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copy cat restaurant
at recipeseasy.com
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WENDY'S CHILI (COPY CAT)
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Yield: 1 Servings
WALDINE VAN GEFFEN
VGHC42A-----
BROCCOLI AND CHEESE
1 cn Cream of celery soup
1 Jar cheez whiz -- (8
Ounces)
1 tb Dry minced onion
1 pk Frozen chopped broccoli --
Cook -- (10 ounces) drain
CHILLI AND CHEESE
1 cn Chili-beef soup
Cheddar cheese -- shredded
SOUR CREAM AND CHIVES
2 tb Mayo
8 oz Onion chip dip
8 oz Sour cream chives
2 tb Dry minced chives
GROUND BEEF TOPPING
1 lb Ground round
2 tb Oil
1 pk Dry onion soup mix
1 ts Paprike
8 oz Sour cream
BROCCOLI AND CHEESE-In top of double boiler combine soup, Cheez Whiz,
and minced onion, stirring until smooth. Stir broccoli into cheese
sauce. Spoon over baked potatoees. Refrigerate leftover sauce to use
within a week or freeze to use within 6 months. CHILI AND CHEESE-Warm
soup until piping hot. Spoon over baked potatoes and top with cheese.
SOUR CREAM AND CHIVES-Stir together mayo, onion chip dip and sour
cream. Fold in minced chives and spoon over baked potatoes. GROUND
BEEF TOPPING-Brown beef in oil, crumbling beef witha fork until all
pink disappears. Add onion soup. Remove from heat and stir in paprika
and sour cream. Spoon over baked potatoes.
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Copy Cat Quacker Jacks
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Yield: 1 Servings
5 c Cooked carrots; sliced
1 Minced onion
1/2 c Oil
2/3 c Sugar
1 ts Celery seed
1 ts Worcestershire sauce
3/4 c Vinegar
1 cn Tomato soup
1 Diced green pepper
1 ts Salt
1 ts Mustard
1 ts Basil leaves
1/2 ts Pepper
Cook carrots, last 5 minutes, add onions and green pepper. Drain. In
separate pan bring rest ingredients to boiling point. Pour over carrots.
Cool and refrigerate. busted by sooz
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Alfredo Sauce Al a Strings Restaurant
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Yield: 4 servings
1 c Cheese; parmesan
1/2 c Butter
1/2 c Light cream
1/4 ts Salt
1 ds Pepper
Start cooking noodles as package directs. Over a low heat, melt
butter and cream in a saucepan. Stir in cheese, parsley, salt and
pepper. Reduce heat to low. Drain noodles and pour in serving dish.
Pour in sauce and stir gently until noodles are coated.
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Alley Cat
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Yield: 1 servings
1 c Buttermilk
2 lg Eggs
1/4 c Corn oil
1 c Cornmeal
1 c All purpose flour
1/2 c Packed golden brown sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Box frozen blueberries;
-unthawed (12-ounce)
Preheat oven to 400F. Line 12-cup muffin pan with muffin papers. Whisk
buttermilk, eggs and corn oil together in small bowl. Sift cornmeal,
flour, brown sugar, baking powder, baking soda and salt into large
bowl. Add blueberries and toss to coat thoroughly. Add buttermilk
mixture and stir just until dry ingredients are moist.
Spoon batter into prepared muffin pan. Bake until tester inserted into
center of muffins comes out clean, about 27 minutes. Transfer muffins
to rack. Let stand 15 minutes and serve.
Makes 12.
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Blue Cat Brew Pub Chili
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Yield: 1 servings
4 1/4 c Finely shredded lettuce
1 1/2 c Cherry tomatoes; halved
1/4 c Sliced green onion
3/4 c Shredded Kraft reduced-fat
-Cheddar cheese; (3 ounces)
~- 6 tablespoons Hormel Bacon Bits 1/2 cup Kraft Fat Free Thousand
Island Dressing 2 tablespoons Kraft fat-free mayonnaise 2 tablespoons
sweet pickle relish
In a large bowl, combine lettuce, tomatoes, onion, Cheddar cheese, and
bacon bits. In a small bowl, combine Thousand Island dressing,
mayonnaise, and pickle relish. Add dressing mixture to lettuce
mixture. Toss gently to combine. Serve at once.
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Chicken Vesuvio-From Chicago Italian Restaurant
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Yield: 1 servings
1 Chicken; quartered, backbone
; removed (4
; 1/2-pound)
1 tb Dried oregano
1 ts Garlic powder
3 tb Olive oil
2 lg Russet potatoes; (about 14
-ounces
; each), peeled, each
; cut into 6 pieces
6 lg Garlic cloves; peeled
1/2 ts Dried crushed red pepper;
-(or more)
1/2 c Chicken stock or canned
-chicken broth
1 c Frozen green peas; thawed
Chopped fresh parsley;
-(optional)
Preheat oven to 450F. Sprinkle chicken pieces generously with salt and
pepper. Sprinkle oregano and garlic powder over chicken; set aside.
