Cracker Barrel Sunday Homestyle Chicken

Cracker Barrel Sunday Homestyle Chicken
This dish is only served on Sundays ad Cracker Barrel, but you can make it at home anytime. Crispy, thick breading on buttermilk chicken is oh so good! Frying in oil is a time saver – done in 20 minutes.

• oil for frying
• 4 boneless, skinless chicken breasts
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 cup buttermilk
• 1/2 cup water

Pour 3 to 4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.
Prepare seasoned flour by combining the flour, salt, and pepper in a bowl. Stir to combine well. In another bowl mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel.

Season the chicken with salt and pepper and then dredge into the flour, dip in buttermilk, and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take 7 to 8 minutes for each one to cook. When the chicken is done drain in a wire rack.

Buying/ buying with bitcoin (checkme)

I want to buy something from somewhere that only accepts bitcoin, but the price is in GBP/$ . rather than bitcoins, so how do I know how much it is in bitcoins being as X amount of bitcoin cost different amounts depending on where you buy them. for exampl..

Hello Guys

Cooking has been a longtime love. And while I love to cook for the sake of cooking, it’s a good thing that I am motivated by love for my family. There is nothing quite like putting dinner on the table knowing that you’ve done your best to make a healthy, delicious dinner for everyone.

I am excited to be here to learn and to share.

Thanks

Cranberry & Apple Cake

Delicious Cranberry Apple Cake!

Ingredients:

1) 12 ounces fresh Cranberries
2) 1 apple, peeled and medium diced
3) 1/4 cup fresh orange juice
4) 1/2 cup light brown sugar
5) 1/8 ground cinnamon
6) 2 eggs
7) 1 cup granulated sugar
8 1 teaspoon vanilla syrup
9) 1/2 cup sour cream
10) 1 stick unsalted butter
11) 1 cup all purpose flour
12) 1/4 teaspoon kosher salt

Preparation:

1) Preheat the oven to 325 degrees.

2) Combine the cranberries, apple, brown sugar, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

4) Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.

5) Serve warm or at room temperature.

Cranberry & Apple Cake

Delicious Cranberry Apple Cake!

Ingredients:

1) 12 ounces fresh Cranberries
2) 1 apple, peeled and medium diced
3) 1/4 cup fresh orange juice
4) 1/2 cup light brown sugar
5) 1/8 ground cinnamon
6) 2 eggs
7) 1 cup granulated sugar
8 1 teaspoon vanilla syrup
9) 1/2 cup sour cream
10) 1 stick unsalted butter
11) 1 cup all purpose flour
12) 1/4 teaspoon kosher salt

Preparation:

1) Preheat the oven to 325 degrees.

2) Combine the cranberries, apple, brown sugar, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

4) Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.

5) Serve warm or at room temperature.

Hi Guys

Hi Guys!

I'm new here:)

Luigi's Lasagna Al Forno

Luigi's Lasagna Al Forno
Luigi’s Homemade Lasagna
Noodle, meats and cheese with bechamel and tomato sauce. Baked to perfection.




1/2 Onion, chopped
1 Carrot, peeled and sliced
1 Stalk celery, sliced very
4 Cloves garlic, sliced
1/4 c Olive oil
2 cn Plum tomatoes, drained (28 0z)
1/2 c Red wine
2 c Milk
4 tb Unsalted butter
4 tb All-purpose flour
1/2 ts Salt
1/2 ts White pepper
3/4 lb Lasagna noodles
1/4 To 1/3 pound mozzarella

1/2 Onion, chopped
1 Carrot, peeled and sliced
1 Stalk celery, sliced very
4 Cloves garlic, sliced
1/4 c Olive oil
2 cn Plum tomatoes, drained (28
1/2 c Red wine
2 c Milk
4 tb Unsalted butter
4 tb All-purpose flour
1/2 ts Salt
1/2 ts White pepper
3/4 lb Lasagna noodles
1/4 To 1/3 pound mozzarella



FOR THE SAUCE

Grated Parmesan cheese (optional)

To make the sauce, saute the onions, carrot, celery, and garlic in the olive oil until golden. Add the tomatoes, mashing them in the pot as they are added. Bring to a boil, then simmer over low heat, uncovered, for 1 hour. Add salt, pepper, sugar, and red pepper flakes; cook for another 1/2
hour, covered. In the last 20 minutes of cooking, add the red wine.

To make the bechamel sauce, bring the milk to a simmer in a small saucepan. Melt the butter in another saucepan and gradually whisk in the flour. Cook for about 2 minutes, but do not let the mixture turn brown. Remove the saucepan from the heat and add the hot milk, whisking constantly. Return the saucepan to low heat and cook, whisking constantly, for 5 to 10 minutes, or until the sauce is medium thick. Add the salt, pepper, and nutmeg.

Cook the lasagna noodles in salted boiling water, with a few drops of olive oil, until al dente. Drain.

In a 9-by-13-inch baking dish, spoon enough tomato sauce to just cover the bottom of the pan. Cover with a layer of lasagna noodles, then some tomato sauce. Spoon on a third of the ricotta cheese, then a third of the bechamel sauce. Cover with a layer of pasta, then tomato sauce, a third of the ricotta and a third of the bechamel. Repeat one more time. Top with a layer of sliced mozzarella cheese. Bake in a 375-degree oven for about 30 minutes, or until piping hot. Remove from the oven and sprinkle with
optional Parmesan cheese before serving.

Makes 10 servings.

Chevy's Steak Fajitas

1 1/2 pounds skirt steak
2 c. pineapple juice
1 c. soy sauce
1/4 c. lime juice
1 1/2 t. garlic
2 T. cumin

Mix together last 5 ingredients and place into a zip-top bag. Place meat inside bag and marinate for 4 to 5 hours.
Meanwhile, heat your grill until hot. When meat is done marinating, take out of the bag and dry off excess moisture.
Cook the meat over hot coals about 3 minutes on the first side. Flip over and continue cooking 2-3 minutes on the second side for medium rare doneness, longer for well done.
Cover the meat with foil and let it rest on a cutting board for about 10 minutes. Slice on an angle against the grain of the meat for more tender slices.

Hello

I am a newbie,
I love making my own food. I love to cook. I love to bake. I am a foodie.. RICE is my ultimate favorite – however it comes.

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Vodka Drink Recipes

Vodka Drink Recipes

Enjoy this collection of creative vodka cocktail recipes.

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Cracker Barrel Ham and Egg Casserole

Cracker Barrel Ham and Egg Casserole
Everyone loves a fresh, hot breakfast on those special mornings but not everyone wants to put that much time into preparing it that morning. This recipe can be assembled the night before, covered, refrigerated and baked in the morning. Surely to become a family favorite!

• 1/3 cup lean cooked diced ham†(country cured ham if available)
• 1 slice sourdough bread†(remove crust and cut to fit bottom of casserole dish)
• 4 to 5 eggs, beaten (you want one cup of eggs)
• 1/4 cup evaporated milk
• 1/4 teaspoons salt
• 1/4 teaspoons ground black pepper
• 1/2 cup shredded mild cheddar cheese or a cojack/cheddar blend

Preheat oven to 350 degrees. Spray casserole dish with a non-stick spray and place sourdough bread on the bottom of casserole dish. Beat eggs; add salt, pepper and evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham and shredded cheese over egg mixture and cover with plastic wrap or another type of lid. Place casserole in the refrigerator overnight or in refrigerator for at least five hours.
Bake for 20 to 22 minutes, depending on the depth of the casserole dish. You will know this is completely done when you shake the dish slightly and the eggs do not wiggle.


NOTE: there is so much you can do with this recipe! For a bit more flavor, sprinkle with some diced pimiento with a teaspoon of the pimiento juice and some thinly slice green onions. Try substituting 1/3 c. heavy cream for the evaporated milk. Refrigerate for at least 8 hours.

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Flame Tree Barbecue and Big Thunder Ranch BBQ Coleslaw

Flame Tree Barbecue and Big Thunder Ranch BBQ Coleslaw
From Animal Kingdom – Disney we have Flame Tree Barbecue Sauce – and from Big Thunder Ranch – we have their signature Ranch BBQ Coleslaw for you to enjoy.

