practice to master the art of cooking elegant dishes. If you feel like some spices or herbs need to be added, go for it! Let your creative juices flow to see what works for you.
Refresh your menu with new ideas and recipes. You should always strive to try out new recipes to keep your efforts fresh and delicious.

Lone Star Steakhouse Chili Recipe

2009-03-26T13:24:00.000-07:00

Lone Star restaurants embrace an authentic roadhouse theme and serve mesquite-grilled steaks, which are hand-cut fresh daily at each restaurant. Menu includes "Texas-sized" portions of food, including a variety of combinations that are sure to please. With daily specials for lunch and dinner, a variety of appetizers and desserts and a full-service bar, Lone Star is a destination restaurant. Upbeat country and western music, Texas artifacts, and excellent service standards enhance the Lone Star experience.

When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames.

Ingredients :

1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf

Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers

Instructions :

Brown ground beef in a large saucepan over medium heat. Drain fat.
Add onion and pepper and sauté for about two minutes.
Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.
Makes 4 servings.

K.C. Masterpiece Recipe - Original Barbecue Sauce

2009-03-26T12:56:00.000-07:00

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.

Ingredients :

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

Instructions :

Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
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.

IHOP Country Griddle Cakes Secret Recipe

2009-03-26T12:47:00.000-07:00

This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.

Ingredients :
nonstick spray

1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt

Instructions :

Preheat a skillet over medium heat. Apply nonstick spray.
Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.
Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-2 minutes per side or until brown. Repeat with remaining batter.
Makes 8-10 pancakes.

Tupelo Style Chicken Hard Rock Cafe Recipe

2009-03-26T12:27:00.000-07:00

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.

Ingredients :

4 to 6 cups vegetable oil
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 milk
1 cup flour
1 pound chicken breast fillets

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

Instructions :

Preheat oil in a deep fryer to 350 degrees.
Make the honey mustard dipping sauce by combining the 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.
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.
Beat the egg in a medium bowl, add the 1 cup of milk and stir.
Pour the flour into another medium bowl.
Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
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.
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

Chili's Southwestern Eggrolls Recipe

2009-03-26T12:13:00.000-07:00

The closest thing you'll ever savor next to actually eating the real thing. These "eggrolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain.

Ingredients :

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce

1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish

2 tablespoons chopped tomato
1 tablespoon chopped onion

Instructions :

Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Starbucks Pumpkin Scones Secret Recipe

2009-03-23T11:47:00.000-07:00

Ingredients :

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Instructions :

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

To make the plain glaze:

Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

To make the spiced icing

Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Reese’s Squares Secret Recipe

2009-03-23T11:35:00.000-07:00

Ingredients :

1 1/2 cups graham cracker crumbs
1 lb confectioners’ sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips

Instructions :

Combine graham crumbs, sugar and peanut butter and mix well.
Blend in melted butter until well combined.
Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler.
Spread over peanut butter mixture.
Chill until just set and cut into bars (these are very hard to cut if the chocolate gets “rock hard”.

Taco Bell Quesadillas Secret Recipe

2009-03-23T11:27:00.000-07:00

Ingredients:

Sauce

1/4 cup mayonnaise
2 teaspoons minced jalapenos, slices
2 teaspoons jalapeno juice, from minced jalepenos
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 dash salt

Quesadillas

4 flour tortillas
4 chicken tenderloins
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 slices processed cheese

Instructions:

Combine sauce ingredients and stir until smooth.
Grill chicken in vegetable oil and cut into thin slices.
Preheat skillet over medium heat.
One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
On the empty side, spread about one tablespoon of sauce.
Fold over, and press gently with spatula.
Cook until cheese is melted and slice each into 4 pieces.

Applebee’s Mudslide Secret Recipe

2009-03-23T11:16:00.000-07:00

Ingredients :

2 cups vanilla ice cream
2 ounces kahlua coffee liqueur
1 dash chocolate syrup
canned whipped cream

Instructions :

Measure 2 cups of ice cream into your blender. Add the Kahlua and blend until smooth.
Prepare a 16-ounce wine glass by swirling chocolate syrup around the inside of the glass. Hold the wine glass by the stem with one hand and twirl the wine glass as you squeeze the chocolate. Slowly move the chocolate up toward the rim of the glass so that the chocolate makes a continuous spiral around the inside of the glass.
Pour the drink from the blender into the glass. Add a pile of whipped cream to the top of the drink and drizzle additional chocolate syrup over the whipped cream. Add a straw and serve.

Neiman-Marcus $250 Cookies Secret Recipe

2009-03-22T16:42:00.000-07:00

The store is featured in an urban legend involving a supposed recipe for its popular chocolate chip cookie. In the legend, a woman and her daughter enjoy a cookie while shopping at Neiman Marcus in Dallas, Texas, and ask for the recipe. The waiter informs her there will be a "two-fifty" charge, which the woman interprets as a modest $2.50. Upon receiving her VISA statement, she is shocked to discover she has been charged $250.00 instead. In revenge, she photocopies the recipe and urges her friends to distribute it for free to everyone they know so that the store will make no further profit on its sale. Because the story typically was passed along as a photocopy, it falls in the legend subcategory of Xeroxlore.

