TableofContents

TitlePageCopyrightPageDedicationAcknowledgementsIntroduction

APPLEBEE’SMUDSLIDEAPPLEBEE’SPERFECTAPPLEMARGARITAAPPLEBEE’SPERFECTSUNRISEAPPLEBEE’SONIONPEELSAPPLEBEE’SBAKEDFRENCHONIONSOUPAPPLEBEE’SSANTAFECHICKENSALADAPPLEBEE’SALMONDRICEPILAFAPPLEBEE’SBOURBONSTREETSTEAKAPPLEBEE’SCHICKENFAJITAROLLUPAPPLEBEE’SCRISPYORANGECHICKENBOWLAPPLEBEE’SHONEYGRILLEDSALMONAPPLEBEE’STEQUILALIMECHICKENAPPLEBEE’SWHITECHOCOLATE&WALNUTBLONDIEBENIHANAGINGERSALADDRESSINGBENIHANAJAPANESEONIONSOUPBENIHANAMANDARINORANGECHEESECAKEBENNIGAN’STHEMONTECRISTOBUFFALOWILDWINGSBUFFALOWINGSANDSAUCESCALIFORNIAPIZZAKITCHENCALIFORNIACOSMOCALIFORNIAPIZZAKITCHENTHAICRUNCHSALADCALIFORNIAPIZZAKITCHENCALIFORNIACLUBPIZZACALIFORNIAPIZZAKITCHENJAMAICANJERKCHICKENPIZZACARRABBA’SBREADDIPPINGBLENDCARRABBA’SHOUSESALADDRESSING(CREAMYPARMESAN)CARRABBA’SCHICKENMARSALATHECHEESECAKEFACTORYMINICRABCAKESTHECHEESECAKEFACTORYSWEETCORNTAMALECAKESTHECHEESECAKEFACTORYCHICKENMADEIRATHECHEESECAKEFACTORYBANG-BANGCHICKEN&SHRIMP

THECHEESECAKEFACTORYORIGINALCHEESECAKETHECHEESECAKEFACTORYWHITECHOCOLATERASPBERRYTRUFFLECHEESECAKECHEVYSFRESHSALSACHEVY’SMANGOSALSACHEVYSCHILECONQUESOCHEVYSGARLICMASHEDPOTATOESCHEVYSSWEETCORNTOMALITOCHEVYSFLANCHILI’SSALSACHILI’SBONELESSBUFFALOWINGSCHILI’SBONELESSSHANGHAIWINGSCHILI’SCHICKENCRISPERSCHILI’SCHILIQUESOCHILI’SLETTUCEWRAPSCHILI’SSOUTHWESTERNEGGROLLSCHILI’SCHICKENENCHILADASOUPCHILI’SSOUTHWESTERNVEGETABLESOUPCHILI’SHONEYMUSTARDDRESSINGCHILI’SGRILLEDBABYBACKRIBSCHILI’SCHOCOLATECHIPPARADISEPIECHILI’SMOLTENCHOCOLATECAKECLAIMJUMPERGARLICCHEESEBREADCLAIMJUMPERFIRE-ROASTEDARTICHOKECLAIMJUMPERCHEESEPOTATOCAKESCLAIMJUMPERSPICYTHAISLAWCLAIMJUMPERMEATLOAFDENNY’SFABULOUSFRENCHTOASTDENNY’SBBQCHICKENSANDWICHDENNY’SCLUBSANDWICHHARDROCKCAFEHOMEMADECHICKENNOODLESOUPHARDROCKCAFEBAR-B-QUEBEANSHARDROCKCAFECOLESLAWHARDROCKCAFEPIGSANDWICHHOUSTON’SCHICAGO-STYLESPINACHDIPHOUSTON’SHONEY-LIMEVINAIGRETTEHOUSTON’SCOLESLAWIHOPCINN-A-STACKSIHOPCOUNTRYGRIDDLECAKES

IHOPCOUNTRYOMELETTEIHOPHARVESTGRAIN’NNUTPANCAKESIHOPPUMPKINPANCAKESISLANDSCHINACOASTSALADDRESSINGISLANDSISLANDFRIESISLANDSTORTILLASOUPISLANDSYAKISOFTTACOSJOE’SCRABSHACKBLUECRABDIPJOE’SCRABSHACKGARLICKINGCRABLEGSLONESTARSTEAKHOUSELETTUCEWEDGESALADLONESTARSTEAKHOUSEBAKEDSWEETPOTATOLONESTARSTEAKHOUSELONESTARCHILIMARGARITAVILLECRAB,SHRIMPANDMUSHROOMDIPMARGARITAVILLEJAMAICAMISTAICAWINGSMARGARITAVILLEKEYLIMEPIEMARIECALLENDER’SLEMONCREAMCHEESEPIEMARIECALLENDER’SPUMPKINPIEMIMI’SCAFECARROTRAISINBREADMIMI’SCAFECORNCHOWDERMIMI’SCAFEFRENCHMARKETONIONSOUPOLIVEGARDENLIMONCELLOLEMONADEOLIVEGARDENBRUSCHETTAOLIVEGARDENSICILIANSCAMPIOLIVEGARDENSTUFFEDMUSHROOMSOLIVEGARDENTOASTEDRAVIOLIOLIVEGARDENPASTAEFAGIOLIOLIVEGARDENMINESTRONESOUPOLIVEGARDENCHICKENSCAMPIOLIVEGARDENCHOCOLATELASAGNAOLIVEGARDENFROZENTIRAMISUOLIVEGARDENLEMONCREAMCAKEOLIVEGARDENTIRAMISUORIGINALPANCAKEHOUSEAPPLEPANCAKEORIGINALPANCAKEHOUSEGERMANPANCAKEOUTBACKSTEAKHOUSEHONEYWHEATBUSHMANBREADOUTBACKSTEAKHOUSEGRILLEDSHRIMPONTHEBARBIEOUTBACKSTEAKHOUSEKOOKABURRAWINGSOUTBACKSTEAKHOUSEBLEUCHEESEDRESSINGOUTBACKSTEAKHOUSECAESARSALADDRESSING

