Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 238

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ARBYS SAUCE CLONE

ASIAN NOODLE SALAD

BANANA CREAM PIE

BENIHANA SUPER SALAD DRESSING CLONE.

BLACK BOTTOM PIE

BLACK LABRADOR SHEPHERDS PIE

BLUEBIRD LODGE AND COTTAGE

BOSTON MARKET MACARONI AND CHEESE CL

BREAKFAST BURRITO

CALIFORNIA CHICKEN SANDWHICH

CARIBOU COCONUT CHICKEN

CHEESECAKE FACTORY CHEESECAKE

CHICKEN FAJITA BREAKFAST SKILLET

CHICKEN TENDERS AND HOT SAUCE

CHINESE IMPERIAL PALACE ALMOND COOKI

CHINESE IMPERIAL PALACE SWEET AND SO

CHOCOLATE CINNAMON BUNS

COCONUT CREAM PIE

COLONEL SANDERS CHESS PIE CLONE

CRACKER BARREL OLD COUNTRY STORE MAS

CRISP CARAWAY TWISTS

FAMOUS CHEESECAKE II

FAMOUS CHEESECAKE

FISH AND CHIPS IN BEER BATTER

FRIED ONION RINGS

FROM LAKE TO TABLE

FUDPUCKERS BACON WRAPPED TUNA A LA F

GERMAN CHOCOLATE PIE

GROUND ROUND MEXICAN CHICKEN AND TOR

HOOTERS SPECIAL DIPPING SAUCE FOR WI

JUMBO SHRIMP SKEWERS WITH WALNUT PES

KFC FRIED CHICKEN

KFC HONEY BBQ STRIPS CLONE

KRAB SALAD CLONE FROM ALBERTSONS

LEMON CREAM CHEESE PIE

MIXED CHERRY TOMATOES

OLD BAY SEASONING

OLIVE GARDEN CHICKEN MARSALA CLONE

PALMA MARIA PEANUT BUTTER PIE

PANCAKES TO FLIP FOR

PEACHES AND CREAM CHEESECAKE

QUEENSLAND CHICKEN AND SHRIMP

RASPBERRY MOUSSE CHEESECAKE

RESTAURANT STYLE CHICKEN NUGGETS

RESTAURANT STYLE SAUSAGE GRAVY

SECRET SAUCE

SODA CRACKERS

SUCCOTASH SALAD WITH CREAMY BASIL DR

SWEET AND SOUR SAUCE

TARTAR SAUCE

THE BEAUTY OF A HANDMADE LOAF

THE PANTRY RESTAURANT CHICKEN BISQUE

WHITE CHICKEN CHILI

WHITE CHOCOLATE CHEESECAKE

ZABARS CREAM CHEESE SPREAD

 

 

 

 

 

 

ARBYS SAUCE CLONE

 

Notes: This is ketchup with a kick. No one does this better than Arby's. We did find that Lea & Perrins gave the best flavor for this sauce.

 

1 cup Water

1/2 cup Catsup

2 Tbsp. Brown Sugar

1/4 cup White Vinegar

3/4 tsp. Onion Powder

3/4 tsp. Garlic Powder

1/2 tsp. Paprika

3 Tbsp. Worcestershire Sauce (Lea & Perrins)

1/8 tsp. Salt

1/8 tsp. Cayenne Pepper

Corn Starch Mixture (thickening mixture)

1 Tbsp. Corn Starch

2 Tbsp. Water

Mix well and set aside.

 

Place all sauce ingredients in a blender and blend on high speed for 15 - 20 seconds. Pour ingredients into a small saucepan, heat on medium low. Simmer gently for twenty minutes, stirring several times. After twenty minutes add corn starch mixture, stir well. When sauce begins to thickens let simmer on a very low temperature for ten minutes. Remove from heat and let cool.

Mixture will be similar in thickness to steak sauce. Store in a covered container in the refrigerator. This sauce is a nice change on hamburgers or pastrami, and great dipping sauce for hot wings.

ASIAN NOODLE SALAD

 

1/4 cup soy sauce

2 tablespoons seasoned rice vinegar

1 tablespoon Asian sesame oil

1/2 teaspoon dried hot red pepper flakes

1 garlic clove, minced

2 teaspoons grated peeled fresh ginger

3/4 lb thin linguine

1 cup coarsely shredded carrot

3 scallions, cut crosswise into thirds and thinly sliced lengthwise

2 tablespoons sesame seeds, toasted

6 radishes, halved and thinly sliced

 

Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.

 

Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool. Toss with dressing, carrot, scallions, sesame seeds, and radishes in a large bowl. serves 6 as a side dish

 

Cooks' note:

. Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker. Or, toast in a shallow baking pan in a 350°F oven, 5 to 10 minutes.

BANANA CREAM PIE

Marie Callender's clone

9 inch Pie Crust Baked and Cooled

2 Sliced Bananas

1/4 cup Soft Beaten Cream Cheese

2/3 cup Sugar

1/4 cup Cornstarch

1/2 tsp. Salt

1 1/2 cup Evaporated Milk

1 1/2 cupWhole Milk

4 Beaten Egg Yolks

2 Tbsp. Butter, Softened

1/8 cup Sliced Almonds

1 Tbsp. Vanilla

 

Mix in a 2 quart sauce pan sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat slowly pour half of the hot mixture in to eggs and stir until that mixture is completely incorporated. Then pour the egg mixture in to the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again.

Add cream cheese and mix thoroughly.(use a hand mixer ) it will dissolve the cream cheese better and make the pudding lighter and creamier. Remove from heat and add vanilla and butter, keep using the hand mixer until all is blended. Let pudding stand for 15 minutes but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top.

 

When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds.

Fresh Whipped Cream Topping

 

3/4 cup Chilled Whipping Cream

2 Tbsp. Powdered Sugar

1 tsp. Vanilla

Chilled glass or metal mixing bowl

 

Pour cream in to a glass or metal bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended . Mixture should have stiff peaks. The whipped cream may be put into a pastry bag and used for that added effect.

BENIHANA SUPER SALAD DRESSING CLONE

 

1/2 cup Soybean Oil

1/2 cup White Vinegar

3 Tbsp. MSG

1/2 tsp. Salt

1/2 tsp. Ground Ginger

1/2 cup sliced Celery

1/4 cup coarsely chopped Onion

Combine all ingredients in an electric blender. Mix at medium speed for 3-5 seconds until celery is finely grated. Add dressing to the salad and toss. Serves 6 to 8 people and makes 1 1/2 cup dressing.

BLACK BOTTOM PIE

Marie Callender's Clone

2-8" plain pastry pie crusts(store bought or make your own)

1 box chocolate pudding (either cooking or instant)

1 box vanilla pudding (either cooking or instant)

1/4 tsp rum extract (more or less to taste)

whipped topping (like Cool Whip)

 

Prepare chocolate and vanilla pudding according to directions in separate pans. Add rum extract to vanilla pudding and stir well. Pour half of chocolate pudding into each crust and spread evenly. Pour half of vanilla pudding on top of each chocolate layer and spread evenly, being careful not to mix the layers. Chill in fridge. Once chilled put whipped topping on. If you prefer a meringue topping, use cooked pudding and make meringue.

meringue topping...

