Shoney’s Tomato Florentine Soup

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 cans Clear chicken broth — 14oz ea.

1 Can sliced stewed tomatoes — (14 ounces)

12 ounces V-8 juice

10 ounces Cream of tomato soup

1 tablespoon Sugar

10 ounces Frozen chopped spinach

dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a

saucepan with a wire whisk over medium heat. Add remaining ingredients,

without even thawing spinach. Allow to heat gently 30 minutes on

medium-low until spinach is tender. Keep hot without letting it boil.

Freeze leftovers.

Seven Seas dressings were first introduced by Anderson

Clayton Foods back in 1964, when the trend toward fat-free

foods was in its infancy. Kraft Foods later picked up the

brand, and Seven Seas today ranks number four in sales of

salad dressings in the United States. Here’s our special

technique to creating a delicious clone of Seven Seas

spice-filled fat-free Italian dressing straight out of

the latest TSR low-fat cookbook, using a secret combination

of water, cornstarch and gelatin where the fat used to be.

1 1/3 cups water

1 1/2 tablespoons granulated sugar

2 teaspoons cornstarch

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon dried minced garlic

1/2 teaspoon finely minced red bell pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon gelatin

1/2 cup white vinegar

1 teaspoon dry nonfat buttermilk

1. Combine water, sugar, cornstarch, salt, onion, garlic,

bell pepper, Italian seasoning, and gelatin in a small

saucepan. Whisk to dissolve cornstarch, then set pan over

medium/low heat.

2. Heat mixture until boiling, stirring often. When mixture

begins to boil, cook for 1 additional minute, stirring

constantly, then remove from heat.

3. Add vinegar and dry buttermilk to saucepan and stir.

Transfer dressing to a covered container and refrigerate–

preferably overnight–before serving.

Makes 1 1/2 cups.

Nutrition Facts

Serving size ? 2 tablespoons

Total servings ? 12

Fat (per serving) ? 0g

Calories (per serving) ? 10

Seasoned Long Grain & Wild Rice Mix (Uncle Be

Serving Size : 3 Preparation Time :0:00

Categories : Desserts Cookies

Vegetables

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–DRY MIX—–

1 tablespoon Chicken bouillon powder

1 teaspoon Dry chopped onion

1/2 teaspoon Dry minced parsley

1/4 teaspoon Garlic powder

1/4 teaspoon Onion powder

1 teaspoon Ground turmeric

1/2 teaspoon Ground cumin

1/4 teaspoon Ground ginger

1/2 teaspoon Black pepper

1 1/2 teaspoons Season salt — to 2 ts

—–RICE MIXTURE—–

2 cups Water

2 tablespoons Butter or margarine

1 cup Premium Minute Rice

1/3 cup Dry wild rice

Combine all of the ingredients as listed in Dry Mix in medium saucepan.

Add to this water, butter, rice and dry wild rice. Bring to boil. Stir

once or twice just to combine. Cover pan with lid tightly. Simmer gently 8

to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups

cooked rice.

Schilling Salad Supreme Seasoning

This orange-colored spice blend has been perking up salads,

pasta, potatoes, hamburgers, and vegetables for years now,

but I’ve never seen a homegrown clone for the stuff. Time

to change that. While it’s obvious that sesame seeds are a

major part of this blend, you may not know that the main

ingredient is Romano cheese (in the bottle, it’s been dyed

orange by the paprika). Be sure to store this one in the

refrigerator. You might even want to keep the seasoning in

an empty shaker-top spice bottle. And if you’re in the mood

for some tasty pasta salad, just check out the tidbit below

that comes right off the bottle of the original product.

2 tablespoons Romano cheese

1 1/2 teaspoons sesame seeds

1 teaspoon paprika

3/4 teaspoon salt

1/2 teaspoon poppy seeds

1/2 teaspoon celery seeds

1/4 teaspoon garlic powder

1/4 teaspoon coarse ground black pepper

dash cayenne pepper

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

2. Pour blend into a sealed container (such as an empty spice bottle)

and store chilled.

Makes 1/4 cup.

Tidbits

The label of the original product includes an easy recipe for

Supreme Pasta Salad.

“Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4

tablespoons Salad Supreme (or the amount made in the above

clone recipe). Toss with an assortment of chopped fresh vegetables.

Chill.”

