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Hotel Chocolate Chip Cookies - Recipes
| Chocolate Chip Cookies Recipes - Top Secret Free Restaurant Recipes Free Recipes - When you check in at one of Top Secret Restaurant Recipes of 240 hotels run by U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. Recipes that is a tradition that began in the early 90s using a recipe from a small bakery in Atlanta. All of the cookies - which weigh in at an impressive two ounces each - are baked fresh every day on the hotel premises. Raves for the cookies from customers convinced the hotel chain to start selling the chocolaty munchables by the half-dozen. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered in the mail, you'll want to try this cloned version fresh out of your home oven. Just be sure to get the cookies out of there when they are turning light brown. This way they'll stay soft in the middle when cool. For even better results, you can chill the dough overnight before you commence with the ceremonial baking. Secret Restaurant Recipes Top Secret Restaurant Recipes - Chocolate Chip Cookies Free Recipes 1/2 cup rolled oats 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon cinnamon 1 cup (2 sticks) butter, softened 3/4 cup brown sugar, packed 3/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon lemon juice 2 eggs 3 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts 1. Preheat oven to 350 degrees. 2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl. 3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. 4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated. 5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Makes 20 cookies. Labels: Chocolate Chip Cookies Recipes |
Dolly Madison Recipes
| Dolly Madison - Top Secret Free Restaurant Recipes Former U.S. President James Madison's wife did not create this baking company, despite the fact that her name is on every carrot cake, crumb cake, and Zinger that comes off the production line. It was instead company founder Roy Nafziger's brainstorm to use the former first lady's name, Secret Restaurant Recipes since she was notorious for throwing huge shindigs featuring a fine selection of desserts and baked goods. Nafziger said his company would create cakes "fine enough to serve at the White House." While I don't expect you'll be treated to a tray of Zingers on your next stay in the Lincoln Bedroom, I will agree that these little snack cakes are a tasty way to appease a sweet tooth. Secret Recipes You can craft a version at home by making little cake pans out of aluminum foil that is wrapped around an empty prescription pill bottle. The cake batter is easy, since you just use any instant devil's food cake mix. I like Duncan Hines, but you can use whatever you want. As for the frosting, it may not come out as dark brown as the original since the recipe here doesn't include brown food coloring (caramel coloring). But the taste will be right on. And I think President Clinton would agree that as long as the sweet little treats taste good, appearance is secondary free restaurants recipes Free Restaurants Recipes Cake Duncan Hines devil's food cake mix 1 1/3 cups water 1/2 cup oil 3 large eggs Filling 2 teaspoons hot water 1/4 teaspoon salt 2 cups marshmallow creme (one 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla Frosting 1 cup powdered sugar 1/4 cup Hershey's chocolate syrup 2 tablespoons shortening 1/2 teaspoon vanilla dash salt Tear off a bunch of foil pieces about this size. These will be your mini cake pans after folding two times and wrapping around a pill bottle. Empty prescription medicine bottles are actually good for something. Use a toothpick or skewer to dig three caverns in the cakes where the filling will live. Later you will cleverly hide these holes with frosting. 1. Prepare the cake batter following the directions on the box. If you use Duncan Hines brand, you will need 1 1/3 cups of water, 1/2 cup of oil, and three eggs. Preheat oven to 350 degrees. 2. To prepare the cake pans that will make cakes the size of Zingers, tear off 20 pieces of aluminum foil that are each about 8 inches wide. Fold the foil in half and then in half once more so that you have a rectangular piece of foil. Wrap this piece of foil around a small prescription medicine bottle. Tuck in the ends and take the bottle out, leaving the foil open at the top. This will form a little pan. Flatten the bottom so that the mini pan stands up straight. Place this into a baking pan and repeat with the remaining pieces of foil. When you have arranged all of the foil pans in a baking pan, spray the inside of all the pans with non-stick cooking spray. Fill each little pan about halfway with cake batter. Bake cakes for 15 to 17 minutes or until a toothpick stuck in the center comes out clean. Remove the cakes from the oven and allow them to cool completely. 