America’s

Secret
Recipes
1
RonDouglAS

Make Your Favorite Restaurant Dishes at Home

RecipeSecrets.net and Verity Associates, LLC are not sponsored, endorsed,
or affiliated with any recipe source. We disclaim using any copyright or
trademark.

This document is a compilation of recipes and cooking tips based on per-

sonal interpretation of the foods listed. Through trial and error, each recipe
was created to taste the same as, or similar to, its restaurant/brand coun-
terpart, but they are not the actual recipes used by the manufacturer or
creator.

The brand or restaurant names for the recipes have only been included as
an aid in cataloging the recipes and do not imply authenticity or endorse-
ment by the manufacturer or creator. All restaurant and company names
are trademarks of their respective owners. Please see our Trademarks sec-
tion towards the end of this cookbook for detailed trademark credits.

All information provided through this cookbook is intended to be accurate.

However, there may be inaccuracies at times which we will make every
attempt to correct when found. Some of the information provided may be
intended to assist you in making decisions but does not eliminate the need
to discuss your particular circumstances with a qualified professional.

For the actual and authentic version of the food products listed in this com-
pilation, please patronize the individual restaurant or manufacturer.

To the best of the author’s knowledge, all company related information

and trademark details are true and accurate. Any misrepresentation of
factual material is unintentional.

No part of this publication may be reproduced, stored in or introduced into

a retrieval system, or transmitted in any form, or by any means (electron-
ic, mechanical, photocopying, recording, or otherwise), without the prior
written permission of both the author and copyright owner.

Printed in the United States of America

Published and distributed by: Verity Associates, LLC

PO Box 670361
Kew Gardens Hills, NY 11367

II
To all the friends I’ve made at RecipeSecrets.net over the years,
thanks for your inspiration and contributions to this cookbook.

Special thanks to our expert "recipe cloners"

Tom Grossmann (Chef Tom)
and Marygrace Wilfrom (Kitchen Witch).

To Nia and Ryan -- if this world were mine, I’d give it all to you.

To all readers -- You’re Invited!...

Come share recipes and good times with us online at:
www.RecipeSecrets.net/forums

III
PREFACE

I’ve always been a “foodie” but I never expected that my cooking hobby
would ever lead to anything other than happy guests at the dinner
table. I guess destiny had other plans for my culinary passion.

I stumbled upon my quest into “recipe cloning” on a cold and rainy day
in late 2002 when my wife and I had a craving for KFC chicken. Being
that the weather was so bad, we decided to try to make our own ver-
sion at home. As I was searching the Internet for the recipe, I discov-
ered that there were many people on the message boards also looking
for restaurant recipes. However, there weren’t many places to find qual-
ity recipes that actually worked. Having been in ecommerce at the
time, I saw this as a golden opportunity.

In 2003, a friend and I started RecipeSecrets.net - a community website

featuring our version of popular restaurant recipes. The site was a big
hit and started getting a lot of visitors in a short period of time. It
became many people’s favorite place online to share clone restaurant
recipes. Today, RecipeSecrets.net gets over 1 million views per month.

To keep in contact with all the members of the site, in 2004 we started
“The Recipe Secrets Newsletter.” Each week my partner and I would try
to replicate a new dish from a popular chain restaurant like The
Cheesecake Factory, Olive Garden, T.G.I. Friday’s, etc. We would then
feature the “secret recipe” in the email newsletter and ask for feedback.

Through years of trial and error and with the help of our subscribers, we
perfected the collection of clone recipes featured in this cookbook. Each
recipe has been tested and tweaked to taste just like the original.

These are the “secret recipes” that generate billions of dollars for the
restaurant industry every year. Now you can save money and impress
your friends by preparing them in your own kitchen!

Due to intellectual property laws, we can only claim to offer “clones” of

these famous dishes. However, we’re confident that if you follow these
instructions, you won’t be able to tell the difference.

V
We encourage you to put the book to good use and make these famous
dishes yourself. Once you’ve tried the recipes, you’ll see what makes
them so special and why we have so many satisfied customers.

We also invite you to interact with our online community and get thou-
sands of additional recipes on “The Secret Recipe Forum” - go to:
www.RecipeSecrets.net/forum.

I hope this cookbook brings enjoyment for you, your family and friends
for years to come.

Ron Douglas
Copyright © 2009, Verity Associates, LLC
All rights reserved

VI
 America’s Secret Recipes 1

CONTENTS

Applebee’s® California Pizza Kitchen®

Broiled Salmon with Garlic Butter 1 Roasted Garlic Paste 29
Caramel Appletini 3
Lemonade 4 Carl’s Jr.®
Orange Creamsicle Cake 5 Chicken Club 30
Santa Fe Chicken Salad 7 Famous Star 31
Tijuana “Philly” Steak Sandwich 9
Carrabba’s Italian Grill®
Aunt Jemima® Maple Syrup 10 Bruschette Carrabba 32

Auntie Anne’s® Pretzels 11 The Cheesecake Factory®

Chicken Madeira 33
B.B. King’s Blues Club & Restaurant® Mile-High Meatloaf Sandwich 34
Southern Style Catfish 12
Chick-Fil-A®
Bahama Breeze® Chicken Salad Sandwich 36
Grilled Fish Tostada Salad 13 Coleslaw 37

Baileys® Irish Cream 15 Chili’s®

Asian Lettuce Wraps 38
Balducci’s® Tiramisu 16 Presidente Margarita 40

Ben and Jerry’s® Cherry Garcia 18 Chipotle Mexican Grill®

Chicken & Marinade 41
Benihana® Ginger Salad Dressing 19 Honey Vinaigrette 42

Black-Eyed Pea® Cornbread 20 Church’s®

Honey Biscuits with Honey Butter 43
Bob Evans®
Cinnamon-Raisin Biscuits 21 Cinnabon® Cinnamon Buns 44
Stuffed Caramel Banana Pecan Cream
Pancakes 22 Claim Jumper®
Chocolate Motherlode Cake
Bob’s Big Boy® & Frosting 46
Hamburger 23 Widow-Maker Burger 48
Hamburger Sauce 24
Slim Jim Sandwich 25 Cracker Barrel®
Ham & Egg Casserole 49
Bull’s Eye® Barbecue Sauce 26 Lemon Ice Box Pie 51
Pinto Beans 52
Burger King® Whopper 27 Sweet Potato Casserole 53

Cajun Cafe® Bourbon Chicken 28 Dave & Buster’s® Cheeseburger Pizza 54

Denny’s® Bacon Caesar Burger 56

Continued on next page

VII
 America’s Secret Recipes 1

El Pollo Loco® Chicken 57 Lawry’s® Seasoned Salt 88

El Torito® Mexican Caesar Salad 58 Little Caesars® Crazy Sauce 89

Emeril’s® Southwest Seasoning 60 Long John Silver’s® Hushpuppies 90

Famous Dave’s® Sloppy Ques 61 Macaroni Grill®

Bella Napoli 91
Girl Scout® Thin Mint Cookies 62 Chicken Cannelloni 93
Chicken Scaloppini 95
Golden Corral® Banana Pudding 64
McDonald’s®
Hard Rock Cafe® Big Mac 96
Handmade Onion Rings 65 Cinnamon Melts 98
Pig Sandwich 67 Egg McMuffin 100
Twisted Mac and Cheese 69 Iced Coffee 101

Hardee’s® Peach Cobbler 70 Michael Jordan’s Steak House®

Chile Rub 102
Houlihan’s®
Jambalaya Rice 71 Mrs. Fields® Peanut Butter Cookies 103
‘Shrooms 73
Old Bay® Seasoning 105
Ikea® Swedish Meatballs 74
Olive Garden®
Jack in the Box® Apple Carmelina 106
Oreo Cookie Shake 75 Capellini Pomodoro 107
Taco 76 Chicken Giardino 108
Chicken Marsala 110
Jiffy® Corn Muffin Mix 77 Chocolate Ricotta Pie 111
Conchiglie with Tomato & Basil 112
Jimmy Buffett’s Margaritaville Restaurant® Gazpacho Italiano 113
Jalapeno Macaroni & Cheese 78 Neapolitan Ziti 115
Pepperoni Pasta Palermo 116
Joe’s Crab Shack® Ravioletti in Mushroom-Walnut
Crab Dip 80 Cream Sauce 118
Popcorn Shrimp 81 Seafood Torcello 119
Sicilian Scampi 121
Kenny Rogers Roasters® Tortelloni Bolognese 123
Koo Koo Roo Original Skinless
Flame-Broiled Chicken 82 Outback Steakhouse®
Coconut Shrimp 124
KFC® Steak Marinade 125
Corn On The Cob 84
Original Recipe Fried Chicken 85 PF Chang’s China Bistro®
Potato Salad 87 BBQ Sauce 127
Cellophane Noodle Salad 128

VIII
 America’s Secret Recipes 1

Mongolian Beef 129 Subway® Chipotle Southwest Sauce 163

Shrimp Dumplings 131
Spare Ribs 133 Taco Bell®
Burrito Supreme 164
Pappadeaux Seafood Kitchen® Hot Sauce 165
Alexander Sauce 134
T.G.I. Friday’s®
Perkins Family Restaurant® Jack Daniels Grill Glaze 166
Potato Pancakes 135 Soy Dressing 168
Strawberry Fields Salad 169
Pizza Hut®
Creamy Italian Dressing 136 Tony Chachere’s®
Original Pan Pizza 137 Famous Creole Seasoning 170

Planet Hollywood® Pot Stickers 139 Tony Roma’s®

Original Barbecue Sauce 171
Popeyes® Fried Chicken 141
Waffle House® Waffles 172
Red Lobster®
Black & Blue Tilapia 143 Wendy’s®
Chocolate Lava Cakes 144 Chili 173
Pina Colada Shrimp 146 Jr. Bacon Cheeseburger 174
Tartar Sauce 148 Spicy Chicken Fillet Sandwich 175

Red Robin® White Castle® Burgers 176

BBQ Chicken Salad 149
Mountain-High Mudd Pie 150 Helpful Cooking Tips 178

Ruby Tuesday® Cooking Terms 182

Apple Pie 153
Spicy Black Beans 154 Herbs & Spices 184

Ruth’s Chris Steak House® Guidelines For Buying Vegetables 187

Petite Filet 155
Sweet Potato Casserole 156 Guidelines For Buying Fruits 188

Sara Lee® Original Cream Cheesecake 157 Measurements 189

Shoney’s® Recipes by Category 190

Broccoli Casserole 158
Strawberry Pie 159
Trademark Credits 195
Sonic Drive-In® Cranberry Limeade 160

Starbucks® Lemon-Tipped Biscotti 161

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 America’s Secret Recipes 1

Applebee's Broiled Salmon with Garlic Butter

Description: Salmon filets broiled just right with melted butter

and a hint of garlic.

Ingredients
4 (5 oz.) salmon filets
melted butter, as needed
salt, to taste
pepper, to taste
garlic powder, to taste
garlic butter, as needed

1. Preheat grill or heavy skillet to 550

degrees F.
2. In small pan, melt butter. Brush
raw salmon filets with melted but-
ter; sprinkle with salt, pepper and
garlic powder. Do this to both sides.
Discard any remaining melted butter
- it cannot be used for anything.
Place brush in hot soapy water and
clean thoroughly. Rinse well.
ip: 3. Place salmon in hot skillet or on grill
re t s .net t ut-
eSec rlic b and cook approximately 2 minutes;
Recip r own ga utter
you ed b c. turn carefully and continue to cook
Make ng soften li an additional 2 to 3 minutes or until
s i d gar
ter u sh mince cooked through.
re
and f 4. Remove from heat; with clean brush
(after it has been thoroughly
washed and rinsed) lightly brush
filets with garlic butter made from
softened butter and fresh minced
garlic (or garlic powder, if pre-
ferred). Serve hot.

Serves 4

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 America’s Secret Recipes 1

About Applebee’s:

Applebee’s® was founded in Atlanta, Georgia, by Bill

and T.J. Palmer. They envisioned a restaurant that
would provide full service, consistently good food,
reasonable prices and quality service in a neighbor-
hood setting. Their first restaurant,T.J. Applebee’s Rx
for Edibles & Elixirs®, opened in November 1980.

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 America’s Secret Recipes 1

Applebee’s Caramel Appletini

Description: Like sipping on a caramel apple. A sweet blend of

vodka, red apple liqueur and caramel syrup, garnished with fresh
apple.

Ingredients

1 oz Shakka Red Apple Liqueur®

1 oz Stoli Vanilla®
2 oz apple juice
1 oz Monin Caramel Syrup®
1 oz caramel
apple slices, for garnish

1. In shaker, combine red apple liqueur,

Stoli Vanilla, apple juice and caramel
syrup; shake well to blend.
2. Pour caramel in the bottom of a
martini glass; pour contents from
shaker over top. Garnish with an
tip: apple slice. Serve.
c re t s.net aste
eSe ds t
Recip syrup ad offee,
me l to c Serves 1
Cara itement tails.
d e xc a n d cock
a n as
, sod
lattes

3
 America’s Secret Recipes 1

Applebee’s Lemonade

Description: Refreshingly delicious lemonade.

Ingredients

1 quart water
1 cup sugar
1 cup fresh squeezed lemon juice
sparkling water (not tonic water)
mint leaves, for garnish

1. Combine water, sugar and lemon

juice; blend well.
2. Fill a tall glass 2/3 to the top with
lemon mixture; fill glass with
sparkling water.
3. Garnish with mint leaf; serve.

tip: Serves 4
c re t s.net ficial
eSe arti
Recip favorite gar
y o u r
a c e of su
Use in pl tive.
e e t ener y alterna
sw healt
h
for a

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 America’s Secret Recipes 1

Applebee's Orange Creamsicle Cake

Description: A creamy and delectable cream cheese filling topped

with a blend of smooth orange cream - just like the creamsicles
we all enjoy.

Ingredients

Graham Cracker Crust:

1 1/2 cups graham cracker 3 tablespoons sugar
crumbs 2 cups hot water
1/4 cup granulated sugar 1/2 cup mandarin orange puree
5 tablespoons melted butter pieces of pound cake
pieces of mandarin oranges
Cheese Cake:
1 (8 oz.) package cream Orange Cream:
cheese, at room temperature 1 (8 oz.) package cream
1/2 cup sour cream, room cheese, softened
temperature 2 cups mandarin orange puree
1/4 cup granulated sugar 2 cups heavy (whipping) cream
2 eggs
Whipped Cream Topping:
Jell-O Mandarin Orange 1 cup heavy (whipping) cream
Topping: 1/4 cup sugar
2 boxes orange flavor Jell-O 1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F.

2. Prepare crust: In bowl, combine graham cracker
crumbs and sugar; drizzle with melted butter; mix
well. Press onto the bottom and sides of 9-inch bak-
ing pan; set aside.
3. Prepare cheesecake filling: In medium bowl, beat
softened cream cheese until very light; add sour
cream; sprinkle sugar over while beating creams
together; beat in sugar until well-blended.
4. Add eggs, one at a time, beating well after each
addition. Spread over crust.
5. Place in preheated oven and bake 15 to 20 minutes

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 America’s Secret Recipes 1

or until cheesecake is done. Allow to cool on wire

rack.
6. Prepare orange cream: In medium bowl, beat cream
cheese until very light and fluffy. Drain canned man-
darin oranges and remove any membranes; transfer
to blender; puree until smooth. Add mandarin puree
and heavy cream to cream cheese; beat until well
incorporated. Spread over set Jell-O. Return to
refrigerator. Chill.
7. Prepare orange topping: In medium bowl, dissolve
Jell-O in 2 cups hot water, stirring to dissolve com-
pletely. Stir in mandarin orange puree; blend well;
pour mixture over cheesecake. Place in refrigerator
to cool. Before Jell-O sets, press pieces of pound
cake and pieces of mandarin oranges into the Jell-O,
leaving some of the pieces sticking out of the Jell-O.
Chill until set.
8. Prepare whipped cream topping: In medium bowl,
with clean beaters, whip heavy cream while gradually
adding sugar and vanilla just until soft peaks form.
Spread over orange cream; return to refrigerator.

Serves 8

A note on cheesecakes:

When done baking, a perfectly baked cheesecake will

be puffed around the edges. The center should still
be slightly moist and will jiggle. Look at the edges of
your cheesecake and you will see tiny cracks. As
your cheesecake cools, the cracks will seal together.
Cheesecakes become firmer as they cool. It is best
to refrigerate at least 8 hours or overnight before
serving.

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 America’s Secret Recipes 1

Applebee's Santa Fe Chicken Salad

Description: Salad with a Southwestern flair. Crispy greens with

marinated fajita-seasoned chicken strips and the crunch of tortilla
chips served with pico de gallo, sour cream and guacamole.

Ingredients

1 boneless chicken breast 3/4 teaspoon minced fresh garlic

mixed salad greens 1/4 teaspoon kosher salt
crushed tortilla chips 1/4 teaspoon fresh ground black
sour cream pepper
guacamole
Mexi-Ranch Dressing:
Pico de Gallo: 1/4 cup mayonnaise
3 large tomatoes, diced 1/4 cup sour cream
1 large onion, diced 1 tablespoon milk
2 tablespoons diced jalapenos 2 teaspoons minced tomato
2 teaspoons salt 1/2 teaspoon white vinegar
1/2 teaspoon freshly-ground 1 teaspoon minced canned
black pepper jalapeno slices
1/2 teaspoon garlic powder 1 teaspoon minced onion
1/2 cup fresh chopped cilantro 1/4 teaspoon dried parsley
1 tablespoon olive oil 1/4 teaspoon Tabasco pepper
1 tablespoon white vinegar sauce
1/8 teaspoon salt
Marinade: 1/8 teaspoon dried dill weed
2 tablespoons gold tequila 1/8 teaspoon paprika
1/4 cup freshly squeezed lime 1/8 teaspoon cayenne pepper
juice 1/8 teaspoon cumin
2 tablespoons freshly squeezed 1/8 teaspoon chili powder
orange juice 1 dash garlic powder
1 teaspoon fajita seasoning mix 1 dash freshly-ground black
3/4 teaspoon minced fresh pepper
jalapeno pepper (seeded)

1. Prepare pico de gallo: In small bowl, combine all

ingredients; mix well; cover and refrigerate
overnight.

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 America’s Secret Recipes 1

2. Place all marinade ingredients in resealable plastic

bag or in non-reactive baking pan; add chicken, turn
to coat. If using a pan, cover. Refrigerate over
night, turning chicken in marinade occasionally.
3. When ready to cook chicken, preheat grill. Remove
chicken from marinade; discard marinade. Season
both sides of chicken with fajita seasoning. Place on
hot grill and grill until done and juices run clear.
4. Meanwhile, prepare Mexi-ranch dressing: In small
bowl, combine all ingredients and mix well. Cover
and refrigerate.
5. Prepare a plate of your favorite greens. Place a
ramekin of sour cream, a ramekin of pico de gallo
and a ramekin of guacamole on plate. Top salad
with chicken.
6. Garnish with chopped scallions and crushed tortilla
chips. Serve with Applebee’s Mexi-Ranch Dressing.

Serves 1

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 America’s Secret Recipes 1

Applebee's Tijuana "Philly" Steak Sandwich

Description: The traditional philly sandwich done with

Southwestern flair.

Ingredients

1 mushroom diced 1 tablespoon diced tomato

1 tablespoon butter softened 1 teaspoon diced red onion
1/2 teaspoon salt 1/4 teaspoon finely-chopped
1/8 teaspoon black pepper fresh cilantro
3 oz Steak-Umm 1 slice bacon cooked
1/4 cup shredded Cheddar
cheese lettuce, for serving
1/4 cup shredded Monterey Jack sour cream, for serving
cheese salsa, for serving
1 flour tortilla (10" diameter)

1. In small saute pan, saute mushroom in ½ teaspoon

butter; season lightly with salt and pepper.
2. In separate skillet, fry beef, breaking into pieces; fry
until done; drain; season with salt and pepper, to
taste.
3. Meanwhile, sprinkle blend of cheeses in center of tor-
tilla; top with tomato, onion, mushroom and cilantro.
Crumble bacon and sprinkle over top. Top with beef;
add additional salt and pepper, if desired.
4. Bring sides of tortilla up and fold in burrito style.
Butter top and bottom of sandwich.
5. Grill over medium heat, making sure pan is nice and
hot. Grill 2 minutes per side.
6. To serve: Slice sandwich in half diagonally. Serve
with lettuce, sour cream and salsa.

Serves 1

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 America’s Secret Recipes 1

Aunt Jemima Maple Syrup

Description: The famous flavor of an all-time favorite — made

right in your own kitchen.

Ingredients

2 cups water
1 cup granulated sugar
2 cups dark corn syrup
1/4 teaspoon salt
1 teaspoon maple flavoring

1. In heavy, medium saucepan, com-

bine water, sugar, corn syrup and
salt. Cook over medium heat, stir-
ring occasionally, until mixture
tip: comes to a full boil. Let boil for 7
c re t s.net e is
eSe hom e minutes.
Recip quart at bottl
k i ng a e of one 2. Turn off heat; cool for 15 minutes.
M a c ery
l f t h e pri ocal groc 3. Add maple flavoring, stirring well to
ha l
your . combine.
from store
4. When completely cool, transfer to
an airtight plastic container or glass
bottle with lid. Refrigerate.

Makes 1 quart.

About Aunt Jemima:

Just hearing “Aunt Jemima”® makes everyone think

of breakfast foods, pancakes, waffles and this deli-
cious syrup.

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 America’s Secret Recipes 1

Auntie Anne’s Pretzels

Description: Hand-rolled soft pretzels with a distinctively good

taste.

Ingredients

1 1/8 teaspoon active dry yeast

(1 1/2 packages) Topping:
2 tablespoons brown sugar 2 cups warm water
1 1/2 cups warm water 2 tablespoons baking soda
1 cup bread flour coarse salt, to taste
3 cups all-purpose flour 2 - 4 tablespoons butter, melted
1 1/8 teaspoons salt

1. In large bowl, combine yeast, sugar and water; stir

to mix; let proof 5 to 10 minutes (until foamy).
2. Stir in flours and salt; mix well; turn onto lightly
floured surface and knead until smooth and elastic.
3. Place ball of dough into lightly greased bowl, turning
to coat. Cover with damp towel and let rise at room
temperature 45 minutes.
4. Preheat oven to 450 degrees F. Grease baking sheet;
set aside.
5. With sharp knife, divide dough into 10 pieces of equal
size.
6. Roll each piece into a long rope ½-inch in diameter.
Shape into a twisted pretzel.
7. In shallow dish, combine water and baking soda; dip
each pretzel and place on baking sheet. Bake in pre-
heated oven until golden brown, about 10 minutes.
8. Remove from oven, brush with melted butter and
sprinkle with coarse salt.

Makes 10 pretzels

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 America’s Secret Recipes 1

B.B. King Blues Club & Grill Southern Style Catfish

Description: Simple to make, with a nice, mild flavor. Just add

some coleslaw, fries and hushpuppies for a complete meal.

Ingredients

2 cups white cornmeal

2 tablespoons salt
1 tablespoon pepper
2 (6 oz.) catfish fillets, washed well
coleslaw, French fries and hushpuppies as accompaniments

1. Heat peanut oil in deep fryer to 350

degrees F.
2. In shallow dish or pie pan, combine
cornmeal, salt and pepper; blend
well. Dredge wet catfish in mixture,
ip: pressing to coat well on both sides;
t s .net t k,
eSec re
olloc shake off excess.
Recip te cod, p riped
3. Carefully place catfish in hot oil. Fry
Subs
titu or st
o w trout atfish. 6 to 8 minutes, or until catfish is
rainb for the c brown and crispy; remove to rack or
bass paper towels to drain.
4. Serve with coleslaw, French fries
and hushpuppies.

Serves 2

About B.B. King Blues Club & Grill:

B.B. King’s® Blues Club & Restaurant is a cross

between the nightclub experience and a nice restau-
rant. It’s a great place to get dinner and hear some
great music.

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 America’s Secret Recipes 1

Bahama Breeze Grilled Fish Tostada Salad

Description: Creole-seasoned fresh fish over crisp flour tortillas

with three cheeses, field greens with tropical vinaigrette, tomato
salsa, chimichurri sauce and avocado.

Ingredients

4 six-oz. fresh fish fillets

1 teaspoon Creole seasoning
½ teaspoon kosher salt Tomato Salsa:
8 small flour tortillas 1 ½ lbs. plum tomatoes, seeded
12 oz. finely shredded and diced
cheese (Mexican blend) ½ cup finely diced red onion
6 cups spring mix of lettuce, (you may use white or yellow)
washed, dried and torn 2 cloves garlic, minced
½ cup Citrus Vinaigrette (recipe 2 tablespoons chopped fresh
follows) cilantro or 2 teaspoons dried
½ cup cooked corn kernels 2 teaspoons finely diced fresh
4 oz. sliced roasted peppers jalapeno (1 pepper)
(red, yellow or poblano) 1 teaspoon Creole seasoning
8 oz. Tomato Salsa (recipe Kosher salt, to taste
follows) juice of one lime (bottled lime
¼ cup Chimichurri Sauce (recipe juice can be used)
follows) 2 tablespoons extra-virgin olive
1 ripe avocado, quartered and oil
cut into fan
Chimichurri Sauce:
Citrus Vinaigrette: 3/4 cup extra-virgin olive oil
2 tablespoons extra-virgin olive 1/3 cup rice wine vinegar
oil 1/2 cup fresh squeezed lemon
2/3 cup rice wine vinegar juice
1/3 cup orange juice 2 teaspoons kosher salt
1 tablespoon Dijon mustard 1/2 teaspoon black pepper
1 teaspoon honey 1 bunch (1 ½ oz.) flat-leaf
2 teaspoons minced fresh garlic parsley, stemmed and minced
1 tablespoon minced shallots 1/2 bunch (½ oz.) cilantro,
(onion may be substituted) stemmed and minced
1/2 teaspoon Creole seasoning 1/2 teaspoon dried oregano
2 tablespoons chopped fresh scallion tops, thinly sliced
cilantro 4 teaspoons minced garlic

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 America’s Secret Recipes 1

1. Prepare citrus vinaigrette: In small bowl, combine

olive oil, vinegar, orange juice, mustard, honey, gar-
lic, shallots, Creole seasoning and cilantro: blend
well; cover and refrigerate until ready to use.
2. Prepare tomato salsa: In small bowl, combine all
ingredients; blend well; cover and refrigerate until
ready to use.
3. Prepare chimichurri sauce: In small bowl, combine
olive oil, vinegar, lemon juice, salt and pepper;
whisking until well blended. Add parsley, cilantro,
oregano, garlic and scallions; using a rubber spatula
mix gently until well blended.
4. Preheat oven to 375 degrees F. Preheat grill.
5. Season fish with Creole seasoning and kosher salt-
coating both sides.
6. Grill until well-done (the internal temperature of the-
fish should read 145 degrees F. on meat thermometer
when inserted). Remove from grill.
7. Meanwhile, lay tortilla shells in single layer on baking-
sheet. Using a fork, poke holes over entire shell
about ½-inch apart. Brush lightly with oil and bake in
preheated oven until lightly brown, about 5 minutes.
8. Sprinkle each shell evenly with cheese; return to
oven and bake until cheese is melted completely.
9. Divide the tortillas among 4 plates.
10. Toss spring mix with vinaigrette, corn kernels, and
peppers; divide among the 4 plates. Sprinkle Tomato
Salsa over salad mix. Slice fish fillets and place on
top of salsa; drizzle with chimichurra sauce. Top each
with an avocado fan.

Serves 4

About Bahama Breeze:

Bahama Breeze® is an American restaurant specializ-

ing in Caribbean-inspired fresh seafood, chicken and
steaks. Founded in Orlando, Florida, in 1996, there
are over 2 dozen locations throughout the states.

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 America’s Secret Recipes 1

Baileys Original Irish Cream

Description: That fine combination of Irish-tasting whiskey and

cream-based liqueur. Drink as it is, over ice, or use it in a cocktail.

Ingredients

1 cup light cream

1 can Eagle Brand sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

1. Place ingredients in blender; blend at high speed for

30 seconds.
2. Transfer to bottle with a tight seal; refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be
sure to shake the bottle well before serving.

Makes 4 cups.

About Baileys:

In 1974, Gilbey’s of Ireland launched a new liqueur

into the specialty liqueur market. Something never
tasted by consumers before, with such a unique
blending process of all-natural ingredients, it’s no
suprise that Bailey’s is now the number-one-selling
liqueur in the world.

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 America’s Secret Recipes 1

Balducci’s Tiramisu

Description: An Italian masterpiece. This stunning dessert fea-

tures delicate ladyfingers dipped in espresso coffee and covered
with an airy filling of whipped mascarpone.