2 egg whites

1/2 tsp. vanilla

1/4 tsp. cream of tartar

4 Tbsp. sugar

 

Beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling, for that Marie Callender's effect leave a smidge of filling visible around the edge. Bake at 350 degrees for 12-15 min or till meringue is golden. Chill in fridge.

BLACK LABRADOR SHEPHERDS PIE

2 lbs. ground chuck

2/3 cup chopped yellow onion

1/2 cup chopped celery

2 cloves garlic, minced

2 lbs potatoes, peeled

4 Tbsp. butter

2 carrots, sliced

2 oz. (about 2 1/2 tablespoons) beef base

1 cup water

2 Tbsp. flour

1 cup shredded Cheddar cheese

 

Saute` beef, onion, celery and garlic in a large pan until well done. Strain off fat. Boil potatoes until fork tender, about 20 minutes. Drain and mash with butter. Blanch carrots and add to beef mixture. Make a gravy with beef base and water. Whisk in enough flour to thicken, about 2 tablespoons. When gravy comes to a boil, add beef and carrot mixture, reduce heat and simmer for 5 minutes.

 

Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top. Bake for

20 minutes at 350 degrees. Top with cheese and let sit until cheese melts

from the radiated heat. about 5 minutes. Serves 6 to 8.

BLUEBIRD LODGE AND COTTAGE

BAR-B-Q HAMBURGERS CLONE

 

Notes:This is a great variation on the hamburgers. Bluebird Lodge and Cottage is located in Eureka Springs, Arkansas.

 

1 lb. ground beef

Sauce:

1 green pepper, chopped

1 onion, chopped

1 cup celery, finely chopped

1 cup ketchup

2 Tbsp. brown sugar

1 Tbsp. vinegar

1 Tbsp. dry mustard

Salt and pepper to taste

Heat sauce ingredients to boiling. Brown ground beef and drain; mix with sauce. Serve hot on hamburger buns.

BOSTON MARKET MACARONI AND CHEESE CLONE

 

6 oz. dry macaroni

1/2 stick butter

1/4 cup flour

1/4 tsp. dry mustard

1 tsp. salt

dash of pepper

2 cup Milk

1 tbsp minced onion

1 cup or 1/4 lb. American Processed cheese

 

Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion flour. Allow this to thicken, and when thickened slowly add the milk. When all milk is added, you may add the cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.

 

BREAKFAST BURRITO

McDonald's Clone

1 lb. Rolled Pork Sausage (mild)

1/2 cup Yellow Onion (diced)

1/4 cup Fresh Tomatoes (diced)

1 Tbsp. Green Chilies (diced those in a can)

10 - 12 count Pkg. Flour Tortillas Shells (8"-9" diameter)

9 Eggs ( 2 cups)

10 - 12 Slices American Cheese

Favorite Taco Sauce or Picante Sauce.

 

Crumble and fry pork sausage, stir and separate meat so it will fry in small pieces. Remove from heat drain and rinse with hot water, drain water from sausage. Place drained sausage in fry pan add onion, green chilies and tomatoes, heat on medium temperature just until sausage and vegetables are heated through, stir frequently.

 

Measure 2 cups of eggs and beat. In large fry pan scramble eggs as usual. Before eggs are completely cooked add 1/2 cup sausage mixture and stir. When cooked remove from heat. Cover and store the sausage that is not used and refrigerate. It will keep for several days for your next breakfast. In the middle of one flour tortilla shell place one slice of cheese. Spoon one or two tablespoons of the egg mixture and roll up the shell. Place on platter and cover with plastic and pop in microwave just long enough to heat and melt cheese. Serve with your favorite taco or picante sauce. You will find these are milder and really great for breakfast. Sour cream and little avocado are good additions.

CALIFORNIA CHICKEN SANDWHICH

 

Notes: Here is a clone of Champ's chicken sandwhich with some pizzazz. Please use your favorite type of guacamole.

 

Four 1/2" Thick Chicken Breasts

2 Chicken Bouillon Cubes (crushed)

1/2 tsp. Seasoned Salt

1 Cup Water

8 Slices Thick Hickory Bacon (sliced in half and fried until crisp, drain)

Large Slicing Tomatoes ( sliced for sandwiches)

Leaf Lettuce

Guacamole (prepared)

Mayonnaise

4 Large Seeded Hamburger Buns

1/4 C. Melted Butter (for hamburger buns)

3 Tbsp. Butter (for chicken breast)

Mix chicken bouillon cubes, seasoned salt, and water. Pour over chicken breast and marinate in the refrigerator for 3 hours. Fry sliced bacon until crisp, drain and set aside. When Chicken has marinated remove from marinate. On a electric grill or fry pan on medium heat that has been sprayed with a non stick spray, place hamburger buns that have been brush on the inside with melted butter. Grill the inside of buns until toasted and golden. Set buns aside on a serving plate. On medium heat place 3 Tbs. butter on a grill or in a fry pan. Braise chicken breast in melted butter and cook until done.

 

To Build The Sandwhich

 

Spread mayonnaise on the inside of each top and bottom of buns. On bottom half place chicken breast, four slices of bacon, and a serving of quacamoli. On the top part of bun place a piece of leaf lettuce and couple of slices of tomatoes. Add a generous serving of crisp French fries along side of the sandwich. This sandwich is relay a step above the ordinary chicken sandwich and very juicy.

CARIBOU COCONUT CHICKEN

WITH HONEY MUSTARD SAUCE ( Rainforest Café Clone)

1 1/2 lbs. Chicken Breast (boneless, skinless, 1/3" - 1/2" thick)

2 tsp. Salt

2 tsp. Sugar

2 cup Flaked Coconut

1 cup Corn Starch

1/4 cup Flour

2 Eggs (beaten)

1/4 cup Water

Deep fryer or deep skillet

Vegetable Oil (for deep frying)

Rainforest Cafe Honey Mustard Dressing

 

Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.

When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut, corn starch, and flour in a bowl and mix well.

In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.

The coconut chicken was served with the honey mustard on top of the chicken pieces; we have elected to serve the sauce on the side. For presentation and a tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh sautéed pineapple is also great with a pork entrée.

 

Rainforest Cafe Honey Mustard Dressing

1/3 cup Honey Mustard (French's)

1/4 cup Mayonnaise

1/4 tsp. Cayenne Pepper

 

Mix mustard, mayonnaise and cayenne pepper together and blend well. Place in a covered container and refrigerate until ready to use.

CHEESECAKE FACTORY CHEESECAKE

1/4 cup Finely Chopped Pecans

1/4 cup Finely Chopped Almonds

1/4 cup Finely Chopped Walnuts

3/4 cup Finely Chopped Vanilla Wafers

2 Tbsp. Melted Butter

9" Spring-form pan (coat lightly with butter)

 

Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

 

Filling

1 1/2 lb. Cream Cheese

1 1/3 C. Sugar

5 Large Eggs

16 oz. Sour Cream

1/4 C. Flour

2 tsp. Vanilla

2 tsp. Lemon Juice

All above ingredients should be at room temperature before your begin.

 

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

 

Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

CHICKEN FAJITA BREAKFAST SKILLET

(Clone from Denny's)

2 Boneless Skinless Chicken Breast

2 C. Home Fries or Hash browns

1 tsp. 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 and Pepper

Salsa (optional)

Rub chicken breast with fajita seasoning and let marinade 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 hash browns, cooked until desired crispness. Salt and pepper to you 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 platter of fajita platter. Serve with sour cream, guacamole, and salsa if you like.