OUTBACKSTEAKHOUSEHONEYMUSTARDSALADDRESSINGOUTBACKSTEAKHOUSERANCHSALADDRESSINGOUTBACKSTEAKHOUSETANGYTOMATODRESSINGOUTBACKSTEAKHOUSECINNAMONAPPLEOBLIVIONOUTBACKSTEAKHOUSESYDNEY’SSINFULSUNDAEP.F.CHANG’SMAITAIP.F.CHANG’SCHANG’SSPARERIBSP.F.CHANG’SCHICKENINSOOTHINGLETTUCEWRAPSP.F.CHANG’SSHRIMPDUMPLINGSP.F.CHANG’SGARLICSNAPPEASP.F.CHANG’SCHANG’SSPICYCHICKENP.F.CHANG’SDAN-DANNOODLESP.F.CHANG’SLEMONPEPPERSHRIMPP.F.CHANG’SMONGOLIANBEEFP.F.CHANG’SOOLONGMARINATEDSEABASSP.F.CHANG’SORANGEPEELCHICKENP.F.CHANG’SCHOCOLATETORTEREDLOBSTERTARTARSAUCEREDLOBSTERCHEDDARBAYBISCUITSREDLOBSTERBACON-WRAPPEDSTUFFEDSHRIMPREDLOBSTERCHEDDARBAYCRABBAKEREDLOBSTERPARROTBAYCOCONUTSHRIMPREDLOBSTERNEWENGLANDCLAMCHOWDERREDLOBSTERTERIYAKIGLAZEDFRESHFISHREDROBINSEASONINGREDROBIN5ALARMBURGERREDROBINBANZAIBURGERREDROBINTERIYAKICHICKENBURGERROADHOUSEGRILLROADHOUSERITAROADHOUSEGRILLROADHOUSECHEESEWRAPSROADHOUSEGRILLBABYBACKRIBSROMANO’SMACARONIGRILLCHICKENPORTOBELLOROMANO’SMACARONIGRILLCHICKENSCALOPPINEROMANO’SMACARONIGRILLPENNERUSTICARUBYTUESDAYCREAMYMASHEDCAULIFLOWERTGIFRIDAY’SBLACKBEANSOUPT.G.I.FRIDAY’SBROCCOLICHEESESOUPT.G.I.FRIDAY’SPECAN-CRUSTEDCHICKENSALADT.G.I.FRIDAY’SSIZZLINGSHRIMP

TONYROMA’SBLUERIDGESMOKIESSAUCETONYROMA’SBAKEDPOTATOSOUPTONYROMA’SMAPLESWEETPOTATOESTONYROMA’SCAROLINAHONEYSBBQSALMONWAFFLEHOUSEWAFFLES

TRADEMARKSINDEX

APLUMEBOOK

TOPSECRETRESTAURANTRECIPES2

TODDWILBURisthetop-sellingQVCcookbookauthor.He’sappearedonTheOprahWinfreyShow,Today,andLivewithRegisandKathieLee,amongothers.HelivesinLasVegas

“Manyof[Wilbur’s]dishyimitationscome,likeaboxofCrackerJacks,withasurpriseinside.”—Mademoiselle

“Theseprobablycomeascloseasyoucangettotheoriginalrecipes.”—BostonHerald

“The recipes are simplywritten and easy to do.This bookoffers great-tastingfunforthewholefamily,”—TheClintonChronicle(SouthCarolina)

PLUMEPublishedbyPenguinGroup

PenguinGroup(USA)Inc.,375HudsonStreet,NewYork,NewYork10014,U.S.A.•PenguinGroup(Canada),90EglintonAvenueEast,Suite700,Toronto,Ontario,CanadaM4P2Y3(adivisionofPearsonPenguinCanadaInc.)PenguinBooksLtd.,80Strand,LondonWC2RORL,EnglandPenguinIreland,25St.Stephen’sGreen,Dublin2,Ireland(adivisionofPenguinBooksLtd.)Penguin

Group(Australia),250CamberwellRoad,Camberwell,Victoria3124,Australia(adivisionofPearsonAustraliaGroupPtyLtd.)•PenguinBooksIndiaPvt.Ltd.,IICommunityCentre,PanchsheelPark,NewDelhi-,India•PenguinBooks(NZ)cnrAirborneandRosedaleRoads,Albany,Auckland1310,NewZealand(adivisionofPearsonNewZealandLtd.)PenguinBooks(SouthAfrica)(Pty)Ltd.,

24SturdeeAvenue,Rosebank,Johannesburg2196,SouthAfricaPenguinBooksLtd.,RegisteredOffices:80Strand,LondonWC2RORL,EnglandFirstpublishedbyPlume,amemberofPenguinGroup(USA)Inc.PreviouslypublishedunderthetitleSuperSecretRestaurantCollection.

FirstPrinting,January

SomeoftherecipesinthiseditionareselectedfromTopSecretRestaurantRecipes,publishedbyPlume.Copyright©ToddWilbur,1997,2007

Allrightsreserved.Pages391-392constituteanextensionofthiscopyrightpage.

Thisbookwasnotprepared,approved,licensed,orendorsedbyanyoftheownersofthetrademarksorbrandnamesreferredtointhisbook.Termsmentionedthatareknownorbelievedtobetrademarksorservicemarkshavebeenindicatedassuch.Seesectionon“Trademarks.”

TopSecretRecipesisaregisteredtrademarkofToddWilbur.

REGISTEREDTRADEMARK—MARCAREGISTRADA

CIPdataisavalable.

eISBN:978-1-429-54845-8

Withoutlimitingtherightsundercopyrightreservedabove,nopartofthispublicationmaybereproduced,storedInorIntroducedintoaretrievalsystem,ortransmitted,inanyform,orbyanymeans(electronic,mechanical,photocopying,recording,orotherwise),withoutthepriorwrittenpermissionofboththecopyrightownerandtheabovepublisherofthisbook.

PUBLISHER’SNOTEThescanning,uploading,anddistributionofthisbookviatheInternetorviaanyothermeanswithoutthepermissionofthepublisherisillegalandpunishablebylaw.Pleasepurchaseonlyauthorized

editions,anddonotparticipateinorencourageelectronicpiracyofcopyrightedmaterials.Yoursupportoftheauthor’srightsisappreciated.

BOOKSAREAVAILABLEATQUANTITYDISCOUNTSWHENUSEDTOPROMOTEPRODUCTSORSERVICESFORINFORMATIONPLEASEWRITETOPREMIUMMARKETDIVISION,PENGUINGROUP(USA)INC.,375HUDSONSTREET,NEWYORK,NEWYORK10014

http://us.penguingroup.com

ForAjayandRoxie

MANYTHANKS...