Flame Tree Barbecue Sauce

• 1 cup ketchup
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 1/4 cup packed light brown sugar
• 2 tablespoons molasses
• 1 tablespoon worcestershire sauce
• 1 tablespoon mild chili powder
• 1 tablespoon paprika
• 2 tablespoons onion powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cloves

1. In a 2-quart saucepan, combine the ketchup, rice wine vinegar, water, brown sugar, molasses, worcestershire sauce, chili powder, paprika, onion powder, ground turmeric, ground cumin, garlic powder, and ground cloves.
2. Bring the mixture to a simmer over medium heat, reduce the heat to low, and cook at a low simmer, stirring frequently, for 35 minutes, or until thickened.
3. Use immediately or store, covered and chilled, for up to 2 weeks.



Big Thunder Ranch BBQ Coleslaw

• 1/2 cup white-wine vinegar
• 1/2 cup sugar
• 3/4 teaspoon coarse salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1 pound shredded green cabbage (about 1/2 large cabbage)
• 1 pound shredded purple cabbage (about 1/2 large cabbage)
• 2 carrots, shredded

1. Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
2. With blender running, slowly pour oil through top of lid, processing until dressing is combined.
3. Set aside.
4. Combine shredded cabbage and shredded carrots in a separate large bowl.
5. Add dressing, tossing to combine.
6. Refrigerate for 2 hours, tossing occasionally, before serving

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Download for free Morocco: A Culinary Journey with Recipes (book)

With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and stuffed pastries like Seafood Pastilla, to fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea, this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs of such iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the diverse flavors of this sun-splashed country.



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movie to watch tonight ? (sl)

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How to Make Corned Beef from Scratch

How to Make Corned Beef from Scratch
A quick heads-up: This recipe requires multiple days. But don't let the time scare you. The steps are simple and the flavor payoff is second to none. It'll take about 10 days to brine the meat, so if it's for a big event, schedule it into your calendar early.


Ingredients

1 gallon water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt
4 garlic cloves, minced
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped


Supplies

Large stockpot
2 oven roasting bags
Dutch oven
Enough room in your fridge to store the brisket for 10 days




In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove from heat and cool to room temperature. Refrigerate until chilled.

Pink Curing Salt?

Not all pink-colored salts are created equal. Unlike Himalayan pink salt, or other rosy salts on the market, pink curing salt is made using sodium nitrate, which prevents food from spoiling while being stored for a lengthy time. Curing salt is often dyed red so it's not mistaken for standard table salt.

Step 2: Let's Wrap

It's time to play Russian nesting doll with your oven-roasting bags. Open them both and place one inside the other. Tuck the brisket into the innermost bag and carefully add in the cooled brine. Be sure that it pools over and around the brisket. Then seal both bags. Try to press as much air out as possible before sealing. Before placing in the fridge, turn the meat a few times to evenly coat it.

Step 3: The Waiting Game

Clear a special place in the fridge for the brisket to live. Keep it refrigerated for 10 days so that the meat can properly soak in all the spiced flavor. Be sure to turn the brisket over occasionally so that it remains evenly coated.

Step 4: Time to Cook

The corned beef is almost ready. Wake up the brisket from its chilled slumber by removing it from the brine. Give the cut a thorough rinse and place it in a Dutch oven with enough water to cover. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Reduce heat, cover and add water if necessary to keep brisket covered. Cook for about 3 hours or until meat is tender.

Step 5: Let's Dig In

At long last your corned beef is ready to serve, hot or cold. Use a sharpened knife to cut the brisket into thin slices. Slap it onto a sandwich or serve with additional vegetables simmered until tender.

To eat the beef at a later date, refrigerate it in the cooking liquid. It'll keep for several days. Reheat in that same liquid when you're ready to serve.



Homemade Pickling Spice


2 tablespoons mustard seed
1 tablespoon whole allspice
2 teaspoons coriander seeds
2 whole cloves
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1 bay leaf, crumbled
1 cinnamon stick (2 inches)



Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Yield: 1/3 cup.

Big James Bond Fan

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3 parts Gordon's Gin
1 part vodka
1/2 part Lillet Blanc

Well chilled glass...served "up..twist of lemon"

Stocking Your Pantry-Spices

If you love to cook…and I do….then having the right spices on hand is essential to great
food.

The list could be longer depending on your enthusiasm, but here are the “basics”:

Cinnamon-Mostly used in desserts, baking and drinks. But you can sprinkle it on buttered toast or in plain yogurt for some flavor…TIP…it has health benefits by helping to control blood sugar…so do sprinkle it on that toast or in your morning yogurt. Also a sprinkle is great on fruit..apples…bananas…vegetables…sweet potatoes…squash. Cinnamon is a staple in Mediterranean recipes.

Cayenne-Not for every taste bud if you don’t care for some “heat”…but a ‘must have’ if you’re cooking Mexican dishes...another health tip…helps stimulate digestion. Also I’m told (because I am one)..as you approach your “senior” years..you’ll prefer spicer tasting foods.

Chili Powder-Doesn’t have the heat of cayenne but does add that extra zip…made from hot peppers. Use it in barbecue sauces, chili and any other Mexican dish you enjoy.

Garlic (Powder or minced in a jar) - a true essential for Italian dishes. Sprinkle powder or spread minced on buttered bread, then toast in oven to go with your pasta dishes. It’s also great in dips, cheese spreads, stews and the always popular Bloody Mary! Another health tip…helps lower blood pressure.
Gloves-What’s a good pumpkin pie or baked ham without gloves. Obviously for your pies…powered glove. Be careful as cloves can be overwhelming so use sparingly.
Oregano-A spice with many uses….always used in pizza or pasta sauces..mix into meatloaf recipes. Add to vegetable soup or a fish stuffing.
Paprika-Use in soups, all types of chowders and on fresh vegetables. Frequently used as topping on deviled eggs or a garnish on any kind of salad.
Parsley-While a frequent ingredient in recipes, it is best known as a garnish. Use it in soups, fish and casseroles. Sprinkle on top of a good cheese omelet.
Rosemary-Has a very woody fragrance. Great in marinades for grilling meats. Fresh sprigs…the best way to get rosemary…can be use a garnish…very decorative.
Bay Leaves-Most common in soups, stews and sauces. Flavor goes along way so use sparingly…usually one or two in a recipe. Useful household tip..they make great bug repellent in your pantry !

Basil-Its best known for its aromatic appeal. Main ingredient in making fresh pesto. Also used to add fresh flavor in a variety of dishes from sauces to fish.
That’s a good primer on the “basic” spices to have on hand.
A couple tips….
Often you can use either the fresh or dried version of the spice.
When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.
Storage…. Fresh-cut herbs can be wrapped in a paper towel, stored in re-sealable plastic bags, and then put into the refrigerator. Dried herbs should be stored out of the light and in a cool, dry place. Keep an eye on how long your herbs have been open -- if they've been open for too long, they'll smell and taste less potent.

Maggiano’s Little Italy Salmon Oscar

Maggiano’s Little Italy Salmon Oscar
This combines the decadence of jumbo lump crab and asparagus with a buttery, breaded salmon fillet. You will love this dish this time of year because of the bright flavors and color of the sun-dried tomatoes, comforting orzo pasta, and spinach. A festive red and green dish for your table.


Serves 4
Ingredients:
½ lb orzo pasta
3 Tbsp butter
¼ cup grated Parmesan
4 Salmon filets (6 oz each)
½ cup Asiago herb breadcrumbs, see recipe below
¼ cup Soybean Oil
1 cup White Wine Cream Sauce, see recipe below
4 Tbsp sundried tomatoes
1 cup asparagus, cut 1”
½ lb jumbo lump crab meat
4 Tbsp whole butter
½ Lemon, juiced
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped

Asiago herb breadcrumbs recipe:
1 cup Asiago cheese, grated
1 cup fresh breadcrumbs
1 Tbsp basil, chopped
1 Tbsp parsley, chopped

White wine cream sauce recipe:
1 Tbsp butter
1 Tbsp garlic, chopped
¼ cup dry white wine
½ cup chicken broth
½ cup heavy cream
½ Lemon, juiced

Instructions:
Cook orzo pasta according to package (to al dente).
To cook the sauce: In a small saucepan, sauté garlic and butter until garlic is softened.
Add white wine and bring to a simmer; reduce wine by half.
Add chicken broth and heavy cream; let simmer for 5-7 minutes or until sauce begins to thicken.
Squeeze the juice of 1/2 fresh lemon into the sauce and season with salt and pepper to taste. Turn off heat and set aside.
In a 10” sauté pan heat 3 Tbsp butter and cooked Orzo, for approximately 2 minutes, finish with grated parmesan cheese, and place onto the center of a large serving platter.
Season the salmon with salt and pepper, and then press the face side of the salmon into the Asiago herb breadcrumbs until thoroughly coated on one side.
Coat a large sauté pan with soybean oil and cook the salmon (breaded side down), for approximately 3 – 4 minutes or until golden brown, flip and cook for an additional 3 - 4 minutes and an internal temperature of 145° is reached.
Place the salmon on top of the orzo.
Place the white wine cream sauce into an 8” sauté pan with the sundried tomatoes, jumbo lump crab meat, asparagus, whole butter and juice of 1/2 lemon, and bring to a simmer; cook for 30 seconds.
Pour the sauce around the salmon and orzo placing the ingredients on the top and around the salmon.
Garnish with lemon wedges.

