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Freezer Dole Whip

Freezer Dole Whip

Freezer Dole Whip

 

1 cup room-temperature water

1 ½ cups granulated sugar

2 cups chilled pineapple juice

1 T. lime juice

 

In a medium microwave-safe bowl, combine water and sugar. Microwave 1 minute, stir, then microwave 1 more minute and stir to create a syrup. Cover and refrigerate at least 2 hours. Pour pineapple juice into ice cream machine and add ½ cup chilled syrup. Add lime juice. Follow ice cream machine instructions and run about 20 minutes. Serve immediately or transfer to a large plastic container, cover, and freeze overnight for a harder consistency.

LeFou’s Brew

LeFou’s Brew

LeFou’s Brew

 

1 12 ounce can frozen apple juice

4 ounces cold water

1 ounce mango juice

1/4 cup Torani toasted marshmallow syrup

1 cup of ice add more for extra slush

1 cup heavy whipping cream

4 T. mango juice

2 T. passionfruit juice

3 T. sugar

 

In a cold bowl, add whipping cream, 4 T. mango juice, 2 T. passionfruit juice and sugar. Whip until soft peaks form. Refrigerate until ready to use. To make LeFou’s Brew, add apple juice, water, one ounce mango juice, marshmallow syrup and ice to a blender. Blend until thick and smooth.  Pour in a mug and top with mango whipped cream.

Gold Port Galley Lemonade

Gold Port Galley Lemonade

Gold Port Galley Lemonade

 

1 ¾ cups granulated sugar

8 cups room-temperature water, divided

1 ½ cups lemon juice

2 T. passion fruit–flavored syrup

½ cup candied pineapple, chopped

 

In a large microwave-safe bowl, combine sugar and 1 cup water. Microwave on high 1 minute, stir, and microwave another minute. Refrigerate syrup covered until cool, about 2 hours. Once cool, stir in lemon juice, remaining 7 cups water, and passion fruit flavoring. Pour into ice cream machine and mix about 15 minutes or until a slushy consistency forms. Scoop into glasses and top with candied pineapple. Save any remaining lemonade to freeze another day, or drink unfrozen. Store in a pitcher in the refrigerator up to 5 days.

Jungle Juleps

Jungle Juleps

Jungle Juleps

 

2 cups frozen pineapple chunks

1 cup pulp-free orange juice

1 cup 100% grape juice

¼ cup lemon juice

2 T. granulated sugar

 

Add all ingredients to a blender and blend until smooth.

Disneyland Bengal Beef Skewers

Disneyland Bengal Beef Skewers

Disneyland Bengal Beef Skewers

 

½ cup teriyaki sauce

½ cup soy sauce

⅓ cup rice vinegar

1 T. red wine vinegar

½ tsp. garlic powder

1 T. minced fresh ginger

¾ cup light brown sugar

3 T. cold water

3 T. cornstarch

1 (1-pound) package kebab beef

6 (8″) wooden skewers

 

In a medium saucepan over medium heat, add teriyaki sauce, soy sauce, rice vinegar, red wine vinegar, garlic powder, ginger, and brown sugar. Bring to a boil, stirring often. In a small bowl, mix water and cornstarch together. Once sauce comes to a boil, remove from heat and gradually stir in cornstarch mixture. Allow sauce to cool, about 20 minutes. Pour half the sauce into a shallow dish. Add meat chunks to shallow dish and stir to coat. Refrigerate covered overnight to marinate. Refrigerate remaining sauce in a separate covered container. When ready to assemble skewers, soak wooden skewers in water 30 minutes. Thread saucy meat chunks onto skewers. Preheat grill or grill pan 10 minutes to medium heat. Dip a folded paper towel in olive oil and hold with tongs to grease the grill. Lay skewers on grill and spread reserved sauce generously over meat while it cooks. Grill 8 minutes or until preferred doneness, flipping meat skewers a few times during cooking.

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

Cookies and Cream Mickey Cupcakes

 

3 T. salted butter, softened

1 1⁄2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1 1⁄3 cups all-purpose flour

1⁄4 tsp. baking soda

2 tsp. baking powder

3⁄4 cup cocoa powder

1⁄4 tsp. salt

1 cup whole milk

 

‌To make Cupcakes: Preheat oven to 350°F. Line two standard muffin tins with cupcake liners and set aside. In the bowl of a stand mixer, add butter and sugar. Using the flat beater attachment, cream together well. Add eggs and vanilla. While mixer is running, add flour, baking soda, baking powder, cocoa powder, and salt; continue mixing until well combined. Add milk slowly. ‌Scoop batter into prepared muffin tins, filling cups just above halfway.  ‌Bake 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely, about 1 hour, before frosting.

