TOMATO SOUP 4 B'S

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       cn           28 0z diced tomatoes
   1       c            Chicken broth
     1/4   c            Butter
   2       tb           Sugar
   1       tb           Chopped onion
     1/8   ts           Baking soda
   2       c            Milk

  In a saucepan, combine the first 6 ingredients.  Cover
  and simmer for 1 hour.  Heat milk, add to tomato
  mixture just before serving. makes about 1
      1/2    quarts.

Taco 5 Alarm Sauce

Recipe By     :
Serving Size  : 18   Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           tomato paste -- (6 ounces)
   1      teaspoon      Chili powder
   1      teaspoon      Soy sauce

dash Tobasco sauce pinch Pepper 1 ts Onion salt 1/4 c  Undrained pickle
relish  1 TB Instant POSTUM drink powder -For coloring 1 ts Dark molasses 1
ts Dry  mustard 1/4 c  Ketchup 1/2 c  Water 1/2 ts Cumin powder 10 1/2 oz
Tomato  soup  In saucepan combine all ingredients. Stir over low heat to
blend all  flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze
unused portion  in family sized containers.

Tommy's® World Famous Hamburgers

This clone recipe may be for the whole hamburger, but anybody
 who knows about Tommy's goes there for the chili - and that's
 the part of this clone they seek. That's also the part that
required the most kitchen sleuthing. Turn out it's an old chili
 con carne recipe created back in 1946 by Tommy's founder,
Tommy Koulax, for his first hamburger stand on the corner of
 Beverly and Rampart Boulevards in Los Angeles. By adding the
 right combination of  water and flour and broth and spices
to the meat we can create a thick, tomato-less chili sauce
 worthy of the gajillions of southern California college students
 that make late-night Tommy's runs a four-year habit. And if you
 don't live near one of the two dozen Tommy's outlets, you can
still get a gallon of Tommy's famous chili shipped to you. But
 I hope you really dig the stuff, because you'll shell out around
 70 bucks for the dry ice packaging and overnight shipping.
 And don't expect to see the ingredients on the label since
 the chili comes packed in a gallon-size mustard jug.

Chili
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder

3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets

Roux. Something good can come from the French.

1. Prepare the chili by first browning the meat in a large
saucepan over medium heat. Crumble the meat as it browns.
When the meat has been entirely cooked (7 to 10 minutes),
pour the meat into a strainer over a large cup or saucepan.
 Let the fat drip out of the meat for about 5 minutes, then
return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux - a French
 contribution to thicker sauces and gravies usually made with fat
 and flour. Heat the drippings in a saucepan over medium heat
(you should have drained off around 1/2 cup of the stuff).
When the fat is hot, add 1/4 cup flour to the pan and stir well.
 Reduce heat to medium low, and continue to heat the roux, stirring
 often, until it is a rich caramel color. This should take 10 to 15
 minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then
 whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture
 and the other chili ingredients and whisk until blended. Make sure
 your grated carrot is chopped up to the size of rice before you add
 it.
4. Crank the heat up to medium high. Stir often until you see bubbles
 forming on the surface of the chili. Turn the heat down to medium
low, and continue to simmer for 15 to 20 minutes, or until thick.
The chili should be calmly bubbling like lava as it simmers. When
it's done cooking, take the chili off the heat, cover it, and let it
 sit for 30 minutes to an hour before using it on the burgers. It
should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger
 into 16 portions of 3 ounces each. Grill the burgers in a hot skillet
 or on an indoor griddle for 4 to 5 minutes per side or until done.
 Sprinkle some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger
 buns. Turn them over into a hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your
 hamburger by turning this bun over onto the tomato.
Makes 8 burgers. (6 cups of chili.)

Tony Roma's® Blue Ridge Smokies Sauce

Of the four famous barbecue sauces served on those delicious,
 tender ribs at Tony Roma's, this is the only one that wasn't
 cloned in the third book, Top Secret Restaurant Recipes. This
 sweet, smoky sauce is great on pork spareribs cooked with the
 technique found on page 298 of the book, or you can use it on
a recipe of your own that includes pork or beef ribs, even chicken.
 Now Tony Roma's sells each of its four barbecue sauces at the
 restaurant chain, separately, or in gift sets of four. But if
you don't have a Tony Roma's near you, this is the only way to
 get that one-of-a-kind barbecue taste at home.