Ingredients

24 ladyfingers, toasted in a 375 2 tablespoons Marsala wine

degree F oven for 15 minutes 2 tablespoons Triple Sec
2 cups espresso coffee, cooled 2 tablespoons brandy
6 eggs, separated 2 tablespoons orange extract
3 – 6 tablespoons granulated 8 oz. bittersweet chocolate,
sugar, to taste finely chopped
1 lb. mascarpone, softened

1. Arrange ladyfingers on plate and

sprinkle with cooled espresso. Place
half the ladyfingers in single layer in
a rectangular serving dish.
2. In medium bowl, beat the egg yolks
with sugar until yolks turn pale in
color. Add mascarpone, liquors and
extract, stirring gently to blend.
tip: 3. In separate bowl, beat egg whites
c re t s.net e for vigorously with wire whisk until stiff.
eSe ees
Recip cream ch this Gently fold whites into mascarpone
e
titut arpone in
Subs mixture. Spread half this mixture
asc over ladyfingers; sprinkle with half
the m recipe.
the chopped chocolate. Repeat lay-
ering, starting with remaining
soaked ladyfingers.
4. Cover with foil and refrigerate at
least 1 hour before serving.

Serves 8

16
 America’s Secret Recipes 1

About Balducci’s:

Balducci’s® is a unique market with restaurant-quality

prepared foods. They currently have 10 stores on the
U.S. East Coast.

17
 America’s Secret Recipes 1

Ben & Jerry’s Cherry Garcia Recipe

Description: The first ice cream named for a rock star. This
blend of flavors is a real treat for the taste buds.

Ingredients

1/4 cup shaved semi-sweet chocolate

1/4 cup fresh Bing cherries, halved and pitted (if canned cherries
are used, drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

1. Place shaved chocolate flakes in small bowl. Place

cherries in separate small bowl; cover both and
refrigerate until ready to use.
2. In medium bowl, whisk eggs until light and fluffy, 1
to 2 minutes; gradually whisk in sugar until com-
pletely blended, another minute or so. Add cream
and milk; whisk to blend.
3. Transfer mixture to ice cream maker and freeze
according to manufacturer’s instructions.
4. When the ice cream begins to thicken (about 2 min-
utes before it is done), stir in chocolate and cherries;
continue freezing until ice cream is done.

Serves 4

About Ben & Jerry’s:

Ben & Jerry’s® was founded in Vermont in 1978.

They are known for their innovative flavors and fresh
ingredients.

18
 America’s Secret Recipes 1

Benihana’s Ginger Salad Dressing

Description: Prepare your favorite salad and splash on this fla-

vorful dressing for a unique taste.

Ingredients

1/2 cup minced onion 2 teaspoons sugar

1/2 cup peanut oil 2 teaspoons fresh lemon juice
1/3 cup rice vinegar 1/2 teaspoon minced garlic
2 tablespoons water 1/2 teaspoon salt
2 tablespoons minced fresh 1/4 teaspoon black pepper
ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce

1. Place all ingredients in blender; blend on high speed

for 30 seconds or until the ginger is well-pureed and
mixture is well blended.
2. Store in covered container in refrigerator.

Makes 1 3/4 cups.

About Benihana:

Benihana® started out as a tiny four-table restaurant

in New York City's theater district before becoming an
international chain. Diners sit around large tables
where chefs ostentatiously chop, slice, stir-fry and
grill.

19
 America’s Secret Recipes 1

Black-eyed Pea Cornbread

Description: The old-fashioned goodness of Southern-made corn-

bread.

Ingredients

1 lb. ground beef 1 cup buttermilk

1 cup canned black-eyed peas, 1/4 cup vegetable oil
drained 2 eggs, slightly beaten
1 cup chopped onion 1 teaspoon salt
3/4 cup cream-style corn 1/2 teaspoon baking soda
1 cup cornmeal 2 jalapeno peppers, chopped
1/2 cup flour 1 cup grated Cheddar cheese

1. Preheat oven to 350 degrees F. Grease 13 X 9 X 2-

inch baking pan; set aside.
2. In skillet, over medium-high heat, brown meat; drain
well. Break into small pieces.
3. Add remaining ingredients to skillet; mix well.
4. Remove from heat and transfer to prepared baking
pan.
5. Bake in preheated oven for 45 minutes or until done.

Serves 6

About Black-eyed Pea:

Black-eyed Pea® was founded in 1975 by Gene

Street in Dallas, Texas and eventually expanded
across the southern United States. Their menu fea-
tures home-style Southern cuisine — catfish, chicken
fried steak, mashed potatoes, fried okra, cornbread
and rolls along with their signature dish, black-eyed
peas.

20
 America’s Secret Recipes 1

Bob Evans Cinnamon-Raisin Biscuits

Description: A warm, cinnamon-flavored biscuit studded with

raisins and topped with white glaze.

Ingredients

1 2/3 cups all-purpose flour 1 cup raisins

1 1/2 cups sifted cake flour 1 cup milk
1/4 cup granulated sugar melted margarine (for brushing
1 tablespoon baking powder tops)
1 teaspoon salt
1 1/2 teaspoons ground Glaze:
cinnamon 1 cup sifted confectioners' sugar
1/2 cup plus 1 tablespoon butter 1 - 2 tablespoons milk
or margarine

1. Preheat oven to 400 degrees F. Grease baking

sheets; set aside.
2. In large bowl, combine flours, sugar, baking powder,
salt and cinnamon; whisk to combine. Using a pas-
try blender or 2 knives, cut in ½ cup plus 1 table-
spoon butter or margarine until mixture resembles
coarse meal. Add raisins and 1 cup milk.
3. Stir, using wooden spoon, until moistened (do not
over mix).
4. Turn dough out onto floured surface and lightly knead
10 times; roll dough to a ¾-inch thickness; cut with
a 2-inch biscuit cutter. Transfer to prepared baking
sheets and brush tops lightly with melted butter or
margarine.
5. Place in preheated oven; bake 15 minutes or until
golden.
6. Prepare glaze: In small bowl, combine 1 cup confec-
tioners’ sugar with 1 to 2 tablespoons milk; stir until
smooth.
7. While biscuits are still warm, drizzle with glaze.

Makes 16 biscuits.

21
 America’s Secret Recipes 1

Bob Evans Stuffed Caramel Banana Pecan Cream

Pancakes

Description: Pancakes baked with pecans and sliced fresh

bananas, covered in a warm, caramel sauce.

Ingredients

1/2 cup prepared vanilla 1 banana sliced into 1/2-inch

pudding thick slices
1/2 cup cream cheese, room caramel sauce
temperature 1 tablespoon powdered sugar
prepared pancake batter for 2 whipped topping
pancakes
2 tablespoons honey roasted
pecans

1. Mix vanilla pudding with cream

cheese until blended and creamy, no
lumps. Cover and refrigerate. This
mixture can be stored, covered, in
the refrigerator for up to 5 days.
2. Prepare pancake batter and preheat
tip: griddle. Ladle batter onto hot grid-
c re t s.net ans dle and sprinkle evenly with pecans
eSe pec
Recip o let the or a and banana slices. When they bub-
re t ow f ble and edges are dry, flip to cook
Be su nanas sh ion.
a
and b presenta
t second side.
n i c e 3. When done, place one pancake on
plate, top with 4 tablespoons of the
vanilla mixture and top with second
pancake. Ladle with caramel sauce
and sprinkle with confectioners’
sugar. Garnish with whipped top-
ping.

Serves 1

22
 America’s Secret Recipes 1

Bob’s Big Boy Hamburger

Description: Enjoy your own version of this famous double

cheeseburger with special sauce.

Ingredients
1 lb. ground chuck beef
8 jumbo sesame seed buns
1 cup shredded lettuce
4 slices real American cheese
Big Boy Sauce (see page 24)
salt

1. Preheat grill.
2. Form beef into eight 4-inch patties; grill one side and
season with salt; turn; season and grill second side.
3. Prepare rolls by discarding 4 Crowns
(save for making bread crumbs,
stuffing or croutons). Toast remain-
ing 4 crowns and the 8 heels until
e t t ip: golden.
.n
S e crets rnative,
e
Recip althy alte e 4. Spread Big Boy Sauce on all 8 heels
a h e t h i s recip and add lettuce to each heel. Place
For g
parin hicken o
r
p re c a slice of cheese on top of lettuce on
try ound y 4 of the heels.
h g r
wit turke 5. Place one patty on each heel. Stack
heels without cheese on top of heels
with cheese and top each with a
toasted crown.

Serves 4

About Bob’s Big Boy:

Big Boy® started as Bob’s Pantry in Glendale

California by Bob Wian. They focus on quality food
and great service.

23
 America’s Secret Recipes 1

Bob’s Big Boy Hamburger Sauce

Description: A delicious sauce for burgers and sandwiches.

Ingredients

1 cup mayonnaise
1/4 cup bottled chili sauce
1/4 cup ketchup
3 tablespoons sugar
1/2 cup pickle relish, undrained
dash garlic salt

1. Place ingredients in small bowl; mix

until well combined.
tip: 2. Store in covered container in refrig-
c re t s.net ive, erator.
eSe rnat
Recip althy alte t may- 3. Use this sauce on burgers and sand-
he w-fa sti-
For a ee or lo sub wiches; will keep for up to a week in
s e f at-fr a s ugar the refrigerator, covered.
u nd
ise a ute.
onna t
Makes 2 cups.

24
 America’s Secret Recipes 1

Bob’s Big Boy Slim Jim Sandwich

Description: An easy-to-make ham-and-cheese grilled sandwich

with lettuce, tomato and dressing.

Ingredients

1 tablespoon butter or shredded lettuce

margarine, softened 4 thin tomato slices
1 (6 or 8-inch) hoagie or Thousand Island dressing
sub-style sandwich roll
6 oz. thinly sliced Virginia French Fries
baked ham dill pickle spears
3 oz. thinly sliced natural
Swiss cheese

1. Preheat grill.
2. Butter split rolls and place on grill to
toast until lightly browned. Remove
from grill/griddle and assemble
sandwich: Heel of bun, ham,
tip: cheese, lettuce, tomato, Big Boy
re t s.net ger
eSe c bur Sauce or Thousand Island dressing
Recip Boy Ham place on inside of crown.
Use
Big
a g e 24 in ss-
mp dre 3. Place assembled sandwich on grill;
e fro Island
Sauc a n d press down with heavy metal or cast
ous
of Th ing. iron pan; grill until cheese melts.
4. Serve with French fries and dill pick-
le spears on the side.

Serves 1

25
 America’s Secret Recipes 1

Bull’s Eye Barbecue Sauce

Description: Smokey, sweet BBQ sauce for all your favorite bar-
becue recipes.

Ingredients

1 cup Heinz ketchup 4 teaspoons hickory-flavor liquid

6 tablespoons Lea & Perrins smoke
Worcestershire sauce 1/4 teaspoon Tabasco sauce
4 tablespoons butter 1/2 cup brown sugar, firmly
3 tablespoons distilled white packed
vinegar 1 tablespoon granulated white
1 tablespoon French’s yellow sugar
mustard 1 teaspoon salt
3 tablespoons finely minced
yellow onion

1. In saucepan, over very low heat,

combine all ingredients; mix well to
blend.
2. Bring to simmer and simmer 15
minutes, stirring occasionally.
tip:
c re t s.net uid 3. Cool; store in covered container in
eSe r liq
Recip ory-flavo this refrigerator. You can use a clean an
The
hic k
y a dds to old BBQ sauce bottle, or a ketchup
l l
e rea vor. bottle.
smok cipe’s fla
re
Makes 2 cups of sauce.

26
 America’s Secret Recipes 1

Burger King Whopper

Description: Here’s the homemade version of the Whopper, with-

out the pre-packed ingredients used at the restaurant. You can
also “have it your way,” as the commercial says, by substituting
your own favorite toppings.

Ingredients

1/4 lb ground beef 4 sliced onion rings

dash of seasoning salt 2 tomato slices
dash of Accent flavor enhancer chopped lettuce
1 sesame seed hamburger bun mayonnaise
ketchup
2 dill pickle slices
(flat and round)

1. Preheat grill/griddle. If desired, these can be fried in

a skillet.
2. Combine beef, seasoning salt and Accent. Don’t han-
dle the beef too much, you want a tender burger.
Shape into a large flat patty.
3. Cook to desired doneness.
4. Meanwhile, place split bun on grill/griddle to toast
lightly.
5. Place patty on heel of bun; top with 3 swirls of
ketchup, pickles, onion slices, tomatoes and lettuce;
spread mayonnaise inside crown.

NOTE: Burger King grills their burgers and places them

in a warming bin. When ready to serve, the patty is
placed on the bun, placed in the microwave to heat
through, then dressed as stated above. Never put
mayonnaise in the microwave.

Serves 1

27
 America’s Secret Recipes 1

Cajun Cafe’s Bourbon Chicken

Description: A tangy, boneless chicken dish marinated and

smothered in bourbon sauce.

Ingredients

1 lb. chicken leg or thigh 1 teaspoon powdered ginger

meat, cut in bite-sized chunks 2 tablespoons dried minced
4 oz. soy sauce onion
1/2 cup brown sugar, firmly 1/2 cup Jim Beam bourbon
packed whiskey
1/2 teaspoon garlic powder 2 tablespoons white wine

1. Place chicken in glass bowl or baking pan.

2. In small bowl, combine all remaining ingredients
(except 2 tablespoons wine); mix well; pour over
chicken to coat; turn chicken pieces to coat well.
3. Cover and refrigerate for several hours, turning
chicken occasionally. If using baking pan, make sure
chicken is in single layer.
4. When ready to cook, preheat oven to 350 degrees F.
Place baking pan in preheated oven; bake, basting
every 10 minutes, until cooked through, about 1
hour.
5. When done, remove chicken to serving platter; keep
warm. Scrape pan juices with all the browned bits
into skillet; heat; add white wine. Stir and add
chicken. Cook for 1 minute and serve.

Serves 4

28
 America’s Secret Recipes 1

California Pizza Kitchen Roasted Garlic Paste

Description: This versatile garlic paste can be used in pasta dish-

es, mashed potatoes, salads, and more. Mix with a little olive oil
and toss with hot cooked pasta; top with Parmesan cheese.

Ingredients

2/3 cup coarsely chopped garlic

2 teaspoons extra-virgin olive oil
2 to 4 tablespoons cold water

1. Preheat the oven to 325 degrees F.

2. In a small bowl, toss the garlic pieces with the olive
oil to coat evenly. Spread the garlic pieces evenly on
the bottom of a small baking pan and roast until the
edges begin to brown, 25 to 30 minutes.
3. Remove the pan and with a spoon or spatula, scrape
up and turn the garlic; then return the pan to the
oven and roast until the garlic is uniformly golden
brown, about 15 minutes more. Set aside to cool
completely.
4. Place the roasted garlic pieces and 2 tablespoons cold
water in a food processor fitted with the steel blade.
Process, scraping the bowl down occasionally, until
the garlic is pureed to a paste with the consistency of
smooth peanut butter. If necessary, add the remain-
ing water. Transfer to bowl; cover and refrigerate
until ready to use.

Makes 1/2 cup

About California Pizza Kitchen:

California Pizza Kitchen® opened in 1985. All of

their innovative pizzas are creatively designed and
hearth-baked to perfection.

29
37
 America’s Secret Recipes 1

Carl’s Jr. Chicken Club

Description: Charbroiled chicken breast, two strips of bacon,

melted Swiss cheese, lettuce, tomato and mayonnaise on a honey
wheat bun.

Ingredients

2 whole chicken breasts, boned 3/4 cup alfalfa sprouts

and halved 4 lettuce leaves
1 cup teriyaki marinade 4 large tomato slices
4 honey-wheat hamburger buns 4 slices Swiss cheese
8 slices bacon salt & pepper, to taste
1/4 cup mayonnaise

1. In glass dish or bowl, pour marinade over chicken

breasts; cover and refrigerate at least 30 minutes, or
longer if preferred.
2. When ready to grill, preheat grill to medium heat.
Brown cut sides of buns on grill; set aside.
3. Meanwhile, fry bacon in skillet until crisp; drain; set
aside.
4. Place breasts on grill and cook about 5 minutes per
side or until cooked through. Discard marinade.
5. Spread about ½ tablespoon mayonnaise on each
bun; divide sprouts evenly and place on heels of
buns; top with lettuce leaf, tomato slice and chicken
breast. Place slice of Swiss cheese on chicken and
top with 2 slices of bacon; place crown on top.
6. Microwave about 10 seconds to heat through, if
desired.

Serves 4

30
 America’s Secret Recipes 1

Carl’s Jr. Famous Star

Description: Duplicate your own version of this grilled burger

with its secret sauce.

Ingredients

1 sesame-seed hamburger bun 2 teaspoons mayonnaise

2 onion rings 3 dill pickle slices
1 1/2 teaspoons ketchup 2 tomato slices
1/2 teaspoon sweet pickle relish chopped lettuce
1/4 lb ground beef
salt, to taste

1. Preheat grill to high.

2. Using skillet, over medium heat, toast split bun, face
down until lightly toasted; set aside.
3. Cut onion rings in quarters; set aside. In small bowl,
combine ketchup and relish (this is the special
sauce); set aside.
4. Form beef into thin patty slightly larger than the bun;
grill 2 to 3 minutes on each side or to desired done-
ness; season lightly with salt.
5. Divide mayonnaise and spread over heel and crown
of bun.
6. Assemble sandwich: Top heel of bun with pickles,
lettuce, tomato slices, onion, patty, special sauce
spread on crown of bun. Serve.

Serves 1

About Carl’s Jr.:

Carl’s Jr.® debuted in 1956. It was modeled directly

after the original McDonald's, which by then was pio-
neering the modern-day fast-food industry. Over the
years Carl’s Jr. introduced several firsts to fast-food
restaurants, like padded seating and partial dining
room service.

31
 America’s Secret Recipes 1

Carrabba’s Italian Grill Bruschette Carrabba

Description: Garlic-flavored bread topped with Italian cheeses,

mushrooms and tomatoes.

Ingredients

1 loaf Italian or French bread ly sliced and trimmed to fit

1 stick butter, softened bread slices
3 - 4 cloves garlic, finely 3 oz mushrooms, sliced, and
chopped sautéed in butter
1/2 teaspoon garlic powder 3 slices Roma tomato, sliced ¼"
3 slices Fontina cheese, thinly thick
sliced and trimmed to fit bread extra-virgin olive oil
slices pinch fresh basil, cut into fine
3 slices mozzarella cheese, thin- strips (julienne strips)

1. Preheat oven to 450 degrees F.

2. Slice bread into ½-inch slices. Save ends for another
recipe or for making bread crumbs.
3. In small bowl, combine softened butter with garlic
and garlic powder; spread over bread slices. Top by
layering with Fontina, mozzarella, mushrooms and
tomatoes.
4. Bake in preheated oven for 4 to 5 minutes or until
cheese has melted.
5. Remove from oven and drizzle with olive oil; sprinkle
with fresh basil.

Serves 4

About Carrabba’s Italian Grill:

Carrabba’s Italian Grill® was founded in Houston by

Johnny Carrabba and Damian Mandola in December
of 1986. Many of the recipes on their menu are those
of Damian's mother Grace and sister Rose. Damian
preserved the Italian authenticity of Carrabba's food
by traveling the world in search of unique Italian
dishes and by taking numerous trips to his grandpar-
ents' native Italy.

32
 America’s Secret Recipes 1

The Cheesecake Factory Chicken Madeira

Description: Sauteed chicken breasts topped with fresh aspara-

gus and melted mozzarella cheese, covered with fresh mushroom
Madeira sauce. Serve with mashed potatoes.

Ingredients

1 tablespoon olive oil Madeira Sauce:

4 boneless, skinless chicken 2 tablespoons olive oil
breast fillets 2 cups sliced fresh mushrooms
8 asparagus spears 3 cups Madeira wine
4 mozzarella cheese slice 2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black
pepper

1. Place chicken breasts between plastic wrap and

pound to ¼-inch thickness; season with salt and
pepper.
2. Heat oil in saute pan; add chicken and saute 4 to 6
minutes per side, until lightly browned; remove from
pan and wrap in foil to keep warm.
3. Prepare Madeira sauce: Using the same pan, over
medium heat, add 2 tablespoons oil and heat; add
mushrooms and saute for 2 minutes. Add Madeira
wine, stock, butter and pepper; bring to boil, reduce
heat; simmer about 20 minutes or until sauce has
reduced to ¼ of its original volume and is a dark
brown color.
4. Meanwhile, bring a half saucepan of water to a boil;
add salt; return to boil; add asparagus and boil 3 to
5 minutes. Immediately transfer to a bowl of ice
water to stop the cooking process. The asparagus
should be cooked crisp-tender.
5. Transfer cooked chicken to baking pan; top with
mozzarella cheese and broil 3 to 4 minutes or until
light brown spots begin to appear on the cheese.
6. To serve, arrange 2 breasts on each plate, top each
with 4 asparagus spears and spoon 3 to 4 table-
spoons of Madeira sauce over each.

Serves 4
33
 America’s Secret Recipes 1

The Cheesecake Factory "Mile-High" Meatloaf

Sandwich

Description: An open-faced meatloaf sandwich topped with

mashed potatoes, crispy onions and BBQ gravy. Served on extra
thick sliced egg bread.

Ingredients

Meatloaf: 4 cups thinly sliced onion

1 lb. lean ground beef generous pinch of salt
1/2 lb. ground pork
1/2 lb. ground veal Mushroom Sauce:
3/4 cup large-curd cottage 1 tablespoon olive oil
cheese 1/2 Vidalia onion finely diced
1/2 cup shredded Cheddar 2 cloves garlic finely minced
1 cup chopped onions 1 tablespoon chopped parsley
1/2 cup chopped green pepper 1 portobello mushroom cap,
1/2 cup dry, unseasoned bread finely chopped
crumbs 1 can brown gravy or homemade
2 eggs gravy
1/3 cup tomato sauce 1 tablespoon balsamic vinegar
1/4 cup dry red wine
1 tablespoon Dijon mustard Mashed Potatoes:
1 tablespoon salt or to taste 4 cups red potatoes, cut into
1/4 teaspoon pepper cubes
1 loaf egg bread 1/2 cup butter, softened
2 tablespoons horseradish
Carmelized Onions: salt, to taste
2 tablespoons olive oil 1 cup shredded Gouda cheese
2 tablespoons unsalted butter

1. Preheat oven to 350 degrees F.

2. Prepare meatloaf: In large bowl, combine all meat-
loaf ingredients, mixing until well combined. Pack
into 9 X 5-inch loaf pan and bake in preheated oven
for 50 minutes or until done. Depending on the

34
 America’s Secret Recipes 1

height of the loaf pan, you may want to place on a

lipped baking sheet to catch any juices that may
overflow.
3. Meanwhile, melt olive oil and butter in a heavy saute
pan. Brown onions slowly over medium heat for about
a half hour; toward the end, add pinch of salt.
4. Prepare Mushroom Sauce: Saute onions, garlic, pars-
ley and mushrooms in olive oil until onions are soft.
Mix in brown gravy and balsamic vinegar; blend well;
bring to boil; lower heat and simmer 5 minutes.
5. Prepare mashed potatoes: Place potato cubes in
saucepan and cover with water; boil until soft; drain.
Add butter, horseradish and salt; whip until smooth;
beat in cheese until smooth; add more salt if needed.
6. To assemble sandwich: Cut egg bread into thick
slices; top with meatloaf, onions, potatoes and cover
with mushroom sauce.

Serves 4

t tip:
re ts.ne f
eS e c e bee
Recip substitut e.
can win
You
h fo r the
brot

35
 America’s Secret Recipes 1

Chick-Fil-A Chicken Salad Sandwich

Description: The perfect chicken salad — just enough creami-

ness, a hint of sweetness and a bit of crunch— served on whole-
grain bread.

Ingredients

2/3 - 1 cup mayonnaise 1/4 teaspoon freshly ground

1/3 cup very finely diced celery pepper
1/4 cup sweet pickle relish 1/8 teaspoon garlic powder
2 tablespoons dried onion flakes 2 cups cooked chicken meat, cut
1 tablespoon buttermilk into small chunks
1/2 teaspoon sugar sliced whole grain bread
1/4 teaspoon salt

1. In medium bowl, combine mayon-

naise, celery, relish, onion flakes,
buttermilk, sugar, salt, pepper and
: garlic powder; mix well.
et tip
e c rets.n nced
e S i 2. Add chicken and toss to combine.
Recip te fresh m flakes.
t i t u o n 3. Use as a sandwich filling on whole
Subs r the oni
n fo grain bread.
onio

Serves 4

About Chick-Fil-A:

In 1946 The Dwarf Grill opened and in 1964 they

invented the original chicken sandwich. Its populari-
ty brought about the opening of the first mall loca-
tion of Chick-Fil-A® in 1967. In 1982 they became
the first chain to sell chicken nuggets nationally. In
1986 they opened their first free-standing restaurant.
With a much-expanded menu, they now have over
1,000 locations.

36
 America’s Secret Recipes 1

Chick-Fil-A Coleslaw

Description: This creamy, seeded slaw will go well with your

favorite dishes.

Ingredients

6 cups shredded cabbage 2-3 drops hot sauce

1/4 cup sugar 3 tablespoons dried minced
1 cup shredded carrots onion
1/2 teaspoon salt 1/4-1/2 cup buttermilk
1/4 teaspoon pepper
1/4-1/2 cup whole milk
1/2 cup mayonnaise (not Miracle
Whip)
1/2 teaspoon celery seed

1. In large bowl, combine all ingredi-

tip: ents, mixing well.
c re t s.net milk 2. Cover and refrigerate.
eSe tter
Recip r own bu milk
a ke you
g 1 / 2 cup n
M
mbin
in mo Serves 8
ns le
by co teaspoo for 10
and 2 Let stand
.
juice minutes.

37
 America’s Secret Recipes 1

Chili’s Asian Lettuce Wraps

Description: Delicate lettuce cups filled with a true Asian-flavored

chicken and water chestnut filling dotted with sliced almonds.

Ingredients

4 chicken breasts 1/3 cup sugar

1 tablespoon oil 1/3 cup vinegar
1/4 cup minced water chestnuts 1/4 cup soy sauce
1/4 cup sliced almonds 1 teaspoon minced ginger
3 green onions 1 teaspoon sesame oil
4-6 lettuce leaves 1/2 teaspoon sesame seeds
1/4 teaspoon minced garlic
Stir Fry Sauce: 1 dash red pepper flakes
1/4 cup water 1 dash parsley
1 teaspoon cornstarch
1/3 cup soy sauce Peanut Dipping Sauce:
1/4 cup sugar 1/2 cup peanut butter
1/4 cup vinegar 1/3 cup water
1 tablespoon oil 2 tablespoons vinegar
2 teaspoons sesame seeds 1/2 teaspoon minced ginger
1 teaspoon red pepper flakes 1/8 teaspoon crushed red
1 teaspoon chili oil pepper flakes
1/2 teaspoon minced ginger 1/4 cup sugar
1/4 teaspoon minced garlic
Sesame Ginger Dipping 1/2 teaspoon chili oil
Sauce: 1/2 teaspoon peanut oil
1/4 cup water 1 tablespoon brown sugar
3/4 teaspoon cornstarch

1. Prepare stir-fry sauce: In a saucepan, combine water

and cornstarch, stirring until cornstarch is dissolved.
Add remaining stir-fry ingredients. Place over medium
heat; bring to boil; reduce heat; simmer to thicken.
2. Prepare the sesame ginger dipping sauce: In small
saucepan, combine water and cornstarch stirring until
cornstarch is dissolved. Add remaining sesame ginger
sauce ingredients. Place over medium heat; bring to
boil; reduce heat; simmer 2 minutes.

38
 America’s Secret Recipes 1

3. Prepare peanut dipping sauce: In

small saucepan, combine all peanut
sauce ingredients; whisk over low
heat until smooth. Remove from
heat when done.
4. Slice chicken breasts into strips.
Heat oil in wok or large skillet over
ip:
re t s .net t this medium heat; add chicken; cook
eSec rk in until done. Add water chestnuts and
Recip uting po
t
ubsti cipe. almonds; heat through. Add a bit
Try s re more than ¼ cup stir-fry sauce;
heat for 2 minutes; stir often. The
sauce will bubble. Add onions; stir.
5. Shape lettuce leaves into “cups”.
Spoon chicken into lettuce cups and
serve with dipping sauces on the
side.

Serves 4

About Chili’s:

When the first Chili’s® restaurant opened in Dallas in

1975, the menu consisted of little more than burgers,
chili, and tacos – yet there was a never-ending line
out the door. Today, their permanent and limited-time
menu items are even more exciting and innovative
than ever.

39
 America’s Secret Recipes 1

Chili’s Presidente Margarita

Description: Just another fabulous margarita that you can dupli-

cate at home.

Ingredients

1 1/4 oz. Sauza Commemorativo Tequila

1/2 oz. Presidente brandy
1/2 oz. Cointreau liqueur
4 oz. sour mix
splash of lime juice

1. Pour all ingredients into a shaker glass with crushed

ice.
2. Shake very well and serve in a salt-rimmed margari-
ta glass with some ice.