Neiman Marcus $250 Cookie Recipe

Ingredients :

2 cups butter
4 cups flour
2 teaspoons baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups packed brown sugar
1 teaspoon salt
1 (8 ounce) Hershey Bars (grated)
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (your choice)

Instructions :

Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, grated Hershey Bar and nuts.
Roll into balls and place 2-inches apart on a cookie sheet.
Bake for 10 minutes at 375° or until golden.

KFC Chicken Secret Recipes

2009-03-22T16:35:00.000-07:00

Ingredients :

4 chicken leg quarters
3/4 cup flour
1 tablespoon salt
1 tablespoon pepper
2 teaspoons MSG
1 1/2 teaspoons paprika

Instructions :

Preheat oven to 375 degrees Fahrenheit.
Cut chicken into 8 pieces(4 legs and 4 thighs).
In a zip lock bag mix all dry ingredients.
Moisten chicken.
Put one or two pieces of chicken at a time into the bag and shake well.
Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick.
Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.

Heinz Ketchup Recipe

2009-03-16T18:00:00.000-07:00

Heinz Ketchup - Satisfying Tastes and Appetites Around the World

People all over the world choose Heinz because our brands make mealtime an uncommonly good experience. Since 1869, Heinz has been developing foods that are superior in quality, taste and nutrition. And while much has changed over the past 139 years, enrich people’s lives with great-tasting, convenient, and healthy foods every day.

Ingredients:

1 (6 ounce) can tomato paste with garlic
1/2 cup light corn syrup
1/4 cup white vinegar
1/4 cup white balsamic vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder

Instructions:

Combine all ingredients in a medium saucepan over medium heat.
Stir and bring to a boil, reduce heat and simmer for 30 min.
Stir often.
Remove from heat and cover til cool.
Keep in a covered container in fridge.

Coca-Cola Recipe : Top Secret

2009-03-16T17:50:00.000-07:00

Ingredient and directions :

Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).
Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid.
Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol; dry the cocaine extract.
Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.
California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.
After soaking, discard the coca and kola and add the liquid to the syrup.
Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.
Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.
Shake.
Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 °F (15.5 °C). A cloudy layer will separate.
Take off the clear part of the liquid only and add the syrup.
Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion’s dietary restrictions) and 1.5 grams of vanilla extract.
Add water (treated with chlorine) to make 1 gallon of syrup.

This recipe is from Food Flavorings : Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Makes one U.S. gallon (3.8 L) of syrup. Yield (used to flavor carbonated water at 1 fl oz per bottle): 128 bottles, 6.5 fl oz (192 ml).

Emeril's Creole Seasoning Recipe

2009-03-15T14:43:00.000-07:00

Emeril John Lagasse (born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as “Kick it up a notch!” and “BAM!”. He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empire" of media, products and restaurants generates an estimated USD$150 million annually in revenue.

Emeril's Creole Seasoning Recipe

Ingredients :

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Instructions :

Combine all ingredients thoroughly.

Banana Bread from Disney's Animal Kingdom Lodge Recipe

2009-03-15T14:27:00.000-07:00

This recipe is for Banana Bread from Disney's Animal Kingdom Lodge. The Animal Kingdom Lodge resort offers several dining options including Jiko - The Cooking Place, Victoria Falls, Boma Flavors of Africa and Mara.

Yield: 3 (5-inch-by-3-inch-by-2-inch) loaves

Ingredients:

1 cup butter
1 1/4 cup sugar
2 eggs
2 1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 bananas, mashed
1/2 tsp vanilla extract
1/2 cups buttermilk

Instructions:

Lightly spray the inside of 3 aluminum loaf pans.
In a small mixer bowl fitted with a paddle, cream the butter with sugar. Add the eggs.
Sift the flour, baking powder, baking soda, and salt. Add to the butter mixture. Add the bananas, extract, and buttermilk.
Pour batter equally into each loaf pan. Bake in a 340 F oven for about 30 minutes, or until a skewer comes out clean.

Cracker Barrel's Hashbrown Casserole Secret Recipes

2009-03-03T08:02:00.000-08:00

Cracker Barrel stores target both travelers and local customers. Except for Christmas day, when they are closed, and Christmas Eve when they close at 2 p.m., Cracker Barrel restaurants serve breakfast, lunch and dinner daily between 6 a.m. and 10 p.m. (closing at 11 p.m. on Fridays and Saturdays). Cracker Barrel's restaurants offer home-style country cooking featuring Cracker Barrel's own recipes.

During the fiscal year ended July 29, 2005 (fiscal 2005), Cracker Barrel's restaurant operations accounted for approximately 77% of Cracker Barrel's total revenue. Breakfast items can be ordered at any time throughout the day, and include juices, eggs, pancakes, bacon, country ham, sausage, grits, and a variety of biscuit specialties, such as gravy and biscuits, and country ham and biscuits. Cracker Barrel restaurant's breakfast day-part (until 11 a.m.) accounted for approximately 22% of restaurant sales during fiscal 2005. Lunch (11 a.m. to 4 p.m.) and dinner (4 p.m. to close) day-parts accounted for approximately 36% and 42% of restaurant sales, respectively, during fiscal 2005. The restaurants do not serve alcoholic beverages.