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
rounded 1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1. Combine all of the ingredients in a medium saucepan over high
 heat, and whisk until smooth.
2. Bring sauce to a boil, then reduce heat and simmer uncovered
for 30-40 minutes or until sauce has thickened. Use on pork
spareribs -- as cooked with the method from the book Top Secret
 Restaurant Recipes -- or any of your beef, pork or chicken recipes.
Makes 1 1/2 cups.

Taco Bell® Burrito Supreme®

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

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

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

Tony Roma's® Baked Potato Soup

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

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

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

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

1. Preheat oven to 400 degrees and bake the potatoes or 1
hour or until done. When potatoes have cooked remove them
from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large
 saucepan, and sauté onion until light brown. Add the flour to
 the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to
 the pot and bring to a boil. Reduce heat and simmer for 5
minutes.
4. Cut potatoes in half lengthwise and scoop out contents with
 a large spoon. Discard skin. Chop baked potato with a large
knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan,
 bring soup back to a boil, then reduce heat and simmer the soup
 for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about
 a tablespoon of shredded cheddar cheese, a half tablespoon of
 crumbled bacon and a teaspoon or so of chopped green onion.
Repeat for remaining servings.
Serves 6 to 8.

Taco Bell® Chicken Fajita Seasoning Mix

A couple years ago Taco Bell and Kraft Foods got together
 to produce a line of products - everything from taco kits
 to salsas and spice mixes - all stamped with the familiar
 Taco Bell logo and available in supermarkets across the country.
 The idea was a winner, and now the Taco Bell line of products
is among Kraft's top sellers.  The clone of this mix, made with
a combination of common spices and cornstarch, can be kept
 indefinitely until your brain's fajita-craving neurons begin
firing. When you're set to cook, you'll just need some chicken,
 a bell pepper, and an onion, and then you simply follow the
same instructions that you find on the package of the real thing.

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:


4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced

Prepare the fajitas using the same directions found on the package
 of the original seasoning mix:

1. COOK and stir chicken in hot oil in a large nonstick skillet 5
 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
 water, green pepper, and onion; cook and stir on medium heat 5
minutes or until chicken is cooked through and the vegetables are
 tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
 Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with
TACO BELL salsa. Roll up tortillas.

Makes 5 servings.

The Soup Nazi's® Indian Mulligatawny Soup

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
 or until soup has reduced by more than half, and is thick and
 brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.

Taco Bell® Enchirito

"The Enchirito is back!" say the bright yellow signs posted on
 Taco Bell stores (at least those in the West) this month. For
 most of this decade, Taco Bell had stopped selling its once
 popular burrito/enchilada hybrid product. But the first Top
Secret Recipes book had cracked the recipe before the product
 vanished in the early 90's, and until now that was the only
way we could make our Enchiritos and eat them too. This recipe
 is an update with some improvements to that original recipe
first released several years ago. Is the Enchirito here to stay?
 If it sells well, I'm sure we'll see it stick around. But even
if we don't, this clone recipe will allow us to taste the Taco
Bell creation whether or not the real thing is once again
"adios-ed."

1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives

1. Brown the ground beef in a skillet over medium heat, using a
 wooden spoon or spatula to separate the beef into pea-size pieces.
 Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
 onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
 or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
 and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
 over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
 cheese begins to melt.
9. Top with three olive slices.
Makes 10.

The Soup Nazi's® Mexican Chicken Chili

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

On the side
Sour cream
Pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot
 over medium/high heat. Cook the chicken on both side until
 done -- about 7-10 minutes per side. Cool the chicken until
it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place
 the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to
high. Bring mixture to a boil, then reduce heat and simmer for
 4-5 hours. Stir mixture often so that many of the chicken pieces
 shred into much smaller bits. Chili should reduce substantially
 to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve
 it on the side for topping the chili, if desired.
Makes 4-6 servings.

Taco Bell® Fire Border Sauce®

For years Taco Bell customers had only the "mild" and "hot"
 varieties of free taco sauce blister packs to choose from
to add a bit of zing to their fistful of tacos. That is, until
 a recent addition to the hot sauce selection kicked the
heat-o-meter up a few notches. While true hot sauce freaks
might find this sauce still on the mild side when compared
with the glut of habanero-based sauces on the market today,
it's definitely a recipe that improves on the Mexican fast-food
 chain's original formulas if you're one of the many who get a
rush from a good tastebud tingle.

1 6-ounce can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder

1. Combine the tomato paste with the water in a medium saucepan
and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often. Remove from
 heat.
4. When sauce has cooled, poured it into a sealed container and
refrigerate.
Makes 3 cups.

