Tony Roma's Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[Julie]

Tony Roma's Baby Back Ribs

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 pepper sauce

Heat over high heat until boiling.

Reduce heat, simmer 30-40 minutes until thick.

Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.

Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.

Remove ribs from foil and smother with more sauce.
Grill on hot barbecue for 2-4 minutes per side.

[Julie]

Tony Roma's Onion Rings

6 each White onions
1 cup Milk
3 each Eggs, beaten
Salt
2 cups Pancake mix

Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees.

Remove the onion rings from milk mixture, dip in pancake mix
and place in hot oil. Fry rings until golden brown and drain on
paper towels. Pack fried onion rings solidly, but loosely, without
pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15
minutes. Turn onto serving plate.

[Lisa40]

3 Large heads white cabbage, shredded
5 Pounds carrots, shredded
6 bunches green onions, including green tops, chopped


=== DRESSING ===
1 Gallon white vinegar
1/4 Cup garlic salt
6 Teaspoons cumin
1/8 Cup dry mustard
4 Pounds sugar
6 Teaspoons freshly-ground black pepper
1/8 Cup oregano
1/3 Cup celery seed

Combine all ingredients and store with tight-fitting lid.

This recipe yields 4 servings.

[Lisa40]

2 Medium potatoes - (abt 2 cups chopped)
3 Tablespoons butter
1 Cup diced white onion
2 Tablespoons flour
4 Cups chicken stock
2 Cups water
1/4 Cup cornstarch
1-1/2 Cups instant mashed potatoes
1 Teaspoon salt
3/4 Teaspoon freshly-ground black pepper
1/2 Teaspoon basil
1/8 Teaspoon thyme
1 Cup half-and-half

=== GARNISH ===
1/2 Cup shredded cheddar cheese
1/4 Cup crumbled cooked bacon
2 green onions, green part only, chopped

Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings. This recipe yields 6 to 8 servings.

[Lisa40]

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 pepper sauce

Combine all of the sauce ingredients in a pan over high heat. Blend with a whisk until it's smooth.

When the mixture comes to a full boil, reduce the heat and simmer, uncovered, for 30 to 45 minutes until the mixture thickens. Remove from heat. If it becomes too thick, you can thin it with more vinegar.

Use on ribs or chicken wings.

This recipe yields about 3 cups.