Recipe book make your own

How to make California Pizza Kitchen

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:48:00 +0000

Dakota Smashed Pea & Barley Soup®

Got one of those cool hand blenders? You know,
the kind of gadget that used to be pitched on
those annoying yet compelling late-night infomercials?
It comes in handy for this recipe, which requires the
split peas to be smashed into a smooth consistency,
just like the original. If you don't have a hand mixer,
a standard blender works just fine. This soup is very
tasty and very low in fat. And the barley gives it a
special chunky consistency and added flavor that isn't
found in most pea soups.

2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)

Garnish
chopped green onion

1. Rinse and drain the split peas, then add them to a large
pot with 6 cups of water, chicken broth, onion, garlic,
lemon juice, salt, sugar, parsley, pepper, and thyme. Bring
to a boil, then reduce heat and simmer for 75 minutes or until
the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups
of water in a saucepan. Bring to a boil, then reduce heat and
simmer for 75 minutes or until the barley is soft and most of
the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a
handheld blender to puree the peas until the mixture is smooth.
You may also use a standard blender or food processor for this step,
pureeing the soup in batches. Alternately, if you like, you may
skip this step, keeping the soup rather chunky. It's still good
this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to
the split pea mixture. Add the carrots and celery and continue to
simmer the soup for 15 to 30 minutes or until the carrots are
tender. Stir occasionally. Turn off the heat, cover the soup,
and let it sit for 10 to 15 minutes before serving. Garnish
each serving with a little chopped green onion.
Makes 8 servings.

How to make Burger King Breakfast Sandwiches

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:47:00 +0000

You can have your eggs and sausage and biscuits
sitting next to each other on the plate like
all the traditional folks out there, or you
can get vertical with this top secret breakfast-in-sandwich
from the world's number two fast food chain.
And if you prefer a croissant to a biscuit,
I've got that version for you, too (along with
the special way to get bigger, circular croissants).
A great way to make the eggs for these breakfast
sandwiches is to pour the beaten egg into a well-greased
mold made from an empty pineapple can. Just cut both
ends off an 8-ounce pineapple can - you know, the short
cans that have crushed or sliced pineapple inside.
Oh, and take the pineapple out. Then, before you know it,
you'll be making perfectly round eggs like the fast food pros.

Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits
melted butter
Non-stick cooking spray
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10
slices of bacon
5 slices American cheese

1. Prepare biscuits following instructions on the can
(bake at 350 degrees for 15 to 18 minutes). When you remove the
biscuits from the oven brush the top of each with melted butter.

2. Spray a skillet over medium heat with non-stick cooking spray.
Open both ends of a clean, small, sliced pineapple can. Spray the
inside of the empty can with the non-stick spray, and then place
the can in the pan to heat up. Use more than one can if you'd like
to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit
of salt and pepper, and cover with a saucepan lid. Cook for a
couple minutes, then scrape a knife around the edge of the egg
to release it. Remove the can, then turn the egg over and cook
it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties
with the same diameter as the biscuits. Cook the sausage in another
hot skillet over medium heat until brown. If using bacon, cook the
bacon and drain on paper towels.
5. Slice a biscuit in half through the middle. Build each sandwich
by first stacking egg on the bottom half of the biscuit.
Next arrange sausage (or 2 slices of bacon) on the egg,
then a slice of American cheese. Top off each sandwich with
the top biscuit half, then zap it in the microwave for 15 to 20
seconds to help melt the cheese. Repeat with the remaining
ingredients.
Makes 5 sandwiches.

Croissan'wich®
1 8-ounce can Pillsbury Original Crescent Rolls
4 eggs
salt
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8
slices of bacon
4 slices American cheese

1. Prepare the rolls by first unrolling the dough out of the can.
Separate the dough into four sections, each made up of two triangles.
Detach the triangles by tearing along the diagonal perforation,
then reattach the dough along the outside parallel edges,
pinching the dough together along the middle. This will make one
bigger triangle. Loosely roll the dough, from the wide end,
all the way up. Now, bring the ends around so that they overlap
and the roll is in the shape of a circle. Press the ends together
and place the roll onto a baking sheet. Repeat with the remaining
dough, then bake following the directions on the package
(bake at 375 degrees for 11 to13 minutes).
2. When the rolls are done baking build the sandwich using the
above steps 2 through 5 in the recipe for the biscuit sandwich clone.
Makes 4 sandwiches.

