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Thanks for purchasing Americas Most Wanted Recipes. This cookbook is a compilation of recipes that my
family and I love. These recipes are the result of years of trial and error and testing to get them just right. While
we legally cannot claim to offer the actual copyrighted recipes for the famous foods listed in this cookbook, we
are confident that you wont be able to tell the difference.
Everyone enjoys eating out but theres nothing like a home cooked meal made from scratch. Why not have the
best of both worlds? We thought it would be a great idea to recreate some of our favorite dishes at home. This
way you get to enjoy your favorite dish as a home cooked meal and save money in the process.
How much can you save?
The amount youll save depends on how many times you substitute preparing these recipes at home instead of
eating out. I estimate that my wife and I save about $180 a month. Thats enough to pay our Cable TV, DSL
Internet service, and electricity bill combined. Heres an example of the potential savings:
Fettucini Alfredo from the Olive Garden
Retail Price: $10.25
Home Version: $4.28

You Save: $5.97

When you consider that the home version recipe serves 6, you are actually saving $35.82. Over time, saving
money this way really adds up.
When preparing these recipes, some cooking basics to remember are to clean your meats thoroughly and wash
your hands, workspace, and cooking utensils often. Make sure you have the basic cooking tools needed to
prepare the recipes such as a thermometer, measuring cups, measuring spoons, and sharp knives. Having the
right equipment helps enhance your cooking experience. Weve also included recipe tips and definitions
throughout the book to help you along the way.
Its also a good idea to read the entire recipe before you begin preparing it. This way you can make adjustments
in advance to suit your required serving size and other preferences.
We hope you enjoy making these famous dishes as much as we do and have an even better experience eating
them. Dont forget to check out our website at where youll find a new recipe to try
daily. I hope this book brings joy and good eating to you, your family, and your friends for years to come.

Ron Douglas

Verity Associates, LLC and Recipe are not sponsored, endorsed, or affiliated with any recipe source.
We disclaim using any copyright or trademark.
This document is a compilation of recipes and cooking tips based on personal interpretation of the foods listed.
Through trial and error, each recipe was created to taste the same as, or similar to, their restaurant/brand counterpart,
but they are not the actual recipes used by the manufacturer or creator.
The brand or restaurant names for the recipes have only been included as an aid in cataloging the recipes it does
not imply authenticity or endorsement by the manufacturer or creator. All restaurant and company names are trademarks
of their respective owners. Please see our Trademarks section towards the end of this cookbook for details on recipe
trademark ownership.
All information provided through this cookbook is intended to be accurate. However, there may be inaccuracies at
times, which we will make every attempt to correct when found. Some of the information provided may be intended to
assist you in making decisions but does not eliminate the need to discuss your particular circumstances with a
qualified professional.
For the actual and authentic version of the food products listed in this compilation, please patronize the individual
restaurant or manufacturer.
Printed in the United States of America.
Distributed by Verity Associates, LLC - Kew Garden Hills, NY.
Copyright 2004 Verity Associates, LLC.


Applebees Baby Back Ribs

Applebees Bacon Scallion Mashed Potatoes
Applebees Fiesta Lime Chicken
Applebees Santa Fe Chicken
Applebees Spinach Pizza
Arbys Sauce
Auntie Anne Pretzels
Benihana Hibachi Steak
Borden Cracker Jack
Boston Market Creamed Spinach
Boston Market Dill Potato Wedges
Boston Market Macaroni & Cheese
Boston Market Meatloaf
Burger King Whopper
Carrabbas Rigatoni Campagnolo
Chi-Chis Sweet Spanish Corn Cake
Chilis Fajitas
Cinnabon Cinnamon Buns
Coney Island Funnel Cakes
Cracker Barrel Fried Apples
Dairy Queen Heath Blizzard
General Tsos Chicken
Girl Scout Samoa Cookies
Girl Scout Shortbread Cookies
Good Seasons Italian Salad Dressing Mix
Grandmas Peanut Butter Cookies
Hard Rock Caf Potato Soup
Hooters Buffalo Wings
Hostess Twinkie Cakes
Houstons Spinach and Artichoke Dip
IHOP Colorado Omelet
IHOP Pancakes
Joes Crab Shack Crab Cakes
Joes Crab Shack touffe
Joes Crab Shack Harvest Bay Mahi-Mahi
Joes Crab Shack Rice Pilaf
Joes Crab Shack Seafood Stuffed Mushrooms
Joes Crab Shack Seafood Stuffing
Joes Crab Shack Stuffed Shrimp Enbrochette
Juniors Famous No.1 Cheesecake
Keebler Soft Batch Chocolate Chip Cookies
KFC Honey BBQ Wings
KFC Original Recipe Fried Chicken
Le Bonne (NY) French Onion Soup
Long John Silver Batter-Dipped Fish
McDonalds Big Mac
McDonalds Biscuits
Mountain Dew Cake
Neiman Marcus Cookies
New York Style Pizza Dough
Olive Garden Fettuccine Alfredo


Olive Garden Sangria

Olive Garden Fried Mozzarella
Olive Garden Lasagna
Olive Garden Salad Dressing
Orange Julius
Otis Spunkmeyer Banana Nut Muffins
PF Chang Chicken Lettuce Wrap
Popeyes Cajun Rice
Red Lobster Bacon-Wrapped Stuffed 60 Shrimp
Red Lobster Baked Potatoes
Red Lobster Basil Shrimp Stuffed Zucchini
Red Lobster Batter-Fried Shrimp
Red Lobster Brushetta
Red Lobster Cheddar Biscuits
Red Lobster Cheesecake
Red Lobster Clam Chowder
Red Lobster Coconut Shrimp
Red Lobster Lobster Fondue
Red Lobster Lobster W/ Crabmeat Stuffing
Red Lobster Scallops in Garlic and Tomatoes
Red Lobster Shrimp Diablo
Red Lobster Tartar Sauce
Reeses Peanut-Butter Cups
Ruby Tuesday Chicken Quesadillas
Ruby Tuesday Sonoran Chicken Pasta
Sara Lee Original Cream Cheesecake
Sbarro Chicken Francese
Shoneys Pot Roast
Sizzler Fried Shrimp
Snickers Candy Bars
Starbucks Frappuccino
T.G.I. Friday Baked Potato Skins
T.G.I. Friday Jack Daniels Dipping Sauce
T.G.I. Friday Jack Daniels Grill Glaze
Taco Bell Enchirito
The Cheesecake Factory Banana Cream
The Cheesecake Factory Cajun Jambalaya Pasta
The Cheesecake Factory Chicken Fettuccini
The Cheesecake Factory Oreo Cheesecake
The Cheesecake Factory Pumpkin Pie
The Outback Caesar Salad Dressing
The Outback Marinated Steak
The Pasta House Salad
Tony Romas Onion Ring Loaf
Twix Caramel Bars
Waffle House Waffles
Wendys Chili
Wendys Frosties
Wendys Mandarin Chicken Salad
White Castles Hamburgers


1 lb. racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoon dark brown sugar
3 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Place ribs in a large pot and fill pot with enough water to cover ribs.
2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
3. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5. Place boiled ribs, meat side down, on a broiler pan.
6. Brush with half the sauce mixture and broil 4"to 5" from heat for 6-7 minutes.
7. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are
slightly charred.
Serves 3.
Recipe Tip: If you like your ribs falling off the bone,
add 1 cup of apple cider vinegar to water before placing ribs to


2 lbs. potatoes peeled, cut into 1" cubes

4 cloves garlic peeled
5 strips bacon cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low fat milk warmed
1/2 cup low fat sour cream
1 teaspoon salt
1/4 teaspoon black pepper

1. In a large pot, cover potatoes and garlic with lightly salted water.
2. Boil until potatoes are fork tender.
3. Fry bacon in skillet until crisp; drain on paper towels.
4. Pour out all but 1 teaspoon bacon grease from pan.
5. Add scallions to grease, saut until soft, but not brown. Add bacon.
6. Drain potatoes and return to pot.
7. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.
8. Reheat, if necessary, before serving.

Serves 4.


1 cup water
1/3 cup teriyaki sauce
1/2 cup lime juice
3 cloves garlic - minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 lb. boned, skinned chicken breasts
1/4 cup real mayonnaise
1/4 cup sour cream
2 tablespoon spicy, chunky salsa
1 tablespoon milk
1 teaspoon Cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded Colby Jack cheese
2 cups corn chips - crumbled
1. Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
2. Whisk together the next 9 ingredients, cover, and chill until needed.
3. Grill the marinated chicken breasts for 35 minutes per side, or until cooked through. Discard marinade.
4. Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
5. Serve the chicken over a bed of crumbled chips.
Serves 4.

Recipe Tip: Serve with Spanish rice and salsa.


8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup melted butter or margarine
1 tablespoon butter OR margarine
1 tablespoon All-purpose flour
1 cup milk
1 small red bell pepper - seeded, diced
1 small green bell pepper - seeded, diced
1. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges,
2. Pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
3. Cut half of the cheese block into 8 slices; grate the remaining cheese and set aside.
4. Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or uncooked spaghetti
5. Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
6. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
7. Place chicken breasts in a 13 x 9 x 2" baking dish, being careful not to crowd them.
8. Drizzle remaining butter over the breasts.
9. Refrigerate for 1 hour or freeze to bake later (if you decide to bake increase baking time by about 5-10 minutes).
10. Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.
11. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
12. Stir in grated cheese, reduce heat, and simmer until thick, stirring.
13. Place chicken on plates, pour sauce over, and top with diced peppers.
Serves 4.


1/4 cups rice milk
4 tablespoon All-purpose flour
1/3 cup nutritional yeast
10 oz. pkg. frozen spinach - thawed, squeezed
1 medium onion - chopped
4 cloves garlic - minced
1 tablespoon olive oil
5 medium plum tomatoes
8 ozs. fresh mushrooms
1 teaspoon basil
1 teaspoon parsley
1 teaspoon cayenne pepper
3 pita bread
1. Heat milk in saucepan until hot, but not boiling.
2. Stir in flour and continue stirring until sauce begins to thicken.
3. Reduce heat and add nutritional yeast and spinach.
4. Stir constantly until thick and gooey, about 34 min.
5. In separate pan, saut onion and garlic in oil until onion is tender.
6. Stir in tomatoes, mushrooms, and spices. Saut until hot throughout. Drain out any liquid.
7. Using a very sharp bread knife, split each pita bread in half to make 2 round, flat pieces.
8. Place each piece of bread on a cookie sheet or pizza pan.
9. Spread spinach sauce over each.
10. Top with tomato mixture.
11. Bake in 425 degree oven for 5-7 minutes. Watch closely so that the edges of the pita dont burn.
Serves 3.

1 cup water
1/2 cup catsup
1/4 cup white vinegar
1/2 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
corn starch mixture
1 tbsp. corn starch
2 tbsp. water
1. Blend on high speed for 15 - 20 seconds.
2. Heat for 20 minutes on medium low, stirring occasionally.
3. Add corn starch mixture, stir well.
4. Once sauce thickens, let simmer on low for 10 minutes.
5. Remove from heat and allow to cool.
Serve and Enjoy.


1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg.)
2 Tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbsp baking soda
To taste, coarse salt
2 - 4 Tbsp butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and
knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water
bath with 2 cups warm water and 2 tbsp baking soda, stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip
pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 degrees
for about 10 minutes or until golden. Brush with melted butter.

Recipe tip: Dip pretzel in butter coating both sides.

Add cinnamon and sugar for sweet pretzels or salt for the
traditional pretzel taste.



4 - 5 oz. Sirloin Steaks
4 teaspoon Soybean Oil
8 large Mushrooms - Sliced thick
4 dashes Salt
4 dashes Black Pepper
1. Broil steak until rare.
2. Heat nonstick skillet and add oil to heated skillet.
3. Place steak cubes in skillet with mushrooms and cook to desired preparedness (i.e. rare, medium, well done).
4. Add salt and pepper to taste.
5. Add steak sauce (typically a mustard based sauce).
Serves 4-6.