Taco Bell® Mexican Pizza

Hope you're hungry, 'cause this recipe makes four of the
 Mexican Pizzas like those served at the Bell. Prepare to
 blow your diners away with this one if they're at all
familiar with the real thing.

1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6" diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions

1. In a medium bowl, combine the ground beef with the flour,
 chili powder, salt, dried onion, paprika, garlic powder, and
 onion powder. Use your hands to thoroughly incorporate everything
 into the ground beef.
2. Preheat a skillet over medium heat, and add the ground beef
 mixture to the pan along with the water. Brown the beef mixture
 for 5 to 6 minutes, using a wooden spoon or spatula to break up
 the meat as it cooks.
3. 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 to 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.
4. Heat up refried beans in a small pan over the stove or in the
 microwave. Preheat oven to 400 degrees.
5. 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 combine
the cheeses and sprinkle the blend evenly over the top of each pizza.
  Split up the diced tomato and arrange evenly over the cheese on
each pizza, followed by the green onion.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese
 on top is melted.  Cut each pizza into 4 slices and serve.
Makes 4 pizzas.

Taco Bell® Taco Seasoning Mix

This is a simple recipe to clone the contents of the
 seasoning packet that bears the Taco Bell logo found
 in practically all the grocery stores these days. You
 probably expect the seasoning mix to make meat that
tastes exactly like the stuff you get at the big chain.
 Well, uh, nope. It's more like the popular Lawry's seasoning
 mix, which still makes good spiced ground meat, and works
great for a tasty bunch of tacos. But if it's the mushy,
 spiced meat that’s packed into tacos and burritos at America's
 largest taco joint that you want, you'll have to use the clone
 recipe for the Taco Bell Taco.

2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder

1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following
 the same spunky directions as on the original package:

1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of
 water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes,
 stirring occasionally.
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and
 cheese. Pass the taco shells or tortillas and let everyone
PILE ON THE FUN!
Makes 12 tacos.

Taco Bell's Cinnamon Twists

 Categories: Copycat, topsecret
      Yield: 1 servings
 
           -patdwigans fwds07a
      5    Eggs yolks; well beaten
      5 tb Sour cream
      5 tb Sugar
      1 tb Almond extract
    1/4 ts Salt
  2 1/2 c  Flour

  Combine all, adding each item as listed, and enough
  more flour so that dough is no longer sticky, but
  still very soft. Roll small portions of dough at a
  time to paper-thin. Use lightly floured working
  surface. Cut into strips 2"x5" and arrange in single
  layer on oiled cookie sheets. Bring enough oil to 400~
  in deep heavy saucpan, at least 3" deep. As you drop
  the dough into oil, make a 1" slit down center of each
  and draw the opposite ends of the strip through the
  slit. They'll fall to the bottom but will surface in a
  few seconds as they brown, about 2 minutes. Lift out
  with tongs and drop into large grocery sack containing
  about 1 lb of 10-X powdered sugar.

Taco Bell Soft Taco

If you don't think those packets of Taco Bell spices you
 buy in the grocery stores makes spiced ground meat that
 tastes like the stuff they use at the giant Mexican food
 chain, you'd be correct. If you want the taco meat to taste
 right you're going to have to whip it up from scratch using
 this original TSR recipe. Once you've prepped your meat,
 these steps will help you build your tacos the Taco Bell
way, without any pesky talking Chihuahuas running through
the kitchen.

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 soft taco flour tortillas (6-inch tortillas)
2 cups shredded lettuce
1 cup shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour,
 chili powder, salt, minced onion, paprika, onion powder, and
 garlic powder. Use your hands to thoroughly mix the ingredients
 into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
 medium heat. Mix well with a wooden spoon or spatula, and break
 up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
 The finished product should be very smooth, somewhat pasty, with no
 large chunks of beef remaining.
3. Heat up the flour tortillas in your microwave for 20 - 30 seconds,
 or until warm.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into
 a warm tortilla. Spread some of the shredded lettuce over the meat
 and then sprinkle some cheese over the top. Repeat with the
 remaining ingredients and serve immediately.
Makes 12 soft tacos.

The Soup Nazi's® Cream of Sweet Potato Soup

4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)

1. Preheat oven to 375 degrees. Bake the sweet potatoes for
 45 minutes or until they are soft. Cool the potatoes until
 they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl.
 Mash the potatoes for 15-20 seconds, but you don't need to mash
 them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over
medium/high heat, add the remaining ingredients and stir to combine.