How to make Burger King BK Broiler

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:45:00 +0000

This grilled chicken sandwich was introduced by
America's number-two burger chain in 1990, and
soon after the launch the BK Broiler was selling
at a rate of over a million a day. Not good news
for chickens.
This one's easy to duplicate at home. To clone
the shape of the chicken served at the burger giant,
you'll simply slice the chicken breasts in half,
and pound each piece flat with a mallet. Pounding
things is fun. Let the chicken marinate and then
fire up the grill. The recipe makes four sandwiches
and can be easily doubled if necessary for a king-size
munch fest.

Marinade
3/4 cup water
2 teaspoons ketchup
1 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1/8 teaspoon oregano
dash onion powder
dash parsley

2 chicken breast fillets
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
1/4 cup mayonnaise
8 tomato slices

1. Make the marinade by combining the ingredients in a medium
bowl.
2. Prepare the chicken by cutting each breast in half. Fold a
piece of plastic wrap around each piece of chicken and pound
the meat with a tenderizing mallet until it is about 1/4 - inch
thick and about the same diameter as the hamburger buns. Place
the chicken into the marinade, cover it, and chill for at least
four hours. Overnight is even better.
3. Preheat your barbecue or indoor grill to high heat. Grill the
chicken for 3 to 4 minutes per side or until done.
4. Toast the faces of the hamburger buns in a pan or griddle, in
a toaster oven, or facedown on the grill. Watch the buns closely
to be certain that the faces turn only light brown and do not burn.

5. Build each sandwich from the top down by first spreading about
a tablespoon of the mayonnaise on the toasted face of a top bun.
6. Spread about 1/3 cup of chopped lettuce over the mayonnaise.
7. Arrange two tomato slices on the lettuce.
8. Place a chicken breast on the toasted face of the bottom bun.
9. Flip the top part of the sandwich over onto the bottom and scarf
out.
Serves 4.

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.

How to make Burger King Big King

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:44:00 +0000

The Burger Wars are becoming the biggest food
fight since that cafeteria scene from the movie
"Animal House". The two burger giants, McDonald's
and Burger King, have each been cloning the other's
top products in the bloody battle for the big burger buck.
Burger King stepped up first with the Big King -
Burger King's version of the McDonald's Big Mac.
Yes, it had two all beef patties, special sauce,
lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,
and there's no middle bun in there. Then McDonald's
rolled out the Big N' Tasty, which bore a striking
resemblance to Burger King's Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty.
Who's winning this fight by leveraging the popularity
of the other company's product? Nobody, really.
McDonald's chose to alter its Big N' Tasty recipe
by making it smaller n' cheaper, then changed the name
to Big Xtra!, while Burger King bailed out on the Big King
altogether. But this food fight is far from over.
More recently Burger King tweaked its french fry formula
in an unsuccessful attempt to steal away fans from McDonald's
winning fried spuds recipe. And McDonald's has added more
breakfast sandwiches to compete with Burger King's wider
wake-up selection. So the war continues. And the battlefield
is splattered with ketchup.

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small
bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each).
Roll each portion into a ball, then press each ball flat to
form a patty about the same diameter as the bun.
4. Grill the beef patties for 2 to 3 minutes per side, or until
done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet,
toaster oven, or face down on the grill. Watch the buns closely so
that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread
on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese,
another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices
(rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve.
You may also want to zap the sandwiches in the microwave,
individually, for 15 to 20 seconds each.
Serves 4.

How to make Bull's Eye BBQ Sauce

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:43:00 +0000

1/2 C. chopped onions
1 (8 oz.) can tomatoes sauce
1 C. water (OPTION: Beer)
1 1/4 C. ketchup
2 T. brown sugar
2 T. prepared yellow mustard
1 T. olive oil
1 T. Worcestershire sauce
1 dash Tabasco sauce

Combine ingredients, cover and simmer for 30 minutes.
I cooked this for 45 minutes to an hour. The sauce reduced
itself and tasted good. If you taste the sauce before simmering,
it will not taste as good as when the flavors have melded,
but after cooking it is great.

Just like the 'real' sauce on barbecued pork steaks. For
the original, do not use beer.

