Restaurant Recipes

York Peppermint Patties

1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips

1. In a medium bow, beat the egg white until it is stiff
and forms peaks. Don’t use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an
electric mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and
knead the mixture with your hands until it has the smooth
consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with
cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit
cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time.
Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using double-boiler over low heat.
7. Drop each patty into the chocolate and coat completely.
Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about
30 minutes. Makes 20 peppermint patties.


Yoo Hoo

1/2 Cup Nestle chocolate powder
1 1/2 Cups Nonfat dry milk powder
3 Cups Water

Mix all contents in a blender for 30 seconds.
Refrigerate till cool. Makes 2 drinks.


Wicker’s BBQ Sauce

1 1/4 cups Cider vinegar
1 tsp. black pepper
2 1/2 tsp. salt
1 1/2 tsp. sugar
4 tsp. chili powder
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground cumin

Combine all ingredients and cook for 5-10
minutes to dissolve spices. Use as a marinade
and basting with your favorite BBQ recipe.


Wheat Thins

1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil
3/4 ts Salt
1 c Water

1. In large mixing bowl, combine the flours and thoroughly mix.

2. In separate bowl blend the oil, salt, and water.

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8″
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.

5. Bake at 350F until crisp and light brown, about 30 minutes.

6. When cool, separate into individual crackers.


Wendy’s Frosty

1 c Milk
1/2 c Nestle’s Quik
3 c Softened Vanilla ice cream
-in refrigerator 1 hour

Blend Milk and Quik for 10 seconds on high speed.

“Pulse” in the ice cream until barely mixed.


Wendy’s Chili

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Makes about 12 servings.

Twix Bars

35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
cookies — (40)
2 bags milk-chocolate chips — (12 ounce)

1. Combine the caramels with the water in a small pan and melt over
low heat.
2. Place the shortbread cookies side by side on an ungreased cookie sheet.
3. Spoon a dab of caramel onto each cookie. Then place all the cookies in
the refrigerator until the caramel firms up.
4. In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.
5. Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.

Makes 40 bars.


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 8×4″ loaf pan. Bake at 400 degrees 10 to 15
minutes. Turn onto serving plate.



Thomas English Muffins

1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
1 cup Warm milk
2 oz Butter, melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.


The REAL Neiman Marcus Cookie Recipe

1/2 cup unsalted butter, softened
1 cup brown sugar
3 T granulated sugar
1 egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1-3/4 cup flour
1-1/2 t. instant espresso powder, slightly crushed
8 ounces semi-sweet chocolate chips

Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
extract. Combine the dry ingredients & beat into the butter mixture.
Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.


Taco Bell Green Sauce
1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 T. vegetable oil

Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the
oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
stirring constantly until dark and thick. Add reserved broth to mixture
and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally.


Taco Bell Enchirito

1 pound Ground beef
1/4 teaspoon Salt
1 teaspoon Chili powder
1/2 tablespoon Dried minced onion
1 can Refried beans 30 oz.
1/4 Diced onion
1 can La Victoria enchilada sauce
2 1/2 cups Shredded cheddar cheese
1 can Sliced black olives (2 oz.)
1 package Flour tortillas (10 or 12″)

Slowly brown the ground beef in a skillet using a wooden spoon or spatula
to separate the beef into pea-sized pieces. Add the salt, chili powder, and
minced onion. With a mixer, or potato masher, beat the refried beans until
smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
once in a covered container, or wrapped in moist towel in microwave. Set on
high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each
tortilla over the beans. Place the tortilla onto a plate. Spoon
3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup
shredded cheese, and top with 3 olive slices.


Taco Bell Crispitos

1/8 C. Cinnamon
1/2 C. Sugar
10 Flour Tortillas

Oil to fry with

Mix together cinnamon and sugar very well. In a dutch oven, or
large skillet heat the oil to 350 degrees. If you do not have a
thermometer, you can set it on medium high, but be carefull to watch
that it doesn’t get too hot and begin to smoke. Quarter the tortillas
and deep fry 2-4 at a time. Allow them to cook on one side for about
30 seconds or unitl golden brown, turn over, and repeat. When
both sides are brown take out, and place on paper towels to drain.
While the tortillas are draining liberally sprinkle with cinnamon
and sugar mixture. These are really great with honey.


T.G.I. Friday’s Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into a
small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325 oven for 1 hour.
Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.

4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.

Makes 1 cup of glaze.


Stouffer’s Macaroni and Cheese

2 - 10 ounce packages Stouffer’s Frozen Welsh Rarebit
(defrosted)
1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
1/4 cup grated Cheddar cheese

Preheat oven to 400 degrees.

Heat Welsh Rarebit in top of double boiler over rapidly
boiling water for 15 to 20 minutes just until hot.

Cook macaroni following package directions. Drain well.

Pour Welsh Rarebit into a 2-quart casserole; add cooked
macaroni, salt and sour cream. Stir to combine. Sprinkle with
grated cheese. Bake at 400 degrees for 20 minutes.

Serves 4.


Steak & Ale Hawaiian Chicken

4-6 Chicken Breasts

Marinade:
1/4 c. soy sauce
1/2 c. + 2 T. dry sherry
1 1/2 c. unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 c. + 2 T. sugar
1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
munster or provolone cheese and broil just until cheese starts to melt.


Snickers Candy Bar

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips — (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9×9-inch pan. Put in
the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the
refrigerated nougat in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2×1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature (less than 70 degrees F). This
could take several hours, but the bars will set best this way. You can
speed up the process by placing the bars in the refrigerator for 30
minutes.

Makes about 2 dozen bars.


Snapple Flavored Ice Teas

2 quarts water
3 Lipton Tea Bags

For any of the flavors, boil the water in a large
saucepan. When the water comes to a rapid boil, turn off the heat,
put tea bags into water and cover. After tea has brewed about 1 hour,
pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
The tea should still be warm so the sugar or sweetener will dissolve
easily. Add the flavoring ingredients (plus additional water if needed
to bring the tea to the 2 quart line. Chill.

For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice

For Diet Lemon:
12 - 1 gram envelopes sweet n’ low or equal
1/3 cup + 2 tbsp lemon juice

For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract

For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract

For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice-cocktail concentrate


Sizzler Cheese Toast


1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread

In a mixer, cream together the butter and cheese.

1. Preheat a griddle or large frying pan on medium-high.

2. Spread cheese mixture on bread about 1/4″ thick.

3. Place bread cheese side down on griddle. Cook until cheese
has browned.