3. To make the filling, combine the hot water with the salt in a small bowl and stir until the salt is dissolved. Let this mixture cool. 4. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt mixture to the bowl and mix. 5. To make the chocolate frosting, combine all the frosting ingredients in a medium bowl and mix well with an electric mixer until smooth. 6. To assemble your snack cakes first poke three holes with a toothpick or skewer in the top of a cake and swirl around inside the holes making little caverns for your filling. 7. Use a pastry bag with a small tip to squeeze some filling into each hole. Careful not to overfill, or your cake will burst open. Sure, it's exciting, but this mess won't make for a good clone. 8. Once the cake is filled, use a butter knife to spread frosting on top of the cake over the holes. Drag a fork lengthwise over the frosting making grooves just like the real thing. Makes 20 snack cakes. Top Secret Restaurant Recipes Labels: Dolly Madison |
Dive Smores
| Dive!® S'mores - Top Secret Restaurant Recipes You don't need a campfire, wire hangers or long sticks to make this popular marshmallow, chocolate and graham cracker dessert. Steven Spielberg's Dive! chain of theme restaurants is the inspiration for this week's clone recipe, pulled from the third TSR book, Top Secret Restaurant Recipes (which includes other clones from the chain as well). You need only four ingredients, an oven with a broiler, and a serious sweet tooth to put together this delicious dessert previously enjoyed only camping trips and at beach parties. Secret Restaurant Recipes Free Restaurants Recipes 2 whole graham crackers (4 sections, not separated) two 1 1/2-ounce Hershey milk chocolate bars 16 large marshmallows 2 tablespoons Hershey's chocolate syrup, in squirt bottle 1. Preheat the broiler. Arrange the graham crackers side by side on an oven-safe plate (such as ceramic). You can also use a baking sheet. 2. Stack the milk chocolate bars side by side on top of the graham crackers. 3. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across, 4 down. 4. Broil the dessert on the middle rack for 1 to 3 minutes or until the marshmallows turn light brown on top. 5. Remove the dessert from the oven. If you used a baking sheet, carefully slide the dessert onto a serving plate. With the squirt bottle, immediately drizzle the chocolate syrup over the marshmallows in a sweeping back-and-forth motion. Drizzle the chocolate diagonally across the dessert one way, and then the other, creating a cross-hatch pattern. Allow the chocolate to over-shoot the dessert so that it creates a decorative pattern on the serving plate as well. Serves 2-4. |
Denny's Cheese Soup
| Denny's Cheese Soup - Top Secret Restaurant Recipes Free Restaurants Recipes Categories: Copycat, Soups, Cheese Yield: 4 servings -patdwigans_om@juno.com 4 tb Butter or margarine 10 oz Cream of chicken soup 10 oz Cream of celery soup 1/2 Soup can Kraft's mayonnaise 8 oz Jar cheese Whiz 14 oz Can chicken broth Salt and pepper Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot -BUT DO NOT LET IT BOIL! . Do not freeze because of the mayo. Use within a week. |
Cracker Jacks
| Cracker Jacks - Top Secret Restaurant Recipes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Copycat Popcorn Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Peanuts -- warmed 1 cup Butter 5 cups Popped corn -- warm 2 cups Brown sugar -- packed 1/2 cup Light corn syrup 1/2 teaspoon Baking soda Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br own suagr and syrup. Cook till thick then add baking soda; stir. Pour over warm ed popped corn and peanuts. Stir well. Let cool and munch down. Secret Restaurant Recipes |
Cinnabon® Strawberry Lemonade,Mochalatta Chill®
| Cinnabon - Strawberry Lemonade & Mochalatta Chill - Top Secret Restaurant Recipes Cinnabon gives lemonade a twist by adding strawberry syrup. It's a simple clone when you snag some Hershey's strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons. But if it's a bit of a caffeine buzz you're looking for -- enhanced by a killer chocolate rush -- it's the Mochalatta Chill you'll want to whip up. Brew some double-strength coffee (see Tidbits) and let it cool off, then get out the half & half and chocolate syrup. Man, these sippers are just too dang easy! Free Restaurants Recipes Strawberry Lemonade 1/2 cup lemon juice (from 3-4 fresh lemons) 1/4 cup sugar 2 cups water 2 tablespoons Hershey’s strawberry syrup 1. Mix ingredients together in a pitcher. Serve over ice. Makes 2 drinks. Mochalatta Chill 1 cup double strength coffee, cold (see Tidbits) 1 cup half and half 1/2 cup Hershey's chocolate syrup Topping whipped cream 1. Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream. Makes 2 large drinks. Tidbits Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe. Secret Restaurant Recipes Labels: Cinnabon Strawberry Lemonade, Mochalatta Chill - Top Secret Restaurant Recipes |
