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Jack Daniel Grilling/Dipping Sauce

Jack Daniel Grilling/Dipping Sauce

1 Head of Garlic
1 T. Olive Oil
2/3 C. Water
1 C. Pineapple Juice
1/4 C. Teriyaki Sauce
1 T. Soy Sauce
1 1/3 C. Dark Brown Sugar
3 T. Lemon Juice
3 T. Minced White Onion
1 T. Jack Daniels Whiskey

1 T. Crushed Pineapple

1/4 tsp. Cayenne Pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp. into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over. Makes 1 C. of glaze.

 

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Copycat Sizzler Malibu Chicken

Copycat Sizzler Malibu Chicken

Copycat Sizzler Malibu Chicken

1 C. all-purpose flour

1 C. Italian style Panko bread crumbs

1 egg

1 T. vegetable oil

4 thin sliced boneless skinless chicken breasts

Olive oil, about 3 T. or enough to generously coat skillet

Salt and fresh ground pepper, to taste

4 slices deli ham

4 slices Swiss cheese

 

1/3 C. mayonnaise

1 T. Dijon mustard, coarse ground or regular

1 teaspoon yellow mustard

2 teaspoons honey

1/4 teaspoon onion powder

 

Preheat oven to 350 degrees. Grab 3 pie plates or similar wide, shallow dishes. Place flour in one, breadcrumbs in another, and whisk egg with vegetable oil in the 3rd dish. Pat chicken dry with paper towels. One by one, dip the pieces into flour, then into the egg/oil mixture, then lastly into the Panko breadcrumbs. Coat an oven-proof skillet with a generous amount of olive oil and place over medium heat. As you bread each piece of chicken, transfer it to the pan. Allow to cook for about 3 to 4 minutes per side, until nicely browned. Season it with a little salt and fresh ground black pepper while it cooks. You don’t want to cook the chicken through at this point. Once browned, layer the chicken with a piece of ham and then top with the Swiss cheese. Transfer pan to the preheated oven and bake for 20 to 25 minutes, till chicken is thoroughly cooked through to the center. Serve with dipping sauce. For the Dipping Sauce: While the chicken is baking, combine all sauce ingredients in a small bowl. Refrigerate until ready to serve.

Salt Grass Steakhouse Shiner Bock Beer Bread

Salt Grass Steakhouse Shiner Bock Beer Bread

Salt Grass Steakhouse Shiner Bock Beer Bread

1 1/2 -1 3/4 C. Shiner Bock Beer (flat)

2 1/2 C. Whole Wheat Flour

2 tsp. Dry Active Yeast

1/4 C. Warm Water ( not hot )

1/2 tsp. Salt

1/4 C. Honey

1/4 C. Vegetable Oil

1 1/2 C. All Purpose Flour

 

Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 – 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a overheated area. The dough should be left to rise at room temperature. When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size. Place in a preheated oven at 350 degrees for about 30 minutes.

Outback Remoulade Sauce

Outback Remoulade Sauce

1 large egg yolk

3 T. Dijon or Creole style mustard

1/4 C. rice wine vinegar

1 T. Paprika

1 C. vegetable oil

2 T. grated horseradish, fresh or prepared (fresh is best)

1 tsp. garlic, chopped fine

1/3 C. scallions (I used shallots instead-better)

1/3 C. celery, chopped very fine

2 T. chopped parsley

2 T. catsup

2 T. mayonnaise

Salt, Sugar & Pepper to taste

Up to ½ C. Oil

 

Combine egg yolk, mustard, vinegar & paprika in bowl & whisk. Add the oil gradually. Whisk until all are combined then add the remaining ingredients & mix well.

Bloomin’ Onion

Bloomin’ Onion

bloomin1/3 C. Cornstarch; more if needed

1 1/2 C. Flour

2 tsp. Garlic; mince

2 tsp. Paprika

1 tsp. Salt

1 tsp. Pepper

24 oz. Beer

4 Sweet Vidalia Onions

2 C. Flour

4 tsp. Paprika

2 tsp. Garlic powder

1/2 tsp. Pepper

1/4 tsp. Cayenne

 

Creamy chili sauce

1 pt Mayonnaise

1 pt Sour cream

1/2 C. Tomato chili sauce

1/2 tsp. Cayenne

 

Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1″ of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.  Creamy Chili Sauce: Combine mayo, sour cream, chili sauce and cayenne and mix well.

 

Burger King Breakfast Sausage Patties

Burger King Breakfast Sausage Patties

Burger King Breakfast Sausage Patties

 

7 oz. lean ground pork

3 T. Maple syrup

2/3 tsp. salt

½ tsp. ground sage

¼ tsp. ground black pepper

½ tsp. onion powder

 

Combine all the ingredients in a large bowl. Mix until well blended. Divide it into 4 equal portions and shape each portion into a 4″ patty.  Fry until done.

McDonalds Sausage Patties

McDonalds Sausage Patties

McDonalds Sausage Patties

 

1 lb. Ground Pork

1 T. finely ground Sage

1 T. finely ground Black Pepper

1 T. Salt

1 T. Sugar

EVOO, for Frying

 

Place pork in mixing bowl.  In mortar and pestle, crush sage until very finely ground and add to pork.  Thoroughly mix sage into pork.  In mortar and pestle, crush pepper until very finely ground and add to pork.  Thoroughly mix pepper into pork.  Sprinkle on salt and combine until well mixed.  Add sugar and again, mix well until fully combined.  Roll pork mixture with a rolling pin until ¼ – 3/8” thick.  Cut out 3-4” circles.  Gently fry in oil over medium-low heat until nicely seared and cooked through, flipping once during cooking.

