Shamrock Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
1/4 teaspoon mint extract (not peppermint)
8 drops green food coloring
Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.
Pour into two 12-ounce cups and serve each with a straw.
Serves 2.
Showing posts with label copycat. Show all posts
Showing posts with label copycat. Show all posts
Monday, January 7, 2008
Mimi's Cafe Carrot Raisin Bread
Mimi's Cafe Carrot Raisin Bread
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.
Mimi's Cafe French Market Onion Soup
Mimi's Cafe French Market Onion Soup
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
1. Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
1. Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
Red Robin Seasoning
Red Robin Seasoning
3 tablespoons salt
1 tablespoon instant tomato soup mix (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
Combine the ingredients in a small bowl and stir well. Store in a covered container.
3 tablespoons salt
1 tablespoon instant tomato soup mix (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
Combine the ingredients in a small bowl and stir well. Store in a covered container.
Taco Seasoning Mix
Taco Seasoning Mix
2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
Combine all of the ingredients in a small bowl.
Prepare taco meat using 1 pound of ground beef and following the same directions as on the original package:
BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
HEAT taco shells or tortillas as directed on package.
SERVE bowls of seasoned ground beef, lettuce, tomato and cheese.
Makes 12 tacos.
2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
Combine all of the ingredients in a small bowl.
Prepare taco meat using 1 pound of ground beef and following the same directions as on the original package:
BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
HEAT taco shells or tortillas as directed on package.
SERVE bowls of seasoned ground beef, lettuce, tomato and cheese.
Makes 12 tacos.
Big Mac Sauce
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.
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.
Arby's Sauce
Arby's Sauce
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
Remove the sauce from the heat. Cover and allow to cool.
Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
Remove the sauce from the heat. Cover and allow to cool.
Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup
Wendy’s™ Frosty™
Wendy’s™ Frosty™
1 cup milk (low fat okay)
1/2 cup Nestle’s Quik powdered mix
3 cups vanilla ice cream
Allow ice cream to soften in refrigerator for 1 hour. Mix all ingredients in blender. Yield: 4 servings
1 cup milk (low fat okay)
1/2 cup Nestle’s Quik powdered mix
3 cups vanilla ice cream
Allow ice cream to soften in refrigerator for 1 hour. Mix all ingredients in blender. Yield: 4 servings
Wheat Roll Mix
Wheat Roll Mix
9 c.whole wheat flour
8 c. unbleached flour or all purpose flour
4 tsp salt
1 c. instant powdered milk
1 c. brown sugar, packed or 1 c. granulated sugar
In a lrg bowl, combine flour, salt, and milk powder. Stir with a wire whisk until evenly distributed. Press brown sugar through a sieve. Stir brown sugar or granulated sugar in flour mixture.
Makes 18 c. Whole Wheat Roll Mix.
Use mix to make Wheat Crackers.
9 c.whole wheat flour
8 c. unbleached flour or all purpose flour
4 tsp salt
1 c. instant powdered milk
1 c. brown sugar, packed or 1 c. granulated sugar
In a lrg bowl, combine flour, salt, and milk powder. Stir with a wire whisk until evenly distributed. Press brown sugar through a sieve. Stir brown sugar or granulated sugar in flour mixture.
Makes 18 c. Whole Wheat Roll Mix.
Use mix to make Wheat Crackers.
Italian Dressing Mix
Italian Dressing Mix
1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon dried sweet basil leaves, crushed
1/4 teaspoon ground thyme or marjoram
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1 pinch black pepper
Combine all ingredients in a small bowl, stirring with a whisk or a fork until fully incorporated. Place in the center of a square piece of aluminum foil. Fold the foil into a small envelope to create an airtight packet and label. Store in a cool, dry place. Use within six months.
Yield: 1 package (4 tablespoons).
To Use:
1 package (4 tablespoons) Italian dressing mix
1/3 cup red wine vinegar
3/4 cup vegetable oil
Put all ingredients into a bowl, cruet or pint jar and stir or shake until well blended. Cover and refrigerate approximately 30 minutes before serving. Yield: about 1 cup of dressing. Tip: This recipe multiplies well. Mix all of the ingredients very well and then measure out 4 tablespoons of the mix for each of your individual packets.
1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon dried sweet basil leaves, crushed
1/4 teaspoon ground thyme or marjoram
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1 pinch black pepper
Combine all ingredients in a small bowl, stirring with a whisk or a fork until fully incorporated. Place in the center of a square piece of aluminum foil. Fold the foil into a small envelope to create an airtight packet and label. Store in a cool, dry place. Use within six months.
Yield: 1 package (4 tablespoons).
To Use:
1 package (4 tablespoons) Italian dressing mix
1/3 cup red wine vinegar
3/4 cup vegetable oil
Put all ingredients into a bowl, cruet or pint jar and stir or shake until well blended. Cover and refrigerate approximately 30 minutes before serving. Yield: about 1 cup of dressing. Tip: This recipe multiplies well. Mix all of the ingredients very well and then measure out 4 tablespoons of the mix for each of your individual packets.