4 quarts popped popcorn (or 2 bags microwave popcorn)
1 cup Spanish peanuts
4 tablespoons butter
1 cup brown sugar
cup light corn syrup
2 tablespoons molasses
teaspoon salt
1. Preheat the oven to 250 degrees. Combine the popcorn and peanuts in a metal bowl and place in the preheated
oven. Mix all the remaining ingredients in a saucepan stirring over medium heat. Bring the mixture to a boil and
cook for 20 to 25 minutes or until you notice the mixture turning a slightly darker brown.
2. Remove the popcorn and peanuts form the oven, and working quickly pour the caramel mixture in a fine stream
over them. Then place back in the oven for 15 minutes. Mix well every 5 minutes, so that all of the popcorn is
coated. Cool and store in a covered container to preserve freshness.
Makes 4 quarts.



3 tablespoon butter OR margarine
1/4 cup all purpose flour
1/4 teaspoon salt
1 cup whole milk
1/2 cup sour cream
2 tablespoon butter OR margarine
2 tablespoon minced onion
1/4 cup water
(2) 10 oz. boxes frozen spinach - thawed, chopped
1. Over medium low heat, melt butter in a saucepan.
2. Stir in flour and salt until creamed together.
3. Stir in milk a little at a time.
4. Increase heat to medium.
5. Constantly stir with a whisk until mixture becomes thick and smooth.
6. Remove from heat and set aside.
7. Saut onions in butter until transparent.
8. Add spinach and water to pan, lower the heat, and cover.
9. Stir several times until the spinach is almost completely cooked.
10. When spinach is almost done, stir in prepared sauce and sour cream
11. Stir well and simmer until completely blended.
Serves 6.



8 medium red new potatoes - boiled
2 cloves garlic - minced fine
1/2 cup real butter
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery salt
2 teaspoon dried dill weed
1. Cut boiled potatoes in wedges.
2. Melt butter in large frying pan and saut garlic for about one minute.
3. Add potatoes and the rest of the seasonings.
4. Panfry the potatoes until they are lightly brown.
Servings 4.

Recipe tip: Be sure to use red potatoes, these

potatoes keep their consistency and do not get mushy after



1/4 cup butter OR margarine
1 tablespoon minced onion
1/4 cup all-purpose flour
2 cups milk
4 oz. processed American cheese cubed
1 teaspoon salt
1 dash black pepper
1/4 teaspoon dry mustard
1/4 lb. elbow macaroni cooked al dente (slightly chewy to the bite)
1. Saut onions in butter until transparent.
2. Stir in flour and cook 2 minutes.
3. Slowly stir in the milk.
4. Stir in the cheese, salt, pepper, and mustard.
5. Continue to cook over medium heat, stirring constantly, until thickened.
6. Stir in prepared macaroni.
7. Lightly butter a casserole dish and pour pasta mixture to dish.
8. Bake in a 400 degree oven for 20 minutes.
Serves 4.

Recipe definition: Al dente refers to the desired

texture of cooked pasta in Italian cooking. When the pasta is
cooked al dente, there should be a slight resistance in the center
when the pasta is chewed.

Recipe tip: For a sharper taste to this recipe, use 2

cups of shredded sharp cheddar cheese instead of American



1 cup tomato sauce
1 1/2 tablespoon barbecue sauce
1 tablespoon granulated sugar
1 1/2 lbs. lean ground beef
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Dash garlic powder
1 Egg
1. Stir together tomato sauce, barbecue sauce, and sugar; set aside 1/4 cup of mixture.
2. With your hands, mix in remaining ingredients.
3. Form the mixture into a loaf and place in a greased loaf pan.
4. Bake, covered, in 400 degree oven for 30 minutes.
5. Uncover and drain fat from the pan, then slice meatloaf while in the pan.
6. Drizzle the reserved tomato mixture evenly over the meatloaf.
7. Bake, uncovered, for an additional 30 minutes, or until cooked through.
Serves 5.



1 sesame seed hamburger bun
1 100% pure ground beef patty
Dash of salt
3 dill pickle slices
1 teaspoon catsup
1 onion sliced into rings
2 tomato slices
cup chopped lettuce
1 tablespoon mayonnaise
1. Make sure your barbecue grill is hot before cooking.
2. Toast both halves of the bun face down in a hot skillet. Set aside.
3. Lightly salt the hamburger patty and cook on the barbecue grill for 2 to 3 minutes per side
4. Build the burger in the following stacking order from the bottom up: bottom bun, hamburger patty, pickles, catsup,
onion slices, tomatoes, lettuce, mayonnaise and top bun.
Makes 1 Whopper.



1/2 lb. Italian sausage
1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 medium red bell pepper julienne
2 cloves garlic minced
1/4 cup dry white wine
4 cups canned whole peeled tomatoes - minced, undrained
1 pinch crushed red pepper
salt and pepper to taste
1 lb. Rigatoni pasta cooked al dente
1/4 cup grated fresh Pecorino Romano cheese
2 tablespoon torn fresh basil leaves
4 oz. Caprino cheese OR other goat cheese - crumbled
1. Remove sausage from the casing and break into chunks.
2. Cook sausage in olive oil over medium heat until browned slightly.
3. Add onion and peppers saut until softened.
4. Add garlic and cook for 1 minute.
5. Add wine and allow to simmer for 3 minutes.
6. Add tomatoes and red pepper; season with salt and pepper.
7. Bring to a boil over high heat, stirring constantly.
8. Reduce heat to medium-low and simmer until thickened.
9. Stir in pasta, Romano, and basil and simmer for 3 minutes.
10. Portion onto plates and top with the crumbled goat cheese.
Serves 4.
Recipe definition: Julienne basically means long or
short thin strips. Use a sharp knife and take your time!



1/2 cup butter or margarine - softened
1/3 cup cornmeal
1/4 cup water
10 oz. bag frozen corn - thawed, coarsely chopped
1/3 cup granulated sugar
3 tablespoon yellow cornmeal
2 tablespoon heavy whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Sliced chili peppers
Chopped fresh parsley
1. Beat butter with an electric mixer until fluffy.
2. Gradually beat in cornmeal then water, then corn.
3. In a separate bowl, combine sugar, cornmeal, cream, baking powder, and salt; stir into corn mixture.
4. Spread in a greased 8"x 8"x2" baking pan and cover with aluminum foil.
5. Place batter filled pan in a larger baking pan and pour boiling water half way up the side of the smaller pan.
6. Bake in a 350 degree oven for 50 minutes, or until set in center.
7. Remove smaller pan from water, uncover, and let stand 15 minutes.
8. Sprinkle with chilies and parsley, if desired.
Serves 8.


1/4 cup lime juice
2 tablespoon olive oil
4 cloves garlic crushed
2 teaspoon soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb. boned, skinned chicken breasts OR sirloin steak
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 large Spanish onion - sliced thin
1/2 green bell pepper - seeded, sliced thin
1/2 red bell pepper - seeded, sliced thin
1/2 yellow bell pepper - seeded, sliced thin
1. Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in
a sealable plastic container, cover, and refrigerate for at least 2 hours, or overnight.
2. Combine the 2 tablespoons water, soy sauce, lime juice, salt, and pepper; set aside.
3. Grill meat over medium flame 4-5 minutes on each side.
4. Cut meat into thin strips; set aside and keep warm.
5. Cook onion and peppers in oil until brown. Remove from heat.
6. Pour reserved liquid mixture over onions and peppers.
7. Combine meat, onions, and peppers.
Serves 4.


Recipe Tip: The recipe is good alone for a quick

snack or can be served with your favorite Mexican rice dish.


1 cup 110 degree water

8 cups all-purpose flour

(2) .25 oz. pkts.- active dry yeast

3 tablespoon ground cinnamon

2 1/2 cups + 1 teaspoon granulated sugar - divided

1 1/2 cups chopped walnuts or pecans

1 cup warm milk

4 cups powdered sugar

2 1/3 cup melted margarine - divided

2 teaspoon vanilla extract

2 teaspoon salt

1 teaspoon maple extract

2 eggs - slightly beaten

6 tablespoon hot water

1. Dissolve yeast and 1 teaspoon sugar in warm water; set aside.

2. In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup melted margarinesalt, and eggs; stir well and add to yeast
3. Add half the flour and beat until smooth.
4. Stir in enough of the remaining flour until dough is slightly stiff.
5. Turn out onto a well-floured board and knead for 8 minutes.
6. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
7. Punch down dough and let rest for 5 minutes.
8. Roll dough out on floured surface into a 15" X 20" rectangle.
9. Brush 1/2 cup melted margarine over dough.
10. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over dough.
11. Sprinkle with nuts, if desired.
12. Roll up dough and pinch edge together to seal.
13. Cut the roll into 12-15 slices.
14. Coat bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted margarine, then sprinkle with 1/3 cup sugar.
15. Place cinnamon roll slices close together in pan.
16. Cover pan and allow to rise in a warm place for 45 minutes.
17. Bake in a 350 degree oven for 25-30 minutes, or until golden brown.
18. Stir together 2/3 cup melted margarine, powdered sugar, and extracts.
19. Stir in hot water, 1 tablespoon at a time, until glaze reaches desired spreading consistency.
20. Spread prepared icing over slightly cooled rolls.
Serves 12-15.
Recipe tip: If you dont have granulated sugar
substitute with 1 cup packed brown sugar or 2 cups sifted powdered sugar which equals 1 cup of granulated sugar.



2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup milk
1/4 cup packed brown sugar
2 eggs
Oil for frying
Powdered sugar
1. In a bowl, combine flour, baking powder, and salt. Set aside.
2. In a separate bowl, beat together milk, brown sugar, and eggs.
3. Slowly add dry mixture to wet mixture while beating with the mixer until smooth.
4. Pour 1/2 cup of the batter into a funnel (while holding your finger over the hole) or into a Ziploc bag with a corner
cut out (while pinching the hole shut).
5. Holding the batter several inches above 375 degree oil, release the batter into the oil while moving the funnel/bag
in a spiral motion.
6. Once all batter is released, fry for 2 minutes on each side, or until golden brown.
7. Drain on brown paper bags.
8. Repeat with remaining batter.
9. Sift powdered sugar over tops of funnel cakes; serve warm.
Serves 8.



1/4 cup bacon drippings OR real butter
6 tart apples - sliced
1 teaspoon lemon juice
1/4 cup packed brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 dash ground nutmeg
1. In a large skillet, melt bacon drippings.
2. Place apples evenly over skillet bottom.
3. Sprinkle lemon juice over them, then brown sugar, then salt.
4. Cover and cook over low heat for 15 minutes until apples are tender.
5. Sprinkle with cinnamon and nutmeg.
Serves 6.



1 Heath candy bar
cup milk
2 cups vanilla ice cream
1 teaspoon fudge topping
1. Freeze the Heath Bar, break the candy into tiny pieces with a knife handle before removing from wrapper.
2. Combine all of the remaining ingredients in a blender and blend for 30 seconds on medium speed. Stop the
blender to stir the mixture with a spoon; repeat until well mixed.
3. Pour into a 16oz glass and place in the freezer for 20 to 30 minutes.
Makes 1 serving.

Recipe Tip: You can also make this delicious desert
with: Butterfinger candy bars, Oreo cookies, and Reeses Peanut
Butter Cups. For a reduced fat treat use vanilla frozen yogurt and
low fat milk.



