Recipe By :

Serving Size : 18 Preparation Time :0:00

Categories : Sauces

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 Can tomato paste — (6 ounces)

1 teaspoon Chili powder

1 teaspoon Soy sauce

dash Tobasco sauce pinch Pepper 1 ts Onion salt 1/4 c Undrained pickle

relish 1 TB Instant POSTUM drink powder -For coloring 1 ts Dark molasses 1

ts Dry mustard 1/4 c Ketchup 1/2 c Water 1/2 ts Cumin powder 10 1/2 oz

Tomato soup In saucepan combine all ingredients. Stir over low heat to

blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze

unused portion in family sized containers.

T.G.I. Friday’s Jack Daniels Grill Glaze

The Jack Daniel’s Grill Glaze is one of the most scrumptious

sauces you will ever taste on fish or just about any other meat.

Introduced in April of 1997, this glaze has become one of

Friday’s best-selling items. This versatile sweet-and-slightly-spicy

sauce can be ordered on salmon, baby back ribs, steak, chicken,

pork chops…even on chicken wings (but only if you know to order

it that way, since that one isn’t on the menu). I was encouraged

to figure out how to clone the stuff when the Oprah Winfrey Show

requested an appearance. I think you’ll find it tastes virtually

identical to the original glaze! you can use it to top your

favorite meat, but if you’re grilling, be sure to use the sauce

just before taking the meat off the flame, since it is very sweet

and will quickly burn. Serve extra on the side.

1 head of garlic

1 tablespoon olive oil

2/3 cup water

1 cup pineapple juice

1/4 cup teriyaki sauce

1 tablespoon soy sauce

1 1/3 cups dark brown sugar

3 tablespoons lemon juice

3 tablespoons minced white onion

1 tablespoon Jack Daniels Whiskey

1 tablespoon crushed pineapple

1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that

the garlic will sit flat. Remove the papery skin from the garlic,

but leave enough so that the cloves stay together. Put garlic into

a small casserole dish or baking pan, drizzle olive oil over it,

and cover with a lid or foil. Bake in a preheated 325° oven for

1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and

brown sugar in a medium saucepan over medium/high heat. Stir

occasionally until mixture boils then reduce heat until mixture

is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted

garlic is squeezed out. Measure 2 teaspoons into the saucepan and

whisk to combine. Add remaining ingredients to the pan and stir.

4. Let mixture simmer for 40-50 minutes or until sauce has reduced

by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.

Makes 1 cup of glaze.

T.G.I. Friday’s Broccoli Cheese Soup

So good, and yet so easy. Now you can recreate this one at

home just by tossing a few items into a saucepan. Try to find

one of the large cartons of chicken stock at your store —

there’s a perfect four cups of broth in there. Use Swanson

brand if your store carries it. One bunch of broccoli should

provide enough florets for this baby. Just cut the broccoli

into bite-size pieces using a sharp knife. Use only the

florets and ditch the stem.

4 cups chicken broth

1 cup water

1 cup half & half

4 slices Kraft Cheddar Singles

1/2 cup all-purpose flour

1/2 teaspoon dried minced onion

1/4 teaspoon ground black pepper

4 cups broccoli florets (bite-size)

Garnish

1/2 cup shredded cheddar cheese

2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour,

onion and pepper in a large saucepan. Whisk to combine and

to break up any lumps of flour, then turn heat to medium/high.

2. Bring soup to a boil, then reduce heat to low.

3. Add broccoli to soup and simmer for 15-20 minutes or until

broccoli is tender but not soft.

4. For each serving spoon one cup of soup into a bowl and garnish

with a tablespoon of shredded cheese and a pinch of parsley.

Makes 6 servings.

When the first instant hot cocoa mix was developed in the fifties,

it was available only to the airlines in individual portions for

passengers and was called Brown Swiss. This mix was so popular

that the company packaged it for sale in the grocery stores and

changed the name to Swiss Miss. In the seventies, the first Swiss

Miss Puddings were introduced and quickly became the leader of

dairy case puddings. When the fat-free versions of the puddings

were introduced some 23 years later, they, too, would become a

popular favorite.