Cracker Barrel's Hashbrown Casserole Recipes

Ingredients :

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter

Instructions :

Defrost hashbrowns.
Combine next 7 ingr. and mix with hashbrowns.
Put all in a 3 qt. casserole.
Saute cornflakes in butter and sprinkle on top.
Cover and Bake at 350 for about 40 min.

McDonald's Big Mac Secret Recipe

2009-03-02T20:55:00.000-08:00

McDonald's Corporation primarily franchises and operates McDonald's restaurants in the food service industry. The Company also operates Boston Market and Chipotle Mexican Grill (Chipotle) and has a minority ownership interest in United Kingdom-based Pret A Manger. These restaurants serve menu in more than 100 countries around the world. McDonald's menu includes hamburgers and cheeseburgers, Big Mac, Quarter Pounder with Cheese, Big N' Tasty, Filet-O-Fish, several chicken sandwiches, Chicken McNuggets, Chicken Selects, french fries, salads, milk shakes, McFlurry desserts, sundaes, soft serve cones, pies, cookies, and soft drinks and other beverages. In addition, the restaurants sell a variety of other products during limited-time promotions.

Of the more than 30,000 McDonald's restaurants in over 100 countries, over 8,000 are operated by the Company, more than 18,000 are operated by franchisees/licensees and over 4,000 are operated by affiliates. The Company, its franchisees/licensees and affiliates purchase food, packaging, equipment and other goods from numerous independent suppliers. Independently owned and operated distribution centers, also approved by the Company, distribute products and supplies to most McDonald's restaurants. The business is managed as geographic segments: United States; Europe; Asia/Pacific, Middle East and Africa (APMEA); Latin America, and Canada. In addition, the segment Other includes non-McDonald's brands (such as Boston Market and Chipotle)

McDonald's Big Mac Recipe

Ingredients :

1 regular sized sesame seed bun
1 regular sized plain bun
2 previously frozen regular beef patties
2 tablespoons Big Mac sauce (see recipe below)
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 Cup shredded iceberg lettuce

Instructions :

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) You can use the crown (top) as the middle bun also, just cut the rounded side off. However you will have to toast both sides of it. Cook the two−all−beef−patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.)

Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

McDonald's Big Mac Sauce

Ingredients :

1 cup Miracle Whip
1/3 cup sweet pickle relish
1/3 cup Kraft French Dressing
1 tablespoon sugar
2 tablespoons minced onion
1/4 teaspoon black pepper

Instructions :

Combine all of the ingredients together mixing well. Store refrigerated for several hours to allow flavors to blend.

Olive Garden Pasta e Fagioli Secret Recipe

2009-03-01T13:46:00.000-08:00

Founded in 1982, Olive Garden is owned by Darden Restaurants, Inc. (NYSE:DRI), Darden Restaurants is the largest casual dining restaurant company in the world. Olive Garden was originally developed by General Mills, Inc., but in June 1995, General Mills spun off its restaurant division into Darden Restaurants, Inc. Almost 25 years later, Olive Garden remains committed to its purpose of Hospitaliano! - providing 100% guest delight through the genuine Italian dining experience.

Olive Garden is a family of local restaurants focused on delighting every guest with a genuine Italian dining experience. They are proud to serve fresh, simple, delicious Italian food, complemented by a great glass of wine, served in a comfortable, home-like Italian setting where everyone is welcomed as family and friends.

Olive Garden Pasta e Fagioli Recipe
Serves : 8

Ingredients :

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

Instructions :

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
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.
Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Outback Steakhouse Walkabout Soup Secret Recipe

2009-03-01T13:16:00.000-08:00

Outback Steakhouse is an Australian steakhouse restaurant. Although beef and steak items make up a good portion of the menu, the concept offers a variety of chicken, ribs, seafood, and pasta dishes. The Company’s strategy is to differentiate its restaurants by emphasizing consistently high-quality food and service, generous portions at moderate prices and a casual atmosphere suggestive of the Australian Outback.

OSI Restaurant Partners, LLC, headquartered in Tampa, Florida was founded in 1988 by those who believe in hospitality, sharing, quality, being courageous and having fun! OSI Restaurant Partners, LLC is a company of restaurants that owns and operates Outback Steakhouse, Carrabba's Italian Grill, Bonefish Grill, Roy's Restaurant, Fleming's Prime Steakhouse & Wine Bar, Cheeseburger in Paradise and Blue Coral Seafood & Spirit.

Outback Steakhouse Walkabout Soup Recipe
Its menu includes several cuts of freshly prepared, uniquely seasoned and seared steaks, plus prime rib, barbecued ribs, pork chops, chicken, seafood and pasta. The menu is designed to have a limited number of selections to appeal to all taste preferences. The Company tests new menu items to replace slower-selling items and regularly upgrade ingredients and cooking methods. The menu also includes several specialty appetizers and desserts, together with bar service featuring Australian wine. It also offers children's menu, and certain it also offers a separate menu offering larger portions of prime beef. It feature a casual dining atmosphere with a decor suggestive of the rustic atmosphere of the Australian outback. The decor includes blond woods, large booths and tables and Australian memorabilia, such as boomerangs, surfboards, maps and flags.