Cinnabon Icescape - Top Secret Restaurant Recipes
| Cinnabon Icescape - Top Secret Restaurant Recipes In a blender, Cinnabon adds concentrated flavoring, some ice and a curious secret ingredient referred to only as a "dairy product." When blended smooth, out comes these thick, refreshing drinks that look and taste like they were made with ice cream. For this clone we just need a little half-and-half (that's half cream and half milk for those of you across the pond). It gives this version the exact same creamy consistency as the original with its custom "dairy" ingredient. Strawberry is the most popular of the flavors, but the other two are tasty as well. The Mochalatta version uses the TSR clone of the Mochalatta Chill from last week and produces as thicker blended version of the drink, similar to Starbuck's popular blended Frappuccino. Free Restaurants Recipes Strawberry 1 cup water 1/4 cup granulated sugar 3 cups crushed ice 1/3 cup frozen whole strawberries (about 4 large strawberries) 1/2 cup half-and-half 1/4 cup lemon juice 1/4 cup Hershey’s strawberry syrup 1. Combine the water and sugar in a cup and stir until the sugar is dissolved. 2. Add this sugar syrup to other ingredients in a blender. Blend on high speed until the drink is smooth. Serve in two 16-ounce glasses. Makes 2 large drinks. Orange 3 cups crushed ice 1 cup water 2/3 cup orange juice 1/2 cup half-and-half 3 tablespoons Tang orange drink mix 1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses. Makes 2 large drinks. Mochalatta 3 cups crushed ice 1 1/2 cups TSR version of Mochalatta Chill 1/2 cup half-and-half 2 tablespoons chocolate syrup 1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses. Makes 2 large drinks. |
Cinnabon Cinnamon Roll
| Cinnabon Cinnamon Roll Free Restaurants Recipes Serving Size : 12 Categories : Rolls INGREDIENTS: DOUGH 1/4 cup warm water, 1 cup milk -- room temperature 1 large egg -- beaten, 1/4 cup butter -- softened, 1 tablespoon sugar 1/2 teaspoon salt, 4 cups all purpose white flour 1/2 package instant vanilla pudding mix (3.4 oz box) 1 tablespoon bread machine yeast FILLING 1 cup brown sugar -- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon 4 ounces cream cheese -- softened, 1/4 cup butter -- softened 1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered sugar ********* Preparation Instructions: Dough; (Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly). Filling In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cream Cheese Cinnamon Frosting In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately. This recipe has been adjusted so that the dough can be prepared in your bread machine. These will taste most like the originals if you use Makara Cinnamon ,instead of conventional powdered cinnamon from the supermarket. Labels: Cinnabon Cinnamon Roll |
Church's Fried Chicken
| Church's Fried Chicken Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Chicken Sandwiches Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1 tablespoon Sugar 1 1/2 cups Self-rising flour 1/2 cup Cornstarch 3 teaspoons Seasoned salt 2 teaspoons Paprika 1/2 teaspoon Baking soda 1/2 cup Biscuit mix 1 Env Italian Dressing Mix 1 Env Onion soup mix -----TO USE----- 2 Eggs -- mix with 1/4 cup Cold water 1 cup Corn oil Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months. TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating. Serves 4 Labels: Church's Fried Chicken |
CHOCOLATE COCONUT CRUNCH COOKIES
| CHOCOLATE COCONUT CRUNCH COOKIES Free Restaurants Recipes Categories: Cookies Yield: 4 dozen 2 c Flour 1 ts Baking soda 1/4 ts Salt 1 c Butter; unsalted, softened 3/4 c Brown sugar 2 Eggs; lightly beaten 2 ts Vanilla 1 ts Almond extract 2 c Coconut; shredded 12 oz Chocolate chips 1 1/2 c Almonds; lightly salted -dry roasted, finely chopped Preheat the oven to 300. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, whisk together the flour, baking soda and salt. In a medium bowl with an electric mixer, cream the butter and sugars. Beat in the eggs, vanilla and almond extract. Mix on low speed until blended. Add the flour mixture and mix just until blended; do not overmix. add the coconut, chocolate chips, and almonds and stir just until blended. Drop the dough by rounded tbsp 2" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes. Labels: CHOCOLATE COCONUT CRUNCH COOKIES |
Chili's® Southwestern Vegetable Soup
| Chili's® Southwestern Vegetable Soup If you like a soup that's packed with veggies, that's low in fat, and has some of that Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off. Free Restaurants Recipes 6 cups chicken broth (Swanson is best) 1 14.5-ounce can diced tomatoes, with juice 1 cup water 1 cup canned dark red kidney beans, with liquid 1 cup frozen yellow cut corn 1 cup frozen cut green beans 1 4-ounce can diced green chilies 1/2 cup diced Spanish onion 1/2 cup tomato sauce 6 corn tortillas, minced 1 1/2 teaspoons chili powder dash garlic powder Garnish 1 cup grated cheddar/jack cheese blend 1 cup crumbled corn tortilla chips 1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. 2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. 3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese. Makes 6 servings. |
