Tony Roma's Blue Ridge Smokies Sauce
Of the four famous barbecue sauces served on those delicious,
tender ribs at Tony Roma's, this is the only one that wasn't
cloned in the third book, Top Secret Restaurant Recipes. This
sweet, smoky sauce is great on pork spareribs cooked with the
technique found on page 298 of the book, or you can use it on
a recipe of your own that includes pork or beef ribs, even chicken.
Now Tony Roma's sells each of its four barbecue sauces at the
restaurant chain, separately, or in gift sets of four. But if
you don't have a Tony Roma's near you, this is the only way to
get that one-of-a-kind barbecue taste at home.
Ingredients
1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
rounded 1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preparation Method
1. Combine all of the ingredients in a medium saucepan over high
heat, and whisk until smooth.
2. Bring sauce to a boil, then reduce heat and simmer uncovered
for 30-40 minutes or until sauce has thickened. Use on pork
spareribs -- as cooked with the method from the book Top Secret
Restaurant Recipes -- or any of your beef, pork or chicken recipes.
Makes 1 1/2 cups.
Tony Roma's Baked Potato Soup
"A house specialty full of baked potatoes and topped
with Cheddar cheese, bacon and green onions."
The thick-and-creamy texture and rich taste of Tony Roma's
best-selling soup can be easily cloned with basic ingredients.
This TSR version is thickened with a little flour, some
half-and-half and, most notably, instant mashed potatoes.
Give yourself an hour to bake the potatoes and around 30
minutes to prepare the soup. Garnish each serving with
shredded cheese, crumbled bacon and green onions and you
will have a home kitchen Tony Roma's recreation that will
surely impress.
Ingredients
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Preparation Method
1. Preheat oven to 400 degrees and bake the potatoes or 1
hour or until done. When potatoes have cooked remove them
from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large
saucepan, and sautÈ onion until light brown. Add the flour to
the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to
the pot and bring to a boil. Reduce heat and simmer for 5
minutes.
4. Cut potatoes in half lengthwise and scoop out contents with
a large spoon. Discard skin. Chop baked potato with a large
knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan,
bring soup back to a boil, then reduce heat and simmer the soup
for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about
a tablespoon of shredded cheddar cheese, a half tablespoon of
crumbled bacon and a teaspoon or so of chopped green onion.
Repeat for remaining servings.
Serves 6 to 8.
Tommy's World Famous Hamburgers
This clone recipe may be for the whole hamburger, but anybody
who knows about Tommy's goes there for the chili - and that's
the part of this clone they seek. That's also the part that
required the most kitchen sleuthing. Turn out it's an old chili
con carne recipe created back in 1946 by Tommy's founder,
Tommy Koulax, for his first hamburger stand on the corner of
Beverly and Rampart Boulevards in Los Angeles. By adding the
right combination of water and flour and broth and spices
to the meat we can create a thick, tomato-less chili sauce
worthy of the gajillions of southern California college students
that make late-night Tommy's runs a four-year habit. And if you
don't live near one of the two dozen Tommy's outlets, you can
still get a gallon of Tommy's famous chili shipped to you. But
I hope you really dig the stuff, because you'll shell out around
70 bucks for the dry ice packaging and overnight shipping.
And don't expect to see the ingredients on the label since
the chili comes packed in a gallon-size mustard jug.
Chili
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets
Roux. Something good can come from the French.
Preparation Method
1. Prepare the chili by first browning the meat in a large
saucepan over medium heat. Crumble the meat as it browns.
When the meat has been entirely cooked (7 to 10 minutes),
pour the meat into a strainer over a large cup or saucepan.
Let the fat drip out of the meat for about 5 minutes, then
return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux - a French
contribution to thicker sauces and gravies usually made with fat
and flour. Heat the drippings in a saucepan over medium heat
(you should have drained off around 1/2 cup of the stuff).
When the fat is hot, add 1/4 cup flour to the pan and stir well.
Reduce heat to medium low, and continue to heat the roux, stirring
often, until it is a rich caramel color. This should take 10 to 15
minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then
whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture
and the other chili ingredients and whisk until blended. Make sure
your grated carrot is chopped up to the size of rice before you add it.
4. Crank the heat up to medium high. Stir often until you see bubbles
forming on the surface of the chili. Turn the heat down to medium
low, and continue to simmer for 15 to 20 minutes, or until thick.
