300 recipes

Carl's Jr.® Ranch Crispy Chicken Sandwich.txt 9. On the bo'om bun, stack a leaf of le'uce and a tomato slice. 10. When the chicken is done frying, remove the fillets from the fryer and drain on paper towels or a rack for a couple minutes. 11. Stack one fillet on the bo'om of the sandwich (on top of the tomato), then top it off with the top bun. Repeat the stacking process for each of the sandwiches. Makes 4 sandwiches. Page 4

Chef Paul Prudhomme's® Poultry Magic®.txt Chef Paul Prudhomme's® Poultry Magic® Louisianna chef Paul Prudhomme, America's number one Dom DeLuise look a like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings a'er years of making li(le batches and passing them out to customers in the restaurants where he worked. Now his Magic Seasoning Blends come in several varie,es and are produced in a whopping 30,000- square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend. Use it when you barbecue, roast, grill, or sauté your favorite chicken, turkey, duck, or Cornish game hens. 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon rubbed sage Page 1

Chef Paul Prudhomme's® Poultry Magic®.txt dash cumin Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste. Makes 4 teaspoons. Page 2

Chevys® Fresh Salsa.txt Chevys® Fresh Salsa Whip out the food processor and fire up the grill because you’ll need these essen!al tools to clone one of the best restaurant salsas in the business. The key to recrea!ng the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a li(le mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to ge+ng the same smoky flavor as the addic!ve restaurant version. Chevys uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine. 6 medium tomatoes 10 jalapenos (red is best) 1/4 of a medium Spanish onion 2 cloves garlic 2 tablespoons chopped fresh cilantro 2 tablespoons white vinegar 2 teaspoons salt 1 1/2 teaspoons mesquite-flavored liquid smoke Page 1

Chevys® Fresh Salsa.txt 1. Preheat your barbecue grill to high temperature. 2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos. 3. Place the tomatoes on the grill when it’s hot. A<er about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the en!re surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn par!ally black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. 4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. Page 2

Chevys® Fresh Salsa.txt 5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or un!l the mixture has a smooth consistency. 6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups. Page 3

Chevys® Garlic Mashed Potatoes.txt Chevys® Garlic Mashed Potatoes This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many dishes, Mexican or otherwise. Just give yourself the 'me to bake and cool the potatoes. Be here at TSR next week for a big clone request from the same \"always fresh ingredients\" Mexican food chain. It's for that muy delicioso salsa, baby! Si, si, si. See you then. 4 medium/large russet potatoes 1 tablespoon bu2er 1 tablespoon minced fresh garlic (3-4 cloves) 3/4 cup water 1/2 cup cream 3/4 teaspoon salt 1/8 teaspoon black pepper 1. Preheat oven to 400 degrees. 2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour un'l they are tender. Cool. 3. Mash potatoes and remove about half of the skin. You want Page 1

Chevys® Garlic Mashed Potatoes.txt to leave the rest in. 4. Melt the bu2er in a large suacepan over medium heat, then add garlic and saute for 5 minutes. 5. Add the remaining ingredients to the pan and cook for 5-10 minutes while s'rring o=en un'l garlic mashed potatoes are very hot. Serves 4. Page 2

Chi Chi's Mild Salsa.txt Chi Chi's Mild Salsa Recipe By : Gloria Pitzer Serving Size : 1 Prepara on Time :0:15 Categories : Salsas Copycat Amount Measure Ingredient -- Prepara on Method -------- ------------ -------------------------------- 1 Cn Stewed Tomatoes (14 Oz.) -- sliced 2 Large Green onions -- snipped* 1 Large Ripe Tomato -- cored and diced 1/2 Teaspoon Salt 1/2 Teaspoon Black Pepper 1 Ds Tabasco=AE Sauce -- or to taste Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in ghtly covered container to use with a few weeks. Freezes well to Page 1

Chi Chi's Mild Salsa.txt use within 6= months. NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes. Page 2