Sara Lee’s Carrot Square Cake

Yield: 6 servings

2 Eggs

1 ts Vanilla

6 oz Oil

1 ts Salt

1 1/2 ts Baking powder

2 ts Cinnamon

1 c Sugar

1 1/4 c All-purpose flour

1 c Carrots; grate fine

1 c Walnuts; well-chopped

1/2 c Light raisins; optional

Cream cheese icing

6 oz Cream cheese; softened

1/4 lb Butter

1 lb Powdered sugar

1 1/2 ts Orange extract

1 ts Spice island orange peel

1 tb Light corn syrup or pancake

1 tb Cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high.

Beat 3 minutes scraping down sides of bowl often. Remove beaters.

Stir in last 3 ingredients. Grease and flour 9″ square pan.

Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool

in pan about 30 minutes. Frost with Cream Cheese Frosting and

sprinkle with additional walnuts. ICING-Cream the cream cheese

with the butter until light and fluffy, using med-high spped of

electric mixer. Add half of the sugar, increasing speed to high.

Add extract and peel and beat about 1 minute. Scrape down sides

of bowl often. Resume beating adding remaining powdered sugar.

Beat smooth. Frost sides and top of cake.

Sara Lee (R) Apple Maple Cheesecake

2 tablespoons butter or margarine

2 medium tart cooking apples, peeled and sliced (2 cups)

1/3 cup maple-flavored syrup

1 tablespoon light brown sugar

1 teaspoon cornstarch

1 teaspoon ground cinnamon

1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed

1 cup chopped walnuts

Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced

apples; cook, stirring occasionally, 5 minutes or just until

tender. In small bowl, combine maple-flavored syrup, sugar,

cornstarch and cinnamon. Add to apples in skillet. Cook,

stirring frequently, 2-3 minutes or until syrup is bubbly

and slightly thickened. Cook 1 minute more. Remove from

heat; refrigerate 10 minutes. Spoon apple mixture over

cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Makes 6 servings.

Here’s a cool clone for the tangy orange/red onion sauce slathered

over hot dogs ordered from Sabrett push carts. For a buck or two

you can grab a hot dog with the works on the fly from these popular

umbrella-covered food carts in many major cities. You find hundreds

of ‘em in New York City, especially around Central Park

(that’s where the sample for this re-creation was obtained).

While most of the Sabrett toppings are standard hot dog fare

– ketchup, mustard, sauerkraut – the onion sauce is a real

Top Secret Recipe. And it’s one that we can now slam into the

“solved” file.

1 1/2 teaspoons olive oil

1 medium onion, sliced thin and chopped

4 cups water

2 tablespoons tomato paste

2 teaspoons corn syrup

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/4 cup vinegar

1. Heat the oil in a large saucepan over medium heat.

2. Saut? sliced onion in the oil for 5 minutes, until onions are

soft but not brown.

3. Add water, tomato paste, corn syrup, cornstarch, salt, and red

pepper flakes, and stir.

4. Bring mixture to a boil, then reduce heat and simmer for 45

minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45

minutes or until most of the liquid has reduced and the sauce is

thick.

Makes about 1 cup.

Roadhouse Grill Roadhouse Cheese Wraps

You’ll find the original version of this delectable

Roadhouse Grill signature item in the “starters”

section of the menu. It’s a variation on the popular

fried cheese sticks appetizers with spicy jalapeno

peppers in the middle, all wrapped in large spring

roll wrappers before frying. The marinara sauce on

the side is perfect for dipping this tasty cheesy

tidbit. To save time — and we all like that —

you can use any of your favorite marinara pasta

sauces (such as Ragu) for dipping so you won’t have

to whip it up from scratch.

8 thin slices monterey jack cheese

8 thin slices cheddar cheese

1 jalapeno pepper, seeded and diced

1 teaspoon minced fresh chives

4 large spring roll wrappers

1 beaten egg

6 to 10 cups vegetable oil

On the side

Marinara (pasta) sauce

Slice the cheese real thin, add peppers and chives, roll

it all up and give it a good squeeze before wrapping

1. Use a sharp knife to make 8 thin slices each from the

end of standard-size hunks of cheddar and monterey jack cheeses.

2. Arrange 2 slices of cheddar and 2 slices of jack on your hand,

then sprinkle about 1 teaspoon of diced jalapeno on top of the

cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich

the peppers and chives between the cheese and roll it all up.

Fold the cheese and squeeze it all together so that the peppers

and chives are well sealed into the middle of the cheeses.

3. Lay a spring roll wrapper with one corner pointing away from

you. Arrange the cheese lengthwise on the center of the wrapper.

4. Fold one of the side corners over the cheese filling. Brush a

little beaten egg on the tip of the other side corner and fold it

over the first corner so that it sticks. Brush some beaten egg on

the corner pointing away from you. Fold the bottom corner up and

over the filling. Roll the wrapper up, keeping it tight, until it

rolls over the top corner with the egg on it. It should stick.