Serves 1

40
 America’s Secret Recipes 1

Chipotle Mexican Grill Chicken & Marinade

Description: Marinated chicken breasts with a nice kick.

Ingredients

1 (2 oz.) package dried 6 cloves garlic

ancho chiles 1/2 red onion, quartered
1 teaspoon black pepper 1/4 cup vegetable oil
2 teaspoons cumin powder 4 (6 oz.) chicken breasts
2 tablespoons chopped fresh salt, to taste
oregano

1. Place dry chilies in small bowl, cover with water and

refrigerate overnight to soften.
2. Next day: Drain and discard water. Remove seeds
from chilies and transfer to food processor.
3. Add remaining ingredients (except chicken) to
processor and puree until smooth.
4. Place chicken on platter. Spread mixture over chick-
en (or other meats that can be used), place in single
layer on platter; cover; refrigerate at least one hour
or up to 24 hours.
5. When ready to cook, preheat grill to 400 degrees F.
If cooking indoors, heat a small amount of oil in
heavy skillet over high heat. Salt meat to taste, grill
lightly, turning only once. (Four minutes per side for
chicken; 8 to 10 minutes per side for a ¾-inch-thick
steak). Serve hot.

Serves 4

About Chipotle Mexican Grill:

The first Chipotle Mexican Grill opened near the

University of Denver in 1993. Their unique motto of
"Food with Integrity" focuses on using ingredients
that are unprocessed, family-farmed, sustainable,
nutritious, naturally raised, added hormone free,
organic, and artisanal.
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 America’s Secret Recipes 1

Chipotle Mexican Grill Honey Vinaigrette

Description: A tangy and sweet dressing just perfect for your sal-
ads. Excellent with greens and also as a dressing for your favorite
hoagie sandwiches.

Ingredients

1/2 cup red wine vinegar 1/2 teaspoon paprika

1/3 cup honey 1/4 teaspoon garlic powder
2 teaspoons Grey Poupon Dijon 1/4 teaspoon onion powder
mustard 1/4 teaspoon dried oregano
1 1/4 teaspoons ground chipotle 1/2 cup extra-virgin olive oil
powder
1 teaspoon fresh lime juice
3/4 teaspoon black pepper
3/4 teaspoon salt

1. Place all ingredients in blender (except oil); blend on

low speed for 10 seconds.
2. Slowly drizzle olive oil into blender while running on
low speed.
3. Transfer to covered container and refrigerate for at
least an hour before using.

Makes 1 1/2 cups

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 America’s Secret Recipes 1

Church’s Honey Biscuits with Honey Butter

Description: Wholesome old-fashioned flaky biscuits sweetened

with honey-butter brushed on the tops.

Ingredients
2 cups all-purpose flour 1/2 cup vegetable shortening
4 teaspoons baking powder 2/3 cup whole milk
2 teaspoons granulated sugar 1/4 cup (1/2 stick) butter,
1/2 teaspoon salt melted
1 teaspoon cream of tartar 1/3 cup honey

1. Preheat oven to 450 degrees F.

2. In large bowl, combine flour, baking powder, sugar,
salt, and cream of tartar. Cut in shortening using
pastry blender or two forks until mixture resembles
cornmeal.
3. Add milk; mix well. Turn dough onto floured surface
and knead 12 to 15 minutes. Pull off portions of ¼ to
1/3-cup size. Gently roll and pat to ½-inch thickness.
4. Place on baking sheet and brush with melted butter.
5. Bake in preheated oven for 10 to 12 minutes or until
golden.
6. Meanwhile, make Honey Butter by adding honey to
remaining melted butter. When biscuits are done,
remove from oven and immediately brush with honey
butter.

Makes one dozen biscuits

About Church’s:

George W. Church, Sr., of San Antonio,Texas, founded

Church's in 1952, at a time when only hot dogs and
ice cream were being marketed as fast food. The first
Church's Fried Chicken To Go, in downtown San
Antonio across the street from the Alamo, sold only
fried chicken. French fries and jalapeño peppers were
added to the menu by 1955.

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 America’s Secret Recipes 1

Cinnabon Cinnamon Buns

Description: Swirls of light, moist dough loaded with a generous

cinnamon filling.

Ingredients

2 (.25 oz.) packets- active dry 8 cups all-purpose flour, divided

yeast use
2 1/2 cups + 1 teaspoon 3 tablespoons ground cinnamon
granulated sugar, divided use 1 1/2 cups chopped walnuts
1 cup 110 degrees F water or pecans
1 cup warm milk 4 cups powdered sugar
2 1/3 cups melted butter, 2 teaspoons vanilla extract
divided use 1 teaspoon maple extract
2 eggs - slightly beaten 6 tablespoons hot water
2 teaspoons salt

1. In large bowl, dissolve yeast and 1 teaspoon sugar in

warm water; set aside.
2. In separate bowl, combine 2/3 cup sugar, milk, 2/3
cup butter, eggs and salt; stir to combine; add to
yeast mixture with half the flour. Beat until smooth;
using a wooden spoon, stir in enough remaining flour
until your result is a slightly stiff dough. (It will be
harder to stir with the spoon.)
3. Turn dough out onto well-floured surface; knead for 8
minutes, until dough is smooth and elastic. Shape
into a ball.
4. In large bowl, drizzle a bit of cooking (vegetable) oil;
place ball in bowl and turn to coat with oil. Cover
with plastic wrap or lint-free baking towel and place
in warm spot, free from drafts, allowing the dough to
rise for 1 to 1 ½ hours or until doubled in size.
5. After dough has doubled in size, punch down and
allow to rest for 5 minutes.
6. Transfer to floured surface and roll into a rectangular
shape - 15 X 20-inches. Brush ½ cup melted butter
over dough.

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 America’s Secret Recipes 1

7. In small bowl, combine 1 ½ cups sugar and cinna-

mon; sprinkle evenly over dough - right to the edges
of the dough. At this point, if desired, sprinkle with
chopped nuts.
8. Roll from the long side, tightly; pinch edge together
to seal. Give the roll a gentle rolling to keep a cylin-
der shape.
9. Using a sharp knife, cut the cylinder into 12 to 15
evenly-spaced slices.
10. Pour ½ cup melted butter into the bottom of 13 X 9
X 2-inch baking pan, coating well. Sprinkle evenly
with 1/3 cup sugar. Place cut rolls, cut-side down,
close together in prepared pan. Cover with plastic
wrap or lint-free towel; return to warm spot free
from drafts to rise for 45 minutes.
11. Preheat oven to 350 degrees F. and bake rolls until
golden brown, about 25 to 30 minutes.
12. Prepare glaze: In small bowl, combine 2/3 cup melt-
ed butter, powdered sugar, and extracts. Stir in hot
water, one tablespoon at a time, until glaze is at
desired consistency.
13. Cool rolls slightly before spreading glaze evenly over
tops.

Makes 12 to 15 rolls.

About Cinnabon:

Cinnabon’s World Famous Cinnamon Rolls is a chain

of specialty cinnamon roll bakeries. The first
Cinnabon opened in December 1985 in a shopping
mall near the Seattle-Tacoma International Airport.
After its first year of existence, the Cinnabon chain
stretched from Hawaii to Illinois and has expanded
throughout the U. S., Canada and Mexico, now with
well over 400 outlets.
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 America’s Secret Recipes 1

Claim Jumper Chocolate Motherlode Cake &

Frosting

Description: Chocolate cake with chocolate chips and chocolate

fudge frosting.

Ingredients

6 eggs
3 cups sugar Chocolate Motherlode
6 tablespoons butter, softened Frosting:
3 cups vegetable oil 1 lb fine-quality semisweet
1 1/2 cups unsweetened cocoa chocolate
powder 1 cup heavy cream
1 1/2 cups buttermilk 2 tablespoons sugar
3 teaspoons vanilla extract 2 tablespoons light corn syrup
6 3/4 cups flour 1/4 cup unsalted butter, cut into
4 1/2 teaspoons baking powder pieces
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips

1. Preheat oven to 350 degrees F.

2. Grease and flour six 8-inch round cake pans; place ½
cup chocolate chips in each cake pan, spreading
evenly; set aside.
3. In large bowl, combine eggs, sugar, butter, oil, cocoa
powder, buttermilk and vanilla; blend well.
4. On waxed paper, sift together flour, baking powder,
soda and salt; gradually add to wet ingredients in the
bowl, mixing well after each addition. Mix in boiling
water.
5. Divide batter evenly between prepared pans.
6. Bake in oven for 25 minutes or until cake tests done.
Cool 10 minutes in pan on wire racks before remov-
ing. Allow to cool completely before frosting.
7. Prepare frosting: Chop the chocolate finely and set
aside.

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 America’s Secret Recipes 1

8. Place cream, sugar and corn syrup in 1 ½ - 2-quart

heavy saucepan. Bring to a boil over moderately low
heat, whisking until the sugar is dissolved. Remove
pan from heat and add chocolate continuing to whisk
until the chocolate has melted. Add butter and con-
tinue to whisk until butter has melted.
9. Transfer frosting to a bowl and allow to cool, stirring
occasionally. This mixture may have to be refrigerat-
ed to get it to a spreadable consistency depending on
the type of chocolate used.
10. Fill layers and frost cake with Chocolate Motherlode
Frosting.

Makes 1 cake.

About Claim Jumper:

Claim Jumper® is famous for their large portions of

comfort foods. They first opened in 1977 and have
close to 50 restaurants to date. Their extensive
menu is popular with everyone, from children to sen-
iors.

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 America’s Secret Recipes 1

Claim Jumper Widow-Maker Burger

Description: One very tall sandwich made from a double-thick

burger topped with Cheddar, bacon, onion, lettuce, tomato and
avocado with a mayo/relish dressing.

Ingredients

1 8-oz. cooked hamburger patty 2 thin slices tomato

2 slices bacon, cooked crisp 2 slices Cheddar cheese
1 hamburger bun salt and pepper, to taste
1 oz. mayonnaise
2 oz. lettuce, shredded
1 onion ring
2 oz. red relish (sweet or dill
green may be used)
1/2 avocado, sliced

1. Grill burger to desired doneness.

2. Meanwhile, in skillet, fry bacon until
crisp; drain well.
3. Toast hamburger bun and then
e t t i p : spread with mayonnaise.
c rets.n on, save
e S e c 4. Build burger from the bottom heel:
Recip frying ba e. Strain r lettuce, onion ring, burger patty,
n s e
Whe con grea oth. Cov
b a c l il l bacon, relish, avocado, tomato and
your a cheese d you w cheese. Salt and pepper to taste.
gh ea n r
throu efrigerat rease fo Top with crown. Serve hot.
and r e bacon g and fry-
ha v ggie s
ng ve ods.
sauti other fo
in g
Serves 1

48
 America’s Secret Recipes 1

Cracker Barrel Ham & Egg Casserole

Description: A perfect breakfast or brunch casserole of eggs,

ham and cheese.

Ingredients

sourdough bread
4 to 5 eggs, beaten
1/4 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup diced cooked smoked ham
1/2 cup shredded mild Cheddar cheese

1. Spray casserole dish with non-stick

cooking spray.
2. Slice bread and trim crusts from
tip: slices; place a layer of bread on the
c re t s.net serve bottom of prepared casserole dish.
eSe nd-
Recip brown-a used in 3. In medium bowl, beat eggs, evapo-
d
Slice es can be .
g am rated milk, salt and pepper; mix
sausa lace of h well. Pour over bread slices; sprin-
p
kle with diced ham. Cover and
refrigerate overnight or for at least
5 to 6 hours.
4. When ready to bake, preheat oven
to 375 degrees F. Remove casserole
from refrigerator, uncover and sprin-
kle cheese over egg/ham mixture.
Bake in preheated oven for 20 to 24
minutes, depending on the size and
depth of the casserole dish.

Serves 2

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 America’s Secret Recipes 1

About Cracker Barrel:

Cracker Barrel® opened in 1969, serving good ol’

country cookin’ to their customers. Their cornbread
comes from cornmeal, not a mix; mashed potatoes
are made from real potatoes; and scratch biscuits
come with real butter.

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 America’s Secret Recipes 1

Cracker Barrel Lemon Ice Box Pie

Description: A sweet, creamy and smooth lemony-flavored pie.

Ingredients

1 can (14 oz.) sweetened condensed milk

3 egg yolks
3 oz. pure lemon juice
1 9-inch graham cracker crust
4 oz. Cool Whip, thawed
14 vanilla wafers

1. In medium bowl, combine milk,

yolks and lemon juice using wire
whisk.
tip: 2. Transfer to pie shell; arrange vanilla
c re t s.net own wafers around pie, pushing into the
eSe our
Recip an use y crust for filling so only ½ the wafer is show-
c
You de baked . ing.
ema s recipe
hom thi 3. Spread Cool Whip evenly over top;
cover with plastic wrap.
4. Place in freezer; freeze at least 2
hours. Best served very cold.

Serves 8

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 America’s Secret Recipes 1

Cracker Barrel Pinto Beans

Description: A healthy side dish to complement your entrée.

Ingredients

1 lb. ham hocks

1 tablespoon sugar
water, enough to cover ham hocks
2 cups dry pinto beans
8 cups water
1 1/2 teaspoons salt

1. Place ham hocks and sugar in

saucepan and cover with water.
Bring to simmer; simmer until done
and ham hocks are tender.
2. When done, remove from broth but
do not discard broth. Using two
tip: forks, separate meat from fat, skin
c re t s.net ually and bones. Return meat to broth;
eSe e us ,
Recip hocks ar ps, stews cool and store in freezer until bean
Ham flavor sou that day. (A great make-ahead meal.)
used
to ishes g.
d b ean d r cookin 3. When preparing beans, sort and
an n g e
ire lo pick through beans; wash; transfer
requ to large pot with 8 cups water, salt,
ham and ham broth; bring to boil,
cover and simmer about 3 hours or
until beans are tender.

Serves 6

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 America’s Secret Recipes 1

Cracker Barrel Sweet Potato Casserole

Description: Sweet and citrusy potatoes with a pecan topping.

Ingredients

5 1/2 lbs sweet potatoes, Topping:

boiled tender, skinned 2 oz. margarine
8 oz. margarine 7 oz. brown sugar, firmly
1/4 cup orange juice packed
concentrate (thawed, not 2 oz. milk
diluted) 4 oz. pecan pieces
8 oz. brown sugar, firmly
packed
1 tablespoon grated orange rind

1. Preheat oven to 400 degrees F.

Butter casserole dish and set aside.
2. While potatoes are cooking, prepare
the topping: Combine all topping
tip: ingredients in saucepan and bring to
c re t s.net oked a boil, stirring constantly, until thick-
eSe e co - ened.
Recip es can b oled, cov
t a t o , c o .
Po tim e rate d 3. Place potatoes, margarine, brown
d of efrige
ahea a n d r sugar, orange juice concentrate and
ered orange rind; blend well; transfer to
prepared casserole. Pour prepared
topping over potatoes and bake in
preheated oven for 20 to 30 min-
utes.

Serves 8.

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 America’s Secret Recipes 1

Dave and Buster’s Cheeseburger Pizza

Description: A cheeseburger made into a pizza.

Ingredients

1 tablespoon cornmeal 1/2 cup shredded mozzarella

8 to 10 oz. pizza dough cheese.
3 tablespoons ketchup/mustard
mix (50/50 mix of ketchup and Garnish:
mustard) 1 tablespoon spicy ketchup
3/4 cup shredded American 1 tablespoon real crispy bacon
cheese bits
1 cup char-grilled burger 2 slices tomatoes
2 tablespoons kosher pickle 1/2 cup shredded lettuce
slices (julienned) 2 tablespoons diced onions
2 tablespoons sliced red onions

1. Preheat oven to 450 degrees F.

2. Lightly sprinkle cornmeal on pizza
tin; set aside.
3. Roll dough into a 10 - 12 inch circle
on a floured surface; transfer to
prepared pizza tin.
ip:
re t s .net t nd 4. Spread with ketchup/mustard mix-
eSec ite a ture almost to edges of dough.
Recip nd of wh ese in
e
Use
a bl n che 5. Top with cheese mixture - almost to
A m erica .
yello
w ecipe edges of dough.
this r
6. Top with diced burger, pickles, red
onions and mozzarella.
7. Bake in preheated oven 12 to 15
minutes or until crust is golden and
cheese is melted.
8. Remove from oven and top with
spicy ketchup, bacon bits, shredded
lettuce, tomato slices and diced
onions.

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 America’s Secret Recipes 1

9. Season with salt, pepper, garlic powder and parsley.

Add seasoned salt if desired.

Serves 2

About Dave & Buster’s:

In the late 70s in Little Rock, Arkansas, there were

two businesses next door to each other. A man
named Buster ran a casual restaurant and a man
named Dave ran "Slick Willy's World of
Entertainment."

The two men eventually became friends and noticed

that patrons would be seen going from one business
to the other. That inspired them to combine their
businesses and create Dave and Buster’s --- a fun
place to eat, play games, and have a good time.

55
 America’s Secret Recipes 1

Denny’s Bacon Caesar Burger

Description: A tasty burger served with Caesar dressing on the

side for dipping.

Ingredients
1 hamburger patty
1 hamburger bun
1 leaf Romaine lettuce
2 tomato slices
2 hamburger dill, slices
1 slice red onion
2 slices Monterey Jack cheese
2 slices bacon, cooked
1/4 cup Caesar dressing, served on the side

1. On griddle or in heavy skillet, cook

patty, seasoning to taste with salt
and pepper.
2. Toast bun separately.
ip:
re t s .net tskillet 3. Assemble sandwich by starting with
eSec be
Recipurger can grilled to the heel of the bun: layer with
b r romaine, tomato slices, pickle slices,
Your roiled o ness.
i e d , b d o ne onion slice, patty, cheese and
fr s i red
d e bacon; place crown on top.
4. Serve immediately with dressing on
the side.

Serves 1

About Denny’s:

The restaurant chain that we know as Denny’s®

began in Lakewood, Calif. in 1953 with a dream and
a donut stand called Danny’s Donuts. In 1959,
Danny’s was renamed Denny’s to avoid confusion
with another small chain in Southern California called
“Coffee Dan’s.” Doughnuts were phased out and the
menu grew to include sandwiches and other entrees.

56
 America’s Secret Recipes 1

El Pollo Loco Chicken

Description: Grilled chicken marinated in special herbs, spices

and citrus juices and then flame-grilled for a flavor that’s deli-
ciously different.

Ingredients

2 cups water 1 teaspoon lime juice

1 garlic clove 2 tablespoons pineapple juice
4 teaspoons salt 1 whole frying chicken, quartered
2 teaspoons pepper
1 pinch of ground saffron

1. Using blender or food processor, combine water, gar-

lic, salt, pepper and saffron; blend on high speed 15
to 20 seconds. Add lime juice and pineapple juice;
blend 5 seconds longer.
2. Transfer mixture to bowl; add chicken, coating well.
Cover and refrigerate for 1 hour.
3. When ready to cook, preheat grill to a low flame.
Remove chicken from marinade; discard marinade.
4. Grill chicken for 45 minutes, turning frequently (do
not let the skin blacken before the chicken is cooked)
or until the skin is golden brown and crispy and
chicken is cooked through.

Serves 4-6

About El Pollo Loco:

El Pollo Loco, pronoz.d “L-Po-yo Lo-co” is Spanish for

“The Crazy Chicken.” This restaurant started out in
1975 as a roadside chicken stand in Mexico. Its suc-
cess spread rapidly throughout Mexico and into the
U.S. Billed as “a wholesome, delicious alternative to
traditional fast food faire.”

57
 America’s Secret Recipes 1

El Torito’s Mexican Caesar Salad

Description: Strips of crisp-fried tortillas on top of a bed of

greens with roasted red pepper strips drizzled with a creamy and
zesty dressing with a kick.

Ingredients

Cilantro Pepita Dressing: 1 1/2 cups mayonnaise

2 medium Anaheim chiles, 1/4 cup water
roasted, peeled and seeded
1/3 cup roasted pepitas Salad:
(pumpkin seeds) 2 corn tortillas
2 garlic cloves, peeled vegetable oil
1/4 teaspoon ground black 1 large head romaine lettuce,
pepper rinsed and spun dry
1 teaspoon salt 1/3 cup finely grated Cotija
12 oz. salad oil cheese
1/4 cup red wine vinegar roasted red bell pepper, peeled
5 tablespoons grated Cotija and cut into julienne strips
cheese (see note) 1/2 cup roasted pepitas
2 small bunches cilantro, (pumpkin seeds), for garnish
stemmed

1. Place chilies, pepitas, garlic, pepper,

salt, oil, vinegar, and cheese in bowl
of food processor and blend approx-
imately 10 seconds; add cilantro, a
t tip: little at a time until blended smooth.
e c re ts.ne ard (This may have to be done in batch-
eS ah
Recip heese is o es.)
a c rt
Cotij se, simila 2. In large stainless steel bowl, com-
che e
esan. bine mayonnaise and water; whisk
Parm
until smooth. Transfer chile mixture
to bowl; whisk to blend thoroughly.
3. Transfer to covered container and
refrigerate. Will keep for 3 days.

58
 America’s Secret Recipes 1

4. Assemble salad: Cut corn tortillas into matchstick-

size strips. Heat oil in saute pan; fry tortilla strips
until crisp; remove with slotted spoon; drain on
paper towels; set aside.
5. Tear romaine into bite-sized pieces; place on salad
plates; ladle about 2 oz. of dressing over each salad.
6. Top with Cotija cheese and tortilla strips. Arrange 4
red pepper strips (like spokes of a wheel) on top of
each salad; garnish with whole pepitas.

Serves 4

About El Torito’s:

El Torito’s® Sports Bar opened in 1982 serving fla-

vorful, succulent, meaty pork ribs, peel-your-own
shrimp and tangy BBQ chicken as well as many other
favorites.

59
67
 America’s Secret Recipes 1

Emeril’s Southwest Seasoning

Description: A great seasoning for just about anything. Flavor

your beef, chicken, fish — get creative.

Ingredients

2 tablespoons chili powder 1 tablespoon dried oregano

2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt

1. Combine all ingredients thoroughly.

2. Store in airtight container.

About Emeril:

Emeril Lagasse® is popularly known for his cooking

show and enthusiastic slogan “BAM." He is the star
of the Food Network and owner of many successful
restaurants.

60
68
 America’s Secret Recipes 1

Famous Dave’s Sloppy Ques

Description: Sloppy joes done only the way Famous Dave can.
Well-seasoned with a bit of heat.

Ingredients

1 lb. ground beef 1 tablespoon chili powder

1/2 cup finely chopped sweet 1/4 teaspoon cayenne
yellow onion 1 1/2 cups BBQ sauce
1/4 cup finely chopped green 1 teaspoon prepared mustard
bell pepper 4 hamburger buns, split,
1 jalapeno, finely minced buttered and toasted
1 teaspoon steak & burger
seasoning mix

1. In heavy skillet, over medium-high

heat, brown ground beef; drain well.
Add onion, green pepper, jalapeno,
seasoning and chili powder. Stir
well to combine and crumble; con-
tip: tinue cooking until beef is thorough-
re t s.net
eSe c picy ly cooked, stirring constantly.
Recip rmick® S oning
McC
o Seas pe. 2. Add cayenne, BBQ sauce and mus-
S teak ci tard; stir well to combine and heat
o n tre a l
i n t his re
M
s gre
at through.
work 3. Spoon onto split buns. Serve hot.

Serves 4

About Famous Dave’s:

Dave Anderson, founder of Famous Dave's opened

his first restaurant in Wisconsin in 1994. Dave is a
BBQ legend known for having smoked tons of ribs in
an old garbage can. He perfected his system to
smoke good "que" by first hand rubbing each slab
with a blend of southern spices, then slow smoking
'em in a pit of smoldering hickory.

61
69
 America’s Secret Recipes 1

Girl Scout Thin Mint Cookies

Description: Thin, crisp chocolate cookies covered in a smooth

chocolate-mint coating.

Ingredients

Chocolate Cookie Wafers: Chocolate Coating:

1 18 oz. package chocolate 3 12-oz. bags semi-sweet
fudge cake mix chocolate chips
2 tablespoons shortening, 3/4 teaspoon peppermint
melted extract
1/2 cup cocoa powder, 6 tablespoons shortening
measured then sifted
1 egg
3 tablespoons water
non-stick cooking spray

1. Begin by making the dough for the cookie wafers:

Place cake mix, shortening, egg, water, oil and cocoa
in large bowl; blend well. Cover and refrigerate 2
hours for easier handling.
2. When ready to make cookies: Preheat oven to 350
degrees F. Spray cookie sheets with non-stick spray;
set aside.
3. There are 2 ways these can be made. The first way
is to roll a portion of the dough on a lightly floured
surface to a thickness of 1/16-inch; cut with 1 ½-
inch round cutter and place on baking sheet. The
second way is to pinch off small ½-inch portions and
shape into a ball. Place 2 inches apart on prepared
baking sheet. Spray the flat and smooth bottom of a
glass and press firmly on each shaped piece of dough
to flatten.
4. Bake 8 to 10 minutes; remove to wire racks and
allow to cool completely.
5. Prepare chocolate coating: In microwave-safe bowl,
combine chocolate chips, peppermint extract and

62
70
 America’s Secret Recipes 1

shortening; heat for 2 minutes on LOW; stir; heat

another minute or until smooth; stir. This can also
be done in the top of a double boiler over simmering
water.
6. Dip each wafer in chocolate; allow excess to drip off.
Place on waxed-paper-lined baking sheet and refrig-
erate until firm.

Makes 8 dozen cookies

About Girl Scouts:

The Girl Scouts® are famous for their delicious cook-

ies. No longer made by the Girl Scouts, the cookies
have been made by ABC Bakers since 1939.

63
71
 America’s Secret Recipes 1

Golden Corral Banana Pudding

Description: A rich, sweet blend of condensed milk, pudding and

Cool Whip layered between banana slices and vanilla wafers.

Ingredients

1 (14 oz) can sweetened condensed milk

1 1/2 cups cold water (or milk)
1 (3 1/2 oz) package instant vanilla pudding
2 cups Cool Whip, thawed
1 box vanilla wafers (reserve a few for garnish)
3 bananas, sliced

1. In large bowl, mix sweetened con-

densed milk with water; add pud-
ding mix; beat well. Chill in refriger-
ator for 5 minutes.
2. Fold in thawed Cool Whip.
3. Spoon 1 cup of pudding in bottom of
tip: serving dish; top with 1/3 of the
c re t s.net banana
eSe nse bananas, 1/3 of the wafers and 1/3
Recip ore inte banana-
m nt of the pudding. Repeat layering
For a , use insta ding.
r
flavo vored pu
d twice, ending with pudding. Garnish
fla with reserved vanilla wafers. Chill
thoroughly; keep refrigerated.

Serves 6

About Golden Corral:

Golden Corral® is a family-style restaurant chain

that features a large buffet and grill offering numer-
ous hot and cold items, a carving station and their
Brass Bell Bakery.

64
72
 America’s Secret Recipes 1

Hard Rock Cafe Handmade Onion Rings

Description: Golden fried onion rings seasoned with Hard Rock

Cafe’s own seasoning.

Ingredients

flour to coat Hard Rock Cafe Seasoning:

bread crumbs to coat 1/2 cup kosher salt
3 eggs blended with 1/2 cup 1 1/2 teaspoons onion powder
milk (egg wash) 1 1/2 teaspoons garlic powder
1 yellow onion, sliced into ½- 1 1/2 teaspoons coarse black
inch rings, save inner rings for pepper
another recipe, soak the larger 1 1/2 teaspoons celery salt
rings in cold water
vegetable oil for deep frying

1. Place flour in shallow dish.

2. Place bread crumbs in separate shallow dish.
3. In another shallow dish, combine eggs and milk; mix
well.
4. Remove onion rings from water; shake off excess
water; place in flour and coat evenly.
5. Place floured onions (shake off excess flour) in egg
wash; coat well. Shake off excess flour and place
onions in bread crumbs; coat well. Shake off excess
breadcrumbs.
6. Heat oil to 350 degrees F. Place onion rings in a fry
basket, fry 3 minutes or until golden brown and fully
cooked. Remove from oil; drain well.
7. While onions are frying, in a small container, combine
all seasoning ingredients. Mix thoroughly. Sprinkle
Hard Rock Cafe Seasoning over hot onion rings.
Serve immediately.

Serves 4

65
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 America’s Secret Recipes 1

About Hard Rock Cafe:

Hard Rock Cafe® is known throughout the world —

owning the world’s greatest collection of music mem-
orabilia, which they display in all their locations. The
first Hard Rock Cafe opened its doors to the public in
1971 in London, England.

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 America’s Secret Recipes 1

Hard Rock Cafe Pig Sandwich

Description: A tasty pulled pork sandwich smothered in slaw and

a zesty BBQ sauce.

