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.