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Peach Melba Ice Cream Cake

1 pint raspberry sorbet
1 1/2 pounds ripe peaches, peeled, pitted, and chopped
1/3 cup sugar
1 raspberry jellyroll cake, cut into 3/4-inch-thick slices (see note)
2 pints peach or vanilla ice cream

For the sorbet: Line 1-quart bowl with plastic wrap, letting ends of wrap overhang bowl.
Scoop sorbet into large bowl and mash with wooden spoon until softened.
Scrape sorbet into prepared 1-quart bowl and smooth top.
Wrap with plastic wrap and freeze until firm, at least 3 hours.

For the peach puree: Cook peaches and sugar in large skillet over medium heat until peaches begin to break down and liquid has evaporated, about 8 minutes.
Let cool slightly, then puree in food processor until smooth. Refrigerate until cold, about 30 minutes.

To assemble: Line 3-quart bowl with plastic wrap, letting ends of wrap overhang bowl.
Line bowl with cake slices, packing gently to ensure there are no spaces between slices.
Scoop ice cream into large bowl and mash with wooden spoon until softened.
Stir in peach puree, then scrape into cake-lined bowl.
Working quickly, unmold sorbet, discard plastic, and press into ice cream mixture until flush with level of ice cream.
Wrap with plastic and freeze until completely firm, about 6 hours (or up to 1 week).
Unmold and discard plastic. Let sit at room temperature for 5 minutes before slicing and serving.

Notes
Use the Easy Jellyroll Cake recipe below or use your favorite recipe.
If using a store-bough cake, buy one that is at least 10 inches long.

Easy Jellyroll Cake

¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon table salt
5 large eggs, at room temperature
¾ cup sugar
½ teaspoon vanilla extract
1 ¼ cups fruit jam
Confectioners' sugar for dusting

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Lightly coat a 15 by 10-inch jelly roll pan with vegetable oil spray, then line with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.

2. Whip the eggs in a large bowl with an electric mixer on low speed until foamy, 1 to 3 minutes. Increase the mixer speed to medium and slowly add the sugar in a steady stream. Increase the speed to high and continue to beat until the eggs are very thick and a pale yellow color, 5 to 10 minutes. Beat in the vanilla.

3. Sift the flour mixture over the beaten eggs and fold in using a large rubber spatula until no traces of flour remain.

4. Following the photos, pour the batter into the prepared cake pan and spread out to an even thickness. Bake until the cake feels firm and springs back when touched, 10 to 15 minutes, rotating the pan halfway through baking.

5. Before cooling, run a knife around the edge of the cake to loosen, then flip the cake out onto a large sheet of parchment paper (slightly longer than the cake). Gently peel off the parchment paper attached to the bottom of the cake and roll the cake and parchment up into a log and let cool for 15 minutes.

6. Gently unroll the cake and spread on the jam, leaving a 1-inch border at the edges. Re-roll the cake gently but snugly around the jam, leaving the parchment behind as you go. Trim the ends, then transfer the cake to a platter. Let the cake cool completely, then dust with confectioners’ sugar before slicing and serving.

To Make Ahead

The rolled cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day.

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Famous Hotdog Sauces

Dog 'N Suds Coney Sauce

1 pound ground beef
2 tablespoons prepared mustard
2 tablespoons granulated sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon water
1/4 teaspoon celery seed
ketchup, as needed

In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine. Drain off fat.

Add remaining ingredients, except ketchup. Mix well, then add enough ketchup to keep mixture loose. Simmer, partially covered, for 1 hour, adding ketchup as needed.



Greek Hot Dog Sauce

1 pound ground beef
1 teaspoon red pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon cumin powder
1 teaspoon salt
2 medium onions, diced small
1 can (15 ounce size) tomato sauce
15 ounces water
1 tablespoon prepared mustard

Brown ground beef and drain. Place all ingredients in saucepan and simmer for 1/2 to 2 hours. The longer it cooks, the better the flavor.




Albany Street Meat Sauce For Hot Dogs

6 tablespoons shortening, bacon fat or margarine
3 large onions, chopped fine
2 cloves garlic, chopped fine
1 pound ground beef
2 tablespoons chili powder
1 bay leaf, crumpled
1 teaspoon cumin
1 can consomme (not beef broth)
salt, to taste

In large pot, saute the onions and garlic in fat until soft. Mix hamburger, crumbled up, into onion mixture. Mix together the spices (chili powder, bay leaf and cumin) and add to pot. Stir well to mix. Add consomme and simmer until thick. Add salt to taste.



Texas Wiener Sauce

1 pound lean ground beef
6 ounces can tomato paste
6 beef bouillon cubes, DISSOLVED IN
3 cups hot water
1 fresh onion, chopped
OR
1 tablespoon dehydrated onion
1/2 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1/2 tablespoon dried marjoram
1 clove garlic, minced
2 tablespoons Worcestershire sauce

Brown beef in large skillet. Stir in tomato paste and water-bouillon mixture. Add remaining ingredients; cover and simmer for one hour.




Hot Dog Meatless Coney Island Sauce

1 tablespoon vegetable oil
1/2 white onion
1 clove garlic
1 cup ketchup
1 tablespoon mustard
1 dash worcestershire sauce
1/4 teaspoon cayenne pepper

Preheat a small saucepan over medium heat with vegetable oil. Cut onion in a small dice then add to pan. Saute for 3 minutes.

Meanwhile, mince garlic then add garlic to onion and saute for another 2 minutes. Add ketchup, mustard, Worcestershire, and cayenne.

Bring to a simmer and continue cooking covered with a lid for an additional 10 minutes. Serve hot or cold as a topping for hot dogs.




Slow Cooker Sweet And Tangy Hot Dogs

32 ounces ketchup
1/4 package brown sugar
1 teaspoon dry mustard
1 1/2 tablespoon white vinegar
5 pounds hot dogs

Combine all ingredients in crock pot. Heat on high for 2 hours or on low for 4 hours.

Serve hot dogs with sauce on buns




Famous Hotdog Cart Sauces

Sabrett Red Onion Sauce – the famous New York Hot Dog Cart Onion Sauce
http://ift.tt/2tmibn1

A&W Coney Island Sauce
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Wrigley Field Chicago-Style Cart Hotdog
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Chicago-Style Hotdogs
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Everyone loves hotdogs!
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Chester Bennington (Linkin Park) RIP (oasis)

Best I've seen live, and I've loads to compare him to..simply awesome live...RIP..

“Helpers”

“Helpers”
Getting tired of hotdogs and hamburgers this summer? Need something easy and fast? Why not make your own “helper” and give your family something a bit different to enjoy. A pound of beef or turkey, egg noodles or elbow macaroni (or your choice or macaroni) and simple seasonings of your choice for different varieties – that’s it – cheaper than the boxed stuff and without all those additives and preservatives.

Hamburger Helper and Cheeseburger Macaroni, Stroganoff or Pizza Spins
http://ift.tt/2tKlzr3


Homemade Tuna Alfredo Helper
http://ift.tt/2tKlzr3


Hamburger Helper and Rice-A-Roni, Chili Tomato Mac, Ground Beef Stgroganoff, Hearty Potato Casserole, Skillet Lasagna, assorted flavor packets for Rice-A-Roni plus sauce recipes
http://ift.tt/2tKlzr3


Hamburger Helper Seasoning Mix
http://ift.tt/2tKlzr3

Homemade Beef or Chicken Rice-A-Roni
http://ift.tt/2ttk71f

Steak and Shake Garlic Double Steakburger

1 1/2 pound ground chuck
Burger seasoning
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
Garlic Butter
1/2 cup butter
2 teaspoons minced garlic
8 slices of American cheese (I used white and yellow American cheese)

Divide ground chuck into 8 small balls.