Boston Market Meatloaf

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:29:00 +0000

In the early 90s Boston Chicken was on a roll.
The home meal replacement chain's stock was
soaring and the lines were filled with hungry
customers waiting to sink their teeth into a
serving of the chain's delicious rotisserie chicken.
So successful was the chain with chicken, that the
company quickly decided it was time to introduce other
entrée selections, the first of which was a delicious
barbecue sauce-covered ground sirloin meatloaf.
But offering the other entrées presented the company
with a dilemma: what to do about the name. The bigwigs
decided it was time to change the name to Boston Market,
to reflect a wider menu. That meant replacing signs on
hundreds of units and retooling the marketing campaigns.
That name change, plus rapid expansion of the chain
and growth of other similar home-style meal concepts
sent the company into a tailspin. By 1988, Boston Market's
goose was cooked: the company filed for bankruptcy.
Soon McDonald's stepped in to purchase the company,
with the idea of closing many of the stores for good,
and slapping Golden Arches on the rest. But that plan
was scrapped when, after selling many of the under-performing
Boston Markets, the chain began to fly once again.
Within a year of the acquisition Boston Market was profitable,
and those meals with the home-cooked taste are still being
served at over 700 Boston Market restaurants across the country.

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10 percent fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce, and sugar in
a small saucepan over medium heat. Heat the mixture until
it begins to bubble, stirring often, then remove it from
the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato
sauce to the meat. Use a large wooden spoon or your hands to
work the sauce into the meat until it is very well combined.

4. Combine the remaining ingredients with the ground
sirloin - flour, salt, onion powder, ground pepper,
and garlic powder. Use the wooden spoon or your hands to work
the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan
with two sections that allows the fat to drain, but if you
don't have one of those a regular loaf pan will work). Wrap
foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove
the foil and, if you aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into
8 slices while it is still in the pan. This will help to cook
the center of the meatloaf. Pour the remaining 2 tablespoons
of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25 - 30
minutes or until it is done. Remove and allow it to cool for a
few minutes before serving.
Serves 4.

How to make Boston Market Meatloaf

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:28:00 +0000

1 cup tomato sauce
1½ tbsp Kraft barbecue sauce
1 tbsp granulated sugar
1½ lbs 10% fat ground sirloin
6 tbsp all-purpose flour
¾ tsp salt
½ tsp onion powder
¼ tsp ground black pepper
dash garlic powder

Preheat oven to 400°F. Combine the tomato sauce, barbecue
sauce and sugar in a small saucepan over medium heat. Heat the
mixture until it begins to bubble, stirring often, then remove
it from the heat.

In a large bowl, add all but 2 tbsp of the tomato sauce to the meat.
Use a large wooden spoon or your hands to work the sauce into the
meat until it is very well combined. Combine the remaining
ingredients with the ground sirloin-- flour, salt, onion powder
and ground pepper. Use the wooden spoon or your hands to work
the spices and flour into the meat.

Load the meat into a loaf pan (preferably a meatloaf pan with two
sections which allows the fat to drain, but if you don't have
one of those a regular loaf pan will work). Wrap foil over the
pan and place it into the oven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the
foil and, if you aren't using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through into 8
slices while it is still in the pan. This will help to cook the
center of the meatloaf. Pour the remaining 2 tbsp of sauce over
the top of the meatloaf, in a stream down the center. Don't spread
the sauce. Place the meatloaf back into the oven, uncovered, for
25-30 minutes or until it is done.

Remove and allow it to cool for a few minutes before serving.

Makes 4 servings.

How to make Boston Chicken Stuffing

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:27:00 +0000

Categories: Copycat, Dressings, Vegetables
      Yield: 8 side dish

                -Patdwigans fwds07a
     10 oz Can sliced carrots; undrain
      4 oz Can slices mushrooms;undrain
     14 oz Can chicken broth
      2    Ribs celery; cut 4-5 pieces
      1 tb Rubbed sage
     12 ts Poultry seasoning
      1 tb Chicken bouillon powder
      3 tb Bottled liquid margarine or
           -melted butter or margarine
      3    English muffins; cut into
           -1/2" cubes with crumbs
      8 oz Bag unseasoned croutons
      1 tb Dry parsley; minced
      2 tb Dry minced onion

When you open the can of carrots, run the blade of a
paring knife through them right in the can so that
you've reduced them to tiny bits without mashing them.
Empty it then into a Dutch oven. Add the mushrooms;
set aside. Empty the cam of broth into the blender and
add the celery along with the sage, poultry seasoning,
bouillon powder and margarine. Blend a few seconds on
high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too),
croutons, parsley and onion to the Dutch oven. Pour
blender mixture over and stir to combine with rubber
bowl scraper until completely moist. Cover with a lid
and bake at 350~ about 45 minutes to an hour or until
piping hot. Refrigerate leftovers to use within a
week. Freeze to use within 4 months.