Heat oil in large ovenproof pot over high heat. Add potatoes and
saute until golden brown, about 5 minutes. Transfer potatoes to bowl.
Add chicken to same pot and saute until golden brown on all sides,
about 10 minutes. Add garlic cloves and dried crushed red pepper and
saute 2 minutes. Return potatoes to pot. Remove pot from heat. Add
stock. Return to medium-high heat and bring to boil.
Cover pot tightly; transfer to oven and bake until chicken is cooked
through, about 30 minutes. Add peas to pot; cover and bake 5 minutes
longer. Transfer chicken to platter. Arrange potatoes and peas around
chicken. Pour sauce from pot over chicken. Garnish with chopped
parsley, if desired, and serve.
Makes 4 servings.
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4 B'S RESTAURANT TOMATO SOUP
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Yield: 12 Servings
----BASE-------
8 oz Flour
1/2 ts Salt
1/4 pt Water
2 oz Beef drippings
----TOP-------
12 oz Puff pastry
Beaten egg for glaze
--FILLING-----
1 lb Minced beef
1 "cube" beef stock
1 ts Salt
Pepper to taste
1/2 pt Water
1 pn Nutmeg
3 tb Flour
Brown food coloring
Mix all base ingredients thoroughly. Roll out to about 1/8"
thickness.
Roll out puff pastry to 1/4" thickness.
Saute the beef. Dissolve the stock cube in the water, add to beef.
Season to taste. Sprinkle with flour and cook till flour is browned
and incorporated well. Adjust seasoning and coloring to taste.
Make pies by putting scoops of about 1/4 cup on the base crust. Egg
glaze around the filling and top with the puff pastry, using the egg
glaze as a "glue" (try not to leave large air pockets). Cut around
the filling, creating individual pies. Brush the top with more egg
glaze for color and bake at 350 degrees till puffed and browned.
Fm: Dan Perlman 71370,1423
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AJIACO DEL RESTAURANT GARCIA
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Yield: 4 Servings
2 tb Butter
1 ts Cayenne pepper
1 c Unsalted chicken stock
4 Ears yellow corn, shucked,
Sliced into 1-inch thick
Wheels
3 lb Chicken, cut into bite size
Pieces.
2 ts Sweet paprika
1 c Onions finely diced
3 c Milk
2 lg Yucca peeled and cut into
Inch thick dice.
Juice of one lime.
This recipe is for a Cuban stew/soup that I used to enjoy con mucho
gusto. This version of Ajiaco was prepared by Senora Garcia in her
little store front restaurant on Collins Ave. in Miami Beach.
Although this is not her exact recipe, it's the closest I could get
to it. Ajico del Restaurant Garcia ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Melt
the butter in a 6 qt. pot over medium heat. Cook chicken pieces in
the butter until no longer pink. Remove chicken with slotted spoon
and place in in a bowl. Put onion, garlic, cayenne, and paprika in
pot and cook while stirring, until onion is translucent and colored
with the paprika. Add stock, milk, yuca, corn, and chicken to the
pot. Bring almost to a boil then reduce heat, cover and simmer,
stirring every now and then, for about 1 hour, or until yucca is
tender. Remove from heat and stir in lime juice. Serve with Cuban or
French bread that has been sliced and broiled until golden.
As an alternative frozen corn on the cob will work, as well as fresh
frozen kernels. The fresh corn cob seems to impart a nice flavor to
this dish.
If you're wondering what to do with the wheels of corn, just pick 'em
up with your fingers and nibble 'round the rims.
This dish recieved rave reviews at the 1991 Blind Pass Marina Xmas
Party.
UL'd 12-16-91 by Bob Springer
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LAGK-TE-SA ("CAT'S TONGUES")
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Yield: 6 Servings
3 c Fresh whole okra
1/4 c Tomato, chopped
1/4 c Red onion, chopped
1 tb Fresh ginger root, finely
Chopped
1/4 c Vinegar
Cook okra in small amount of water until tender but not mushy (about
5 to 10 minutes).
Drain. Arrange in single layer in glass dish (do not use a metal dish
or container). Pour vinegar over the okra marinate in refrigerator 3
hours, Drain; discard vinegar.
Arrange okra in serving dish. Garnish with chopped tomatoes, onions,
and ginger root. Serve chilled.
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AVOCADO TOREY "LE RUTH'S" RESTAURANT NEW ORLE
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Yield: 2 Servings
2 Avocados
Romaine lettuce leaves
1 ts Salt
1/2 ts White pepper
1/2 ts Dried oregano
1 Cl Garlic; minced
1 Fresh thyme; (optional)
2/3 c Olive oil
1 tb Red wine
1 tb Vinegar
Recipe by: "Le Ruth's" Restaurant, New Orleans, LA. Cut the avocados
in half and discard the pit. Scoop out the avocado meat with an
ice-cream dipper, and shape into little balls. Place them on two
plates lined with lettuce leaves. In a small bowl, whisk together
the rest of the ingredients, pour over the avocados, and serve.
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