2/3 cup hot chicken broth

2 tablespoon soy sauce

1/3 cup granulated sugar

1/2 teaspoon white pepper

1/4 cup cornstarch mixed with 2 tablespoon water

1 egg - beaten

1/4 cup soy sauce

1/2 cup cornstarch

1/4 cup sherry

1/2 cup vegetable oil

2 tablespoon white vinegar

1 teaspoon sesame oil

1 teaspoon minced garlic

1 cup diced scallions

1 teaspoon minced ginger

4 small dried chili pepper chopped

1 1/2 lbs. boned, skinned chicken thighs - cubed

Broccoli spears

1. Combine broth, sugar, cornstarch/water mixture, 1/4 cup soy sauce, sherry, vinegar, garlic, ginger, and refrigerate
until needed.
2. Mix together chicken, 2 tbsp. soy sauce, white pepper, and egg.
3. Stir in cornstarch until chicken is coated evenly.
4. Stir in 1/2 cup vegetable oil to separate chicken pieces.
5. Deep-fry chicken in 350 degree oil until crispy.
6. Drain chicken on brown paper bags.
7. Place 1 teaspoon oil in wok and heat until wok is hot.
8. Add scallions and peppers and stir-fry briefly.
9. Pour refrigerated mixture and chicken into wok.
10. Simmer and stir until sauce is thick.
11. Mix in cooked broccoli spears
Serves 4.

Recipe Tip: You can also make this delicious desert
with: Butterfinger candy bars, Oreo cookies, and Reeses Peanut
Butter Cups. For a reduced fat treat use vanilla frozen yogurt and
low fat milk.



1 box shortbread cookies
6 tablespoon butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips
1. Place each shortbread cookie in cup of a greased muffin tin.
2. In 2quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
3. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.
4. Slowly pour in sweetened condensed milk, stirring constantly.
5. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
6. Remove from heat.
7. Stir in vanilla. Beat until creamy.
8. Immediately stir in toasted coconut and mix well.
9. Spoon mixture by teaspoonfuls over shortbread cookies.
10. Cool completely.
11. Remove cooled cookies from muffin tin onto waxed paper.
12. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
13. Store in airtight container.
Serves 5.
Recipe tip: Every good chef has to occasionally
make an emergency substitution. If you dont have light corn
syrup remember 1 cup granulated sugar plus cup of water
equals 1 cup of light corn syrup.



1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoon beaten egg
1/2 teaspoon baking soda
2 tablespoon buttermilk
1 1/2 cups all-purpose flour
1/8 teaspoon baking powder
1. Cream together shortening, sugar, vanilla, and salt.
2. Add egg and beat until fluffy.
3. Add baking soda and beat for 20 seconds
4. Add buttermilk and beat for 30 seconds.
5. Combine flour and baking powder.
6. Slowly beat dry mixture into wet mixture.
7. Roll dough into a ball, cover with plastic wrap, and chill for 1 hour.
8. Roll dough out on a well-floured surface to 1/8" thick.
9. With a cookie cutter or glass, cut circles out of dough.
10. Arrange cookies on an ungreased cookie sheet.
11. Bake in a 325 degree oven for 12-15 minutes, until golden brown.
Serves 20.

Recipe tip: If you dont have baking powder remember cream of tartar plus teaspoon baking soda equals 1
teaspoon of baking powder.



1 teaspoon minced carrot
1 teaspoon minced red bell pepper
2 teaspoon granulated sugar
2 teaspoon dry pectin
1 teaspoon salt
3/4 teaspoon lemon pepper seasoning
1/4 teaspoon garlic powder
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1 pinch ground oregano
1. Bake carrot and red pepper on a cookie sheet in 250 degree oven for 45-60 minutes, until completely dry, but not
2. Combine all ingredients in a small bowl.
3. Store in a sealed container until needed.
Serves 20.



1/2 cup shortening
1/2 cup peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1. Cream together shortening, peanut butter, brown sugar, egg, vanilla, and salt.
2. Combine flour and baking soda.
3. Slowly beat dry mixture into wet mixture.
4. Roll dough, 3 tablespoons at a time, into balls and press to 1/2" thick on an ungreased baking sheet.
5. Bake in a 275 degree oven for 20 minutes.
Serves 10.



8 slices crisp bacon (chopped)
1 cup diced yellow onion
2/3 cup flour
6 cups chicken broth (warmed)
4 cups diced peeled baked potato
2 cups heavy cream
1/4 cup chopped fresh parsley
1 1/2 teaspoon granulated garlic
1 1/2 teaspoon dried basil
1 1/2 teaspoon Tabasco
1 1/2 teaspoon coarse black pepper
1 cup grated cheddar cheese
1/4 cup diced green onion
1. Cook onions in drippings over medium high heat until transparent.
2. Stir in flour.
3. Cook for 3-5 minutes until golden.
4. Slowly add warm broth stirring until thick.
5. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, and black pepper.
6. Let simmer for 10 minutes without boiling.
7. Add cheese and green onion. Stir until cheese melts.
Serve and Enjoy.



Vegetable oil for frying
1/4 cup butter
1/4 cup Louisiana hot sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken pieces
Bleu cheese salad dressing, carrot & celery sticks
1. Heat oil in a deep fryer to 375 degrees.
2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the
butter is melted and the ingredients are well blended.
3. Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
4. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
5. Put the wings in the refrigerator for 60 to 90 minutes.
6. Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn
dark brown.
7. Remove the wings from the oil to a paper towel to drain.
8. Put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly.
9. Put all the wings inside the container, add the sauce, put on the lid, then shake.
10. Serve with Bleu cheese dressing, carrot and celery sticks on the side.
Serves 2.
Recipe tip: If you dont have bleu cheese you can
use Ranch dressing. To create Atomic Wings - feel free to add
more cayenne pepper and Louisiana hot sauce if you can handle



Materials needed:
Spice Bottle (size of a Twinkie)
12 12x14 inch pieces of aluminum foil
Cake decorator or pastry bag
2 tablespoons butter
1/3 cup vegetable shortening
1 1/3 cups powdered sugar
1/3 cup evaporated milk
Non-stick spray
4 egg whites
1-16oz box golden pound cake mix
2/3 cup water
1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 drops lemon extract
1. Preheat oven to 325 degrees. Fold each piece of aluminum foil in half twice. Wrap the folded foil around the
spice bottle to crate a mold. Leave the top of the mold open pouring in the batter. Make twelve of these molds and
arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of non-stick
2. Disregard the directions on the box of cake mix. Instead, beat the egg whites until stiff. Mix them with cake mix
and water, and beat until thoroughly blended for 2 minutes.
3. Pour the batter into the molds, filling each one about inch. Bake for 30 minutes or until cake is golden brown.
4. For the filling, cream the butter and shortening. Slowly add the sugar while beating. Add evaporated milk,
vanilla, and lemon extract. Mix on medium speed until completely smooth and fluffy.
5. When cakes are done and cool, use a toothpick to make 3 small holes in the bottom of each one. Move the
toothpick around the inside of each cake to create space for the filing. Using a cake decorator or pastry bag, inject
each cake with filling through all three holes.
Makes 12.


(2) 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 tablespoon minced fresh garlic
2 tablespoon minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 teaspoon fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped
1. Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
2. In heavy saucepan over medium heat, saut garlic and onions in butter until golden, about 35 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in cream and stock and continue cooking until boiling.
5. Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
6. Remove from heat and allow to cool for 5 minutes.
7. Stir in sour cream, then fold in dry spinach and artichoke hearts.
8. Sprinkle cheddar evenly over top.
9. Microwave to melt cheese and serve.
Serves 12.

Recipe definition: Pecorino Romano cheese has a

robust, full flavor and has a very distinctive taste, which gives this
dish its unique flavor. This Italian gourmet cheese is 100% made
from sheeps milk.



1/4 cup diced sweet onions
1/4 cup diced bell pepper
1/4 cup diced tomatoes
1/4 cup diced cooked lean ham
3/4 cup finely shredded cheddar cheese (reserve 1/4 cup for garnish)
1/4 cup diced lean fried bacon
1/3 cup sliced small breakfast sausage links (browned)
1/3 cup shredded roast beef or dice roasted beef from the deli
3 - 4 eggs beaten
1/8 cup water
1/4 teaspoon salt
1 tbsp. butter
1. In a sauce pan on medium low heat melt butter and add onions and bell peppers.
2. Stir until onions and pepper are soft but not browned.
3. Add diced ham and stir until the ham is limp and heated through.
4. Immediately remove from heat and set a side.
5. In a mixing bowl add eggs, water and salt beat and stir well. Set aside.
6. Heat a 12" non stick frying pan on medium low heat, add a little oil (1 teaspoon) or spray with a non stick
vegetable spray.
7. Place egg mixture in pan and sprinkle with onions, bell pepper, ham, tomato if you wish, sausage, bacon, and 1/
2 of the roast beef, and 1/2 cup of the shredded cheese.
8. Place a lid on until omelet starts to set.
9. Immediately remove lid and fold omelet from the sides to the middle or fold in half. Sprinkle with the rest of cheese
and roast beef.
Serves 2.
Recipe tip: For a more healthy dish, you can substitute eggs with egg whites or your favorite egg substitute and use
turkey meat.


Nonstick spray
1 cups of all-purpose flour
1 egg
1 cup buttermilk
1 heaping teaspoon baking powder
1 teaspoon baking soda
cup cooking oil
cup granulated sugar
1. Preheat a skillet over medium heat. Apply a little nonstick spray.
2. In a bowl, combine all of the remaining ingredients with a mixer until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, turn the pancakes over. They should be light brown.
5. Cook the other side for same amount of time, until light brown.
Makes 8 to 12 pancakes.

Recipe Tip: You can add fruit topping such as apples,
strawberry or peaches to finish off this breakfast treat. You can also
add chopped fruit such as blueberries or apples to the batter.
For whole wheat pancakes: substitute all purpose flour for whole
wheat flour and use brown sugar.



1 egg yolk
1/3 cup mayonnaise
2 1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1 1/4 cups fresh breadcrumbs
3 tablespoon chopped fresh parsley
1 Lb crab meat
Flour - to coat
1. Beat together first 9 ingredients.
2. Fold in breadcrumbs and parsley.
3. Fold in crab meat.
4. Form into 4-6 patties.
5. Lightly coat patties in flour on both sides.
6. Deep-fry crab cakes in 350 degree oil until browned
Serves 4-6.



1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon ground mustard seed
1/2 teaspoon Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 Lb crawfish meat OR 1/2 Lb cubed chicken OR 1/2 lb raw, peeled shrimp
3 tablespoon sliced green onions
1 tablespoon chopped fresh parsley
3 cups Rice Pilaf
1. Saut garlic, onion, celery, and green pepper in butter until soft.
2. Stir in spices, soups, water, and meat of your choice.
3. Bring to simmer and continue cooking until meat is cooked through.
4. Stir in green onion and parsley.
5. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
6. Pour touffe over rice.
Serves 6.

Recipe definition: The literal translation of the French

word touffe (pronounced AY-too-FAY) means smothered, as
in, smothered in lots of rich sauce.



4 Mahi Mahi fillets
1/2 cup garlic butter
1/2 cup salad shrimp
1/2 cup sliced mushrooms
1 cup Alfredo sauce
1/2 teaspoon dill weed
1. Grill Mahi Mahi over a medium flame until cooked through and slightly browned.
2. Saut shrimp and mushrooms in garlic butter for 2-3 minutes.
3. Stir in Alfredo sauce and dill weed.
4. Pour sauce over Mahi.
Serves 4.



1 2/3 cups water
1 tablespoon butter
1 bay leaf
1/4 teaspoon white pepper
1 1/3 cups rice
1 teaspoon butter
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/2 teaspoon minced garlic
1. Bring first 4 ingredients to a boil in a saucepan.
2. Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes.
3. Saut celery, onion, peppers, and garlic in butter until tender.
4. Stir sauted vegetables into rice.
Serves 6.



16 large mushroom caps
1 recipe Seafood Stuffing Joes Crab Shacks
1 cup Alfredo sauce
1/4 cup grated Parmesan cheese
Garlic toast for dipping
1. Place mushroom caps (stem side up) in an ovenproof baking dish.
2. Spoon 1 tablespoon hot stuffing into each cap.
3. Pour Alfredo sauce over stuffed mushrooms.
4. Sprinkle Parmesan cheese over top.
5. Broil for 8-10 minutes, or until top is browned.
6. Serve with garlic toast for dipping.
Serves 8.



