Lone Star Steakhouse Chili Recipe

Lone Star restaurants embrace an authentic roadhouse theme and serve mesquite-grilled steaks, which are hand-cut fresh daily at each restaurant. Menu includes "Texas-sized" portions of food, including a variety of combinations that are sure to please. With daily specials for lunch and dinner, a variety of appetizers and desserts and a full-service bar, Lone Star is a destination restaurant. Upbeat country and western music, Texas artifacts, and excellent service standards enhance the Lone Star experience.

When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames.

Ingredients :

• 1 pound ground beef
• 1 diced onion
• 1 tablespoon diced fresh jalapeno pepper
• 1 15-ounce can kidney beans with liquid
• 1 14.5-ounce can peeled diced tomatoes
• 1 8-ounce can tomato sauce
• 1 cup water
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 bay leaf
  

Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers


Instructions :

1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.
4. Makes 4 servings.

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K.C. Masterpiece Recipe - Original Barbecue Sauce

Even though it's now owned and produced by the Clorox Company, the taste of Original K. C. Masterpiece barbecue sauce is the same as when it was first created in good ole' Kansas City, USA. This is the sauce that steals awards from all the other popular slathers on the market. It's now even is sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches; and as a dipping sauce or marinade.

Ingredients :

• 2 cups water
• 3/4 cup light corn syrup
• 1/2 cup tomato paste
• 1/2 cup vinegar
• 3 tablespoons molasses
• 3 tablespoons brown sugar
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon garlic powder
  

Instructions :

1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.
4. Makes 1 1/2 cups.
   

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice.

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IHOP Country Griddle Cakes Secret Recipe

This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.

Ingredients :
nonstick spray

• 1 1/4 cups all-purpose flour
• 1 1/2 cups buttermilk
• 1/3 cup instant Cream of Wheat (dry)
• 1 egg
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
  

Instructions :

1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-2 minutes per side or until brown. Repeat with remaining batter.
4. Makes 8-10 pancakes.

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Tupelo Style Chicken Hard Rock Cafe Recipe

The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It's probably best they chose to name the dish after a city, rather than after the King himself. "Elvis Style Chicken" sounds like a concoction that should include bananas, peanut butter and bacon grease.

Ingredients :

• 4 to 6 cups vegetable oil
• 1 cup corn flake crumbs
• 2 teaspoons crushed red pepper flakes
• 1 1/4 teaspoons cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• dash garlic
• 1 egg
• 1 cup milk
• 1 cup flour
• 1 pound chicken breast fillets
  

Honey Mustard Dipping Sauce

• 1/4 cup mayonnaise
• 1 1/2 teaspoons prepared mustard
• 2 teaspoons honey
• pinch paprika
  

Apricot Dipping Sauce

• 2 tablespoons Grey Poupon Dijon mustard
• 1 tablespoon apricot preserves
• 2 tablespoons honey
  

Instructions :

1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.
9. Serves 6 to 8 as an appetizer

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Chili's Southwestern Eggrolls Recipe

The closest thing you'll ever savor next to actually eating the real thing. These "eggrolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain.

Ingredients :

• 1 chicken breast fillet
• 1 tablespoon vegetable oil
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onion
• 1/3 cup frozen corn
• 1/4 cup canned black beans, rinsed and drained
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced, canned jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• dash cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• five 7-inch flour tortillas
  

Avocado-ranch dipping sauce

• 1/4 cup smashed, fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• dash dried dill weed
• dash garlic powder
• dash pepper
  

Garnish

• 2 tablespoons chopped tomato
• 1 tablespoon chopped onion
  

Instructions :

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

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Sinigang Na Hipon - Filipino sour prawn soup

I reckon there is at least one sour soup recipe in every S E Asia country. I had Chinese hot and sour soup and Thai Tom Yum numerous times, tried the Vietnamese Cahn Chua not too long ago and last weekend I had the Filipino version of Prawn Sinigang which was very refreshing and tasty, not as herbal and fragrant as Thai or Vietnamese but is a keeper will try again with other combination.Sinigang

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Starbucks Pumpkin Scones Secret Recipe

Ingredients :

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg
• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk
• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves
  

Instructions :

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

To make the plain glaze:

1. Mix the powdered sugar and 2 tbsp milk together until smooth.
2. When scones are cool, use a brush to paint plain glaze over the top of each scone.