CHI-CHI'S CHICKEN FAJITAS.txt CHI-CHI'S CHICKEN FAJITAS Categories: Mexico, Restaurants, Poultry Yield: 1 Servings From: Bre) Jones In the last 17 years, I've worked for a LOT of restaurants :) My favorite trick was from Chi-Chi's [ha! I NEVER signed that non-disclosure agreement] .... the absolute best marinade for chicken (we used it for our fajitas) is margarita mix. Yes, just go out and find your favorite margarita mix (Mr & Mrs T's is good) or a li)le sweet & sour, put the chicken breasts in a shallow pan and cover with the mix. Marinate at least overnight, preferably for 24 hours. Page 1

Chili's Margarita Presidente.txt Chili's Margarita Presidente 1 oz vodka ½ oz triple sec 1/3 cup sweet & sour mix Lemon wedge Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve. Makes 1 serving. Page 1

Chili's Twisted Lemonade Twist.txt Chili's Twisted Lemonade Twist 1 oz Sauza Commemori va Tequila ½ oz Cointreau ½ oz Presidente Brandy ½ oz Rose's lime juice 1/3 cup sweet & Sour mix Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a mar ni glass rimmed with salt. Serve the remainder of the drink in the shaker on the side. Makes 1 serving. Page 1

Chili's® Boneless Buffalo Wings.txt Chili's® Boneless Buffalo Wings This clone of Chili's new menu items gives us the zesty flavor of tradi#onal Buffalo chicken wings without the bones or skin. That's because these \"wings\" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve these babies up with some celery s#cks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork! 1 cup all-purpose flour 2 teaspoons salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4-6 cups vegetable oil 1/4 cup Crystal or Frank's Louisiana hot sauce 1 tablespoon margarine Page 1

Chili's® Boneless Buffalo Wings.txt On the side bleu cheese dressing (for dipping) celery s#cks 1. Combine flour, salt, peppers and paprika in a medium bowl. 2. In another small bowl, whisk together egg and milk. 3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees. 4. One or two at a #me, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. 5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. 6. When the chicken is done res#ng, drop each piece into the hot oil and fry for 5-6 minutes or un#l each piece is browned. 7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just un#l the margarine is melted, then s#r to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and s#r un#l margarine Page 2

Chili's® Boneless Buffalo Wings.txt is melted and ingredients are blended. 8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. 9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently un#l each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. Serves 2-4 as an appe#zer. Page 3

Chili's® Calypso Cooler®.txt Chili's® Calypso Cooler® Ever order one of those expensive specialty drinks off the shiny, full-color restaurant table-stand cards and wish you had a clone recipe? This is one of those drinks, off of one of those cards. And here's the clone recipe. 1 1/4 ounces Captain Morgan spiced rum 1/2 ounce peach schnapps 4 ounces (1/2 cup) orange juice splash Rose's lime juice 1/2 ounce grenadine Garnish orange wedge maraschino cherry 1. Fill a 16-ounce glass with ice. 2. Pour all ingredients over ice in the order listed. Don't s5r. 3. Garnish with an orange wedge and a cherry on a toothpick. Serve with a straw. Makes 1 drink. Page 1

Chili's® Chicken Enchilada Soup.txt Chili's® Chicken Enchilada Soup It's an item that you won't even find on the current menu at this na!onal restaurant chain. But ask your server what soups are available and this is a selec!on that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet. Looks like it's !me for an official TSR custom clone to answer those many requests. The secret here is the addi!on of masa harina -- a corn flour that you will find in your supermarket near the other flours or in the Mexican food sec!on. You'll find the recipe for the pico de gallo garnish in the Chili's Nacho Burger clone recipe from last November. Enjoy, amigos! 1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce Page 1

Chili's® Chicken Enchilada Soup.txt 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish shredded cheddar cheese crumbled corn tor!lla chips pico de gallo (from recipe for November 17, 1997) 1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. 2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or un!l onions begin to become translucent. Add chicken broth. 3. Combine masa harina with 2 cups of water in a medium bowl and whisk un!l blended. Add masa mixture to pot with onions, garlic and broth. Page 2