 

 

For Frosting

 

1⁄2 cup salted butter, softened

4 cups confectioners’ sugar

8 ounces cream cheese, softened

2 T. heavy cream

10 chocolate sandwich cookies, crushed

48 mini chocolate sandwich cookies, whole

 

‌To make Frosting: In the bowl of a stand mixer, add butter, confectioners’ sugar, cream cheese, and heavy cream. Using the flat beater attachment, whip until light and fluffy. Add crushed cookies and mix until combined. ‌Scoop frosting into a piping bag fitted with a large star tip. Swirl a generous amount of frosting on each cupcake, creating a pointed mound. Stand a mini sandwich cookie upright on either side of pointed mount to create Mickey Mouse ears.

 

Frosting swirls are adorable, but if you prefer less frosting on your cupcakes, you can just use a knife to spread a thinner layer of frosting on top of the cupcakes—enough to push in the mouse ears.

Disneyland Churros

Disneyland Churros

Disneyland Churros

 

1 cup room-temperature water

3 T. plus

½ cup granulated sugar, divided

½ tsp. salt

3 T. plus 4 cups vegetable oil, divided

1 cup all-purpose flour

1 tsp. ground cinnamon

 

Line an ungreased baking sheet with parchment paper and set aside. In a large saucepan over medium-high heat, add water, 3 T. sugar, salt, and 3 T. oil. Stir until mixture reaches a boil, about 4 minutes, then remove from heat. Add flour and stir until combined. Scoop dough into a large piping bag fitted with a large star tip. Let dough cool until you are able to hold the bag comfortably, about 10 minutes. Pipe dough into 6″ lines onto prepared baking sheet. Place sheet into freezer to set 1 hour. In a large, heavy-bottomed pot over medium-high heat, add remaining 4 cups oil. It should measure to a depth of about 3″. Heat until oil reaches 375°F. Line a large plate with paper towels and set aside. In a medium shallow bowl, combine remaining sugar and cinnamon. Set aside. Carefully slide one Churro into hot oil. Flip while frying until golden brown, about 2 minutes total. Remove from oil with tongs and place in bowl with sugar-cinnamon mixture. Turn to coat Churro thoroughly, and transfer to lined plate to cool. Repeat with remaining Churros.

Copycat Kraft Tomato and Bacon Dressing

Copycat Kraft Tomato and Bacon Dressing

Copycat Kraft Tomato and Bacon Dressing

 

9 medium vine ripe tomatoes

1/2 cup red wine vinegar

1 T.  Dijon mustard

5 pieces of bacon and fat that comes from cooking around 2 T.

1/4 sweet onion

2/3 cup mayonnaise

1/4 tsp. powdered garlic

salt to taste

 

Gut the 9 tomatoes (you can use the outsides for stuffed tomatoes). Place the insides in a blender and blend until smooth. (Add one or two of the outsides for some nits of tomato in the dressing.) Add red wine vinegar, mustard, bacon and bacon fat, sweet onion, garlic, mayo and salt and blend again until mixed well. Serve within a few days.

Copycat Benihana Onion Mushroom Soup

Copycat Benihana Onion Mushroom Soup

Copycat Benihana Onion Mushroom Soup

 

2 T. soybean oil

4 garlic cloves (crushed)

1 ½ cup (350 ml) onion, rough chopped

¾ cup (175 ml) carrot, rough chopped

¾ cup (175 ml) celery, rough chopped

½ t (4 gram) Swiss Chalet HACO Brand chicken flavor base paste, dissolved in 1 cup boiling water

½ t (4 gram) Swiss Chalet HACO brand beef flavor base paste, dissolved in 1 cup boiling water

6 cup (1.4 liter) water

2 t (6 gram) kosher salt (for simmering)

1/2 t (1.5 gram) whole peppercorn

Kosher salt (season to taste, after cooking)

 

Heat oil in medium stockpot. Sauté garlic until lightly browned, remove from pot. Sauté carrot, celery and onion until caramelized. Add garlic, beef and chicken stock, simmer for 3 minutes. Add water, salt and peppercorns, bring to a boil, reduce to very low simmer for 45 minutes. Strain soup through a fine mesh strainer. After soup has cooled slightly, adjust seasoning with extra kosher salt

 

 

Grocery Store Version:

 

2 T soybean oil

4 Garlic Clove (crushed)

1 ½ cup (350) onion, rough chopped

¾ cup (175 ml) carrot, rough chopped

¾ cup (175 ml) celery, rough chopped

1 can (10.5oz) Campbell’s condensed beef consommé

1 can (10.5oz) Campbell’s condensed chicken stock

6 cup (1.4 liter) water

2 t (6 gram) kosher salt (for simmering)

1/2 t (1.5 gram) whole peppercorn

Kosher salt (season to taste, after cooking)

 

See above, replacing HACO stock pastes with Campbell’s condensed soups.

Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

 

10 cups low sodium chicken stock

¼ cup white cooking wine

2 bay leaves

2 large sweet yellow onions quartered and thinly sliced

1 large white onion quartered and thinly sliced

1 cup all purpose flour sifted

1 cup heavy cream

1 cup shredded extra sharp cheddar cheese plus more for garnish

½ cup shredded Monterey Jack cheese plus more for garnish

salt & freshly-ground black pepper to taste

 

In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour. Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes. Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper. Serve with extra cheese as garnish.

Copycat Sizzler Malibu Chicken II

Copycat Sizzler Malibu Chicken II

Copycat Sizzler Malibu Chicken II

3 egg yolks

2 cloves garlic minced

4 chicken breast halves boneless & skinless

6 T. butter

1 c. Panko bread crumbs Japanese bread crumbs

1 c. grated Parmesan cheese

1 T. dried parsley

1 T. garlic powder

½ T. salt

1 T. ground black pepper

4 slices black forest ham

4 slices Swiss cheese

 

2 T. Grey Poupon Dijon mustard

3 T. mayonnaise

1 teaspoon yellow mustard

1 teaspoon honey

 

Mix together the creole mustard sauce ingredients and refrigerate. In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9×13 baking dish. Mix together the bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top. Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

1 C. tomato sauce

1 1/2 T. barbecue sauce (we like Kraft original)

1 T. granulated sugar

1 1/2 lb. ground beef

6 T. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/4 tsp. black pepper

dash garlic powder

 

Preheat the oven to 400 degrees.  In a small saucepan over medium heat, combine tomato sauce, barbecue sauce and sugar. Heat until it begins to bubble, then remove from heat. Place the ground beef in a large bowl and add ALL BUT 2 T. of the tomato sauce mixture. Use your hands to mix the sauce in thoroughly. Then add the remaining ingredients: flour, salt, onion powder and pepper. Again, use your hands to mix well.  Place meat mixture into a loaf pan, top pan with foil and place in oven for 30 minutes. After 30 minutes, remove the foil and slice the meatloaf into 8 equal slices (while it’s still in the pan). This helps to cook the center of the loaf. Pour the remaining 2 T. of sauce on top of the meatloaf in a stream down the center. Place meatloaf back into the oven, uncovered for 25-30 minutes or until it’s done.

Red Lobster Clam Chowder

Red Lobster Clam Chowder

Red Lobster Clam Chowder

1 quart clam juice

1 C. nonfat dry milk powder

1 3/4 C. chicken broth

2/3 C. all-purpose flour

2 stalks celery chopped fine

1 T. minced dry onion

10 oz. can clams drained

1 pinch parsley flakes

2 medium baked potatoes – peeled and crumbled

Salt and pepper to taste

 

In blender, puree clam juice, broth, milk powder, and flour. Pour into 21/2 quart saucepan and simmer, stirring constantly, over medium-high heat until thick and smooth. Reduce heat to low; stir in celery, onion, clams, parsley, and potatoes. Simmer for 45-60 minutes, then season with salt and pepper.

Boston Market Creamed Spinach

Boston Market Creamed Spinach

Boston Market Creamed Spinach

1 20oz Package Chopped Spinach Frozen

1 C. White Sauce (Thick)

1/2 C. Sour Cream

1 tsp. Salt

2 T. Butter

2 T. Finely Chopped Onion

1/4 C. Water

 

White Sauce:

3 T. Butter

4 T. Flour

1/4 tsp. Salt

1 C. Whole Milk

 

Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 tsp. of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.  Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 tsp. of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Copycat Bennigan’s Monte Cristo

Copycat Bennigan’s Monte Cristo

Bennigan’s Monte Cristo

9 Slices Wheat Bread

3 Slices Cooked Turkey

3 Slices Cooked Ham

3 Slices American Cheese

3 Slices Swiss Cheese

 