Ingredients :

2 cups thinly sliced yellow sweet onions
2 tablespoons butter
14 − to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish

Instructions :

In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 to 45 minutes. Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.

Thick white sauce:

Ingredients :

3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk

Instructions :

In 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup.

Panda Express Orange Flavored Chicken Secret Recipe

2009-03-01T13:04:00.000-08:00

Tender, juicy chicken pieces lightly battered and fried, sauteed in a sweet and mildly spicy chili sauce with scallions.

Panda Express Orange Flavored Chicken Recipe
Serves : 4

Ingredients :

1 lb. chicken breast meat
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil to be used for frying
1 cup cornstarch

Orange Sauce

1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallion

Instructions :

Cut chicken breast into 1/2-inch cubes, set aside.
To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.
Serve with steamed rice.

P.F. Chang's Lettuce Wraps Secret Recipe

2009-03-01T12:27:00.000-08:00

P.F. Chang's China Bistro, Inc. (P.F. Chang's), incorporated in January 1996, operates in two segments: Bistro and Pei Wei. As of January 1, 2006, P.F. Chang's owned and operated 131 Bistro (full service) restaurants that feature a blend of traditional Chinese cuisine with and American hospitality in a bistro setting. The Company's restaurants offer intensely flavored, culinary creations, prepared from ingredients, including herbs and spices imported directly from China. The Company also owned and operated 77 Pei Wei (limited service) restaurants as of January 1, 2006.

P.F. Chang's Bistro restaurants menu features traditional Chinese offerings and dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine. The menu is complemented by a full-service bar offering a selection of wines, specialty drinks, Asian beers, cappuccino and espresso. The Company offers customer service featuring a display kitchen, exhibition wok cooking and a decor that includes wood and slate floors, mounted life-size terra cotta replicas of Xi'an warriors and narrative murals depicting 12th century China.

P.F. Chang's Lettuce Wraps Recipe

Ingredients :

8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:

1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"

Instructions :

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

KFC Honey Barbecued Wings Secret Recipe

2009-02-28T13:58:00.000-08:00

KFC (Kentucky Fried Chicken) rules the roost when it comes to chicken. America's #1 fast-food chicken chain owns or franchises more than 13,700 outlets in almost 100 countries. The restaurants offer the Colonel's trademark fried chicken (in both Original Recipe and Extra Tasty Crispy varieties) along with chicken sandwiches, chicken pot pies, crispy chicken strips, mashed potatoes and gravy, and potato wedges. Its locations can be found operating as free-standing units and kiosks (in shopping malls, gas stations, and airports). More than 20% of the restaurants are company-operated; the rest are franchised or licensed. KFC is a division of global fast-food franchiser Brands.

KFC Honey Barbecued Wings Recipe

Ingredients :

20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying

Instructions :

Wash the chicken wings, then remove the wing tips; cut the other two pieces in half. Shake off the excess water.
Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside.
Put the flour into a bag, then shake the wings in it, to lightly coat.
Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour - so the BBQ sauce has something to hang onto. Repeat 2−3 times.
Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350 degrees).
Fry the wings until they're golden brown. Remove and drain on paper towels.
Preheat oven to 325 degrees.
Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other.
Bake for 15−20 minutes, until they no longer look shiny.

Planet Hollywood Pot Stickers Secret Recipe

2009-02-28T13:39:00.000-08:00

Here's a special recipe from one of the most popular theme restaurant chains. Pot stickers are a popular Asian dumpling that can be fried, steamed, or simmered in a broth. Planet Hollywood has customized its version to make them crunchier than the traditional dish, and it's a tasty twist that I'm sure you'll love. Since hoisin sauce would be very difficult to make from scratch, you can use a commercial brand found in most stores.

Planet Hollywood Pot Stickers Recipe
Menu Description: "Six pot stickers filled with fresh ground turkey meat seasoned with ginger, water chestnuts, red pepper and green onions. They are fried and served in a basket with spicy hoisin."

Ingredients :

1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)

Instructions :

In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers 1 to 2 inches should be enough.
Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.
Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients.
Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce.
Serves 3 to 4 as an appetizer.

Tidbits

If you can't find wonton wrappers, you can also use eggroll wrappers for this recipe. Eggroll wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution. Pot sticker wrappers can also be found in some supermarkets, but I've found the wonton wrappers and eggroll wrappers, when fried, taste more like the restaurant version.

Popeye's Red Beans and Rice Secret Recipe

2009-02-28T13:04:00.000-08:00

Popeyes hopes its fried chicken will shiver your timbers. Popeyes Chicken & Biscuits is the operating division of AFC Enterprises that oversees its chain of quick-service chicken restaurants. Ranking only behind YUM! Brands' KFC, the chain boats more than 1,800 locations in the US and about two dozen other countries. Popeyes serves up Cajun-style fried chicken, biscuits, po'boys, chicken strips and other fixin's. About 30 locations are company-owned, the rest are operated by franchisees. Al Copeland started the company as a single Chicken on the Run restaurant in New Orleans in 1972. AFC bought the company in 1993.