1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lg. onions - diced
1 1/2 tablespoon minced garlic
1/2 lb. Pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat
1. Saut celery, onion, and garlic in margarine for until translucent.
2. Add Pollock and cook for 5-7 minutes.
3. Add shrimp and cook for 2 minutes.
4. Drain most (but not all) of liquid from pan.
5. Stir in shrimp base and peppers.
6. Fold in croutons and breadcrumbs.
7. Fold in crab meat.
Serves 6.



20 jumbo raw shrimp - peeled, de-veined
1 recipe Seafood Stuffing Joes Crab Shacks
10 jalapeno slices - halved
2 slices Monterey jack cheese - cut into 20 equal-size pieces
1 lb. raw thin sliced bacon
1. Slice shrimp down the middle of the opposite side you de-veined.
2. Lay shrimp cut side up and press 1 teaspoon prepared stuffing into each shrimp cut.
3. Place a piece of cheese over the stuffing on each shrimp.
4. Wrap each stuffed shrimp in a strip of bacon.
5. Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
6. Deep fry shrimp in 400 degree oil until bacon is browned or grill shrimp over a high flame, turning once, until
bacon is browned OR broil shrimp, turning once, until bacon is browned.
Serves 4.
Recipe tip: Do you love scallops? You can substitute
the shrimp with scallops minus the seafood stuffing. The bacon
gives this recipe such a wonderful flavor.



Pure Cream Cheesecake
1 recipe Thin Sponge Cake Layer (see below)
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form pan. Make the batter for the
sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and
golden, about 10 minutes. Place the cake on a wire rack to cool (dont remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of
the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3
minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, and then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this
point mix the filling only until completely blended (just like they do at Juniors). Be careful not to over mix the
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring-form pan in a large shallow
pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center
barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until its completely
cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off the bottom of the
pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on
a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Thin Sponge Cake Layer for Cheesecake:
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract

3 drops pure lemon extract

3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form pan. Sift the cake flour, baking
powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer
still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the
bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until
frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites
should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the
remaining whites dont worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly
touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue
making the cheesecake filling. Do not remove the cake from the pan.
Serves 12 to 16.



4 sticks butter, softened
2 eggs beaten
2 tablespoons molasses
2 teaspoons vanilla extract
1/3 cup water
1 cups granulated sugar
1 cups brown sugar
1 teaspoon baking powder
1 teaspoons baking soda
1 teaspoon salt
5 cups all-purpose flour
1 packages semi-sweet chocolate chips
1. Preheat the oven to 375 degrees.
2. Cream the butter, eggs, molasses, vanilla, and water in medium-size bowl.
3. In a large bowl, combine sugars, baking powder, baking soda, salt and flour.
4. Combine the moist mixture with the dry mixture. Add Chocolate chips.
5. Shape the dough into 1 inch balls and place 1 inch apart on an ungreased cookie sheet.
6. Bake for 8 to 10 minutes, or until golden brown.
Makes 4 dozen cookies.



1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
2 cups all-purpose flour
2 1/2 teaspoon salt
3/4 teaspoon black pepper
1 egg beaten
1 cup milk
20 chicken wing pieces
1. In a saucepan, bring ketchup, vinegar, molasses, honey, liquid smoke, salt, onion powder, and chili powder to a
boil over medium heat, stirring constantly.
2. Reduce heat and simmer, uncovered, for 15-20 minutes; set aside.
3. In a small bowl, combine flour, salt, and pepper; set aside.
4. In a small bowl, combine egg with milk; set aside.
5. Dip each wing in the flour mixture, then into the egg mixture, and back into the flour.
6. Deep-fry the wings, 8-10 at a time, in 350 degree oil for 9-12 minutes, until light golden brown.
7. Drain on brown paper bags.
8. Brush the each wing with a light coating of sauce.
Serves 4.



6 cups CRISCO cooking oil
1 egg beaten
2 cups milk
2 cups all-purpose flour
2 teaspoons black pepper
1 teaspoon Accent Flavor Enhancer
2 frying chickens with skin. Each cut into 6 pieces
4 tablespoons salt
1. Pour the oil into the pressure cooker and heat over medium heat to about 400 degrees.
2. In a small bowl, combine the egg and milk.
3. In a separate bowl, combine the remaining four dry ingredients.
4. Dip each piece of chicken into the mild until fully moistened.
5. Roll the moistened chicken in the flour mixture until completely coated.
6. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place.
7. When steam begins shooting through the pressure release, set the timer for 10 minutes.
8. After 10 minutes, release the pressure according to manufacturers instructions, and remove the chicken to paper
towels or metal rack to drain.
9. Repeat with the remaining chicken.
Makes 12 pieces.
Recipe Tip: For best results use a pressure cooker or
a deep fryer to achieve desired crispiness. Make sure the oil is at
400 degrees before frying chicken. To avoid making a mess, use
utensils when dipping chicken. Quickly lock the lid on the pressure
cooker once all pieces of chicken have been added.



3 tbsp. unsalted butter
4 large Spanish onions, peeled and thinly sliced
1 teaspoon sugar
1 cup dry white wine
2 quarts beef broth
2 ribs celery with leaves - cut in half
Salt and black pepper to taste
1/4 cup dry sherry
4 slices baguette French bread
1/4 cup coarsely grated Gruyere cheese
Onion Mixture
Over low heat, cook onions and sugar in butter until lightly caramelized.
Increase heat to medium, add wine and cook for 5 minutes.
Add broth, celery, salt, and pepper. Bring to boil over high flame.
Reduce heat to low, partially cover, and simmer for approximately 40 minutes.
Remove and discard celery.
Add sherry; let simmer for additional 5 minutes.
Prepare Baguette-Topped Soup
Preheat oven to 375 degrees.
Lightly toast baguette slices.
Place oven-proof soup bowls on a cookie sheet.
Fill bowls with soup.
Top each soup-filled bowl with one toasted slice of baguette.
Sprinkle 1 tablespoon cheese over each bowl.
Place in center of oven
Heat for 5-6 minutes or until cheese melts.
Serves 4.



3 cups soybean oil
2 pounds fresh cod fillets (can be substituted with 2 pounds fresh catfish fillets)
1 1/3 cups of self-rising flour
1 cup water
1 egg
2 teaspoon granulated sugar
2 teaspoon salt
1. Heat the oil until it is hot in a deep pan to about 400 degrees.
2. Cut the fish into approximately 2/7 inch wedges.
3. With a mixer, blend the flour, water, egg, sugar, and salt.
4. Dip each fillet into the batter, coating generously, and quickly drop into the oil.
5. Fry each fillet until dark golden brown, about 5 minutes.
6. Remove from the oil and place on paper towels or a metal rack to drain.
Makes 4 to 6 fillets.

Recipe Tip: To avoid your fish from breaking please

ensure that the oil reaches about 400 degrees before frying fish.



1 sesame seed hamburger bun
Half of an additional hamburger bun
2 100% ground beef patties
Dash of salt
1 teaspoon finely diced onion
cup chopped lettuce
2 slices American cheese
2 to 3 dill pickle slices
1 tablespoon Kraft Thousand Island dressing.
1. With a serrated knife, cut the top off the extra bun half, leaving about a inch slice. This will be the middle bun
in your sandwich.
2. Place the three bun halves on a hot pan or griddle face down and toast them to a light brown. Set aside, but keep
the pan hot.
3. Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side. Salt lightly.
4. Build the burger in the following stacking order from the bottom up: bottom bun, half of dressing, half of onion, half
of lettuce, American cheese, beef patty, middle bun, remainder of dressing, onion, lettuce, pickle slices, American
cheese, beef patty and top bun.
Makes 1 hamburger.


2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons granulated sugar
1/4 teaspoon salt
2 tablespoons margarine melted, divided
1. Combine Bisquick, buttermilk, sugar, salt, and half the melted margarine in a medium bowl and mix until well
2. Turn dough out onto a floured surface and knead for 30 seconds, until dough becomes elastic.
3. Roll dough to 3/4" thick and cut out 3" circles with a cookie cutter or glass.
4. Arrange circles on an ungreased baking sheet and bake in 450 degree oven for 10-12 minutes, until golden on top
and doubled in height.
5. Brush biscuits with melted margarine immediately upon removing from oven.
Serves 4-6.



1 box lemon OR butter cake mix
1/2 cup vegetable oil
1/2 cup water
3/4 cup Mountain Dew soda
4 eggs
3.4 oz. box coconut cream instant pudding mix
1/2 teaspoon lemon extract
1/2 teaspoon coconut extract
1/2 cup real butter
1 cup granulated sugar
1. Beat together cake mix, oil, water, 1/2 cup soda, eggs, and pudding mix.
2. Pour into a greased and floured bundt cake pan.
3. Bake in a 325 degree oven for 1 hour.
4. Simmer extracts, butter, sugar, and 1/4 cup soda for 5 minutes.
5. Pour glaze over cake as soon as it comes out of the oven.
6. Allow cake to cool completely before cutting.
Serves 8.
Recipe tip: To prevent cake from sticking to this pan,
its extremely important that all the creases of the bundt pan are
well greased before pouring in the batter.



5 cups oatmeal
2 cups butter
2 cups granulated sugar
2 cups packed brown sugar
4 eggs
2 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
2 teaspoon baking soda
24 oz. chocolate chips
18 oz. Hershey Bar - grated
3 cups chopped nuts - your choice
1. Chop oatmeal in a blender for 20 seconds; set aside.
2. Cream together butter and sugars.
3. Beat eggs and vanilla into creamed sugars.
4. Combine flour, oatmeal, salt, baking powder, and baking soda.
5. Slowly beat dry mixture into wet mixture.
6. Stir in chocolate chips, grated chocolate, and nuts.
7. Roll dough into 1" balls and place 2" apart on an ungreased cookie sheet.
8. Bake in a 375 degree oven for 10 minutes.
Serves 12.



1 1/2 cups warm water (120F to 130F)
2 1/2 teaspoon granulated sugar
2 1/2 teaspoon salt
1 tablespoon olive oil
4 1/2 cups all-purpose flour
1/2 teaspoon active dry yeast
1/2 cup cornmeal

1. In a large bowl, dissolve sugar and salt in water.

2. Add oil and flour to bowl and stir with heavy spoon for 1 minute.
3. Turn dough out onto a lightly floured surface and press into a circle.
4. Sprinkle yeast evenly over dough and knead for 1-2 minutes.
5. Divide dough into portions 4 equal portions for calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12"
6. Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location.
7. Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top.
8. Working from the edges to the center, press dough into a circle.
9. Preheat a pizza stone in a 500 degree oven for 1 hour.
10. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal.
11. Spread sauce over crust and top with cheese and desired toppings.
12. Gently shake the cutting board from side to side, assuring it isnt sticking to the board.
13. For a calzone, fold the crust over in half.
14. Slide the pizza/calzone from the cutting board directly onto the stone in the oven.
15. Bake in 500 degree oven for 20-25 minutes, until crust is golden.
Serves 16.

Recipe tip: You can make delicious pizza or calzones

at home. Start with this dough recipe and use sauce, cheese, and
toppings of your choice.



1/2 cup butter
1 pint heavy cream
1 teaspoon garlic powder
Salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR 2/3 cup fresh grated Romano cheese
1 lb. box fettuccine prepare as directed by package
1. In a medium saucepan, melt butter, then stir in heavy cream.
2. Season with garlic powder, salt, and peppers.
3. Simmer for 20-30 minutes over low heat, stirring constantly, until thick.
4. Remove from heat and stir in cheese.
5. Serve over hot fettuccine noodles.
Serves 6.