Batter

1 Egg

1 – 1 1/4 C. Water

1/2 tsp. Salt

1 tsp. Sugar

1 1/2 C. Flour

1 T. Baking Powder

Vegetable Oil (for deep frying)

 

Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice in-between and secure the triple decker sandwich in the corners with tooth picks. Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth. Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving slice into fourths and sprinkle with powder sugar. Serve with raspberry preserves, pickle garnish and your favorite side order of French fried potatoes

Animal Kingdom Lodge Punch

Animal Kingdom Lodge Punch

Animal Kingdom Lodge Punch

1 8 ounce can Lemon Juice, frozen and canned

1 8 ounce can Pineapple Juice, frozen and canned

1 8 ounce can Orange Juice, frozen concentrate and canned

12 ounces Mango Juice

6 ounces Grenadine

 

This recipe is easier for home use when frozen juice is used.  Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

 

1/4 tsp. garlic salt

¼ tsp. white pepper

½ tsp. salt (optional)

3 C. milk

1 C. mild and shredded cheddar cheese

4 C. diced and cooked potatoes

1/2 C. flour

1/2 C. fresh and cooked bacon bits

1/2 C. diced onions

1/4 C. melted butter

 

Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and sauté. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 C. milk. Stir till lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted. Bake at 350 for 10 minutes.

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

 

Currant Jelly Sauce

 

2/3 c. currant jelly

1 TB water

1 TB half and half

 

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 C..

 

Batter

 

2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder

 

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

 

Sandwiches

 

8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham

 

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

 

Final Preparation:

 

soybean or vegetable oil for frying

Confectioners’ sugar

currant jelly sauce

 

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners’ sugar. Serve with currant jelly sauce.

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

 

1 T. Olive Oil

2 T. Chopped Garlic

4 T. Chopped Shallots

1 C. Button Mushrooms (sliced)

1 C. Shiitake Mushrooms (sliced)

1 C. Portabella Mushrooms (sliced)

1 C. Crimini Mushrooms (sliced)

1 C. White Wine

2 C. Heavy Cream

 

In a large pot quickly sweat the shallots and garlic in olive oil. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch. Add white wine and simmer for five minutes. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well. Season with salt and pepper to taste.

 

CopyCat Benihana Sauces

CopyCat Benihana Sauces

Teppanyaki Mustard Dipping Sauce

This dipping sauce gets its zesty bite from mustard, ginger, and horseradish.

3 tsp. mayonnaise
2 tsp. Dijon mustard
2 tsp. lime juice
2 tsp. prepared horseradish
2 tsp. soy sauce
1 tsp. grated fresh ginger

Whisk all ingredients together in medium bowl.

Ginger-Soy Dipping Sauce

¼ C. Soy Sauce
3 tsp. Mirin
1 tsp. Sugar
1 tsp. Toasted Sesame Oil
1 Scallion, sliced thin
2 tsp. Grated fresh Ginger
1 clove Garlic, minced

Whisk all ingredients together in medium bowl.

KFC Extra Crispy

KFC Extra Crispy

1 whole frying chicken, cut upec
6−8 cups shortening

Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

KFC Buttermilk Biscuits

KFC Buttermilk Biscuits

1/2 cup butterKFC-buttermilk-biscuit-recipe
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Preheat the oven to 450F. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands Pat the dough flat to 3/4−inch thickness on waxed paper and punch out biscuits with a biscuit cutter. Bake on a greased baking sheet for 12 minutes, or until golden brown, brush with melted butter when they come out of the oven. Makes 18 Biscuits.

KFC BBQ Baked Beans

KFC BBQ Baked Beans

2 15−ounce cans small white beans (with liquid)4a15b160400c7d4448131a0ed8183df3
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving.

Red Robin Seasoning

Red Robin Seasoning

RRSeasoning4

3 T. salt
1 T. instant tomato soup mix (Knorr tomato with basil works great)
2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground black pepper

Combine the ingredients in a small bowl and stir well. Store in a covered container.

Chang’s Spicy Chicken

Chang’s Spicy Chicken

changs2 tsp. vegetable oil
2 T. chopped garlic (3-4 cloves)
3 T. chopped green onions (about 3 onions)
1 C. pineapple juice
2 T. chili sauce (with garlic will work just as well if you can’t find it plain)
2 T. rice vinegar
4 tsp. granulated sugar
1 tsp. soy sauce
2 T. water
1/2 tsp. cornstarch
1 C. vegetable oil
2 skinless chicken breast fillets
1/3 C. cornstarch

Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar and soy sauce. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium-high heat for 3-5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or medium saucepan over medium heat.  While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with remaining cornstarch until dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

McDonald’s Big Mac Sauce

McDonald’s Big Mac Sauce

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.

