Restaurant Mixes

[rt49andellis]

Other than things like Taco Bell seasoning and Arby's sauce, I can't figure out where to get the foods sold in restaurants. For instance, Red Lobster rolls... those are just a mix.... but it aint no Bisquick, if ya know what I'm sayin.

So any ideas on where do get this sort of stuff?

 

[spiceplace]

In my opinion those packaged restaurant named products are loaded with salt and MSG. I don't think you need to use either of those in cooking. MSG has it's place in some foods, but I can't handle MSG and read labels. Mama Mangia had posted some nice restaurant like recipes last month on the forum.

Mama - got any Taco bell or Arby's recipes?

 

[Manga]

haha its like asking whats the KFC recipe?
11 secret herbs and spices. Anyone figured out what they are?

 

[GregGraves]

Actually, Mama Mangia has a great number of great recipes, and wouldn't be surprised if she had a some Taco Bell recipes.

 

[rt49andellis]

It's not the recipe's I want. Just the actual product they use in the restaurant. And I HAVE actually tried 3 or 4 of the taco bell recipes and they were AWEFUL!!! Would have been better if I'd just use hamburger and nothing else.

 

[mtmomj]

I wish I had the KFC recipe.

 

[rt49andellis]

It almost makes me want to go work for the people for a month or so and see where their supplies come from. But on the other hand... maybe it just tastes so good because we don't have to cook it? Ya think?? LOL

 

[Raquelita]

I think they buy their stuff in bulk from restaurant food suppliers so you cant buy it in the grocery store.

 

[rt49andellis]

Well... as jar jar binx would say .... that's muy muy stinkowith! Hmmm.... let's all get together and start holding up delivery trucks.... LOL Nah, nevermind.

 

[Mama Mangia]

Okay - give me time with this post - Mama may have walking pneumonia and I can't stay on too long.

First - let's start out with these restaurant "mixes". Many times a "name" restaurant has it's own mix from a company and it is packaged under the restaurant name. Many papers are signed so that no one gets the recipe. I have seen this so many times. There are copycat and clones out there. Most restaurants do not have the time and personnel to make everything homemade. You would be surprised to see how much is actually added to a mix, or another item in the restaurant. Not only does it keep the costs down, but it makes everything "fast". We live in a fast food world. Think about it - if you were to make a lavish meal at home - it would take time. Restaurants have to cut most of that time out. Many are now even getting there products pre-cooked. Go to a BBQ pit - luscious chicken and ribs - good chance they were cooked in one warehouse, flash frozen, shipped to the restaurant, and then re-tossed on the grill to look like they cooked it while they are getting the ice crystals out if it! You would be amazed at what flash freezing does for restaurants, bakeries, etc. Too many bakeries and pizzerias ack like it's their recipe - LOL - I know better than that. Give me a few different labels and that one recipe will be anyones!

That alone cuts down on the restaurants costs and labor!

I used to love the salsa they served at The Ground Round - come to find out it was made by a company called Territorial House and I was able to buy it at a restaurant supply house. Had to buy it by the gallon and freeze it in portions - but I had my sauce! Restaurants do not want anyone copying their recipes - cripe - if you can make it at home - you don't need them anymore.

Now - spiceplace - you are soooooo right! If we keep eating all these preservatives and additives - we won't have to be embalmed when we die! LOL! There are enough toxins in our lives - we don't need to add more. Now before anyone jumps the gun - all Mama means is - if you want to eat it once in a while that's great. But too much of a "good" thing is really bad for you. That is why I prefer to make my own. Plus I can add my own ingredients, etc. Yes I have recipes - yes I will post them

Manga - 11 different spices in KFC???? Hogwash! I know for a fact that their chicken is marinated, frozen and shipped from local poultry distributors. These distributors have to sign the papers - NO ONE ELSE CAN BUY IT!

Take a real good look at KFC chicken. Do you see parsley, paprika, etc. If you ask me - it's pure MSG - salt heaven. I think the Colonel sniffed his MSG when he came up with that one. (sorry Colonel). These frozen parts are thawed, coated from a bag, and cooked.