To make the spiced icing

Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

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Reese’s Squares Secret Recipe

Ingredients :

• 1 1/2 cups graham cracker crumbs
• 1 lb confectioners’ sugar (3 to 3 1/2 cups)
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounce) bag milk chocolate chips
  

Instructions :

1. Combine graham crumbs, sugar and peanut butter and mix well.
2. Blend in melted butter until well combined.
3. Press mixture evenly into a 9 x 13 inch pan.
4. Melt chocolate chips in microwave or in double boiler.
5. Spread over peanut butter mixture.
6. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets “rock hard”.

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Taco Bell Quesadillas Secret Recipe

Ingredients:

Sauce

• 1/4 cup mayonnaise
• 2 teaspoons minced jalapenos, slices
• 2 teaspoons jalapeno juice, from minced jalepenos
• 3/4 teaspoon sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1 dash salt

Quesadillas

• 4 flour tortillas
• 4 chicken tenderloins
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 2 slices processed cheese
  

Instructions:

1. Combine sauce ingredients and stir until smooth.
2. Grill chicken in vegetable oil and cut into thin slices.
3. Preheat skillet over medium heat.
4. One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
5. Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
6. On the empty side, spread about one tablespoon of sauce.
7. Fold over, and press gently with spatula.
8. Cook until cheese is melted and slice each into 4 pieces.

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Applebee’s Mudslide Secret Recipe

Ingredients :

• 2 cups vanilla ice cream
• 2 ounces kahlua coffee liqueur
• 1 dash chocolate syrup
• canned whipped cream
  

Instructions :

1. Measure 2 cups of ice cream into your blender. Add the Kahlua and blend until smooth.
2. Prepare a 16-ounce wine glass by swirling chocolate syrup around the inside of the glass. Hold the wine glass by the stem with one hand and twirl the wine glass as you squeeze the chocolate. Slowly move the chocolate up toward the rim of the glass so that the chocolate makes a continuous spiral around the inside of the glass.
3. Pour the drink from the blender into the glass. Add a pile of whipped cream to the top of the drink and drizzle additional chocolate syrup over the whipped cream. Add a straw and serve.

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Neiman-Marcus $250 Cookies Secret Recipe

The store is featured in an urban legend involving a supposed recipe for its popular chocolate chip cookie. In the legend, a woman and her daughter enjoy a cookie while shopping at Neiman Marcus in Dallas, Texas, and ask for the recipe. The waiter informs her there will be a "two-fifty" charge, which the woman interprets as a modest $2.50. Upon receiving her VISA statement, she is shocked to discover she has been charged $250.00 instead. In revenge, she photocopies the recipe and urges her friends to distribute it for free to everyone they know so that the store will make no further profit on its sale. Because the story typically was passed along as a photocopy, it falls in the legend subcategory of Xeroxlore.

Neiman Marcus $250 Cookie Recipe

Ingredients :

• 2 cups butter
• 4 cups flour
• 2 teaspoons baking soda
• 2 cups sugar
• 5 cups blended oatmeal
• 24 ounces chocolate chips
• 2 cups packed brown sugar
• 1 teaspoon salt
• 1 (8 ounce) Hershey Bars (grated)
• 4 large eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 3 cups chopped nuts (your choice)
  

Instructions :

1. Measure oatmeal and blend in a blender to a fine powder.
2. Cream the butter and both sugars.
3. Add eggs and vanilla.
4. Mix together with flour, oatmeal, salt, baking powder and soda.
5. Add chocolate chips, grated Hershey Bar and nuts.
6. Roll into balls and place 2-inches apart on a cookie sheet.
7. Bake for 10 minutes at 375° or until golden.

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KFC Chicken Secret Recipes

Ingredients :

• 4 chicken leg quarters
• 3/4 cup flour
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 teaspoons MSG
• 1 1/2 teaspoons paprika
  

Instructions :

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut chicken into 8 pieces(4 legs and 4 thighs).
3. In a zip lock bag mix all dry ingredients.
4. Moisten chicken.
5. Put one or two pieces of chicken at a time into the bag and shake well.
6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick.
7. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.

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Bean Tostadas

Bean TostadasA quick and easy dinner that practically puts itself together. Perfect for those nights when you don't feel like cooking.

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Chicken, Roasted Pasilla and Bell Pepper Tostadas

Chicken, Roasted Pasilla, and Bell Pepper TostadasA "must try" if you like Mexican food.