4. When the soup begins to boil, reduce the heat and simmer for
 50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Makes 6-8 servings.

TGI Friday's Soy Sauce Dressing

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings                        Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
     1/3  cup           Peanut oil
     1/3  cup           Cider vinegar
     1/3  cup           Water
   2      tablespoons   Soy sauce
   2      tablespoons   Green onion stems -- minced
   1      tablespoon    Honey -- to 2tb or to taste
     1/2  teaspoon      Prepared hot mustard -- or the
                        removed from 2 -- capsules of ground g

 Combine all ingredients in a jar with tight-fitting lid; shake the jar
vigorously to combine ingredients thoroughly. Keep refrigerated and
covered to use within a few weeks. Shake before using. CAL 38 per T.

The Soup Nazi's® Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
 will start to become transparent), then strain stock. Discard
 the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large sauce
 pan or cooking pot. If you don't have enough stock, add enough
 water to make 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the
 crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
 until it reduces by about half and starts to thicken. Add the
 remaining crab and simmer for another hour until the soup is
 very thick.
Makes 4-6 servings.

UNO'S DEEP PAN PIZZA

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Pizza
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST-----
   1       c            Warm tap  water (110-115ø)
   1       t            Active dry yeast
   3 1/2   c            Flour
     1/2   c            Coarse ground cornmeal
   1       t            Salt
     1/4   c            Vegetable oil
                        -----FILLING-----
   1       lb           Mozzarella, sliced
   1       lb           Sausage, removed from the
                        Casing and crumbled
   1       cn           Whole tomatos, drained and
                        Coarsely crushed
   2       c            Cloves, peeled and minced
   3       ts           Dried oregano,OR
   5                    Fresh basil leaves,
                        Shredded
   4       tb           Freshly grated Parmesan
                        Cheese

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

Z Tejas' Chile Fudge Pie

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Copycat
                Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       ts           Ancho puree*
     1/2   lb           Butter
     1/2   c            Chopped walnuts
     1/2   c            Chopped pecans
   2                    Eggs
     1/2   c            White sugar
     1/2   c            Brown sugar
     1/2   c            Flour
   1       c            Semisweet chocolate chips
                        9 inch unbaked pie shell

  *For ancho puree: Ancho chiles, which are dried
  poblanos, are dark brown peppers found in the produce
  section. Remove seeds and stem from one ancho chile
  pepper. Place ancho in a small saucepan with water to
  cover. Bring to a boil and simmer until ancho is
  tender. Puree in a food processor.
 
  Melt butter and let cool to warm. Toast pecans and
  walnuts until lightly brown. Beat eggs well and then
  add sugars and flour. Beat until smooth. Add warm
  butter and mix well. (It is important for butter to be
  warm so chocolate chips will melt some.) Add chile
  puree. Stir in nuts and chocolate chips. Pour filling
  into pastry shell and bake at 325 degrees for 45 to 60
  minutes until done.
 

Waffle House® Waffles

It was two friendly Atlanta, Georgia neighbors who got
 together in 1955 to build the first Waffle House in their
 eventual 1200-restaurant chain. With the dimpled breakfast
 hotcake as a signature item (and this is 3 years before
 IHOP was founded!), the privately-held chain grew into
20 Southern U.S. states. Today tasty food at rock-bottom
 prices, plus 24-hours-a-day service, makes Waffle House
a regular stop for devoted customers any time of the day
or night. And don't even think about referring to your server
 as a waitress; they're called "associates."
For the best clone of the 45-year-old secret formula for these
 waffles you really should chill this batter overnight in the
fridge as they do in each of the restaurants. But, hey, sometimes
 you just can't wait, right? If you need instant gratification,
 the recipe still works fine if you cook up the waffles the same
 day. At least wait for 15-20 minutes after you make the batter
 so that it can rest and thicken a bit. That'll give you time to
 search for the waffle iron and heat it up. Also, you might need
 some time to dust it off.

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

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

Wendy's® Chicken Caesar Fresh Stuffed Pita

Early in 1997 Wendy's introduced its selection of cold
"Fresh Stuffed" pita sandwiches -- a nice change of pace
 from the typical fast food fare. Basically what you're
getting is a small salad wrapped in a warm pita bread.
You might be saying to yourself "That doesn't sound like
 much for 3 bucks!" Then I would have to say, "Perhaps,
but what if you could make a clone yourself for a mere
fraction of that?" You would probably say, "Cool, man!
Lay it on me." And then I would just say, "Already did."