Shake ’N Bake Mix
Shake ’N Bake Mix
2/3 cup non-fat dry milk powder
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 tsp. paprika
2 tsp. chicken-flavored bouillon granules
1/2 tsp. poultry seasoning
Yield: This recipe will coat a good-sized chicken, or several fish filets.
The real thing: $3.09 for 5.29 oz. box, or $1.58 per oz.
2/3 cup non-fat dry milk powder
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 tsp. paprika
2 tsp. chicken-flavored bouillon granules
1/2 tsp. poultry seasoning
Yield: This recipe will coat a good-sized chicken, or several fish filets.
The real thing: $3.09 for 5.29 oz. box, or $1.58 per oz.
Sweetened Condensed Milk
2 cups Sugar
1 cup Water
1/4 cup Margarine
4 cups Instant Powdered Milk
1 tablespoon Vanilla
In saucepan, bring water to a boil and remove from heat. Add sugar & margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla and blend until smooth. Makes 1 quart. Stores well in refrigerator for up to 2 months.
Toasted Ravioli
Toasted Ravioli
4 to 8 cups canola oil (as required by fryer)
1 egg, beaten
1 cup milk
1 cup Progresso Italian style bread crumbs
12 pre-made beef raviolis
1 tablespoon grated parmesan cheese
On the side
1/2 cup marinara sauce, warmed
1. Preheat the oil in your deep fryer to 325 degrees.
2. Combine the beaten egg with the milk in shallow bowl. Pour the bread crumbs into another shallow bowl.
3. Bread the ravioli by dipping each one in the milk and egg, then into the bread crumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks like a champ.
4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded. Fry the breaded raviolis for 1 to 2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
5. When all the raviolis are cooked, Arrange them on a serving plate and sprinkle 1 tablespoon of grated parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.
4 to 8 cups canola oil (as required by fryer)
1 egg, beaten
1 cup milk
1 cup Progresso Italian style bread crumbs
12 pre-made beef raviolis
1 tablespoon grated parmesan cheese
On the side
1/2 cup marinara sauce, warmed
1. Preheat the oil in your deep fryer to 325 degrees.
2. Combine the beaten egg with the milk in shallow bowl. Pour the bread crumbs into another shallow bowl.
3. Bread the ravioli by dipping each one in the milk and egg, then into the bread crumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks like a champ.
4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded. Fry the breaded raviolis for 1 to 2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
5. When all the raviolis are cooked, Arrange them on a serving plate and sprinkle 1 tablespoon of grated parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.
Emeril's Essence
Emeril's Essence
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Southwestern Chicken
Southwestern Chicken
Ingredients:
Chicken breasts
rice pilaf
tomatoes
green onions
cheddar cheese
garlic salt
pepper
Directions:
You can either grill the chicken on the bbq or cook on the stove. Season the chicken and cook/grill until browned on both sides. Cook the rice pilaf according to instructions on box. Just before serving, place a slice of cheddar cheese on top of the chicken and heat until melted. Put chicken on top of rice and sprinkle with tomato dices and sliced green onion.
Ingredients:
Chicken breasts
rice pilaf
tomatoes
green onions
cheddar cheese
garlic salt
pepper
Directions:
You can either grill the chicken on the bbq or cook on the stove. Season the chicken and cook/grill until browned on both sides. Cook the rice pilaf according to instructions on box. Just before serving, place a slice of cheddar cheese on top of the chicken and heat until melted. Put chicken on top of rice and sprinkle with tomato dices and sliced green onion.
P.F. Chang's Soothing Chicken Lettuce Wraps
P.F. CHANG'S Soothing Chicken Lettuce Wraps
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceberg lettuce "cups" leaves
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceberg lettuce "cups" leaves
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
Monterey Chicken
Monterey Chicken
4 boneless, skinless chicken breast halves, about 1 1/2 lbs. total
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup bottled barbecue sauce
4-8 slices cooked bacon, according to your taste preference
1 cup shredded cheddar cheese
4 scallions, trimmed and sliced
Heat oven to 350 º.
Place chicken in a single layer in a greased baking dish.
Sprinkle with salt and pepper. Spoon on the barbecue sauce.
Bake in oven for 25 minutes, or until all pink is gone.
Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese. Bake in oven 5 more minutes.
Top each breast half with fresh scallions.
4 boneless, skinless chicken breast halves, about 1 1/2 lbs. total
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup bottled barbecue sauce
4-8 slices cooked bacon, according to your taste preference
1 cup shredded cheddar cheese
4 scallions, trimmed and sliced
Heat oven to 350 º.
Place chicken in a single layer in a greased baking dish.
Sprinkle with salt and pepper. Spoon on the barbecue sauce.
Bake in oven for 25 minutes, or until all pink is gone.
Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese. Bake in oven 5 more minutes.
Top each breast half with fresh scallions.
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