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Shredded Beef and Cramelized Onion Tostadas

Shredded Beef and Caramelized Onion TostadasA perfect combination of creamy, crunchy, salty, and spicy.

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Chicken Fajitas

Chicken FajitasA crunchy variation of cilantro and lime-seasoned cabbage on not-so-traditional fajitas.

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Chicken Fajitas

Chicken FajitasTry stir-frying the chicken and bell peppers instead of grilling them the traditional way.

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Mexican Pork Chops

Mexican Pork ChopsTender, juicy pork chops ina flavorful green bell pepperand seasoned tomato sauce.

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Fire Roasted Chile Chicken Fajitas

Fire Roasted Chile Chicken FajitasFilled with the fiery flavors of Tex-Mex, these sizzling fajitas are a feast.

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Grilled Rib-Eye with Roasted Pepper Salsa

Grilled Rib-Eye with Roasted Pepper SalsaBell peppers and chile peppers, roasted over an open flame, add flavor and heat.

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Southwestern Pot Roast

Southwestern Pot RoastPerfectly seasoned, then cooked long and slow in a crock pot, this meat melts in your mouth.

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Chicken Fried Steak with Salsa Veracruzana

Chicken Fried Steak with Salsa VeracruzanaA perfect combination of the flavors of Texas and Mexico.

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Chipotle Marinated Flank Steak

Chipotle Marinated Flank SteakSeasoned with chipotle, this steak is delicious in tacos, fajitas, quesadillas, or as the main attraction for dinner.

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Four Cheese Chipotle Sirloin with Jalapeno Corn Saute

Four Cheese Chipotle Sirloin with Jalapeno Corn SauteSirloin steak rubbed with ground chipotle, then grilled and stuffed with a four-cheese blend, served over spicy jalapeno corn.

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Shredded Chicken Burritos

Shredded Chicken BurritosFlavored with subtle hints of cumin, chili, and garlic, these burritos are quick and easy to make.

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Bolillo Black Bean Burgers

Bolillo Black Bean BurgersSlightly smashed black beans mixed in lean ground beef witha special seasoning, served on whole wheat bolillo rolls.

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Beef 'n' Bean Burrito Burgers

Beef 'n' Bean Burrito BurgersA mixture of black beans and ancho chili powder in the burger, topped with jalapeno guacamole.

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Mini Jalapeno Cheeseburgers

Mini Jalapeno CheeseburgersServed on biscuits, these are small but powerful.

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Fiery Tex-Mex Chipotle Cheeseburgers

Fiery Tex-Mex Chipotle CheeseburgersA double dose of chipotle, with beer in the mix.

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Shredded Turkey and Pinto Bean Burritos

Shredded Turkey and Pinto Bean BurritosA delicious way to use up leftover turkey or substitute rotisserie chicken.

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Bean Beef Burrito

Bean Beef BurritoThis easy recipe makes a quick lunch or snack.

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Spicy Southwest Chicken Wraps

Spicy Southwest Chicken WrapsMade with whole wheat tortillas, this is a light and healthy lunch.

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Skillet Grilled Burritos

Skillet Grilled BurritosUsing a rotisserie chickenmakes this an easy, delicious weeknight dinner.

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Pork Enchiladas with Creamy Poblano Sauce

Pork Enchiladas with Creamy Poblano SauceInstead of a tomatillo sauce, these enchiladas offer a creamy poblano sauce.

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Easy Cheesy Chicken Enchiladas Verde

Easy Cheesy Chicken Enchiladas VerdeEnjoy the whole enchilada and discover the secret to perfectly rolled corn tortillas that won't crack.

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Chicken Black Bean Enchiladas

Chicken Black Bean EnchiladasA quick Tex-Mex meal, easy to prepare and delicious to eat.

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Enchiladas ~ Tejas Style

Enchiladas ~ Tejas StyleA duo of enchiladas: Cheese Enchiladas topped with Chile Con Carne and Sour Cream Chicken Enchiladas topped with Sour Cream Sauce.

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Beef Enchilada Casserole

Beef Enchilada CasseroleEnchiladas made with taco chips instead of tortillas.

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Beef and Chicken Enchiladas

Red Picadillo EnchiladasGreen Chile Chicken EnchiladasTwo quick and easy El Paso enchilada dinners.

