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Fried Rice ( Japanese Fried Rice )
| Japanese Fried Rice _________________________________________ When 20-year-old Rocky Aoki came to the New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he took $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West side of Manhattan. His concept of bringing the chefs out from the back kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within six months. Here's a clone recipe for the fried rice at Banihana that is prepared by chefs with pre-cooked rice on those open hibachi grills. 4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 tablespoons finely grated carrot 2 eggs, beaten 1/2 cup diced onion (1/2 small onion) 1 1/2 tablespoons butter 2 tablespoons soy sauce salt pepper 1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. 3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. 4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. 5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often Serves 4. Tidbits This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce. |
Fried Rice (Benihana Japanese Fried Rice)
| Benihana Japanese Fried Rice _________________________________ 4 cups cooked rice 1 cup frozen peas - thawed 2 tbsp finely grated carrot 2 eggs - beaten ½ cup diced onion 1½ tbsp butter 2 tbsp soy sauce salt pepper Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1½ tbsp of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. Makes 4 servings. |
Ice Cream Cake
| Ice Cream Cake ___________________________________ Traditional white birthday cakes are pretty boring by themselves. Scoop a little ice cream onto the plate and I'll perk up a bit. But, hey baby, bring a Baskin-Robbins ice cream cake to the party and I'll be the first one in line with a plastic fork. This 4500-unit ice cream chain stacks several varieties of pre-made ice cream cakes in its freezer, but I've discovered the most popular version, over and over again, is the one made from white cake with pralines and cream ice cream on top. So that's got to be the version we clone here. But don't think you're locked into this formula - you can use any flavor of cake and ice cream you fancy for your homemade masterpiece. Just be sure the ice cream you choose comes in a box. It should be rectangular shape so that the ice cream layer stacks up right. Then you'll want to find a real sharp serrated knife to cut the ice cream in half while it's in the box. And check this out: That white stuff that coats the cake is actually softened ice cream spread on a thin layer like frosting, and then re-frozen. After it sets up, you can decorate the cake any way you like with pre-made frosting in whatever color suits your festive occasion. Voilà! You've just made an ice cream cake at home that looks and tastes like those in the stores that costs around 35 buck each. Cake 1 box white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 1/2-gallon box pralines and cream ice cream 4 cups (2 pints) vanilla ice cream 1 12-ounce container white frosting Optional colored frosting A sharp bread knife makes box slicing easy Ice cream on top of the cake, and all the trimming 1. Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil, and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer. When cake is done, let it cool to room temperature. 2. When the cake has cooled, carefully remove it from the pan and place it on a wax paper-covered cookie sheet, or a platter or tray that will fit into your freezer. 3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream lengthwise through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay the halves next to each other on the cake. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn't melt. When the cake has been trimmed, place it into the freezer for an hour or two. 4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Sitr the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat your cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake or ice cream underneath. Pop the cake into the freezer for an hour or so to set up. 5. When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time. 6. When you are ready to serve the cake, leave it out for 10 minutes before slicing. Cut the cake with a sharp knife that has been held under hot water. Makes 1 large cake (16 - 20 servings). Tidbits You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert - even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box. |
Sauce
| Sauce ________________________________________ Although the beef sandwiches from Arby's would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain's barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations, even barbecued ribs or chicken. 1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce 1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup. |
Jamocha Shake
| Jamocha Shake __________________________________ Okay, wash out the blender; this one's been begging to be cloned for years now. Arby's famous Jamocha Shake was one of the first frozen coffee drinks to gain popularity, even before Starbucks pummeled us with Frappuccinos. This thick drink is actually more milk shake than coffee drink, but if you like the original, you'll love this easy-to-make clone that serves two. 1 cup cold coffee 1 cup low-fat milk 3 tablespoons granulated sugar 3 cups vanilla ice cream 3 tablespoons chocolate syrup 1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar. 2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. 3. Pour drink into two 16-ounce glasses. Makes 2 large drinks. |
Sauce
| Sauce This sweet and spicy jelly sauce comes on the side, in little 1.5-ounce containers, with Arby's battered jalapeno and cheese Side Kickers. But, you know, you ust never get enough of the tasty gelatinous goo in those little dipping packs to use later with your own home-cooked delicacies. And isn't it odd that the sauce is called "Bronco Berry" when there's not a berry to be found in there? Sure, the sauce is bright red and sugary, but you won't find a speck of fruit on the ingredients list. Nevertheless, the sweet and spicy flavors make this a delicious jelly sauce that has many uses beyond dipping quick service finger foods. For one, use it as a side for your next batch of lamb chops rather than mint jelly. It would take more than just a few blister packs to perk u that meal. 3/4 cup water 1/3 cup sugar 1/4 cup corn syrup 3 tablespoons pectin 2 teaspoons cornstarch 1 teaspoon vinegar 50 drops or 1/4 teaspoon red food coloring 1/8 teaspoon onion powder dash cayenne pepper dash garlic powder dash paprika 1/4 cup minced red bell pepper 1/2 teaspoon minced canned jalapeno peppers 1. Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well. 2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often. 3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover. 4. Use sauce when it reaches room temperature or cover and chill until needed. Makes 1 cup |
Lime Chicken