Popeye's Red Beans and Rice Recipes

Ingredients :

2 cups Uncle ben's long grain rice (cooked)
1 − 16 oz. can Red chili beans in chili gravy
1 teas. Chili powder
1/4 teas. Cumin
Dash garlic salt

Instructions :

In saucepan, heat beans without letting them boil. Stir in chili powder, cumin and garlic salt. When piping hot, add warm rice and gently mix.

Red Lobster Crab Stuffed Mushrooms Secret Recipe

2009-02-28T12:47:00.000-08:00

Red Lobster is a casual dining, seafood specialty restaurant operator in the United States. It offers a menu featuring fish, shrimp, crab, lobster, scallops and other seafood. The menu includes a variety of specialty seafood and non-seafood entrees, appetizers, salads, desserts and the Company's signature Cheddar Bay biscuits.

Red Lobster Crab Stuffed Mushrooms Recipe

Ingredients :

1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices

Instructions :

Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12−15 minutes until cheese is lightly browned.

Roadhouse Grill Cheese Wraps Secret Recipes

2009-02-28T12:30:00.000-08:00

Roadhouse Grill was a chain of casual dining steakhouses in the eastern part of the United States founded in 1992. After filing for bankruptcy protection in late 2007, all twenty remaining locations were closed the week of May 12, 2008, as the company was forced into liquidation.

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.

Roadhouse Grill Cheese Wraps Recipes

Ingredients :

8 thin slices monterey jack cheese
8 thin slices cheddar cheese
1 jalapeno pepper, seeded and diced
1 teaspoon minced fresh chives
4 large spring roll wrappers
1 beaten egg
6 to 10 cups vegetable oil

Instructions :

On the side Marinara (pasta) sauce. Slice the cheese real thin, add peppers and chives, roll it all up and give it a good squeeze before wrapping.

Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and monterey jack cheeses.
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.
Lay a spring roll wrapper with one corner pointing away from you. Arrange the cheese lengthwise on the center of the wrapper.
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 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.
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. Serves 2.

Ruby Tuesday's Chicken Quesadillas Secret Recipe

2009-02-28T12:16:00.000-08:00

Ruby Tuesday, Inc. (RTI) owns and operates Ruby Tuesday concept in the bar and grill segment of casual dining. The Company also offers franchises for the Ruby Tuesday concept in domestic and international markets. As of June 6, 2006, it owned and operated 629 casual dining restaurants, located in 29 states and the District of Columbia. Also, as of June 6, 2006, the franchise partnerships operated 168 restaurants located in 17 states and traditional franchisees operated 36 domestic and 47 international restaurants. Ruby Tuesday restaurants offer American dining emphasizing 14 appetizers, handcrafted burgers, a garden bar that offers up to 46 items, fish, ribs, steaks and more. Burger choices include such items as beef, bison, turkey, chicken and crab.

Ruby Tuesday's Chicken Quesadillas Recipe

Ingredients :

5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa

Instructions :

Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside. Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side.

Sbarro Rigatoni Ala Vodka Secret Recipe

2009-02-28T12:01:00.000-08:00

SBARRO is an owner, operator and franchisor of quick-service restaurants, serving a variety of Italian specialty foods with 927 company-owned and franchised restaurants during the fiscal year ended January 2, 2005 (fiscal 2004). Under the Sbarro, Sbarro The Italian Eatery, Cafe Sbarro, Umberto's, Tony and Brunos and La Cuccina names, the Company offers pizza, pasta and other hot and cold Italian entrees, salads, sandwiches, cheesecake and other desserts and beverages. All of Sbarro's entrees are prepared fresh daily in each restaurant using special recipes developed by the Company. Sbarro has created, through subsidiaries and joint ventures, other restaurant concepts in addition to the Sbarro restaurants. Sbarro operates 24 other concept restaurants through owned subsidiaries and joint ventures.

Sbarro Rigatoni Ala Vodka Recipe

Ingredients :

2 lbs. rigatoni
24 oz. canned tomato sauce (plain)
2 tablespoons olive oil
2 cloves fresh garlic, minced
1/2 teaspoon cracked red pepper
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 quart heavy cream
1 1/2 oz. vodka
1 oz. grated Romano Cheese
1 oz. bacon bits
1/2 oz. Italian parsley, chopped

Instructions :

In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown. Add tomato sauce, salt, red pepper, black pepper, and basil. Cook over medium heat, stirring occasionally, until thoroughly heated. Add heavy cream and vodka. Stir to mix and cook for a few minutes. Boil rigatoni according to package instructions (do not overcook). In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley. Serve immediately.

Shoney's Country Fried Steak Secret Recipe

2009-02-28T04:21:00.000-08:00

Let's get something to eat at Shoney's. The company operates and franchises around 300 family-style restaurants in about 20 states. Popular for breakfast, the chain offers such standard morning fare as bacon, biscuits and gravy, eggs, and pancakes. Its lunch and dinner offerings include burgers, chicken, seafood, and steak. The restaurants also feature an all-you-can-eat buffet with nightly features, such as Homestyle Dinner and Big Ol' Bar-B-Que. Operating primarily in the South, more than half of Shoney's locations are company-owned. The Shoney's chain was founded by Alex Schoenbaum in the 1940s. It is controlled by investment firm Lone Star Funds.