Cloning these famous recipes requires thousands of hours of work locked upalone inakitchenwithonly the soundsof thedishwasherandHoward101 tokeep me company. However, a book like this could never have been madewithoutthesupportandeffortsofmanyothersontheoutsidewhomImustnowthank.IfeelprivilegedtohavehookedupwithPlumeintheearly1990sforthevery

firstTop Secret Recipes cookbook. Since thenwe have published sevenmoretrade paperbacks together, plus two special QVC editions and several otherspecial market volumes. Plume has made this culinary publishing journey apleasure every step of the way, and I wart to thank everyone there for yourcontributions,opinionsandcollaborationsthroughtheyears.SpecificallyImustthank Barbara O’Shea, Clare Ferraro, Trena Keating, Emily Haynes, SandraDearCherisseDike,KimberlyCagle, andMarieCoolman from the bottomofmyheartforallofyourhardworkandsupportonthisbook.Thanks toeveryonebehind thescenesatQVCandall thegreaton-airhosts

formakingthesebooksthetop-sellingcookbookseriesontheshoppingnetwork.ToAnthonyCorrado,mymaninthekitchenatQVCwhoalwaysmakesthefoodlooksogoodonTV:Thanks,bud.You’renotonlyanawesomefoodstylist,butalsoagreatfriend.ThankstoRobertWorthamofW&AMarketingandhisassistant,JohnLowry,

for the great cover photos. It’s more like a party than work, really And I’mhappytoseethatyoudidn’tleavehungry.Thankyoutoallofthewaiters,waitressesandbartenderswhotakethetimeto

answermyannoyingquestionswhen I’monacloningmission.Creating theserecipeswouldn’t be possiblewithout the little tidbits of information and cluesthat you provide regarding ingredients and/or preparation techniques of thesefamousdishes.Thankstomyfamilyandfriendsforyouranxiousandhelpfultaste-testingof

manyoftheserecipes.Asalways,ifyou’vegottastebudsandanopinion,I’vegotfreefood.Thanks toNobu theAkita for takingoverwhereZebu theWonderDog left

off.Thosearesomebigpawprintstofill,butyou’redoinggreatsofar.Andlast,thankyoutoPamela,theloveofmylife.WhenI’mstuck,youyank

meout.WhenI’mdown,youliftmeup.Nomatterwhatlifedishesout,Iknowit’sgoingtobemuchbetterwithyousharingmyplate.

INTRODUCTION

IfeeloutofplaceattheritzyStirlingClubinLasVegas—likeaMachoNachoBurritoatacaviartasting.ButthereIamattendinganinvite-onlyshindigwhereimpressionistRichLittlespeaksinhisownvoice,andLifestylesoftheRichandFamoushostRobinLeachworkstheroom.It’saveryVegasmoment.Then someone drags singer ClintHolmes over to our group.He’s the Tom

Jones-esque crooner headlining at Harrah’s who was voted “Best All AroundEntertainerinLasVegas.”ImentionthatIsawhimperforminAtlanticCityatthe1990MissAmericaPageantIwascoveringasaTVnewsreporter.Whenheignoresmycomment Iwonder,“DidI just insult theman?”NowI’mnotsurewhattosayThankfully,afriendcutsthroughtheawkwardnesstotellClintwhatIdoforaliving,“Toddwritescookbooks.”Shelooksbackmyway,expectingmetoelaborate.“ThebooksarecalledTop

Secret Recipes,” I tell him. “They show people how tomake famous food athomewithcommoningredients.”From past experience I realize that at this point I haven’t provided enough

informationtomakeClintunderstandmystrangecareerpath,sohere’swhereIopenupmystanceandbendforwardasthoughI’mcarefullystudyingapieceoffood.“Ireverse-engineerbrand-namefoods,likeaBigMacoraTwinkieorRedLobster Cheddar BayBiscuits, and then create clone recipes that instruct youhow to easily duplicate the taste of these foods in your own kitchen usingingredientsyoucanfindinanysupermarket.”NowIwaittoseeiftheballwillfallonredorblack.Abouthalfofthepeople

appreciate the unusual cookbook concept, and many of them have used therecipesbefore,eitherfromthebooksoroffthewebsite.Buttheotherhalf—andtheseareusuallypeoplewhodon’tliketocook—shootmeablank,puzzledstarefollowedbyacordialnodoffakeacknowledgment.It’salookthatsays,“WhytheheckwouldIwanttoduplicatefoodthatIcanjustgooutandbuy?”Itseemslike theBestAllAroundEntertainerof theYear is in the lattercategory.Let’sjustsaytherouletteballfellongreenthatnight,sinceClintwaswhiskedawaybeforeIcouldcontinuewithmyexplanation.If I’d had the chance to explain inmore detail why somany people enjoy

cloningfamousfoods,IthinkIcouldhavewonClintover.I’dtellhimhowcoolitismakingAmerica’smostpopularfoodinourownkitchensandthenwatchingpeoplefreakoutwhentheytakeabite.Iwouldsuggestthatwecansavemoney

by making these dishes at home, and that with these formulas we have thefreedom to customize our favorite brand-name foods for special tastes anddietaryrequirements.I’dremarkthatunlikeanyothercookbook,whenyoucookfor the first time from a Top Secret Recipes cookbook, you know in advancewhatthefinishedproductwilltastelike.By this time, I’m sure I’d see the huge lightbulb overClint’s head pop on.

Andthenhewouldaskthenextinevitablequestion:“Howdoyougetawaywiththis?”NowIwouldexplain toClint that theseareoriginal,personallycopyrighted

recipesthatIcreatefromscratchinmyownlaboratory(Iknow,haha;it’sreallymykitchen,Clint).I’ddescribetohimthetime-consumingprocessofdissectingmultiplesamples,ofsniffingoutingredients,ofstrainingsaucesandcalculatingmeasurements. And then I’d finish by explaining that I never represent theserecipes as the actual recipes for the brand-name foods, because I respect thesuccessandtrademarksofthecompanies,andthatIimitateasacomplimenttothecorporatechefs.It’sflatteryinitssincerestform,I’dsay.BynowClintwouldbeignoringeveryoneelse.Ashestartstounderstandthe

multiplebenefitsofthisnicheconceptofculinarydeconstruction/reconstruction,hewould refuse to singa song for thecrowd,becausehewants tohearmore.“Howexactlydoyougettheserecipes?Doyougetajobattherestaurantsandstealthem?”Whenhestilldoesn’tcompletelygraspwhatI’msaying,I’dspendmoretimewithhim,andIwouldmakesuretotalkveryslowly.IwouldtellClintthatcreatingtheserecipesisagame.EachTopSecretRecipe

isalittlemysterytobeunraveledwithoutfullknowledgeoftheoriginalformula.I’d tell him that I have neverworked at any of these chains, nor have I everobtainedcorporaterecipes.IwouldexplainhowthegamemustbeplayedusingcertainkitchensleuthingtechniquesthatIhavedevelopedoverthepast20years.Iwill,forexample,orderthefoodtogo,butaskthatalloftheelementsofthedishbepackedupseparately(sauces,garnishes,etc.)sothatbackinthelabcancopyeachcomponentof thedishoneata time.I’dalsodescribemyextensiveresearch in cookbooks and on the Internet to understand ways that similarrecipesarecrafted.I’dtellhimthatonlythendoIwriteouttherecipeandmakemyfirstattempt.Afterthat,it’slikesculpting,I’dsay.Iaddalittleofthis,takeoutalittleofthat,untilmany,manybatcheslateragoodcloneisformed.Clint and I would really hit it off as we went on and on about cloning

