<$BlogDateHeaderDate$>
Boston Chicken Saucer Sized Chocolate Chip Co
| Boston Chicken Saucer Sized Chocolate Chip Co Categories: Copycat, Desserts, Cookies Yield: 1 servings -pat dwigans fwds07a 4 oz Nestle's Milk Chocolate bars 4 oz Baker's german sweet choc 4 oz Dove milk chocolate Cookie dough use your our recipe Melt 3 chocolates, stirring until smooth. Pur into greased 9" metal pie pan and refrigerate until hard. Hammer into pea-sized bits. Store refrigerated until ready to use. Use 1/3 c dookie dough, flattening to a 3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes or until golden brown but not overbaked or cookies will be hard as rocks when cooled. The cookies will look almost "RAW" at the end of 16 minutes if you make them big enough and will continue to bake in their own heat as they cool on the sheets a few minutes. |
Boston Chicken Marinade basting Sauce
| Boston Chicken Marinade/basting Sauce Categories: Copycat, Sauces Yield: 1 servings -patdwigans fwds07a 1/4 c Canola oil 1 tb Honey 1 tb Lime juice 1/4 ts Paprika Mix all ingredients well and apply to skin-side-up chicken in a single layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste every 8-10 minutes during the baking time. |
<$BlogDateHeaderDate$>
Boston Chicken Macaroni and Cheese
| Boston Chicken Macaroni & Cheese Categories: Pitzer, Pasta, Cheese Yield: 6 Servings 3 c Dry spiral shaped pasta Cook al dente, drain 2/3 c Milk (2% or regular) 1 lb Velveeta cheese, light or - cubed small 1/4 ts Dry mustard powder 1/2 ts Ground turmeric Salt and pepper to taste Place into top of double boiler over gently simmering water milk, cheese, mustard powderm turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth. Stir pasta into hot cheese mixture and keep hot until serving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Neverput into oven or over direct heat as it will scorch and change the texture to a sticky mess. 6-8 side servings or 4 main-dish servings. Labels: Boston Chicken Macaroni Cheese |
Boston Chicken Cucumber Salad
| Boston Chicken Cucumber Salad Categories: Salads, Copycat, Wrv Yield: 4 to 6 patdwigans fwds07a 2 md Cucumbers w/skin;half, seed, -1/2" slices 1/4 Red Spanish onion; 1/2" dice 1 lg Ripe tomato; dice 8 oz Paul Newman's Olive Oil and -Vinegar Dressing 1 ts Dry dill weed 1/2 ts Dry parsley; mince 1/4 c Olive oil Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze. Labels: Boston Chicken Cucumber Salad |
Boston Chicken Creamed Spinach
| Boston Chicken Creamed Spinach Categories: Copycat, Vegetables Yield: 4 servings -patdwigans fwds07a 1 tb Flour 4 tb Butter, margarine or canola -oil 1/2 ts Garlic salt Salt and pepper 20 oz Frozen chopped spinach; cook -and drain 1 sm Onion; diced In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot. Combine with spinach and onion. (MY NOTE:I'd substitute fresh minced garlic for the garlic salt). Labels: Boston Chicken Creamed Spinach |
Boston Chicken Cranberry Sauce
| Boston Chicken Cranberry Sauce Categories: Copycat, Sauces, Fruits Yield: 3 cups -patdwigans fwds07a 1 lb Can jellied cranberry sauce 10 oz Jar Smucker's Simply Fruit -Orange Marmalade 1/4 ts Ground ginger 2 c Fresh cranberries; each -sliced 2 or 3 pcs horizont. 1/3 c Walnuts; chop fine in 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months. Labels: Boston Chicken Cranberry Sauce |
Boston Chicken Baked Beans
| Boston Chicken Baked Beans Categories: Copycat, Beans Yield: 6 servings -patriciadwigans fwds07a 14 c Dry chopped onions; reconsti -tute in 1/4 c hot water 5 -minutes 24 oz Jar great northern beans; -drain, rinse and drain 28 oz Can Campbell's Pork & Beans 1 c Hunt's Ketchup 1/2 c Open Pit hickory flavored -BBQ sauce 3 sl Boiled ham; chopped fine While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350~ about 30-35 minutes or until piping hot. Stir 2-3 times during baking. Refrigerate covered, to use in 1 week. Freeze to use in 4 months. Labels: Boston Chicken Baked Beans |
Boston Chicken and KFC Rotisserie Style Chicken
| Boston Chicken & KFC Rotisserie Style Chicken Serving Size : 4 1/4 c Oil 1 tb Honey 1 tb Lime juice 1/4 ts Paprika Season salt 4 Chicken breast halves with skin Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving. |
Bennigan's Onion Soup
| Bennigan's Onion Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Vegetables Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1/2 pound Firm white onions -- sliced 1/4 cup Butter 2 tablespoons Corn oil 3 tablespoons Flour 1 quart Chicken broth 1 quart Beef broth 8 slices French bread Swiss cheese -- shredded Parmesan -- grated Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving. Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. Labels: Bennigan's Onion Soup |
Benihana Style Steak
| Benihana Style Steak ¼ cup Uncooked rice 6 oz sirloin steak - boneless 1 tbsp Peanut oil 2 large Mushrooms - sliced Salt Pepper Cook rice according to package directions. Set aside. Heat griddle to 350°F and pour on oil to coat surface. Sear steak on both sides. Cut steak into strips. Return to griddle along with mushroom slices. Turn meat pieces until done to preference. Season with salt and pepper to taste. Serve with boiled rice and magic mustard sauce. Makes 1 serving. Labels: Benihana Style Steak |
Benihana Magic Mustard Sauce
| Benihana Magic Mustard Sauce 1 tbsp Sesame seeds - crushed & toasted 3 tbsp Dry mustard 2 tbsp Hot water 3/4 cup Soy sauce 1/4 Garlic clove - crushed 3 tbsp Heavy cream - whipped Preheat oven to 350°F. Place sesame seeds in flat pan in oven to toast. (about 10 - 15 minutes) Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream. Labels: Benihana Magic Mustard Sauce |
BENIHANA MUSTARD SAUCE
| BENIHANA MUSTARD SAUCE Categories: Sauces Yield: 8 servings 3 tb Dry mustard 2 tb Hot water 1 tb Sesame seeds; toasted 3/4 c Soy sauce 1/4 Garlic clove; crushed 3 tb Whipping cream; whipped In small mixing bowl, combine mustard and water to form paste. Place in blender with remaining ingredients except cream and blend at high speed about 1 minute. Remove and stir in whipped cream. Labels: BENIHANA MUSTARD SAUCE |