| Tequila Lime Chicken It's one of top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side. Marinade 1 cup water 1/3 cup teriyaki sauce 2 tablespoons lime juice 2 teaspoons minced garlic 1 teaspoon mesquite liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon tequila 4 chicken breast fillets Mexi-Ranch Dressing 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon milk 2 teaspoons minced tomato 1 1/2 teaspoons white vinegar 1 teaspoon minced canned jalapeno slices (nacho slices) 1 teaspoon minced onion 1/4 teaspoon dried parsley 1/4 teaspoon Tabasco pepper sauce 1/8 teaspoon salt 1/8 teaspoon dried dill weed 1/8 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon cumin 1/8 teaspoon chili powder dash garlic powder dash ground black pepper 1 cup shredded cheddar/monterey jack cheese blend 2 cups crumbled corn chips or fried tortilla strips (see tidbits) 1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. 2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. 3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. 4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. 5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Serves 4. Tidbits Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain. |
Oriental Chicken Salad
| Oriental Chicken Salad _______________________________ 60-item menu is revised twice a year. That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change. One item that has been on the menu for some time now is this Oriental Chicken salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad and can be easily doubled or quadrupled for additional servings. This recipe comes from the third book, "Top Secret Restaurant Recipes," but the dressing has been improved to more closely match the current dressing served at the restaurant. Oriental Dressing 3 tablespoons honey 1 1/2 tablespoons rice winevinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil Salad 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half 2-4 cups vegetable oil (for frying) 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot, julienned or shredded 1 green onion, chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles 1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. 2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. 3. In a small, shallow bowl beat egg, add milk, and mix well. 4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. 6. Fry each chicken finger for 5 minutes or until coating has darkened to brown. 7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. 8. Sprinkle sliced green onion on top of the lettuce. 9. Sprinkle almonds over the salad, then the chow mein noodles. 10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad. |
Blackened Chicken Salad
| Low-Fat Blackened Chicken Salad __________________________________________ Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create a tasty meal? Dressing 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika Chicken Marinade 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire Cajun Spice Blend 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons light butter Salad 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree. |
Chicken Salad
| Low-Fat Asian Chicken Salad _____________________________ Top Secret Restaurant Recipes _____________________________ As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads. 1 cup teriyaki marinade 4 chicken breast fillets Fat-Free Asian Dressing 2 cups water 1/2 cup granulated sugar 3 tablespoons dry pectin 1 tablespoon white vinegar 1/2 teaspoon soy sauce 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shredded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crispy chow mein noodles 1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. 2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. 3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. 4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. 5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. 6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. 7. Place a 1/4 cup pile of shredded carrots in the center of each salad. Nutrition Facts Serving size – 1 salad Total servings – 4 Fat (per serving) – 12g Calories (per serving) – 575 |
Soup,(French Onion Soup)
| Baked French Onion Soup _______________________________________ Top Secret Restaurant Recipes _______________________________________ Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from A pplebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone. 3 tablespoons vegetable oil 6 medium white onions, sliced 8 cups beef broth (Swanson is best) 1 cup water 2 1/2 teaspoons salt 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 5 plain hamburger buns 10 slices provolone cheese 10 teaspoons shredded parmesan cheese 1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown. 2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes. 3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them. 4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. 5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings. |
Applebee's Pico De Gallo (great summer relish food to cook)
| Applebee's Pico de Gallo _____________________________________________ Top Secret Restaurant Recipes _____________________________________________ Notes: This is a great summer relish to serve with chips, or even on a hamburger. INGREDIENTS: 3 large tomatoes diced, 1 large onion diced 2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced) 2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder 1 Tbsp. olive oil, 1 Tbsp. white vinegar ********* Preparation Instructions: Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight. |
Almost Snickers (330 Top Secret Restaurant Recipes)
| Almost Snickers _________________ Top Secret Restaurant Recipes __________________________ Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Low fat ice cream -- softened 1 cup Low fat Cool Whip 1/4 cup Crunchy peanut butter 1 package Sugar free Chocolate pudding 3 ounces Grape Nut cereal Mix together ice cream, Cool Whip, peanut butter and pudding. Fold in Grape Nuts. Spread in 8x8 inch pan and freeze. |
A1-Sauce (330 Top Secret Restaurant Recipes)
| Sauce _____________ Top Secret Restaurant Recipes __________________________ Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Dark Molasses 2 Green onions -- chop 3 Tbsp Coarse salt (kosher) 3 Tbsp Dry mustard 1 Tsp Paprika 1/4 Tsp Cayene 1 Clove garlic -- crush or 1 Tsp Garlic powder 1 Anchovy fillet; chop -- or 1 tbsp Anchovey paste 6 tbsp Fresh taramind -- or 1 tbsp Taramind extract 1 tsp Pepper 1/2 tsp Fenugreek 1/2 tsp Powdered ginger 1/2 tsp Ground cinnamon 1 tsp Powdered cloves 1/2 tsp Caradamen seeds 3 drops Tabasco 6 oz Rhine wine 2 oz Rose wine 1 pt White vinegar 1 tbsp Kitchen Bouquet 1 tbsp Postum Powder Put all spices (except last 6 ingr.) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from heat. Pour into crock or tuperware container (2qt) Let stand covered for 1 week. Then strain thru cheese- cloth, six times. bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years. Once's you try please leave the comment,how it was. Thank you ___________ |