CHICKEN TENDERS AND HOT SAUCE

 

2 1/2 lbs. chicken tenders

1/2 cup butter

2 Tbsp. white vinegar

1 cup Franks Original Red Hot Cayenne Pepper Sauce

 

Deep fry chicken tenders. Melt butter and hot sauce together. Add vinegar to the butter and hot sauce mixture. Pour this over the deep fried chicken tenders.

You may add some cayenne pepper for extra heat.

CHINESE IMPERIAL PALACE ALMOND COOKIES

2 cup Flour - cake flour if possible

1 tsp. Baking Powder

1 cup Butter, room temperature

1 cup Sugar

2 large Eggs Yolks

1/2 tsp. Lemon Extract

1 tsp. Almond Extract

75 Blanched Almonds

1 Egg Yolk

1 Tbsp. Water

 

Preheat oven to 300 degrees. Cream butter and sugar together until light and fluffy. Sift together flour and baking powder. Add 2 egg yolks and the extracts. Blend in dry ingredients. Roll dough into 1 inch balls and place on an un-greased cookie sheet. Press an almond into each ball and flatten slightly. Make an egg wash using egg yolk, and water, brush this over each cookie. Bake cookies for 15-18 minutes or until golden brown.

 

 

 

CHINESE IMPERIAL PALACE SWEET AND SOUR SAUCE

1/3 cup White Vinegar

1 cup Water

2/3 cup Sugar

dash of Salt

dash of MSG

dash of White Pepper

dash of Tabasco

 

Cook over medium heat and add:

1 Tbsp. Cornstarch combined with

2 Tbsp. Water

1/2 Tsp. Worcestershire Sauce

Cook until it is bubbly and thick. Remove from stove and add 2 Tbsp. ketchup.

This will stay good in the refrigerator for about a week.

CHOCOLATE CINNAMON BUNS

2 1/2 teaspoons Active Dry yeast

1/3 cup Sugar

3/4 cup Warm Water

1/4 cup Vegetable Shortening

1/4 teaspoon Salt

1 Egg

1/3 cup Unsweetened Cocoa

2 1/8 cups Flour

1 tablespoon Butter or Margarine -- (softened)

1 1/4 teaspoons Ground Cinnamon

1 cup Powdered Sugar

2 tablespoons Milk

1/3 cup Chopped Nuts -- (your choice)

Grease a 9 inch square baking pan. In a small bowl, dissolve yeast and 1 tbsp

of the sugar in the warm water. In a large mixing bowl, combine the shortening, salt, 3 tablespoons of the sugar, the egg cocoa and 1 cup of flour. Beat the mixture until smooth. Stir in the remaining flour to form a stiff dough. Place the dough in a well-greased bowl. Cover the bowl with plastic wrap and let rise in a warm place for approximately 1 1/2 hours or until dough has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough into a 14 x 9 inch rectangle and spread with the butter.

In a small bowl, combine the remaining sugar and the cinnamon. Sprinkle the mixture over the dough. Loosely roll up jelly roll-style. Moisten the edges with water and press together to seal. Cut the rolls into 1-inch-wide slices. Place the slices in the prepared pan. Cover with a kitchen towel and let rise 1 hour, or until doubled in size. Preheat the oven to 375 degrees F. Bake 25 minutes. Combine the powdered sugar and milk, mixing well. Spoon the glaze over the warm rolls. Sprinkle the nuts over the glaze.

COCONUT CREAM PIE

 

9 oz vanilla pudding

5 oz cool whip

4 1/2 cup milk

1 1/2 cup coconut

1/2 cup toasted coconut

2 baked pie shells

 

Mix first 4 items. Pour in baked pie shells and top with toasted coconut. Chill. Makes 2 pies.

COLONEL SANDERS CHESS PIE CLONE

 

4 egg yolks

1 cup cream

1 cup sugar

1/2 cup butter

1/2 Tbsp. Cornstarch

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg

 

Cream butter and sugar well. Add other ingredients. Pour into an unbaked crust. Bake in oven 350 degrees for 30 to 40 minutes, or until done.

 

CREAM OF ONION SOUP

 

3 Tbsp butter

1-1/2 cups thinly sliced onions

1 Tbsp flour

1/2 tsp salt

4 cups milk, cream, or chicken stock, or some combination of them

4 beaten egg yolks

Salt

Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)

 

Sauté the onions in the butter over medium-low heat until golden brown. Stir in the flour and salt, then add the liquid of your choice. Simmer the mixture, covered, until the onions are very tender. Pour a small amount of the soup into the egg yolks and mix, then pour that mixture into the soup and stir well. Heat a bit more, but do not allow it to come to a boil. Season with the paprika, nutmeg, Worcestershire sauce, if desired.

 

You can omit the egg yolks, which are added for flavor and thickening, by increasing the amount of flour to 3 tablespoons. This will produce the right consistency.

 

If your recipe calls for condensed cream of onion soup, decrease the total amount of liquid in the soup by about half.

 

 

 

 

CRACKER BARREL OLD COUNTRY STORE MASHED POTATOES

 

6 medium Russet Potatoes

4 Tbsp. Margarine (yes Margarine do not use "spread")

1/4 to 1/2 C. Milk

1 tsp. Salt

1/2 tsp. Black Pepper

 

Wash potatoes thoroughly, cut into uniform pieces, and drop into salted boiling water. Cook potatoes until they are fork tender. Take potatoes out of boiling water and drain. Peel most of the potatoes, make sure you leave about one fifth of the area not peeled. Place potatoes into bowl with other ingredients and mash the potatoes. I would not use an electric mixer; you do not want to take all of the lumps out, if you do, just be careful not to totally mash the potatoes. Makes 4 servings.

CRISP CARAWAY TWISTS

1 egg

1 tbsp. water

1 tsp. country-style Dijon mustard

3/4 cup shredded Swiss cheese

1/4 cup finely chopped onion

2 tsp. minced fresh parsley

1 1/2 tsp. caraway seeds

1/4 tsp. garlic salt

1 sheet frozen puff pastry, thawed

In a small bowl, beat egg, water and mustard; set aside. In another bowl, combine the cheese, onion, parsley, caraway seeds and garlic salt. Unfold

pastry sheet; brush with egg mixture. Sprinkle cheese mixture lengthwise over half of the pastry. Fold pastry over filling; press edges to seal. Brush top with remaining egg mixture. Cut widthwise into 1/2 inch strips; twist each strip several times. Place 1 inch apart on greased baking sheets, pressing ends down. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve warm. Yield: about 1 1/2 dozen.

FAMOUS CHEESECAKE

(Lindy's clone)

Crust

1 cup flour -- sifted

1/4 cup Sugar

1 tsp. Lemon zest

1/2 tsp. Vanilla extract

1 Egg Yolk

1/4 cup Butter - softened

Filling

5 ( 8 oz.) pkgs. cream cheese -- softened

1 3/4 cup Sugar

3 Tbsp. Flour

1 1/2 tsp. Lemon zest

1 1/2 tsp. Orange zest

1/4 tsp. Vanilla extract

5 Eggs

2 Egg yokes

1/4 cup Heavy cream

 

In a medium bowl, combine flour, sugar, lemon zest and vanilla. make a well in the center and add egg yolk and butter. Mix until dough pulls away, and cleans, sides of bowl. Remove from bowl, form into a ball, wrap in waxed paper and refrigerate for 1 hour.

