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Post by Julie on Aug 29, 2002 15:42:34 GMT -6
White Castle Hamburgers Serves : 4 1/4 cup hot water 1/4 cup dry minced onion 3 oz. beef baby food 1 Lb. lean ground beef 2/3 cup beef broth 1 package hot dog buns - cut in thirds
Combine water and onion in cup and let soak for 10 minutes. Combine baby food, beef, and broth in bowl. Mix well. Form into 2 1/2" - 3" patties. Fry in skillet, over medium heat, with onions, until brown on both sides. Serve patties in section of bun and top with onions.
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Post by Julie on Aug 29, 2002 15:41:53 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 9:11:41 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 29, 2002 14:44:41 GMT -6
Houston's Canadian Cheese Soup 1/2 cup Margarine 1 cup Carrots, 1/8" cube 1/2 cup Celery, 1/8" cube 3 cups Chicken broth 3 cups Half-and-half 2 pounds Velveeta cheese, sm. cubes 1 tablespoon Fresh parsley, chop fine Diced tomatoes, or Diced jalapeno chiles as, garnish (opt)
Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and saute until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color. Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed. Add half and half being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapenos, if desired.
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Post by Julie on Aug 24, 2002 9:13:57 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 9:18:36 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 30, 2002 12:58:10 GMT -6
Ruby Tuesday's Chicken Quesadillas Serves : 1 5 oz. boned and skinned chicken breast halves Italian salad dressing - to coat (1) 12" flour tortilla margarine - melted, for coating 1 cup shredded Monterey jack/cheddar cheese 1 Tbls. diced tomato 1 Tbls. diced jalapeno pepper Cajun seasoning - to taste 1/2 cup shredded lettuce 1/4 cup diced tomato sour cream - low fat okay salsa - for dipping
Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside. Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side.
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Post by Julie on Aug 30, 2002 12:57:13 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 30, 2002 12:59:57 GMT -6
Shoney's Pot Roast Serves : 8 2 Tbls. butter OR margarine 3 Lbs. rump roast - trimmed 2 stalks celery - chopped 1 lrg. onion - chopped 3 cloves garlic - minced 1/2 tsp. dried parsley 1/2 Tbls. dried thyme 2 cups beef broth 20 whole peppercorns 1 whole bay leaf 1/2 Tbls. salt 2 carrots - sliced 2 potatoes - peeled, cubed 1/2 tsp. salt 1/3 cup flour
Brown roast in butter in Dutch oven, then remove meat from Dutch oven. Saute in celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven, then bake in 325 degree oven, covered, for 4 hours, basting every 1/2 hour. Remove roast from Dutch oven. -Strain stock into bowl. Discard vegetables. Using 2 forks, shred roast into bite-size pieces. Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in 325 degree oven for 45 minutes. Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick.Pour gravy over meat and vegetables.
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Post by Julie on Aug 30, 2002 12:58:59 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 30, 2002 13:12:17 GMT -6
Outback Steakhouse Aussie Fries
1 lb. bag of Frozen French Fries -- (1 to 2) 1cup shredded Colby Jack cheese 6 pieces Bacon -- cooked 24 Fl. Oz. Peanut Oil (can be reused later -- store in refrigerator) Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. ( I like to use a Dutch Oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all french fries are done cooking, and drained place them onto a platter. Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt. Dipping Sauce: 1/2 C. Sour Cream 1 Tbsp. Prepared Horseraddish dash Cayenne Pepper dash Salt dash black pepper Combine all ingredients and mix well.
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Post by Julie on Aug 30, 2002 13:10:26 GMT -6
Outback Steakhouse® Cinnamon Oblivion
Candied Pecans 1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon cinnamon 1 teaspoon butter 1 1/4 cups chopped pecans
Cinnamon Croutons 2 cups cubed Bushman Bread 1/3 cup salted butter 2 tablespoons sugar 1/2 teaspoon cinnamon
Cinnamon Apples 1 20-ounce can apple pie filling 1/4 teaspoon cinnamon 1 tablespoon brown sugar
4 cups vanilla ice cream 1/2 cup caramel topping (Smucker's is good) 1 1/2 cups whipped cream 4 fresh strawberries
For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat. Heat until mixture boils and all sugar granules are dissolved.
Add chopped pecans to mixture and stir for 1 to 2 minutes over heat. Be sure that all pecans are well-coated.
Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up. You should be able to separate all of the nuts.
For the croutons, preheat the oven to 300 degrees. Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown. Stir halfway through cooking time.