Chili's® Chicken Enchilada Soup.txt 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. 5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or un!l thick. 6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tor!lla chips, and pico de gallo. Makes approx. 12 servings. Page 3

Chili's® Chocolate Chip Paradise Pie®.txt Chili's® Chocolate Chip Paradise Pie® What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. just like fajitas. The chocolate chip cookie and graham cracker crust \"pie\" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon bu(er. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authen0c Chili's \"sizzle.\" If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll s0ll taste awesome! Cookie Layer 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup bu(er (1 s0ck), so9ened 1/3 cup granulated sugar Page 1

Chili's® Chocolate Chip Paradise Pie®.txt 1 egg 1 tablespoon milk 1/2 teaspoon vanilla extract 1/2 cup shredded coconut Crust Layer 6 tablespoons bu(er 1/4 cup sugar 1 1/2 cups graham cracker crumbs 1 1/4 cups semi-sweet chocolate chips 1/2 cup chopped walnuts Cinnamon Bu(er 1/2 cup bu(er (1 s0ck), so9ened 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon 9 scoops vanilla ice cream chocolate syrup caramel syrup 6 tablespoons chopped walnuts Page 2

Chili's® Chocolate Chip Paradise Pie®.txt 1. Preheat the oven to 325 degrees. 2. Combine the flour, baking soda and baking powder in a medium bowl. 3. In a separate large bowl, beat together the bu(er and sugar with an electric mixer. Con0nue bea0ng for about 30 seconds or un0l mixture turns lighter in color. Add the egg, milk, and vanilla and beat un0l smooth. 4. Slowly mix the dry mixture into the wet mixture. Beat un0l well-combined and then mix in the coconut flakes. Set this cookie dough aside for now. 5. Melt 6 tablespoons of bu(er in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and s0r well for 30 seconds. Add the graham cracker crumbs and s0r. Press this mixture into the bo(om of a 9x9-inch baking dish or pan. 6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust. 7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the so9 dough from Page 3

Chili's® Chocolate Chip Paradise Pie®.txt s0cking. 8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough. 9. Bake for 40-45 minutes or un0l the edges of the “pie” become light brown. 10. Prepare the cinnamon bu(er by creaming together the bu(er, sugar and cinnamon in a small bowl with an electric mixer on high speed. 11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon bu(er to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds. 12. Place a scoop of ice cream on top of the “pie.” Drizzle Page 4

Chili's® Chocolate Chip Paradise Pie®.txt chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet. Makes 9 desserts. Page 5

Chili's® Nacho Burger.txt Chili's® Nacho Burger Here's a clone recipe for a delicious new burger from Chili's unlike any you may have tasted before. It was designed by the folks at this popular chain to incorporate several of restaurant's prepared sides -- all of which you will now have clones for -- including Chili's chili queso, Chili's pico de gallo, and Chili's guacamole. Stack it all onto a bun with a juicy 1/4-pound ground beef pa,y and some crumbled tor-lla chips for crunch, and you've got a slightly spicy, South-of-the-border taste. Muy bien, amigos! Pico de Gallo 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt Guacamole 2 small or 1 large Haas avocado 2 tablespoons sour cream Page 1

Chili's® Nacho Burger.txt 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt Chili Queso 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bo,le Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg le,uce, shredded or chopped thin 2 tablespoons mayonnaise 1 green onion, chopped 16-20 tor-lla chips 2-3 fresh jalapenos, sliced Page 2

Chili's® Nacho Burger.txt 1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico. 3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook un-l it's brown, then set aside. 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. Page 3

Chili's® Nacho Burger.txt When milk and cheese has been combined, add the remaining queso ingredients. Heat while s-rring oBen un-l cheese is smooth and creamy, then cover saucepan and remove it from the heat. 5. Pre-heat a griddle or large frying pan over medium heat. Lightly bu,er the face of each bun and brown the buns face-down on the heat. 6. Separate the ground beef into four 1/2-pound por-ons. Roll each por-on of meat into a ball and then pat the meat down into a circular pa,y slightly larger in diameter than the hamburger buns. Cook the hamburger paEes for 5-10 minutes per side, un-l done. Lightly salt and pepper each burger pa,y. 7. Build the burger open-faced in the following order star-ng with the bo,om bun: On Bo,om Bun 1/2 cup shredded le,uce hamburger pa,y 2 tablespoons chili queso Page 4