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Enchitacurito Salad

Enchitacurito SaladIs it an enchilada? A taco salad? A tostada? A burrito?

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Shanghainese Red Braised Lion Heads 紅燒獅子頭

Shanghainese Lion heads are always stewed with Chinese leaves or nappa cabbage. These meat balls are called lion heads because the Chinese leaves covering the meat balls look like a lion’s mane.Nearly every housewife in Shanghai is likely to tell you she has the best secret recipe for these stewed (red braised) meat balls. This is a popular every day dish as well as the more elaborate festival or

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Quick rice soup with meat balls

I love congee boiled from scratch but that usually takes at least one hour to cook. Sometime I just want some really quick. This is a super quick version. Great to use up some left over rice lurking in the fridge.This recipe will make 2 big noodle soup bowls.Boil 3 cups of chicken or pork stock (homemade or from stock granules), add in 1 ½ cup of cooked rice and simmer for about 12 minutes then

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Heinz Ketchup Recipe

Heinz Ketchup - Satisfying Tastes and Appetites Around the World

People all over the world choose Heinz because our brands make mealtime an uncommonly good experience. Since 1869, Heinz has been developing foods that are superior in quality, taste and nutrition. And while much has changed over the past 139 years, enrich people’s lives with great-tasting, convenient, and healthy foods every day.

Ingredients:

• 1 (6 ounce) can tomato paste with garlic
• 1/2 cup light corn syrup
• 1/4 cup white vinegar
• 1/4 cup white balsamic vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon onion powder
  

Instructions:

1. Combine all ingredients in a medium saucepan over medium heat.
2. Stir and bring to a boil, reduce heat and simmer for 30 min.
3. Stir often.
4. Remove from heat and cover til cool.
5. Keep in a covered container in fridge.

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Coca-Cola Recipe : Top Secret

Ingredient and directions :

1. Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).
2. Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid.
3. Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol; dry the cocaine extract.
4. Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.
5. California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.
6. After soaking, discard the coca and kola and add the liquid to the syrup.
7. Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.
8. Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.
9. Shake.
10. Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 °F (15.5 °C). A cloudy layer will separate.
11. Take off the clear part of the liquid only and add the syrup.
12. Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion’s dietary restrictions) and 1.5 grams of vanilla extract.
13. Add water (treated with chlorine) to make 1 gallon of syrup.
    

This recipe is from Food Flavorings : Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Makes one U.S. gallon (3.8 L) of syrup. Yield (used to flavor carbonated water at 1 fl oz per bottle): 128 bottles, 6.5 fl oz (192 ml).

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Chinese Yogurt – Ginger curd 薑汁撞奶

Chinese is not a huge milk consumer and yogurt does sound very odd for Chinese. What I am talking here is ginger milk curd, a set yogurt or junket or tau fu far (Chinese soy milk curd) like sweet pudding very popular especially in Hong Kong or Canton in China.The making of this milk curd is nothing like yogurt or even junket. The setting agent is a secret ingredient - ginger. Ginger contains

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Emeril's Creole Seasoning Recipe

Emeril John Lagasse (born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as “Kick it up a notch!” and “BAM!”. He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empire" of media, products and restaurants generates an estimated USD$150 million annually in revenue.

Emeril's Creole Seasoning Recipe

Ingredients :

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
  

Instructions :

• Combine all ingredients thoroughly.

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Banana Bread from Disney's Animal Kingdom Lodge Recipe

This recipe is for Banana Bread from Disney's Animal Kingdom Lodge. The Animal Kingdom Lodge resort offers several dining options including Jiko - The Cooking Place, Victoria Falls, Boma Flavors of Africa and Mara.

Yield: 3 (5-inch-by-3-inch-by-2-inch) loaves

Ingredients:

• 1 cup butter
• 1 1/4 cup sugar
• 2 eggs
• 2 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 bananas, mashed
• 1/2 tsp vanilla extract
• 1/2 cups buttermilk
  

Instructions:

1. Lightly spray the inside of 3 aluminum loaf pans.
2. In a small mixer bowl fitted with a paddle, cream the butter with sugar. Add the eggs.
3. Sift the flour, baking powder, baking soda, and salt. Add to the butter mixture. Add the bananas, extract, and buttermilk.
4. Pour batter equally into each loaf pan. Bake in a 340 F oven for about 30 minutes, or until a skewer comes out clean.