No sugar needs to be added to this recipe that recreates one of

the best-tasting brands of fat-free pudding on the market. The

condensed milk is enough to sweeten the pudding; plus it provides

a creamy consistency, which, along with the cornstarch, helps

replace fat found in the full-fat version of this tasty tapioca treat.

It’s a simple recipe to make and you won’t even “miss” the fat.

2 tablespoons cornstarch

2 1/2 cups fat-free milk

1/2 cup sweetened condensed skim milk

dash salt

2 1/2 tablespoons instant tapioca

1/2 teaspoon vanilla extract

1. Combine the cornstarch with the fat-free milk in a medium saucepan

and whisk thoroughly to dissolve the cornstarch.

2. Add the condensed milk, salt, and tapioca to the pan. Stir until

smooth and then set the pan aside for 5 minutes.

3. After 5 minutes, bring the mixture to a boil over medium/low heat,

stirring constantly until it thickens, then cover and remove from the

heat. Let the pudding sit, covered, for 20 minutes.

4. Stir in the vanilla, then transfer the pudding to serving cups.

Cover the cups with plastic wrap and let them chill for at least

2 to 3 hours before serving.

Nutrition Facts

Serving size ? 3/4 cup

Total servings ? 4

Fat (per serving) ? 0g

Calories (per serving) ? 140

Brothers Jacob and Joseph Loose had a dream of creating

products in a bakery filled with sunshine. In 1912 they

got their wish by opening the famous “Thousand Window Bakery”

in Long Island City, New York. It was the largest bakery in

the work until 1955. Today Sunshine Biscuits has moved to

another location in Sayerville, New Jersey, where ovens the

size of football fields bake like crazy. Sunshine is now

owned by Keebler and continues to produce many baked treats

you’re likely familiar with, such as Hydrox Cookies, Saltine

Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet

Lemon Coolers. All we have to do is make a few simple

adjustments to the Nilla Wafer clone recipe, and we can create

a cool copy of these awesome little tangy wafer cookies.

You know the ones – those little round cookies dusted

with lemon-flavored powdered sugar. To make that coating,

we’ll just use a little unsweeteneed Kool-Aid lemonade

drink mix combined with powdered sugar. Shake the cookies

in a bag with this mixture (I call is bake ‘n shake) and

you’ve got yourself another tasty knock-off.

1/2 cup powdered sugar

1/3 cup sugar

1/3 cup shortening

1 egg

1/2 teaspoon vanilla

1/8 teaspoon salt

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1 tablespoon water

Lemon Powdered Sugar

1 cup powdered sugar

rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix

1. Preheat oven to 325 degrees.

2. Cream together sugars, shortening, egg, vanilla, and salt in

a large bowl.

3. Add the flour and baking powder. Add 1 tablespoon of water and

continue mixing until dough forms a ball.

4. Roll dough into 3/4-inch balls and flatten slightly onto a

lightly greased cookie sheet. Bake for 15 to 18 minutes or until

cookies are light brown.

5. As cookies bake, combine 1 cup powdered sugar with the lemonade

drink mix in a large plastic bag and shake thoroughly to mix.

6. When the cookies are removed from the oven and while they are

hot, add 4 or 5 at a time to the bag and shake it until the cookies

are well coated. Repeat with the remaining cookies.

Makes 50 to 56 cookies.

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beverages Vegetables

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup frozen sliced strawberries — thawed

or

1 can crushed pineapple in juice (8-oz)

1 cup water

2 egg whites

3/4 teaspoon vanilla extract

1/4 cup granulated sugar

1 cup crushed ice — heaping

1. Combine all the ingredients in a blender set on high speed for exactly

1 minute.

Makes 2 drinks.

NOTES : For the Strawberry Julius, sweetened sliced strawberries work

best. They can often be found in 16-ounce boxes in the

frozen-food section of the supermarket. Make sure to thaw them

first.

Here’s one that I get requests for all of the time,

and that you won’t yet find in any book. This is a

clone for Starbuck’s “Lowfat Creamy Blend of Coffee

& Milk” that you can now find in the all-too-puny

9 1/2-ounce bottles in most stores. Those little

bottles will set you back at least a buck, but this

Top Secret Recipes version costs a mere fraction of that.