Shoney's Country Fried Steak Recipe

Ingredients :

3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 4 Ounce cube steaks, trimmed, flattened
1−1/2 Tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon black pepper
1/4 teaspoon salt

Instructions :

Put water in medium bowl. Sift flour, salt, and pepper together in another bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for 8−10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks.

Sizzler Cheese Toast Secret Recipe

2009-02-28T03:34:00.000-08:00

Sizzler USA Restaurants operates and franchises about 270 Sizzler family-style steak houses in almost 20 states. The eateries serve a variety of steak, chicken, and seafood dishes and feature a buffet-style salad bar that also offers soups, appetizers, and dessert items. More than 40 of the restaurants are company owned, while the rest are franchised. The Sizzler chain was started by Delmar Johnson in 1957. Sizzler USA is owned by Australian investment firm Pacific Equity Partners.

Sizzler Cheese Toast Recipe

Ingredients :

1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread

Instructions :

In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium−high.
2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese has browned.

Pizza Hut Original Pan Pizza Secret Recipe

2009-02-25T14:30:00.000-08:00

When it comes to tossing dough around, no one does it more often than Pizza Hut. The division of YUM! Brands operates the world's #1 pizza chain with more than 12,500 outlets in more than 90 countries worldwide. The chain serves a variety of pizza styles, including its flagship Pan Pizza, as well as Thin n' Crispy, Stuffed Crust, Hand Tossed, and Sicilian. Other menu items include pasta, salads, and sandwiches. Pizza Hut offers dine-in service in its characteristic red-roofed restaurants as well as carry-out and delivery service. About 20% of its restaurants are company-operated; the remaining units are franchised or licensed.

Pizza Hut Original Pan Pizza Recipe

Ingredients :

1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)

Instructions :

Butter flavored Pam. Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outter edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

- Sauce -

Ingredients :

1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt

Instructions :

Combine and let sit for 1 hour.
For Each Nine Inch Pizza :
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order: Pepperoni or Ham, Vegetables

Starbucks Frappuccino Secret Recipe

2009-02-25T14:12:00.000-08:00

Starbucks Frappuccino Recipe

Ingredients :

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*

Instructions :

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.

Tidbits

To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

To fake espresso with a drip coffee maker and standard grind of coffee:
- 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.

NOTE : * 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 not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing

Steak and Ale Hawaiian Chicken Secret Recipe

2009-02-25T13:51:00.000-08:00

Steak & Ale's Hawaian Chicken Secret Recipe

Ingredients :

4−6 Chicken Breasts

Marinade :

1/4 cup soy sauce
1/2 cup + 2 T. dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 cup + 2 T. sugar
1/2 tsp. garlic powder

Instructions :

Combine all ingredients and marinate chicken overnight. Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of munster or provolone cheese and broil just until cheese starts to melt.

Steak−n−Shake Chili Secret Recipe

2009-02-25T13:41:00.000-08:00

The Steak n Shake Company (Steak n Shake) is engaged in the ownership, operation and franchising of Steak n Shake restaurants. As of September 28, 2005, the Company had 399 Company-owned restaurants and 49 franchised restaurants located in 20 states. Steak n Shake restaurants are generally open around the clock. In addition to its core menu, the Company offers a breakfast menu during breakfast hours. During the fiscal year ended September 28, 2005 (fiscal 2005), lunch and dinner sales accounted for approximately 36.4% and 45.4% of sales, respectively, while breakfast and late night sales account for 6.6% and 11.6% of sales, respectively. The Company offers full-service dining with counter and dining room seating, as well as drive-thru and carryout service. Steak n Shake's menu has featured items that include STEAKBURGER sandwiches, thin and crispy French fries, and hand-dipped milk shakes. In fiscal 2005, new menu offerings included expansion of Sippable Sundaes Milk Shakes, with the inclusion of one additional Holiday shake flavor, white chocolate and the addition of two new Halloween Shakes.

During fiscal 2005, Steak n Shake opened 19 new units and four new franchisees units. The Company owned units were built in the Florida, Indiana, Ohio and Texas markets, with a franchise opening creating a new presence in Arkansas. During such time it completed the purchase of 17 restaurants owned by Kelley Restaurants, Inc. (KRI), a former franchisee. Steak n Shake's franchising program is designed to extend brand name recognition and derive additional revenues without substantial investment by the Company.

The Company operates a distribution center in Bloomington, Illinois, from which food products (except for items purchased by the restaurants locally, such as bakery goods, produce and dairy products) and restaurant supplies are delivered to 102 Company-owned and nine franchised restaurants. The restaurants served by the distribution center are located in parts of the Midwest (primarily in Illinois, Missouri, Iowa and Wisconsin). The restaurants that are not serviced by the distribution center obtain Company-approved food products and supplies from two separate independent distributors, one with locations in Orlando, Florida and Pryor, Oklahoma, and the other with a location in Zanesville, Ohio.

