|Honey Baked Ham
1 fully cooked ham
1 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
1/8 tsp paprika
dash ground ginger
dash ground allspice
Partially slice ham quite thin. Mix remaining
spread on wax paper. Roll ham in mixture. Then,
use blow torch
with medium flame to caramelize sugar. Wave torch
with rapid movement so that sugar bubbles and
browns but doesn't
burn. Repeat several times until ham is well-glazed.
warm or re-heated.
Red Lobster Cheese Biscuits
1 1/4 lbs. Bisquik
3 Oz. freshly
shredded cheddar cheese
11 Oz. cold
1/2 cup melted
1 teas. garlic
1/4 teas. salt
1/8 teas. onion
1/8 teas. dried
To cold water, add Bisquik and cheese, blending
in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking
pan lined with
baking paper. Bake in 375 degree oven for
10 to 12 minutes or until
golden brown. While biscuits bake, combine
Brush baked biscuits with the garlic topping.
Pizza Hut Cavatini
1 large green pepper, diced
1 large onion, diced
2 oz. (1/2 stick) margarine
1 teas. garlic powder
1 lb. assorted pasta (wheels, shells, spirals, ziti)
1/2 lb. pepperoni - sliced thin - then cut in half
8 oz. mozarella cheese (shredded)
1/2 lb. hamburger (browned)
1/2 lb. italian sausage (browned)
1 - 16 oz. jar meat flavored Prego sauce
Melt margarine over medium high heat in a skillet. Add onions,
and garlic powder. Saute for about 4 minutes. Meanwhile, cook
according to box directions. Heat sauce and combine with cooked
hamburger and cooked sausage. Use cooking spray to lightly grease
an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the
followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2
Repeat another layer. Spread mozzarella cheese over top.
Bake at 350 degrees for about 45 minutes or until cheese is melted.
Outback Steakhouse Bloomin Onion
4 Vidalia or Texas Sweet Onions
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended.
mix well. Cut about 3/4" off top of onion and peel. Cut
12 to 16 vertical wedges, but do not cut through bottom
Remove about 1" of petals from center of onion. Dip onion
flour and remove excess by shaking. Separate petals and
dip in batter
to coat thoroughly. Gently place in fryer basket and deep-fry
375 to 400 1 1/2 minutes. Turn over, and fry an additional
1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center
core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper
1 pound ground chuck (80% lean)
10 hamburger buns (local grocery type)
10 hamburger dill slices (more or less to taste)
10 teaspoons dried, chopped (not minced) onions
Salt, Pepper, and MSG
Divide 1 lb of beef into 10 equal sized balls. Form a patty out
each ball about 4 inches in diameter and 1/4 inch thick. Do this
on waxed paper. Now freeze the patties for at least an hour
(this keeps them from falling apart when grilled).
Combine dried onions with water in a small container. Add enough
water so the onions can hydrate (You can't add too much, just
sure to drain well before using).
Preheat a griddle or skillet to medium-high. In the meantime,
toast the hamburger buns until just golden.
Lay the frozen patties on the hot surface. After about 20 seconds,
"sear" them by applying even pressure with the back of a metal
spatula; do this only for about 2 seconds. After searing them,
sprinkle generously with salt, pepper, and MSG to taste.
After about one minute since searing the patties, turn them
Careful, don't tear the side you seared. Add about a teaspoon
your prepared onions on top.
Quickly dress your buns. On the crown part of buns (top),
Mustard first....five "kisses" the diameter of a pencil evenly
spaced in a circle about a half inch from the edge. Then the
five squirts the size of a nickle.. in the pattern found on dice.
Place the pickle in the middle.
By the time you finish that, the meat will be done (about 1
or 1:10 after turning). Remove the meat and tilt to the side
excess fat to drain off. Use your free hand to hold down the
Place patties onion side up on the dressed crown, top with toasted
heels (the burger will be upside-down). Flip upright and serve.
KFC Cole Slaw
8 cups shredded cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice
Combine cabbage and carrots in a large salad bowl. Mix remaining
ingredients together and combine thoroughly. Pour liquid ingredients
over cabbage and carrots and stir. Refrigerate at least two hours
before serving (overnight is better). Stir well before serving.
