Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sandwiches Beef

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

mix meat babyfood and broth together well then but in fridge for 3 hours

or over night. then add hot water to onions to hydrate them make small

hamburgers put in frying pan with the end of a spoon put holes in the

burgers while frying so they will cook evenly. then before tuning put some

onions on top of each burger then place buns on top bottom of buns down.

so they will be steamed warm. garnish with pickle catsup and mustard.

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.

6 to 8 cups vegetable oil

1/3 cup Frank’s Original Red Hot Pepper Sauce

2/3 cup water

1 cup all-purpose flour

2 1/2 teaspoons salt

4 teaspoons cayenne pepper

1 teaspoon coarse ground black pepper

1 teaspoon onion powder

1/2 teaspoon paprika

1/8 teaspoon garlic powder

4 chicken breast fillets

4 plain hamburger buns

8 teaspoons mayonnaise

4 lettuce leaves

4 tomato slices

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.

2. Combine the pepper sauce and water in a small bowl.

3. Combine the flour, salt, cayenne pepper, black pepper, onion

powder, paprika and garlic powder in another shallow bowl.

4. Pound each of the chicken pieces with a mallet until about

3/8-inch thick. Trim each breast fillet if necessary to help it

fit on the bun.

5. Working with one fillet at a time, coat each piece with the flour,

then dredge it in the diluted pepper sauce. Coat the chicken once

again in the flour mixture and set it aside until the rest of the

chicken is coated.

6. Fry the chicken fillets for 8 to 12 minutes or until they are light

brown and crispy. Remove the chicken to a rack or to paper towels to

drain.

7. As chicken is frying, prepare each sandwich by grilling the face of

the hamburger buns on a hot skillet over medium heat. Spread about 2

teaspoons of mayonnaise on the face of each of the inverted top buns.

8. Place a tomato slice onto the mayonnaise, then stack a leaf of

lettuce on top of the tomato.

9. On each of the bottom buns, stack one piece of chicken.

10. Flip the top half of each sandwich onto the bottom half and

serve hot.

Makes 4 sandwiches.

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.

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.

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 teaspoon Worcestershire 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

1 cup (4-ounce package) crumbled feta cheese

1/2 cup tomato, seeded and diced

1/4 cup cucumber, thinly sliced and chopped

1/4 cup red onion, diced

6 cups romaine lettuce, chopped

1/4 cup red cabbage, shredded

1/4 cup carrot, shredded

4 pita breads

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. Make the Greek topping for the sandwiches by combining the crumbled

feta cheese, tomato, cucumber, and red onion in a small bowl.

3. 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 1/2 to 1/3 cup of the greek topping to each sandwich.

7. Pour about a tablespoon of dressing over each sandwich 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 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.

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.