America’sfavoritebrand-namefoods.Eventuallyhe’drealizethathehasfallenwaybehindonhisschmoozing,andsaythat,regretfully,hehastogo.He’doffermefront-rowticketstohisnextshowandthenhe’daskwhenthenewbookiscomingout.I’dtellhimit’scalledTopSecretRestaurantRecipes2,it’llbeout

verysoon,andI’mwritingtheintroductionrightnow.I’dalsotellhimthatit’smybestwork.He’dshakemyhandandmoveintothecrowd,andI’dfeellikeIjustmadea

new friend. Before he’s too far away, he’d turn back and offer me anenlightening Clint Holmes nugget of wisdom : “Hey, Todd,” he’d say “Don’tspendtoomuchtimeon that introduction. Itsounds tomelike it’s thoseclonerecipespeoplereallywant.”I’dpromisetotakehisadvice,because,deepdown,IknowMrClintHolmes

getsit.Andhe’sright.

If you’re new toTopSecretRecipes, you are about to experience a cookbookconcept unlike any other. This book is a collection of 150 original recipes toclone signature items fromAmerica’s largest casual restaurant chains. All therecipeshavebeencreatedfromaprocessofreverse-engineering,usingcommoningredientsandsimplifiedsteps.In the 10 years since Top Secret Restaurant Recipes was released, I have

received thousandsofe-mailsand letters filledwithcloning requests forchainrestaurantappetizersandentreesanddessertsthatIhadn’tthoughtaboutbefore,orthatInevergotaroundtodissectingforthefirstbook.I’mhappytosaythatthislatestcollectionisassembledwithreplicarecipesfromthosemouthwateringsuggestions.Therearemorefull-servicerestaurantclonerecipesincludedinthisbookthaninanypreviousTopSecretRecipesvolume.In a full house, where the kitchen is the hub of activity, the process of

preparingtastymealscanbearewardingeventinwhichallcanparticipate.Thereason I first created these Top Secret Recipes is that I found cooking homeduplicates of favorite famous dishes adds an extra sprinkling of joy to theprocess. It’s a real kickdigging into a dish youmade at home that comesouttasting just like amenu item from a famous restaurant chain. And now, withtheseclone recipes toassistyou, acombinationof taste-alikeversionsofyourfavorite courses from different chains can be served in one meal creating adiningexperienceyoucouldn’thaveinanyonerestaurant.Thesedayswespendnearlyhalfofthemoneydesignatedforfoodondining

outside of our homes. Emeril Lagasse, Rachael Ray and Martha Stewart aremore popular than ever, but on any given day 44 percent of adults are fillingtheir bellies in a diner, cafe, coffeehouse, bistro, sub shop, dinnerhouse, pizzajoint, cafeteria or buffet somewhere in America rather than preparing food intheir own shiny home kitchens. Speed and convenience are obviously majorfactorsthatplayintoourdecisiontopaysomeonetomakefoodforus,butwhataboutthecost?Outofcuriosity,Ipricedeachingredientforadozenrecipesin

thisbookand thenbroke those totalsdownbyserving. Ifyou’re intosavingalittlecoin,you’llseefromthis listhowmakingfoodathomewillusuallycostmuch less than dining out:

IfirststartedhammeringouttheserecipesimmediatelyfollowingthereleaseofTopSecretRestaurantRecipes, sowhatyouhavehere is theculminationofwork that spans a decade. The process is time-consuming and tedious, and Iresistedreleasingthisbookbeforeitcontainedtheverybestcollectionofclonerecipes Icouldmuster.Within themixaremanyrecipes that requiredrepeatedtoolingover6monthsormorebefore I finally struckgold. If a recipedoesn’tpierce the bull’s-eye, I keep shooting until I score. If the final product isn’t adirect hit, that recipe doesn’t make the cut. Because of this strict process, Ibelieve in my formulas, and I’m confident that you will find the resultsrewarding.If you’d like additional input on these recipes, check out the Top Secret

Recipeswebsite(www.TopSecretRecipes.com),wherefellowclonerangershaveadded their comments and suggestions for many of these formulas. Theimportant thing is to enjoy the creative freedom you now have with thiscollection. Cooking at home means having the liberty to experiment with avarietyofingredients,andtheabilitytocustomizerecipestosuitvaryingtastesanddietaryrequirements.Iencourageyoutomaketheserecipesuniquelyyours.Untilnexttime,I’llbedownhereinthetopsecretundergroundlab,dissecting

away,tocomeupwithanotherbigbatchofrecipesthathelpsyoucreatekitchenclonesofAmerica’sfavoritebrand-namefoods.Happycloning!

APPLEBEE’SMUDSLIDE

MENUDESCRIPTION:“Buryyoursweet toothwithsmoothKahlua,creamyvanillaicecream,whippedcreamandrichHershey’schocolatesyrup.”

Sure, there’sa littleKahlua in there,but this famousApplebee’sdrink ismoredessertthancocktail,reallyAndthepresentationwillmakeyoulooklikeaprobecauseyouspiralthechocolatesyruparoundtheinsidetheglassbeforeaddingthe drink. It looks cool and it’s easy to do ... even after you’ve had a couple.Grabastrawandpreparetocraveanotherwhenthisone’sgone.Nowonderthisdrinkalsocomesinalargersize.

2cupsvanillaicecream2ouncesKahluacoffeeliqueurHershey’schocolatesyrup(inasquirtbottle)cannedwhippedcream

1.Measure2cupsoficecreamintoyourblender.AddtheKahluaandblenduntilsmooth.

2.Preparea16-ouncewineglassbyswirlingchocolatesyruparoundtheinsideoftheglass.Holdthewineglassbythestemwithonehandandtwirl the wine glass as you squeeze the chocolate. Slowly move thechocolate up toward the rim of the glass so that the chocolate makes acontinuousspiralaroundtheinsideoftheglass.

3. Pour the drink from the blender into the glass, Add a pile ofwhipped cream to the top of the drink and drizzle additional chocolatesyrupoverthewhippedcream.Addastrawandserve.

•MAKESIDRINK.

APPLEBEE’SPERFECTAPPLEMARGARITA

Here’sagreattwistonthetraditionalmargarita.Sourappleschnappsandapplejuice join forceswith tequila and sweet and sourmix in amartini glass that’srimmedwithcinnamonsugarHey,it’slikedrinkingapplepie!Thisrecipemakesonedrink,butit’seasytodoubleup.That’sagoodthing,sinceitseemslikeoneisneverenough.