Prepare burger seasoning by combining the salt, black pepper, onion salt, and garlic salt together in a small bowl.

Prepare the garlic butter by melting together the butter and adding the two teaspoons of minced garlic in a small saucepan. Heat melted butter for 3 to 5 minutes or until the garlic butter becomes fragrant.

Brush the garlic butter onto the buns, and place the buns on the skillet to toast. Toast the buns long enough so the bread begins to brown. Brush a small amount of the butter on top of the burger and then sprinkle some garlic salt on top of the burger.

Heat the grill or iron skillet to medium high heat. As you place the balls of ground beef on the heated surface use a spatula to press the burgers into thin patties. Season patties with burger seasoning. When the burgers have cooked on one side, flip them over and add a slice of cheese to each patty. Stack half of the burger patties on top of the other.

Place the patties onto the buns. Dress the burgers as you desire.

Homemade Beef or Chicken Rice-A-Roni

Homemade Beef or Chicken Rice-A-Roni


3/4 cup rice
1/2 cup angel hair pasta, broken into small pieces, or vermicelli if you can find it
2 tablespoons butter or margarine
1 cube beef or chicken bouillon
1/4 cup diced onion (for beef version)
2 2/3 cups hot water


In medium skillet (with lid), melt the butter or margarine over medium heat. Add rice and pasta and cook, stirring, until lightly browned.

Dissolve bouillon cube or soup mix in hot water and add to skillet. (Also add diced onion if not using soup mix for the beef flavor.) Bring to a simmer and cover.

Simmer on low heat, covered, approximately 20 minutes, or until water is absorbed and rice is tender. If necessary, add more water and continue simmering until rice is tender.

Noodles and Company Truffle Mac

1 lb. elbow macaroni
1/4 c. + 2 Tbsp. butter, divided
1/4 c. flour
2 1/2 c. milk
1/4 c. cream
1 c. shredded cheddar-jack cheese blend
1/4 c. grated parmesan cheese, plus more for garnish
3/4 tsp. - 1 tsp. white truffle oil
salt and pepper to taste
2 c. sliced crimini mushrooms
1 c. panko breadcrumbs
fresh parsley, finely chopped

Cook pasta according to package directions, drain well.

In a large saucepan, melt 1/4 c. butter over medium heat. Add flour and stir to combine well. Let cook and bubble 1 minute or so, or until mixture smells toasty. Add a pinch of salt and a dash of pepper. (A quick note about roux-making: I like to start with a wooden spoon, then switch to a whisk when I add liquid.) Whisk vigorously as you add the milk. Turn heat up to medium-high, and cook, stirring frequently, until just thick enough to lightly coat the back of a spoon. (I mean it. Don't let it thicken too much.) Add more milk if it gets too thick.

While this is happening, sautee mushrooms in 1 Tbsp. of butter (or oil, if you like), and likewise toast the breadcrumbs over low heat, in 1 Tbsp. of melted butter, until golden. Set aside.

Remove sauce mixture from heat and add cheeses, cream, and truffle oil. Stir until cheese is melted and incorporated. Taste and add salt and pepper as desired.

When ready to serve, ladle some sauce in the bottom of your bowl. Spoon in pasta, then top with more sauce, mushrooms, breadcrumbs, parsley, and more parmesan. Drizzle a little more truffle oil on each serving if you like.

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Wyn 65 Food Truck Fried Chicken, White BBQ Sauce and Jalapeno Coleslaw

Wyn 65 Food Truck Fried Chicken, White BBQ Sauce and Jalapeno Coleslaw
Wyn 65 is Lyn 65 Kitchen & Bar's food truck, best known for its fried chicken and southern-inspired side dishes. Here’s their famous recipe for their Truck Fried Chicken - crispy and crackling fried chicken topped with their signature White BBQ sauce and their jalapeno coleslaw.

Buttermilk Fried Chicken Sandwich (serves 4)


Fried Chicken Breast:

4 boneless chicken breast
1 quart of corn oil
1 pint of buttermilk
8 cup of Semolina flour
1 large cast iron pan
salt

1. Heat oil up gently on medium high heat in a large cast iron pan to 350 degrees
2.) Season breast generously with salt
3.) Place the chicken into the flour and lightly coat
4.) Dip chicken into the buttermilk shake off excess and put back into the flour.
5.) Rub flour onto breasts until evenly and thoroughly coated
6.) Place the breasts in the pan making sure not to overcrowd, cook on one side for 4 minutes then turn over and finish on other side for 4 more minutes
7.) Check for doneness with a thermometer; 165 in the center
8.) Rest Chicken on paper towels for half the cook time


White BBQ Sauce:

2 cup of mayo
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp cayenne
1 tbsp black pepper
Salt

Combine all ingredient and taste for seasoning.


Jalapeno Coleslaw:
2 quarts of shredded cabbage
1 cup of grated carrot
1 minced shallot
1 minced jalapeno
1 cup of white BBQ sauce
Salt

Combine all ingredients and taste for seasoning. Let macerate for at least 1 hour before serving.


Assemble Sandwich:
1. Toast 4 Buns with that have been buttered on the grill
2. Spoon White BBQ on both sides of the bun
3. Place coleslaw on the bottom bun and pickles on the top bun
4. Place fried chicken on the bottom half and place top bun onto the breast

Panda Express Honey Walnut Shrimp

1 lb Shrimp (peeled and deveined)
1/2 c walnuts
2 c water
1 c sugar
2/3 c flour
3 egg whites
1 tsp paprika
salt and pepper

creamy sauce:
2 Tbsp Honey
2 Tbsp light mayo
1 Tbsp fresh lemon juice
1/2 Tbsp condensed milk

Combine all the ingredients of the sauce in a large bowl and set aside.

Bring the water to a boil in small pot and add the sugar. Stir to dissolve sugar. Add the walnuts and boil for 2 min. Then drain and place onto a parchment paper lines cookie sheet to dry.

In another bowl combine together flour and egg white. Mix until smooth. Season with some salt and pepper and add the paprika.

Heat the oil and pan-fry the shrimp until golden brown. Roughly 60 second per side. Then drain the excess oil on a paper towel and toss into the creamy sauce mixture. Add the dried walnuts and toss well again.

Serve immediately.

Panda Express Sweet Fire Chicken and Cream Cheese Rangoons with Sweet and Sour Sauce

Panda Express Sweet Fire Chicken and Cream Cheese Rangoons with Sweet and Sour Sauce
Start with your appetizer - Panda Express Cream Cheese Rangoons - Wonton wrappers filled with cream cheese and served with sweet and sour sauce.
Panda Express Sweet and Sour Sauce - This quick and easy recipe is great for your appetizers!
Enjoy your entree - Panda Express Sweet Fire Chicken - Crispy chicken with garlic, red bell peppers, onions and pineapples in a sweet and spicy chili sauce.


Panda Express Cream Cheese Rangoon Wontons
Vegetable shortening or oil, for frying
1 (8-ounce) package cream cheese, softened
1 1/2 tablespoons thinly sliced scallions (green onions)
Garlic powder (optional)
Wonton wrappers

Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.

Beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.

When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.


Panda Express Sweet and Sour Sauce

• 1 1/4 cups water, divided
• 1/2 cup white vinegar
• 1 cup sugar
• 1/4 cup corn starch
• red food coloring (optional, but for authentic color I had to add a few drops)

1. Add 1 cup water, white vinegar and sugar to a saucepan and bring to a boil.
2. Add the cornstarch to the remaining 1/4 cup of water in a small bowl and whisk until the cornstarch is dissolved.
3. Add the cornstarch slurry to the saucepan and whisk it all together.
4. Reduce to a simmer and cook until thickened, about 5-7 minutes.