Recipe tip: If you like you can use both Parmesan
and Romano cheese.



Sangria is a refreshing party drink that was created in Spain. Every restaurant has its own twist to this fruit filled drink.
We selected this one for its unique taste. Have fun with this recipe and even try to create your own! Sangrias appeal
is all about taking your favorite red wine, your favorite fruits, and experimenting with them.
1.5 Liters of your favorite dry Red Wine
10 oz Grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz sugar water (5 oz sugar diluted)
crushed ice
Mix all ingredients except for ice in a nice size pitcher. Pour sangria in glass and then add ice. Make sure there is fruit
in every glass..
Makes 1 gallon.

Recipe Tip: You could also use orange juice and
brandy instead of grenadine and sweet vermouth. Sangrias best
served chilled, and goes well with just about anything!



1 lb. block of mozzarella cheese
2/3 cup all-purpose flour
1/3 cup cornstarch
2 eggs - beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1. Slice the block of cheese lengthwise into about 1/2" sections. Cut each section in half.
2. Blend the flour with corn starch; set aside.
3. Beat the eggs with water; set aside.
4. Mix the bread crumbs, garlic, oregano, and basil; set aside.
5. Dip cheese in flour, then in egg wash, and then coat with bread crumbs.
6. Place carefully in 350 degree oil and deep-fry until golden brown.
7. Drain on brown paper bags.
Serves 8.

Recipe tip: Dont drain the sticks on a paper towel.

Using paper towels causes the mozzarella sticks to get slightly
soggy instead of keeping their crispy texture. Using paper bags or
a wire drainer is perfect for draining some of the excess oil.



1/4 cup butter OR margarine

1/2 cup grated Romano cheese

1/4 cup all-purpose flour

1/2 teaspoon salt

2 cups milk

1 teaspoon black pepper

1/4 cup oil-packed sun-dried tomatoes minced

12 lasagna noodles - prepared as directed,

cooled (do not over cook)

1 tablespoon minced garlic

4 cups shredded mozzarella cheese

3 1/2 cups ricotta cheese

1 cup fontina cheese

3 eggs

Marinara/spaghetti sauce - to top

1 cup grated Parmesan cheese

Grated Parmesan cheese - to top

1. Melt butter over medium heat in heavy, 1 quart saucepan.

2. Add flour and stir until well-blended; cook until frothy.
3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
4. Cook and stir until thickened (3-4 minutes).
5. Refrigerate while mixing other ingredients.
6. Drain and mince tomatoes and place in 3 quart mixing bowl.
7. Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl.
8. Add 1 1/2 cups of cooled cream sauce and mix until well blended.
9. Refrigerate, reserving 1/2 cup for later use.
10. Place 3 lasagna noodles in a 9" X 13" X 2" lightly oiled baking dish, overlapping slightly.
11. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese.
12. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
13. Spread 1/2 cup of reserved cream sauce over top and cover lightly with aluminum foil.
14. Bake in a 350 degree oven for 1 hour.
15. Remove from oven and keep warm at least 30 minutes before serving.
16. Serve topped with hot marinara and Parmesan cheese.
Serves 5
Recipe definition: Fontina cheese, made from cows
milk, is a firm, creamy, delicate Italian cheese with a slightly nutty
taste. You may have to go to an Italian market to get fine Fontina



cup white vinegar
1/3 cup water
1/3 cup vegetable oil
cup corn syrup
2 tablespoon grated Romano cheese
2 tablespoons egg - beaten
1 teaspoon salt
1 tablespoon lemon juice
teaspoon minced garlic
teaspoon dried parsley
1 pinch dried oregano
1 pinch red pepper flakes
1. Combine all ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.
2. Chill at least 1 hour.
Serves 12.


1 cup orange juice
1 cup water
2 egg whites
teaspoon vanilla extract
cup granulated sugar
1 heaping cup ice
Combine all of the ingredients in a blender set on high speed for exactly one minute.
Makes 2 drinks.



1 box banana cake mix unprepared
1 small box instant banana pudding unprepared
4 eggs
2 medium ripe bananas mashed
1 cup finely chopped walnuts
1/2 cup vegetable oil
1/2 cup water
1 teaspoon banana extract
3/4 teaspoon ground cinnamon
1. With an electric mixer, beat all ingredients together until smooth, being careful not to over mix.
2. Fill greased large muffin tins or mini loaf pans 3/4 full with batter.
3. Bake in 350 degree oven for 20 minutes, or until toothpick inserted in center comes out clean.
Serves 16.



8 dried shiitake mushrooms

1 teaspoon fresh minced ginger

1 teaspoon cornstarch

2 cloves garlic, minced

2 teaspoons dry sherry

2 green onions, minced

2 teaspoons water

2 small dried chiles (optional)

Salt and pepper

8 ounces bamboo shoots, minced

1 1/2 pound boneless, skinless chicken

8 ounces water chestnuts, minced

5 teaspoons oil

1 package cellophane Chinese rice noodles, prepared

according to package

Cooking Sauce
1 teaspoon Hoisin sauce
1 teaspoon soy sauce
1 teaspoon dry sherry
2 teaspoons oyster sauce
2 teaspoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg or Bibb lettuce leaves

1. Cover mushrooms with boiling water, let stand 30 minutes then drain.
2. Cut and discard woody stems. Mince mushrooms. Set aside.
3. Mix all ingredients for cooking sauce in bowl, and set aside.
4. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper and chicken. Stir to coat chicken
5. Stir in 1 teaspoon oil and let sit 15 minutes to marinate.
6. Heat wok or large skillet over medium high heat.
7. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
8. Add 2 tablespoons oil to pan.
9. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.
10. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.
11. Add mixed cooking sauce to pan. Cook until thickened and hot.
12. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour
chicken mixture on top of noodles. Spoon into lettuce leaf and Roll.


1 lb. lean ground beef
cup finely dice bell pepper
1/3 cup diced green onions
teaspoon garlic powder
teaspoon celery flakes
1 teaspoon Creole seasoning
1/4 teaspoon red pepper
4 cups long grain rice cooked and drained
1/4 - 1/3 cup water
1/4 teaspoon black pepper
In frying pan stir in ground beef, bell pepper and cook on medium high heat until beef looses its pink color and bell
pepper is soft. Remove excess grease. Turn temperature down to medium or medium low. Add remaining ingredients,
stir and cook together until ground beef is completely cooked and liquid is gone about 25 - 35 min. More Creole
seasoning and red pepper may be added for that Cajun at Heart.
4-6 Servings.

Recipe Tip: To get the best results, use a good

quality rice for this recipe. Just follow the directions on your
selected rice brand to prepare.




Dipping Sauce

1/4 teaspoon salt

1/3 cup ranch dressing

1/4 teaspoon paprika

1/4 teaspoon dried cilantro

Dash ground black pepper

5 pieces bacon

Dash cayenne pepper

5 large shrimp

Dash allspice

3 slices fresh jalapeno

1 ounce pepper jack cheese

1. Open the shrimp, put a jalapeno slice in there, a chunk of cheese on top, and wrap it all up with bacon.
2. Preheat oven to broil.
3. Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
4. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
5. Cook the bacon in a frying pan over medium/high heat, but dont cook it all the way to crispy. You want undercooked
bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and dont let
it brown. When the bacon is done lay it on paper towels to drain and cool.
6. Shell the shrimp, leaving the last segment of the shell and the tail.
7. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting
all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and
8. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds.
Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the
jalapeno slices and pour cold water over the shrimp. Place the shrimp and jalapeno pepper slices onto paper
towels to drain off excess water.
9. Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 6 jalapeno
slices - youll need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of
cheese (about 1/4inch thick), and place it on the jalapeno slice.
10. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the
bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp,
starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the
remaining shrimp and slide them onto the skewer with the tails facing the same direction.
11. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the
shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.
12. Serve over a bed of rice if desired.
Serves 2.


Recipe tip: Butterfly the shrimp by slicing down the back
of each shrimp from the head end to the tail. (Leave the tails on the
shrimp as it helps to hold them together.) Make sure you dont cut
right through to the stomach. Open out the shrimp, so that it resembles
a butterfly, and flatten the flesh gently. Take care as the flesh is very


4 large baking potatoes baked
1/2 cup sour cream OR cream cheese
1/2 cup butter OR margarine - softened,
1/2 cup shredded cheddar cheese
1/4 cup cooked, crumbled bacon
1/4 cup minced celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Cut potatoes in half lengthwise and scoop potato out of the skins and into a bowl.
2. Add remaining ingredients to bowl and beat until fluffy.
3. Bake in a 400 degree oven for 20 minutes.
Serves 8.

Recipe tip: For an exploded bake potato add more sour
cream, shredded cheese, bacon bits, and chopped green onion just
before serving.



4 zucchinis (2 to 3 inch diameter)
2 tablespoons butter or margarine
1 tablespoon minced onion
lb. tomatoes, peeled, seeded and chopped
1 lb. small shrimp, peeled, deveined
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted butter
1. Preheat oven to 350F.
2. Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave
some by the ends to create a boat shape.
3. Saut onions in butter until clear, add tomatoes and simmer until soft.
4. In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
Fill the zucchini boats with the mixture. Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs
and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear.
Serves 8.

Recipe tip: To devein a shrimp, use a sharp knife to

make a slit along the back form the head to the tail and. Locate the
black vein and hold shrimp under cold water to rinse the vein away.



1 1/2 pounds shrimp, peeled & de-veined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying
1. Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well.
2. Add remaining ingredients except oil for frying and stir until well blended.
3. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove
with slotted spoon; drain on paper towel.
Serves 6.



1 medium red bell pepper seeded, minced
1 medium green bell pepper seeded, minced
1 small red onion grated
1/2 lb. small shrimp canned OR fresh
1 1/2 cups grated fontina cheese
1 1/2 cups grated white cheddar cheese
1/2 loaf French bread cut in 1/2" slices
1. Combine all ingredients, except bread.
2. Spread mixture onto bread slices.
3. Bake in 350 degree oven for 6 minutes, or until cheese melts.
Serves 10.



2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded mild cheddar cheese
1/4 cup butter OR margarine - melted
1/4 teaspoon garlic powder
1. Combine Bisquick, milk, and cheese and beat with a wooden spoon for about 30 seconds.
2. Spoon on to greased cookie sheet. Smooth tops down with spoon.
3. Bake in 450 degree oven for 8-10 minutes.
4. Combine butter and garlic powder and pour over hot biscuits.
Serves 8.

Recipe Tip: Best served warmed.



10 oz. box shortbread cookies crushed
1/3 cup melted butter OR margarine
1/4 cup granulated sugar divided
25 oz. package unflavored gelatin powder
1 lb. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons real butter
2 tablespoons cornstarch
1 teaspoon vanilla extract
1. Combine cookie crumbs, butter, 1/4 cup sugar, and gelatin; press evenly into bottom of a greased 9" spring-form
2. Bake in a 350 degree oven for 8 minutes.
3. With electric mixer, beat together cream cheese, sour cream, 1 cup sugar, eggs, butter, cornstarch, and vanilla
until smooth.
4. Pour mixture into prepared crust.
5. Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted in center comes out clean.
6. Allow to cool for 20 minutes before cutting.
Serves 10.



1 quart clam juice
1 cup nonfat dry milk powder
1 3/4 cups chicken broth
2/3 cup all-purpose flour
2 stalks celery chopped fine
1 tablespoon minced dry onion
10 oz. can clams drained
1 pinch parsley flakes
2 medium baked potatoes peeled and crumbled
Salt and pepper to taste
1. In blender, puree clam juice, broth, milk powder, and flour.
2. Pour into 2 1/2 quart saucepan and simmer, stirring constantly, over medium-high heat until thick and smooth.
3. Reduce heat to low; stir in celery, onion, clams, parsley, and potatoes.
4. Simmer for 45-60 minutes, then season with salt and pepper.
Serves 6.