2tablespoonsgranulatedsugar¼teaspoongroundcinnamon1ounceSauzaHornitostequila1ounceDeKuyperSourApplePuckerschnapps2ouncessweet-and-sourmix2ouncescoldapplejuice

GARNISH

olivelimewedge

1.Mix sugar and cinnamon together in a small bowl, then pour themixtureontoasaucerorsmallplate.Moistenanapkinorcleantowelwithwater.Run thewet napkin around the rimof themartini glass. Invert theglassanddipthemoistenedrimintothecinnamon/sugar.Settheglassasidefornow.

2.Dropahandfuloficeintoacocktailshaker.3.Add the tequila, schnapps, sweet-and-sour, and apple juice.Shake

vigorously4.Straindrinkintothepreparedmartiniglass,spearanoliveandsmall

limewedgeona toothpickanddrop it in thedrink,andserve itupalongwiththeshakerifthere’sanyleftover.

•SERVES1.

APPLEBEE’SPERFECTSUNRISE

Applebee’s latest cocktail creation is a tasty warm-weather companion. Thecombinationoftequilas,juicesandsyrupsisservedupinachilledmartiniglassastheperfectrecreationoftheclassictequilasunrise.

1¼ounces1800Silvertequila¼ounce1800Reposadotequila½ouncesimplesyrup(seeTidbits)½ouncelimejuice1½ouncessweet-and-sourmix4ouncesorangejuice½ouncegrenadine

GARNISH

maraschinocherry

1.Filla10-ouncemartiniglasswithiceandaddcoldwatertochilltheglass.

2.DropahandfuloficeintoashakerAddtequilas,simplesyrup,limejuice,sweet-and-sourandorangejuice.Shakewell.

3.Dumpicewateroutoftheglassandstrainthedrinkintoit.4.Drop amaraschino cherry into the drink and serve it upwith the

grenadineonthesideinashotglass.•MAKESIDRINK.

TIDBITS

Make simple syrup by combining equal parts hotwater and granulated sugar.Stiruntilsugarisdissolved.Allowsyruptocoolbeforeusing.Simple.

APPLEBEE’SONIONPEELS

MENUDESCRIPTION:“Crisp-friedtenderonionstripsservedwithacreamyhorseradishdippingsauce.”

This signature appetizer from Applebee’s is the chain’s reaction tooverwhelming success of Outback’s Bloomin’ Onion and Chili’s AwesomeBlossom.But,while accurate kitchen cloning of aBloomin’Onion requires aspecialslicingdevice,cloningOnionPeelsrequiresonlythemostbasickitchenprepandtools:Slicetheonion,separatetheslices,diptheslicesinbatterandfry.Just remember tomake the essential horseradish dipping sauce in advance sothattheingredientscanmingleandreallygettoknowoneanotherastheychilloutinthefridge.

CREAMYHORSERADISHDIPPINGSAUCE

½cupmayonnaise1tablespoonpreparedhorseradish2teaspoonswhitevinegar1teaspoonwater1teaspoonpaprika1teaspoonketchup¼teaspoonmediumgrindblackpepper⅛teaspoondriedoregano⅛teaspooncayennepepperdashgarlicpowderdashonionpowder

6to10cupsvegetableshortening(asrequiredbyfryer)1largewhiteonion

BATTER

½cupall-purposeflour½cupProgressoplainbreadcrumbs½teaspoonsalt½teaspoongroundblackpepper1½cupsmilk

1. Make horseradish dipping sauce by combining ingredients in amedium bowl with a whisk. Mix until creamy then cover and chill thesauce.

2.Heattheshorteningto350degreesinadeepfryer.3.Slicethestemendandtherootendoffonion,then,withtheonion

restingona flat side,cutdown through theonion, slicing it inhalf.Sliceeachhalf4to5moretimesinaspokefashiontocreatewedgesofonion.Separatetheonionpieces.

4.Createbatterbycombiningall dry ingredients in amediumbowl.Whiskinmilkuntilbatterissmooththenletthebattersitfor5minutes.Itshouldthicken.Whiskbatteragain.

5.Whentheoilishotdipeachonionpieceinthebatter,letsomeofthebatterdripoff thendrop thecoatedonionpiececarefully into thehotoil.Fry8to12peelsatatimeforIto2minutesoruntillightbrown.Drainonarackorpapertowels.Repeatuntiltheonionisusedup,stackingthenewerbatchesontopoftheoldonestokeepthemwarm.Whenthey’realldone,serve the fried onion slices on a plate or in a paper-lined basket withhorseradishdippingsauceontheside.

•Serves4TO6.

TIDBITS

While shortening works best for this recipe, you may also fry these withvegetableoilorcanolaoil.

APPLEBEE’SBAKEDFRENCHONIONSOUP

Itmaynotbelistedonthemenu,but this isApplebee’smost ladledsoupeachandeveryday.Justbesureyouhavesomeoven-safesoupbowlsonhandbeforeyoujumpintothisclone,sinceyou’regoingtopopthedishunderthebroilertobrown andmelt the cheese on top. Under the gooeymelted provolone of theoriginalversionyougetfromApplebee’sisauniqueroundcroutonthat’smadefrombreadthatlookslikeahamburgerbun.Infact,that’sexactlywhatwe’lluseforourclone.Theroundshapeofthebunsisperfectfortoppingthesoup.

3tablespoonsvegetableoil6mediumwhiteonions,sliced8cupsbeefbroth(Swansonisbest)1cupwater2½teaspoonssalt½teaspoongarlicpowder¼teaspoongroundblackpepper5plainhamburgerbuns10slicesprovolonecheese10teaspoonsshreddedParmesancheese

1. Add 3 tablespoons oil to a large soup pot or saucepan overmedium/highheat.Addtheslicedonionsandsautefor20minutesuntiltheonionsbegintosoftenandstarttobecometranslucent.Youdon’twantthemtobrown.

2.Add thebeefbroth,water, salt,garlicpowderandblackpepper tothepanandbringmixturetoaboil.Whensoupbeginstoboil,reduceheatandsimmerfor45minutes.

3. To make the croutons cut off the top half of each top of thehamburgerbunsothatthebreadisthesamethicknessasthebottomhalfofeachbun.Throwthetopcrustsaway.Nowyoushouldhave10roundpiecesofbread—5bottombuns,and5topbunswiththetopscutoff.Preheatovento325degrees.Placethebreadintheovendirectlyontherackandbakefor15to20minutesoruntileachpieceisgoldenbrownandcrispySet thesecroutonsasideuntilyouneedthem.