Panda Express Sweet Fire Chicken

• 4 chicken breasts, cut into strips
• 1 cup cornstarch (more may be needed)
• 1 cup flour (more may be needed)
• 3 eggs, beaten well
• vegetable oil (for frying, or oil of your choice)
•
• Sweet Fire Sauce
• 2 red jalapenos, chopped fine (you can adjust the amount according to your heat preference)
• 2 garlic cloves, chopped
• 1⁄2 cup granulated sugar
• 3⁄4 cup water
• 1⁄4 cup white vinegar
• 1 pinch salt
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 (20 ounce) can pineapple chunks, drained

1. For the chicken, dip strips in flour. I usually do this by putting the chicken strips in a big zip-top bag with the flour in it, and shake until all of the chicken pieces are evenly covered with flour. Next, drop the chicken strips in the beaten egg. Again, I do this all at once. Just make sure the egg is in a big bowl, dump all of the chicken strips in, and evenly coat. Lastly, dip in cornstarch. This time the process is a little more precise, so I take about one-third of the strips and toss them in a zip-top bag with cornstarch. Lay them on a wire rack to prep for frying, and repeat the process.
2. In a large skillet, heat oil to medium-high heat. Carefully lay chicken strips into the oil. Be careful to not crowd the pan. Fry the strips for about 1 minute, and then flip them over. Once they are evenly goldish-brown, and appear to be crispy, remove them from the oil and lay on a wire cooling rack lined with paper towels to allow the excess oil to drain off of them. Set aside and make the sauce.
3. For the sauce, combine all ingredients, except for cornstarch and 3 tablespoons of water, in a food processor. Blend until the ingredients are well combined, and garlic and jalapeño is finely minced into the liquid. Next, place the mixture into a medium saucepan, and simmer over medium heat for about 5 minutes. Combine the cornstarch and water in a separate container to form a thick paste. Incorporate paste into the simmering sauce. Whisk together, until the sauce starts to thicken slightly. Remove from heat, and toss in pineapple chunks (or use fresh pineapple if you prefer it).
4. In a large skillet, heat the sauce to a simmering, and add the fried chicken strips. Simmer for about five minutes, or until all of the chicken strips are well coated and reheated (if they were set aside to cool for a long time). Serve over white rice, or by itself.

Commanders Palace Garlic Bread

1 14-inch loaf of French bread
1/2 pound of butter
8 teaspoons minced garlic
2 teaspoons dry dill
1/2 cup shredded Parmesan cheese

Preheat your oven to 375 degrees. In a small saucepan, heat the butter with the minced garlic. While the butter is melting, cut the French bread lengthwise and place on a baking sheet. When the butter has melted continue to heat until the garlic becomes fragrant. Add the dill to the garlic butter.

Brush the garlic butter onto the bread, this is your first layer. Sprinkle the cheese onto the bread. Dot the remaining garlic butter onto the bread.

Place the bread in the oven cook the bread for 15 to 18 minutes or until the bread begins to brown. Slice the bread and serve immediately.

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what massage ? (sl)

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Shoney’s® world famous hot fudge cake

SHONEY’S® WORLD FAMOUS HOT FUDGE CAKE
Another signature dessert consisting of vanilla ice cream between freshly baked layers of Shoney’s® famous chocolate cake, covered in hot fudge sauce, whipped topping and a cherry.



Cream:
1/2 c. butter
2 c. sugar
Add:
1/2 c. cocoa
2 eggs – mix well.
Add:
2 c. flour
Dash of salt
1/2 c. buttermilk
1 tsp. soda, dissolved in 1 tbsp. water
1 tsp. vanilla
1 c. boiling water

Pour into prepared pan and bake at 350* F. until done.

Many cheat and use a devil’s food box mix – follow the box directions.

Sauce:
Melt a small pkg. chocolate chips (6 oz) and 3/4 stick butter over simmering water in double boiler. Add 1 box confectioners’ sugar alternately with 1 can evaporated milk – stirring constantly. Cook 4 to 5 minutes. Add 1 t. vanilla.

Slice cake in squares, split horizontally. Fill with a square of ice cream. Drizzle hot sauce over top. Top with whipped cream and a cherry!
Enjoy!


make it simpler - use a jar of hot fudge sauce....

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Costa Vida Chicken

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs. skinless, boneless chicken breast or thighs

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

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Japanese Steakhouse Famous Shrimp Sauce and Yum Yum Sauce

Japanese Steakhouse Famous Shrimp Sauce
This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color.


1 c. mayonnaise
3 T. sugar
3 T. rice vinegar
2 T. melted butter
3/4 t. paprika
3/8 t. paprika

Combine all ingredients, mixing well. Cover and refrigerate.



from another Japanese Steakhouse:


1 cup peaches in heavy syrup
1 1⁄2 cups mayonnaise (the real stuff)
2 tablespoons paprika
1 tablespoon garlic salt
1 teaspoon honey (optional)
2 tablespoons ketchup or 2 tablespoons tomato paste
1 1⁄2 tablespoons rice wine vinegar


Mix all ingredients, except vinegar, in a blender and refrigerate overnight to let the flavors blend.
Add vinegar before serving and mix well.




Yum Yum Sauce - Japanese Steakhouse White Sauce

1 t. tomato paste
1 T. melted butter
1/2 t. garlic powder
1/4 t. paprika
1 1/4 c. mayonnaise
1 t. sugar
pinch cayenne
1/4 c. water

Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight.

Cafe Rio Pork Barbacoa

2 pounds pork, rib meat or shoulder
12 oz. can Coke (NOT Diet)
¼ c. brown sugar
Dash garlic salt

Sauce:

Enchilada Sauce (see below)
Small can of green chilies
12 oz. can Coke (NOT Diet)
¼ c. brown sugar

Put pork in heavy duty Ziploc or marinating container. Pour Coke, brown sugar and garlic into bag. Marinate over night.
Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid.
Shred meat with 2 forks when done.
Make barbacoa style enchilada sauce.(listed below) Pour as much sauce into the meat as desired.
Serve with cheese and flour tortilla, on a salad, or burrito style with cilantro lime rice and black beans.


Enchilada Sauce

8 oz. can of tomato sauce
1 T. Korr’s Caldo de Tomate
1 garlic clove, minced
1 T. dark chili powder ( I like McCormicks) add up to 4T. total if you like it SPICY~
3 T. all purpose flour
1 t. chicken base (or chicken bouillon for 2 c. broth)
2 c. water

To make this a Barbacoa sauce, I subbed the Coke for the water.
A 12 oz. can plus ½ c. water and ¼ c. brown sugar.

Put all ingredients into a blender or food processor.
Put 1 T. of oil in a medium saucepan and pour liquid mixture in.
Stir and heat until desired thickness is reached.

Note
You can use Dr. Pepper instead of Coke.

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Shoney's Hot Fudge Cake

For the Cake

1 package Duncan Hines Devil’s Food Cake Mix
3 large eggs
1/2 cup store-bought chocolate syrup, such as Hershey’s
1/2 cup cold water
1/3 cup vegetable oil
1 teaspoon vanilla paste or extract
3/8 (scant 1/2 teaspoon) teaspoon kosher salt
1 carton vanilla or vanilla bean ice cream (do not use French vanilla) (Use the rectangular cartons of ice cream)

For the Hot Fudge Sauce

1 14-ounce can sweetened condensed milk
8 oz (by weight) bittersweet chocolate (chips or chopped chocolate)
3 tablespoons water
1 tablespoon corn syrup or dark corn syrup
Heavy pinch of salt
1 teaspoon vanilla paste or extract

Cake Assembly

Lightly sweetened homemade or canned whipped cream
Maraschino cherries drained and patted dry, one per serving

For the Cake

Heat the oven to 350F. Grease a 9”x13” metal cake pan.
(Don’t use glass, because you want the cake to have straight sides)
Line the bottom of the pan with parchment, and spray lightly.
Set aside.

Combine cake mix and the rest of the cake ingredients in a large bowl.
With a hand mixer, mix on low speed for about 30 seconds. Scrape the bowl.
Mix on medium speed for 2 minutes, scraping bowl as necessary.

Pour into the prepared pan and smooth the batter.
Bake for 22-25 minutes or until cake springs back when pressed lightly and the cake starts to shrink away from the sides of the pan.

Remove to a rack to cool for 10 minutes.
Then turn out onto a cooling rack. Peel off the parchment and let the cake cool completely.

To Make the Fudge Sauce

Combine all ingredients except vanilla in a heavy-bottomed saucepan.
Heat on medium heat, stirring constantly until all the chocolate has melted.

Stir in the vanilla after you have removed the pan from the stove.
This way the vanilla will not evaporate.

Keep warm (or reheat) for serving.

Makes a generous 2 cups of sauce.