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoonWorcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute

2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh Parmesan cheese


1. Make the dressing by first dissolving the gelatin in the
 water. Heat the mixture in the microwave on high for two
minutes or until it begins to boil rapidly. Add the vinegar,
 then whisk while adding the oil. Add bell pepper, salt,
 garlic powder, Worcestershire, black pepper, parsley, oregano,
 thyme and basil. Let dressing cool for about 15 minutes before
 adding cheeses and egg substitute. Whisk until slightly thicker,
 then chill. Overnight refrigeration makes the dressing thicker.
2. Preheat a barbecue or indoor grill to medium heat. Salt and
pepper the chicken, then grill it for 5 minutes per side, or until
 done. Remove chicken from the grill and dice it.
3. While chicken cooks, prepare the salad by combining the romaine
 lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20
 seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
 the romaine salad into the bread.
6. Add about 1/3 cup of diced chicken on top of the salad in the pita.
7. Pour about a tablespoon of dressing over each sandwich.
8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of
 each one and serve.
Serves 4.

Wendy's® Chili

Here's a favorite recipe for chili that clones the stuff served
 at the Wendy's chain. Dave Thomas, Wendy's founder, has been
serving this chili since 1969, he year the first Wendy's opened
 its doors. Over the years the recipe has changed a bit, but
this version here is an amazing copy of the version of chili
served in the early 90's. Try topping it with some chopped onion
 and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

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

Makes about 12 servings.

Tidbits

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

Wendy's® Classic Greek Fresh Stuffed Pita

Here's a clone for another of Wendy's four Fresh Stuffed Pitas.
This Classic Greek Pita uses the same salad base and dressing as last week's clone for the Chicken Caesar Pita, but replaces the chicken and parmesan with a Greek topping that's very easy to make.
Even though Wendy's uses a special custom pita that can't be bought in the stores, you can use the type that most people tend to slice open and fill. You won't be filling any pockets in this recipe (other than those in your pants with the money you save).
Instead, you just heat up the pita, and fill it like a soft taco.

Wendy's Frosties

Yield: 6 servings

1 cup Milk
1/2 cup Nestle's Quik
3 cups ice cream, softened in fridge 1 hour

Put in blender until smooth. Serve.

UNO'S PIZZERIA RECIPE

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2          pk              Yeast
   2          c                Tepid water
   1/2       c                Salad oil
   4          tb               Olive oil
   3          c                Flour
   1/2       c                Cornmeal -- I think this is the secret
   2          ts               salt -- Frugal Gourmet does
                                not have salt in dough
   2 1/2    c               Flour,Sauce
   2          cn             Plum tomatoes 28 ounce
                                drained -- crushed; drained
   1                           Mozzarella -- to taste
   1          pn             salt -- ground pepper
   1                           garlic -- chopped; to taste
   1                           Basil -- fresh; chopped
   1                          Oregano -- fresh; chopped
   1                          Meat -- choice
   1                          Onion -- etc; choice
   1                          Parmesan -- to taste
   1                          Romano cheese -- to taste

Wendy's® Spicy Chicken Fillet Sandwich

There once was a time when Wendy's offered this sandwich for a "limited time only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast food chain's menu. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.

White Tassel Hamburgers 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1         pound           Ground SIRLOIN
   2/3      cup               Canned beef broth
   1         Jar                babyfood strained beef -- (3 ounces)

                        -----ONIONS-----
   1/4      cup              Dry onions
   1/4      cup              Hot water
                                 Mustard
                                 Catsup
                                 Pickles

White Tassel Hamburgers

Yield: 1 Servings

      1 lb Ground sirloin (not ground
           -chuck)
      3 oz Jar of strained beef or
           -veal baby food
    2/3 c  Canned clear beef broth
    1/4 c  Dry minced onion
    1/4 c  Hot water
      1 pk Regular hot dog buns

1.Mush together beef, baby food, and broth. Refrigerate, tightly covered, for a couple of hours.
2. Roll meat into small balls, flatten and fry in pan on stove top. Mix together onion and water.
3. Place approx. 1 tbsp of onion/water mixture in the bottom of the pan.
4. Flip burger on top of this mixture.
5. Serve immediately after they are finished cooking. For buns, cut a hot dog bun into pieces that are the same size as the hamburgers.