4.Whenthesoupisdone,spoonaboutIcupintoanoven-safebowl.Floatacroutonontopofthesoup,thenplaceasliceofprovolonecheeseontopofthecrouton.Sprinkle½teaspoonofshreddedparmesancheeseovertheprovolone.

5.Placethebowlintoyourovensettohighbroil.Broilthesoupfor5to6minutesoruntil thecheeseismeltedandstartingtobrown(youmayneed to broil longer if you are making more than one bowl at a time).Sprinkle an additional½ teaspoon of shredded parmesan cheese over thetopofthesoupandserve.Repeatprocesstoprepareremainingservings.

•MAKES10SERVINGS.

APPLEBEE’SSANTAFECHICKENSALAD

MENUDESCRIPTION:“Grilledchipotlechickenbreastwithguacamoleandsourcreamonabedofgreens tossedwith twocheeses,picodegallo, tortillastnpsandourMexi-ranchdressing.”

Createa robustchipotlemarinade that fillsyourchicken filletswith flavor.AsyouwaitforthechickentomarinateyouhaveplentyoftimetothrowtogetherclonesoftheMexi-ranchdressingandfreshpicodegallo.Nowmostoftheworkisdone,andyou’restanding infrontof thegate tosaladheaven.Whenyou’rereadytoenter,simplygrillthechicken,assembleyoursaladsandopenwide.Youshouldknowthatifyoudon’thavebuttermilkforthedressing,anddon’t

want to buy a whole carton to use just a single tablespoon, simply substituteregularmilk.You’llfindgroundchipotlepepperwhereall thespicesareinthemarket(IuseMcCormick).Ifyoucan’ttrackdowngroundchipotle,usegroundcayennepepperJustbesuretomeasureroughlyhalftheamount,sincecayennepacksmoreheatthanchipotle.

MARINADE

2cupswater⅓cupsoysauce3tablespoonsgranulatedsugar2tablespoonssalt2tablespoonsapplecidervinegar1tablespoongroundchipotlepepper(or1½teaspoonsgroundcayennepepper)2teaspoonshickorysmokeflavoring2teaspoonspaprika2teaspoongarlicpowder1teaspoononionpowderIteaspoongroundblackpepper

4skinlesschickenbreastfillets

MEXI-RANCHDRESSING

½cupmayonnaise2tablespoonsmincedonion2tablespoonsdicedtomato1tablespoonbuttermilk1tablespoonwhitevinegar2teaspoonsmincedfreshcilantroIteaspooncannedchoppedmildgreenchiles¾teaspoonpaprika½teaspoongranulatedsugar¼teaspoonsaltpinchdrieddillweedpinchgroundcuminpinchcayennepepper

PICODEGALLO

2mediumtomatoes,diced⅓cupdicedredonion1jalapeno,seededanddiced2teaspoonslimejuice

8cupschoppediceberglettuce8cupschoppedromainelettuce1cupchoppedredcabbage1cupfancyshreddedCheddarcheese2teaspoonsmincedfreshCilantro¼teaspoonsalt¼teaspoongroundblackpepper

1cupfancyshreddedMontereyJackcheese4handfulstortillastnpsorchips½cupsourcream

½cupguacamole1.Youwanttomannatethechickenfor2hoursinadvance,somake

the marinade first by combing all the ingredients for the marinade in amedium bowl. Stir well until the sugar has dissolved. Drop the chickenbreastsintothemarinade,thencoverandchillfor2hours.Youdon’twanttomarinateformuchmorethan2hoursorthechickencouldgettough.

2. While the chicken marinates, make the Mexi-ranch dressing bycombiningtheingredientsinamediumbowl.Coverandchillsotheflavorswilldevelopasthechickenmarinates.

3.You’llalsomakethepicodegalloinadvancesothatitcanrestabitinthefridge.Combinealltheingredientsinamediumbowl,thencoverandchillthisaswell.

4.When the chicken has marinated for 2 hours, fire up the grill tomedium/highheat.Grill thechickenbreastsfor4to7minutespersideoruntilchickenisdone.Takethechickenoffthegrillthenletitrestforabitwhileyoupreparethesalads.

5. Build each salad in a large bowl by first tossing 2 cups choppediceberglettuceand2cupschoppedromainelettucewith¼cupchoppedredcabbageandabout¼cupofthedressing.

6.Combinetheshreddedcheesesthenadd,about½cuptoeachsaladon the lettuce. Sprinkle a handful of tortilla strips or crumbled chips onnext.

7.Sliceeachchickenbreastintostripsandarrangeeachoneoneachofthesalads.Sprinkleabout¼cupofpicodegallooverthetop.

8.Finishoffeachsaladbyaddinga2-tablespoonscoopofsourcreamononesideofeachsalad, thena2-tablespoonscoopofguacamoleontheothersideofthesalad.

•Serves4.

APPLEBEE’SALMONDRICEPILAF

You’re grilling some steaks or baking some chicken and don’t knowwhat toserveontheside?Tryout thissimplecloneforadishthat’sservedalongwithseveralofApplebee’sentrees.Sincethereciperequiresconvertedrice(becauseinstant rice isgross)youhave toplanaheadabout25minutes togive the ricetime to cook. It’sworth thewait.The secret to an authentic, great-tasting ricepilafissautéingtheuncookedricekernelsinbutterfirst,beforeaddingtheliquid—in this case chicken broth.Then, as the rice is cooking, you have plenty oftimetosautethealmonds,celery,andonionsthataretossedintothericeattheend.

3tablespoonsbutter1cupuncookedconvertedrice2¼cupschickenbroth⅛teaspoonsaltcupslicedorsliveredalmonds

¼cupdicedcelery¼cupdicedonion1teaspoondriedparsley

1.Melt2tablespoonsbutterovermediumheatinamediumsaucepan.Be sure touse a saucepanwith a lid.Add I cupuncookedconverted riceand saute rice for 2 to 4 minutes in the butter or until some of the ricebegins to turn light brown.As the rice is cooking heat chicken broth onhigh inmicrowave for3 to4minutesoruntil thebrothbegins tobubble.When the rice begins to brown, quickly add the hot stock and salt to thepan.Coverthepan,reduceheattolowandsimmerricefor20minutes.

2. As rice cooks, melt remaining I tablespoon butter in a mediumskilletovermediumheat.AddalmondsandsauteforIto2minutesoruntilthe almondsbegin to brown.Add celery andonion and saute for anothercoupleofminutesoruntiltheonionbeginstoturntranslucent.

3.Whenthericehascookedfor20minutes,removeitfromtheheat.Addalmonds,celery,onionandparsleytotherice,thenletitsit,covered,for5minutesoruntiltheremainingliquidisabsorbed.