To Assemble

Level the top of the cake if necessary with a knife.
You want the cake pieces to have the same thickness so it looks uniform when served.
Carefully slice the cake in half horizontally.
Leave the halves in place.
Each half should be about 3/4 inch thick.

Cut the cake in half, short-wise.
You will end up with 4 rectangles of cake, each about 9” x 6”.
Set half the cake aside (for another use or to repeat the assembly process depending on how much hot fudge cake you want).

Spread 2 long, overlapping sheets of plastic wrap on the counter.
Place the bottom rectangle of cake on the wrap.
Peel off the cardboard from around the ice cream.

Slice the ice cream into 3/4” slices and arrange them, touching, on top of the cake layer.
You will have to trim some to fit.
You will probably not use all the ice cream, so put the leftover portion in a freezer container to eat later.

Place the second rectangle of cake on top of the ice cream and press down lightly.
Wrap the cake in the plastic wrap and freeze for at least 2 hours.

To Serve

Slice the Cake into 6 squares, each approximately 2” per side.

Pour some of the fudge sauce over, top with whipped cream and a cherry.

Disney World Biergarten Macaroni Salad

2 cups dry elbow macaroni
1/2 cup diced celery
1/4 cup canned peas
1/2 cup diced tomato
1/4 cup diced onion
1 cup mayonnaise
1/2 cup regular dill pickle juice
1/4 cup white vinegar
1/4 cup sugar
salt & pepper, to taste

Cook macaroni according to package directions. Drain and let cool.
Mix all other ingredients in a large bowl.
Add in cooled macaroni and toss gently until well coated.
Salt & pepper to taste.

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Bojangles Cinnamon Breakfast Biscuit

CINNAMON FILLING

1/2 cup brown sugar, lightly packed
1 tbsp ground cinnamon
3 tbsp flour
2 tbsp butter, melted

BISCUITS

2 cups self rising flour
2 tsp baking powder
2 tsp powdered sugar
1/2 tsp ground cinnamon
1/2 cup salted butter, very cold, cubed*
1/4 cup butter flavored shortening, very cold, cubed
3/4 cup plus 2 tbsp buttermilk

VANILLA GLAZE

3/4 cup powdered sugar
1-2 tbsp milk

1. Preheat oven to 450 degrees.
2. Make cinnamon filling by combining brown sugar, cinnamon, flour and melted butter. Set aside.
3. In a separate medium-size bowl, combine flour, baking powder, powdered sugar and cinnamon.
4. Use a pastry cutter to cut 1/4 cup butter and shortening into the flour mixture. Your butter and shortening should be cold enough to stay in pieces and not blend into the flour. You want to have little bits of butter and shortening throughout.
5. Make a hole in the center of your flour mixture, then pour in the buttermilk.
6. Use a wooden spoon to carefully fold the ingredients together until just combined. Dough will be sticky.
7. Knead the dough 2-3 times on a lightly floured surface. Do no over knead. You should still see bits of butter and shortening and dough should be coarsely combined, not smooth. Spread the dough out to desired thickness. I was about to get 4 biscuits from the first round of cutting.
8. Use a sharp biscuit cutter to cut out biscuits. Do not use a spinning motion to cut biscuits. Press down, then lift up. You’ll have more dough that you can cut a couple more biscuits from, but be careful not to over knead it when re-spreading it.
9. Place biscuits on an unlined baking sheet, preferably lighter in color.
10. Make a little dent in the center of the biscuits. Add about 1 tablespoon of cinnamon filling to the hole.
11. Bake for about 12 minutes, or until lightly brown on the lights and edges.
12. Remove biscuits from oven, then brush with remaining 1/4 cup of butter, melted.
13. Remove biscuits to a plate to cool and top with vanilla glaze.

*Note that half of the butter will be used in the biscuits and the other half is melted for brushing over the top of the baked biscuits.

6 biscuits

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You know you want one of these http://ift.tt/2ub25jp..

Moms 51 Recipes

Moms 51 Recipes

51 classic recipes just like Mom used to make !

Discount Cookbook Club Members Get This Cookbook Free (password required):

(The cookbook club is a paid subscription that is separate from our free recipe forums)






- Non Members Can Sign Up Here

- Or To Order This Title Separately Click Here

Olive Garden Peach Tea

2 quarts unsweetened fresh brewed tea
1 1/2 cup Torani peach flavored syrup

Use Lipton Cold Brew tea bags to make the tea.
Add peach syrup to the unsweetened tea and stir well.
Serve over ice.

For just a glass:
1 8-oz glass tea to 3 tablespoons peach syrup

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Disneyland Red's Apple Freeze

1 cup very cold heavy whipping cream
4 tablespoons mango nectar or juice
4 tablespoons passionfruit nectar or juice
3 tablespoons sugar

Slush
2 12-ounce cans of frozen apple juice concentrate (keep frozen until ready to use)
12 ounces cold water
3 pumps (or tablespoons) Torani toasted marshmallow syrup

Combine whipping cream, mango nectar, and passionfruit nectar in a bowl into mixing bowl.
Add sugar and beat on high until stiff peaks form.
(A chilled mixing bowl will help speed up the process, it could take 3-4 minutes)
Chill in fridge until ready to use.
Add all slush ingredients to a blender, cover, and pulse until a slushy texture is achieved.
Pour into glasses and top with prepared foam topping.

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Famous Salad Dressings

Salad Dressings
Make your own Kraft Salad Dressings fresh for your salads. Or maybe you prefer Paul Newman’s Own. Also included are dressing recipes from our favorite restaurants including Good Seasons and Hidden Valley dry dressing packets.


Kraft Italian Dressing

1/2 red bell pepper
1 1/2 cups vegetable oil
3/4 cups water
3/4 cups white vinegar
1/4 cups white sugar
2 tablespoons dried basil
2 tablespoons lemon juice
1 1/2 teaspoons dried minced onion
3/4 teaspoons salt

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
2. Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
3. Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.


Kraft Free Classic Caesar Salad Dressing

Dissolve:
1 tablespoon granulated sugar
1/2 teaspoon salt
2 tablespoons hot water – set aside.
In separate bowl, combine:
1/2 cup fat-free mayonnaise
2 tablespoons low-fat buttermilk (1% fat)
4 teaspoons white vinegar
2 teaspoons grated Romano cheese
2 teaspoons grated Parmesan cheese
Pinch coarse ground black pepper
Pinch dried oregano
Pinch garlic powder
Add sugar/salt mixture and mix well. Refrigerate, covered for several hours before using.

Makes ¾ c.
If dressing seems to thick, add a bit of water – about a tablespoon at a time.


Kraft Catalina Salad Dressing

• 1 cup sugar
• 2 teaspoons salt
• 1 dash paprika
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon dry mustard
• grated onion, to taste
• 1⁄2 cup vinegar
• 2⁄3 cup ketchup
• 1 cup vegetable oil

• • Place all ingredients into blender and mix.
• • Store in jar in refrigerator.
• • Shake before using.

Makes about 2 c.



Version #2 – Kraft Catalina Salad Dressing

1/4 teaspoon black pepper
1/4 cup vinegar
1/2 cup ketchup
1/2 teaspoon salt
1 onion, grated
1/2 cup sugar
1 cup salad oil

Beat the first 6 ingredients together well. Gradually beat in oil. Refrigerate.



Kraft Free Thousand Island Dressing

Dissolve:
1 tablespoon granulated sugar
1/8 teaspoon salt
2 tablespoons hot water

Stir in:
1/2 cup fat-free mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
Pinch ground black pepper

Cover and refrigerate several hours to allow flavors to blend.
Makes about 1 c.


Newman’s Own Southwest/Tex-Mex Dressing

• 1/4 teaspoon Chili Powder
• 1/4 teaspoon Cider Vinegar
• 1 dash Cumin
• 1 dash Garlic Powder
• 1/4 teaspoon Lime Juice
• 1 dash Onion Powder
• 2 tablespoons Ranch Dressing
• 1 tablespoon Sour Cream
1. Mix all ingredients.


Paul Newman's Own Salad Dressing:
Makes a bit more than a bottle of Newman's Own.

2 c.red wine vinegar
1 c.extra virgin olive oil
1/4 c.warm water
1 1/2 tsp.Dijon mustard
1 1/2 tsp.sugar
1 1/2 tsp.minced garlic
1 T.honey
1 T.fresh parsley,finely chopped
1 T.green onion,minced
1 tsp.dried basil
1 tsp.salt
1 tsp.black pepper(Seems like a lot,but this is what is indicated)

Put all ingredients into a blender or food processor & blend altogether.