Preheat oven to 400 degrees and grease the bottom and sides of a 9 inch spring form pan. Remove side from pan and set aside.

Roll 1/3 of the dough to fit the bottom of the spring form pan, place in the oven and bake until golden, about 8 - 10 minutes. Remove and set aside. Divide the remaining dough into 3 parts and roll into strips 2 1/2 inches wide and 10 inches long. Put spring form back together, leaving baked crust in pan. Fit dough strips to side of pan, joining ends to line pan completely. Trim dough so it comes only 3/4 up the side of the pan. Refrigerate while making filling.

In a large mixer bowl combine cream cheese, sugar, flour, lemon zest, orange zest and vanilla. Beat, at high speed, until just blended. Reduce to medium speed and add eggs, and yolks, one at a time. Add cream, beating until just combined. Transfer mixture into spring form pan.

Bake 10 minutes, at 400 degrees, reduce heat to 350 degrees and bake 1/2 hour longer. Remove and let cheesecake cool completely on a wire rack. Refrigerate 3

hours to overnight (better) before serving.

FAMOUS CHEESECAKE II

Lindy's clone - the second one)

 

1/2 cup fine cake crumbs or graham cracker crumbs

2 lemons

1 orange

1 1/2 lbs. cream cheese

1 tsp. vanilla

1/2 cup heavy cream

3/4 cup plus 2 Tbsp. s sugar

4 large eggs

2 Tbsp. sour cream

1/4 cup half & half cream

 

Preheat oven to 375 degrees. Generously butter an 8 inch round spring form pan. Sprinkle inside with crumbs. Grate lemons & orange; set gratings aside. Add room temperature cream cheese to bowl of mixer.

Add rind & vanilla, and continue beating. Gradually add heavy cream & sugar. Beat constantly at moderate speed. (Avoid high speed).

 

Add eggs one at a time, beating well after each. Beat in sour cream & half & half cream. Pour mixture into pan. Smooth surface. Set pan in larger one. Pour boiling water around it after putting it into the oven.

 

Place in oven and bake 1 1/4 hours until center does not quiver when shaken. Remove from water bath and cool 10 minutes. Un-mold while still hot.

 

Let stand until cool.

 

Please note if your spring-form pan is not water tight DO NOT use a spring-form pan. If your pan is not water tight use a regular cake pan. Your cake will not unmold. Or you can use a spring form pan, and place it on the upper rack while you have a pan of water below the cake.

Cheesecakes really come out best when all ingredients are at room temperature when you start.

 

FISH AND CHIPS IN BEER BATTER

 

1 lb. fish fillets, white cod*

2 cups flour

1 egg

5 oz. milk

5 oz. beer, good quality, flat

1/2 to 1 tsp. salt

vegetable oil or shortening

malt vinegar

 

Mix flour and salt in bowl, make into a well. Mix milk with egg slowly. Add egg mix to center of well and beat until aerated. Set aside.

Start heating oil to 375F. Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips. When oil is up to temperature add beer to batter and mix in. Dip and coat fillets with batter** and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. To keep pieces hot, they can be placed in a 300F oven while the balance is frying.

 

*There are other cods, known as brown or red, do not use! The texture of meat and amount of natural oil doesn't give you the light flakiness desired.

 

**The batter will appear very thick and heavy, that's ok. As long as you keep your oil temp up, there will be no sponging.

 

Options: Try adding dry mustard, (Coleman's) or hot Hungarian paprika to flour mix. A bit of ground cayenne works too.

Chips

 

Peel 5 med. Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375F. Grab a large handful and pat dry with paper towel until fairly dry, reduces spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.

 

Assemble plate, sprinkle with a little salt and malt vinegar and enjoy.

Please, "NO" ketchup.

FRIED ONION RINGS

(Clone from Fat Ronnie's)

 

2 cup Flour

1 1/2 tsp. Salt

1 tsp. Ground Pepper

1/2 tsp. Baking Powder

1 cup Buttermilk

1 Large Sweet Onion (sliced 1/2" wide)

Vegetable Oil for Deep Frying

 

Place buttermilk in one bowl and set aside. Mix flour, salt, pepper, and baking powder in separate bowl. Heat oil at 375 for frying.

 

Dredge onion rings in flour mixture first, then dip in butter milk and then coat with flour mixture again. Place onion rings in hot oil and do not crowd onion rings. When onion rings are golden brown remove from oil and drain. More salt may be added to your taste.

 

 

 

FROM LAKE TO TABLE

 

By Martin McKenna, ucook.com contributor

When salmon make their fall spawning run up the Feather River in Northern California, Andy Taylor and his 13-year-old son, Tim, will be in their 14-foot boat trying to entice at least one of them onto a hook.

 

If they succeed in boating a fish, it will be at least another day before the filets hit the grill, time enough for the salmon to spend nine hours in the marinade, the ingredients of which Taylor guards.

 

"I have people begging me for the recipe," says Taylor, who owns a cabinetry shop in Auburn. The marinade, whether used on the fresh fillets or the salmon he stocks in his freezer, produces his favorite meal. "It's even better cold the next day, but we never have enough left over."

 

Summer and early fall brings the bounty of the ocean to the tables of people who catch their own fish, then wonder - or perhaps their wives do - how to cook them so they aren't chewy or fishy-tasting. Dry heat, such as grilling, baking, or broiling, presents more of a challenge because timing is everything. If the fish is overcooked, it dries out.

 

Steaming and poaching can still overcook fish, but can't dry it out, so half the battle is won.

 

Taylor grills his salmon in an aluminum-foil boat he fashions, leaving some marinade in it, which keeps the fish moist. He is not big on equipment, using foil as a kind of universal cookware. If he's camping in the mountains and catches a trout, he cleans it, puts onion and lemon slices inside it, wraps it in foil and cooks it over campfire coals.

 

Fish-cooking accessories are handy, but some are expensive. Practical accessories for a barbecue would be fine-mesh grills that can be set on top of a nasty old grill or flat wire baskets. Both will eliminate the hazard of turning a piece of fish with a spatula.

 

And though even Jane Brody, author of Jane Brody's Good Seafood Book, advises that foil (or cheesecloth) can turn a roasting pan into a fish poacher, not everyone will want to go through the effort. She advises laying rolled-up strips of foil across the bottom and over the sides, then lifting the fish out with them when it is done. This is how one would present a fish in its glory, served whole on a platter.

 

People who don't want to bother with the make-do aspects of foil-poaching a whole fish should just go ahead and buy a poacher. There are a number available online, with a tray that lifts out, keeping the fish intact. But before you add a poacher to your shopping cart, consider how often you're likely to serve a whole fish.

 

More likely you'll be like Andy Taylor, who freezes his fillets in meal-size portions. It is more likely to be eaten that way, even in winter, when grillers migrate indoors to watch TV. Then is the time to switch to the microwave.

 

Bill Utley of Harpswell, Maine, who has been catching fish for much of his 50-odd years, thinks his microwave is great for poaching. He cooks it in a quick fish stock he makes. "It's five minutes in the microwave and it's done," Utley said.

 

Utley also grills fish in a basket over the coals in his front-opening woodstove in the winter. "Since we burn oak and maple all winter, we have a good bed of coals all the time."

 

Anyone who has experienced cutting fish knows that a very sharp knife is the most valuable tool to possess. It is especially crucial in filleting a fish, as Taylor does.