Chili's® Nacho Burger.txt 4 or 5 crumbled tor-lla chips 2 teaspoons green onion On Top Bun 1/2 tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping. Makes 4 burgers. Page 5

Chili's® Southwestern Eggrolls.txt Chili's® Southwestern Eggrolls Many people have hopped on the cloning bandwagon for this recipe. Unfortunately the \"clone\" recipes that are floa$ng around out there for this dish are pre%y lame. So into the TSR test kitchen we go, and out comes the closest thing you'll ever savor next to actually ea$ng the real thing. These \"eggrolls\" are made with flour tor$llas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without le/ng any oil seep into the filling. This is how they cook 'em at the restaurant chain. And now you can check out the video for a hands-on demonstra$on. 1 chicken breast fillet 1 tablespoon vegetable oil 2 tablespoons minced red bell pepper 2 tablespoons minced green onion Page 1

Chili's® Southwestern Eggrolls.txt 1/3 cup frozen corn 1/4 cup canned black beans, rinsed and drained 2 tablespoons frozen spinach, thawed and drained 2 tablespoons diced, canned jalapeno peppers 1/2 tablespoon minced fresh parsley 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt dash cayenne pepper 3/4 cup shredded Monterey Jack cheese five 7-inch flour tor$llas Avocado-ranch dipping sauce 1/4 cup smashed, fresh avocado (about half of an avocado) 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon bu%ermilk 1 1/2 teaspoons white vinegar 1/8 teaspoon salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder dash dried dill weed dash garlic powder dash pepper Page 2

Chili's® Southwestern Eggrolls.txt Garnish 2 tablespoons chopped tomato 1 tablespoon chopped onion 1. Preheat barbecue grill to high heat. 2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or un$l done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside un$l it cools down enough to handle. 3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. 4. Add the red pepper and onion to the pan and sauté for a couple minutes un$l tender. 5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. S$r well so that the spinach separates Page 3

Chili's® Southwestern Eggrolls.txt and is incorporated into the mixture. 6. Remove the pan from the heat and add the cheese. S$r un$l the cheese is melted. 7. Wrap the tor$llas in a moist cloth and microwave on high temperature for 1 1/2 minutes or un$l hot. 8. Spoon approximately one-fiDh of the mixture into the center of a tor$lla. Fold in the ends and then roll the tor$lla over the mixture. Roll the tor$lla very $ght, then pierce with a toothpick to hold together. Repeat with the remaining ingredients un$l you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plas$c wrap and freeze for at least 4 hours. Overnight is best. 9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. 10. Preheat 4-6 cups of oil to 375 degrees. 11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. 12. Slice each eggroll diagonally lengthwise and arrange on a Page 4

Chili's® Southwestern Eggrolls.txt plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion. Serves 3-4 Page 5

Chili's® Southwestern Vegetable Soup.txt Chili's® Southwestern Vegetable Soup If you like a soup that's packed with veggies, that's low in fat, and has some of that Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tor'llas, and prepare to take the chill off. 6 cups chicken broth (Swanson is best) 1 14.5-ounce can diced tomatoes, with juice 1 cup water 1 cup canned dark red kidney beans, with liquid 1 cup frozen yellow cut corn 1 cup frozen cut green beans 1 4-ounce can diced green chilies 1/2 cup diced Spanish onion 1/2 cup tomato sauce 6 corn tor'llas, minced 1 1/2 teaspoons chili powder dash garlic powder Garnish 1 cup grated cheddar/jack cheese blend Page 1

Chili's® Southwestern Vegetable Soup.txt 1 cup crumbled corn tor'lla chips 1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tor'llas into small pieces with a sharp knife before adding them to the soup. 2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or un'l the soup has thickened and tor'lla pieces have mostly dissolved. 3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tor'lla chips over the cheese. Makes 6 servings. Page 2