The chili should be calmly bubbling like lava as it simmers. When
it's done cooking, take the chili off the heat, cover it, and let it
sit for 30 minutes to an hour before using it on the burgers. It
should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger
into 16 portions of 3 ounces each. Grill the burgers in a hot skillet
or on an indoor griddle for 4 to 5 minutes per side or until done.
Sprinkle some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger
buns. Turn them over into a hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your
hamburger by turning this bun over onto the tomato.
Makes 8 burgers. (6 cups of chili.)
TOMATO SOUP 4 B'S
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn 28 0z diced tomatoes
1 c Chicken broth
1/4 c Butter
2 tb Sugar
1 tb Chopped onion
1/8 ts Baking soda
2 c Milk
In a saucepan, combine the first 6 ingredients. Cover
and simmer for 1 hour. Heat milk, add to tomato
mixture just before serving. makes about 1
1/2 quarts.
The Soup Nazi's Mexican Chicken Chili
Ingredients
1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
Pinch chopped Italian parsley
Preparation Method
1. SautÈ the chicken breasts in the olive oil in a large pot
over medium/high heat. Cook the chicken on both side until
done -- about 7-10 minutes per side. Cool the chicken until
it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place
the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to
high. Bring mixture to a boil, then reduce heat and simmer for
4-5 hours. Stir mixture often so that many of the chicken pieces
shred into much smaller bits. Chili should reduce substantially
to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve
it on the side for topping the chili, if desired.
Makes 4-6 servings.
The Soup Nazi's Indian Mulligatawny Soup
Ingredients
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
Preparation Method
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.
The Soup Nazi's Cream of Sweet Potato Soup
Ingredients
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)
Preparation Method
1. Preheat oven to 375 degrees. Bake the sweet potatoes for
45 minutes or until they are soft. Cool the potatoes until
they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl.
Mash the potatoes for 15-20 seconds, but you don't need to mash
them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over
medium/high heat, add the remaining ingredients and stir to combine.
4. When the soup begins to boil, reduce the heat and simmer for
50-60 minutes. Cashews should be soft. Serve hot with an attitude.
Makes 6-8 servings.
The Soup Nazi'sÆ Crab Bisque
Ingredients
4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram
Preparation Method
1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
will start to become transparent), then strain stock. Discard
the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large sauce
pan or cooking pot. If you don't have enough stock, add enough
water to make 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the
crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
until it reduces by about half and starts to thicken. Add the
remaining crab and simmer for another hour until the soup is
very thick.
Makes 4-6 servings.
TGI Friday's Soy Sauce Dressing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Peanut oil
1/3 cup Cider vinegar
1/3 cup Water
2 tablespoons Soy sauce
2 tablespoons Green onion stems -- minced
1 tablespoon Honey -- to 2tb or to taste
1/2 teaspoon Prepared hot mustard -- or the
removed from 2 -- capsules of ground g
Preparation Method
Combine all ingredients in a jar with tight-fitting lid; shake the jar
vigorously to combine ingredients thoroughly. Keep refrigerated and
covered to use within a few weeks. Shake before using. CAL 38 per T.
Taco Bell Taco Seasoning Mix
This is a simple recipe to clone the contents of the
seasoning packet that bears the Taco Bell logo found
in practically all the grocery stores these days. You
probably expect the seasoning mix to make meat that
tastes exactly like the stuff you get at the big chain.
Well, uh, nope. It's more like the popular Lawry's seasoning
mix, which still makes good spiced ground meat, and works
great for a tasty bunch of tacos. But if it's the mushy,
spiced meat thatís packed into tacos and burritos at America's
largest taco joint that you want, you'll have to use the clone
recipe for the Taco Bell Taco.
Ingredients
2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
Preparation Method
1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following
the same spunky directions as on the original package:
1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of
water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes,
stirring occasionally.
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and
cheese. Pass the taco shells or tortillas and let everyone
PILE ON THE FUN!
Makes 12 tacos.
Taco Bell Soft Taco
If you don't think those packets of Taco Bell spices you
buy in the grocery stores makes spiced ground meat that
tastes like the stuff they use at the giant Mexican food
chain, you'd be correct. If you want the taco meat to taste
right you're going to have to whip it up from scratch using
this original TSR recipe. Once you've prepped your meat,
these steps will help you build your tacos the Taco Bell
way, without any pesky talking Chihuahuas running through
the kitchen.
Ingredients
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 soft taco flour tortillas (6-inch tortillas)
2 cups shredded lettuce
1 cup shredded cheddar cheese
Preparation Method
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty, with no
large chunks of beef remaining.