Chili's® Southwestern Eggrolls
| Chili's® Southwestern Eggrolls Many people have hopped on the cloning bandwagon for this recipe. Unfortunately the "clone" recipes that are floating around out there for this dish are pretty lame. So into the TSR test kitchen we go, and out comes the closest thing you'll ever savor next to actually eating the real thing. These "eggrolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain. And now you can check out the video for a hands-on demonstration. 1 chicken breast fillet 1 tablespoon vegetable oil 2 tablespoons minced red bell pepper 2 tablespoons minced green onion 1/3 cup frozen corn 1/4 cup canned black beans, rinsed and drained 2 tablespoons frozen spinach, thawed and drained 2 tablespoons diced, canned jalapeno peppers 1/2 tablespoon minced fresh parsley 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt dash cayenne pepper 3/4 cup shredded Monterey Jack cheese five 7-inch flour tortillas Avocado-ranch dipping sauce 1/4 cup smashed, fresh avocado (about half of an avocado) 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1/8 teaspoon salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder dash dried dill weed dash garlic powder dash pepper Garnish 2 tablespoons chopped tomato 1 tablespoon chopped onion 1. Preheat barbecue grill to high heat. 2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. 3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. 4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. 5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. 6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. 7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. 8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. 9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. 10. Preheat 4-6 cups of oil to 375 degrees. 11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. 12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion. Serves 3-4 Labels: Chili's® Southwestern Eggrolls |
Chili's® Nacho Burger
| Chili's® Nacho Burger Free Restaurants Recipes Here's a clone recipe for a delicious new burger from Chili's unlike any you may have tasted before. It was designed by the folks at this popular chain to incorporate several of restaurant's prepared sides -- all of which you will now have clones for -- including Chili's chili queso, Chili's pico de gallo, and Chili's guacamole. Stack it all onto a bun with a juicy 1/4-pound ground beef patty and some crumbled tortilla chips for crunch, and you've got a slightly spicy, South-of-the-border taste. Muy bien, amigos! Pico de Gallo 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt Guacamole 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt Chili Queso 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg lettuce, shredded or chopped thin 2 tablespoons mayonnaise 1 green onion, chopped 16-20 tortilla chips 2-3 fresh jalapenos, sliced 1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico. 3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. 5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat. 6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. 7. Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun 1/2 cup shredded lettuce hamburger patty 2 tablespoons chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun 1/2 tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping. Makes 4 burgers. Labels: Chili's® Nacho Burger |
Chili's® Chocolate Chip Paradise Pie®
| Chili's® Chocolate Chip Paradise Pie® What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome! Cookie Layer 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup butter (1 stick), softened 1/3 cup granulated sugar 1 egg 1 tablespoon milk 1/2 teaspoon vanilla extract 1/2 cup shredded coconut Crust Layer 6 tablespoons butter 1/4 cup sugar 1 1/2 cups graham cracker crumbs 1 1/4 cups semi-sweet chocolate chips 1/2 cup chopped walnuts Cinnamon Butter 1/2 cup butter (1 stick), softened 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon 9 scoops vanilla ice cream chocolate syrup caramel syrup 6 tablespoons chopped walnuts 1. Preheat the oven to 325 degrees. 2. Combine the flour, baking soda and baking powder in a medium bowl. 3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth. 4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now. 5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan. 6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust. 7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking. 8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough. 9. Bake for 40-45 minutes or until the edges of the “pie” become light brown. 10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed. 11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds. 12. Place a scoop of ice cream on top of the “pie.” Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet. Makes 9 desserts. |