 

A sharp boning knife will prevent a filet from appearing hacked-up and will remove more of the meat from the skeleton. It also allows for the thin slices most desired for smoking, another favorite salmon preparation of Taylor's.

 

Taylor uses a "Little Chief" smoker that cost about $75. He uses a different marinade in a long, involved process that produces delicious smoked salmon. It has proven cost effective, at least for his son. When the father asked why the smoked salmon was disappearing so quickly from the refrigerator, the son said he'd been selling it at school - for $5 a bag. Ouch!

FUDPUCKERS BACON WRAPPED TUNA A LA FUD

Notes: Fudpuckers is located in Destin Florida.

 

2 (8 oz.) yellow fin tuna fillets

4 slices bacon, thinly sliced

1/2 cup soy sauce

1/4 cup Worcestershire sauce

4 Tbsp. honey

Black pepper, to taste

 

Wrap portions of fresh tuna with thinly sliced bacon using toothpicks to secure the bacon to the tuna. Place on the grill.

Make a basting sauce by combining the soy sauce, Worcestershire, and honey and brush onto the tuna. Cook until the edges appear done or until tuna begins to lighten in color and bacon begins to sizzle. Turn. Be very careful when turning fish over as it may fall apart. Cook until done to your personal taste. Medium-rare to medium is recommended. Brush once again with basting sauce. Dust tuna lightly with black pepper before serving.

GERMAN CHOCOLATE PIE

Marie Callender's Clone

8" plain pastry pie shell (store bought or make your own)

1 small box dark chocolate pudding(cooking kind, not instant)

1 cup semi sweet chocolate chips

1/2 cup fine coconut

1/2 cup chopped nuts (pecans or walnuts)

whipped topping (like Cool Whip)

 

Take crust and cover bottom with chocolate chips, just enough for one layer to cover bottom. Heat in oven or microwave to SLIGHTLY warm and soften the chocolate chips. Meanwhile, cook pudding according to directions on box and add coconut and nuts, stir well. Pour while hot into pie crust. Chill in refrigerator until set. Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant effect put topping into a cake decorating bag with tip and pipe on. Sprinkle top with a few chocolate chips, coconut, and nuts for a finishing touch.

Most people preferred the German Chocolate pie with whipped cream, but if you would prefer a meringue topping...

2 egg whites

1/2 tsp. vanilla

1/4 tsp. cream of tartar

4 Tbsp. sugar

 

Beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling, for that Marie Callender's effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, and nuts on top. Bake at 350 degrees for 12-15 min or till meringue is golden. Chill in fridge.

GROUND ROUND MEXICAN CHICKEN AND TORTILLA SOUP

1 pound of cubed chicken breast (browned)

1 can of Fiesta nacho cheese soup

1 can of cream of chicken soup

1 soup can of milk

1 can of enchilada sauce (mild only)

Crushed tortilla chips

Shredded cheddar cheese

 

Brown chicken breast and set aside. Combine all the other ingredients except the tortilla chips and cheddar cheese Bring to a boil over low heat, it burns very quickly, so stir at all times. Serve with crushed tortilla chips and the shredded cheddar cheese in the soup.

 

HOOTERS SPECIAL DIPPING SAUCE FOR WINGS

8 oz Tabasco Sauce

3 Tbsp. brown sugar

2 Tbsp. ketchup

 

Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving.

JUMBO SHRIMP SKEWERS WITH WALNUT PESTO

This is an unusual appetizer or main course, which can be prepared in advance and kept in the refrigerator until you're ready to cook it.

12 - 16 raw, unshelled jumbo shrimp

1/2 cup walnut pieces

4 tablespoons chopped fresh flat-leaf parsley

4 tablespoons chopped fresh basil

2 garlic cloves, chopped

3 tablespoons grated fresh Parmesan cheese

2 tablespoons extra virgin olive oil

2 tablespoons walnut oil

salt

freshly ground black pepper

 

1. Peel the shrimp, removing the heads but leaving the tails. Devein and then put the shrimp in a large mixing bowl.

2. To make the pesto, place the walnuts, parsley, basil, garlic, cheese and oils in a food processor and process until finely chopped. Season.

3. Add half the pesto to the shrimp in the bowl, toss them well, then cover and chill in the refrigerator for a minimum of 1 hour, or overnight.

4. Thread the shrimp onto skewers and cook them on a hot grill for 3 - 4 minutes, turning once. Serve with the remaining pesto and a green salad.

Serves 4

 

 

KFC FRIED CHICKEN

Notes: This recipe used to call for Fines herbs, but most people have difficulty in obtaining them. See www.penzeys.com for the herb blend.

1 Broiler fryer - cut up

3 cup Water

1 Tbsp. Salt

1 tsp. MSG

2 tsp. Onion Powder

2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)

2 tsp. Seasoned Salt

1/2 tsp. Black Pepper

1 cup Flour

2 tsp fines herbs

1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.

2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.

3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.

4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.

MSG stands for Monosodium Glutamate. It is a chemical, found in your grocery store with the spices. It can be sold as MSG or under the brand name "Accent". Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you.

Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.

KFC HONEY BBQ STRIPS CLONE

2 lbs Boneless, Skinless Chicken Strips

2 3/4 cup Flour

1 tsp. Salt

1 tsp. Fresh Ground Pepper

1 C. Buttermilk

Vegetable Oil (for deep frying)

 

Mix flour, salt and pepper in bowl and set aside. Place buttermilk in separate bowl. Heat oil for frying and dip chicken strips in flour then in buttermilk and then finally flour again. Place in hot oil, the temperature of the oil should be 375. Never over-crowd chicken strips, fry until lightly golden brown. Remove strips and drain.

BBQ Sauce

1 cup Hickory Smoke BBQ Sauce (Heinz)

1/4 cup Water

2 Tbsp. Honey

1 Tbsp. catsup

1 tsp. Liquid Smoke

 

Place all above ingredients in a small sauce pan mix thoroughly and simmer on low heat stirring frequently for 20 minutes. After cooking for 20 minutes. Let sauce cool slightly, dip one chicken breast strip in sauce at a time and place in a baking pan that has been sprayed lightly with a non-stick spray. Place in a preheated oven at 350 and bake for 20 minutes. Serve with your favorite side dishes or pack up a few things and have a picnic in the back yard.

 

KRAB SALAD CLONE FROM ALBERTSONS

The Albertson's Krab Salad is some of the best Krab Salad around. You may not be able to run out to your local Alberston's but you can enjoy this at home. Look for bulk imitation crab that that is sold at many grocery stores, it is cheaper than the prepackaged kind.

 

2 lbs. imitation Krab meat

1/3 C. sliced green onion tops

1/2 C. mayonnaise

Chop meat in small pieces. Wash green onion tops and slice onion. Combine meat, mayo, and green onions. Refrigerate for a couple of hours before serving.

LEMON CREAM CHEESE PIE

Marie Callender's Clone

 

Graham Cracker Crust

1 1/4 cup Graham Cracker Crumbs

1/4 cup Sugar

4 Tbsp. Butter Melted

 

Mix all ingredients together and shape in a 9" greased pie pan. Bake at 375 for 6 to 8 minutes remove from oven and cool.