Ingredients

8 Hamburger buns Pig Sauce:

2 cups Heinz ketchup
Pulled Pork: 2 1/4 cups cider vinegar
1 quart hot water 1 3/4 teaspoons salt
1/2 cup sugar 1/2 cup sugar
1 quart apple cider vinegar 1 1/2 tablespoons
1/2 cup Tabasco sauce Worcestershire sauce
3 lbs. pork shoulder, boned 1 1/2 tablespoons coarse black
pepper
Pig Slaw: 1 1/2 tablespoons chili powder
1/4 cup sugar 1/2 teaspoon garlic salt
3 cups white vinegar 1/2 teaspoon granulated garlic
2 1/4 cups water 3 tablespoons vegetable oil
1 head green cabbage leaf,
peeled and cored

1. Prepare pulled pork: In large bowl,

dissolve sugar in hot water; add
vinegar and Tabasco; mix well.
Place pork in marinade making sure
ip: marinade covers pork; cover; refrig-
re t s .net tn your
eSec ked i erate for at least 12 hours. Turn
Recipn be coo 6 to 8 occasionally.
ca for
Pork o oker low.
c
slow urs on 2. To cook pork: Preheat oven to 450
ho degrees F. Transfer pork to baking
dish; bake until well browned.
Reduce heat to 300 degrees F. and
pour some of the marinade over the
roast. Cover with foil and slow roast
for an additional 2 hours or until
meat pulls away from bone easily.
Discard remaining marinade.

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 America’s Secret Recipes 1

3. Prepare pig slaw: In large bowl, dissolve sugar in

vinegar. Add water and whisk well. Add cabbage and
mix well. Cover and refrigerate.
4. Prepare pig sauce: In medium saucepan, combine
all ingredients (except oil); mix well and bring to
boil. Add oil; stir to blend. Lower heat and simmer
for 20 minutes to thicken. Continue to stir. Cool
completely; cover; store in refrigerator until ready to
use.
5. When ready to serve: Toast hamburger buns. Place
a scoop of pulled pork on the heel of the bun; top
with pig slaw; ladle pig sauce over slaw and meat.
Top with crown. Serve with onion rings, dill pickle
slices and a side of slaw.

Serves 8

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 America’s Secret Recipes 1

Hard Rock Cafe Twisted Mac and Cheese

Description: A rich mac and cheese dish using Cheddar and

Monterey Jack cheeses and sprinkled with Parmesan bread
crumbs.

Ingredients

2 cups cavatappi pasta (any 1/4 cup diced roasted red bell
pasta works) pepper
1/3 cup whole milk 2 teaspoons Italian-seasoned
4 oz Velveeta cheese spread bread crumbs
1/2 cup shredded Cheddar 2 teaspoons grated Parmesan
1/2 cup shredded Monterey Jack 1/4 teaspoon finely minced
1/8 teaspoon ground cayenne parsley
pepper
1/8 teaspoon ground black
pepper

1. In large saucepan, bring water to a boil and cook

pasta according to directions on package; drain; do
not rinse.
2. Using same saucepan, combine milk, Velveeta,
Cheddar, Monterey Jack cheese, cayenne pepper and
black pepper; heat over low heat about 10 minutes,
stirring, until cheeses have melted and sauce is
smooth.
3. Return pasta to pan with cheese; add roasted bell
peppers; toss to coat.
4. In small bowl, combine bread crumbs, Parmesan and
parsley; mix well.
5. Transfer hot pasta to serving dish; sprinkle with
breadcrumb mixture. Serve immediately.

Serves 4

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 America’s Secret Recipes 1

Hardee’s Peach Cobbler

Description: An easy-to-make peach treat with a touch of cinna-

mon and sugar.

Ingredients

1 large can peach pie filling

1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats (thin slices)
cinnamon
sugar

1. Preheat oven to 375 degrees F.

2. Spread pie filling evenly in bottom of 8-inch square
baking pan; top with slices of butter, evenly spaced.
3. Carefully remove pie crust from the pan it is in and
carefully place over filling in pan. Cut edges that
hang over to make fit on the square pan. Not to
waste the remaining crust, you can use little cookie
cutters and place over top of pie for decoration.
4. Sprinkle generously with cinnamon and sugar; bake
in preheated oven for 20 to 25 minutes or until crust
is lightly browned.
5. Serve with a scoop of vanilla ice cream.

Serves 4

About Hardee’s:

The first Hardee’s® hamburger stand opened in

1960. The concept was simple: charcoal-broiled
hamburgers and milkshakes sold for 15 cents each.

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 America’s Secret Recipes 1

Houlihan’s Jambalaya Rice

Description: Sausage, peppers, onions and chicken with toma-

toes in a chicken base seasoned with that kick we all love.

Ingredients

1 1/2 tablespoons vegetable oil 1/2 teaspoon white pepper

1 cup andouille sausage, diced 1 teaspoon black pepper
large 1/4 teaspoon thyme
1 cup diced yellow onion 1/4 tablespoon Tabasco
1/2 cup diced green pepper 1/4 cup chopped garlic
1/2 cup celery 2 tablespoons chicken base
1 cup diced chicken 1/2 cup canned diced tomatoes,
1/2 teaspoon salt drained well
1/4 teaspoon cayenne pepper 2 cups white rice

1. Preheat oven to 350 degrees F.

2. In large skillet, add oil and heat. Add sausage; saute
until crisp; add vegetables; saute until tender; mix
well.
3. Add chicken; saute another 2 minutes.
4. Add seasonings, Tabasco, garlic and chicken base;
cook approximately 3 to 5 minutes. Add tomatoes;
mix well; cook an additional 4 minutes.
5. Stir in rice; cook 2 minutes.
6. Transfer to large baking dish and cover with foil.
Place in preheated oven and bake for 20 to 30 min-
utes or until rice is tender. Serve hot.

Serves 4

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About Houlihan’s:

Houlihan’s® first opened their doors in 1972, in

Kansas City. At Houlihan’s they make everything the
hard way — from scratch. From appetizers and sal-
ads to entrees and desserts, it’s all prepared fresh
daily.

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 America’s Secret Recipes 1

Houlihan’s ’Shrooms

Description: Cheese filled mushroom caps breaded and deep

fried until golden brown.

Ingredients

6 large button mushrooms Cheese Filling:

1 cup bleached flour 1/3 cup whipped cream cheese
1 1/2 teaspoons salt 1/4 cup shredded sharp Cheddar
1/2 teaspoon cayenne pepper cheese
1/2 cup buttermilk 1/2 teaspoon Hidden Valley
vegetable oil for frying Ranch Dressing Mix (dry mix,
unprepared)

1. Prepare cheese filling: In small bowl, combine cream

cheese, Cheddar and dressing mix; blend well; let
stand 10 minutes.
2. While filling is resting, clean mushrooms and remove
stems.
3. Fill mushroom caps with filling.
4. In small bowl, combine flour, salt and cayenne pep-
per.
5. In separate small bowl, pour in buttermilk.
6. Dip each filled mushroom into milk, shake off excess
and then dip in flour mixture, shake off excess flour;
place coated mushrooms on baking sheet and place
in freezer; freeze for at least 3 hours.
7. When frozen, heat oil in deep fryer to 350 degrees F.
Fry frozen mushrooms 8 to 10 minutes or until gold-
en; drain on paper towels. Serve hot.

Serves 4

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 America’s Secret Recipes 1

Ikea Swedish Meatballs

Description: Nicely seasoned beef-and-pork meatballs served

with a gravy-cream sauce.

Ingredients

1 tablespoon vegetable oil 1 teaspoon salt

1 small onion, finely chopped 1 teaspoon black pepper
1/2 cup bread crumbs 1/4 teaspoon ground allspice
1 cup milk 1 tablespoon vegetable oil (for
1 egg, lightly beaten frying)
2/3 lb. lean ground beef 1 (10 oz.) can beef gravy
1/3 lb. ground lean pork 1/2 cup cream

1. In saute pan, heat 1 tablespoon oil and add onions;

saute until soft and clear; set aside.
2. In small bowl, combine bread crumbs with milk, let
soak for 10 minutes.
3. In large bowl, combine onions, bread crumb/milk
mixture, egg, meat and seasonings; mix well. Form
into small meatballs.
4. In large skillet, heat with 1 tablespoon oil. Brown
meatballs; cook until cooked through.
5. In small saucepan, combine gravy and cream; heat
through but do not boil.
6. Serve meatballs with gravy and boiled potatoes or
hot cooked pasta.

Serves 4-6

About Ikea:

IKEA was founded in 1943 as a major retailer of fur-

niture, home furnishings, and housewares. The com-
pany also sells through mail-order and has broad-
ened their inventory to include foods as well. IKEA
has stores throughout the world and continues to
grow.

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 America’s Secret Recipes 1

Jack in the Box Oreo Cookie Shake

Description: This is bound to become a favorite of any Oreo

lover.

Ingredients

3 cups vanilla ice cream

1 1/2 cups milk
8 Oreo cookies

1. Combine the ice cream and milk in a blender and mix

on low speed until smooth.
2. Break Oreo cookies into pieces while adding them to
the blender. Mix on low speed for 5 to 10 seconds or
until the cookies are mostly pureed into the shake,
but a few larger pieces remain. Use a spoon to break
up any larger chunks.
3. Pour shake into two glasses.

Serves 2

About Jack in the Box:

Robert Peterson started the original Jack in the Box®

in 1951 with a drive-thru restaurant in San Diego.
Before 1980, Jack's mascot clown's existence was
that as a fixture on the drive-thru speaker. The com-
pany decided an image change towards more "adult
fare" was in order, and in a commercial, they blew up
the drive-thru clown.

The Jack in the Box menu is extensive. There's the

usual line of burgers but also an interesting line of
alternates like egg rolls, bacon potato cheddar
wedges, and tacos.

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 America’s Secret Recipes 1

Jack in the Box Taco

Description: Corn tortillas filled with a mildly seasoned beef and

refried bean filling, deep fried until crisp adding cheese with let-
tuce and topped with salsa.

Ingredients

1 lb. ground beef 1/4 cup mild taco sauce, divided

1/3 cup refried beans use
1 tablespoon potato flakes 12 soft corn tortillas
1/4 teaspoon salt 3 cups cooking oil, Crisco brand
2 tablespoons chili powder 6 slices American cheese
pinch cayenne pepper 1 head lettuce, shredded

1. In skillet over low heat, brown beef; drain fat. Stir in

refried beans, mashing the beans with the back of a
large spoon to make a smooth mixture. Add potato
flakes; stir well to combine. Add salt, chili powder,
cayenne and 2 tablespoons taco sauce; combine
well; remove from heat.
2. Using heavy skillet over medium heat, bring ¼-inch
of vegetable oil to 350 degrees F.
3. Meanwhile, heat tortillas slightly in the microwave.
Spoon beef mixture into the center of tortilla; fold
tortilla over and press to seal; the filling holds the
sides together.
4. Carefully drop each taco into hot oil and fry until
crisp, turning once. When crisp on both sides,
remove to paper towels or wire rack to drain.
5. Working quickly, carefully open each taco and add ½
slice American cheese and some lettuce. Top each
taco with ½ teaspoon taco sauce or salsa.

Makes 12 tacos; serving 6

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 America’s Secret Recipes 1

Jiffy Corn Muffin Mix

Description: Save money and time by having this mix on hand

for use in many dishes as well as for cornbreads and corn muffins.

Ingredients

2/3 cup all purpose flour To Prepare Corn Muffins:

1/2 cup yellow corn meal 1 egg
3 tablespoons granulated sugar 1/3 cup milk
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil

1. Combine flour, corn meal, sugar, baking powder and

salt. Mix well with wire whisk.
2. Whisk in vegetable oil and mix until dry mixture is
smooth and lumps are gone.

If you wish to make Corn Muffins:

1. Preheat oven to 400 degrees F. Combine above mix-

ture with egg and milk. Mix well.
2. Fill muffin tins 1/2 full. Bake 15 to 20 minutes.

Makes 6 muffins.

About Jiffy:

Jiffy® mix brand was introduced in 1930. These lit-

tle boxes of various mixes are perfect for the busy
cook.

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 America’s Secret Recipes 1

Jimmy Buffett’s Margaritaville Restaurant

Jalapeno Macaroni & Cheese

Description: A new twist on mac and cheese for those that like
the heat. Jalapeno peppers give this dish that extra kick.

Ingredients

8 tablespoons butter, melted 1 teaspoon salt

1/2 lb. cream cheese, 1/4 teaspoon Tony Chachere's
softened Seasoning (see page 170)
2 1/2 cups heavy cream 1/3 cup flour
1/2 cup jalapeno juice (from jar) 1 lb. Perciatel (10-inch
1/2 lb. Cheddar cheese macaroni noodles)
1 cup sliced jalapenos 2 tablespoons bread crumbs

1. In saucepan, melt butter over medium heat; add

cream cheese; mix until well blended; add heavy
cream; whisk well to combine. Whisk in jalapeno
juice; mix well.
2. Add Cheddar, stirring until Cheddar is completely
melted. Add sliced jalapenos, salt, Tony C’s and flour;
continue whisking until thoroughly blended.
3. Spray loaf pan with non-stick spray; preheat oven to
350 degrees F.
4. Spoon a layer of cooked macaroni in prepared loaf
pan; top with cheese sauce; add another layer of
macaroni; top with cheese sauce. Top with bread
crumbs, cover, and place in preheated oven. Bake
30 minutes; uncover and bake and additional 20 to
30 minutes or until light brown.

Serves 8

About Jimmy Buffett’s Margaritaville Restaurant:

Margaritaville® is an experience unlike any other...

It’s not just a dining destination, it’s an entire change
of latitude. Whether it’s the Jumbies on stilts, the

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 America’s Secret Recipes 1

volcanos erupting with margaritas, the pool side that

wraps around the bar, or the frozen concoctions, a
trip to Margaritaville will not soon be forgotten.

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 America’s Secret Recipes 1

Joe’s Crab Shack Crab Dip

Description: A wonderful combination of crab meat, onions and

peppers combined with cream cheese and sour cream — infused
with just the right seasoning.

Ingredients

2 oz cream cheese, softened 4 teaspoons finely diced green

1 tablespoon mayonnaise pepper
1/2 cup sour cream 1/4 cup shredded mozzarella
1 tablespoon butter, softened cheese
1/4 teaspoon seasoned salt fresh diced green onion, for
1/8 teaspoon paprika garnish
4 teaspoons diced yellow onion fresh chopped parsley, for
1 (6 oz.) can crab meat, drained garnish

1. Preheat oven to 350 degrees F. Lightly grease a

small, shallow baking dish; set aside.
2. In small bowl, combine cream cheese, mayonnaise,
sour cream and butter; beat until smooth; add sea-
soned salt and paprika; stir well.
3. Add onions, crab meat, green pep-
per and mozzarella; blend.
4. Transfer to prepared baking dish;
: bake in preheated oven 10 to 14
t s . n et tip minutes to heat through.
e
e c i p eSecr flavor, use 5. Garnish with green onion and pars-
R t
r t h e bes meat. ley. Serve with unsalted or lightly
Fo crab
fresh salted corn chips.

Serves 2-3 as an appetizer

About Joe’s Crab Shack:

Specializing in crab dishes and delightful seafood,

Joe's Crab Shack® is a fun place to be. The look of a
shanty by the seaside helps create a casual environ-
ment which typically is popular with patrons and
brimming with energy.

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 America’s Secret Recipes 1

Joe’s Crab Shack Popcorn Shrimp

Description: Creole seasoning and a splash of Tabasco give these

delicately golden fried shrimp their wonderful flavor.

Ingredients

1 lb small fresh shrimp 1/3 cup flour

(cleaned and shelled) 1 cup cracker meal
1 teaspoon garlic powder 1/3 cup plain bread crumbs
1 teaspoon brown sugar 1/2 teaspoon paprika
1 1/2 teaspoons Tabasco sauce 1 teaspoon Creole seasoning
2 eggs, beaten 4 tablespoons cornstarch
1/4 cup water oil, for frying

1. In medium bowl, combine shrimp,

garlic powder, brown sugar and
Tabasco sauce; mix well. Cover and
refrigerate for 30 minutes to mari-
nate.
2. In small bowl, beat eggs and water;
set aside.
tip:
c re t s.net ce. 3. In separate bowl, combine flour,
eSe sau
Recip ith tartar cracker meal, bread crumbs, paprika
w and Creole seasoning; blend well.
Serve
4. Place cornstarch in separate bowl.
5. Heat oil for frying.
6. Working with one at a time, dust
shrimp with cornstarch; place in egg
wash; shake off excess; roll in
cracker mixture. Place on plate.
Repeat until all are coated.
7. Fry shrimp in hot oil until golden
brown. Shrimp will float to top
when cooked through; remove from
hot oil and place on paper towels to
drain.

Serves 6
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 America’s Secret Recipes 1

Kenny Rogers Koo Koo Roo Original Skinless

Flame-Broiled Chicken

Description: Skinless chicken pieces in a citrus-based marinade

grilled with a mild BBQ baste.

Ingredients

1 whole chicken, skinned and

cut into 8 pieces Baste:
2 tablespoons plus 1 teaspoon
Marinade: vegetable oil
1 cup water 1/2 cup thinly sliced onions
1 cup apple juice 1 can (10 oz) tomato puree
1 cup V-8 juice 1/4 cup water
1 tablespoon lemon juice 1 tablespoon white vinegar
1/2 cup pineapple juice 1 tablespoon lemon juice
1 cup chopped onion 1/4 teaspoon salt
2 teaspoons salt dash ground black pepper
2 teaspoons ground black dash garlic powder
pepper

1. Prepare marinade: In non-reactive bowl, combine

marinade ingredients.
2. Add chicken to marinade, turn to coat, cover and
refrigerate at least 24 hours or up to 72 hours. Turn
chicken pieces occasionally.
3. Prepare baste: In skillet, heat 1 teaspoon oil; add
onions and saute until they begin to blacken a bit;
transfer to medium saucepan and add remaining
baste ingredients. Bring mixture to a full boil; reduce
heat; simmer 5 to 7 minutes. Remove from heat and
cool; cover and refrigerate until ready to use.
4. When ready to cook, remove chicken from marinade;
discard marinade.

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 America’s Secret Recipes 1

5. Grill chicken until just about done; brush with baste

and continue to grill for several minutes; turn and
baste other side and continue to grill until cooked
through.

Serves 6-8

About Kenny Rogers Roasters:

Kenny Rogers Roasters® opened in 1991 serving

foods you would make at home like roasted chickens.

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 America’s Secret Recipes 1

KFC Corn on the Cob

Description: Another favorite from the Colonel — a flavor-

enhanced ear of corn as a side dish.

Ingredients

4-8 ears of fresh or frozen corn on the cob

1/2 teaspoon sugar
milk
melted butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent Flavor Enhancer

1. Cook corn in hot water with sugar

and a splash of milk until the corn is
tip: tender.
c re t s.net ncer
eSe nha 2. Remove and dip in melted butter
Recip a flavor e ion of
nt i s sect that has been seasoned with salt,
Acce the spice rkets. pepper and Accent.
in a
sold st superm
m o
Serves 4-8

About KFC:

KFC, also known as Kentucky Fried Chicken —

opened in 1930 by Harlan Sanders as “Sander’s
Court & Café.” In 1939 he began using the pressure
cooker, allowing him to serve his customers quicker.
By 1940 he created his famous Original Recipe. KFC
is now in over 80 countries around the world.

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 America’s Secret Recipes 1

KFC Original Recipe Fried Chicken

Description: What’s the secret behind Colonel Sanders’ famous

11 herbs and spices? To this day his secret recipe has never been
revealed leaving curious minds to speculate. We’ve tried many dif-
ferent combinations, but there was only one that came out tasting
just like the original...

Ingredients

1 egg, beaten 2 tablespoons Accent flavor

1 cup buttermilk enhancer
1 frying chicken with skin, 1 teaspoon ground oregano
cleaned & cut into 6 pieces 1 teaspoon chili powder
1 cup all-purpose flour 1 teaspoon dried sage
1 teaspoon black pepper 1 teaspoon basil leaves, crushed
2 teaspoons salt 1 teaspoon marjoram leaves,
2 tablespoons paprika crushed
1 tablespoon onion salt 1 can lard (or Crisco) - enough
1 teaspoon garlic powder to cover chicken in fryer

1. Combine egg and buttermilk in

a bowl. Soak chicken pieces in
the mixture.
2. In separate bowl, add flour and
fold in all the spices.
3. Roll the chicken into the sea-
t tip: 5 soned flour mixture until com-
re ts.ne 36
c i p eS e c
i l is at pletely covered.
e o
R your ying 4. Add the lard to the pressure
a ke sure before fr
M es F . fryer and heat to 365 degrees F.
degre chicken. Be sure to follow the instruc-
tions for your pressure fryer.
5. Use a utensil to drop 4 pieces of
chicken into the hot oil and lock
the lid in place. Be careful not
to burn yourself with the hot oil.
6. Fry for about 8 to 10 minutes or
until golden brown and thor-
oughly cooked.
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 America’s Secret Recipes 1

7. Once cooked, release the pres-

sure according to manufactur-
er’s instructions and remove the
chicken to paper towels or
tip: metal rack to drain.
c re t s.net use
eSe en, 8. Repeat with the remaining
Recip ier chick d and
ris p f lar chicken.
For c nstead o en
i s c oi t h e chick
C r at re.
o u b le co ur mixtu Makes 6 pieces
d lo
the f
with

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 America’s Secret Recipes 1

KFC Potato Salad

Description: An easy-to-prepare home-style potato salad.

Ingredients

2 pounds russet potatoes 1-2 teaspoons shredded carrot

1 cup mayonnaise 1/4 teaspoon dried parsley
4 teaspoons sweet pickle relish 1/4 teaspoon pepper
4 teaspoons sugar dash salt
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimientos

1. Peel potatoes leaving a bit of the

skins still on, chop or dice into bite-
sized pieces; place in saucepan,
cover with water and add dash of
salt. Bring to boil and cook until
tip: tender. Drain and rinse in cold
c re t s.net ntos,
eSe mie water; place in large bowl and set
Recip ’t have pi n bell
do n r gre
e aside.
If you ed red o
ic er. 2. In medium bowl, combine remaining
use d pepp ingredients and whisk until smooth
and well blended; add to potatoes;
mix well.
3. Cover and chill overnight or at least
4 hours before serving.

Makes 6 cups.

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 America’s Secret Recipes 1

Lawry’s Seasoned Salt

Description: Now you can make your own seasoned salt for use
in meat and vegetable dishes.

Ingredients

2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

1. In small bowl, combine and mix well.

2. Store in airtight container if not using right away.

About Lawry’s:

Lawry’s® makes one of the best seasoned salts on

the market today.

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 America’s Secret Recipes 1

Little Caesar’s Crazy Sauce

Description: The perfect blend of spices for a sauce you can use
on your homemade pizza or as a dipping sauce for your favorite
appetizers.

Ingredients

1 (15-oz.) can tomato paste

1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme

1. Place saucepan over medium heat; add all ingredi-

ents and whisk; blending well.
2. When sauce begins to bubble, reduce heat and sim-
mer for 30 minutes, stirring occasionally. Do not
cover during the cooking process.
3. Remove from heat and allow to cool; transfer to cov-
ered container and store in refrigerator. This sauce
will keep, if tightly-covered, for 3 to 4 weeks.

Makes 1 1/2 cups.

About Little Caesar’s:

Mike and Marian Ilitch opened their first Little

Caesar’s® restaurant in Garden City, Michigan, in
1959. It is now the world’s number-one carry-out
pizza chain, selling a wide variety of pizzas, wings
and their famous Crazy Bread.

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 America’s Secret Recipes 1

Long John Silver’s Hushpuppies

Description: Enjoy these favorites with your next seafood or

chicken dish.

Ingredients

1/2 cup cornmeal

1/4 cup flour
1 teaspoon baking powder
1/2 large onion, minced
1/4 teaspoon garlic
1 egg
1/4 cup milk

1. Preheat oil in deep fryer to 350

degrees F.
2. In medium bowl, combine cornmeal,
flour, baking powder, onion and gar-
lic; whisk well to blend.
ip:
re t s .net t ing 3. In small bowl, slightly beat egg; add
eSec bak
Recip your own lespoon milk; stir; add to dry ingredients.
ake tab Batter will be thick and should have
To m ombine 1 espoons
er, c tabl 2 the consistency of a bread-type bat-
powd g soda, 2 and 1 1/ ter. If too thin, add a little more
k i n rt a r
ba of ta rch cornmeal.
rnsta
cream poons co
s 4. Using an ice cream scoop or 2
table
spoons, drop dough in hot grease
and cook until golden on both sides;
remove from grease using slotted
spoon; drain on paper towels.

Serves 4

About Long John Silver’s:

Inspired by the classic Treasure Island, Long John

Silver’s® was founded in 1969. It’s a quick-service
seafood restaurant specializing in serving real meals
featuring batter-dipped fish, chicken and shrimp,
along with fries, coleslaw and hushpuppies.
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 America’s Secret Recipes 1

Macaroni Grill Bella Napoli

Description: Deep-fried pasta triangles topped with cream sauce,

and sprinkled with sausage, tomatoes, peppers, olives and
cheeses.

Ingredients

1/2 lb. pasta sheets Asiago Cream Sauce:

oil, for deep-frying 2 cups heavy whipping cream
1/2 to 1 cup Asiago cheese, 1/16 teaspoon chicken soup
grated base
1 piece cooked Italian sausage 1/2 cup plus 2 tablespoons
1 piece cooked, sweet Italian shredded Asiago cheese
sausage 1/2 tablespoon cornstarch
chopped tomato 1 oz. water
banana peppers, sliced
Kalamata olives, sliced
2 to 3 cups mozzarella cheese

1. Preheat deep fryer to 375 degrees F. Preheat oven to

400 degrees F.
2. Prepare cream sauce: In saucepan, over medium
heat, bring cream to very hot temperature - but do
not boil; add chicken base and cheese; whisk con-
stantly while bringing the temperature back to just
bubbly.
3. In small bowl, dissolve cornstarch in cold water; add
to sauce; whisk well. Bring sauce to a slow simmer;
simmer for 10 minutes. Remove from heat; cool.
Once cooled, sauce can be stored in refrigerator in
covered container for up to 3 days; re-heat to serve.
4. Cut pasta sheets into triangles; place a few at a time
in deep fryer (do not crowd); fry until golden; drain
on paper towels. Transfer to ovenproof baking dish
in layers: half the fried pasta chips, sprinkle with
Asiago cheese, top with sauce; another layer of pasta
chips, sprinkle with Asiago, top with sausage, toma-
toes, peppers, olives, mozzarella and more Asiago.

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 America’s Secret Recipes 1

5. Place dish on top rack of preheated oven; bake until

cheese melts and just begins to brown.

Serves 4

About Romano’s Macaroni Grill:

Romano’s Macaroni Grill® bills itself as a chain of

casual-dining Italian restaurants located around the
world. Phil Romano opened the first Romano's
Macaroni Grill in San Antonio, Texas, in 1988.

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 America’s Secret Recipes 1

Macaroni Grill Chicken Cannelloni

Description: Pasta rolls filled with chicken, spinach, ricotta, sun-

dried tomatoes and mozzarella smothered in a delicious cannelloni
sauce made from Asiago cream sauce combined with tomato
sauce.

Ingredients

12 lasagna pasta sheets, 1 teaspoon salt

approximate size of 5 x 6
inches Cannelloni Sauce:
16 oz. Asiago cream sauce,
Cannelloni Filling: or your favorite Alfredo sauce
8 oz. chicken breast (about 16 oz. tomato pasta sauce
2), cooked thoroughly
1 oz. fresh spinach, chopped 3 oz Parmesan for topping
1 oz. sun-dried tomatoes,
sliced Optional Garnishes:
16 oz. ricotta cheese diced tomatoes
3 oz. mozzarella cheese, fresh basil
shredded Italian parsley
1/2 teaspoon fresh ground black ricotta cheese
pepper

1. Cook chicken thoroughly and cool to an internal tem-

perature of 45 degrees F.; dice into ½-inch pieces
and transfer to large bowl.
2. Add spinach, tomatoes, ricotta, mozzarella, pepper
and salt; stir thoroughly to combine.
3. Prepare Cannelloni Sauce: In bowl, combine sauces
and blend well; set aside.
4. Preheat oven to 350 degrees F.
5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded
tablespoons of filling down the center of each sheet;
carefully roll ciga-fashion and place in baking dish,
side by side.

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6. Pour sauce over cannelloni, covering completely;

sprinkle with Parmesan; cover with foil.
7. Place in preheated oven; bake about 20 minutes;
remove foil and continue to bake an additional 20
minutes. If using a thermometer the internal tem-
perature should read 165 degrees F. Remove from
oven and serve hot. If desired, garnish dishes with
diced tomatoes, basil or Italian parsley or a dollop of
ricotta cheese on the side.