Steak n Shake is in the process of testing new Premium Topping Steakburgers for future launch. Offerings for these new Premium Topping Steakburgers include Three Cheese, Hickory Smoked Thick Bacon and Grilled Mushroom 'n Onion. As of September 28, 2005, the 49 franchised Steak n Shake restaurants operated by 17 franchisees, were located in Arkansas, Georgia, Illinois, Indiana, Kentucky, Mississippi, Missouri, North Carolina, Oklahoma and Tennessee. The Company assists franchisees with both the development and ongoing operation of their restaurants. Its management personnel assist with site selection, approve all restaurant sites and provide franchisees with prototype plans, and construction support and specifications for their restaurants. Steak n Shake's staffs provide both on-site and off-site instruction to franchised restaurant management associates.

The Company's financing subsidiary, SNS Investment Company, Inc. assists qualified franchisees in financing the development of one or more franchised restaurants by purchasing or leasing approved sites from third parties, constructing the restaurant and leasing or subleasing the finished facility to the franchisee. As of September 28 2005, six restaurants were being financed through this subsidiary.

Steak−n−Shake Chili Recipe

Ingredients :

2 tablespoons oil
1 1/2 pounds ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup cola (Coke, Pepsi, or generic)

Instructions :

Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute. Add all to crock pot. Drain beef and beans before adding to pot. Let simmer on low for 6 hours or on high for 2 hours.

T.G.I. Friday's Broccoli Cheese Soup Secret Recipe

2009-02-25T13:33:00.000-08:00

T.G.I. Friday's Broccoli Cheese Soup. So good, and yet so easy. Now you can recreate this one at home just by tossing a few items into a saucepan. Try to find one of the large cartons of chicken stock at your store - there's a perfect four cups of broth in there. Use Swanson brand if your store carries it. One bunch of broccoli should provide enough florets for this baby. Just cut the broccoli into bite-size pieces using a sharp knife. Use only the florets and ditch the stem.

T.G.I. Friday's Broccoli Cheese Soup Secret Recipe

Ingredients :

4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)

Garnish

1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

Instructions :

Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
Bring soup to a boil, then reduce heat to low.
Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.

Taco Bell Burrito Supreme Secret Recipe

2009-02-25T12:54:00.000-08:00

To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top selling products: The spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. If you like a bit of heat, throw on some of the hot sauce from the Taco Bell Fire Border Sauce clone recipe.

Taco Bell Burrito Supreme Recipe

Ingredients :

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion

Instructions :

In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.
Heat up the refried beans in a covered container in the microwave set on high temperature for 1 1/2 to 2 minutes.
Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature.
Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat.
Stir the sour cream well, so that it is smoother, then spread about 1 1/2 tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomato, and onion onto the tortilla, and then you're ready to roll.
Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. You will be leaving one end of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately. Makes 8 burritos.

The Soup Nazi's Mexican Chicken Chili Secret Recipe

2009-02-25T12:40:00.000-08:00

The Soup Nazi's Mexican Chicken Chili Secret Recipe
Serves : 4-6

Ingredients :

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
Pinch chopped Italian parsley

Instructions :

Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Tony Roma's Baked Potato Soup Secret Recipe

2009-02-25T12:29:00.000-08:00

"A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easily cloned with basic ingredients. This TSR version is thickened with a little flour, some half-and-half and, most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions and you will have a home kitchen Tony Roma's recreation that will surely impress.

Tony Roma's Baked Potato Soup Secret Recipe
Serves : 6 to 8

Ingredients :

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish

1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

Instructions :

Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
Repeat for remaining servings.

Waffle House Waffles Secret Recipe

2009-02-25T12:11:00.000-08:00

It was two friendly Atlanta, Georgia neighbors who got together in 1955 to build the first Waffle House in their eventual 1200-restaurant chain. With the dimpled breakfast hotcake as a signature item (and this is 3 years before IHOP was founded!), the privately-held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress; they're called "associates."

For the best clone of the 45-year-old secret formula for these waffles you really should chill this batter overnight in the fridge as they do in each of the restaurants. But, hey, sometimes you just can't wait, right? If you need instant gratification, the recipe still works fine if you cook up the waffles the same day. At least wait for 15-20 minutes after you make the batter so that it can rest and thicken a bit. That'll give you time to search for the waffle iron and heat it up. Also, you might need some time to dust it off.

Waffle House Waffles Recipe

Ingredients :

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

Instructions :

Combine flour, salt and baking soda in a medium bowl. Stir to combine.
Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
Cover and chill overnight. (You can use batter right away if you like, but a good 12-hour chill makes the batter better.)
Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
Makes 6 waffles.

Wendy's Chili Secret Recipe

2009-02-25T12:03:00.000-08:00

Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

Wendy's Chili Recipe

Ingredients :

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Instructions :

Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.

Wolfgang Puck's Pumpkin Pie Secret Recipe

2009-02-25T11:40:00.000-08:00

Wolfgang Puck is a German-born chef who has made his mark here in California. He has such goldmines as Spago's in LA and Stars in the City plus a few more salted away around the globe. This is Wolfgang Puck's very own pumkin' pie.