Greg - you know i will post. I will make a thread.

rt49 - eveything tastes better when you don't have to cook OR do the dishes and clean up - LOL!! Right now - everything tastes crappy to me - not that I am actually eating much. And if you hold up any delivery trucks you may just be disappointed with what you've got. You say you've made some clones and that they were disgusting. Remember - clones/copycats are usually tweaked and twisted to that particular cook/family likes or dislikes. Sometimes a bit of experimenting will see you through it.

Ok - Mama's gonna look up Arby's, Taco Bell, KFC for you.

 

[Mama Mangia]

Everyone has seen the Red Lobster Biscuit Recipe using Bisquick.

Here is another version:

Red Lobster Cheese Biscuits

1 Cup Milk
1/3 Cup Mayo
1 Tablespoon Sugar OR
3 Packages Sweet & Low
2 Cups Self-rising flour
1/4 Cup Kraft's American cheese -- grate
Liquid margarine
Garlic powder
Kraft American Cheese food

Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with 1 teaspoon liquid margarine and dust each with a little garlic powder plus 1 scant teaspoon additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon.
If you use regular flour instead of self-rising your rolls will not rise and will be heavier.


Red Lobster Copycat Biscuits

1 cup Skim milk
1/3 cup Fat-free mayonnaise
1 tbl Sugar
4 tsp Baking powder
2 cup All-purpose flour
1/2 tsp Salt
1/2 tsp Garlic powder
2/3 cup Grated cheddar cheese
Liquid margarine

* Combine flour,sugar, baking powder, garlic powder, and salt in bowl.
* Add milk and mayonnaise. Mix with rubber spatula until not quite smooth, adding cheddar cheese when almost done mixing. Blend thoroughly into dough.
* Place blobs of dough on lightly greased cookie sheet.
* Give each blob one light spray of liquid margerine.
* Bake at 450 degrees about 25 minutes until golden.

 

[Mama Mangia]

ARBY'S BBQ SAUCE

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce


Combine & cook all over med heat for 7-10 minutes. Allow sauce to cool. Will store approx 3 months if tightly sealed.


Arby's Bronco Berry Sauce

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tbl pectin
2 tsp cornstarch
1 tsp vinegar
50 dsh or 1/4 teaspoon red food coloring
1/8 tsp onion powder
1 dsh cayenne pepper
1 dsh garlic powder
1 dsh paprika
1/4 cup minced red bell pepper
1/2 tsp minced canned jalapeno peppers


* 1. Combine all the ingredients except the bell pepper and minced jalapeno in a small saucepan. Whisk well.
* 2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.
* 3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.
* 4. Use sauce when it reaches room temperature or cover and chill until needed.
* Makes 1 cup.



Arby's Horsey Sauce

1 cup mayonnaise
3 tbsp. Bottled horseradish cream
1 tbsp. Sugar
2 packages Equal

Mix all ingredients and chill.

 

[Mama Mangia]

TACO BELL MEAT SEASONING

1 1/3 lbs. lean finely ground chuck
1 1/2 T. Mesa Corn Flour
4 1/2 t. chili powder
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. seasoned salt
1/2 t. paprika
1/4 t. cumin
1/2 t. garlic salt
1/4 t. sugar
1 t. dry minced onions
1/2 t. beef bouillon

Mix together all ingredient except taco meat. Stir the spice mixture well making sure that all spices have been blended well. Crumble ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef. Return ground chuck to pan and add taco seasoning. Add 3/4 - 1 cup water to ground beef and taco seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry.



Taco Bell Hot Taco Sauce
Yields: 3 1/2 cups

1 can (6 oz.) tomato paste
3 cups water
2 teaspoons cayenne pepper
1 1/2 tablespoons chili powder
2 1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons white vinegar
1 tablespoon minced dried onion
2 tablespoons canned jalapeno slices ("nacho slices")

Combine tomato paste with water in saucepan over medium heat. Stir until smooth. Add cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried onion; stir. Chop jalapeno slices very fine. You can use a food processor, but don't puree. The best kind of jalapenos to use are those bottled for nachos or pizza. Add to mixture. Heat boiling. Continue to stir about 3 minutes: remove from heat. Let stand until cool; transfer to tightly sealed container and refrigerate. This will last for 1 to 2 months.


