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.

Taco Bell Soft Taco

If you don’t think those packets of Taco Bell spices you

buy in the grocery stores makes spiced ground meat that

tastes like the stuff they use at the giant Mexican food

chain, you’d be correct. If you want the taco meat to taste

right you’re going to have to whip it up from scratch using

this original TSR recipe. Once you’ve prepped your meat,

these steps will help you build your tacos the Taco Bell

way, without any pesky talking Chihuahuas running through

the kitchen.

1 pound lean ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

1/2 cup water

12 soft taco flour tortillas (6-inch tortillas)

2 cups shredded lettuce

1 cup shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour,

chili powder, salt, minced onion, paprika, onion powder, and

garlic powder. Use your hands to thoroughly mix the ingredients

into the ground beef.

2. Add the seasoned beef mixture to the water in a skillet over

medium heat. Mix well with a wooden spoon or spatula, and break

up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.

The finished product should be very smooth, somewhat pasty, with no

large chunks of beef remaining.

3. Heat up the flour tortillas in your microwave for 20 – 30 seconds,

or until warm.

4. Build each taco by spooning 2 to 3 tablespoons of the meat into

a warm tortilla. Spread some of the shredded lettuce over the meat

and then sprinkle some cheese over the top. Repeat with the

remaining ingredients and serve immediately.

Makes 12 soft tacos.

Taco Bell Mexican Pizza

Hope you’re hungry, ’cause this recipe makes four of the

Mexican Pizzas like those served at the Bell. Prepare to

blow your diners away with this one if they’re at all

familiar with the real thing.

1/2 lb ground beef

2 tablespoons all-purpose flour

1 1/2 teaspoons chili powder (Spanish blend is best)

3/4 teaspoon salt

1/4 teaspoon dried minced onion

1/4 teaspoon paprika

dash garlic powder

dash onion powder

2 tablespoons water

8 small (6″ diameter) flour tortillas

1 cup Crisco shortening or cooking oil

1 16-ounce can refried beans

2/3 cup mild Picante salsa

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/3 cup diced tomato

1/4 cup chopped green onions

1. In a medium bowl, combine the ground beef with the flour,

chili powder, salt, dried onion, paprika, garlic powder, and

onion powder. Use your hands to thoroughly incorporate everything

into the ground beef.

2. Preheat a skillet over medium heat, and add the ground beef

mixture to the pan along with the water. Brown the beef mixture

for 5 to 6 minutes, using a wooden spoon or spatula to break up

the meat as it cooks.

3. Heat oil or Crisco shortening in a frying pan over medium high

heat. If oil begins to smoke, it is too hot. When oil is hot,

fry each tortilla for about 30 to 45 seconds per side and set

aside on paper towels. When frying each tortilla, be sure to pop

any bubbles that form so that tortilla lays flat in oil. Tortillas

should become golden brown.

4. Heat up refried beans in a small pan over the stove or in the

microwave. Preheat oven to 400 degrees.

5. When meat and tortillas are done, stack each pizza by first

spreading about 1/3 cup refried beans on the face of one tortilla.

Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat

your pizzas with two tablespoons of salsa on each, then combine

the cheeses and sprinkle the blend evenly over the top of each pizza.

Split up the diced tomato and arrange evenly over the cheese on

each pizza, followed by the green onion.

6. Place pizzas in your hot oven for 8-12 minutes or until cheese

on top is melted. Cut each pizza into 4 slices and serve.

Makes 4 pizzas.

For years Taco Bell customers had only the “mild” and “hot”

varieties of free taco sauce blister packs to choose from

to add a bit of zing to their fistful of tacos. That is, until

a recent addition to the hot sauce selection kicked the

heat-o-meter up a few notches. While true hot sauce freaks

might find this sauce still on the mild side when compared

with the glut of habanero-based sauces on the market today,

it’s definitely a recipe that improves on the Mexican fast-food

chain’s original formulas if you’re one of the many who get a

rush from a good tastebud tingle.

1 6-ounce can tomato paste

3 cups water

3 tablespoons vinegar

3 tablespoons finely minced canned jalapeno slices

1 tablespoon chili powder

1 tablespoon dried minced onion

2 teaspoons salt

2 teaspoons cornstarch

1 teaspoon cayenne pepper

1 teaspoon sugar

1/4 teaspoon onion powder

dash garlic powder

1. Combine the tomato paste with the water in a medium saucepan

and whisk until smooth.

2. Add the remaining ingredients and stir until combined.

3. Heat mixture over medium high heat until it begins to boil.

Continue to cook for about 3 minutes, stirring often. Remove from

heat.

4. When sauce has cooled, poured it into a sealed container and

refrigerate.

Makes 3 cups.

“The Enchirito is back!” say the bright yellow signs posted on

Taco Bell stores (at least those in the West) this month. For

most of this decade, Taco Bell had stopped selling its once

popular burrito/enchilada hybrid product. But the first Top

Secret Recipes book had cracked the recipe before the product

vanished in the early 90’s, and until now that was the only

way we could make our Enchiritos and eat them too. This recipe

is an update with some improvements to that original recipe

first released several years ago. Is the Enchirito here to stay?