12 oz. Cream Cheese

1/3 cup Sugar

1/3 cup Sour Cream

1/4 tsp. Salt

1 tsp. Vanilla

1/2 tsp. Knox Gelatin

1 Tbsp. Cold Water

 

Combine cream cheese, sugar, sour cream and salt in medium sized pan and cook on a very low heat stirring constantly until mixture starts to boil lightly. Mix gelatin with water and dissolve. When dissolved add to mixture along with vanilla and stir well. Cook until mixture reaches a light boil and cook for 2 minutes. Remove from heat and cool off. When its lukewarm layer cream cheese on crust and refrigerate until cooled.

 

Lemon Topping

1 1/2 cup Water

1 cup Sugar

1/2 cup Fresh Lemon Juice

4 Egg Yolks Beaten

5 Tbsp. Cornstarch

1 Tbsp. Grated Lemon Peel

1/4 tsp. Salt

2 Tbsp. Butter

 

Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a sauce pan and whisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the mixture is completely blended pour egg mixture in to the hot pudding stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat add butter and vanilla stir and set aside until cooled off. When lemon mixture reaches room temperature gently smooth it over the cream cheese mixture and chill for several hours before serving.

 

Fresh whipped cream may be added for garnish.

MIXED CHERRY TOMATOES

WITH TAMARIND DRESSING

 

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

2 teaspoons tamarind concentrate * or balsamic vinegar

2 tablespoons hot water

1 to 2 teaspoons mild honey

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups mixed cherry tomatoes (1 lb), halved

 

Toast cumin and fennel seeds then coarsely crush using a mortar and pestle or an electric coffee/spice grinder.

 

Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended.

 

Add tomatoes and spices and toss to coat. Let stand at room temperature 1 hour, then season with salt.

 

Cooks' note:

. Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker. Or, toast in a shallow baking pan in a 350°F oven, 5 to 10 minutes.

 

Makes 6 servings.

MIXED CHERRY TOMATOES

WITH TAMARIND DRESSING

 

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

2 teaspoons tamarind concentrate * or balsamic vinegar

2 tablespoons hot water

1 to 2 teaspoons mild honey

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups mixed cherry tomatoes (1 lb), halved

 

Toast cumin and fennel seeds then coarsely crush using a mortar and pestle or an electric coffee/spice grinder.

 

Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended.

 

Add tomatoes and spices and toss to coat. Let stand at room temperature 1 hour, then season with salt.

 

Cooks' note:

. Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker. Or, toast in a shallow baking pan in a 350°F oven, 5 to 10 minutes. Makes 6 servings.

OLD BAY SEASONING

 

1 Tbsp. Celery Seed

1 Tbsp Whole Black Peppercorns

6 Bay Leaves

1/2 tsp. Whole Cardamom

1/2 tsp. Mustard Seed

4 Whole Cloves

1 tsp. Sweet Hungarian Paprika

1/4 tsp. Mace

 

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.

OLIVE GARDEN CHICKEN MARSALA CLONE

 

4 Chicken half breasts - boneless, skinless

1/4 cup Wondra Flour (Cake Flour)

1/2 tsp. Salt

1/2 tsp. Oregano

4 Tbsp. Oil

4 Tbsp. Butter

1/2 tsp. Pepper

1 cup Fresh Mushrooms, sliced

1/2 cup Marsala Wine

 

Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the beasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

PALMA MARIA PEANUT BUTTER PIE

 

2/3 cup Sugar

1/2 cup Cornstarch

1/4 tsp. Salt

5 1/2 cup Milk

1/2 stick of Butter or 1/4 Cup

3/4 cup Peanut Butter

1 1/2 tsp. Vanilla

2 (9 inch ) Baked Pie Shells

Whipped Cream

In a saucepan mix together sugar, cornstarch, and salt. Stir in the milk and bring to a boil over low heat. Cook until thickened, stir in the vanilla, butter and peanut butter.

Let cool slightly, mix together on high speed in blender or with a plastic blade in a food processor. Pour into pie shells. Chill well. To serve, top with fresh whipped Cream. Makes two pies.

PANCAKES TO FLIP FOR

 

By Kitty Broihier, ucook.com contributor

 

What could be better than sitting down to a steaming stack of tender, golden pancakes smothered with sweet, sticky syrup on a weekend morning? Simple to make and great-tasting, pancakes are an ideal breakfast.

 

They're also provide an excellent source of energy, and are also quite low in fat and sodium, too.

 

But maybe you'd like to expand your pancake repertoire beyond the tried and true?. Check out our ideas for supercharged pancakes - those that have more grain or other ingredients for fiber and nutrient benefits. We've also got some tempting topping ideas, so get flipping!

 

Feel your oats

 

Using oats and oat bran are easy ways to boost the nutritional value and fiber content of pancakes.

 

For a quick and nutritious switch, substitute 1/2 cup of oat bran for 1/2 cup pancake mix, then prepare as usual. Add a little more skim milk if necessary, to make the batter the correct consistency

 

Combine 2 cups old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/3 cup sugar, 1 teaspoon each baking powder and baking soda, 2 cups buttermilk or skim milk and 2 eggs. Combine and let batter stand at room temperature for an hour, or chill overnight so that oats become soft. Prepare as usual.

 

Flour power

 

By combining different types of flours, you can increase the nutritional value of pancakes without sacrificing taste. What's more, the ratio of white flour to other flours can be adjusted to your preference. Try replacing part of the white flour called for with soy flour, whole-wheat flour, buckwheat flour, wheat germ or oat bran.

 

A good, general recipe is: 1-1/2 cups flour (combination of white and whole wheat), 1-3/4 teaspoons baking powder, 3 tablespoons sugar or honey, 2 eggs, 3 tablespoons vegetable oil and approximately 1-1/4 cups skim milk. A combination of flours can also be used in buttermilk pancake recipes.

 

Pancake add-ins

 

Jazz up plain old pancakes with these simple additions:

 

grated orange rind

 

finely chopped nuts

 

berries: fresh, dried or drained frozen ones

 

for kids: try tinting the batter for colored pancakes (great for holidays!)

 

finely diced cooked Canadian bacon or ham

 

mashed banana (may need to adjust liquid in recipe)

 

mashed pumpkin (canned is easiest, may need to adjust liquid in recipe)

 

Move over maple syrup

 

Sometimes only maple syrup will do, but for those times when you're hankering for something out of the ordinary to top a stack of cakes, fruit usually fits the bill.

 

Applesauce (add extra cinnamon if you like)

 

Berry sauce made from fresh or frozen berries

 

Bananas or any sliced fresh fruit and a dollop of vanilla yogurt

 

Fruit butters

 

Honey (although not nutritionally superior to syrup, it's a nice change)

PEACHES AND CREAM CHEESECAKE

Olive Garden Clone

 

Sponge Cake Base

1 Egg

1/3 cup Sugar

1/4 tsp. Vanilla

1/4 cup All-purpose flour

1/4 tsp. Baking powder

1 pinch Salt

2 Tbsp. Water

Filling

2 lbs. Cream cheese - softened

1 cup Sugar

4 Eggs

1 tsp. All-purpose flour

1 tsp. Vanilla

1 cup Sour cream

1/4 cup Peach liqueur or peach - schnapps or reserved canned/fresh peaches

2 cup Canned or firm peaches - ripe and fresh sliced - drained well

Topping

1 pt. whipping cream or equivalent

 

BASE-Preheat oven to 375~. Lightly grease base of 10" spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING

-Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the fridge.