•Serves4.

APPLEBEE’SBOURBONSTREETSTEAK

MENUDESCRIPTION:“Thissucculent10oz.steak is jazzedupwithCajunspicesandservedwithsautéedonions,mushrooms,garlicmashedpotatoesandgarlictoast.”

ThisCajun-styledishisnamedafterthefamousstreetintheFrenchQuarterinNewOrleans.NobourbonisneededtorecreatethesecrettasteofthissignaturesteakentreefromAmerica’slargestcasualdiningchain.Plantomakethisdishapproximately 24 hours in advance, so the steaks have time to soak up thegoodness.Thislongmarinatingtimewillalsogivethemeattenderizerachanceto do its thing, but don’t go longer than 24 hours, or the protein fibers maybecome so tender that they turn mushy. I usedMcCormick brand tenderizer,which uses bromelian, a pineapple extract, to tenderize the meat. Lawry’s(Adolph’s)meattenderizer,usespapain,frompapayas,totenderizetheproteins,but thisbrandalsobringsother spices into themixandwillalter the flavorofyourfinishedproduct.Bothofthesetenderizersincludealotofsalt,sowewon’tneedtoincludesaltaspartofthemarinadeformula.

210-ouncetopsirloinsteaks

MARINADE

2tablespoonsWorcestershiresauce2tablespoonssoysauce4teaspoonschilipowder4teaspoonsmincedgarlic1½teaspoonsmeattenderizer(McCormickisbest)2teaspoonspaprika2teaspoonsgroundblackpepper1teaspoongroundcayennepepper1teaspoononionpowder½teaspoongroundoregano2cupswater

GARLICBUTTER

3tablespoonssaltedbutter⅛teaspoongarlicpowderpinchsalt

ONTHESIDE

1tablespoonoliveoil1tablespoonsaltedbutter2cupsthinlyslicedwhiteonion(about½onion)2cupsslicedwhitemushrooms⅛teaspoonsalt⅛teaspoongroundblackpepper

1.Combineallmarinadeingredientsinamediumbowl.2.Poundsteakswithakitchenmalletuntilabout¾-inchthick.3. Submerse steaks in marinade, cover and store overnight in the

refrigerator.4. When your steaks have marinated for approximately 24 hours,

preheatabarbecuegrilltomedium/highheatandgrillthesteaksfor3to5minutespersideoruntilcookedasdesired.

5. Melt 3 tablespoons butter and combine with ⅛ teaspoon garlicpowderandapinchofsalt.

6.CombineItablespoonbutterandItablespoonoliveoilinamediumskillet over medium/low heat.When the butter is melted, add 2 cups ofslicedonion and saute for 2 to 3minutes or until onionbegins to soften.Add slicedmushrooms,⅛ teaspoon salt and⅛ teaspoon black pepper topan, and saute for another 2 to 3 minute or until onion and mushroomsbegintolightlybrown.

7.Whenthesteaksaredone,spoonacoupleteaspoonsofgarlicbutteroverthetopofeachsteakandservewithmushroomsandonionontheside.

•Serves2.

APPLEBEE’SCHICKENFAJITAROLLUP

MENUDESCRIPTION: “A large flour tortilla toppedwithmeltedMontereyJackandCheddarcheeses,grilledchipotle chicken, shredded lettuceandpicodegallo.Rolled,slicedandservedwithaMexi-ranchdippingsauce”

TakeApplebee’sdeliciouschickenchipotlefajitarecipe,rollitupinalargeflourtortillawith lettuce, cheeses and fresh pico de gallo andyou’ve got ameal towrap your hands around.TheMexi-ranch dipping sauce is the perfect creamycompliment for this recipe and you can usewhat’s left over for a dressing onyournextsalad.Thesauceisactuallyjustakicked-upranchdressingrecipethatincludes a small amount of buttermilk in the ingredients list.But if you don’twanttobuyawholecartonofbuttermilktousejustatablespoonforthisrecipe,that’sokay.Substitutetheregularmoojuiceyou’vegotsittinginthefridge.Forthe spicymarinade it’s best to use ground chipotle pepper (dried smoked redjalapeno)made byMcCormick. If you can’t find that stuff, cut the amount inhalf and use cayenne pepper For the cheeses, many major brands make aCheddar/Jackblendthatwillworkgreathereifyou’drathernotbuythecheesesseparately That’s helpful if you’re about to tip the limit for the express lanecheckoutline.

MARINADE

2cupswater⅓cupsoysauce3tablespoonsgranulatedsugar2tablespoonssalt2tablespoonswhitevinegar1tablespoongroundchipotlepepper(or1½teaspoonsgroundcayennepepper)2teaspoonshickorysmokeflavoring2teaspoonspaprika2teaspoongarlicpowderIteaspoononionpowderIteaspoongroundblackpepper

4skinlesschickenbreastfillets

MEXI-RANCHDIPPINGSAUCE

½cupmayonnaise2tablespoonsmincedonion2tablespoonsdicedtomato1tablespoonbuttermilk1tablespoonwhitevinegar2teaspoonsmincedfreshcilantroIteaspooncannedchoppedmildgreenchiles¾teaspoonpaprika½teaspoongranulatedsugar¼teaspoonsaltpinchdrieddillweedpinchgroundcuminpinchcayennepepper

PICODEGALLO

2mediumtomatoes,diced⅓cupdicedredonion1jalapeno,seededanddiced2teaspoonslimejuice2teaspoonsmincedfreshcilantro¼teaspoonsalt¼teaspoongroundblackpepper

4largeflourtortillas1cupfancyshreddedCheddarcheeseIcupfancyshreddedMontereyJackcheese

4cupsshreddediceberglettuce1.Thechickenneeds tomarinate for2hours, somake themarinade

first by combining the ingredients in amedium bowl. Stir well until thesugarhasdissolved.Add four chickenbreasts to themarinade, cover andchillfor2hours.Don’tletthechickenmarinateformuchmorethanthatoritcouldgettough.

2. While the chicken marinates, prepare the dipping sauce bycombiningtheingredientsinamediumbowl.Stirwellthencoverandchill.Thiswillallowalltheflavorstodevelopnicelywhileparkedinthefridge.

3.Thepicodegallowillalsodevelopnicelyinthefridge.Combineallthoseingredients,thencoverandchillitaswell.

4. When you’re ready to make your roll-ups, preheat your grill tomedium/highheat.Grill the chickenbreast for4 to7minutesper sideoruntildone.