Macaroni Grill Fonduta Gamberi

Macaroni Grill Fonduta Gamberi

Romanos-Macaroni-Grill-Fonduta-Gamberi-Recipe2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Spicy Tuscan Soup

Spicy Tuscan Soup

1DSCF9280 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cups Heavy Cream
Salt And Pepper, to taste
Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside. Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute. Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done. Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks. Enjoy!

Everybody’s Favorite Guacamole

Everybody’s Favorite Guacamole

3 medium Haas Avocados

1 T. fresh Lime Juice

½ C. Pico de Gallo

1 ½ tsp. chopped Garlic

1 tsp. Olive Oil

1 tsp. seeded, stemmed, minced Jalapeno

1 tsp. Salt

 

Pit avocados and score in grid pattern without cutting through the skin.  Scoop out flesh with large spoon and add to mixing bowl  Add lime juice and stir to evenly coat avocado.  Add remaining ingredients and gently mash and toss.  The majority of the avocado pieces should remain whole, with only enough mashed to hold everything together.

 

 

From Chevy’s Tex Mex Cookbook

 

 

Frijoles Refritos

Frijoles Refritos

3 T. Crisco

½ C. chopped Onion

4 C. Beans a la Charro with cooking liquid

 

Heat shortening in a heavy bottomed pan until almost smoking.  Add onions and sauté until clear, about 3 minutes.  Add beans to pan and mash until about 2/3 of the beans are mashed, and the other 1/3 is still whole.

 

 

From Chevy’s Tex Mex Cookbook

Grilled Pineapple Salsa

Grilled Pineapple Salsa

1 Ripe Pineapple

1 Roasted Red Bell Pepper, peeled, seeded, and diced into ¼” pieces

2 T. fresh Lime Juice

¼ C. chopped Cilantro

½ tsp. Salt

Pinch Pepper

1 – 2 T. Chipotle Puree

 

Preheat grill.  Cut away pineapple skin, but do not core.  Slice into ¼” thick rings and grill 2-3 minutes per side, or until criss cross marks appear on both sides – grill marks should be a deep brown color, not black.  Remove from grill and set aside to cool.  When cool, dice into ¼” pieces, cutting away core as you die.  Combine all ingredients except chipotle puree and mix thoroughly to combine flavors.  Add puree 1 tsp. at a time, until salsa is as spicy as you like.  Serve chilled.

 

 

From Chevy’s Tex Mex Cookbook

Mexican Red Rice

Mexican Red Rice

This makes fluffy, restaurant style red rice.  Serve it with, in, on or under just about anything Mexican.

 

6 Beefsteak or Plum Tomatoes

1 T. chopped Cilantro

2 C. Water

1 tsp. chopped Garlic

2 tsp. Chipotle Puree

2 tsp. Salt

1/3 C. Canola Oil

2 C. Long Grain White Rice

½ C. chopped Yellow Onion

 

In heavy skillet over medium high heat, place tomatoes and char until skins split and they become aromatic.  Transfer to blender and puree.  Stir in cilantro and set aside.  In large saucepan, combine water, pureed tomatoes, garlic Chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan over high heat until just before the oil begins to smoke.  Add rice and onion and sauté until ¾ of the grains are bright white or slightly brown, 7 to 10 minutes.  Add tomato mixture (do not drain oil) from the other saucepan and simmer for 15 minutes.  Remove from heat, cover, and let stand for 20 to 30 minutes, stirring every 10 minutes and tasting to see if rice is done.  When rice is cooked through, fluff with fork and keep warm until ready to serve.

 

From Chevy’s Tex Mex Cookbook

Smokin’ Chipotle Slaw

Smokin’ Chipotle Slaw

This slaw is perfect in fish tacos or as a side dish with grilled meats.  Try it on a sandwich.

 

3 C. finely shredded white Cabbage

3 C. finely shredded Red Cabbage

¾ C. Sweet Chipotle Dressing

 

In large mixing bowl, combine cabbage.  Toss gently with dressing to combine.

 

From Chevy’s Tex Mex Cookbook

Salsa Chicken

Salsa Chicken

Chevy’s classic chicken filling for enchiladas, burritos, tacos, quesadillas, tostadas and flautas.

