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.

The Soup Nazi’s Crab Bisque

4 pounds snow crab clusters (legs)

4 quarts water (16 cups)

1 small onion, chopped

1 1/2 stalks celery, chopped

2 cloves garlic, quartered

2 potatoes, peeled and chopped

1/4 cup fresh chopped Italian parsley

2 teaspoons mustard seed

1 tablespoon chopped pimento

1/2 teaspoon coarse ground pepper

2 bay leaves

1/3 cup tomato sauce

2 tablespoons half and half

1/4 cup unsalted butter

1/4 teaspoon thyme

1/8 teaspoon basil

1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.

2. Put half of the shells into a large pot with 4 quarts of

water over high heat. Add onion 1 stalk of chopped celery,

and garlic, then bring mixture to a boil. Continue to boil

for 1 hour, stirring occasionally (The white part of the shells

will start to become transparent), then strain stock. Discard

the shells, onion, celery and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce

pan or cooking pot. If you don’t have enough stock, add enough

water to make 3 quarts.

4. Add potatoes, bring mixture to a boil, then add 1/2 of the

crab and the remaining ingredients to the pot and bring it

back to boiling. Reduce heat and simmer for 4 hours, uncovered

until it reduces by about half and starts to thicken. Add the

remaining crab and simmer for another hour until the soup is

very thick.

Makes 4-6 servings.

TGI Friday’s Soy Sauce Dressing

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Dressings Salads

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–WALDINE VAN GEFFEN VGHC42A—–

1/3 cup Peanut oil

1/3 cup Cider vinegar

1/3 cup Water

2 tablespoons Soy sauce

2 tablespoons Green onion stems — minced

1 tablespoon Honey — to 2tb or to taste

1/2 teaspoon Prepared hot mustard — or the

removed from 2 — capsules of ground g

Combine all ingredients in a jar with tight-fitting lid; shake the jar

vigorously to combine ingredients thoroughly. Keep refrigerated and

covered to use within a few weeks. Shake before using. CAL 38 per T.

Taco Bell’s Cinnamon Twists

Categories: Copycat, topsecret

Yield: 1 servings

-patdwigans fwds07a

5 Eggs yolks; well beaten

5 tb Sour cream

5 tb Sugar

1 tb Almond extract

1/4 ts Salt

2 1/2 c Flour

Combine all, adding each item as listed, and enough

more flour so that dough is no longer sticky, but

still very soft. Roll small portions of dough at a

time to paper-thin. Use lightly floured working

surface. Cut into strips 2″x5″ and arrange in single

layer on oiled cookie sheets. Bring enough oil to 400~

in deep heavy saucpan, at least 3″ deep. As you drop

the dough into oil, make a 1″ slit down center of each

and draw the opposite ends of the strip through the

slit. They’ll fall to the bottom but will surface in a

few seconds as they brown, about 2 minutes. Lift out

with tongs and drop into large grocery sack containing

about 1 lb of 10-X powdered sugar.

Taco Bell Taco Seasoning Mix

This is a simple recipe to clone the contents of the

seasoning packet that bears the Taco Bell logo found

in practically all the grocery stores these days. You

probably expect the seasoning mix to make meat that

tastes exactly like the stuff you get at the big chain.

Well, uh, nope. It’s more like the popular Lawry’s seasoning

mix, which still makes good spiced ground meat, and works

great for a tasty bunch of tacos. But if it’s the mushy,

spiced meat that?s packed into tacos and burritos at America’s

largest taco joint that you want, you’ll have to use the clone

recipe for the Taco Bell Taco.

2 tablespoons flour

2 teaspoons chili powder

1 1/2 teaspoons dried minced onion

1 1/4 teaspoons salt

1 teaspoon paprika

3/4 teaspoon crushed beef bouillon cube

1/4 teaspoon sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

dash onion powder

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

2. Prepare taco meat using 1 pound of ground beef and following

the same spunky directions as on the original package:

1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of

water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes,

stirring occasionally.

2. HEAT taco shells or tortillas as directed on package.

3. SERVE bowls of seasoned ground beef, lettuce, tomato and

cheese. Pass the taco shells or tortillas and let everyone

PILE ON THE FUN!

Makes 12 tacos.