Newman's Own Creamy Caesar

1 c. mayo
3 T. white vinegar
2 T. grated Parmesan
2 t. Worcestershire sauce
½ t. lemon juice
½ t. dry mustard
¼ t. salt
¼ t. garlic powder
¼ t. onion powder
¼ t. black pepper
1 pinch basil
1 pinch dried oregano

• Combine all ingredients and mix with an electric mixer for about 30 seconds.
• Chill the dressing for two hours before serving. Makes 1 ½ c.



Ken's Steakhouse Creamy Apple Cider Vinaigrette Copycat

1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott's)
1/3 cup Vanilla Yogurt (like Dannon)
1/2 cup Mayonnaise
2 tsp Cider Vinegar

Add ingredients to a small mixing bowl. Mix well.
Use on Chicken, Apple & Cranberry Garden Fresh Salad, etc.
Makes about 1 cup.



Ken's Country French Salad Dressing

3/4 cup honey
1/3 cup ketchup
1/3 cup cider vinegar
1/3 cup chopped onion
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon celery seed
3/4 cup vegetable oil

In a blender or food processor, combine the first eight ingredients; cover and process until blended. While processing, add oil in a steady stream. Process until thickened. Store in the refrigerator. Yield: 2 cups.






Russian Tea Room Salad Dressing
The Russian Tea Room is known for their homemade dressings.

• 1 1/2 cups Mayonnaise
• 1/2 cup sour cream
• 2/3 cup chili sauce (this is a condiment typically sold near cocktail sauce)
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced dill pickle
• 1 tablespoon minced green pepper
• 2 tablespoons minced green onion
• 4 teaspoons fine grated fresh horseradish or drained bottled horseradish
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon Tabasco
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 teaspoon paprika
• 1 tablespoon minced parsley

Combine all ingredients in a food processor or blender. Blend until thoroughly mixed, but do not over blend. Refrigerate in a covered jar until serving time. Stir before using.


Kraft Raspberry Vinaigrette

3 tablespoons seedless raspberry jam
2 tablespoons white wine vinegar
1 teaspoon creamy Dijon mustard
4 tablespoons olive oil
1 tablespoon honey
Salt and pepper to taste

Whisk the jam, vinegar and mustard together. Slowly whisk in the oil and then the honey. Season to taste with salt and pepper. Refrigerate until ready to use.



Kraft Creamy Poppy Seed Dressing

3/4 cup granulated sugar
1 tsp dry mustard
1 tsp poppy seed
1 tsp salt
1/3 cup cider vinegar
1 1/2 tbsp fresh onion juice* (see note)
1 cup corn oil

In a small bowl with electric beater at low speed, mix together sugar, mustard, poppy seed and
salt. Add vinegar and onion juice. With beater at medium speed, beat for 3 minutes; gradually beat in oil in a thin steady stream until thick.
Store in a tightly covered container in the refrigerator. Serve over fruit salad.
Makes 1 pint.

*Note: To make fresh onion juice, cut a small onion in half, leaving the skin on. Use a hand juicer to extract the onion juice.




Wendy's Apple Pecan Chicken Salad

• 2 cups romaine lettuce, torn
• 2 cups mixed greens
• 100 gms. cooked chicken
• ¼ cup roasted pecans
• ¼ cup dried cranberries
• ⅛ cup crumbled blue cheese
• ½ chopped green apple
• ½ chopped gala apple
Dressing
• 2 Tbsp. honey
• 2 Tbsp. pomegranate juice
• 2 Tbsp. white wine vinegar
• 1 tsp. dijon mustard
• ¼ cup olive oil
• Salt and pepper to taste

For the dressing mix all the ingredients together in a jar and shake well, set aside. For the salad on a large dinner plate lay out the romaine and top with the mixed greens. Next place the cooked chicken on top followed by the pecans, cranberries, green and gala apple and then the blue cheese. Drizzle with about ¼ to ⅓ of the dressing. Refrigerate remaining dressing.



Wendy’s Oriental Dressing

• 1⁄2 cup corn syrup
• 3 tablespoons white distilled vinegar
• 2 tablespoons pineapple juice
• 4 teaspoons white sugar
• 1 tablespoon light brown sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon paprika
• 1 dash garlic powder
• 1 dash ground black pepper
• 1⁄2 cup vegetable oil
• 1⁄2 teaspoon sesame seeds

• Place all ingredients except vegetable oil and sesame seeds in a blender.
• Blend on high speed and slowly add oil to emulsify.
• Add sesame seeds and blend for a couple of seconds.



Wendy’s Chipotle Ranch Salad Dressing


• 1 1/2 cups buttermilk

• 1 1/2 cups mayonnaise
• 1 tablespoon white vinegar
• ¼ teaspoon liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons dried ancho peppers
• 1 ½ teaspoons dried chili peppers
• 1 ½ teaspoons dried chipotle peppers
• 3/4 teaspoon salt

• In a medium bowl, combine buttermilk, sour cream, and mayonnaise.
• Add vinegar, liquid smoke, and sugar. Stir until the sugar is incorporated into the mixture.
• Add the remaining ingredients: garlic powder, onion powder, ancho peppers, chili peppers, chipotle peppers, and salt. Mix until the spices are well-combined.
• Place dressing in the refrigerator for at least 10 minutes to let flavors blend together.
• Taste the dressing before serving and adjust the salt and pepper, if necessary.



Marzetti’s Slaw Dressing

• 1 cup mayonnaise (full fat so it’s creamy)
• 1/3 cup granulated sugar
• 2 tablespoons white wine vinegar
• 1 tablespoon prepared yellow mustard

Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.




Kraft Coleslaw Dressing

* 3/4 cup mayonnaise (not salad dressing)
* 1/4 cup white vinegar (this seems to be the best)
* 1/4 cup milk (whole is best)
* 1-2 Tablespoons prepared horseradish paste
* 1/4 cup sugar
* salt and pepper to taste

1. In small bowl combine milk and vinegar, let sit 5-10 minutes.
2. Add mayonnaise, sugar and horseradish, mix and add seasonings.





Subway's Chipotle Southwest Sauce
•

• 1 cup mayonnaise
• 1/2 oz dijon mustard
• 1/2 oz lime juice (freshly squeezed)
• 1 in adobo
• 1 oz chipotle chile
• 1/4 oz garlic (fresh, minced)
• salt (to taste)

Combine mayonnaise, mustard, lime juice, chipotle and garlic.
Add salt to taste.
Cover and chill before sandwich preparation, or before using as a salad dressing.




SUBWAY SWEET ONION SAUCE


½ cup light corn syrup
1 tablespoon finely minced Vidalia onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
¼ teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
.
Combine all ingredients and bring to a boil for about 30 seconds. Whisk well and cover and chill overnight.

NOTE: If you don't have Vidalia onion, a white onion will work, just mince it VERY finely. I've even used re-hydrated onion flakes successfully, although the vidalia onion is best.



Outback Steakshouse Sesame Soy Vinaigrette

1/4 cup soy sauce
3 tablespoons Chinese rice wine
1 teaspoon ginger, minced
1 garlic clove, minced
2 tablespoons honey
2 teaspoons sesame oil

Combine all ingredients in a stainless steel bowl.

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Tater Tot-chos

Tater Tot-chos



4 cups frozen miniature Tater Tots
1 pound ground beef
1 envelope reduced-sodium taco seasoning
2/3 cup water
1/2 cup shredded cheddar cheese
2 cups shredded lettuce
1/4 cup sliced ripe olives, optional
1/4 cup taco sauce
1/2 cup sour cream



Bake Tater Tots according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil; cook and stir 2 minutes or until thickened.
To serve, top Tater Tots with beef mixture, cheese, lettuce and, if desired, olives. Serve with taco sauce and sour cream. Yield: 6 servings.

Loaded Waffle Fries

Loaded Waffle Fries



4 cups frozen waffle-cut fries
1/2 to 1-1/2 teaspoons steak seasoning
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons chopped green onions
2 tablespoons real bacon bits



Arrange waffle fries in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until lightly browned.
Sprinkle with steak seasoning; toss to combine. Top with remaining ingredients. Bake 2-3 minutes longer or until cheese is melted. Yield: 4 servings.

