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Steak−n−Shake Chili

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)

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.
 
Shoney's Country Fried Steak

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

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.
 
KFC Honey Barbecued Wings

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

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.
 
Green Goddess Dressing

2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream
2 Tbls. tarragon vinegar
1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for
about 20 seconds. Cover and refrigerate until needed.
 
Cinnabon Rolls

ROLLS:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teaspoon salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner's sugar
1 tablespoon milk

To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions.
Add margarine,
eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let
rise until
doubled. Punch down dough and let rise again.
Roll dough out on floured board to 34 x 21" size. Take 1 cup soft butter and
spread over
surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over
top. Roll up
very tightly. With a knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down
on each roll.
Cover and let rise until double again. Bake at 350 15−20 minutes. Remove when
they start to
turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting
 
Benihana's Fried Rice

1 cup uncooked rice
5 tablespoons butter
1 cup chopped onion
1 cup chopped carrots
2/3 cup chopped scallions
3 tablespoons Sesame seeds
5 Eggs
5 tablespoons soy sauce
Salt
Pepper

Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
 
A1 Sauce

1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce

1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
 
Auntie Ann's Pretzels

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.
 
Cracker Barrel's Hashbrown Casserole

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

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.
 
Jack−In−The−Box Jumbo Jack

The Beef:
Use factory frozen 1/4 pound beef patties from your grocer's freezer.

The Rest:
1 sesame−seed hamburger bun
2 tomato slices, chopped white onion, 2 dill pickle slices, 2 large lettuce
leaves

The sauce:
1 Tablespoon of mayonnaise
1/8 teaspoon lemon juice
dash onion powder
dash sugar
Mix together−−−set aside.

Cooking your Jumbo−Jack
1. Pre−heat an electric griddle to 400 .
2. Toast your buns by laying face down on the griddle for about a minute. Set
aside.
3. Cook the still frozen beef patty 4−5 minutes per side, salting liberally before and
after turning.
4. Dress as follows;
Top Bun:
Half of the pre−made mayo sauce 1 Tablespoon chopped, white onion 2 dill
pickle slices 2 lettuce leaves 2 tomato slices
Bottom Bun:
Spread the remaining mayo sauce evenly.
5. When the burger is finished cooking, drain the fat, and apply to the
dressed top bun. Add the dressed bottom bun.
 
Orange Julius

6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,
adding ice cubes one at a time, until smooth.
 
Pizza Hut Original Pan Pizza

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)
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:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
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
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.
 
Red Lobster's Crab Stuffed Mushrooms

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

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

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

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.
 
White Castle Sliders

Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.
Form each into a 2−1/2 inch square patties. Do this on waxed paper. Make
the patties very thin. Then "cookie−cut" five holes in each pattie.
(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.
Freeze these 16 patties. (It'll make it easier later)
BUNS: the buns are also small. My grocer has dinner rolls the exact size
I need, but you might have to create your own using hot dog buns. One
hot−dog bun makes two White Castle buns. Simply cut in half (through top
and bottom) and then cut off the rounded sides to make them square.
COOKING: This is key. You need to finely chop a medium white onion.
On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons
of onion for each patty you want to cook (generously spray with non−stick
spray like Pam first) The onions should only be "one deep" if you will.
Immediately place frozen patty directly on top of onions and press down.
Cook for about 4 minutes right on top of the onions. The holes in the beef
will allow the steam to cook the top side. (You don't flip)
Add a dash of salt and a pinch of pepper to each patty while they cook.
Remove and place on UNTOASTED buns.
 
Emeril's Creole Seasoning

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

Combine all ingredients thoroughly.
 
Golden Corral Rolls

1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls

Sprinkle the yeast over very warm water in a large bowl (Very warm
water should feel comfortably warm when dropped on wrist.) Stir until
yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt
to hot milk and stir until the sugar dissolves and butter or margarine
is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to
yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
to form a soft dough. Use some of the remaining 1/2 cup of the flour to
dust a pastry cloth. Knead the dough lightly for 5 minutes, working in
the remaining flour (use it for flouring the pastry cloth and your
hands). Place dough in a warm buttered bowl; turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly
floured pastry cloth. Dough will be sticky, but use as little flour
as possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be. Pinch off
small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4 inches in diameter. Place in neat rows, not quite touching,
in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of
rolls with melted butter or margarine, then bake in a 375 degree oven
for 18 to 20 minutes or until nicely browned. Serve warm with plenty
of butter. This recipe yields about 2 dozen rolls.
 
McDonald's Big Mac Sauce

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

Combine all of the ingredients together mixing well. Store refrigerated
for several hours to allow flavors to blend.
 
McDonald's Big Mac

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

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.
 
Outback Steakhouse Bloomin Onion

4 Vidalia or Texas Sweet Onions

Batter:
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic −− minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep−fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper
 
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