5 Tomatoes, cored and halved

1 Jalapeño, stemmed, seeded and halved

1 Yellow Onion, peeled and quartered

2 T. Olive Oil

1 T. minced Garlic

2 T. Feugo Spice Mix

1 3-4 lb. Cooked Chicken (such as from stock recipe), skinned and meat chopped

¼ C. chopped Cilantro

 

Preheat broiler.  Place tomatoes and jalapeno, cut side down, on a baking dish.  Cut one of the onion quarters in half and add to the baking dish.  Roast for about 10 minutes under the broiler, or until they begin to blacken.  Remove from oven and cool.  Transfer vegetables and any liquid to the blender and pulse until thick and chunky.  Diced remaining ¾ onion.  In large skillet, heat oil over medium high heat.  Add onion and garlic and saute 5 minutes.  Add spice mix and cook another 3-4 minutes.  Add chicken and saute, until the chicken is heated through, stirring often.  Add tomato mixture and deglaze the skillet, , stirring and scraping the bottom of the skillet to loosen any browned bits.  Add cilantro.  Bring mixture to a simmer and cook for 10 minutes.  Remove from heat and use.

 

From Chevy’s Tex Mex Cookbook

Big Flavor Black Beans

Big Flavor Black Beans

2 C. dried Black Beans

3 qt. Water

¾ C. Yellow Onion (cut into 3/8” cubes)

1 T. chopped Garlic

1 T. ground Cumin

2 tsp. Chile Powder

1 tsp. Chipotle Puree

1/3 C. Catsup

1 tsp. dried Oregano

2 tsp. Salt

 

Soak beans in a stockpot overnight in the water; beans should be covered. The next day, add remaining ingredients, except salt, and bring to a boil and stir.  Lower heat to medium, cover and simmer until the beans are tender, but slightly firm in the center, 1 ½ to 2 hours.  If the liquid evaporates before beans are cooked add more water, ¼ C. at a time.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve, or cool, cover, and refrigerate up to 3 days.

 

To make black bean soup, thin with a little water or stock and stir in some pico de gallo or spicy salsa.

 

 

From Chevy’s Tex Mex Cookbook

Beans a la Charra

Beans a la Charra

 

  • 3 C. dried Pinto Beans
  • 3 qt. Water
  • 6 slices uncooked Bacon, coarsely chopped
  • ½ C. diced Onion
  • 1 T. chopped Garlic
  • ½ Jalapeno, stemmed, seeded and chopped
  • 1 T. Chile Powder
  • 2 tsp. Ground Cumin
  • 1 T. salt

 

In stockpot, soak beans overnight in the water (should be covered).  The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes.  Add onion, garlic and jalapeno and cook for 5 minutes.  Stir in chile powder and cumin and cook a minute more.  Add 1 C. of the beans’ soaking liquid while stirring and scraping the pan to being up any browned bits.  Add beans and remaining water and bring to a rapid boil.  Decrease the heat to medium low and simmer 90 minutes to 2 hours, or until beans are soft.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve or cool, cover and refrigerate up to 3 days.

 

You can serve these beans as a soup by pureeing some of the beans and stirring them back in.

 

From Chevy’s Tex Mex Cookbook

Mucho Mango Salsa

Mucho Mango Salsa

Sweet and tangy with a blast of habanero heat.  Try in grilled fish tacos, serve with carnitas, or toss in a mixed green salad with sliced avocado.

 

1 large mango, seeded and diced

¼ C. finely diced Red Onion

1 ½ tsp. minced Cilantro

1 tsp. fresh Lime Juice

½ tsp. minced Habanero

2 T. finely diced Red Bell Pepper

¼ tsp. Salt

 

Combine all ingredients, mixing well.  Serve chilled.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Roasted Red Pepper and Chipotle Chile Aioli

Roasted Red Pepper and Chipotle Chile Aioli

This creamy spread comes together in moments, once the peppers are roasted.  It adds lots of flavors to burritos, grilled fish, sandwiches and crab cakes.  Also delicious as a dip for fresh vegetables such as jicama.

 

3-4 cloves Garlic

Olive Oil

1 Red Bell Pepper, roasted, stemmed and seeded

1 C. Mayonnaise

1 tsp. Chipotle Puree

Juice of ½ Lemon

½ tsp. Salt

 

Preheat oven to 350.  Place garlic on piece of foil.  Drizzle with olive oil.  Roast in oven 30 minutes, until soft.  Remove and cool; mash with a fork.  Combine garlic with remaining ingredients in a blender or food processor and blend until smooth and creamy.  Refrigerate in air tight container for up to 3 days.

 

From Chevy’s Tex Mex Cookbook

 

 

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