Serves 6

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Macaroni Grill Chicken Scaloppini

Description: Cappellini tossed with pancetta, mushrooms, artichoke

hearts and capers in a lemon-butter sauce and topped with chicken.

Ingredients

1 lb. cappellini pasta, cooked 1 tablespoon capers

oil & butter for sauteing chicken chopped parsley, for garnish
6-8 chicken breasts, (3-oz.
each) pounded thin Lemon Butter Sauce:
2 3/4 cups flour, seasoned with 4 oz. lemon juice
salt and pepper, for dredging 2 oz. white wine
6 oz. pancetta, cooked 4 oz. heavy cream
12 oz. mushrooms, sliced 1 lb. butter, (4 sticks)
12 oz. artichoke hearts, sliced salt & pepper, to taste

1. Prepare Lemon Butter Sauce: In small saucepan, com-

bine lemon juice and white wine. Place over medium
heat; whisk to combine and bring to boil; continue to
heat until reduced by one-third.
2. Add cream, whisking to combine; reduce heat and sim-
mer (never boil cream) until mixture thickens - about 3
to 4 minutes. Gradually add butter, whisking to incor-
porate after each addition. Season with salt and pep-
per. Remove from heat; keep warm.
3. Cook pasta until al dente; drain; do not rinse.
4. In large skillet, heat a bit of oil and 2 tablespoons but-
ter. Dredge chicken in flour, shake off excess and
place in hot pan. Cook, turning once, until brown and
cooked through. Juices should run clear. Remove from
pan; set aside.
5. Add remaining ingredients to pan; saute until mush-
rooms have softened and are cooked; return chicken to
pan.
6. Add half of butter sauce to pan; toss to coat; remove
from heat.
7. Plate cooked pasta; place chicken mixture over pasta;
drizzle with a little more butter sauce. Serve hot.
Garnish with chopped parsley.

Serves 6-8
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McDonald’s Big Mac

Description: Two hamburger patties with lettuce, cheese, pickles,

onions and a special semi-sweet pickled mayonnaise sauce on a
sesame seed bun.

Ingredients

1 sesame seed hamburger bun 2 tablespoons Wishbone deluxe

half of an additional hamburger French salad dressing
bun 1/2 tablespoon Heinz sweet
2 100% ground beef patties relish
dash of salt 2 teaspoons, heaping, Vlasic
1 teaspoon finely diced onion dill pickle relish
1/2 cup chopped lettuce 1 teaspoon sugar
2 slices American cheese 1 teaspoon dried, minced onion
2 to 3 dill pickle slices 1 teaspoon white vinegar
1 teaspoon ketchup
Secret Sauce: 1/8 teaspoon salt
1/4 cup Kraft Miracle Whip
1/4 cup mayonnaise

1. In small bowl, combine all Secret Sauce ingredients;

cover and refrigerate until ready to use.
2. Cook patties on a griddle or in a skillet on the stove
top until done; season lightly with salt and pepper.
3. Stack burger: Place one patty on the heel of the bun;
top with cheese, pickle, onions, lettuce; top with
middle bun which has secret sauce spread on both
sides; top with patty, cheese, pickle, onions, lettuce;
top with crown.

Serves 1

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About McDonald’s:

In 1955, Ray Kloc opened a restaurant in Des

Plaines, Illinois, selling hamburgers for 15 cents.
Since then McDonald’s® has become the largest and
fastest growing fast-food chain in the world.

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McDonald’s Cinnamon Melts

Description: Icing-topped cinnamon rolls for breakfast, brunch or

anytime.

Ingredients

Dough: Filling:
2 1/4 teaspoons active dry yeast 1 cup packed dark brown sugar
1/2 cup warm water (105 - 110 2 tablespoons ground cinnamon
degrees F) 2/3 cup butter, melted
1/2 cup granulated sugar
1/2 cup milk Icing:
1/3 cup butter 1/4 cup butter, softened
2 eggs 1/4 cup cream cheese, softened
1 teaspoon salt 1 1/2 cups powdered sugar
4 1/2 - 5 1/2 cups all-purpose 1/4 teaspoon vanilla extract
flour, divided 1 tablespoon milk

1. In a small bowl, dissolve yeast in warm water; let sit

5 minutes.
2. Meanwhile, in large bowl, combine sugar, 1/2 cup
milk and 1/3 cup melted butter; add eggs and salt.
Add 1 cup flour; blend together. Add second cup of
flour. Add proofed yeast. Using a wooden spoon,
add remaining flour.
3. Knead dough on lightly floured surface. Form dough
into a ball; place in lightly greased bowl, cover and
let rise in warm place for 1 1/2 hours.
4. Next, prepare the filling: combine brown sugar, cin-
namon and 2/3 cup melted butter; set aside.
5. After dough has risen, punch down and roll out on
floured surface to a thickness of ½-inch. Cut in ½-
inch wide strips using a sharp knife or a pizza wheel.
Slice strips into 3/4-inch to 1-inch long pieces of
dough.

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6. Grease large muffin tin cups with

softened butter or margarine. Drop
6 chunks of dough into each cup;
spoon 1 - 1 ½ teaspoons of cinna-
mon filling over dough; top with 7
more pieces of dough and sprinkle
each cup with 2 more teaspoons cin-
namon filling. Cover once again
and allow to rise in warm spot for
30 to 45 minutes.
7. Preheat oven to 350 degrees F.
Bake in preheated oven for 20 to 30
tip: minutes or until a light golden
e t s.net cinna-
eSe c r ng brown. The bottoms need to be
Recipreally stro e the cin- cooked.
l
For a vor, doub ng.
f l a i li
l 8. While still warm, prepare icing. Mix
mon namon f butter and cream cheese, beating on
high speed with mixer; add confec-
tioners’ sugar and beat slowly until
all incorporated. Add the remaining
1 tablespoon milk and vanilla; mix
on high until smooth and fluffy.
Spread about 1 tablespoon icing on
each cinnamon melt.

Makes 1 dozen.

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McDonald’s Egg McMuffin

Description: A slice of Canadian bacon, a grill-cooked egg and a

slice of American cheese on an English muffin.

Ingredients

1 jumbo egg 1 12x12 sheet of wax paper

1 English muffin non-stick cooking spray
butter egg ring, or a biscuit cutter
1 slice American cheese
1 slice Canadian bacon

1. Preheat electric griddle to 275 degrees F. Toast

English muffin on both sides, pressing lightly to toast
evenly. Set aside.
2. Increase temperature of griddle; lay egg ring on
griddle and spray with non-stick cooking spray.
Crack the egg into the ring and break yolk with fork.
(If desired, beat in small bowl and pour into ring.)
3. Butter insides of toasted English muffin and place
cheese slice on bottom half.
4. Place a slice of Canadian bacon on the griddle; cook
about 30 seconds per side.
5. The bottom of the egg should begin to firm after a
minute or two of cooking; carefully remove the ring,
leaving the egg on the griddle. You may need to run
a small sharp knife around the inside rim of the egg
ring to free it. Carefully turn egg over; cook the
other side for 30 to 45 seconds.
6. Remove egg to bottom of English muffin (place on
top of cheese slice); place bacon on top of egg; top
with crown of English muffin.
7. Place on waxed paper, wrap and heat through in
microwave for several seconds.

Serves 1

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McDonald’s Iced Coffee

Description: This is a low-fat, sugar-free and decaf version.

Ingredients

ice cubes
1/4 cup sugar free French Vanilla Coffee Mate
1/2 cup skim milk
1 pkt. Splenda flavors for coffee, French Vanilla

Coffee:
3 scoops decaf coffee
5 cups water

1. Brew coffee and cool completely.

2. To serve: Fill a 16-oz. cup with ice cubes; add
Coffee Mate, milk, sweetener and cold coffee. Stir
well. Enjoy.

Serves 1

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Michael Jordan’s Steak House Chile Rub

Description: A tangy rub for enhancing your steak’s taste. Great

for grilling.

Ingredients

1 tablespoon ancho-chili powder

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 tablespoon kosher salt

1. In small bowl, combine all ingredients, whisking well.

2. Transfer to covered container and store in pantry.
3. To use: Prepare steaks by oiling lightly on both sides;
rub 1 teaspoon of chile rub into each side and grill
steak to desired doneness.
4. When grilling steaks, be sure to keep the steaks fur-
ther away from the hot center of the fire — the
ancho-chili powder does have a tendency to burn.

About Michael Jordan’s Steak House:

Michael Jordan retired from basketball and opened

his steak house in the Grand Central Terminal in New
York City in 1997, serving excellent quality steaks
cooked to perfection.

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Mrs. Fields Peanut Butter Cookies

Description: Just an old-fashioned favorite drop cookie with that

familiar and delicious flavor of peanut butter.

Ingredients

2 cups flour 1 1/4 cups firmly packed dark

1/2 teaspoon baking soda brown sugar
1/4 teaspoon salt
1 cup softened butter
1 1/4 cup granulated sugar
3 eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

1. Preheat oven to 300 degrees F.

2. In medium bowl, whisk flour, baking
soda and salt to combine; set aside.
3. In large bowl, cream butter with
tip: mixer at medium speed; add sugar;
c re t s.net n beat until it forms a paste; add
eSe brow of eggs, peanut butter and vanilla
Recip ur own p
yo ne cu extract. Continue beating on medi-
Make mixing o d one
my r an um speed until light and fluffy.
sugar lated suga light
granu espoon o
f 4. With mixer on low speed, gradually
tab l
sses. add flour mixture and brown sugar;
mola continue to beat until just mixed.
5. Drop by tablespoonfuls onto
ungreased baking sheets placing
1 ½ inches apart. Using the tines of
a fork, gently press a criss-cross
pattern into top of cookies.

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6. Place in preheated oven and bake 10 to 20 minutes

until cookies are done and slightly brown around
edges; do not overbake.
7. Transfer immediately to wire rack to cool completely.
Store in an airtight container.

Serves 8-10

About Mrs. Field’s:

Mrs. Fields Cookies® was founded by Debbi Fields,

born 1956 in Park City, Utah. She and her husband
started their business in the late 1970s, opening the
first of many retail bakeries in Palo Alto, California.
Mrs. Fields cookies are now commonly sold across
the country in grocery stores and malls.

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Old Bay Seasoning

Description: Now you can make your own version of this season-
ing, which is perfect for crab, seafood and chicken as well as corn
on the cob.

Ingredients

1 tablespoon ground bay leaves 1/2 teaspoon red pepper

2 1/2 teaspoons celery salt 1/4 teaspoon ground mace
1 1/2 teaspoons dry mustard 1/4 teaspoon ground cardamom
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon sweet Hungarian
paprika

1. Combine all ingredients; store in an airtight contain-

er.

About Old Bay:

For more than 60 years, Old Bay® Seasoning has

been the secret ingredient for cooks from coast to
coast. Developed in 1939 by German immigrant
Gustav Brunn, who came to America with the goal of
starting a famous spice business. He named his
famous seasoning after the old steamship line that
served passengers and moved cargo in the
Chesapeake Bay.

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Olive Garden Apple Carmelina

Description: A delicious apple dessert topped with crumb topping

and served with a scoop of vanilla ice cream.

Ingredients

Filling: Topping:
2 (20 oz.) cans sliced apples, 3/4 cup all-purpose flour
drained 1/4 teaspoon salt
1/2 cup granulated sugar 1/2 cup firmly packed brown
1/2 teaspoon apple pie spice sugar
1/4 cup firmly packed brown 1/4 cup granulated sugar
sugar 5 tablespoons butter, softened
1/4 cup all-purpose flour
1/4 teaspoon salt

1. Preheat oven to 350 degrees F. Lightly butter 8-inch

square baking dish; set aside.
2. Prepare topping: In small bowl, combine flour, salt
and sugars; blend well; using wide-tined fork, work
in softened butter until mixture resembles coarse
meal; set aside.
3. Prepare filling: In medium bowl, combine apples,
sugar, apple pie spice, brown sugar, flour and salt;
mix well to combine. Pour into prepared pan.
Sprinkle topping over apple filling.
4. Place in preheated oven; bake for 30 to 35 minutes
or until hot and bubbling and topping is browned.
5. Serve with a scoop of ice cream; drizzle with caramel
sauce.

Serves 6

About Olive Garden:

Olive Garden was opened in 1982, specializing in

Tuscan foods. Hundreds of Olive Garden team mem-
bers have traveled to Tuscany to learn how authentic
Italian food is prepared and to experience Italy first-
hand. The recipes they discovered there are served
to their devoted customers daily.
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Olive Garden Capellini Pomodoro

Description: An easy no-cook tomato-based sauce with basil and

garlic tossed with fresh pasta and heated through.

Ingredients

14 oz capellini pasta (angel hair)

8 medium tomatoes, cut into 1/2” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 tablespoons olive oil
salt and freshly ground pepper, to taste
grated Italian cheese for serving

1. In large pot of salted boiling water, cook pasta until

al dente (to the bite); drain; do not rinse.
2. Meanwhile, in large bowl, combine diced tomatoes,
chopped basil, garlic and oil; season to taste with
salt and pepper; whisk to combine.
3. Add pasta to bowl and toss lightly to coat well.
Transfer to large saute pan to heat through.
4. Serve immediately. Sprinkle with grated Italian
cheese of choice.

Serves 4

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Olive Garden Chicken Giardino

Description: Marinated chicken strips and sautéed vegetables in

a delicately seasoned sauce tossed with pasta.

Ingredients

Sauce: Vegetables:
1/4 cup chicken broth 1/4 cup extra-virgin olive oil
1/4 cup water 1/2 bunch fresh asparagus
1/4 cup white wine (remove bottom inch of stem;
1 tablespoon milk cut remainder into 1” pieces)
1 teaspoon lemon juice 1 zucchini, julienne cut
1 tablespoon cornstarch 1 yellow summer squash,
1 tablespoon butter julienne cut
1/4 teaspoon dried thyme 2 Roma tomatoes, cut into 1/2”
1 teaspoon garlic pepper pieces
1/2 teaspoon fresh rosemary, 1/2 red bell pepper, julienne cut
finely chopped 1 cup broccoli florets, blanched
salt and pepper to taste 1/2 cup frozen peas
1 cup spinach, cut into 1/2”
Chicken: pieces
2 lbs boneless, skinless chicken 1/2 cup carrots, julienne cut
breasts, sliced width-wise into
1/2” strips 1 lb farfalle pasta, cooked
1/4 cup extra-virgin olive oil according to package
2 small rosemary sprigs directions
1 clove garlic, finely minced
juice of 1/2 lemon

1. Prepare chicken: In bowl, combine all chicken ingre-

dients; mix well; cover and refrigerate for 30 min-
utes.
2. Cook pasta al dente (to the bite) in large pot of boil-
ing salted water; drain; do not rinse.
3. Prepare sauce: In bowl, combine broth, water,
wine, milk and lemon juice; whisk well to blend; add
cornstarch, whisking until cornstarch is has dissolved

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completely and mixture is lump-free.

4. Over medium heat, melt butter in saucepan; stir in
thyme, garlic pepper and rosemary, whisking to com-
bine; cook for 1 minute. Add broth mixture to pan,
whisking; bring to boil. Season to taste with salt and
pepper; bring to boil; remove from heat.
5. Heat large saute pan over medium-high heat; add ¼
cup olive oil. Saute chicken strips until cooked
through; juices will run clear and internal tempera-
ture will read 165 degrees F when done.
6. Prepare vegetables: Add vegetables to saute pan;
cook through. Add pasta and sauce to pan; toss
gently to coat thoroughly; heat through.
7. Transfer to serving platter; garnish with chopped
parsley.

Serves 4

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Olive Garden Chicken Marsala

Description: Lightly coated chicken breasts skillet fried with

sauteed mushrooms in a Marsala sauce.

Ingredients

1/4 cup cake flour (Wondra) 1/2 cup Marsala wine

1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts -
boneless, skinless
1 cup fresh mushrooms, sliced

1. In shallow dish, combine flour, salt, pepper and

oregano; stir to blend.
2. In heavy skillet, heat oil and butter until butter melts
and mixture bubbles lightly.
3. Dredge chicken in seasoned flour; shake off excess;
saute in pan 2 minutes for the first side or until light-
ly browned; as you turn chicken, add mushrooms
around the chicken pieces. Cook about 2 more min-
utes, until lightly browned on the second side; stir
mushrooms. Once the second side is lightly browned,
add wine around the pieces; cover and simmer for
10 minutes.
4. Transfer to plates and serve.

Serves 4

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Olive Garden Chocolate Ricotta Pie

Description: A creamy ricotta-filled pie dotted with chocolate

chips in a graham cracker crust.

Ingredients

Crust: Filling:
1 1/4 cups graham cracker 1 lb. ricotta cheese
crumbs 3/4 cup confectioners' sugar
2 1/2 oz. melted butter 1 teaspoon almond extract
2 tablespoons granulated sugar 1 cup toasted almonds
1/2 cup semi-sweet chocolate
chips
1 1/4 cups heavy cream

1. Prepare crust: In small bowl, combine all crust

ingredients; blend well. Press onto bottom and sides
of 9-inch pie pan; place in refrigerator.
2. Prepare filling: In medium bowl, combine ricotta,
sugar and extract; blend well; set aside.
3. Chop nuts and chocolate; fold into filling; chill.
4. In large bowl, whip cream until stiff; fold into filling.
5. Spoon filling into chilled crust; spread evenly; refrig-
erate overnight before serving.

Servings: 8

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Olive Garden Conchiglie with Tomato & Basil

Description: Shell pasta smothered in a fresh tomato-basil sauce

and topped with Italian cheeses.

Ingredients

8 oz medium-size shell pasta salt, to taste

1/3 cup extra virgin olive oil black pepper, to taste
2 tablespoons unsalted butter 1/4 cups fresh basil leaves,
8-10 cloves garlic, peeled and coarse
finely sliced chopped + leaves for garnish
1/4 cup red onion, chopped 1/4 cup shredded mozzarella
1 1/2 lbs ripe vine tomatoes, cheese
peeled, seeded & coarsely imported Parmigiano Reggiano
diced cheese to sprinkle

1. Bring large pot of water to boil; add

salt; allow to return to rolling boil;
add pasta and cook al dente (to the
tip: bite); drain; do not rinse.
c re t s.net d al
eSe oke
Recip sta is co be a 2. Meanwhile, in skillet, heat olive oil
n p a uld and butter; add garlic and onions;
Whe there sho he cen-
e, ce in
t saute over low heat until onions and
dent istan a when i
t
h t r e s
s t garlic turn a light golden brown; add
sl i g p a
f the . diced tomatoes; cook for 5 minutes.
ter o is chewed Season with salt and pepper to
taste. Add chopped basil; stir to
combine.
3. Place cooked pasta in soup plate or
large serving bowl, top with tomato
mixture; sprinkle with freshly grated
Parmigiano Reggiano. Garnish with
fresh basil leaves and shredded
mozzarella. Serve.

Serves 4

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Olive Garden Gazpacho Italiano

Description: A tomato-chicken based soup with a bit of a kick,

infused with a fine blend of fresh herbs, chopped cucumber, bell
pepper and pasta.

Ingredients

Soup Base:
1 (28-oz.) can Italian plum Pasta and Vegetables:
tomatoes 1/2 cup finely chopped green
1 garlic clove, minced bell pepper
1/2 cup very finely chopped 1/2 cup peeled, finely chopped
mixed herbs cucumber
1/2 cup olive oil 1 cup tomato, cut in 1/4-inch
3 tablespoons white wine dice
vinegar 1/2 cup ditalini or tubetti,
3 tablespoons lemon juice cooked, rinsed and drained
1 teaspoon salt
1/4 cup diced white or red onion Garnish:
3 cups chicken broth croutons
3/4 teaspoon Tabasco sauce freshly grated Parmesan cheese
1 teaspoon sugar (optional) chopped fresh parsley

1. Prepare soup base: Using food processor or blender,

process tomatoes with juice (do not drain), garlic and
herbs. Transfer to non-reactive bowl and add olive
oil, vinegar, lemon juice, salt, onion, chicken broth,
Tabasco and sugar. Cover and place in refrigerator
allowing 4 hours for soup base to chill and flavors to
blend.
2. Prepare vegetables and cook pasta. Chill in refrigera-
tor.
3. Place your serving bowls in refrigerator to chill; they
should be very cold.
4. To serve: Stir base very well; ladle 6 oz. into each
chilled bowl; add a large tablespoon of vegetables
and 2 tablespoons pasta to each bowl.

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5. Garnish with a couple croutons that have been sprin-

kled with Parmesan cheese and chopped parsley.

NOTE: This soup is served cold — at a temperature of

35 to 45 degrees F. Do not add vegetables and
pasta solids to base until time of serving or they will
be soggy and unenjoyable.

Serves 6

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Olive Garden Neapolitan Ziti

Description: Ziti pasta with Italian sausage and bell peppers

smothered in marinara sauce.

Ingredients

1 1/2 pounds sweet/hot Italian Marinara Sauce:

link sausage 4 tablespoons olive oil
3/4 lb. ziti pasta, cooked 1 (28 oz.) can Italian-style or
2 tablespoons olive oil plum tomatoes, with juice
1 1/3 cups green bell pepper in 10 3/4 oz. tomato puree
1/4-inch strips 1 teaspoon minced garlic
parsley bouquets 1/2 cup chopped fresh basil
grated Parmesan cheese (packed)
salt, to taste
freshly-ground black pepper, to
taste

1. Fully cook sausages by skillet frying or by baking;

drain; cool and cut in half lengthwise; cut each half
into ½-inch slices.
2. Meanwhile, bring large pot of water to boil. Cook
pasta until al dente (to the bite); drain; do not rinse.
3. While preparing pasta, in skillet, heat olive oil over
moderate heat. Add peppers and saute just until
they lose their crispness but are not soft.
4. Meanwhile, prepare sauce: In heavy saucepan, heat
4 tablespoons olive oil; add tomatoes, tomato puree,
garlic, and fresh basil; bring to light simmer over
moderate heat. Add pepper strips and cooked
sausage; heat for 3 to 5 minutes. Season with salt
and pepper, to taste.
5. Serve pasta, topped with sausage mixture and sauce.
Garnish with parsley and serve with grated Parmesan
cheese.

Serves 4

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Olive Garden Pepperoni Pasta Palermo

Description: Rigatoni with a medley of roasted bell peppers, pep-

peroni, and garlic in an Italian seasoned herbed vinaigrette with
tomatoes, olives, sun-dried tomatoes, and pistachios - topped with

Ingredients

1 lb. rigatoni (large size) 1/2 cup sun-dried tomatoes,

1 red bell pepper sliced
1 yellow bell pepper 1 tablespoon capers, rinsed
1 green bell pepper 1 teaspoon chopped fresh
1/2 cup garlic cloves rosemary
1 teaspoon olive oil 1/2 teaspoon salt
herbed vinaigrette dressing black pepper, to taste
1 large tomato, chopped 1/4 cup fresh basil leaves, cut in
2 oz. thinly sliced pepperoni, strips
divided use (cut 1 oz. in strips, 1/4 cup pistachios, roughly
leave 1 oz. sliced) chopped
1/2 cup Kalamata olives, cut in Parmesan cheese shavings, for
half garnish

Parmesan.

1. In large pot of boiling water, cook pasta according to

package directions; rinse with cold water; drain;
refrigerate.
2. Preheat oven to 450 degrees F.
3. Using grill or broiler, roast peppers, charring skins
well. Place in paper sack, plastic bag or in bowl cov-
ered tightly with plastic wrap to allow to sweat.
When cool enough to handle, remove charred skin
using a paring knife; discard charred skins. Julienne
skinned peppers into strips.
4. Meanwhile, coat garlic cloves with olive oil and roast
in preheated oven for 5 to 10 minutes; cool.
5. In large mixing bowl combine vinaigrette, tomato,
rigatoni, peppers, garlic cloves, pepperoni strips,

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olives, sun-dried tomatoes, capers, rosemary, salt

and pepper.
6. Refrigerate 2 hours or overnight.
7. To serve: Place pasta in large serving bowl; add fresh
cut basil and pistachio nuts; toss lightly.
8. Garnish with sliced pepperoni, fresh basil and shaved
Parmesan. Serve immediately.

Serves 6-8

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Olive Garden Ravioletti in Mushroom-Walnut

Cream Sauce

Description: A creamy Parmesan sauce over ravioletti, sauteed

mushrooms and walnuts.

Ingredients

2 tablespoons extra-virgin olive 12 oz. ravioletti or tricolored

oil tortellini, cooked
8 oz. mushrooms, sliced
1/4 cup walnuts, chopped
3/4 cup heavy whipping cream
1/4 teaspoon freshly-ground
black pepper
2 cups freshly grated Parmesan
cheese

1. In large skillet, over medium heat, add olive oil to

skillet and heat; add mushrooms and walnuts; saute
until golden; add cream; cook, stirring frequently 5
minutes or until lightly thickened.
2. Reduce heat to medium and allow to simmer; do not
boil cream. Add pepper and Parmesan; stir smooth.
3. Meanwhile, cook pasta according to manufacturer's
directions.
4. Serve hot cooked pasta with sauce.

Serves 4

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Olive Garden Seafood Torcello

Description: Cod, crab and shrimp in a clam-sherry sauce over

pasta.

Ingredients

1 lb. cod fillets Bechamel Sauce:

6 oz. dry radiatore, spirelli 3 tablespoons butter
or other pasta, cooked 3 1/2 tablespoons all-purpose
6 oz. clams, drained and flour
chopped 2 cups whole milk
6 oz. rock shrimp, cooked 1/2 teaspoon salt
6 oz. crabmeat, picked over 2 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup straight sherry, not dry
1 tablespoon chopped parsley

1. Preheat oven to 400 degrees F. Line baking sheet

with foil; spray foil with cooking spray.
2. Place cod fillets on prepared baking sheet and bake,
uncovered, for 5 to 6 minutes, only until the cod
flakes easily. Immediately remove from oven to pre-
vent overcooking. Cool, break fillets in half length-
wise; break each half into 1-inch pieces; set aside.
3. Meanwhile, bring large pot of water to boil, cook
pasta, drain; do not rinse.
4. While preparing pasta, prepare the sauce: In heavy
non-reactive 3-quart pot (not aluminum), melt butter
over moderate heat; add flour and cook 3 minutes,
whisking constantly. Do not allow flour to brown.
Add milk and salt; bring to just below boiling point,
whisking constantly — do not boil milk. Remove
from heat; keep warm at 180 degrees F.
5. Meanwhile, place oil in saute pan and heat over
medium heat; add garlic and saute only until white
throughout; transfer garlic to sauce.

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6. Pour sherry into saute pan garlic was in; simmer

strongly for 1 minute; transfer to warm sauce.
7. Add cooked pasta to sauce; return saucepan to low
heat for a few minutes; add cooked cod, clams,
shrimp, crabmeat and chopped parsley. Heat
through; serve immediately.

Serves 4-6

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Olive Garden Sicilian Scampi

Description: Large shrimp sauteed in extra-virgin olive oil with

white wine, garlic and lemon.

Ingredients

1/8 cup olive oil 1/4 cup finely shredded

1/2 cup white wine (Chablis) mozzarella cheese
2 tablespoons fresh lemon juice 1 tablespoon finely shredded
6 pieces fan tail shrimp Romano cheese
(uncooked) 4 slices Italian bread
1 tablespoon finely diced onion 1 tablespoon sliced green onion
1/2 teaspoon minced garlic 4 black olives, sliced
1/4 teaspoon garlic salt 1/4 cup diced tomato
1 tablespoon flour (mix with 1 1/4 teaspoon crushed red
tablespoon water) pepper
1/2 cup heavy cream 1/4 cup water, if sauce is too
1/2 cup plus 1 tablespoon thick
finely shredded Asiago cheese grated Parmesan cheese, to
serve

1. Place olive in saucepan and heat over medium heat;

add wine and lemon juice; when mixture begins to
boil, add shrimp; cook until shrimp curls and are
cooked through; remove shrimp from pan to dish.
2. To same saucepan, add onion, garlic and garlic salt to
pan and saute until onions are transparent; do not
brown. Add flour and water paste; whisk; cooking
until thick.
3. Add cream; whisk; add cheeses, one at a time,
whisking constantly after each addition. Sauce
should have a medium-thick consistency and smooth.
If the sauce is too thick, add a little water; whisk to
blend well. Remove from heat.
4. Place 2 slices Italian bread on serving dish, criss-
crossing. Arrange shrimp in the middle of bread;

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spoon sauce over shrimp; sprinkle with sliced green

onions, olives and tomatoes. Top with a sprinkle of
crushed red pepper and Parmesan cheese.

Serves 2

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Olive Garden Tortelloni Bolognese

Description: Tortelloni tossed in a traditional meat and sausage

sauce.