1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup pia colada drink mix - divided
2 tablespoon powdered sugar
1/3 cup Captain Morgan Spiced Rum
1 lb. raw peeled jumbo shrimp, de-veined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
1. Place 1 cup corn starch in a bowl; set aside.
2. Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate bowl; set aside.
3. Combine 1 cup pia colada drink mix, powdered sugar, and rum in a separate bowl; set aside.
4. Coat shrimp in cornstarch, then dip in pia colada mixture, then in coconut mixture, back into pia colada mixture,
and back into coconut mixture.
5. Carefully drop each coated shrimp into 375 degree oil, fry until golden brown, and drain on brown paper bags.
6. To make sauce, combine 1/2 cup pia colada drink mix, sour cream, and pineapple.
7. Dip fried shrimp in sauce.
Serves 4.



1 lb. processed cheese food - cubed
1/2 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 lobster tail - boiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
1. Combine all ingredients except red pepper and parsley in a saucepan.
2. Heat on medium-low heat, stirring constantly, until cheese has melted.
3. When ready to serve, garnish with red bell pepper and parsley.
Serves 8.



1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire
2 whole 1 1/4 pound Maine lobsters
1 stick butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice
Preparation - Stuffing
1. Blend all ingredients except crab.
2. Fold in crab meat, refrigerate
Preparation - Lobsters
1. Split lobsters lengthwise with a large knife, remove stomach sac.
2. Place equal portions of crab stuffing in each head.
3. Crack claws with the blunt side of knife.
4. Pour lemon juice on tail meat, then sprinkle with paprika and dot with
5. pieces of butter.
6. Bake in a 400F oven for 15 minutes.
7. Serve with melted butter and lemon wedges.
Serves 2.


Recipe tip: Although considered a delicacy by some

lobster lovers, food safety experts suggest you pass on the green
tomalley, stomach sac, and liver of the lobster.


1 pound scallops
1/2 cup flour
4 tablespoons (1/2 stick) butter
2 cloves garlic, minced
1 cup diced fresh tomatoes
1/4 cup minced parsley
1 tablespoon lemon juice
Salt and pepper
1. Cut scallops in half. Dry on paper towels, then dust lightly with flour (put flour in a sifter and lightly sift it on
2. Heat butter in a skillet, add garlic and mix. Add scallops and saut until they are lightly brown.
3. Stir in tomatoes, parsley and lemon juice.
4. Season with salt and pepper.



3 lbs. large, uncooked, unpeeled shrimp
Milk for soaking
1 cup unsalted butter
1 jar Kraft BBQ Sauce
1/2 cup catsup
1/4 cup hot sauce
1 tablespoon ground black pepper
1. Wash shrimp in cool water and remove heads if needed.
2. Soak shrimp in milk overnight.
3. Mix sauces and pepper in a sauce pan and stir until boiling.
4. Remove from heat and refrigerate for at least four hours.
5. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.
6. Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).
Serves 6.

Recipe tip: This spicy meal goes great with your favorite pasta dish. If you enjoy very spicy foods increase the amount of
hot sauce to your desired taste for an extra kick.



1 cup real mayonnaise
1/4 medium onion - minced
1 small carrot - peeled, shredded
2 tablespoon sweet relish
1 tablespoon granulated sugar
1. Whisk together all ingredients.
2. Cover and refrigerate at least 1 hour.
Serves 8.



Muffin tin with shallow cups
12 paper baking cups
1 cup peanut butter
teaspoon salt
cup powdered sugar
1-12 oz package Hersheys milk chocolate chips
1. In a small bowl, mix the peanut butter, salt and powdered sugar until firm.
2. Slowly melt the chocolate chips in a microwave over set on high for 2 minutes, stirring halfway through heating
time. Add Salt.
3. Cut each baking cup in half horizontally to make it shallower, and paint your first layer of chocolate onto the inside
of each cup with a spoon. Put the cups into a muffin tin so that they hold their shape, put the tin into the
refrigerator to set.
4. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate
5. Pour some chocolate onto the top of each candy and spread it to the edges.
6. Let set in the refrigerator covered. Turn out of the pan when firm.
Makes 12 pieces.



1 boned, skinned chicken breast half
Italian salad dressing to coat
12" flour tortilla
Melted butter OR margarine for coating
cup shredded Monterey jack cheese
cup shredded cheddar cheese
1 tablespoon diced tomato
1 tablespoon diced jalapeno pepper
Cajun seasoning to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
Sour cream for dipping
Salsa for dipping
1. Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
2. Grill marinated chicken until cooked through in a lightly oiled pan. Cut into 3/4" pieces and set aside.
3. Brush one side of tortilla with butter and place in frying pan over medium heat.
4. On one half of tortilla, evenly sprinkle cheeses, 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that
order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip
over in pan so that cheese is on top of chicken.
5. Cook until very warm throughout.
6. Remove from pan to serving plate and cut into six equal wedges on one side of plate.
7. On the other side of the plate put lettuce, topped with 1/4 cup tomatoes, salsa and sour cream.
Serves 1

Recipe Tip: Another great topping for this recipe is




1 lb Velveeta cheese spread, or 1-16 oz jar Cheez Whiz

1/4 tsp cumin

1/2 cup heavy cream

1-15 oz can black beans

2 tbsp minced red chili pepper

Dash paprika

4 tbsp minced green chili pepper, 1/2 pepper

4 boneless, skinless chicken breast halves

4 tbsp minced onion

Vegetable oil

1 clove garlic, minced

Dash thyme

2 tsp olive oil

Dash summer savory

2 tbsp water

1 (16 oz) box penne pasta

1/2 tsp salt

1 tbsp butter

2 tsp sugar

2 roma (plum) tomatoes - chopped

1/2 tbsp vinegar

24 green onions - chopped

1. Preheat grill
2. Combine the cheese spread with the cream in a small saucepan over medium/low heat. Stir the cheese often until
it melts and becomes smooth.
3. Saut the red chili pepper and 2 tbsp green chili pepper, 2 tbsp onion and 1/2 clove garlic in the olive oil for a
couple of minutes then add the water to the pan so that the peppers do not scorch.
4. Simmer another 2 minutes or until the water has cooked off.
5. When the cheese is smooth, add the sauted vegetables, 1/4 tsp salt, sugar, vinegar, and cumin. Leave on low
heat, stirring occasionally, until the other ingredients are ready.
6. Pour the entire can of beans with the liquid into a small saucepan over medium heat. Add the remaining green chili
pepper, onions, garlic, a pinch of salt, and a dash of paprika. Bring the beans to a boil, stirring often, then reduce
the heat to low and simmer until everything else is ready. By this time the beans will have thickened and
the onions will have become translucent.
7. Rub the chicken breasts lightly with oil, then season with salt, thyme and savory.
8. Cook the breasts on a hot grill for 5 minutes per side or until done. When they have cooked thoroughly, remove
them from the grill and use a sharp knife to slice each breast into 1/2 inch slices, so that they are easier to eat.
Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice.
9. As the chicken cooks, prepare the pasta in a large pot filled with 3-4 quarts of salted boiling water. Cook the pasta
for 12-14 minutes or until tender. Drain the pasta in a colander, and toss with the butter.
10. When everything is ready, spoon one-fourth of the pasta onto each plate.
11. Pour about 1/3 cup of cheese sauce over pasta.
12. Carefully add a sliced breast of chicken, being sure to maintain the shape as you lay the slices on the bed of pasta.
13. Spread 1/3 cup of the black beans over the chicken. Sprinkle 1/4 cup of chopped tomatoes on the beans.
14. Sprinkle about 1 tablespoon green onions on the tomatoes and serve immediately. Add salt to taste.
Serves 4.


1-9inch graham cracker crust
16 oz cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
cup sour cream
cup powdered sugar
1. For the filing: mix the cream cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until sugar
has dissolved. Add the butter and vanilla, blend until smooth. Do not over mix or the filing will become too fluffy
and will crack when cooling.
2. Pour the filling over the crust. Bake for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out
clean. Cool for 1 hour.
3. For the topping: mix the sour cream and powdered sugar. Spread the mixture over the top of the cool cheesecake.
Chill or freeze until ready to eat.
Makes one 9-inch Pie

Recipe Tip: This dish can be made 24 hours in advance before serving.



5 boned, skinned chicken breast halves
5 eggs
3 oz. grated Romano cheese
1 teaspoon dried parsley
1 pinch ground white pepper
All-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
2 lemons - juice of
1. Pound chicken breasts flat and cut in half. Set aside.
2. Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside.
3. Put flour in a shallow bowl. Set aside.
4. In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils
slowly, oil is ready.
5. Coat both sides of a piece of chicken with flour.
6. Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil.
7. Repeat with remaining chicken.
8. Fry each side of chicken until a light blond color.
9. Remove chicken from pan and keep warm.
10. In the skillet, bring chicken stock to a light boil.
11. Add butter, stirring constantly, until melted.
12. Add lemon juice and cook for 1 minute while stirring constantly.
13. Pour sauce over chicken.
Serves 5.



2 tablespoons butter or margarine
3 lbs. rump roast - trimmed of fat
2 stalks celery - chopped
1 large onion - chopped
3 cloves garlic - minced
1/2 teaspoon parsley flakes
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots - sliced
2 potatoes - peeled, cubed
1/2 teaspoon salt
1/3 cup all-purpose flour
1. Brown roast in butter in Dutch oven, then remove meat from Dutch oven.
2. Saut in celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.
3. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven and bake in a 325 degree oven, covered, for 4
hours, basting every 1/2 hour.
4. Remove roast from Dutch oven.
5. Strain stock into bowl; discard vegetables.
6. Using 2 forks, shred roast into bite-size pieces.
7. Pour reserved stock over beef in Dutch oven.
8. Add carrots, potatoes, and salt to Dutch oven and bake in a 325 degree oven for 45 minutes.
9. Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
10. Whisk stock and flour together in saucepan and simmer until thick.
11. Pour gravy over meat and vegetables.
Serves 8.



1 cup sifted all-purpose flour
1 egg beaten
1/2 cup milk
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
24 raw jumbo shrimp peeled and deveined
1. Place flour in bowl; set aside.
2. Combine egg and milk in bowl; set aside.
3. Combine remaining dry ingredients in bowl; set aside.
4. Dip shrimp in flour, then in egg mixture, then in bread crumb mixture.
5. Deep-fry shrimp in 350 degree oil for 3-4 minutes.
6. Drain on brown paper bags.
Serves 4.



1 tablespoon water
cup water
cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons peanut butter
Dash of salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1cup dry roasted unsalted peanuts
2-12oz bags milk chocolate chips
1. Combine one tablespoon of water, corn syrup, butter, vanilla, peanut butter, and salt with a mixer on high speed
until creamy. Slowly add the powdered sugar.
2. When the mixture has the consistency of dough, remove it form the bowl with your hands.
3. Melt the caramels in a small pan with cup water over low heat.
4. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this
cool in the refrigerator.
5. When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler. Stir halfway through
cooking time.
6. When mixture in the pan has hardened, cut it into 2x1 inch sections.
7. Set each chunk onto a fork and dip into the melted chocolate. Tap fork against the side of the pan to knock off any
excess chocolate.
8. Place the chunks on waxed paper to cool, and then place the bars in the refrigerator for 30 minutes.
Makes 2 dozen bars.


3 oz. hot espresso
1/4 cup granulated sugar
2 1/2 cups milk
1 teaspoon ground cinnamon (optional)
1 cup ice
1. Stir sugar into espresso; cool mixture.
2. Stir milk and sprinkle cinnamon into espresso mixture.
3. Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and frappe for 30-45
Serves 4.

Recipe Tip: This dish can be made 24 hours in advance before serving.