CHOCOLATE COCONUT CRUNCH COOKIES.txt CHOCOLATE COCONUT CRUNCH COOKIES Categories: Cookies Yield: 4 dozen 2 c Flour 1 ts Baking soda 1/4 ts Salt 1 c Bu(er; unsalted, so+ened 3/4 c Brown sugar 2 Eggs; lightly beaten 2 ts Vanilla 1 ts Almond extract 2 c Coconut; shredded 12 oz Chocolate chips 1 1/2 c Almonds; lightly salted -dry roasted, finely chopped Preheat the oven to 300. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, whisk together the flour, baking soda and salt. In a medium bowl with an electric mixer, cream Page 1

CHOCOLATE COCONUT CRUNCH COOKIES.txt the bu(er and sugars. Beat in the eggs, vanilla and almond extract. Mix on low speed un;l blended. Add the flour mixture and mix just un;l blended; do not overmix. add the coconut, chocolate chips, and almonds and s;r just un;l blended. Drop the dough by rounded tbsp 2\" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes. Page 2

Church's Fried Chicken.txt Church's Fried Chicken Recipe By : Serving Size : 3 Prepara on Time :0:00 Categories : Chicken Sandwiches Salsa Amount Measure Ingredient -- Prepara on Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1 tablespoon Sugar 1 1/2 cups Self-rising flour 1/2 cup Cornstarch 3 teaspoons Seasoned salt 2 teaspoons Paprika 1/2 teaspoon Baking soda 1/2 cup Biscuit mix 1 Env Italian Dressing Mix 1 Env Onion soup mix -----TO USE----- 2 Eggs -- mix with 1/4 cup Cold water 1 cup Corn oil Page 1

Church's Fried Chicken.txt Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store ghtly covered at room temperature up to 3 months. TO USE-Dip the chicken pieces in egg mixture and then into dry coa ng mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coa ng. Serves 4 Page 2

Cinnabon Cinnamon Roll.txt Cinnabon Cinnamon Roll Serving Size : 12 Categories : Rolls INGREDIENTS: DOUGH 1/4 cup warm water, 1 cup milk -- room temperature 1 large egg -- beaten, 1/4 cup bu*er -- so+ened, 1 tablespoon sugar 1/2 teaspoon salt, 4 cups all purpose white flour 1/2 package instant vanilla pudding mix (3.4 oz box) 1 tablespoon bread machine yeast FILLING 1 cup brown sugar -- packed 1 tablespoon cinnamon, 1/4 cup bu*er -- so+ened CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon 4 ounces cream cheese -- so+ened, 1/4 cup bu*er -- so+ened 1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered sugar ********* Prepara9on Instruc9ons: Dough; (Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough se;ng. On a lightly floured surface, roll out to an 18\" by 30\" rectangle. The dough can also be handmade. If Page 1

Cinnabon Cinnamon Roll.txt you use regular yeast, you may want to let the rolls proof for 15-30 minutes a+er assembly). Filling In a small bowl, mix brown sugar and cinnamon. Spread the so+ened bu*er over the dough and evenly sprinkle on the sugar and cinnamon mixture. Star9ng at the long edge of the dough, roll up 9ghtly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8\" or 9\" baking pans 2\" apart. Cover and let rise in a warm, dra+ free place un9l almost double, approximately 1 hour. A+er rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or un9l golden brown. Cream Cheese Cinnamon Fros9ng In a small bowl, mix cream cheese, bu*er, vanilla and milk. Add powdered sugar and cinnamon and mix un9l smooth. Spread on warm rolls and serve immediately. This recipe has been adjusted so that the dough can be prepared in your bread machine. These will taste most like the originals Page 2

Cinnabon Cinnamon Roll.txt if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conven9onal powdered cinnamon from the supermarket. Page 3