Taco Bell Chalupa

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
Oil (for deep frying)

Mix together dry ingredients. Cut in shortening and then add milk. Shape dough into a long cylinder and cut into 8 equal parts. Use flour to work the pieces into 6-inch tortillas. Fry in oil until golden brown. Top with taco fixings.


Taco Bell Chalupa Supreme

1 pound ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
Flat bread (pita will work)
Oil for deep-frying
Sour Cream
Shredded lettuce
Shredded Cheddar/Jack cheese
Diced Tomatoes

Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm. In a deep-fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.

Taco Bell Mexican Pizza


1/2 pound ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 1/2 teaspoons chili powder (Spanish blend is best)
2 tablespoons water
8 small (6-inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 ounce) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives

Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown.
Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400 degrees F.
When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order.
Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.
Makes 4 pizzas. Hope you're hungry, 'cause this recipe makes four of the Mexican Pizzas like those served at the Taco Bell chain. This recipe is also handy if you want to know how to make a spiced ground beef just like the stuff Taco Bell uses in its tacos and other items.

like all the rest - I have more.....

 

[Mama Mangia]

KFC - I think I have at least 2 dozen or more copycat/clone recipes -


You want 11 secret ingredients:

2 T. paprika
1 T. onion salt
1 t. celery salt
1 t. rubbed sage
1 t. garlic powder
1 t. ground allspice
1 t. ground oregano
1 t. chili powder
1 t. black pepper
1 t. sweet basil leaves, crushed
1 t. marjoram leaves, crushed fine

Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work well). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.
(makes about 1/3 cup)
TO USE:
Mix together 4 t. mixture, 1 c. flour, 2 T. packed light brown sugar and 1 t. salt. Place in doubled plastic food bag and add chicken to coat. Fry.


Remember - KFC is pressure cooked - deep frying changes the taste and texture. So does the type of oil used. If you want to save on the fat and calories - bake the chicken.



KENTUCKY FRIED CHICKEN COATING MIX


3 c. self-rising flour
2 pkgs. Good Seasons Italian dressing
1 tbsp. paprika
2 envelopes Lipton's tomato cup-a-soup
1 tsp. salt


Mix all ingredients together. Coat chicken with flour mixture. Lay on cookie sheet. Pour melted butter over all. Bake 1 hour at 350 degrees.



COATING FOR KENTUCKY FRIED CHICKEN


Soak cut up fryer in 3 cups water (yellow food coloring added) and 1 tablespoon salt overnight or 8 hours. Drain and coat with following mixture: 1/2 tsp. tarragon 2 tsp. onion powder 2 tsp. seasoned salt 2 tsp. instant bouillon (chicken flavor) 1/4 tsp. pepper 1 c. flour
Blend spices in blender. Add flour and coat chicken.



FRIED CHICKEN (LIKE KFC)


2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder ; (not salt)
1/4 tsp. onion powder ; (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic ; minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate ; (optional)
additional ; flour for separate pre-coating
5 -6 cups Crisco cooking oil
1 frying chicken ; cut in pieces


Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).

Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.

TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

NOTE: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read the manufacturers' directions before frying in a pressure cooker. If you don't have your instruction manual - use your deep fryer!!!! Don't take any chances.


KFC COLESLAW - even though no one asked for it

8 cups shredded cabbage
1/4 cup carrot shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice

Combine cabbage and carrots in a large salad bowl. Mix remaining
ingredients together and combine thoroughly. Pour liquid ingredients
over cabbage and carrots and stir. Refrigerate at least two hours
before serving (overnight is better). Stir well before serving.


KFC Extra Crispy Chicken

KFC uses pressure fryers to fry chicken, which is risky to do at home. If you are using a deep fryer , fry a few pieces at a time for about 20 minutes, covered, turning occasionally. Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes. As always, with chicken, check the middle of a large piece to check for doneness. Allow to drain on paper towels when cooking is completed.


1 (2 to 3 pound) cut up chicken
1 quart water
3 tablespoons salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean oil (no substitutions) for frying

Allow chicken to soak in salted water for 30 minutes

Mix egg and milk in a bowl. Mix flour, Accent, salt and pepper in another bowl. Preheat deep fryer to 350 F, or place 3/4 inch oil in a skillet over medium heat.

Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then back into flour mixture. DO this one piece at a time making sure there is total coverage over entire surface of chicken in each step.


KFC EXTRA TASTY CRISPY CHICKEN

1 whole frying chicken, cut up
6-8 c. vegetable oil

MARINADE:
4 c. water
1 T. salt
1/2 teaspoon Accent or ½ T. more salt

DIPPING:
1 egg, beaten
1 c. milk

DREDGING:
2 1/2 t. salt
3/4 t. pepper
3/4 t. Accent

Preheat deep fryer to 35* F. Marinate chicken pieces for 20 minutes. Dip in egg mixture. Coat. Deep fry for 12 to 15 minutes or until done. Drain.

KFC EXTRA TASTY CRISPY CHICKEN #2


1 whole frying chicken, cut up
6-8 c. vegetable oil

MARINADE:
4 c. water
1 T. salt
1/2 t. Accent or another ½ T. salt

COATING:
1 egg, beaten
1 c. milk
2 c. flour
2 1/2 t. salt
3/4 t. pepper
3/4 t. Accent

 

[Mama Mangia]

KFC GRAVY


1 beef bouillon cube
1/2 t. of white pepper
3 T. corn flour


Instruction
1 c. water

Place water, beef cubes and white pepper in a sauce pan and bring it to boil. Mix water and corn flour and then add to the water mixture, stir it until it thickens.


KFC BBQ Baked Beans

1 can (28 oz.) Bushes Baked beans
1/3-1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon

Fry bacon lightly (until heated through but still soggy). Then put
everything in a cassarole dish and bake for about 20-30 min at 350. It can be done in a saucepan but will not be quite as flavorful.



KFC BISCUITS

1 1/2 c. flour
1 ½ t. salt
1 T. sugar
1 T. baking powder
2/3 c. milk
1/3 c. vegetable shortening

Preheat oven to 425* F. In a mixing bowl; sift flour, salt, sugar and baking powder. Make a well and add milk. Add shortening and begin kneading with hands. Add milk, if needed for form, and mix. Turn onto floured board and knead gently 6 to 8 times.
Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10 to 13 minutes.

Makes about 9 biscuits.


KFC Crispy Strips
*NOTE: Take a good look at the marinade - I would not use potassium chloride or msg! That is their marinade.

6 chicken breasts

Marinade-
2 tablespoons potassium chloride
2 tablespoons kosher salt
4 tablespoons msg
1/8 tablespoon garlic powder
1/3 cup bottled chicken base
5 cups water
* Can omit the potassium chloride and MSG or replace with Accent.

Coating-
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg or Accent
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder

Make the marinade.
Cut 6 chicken Breasts into strips, or you can buy chicken tenders in the store.
Marinate them overnight.
Preheat the shortening in a deep-fryer to 350 degrees.
Beat 1 egg and 1 cup of milk.
Dip the chicken into the egg mixture.
Dip the the chicken into the coating and then double dip.
Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.
Remove the chicken to a rack and allow to drain for 5 minutes.


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.

 

[Mama Mangia]

A special note about additives to frozen boneless skinless chicken breasts, thighs, etc. Most are soaked in a "solution" like the Colonel's. I bought frozen breasts and I was salted to death. They ended up in the trash. I had boiled them for a minute or two, drained, rinsed, changed the water,boiled again for a minute or two (so that the salt would not boil back into the breasts), rinsed thoroughly, changed the water (I think you get the idea) and they were still salty. Apparently all that junk that was injected into the chicken was there to stay.

And the skin is usually added to the nuggets for flavor.

Amazing what we eat and don't know.............................

 

[rt49andellis]

I used to love the salsa they served at The Ground Round - come to find out it was made by a company called Territorial House and I was able to buy it at a restaurant supply house.

See -- THAT is what I was talkin about! How'd you find out where they got their stuff from? I know that pretty much everything served in the fast food places are already made when it arrives...so... who's shipping it out? That's what I wanted the answer to.

And hope your pneumonia goes away quickly !!!! Feel better mama.