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Taro (yam) Cake - Woo Tau Koh 芋頭糕

This cake is available in most dim sum restaurants. Similar to Chinese Lo Bak koh or but using Taro instead of mooli or daikon. The taro is not grated but usually cubed.Here is the recipe.Ingredients:700 - 750g of taro (fresh or frozen, if using fresh peeled if using frozen defrost before use)1 cup of oil for frying150 g minced pork40 g dried shrimps*50 g shallots (about 2 shallots)2 cloves

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Why nobody likes pineapple upside down cake anymore?

Most of the time when people ask for a classic English cake it is always a Victoria sponge. Numerous versions had been published at least few times a year in those glossy food magazines. But why haven’t I seen many pineapple upside down cakes. It is easy and very pretty, much healthier than slathering a cake with large amount of fresh cream. I love this cake, so easy to make. For this recipe, I

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Pandan Chicken

Pandan leaves are not just excellent for S E Asian sweet cakes and puddings, it is also great for some savoury recipes like this popular pandan chicken. It is quite easy, the method of wrapping with the leaf is up to you as long as you can secure a piece of the leaf round the chicken to give it the unique flavour. Great as starter or serve with a meal.For the marinate I have 3 recipes, one

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Bubur caca

Read as bu-bur-cha-cha, sounds a music rhythm doesn't it? It's a Malay style sweet pudding soup with sweet potatoes, yam and chewy gummies, all flavoured with coconut milk, pandan leaf and sugar. Very easy pudding probably not a Westerner idea of pudding but if you are from Malaysia, Singapore, Brunei and Indonesia or had sampled this sweet soup before you probably will crave for it every now and

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Cracker Barrel's Hashbrown Casserole Secret Recipes

Cracker Barrel stores target both travelers and local customers. Except for Christmas day, when they are closed, and Christmas Eve when they close at 2 p.m., Cracker Barrel restaurants serve breakfast, lunch and dinner daily between 6 a.m. and 10 p.m. (closing at 11 p.m. on Fridays and Saturdays). Cracker Barrel's restaurants offer home-style country cooking featuring Cracker Barrel's own recipes.

During the fiscal year ended July 29, 2005 (fiscal 2005), Cracker Barrel's restaurant operations accounted for approximately 77% of Cracker Barrel's total revenue. Breakfast items can be ordered at any time throughout the day, and include juices, eggs, pancakes, bacon, country ham, sausage, grits, and a variety of biscuit specialties, such as gravy and biscuits, and country ham and biscuits. Cracker Barrel restaurant's breakfast day-part (until 11 a.m.) accounted for approximately 22% of restaurant sales during fiscal 2005. Lunch (11 a.m. to 4 p.m.) and dinner (4 p.m. to close) day-parts accounted for approximately 36% and 42% of restaurant sales, respectively, during fiscal 2005. The restaurants do not serve alcoholic beverages.

Cracker Barrel's Hashbrown Casserole Recipes

Ingredients :

• 2 lbs. frozen hashbrowns
• 1/2 cup melted butter
• 1 can cream of chicken soup
• 1 pt. sour cream
• 1/2 cup chopped onion
• 2 cups grated cheddar
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 cups crushed cornflakes
• 1/4 cup melted butter
  

Instructions :

1. Defrost hashbrowns.
2. Combine next 7 ingr. and mix with hashbrowns.
3. Put all in a 3 qt. casserole.
4. Saute cornflakes in butter and sprinkle on top.
5. Cover and Bake at 350 for about 40 min.
   

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Mee Rebus

Read as 'mee re-bush' not 're-bus'(as the big red bus). This is a Malay-Chinese influenced street food. It is a colourful noodle dish with a sweet potatoes and ground peanuts spicy gravy garnished with all sorts like fried tofu, cooked prawns, hard boiled eggs etc... delicious comfort food and very filling. To make this noodles first is to make the gravy, once you have done that everything else

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McDonald's Big Mac Secret Recipe

McDonald's Corporation primarily franchises and operates McDonald's restaurants in the food service industry. The Company also operates Boston Market and Chipotle Mexican Grill (Chipotle) and has a minority ownership interest in United Kingdom-based Pret A Manger. These restaurants serve menu in more than 100 countries around the world. McDonald's menu includes hamburgers and cheeseburgers, Big Mac, Quarter Pounder with Cheese, Big N' Tasty, Filet-O-Fish, several chicken sandwiches, Chicken McNuggets, Chicken Selects, french fries, salads, milk shakes, McFlurry desserts, sundaes, soft serve cones, pies, cookies, and soft drinks and other beverages. In addition, the restaurants sell a variety of other products during limited-time promotions.