Chili's® Chicken Enchilada Soup
| Chili's® Chicken Enchilada Soup It's an item that you won't even find on the current menu at this national restaurant chain. But ask your server what soups are available and this is a selection that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet. Looks like it's time for an official TSR custom clone to answer those many requests. The secret here is the addition of masa harina -- a corn flour that you will find in your supermarket near the other flours or in the Mexican food section. You'll find the recipe for the pico de gallo garnish in the Chili's Nacho Burger clone recipe from last November. Enjoy, amigos! 1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish shredded cheddar cheese crumbled corn tortilla chips pico de gallo (from recipe for November 17, 1997) 1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. 2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. 5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. 6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Makes approx. 12 servings. Labels: Chili's® Chicken Enchilada Soup |
Chili's® Calypso Cooler®
| Chili's® Calypso Cooler® Ever order one of those expensive specialty drinks off the shiny, full-color restaurant table-stand cards and wish you had a clone recipe? This is one of those drinks, off of one of those cards. And here's the clone recipe. 1 1/4 ounces Captain Morgan spiced rum 1/2 ounce peach schnapps 4 ounces (1/2 cup) orange juice splash Rose's lime juice 1/2 ounce grenadine Garnish orange wedge maraschino cherry 1. Fill a 16-ounce glass with ice. 2. Pour all ingredients over ice in the order listed. Don't stir. 3. Garnish with an orange wedge and a cherry on a toothpick. Serve with a straw. Makes 1 drink. Labels: Chili's® Calypso Cooler® |
Chili's® Boneless Buffalo Wings
| Chili's® Boneless Buffalo Wings This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork! 1 cup all-purpose flour 2 teaspoons salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4-6 cups vegetable oil 1/4 cup Crystal or Frank's Louisiana hot sauce 1 tablespoon margarine On the side bleu cheese dressing (for dipping) celery sticks 1. Combine flour, salt, peppers and paprika in a medium bowl. 2. In another small bowl, whisk together egg and milk. 3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees. 4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. 5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. 6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned. 7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended. 8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. 9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. Serves 2-4 as an appetizer. Labels: Chili's® Boneless Buffalo Wings |
Chili's Twisted Lemonade Twist
| Chili's Twisted Lemonade Twist 1 oz Sauza Commemoritiva Tequila ½ oz Cointreau ½ oz Presidente Brandy ½ oz Rose's lime juice 1/3 cup sweet & Sour mix Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side. Makes 1 serving. Labels: Chili's Twisted Lemonade Twist |
Chili's Margarita Presidente
| Chili's Margarita Presidente 1 oz vodka ½ oz triple sec 1/3 cup sweet & sour mix Lemon wedge Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve. Makes 1 serving. Labels: Chili's Margarita Presidente |
CHI-CHI'S CHICKEN FAJITAS
| CHI-CHI'S CHICKEN FAJITAS Categories: Mexico, Restaurants, Poultry Yield: 1 Servings From: Brett Jones In the last 17 years, I've worked for a LOT of restaurants :) My favorite trick was from Chi-Chi's [ha! I NEVER signed that non-disclosure agreement] .... the absolute best marinade for chicken (we used it for our fajitas) is margarita mix. Yes, just go out and find your favorite margarita mix (Mr & Mrs T's is good) or a little sweet & sour, put the chicken breasts in a shallow pan and cover with the mix. Marinate at least overnight, preferably for 24 hours. Labels: CHI-CHI'S CHICKEN FAJITAS |
Chi Chi's Mild Salsa
| Chi Chi's Mild Salsa Recipe By : Gloria Pitzer Serving Size : 1 Preparation Time :0:15 Categories : Salsas Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cn Stewed Tomatoes (14 Oz.) -- sliced 2 Large Green onions -- snipped* 1 Large Ripe Tomato -- cored and diced 1/2 Teaspoon Salt 1/2 Teaspoon Black Pepper 1 Ds Tabasco=AE Sauce -- or to taste Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6= months. NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes. Labels: Chi Chi's Mild Salsa |
Chevys® Mesquite-Grilled BBQ Chicken Quesadilla®