 

[Mama Mangia]

rt49 - Thank you for the well wish - Mama is a tough ol' bird - I'll be around kicking for a while yet! Ain't done making noise!!! LOL


The sad part is - many of our favorite eateries that have multiple locations have now decided to make things in one warehouse/institution/kitchen just to keep their secrets a secret. You'd be surprised how many times they just add to a sauce just to give it their "touch". Even a brand name sauce you can buy off a supermarket shelf!

Ever watch The Golden Girls??? Sophia??? Picture this, Ground Round, summer of 1977.......8 friends meeting for lunch........

How I found out about the taco sauce??? Mama was having a salad and burger for lunch with friends. We were sitting just outside the kitchen. Our waitress was new - could not handle her job. Everything was overwhelming for her - she didn't know what to ask or do with a full table of 8. My salad had a dead fly in it. I usually order my dressing on the side and then I add and toss myself. First toss - fly on the fork. So instead of grossing out everyone in the place - I excused myself and walked my salad into the kitchen. There it was - a bottle of Territorial Sauce. The cook panicked over the fly - not to mention the fact that a customer was in the kitchen - I acted like I understood and asked to please replace my salad with fries - as long as they were totally veggie with no added meat (flies). When we were leaving - the manager thanked me for not telling anyone - but he knew I had a strong background in food service/restaurants/catering, etc. He even was nice enough to give us all free beverages and desserts. And I happily left and headed to the restaurant supply house and bought my gallon!

Best part - I had been trying for months to get the name of their taco sauce. Everyone I asked that worked there said it was a sauce made specially for The Ground Round and that they ship it with their orders from their main warehouse.

HA!!! Lying sacks of crap........................

 

[rt49andellis]

Ever watch The Golden Girls??? Sophia??? Picture this, Ground Round, summer of 1977.......8 friends meeting for lunch........

LMBO!!! Yes, sounds quite familiar!

asked to please replace my salad with fries

Well maybe that was the problem in the first place. She must've thought you said salad with flies. LOL What's sad is that the order was still wrong. You said flies, not fly.

And yes I agree... big bunch of liars!! There's no sense in that. How about "Sorry we can't tell you." I can imagine the chefs face when you walked into the kitchen. I'm suprised he didnt yank up that bottle and toss it in a corner.

Thanks for all the recipes. Have you tried any? Do they actually come out right?

 

[Mama Mangia]

The cook never expected a customer to walk in on them - the kitchen was a disaster - and there is no call for that at all. They never gave it a thought that I saw what they had. But when I could not get the attention of the waitress or the hostess - I just entered and asked for help. It's not like I had gone in with pad and paper or a camera to see what they used! I've run plenty of restaurants.

I ran into the same snag with a certain dressing at a pizzeria - TOP SECRET recipe - everyone raved about it!!! Passed down for generations... Well - DUH - go to the grocery store and by Marzetti's red french (I can't think of the name right now) and you got it! So much for their top secret recipe. Cripe after I asked about it 3 times, one of the kids that works there gave me a large pop cup filled - more than I would have gotten if I had bought the Marzetti's myself! Brought it home - checked it out - bought a Marzetti's - mmmmmmmmmmmmmm.

You ask if I have ever tried out these recipes - and the answer is yes. And if I haven't made it - it was made by one of the girls in my recipe club. We get together and make these dishes and share and swap. This way we can try more recipes in less time. If it is a recipe made for the club members (now doesn't that sound impressive for a bunch of kitchen nuts!) it has got to be followed to a T. And everything has to be measured - no eyeballing. No tweaking first time around. If cook #1 wants to bring KFC Crispy Strips - the recipe is followed as written. After that any cook can make the recipe and bring her tweaks, etc. And bring your recipe with proper measurement. By tweaking we have had success and failure. You'd be surprised what some of the girls can come up with. Sometimes we will do one restaurant recipe and see who's is closest, or we will do restaurant day - each bring any restaurant recipe, or bakery day copying bakeries, or a day of whatever you want. It's fun. Keeps us out of trouble (sometimes). Some of us can cook and bake - some can't boil water but they sure try. When the hubbies get involved - they louse up everything - so we ban them from cooking for the girls. Rule: be fair in judging, don't criticize if it is something that did not turn out - find out why and what you can do the next time so that it is better, we help and support one another and you must be able to laugh at your own mistakes. No arguments that way.

It's a fun thing to do.