Korean Beef and Rice

Korean Beef and Rice



1 pound lean ground beef (90% lean)
3 garlic cloves, minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2-2/3 cups hot cooked brown rice
3 green onions, thinly sliced



In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 4 servings.

Asian Pulled Pork Sandwiches

Asian Pulled Pork Sandwiches



1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
4 pounds boneless pork shoulder roast
18 French dinner rolls (about 1-3/4 ounces each), split and warmed
Optional toppings: shredded cabbage, julienned carrot, sliced jalapeno pepper, fresh cilantro or basil and Sriracha Asian hot chili sauce



In a small bowl, whisk the first seven ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low 7-9 hours or until pork is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with two forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve as directed. Yield: 18 servings.

Port-a-Pit BBQ Chicken

Port-a-Pit BBQ Chicken
Started in 1986, Port-a-Pit has been ranked among the “100 Foods You Must Eat in 100 Counties” that was featured in Our State magazine - located in Statesville but their mobile grill trucks are all over North Carolina.




1 lb butter, melted
1 cup water
1 cup vinegar
2 tablespoons salt
1 tablespoon pepper
4 tablespoons Worcestershire sauce


6 -8 lbs chicken pieces



Combine all marinade ingredients.
Pour over chicken in large roasting pan. Cover with aluminum foil.
Bake in 325 degree oven 30 to 45 minutes.
Grill chicken until browned (about 15 minutes) dipping in marinade several times.


Due to cross contamination - I reserve some of the marinade and use for basting so that the raw chicken never touches it.

Dunkin Donuts French Cruller

1 cup hot water
6 tablespoons unsalted butter (85 grams), cut into cubes
1 cup all purpose flour
1 tablespoon granulated sugar
pinch of salt
3 large eggs, room temperature
2 egg whites, room temperature
vegetable oil for frying
Glaze:
1½ cup powdered sugar
2-3 tablespoons milk

Cut 12 squares of parchment paper, the squares must be approximatively the size of your palm.
They will be used to pipe the donuts onto.
Arrange them on a baking sheet and spray with baking spray. Set aside.
In a large medium bowl mix powdered sugar and milk until well combined.
The mixture must be smooth with no lumps and it should be a little thick, but still pourable.
For a more transparent glaze, add one extra tablespoon of milk.
For a thicker glaze add less milk. Set aside.
In a medium sauce pan over medium heat combine water, butter,
granulated sugar and salt until completely incorporated and the butter is fully melted.
Stir often.
Once the butter is completely melted, using a wooden spoon stir in 1 cup of flour,
and work very quickly to incorporate the flour into the butter mixture over medium heat.
Cook it on medium heat for 2 minutes, stirring continuously.
This will remove the extra moisture from the batter, and make the donuts lighter.
Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and
mix the batter for 1 minuts on medium - high speed to cool it off.
Reduce mixer speed to medium and mix in the eggs one at a time. Followed by the egg whites,
mix until fully combined and the mixture is shiny.
Transfer the mixture to a large pastry bag fitted with a large star tip and pipe the donut rings onto the prepared paper squares.
Fill a heavy bottomed sauce pan with 2-3 inches of vegetable oil, once the oil reaches 370 F reduce the heat to medium low and start frying the donuts.
With the help of a spatula transfer a donut to the pan, parchment paper side up,
fry for a few seconds and using chopsticks remove the paper and discard.
Fry the donuts 1 minute per side, until puffy and golden brown.
Remove from the pan and place on a cooling rack, using a spoon pour some of the glaze immediately onto the donut.
Repeat with the remaining donuts.
Let the glaze settle for 30 minutes.

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Fazoli's Mini Cookbook

Fazoli's
Fazoli's is an Italian-American fast casual restaurant chain specializing in Italian cuisine based out of Lexington, Kentucky that was founded in 1988.
With every meal from their kitchen, they're committed to eliminating all artificial preservatives and additives. You'll only find real ingredients, real flavor and nothing you can't pronounce.



Fazoli's Seafood Stuffed Shells:

8 ounces of ricotta cheese
1 egg beaten
1/2 Cup mozzarella cheese
1/2 cup small shrimp steamed and chopped or 1 small can of tiny shrimp
8 Ounce Lobster or Lobster-Like
Pinch of garlic salt
Your own Alfredo sauce or 1 jar of commercial sauce
Large stuffing shells, cooked as package directs
Spaghetti, cook as package directs
Your own tomato sauce

Mix ricotta cheese and egg. Add mozzarella cheese, shrimp, lobster and garlic salt. Fill cooked shells. Pour a little sauce in bottom of 8"x8" baking pan. Add shells. Pour sauce (how ever much you like) over shells. Cover and bake at 350 until hot (about 25 minutes). Serve over spaghetti with tomato sauce. Servings: 4




Fazoli's Breadsticks:
Start with plain bread sticks, place them in a pan. In a bowl mix together margarine and kosher salt. One cup margarine to 3 Tblsp of Kosher salt. Stir and brush on bread sticks. Bake at 400ºF serve hot. They use a product called "Whirl" - Whirl butter flavored oil adds delicious butter flavor to everything you make, without the hassles of butter or margarine. Whirl's authentic butter flavor makes it great for brushing on pizza crusts and breadsticks and as a replacement for butter or margarine in wing sauces.



FAZOLI'S GRILLED CHICKEN PANINI AND
PENNE MARINARA WITH PEPPERY CHICKEN


1 grilled focaccia bread
1 oz lite Italian dressing
1 whole grilled chicken breast, hot
2 shakes oregano
1/2 oz provolone cheese
1 romaine lettuce
2 tomato slices

Start by cutting focaccia into lengthwise pieces, separate and place crust down on workspace. Cover both sides with your favorite lite Italian dressing.

Grill chicken and slice thinly if desired.

Place chicken on prepared focaccia, then shake oregano, cover chicken with provolone, then top with lettuce and tomato. Enjoy.

Can also be prepared, then grilled in panini machine to create grill marks and melt cheese.





FAZOLI'S PENNE MARINARA WITH GRILLED PEPPERY CHICKEN

8 oz penne pasta, cooked, drained, hot
4 oz Fazoli’s marinara sauce, hot
2 1/2 oz sliced grilled peppery chicken
1 pinch chopped parsley
1 breadstick, hot

Combine ingredients, serve and enjoy.




Fazoli's Baked Garlic Chicken & Mozzarella With Pasta
8-12 servings 1 13x9 pan 1 hour 30 min prep

2 tablespoons olive oil, divided
1/2 cup biscuit mix
2 tablespoons grated parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 boneless chicken breast halves
1 quart home-made tomato sauce
1 (28 ounce) can spaghetti sauce
3-5 garlic cloves, minced (or pressed)
3 cups shredded mozzarella cheese, divided
12 ounces linguine, cooked & drained (or fettuccini)
1/2 cup parmesan cheese (set aside for later)

Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.

PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!



FAZOLI'S BAKED SPAGHETTI

1 (16 oz.) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 ( 24 oz.) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) shredded mozzarella cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 3 quart, baking dish. Top with half of the meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted




Fazoli's Breadsticks

2 tsp dry yeast
1 tsp malt extract
3 1/2 cups unbleached flour, sifted
2 tsp salt
3 Tbsp olive oil
egg glaze, made with 1 egg yolk and 1 Tbsp water



Sprinkle the yeast into 1/2 cup of the water in a bowl. Leave for 5 minutes, then add the malt extract; stir to dissolve.

Mix the flour and the salt in a large bowl,. Make a well in the center and pour in the dissolved yeast and the olive oil.

Use a wooden spoon to draw in the flour from the sides. Stir in the remaining water, as needed, to form a firm, sticky dough.

Turn the dough out onto a well-floured work surface. Knead the dough until smooth and elastic, about 10 minutes. Cover with a dish towel and let rest for 10 minutes. Knead the dough for 10 minutes more.

Shape the dough into a rectangle, 12in x 8in and 3/4in thick. Cover with a dish towel; let rest for 10 minutes.

Lightly oil two baking sheets.

Cut the dough lengthwise into four equal pieces, then cut each piece lengthwise into ten strips. Stretch each strip until it is 10in long. Place the strips, about 1/2in apart, on the baking sheets.

Brush the strips with the egg glaze. Bake in the preheated oven for 15-20 minutes. Transfer the sticks onto a wire rack, then let cool.
Makes 6 to 8