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.

UNO’S PIZZERIA RECIPE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Cheese/eggs

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

Mix two packets of yeast in 2 cups of tepid water and let sit for ten

minutes. Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal

and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour.

Knead this for 15 minutes. Let dough rise to twice its size. Use blackened

deep dish pizza pans. I’m not sure how you get ‘em blackened – I cured mine

with olive oil and then I just wipe them out when I’m

done. They are kind of getting blackened looking with use. I have two pans

and make two pizzas at a time. I spread the pan with olive oil and sprinkle

with cornmeal. Divide the dough in half. Spread and cover the bottom of the

pan. Spread it up the sides. I then let it rise again in the pan. Cover

pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum

tomatoes for each pizza. Drain off the excess fluid after squashing, and

spread this over the cheese. Smidge of salt and ground pepper over the top.

Chopped garlic, fresh chopped basil and oregano. Add the filling of your

choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano

Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.

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 (110-115?)

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.

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.

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 saut? 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.

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.)

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.

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. Saut? 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.

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.

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.