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.
Posted By: Mama Mangia
Sep 19 # 12 of 30
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.
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.....
Posted By: Mama Mangia
Sep 19 # 14 of 30
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
Posted By: Mama Mangia
Sep 19 # 15 of 30
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.
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.