Of the more than 30,000 McDonald's restaurants in over 100 countries, over 8,000 are operated by the Company, more than 18,000 are operated by franchisees/licensees and over 4,000 are operated by affiliates. The Company, its franchisees/licensees and affiliates purchase food, packaging, equipment and other goods from numerous independent suppliers. Independently owned and operated distribution centers, also approved by the Company, distribute products and supplies to most McDonald's restaurants. The business is managed as geographic segments: United States; Europe; Asia/Pacific, Middle East and Africa (APMEA); Latin America, and Canada. In addition, the segment Other includes non-McDonald's brands (such as Boston Market and Chipotle)

McDonald's Big Mac Recipe

Ingredients :

• 1 regular sized sesame seed bun
• 1 regular sized plain bun
• 2 previously frozen regular beef patties
• 2 tablespoons Big Mac sauce (see recipe below)
• 2 teaspoons reconstituted onions
• 1 slice real American cheese
• 2 hamburger pickle slices
• 1/4 Cup shredded iceberg lettuce
  

Instructions :

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) You can use the crown (top) as the middle bun also, just cut the rounded side off. However you will have to toast both sides of it. Cook the two−all−beef−patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.)

Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

McDonald's Big Mac Sauce

Ingredients :

• 1 cup Miracle Whip
• 1/3 cup sweet pickle relish
• 1/3 cup Kraft French Dressing
• 1 tablespoon sugar
• 2 tablespoons minced onion
• 1/4 teaspoon black pepper

Instructions :

Combine all of the ingredients together mixing well. Store refrigerated for several hours to allow flavors to blend.

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Vietnamese sour fish soup (Canh Chua)

Looking at the plateful of ingredients above, isn't that colouful and tasty combination? This is more or less the typical ingredients for the popular Vietnamese sour fish soup called Canh Chua. It's very refreshing similar to tom yum but less spicy (unless you throw in lots of chillies). I was reading up on this when writing the last post on S E Asian Ingredients and found many different recipes

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Olive Garden Pasta e Fagioli Secret Recipe

Founded in 1982, Olive Garden is owned by Darden Restaurants, Inc. (NYSE:DRI), Darden Restaurants is the largest casual dining restaurant company in the world. Olive Garden was originally developed by General Mills, Inc., but in June 1995, General Mills spun off its restaurant division into Darden Restaurants, Inc. Almost 25 years later, Olive Garden remains committed to its purpose of Hospitaliano! - providing 100% guest delight through the genuine Italian dining experience.

Olive Garden is a family of local restaurants focused on delighting every guest with a genuine Italian dining experience. They are proud to serve fresh, simple, delicious Italian food, complemented by a great glass of wine, served in a comfortable, home-like Italian setting where everyone is welcomed as family and friends.

Olive Garden Pasta e Fagioli Recipe
Serves : 8

Ingredients :

• 1 pound ground beef
• 1 small onion, diced (1 cup)
• 1 large carrot, julienned (1 cup)
• 3 stalks celery, chopped (1 cup)
• 2 cloves garlic, minced
• 2 14.5-ounce cans diced tomatoes
• 1 15-ounce can red kidney beans (with liquid)
• 1 15-ounce can great northern beans (with liquid)
• 1 15-ounce can tomato sauce
• 1 12-ounce can V-8 juice
• 1 tablespoon white vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 pound (1/2 pkg.) ditali pasta
  

Instructions :

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

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Outback Steakhouse Walkabout Soup Secret Recipe

Outback Steakhouse is an Australian steakhouse restaurant. Although beef and steak items make up a good portion of the menu, the concept offers a variety of chicken, ribs, seafood, and pasta dishes. The Company’s strategy is to differentiate its restaurants by emphasizing consistently high-quality food and service, generous portions at moderate prices and a casual atmosphere suggestive of the Australian Outback.

OSI Restaurant Partners, LLC, headquartered in Tampa, Florida was founded in 1988 by those who believe in hospitality, sharing, quality, being courageous and having fun! OSI Restaurant Partners, LLC is a company of restaurants that owns and operates Outback Steakhouse, Carrabba's Italian Grill, Bonefish Grill, Roy's Restaurant, Fleming's Prime Steakhouse & Wine Bar, Cheeseburger in Paradise and Blue Coral Seafood & Spirit.