Ingredients

2 tablespoons olive oil 1 teaspoon chopped fresh

1 celery stalk, finely chopped rosemary (1/4 teaspoon dry)
1 carrot, finely chopped 1 teaspoon chopped fresh sage
1 onion, finely chopped (1/4 teaspoon dry)
2 garlic cloves, finely chopped salt, to taste
1/2 lb ground beef pepper, to taste
6 oz Italian sausage, skinned 2 lbs tortelloni
1 cup red wine Parmesan cheese, freshly grated
1 (18-oz.) can crushed
tomatoes, chopped

1. In large heavy skillet, heat oil; add

celery, carrot, onion and garlic; cook
for 5 minutes. Add meat; cook over
medium heat for 10 minutes, stir-
t tip: ring occasionally.
e c re ts.ne rkey
eS tu 2. Pour wine into pan to de-glaze.
Recip e ground for a
ti t u t ge Reduce. Add tomatoes and remain-
Subs ke y sausa ive. ing seasonings; stir to combine.
u r at
and t thy altern Simmer for one hour.
heal
3. Halfway through simmering time,
bring large pot of water to boil; cook
pasta; drain; do not rinse.
4. Transfer hot pasta to serving platter;
pour sauce over; toss to coat. Top
with Parmesan cheese. Serve
immediately.

Serves 6

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Outback Steakhouse Coconut Shrimp

Description: Battered, rolled in coconut and deep fried shrimp

served with a sweet-and-sour sauce.

Ingredients
oil for deep frying
1 1/2 lb large raw shrimp 2 cups short shredded coconut
1/2 cup all-purpose flour
1/2 cup cornstarch Dipping Sauce:
1 tablespoon salt 1/2 cup orange marmalade
1/2 tablespoon white pepper 1/4 cup Grey Poupon Mustard
2 tablespoons vegetable oil 1/4 cup honey
1 cup ice water 3-4 drops Tabasco sauce

1. Preheat oven to 300 degrees F.

2. Heat oil in deep fryer or electric skillet to 350 degrees F.
3. Prepare dipping sauce: Combine marmalade, mustard,
honey and Tabasco sauce; mix well; cover and refriger-
ate.
4. Peel and devein shrimp; wash well; dry on paper tow-
els; set aside.
5. In medium bowl, combine dry ingredients for batter;
whisk well to blend. Add 2 tablespoons oil and ice
water; whisk well to blend.
6. Place coconut in shallow dish. Dip shrimp in batter;
allow excess to drain off; roll in coconut; fry in hot oil
until lightly browned; about 4 minutes. Remove from
hot oil and transfer to baking pan; place in preheated
oven and bake for 5 minutes to finish cooking.
7. Serve with dipping sauce.

Serves 4-6

About Outback Steakhouse:

Outback® was founded in Florida in 1987. At the time,

the 1986 movie “Crocodile Dundee” had become a big
hit. The Outback was kind of the wild, wild west of
Australia. So they brought the Australian western
theme to the restaurant.

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Outback Steakhouse Steak Marinade

Description: Perfectly brewed Scottish ale makes this a great

marinade for any cut of steak.

Ingredients

1 cup Scottish Ale

2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent

1. Place favorite cut of steak in shallow

baking pan; pour ale over; cover;
refrigerate for 1 hour, turning steak
occasionally.
2. In small bowl, combine dry ingredi-
ip:
re t s .net t cer ents; mix well and transfer to shal-
eSec nhan low dish.
Recip a flavor e ion of
nt is sect 3. Remove steak from marinade; dis-
Acce the spice rkets. card marinade. Press steak into dry
in a
sold st superm ingredients, coating both sides. Rub
mo
seasoning in well using fingers.
Place back in dish on top of dry mix-
ture; cover with plastic wrap; refrig-
erate for 30 minutes, turning occa-
sionally.
4. Preheat grill or add butter to skillet
and melt; when butter bubbles, add
steak to skillet (or place on grill)
and cook to desired doneness.

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Makes enough marinade for 1 ½ pounds of beef.

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P. F. Chang’s China Bistro BBQ Sauce

Description: Chang’s BBQ Sauce for beef, ribs or chicken.

Ingredients

3 cups Heinz ketchup 1 teaspoon finely minced garlic

1 1/2 cups sugar 1 teaspoon ground star anise
2 1/2 oz Kikkoman Soy Sauce
2 oz Junmai Ginjo sake
2 oz water
1 1/2 oz. hoisin sauce
2 teaspoons five spice powder
1 teaspoon finely minced
ginger root

1. In large bowl, combine all ingredi-

ip: ents; whisk well until sugar has dis-
e t s .net t om
eSec r
de fr solved.
Recip ce is ma vored
u
in sa te and fla es 2. Store in refrigerator in covered con-
Hois as il tainer.
ean p ar, ch
soyb garlic, sug ces.
i
with other sp
an d Makes 1 quart.

About P. F. Chang’s China Bistro:

P. F. Chang’s® is unique. It blends classic Chinese

design with a modern bistro look. Each location fea-
tures an original handpainted mural depicting scenes
of life in 12th-century China. The goal of a P. F.
Chang’s meal is to attain harmony of taste, texture,
color and aroma.

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P. F. Chang’s China Bistro Cellophane Noodle

Salad

Description: Cellophane noodles with shrimp and julienned veg-

etables tossed in a Chinese vinaigrette.

Ingredients

8 oz. bean threads Dressing:

(cellophane noodles) 6 tablespoons soy sauce
1/2 lb. cooked, peeled and 6 tablespoons rice vinegar
deveined shrimp 2 tablespoons oyster sauce
julienned green onions, carrots 6 teaspoons chili garlic sauce
and cucumber, for garnish 3 teaspoons sesame oil
chopped cilantro, for garnish 2 teaspoons granulated sugar

1. Bring medium pot of water to boil.

2. Meanwhile, soak bean threads in
warm water until soft, about 15
minutes. Cut into 4-inch lengths;
transfer to boiling water and cook
et tip
: for 1 minute; remove; drain; cool
S e c rets.n ituted and pat dry.
e st
Recip n be sub cipe.
ey c a i s re 3. In bowl, combine dressing ingredi-
Parsl ntro in th ents; blend well. Add noodles; toss
il a
for c to coat completely.
4. Place noodles on serving plates in
mounds; garnish with shrimp, juli-
enned green onions, carrots,
cucumber, and bean sprouts.
Garnish with chopped cilantro.
Serve.

Serves 4

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P. F. Chang’s China Bistro Mongolian Beef

Description: A tasty and flavorful stir-fry dish of beef, rice and

vegetables.

Ingredients

1 lb flank steak Sauce:

1/4 cup cornstarch 2 teaspoons vegetable oil
1 cup vegetable oil 1/2 teaspoon minced ginger
2 large green onions, sliced 1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup firmly packed dark
brown sugar

1. Prepare sauce: Heat 2 teaspoons oil in medium

saucepan over medium-low heat. Add ginger and
garlic; immediately add soy sauce and water before
the garlic scorches. Add brown sugar , stirring until
completely dissolved. Increase heat to medium and
bring to a boil; boil for 2 to 3 minutes to thicken;
remove from heat.
2. Slice flank steak at an angle against the grain into
bite-sized pieces — about ¼-inch thick — and dip
lightly in cornstarch. Let sit for 10 minutes to allow
cornstarch to stick to beef.
3. Meanwhile, heat 1 cup oil in skillet or wok, over
medium heat until hot. Add beef and saute for a cou-
ple minutes or until beef just begins to darken
around the edges; stir. Using a slotted spoon, remove
from oil and drain on paper towels; pour hot oil into
ceramic bowl.
4. Return skillet to heat, return meat to pan and simmer
for a minute or two.

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5. Add sauce, cook for one minute,

stirring; add green onions. Cook for
one more minute; using slotted
spoon, remove to serving plate.

Serves 4

ip:
re t s .net t haw
eSec ell. T
Recip reezes w heat
f
dish r and
This frigerato killet.
in re kly in a s
quic

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P. F. Chang’s China Bistro Shrimp Dumplings

Description: Steamed wontons filled with a combination of

shrimp, carrot and onion, served with a soy-based dipping sauce.

Ingredients

1 lb peeled and deveined Sauce:

medium shrimp, washed and 1 cup soy sauce
dried 1 oz white vinegar
2 tablespoons finely minced 1/2 teaspoon chili paste
carrot 1 oz sugar
2 tablespoons finely minced 1/2 teaspoon minced fresh
green onion ginger
1 teaspoon minced fresh ginger sesame oil, to taste
2 tablespoons oyster sauce 1 cup water
1/4 teaspoon sesame oil 1 tablespoon cilantro leaves
1 package wonton wrappers

1. Prepare sauce: Combine all sauce

ingredients in bowl; whisk well to
combine; cover; refrigerate.
2. Place ½ lb. shrimp in food processor
and mince fine; transfer to bowl; set
ip: aside.
re t s .net t ea-
eSec ian s 3. Dice remaining shrimp small; add to
Recip e is an As ushed
pas t m cr bowl. Add remaining filling ingredi-
Chili made fro ents; mix well.
sonin
g hiles.
red c 4. Fill wontons with a small amount of
filling; moisten outside edge; fold
corner to corner; seal. Place on
plate, cover and refrigerate until
ready to cook.
5. When ready to cook, fill saucepan
with water; bring to rolling boil;
reduce heat; water should be at a
slight boil.

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6. Line bottom of Chinese steamer with light coating of

vegetable oil or non-stick cooking spray. Place
dumplings in steamer. Cover and steam 7 to 10
minutes. Dumplings should be firm. If using a cook-
ing thermometer, dumplings should be 160 degrees
F.
7. Transfer to serving dish with dipping sauce.

Serves 6

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P. F. Chang’s China Bistro Spare Ribs

Description: Tender grilled spare ribs in PF Chang’s BBQ Sauce.

Ingredients

5 lbs. pork spare ribs

1/3 cup ketchup
3 tablespoons sugar
1 teaspoon salt
2 teaspoons minced garlic
1/3 cup soy sauce
1/3 cup hoisin sauce

1. Place ribs in large pot of water; bring water to sim-

mer; simmer 45 minutes; drain; transfer to dish;
cool.
2. In bowl, combine remaining ingredients; whisk to mix
well; pour over ribs, turning to coat well; cover;
refrigerate overnight.
3. To cook: Bake or grill until done and tender, approxi-
mately 30 minutes.

Serves 6

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Pappadeaux Seafood Kitchen Alexander Sauce

Description: A creamy seafood sauce that goes very well with

salmon and other seafood dishes. Try it with pasta.

Ingredients
6 tablespoons unsalted butter, 2 cups whipping cream
divided 1/2 teaspoon salt
1/2 cup chopped sweet or yellow 1/4 teaspoon white pepper
onion dash of cayenne pepper, optional
1 1/2 tablespoons flour 1 cup uncooked small shrimp
1/2 cup clam juice 5 oz. white lump crabmeat

1. In large saucepan, melt 3 tablespoons butter; add onion

and cook until soft but not browned.
2. Stir in flour; cook 2 minutes, whisking constantly.
3. Gradually pour in clam juice and cream; season with
salt, pepper and cayenne. Cook, stirring, about 3 min-
utes.
4. In saute pan, melt remaining 3 tablespoons butter; add
shrimp; cook for 2 minutes; add crabmeat; cook an
additional minute; stir into creamed mixture. Combine.
Serve hot.

Serves 4

About Pappadeaux Seafood Kitchen:

D. Pappas came to America from Greece in 1897 and

opened restaurants throughout Tennessee, Arkansas
and Texas. In 1976 his sons opened their first restau-
rant. With locations in Houston, Dallas, Chicago,
Atlanta, Denver, Phoenix, Austin, San Antonio, and
Beaumont, are known for outstanding food and service.
Their restaurant family now includes over 60 locations
that have been voted Best Seafood, Best Cajun,
Favorite Mexican, and Best Steakhouse in local and
regional publications year after year by their guests and
industry peers.
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Perkins Family Restaurant Potato Pancakes

Description: Perfectly seasoned potato pancakes sauteed in but-

ter. Served with sour cream.

Ingredients

1 cup all-purpose flour 1 tablespoon minced onion

1 cup whole milk 4 shredded fresh potatoes or
4 eggs 2 1/2 cups frozen hash
3 tablespoons butter, melted browns, defrosted
3 tablespoons sugar applesauce or sour cream, to
1/4 teaspoon baking powder serve
1/2 teaspoon salt
1 tablespoon chopped fresh
parsley

1. In large bowl, combine all ingredients, except pota-

toes; beat by hand until mixture is smooth. Add
potatoes; mix by hand until well combined.
2. Let mixture rest for 15 minutes.
3. Preheat griddle to medium heat. Grease with butter.
4. Ladle ¼-cup scoops onto heated griddle. Cook about
2 minutes, until brown, turn and cook second side.
Serve hot with applesauce or sour cream.

Serves 6

About Perkins Family Restaurant:

With nearly 500 locations in 35 states, Perkins® tan-

talizes with in-house bake shops while featuring
breakfast, lunch and dinner menus from traditional to
innovative. Fresh muffins, pies and cookies can top
off a meal or be taken out for later.

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Pizza Hut Creamy Italian Dressing

Description: This creamy dressing has just the right amount of

herbs and cheese and will enhance the flavor of your favorite sal-
ads.

Ingredients

2 teaspoons dried oregano 1 tablespoon fresh lemon juice

2 teaspoons dried basil 1/4 cup mayonnaise
1/2 teaspoon dried thyme 3/4 cup extra-virgin olive oil
1/2 teaspoon dried rosemary 1/3 cup freshly grated Parmesan
1 teaspoon salt cheese
1/2 teaspoon coarsely ground
black pepper
1/4 cup red wine vinegar

1. In bowl, combine oregano, basil,

thyme and rosemary; crush with
mortar or crumble in hands. Add
salt, pepper, vinegar and lemon
juice. Whisk to combine.
2. Add mayonnaise; whisk well.
t tip: Continue whisking and drizzle in
e c re ts.ne eat
eS r olive oil, whisking until incorporated.
Recip sag
l s o make e.
This
a uc 3. Stir in Parmesan.
ng sa
dippi 4. Transfer to jar with tight-fitting lid;
store in refrigerator. Shake well
before using.

Serves 6

About Pizza Hut:

Pizza Hut® was founded in 1958 by Frank Carney in

Topeka, Kansas. The menu includes various pizzas,
pastas, salads and more.

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Pizza Hut Original Pan Pizza

Description: The crisp exterior and spongy interior crust with just
the right toppings to recreate this famous pizza. A soft, light and
delicious dish.

Ingredients

9 oz. vegetable oil (3 oz. per Sauce:

pan) 1 8 oz. can tomato sauce
1 package dry yeast 1 teaspoon dried oregano
1 tablespoon sugar 1/2 teaspoon marjoram
1/4 cup non-fat dry milk 1/2 teaspoon dried basil
1 1/3 cups warm water (105 1/2 teaspoon garlic salt
degrees F)
2 tablespoons vegetable oil (for Toppings:
dough) shredded mozzarella
4 cups flour pepperoni, sausage, vegetables,
1/2 teaspoon salt olives, peppers, onions, etc.
butter-flavored cooking spray

1. Pour 3 oz. vegetable oil into each of three 9-inch

round cake pans; spread evenly; set aside.
2. In large bowl, place yeast, sugar and dry milk. Add
water; stir to mix well; allow to rest for 2 minutes.
Add 2 tablespoons oil; stir to combine. Add flour and
salt; stir until dough forms and flour is absorbed.
3. Turn dough out onto lightly floured, smooth surface
and knead 1 minute; divide dough into 3 pieces using
a sharp knife.
4. Roll one piece of dough at a time into a 9-inch circle;
place in prepared cake pans.
5. Spray outer edge of dough with cooking spray; cover
each pan with a plate; place in warm area and allow
to rise for 1 to 1 ½ hours. Place a large towel over
the plates to prevent drafts.
6. Place all ingredients for sauce in bowl; whisk well to
blend; cover and refrigerate for one hour. Remove

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from refrigerator 15 to 30 minutes before baking

pizza.

For Each 9-Inch Pizza:

1. Preheat oven to 475 degrees F. For each pizza:

2. Spread 1/3 cup sauce over dough using the back of a
large spoon—spread to within 1-inch of edge.
3. Evenly sprinkle 1 1/2 oz. shredded mozzarella cheese
over sauce.
4. Place toppings of choice over cheese. Pepperoni, veg-
etables, cooked meats (cooked ground sausage or
beef) would be placed over cheese in that order.
5. Sprinkle 3 oz. (additional) mozzarella over toppings.
6. Bake in preheated oven until cheese is bubbling and
outer crust is brown.
7. Using pizza wheel, cut into 6 or 8 wedges.

Makes 3 9-inch pizzas.

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Planet Hollywood Pot Stickers

Description: Deep-fried wonton wrappers filled with ground

turkey, ginger, onions and water chestnuts.

Ingredients

vegetable oil for frying 1/2 teaspoon ground black

1 egg, beaten pepper
1/4 lb. ground turkey 1/4 teaspoon crushed red
1/2 teaspoon minced fresh pepper flakes
ginger 1/4 teaspoon salt
1 teaspoon minced green onion 1/8 teaspoon garlic powder
1 teaspoon minced water 12 wonton wrappers (3 x 3-inch
chestnuts size)
1/2 teaspoon soy sauce

1. Preheat deep fryer to 375 degrees F.

or heat 1 to 2 inches of oil in heavy
p : skillet - just enough to cover pot
s . n e t ti r stickers.
et fo
c i p eSecr in sauce
R e hois 2. Beat egg in small bowl; set aside.
e with n g .
S e r v
dip p i 3. In another small bowl, combine
turkey, ginger, green onion, water
chestnuts, soy sauce, peppers, salt,
and garlic powder; mix well to
blend. Add 1 tablespoon beaten
egg. (The remaining egg will be
used later.)
4. Using a round cookie cutter or an
inverted glass with a 3-inch diame-
ter, cut the centers of wonton wrap-
pers to make circles.
5. Spoon ½ tablespoon of turkey mixture into center of
wonton wrapper; brush a little remaining beaten egg

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around half the edge of wrapper; fold over wrapper,

gathering as you seal, making a crinkled edge.
Repeat with all wrappers.
6. Fry pot stickers, a few at a time, in hot oil for 5 min-
utes or until browned; drain on paper towels.

Serves 4

About Planet Hollywood:

Planet Hollywood® is another great theme restaurant

focusing on movie and Hollywood memorabilia.

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 America’s Secret Recipes 1

Popeyes Fried Chicken

Description: A crisp, crunchy and zesty flavored coating sur-

rounds each piece of chicken, briefly fried and baked to finish
cooking.

Ingredients

3 cups self-rising flour 1 (1/2-oz.) package spaghetti

1 cup cornstarch sauce mix
3 tablespoons seasoned salt 3 tablespoons sugar
2 tablespoons paprika 3 cups corn flakes - crushed
1 teaspoon baking soda slightly
1 package Italian salad dressing 2 eggs, well beaten
mix (powder) 1/4 cup cold water
1 (1 1/2-oz.) package onion 4 lbs. chicken, cut up
soup mix

1. In small bowl, combine flour, cornstarch, seasoned

salt, paprika, baking soda, dry salad mix, dry soup
mix, dry spaghetti sauce mix, and sugar; whisk well
to combine; transfer to shallow dish.
2. In separate shallow dish, crush corn flakes.
3. In bowl, combine eggs and water; mix well.
4. Heat oil (a depth of 1-inch) in heavy skillet. Preheat
oven to 350 degrees F. Grease 12 X 9 X 2-inch bak-
ing pan; set aside.
5. Working with one piece of chicken at a time, place
chicken in seasoned mixture; press to coat well;
shake off excess; dip in egg wash; shake off excess;
press into corn flake crumbs; shake off excess; place
back into seasoned mixture.
6. Carefully place chicken pieces into hot oil and brown
3 to 4 minutes; turn and brown the other side 3 to 4
minutes. Transfer to prepared pan in single layer;
placing skin-side up. Cover with foil, leaving one side
of the foil loose so that the steam can escape during
baking.

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7. Bake in preheated oven for 35 to 45 minutes, remov-

ing foil to test the tenderness of the chicken.
Uncover; bake and additional 5 minutes for the coat-
ing to crisp.

Serves 4

About Popeyes:

The Popeyes story began in Arabi, Louisiana back in

1972, under the name of Al Copeland’s “Chicken on
the Run” business. Mildly tasting chicken just didn’t
have that Cajun spice that Louisiana is known for. So
Copeland “turned up the heat” on his chicken recipe
and changed the name to “Popeyes”. Perking up his
chicken did the trick. This spicier chicken was what
the public wanted and business began to boom.

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Red Lobster Black and Blue Talapia

Description: Blackened seasoning coats butter-brushed tilapia

that is covered with bleu cheese.

Ingredients

1 (4 oz.) tilapia (or salmon, grouper, halibut, sea bass, swordfish)

blackened fish seasoning
1/2 cup butter, melted
chopped parsley
lemon wedge, for garnish
3 1/2 oz. blue cheese salad dressing, store bought, for serving

1. Place talapia filets, darkest or skin-side down in pie

plate or shallow dish. Brush with melted butter. This
is the presentation side.
2. Season heavily with blackened fish seasoning.
3. Brush skillet with melted butter; carefully flip sea-
soned filet into skillet; brush dark side of filet with
melted butter.
4. Place skillet over medium-high heat; halfway through
cooking, carefully flip and continue cooking until
internal temperature of fish is 150 degrees F.
5. Garnish with fresh chopped parsley and lemon
wedge. Serve with blue cheese dressing.

Serves 1-2

About Red Lobster:

In 1968 Bill Darden opened the first Red Lobster in

Lakeland, Florida. By the early 1970s the company
had expanded throughout the southeast United
States, making them the leader in seafood and casu-
al dining. The chain continues to grow and today has
more than 680 restaurants.

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Red Lobster Chocolate Lava Cakes

Description: A warm chocolate cake with a soft, moist center.

Ingredients

6 (1 oz.) squares semisweet 1 (10 oz.) package frozen

chocolate, coarsely chopped raspberries thawed, pureed in
10 tablespoons unsalted butter, blender
room temperature confectioners' sugar, for dusting
1/2 cup granulated sugar 1/2 cup heavy cream, softly
1/2 cup flour beaten
3 tablespoons unsweetened fresh mint sprigs, optional
cocoa powder fresh raspberries, optional
3/4 teaspoon baking powder
3 large eggs, room temperature

1. Spray inside of 6 individual souffle

dishes or custard cups with non-
stick cooking spray; set aside.
t tip: 2. Over low heat, in small heavy
e c re ts.ne ction- saucepan, melt chocolate, stirring
eS nfe
Recip own co s until smooth; add butter and sugar;
o u r i n e 2 cup
y
Make gar : Com d 4 table
b - stir until butter is melted and sugar
ers’ s u
ugar
a n
na has dissolved.
nu l a ted s nstarch i . 3. Transfer to large bowl.
gra r y
ns co il powder
spoo t 4. In small bowl, combine flour, cocoa
er un
blend and baking powder; whisk well to
combine.
5. With electric mixer, beat chocolate
mixture at medium-high speed; add
eggs, one at a time, beating well
after each addition; add dry ingredi-
ents; beat until thickened, about 5
or 6 minutes.

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6. Divide mixture evenly among prepared dishes; cover

with plastic wrap; place in freezer for at least 2 hours
or overnight.
7. When ready to bake, preheat oven to 375 degrees F.
Remove from freezer; discard plastic wrap. Place on
baking sheet and bake 15 to 18 minutes or until
edges are set and center is moist.
8. Cool slightly before carefully inverting onto serving
plates.
9. Drizzle with raspberry puree; sprinkle with confec-
tioners’ sugar; top with whipped cream; and garnish
with mint leaves and add fresh raspberries if desired.

Serves 6

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Red Lobster Pina Colada Shrimp

Description: Battered shrimp coated with bread crumbs and

coconut, then deep-fried until golden brown. Served with a pina
colada dipping sauce.

Ingredients

6 to 8 cups canola or vegetable 1/2 cup shredded coconut

oil (for use in the fryer) 12 large shrimp, peeled and
1 1/2 cups all-purpose flour, deveined
divided use
2 tablespoons granulated sugar Pina Colada Dipping Sauce:
1/4 teaspoon salt 1/2 cup sour cream
1 cup milk 1/4 cup pina colada mix
2 tablespoons Captain Morgan’s 1/4 cup crushed pineapple
Parrot Bay Coconut Rum (canned)
1 cup panko Japanese bread 2 tablespoons granulated sugar
crumbs

1. Prepare dipping sauce: In small

bowl, combine all ingredients and
mix well. Cover and refrigerate.
2. Heat oil in deep fryer or in large
heavy skillet to 350 degrees F.
ip: 3. In medium bowl, place ¾ cup flour.
re t s .net t on
eSec alsa 4. In separate medium bowl, place
Recip th fresh s
w i . remaining flour, sugar and salt;
Serve the side
whisk to combine; stir in milk and
rum. Let stand for 5 minutes.
5. In another bowl, combine panko
bread crumbs and shredded
coconut; mix well.
6. Butterfly peeled shrimp, leaving tail
on. Dip each shrimp into plain flour,
shake off excess; dip in batter,
shake off excess; dip in breadcrumb
mixture. Place on plate until all
shrimp are ready to fry.

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7. Place shrimp in hot oil, one at a time, frying a few at

a time, until golden. Remove and drain on paper
towels.
8. Serve with dipping sauce.

Serves 2

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Red Lobster Tartar Sauce

Description: A creamy and perfect blend of ingredients for your

seafood dishes and sandwiches.

Ingredients

3 tablespoons chopped finesweet white onion

3 teaspoons minced carrot
1/3 cup Miracle Whip salad dressing
2/3 cup sour cream
1/4 cup confectioners’ sugar
2 tablespoons sweet pickle relish
1/4 teaspoon salt

1. Place onion in food processor; chop; transfer to small

bowl; set aside.
2. Place carrot in food processor; chop; add to onion.
3. Combine remaining ingredients in separate bowl;
whisk well to combine. Add onion and carrot; mix
well. Cover; refrigerate at least 2 hours to allow fla-
vors to meld.

Makes 1 cup.

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Red Robin BBQ Chicken Salad

Description: Crisp greens topped with tomato, barbecued chicken,

black beans, cheese, bacon, sliced avocado and crunchy French
fried onion straws. Served with Ranch dressing.

Ingredients

1 boneless, skinless chicken 1/2 cup refried black beans

breast half 1/2 cup shredded Cheddar
1/2 cup barbecue sauce (Bull’s cheese
Eye or K.C. Masterpiece) 1/4 cup French's French Fried
2 cups chopped romaine lettuce Onions (onion straws)
2 cups chopped green leaf or 3 avocado slices (1/4 avocado)
iceberg lettuce 1/4 cup Ranch dressing, for
1/2 cup chopped red cabbage serving
1 small tomato, chopped (1/4
cup)

1. Preheat grill. Place chicken on grill, brushing gener-

ously with barbecue sauce once the chicken is half
cooked. Continue to brush with sauce as chicken grills.
2. Combine lettuces and cabbage; arrange on serving
plate and top with tomato.
3. In saute pan, heat beans; spread over lettuce on one
side of plate.
4. Slice cooked chicken and spread on other side of let-
tuce on plate.
5. Sprinkle with cheese and top with onions.
6. Garnish with avocado slices; serve with Ranch dressing
and remaining barbecue sauce on the side.

Serves 1

About Red Robin:

Red Robin® first opened their doors in Seattle,

Washington, in 1969. Their focus is on serving an
imaginative selection of high-quality gourmet burgers
in a family-friendly atmosphere.

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Red Robin Mountain-High Mudd Pie

Description: A special creation of chocolate and vanilla ice

cream, peanut butter cookie bits, chopped peanuts, fudge &
peanut butter served over chocolate fudge & caramel.

Ingredients

6 cups chocolate ice cream

1 cup peanut butter cookie 1 (20-oz.) bottle chocolate
pieces syrup
6 cups vanilla ice cream 1 (20-oz.) bottle caramel syrup
1 2/3 cups creamy peanut 1 can whipped cream
butter, divided use 3/4 cup chopped peanuts
4 chocolate graham crackers 12 maraschino cherries, with
2 cups fudge topping, divided stems
use

1. Soften chocolate ice cream; transfer

to 3 - 3 ½-quart mixing bowl;
smooth top; spread with peanut
butter cookie pieces; cover; place in
freezer for 1 to 2 hours.
t tip:
e c re ts.ne or fat- 2. Soften vanilla ice cream; spread
eS urt
Recipozen yog am. evenly over cookie-topped ice
f r e
Use ree ice cr cream; cover; return to freezer for
f
1 to 2 hours.
3. Spread 2/3 cup peanut butter over
surface of ice cream; sprinkle with
crushed chocolate graham crackers;
cover; return to freezer and freeze
for another 1 to 2 hours.
4. Remove bowl from freezer; hold in
hot pot of water just long enough to
soften around the edges. Invert
onto plate; cover with plastic wrap
and return to freezer for 2 hours.