Wolfgang Puck's Pumpkin Pie Recipe

Ingredients :

Unbaked 10-inch single
crust pie shell
4 tb Sugar syrup
1 tb Minced orange peel
2 tb Grand Marnier
1 Vanilla bean, split and
scraped
1 Cinnamon stick
Fresh grated nutmeg
6 Oz. fresh cranberries
2 c Pumpkin puree
1 c Dark brown sugar, packed
1/2 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/2 ts Cloves
ds Salt
ds Fresh ground white pepper
4 Eggs
1 c Whipping cream
1/2 c Half and half
3 tb Bourbon
Cinnamon ice cream (optional)

Instructions :

Line a buttered 10-inch pie dish or flan ring with pastry. Refrigerate for 1/2 hour. Line with parchment paper and fill, with pie weights or uncooked beans. Bake at 350F for 25 minutes, or until crust is golden. Let cool. Remove paper and beans.

Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg. Bring to boil. Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened. Remove vanilla bean and cinnamon stick. Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side with smoked meat, fowl or curry.)

In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and pepper. Beat in eggs, cream, half and half and bourbon, Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until set. Serve warm with cinnamon ice cream, if desired.

Chili's Boneless Buffalo Wings Secret Recipe

2009-02-24T10:21:00.000-08:00

This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork.

Chili's Boneless Buffalo Wings Recipe
Serves : 2-4 as an appetizer

Ingredients :

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

Instructions :

Combine flour, salt, peppers and paprika in a medium bowl.
In another small bowl, whisk together egg and milk.
Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

Boston Market Meatloaf Secret Recipe

2009-02-24T10:02:00.000-08:00

In the early 90s Boston Chicken was on a roll. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entrée selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrées presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin.

By 1988, Boston Market's goose was cooked: the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

Boston Market Meatloaf Recipe
Serves : 4

Ingredients :

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10 percent fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

Instructions :

Preheat oven to 400 degrees.
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 tablespoons 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, ground pepper, and garlic powder. 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 that 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 tablespoons 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.

Benihana Japanese Fried Rice Secret Recipe

2009-02-24T08:08:00.000-08:00

When 20-year-old Rocky Aoki came to the New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he took $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West side of Manhattan. His concept of bringing the chefs out from the back kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within six months. Here's a clone recipe for the fried rice at Benihana that is prepared by chefs with pre-cooked rice on those open hibachi grills.

Benihana Japanese Fried Rice Recipe
Serves : 4

Ingredients :

4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

Instructions :

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Tidbits

This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.

Applebee's Classic Patty Melt Secret Recipe

2009-02-24T07:54:00.000-08:00

Applebee's International, Inc. (Applebee's) develops, franchises and operates casual dining restaurants under the name Applebee's Neighborhood Grill & Bar. The Company had over 1,800 restaurants during the fiscal year ended December 25, 2005 (fiscal 2005). As of December 25, 2005, there were 1,804 Applebee's restaurants. Franchisees operated 1,318 of these restaurants and 486 restaurants were company operated. The restaurants were located in 49 states and 14 countries outside of the United States. During fiscal 2005, 144 new restaurants were opened, including 92 franchise restaurants and 52 company restaurants.

Applebee's also offers its customers the carry-out service. During the fiscal year ended December 29, 2002, the Company initiated a To Go program, which includes the use of standardized packaging, interior and exterior signage and a focused training program. In addition, the program features its Carside To Go initiative in which customers place their orders by telephone, park in designated spots at its restaurants and servers deliver their orders to their vehicles. During the fiscal year ended December 26, 2004 (fiscal 2004), the Company launched an alliance with Weight Watchers to offer Weight Watchers-branded menu alternatives to its guests. It has 10 Weight Watcher items on the menu.

Applebee's Classic Patty Melt Recipe

Ingredients :

1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions

Instructions :

Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness. While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350F). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking). Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar.

In a separate frying pan, melt butter and saute sliced onions. Season with salt, pepper and garlic while heating. Place cooked burger patty on top of one cheese−topped slice of bread and the sauteed onions on the other. Carefully close and cut sandwich. Serve with your favorite summer side dish.

A and W Chili Dogs Secret Recipe

2009-02-24T06:20:00.000-08:00

A&W is a legend in root beer. A division of fast-food giant YUM! Brands, A&W All-American Food Restaurants is best known for its branded draft root beer and drive-in service. The company operates and franchises almost 700 quick-service restaurants in the US and 14 other countries offering hamburgers, hot dogs, onion rings, and fries, along with its signature root beer. In addition to its traditional drive-up format, the chain includes food court and co-branded locations. A&W traces its roots back to a California root beer stand business started by Roy Allen in 1919.

A&W Chili Dogs Recipe

Ingredients :

1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Instructions :

Making the Chili Dog Sauce:

In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
Allow to cool, cover, and refrigerate until "Dog−Time". You'll be microwaving what you need later.

Cooking your A&W Chili Dog

Bring a 2 qt. saucepan of water to a rolling boil.
Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds. Just enough to warm.