If it sells well, I’m sure we’ll see it stick around. But even

if we don’t, this clone recipe will allow us to taste the Taco

Bell creation whether or not the real thing is once again

“adios-ed.”

1 pound ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

1/2 cup water

1 30-ounce can refried beans

1 package large flour tortillas (10-inch)

1/4 onion, diced

1 10-ounce can La Victoria enchilada sauce

2 1/2 cups shredded cheddar cheese

1 2-ounce can sliced black olives

1. Brown the ground beef in a skillet over medium heat, using a

wooden spoon or spatula to separate the beef into pea-size pieces.

Drain fat.

2. Add the flour, chili powder, salt, dried minced onion, paprika,

onion powder, garlic powder, and water.

3. Heat up the refried beans in a medium sauce pan over medium heat,

or in the microwave for a couple of minutes on high.

4. Warm the tortillas in a steamer, or wrap them in a moist towel

and microwave for 1 minute on high. You may also heat up the

tortillas individually by placing them in a hot pan over medium

heat for about 15 seconds per side.

5. Spoon about 3 tablespoons of beef into the center of each

tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3

cup of hot refried beans.

6. Fold the tortilla over the beans and meat and flip the tortilla

over onto a plate.

7. Spoon 3 tablespoons of enchilada sauce over the top of the

tortilla, then sprinkle on 1/4 cup of shredded cheese.

8. Heat up the dish for 20-30 seconds in the microwave, until the

cheese begins to melt.

9. Top with three olive slices.

Makes 10.

Taco Bell Chicken Fajita Seasoning Mix

A couple years ago Taco Bell and Kraft Foods got together

to produce a line of products – everything from taco kits

to salsas and spice mixes – all stamped with the familiar

Taco Bell logo and available in supermarkets across the country.

The idea was a winner, and now the Taco Bell line of products

is among Kraft’s top sellers. The clone of this mix, made with

a combination of common spices and cornstarch, can be kept

indefinitely until your brain’s fajita-craving neurons begin

firing. When you’re set to cook, you’ll just need some chicken,

a bell pepper, and an onion, and then you simply follow the

same instructions that you find on the package of the real thing.

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon sugar

3/4 teaspoon crushed chicken bouillon cube

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon cumin

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

2. Prepare fajitas using the following ingredients:

4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into

thin strips

2 tablespoons oil

1/3 cup water

1 green bell pepper, cut into strips

1 medium onion, sliced

Prepare the fajitas using the same directions found on the package

of the original seasoning mix:

1. COOK and stir chicken in hot oil in a large nonstick skillet 5

minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,

water, green pepper, and onion; cook and stir on medium heat 5

minutes or until chicken is cooked through and the vegetables are

tender.

2. PLACE tortillas on microwavable plate. Cover with plastic wrap.

Microwave on high 1 minute.

3. SPOON chicken mixture onto each tortilla. Top as desired with

TACO BELL salsa. Roll up tortillas.

Makes 5 servings.

To copy Taco Bell’s most famous burrito at home you first

must assemble the meaty foundation of many of the chain’s

top selling products: The spiced ground beef. Toss it

and seven other tasty ingredients into a large flour tortilla

and fold using the same technique as taught to new recruits to

the chain. If you like a bit of heat, throw on some of the

hot sauce from the Taco Bell Fire Border Sauce clone recipe.

1 pound lean ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

1/2 cup water

1 16-ounce can refried beans

8 10-inch flour tortillas

1/2 cup enchilada sauce

3/4 cup sour cream

2 cups shredded lettuce

2 cups shredded cheddar cheese

1 medium tomato, diced

1/2 cup diced yellow onion

1. In a medium bowl, combine the ground beef with the flour,

chili powder, salt, minced onion, paprika, onion powder, and

garlic powder. Use your hands to thoroughly mix the ingredients

into the ground beef.

2. Add the seasoned beef mixture to the water in a skillet over

medium heat. Mix well with a wooden spoon or spatula, and break

up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.

The finished product should be very smooth, somewhat pasty,

with no large chunks of beef remaining.

3. Heat up the refried beans in a covered container in the microwave

set on high temperature for 1 1/2 to 2 minutes.

4. Place the flour tortillas on a plate and cover with plastic wrap.

Heat the tortillas for 30 to 45 seconds in the microwave on high

temperature.

5. Build each burrito by first spreading about 1/4 cup of refried

beans on the center of a heated flour tortilla. Spread one-eighth

of the meat mixture over the beans, then pour about a tablespoon of

the enchilada sauce over the meat.

6. Stir the sour cream well, so that it is smoother, then spread

about 1 1/2 tablespoons onto the burrito. Arrange some of the

lettuce, cheese, tomato, and onion onto the tortilla, and then

you’re ready to roll.

7. Fold the end of the tortilla closest to you over the filling

ingredients. Fold either the left or right end over next. Then

fold the top edge over the filling. You will be leaving one end

of the burrito open and unfolded. Repeat with the remaining

ingredients and serve immediately.

Makes 8 burritos.