Outback Wedge Salad

Outback Wedge Salad

Outback Wedge SaladDressing Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons sugar
6 ounces crumbled blue cheese

1/2 cup balsamic vinegar
1/8 cup honey
1/4 teaspoon salt

6-8 strips bacon
1 C. Grape Tomatoes, halved
1/4 red onion, thinly sliced
1 head iceberg lettuce, quartered
Blue Cheese Crumbles

For the Dressing: In a large, combine mayonnaise, sour cream, and buttermilk. Mix well. Fold in remaining ingredients and let dressing rest in refrigerator for up to 24 hours for best flavor.

In a small saucepan combine vinegar, honey and salt. Bring to gentle simmer and cook until reduced to a thick syrup. Set aside to cool. Meanwhile, cut bacon into 1/2-inch pieces and fry until crispy. Set aside.

For the Assembly: On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with a spoonful (or two) of dressing, tomato, red onion and bacon. Drizzle with balsamic glaze. Top with blue cheese crumbles.

No Fail Pizza Hut Style Breadsticks

No Fail Pizza Hut Style Breadsticks

1 ½ C. hot water

2 T. sugar

½ tsp salt

½ C. non fat dry milk

1 T. yeast

~ 3 C. flour (I often use ½ whole wheat flour)

1/3 C. melted butter

 

Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 C.) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, parmesan cheese, salad seasoning salt, or whatever you want. Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum!

Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce

3 tablespoons Powdered mustard

2 tablespoons Hot water

1/2 cup Soy sauce or tamari sauce

2 tablespoons Sesame seeds, toasted

1 Garlic clove

 

In a small bowl, blend mustard and water into a paste.  Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

 

Yield:

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Benihana Cream Sauce

Benihana Cream Sauce

2 cups soy sauce

1/3 cup ground roasted sesame seeds

1 cup whipping cream

1 pinch garlic powder

1 teaspoon dry mustard dissolved in 1 teaspoon water

 

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and one cup whipping cream into saucepan, stirring over low heat. Sauce may be stored in refrigerator for up to 3 days. When re-heating, add 6 tablespoons whipping cream and stir completely before serving.

 

Yield:

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California Pizza Kitchen BBQ Pizza Copycat

California Pizza Kitchen BBQ Pizza Copycat

Make crust one day before you plan to make the pizza.

bbq-chicken-pizza-recipe-taste-and-tell1

1/3 cup plus 1 tablespoon warm water (105 – 115F)
¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
½ teaspoon salt
½ tablespoon olive oil

1 boneless, skinless chicken breast half, cut into bite-sized pieces
½ cup Bullseye Original BBQ Sauce
1 ½ teaspoons olive oil
1 cup shredded Mozzarella
½ cup grated Gouda cheese (preferably smoked)
½ cup sliced red onion
2 teaspoons finely chopped fresh cilantro

In a large bowl or the bowl of a stand mixer, combine water, yeast and sugar. Let sit for 5 minutes, until the yeast starts to foam. Add flour, salt and olive oil and mix until dough comes together. Knead 10 minutes. Place dough in a greased bowl and turn to coat with oil. Cover and let rise for 2 hours. Place in refrigerator overnight. Remove dough from refrigerator one to two hours before making pizza, allowing it to come to room temperature.

Place chicken in a bowl with 1/4 cup BBQ sauce. Cover and let marinate for 2 hours. Place pizza stone in oven and preheat oven to 450F for 30 minutes. Sauté chicken over medium heat until cooked through and no longer pink, 7-8 minutes. Set aside. Sprinkle countertop with cornmeal and roll out pizza dough into a circle 10-inches in diameter. Spread remaining 1/4 cup BBQ sauce on dough. Sprinkle half mozzarella cheese and gouda over BBQ sauce. Top with chicken, red onion and remaining mozzarella. Transfer pizza to oven and bake for 10-12 minutes, or until golden brown. Top with cilantro.

Olive Garden Italian Dressing

Olive Garden Italian Dressing

unnamedBUJO88CU1/2 C. mayonnaise
1/3 C. white vinegar
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese, grated
2 T. Romano cheese, grated
1 clove garlic, minced (or 1/4 tsp. garlic salt)
1/2 tsp. each Italian seasoning and parsley flakes
1 T. lemon juice

Mix all ingredients in blender until well mixed. If too tart, add a little extra sugar.

Burger King French Toast Sticks

Burger King French Toast Sticks

Burger King French Toast Sticks

 

2 eggs

1/4 cup milk

1 tsp. vanilla extract

5 T. sugar

1/4 tsp. ground cinnamon

2 tsp. butter

1 1/4 slices Hawaiian sweet bread

 

Beat eggs, milk and vanilla extract together until well blended. Mix sugar and cinnamon in another bowl. Set aside. Cut bread into 1″- wide strips. Melt butter in a skillet over medium heat. Dip each bread strip into the egg mixture (Don’t soak it, though), then the sugar mixture, then transfer to the skillet. Cook for about 3 – 5 minutes on each side or until golden brown.

Magic Milk Shakes (Copycat Frosty)

Magic Milk Shakes (Copycat Frosty)

1-1/2 to 2 C. ice water
1-1/2 C. nonfat dry milk powder
2/3 C. sugar
1/4 C. unsweetened cocoa
1 tsp. vanilla
1 to 11/2 trays of ice cubes
2 T. corn oil
5-second squirt of non-stick spray

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings Variations:1 very ripe banana for a chocolate banana shake, a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake, a few broken red and white candy mints for a refreshing Chocolate Mint shake. Vanilla Milk Shakes: omit the cocoa powder, reduce the sugar to 1/2-C. and add 1 T. (yes a full T.) of vanilla flavoring.