Plus, the recipe actually makes enough that you can get

a pretty major caffeine buzz. Then, when you get down to

the “Tidbits” I’ll tell you how to clone espresso with a

standard drip machine and ground coffee. Cool!

1/2 cup fresh espresso

2 1/2 cups lowfat milk (2 percent)

1/4 cup granulated sugar

1 tablespoon dry pectin*

Combine all of the ingredients in a pitcher or covered container.

Stir or shake until sugar is dissolved. Chill and serve cold.

Makes 24 ounces.

Tidbits

To make the “Mocha” variety:

Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before

combining.

To fake espresso with a drip coffee maker and standard grind of

coffee:

Use 1/3 cup ground coffee and 1 cup of water.

Brew once then run coffee through machine again, same grounds.

Makes about 1/2 cup fresh espresso to use in the above recipe.

Run a pot of water through machine, without grounds, to clean.

*This is a natural thickener found in fruits that is used for

canning. You can find it in the supermarket near the canning

supplies. It is used in this recipe to make the drink thicker

and creamier, and can be found in the original recipe. It does

not add to the flavor and can be excluded if you don’t care so

much about duplicating the texture of the real thing.

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 tablespoons Flour

4 tablespoons Butter

1 teaspoon Olive Oil

10 milliliters Garlic — crush

2 tablespoons Parsley — chopped

1/2 cup Half and Half

1 cup Milk

3/4 cup Romano Cheese

White Pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour

and cook flour out of raw state; add garlic. Pour milk and half and half

in the roux with pepper and parsley. At the last moment add the cheese.

Place over hot pasta.

Any Sonic Drive-In regular knows the three or four unique

fountain drink favorites on the menu. There’s the Limeade,

the Diet Limeade, and, of course, the Cherry Limeade. But

that bright blue stuff called Ocean Water has become a

recent favorite for anyone who digs the taste of coconut –

it’s like a pina colda soda. The server simply squirts a

bit of blue coconut syrup into some cold Sprite. The big

secret to duplicating this one at home is re-creating that

syrup, so that’s the first step. After that’s done, you make

the drink as they do at the restaurant in less time than it

takes to say, “Does my blue tongue clash with what I’m wearing?”

3 tablespoons water

2 tablespoons sugar

1 teaspoon imitation coconut extract

2 drops blue food coloring

2 12-ounce cans cold Sprite

ice

1. Combine the water and the sugar in a small bowl. Microwave

for 30-45 seconds, then stir to dissolve all of the sugar.

Allow this syrup to cool.

2. Add coconut extract and food coloring to the cooled syrup.

Stir well.

3. Combine the syrup with two 12-ounce cans of cold Sprite.

Divide and pour over ice. Add straws and serve.

Makes two 12-ounce servings.

Sonic Cherry Limeade

Here’s the signature drink from the chain that’s reviving

the drive-up burger joint, just like a scene out of American

Graffiti or Happy Days. It was in 1953 that Troy Smith obtained

the parcel of land in Shawnee, Oklahoma that was big enough

to fit the new steakhouse and root beer stand that was his

dream. Troy thought he’d make he steakhouse his primary operation,

but as it turned out folks preferred the hot dogs and cold drinks

over at the root beer stand. So Troy did the smart thing and

ditched the steakhouse to focus all his efforts on the other joint.

At first he called the root beer stand “Top Hat,” but when Troy

found out later that name was already being used, he came up

“Sonic” to signify “service at the speed of sound.” Today the

chain is the sixth largest hamburger outlet in the country.

This recipe makes a simple, old-fashioned drink by combining

Sprite with cherry juice and some lime wedges. Use cherry juice

made by Libby under the brand-name Juicy Juice for the best home

clone.

12 ounces Sprite (1 can)

3 lime wedges (1/8 of a lime each)

1/4 cup cherry juice (Libby’s Juicy Juice is best)

1. Fill a 16-ounce glass 2/3 full with ice.

2. Pour Sprite over the ice.

3. Add the juice of three lime wedges and drop them into the drink.

4. Add the cherry juice and serve with a straw.

Makes 1 16-ounce drink (medium size).