How to make Boston Chicken Squash

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:26:00 +0000

Categories: Copycat, Vegetables
      Yield: 6 servings

           -patdwigans_om@juno.com
      2    Butternut squash; halve
           -long, remove seeds
           Margarine or butter
           Salt
    1/2 c Brown sugar; packed
    1/2 c Honey
    1/2 ts Ground ginger
      1 ts Pumpkin pie spices
      4 tb Butter or margarine; melted

Preheat oven to 400 . Place squash cut-side down on
Pam-sprayed shallow baking pan. Bake uncovered about
45 minutes or until fork tender. Wipe cut surface with
a little butter and sprinkle with salt. Return to bake
cut-side up about 10 minutes longer or until browned
and soft. Scrape out the meat into a mixing bowl. Add
sugar, honey, ginger, pumpie pie spice and butter.
Beat with electric mixer at med speed until smooth.
Return to oven, ocvered in foil, just to keep warm
until time to serve, 325 for 30 minutes. Refrigerate
leftovers for about a week or freeze up to 4 months.

How to make Boston Chicken Spicy Rice

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:26:00 +0000

Categories: Rice, Copycat, Wrv
      Yield: 6 servings

               -patdwigans fwds07a
    1/4 c Raw Rice-shaped pasta
    3/4 c Minute rice
      1 tb Pimiento; chop fine
    1/2 ts Dry minced celery leaf
      1 ts Dry minced parsley
    1/4 ts Dry mustard
     14 oz Can chicken broth
    1/4 c Olive oil
    1/2 ts Salt

In a 2-qt saucepan combine all ingredients. Stir often
and bring to a bol. Cover and remove from heat. Let
stand 15 minutes. Fluff rice with a fork occasionally.
Salt and pepper to taste if desired. Keep warm in top
of double boiler, over simmering water, to serve
within an hour. Refrigerate leftovers covered. Rewarm
Gently i 3 to 4 days. Do not freeze.

How to make Boston Chicken Saucer Sized Chocolate Chip Co

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:25:00 +0000

Categories: Copycat, Desserts, Cookies
      Yield: 1 servings

               -pat dwigans fwds07a
      4 oz Nestle's Milk Chocolate bars
      4 oz Baker's german sweet choc
      4 oz Dove milk chocolate
           Cookie dough
            use your our recipe

Melt 3 chocolates, stirring until smooth. Pur into
greased 9" metal pie pan and refrigerate until hard.
Hammer into pea-sized bits. Store refrigerated until
ready to use. Use 1/3 c dookie dough, flattening to a
3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes
or until golden brown but not overbaked or cookies
will be hard as rocks when cooled. The cookies will
look almost "RAW" at the end of 16 minutes if you make
them big enough and will continue to bake in their own
heat as they cool on the sheets a few minutes.

How to make Boston Chicken Marinade/basting Sauce

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:24:00 +0000

Categories: Copycat, Sauces
      Yield: 1 servings

           -patdwigans fwds07a
    1/4 c Canola oil
      1 tb Honey
      1 tb Lime juice
    1/4 ts Paprika

Mix all ingredients well and apply to skin-side-up
chicken in a single layer in greased baking dish or
pan. Bake at 400~ 35-40 minutes. Baste every 8-10
minutes during the baking time.

How to make Boston Chicken Macaroni & Cheese

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 09:21:00 +0000

Categories: Pitzer, Pasta, Cheese
      Yield: 6 Servings

      3 c Dry spiral shaped pasta
           Cook al dente, drain
    2/3 c Milk (2% or regular)
      1 lb Velveeta cheese, light or
           - cubed small
    1/4 ts Dry mustard powder
    1/2 ts Ground turmeric
           Salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese,
mustard powderm turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture
and keep hot until serving time over hot water, up to an hour. (If it
begins to thicken up too much, dilute with a little milk). Neverput into
oven or over direct heat as it will scorch and change the texture to a
sticky mess. 6-8 side servings or 4 main-dish servings.

