Marie Calendar’s Cornbread

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breads Dressings

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 box corn muffin mix — (9 oz)

1 box yellow cake mix — (9 oz)

Prepare corn muffin mix per directions on box and cake mix per directions

on box in separate bowl. Pour prepared yellow cake mix into prepared corn

muffin mix and stir well. Pour into greased 9×12x2 pan and bake 350F for

30 to 35 min until toothpick comes out clean.

Long John Silver’s Batter

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Seafood Dressings

Fish And Seafood

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

LAWRIE (RGGW25A)

Bisquick

Pancake mix

Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with

club soda till it’s the consistency of buttermilk. Moisten fish fillets in

water & then coat lightly but evenly in flour. Let dry on waxed paper 5

minutes. Spear pieces one at a time with tip of sharp knife & coat in

batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and

browned. Do not use tongs or coating will break apart.

Why waste time chopping up the lettuce when you can just

hack a head into four chunks, dress it up and serve? This

unique presentation is not only easy to make, but also a

deliciously different way to serve your next salad. The creamy

bleu cheese dressing is a cinch to make from scratch and tastes

much better than anything you’ll buy in a store. Add a bit of

extra crumbled bleu over the top, some freshly diced tomatoes,

and you’re well on your way to a fancy-pants side salad that’ll

surely impress.

Bleu Cheese Dressing

3/4 cup mayonnaise

1/2 cup buttermilk

1/4 cup crumbled bleu cheese

1/2 teaspoon sugar

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1 head iceberg lettuce

1 cup crumbled bleu cheese

1 cup diced tomato (1 large tomato)

Do the wedge.

1. Use an electric mixer to combine all ingredients for bleu

cheese dressing in a medium bowl.

2. Slice a head of iceberg lettuce into quarters through the

stem end. Cut the stem off of the wedges and arrange each one

on a plate.

3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce

wedge.

4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.

5. Sprinkle 1/4 cup of diced tomato over the top and serve.

Makes 4 servings.

When the weather gets cold it’s time to fire up the stovetop.

This chain makes a tasty chili that warms the bones on a nippy

fall day. This clone recipe is easy-to-make, low-fat and

delicious. And if it’s super brisk outside, you might want to add

an additional tablespoon of diced jalapeno to aggressively stoke

those internal flames.

1 pound ground beef

1 diced onion

1 tablespoon diced fresh jalapeno pepper

1 15-ounce can kidney beans with liquid

1 14.5-ounce can peeled diced tomatoes

1 8-ounce can tomato sauce

1 cup water

1 tablespoon white vinegar

1 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon garlic powder

1 bay leaf

Garnish

grated cheddar cheese

diced onion

canned whole jalapeno chili peppers

Hot enough for you?

1. Brown ground beef in a large saucepan over medium heat. Drain fat.

2. Add onion and pepper and saut? for about two minutes.

3. Add remaining ingredients and simmer for 1 hour, stirring

occasionally. Serve one cup in a bowl with the optional cheese,

diced onion and whole jalapeno garnish on top.

Makes 4 servings.

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It saddles on up next to your entree at this huge steakhouse

chain, but it’s not what it claims to be. Sure, the menu says

“baked sweet potato,” but you’re actually getting a sweet and

tender red-skinned yam underneath all that yummy melted butter

and cinnamon/sugar. And don’t just get any yam for this top secret

clone. You want to use garnet yams, if you have a choice. Then be

sure to cook them long enough that the sugar in the yams begins

to squirt out and burn in a couple of spots. Each yam should be

tender, but not mushy. The skin on the outside will turn from red

to greyish-brown, and inside it will be a hearty shade of black.

4 garnet yams

3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

1/2 cup whipped butter

1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes

(bigger yams take longer to cook). When they are done, the outside

will have darkened and the inside will be soft. You may see liquid

from the potato oozing out and charring. When the potato is sliced

open, the inside of the skin will be charred black from the

caramelizing sugar in the potato. This is a perfectly cooked potato.

3. To serve, slice a potato down the center. Add two tablespoons of

whipped butter, then sprinkle some cinnamon/sugar over the top.

Makes 4 servings.

These soft, creme-filled sandwich cookies were the first snacks

produced by McKee Foods back in 1960. It was his 4-year old

granddaughter Debbie after which founder O.D. McKee named his

line of snack cakes. O.D. was inspired by a picture of the

little girl in play clothes and a straw hat, and that’s the

image we still find today on every package. The secret to cloning

these mouth-watering snacks is re-creating the soft, chewy

consistency of the oatmeal cookies. To duplicate the texture,

the cookies are slightly underbaked. Then you whip up some of

the easy-to-make creme filling with marshmallow creme and spread

it between two of the oatmeal cookies to complete the sandwich.

Next stop, yum city!

Cookies

1 cup margarine

3/4 cup dark brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 1/2 cups 1-minute Quaker Oats

Creme Filling

2 teaspoons very hot water

1/4 teaspoon salt

2 cups marshmallow creme (1 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together margarine, sugars, molasses,

vanilla, and eggs.