 

QUEENSLAND CHICKEN AND SHRIMP

Outback Steakhouse Clone

1/2 cup milk

2 Tbsp butter

1/2 pint cream

1/4 tsp poultry seasoning

1/8 - 1/4 tsp cayenne (adjust to taste)

1/8 tsp white pepper

1/8 tsp onion powder

1/2 cup white wine

1 Tbsp garlic powder

1 lb. linguine

4 chicken breasts

8 oz shrimp

1 Tbsp olive oil

 

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce. serves 4.

RASPBERRY MOUSSE CHEESECAKE

Olive Garden's Clone

Raspberry Mousse

1 1/2 tsp. Gelatin

1 1/2 Tbsp. Cold water

1/2 cup Raspberry preserves

2 Tbsp. Sugar

1 cup Heavy whipping cream

filling

1 lb. Cream cheese - softened

1/2 cup Sugar

2 Eggs

1/2 tsp. Vanilla

1 9" chocolate crumb crust - prepared

 

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.

CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

RESTAURANT STYLE CHICKEN NUGGETS

 

2 cups Chicken Breast (Boneless, Skinless, Cubed)

1 cups Flour

1 1/2 cups Cracker Meal

1/4 tsp. Paprika

2 cups Water

2 Chicken Bouillon Cubes

2 1/2 tsp. McCormick Season-all

Place cool water in bowl add 1/4 teaspoon seasonal and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.

 

When ready to cook nuggets mix flour, cracker meal 2 teaspoon seasonal and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.

RESTAURANT STYLE SAUSAGE GRAVY

 

1 lb. Extra Mild Breakfast Sausage (Owens)

6 Tbsp. Flour

1 1/2 cup Water

2 1/4 cup Whole Milk (little more if gravy is too thick)

3/4 tsp. Salt

1 tsp. Paprika

On medium heat crumble sausage in fry pan, stir often. Cook sausage until brown. With slotted spoon remove sausage from fry pan and reserve pan drippings. The oil and drippings should measure 1/4 cup, add a little vegetable oil may be added l if needed. On medium low temperature add flour one table spoon at a time and whisk. Stir constantly until flour thickens and turns light brown. When flour is thick and light brown add water slowly and stir. When flour mixture is smooth add milk, paprika, and salt, stir until blended. You want to let gravy simmer, but not boil this will curdle the milk. When blended add sausage, mix and simmer until heated through.

SECRET SAUCE

McDonald's Clone

1 cup Mayonnaise

2 Tbsp. Indian Relish Drained

1/2 tsp. Granulated Sugar

2 Tbsp. Thousand Island Dressing

Mix all ingredients well. Let stand for at least 20 minutes, allowing to sit overnight is desired.

SODA CRACKERS

Crackers and milk. Crackers and soup. Cheese and crackers. Crackers and

peanut butter. We may not give much thought to these crisp, bite-sized bits of baked dough we eat in so many different guises, but they truly are a staple of every nibbler's pantry.

While it's easy enough to go to the store and buy crackers, it's really quite simple, and an interesting process, to make your own. The basic dough can be augmented with herbs or spices, sprinkled with seeds, or brushed with butter as you make your own customized crackers.

This recipe is based on one from Bernard Clayton's New Complete Book of Bread. The dough gains flavor by resting overnight, so it's a long process, but not really very involved. This recipe makes lots of crackers -- enough to fill two half-sheet (13 x 18-inch) pans.

1 1/2 cups unbleached All-Purpose Flour

1 tablespoon active dry yeast

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

2/3 cup hot water (120°F to 130°F)

1/2 teaspoon barley malt extract or 1 teaspoon sugar

2 tablespoons vegetable shortening

2 tablespoons butter, melted

In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda and cream of tartar. Stir in hot water, malt extract (or sugar) and shortening. Mix well to combine. Add remaining 1/2 cup flour to form a workable dough. Transfer dough to lightly floured work surface and knead till soft and elastic -- about 5 minutes by hand, 3 to 4 minutes in an electric mixer equipped with dough hook, or 30 seconds in a food processor.

Form dough into ball and place in a large, clean, well-greased bowl, turning to coat all sides. Cover with plastic wrap and refrigerate overnight or up to 18 hours

(the longer the better). Punch dough down and transfer to a lightly floured work surface. Using a rolling pin, roll dough into a large rectangle about 1/16-inch thick. If dough seems too elastic and fights being rolled thin, let it rest for 5 minutes, then start again; it should be easier going after the gluten has relaxed.

Fold the dough in from the short ends to make three layers (like folding a letter). Roll out again, no more than 1/16-inch thick. Make sure surface under dough is well floured, as otherwise crackers will be hard to transfer to baking sheet. Prick the dough all over with a fork. Cut into squares, circles, or whatever shape you'd like. A rolling pizza cutter and yardstick makes short work of this part. Transfer the crackers to lightly greased or parchment -lined baking sheets; don't allow

them to touch one another, but you don't have to leave much room between one

cracker and the next, either. Sprinkle crackers lightly with salt (kosher salt is nice for this), and seeds (sesame, poppy, caraway...) if desired. Press salt/seeds lightly into dough with your fingers. Bake crackers in a preheated 425°F oven for 10 to 20 minutes, depending on the thickness of the crackers. Crackers will be

lightly browned. Remove crackers from oven and brush with melted butter.

Remove from baking sheet and allow to cool completely on a wire rack. Store

in an airtight container. This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 4, March-April 1992.

SUCCOTASH SALAD WITH CREAMY BASIL DRESSING

Try this with ciabatta or whole wheat bread.

1 cup frozen baby lima beans

8 ounces green beans, trimmed, cut into 1/2-inch pieces

1 15- to 16-ounce can red kidney beans, rinsed, drained

1 1/2 cups fresh corn kernels (from about 2 ears)

1 cup chopped sweet onion (such as Maui or Vidalia)

 

1 cup coarsely chopped fresh basil

1/2 cup plain nonfat yogurt

1/4 cup light (50% less fat) mayonnaise

1 tablespoon red wine vinegar

 

3 large tomatoes, sliced

 

Bring large saucepan of salted water to boil. Add lima beans and cook 2 minutes. Add green beans and cook until all beans are just tender, about 4 minutes longer. Drain. Rinse beans under cold water; drain well. Transfer to large bowl. Add kidney beans, corn, and onion.

 

Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender. Add dressing to bean mixture; toss to blend well. Season salad with salt and pepper.

 

Spoon salad onto platter. Surround with tomato slices. Sprinkle remaining 1/4 cup basil over salad and serve. Makes 4 main-course servings.

SWEET AND SOUR SAUCE

1/3 cup White Vinegar

1 cup Water

2/3 cup Sugar

dash of Salt

dash of MSG

dash of White Pepper

dash of Tabasco

Cook over medium heat, and add

 

1 Tbsp. Cornstarch combined with

2 Tbsp. Water

1/2 tsp. Worcestershire sauce

 

Cook until it is bubbly and thick. Remove from stove and add 2 tablespoons Ketchup.

TARTAR SAUCE

Simon and Seafort's

1 cup chopped dill pickles

3/4 cup chopped onion

3 chopped pitted green olives

2 cup real Mayonnaise do not use Miracle Whip

1 Tbsp. lemon juice

1/2 tsp. salt

dash white pepper

 

Mix together the pickles, onion, olives, mayonnaise, lemon juice, salt and white pepper until blended. Allow this to set for at least two hours for best flavor.