How to make Boston Chicken Cucumber Salad

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:44:00 +0000

Categories: Salads, Copycat, Wrv
      Yield: 4 to 6

                 patdwigans fwds07a
      2 md Cucumbers w/skin;half, seed,
           -1/2" slices
    1/4    Red Spanish onion; 1/2" dice
      1 lg Ripe tomato; dice
      8 oz Paul Newman's Olive Oil and
           -Vinegar Dressing
      1 ts Dry dill weed
    1/2 ts Dry parsley; mince
    1/4 c Olive oil

Combine cucumbers with the rest of the ingredients in
non-metal refrigerator container, tightly covered.
Marinate for 24 hours in fridge before serving. Do not
freeze.

How to make Boston Chicken Creamed Spinach

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:43:00 +0000

Categories: Copycat, Vegetables
      Yield: 4 servings

           -patdwigans fwds07a
      1 tb Flour
      4 tb Butter, margarine or canola
           -oil
    1/2 ts Garlic salt
           Salt and pepper
     20 oz Frozen chopped spinach; cook
           -and drain
      1 sm Onion; diced

In a saucepan, on medium heat, stir together with wire
whisk soup, flour, butter, garlic salt, salt and
pepper until smooth and piping hot. Combine with
spinach and onion. (MY NOTE:I'd substitute fresh
minced garlic for the garlic salt).

How to make Boston Chicken Cranberry Sauce

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:42:00 +0000

Categories: Copycat, Sauces, Fruits
      Yield: 3 cups

                       -patdwigans fwds07a
      1 lb Can jellied cranberry sauce
     10 oz Jar Smucker's Simply Fruit
           -Orange Marmalade
    1/4 ts Ground ginger
      2 c Fresh cranberries; each
           -sliced 2 or 3 pcs horizont.
    1/3 c Walnuts; chop fine

in 2-quart saucepan, over medium-to-low heat, use
rubber bowl scraper to stir together jellied sauce,
marmalade and ginger until melted, about 6-8 minutes.
Add the sliced cranberries, keeping sauce on low. Stir
often. Continue cooking and stirring often until
cranberries are no longer white and taste tender to
the bite (not soft, but not too crisp). Stir in
walnuts. When cooled to lukewarm, refrigerate, covered
and use with a week to 10 days. Should freeze well to
be used within 4 months.

How to make Boston Chicken Baked Beans

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:41:00 +0000

Categories: Copycat, Beans
      Yield: 6 servings

               -patriciadwigans fwds07a
     14 c Dry chopped onions; reconsti
           -tute in 1/4 c hot water 5
           -minutes
     24 oz Jar great northern beans;
           -drain, rinse and drain
     28 oz Can Campbell's Pork & Beans
      1 c Hunt's Ketchup
    1/2 c Open Pit hickory flavored
           -BBQ sauce
      3 sl Boiled ham; chopped fine

While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.

How to make Boston Chicken & KFC Rotisserie Style Chicken

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:40:00 +0000

Serving Size : 4

1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to
melt honey. Arrange 4 chicken breast halves, skin-side-up
in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
chicken without turning them, 3 or 4 times during baking
or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
serving.

BOB "OVEN'S " COLONIAL DRESSING

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:39:00 +0000

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Copycat                          Dressings

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1       c            Water
     1/8   c            Cornstarch
     1/2   c            Vinegar -- light or dark
   1       c            Sugar
   1       t            Onion powder
   1       tb           Salt
     1/4   c            Butter or margarine
     1/2   ts           Pepper
   1       t            Celery salt
   1       tb           Celery seed

Put water and cornstarch
into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
over Medium High heat, stirring constantly as you
begin to add each of the remaining ingredients,
stirring well after each addition. Cook and continue
stirring until it begins to thicken and become quite
smooth. Let it cool completel before pouring into a
refrigerator container. Cap tightly. Kepps for about
weeks. Do Not Freeze. Makes 2
      1/2    cups. Variations: Creamy Italian Colonial:
to one recipe (above) add 1 Tbsp. prepared mustard, 1
Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated. Makes about 3 cups.
Do Not Freeze. Catalina Colonial: To one recipe
(above) add: 1 cup catsup and 1/2 cup sweet pickle
relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
one recipe (above) stir in: 8 ounce carton onion chip
dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
one recipe (above) stir in: 1/2 cup sour cream, 1/2
cup mayonnaise. Use within one week of preparing.
Makes 3 cups. Do Not Freeze.