3. In a separate bowl combine the flour, salt, baking soda, and

cinnamon.

4. Combine the dry ingredients with the wet ingredients. Mix in

the oats.

5. Drop dough by tablespoonfuls onto an ungreased baking sheet.

Bake for 10 to 12 minutes, or until cookies are just starting to

darken around the edges. They will still appear moist in the center.

Be careful not to overcook – when cooled, the cookies should be soft

and chewy.

6. While the cookies bake, prepare the filling. Use a small bowl to

dissolve the salt in 2 teaspoons of very hot water. Set this

solution aside to cool.

7. Combine the marshmallow creme, shortening, powdered sugar, and

vanilla in a medium bowl and mix well with an electric mixer on

high speed until fluffy. Add the cooled salt solution to the filling

mixture and combine with the mixer.

8. Assemble each creme pie by spreading the filling over one side of

a cookie (the flat side) and press another cookie on top, making a

sandwich. Repeat for the remaining cookies and filling.

Makes 2 dozen creme pies.

Lawry’s Taco Spices & Seasonings

This is a clone for the stuff you buy in 1- ounce packets to

create, as the package says, “a fun-filled Mexican fiesta in

minutes.” Isn’t that so true? In fact, thanks to Lawry’s my

last Mexican fiesta was filled with so much fun that I had to

take a siesta the next day. I owe it all to that fabulous little

packet of seasoning. And now I promise you just as much fun with

this TSR clone. Golly, maybe even a tad more fun if you’re lucky.

Just mix the ingredients together in a small bowl, then add it to

1 pound of browned ground beef along with some water and let it

simmer. Before you know it you’ll be up to your nostrils in good

old-fashioned, taco-making fun. Better rest up, gosh darn it.

1 tablespoon flour

1 teaspoon chili powder

1 teaspoon paprika

3/4 teaspoon salt

3/4 teaspoon minced onion

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/8 teaspoon ground oregano

1. Combine all of the ingredients in a small bowl.

2. To prepare the meat filling for the tacos as described on the

original package instructions:

“In large skillet, brown 1 pound ground beef until crumbly; drain

fat. Add spices & seasoning and 2/3 cup water; mix thoroughly.

Bring to a boil; reduce heat to low, and cook, uncovered,

7 to 10 minutes, stirring occasionally. Spoon meat filling into

warmed taco shells or tortillas. Top with shredded lettuce,

grated cheddar cheese and chopped tomato. Use fresh salsa and

guacamole if desired.”

Makes meat filling for 12 tacos (about 3 tablespoons each).

Lawry’s Seasoned Salt

This seven-ingredient clone of Lawry’s Seasoned Salt can be

made in a small bowl, but is best used when poured into an

old spice bottle that you’ve cleaned out and saved. You’ve

saved one of those somewhere, right?

2 tablespoons salt

2 teaspoons sugar

1/2 teaspoon paprika

1/4 teaspoon turmeric

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cornstarch

1. Combine all ingredients in a small bowl and mix well.

2. Pour blend into an empty spice bottle with shaker top to store.

Makes 1/4 cup.

Almost La Victoria’s Green Taco sauce

Recipe By : Bill Wight via chile-heads

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 lbs. Anaheim or New Mex. chiles — Roast — peel, deseed

1 lb. Yellow Hungarian Wax chiles — seeded and chopped

1 Serranos and jalapeno — seeded and chopped

2 1/2 lbs. Tomatillos — slice 1/8″ thick

7 lbs. Green tomatoes — slice 1/4″ thick

1/2 bunch Cilantro — rough chop

4 cloves Garlic

1 med. White onion — chopped

1/4 cup Lime juice

1/4 cup Apple cider vinegar

2 Tbs. Salt

4 Tbs. Corn Starch

Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos

without any oil. Do just one layer at a time and give each slice a nice

dark brown color on both sides without burning. Remove when toasted to a

glass bowl. Do not deglaze the pan.

In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and

tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any

dark brown liquid collects in the bottom of the toasted tomato and

tomatillo bowl, add this to the last blender load.

Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,

combine the blender loads, add the cornstarch mixture and heat until the

sauce comes to a low boil, mixing constantly. Be careful here, if you

don’t mix constantly the thick sauce will tend to erupt in hot little

geysers of taco sauce that could burn you. Allow sauce to cool and add

salt to taste. Transfer to clean jars, filling them 3/4 full and freeze

what you can’t use in a few weeks. Be careful not to fill the jars too

full or they’ll break when you freeze them.

I made a batch of sauce last year and it tastes just fine after a year in

the freezer. The sauce keeps OK in my refrigerator for at least a month.

* Adjust heat level to your personal taste. The La Victoria sauce is mild.

3 to 4 quarts

NOTES : Here is a recipe that I think comes close to the taste and texture of

La Victoria’s Green Taco sauce.

Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g

Carbohydrate; 0mg Cholesterol; 4371mg Sodium

NOTES : Half a recipes is plenty!