Melt the butter in a skillet over medium heat. Pour baked croutons into the pan and sauté until the bread is well-coated with butter. Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl. Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar. Remove croutons from the heat and pour them onto a plate to cool.
Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl. You want to be sure you don't stir hard enough to break up the apples. Microwave the apple for 1 to 2 minutes or until hot.
To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces. You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.
Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream. Dribble another tablespoon around the base of the ice cream onto the plate.
Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.
Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.
Spread a generous portion of whipped cream onto the top of each scoop of ice cream.
Top off each dish with a fresh strawberry.
Note: Roll a scoop of creamy vanilla ice cream in the candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible clone of one of Outback's most popular menu items. For the croutons, it's best to use the Bushman Bread clone. But if you're not up for bread making, try a sweet bread, like Hawaiian Sweet Bread or Pillsbury Honey White Bread.
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Post by Julie on Aug 30, 2002 12:51:58 GMT -6
Outback Steakhouse's Creamy Onion Soup Serves : 6-8 1 1/4 cup chicken broth 3 Tbls. cornstarch 10.75 oz. can condensed cream of onion soup 10.75 oz. can condensed cream of chicken soup 10.75 oz. can condensed cream of celery soup 1/4 cup shredded Mozzarella cheese 1/4 cup shredded Colby cheese 1/4 cup shredded Provolone cheese
In blender, combine broth and cornstarch. In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well. When heated through, stir in cheese and heat until melted. Pour into oven proof bowls. Broil in oven until tops are lightly browned.
NOTES : Use soup within 3 days. Do not freeze.
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Post by Julie on Aug 30, 2002 12:49:31 GMT -6
Outback Steakhouse's Bread Serves : 10-16 3 packets dry yeast 1/2 cup warm water 1 cup warm water 1 Tbls. sugar 1/2 cup dark molasses 1 Tbls. salt 2 Tbls. vegetable oil 2 cups rye flour 2 1/2 - 3 cups all-purpose flour
Dissolve yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or until bubbly. Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in large bowl. Beat until smooth. Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky. Knead dough for 4 minutes. Allow dough to rise, in greased covered bowl, until doubled in size. Punch dough down. Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet. Allow dough to rise, in warm place, until doubled in size. Bake loaves in 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped with on.
NOTES : Bread can be frozen for later use.
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Post by Julie on Aug 29, 2002 15:41:01 GMT -6
Outback Steakhouse's Marinaded Steak Serves : 2
1 Lb. steak 1 cup ale 2 tsp. brown sugar 1/2 tsp. seasoned salt 1/4 tsp. black pepper 1/4 tsp. monosodium glutamate
Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refregerator. Remove steak from ale. Combine dry ingredients and rub steak with mixture on both sides. Let marinate with dry ingredients for 1/2 hour. Preheat a skillet or grill to medium high heat. Add vegetable spray or vegetable oil to skillet if using one and braize to perfection.
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Post by Julie on Aug 29, 2002 15:39:48 GMT -6
Outback Steakhouse's Honey Mustard Dressing Serves : 12
1 1/2 cups mayonnaise - not Miracle Whip®<br>1/4 cup Grey Poupon®<br>1/2 cup honey
Combine all ingredients in a bowl and mix well. Allow to set for at least 2 hours before serving, overnight is best.
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Post by Julie on Aug 24, 2002 10:19:59 GMT -6
Outback Steakhouse Caesar Salad Dressing
1 cup mayonnaise 1/4 cup egg substitute 1/4 cup grated parmesan cheese 2 tablespoons water 2 tablespoons olive oil 1 1/2 tablespoons lemon juice 1 tablespoon anchovy paste 2 cloves garlic, pressed 2 teaspoons sugar 1/2 teaspoon coarse ground pepper 1/4 teaspoon salt 1/4 teaspoon dried parsley flakes, crushed fine
Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute. Cover bowl and chill for several hours so that flavors can develop. Makes approximately 2 cups.