| Chevys® Mesquite-Grilled BBQ Chicken Quesadilla® With this secret recipe from the latest TSR low-lat book, it isn't necessary to cook the chicken over a mesquite grill as they do in the restaurant chain. Sure, you could get some mesquite wood chips and throw 'em on your barbecue or you can use that charcoal that has mesquite in it. But an easier way to get the flavor of mesquite--especially if all you've got is a gas grill--is to soak the chicken in a marinade made with mesquite-flavored liquid smoke. In the restaurant these puppies are made with red chili tortillas. Since these type of tortillas can be a drag to track down, especially in fat-free versions, we'll use plain fat-free tortillas for our tasty reduced-fat clone. Mesquite Marinade 1/2 cup water 1 teaspoon mesquite-flavored liquid smoke 1/2 teaspoon salt dash ground black pepper Spicy BBQ Sauce 1/2 cup Bull's-Eye Original BBQ Sauce 1/4 teaspoon cayenne pepper dash chili powder 1 boneless chicken breast 1/3 cup sliced red bell pepper 1/3 cup sliced green bell pepper 1/3 cup sliced Spanish onion 2 large (12-inch) fat-free flour tortillas 1 1/3 cups shredded Monterey Jack cheese 1. Prepare the marinade by combining the ingredients in a medium bowl. Add chicken breast fillet to the bowl, cover, and chill for one hour. 2. When the chicken is finished marinating, preheat your grill to high temperature. 3. As grill is heating, prepare the spicy BBQ sauce by mixing the ingredients in a small bowl. 4. Throw the chicken on the grill and cook it for 4 to 5 minutes per side or until it's done. When the chicken is done cooking, chop it into bite-size pieces. 5. Spray a light coating of nonstick cooking spray on a medium skillet over medium heat. Sauté the sliced peppers and onion in the pan for 4 to 5 minutes or until the veggies start to brown. 6. Set a large skillet over medium/low heat. 7. Put one flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken. 8. Spoon a generous portion of the spicy BBQ sauce over the chicken, followed by another 1/3 cup of cheese. 9. Fold the other side of the tortilla over the filling, and press down so that it stays in place. 10. By this time, the cheese on the bottom should be melted. If not, wait another minute or so, then flip the quesadilla over and heat for another couple minutes or until all of the cheese has melted. 11. Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat for the second quesadilla and serve immediately with salsa on the side. Serves 4 as an appetizer. Nutrition Facts Serving size – 2 pieces Total servings – 4 |
Chevys® Garlic Mashed Potatoes
| Chevys® Garlic Mashed Potatoes This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many dishes, Mexican or otherwise. Just give yourself the time to bake and cool the potatoes. Be here at TSR next week for a big clone request from the same "always fresh ingredients" Mexican food chain. It's for that muy delicioso salsa, baby! Si, si, si. See you then. 4 medium/large russet potatoes 1 tablespoon butter 1 tablespoon minced fresh garlic (3-4 cloves) 3/4 cup water 1/2 cup cream 3/4 teaspoon salt 1/8 teaspoon black pepper 1. Preheat oven to 400 degrees. 2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool. 3. Mash potatoes and remove about half of the skin. You want to leave the rest in. 4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes. 5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot. Serves 4. Labels: Chevys® Garlic Mashed Potatoes |
Chevys® Fresh Salsa
| Chevys® Fresh Salsa Whip out the food processor and fire up the grill because you’ll need these essential tools to clone one of the best restaurant salsas in the business. The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevys uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine. 6 medium tomatoes 10 jalapenos (red is best) 1/4 of a medium Spanish onion 2 cloves garlic 2 tablespoons chopped fresh cilantro 2 tablespoons white vinegar 2 teaspoons salt 1 1/2 teaspoons mesquite-flavored liquid smoke 1. Preheat your barbecue grill to high temperature. 2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos. 3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. 4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. 5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. 6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups. Labels: Chevys® Fresh Salsa |
Chef Paul Prudhomme's® Poultry Magic®
| Chef Paul Prudhomme's® Poultry Magic® Louisianna chef Paul Prudhomme, America's number one Dom DeLuise look a like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked. Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000- square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend. Use it when you barbecue, roast, grill, or sauté your favorite chicken, turkey, duck, or Cornish game hens. 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon rubbed sage dash cumin Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste. Makes 4 teaspoons. |