Outback Steakhouse Walkabout Soup Recipe
Its menu includes several cuts of freshly prepared, uniquely seasoned and seared steaks, plus prime rib, barbecued ribs, pork chops, chicken, seafood and pasta. The menu is designed to have a limited number of selections to appeal to all taste preferences. The Company tests new menu items to replace slower-selling items and regularly upgrade ingredients and cooking methods. The menu also includes several specialty appetizers and desserts, together with bar service featuring Australian wine. It also offers children's menu, and certain it also offers a separate menu offering larger portions of prime beef. It feature a casual dining atmosphere with a decor suggestive of the rustic atmosphere of the Australian outback. The decor includes blond woods, large booths and tables and Australian memorabilia, such as boomerangs, surfboards, maps and flags.

Ingredients :

• 2 cups thinly sliced yellow sweet onions
• 2 tablespoons butter
• 14 − to 15−ounce can chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 chicken bouillon cubes
• 1/4 cup diced Velveeta cubes (compressed in a measuring cup)
• 1 1/2 to 1 3/4 cups white sauce, recipe follows
• Shredded Cheddar cheese, for garnish
  

Instructions :

In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 to 45 minutes. Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.

Thick white sauce:

Ingredients :

• 3 tablespoons butter
• 3 tablespoon flour
• 1/4 teaspoon salt
• 1 1/4 cups whole milk
  

Instructions :

In 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup.

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Panda Express Orange Flavored Chicken Secret Recipe

Tender, juicy chicken pieces lightly battered and fried, sauteed in a sweet and mildly spicy chili sauce with scallions.

Panda Express Orange Flavored Chicken Recipe
Serves : 4

Ingredients :

• 1 lb. chicken breast meat
• 1 egg white
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 cups vegetable oil to be used for frying
• 1 cup cornstarch
  

Orange Sauce

• 1 cup water
• 1/2 cup ketchup
• 1/2 cup sugar
• 1/8 cup vinegar
• 1 tablespoon soy sauce
• 4 teaspoons cornstarch
• 2 teaspoons sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon grated orange peel
• 2 tablespoons chopped scallion
  

Instructions :

1. Cut chicken breast into 1/2-inch cubes, set aside.
2. To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.
6. Serve with steamed rice.

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P.F. Chang's Lettuce Wraps Secret Recipe

P.F. Chang's China Bistro, Inc. (P.F. Chang's), incorporated in January 1996, operates in two segments: Bistro and Pei Wei. As of January 1, 2006, P.F. Chang's owned and operated 131 Bistro (full service) restaurants that feature a blend of traditional Chinese cuisine with and American hospitality in a bistro setting. The Company's restaurants offer intensely flavored, culinary creations, prepared from ingredients, including herbs and spices imported directly from China. The Company also owned and operated 77 Pei Wei (limited service) restaurants as of January 1, 2006.

P.F. Chang's Bistro restaurants menu features traditional Chinese offerings and dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine. The menu is complemented by a full-service bar offering a selection of wines, specialty drinks, Asian beers, cappuccino and espresso. The Company offers customer service featuring a display kitchen, exhibition wok cooking and a decor that includes wood and slate floors, mounted life-size terra cotta replicas of Xi'an warriors and narrative murals depicting 12th century China.

P.F. Chang's Lettuce Wraps Recipe

Ingredients :

• 8 dried shiitake mushrooms
• 1 Teaspoon cornstarch
• 2 Teaspoon dry sherry
• 2 Teaspoon water
• salt and pepper
• 1−1/2 pounds boneless, skinless chicken
• 5 Tablespoon oil
• 1 Teaspoon fresh minced ginger
• 2 cloves garlic, minced
• 2 green onions, minced
• 2 small dried chilis, (optional)
• 8 Ounce can bamboo shoots, minced
• 8 Ounce can waterchestnuts, minced
• 1 package cellophane Chinese rice noodles, prepared according to package
  

Cooking Sauce:

• 1 Tablespoon Hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon dry sherry
• 2 Tablespoon oyster sauce
• 2 Tablespoon water
• 1 tsp. sesame oil
• 1 tsp. sugar
• 2 tsp. cornstarch
• Iceburg lettuce "cups"
  

Instructions :

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

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