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Post by Julie on Aug 24, 2002 9:12:03 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 31, 2002 0:44:58 GMT -6
Girl Scout Mint Cookies
1 box Devil Food Cake Mix 2 eggs 2 Tbsp water 2 Tbsp cooking oil 1/2 cup cocoa 1 pkg. Chocolate Chips 2-3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. May be sticky. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and flatten with a glass or spoon sprayed with vegetable oil spray. Bake for about 8 minutes. Let cool completely. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a *couple* drops of the mint flavoring. (It is a strong flavoring, don't use too much!) You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
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Post by Julie on Aug 30, 2002 12:44:13 GMT -6
Girl Scout's Shortbread Cookies Serves : 18-24 1/2 cup butter-flavored shortening 1 cup powdered sugar 1/2 tsp. vanilla 1/4 tsp. salt 2 Tbls. beaten egg 1/2 tsp. baking soda 2 Tbls. buttermilk 1 1/2 cups all-purpose flour 1/8 tsp. baking powder
In a large mixing bowl, cream together shortening, sugar, vanilla, and salt with an electric mixer. Add the egg and beat until fluffy. Add the baking soda and mix for 20 seconds Add the buttermilk and mix for 30 seconds. In a separate bowl, combine the flour and baking powder. Slowly pour dry ingredients into wet ingredients while mixing with an electric mixer. Roll the dough into a ball, cover with plastic wrap, and chill for 1 hour. Roll dough out on a well-floured surface to 1/8" thick. With a cookie cutter or glass, cut circles out of dough. Arrange cookies on an ungreased cookie sheet. Bake in 325 degree oven for 12-15 minutes, until golden brown.
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Post by Julie on Aug 30, 2002 12:42:52 GMT -6
Girl Scout's Samoa Cookies Serves : 36
1 box shortbread cookies 6 Tbls. butter 1/2 cup granulated sugar 1/2 cup light corn syrup 1/2 cup sweetened condensed milk 1/2 tsp. vanilla 4 cups toasted coconut 1 cup chocolate chips
Place each shortbread cookie in cup of a greased muffin tin. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely. Remove cooled cookies from muffin tin onto waxed paper. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.
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Post by Julie on Aug 30, 2002 12:41:42 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 31, 2002 1:18:29 GMT -6
Tony Roma's Red Hots Barbecue Sauce
1 cup ketchup 1 cup vinegar 1/2 cup dark corn syrup 2 tablespoons molasses 1/2 teaspoon red bell pepper; finely diced 2 teaspoons sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/2 teaspoon red pepper flakes; crushed 1/2 teaspoon tabasco 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder
Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, cook it longer. If you make the sauce too thick; thin it with more vinegar.
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Post by Julie on Aug 31, 2002 1:15:36 GMT -6
Tony Roma's Original Baby Back Barbecue Sauce
1 cup ketchup 1 cup vinegar 1/2 cup dark corn syrup 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon Tabasco
Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, reomove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with more vinegar.
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Post by Julie on Aug 31, 2002 1:13:30 GMT -6
Tony Roma's Carolina Honey Barbecue Sauce
1 cup ketchup 1 cup vinegar 1/2 cup molasses 1/2 cup honey 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon Tabasco
Combine all of the ingredients for the barbecue sauce in a saucepan over high heat. Blend the ingredients with a whisk until smooth. When the mixture comes to a boil, reduce the heat and simmer uncovered. In 30 to 45 minutes, when the mixture thickens, remove it from the heat. If you overcook it and make the sauce too thick, thin it with more vinegar.
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Post by Julie on Aug 30, 2002 13:02:00 GMT -6
Tony Roma's Onion Ring Loaf Serves : 4
5 white onions - sliced 1 cup milk 3 eggs - beaten salt - to taste 2 cups pancake mix oil - for deep-frying parsley sprigs - for garnish
Separate onions into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes. Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove onion rings from milk mixture, dip in pancake mix, and place in hot oil. Fry rings until golden brown. Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8" X 4" loaf pan. Bake in 400 degree oven for 10-15 minutes. Turn onto serving plate. Garnish with parsley.
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Post by Julie on Aug 30, 2002 13:00:40 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 31, 2002 10:50:23 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
Macaroni Grill Foccacia 9 Tbsp. Olive oil (divided use) 3 C. unsifted all-purpose flour 3/4 C. unsifted semolina flour 1/2 tsp. salt (divided) 1 1/2 Tbsp. quick-rising dry yeast 1 1/2 C. hot (between 120 and 130 degrees) milk 1 Tbsp. fresh rosemary leaves Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bot tom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil. Makes 6 - 8 servings.
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Post by Julie on Aug 31, 2002 10:56:49 GMT -6
Pancho's Sopaipillas
4 c All-purpose flour 1 1/4 ts Salt 3 ts Baking powder 3 tb Sugar 2 tb Shortening 1 1/4 c Milk about Crisco for Frying Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 375 degrees. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides. You may want to sprinkle with cinnamon and sugar before eating. Drain on paper towels. Serve with honey.
Makes 4 dozen or more. One warning these are quite addictive.
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Post by Julie on Aug 31, 2002 10:55:30 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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