THE BEAUTY OF A HANDMADE LOAF

 

By Pam Woolway, ucook.com contributor

 

A mixture of flour and water.

 

Bread in its most fundamental form is two simple ingredients, yet the creation of an unforgettable loaf of bread is nothing short of alchemy in the hands of a master bread maker. The deliberate shape and color of an average supermarket loaf of bread sits in impotent contrast to the rough, chocolate-beige hues of a handmade artisanal loaf. Which one will you choose to bring home?

 

"There are things that alert the buyer as to whether a loaf of bread is good or not, above and beyond whether it is manufactured or hand-made," says Steve Sullivan, of the legendary Acme Bread Company in Berkeley, California. "The signals are complex and varied: Is there a bloom or gleam [which is the result] of adequate fermentation? Are there cuts and scoring that birthed through the crust? Is there a laciness of structure that peeks through?"

 

Two loaves of bread made from similar ingredients can be so profoundly different because there is barely a trace of kindred technique in their creation.

 

Some grocery store bakeries allow for an overnight fermentation that adds to the complexity of their sourdough and French breads. Unlike traditional bakers, most supermarket bakeries use all packaged yeast, and a bagged powder starter that they add to the flour.

 

Artisanal bakers do not use just one yeast. Yeast is naturally present in the air. The artisanal baker allows this wild yeast time to mature, which leads us to a baker's most important tool, patience. Naturally occurring yeast is slower-acting, and this is what gives artisanal bread its complexity.

 

Traditional breads begin with a starter. A starter is a homemade leavening agent. Grapes are used frequently because they provide ready food for wild yeast. The grapes are covered with water and left to ferment; then strained and fed flour three to four times a day for about nine to 14 days. Then the starter is ready to be used to make dough.

 

It is tough to even trust the word artisan as a description of a style of baking. Many supermarkets are using the term on in-house bakery items that have all manufactured ingredients, but were actually hand-formed. I use artisan here to refer to naturally leavened bread.

 

Time and patience are the magicians that reveal the true nature and potential of a handmade product. One can see, taste, and smell the difference between an insipid loaf of bread and a wholesome loaf of bread.

 

"A lot of things I watch for I think most people instinctively recognize," says Sullivan.

 

Take a slice of each loaf, and hold it to the light. The color of the mass-produced slice is a uniform beige because it was bleached and over-mixed. The artisanal crumb is a bubbly collage of divots and canyons that were formed by the gas released during fermentation.

 

Smell it. The artisanal slice smells like wheat. It has the fermented aromatics of a natural leaven. The manufactured slice has a neutral fragrance of sugar and chemical overtones.

 

Look at the crust. Thick and tri-colored, artisanal bread has a rich browned appearance, then a pale slash of tan where the loaf "bloomed" during baking. Supermarket bread can be undercooked, thus the pale brown uniformity of the crust. Enough sugar was added to make the crust brown easily at lower temperatures.

 

Bite into the manufactured slice. Your teeth snap together as they crush the fragile crumb. The dough has a melt-in-your-mouth quality. The hearty crust and chewy crumb of the artisanal bread engages the mouth and tongue in an exploration of the senses. Natural fermentation is acidic, so the flavor explodes with robust earthiness.

 

Days of the village baker are being resurrected all over the country in bakeries and restaurants. Artisanal bread baking is going through a welcome revival, due in part to The Bread Bakers Guild of America, which also helped to create an artisanal baking school at the Dunwoody Institute of Baking in Minneapolis, Minnesota.

 

"The great thing about bread is if you don't like it, you're out two bucks! Unlike a bottle of French Bordeaux and you're out a couple hundred," remarked a charter member of The Bread Bakers Guild of America.

 

Exploring the resurrected traditional breads is worth the risk. One place to look for a listing of artisanal bakeries is in the back of the book, "Crust and Crumb," by Peter Reinhart. There are many artisanal baking books published that provide in-depth instruction on how to create these celebrated loaves at home.

THE PANTRY RESTAURANT CHICKEN BISQUE

The Pantry is located in Portland, Oregon.

 

1 (3 lb.) fryer chicken

4 stalks celery, chopped

4 carrots, chopped

2 onions, chopped

3 Tbsp. salt

2 Tbsp. Butter

1/4 cup flour

1/2 cup chopped pimientos

1/2 cup chopped blanched green pepper

1/2 tsp. freshly ground pepper

Place chicken in large pot and add water to cover (about 3 quarts). Add vegetables and salt and bring to boil. Reduce heat and simmer until chicken is tender and separates easily from bone. Remove chicken from stock and set aside. Reserve stock. Shred or chop chicken.

 

To make roux, melt butter in 3 quart saucepan over low heat. Stir in flour and cook for 1 or 2 minutes. Bring 8 cups reserved chicken stock to slow boil and gradually stir into roux. Simmer until soup takes on a glaze, about 15 minutes.

 

Add pimientos, green pepper, 1/2 cup shredded or chopped chicken and ground pepper. Simmer for few minutes, stirring constantly. Serve in heated bowls. Use remaining chicken in salad or crepes. Makes 8-10 servings

WHITE CHICKEN CHILI

Ruby Tuesday's Clone

6 cups Chicken stock

1 lb. Bag Great northern Beans (soaked in water overnight)

2 medium Spanish Onions, chopped

6 cups diced cooked Chicken

2 Jalapeno peppers, seeded diced

2 diced chili peppers

1 1/2 tsp. Oregano

2 tsp. Cumin

1/4 tsp. Cayenne Pepper

2 Garlic cloves, minced

1 cups Salsa

1 Tbsp. Vegetable oil

Salt to taste

 

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Saute` pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with Sour cream on Monterey Jack Cheese.

WHITE CHOCOLATE CHEESECAKE

Old Rittenhouse Inn Clone

1/4 cup butter, melted

1 cup (12) zwieback crumbs

2 Tbsp. sugar

1 Tbsp. cocoa

***

2 8-ounce packages cream cheese, softened

1 3-ounce package cream cheese, softened

1 cup sugar

4 tsp. flour

5 ounces white chocolate, melted

2 eggs

1 egg yolk

2 Tbsp. white crème-de-cocoa

1 tsp. vanilla

***

2 ounces semi-sweet chocolate, melted

2 Tbsp. dairy sour cream

2 tsp. white crème-de-cocoa

Add butter to combined crumbs, sugar and cocoa; mix well. Coat sides of buttered 9-inch spring form pan with 3 tablespoons crumb mixture. Press remaining crumb mixture onto bottom of pan. Chill. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Blend in white chocolate. Add eggs and yolk, one at a time, mixing well after each addition. Blend in crème-de-cocoa and vanilla; pour over crust. Bake at 350 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine chocolate, sour cream and crème-de-cocoa; mix well. Spread over cheesecake. Chill. Makes 12 to 16 servings.

ZABARS CREAM CHEESE SPREAD

Zabar's is located in New York City.

1 lb. Cream Cheese at room temperature

1/2 cup Sour Cream

Pinch of Salt

Pinch of Garlic Powder

1/2 cup chopped Scallion

 

Combine the cream cheese, sour cream, salt, and garlic powder in a large bowl and stir until well mixed and smooth. Stir in the scallions. Serve on crackers or toasted bagel rounds. Makes about 4 cups

 

 

SHALOM FROM SPIKE & JAMIE



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