1 Pound Ground beef
1/3 Cup Refried beans
1/4 Teaspoon Salt
2 Tablespoons Chili powder
1/4 Cup Ortega Mild Taco Sauce
12 Soft Corn Tortillas
3 Cups Cooking oil
6 Slices American cheese (each cut in half)
1 Head Lettuce, chopped fine
Slowly brown the beef over low heat, using a wooden
spoon to chop
and stir the meat, keeping it very fine and smooth. When the
brown drain the fat. Add the refried beans and use the wooden
to smash the whole beans into the mixture creating a smooth texture.
Add the salt, Chili powder, and Taco Sauce to the mixture.
Remove from the heat.
In another skillet heat 1/4 inch of oil until hot.
Test with a
small piece of tortilla - it should bubble when dropped into
Spread 1/2 of the beef mixture on the center of each corn tortilla.
Fold the tortillas over and press so that the beef fillng acts
adhesive and holds the sides together.
Drop each taco into the pan of hot oil and fry on
both sides until
crispy. When cooked, remove the tacos from the oil and place
them on a
rack or some paper towels until they are a little cooler.
Pry open slightly and add 1/2 slice American cheese and some
Top with additional Taco Sauce to taste.
Golden Corral Rolls
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg -- lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine -- for
Sprinkle the yeast over very warm water in a large bowl (Very
water should feel comfortably warm when dropped on wrist.) Stir
yeast dissolves. Add sugar, the 1/4 cup butter or margarine and
to hot milk and stir until the sugar dissolves and butter or
is melted. Cool mixture to 105 to 115 degrees. Add milk mixture
yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at
to form a soft dough. Use some of the remaining 1/2 cup of the
dust a pastry cloth. Knead the dough lightly for 5 minutes, working
the remaining flour (use it for flouring the pastry cloth and
hands). Place dough in a warm buttered bowl; turn greased side
Cover and let rise in a warm place until doubled in bulk, about
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on
floured pastry cloth. Dough will be sticky, but use as little
as possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be. Pinch
small chunks of dough and shape into round rolls about 1 1/2
1 3/4 inches in diameter. Place in neat rows, not quite touching,
in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise
a warm place until doubled in bulk, 30 to 40 minutes. Brush tops
rolls with melted butter or margarine, then bake in a 375 degree
for 18 to 20 minutes or until nicely browned. Serve warm with
of butter. This recipe yields about 2 dozen rolls.
Chi-Chi's Sweet Corn Cake
1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer until
Add the masa harina and water to the butter and beat until
Put defrosted corn into a blender or food processor and
pulses, coarsely chop the corn on low speed. You want
to leave several
whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture.
Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream,
baking powder. When the ingredients are well blended,
pour the mixture
into the other bowl and stir everything together by hand.
Pour corn batter into an ungreased 8"x8" baking pan.
Cover the pan with aluminum foil. Place this pan into
a 13"x9" pan
filled 1/3 of the way up with hot water. Bake for 50-60
minutes or until
the corn cake is cooked through. When the corn cake is
the small pan from the larger pan and let sit for at least
Sbarro Baked Ziti
2 lbs. Ziti (uncooked)
2 lbs. Ricotta Cheese
3 Oz. Grated Romano Cheese
3 Cups Tomato Sauce
1/2 Teas. Black Pepper
1 1/2 lbs. Shredded Mozzarella Cheese
1. Cook Ziti according to package
directions - 12 to 14 minutes
until al dente
stirring often. After cooking, drain ziti well, but
DO NOT RINSE OFF
2. While Ziti is cooking preheat oven
to 350F. Combine
tomato sauce (reserve 1/4 cup) and pepper in
large mixing bowl.
3. Gently combine cooked ziti with
In a 13"x9"x2"
pan, spread the 1/4 cup reserved sauce.
Add ziti and top
with mozzarella cheese. Cover loosely with
and bake until mozzarella is thoroughly melted
(about 12-15 minutes).
Serve with garlic bread and additional
sauce if desired.