How to make Big Mouth Sandwich

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:38:00 +0000

Recipe By     : Jo Anne Merrill
Serving Size : 6    Preparation Time :0:30
Categories    : Copycat

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/2 pound         lean ground beef
   1      teaspoon      chili powder
     1/2 teaspoon      salt -- or seasoned salt
   2                    California avocados -- sliced
   1                    French bread loaf -- or long loaf
                        garlic salt -- to taste
   8      ounces        refried beans -- 1 can
                        shredded lettuce
   1                    tomato -- sliced
   2                    green onions -- sliced
     1/2 cup           cheddar cheese -- shredded
                        taco sauce -- optional

     1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
     powder; keep hot.

     2. Halve, peel and slice avocados into flat slices.

     3. Split French bread in half lengthwise. Lightly toast cut sides under
     broiler.

     4. Place half the avocado slices on bottom half of bread. Sprinkle with
     garlic salt if using.

     5. Heat refried beans. Spread an even layer of beans over avocado, then
     spoon on browned meat.

     6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
     lettuce with taco sauce if using.

     7. Cover with a layer of sliced tomato then sprinkle on the chopped
     onions. Place remaining avocado slices on tomatoes and sprinkle with
     garlic salt.

     8. Cover with top half of bread; cut into serving sized sandwiches.

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.

How to Big Bucket In The Sky Chicken

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:37:00 +0000

Categories: Polkadot, Menarea, Chicken
      Yield: 1 Servings

      3 c Self-rising flour
      1 tb Paprika
      2 pk Lipton Tomato Cup-A-Soup
           -powder
      2 pk Good Seasons Italian
           -Dressing mix powder
      1 ts Salt
    1/4 lb Butter or margarine

Moisten chicken in water. Place coating mixture in an oven roasting
bag and shake until chicken is covered. Bake in 350 degree oven for
about 40 minutes or until juices are clear.

How to Big Boy's Chicken Gravy

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:36:00 +0000

Categories: Copycat, Sauces, Chicken
      Yield: 1 quart

                 -patdwigans fwds07a
     28 oz Chicken broth
    1/2 ts Onion powder
      1 tb Chicken bouillon powder
    2/3 c Bisquick

In blender, combine broth, onion powder, bouillon
powder and Bisquick. Blend at high speed, about 1/2
minute or until smooth. Pour into saucepan and stir
constantly over medium high heat, about 4 or 5 minutes
until if comes to a boil, is smooth and thickened a
bit. Serve at once. Can freeze up to 4 months.

Big Boy's Blue Cheese Dressing

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:35:00 +0000

Recipe By     : Gloria Pitzer
Serving Size : 2    Preparation Time :0:05
Categories    : Salad Dressings                  Copycat

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/2 Cup           Sour cream
     1/2 Cup           Milk
   1      Cup           Kraft mayo
   4      Ounces        Blue cheese -- crumble
     1/8 Teaspoon      Onion powder

Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate.

Use within 10 days.

How to make Bennigan's Onion Soup

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:34:00 +0000

Recipe By     :
Serving Size : 8    Preparation Time :0:00
Categories    : Soups                            Vegetables
                Meats

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
     1/2 pound         Firm white onions -- sliced
     1/4 cup           Butter
   2      tablespoons   Corn oil
   3      tablespoons   Flour
   1      quart         Chicken broth
   1      quart         Beef broth
   8      slices        French bread
                        Swiss cheese -- shredded
                        Parmesan -- grated

Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4" from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months.

Bennigan's Hot Bacon Dressing

noreply@blogger.com (paramaguru) — Fri, 26 Nov 2010 08:34:00 +0000

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Dressings                  Salads
                Meats

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2      ounces        Bacon grease
     1/4 pound         Red onion -- dice fine
   2      cups          Water
     1/2 cup           Honey
     1/2 cup           Red wine vinegar
   2      tablespoons   Dijon mustard
   1 1/2 tablespoons   Cornstarch
   1      tablespoon    Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan's omits this ingredient.