3. Heat up the flour tortillas in your microwave for 20 - 30 seconds,
or until warm.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into
a warm tortilla. Spread some of the shredded lettuce over the meat
and then sprinkle some cheese over the top. Repeat with the
remaining ingredients and serve immediately.
Makes 12 soft tacos.
Taco Bell Mexican Pizza
Hope you're hungry, 'cause this recipe makes four of the
Mexican Pizzas like those served at the Bell. Prepare to
blow your diners away with this one if they're at all
familiar with the real thing.
Ingredients
1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6" diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
Preparation Method
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, dried onion, paprika, garlic powder, and
onion powder. Use your hands to thoroughly incorporate everything
into the ground beef.
2. Preheat a skillet over medium heat, and add the ground beef
mixture to the pan along with the water. Brown the beef mixture
for 5 to 6 minutes, using a wooden spoon or spatula to break up
the meat as it cooks.
3. Heat oil or Crisco shortening in a frying pan over medium high
heat. If oil begins to smoke, it is too hot. When oil is hot,
fry each tortilla for about 30 to 45 seconds per side and set
aside on paper towels. When frying each tortilla, be sure to pop
any bubbles that form so that tortilla lays flat in oil. Tortillas
should become golden brown.
4. Heat up refried beans in a small pan over the stove or in the
microwave. Preheat oven to 400 degrees.
5. When meat and tortillas are done, stack each pizza by first
spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat
your pizzas with two tablespoons of salsa on each, then combine
the cheeses and sprinkle the blend evenly over the top of each pizza.
Split up the diced tomato and arrange evenly over the cheese on
each pizza, followed by the green onion.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese
on top is melted. Cut each pizza into 4 slices and serve.
Makes 4 pizzas.
Taco Bell Fire Border Sauce
For years Taco Bell customers had only the "mild" and "hot"
varieties of free taco sauce blister packs to choose from
to add a bit of zing to their fistful of tacos. That is, until
a recent addition to the hot sauce selection kicked the
heat-o-meter up a few notches. While true hot sauce freaks
might find this sauce still on the mild side when compared
with the glut of habanero-based sauces on the market today,
it's definitely a recipe that improves on the Mexican fast-food
chain's original formulas if you're one of the many who get a
rush from a good tastebud tingle.
Ingredients
1 6-ounce can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder
Preparation Method
1. Combine the tomato paste with the water in a medium saucepan
and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often. Remove from
heat.
4. When sauce has cooled, poured it into a sealed container and
refrigerate.
Makes 3 cups.
Taco Bell Enchirito
"The Enchirito is back!" say the bright yellow signs posted on
Taco Bell stores (at least those in the West) this month. For
most of this decade, Taco Bell had stopped selling its once
popular burrito/enchilada hybrid product. But the first Top
Secret Recipes book had cracked the recipe before the product
vanished in the early 90's, and until now that was the only
way we could make our Enchiritos and eat them too. This recipe
is an update with some improvements to that original recipe
first released several years ago. Is the Enchirito here to stay?
If it sells well, I'm sure we'll see it stick around. But even
if we don't, this clone recipe will allow us to taste the Taco
Bell creation whether or not the real thing is once again
"adios-ed."
Ingredients
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives
Preparation Method
1. Brown the ground beef in a skillet over medium heat, using a
wooden spoon or spatula to separate the beef into pea-size pieces.
Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
cheese begins to melt.
9. Top with three olive slices.
Makes 10.
Taco Bell Chicken Fajita Seasoning Mix
A couple years ago Taco Bell and Kraft Foods got together
to produce a line of products - everything from taco kits
to salsas and spice mixes - all stamped with the familiar
Taco Bell logo and available in supermarkets across the country.
The idea was a winner, and now the Taco Bell line of products
is among Kraft's top sellers. The clone of this mix, made with
a combination of common spices and cornstarch, can be kept
indefinitely until your brain's fajita-craving neurons begin
firing. When you're set to cook, you'll just need some chicken,
a bell pepper, and an onion, and then you simply follow the
same instructions that you find on the package of the real thing.
Ingredients
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Preparation Method
1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:
Ingredients
4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced
Preparation Method
Prepare the fajitas using the same directions found on the package
of the original seasoning mix:
1. COOK and stir chicken in hot oil in a large nonstick skillet 5
minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
water, green pepper, and onion; cook and stir on medium heat 5
minutes or until chicken is cooked through and the vegetables are
tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with
TACO BELL salsa. Roll up tortillas.