Cinnabon® Icescape®.txt Cinnabon® Icescape® In a blender, Cinnabon adds concentrated flavoring, some ice and a curious secret ingredient referred to only as a \"dairy product.\" When blended smooth, out comes these thick, refreshing drinks that look and taste like they were made with ice cream. For this clone we just need a li&le half-and-half (that's half cream and half milk for those of you across the pond). It gives this version the exact same creamy consistency as the original with its custom \"dairy\" ingredient. Strawberry is the most popular of the flavors, but the other two are tasty as well. The Mochala&a version uses the TSR clone of the Mochala&a Chill from last week and produces as thicker blended version of the drink, similar to Starbuck's popular blended Frappuccino. Strawberry 1 cup water 1/4 cup granulated sugar 3 cups crushed ice 1/3 cup frozen whole strawberries (about 4 large strawberries) Page 1

Cinnabon® Icescape®.txt 1/2 cup half-and-half 1/4 cup lemon juice 1/4 cup Hershey’s strawberry syrup 1. Combine the water and sugar in a cup and s8r un8l the sugar is dissolved. 2. Add this sugar syrup to other ingredients in a blender. Blend on high speed un8l the drink is smooth. Serve in two 16-ounce glasses. Makes 2 large drinks. Orange 3 cups crushed ice 1 cup water 2/3 cup orange juice 1/2 cup half-and-half 3 tablespoons Tang orange drink mix 1. Mix all ingredients in a blender set on high speed un8l smooth and creamy. Serve in two 16-ounce glasses. Page 2

Cinnabon® Icescape®.txt Makes 2 large drinks. Mochala&a 3 cups crushed ice 1 1/2 cups TSR version of Mochala&a Chill 1/2 cup half-and-half 2 tablespoons chocolate syrup 1. Mix all ingredients in a blender set on high speed un8l smooth and creamy. Serve in two 16-ounce glasses. Makes 2 large drinks. Page 3

Cracker Jacks.txt Cracker Jacks Recipe By : Serving Size : 1 Prepara on Time :0:00 Categories : Snacks Copycat Popcorn Amount Measure Ingredient -- Prepara on Method -------- ------------ -------------------------------- 1 cup Peanuts -- warmed 1 cup Bu'er 5 cups Popped corn -- warm 2 cups Brown sugar -- packed 1/2 cup Light corn syrup 1/2 teaspoon Baking soda Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt bu'er; add br own suagr and syrup. Cook ll thick then add baking soda; s r. Pour over warm ed popped corn and peanuts. S r well. Let cool and munch down. Page 1

Denny's Cheese Soup.txt Denny's Cheese Soup Categories: Copycat, Soups, Cheese Yield: 4 servings [email protected] 4 tb Bu%er or margarine 10 oz Cream of chicken soup 10 oz Cream of celery soup 1/2 Soup can Kra.'s mayonnaise 8 oz Jar cheese Whiz 14 oz Can chicken broth Salt and pepper Put bu%er, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, s4rring constantly over medium heat, un4l smooth. S4r in broth and season to taste with salt and pepper. S4r occasionally un4l piping hot -BUT DO NOT LET IT BOIL! . Do not freeze because of the mayo. Use within a week. Page 1

Dive!® S'mores.txt Dive!® S'mores You don't need a campfire, wire hangers or long s!cks to make this popular marshmallow, chocolate and graham cracker dessert. Steven Spielberg's Dive! chain of theme restaurants is the inspira!on for this week's clone recipe, pulled from the third TSR book, Top Secret Restaurant Recipes (which includes other clones from the chain as well). You need only four ingredients, an oven with a broiler, and a serious sweet tooth to put together this delicious dessert previously enjoyed only camping trips and at beach par!es. 2 whole graham crackers (4 sec!ons, not separated) two 1 1/2-ounce Hershey milk chocolate bars 16 large marshmallows 2 tablespoons Hershey's chocolate syrup, in squirt bo3le 1. Preheat the broiler. Arrange the graham crackers side by side on an oven-safe plate (such as ceramic). You can also use a baking sheet. 2. Stack the milk chocolate bars side by side on top of the Page 1