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5. Remove from freezer; pour fudge topping over ice

cream; spread evenly over entire surface; return to
freezer for 1 hour.
6. Spread remaining 1 cup peanut butter over surface;
drizzle with 1 cup fudge topping; return to freezer for
1 hour.
7. To serve; drizzle each serving plate with chocolate
and caramel sauces. Using warm knife, cut ice
cream in slices and place a slice on each prepared
plate. Top with whipped cream; sprinkle with
chopped nuts; place a cherry on top.

Serves 12

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 America’s Secret Recipes 1

Ruby Tuesday Apple Pie

Description: An easy way to dress-up a frozen pie and intensify

the flavor.

Ingredients

1 (9-inch) frozen deep-dish 1 1/2 teaspoons lemon juice

apple pie 3/4 cup flour
1 stick butter 1/2 cup sugar
1 cup light brown sugar, firmly 10 tablespoons frozen butter
packed, divided use 1/3 cup chopped walnuts
3 1/2 teaspoons cinnamon, ice cream (optional)
divided use
1/4 teaspoon allspice
1/4 teaspoon ground clove

1. Remove frozen pie from box and place on wire rack

to thaw at room temperature 30 to 45 minutes.
2. Preheat oven to 350 degrees F.
3. Melt stick of butter in small saucepan over medium
heat; add ½ cup brown sugar, 1 ½ teaspoons cinna-
mon, allspice, cloves and lemon juice. Whisk to
combine until sugar is dissolved, about 3 minutes.
Remove from heat; cool completely.
4. With sharp knife, cut an “X” in the center of the top
crust; carefully fold back. Carefully pour butter mix-
ture evenly into the pie; carefully replace top crust;
leaving 4 vents, seal the rest of the pastry.
5. Place in preheated oven; bake for 30 minutes;
remove from oven; set aside; reduce oven tempera-
ture to 325 degrees F.
6. Grate frozen butter into bowl; add flour, remaining
sugars, remaining cinnamon and walnuts: carefully
mix well.

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7. Using foil, make a rim with a lip to hold nut topping

and place around pie. Sprinkle nut topping evenly
over top; return to oven; bake 30 to 40 minutes.
Remove foil. Remove to wire rack to cool slightly.
8. Serve with ice cream, if desired.

Serves 8

About Ruby Tuesday:

This restaurant was formed in 1972, when Sandy

Beall and four of his fraternity buddies from the
University of Tennessee opened the first restaurant
adjacent to the college campus in Knoxville. Today
Ruby Tuesday® is one of three large public compa-
nies that dominate the bar-and-grill category of casu-
al dining.

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Ruby Tuesday Spicy Black Beans

Description: A side dish of black beans in barbecue sauce.

Ingredients

1 cup dry black beans

salt, to taste
1 small clove garlic, minced
1/4 cup finely chopped onion
1/2 cup barbecue sauce

1. Place beans in colander; pick

through to remove any stones; rinse
well.
2. Transfer beans to medium-sized
saucepan; add salt, garlic and
onion; cover with 3 times the vol-
ume of water; bring to boil; cook,
tip: uncovered, 1 ½ to 2 hours or until
re t s.net ting
eSe c
stitu beans are tender. If needed, add
Recip b y sub ans. additional boiling water.
tim e be
Save ed black 3. Drain beans in colander; transfer to
ca n n
microwaveable dish; add barbecue
sauce; stir to blend well. Microwave
on high for 1 minute or until heated
through. This can be done in the
oven as well. Transfer to baking
dish; bake in preheated 350 degree
F oven for 20 minutes or until heat-
ed through.

Makes about 2 cups.

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Ruth’s Chris Steak House Petite Filet

Description: Tender cut filet steaks broiled to desired doneness

and topped with fresh butter for a tantalizing experience.

Ingredients
4 8-oz. filet mignon steaks pepper
5 tablespoons butter, softened 2 teaspoons chopped fresh
salt parsley

1. Preheat broiler to high.

2. Place 4 ceramic oven-safe plates in the bottom of the
broiler when you start to heat it up. Leave there
while cooking filets.
3. Dry filets with a paper towel; rub ½ tablespoon but-
ter over top and bottom of each steak; season with
salt and pepper.
4. When broiler is hot (after 30 minutes of heating up),
place a rack on the top so that when the filets are
placed in the broiler they will be 5 to 6 inches from
the heat. Cook filets in broiler pan, turning halfway
through cooking time to desired doneness:
• 4 to 6 minutes per side Rare
• 5 to 7 minutes per side Medium Rare
• 6 to 8 minutes per side Medium
• 6 to 9 minutes per side Medium well
• 10 to 11 minutes per side Well
5. When meat is done, carefully remove plates from oven
and place one tablespoon butter on each — it will siz-
zle and melt; place steak on dish; garnish with pars-
ley.

Serves 4

About Ruth’s Chris Steak House:

Famous for their signature steaks — seared to per-

fection and topped with fresh butter so they sizzle all
the way to your table.

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Ruth’s Chris Steak House Sweet Potato Casserole

Description: The good-old fashioned flavor of sweet potatoes

topped with sweetened pecans.

Ingredients

1 cup firmly packed brown sugar 2 eggs, well beaten

1/3 cup flour 1 stick (1/2 cup) butter, melted
1 cup chopped pecans
1/2 stick butter, melted
3 cups cooked, mashed sweet
potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla

1. Preheat oven to 350 degrees F.

2. Grease a large baking dish; set aside.
3. Prepare topping: In medium bowl, combine brown
sugar, flour, nuts and melted butter; set aside.
4. In another medium bowl, combine sweet potatoes,
sugar, salt, vanilla, eggs and 1/2 cup melted butter;
mix well; transfer to prepared casserole. Cover
evenly with topping.
5. Bake in preheated oven 30 minutes; allow to set for
15 minutes before serving.

Serves 6

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 America’s Secret Recipes 1

Sara Lee Original Cream Cheesecake

Description: Cream cheesecakes enticed with a light, lemony

taste customers love.

Ingredients

1 9-inch graham cracker crust Topping:

1/4 cup powdered sugar
Filling: 3/4 cup sour cream
16 oz cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Prepare crust, if mak-

ing homemade, or use store-bought pie shell; set
aside.
2. Prepare filling: In bowl, combine cream cheese, sour
cream, cornstarch, and sugar; beat with electric
mixer until smooth and sugar has dissolved. Add
butter and extract; beating well. Pour over crust.
3. Bake in preheated oven for 30 to 35 minutes or until
knife inserted 1-inch from edge comes out clean.
4. Cool on wire rack for 1 hour.
5. Prepare topping: In small bowl, combine powdered
sugar and sour cream; blend well. Spread evenly
over top of cheesecake.
6. Chill or freeze until ready to serve.

Serves 8

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 America’s Secret Recipes 1

Shoney’s Broccoli Casserole

Description: Broccoli and rice in a cheese sauce, topped with

crushed crackers and more cheese.

Ingredients

2 eggs 3 cups half and half

6 cups broccoli florets, coarsely 1 cup shredded Cheddar cheese
chopped 1 cup crushed Ritz crackers
3 cups cooked rice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 lbs. Velveeta cheese

1. Preheat oven to 350 degrees F. Coat 9-inch baking

pan with non-stick cooking spray; set aside.
2. In medium bowl, whisk eggs until well beaten; add
broccoli florets, cooked rice, salt and pepper; mix
well.
3. Dice Velveeta into ¼-inch pieces
and place in microwaveable contain-
er; Pour half and half over; cover
and microwave on medium for 2
et t i p : minutes or until cheese is melted.
S e c rets.n ving, If desired, this can be done in the
e a
Recip of microw uce in top of a double boiler over simmer-
ad sa
Inste make the ler. ing water. Transfer to bowl with rice
u c a n l e b oi mixture; blend well.
yo doub
your 4. Transfer mixture to prepared baking
pan. Place in preheated oven and
bake for 30 minutes. Remove from
oven, sprinkle with crushed crackers
and cheddar cheese; return to oven
and bake an additional 5 minutes or
until cheese melts and cracker
crumbs have browned.

Serves 6

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Shoney’s Strawberry Pie

Description: The sweetness of fresh strawberries in a flaky crust.

Ingredients

1 cup all purpose flour Filling:

1/4 teaspoon salt 1 cup sugar
3/8 cup butter 3 tablespoons cornstarch
1 1/2 tablespoons shortening 12 oz. 7-Up
1/8 cup ice water red food coloring
fresh strawberries, for garnish 1 pint strawberries
whipped cream

1. In medium bowl, add flour and salt; whisk to com-

bine; using pastry cutter or 2 forks, cut in butter and
shortening until mixture resembles coarse meal. Add
water, a drop at a time; continue cutting until desired
consistency for pie dough. Shape into ball; cover;
chill for 1 hour.
2. Prepare filling: In medium saucepan, combine sugar,
cornstarch and 7-Up; whisk well. Cook over medium
heat, stirring, until mixture becomes thick. Cool to
room temperature. Add a few drops of food color-
ing; mix well.
3. Preheat oven to 350 degrees F.
4. Remove dough from refrigerator and let stand 15
minutes before rolling. Pat dough into a round: roll to
fit 9-inch pie pan. Crimp edges; place in preheated
oven and bake shell until done; remove from oven
and cool completely.
5. Wash and drain strawberries; cut into quarters, or
smaller depending on size and place in large bowl.
Sprinkle with 1 or 2 teaspoons sugar; stir gently and
transfer to cooled pie shell. Pour 7-Up mixture over
strawberries; allow to set for 10 minutes; refrigerate.
6. To serve, top with whipped cream and place a fresh
strawberry on top.

Serves 6-8
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 America’s Secret Recipes 1

Sonic Drive-In Cranberry Limeade

Description: A simple blend of lemon-lime soda and cranberry

with an extra twist of lime.

Ingredients

1 (12 oz.) can Sprite soda

1/2 lime, cut into wedges
1/4 cup cranberry juice

1. In 16-oz. glass, add ice until 2/3 of the glass is filled.

2. Pour cold Sprite over ice; squeeze lime juice (from
lime wedges) over glass; drop lime wedges into
glass.
3. Add cranberry juice to fill; serve with a straw.

Makes one 16-oz. drink

About Sonic Drive-In:

The first Sonic® was opened in Oklahoma, originally

called the Top Hat. It now has several locations
across America. Carhops deliver the orders to your
car on roller skates.

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Starbucks Lemon-Tipped Biscotti

Description: An Italian favorite biscotti cookie with tips dipped in

a lemon glaze.

Ingredients

Biscotti: 1/4 teaspoon salt

6 tablespoons unsalted butter, 1 cup shelled pistachios, roasted
room temperature and coarsely chopped
1/2 cup granulated sugar
1 tablespoon grated lemon zest Lemon Icing:
2 large eggs 2 cups sifted confectioners'
1 teaspoon vanilla extract sugar
2 cups all-purpose flour 1 teaspoon grated lemon zest
2 teaspoons baking powder 1/4 cup lemon juice

1. Preheat oven to 375 degrees F.

2. In large bowl, cream butter, sugar and lemon zest
until light and fluffy; add eggs, one at a time, beat-
ing well after each addition; stir in vanilla.
3. In bowl, whisk flour, baking powder and salt.
Gradually add to creamed mixture, beating well.
4. Stir in nuts.
5. On a lightly floured work surface, divide dough in
half.
6. Lightly flour each piece and shape into a log measur-
ing about 1 ½-inches in diameter and 9-inches long.
7. Place logs about 3-inches apart on ungreased baking
sheet. Shape each log by pressing gently to a thick-
ness of ¾-inch and 3-inches wide.
8. Bake in preheated oven until lightly browned on top,
about 20 minutes.
9. Cool 10 minutes on the pan, then transfer to cutting
board. Using a long, sharp knife, cut each log cross-
wise into ¾-inch-thick slices.

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10. Return cookies, cut side down, close together, to bak-

ing sheet. Return to hot oven and bake 10 minutes.
Remove and turn cookies over to toast second side,
baking an additional 10 minutes or until golden
brown.
11. Transfer immediately to wire racks to cool completely.
12. Prepare icing: In small bowl, combine sugar, lemon
zest and lemon juice; beat until smooth. Additional
drops of lemon juice can be added for a consistency
that will allow icing to coat cookies lightly. Dip one
end of each cookie into the icing; turn to coat tip
evenly; allow excess to drip off; place on wire rack
until icing sets.

Makes about 2 1/2 dozen Biscotti.

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Subway Chipotle Southwest Sauce

Description: A smooth and spicy sauce with a kick for any of

your favorite sandwiches, subs and hoagies. Makes a nice dip for
your favorite dippers.

Ingredients

1 cup mayonnaise
1/2 oz. Dijon mustard
1/2 oz. freshly squeezed lime juice
1 oz. chipotle chile in adobo, pureed
1/4 oz. fresh garlic, minced
salt, to taste

1. In small bowl, combine all ingredi-

tip:
c re t s.net lad ents; mix well.
eSe sa
Recip kes a nice . 2. Cover; refrigerate before using.
m a ell
This ssing as w
dre
Makes about 1 cup.

About Subway:

Subway® is the world's largest submarine sandwich

chain with more than 30,000 restaurants in 87 coun-
tries.

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Taco Bell Burrito Supreme

Description: A warm, soft tortilla wrapped around seasoned

ground beef, hearty beans, tangy red sauce, shredded lettuce,
Cheddar cheese, diced onions, diced tomatoes and reduced fat
sour cream.

Ingredients

1 lb. lean ground beef 1/2 cup water

1/4 cup all-purpose flour 1 16-oz. can refried beans
1 tablespoon chili powder 8 10-inch flour tortillas
1 teaspoon salt 1/2 cup enchilada sauce
1/2 teaspoon dried minced 3/4 cup sour cream
onion 2 cups shredded lettuce
1/2 teaspoon paprika 2 cups shredded Cheddar cheese
1/4 teaspoon onion powder 1 medium tomato, diced
dash garlic powder 1/2 cup diced yellow onion

1. In bowl, combine ground beef, flour, chili powder,

salt, minced onion, paprika, onion powder, garlic
powder; mix well.
2. Pour water into skillet; add beef mixture; fry over
medium heat, breaking up the meat as it cooks and
the meat browns.
3. Microwave refried beans for 90 seconds, stirring
halfway through.
4. Place flour tortillas on microwavable plate, cover with
plastic wrap and heat in microwave 30 to 45 sec-
onds.
5. Spread ¼-cup beans over center of tortilla; spoon
1/8th meat mixture over beans; top with a table-
spoon of enchilada sauce over meat.
6. Spread about 1 ½ tablespoons sour cream over
meat; top with lettuce, cheese, tomato, and onion.
Fold the end closest to you over the filling; fold in
one side and then fold down the top of the tortilla,
leaving one side open. Repeat with remaining tor-
tillas. Serve immediately.

Makes 8 burritos
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Taco Bell Hot Sauce

Description: Their famous tomato-based hot sauce for your

tacos, burritos, fajitas and more.

Ingredients

6 oz. can tomato paste

3 cups water
2 teaspoons cayenne pepper
1 1/2 tablespoons chili powder
2 1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onion
2 tablespoons canned jalapeno slices

1. In medium saucepan, combine

tomato paste and water; place over
medium heat; stir until smooth.
2. Add cayenne pepper, chili powder,
tip:
c re t s.net y use salt, cornstarch, vinegar and dried
eSe onl onion; stir to blend well.
Recip er sauce, and
mi l d enne
For a f the cay 3. Chop jalapeno slices very fine; add
half o jalapeno to saucepan.
4. Bring to boil; continue to stir; boil
and stir for 3 minutes; remove from
heat. Cool.
5. When cool, transfer to a container
with a tight seal; refrigerate.

Makes about 3 cups.

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 America’s Secret Recipes 1

T.G.I. Friday's Jack Daniels Grill Glaze

Description: Their famous glaze for ribs, chicken, wings or fish.

Slightly sweet and slightly spicy.

Ingredients

1 head garlic 3 tablespoons lemon juice

1 tablespoon olive oil 3 tablespoons minced white
2/3 cup water onion
1 cup pineapple juice 1 tablespoon Jack Daniels
1/4 cup Kikkoman Teriyaki Whiskey
Sauce 1 tablespoon crushed pineapple
1 tablespoon soy sauce 1/4 teaspoon cayenne pepper
1 1/3 cups dark brown sugar,
firmly packed

1. Preheat oven to 350 degrees F.

2. Roast garlic: Peel away outer layers of garlic bulb
skin, leaving the skins on the individual cloves intact.
With a sharp knife, cut off ¼ to ½-inch from the top
of the cloves to expose the individual cloves. Place in
baking pan or in muffin tin (works great in muffin
tin); drizzle with oil; rub with fingers to make sure
the head is well coated; cover with foil and bake for
45 to 60 minutes, or until cloves feel soft when
pressed.
3. Allow to cool enough so that you can touch it without
burning yourself. Using a small knife, cut the skin
slightly around each clove; squeeze cloves out of
their skins or use a cocktail fork to remove.
4. In medium saucepan, combine water, teriyaki sauce,
pineapple juice, soy sauce and brown sugar; place
over medium-high heat and bring to a boil, stirring
occasionally. Reduce heat to a simmer. Add remain-
ing ingredients; stir to blend well.

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5. Add 2 teaspoons roasted garlic to sauce; simmer for

35 to 45 minutes, or until sauce has reduced by half,
is thick and has the consistency of syrup. Be careful
that the sauce does not boil over.

Makes 1 cup.

About T.G.I. Friday’s:

T.G.I. Friday’s®, one of the first American casual din-

ing chains, is a dining experience that has become
the favorite pastime of millions since 1965. The first
T.G.I. Friday’s was located at First Avenue and 63rd
Street in New York City. Their focus is on providing a
comfortable, relaxing environment where guests can
enjoy quality food and have a good time.

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T.G.I. Friday's Soy Dressing

Description: Peanut oil and cider vinegar infused with the flavors
of soy sauce, onion and honey with the added kick of hot mustard.

Ingredients

1/3 cup peanut oil

1/3 cup cider vinegar
1/3 cup water
2 tablespoons soy sauce
2 tablespoons green onion stems
1 tablespoon honey
1/2 teaspoon prepared hot mustard

1. Place ingredients in jar with tight-fitting lid; shake to

mix well.
2. Refrigerate until ready to use. Shake well before
using.
3. Will keep 3 to 4 days in refrigerator.

Makes about 1 cup.

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T.G.I. Friday’s Strawberry Fields Salad

Description: The crunch of fresh greens, topped with glazed

pecans and glazed strawberries.

Ingredients

Glazed Pecans: 2 tablespoons water

1 cup chopped pecans
1/4 cup dark brown sugar, firmly Salad:
packed 1 head red leaf lettuce
1 tablespoon water 1 head romaine lettuce
6 oz. balsamic vinaigrette
Strawberry Glaze: dressing
12 strawberries, sliced 1/4-inch 2 oz. shredded Parmesan
thick cheese
1/4 cup balsamic vinegar cracked black pepper, to serve
1/4 cup granulated sugar

1. In small saucepan, combine all ingredients for glazed

pecans; heat until sugar is dissolved; remove from
heat; set aside.
2. In medium bowl, combine strawberry glaze ingredi-
ents; set aside.
3. Chop lettuce into bite-sized pieces; transfer to large
bowl; toss with vinaigrette and Parmesan.
4. Divide between 2 serving dishes; top with glazed
pecans.
5. Strain strawberries; place on top of salad; sprinkle
with cracked black pepper.

Serves 2

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 America’s Secret Recipes 1

Tony Chachere’s Famous Creole Seasoning

Description: This is a great seasoning to use in any recipe calling

for Creole Seasoning. Use on your meats, poultry, fish and veg-
etables.

Ingredients

3 1/4 cups salt, free flowing

3 tablespoons ground black pepper
4 tablespoons ground red peppers
2 tablespoons garlic powder
2 tablespoons chili powder
2 tablespoons Accent seasoning

1. Combine ingredients; whisk well to combine.

2. Transfer to container with tight-fitting lid; store in
pantry. Use like salt.

About Tony Chachere’s:

Tony Chachere's Creole Foods began in 1972, follow-

ing the success of Chachere's Cajun Country
Cookbook. The company now offers a variety of
cookbooks, seasoning blends, dinner mixes, mari-
nades, sauces, batters, and frozen items that are
prepared with Chachere's products.

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 America’s Secret Recipes 1

Tony Roma's Original Barbecue Sauce

Description: Not too spicy, but just the right kick.

Ingredients

1 cup ketchup 1/2 teaspoon salt

1 cup vinegar 1/4 teaspoon garlic powder
1/2 cup dark corn syrup 1/4 teaspoon onion powder
2 teaspoons sugar 1/4 teaspoon Tabasco sauce

1. In saucepan, combine all ingredi-

ents; place over high heat; whisk to
t tip: e blend until smooth.
c re ts.ne om
eS e for s 2. Bring mixture to boil; reduce heat;
Recip Tabasco
simmer, uncovered, for about 35
more ed kick.
Add add minutes to thicken. If it gets to
thick, thin with a bit of vinegar.

Makes about 1 cup of sauce.

About Tony Roma’s:

Tony Roma’s is a worldwide success story! Well

known as the pioneer of Baby Back Ribs with their
signature sauces and rib recipes that have won
countless awards. At Tony Roma’s, they are commit-
ted to providing you the best ribs anywhere. Using
new rib styles and sauce flavors, their chefs are
working hard to make Tony Roma's the only choice
for ribs. But the Tony Roma's story does not end with
ribs. Crispy fresh salads, mouth-watering char-
grilled steaks, their original BBQ chicken, and deli-
cious seafood make up a menu that is sure to please
every guest.

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Waffle House Waffles

Description: Buttermilk waffles baked until lightly golden and

sure to please everyone.

Ingredients

1 1/2 cups all-purpose flour 1 egg or equivalent of egg

1 teaspoon salt substitute
1/2 teaspoon baking soda 3/4 cup half and half cream
1/2 cup granulated sugar 1/2 cup buttermilk
1/4 cup butter-flavored 1/2 teaspoon vanilla extract
shortening

1. In small bowl, combine flour, salt and baking soda.

Whisk well; set aside.
2. In large bowl, using electric mixer, cream sugar,
shortening and egg until smooth.
3. With mixer still running, gradually add half and half,
buttermilk and vanilla; add dry ingredients; beat
until smooth. Cover; refrigerate overnight.
4. When ready to serve, preheat waffle iron and grease
or spray with non-stick cooking spray; ladle ½ cup
batter onto prepared iron and cook 3 to 4 minutes or
until lightly browned. Repeat with remaining batter.
Serve with favorite syrup, topping or sprinkle with
confectioners’ sugar.

Serves 6

About Waffle House:

On Labor Day 1955, an icon was born–when the first

Waffle House restaurant opened its doors for busi-
ness in Avondale Estates, an Atlanta suburb. Each
restaurant is open 24 hours a day, 365 days of the
year, inspiring urban myths such as "Waffle House
doors have no locks."

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Wendy’s Chili

Description: Rich and meaty chili. Low in fat and high in fiber.

Ingredients

2 lbs. ground beef 1/2 cup diced green chili

1 (29-oz.) can tomato sauce 1/2 cup diced celery
1 1/2 cup water 3 medium tomatoes, chopped
1 (29-oz.) can pinto beans, 2 teaspoons ground cumin
undrained 3 tablespoons chili powder
1 (29-oz.) can kidney beans, 1 1/2 teaspoons black pepper
undrained 2 teaspoons salt
1 cup diced onion dash garlic powder

1. In large skillet, over medium-high heat, brown meat;

drain fat. Using a fork, crumble meat. Transfer to
Dutch oven.
2. Add remaining ingredients to Dutch oven; reduce
heat to low; bring to simmer; simmer 2 hours, stir-
ring occasionally.

Serves 6

About Wendy’s:

In 1969, at age 37, Dave Thomas quit his job at

Arthur Treacher’s to start the first Wendy’s in
Columbus, Ohio. While other hamburger chains at the
time were using frozen beef and mass producing
food, Dave Thomas developed an innovative way to
make fresh, made-to-order fast food. His famous
Chili has been on the Wendy’s menu since its incep-
tion.

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Wendy’s Jr. Bacon Cheeseburger

Description: Great hot ‘n juicy beef loaded with American cheese

and hickory-smoked bacon.

Ingredients

1/8 lb. ground chuck 1 slice American cheese

salt, to taste 2 iceberg lettuce leaves
1 potato hamburger bun
2 slices bacon, cooked
1/2 tablespoon mayonnaise
1/2 tablespoon ketchup
1 thin tomato slice

1. Preheat electric griddle to 375 degrees F.

2. Form the chuck into square patties, 3 ½-inches
square; cook to desired doneness on griddle, salting
lightly.
3. Meanwhile, toast split bun lightly on griddle; set
aside.
4. Place pre-cooked bacon on paper towel and heat in
microwave 30 to 40 seconds.
5. Spread mayonnaise and ketchup evenly on crown of
bun. Place lettuce and tomato on top of crown;
bacon on the tomato and then the cheese.
Microwave 15 seconds. Place burger on heel of bun.
Assemble. Serve hot.

Serves 1

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Wendy’s Spicy Chicken Fillet Sandwich

Description: A fiery blend of peppers and spices added to a

chicken breast fillet. Topped withy mayo, lettuce, and red ripe
tomatoes.

Ingredients

7 cups vegetable oil 1 teaspoon onion powder

1/3 cup red hot pepper sauce 1/2 teaspoon paprika
2/3 cup water 1/8 teaspoon garlic powder
1 cup all-purpose flour 4 chicken breast fillets
2 1/2 teaspoons salt 4 plain hamburger buns
4 teaspoons cayenne pepper 8 teaspoons mayonnaise
1 teaspoon coarse ground 4 lettuce leaves
black pepper 4 tomato slices

1. Preheat oil in deep fryer or in heavy skillet to 350

degrees F. If desired, chicken can be broiled for a
healthier version.
2. In bowl, combine pepper sauce and water; mix well.
3. In separate bowl, whisk together flour, salt, cayenne
pepper, black pepper, onion powder, paprika, and
garlic powder.
4. Using meat mallet or rolling pin, pound each of the
chicken pieces to a thickness of 3/8-inch, placing
between sheets of plastic wrap or using a plastic food
bag (clean up is easier this way). If necessary, trim
to fit on the bun.
5. Coat each piece with seasoned flour; shake off
excess; roll in pepper sauce mixture; allow excess to
drain off; return to coat again in seasoned flour;
shake off excess; place on plate until all pieces are
coated. Discard pepper sauce mixture.
6. Carefully place chicken in hot oil; fry for 10 minutes
or until brown and crispy; drain on paper towels or
wire rack.
7. Prepare each sandwich by toasting the split buns on
a hot fry pan. Spread crowns with mayonnaise, top
with lettuce and tomato. Place chicken on heel of
bun. Assemble. Serve hot.

Serves 4
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White Castle Burgers

Description: White Castle is famous for their signature “Slyders”-

steam grilled on a bed of onions and served with a pickle on a soft
bun.

Ingredients

1 lb. lean ground beef

1/2 cup water (for beef)
1/2 teaspoon salt
3/4 cup diced onions
1 beef bouillon cube or 1 teaspoon beef bouillon granules
1/2 cup water (for onions)
12 dinner rolls (2 1/2" x 2 1/2" size)
dill pickle slices

1. Using food processor, process beef, salt and water to

blend well. The meat should look a little pasty.
2. Line a 11 X 13-inch jelly roll pan with plastic wrap.
Place beef mixture on plastic wrap and cover with
another piece of plastic wrap. Roll out to 1/4-inch
thickness. Remove plastic wrap and cut into 3 X 3-
inch squares on a tray. Using a straw, poke 5 holes
(like the 5 dots on a die) in each patty. These are
the steam holes. Cover with plastic wrap and freeze
until partially frozen.
3. Place onions, beef bouillon and ½ cup water in skillet
and saute over low heat until onions are clear, adding
more water if needed. Set aside.
4. When ready to cook patties, return pan of onions to
medium low heat and add just enough water to the
onions to cover the bottom of the pan. Add patties;
cover with lid.
5. These cook quickly. Turn and cook until done but not
dry.

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6. When done place on roll with pick-

les; cover to steam slightly or place
in the microwave for a few seconds.
t tip:
e c re ts.ne ese for
eS he Serves 4-6
Recip slice of c ers.
a r g
Add heesebu
c

About White Castle:

White Castle® has been in business for over 80

years and has almost 400 locations. They were the
first fast-food restaurant in existence, selling the first
million and first billion burgers. They also were the
first to sell frozen fast food in supermarkets.