10 baked potato skins halves (empty of potato)
1 tbsp. melted butter
seasoning salt
1 green onion diced
1/2 cup fried bacon diced and crispy fried (about 5 strips)
3/4 cup shredded cheddar cheese
1. Heat oven to 375.
2. Brush potato shells with melted butter and sprinkle season all to taste and bake for 15 - 20 minutes until crisp but
not dry and hard.
3. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
4. Serve with sour cream if desired.
Serves 5-7.



1/3 cup Diced Red Onions
1/2 teaspoon Finely Diced Garlic
1/2 cup Water
1/2 cup Brown Sugar
1/3 cup Teriyaki Sauce
1/4 cup Soy Sauce
1/3 cup White Grape Juice
1/2 cup Jack Daniels Black Label Bourbon
1/2 teaspoon Tobasco Sauce
1. Place ingredients in sauce pan in order listed.
2. Mix and stir after each ingredient.
3. Place on medium heat and stir until mixture reaches boiling stage.
4. Reduce temperature to low until mixture is slowly simmering.
5. Cook sauce for 35 - 45 minutes.
Serve and enjoy.



4 cloves garlic - peeled
1 teaspoon olive oil
2/3 cup water
1 cup pineapple juice
3 tablespoon teriyaki sauce
2 tablespoon soy sauce
1 1/3 cups packed dark brown sugar
1/2 lemon - juice of
1/2 small onion - minced
1 tablespoon Jack Daniels whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
1. Slowly saut garlic cloves in olive oil over low heat until tender; set aside.
2. Bring water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar to a boil, stirring constantly, then reduce
heat to low.
3. Press sauted garlic with the flat edge of a knife to create a paste; stir into sauce along with remaining ingredients.
4. Simmer sauce for 45 minutes, stirring occasionally.
Yield 1 3/4 cup.



1 pound ground beef
teaspoon salt
1 teaspoon chili powder
tablespoon dried minced onion
1-30oz can refried beans
1 pack 10 inch flour tortillas
onion, diced
1 10oz can enchilada sauce
2 cups shredded cheddar cheese
1-2oz can sliced black olives
1. Slowly brown the ground beef in a skillet with a spatula separate the beef into peas size pieces. Add salt, chili
powder, and minced onion.
2. Beat the refried beans until smooth with a mixer. Heat the refried beans in a saucepan.
3. Warm the tortillas individually in a skillet over low heat 2 3 minutes each side.
4. Spoon 3 tablespoons of beef into the center of each tortilla. Sprinkle on teaspoon diced onion. Add 1/3 cup
refried beans.
5. Fold the sides of each tortilla over the beans and meat. Flip the tortilla over onto a plate. Spoon 3 tablespoons
of enchilada sauce over the tortilla.
6. Sprinkle on cup shredded cheese. Top with 3 olive slices.
Makes 10.



20 vanilla cream sandwich cookies
1/4 cup margarine - melted
24 oz. cream cheese - softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 teaspoons vanilla extract
1. Process cookies in a blender with pulses to finely chop.
2. Add margarine and process with pulses until thoroughly combined.
3. Press mixture into the bottom of a 10" spring-form pan; refrigerate.
4. Beat cream cheese with electric mixer until creamy.
5. Beat in sugar and cornstarch.
6. Beat in eggs, one at a time.
7. Beat in bananas, whipping cream, and vanilla.
8. Pour mixture into prepared crust.
9. Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
10. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
11. Allow to cool completely before removing rim of pan.
12. Refrigerate cheesecake, uncovered, at least 6 hours.
Serves 12.

Recipe Tip: This dish best served chilled. It can be

made 24 hours in advance for best enjoyment.



1 1/2 teaspoon salt

1 small red bell pepper - seeded, sliced

1/2 teaspoon ground white pepper

1 small yellow bell pepper - seeded, sliced

1/2 teaspoon cayenne pepper

1 medium onion - sliced

1/2 teaspoon paprika

1 1/2 cups chicken stock - divided

1/4 teaspoon garlic powder

1 tablespoon cornstarch OR arrowroot

2 boned, skinned chicken breast halves - cubed

2 tablespoons white wine

1/2 lb. raw jumbo shrimp - peeled, de-veined

6 oz. linguini - prepare as directed by package


2 tablespoons olive oil - divided

2 medium tomatoes - chopped

6 oz. spinach linguini - prepare as directed by

package instructions

1 small green bell pepper - seeded, sliced

2 teaspoons chopped fresh parsley

1. Combine white pepper, cayenne pepper, salt, paprika, and garlic powder.
2. Coat chicken with 1/3 of the prepared Cajun seasoning.
3. Coat shrimp with 1/3 of the prepared Cajun seasoning.
4. In a large skillet, brown chicken in 1 tablespoon oil for 2 minutes per side.
5. Add shrimp to chicken and stir-fry for 2 minutes.
6. Set aside chicken and shrimp.
7. In the same skillet, saut tomatoes, bell peppers, and onion in 1 tablespoon oil and remaining Cajun seasoning
until vegetables are browned.
8. Add chicken, shrimp, and 3/4 cup chicken stock to the skillet and simmer until most of the liquid has evaporated.
9. Add remaining stock to the skillet and simmer, scraping bottom of pan, until liquid has reduced slightly.
10. Dissolve cornstarch OR arrowroot in wine and stir the mixture into skillet.
11. Simmer skillet contents, stirring constantly, until thickened.
12. Serve over fettuccini and garnish with parsley.
Serves 2-4.



1/4 cup sun-dried tomatoes
1/2 cup boiling water
2 boned, skinned chicken breast halves
Salt and pepper to taste
2 tablespoon olive oil divided
1 medium onion chopped
2 cups sliced mushrooms
1 clove garlic crushed
1 tablespoon chopped fresh basil
1 cup sour cream
8 oz. fettuccini prepare as directed by package (do not over cook)
1 tablespoon minced fresh basil
1. Re-hydrate tomatoes in boiling water for 10 minutes; drain, reserving liquid; set aside.
2. Season chicken with salt and pepper on both sides.
3. Brown chicken in 1 tablespoon oil for 6 minutes on each side; set aside.
4. Saut onions in oil until tender.
5. Add mushrooms, garlic, basil, and tomatoes and saut for an additional 3 minutes.
6. Stir in sour cream, then slowly stir in enough reserved tomato water until desired consistency is reached.
7. Stir in cooked fettuccini.
8. Serve chicken breast over a bed of pasta and garnish with basil.
Serves 2



2 tablespoon melted butter
1 1/2 cups Oreo Cookie crumbs
1 lbs. cream cheese
1 cup granulated sugar
5 large eggs
cup all-purpose flour
2 teaspoon vanilla extract
teaspoon salt
8 oz. sour cream
5 Oreo Cookies - coarsely chopped
10 Oreo Cookies - coarsely chopped
1. Mix melted butter with Oreo crumbs and press into bottom and sides of a buttered spring form pan.
2. Cover and set aside.
3. Beat cream cheese with an electric mixer until light and fluffy.
4. Gradually add sugar while beating with the mixer.
5. Add eggs, one at a time, while beating with the mixer.
6. Add flour, vanilla, and salt, while beating with the mixer.
7. Add sour cream while beating with the mixer.
8. With a spoon, stir in 5 chopped Oreos.
9. Pour mixture into pan with crust and sprinkle with 10 chopped Oreos.
10. Bake on the top rack of a 325 degree oven for 75 minutes.
11. Prop open the oven door and let cheesecake sit in cooling oven for 1 hour.
12. Remove from oven and allow to cool before refrigerating.
13. Refrigerate overnight.
Serves 12.



1 cups all-purpose flour
1/4 cup cold butter - cubed
1/4 cup cold shortening - cubed
1 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs - lightly beaten
2 cups canned pumpkin
1 3/4 cups whipping cream
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoon all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1. Blend together flour, butter, shortening, and sugar with hands until mixture resembles small crumbs.
2. Add water and toss until mixed through.
3. Form the dough into a ball, and then knead for 30 seconds.
4. Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Roll out dough to an 11" circle; place in a 9" pie plate; trim off all but 1" of excess dough from sides of pie plate;
fold remaining excess under crust and pinch to seal.
6. Prick bottom of shell with fork and refrigerate for 1 hour.
7. Weight crust with beans or pie weights and bake in a 375 degree oven for 10 minutes.
8. Remove weights and bake an additional 5 minutes.
9. Gently beat together remaining ingredients and pour into prepared crust.
10. Bake at 375 degrees for 40 minutes, or until set.
Serves 8-12.



1 cup real mayonnaise
1/4 cup egg substitute
1/4 cup grated Parmesan cheese
2 cloves garlic - pressed
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoon lemon juice
1 tablespoon anchovy paste
2 teaspoon granulated sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 teaspoon parsley flakes
1. In a medium bowl, beat together all ingredients with an electric mixer for 1 minute.
2. Cover and chill for 2 hours before serving.
Serves 16.

Recipe tip: Choose your favorite type of lettuce, add

cooked slices of chicken breasts, croutons, sprinkle with parmesan
cheese, top it off with your freshly homemade Caesar dressing and
have your very own Chicken Caesar salad.



4 beef steaks
1 cup beer
1 tablespoon packed brown sugar
1 teaspoon seasoned salt
teaspoon black pepper
teaspoon onion powder
teaspoon garlic powder
1. Place your favorite cut of steak in a shallow pan, pour beer over, and marinate for 1 hour in refrigerator.
2. Remove steak from beer.
3. Combine dry ingredients and rub over steaks.
4. Allow to marinate for 30 minutes in refrigerator.
5. Preheat a skillet or grill to medium high heat.
6. Spray cooking surface with nonstick cooking spray and braise.
Serves 4.

Recipe tip: For best results, let steak marinate in dry
ingredients overnight.



1 head iceberg lettuce - torn
head romaine lettuce - torn
1 can/jar artichoke hearts - drained
1 cup red onion - sliced thin
1 cup pimento
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon salt
teaspoon black pepper
2/3 cup grated Parmesan cheese
1. Toss together lettuce, artichoke hearts, onion, and pimento in large salad bowl and set aside.
2. Combine remaining ingredients in a container with a tight lid. Shake vigorously until well-blended.
3. Pour dressing onto salad and toss until well covered.
4. Refrigerate for 30 minutes prior to serving to marinate.



5 medium white onions - sliced
1 cup milk
3 eggs - beaten
Salt to taste
2 cups powdered pancake mix
Parsley sprigs for garnish
1. Separate onions into rings.
2. Combine milk, eggs and salt to taste in mixing bowl.
3. Soak onion rings in mixture 30 minutes.
4. Place pancake mix in shallow bowl.
5. Remove onion rings from milk mixture then dip in pancake mix.
6. Deep-fry rings in 375 degree oil until golden brown.
7. Drain fried onion rings on paper bags.
8. Pack fried onion rings loosely, without pressing, into 8" X 4" loaf pan.
9. Bake in a 400 degree oven for 10-15 minutes.
10. Turn onto serving plate and garnish with parsley.
Serves 4.



35 unwrapped KRAFT caramels
cup water
1 box (40) Nabisco Lorna Doone Shortbread cookies
2-12oz bags milk chocolate chips
1. Combine the caramels with the water in a small pan, melt over low heat.
2. Place the shortbread cookies side by side on an ungreased cookie sheet.
3. Spoon a little caramel on each cookie. Place all the cookies in the refrigerator until the caramel firms up.
4. Melt the chocolate chips in the microwave for one minute on high.
5. Remove the cookies from the refrigerator, dip each one into the chocolate with a fork, and knock off any excess
chocolate. Place each one on a sheet of waxed paper. Cool at room temperature, place in the refrigerator for 30
Makes 40 bars.



1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup butter-flavored shortening
1 egg OR equivalent of egg substitute
3/4 cup half and half
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1. Combine flour, salt, and baking soda; set aside.
2. Cream together sugar, shortening, and egg with an electric mixer.
3. Slowly beat in half and half, buttermilk, and vanilla.
4. Slowly beat in dry mixture.
5. Cover and refrigerate overnight.
6. Pour 1/2 cup of batter into a preheated, greased waffle iron and cook for 3-4 minutes, or until lightly browned.
Repeat with remaining batter.
Serves 6.