Repeat with the remaining rolls, then cover them all and chill

for at least 30 minutes. This will be long enough to heat up the

oil in a deep fryer or large saucepan to 350 degrees.

5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or

until the outside is golden brown. Drain the rolls on a rack or

paper towels for 2 minutes before serving with your favorite

marinara sauce on the side for dipping.

Serves 2.

Reese’s Peanut Butter Cups

The first Top Secret Recipes book features a version of this

clone recipe for America’s most beloved candy creation.

That recipe now sits in just about every collection of

“copycat” recipes passed around the Web. But since 1993,

I’ve learned a few things about the delicate science of

Reese’s Peanut Butter Cup cloning. You know, stuff like:

“Never clone peanut butter cups while crossing a busy

intersection,” and “Don’t clone peanut butter cups while

under a tall tree in the rain.” These are the sort of

handy tips that you don’t find anywhere else on the Internet.

These are the things that come with experience, perseverance

and a long, complicated thought process. Over seven years have

passed, and I figured perhaps it was time to share some of the

more useful of these discoveries with all you great folks here

on the site. Now when you make your Reese’s clones, you’ll know

to use reduced-fat peanut butter for a better texture. Now when

you’re craving that delicate combination of flavors, you’ll know

to get out the scissors to trim muffin cups for the chocolate.

This is the improved recipe right here, authorized, and in its

entirety! Now you can forget all about that other Reese’s clone

formula.

Although, you might want to keep in mind the thing about

the busy intersection.

12 paper muffin cups

One 12-ounce pkg. milk chocolate chips

1 cup reduced-fat peanut butter

1/2 cup powdered sugar

1/4 teaspoon salt

Paper muffin cups and chocolate — what a glorious day!

1. Cut the top half off of the muffin cups so that they are

shallower.

2. Pour the chocolate chips into a glass bowl and melt them

in the microwave: Microwave at 50% power for 2 minutes. Stir

the chips gently, and let them sit for a minute or so. If the

chocolate needs more melting, microwave those chippies again at

half power for 30 seconds. Stir gently. Continue the process,

stirring gently as you go. But be very careful not to overcook

the chocolate or it’ll seize up on you like day old Carolina roof

tar.

3. Using a teaspoon, spoon a portion of the chocolate into the

middle of a muffin cup. Draw the chocolate up the edges of the

cup with the back of the spoon. Coat the entire inside of the

muffin cup with chocolate and place it into a muffin tin. Repeat

with the remaining muffin cups and then put the whole muffin tin

in the fridge so that the chocolate hardens.

4. Combine the reduced-fat peanut butter, powdered sugar and salt

in a medium bowl.

5. When the chocolate in the muffin cups has hardened, pop the

sweetened peanut butter into the microwave oven on full power

for 1 minute. This will soften up the peanut butter so that it

easily flows into the cups.

6. Spoon a small portion of peanut butter into each of the

chocolate-coated cups. Leave room at the top for an additional

layer of chocolate, which we’ll add later. Pop the candy back

in the refrigerator to harden the peanut butter. This should

take an hour or so.

7. When the peanut butter filling has hardened, re-melt the

chocolate chips in the microwave on half power for 30 to 60

seconds. Use a teaspoon to spread a layer of chocolate over

the top of each candy. Chill the candy once again to set up

the chocolate.

8. Finally, remember to take the paper off the outside of the

peanut butter cups before eating them.

Makes 12 candies.

Give yourself some time to make a tough decision

because there are nearly two dozen gourmet burgers

on the Red Robin menu to pick from, not to mention

scores of other fantastic food choices. Red Robin

claims its steak fries are world-famous, and when

you get a burger your fries are served up on the

side in a “bottomless” portion. Want some more fries?

Just ask and you can have as many as your belly can

pack in. But we found out that the burgers and fries

have a very special secret ingredient in common that

makes them taste so good: It’s the Red Robin seasoning

that’s sprinkled on the food. Next time you make a burger,

sprinkle some our version of the seasoning blend over the

patty. Cook up some frozen steak fries or french fries and

sprinkle a little of this blend over the top. You’ll all

sorts of uses for this versatile spice. And the recipe

makes a portion that should fit nicely in an empty spice bottle.

3 tablespoons salt

1 tablespoon instant tomato soup mix

(Knorr tomato with basil works great)

2 teaspoons chili powder

1/4 teaspoon cumin

1/4 teaspoon ground black pepper

Combine the ingredients in a small bowl and stir well.

Store in a covered container.

Makes 1/3 cup.