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HELPFUL COOKING TIPS

1. Always chill juices or sodas before adding to bever-

age recipes.
2. Store ground coffee in the refrigerator or freezer to
keep it fresh.
3. Seeds and nuts, both shelled and unshelled, keep
best and longest when stored in the freezer.
Unshelled nuts crack more easily when frozen. Nuts
and seeds can be used directly from the freezer.
4. To prevent cheese from sticking to a grater, spray the
grater with cooking spray before beginning.
5. Fresh lemon juice will remove onion scent from
hands.
6. Instant potatoes are a good stew thickener.
7. Three large ribs of celery, chopped and added to
about two cups of beans (navy, brown, pinto, etc.),
will make them easier to digest.
8. When cooking vegetables that grow above ground,
the rule of thumb is to boil them without a cover.
9. A scoop of sugar added to water when cooking
greens helps vegetables retain their fresh color.
10. Never soak vegetables after slicing; they will lose
much of their nutritional value.
11. To cut down on odors when cooking cabbage, cauli-
flower, etc., add a little vinegar to the cooking water.
12. Perk up soggy lettuce by soaking it in a mixture of
lemon juice and cold water.
13. Egg shells can be easily removed from hard-boiled
eggs if they are quickly rinsed in cold water after
they are boiled.
14. Keep bean sprouts and jicama fresh and crisp up to
five days by submerging them in a container of
water, then refrigerating them.
15. When trying to reduce your fat intake, buy the lean-
est cuts you can find. Fat will show up as an opaque
white coating or can also run through the meat
fibers, as marbling. Stay away from well-marbled
cuts of meat.

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16. Pound meat lightly with a mallet or rolling pin, pierce

with a fork, sprinkle lightly with meat tenderizer, and
add marinade. Refrigerate for about 20 minutes, and
you'll have tender meat.
17. Marinating is easy if you use a plastic bag. The meat
stays in the marinade and it's easy to turn and
rearrange.
18. It's easier to thinly slice meat if it's partially frozen.
19. Tomatoes added to roasts will help to naturally ten-
derize them.
20. Cut meats across the grain; they will be easier to eat
and have a better appearance.
21. When frying meat, sprinkle paprika over it to turn it
golden brown.
22. Always thaw all meats in the refrigerator for maxi-
mum safety.
23. Refrigerate poultry promptly after purchasing. Keep it
in the coldest section of your refrigerator for up to
two days. Freeze poultry for longer storage. Never
leave poultry at room temperature for more than two
hours.
24. If you're microwaving skinned chicken, cover the
baking dish with vented clear plastic wrap to keep
the chicken moist.
25. Lemon juice rubbed on fish before cooking will
enhance the flavor and help maintain a good color.
26. Scaling a fish is easier if vinegar is rubbed on the
scales first.
27. Over-ripe bananas can be peeled and frozen in a
plastic container until it's time to bake bread or cake.
28.When baking bread, a small dish of water in the oven
will help keep the crust from getting too hard or
brown.
29. Use shortening to grease pans, as margarine and oil
absorb more readily into the dough or batter (espe-
cially bread).
30. To make self-rising flour, mix 4 cups flour, 2 tea-
spoons salt, and 2 tablespoons baking powder, and
store in a tightly covered container.

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31. Hot water kills yeast. One way to tell the correct
temperature is to pour the water over your forearm.
If you cannot feel either hot or cold, the temperature
is just right.
32. When in doubt, always sift flour before measuring.
33. When baking in a glass pan, reduce the oven tem-
perature by 25 degrees.
34. When baking bread, you get a finer texture if you
use milk. Water makes a coarser bread.
35. To make bread crumbs, toast the heels of bread and
chop in a blender or food processor.
36. Cracked eggs should not be used as they may con-
tain bacteria.
37. The freshness of eggs can be tested by placing them
in a large bowl of cold water; if they float, do not use
them.
38. Dust a bread pan or work surface with flour by filling
an empty glass salt shaker with flour.
39. To slice meat into thin strips for stir-fry dishes, par-
tially freeze it so it will be easier to slice.
40. To keep cauliflower white while cooking, add a little
milk to the water.
41. A roast with the bone in will cook faster than a bone-
less roast. The bone carries the heat to the inside
more quickly.
42. For a juicier hamburger, add a little cold water to the
beef before grilling.
43. To freeze meatballs, place them on a cookie sheet
until frozen. Transfer to plastic bags and return to
the freezer.
44. When boiling corn, add sugar to the water instead of
salt. The salt will toughen the corn.
45. To ripen tomatoes, put them in a brown paper bag in
a dark pantry.
46. To keep celery crisp, stand it upright in a pitcher of
cold, salted water and refrigerate.
47. When cooking cabbage, place a small tin cup or can
half full of vinegar on the stove near the cabbage. It
will absorb the odor.

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48. Potatoes soaked in salt water for 20 minutes before

baking will bake more rapidly.
49. Let raw potatoes stand in cold water for at least a
half-hour before frying in order to improve the crisp-
ness of French-fried potatoes. Dry potatoes com-
pletely before adding to oil.
50. A few drops of lemon juice in the water will whiten
boiled potatoes.
51. Buy mushrooms before they “open.” When stems and
caps are attached firmly, they are fresh.
52. Do not use metal bowls when mixing salads. Use
wood or glass.
53. Lettuce keeps better if you store it in the refrigerator
without washing it. Keep the leaves dry. Wash the
lettuce before using.
54. Never use soda to keep vegetables green. It destroys
the vitamin C.
55. If you over-salt your gravy, stir in some instant
mashed potatoes to repair the damage. Add a little
more liquid if necessary.
56. After stewing chicken, cool in broth before cutting to
add more flavor.

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COOKING TERMS

Au gratin: Topped with crumbs and/or cheese and

browned in an oven or under a broiler.

Au jus: Served in its own juices.

Baste: To moisten foods during cooking with pan drip-

pings or special sauce in order to add flavor and pre-
vent drying.

Bisque: A thick cream soup.

Blanch: To immerse in rapidly boiling water and allow

to cook slightly.

Cream: To soften a fat, like butter, by beating it at

room temperature. Butter and sugar are often
creamed together.

Crimp: To seal the edges of a two-crust pie either by

pinching them at intervals with the fingers or a fork.

Crudites: An assortment of raw vegetables that is

served as an hors d’oeuvre.

Degrease: To remove fat from the surface of stews and

soups.

Dredge: To coat lightly with flour, cornmeal, bread

crumbs, etc.

Entree: The main course.

Fold: To incorporate a delicate substance into another

substance without releasing air bubbles.

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Glaze: To cover with a glossy coating, such as a melted

and diluted jelly for fruit desserts.

Julienne: To cut vegetables, fruits, or cheeses into

match-shaped pieces.

Marinate: To allow food to stand in a liquid in order to

tenderize or to add flavor.

Mince: To chop food into very small pieces.

Parboil: To boil until partially cooked; to blanch.

Pare: To remove the outer skin of a fruit or vegetable.

Poach: To cook gently in hot liquid kept just below the

boiling point.

Saute: To cook food in a small amount of butter/oil.

Simmer: To cook in liquid just below the boiling point.

Steep: To let food stand in hot liquid in order to extract

or enhance the flavor.

Toss: To combine ingredients with a repeated lifting

motion.

Whip: To beat rapidly in order to incorporate air and

produce expansion.

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HERBS & SPICES

Basil: Sweet, warm flavor with an aromatic odor. Use

whole or ground. Good with lamb, fish, roasts, stews,
ground beef, vegetables, and dressings.

Bay Leaves: Pungent flavor. Use whole leaf but remove

before serving. Good in vegetable dishes, seafood,
stews and pickles.

Caraway: Spicy taste and aromatic smell. Use in cakes,

breads, soups, cheese and sauerkraut.

Chives: Sweet, mild flavor like that of onion. Excellent

in salads, fish, soups and potatoes.

Cilantro: Use fresh. Great in salads, salsa, fish, chick-

en, rice, beans and other Mexican dishes.

Curry Powder: Spices are combines to proper propor-

tions to give a distinct flavor to meat, poultry, fish
and vegetables.

Dill: Both seeds and leaves are flavorful. Leaves may

be used as a garnish or cooked with fish, soup,
dressings, potatoes, and beans. Leaves or the whole
plant may be used to flavor pickles.

Fennel: Sweet, hot flavor. Both seeds and leaves are

used. Use in small quantities in pies and baked
goods. Leaves can be boiled with fish.

Ginger: A pungent root, this aromatic spice is sold

fresh, dried, or ground. Use in pickles, preserves,
cakes, cookies, and meat dishes.

Marjoram: May be used both dried or green. Use to

flavor fish, poultry, omelets, lamb, stew, stuffing and

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tomato juice.

Mint: Aromatic with a cool flavor. Excellent in bever-

ages, fish, lamb, cheese, soup, peas, carrots and
fruit desserts.

Oregano: Strong and aromatic. Use whole or ground in

tomato juice, fish, eggs, pizza, chili, poultry, vegeta-
bles.

Paprika: A bright red pepper, this spice is used in

meat, vegetables and soups or as a garnish for pota-
toes, salads or eggs.

Parsley: Best when used fresh, but can be used dried.

Try in fish, omelets, soup, meat and mixed greens.

Rosemary: Very aromatic. Can be used fresh or dried.

Season fish, stuffing, beef, lamb, poultry, onions, and
potatoes.

Saffron: Orange-yellow in color, this spice flavors or

colors foods. Use in soup, chicken, rice and breads.

Sage: Use fresh or dried. The flowers are sometimes

used in salads. May be used in fish, beef, poultry,
cheese spreads and breads.

Tarragon: Leaves have a pungent, hot taste. Use to

flavor sauces, salads, fish, poultry, tomatoes, eggs,
green beans and dressings.

Thyme: Sprinkle leaves on fish or poultry before broil-

ing or baking. Add a few sprigs directly on coals
shortly before meat is finished grilling.

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ARE YOUR HERBS & SPICES FRESH?

Ingredient Shelf Life:

• Ground Spices 2-3 years

• Whole Spices 3-4 years
• Seasoning Blends 1-2 years
• Herbs 1-3 years
• Extracts 4 years, except pure vanilla, which lasts for-
ever

Still not sure, then use these guidelines:

• Check to see that the color of your spices and herbs is

vibrant.

• If the color has faded, chances are so has the flavor.

• Rub or crush the spice or herb in your hand. If the

aroma is weak and flavor is not apparent, it’s time to
replace it.

• Store herbs and spices in a tightly capped container,

and keep away from heat, moisture, and direct sun-
light. Replace bottle lids tightly immediately after
use.

• To minimize moisture and caking, use a dry measur-

ing spoon and avoid sprinkling directly into a steam-
ing pot.

• Check the freshness date on the container.

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GUIDELINES FOR BUYING FRESH VEGETABLES

Artichokes: Look for compact, tightly closed heads with

green, clean-looking leaves. Avoid those with leaves
that are brown or separated.

Asparagus: Stalks should be tender and firm; tips

should be close and compact. Choose the stalks with
very little white; they are more tender. Use aspara-
gus soon after purchasing because it toughens rapid-
ly.

Beans: Those with small seeds inside the pods are

best. Avoid beans with dry-looking pods.

Broccoli, Brussels Sprouts, Cauliflower: Flower clus-

ters on broccoli and cauliflower should be tight and
close together. Brussels sprouts should be firm and
compact. Smudgy, dirty spots may indicate pests or
disease.

Cabbage and Head Lettuce: Choose heads that are

heavy for their size. Avoid cabbage with worm holes
and lettuce with discoloration or soft rot.

Cucumbers: Choose long, slender cucumbers for best

quality. Avoid yellow ones.

Mushrooms: Caps should be closed around the stems.

Avoid black or brown gills.

Peas and Lima Beans: Select pods that are well-filled

but not bulging. Avoid dried, spotted, yellow, or flab-
by pods.

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GUIDELINES FOR BUYING FRESH FRUITS

Bananas: Skin should be free of bruises and black or

brown spots. Purchase green and allow them to
ripen at home at room temperature.

Berries: Select plump, solid berries with good color.

Avoid stained containers which indicate wet or leaky
berries. Berries without clinging caps, such as black-
berries and raspberries, may be unripe. Strawberries
without caps may be overripe.

Melons: In cantaloupes, thick, close netting on the rind

indicates best quality. Cantaloupes are ripe when the
stem scar is smooth and the space between the net-
ting is yellow or yellow-green. They are best when
fully ripe with fruity odor. Honeydews are ripe when
rind has creamy to yellowish color and velvety tex-
ture. Immature honeydews are whitish-green. Ripe
watermelons have some yellow color on one side. If
melons are white or pale green on one side, they are
not ripe.

Oranges, Grapefruit and Lemons: Choose those

heavy for their size. Smoother, thinner skins usually
indicate more juice. Most skin markings do not affect
quality. Oranges with a slight greenish tinge may be
just as ripe as fully colored ones. Light or greenish-
yellow lemons are more tart than deep yellow ones.
Avoid citrus fruits showing withered, sunken or soft
areas.

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MEASUREMENTS

a pinch 1/8 teaspoon or less

3 teaspoons 1 tablespoon
4 tablespoons 1/4 cup
8 tablespoons 1/2 cup
12 tablespoons 3/4 cup
16 tablespoons 1 cup
2 cups 1 pint
4 cups 1 quart
4 quarts 1 gallon
8 quarts 1 peck
4 pecks 1 bushel
16 oz. 1 pound
32 oz. 1 quart
1 oz. liquid 2 tablespoons
8 oz. liquid 1 cup

Use standard measuring cups and spoons.

All measurements are level.

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RECIPES BY CATEGORY

Appetizers
Carrabba’s® Bruschette Carrabba 32
Houlihan’s® ‘Shrooms 73
Joe’s Crab Shack® Crab Dip 80
Planet Hollywood® Pot Stickers 139

Breakfast
Aunt Jemima® Maple Syrup 10
Bob Evans® Cinnamon-Raisin Biscuits 21
Bob Evans® Stuffed Caramel Banana Pecan Cream Pancakes 22
Cracker Barrel® Ham & Egg Casserole 49
McDonald’s® Egg McMuffin 100
Waffle House® Waffles 172

Desserts
Applebee’s® Orange Creamsicle Cake 5
Balducci’s® Tiramisu 16
Ben & Jerry’s® Cherry Garcia 18
Cinnabon® Cinnamon Buns 44
Claim Jumper® Chocolate Motherlode Cake & Frosting 46
Cracker Barrel® Lemon Ice Box Pie 51
Girl Scout® Thin Mint Cookies 62
Golden Corral® Banana Pudding 64
Hardee’s® Peach Cobbler 70
Jack in the Box® Oreo Cookie Shake 75
McDonald’s® Cinnamon Melts 98
Mrs. Fields® Peanut Butter Cookies 103
Olive Garden® Apple Carmelina 106
Olive Garden® Chocolate Ricotta Pie 111
Red Lobster® Chocolate Lava Cakes 144

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Red Robin® Mountain-High Mudd Pie 150

Ruby Tuesday® Apple Pie 153
Sara Lee® Original Cream Cheesecake 157
Shoney’s® Strawberry Pie 159
Starbucks® Lemon-Tipped Biscotti 161

Entrees
Applebee’s® Broiled Salmon with Garlic Butter 1
Applebee’s® Santa Fe Chicken Salad 7
Applebee’s® Tijuana “Philly” Steak Sandwich 9
B.B. King’s Blues Club & Restaurant® Southern Style Catfish 12
Bob’s Big Boy® Hamburger 23
Bob’s Big Boy® Slim Jim Sandwich 25
Burger King® Whopper 27
Cajun Cafe® Bourbon Chicken 28
Carl’s Jr.® Chicken Club 30
Carl’s Jr.® Famous Star 31
The Cheesecake Factory® Chicken Madeira 33
The Cheesecake Factory® Mile-High Meatloaf Sandwich 34
Chick-Fil-A® Chicken Salad Sandwich 36
Chili’s® Asian Lettuce Wraps 38
Claim Jumper® Widow-Maker Burger 48
Dave & Buster’s® Cheeseburger Pizza 54
Denny’s® Bacon Caesar Burger 56
El Pollo Loco® Chicken 57
Famous Dave’s® Sloppy Ques 61
Hard Rock Cafe® Pig Sandwich 67
Hard Rock Cafe® Twisted Mac and Cheese 69
Ikea® Swedish Meatballs 74
Jack in the Box® Taco 76
Jimmy Buffett’s Margaritaville® Jalapeno Macaroni & Cheese 78
Joe’s Crab Shack® Popcorn Chicken 81

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Kenny Rogers® Koo Koo Roo Original Flame-Broiled Chicken 82

KFC® Original Recipe Fried Chicken 85
Macaroni Grill® Bella Napoli 91
Macaroni Grill® Chicken Cannelloni 93
Macaroni Grill® Chicken Scaloppini 95
McDonald’s® Big Mac 96
Olive Garden® Capellini Pomodoro 107
Olive Garden® Chicken Giardino 108
Olive Garden® Chicken Marsala 110
Olive Garden® Conchiglie with Tomato & Basil 112
Olive Garden® Gazpacho Italiano 113
Olive Garden® Neapolitan Ziti 115
Olive Garden® Pepperoni Pasta Palermo 116
Olive Garden® Ravioletti in Mushroom-Walnut Cream Sauce 118
Olive Garden® Seafood Torcello 119
Olive Garden® Sicilian Scampi 121
Olive Garden® Tortelloni Bolognese 123
Outback Steakhouse® Coconut Shrimp 124
P.F. Chang’s China Bistro® Mongolian Beef 129
P.F. Chang’s China Bistro® Shrimp Dumplings 131
P.F. Chang’s China Bistro® Spare Ribs 133
Pizza Hut® Original Pan Pizza 137
Popeyes® Fried Chicken 141
Red Lobster® Black & Blue Tilapia 143
Red Lobster® Pina Colada Shrimp 146
Ruth’s Chris Steak House® Petite Filet 155
White Castle® Burgers 176

Salads
Bahama Breeze® Grilled Fish Tostada Salad 13
Benihana® Ginger Salad Dressing 19
Chipotle Mexican Grill® Honey Vinaigrette 42

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El Torito® Mexican Caesar Salad 58

KFC® Potato Salad 87
P.F. Chang’s China Bistro® Cellophane Noodle Salad 128
Pizza Hut® Creamy Italian Dressing 136
Red Robin® BBQ Chicken Salad 149
Taco Bell® Burrito Supreme 164
T.G.I. Friday’s® Soy Dressing 168
T.G.I. Friday’s® Strawberry Fields Salad 169
Wendy’s® Chili 173
Wendy’s® Jr. Bacon Cheeseburger 174
Wendy’s® Spicy Chicken Fillet Sandwich 175

Side Dishes
Black-Eyed Pea® Cornbread 20
Chick-Fil-A® Coleslaw 37
Church’s® Honey Biscuits with Honey Butter 43
Cracker Barrel® Pinto Beans 52
Cracker Barrel® Sweet Potato Casserole 53
Hard Rock Cafe® Handmade Onion Rings 65
Houlihan’s® Jambalaya Rice 71
KFC® Corn On The Cob 84
Long John Silver’s® Hush Puppies 90
Perkins Family Restaurant® Potato Pancakes 135
Ruby Tuesday® Spicy Black Beans 154
Ruth’s Chris Steak House® Sweet Potato Casserole 156
Shoney’s® Broccoli Casserole 158

Miscellaneous
Applebee’s® Caramel Appletini 3
Applebee’s® Lemonade 4
Auntie Anne’s® Pretzels 11
Baileys® Irish Cream 14

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Bob’s Big Boy® Hamburger Sauce 24

Bull’s Eye® Barbecue Sauce 26
California Pizza Kitchen® Roasted Garlic Paste 29
Chili’s® Presidente Margarita 40
Chipotle Mexican Grill® Chicken Marinade 41
Emeril’s® Southwest Seasoning 60
Jiffy® Corn Muffin Mix 77
Lawry’s® Seasoned Salt 88
Little Caesar® Crazy Sauce 89
McDonald’s® Iced Coffee 101
Michael Jordan’s Steak House® Chile Rub 102
Old Bay® Seasoning 103
Outback Steakhouse® Steak Marinade 125
P.F. Chang’s China Bistro® BBQ Sauce 127
Pappadeaux Seafood Kitchen® Alexander Sauce 134
Red Lobster® Tartar Sauce 148
Sonic Drive-In® Cranberry Limeade 160
Subway® Chipotle Southwest Sauce 163
Taco Bell® Hot Sauce 165
T.G.I. Friday’s® Jack Daniels Grill Glaze 166
Tony Chachere’s® Famous Creole Seasoning 170
Tony Roma’s® Original Barbecue Sauce 171

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TRADEMARKS

• Applebee's is a registered trademark of Applebee's

International, Inc.
• Aunt Jemima is a registered trademark of The Quaker
Oats Company.
• Auntie Anne's is a registered trademark of Auntie
Anne's, Inc.
• B.B. King’s Blues Club & Restaurant is a registered
trademark of B.B. King Blues Club & Grill.
• Bahama Breeze is a registered trademark of Darden
Concepts, Inc.
• Bailey’s is a registered trademark of R&A Bailey & Co.
• Balducci’s is a registered trademark of Balducci’s.
• Ben & Jerry’s is a registered trademark of Ben &
Jerry’s Homemade Holdings, Inc.
• Benihana is a registered trademark of Benihana, Inc.
• Black-Eyed Pea is a registered trademark of
Restaurants Acquisition 1, LLC.
• Bob Evans is a registered trademark of Bob Evans
Farms Inc.
• Bob’s Big Boy is a registered trademark of Big Boy
Restaurants International, LLC.
• Bull’s Eye is a registered trademark of Kraft Foods.
• Burger King and Burger King Whopper are registered
trademarks of Burger King Corporation.
• Cajun Cafe is a registered trademark of Razzoo's
Cajun Cafe.
• California Pizza Kitchen is a registered trademark of
California Pizza Kitchen, Inc.
• Carl’s Jr. is a registered trademark of Carl Karcher
Enterprises, Inc.
• Carrabba’s is a registered trademark of OSI
Restaurant Partners, LLC.
• The Cheesecake Factory is a registered trademark of
The Cheesecake Factory, Inc.

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• Chick-Fil-A is a registered trademark of CFA

Properties, Inc.
• Chili's is a registered trademark of Brinker
International.
• Chipotle Mexican Grill is a registered trademark of
Chipotle Mexican Grill, Inc.
• Church’s is a registered trademark of Cajun Operating
Company.
• Cinnabon is a registered trademark of AFC
Enterprises, Inc.
• Claim Jumper is registered trademark of Claim Jumper
Restaurant LLC.
• Cracker Barrel is a registered trademark of CBOCS
Properties, Inc.
• Dave & Buster’s is a registered trademark of Dave &
Buster's.
• Denny’s is a registered trademark of DFO, LLC.
• El Pollo Loco is a registered trademark of El Pollo
Loco, Inc.
• El Torito is a registered trademark of El Torito
Restaurants, Inc.
• Emeril is a registered trademark of B&G Foods.
• Famous Dave’s is a registered trademark of Famous
Dave's of America, Inc.
• Girl Scout is a registered trademark of Girl Scouts of
the United States of America.
• Golden Corral is a registered trademark of Golden
Corral Corporation.
• Hard Rock Café is a registered trademark of Hard
Rock America, Inc.
• Hardee’s is a registered trademark of Hardees Food
Systems, Inc.
• Houlihan’s is a registered trademark of Houlihan's
Restaurants, Inc.
• Ikea is a registered trademark of Inter IKEA Systems
B.V.
• Jack in the Box is a registered trademark of Jack in
the Box Inc.

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• Jiffy Mix is a registered trademark of Chelsea Milling

Co.
• Jimmy Buffett’s Margaritaville Restaurant is a regis-
tered trademark of Margaritaville Cafe.
• Joe's Crab Shack is a registered trademark of Landry's
Seafood Restaurants, Inc.
• Kenny Rogers Roasters is a registered trademark of
Kenny Rogers Roasters.
• KFC is a registered trademarks of Yum! Brands, Inc.
• Lawry’s is a registered trademark of Lawry’s Foods,
LLC.
• Little Caesars is a registered trademark of Little
Caesars Enterprises, Inc.
• Long John Silver’s is a registered trademark of Yum!
Brands, Inc.
• Macaroni Grill is a registered trademark of Brinker
International.
• McDonald's and the Big Mac are trademarks of
McDonald's Corporation.
• Michael Jordan’s Steakhouse is a registered trademark
of The Glazier Group.
• Mrs. Fields is a registered trademark of Mrs. Fields
Gifts, Inc.
• Old Bay is a registered trademark of OLD BAY, Inc.
• Olive Garden is a registered trademark of Darden
Restaurants, Inc.
• Outback Steakhouse is a registered trademark of
Outback Steakhouse, Inc.
• Pappadeaux Seafood Kitchen is a registered trademark
of PRI.
• Perkins Family Restaurant is a registered trademark of
The Restaurant Company of Minnesota.
• Pizza Hut is a registered trademark of Yum! Brands,
Inc.
• P.F. Chang is a registered trademark of P.F. Chang's
China Bistro, Inc.
• Popeyes is a registered trademark of AFC Enterprises,
Inc.

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• Planet Hollywood is a registered is a registered trade-

mark of Planet Hollywood, Inc.
• Red Lobster is a registered trademark of Darden
Restaurants, Inc.
• Red Robin is a registered trademark of Red Robin
International, Inc.
• Ruby Tuesday is a registered trademark of Morrison
Restaurants, Inc.
• Ruth’s Chris Steak House is a registered trademark of
Ruth’s Hospitality Group, Inc.
• Sara Lee is a registered trademark of Sara Lee
Corporation.
• Shoney's is a registered trademark of Shoney's, Inc.
• Sonic Drive-In is a registered trademark of America’s
Drive-In Brand Properties LLC.
• Starbucks is a registered trademark of Starbucks
Corporation.
• Subway is a registered trademark of Doctor’s
Associates Inc.
• Taco Bell is a registered trademark of Yum! Brands,
Inc.
• T.G.I. Friday's is a registered trademark of T.G.I.
Friday's, Inc.
• Tony Chachere’s is a registered trademark of Tony
Chachere’s.
• Tony Roma’s is a registered trademark of Tony
Roma’s, Inc.
•Waffle House is a registered trademark of Waffle
House, Inc.
•Wendy's is a registered trademark of Wendy's
International, Inc.
• White Castle is a registered trademark of White Castle
Management Co.

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To find a restaurant near you, please visit:

Applebee’s www.applebees.com
Aunt Jemima www.auntjemima.com
Antie Anne’s www.auntieannes.com
B.B. King’s Blues Club www.bbkingblues.com
Bahama Breeze www.bahamabreeze.com
Baileys www.baileys.com
Balducci’s www.balduccis.com
Ben & Jerry’s www.benjerry.com
Benihana www.benihana.com
Black Eyed Pea www.theblackeyedpea.com
Bob Evans www.bobevans.com
Bob’s Big Boy www.bigboy.com
Burger King www.burgerking.com
California Pizza Kitchen www.cpk.com
Carl’s Jr. www.carlsjr.com
Carrabba’s Italian Grill www.carrabbas.com
Cheesecake Factory www.thecheesecakefactory.com
Chick-Fil-A www.chick-fil-a.com
Chili’s www.chilis.com
Chipotle Mexican Grill www.chipotle.com
Church’s www.churchs.com
Cinnabon www.cinnabon.com
Claim Jumper www.claimjumper.com
Cracker Barrel www.crackerbarrel.com
Dave & Buster’s www.daveandbusters.com
Denny’s www.dennys.com
El Pollo Loco www.elpolloloco.com
El Torito www.eltorito.com
Famous Dave’s www.famousdaves.com
Golden Corral www.goldencorral.com
Hard Rock Cafe www.hardrockcafe.com
Hardee’s www.hardees.com
Ikea www.ikea.com
Jack In The Box www.jackinthebox.com
Joe’s Crab Shack www.joescrabshack.com
Kenny Rogers Roasters www.kennyrogers.cc
KFC www.kfc.com
Little Caesars www.littlecaesars.com

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Long John Silver’s www.ljsilvers.com

Macaroni Grill www.macaronigrill.com
McDonald’s www.mcdonalds.com
Michael Jordan Restaurants www.mjrestaurants.com
Olive Garden www.olivegarden.com
Outback Steakhouse www.outback.com
Pappadeaux www.pappadeaux.com
Perkins Family Restaurant www.perkinsrestaurants.com
P.F. Chang’s www.pfchangs.com
Pizza Hut www.pizzahut.com
Popeyes www.popeyes.com
Planet Hollywood www.planethollywood.com
Red Lobster www.redlobster.com
Red Robin www.redrobin.com
Ruby Tuesday www.rubytuesday.com
Ruth’s Chris Steakhouse www.ruthschris.com
Sara Lee www.saralee.com
Shoney’s www.shoneys.com
Sonic Drive-In www.sonicdrivein.com
Starbucks www.starbucks.com
Subway www.subway.com
Taco Bell www.tacobell.com
T.G.I. Friday’s www.fridays.com
Tony Roma’s www.tonyromas.com
Waffle House www.wafflehouse.com
Wendy’s www.wendys.com
White Castle www.whitecastle.com

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