Makes 5 servings.
Taco Bell Burrito Supreme
To copy Taco Bell's most famous burrito at home you first
must assemble the meaty foundation of many of the chain's
top selling products: The spiced ground beef. Toss it
and seven other tasty ingredients into a large flour tortilla
and fold using the same technique as taught to new recruits to
the chain. If you like a bit of heat, throw on some of the
hot sauce from the Taco Bell Fire Border Sauce clone recipe.
Ingredients
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion
Preparation Method
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty,
with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave
set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap.
Heat the tortillas for 30 to 45 seconds in the microwave on high
temperature.
5. Build each burrito by first spreading about 1/4 cup of refried
beans on the center of a heated flour tortilla. Spread one-eighth
of the meat mixture over the beans, then pour about a tablespoon of
the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread
about 1 1/2 tablespoons onto the burrito. Arrange some of the
lettuce, cheese, tomato, and onion onto the tortilla, and then
you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then
fold the top edge over the filling. You will be leaving one end
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.
Taco Bell's Cinnamon Twists
5 Eggs yolks; well beaten
5 tb Sour cream
5 tb Sugar
1 tb Almond extract
1/4 ts Salt
2 1/2 c Flour
Preparation Method
Combine all, adding each item as listed, and enough
more flour so that dough is no longer sticky, but
still very soft. Roll small portions of dough at a
time to paper-thin. Use lightly floured working
surface. Cut into strips 2"x5" and arrange in single
layer on oiled cookie sheets. Bring enough oil to 400~
in deep heavy saucpan, at least 3" deep. As you drop
the dough into oil, make a 1" slit down center of each
and draw the opposite ends of the strip through the
slit. They'll fall to the bottom but will surface in a
few seconds as they brown, about 2 minutes. Lift out
with tongs and drop into large grocery sack containing
about 1 lb of 10-X powdered sugar.
Taco 5 Alarm Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can tomato paste -- (6 ounces)
1 teaspoon Chili powder
1 teaspoon Soy sauce
Dash Tobasco sauce pinch Pepper
1 ts Onion salt 1/4 c Undrained pickle relish
1 TB Instant POSTUM drink powder
-For coloring
1 ts Dark molasses
1ts Dry mustard
1/4 c Ketchup
1/2 c Water
1/2 ts Cumin powder
10 1/2 oz
Tomato soup
In saucepan combine all ingredients. Stir over low heat to
blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze
unused portion in family sized containers.
T.G.I. Friday's Jack Daniels Grill Glaze
The Jack Daniel's Grill Glaze is one of the most scrumptious
sauces you will ever taste on fish or just about any other meat.
Introduced in April of 1997, this glaze has become one of
Friday's best-selling items. This versatile sweet-and-slightly-spicy
sauce can be ordered on salmon, baby back ribs, steak, chicken,
pork chops...even on chicken wings (but only if you know to order
it that way, since that one isn't on the menu). I was encouraged
to figure out how to clone the stuff when the Oprah Winfrey Show
requested an appearance. I think you'll find it tastes virtually
identical to the original glaze! you can use it to top your
favorite meat, but if you're grilling, be sure to use the sauce
just before taking the meat off the flame, since it is very sweet
and will quickly burn. Serve extra on the side.
Ingredients
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Preparation Method
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that
the garlic will sit flat. Remove the papery skin from the garlic,
but leave enough so that the cloves stay together. Put garlic into
a small casserole dish or baking pan, drizzle olive oil over it,
and cover with a lid or foil. Bake in a preheated 325∞ oven for
1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat. Stir
occasionally until mixture boils then reduce heat until mixture
is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted
garlic is squeezed out. Measure 2 teaspoons into the saucepan and
whisk to combine. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has reduced
by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.
T.G.I. Friday's Broccoli Cheese Soup
So good, and yet so easy. Now you can recreate this one at
home just by tossing a few items into a saucepan. Try to find
one of the large cartons of chicken stock at your store --
there's a perfect four cups of broth in there. Use Swanson
brand if your store carries it. One bunch of broccoli should
provide enough florets for this baby. Just cut the broccoli
into bite-size pieces using a sharp knife. Use only the
florets and ditch the stem.
Ingredients
4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley
Preparation Method
1. Combine chicken broth, water, half & half, cheese, flour,
onion and pepper in a large saucepan. Whisk to combine and
to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until
broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish
with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.
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