2 pounds ground beef
1 29oz can tomato sauce
1 29 oz can kidney beans with liquid
1 cup diced onion
cup diced green chili pepper
2 cups of water
cup diced celery
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 teaspoon black pepper
2 teaspoon salt
1 tablespoon cayenne peppers
1. Brown ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef. In a large pot, combine the beef plus all the remaining ingredients and
simmer over low heat. Cook. Stirring every 15 minutes for 2 to 3 hours.
Makes 12 servings.

Recipe Tip: If desired, serve with grated cheese,

chopped green onion and sour cream on top. For the health conscious chili lovers you can substitute ground beef with ground turkey meat.


1 cup milk
1/2 cup Nestles Quik powdered mix
3 cups vanilla ice cream
1. Allow ice cream to soften in refrigerator for 1 hour.
2. Mix all ingredients in blender.
Serves 2.



1/2 cup corn syrup

1 dash garlic powder

3 tablespoon distilled white vinegar

1 dash black pepper

2 tablespoon pineapple juice

1/2 cup vegetable oil

1 tablespoon packed light brown sugar

1/2 teaspoon sesame seeds

1 tablespoon rice wine vinegar

4 boned and skinned chicken breasts

1 tablespoon soy sauce

Vegetable oil - to coat

4 teaspoon granulated sugar

Salt and pepper - to taste

1 teaspoon sesame oil

1 large head iceberg lettuce chopped

1/4 teaspoon ground mustard seed

4 cups chopped red leaf lettuce

1/4 teaspoon ground ginger

1 can mandarin orange wedges - drained

1/8 teaspoon salt

1 cup rice noodles

1/8 teaspoon paprika

1 cup roasted, sliced almonds

1. Combine all ingredients, except sesame seeds and oil, in a blender on high speed.
2. While blending, slowly add vegetable oil.
3. Add sesame seeds and blend for 2-3 seconds.
4. Pour dressing into a covered container and refrigerate until needed.
5. Rub each chicken breast with oil, then lightly salt and pepper each piece.
6. Grill over a medium flame until cooked through.
7. Dice cooked chicken and chill.
8. In 4 large salad bowls, layer (in order) iceberg lettuce, red leaf lettuce, chicken, orange wedges, rice noodles, and
9. Serve with prepared dressing to top.
Serves 6.



1/4 cup hot water
1/4 cup dry minced onion
3 oz. beef baby food
1 lb. lean ground beef
2/3 cup beef broth
1 pkg. hot dog buns - buns cut in thirds
1. Combine water and onion in cup and allow to soak for 10 minutes.
2. Combine baby food, beef, and broth in bowl. Mix well.
3. Form into 2 1/2 3 inch patties.
4. Fry patties and onions together in skillet over medium heat until brown on both sides.
5. Serve patties in section of bun and top with onions.





Salads/Salad Dressings



IHOP Colorado Omelet

Page 34

IHOP Pancakes

Page 35

Waffle House Waffles

Page 101

Applebees Spinach Pizza

Page 8

Hooters Buffalo Wings

Page 31

Houstons Spinach and Artichoke Dip

Page 33

Joes Crab Shack Crab Cakes

Page 36

KFCs Honey BBQ Wings

Page 46

New York Style Pizza Dough

Page 54

Olive Garden Fried Mozzarella

Page 57

Red Lobster Brushetta

Page 68

Red Lobster Lobster Fondue

Page 73

Ruby Tuesdays Chicken Quesadillas

Page 79

T.G.I. Fridays Baked Potato Skins

Page 87

Tony Romas Onion Ring Loaf

Page 99

Wendys Chili

Page 102

Hard Rock Caf Potato Soup

Page 30

Le Bonne (NY) French Onion Soup

Page 48

Red Lobsters Clam Chowder

Page 71

Good Seasons Italian Salad Dressing Mix

Page 28

Olive Garden Salad Dressing

Page 59

The Outbacks Caesar Salad Dressing

Page 96

The Pasta Houses Salad

Page 98

Wendys Mandarin Chicken Salad

Page 104

Dairy Queen Heath Blizzard

Page 24

Olive Garden Sangria

Page 56

Orange Julius

Page 60

Side Dishes

Desserts andBreads

Starbucks Frappucino

Page 86

Wendys Frosties

Page 103

Applebees Bacon Scallion Mashed Potatoes

Page 5

Boston Market Creamed Spinach

Page 13

Boston Markets Dill Potato Wedges

Page 14

Boston Markets Macaroni & Cheese

Page 15

Carrabbas Rigatoni Campagnolo

Page 18

Chi-Chis Sweet Spanish Corn Cake

Page 19

Joes Crab Shack touffe

Page 37

Joes Crab Shack Rice Pilaf

Page 39

Joes Crab Shack Seafood Stuffed Mushrooms

Page 40

Joes Crab Shack Seafood Stuffing

Page 41

Red Lobster Baked Potatoes

Page 65

Juniors Famous No.1 Cheesecake

Page 43

McDonalds Biscuits

Page 51

Mountain Dew Cake

Page 52

Otis Spunkmeyers Banana Nut Muffins

Page 61

Red Lobster Cheddar Biscuits

Page 69

Red Lobster Cheesecake

Page 70

Sara Lee Original Cream Cheesecake

Page 81

The Cheesecake Factorys Banana Cream Cheesecake Page 91

Cookies and Snacks

The Cheesecake Factorys Oreo Cheesecake

Page 94

The Cheesecake Factorys Pumpkin Pie

Page 95

Auntie Annes Pretzels

Page 10

Cinnabons Cinnamon Buns

Page 21

Coney Island Funnel Cakes

Page 22

Cracker Barrel Fried Apples

Page 23

Cracker Jack

Page 12



Main Dishes


Girl Scouts Shortbread Cookies

Page 27

Girl Scouts Samoa Cookies

Page 26

Grandmas Peanut Butter Cookies

Page 29

Hostess Twinkie Cakes

Page 32

Keebler Soft Batch Chocolate Chip Cookies

Page 45

Neiman Marcus Cookies

Page 53

Reeses Peanut-Butter Cups

Page 78

Snickers Candy Bars

Page 85

Twix Caramel Bars

Page 100

Arbys Sauce

Page 9

Red Lobsters Tartar Sauce

Page 77

T.G.I. Fridays Jack Daniels Dipping Sauce

Page 88

T.G.I. Fridays Jack Daniels Grill Glaze

Page 89

Applebees Baby Back Ribs

Page 4

Applebees Santa Fe Chicken

Page 7

Benihana Hibachi Steak

Page 11

Boston Markets Meatloaf

Page 16

Burger King Whopper

Page 17

Chilis Fajitas

Page 20

General Tsos Chicken

Page 25

Joes Crab Shack Harvest Bay Mahi-Mahi

Page 38

Joes Crab Shack Stuffed Shrimp Enbrochette

Page 42

KFC Original Recipe Fried Chicken

Page 47

Long John Silvers Batter-Dipped Fish

Page 49

McDonalds Big Mac

Page 50

Olive Gardens Fettuccine Alfredo

Page 55

Olive Gardens Lasagna

Page 58

PF Changs Chicken Lettuce Wrap

Page 62

Red Lobster Bacon-Wrapped Stuffed Shrimp

Page 63

Red Lobster Basil Shrimp Stuffed Zucchini

Page 66

Red Lobster Batter-Fried Shrimp

Page 67

Red Lobster Scallops in Garlic and Tomatoes

Page 75

Red Lobster Coconut Shrimp

Page 72

Red Lobster Lobster W/ Crabmeat Stuffing

Page 74

Red Lobster Shrimp Diablo

Page 76

Ruby Tuesday Sonoran Chicken Pasta

Page 80

Sbarro Chicken Francese

Page 82

Shoneys Pot Roast

Page 83

Sizzler Fried Shrimp

Page 84

Taco Bell Enchirito

Page 90

The Cheesecake Factorys Chicken Fettuccini

Page 93

The Cheesecake Factory Cajun Jambalaya Pasta

Page 92

The Outbacks Marinated Steak

Page 97

White Castles Hamburgers

Page 105




Applebees is a registered trademark of Applebees International, Inc.

Arbys is a registered trademark of Triarc Restaurant Group.

Auntie Annes is a registered trademark of Auntie Annes, Inc.

Benihana is a registered trademark of Benihana, Inc.

Boston Market is a registered trademark of Boston Market Corporation which is a wholly owned subsidiary of
McDonalds Corporation.

Burger King and Burger King Whopper are registered trademarks of Burger King Corporation.

Crackerjack and Crackerjack Logo are trademarks used by Frito-Lay, Inc.

Carrabbas is a registered trademark of Outback Steakhouse, Inc.

Chi-Chis is a registered trademark of Chi-Chis, Inc. and Prandium, Inc.

Chilis is a registered trademark of Brinker International.

Cinnabon is a registered trademark of AFC Enterprises, Inc.

Cracker Barrel is a registered trademark of CBRL Group, Inc.

Cracker Jack is a registered trademark of Frito Lay, Inc.

Dairy Queen is a registered trademark of International Dairy Queen, Inc. and Berkshire Hathaway Inc.

The Girl Scouts name, mark and all associated trademarks and logotypes, including the Trefoil Design, are
owned by GSUSA.

Good Seasons is a registered trademark of Kraft Foods, Inc.

Grandmas is a registered trademark used by Frito-Lay, Inc.

Hard Rock Caf is a registered trademark of Hard Rock America, Inc.

Hooters is a registered trademark of Hooters of America.

Houstons is a registered trademark of Bandera Restaurants.

IHOP and International House of Pancakes are registered trademarks of International House of Pancakes, Inc.

Joes Crab Shack is a registered trademark of Landrys Seafood Restaurants, Inc.

Juniors Cheesecake is a registered trademark of Juniors Restaurant & Cheesecakes Inc.

Keebler is a registered trademark of Kellogg NR Co.

KFC, Taco Bell, and Long John Silvers are registered trademarks of Yum! Brands, Inc.

Le Bonne is a registered trademark of La Bonne Soupe.

McDonalds and the Big Mac are trademarks of McDonalds Corporation.

Mountain Dew is a registered trademark of Pepsi-Cola Company.

Neiman Marcus is a registered trademark of Neiman Marcus Group.

Olive Garden is a registered trademark of Darden Restaurants, Inc.

Orange Julius is a registered trademark of International Dairy Queen, Inc. and Berkshire Hathaway Inc.

Outback Steakhouse is a registered trademark of Outback Steakhouse, Inc.

P.F. Changs is a registered trademark of .P.F. Changs China Bistro, Inc.

Popeyes is a registered trademark of AFC Enterprises, Inc.

Red Lobster is a registered trademark of Darden Restaurants, Inc.

Reeses is a registered trademark of Hershey Food Corporation.

Ruby Tuesday is a registered trademark of Morrison Restaurants, Inc.

Sara Lee is a registered trademark of Sara Lee Corporation.

Sbarro is a registered trademark of Sbarro Inc.

Shoneys is a registered trademark of Shoneys, Inc.

Sizzler is a registered trademark of Sizzler International, Inc.

Snickers is a registered trademark of Mars, Inc.

Starbucks is a registered trademark of Starbucks Corporation.

The Cheesecake Factory is a registered trademark of The Cheesecake Factory, Inc

The Pasta House is a registered trademark of The Pasta House Co.

T.G.I. Fridays is a registered trademark of T.G.I. Fridays, Inc.

Twix is a registered trademark of Mars, Inc.

Tony Romas A Place for Ribs, is a registered trademark of NPC International, Inc.

Waffle House is a registered trademark of Waffle House, Inc.

Wendys is a registered trademark of Wendys International, Inc.

White Castle is a registered trademark of White Castle Management Co