5. Build each roll-up by first laying a large flour tortilla in a largeskilletover low-heat.Sprinkleabout½cupof thecombinedcheesesoverthe surface of the tortilla while it heats up in the pan.When the cheesebegins tomelt, remove the tortilla from the pan. Sprinkle about I cup ofshreddedlettuceinastripacrossthecenterofthetortilla,followedbyabout3tablespoonsofpicodegallo.Sliceonegrilledchickenbreastintobitesizechunksandarrangethechickenonthelettuce.Foldtheendsofthetortillaoverthefilling,thenrollthetortillafromthebottom.Makeadiagonalcutacross thecenterof theroll-upandservewithasmalldishof thedippingsauceontheside.

•Serves4.

APPLEBEE’SCRISPYORANGECHICKENBOWL

MENUDESCRIPTION:“Breadedbonelesschickenbreastisdelicatelyspicedandcovered ina spicy-sweetorangeglaze. Served inabigbowloveralmondricepilafandaflavorfulmixtureofmushrooms,broccoli,redpepper,sugarsnappeasandshreddedcarrots.Toppedwithtoastedalmondsandcrispynoodles.”

Concoctacarboncopyofthedeliciousspicyorangeglazethat’stossedoverthecrispy chicken and you’re well on your way to recreating this Applebee’ssignaturemeal-in-a-bowl.Thesweet,tangyandspicysauceismadeeasilyfromsimmeringamixtureoforangejuice,brownsugar,marmaladeandafewothersecretingredients.Asforthecrispychicken,ratherthangoingtothetroubleofbreadingandfryingthechickenfromscratch,I’vecutalotoftimeofftheprepby including frozenbreaded chicken fingers that you simply bake in the ovenjust before you’re ready to assemble the dish. I used Claim Jumper brandchicken tenderloins for this recipe,sinceone20-ounceboxwasperfect for thetwoservings thisrecipeyields.Thesearemongo-hugerestaurant-sizeportions,soyou’llbeabletodividethisrecipeupintofourmodestservingswithease.

SPICYORANGESAUCE

1cuporangejuice½cuplightbrownsugar3tablespoonsorangemarmalade2tablespoonssoysauce1tablespoonvegetableoil½teaspoonmincedparsley¼teaspoonchiliflakes

4cupsalmondricepilaf(fromrecipeonpage15)20ouncesbreadedchickenfingers,baked(approx.12strips)1½cupsbroccoliflorets¼teaspoonmincedgarlic

⅛teaspoondriedthyme1tablespoonricevinegar

1cupslicedredbellpepperIcupslicedmushrooms¾cupsugarsnappeas¼cupshreddedcarrot½cupcrispychowmeinnoodles¼cupslicedorsliveredalmonds

1.Make the spicyorangesaucebycombiningall ingredients, exceptvinegar, in a medium saucepan. Simmer over medium/ low heat for 15minutesoruntilthick.Removefromheatandaddvinegar.

2.Ifyouhaven’talreadybakedyourchickenfingers,nowisthetimetocookthemfollowingthedirectionsonthepackage.

3. Steam the broccoli, red bell pepper, mushrooms, sugar snap peasandcarrotinasteamerbasketinacoveredsaucepanoversimmeringwaterfor10minutesoruntilthebroccoliistender.Saltandpeppertheveggies.

4.Prepareeachdishbyspooning2cupsofthericepilafintotwolargebowls.Dividethesteamedvegetablesinhalfandspoonthemovertherice.Cut each of the chicken fingers in half and slide them into a large bowl.Pour the orange sauce over the chicken and toss. Spoon the chicken andsauceontotheveggiesineachbowl.Sprinkle¼cupofchowmeinnoodlesovereachdish,followedbyabout2tablespoonsofalmonds,andserve.

•Serves2.

APPLEBEE’SHONEYGRILLEDSALMON

MENU DESCRIPTION: “Flame-grilled Atlantic Salmon with Applebee’sHoney Pepper Sauce served with a side of almond rice pilaf, seasonedvegetablesandtoastedgarlicbread.”

It’sallaboutthesauce.Thissweet,tangyandslightlyspicysaucegoesperfectlywithsalmon,butcanalsobeusedonchickenorribs.Justbesuretowatchthesauce closely as it cooks in case it starts to bubble over. If it sounds like I’mspeaking from experience, you’re right—oh,what a beautifulmess Imade ononeattempt.Socookthesauceslowly,andwatchitcloselyas it thickens.If itgetstoothick,youcanalwaysaddabitofwatertothinitout.Isuggestservingthissalmonwithalmondricepilafastheydointherestaurant.You’llfindthatclonerecipeonpage15.

HONEYPEPPERSAUCE

¾cuphoney⅓cupsoysauce¼cupdarkbrownsugar,packed¼cuppineapplejuicejuiceofIlemon(about2tablespoons)2tablespoonswhitevinegar2teaspoonsoliveoil1teaspoongroundblackpepper½teaspooncayennepepper½teaspoonpaprika¼teaspoongarlicpowder

48-ouncesalmonfillets(withoutskin)vegetableoil

1.Makethesaucebycombiningallingredientsinamediumsaucepanover medium/low heat. Stir occasionally until sauce begins to boil, then

simmeruncoveredfor15minutesoruntilsyrupyWatchthesaucecloselytobesureitdoesn’tbubbleover

2.Preheatbarbecuegrilltomediumheat.Rubeachsalmonfilletwithvegetableoil,thenaddalightsprinklingofsaltandpepper.Grillthesalmonfor4to7minutespersideoruntildone.Servesalmonwithasmallcupofthehoneypeppersauceontheside.

•Serves4.

APPLEBEE’STEQUILALIMECHICKEN

MENU DESCRIPTION: “A tender boneless chicken breast marinated withlimejuiceandtequilaflavorsandgrilled.Servedonabedofcrisptortillastrips.ToppedwithaMexi-ranchandJack-Cheddarsauce.ServedwithSouthwestriceandpicodegallo.”

Becauseof thehuge successof thisdish,Applebee’shas recentlychanged thename to “Fiesta Lime Chicken” and trademarked the name.Most people stillknowthisdishbyitsoriginaltitle,sothat’swhatI’mgoingwithforthisbook.Whenmaking your clone, just be sure not to marinate the chicken for muchlongerthanthe2to3hoursspecified,ortheacidinthelimejuicemaytoughenyourchicken.Thebedofcrispycorntortillastripscanbeeasilymadebysimplycrumbling store-bought tortilla chips, or, if you want strips more closelyresembling those served at the restaurant, just follow theTidbits below.Servethisdishwithyourchoiceofrice,andsomesalsaorpicodegalloontheside.

MARINADE

1cupwater⅓cupteriyakisauce2tablespoonslimejuice2teaspoonsmincedgarlic1teaspoonliquidmesquitesmoke½teaspoonsalt¼teaspoongroundginger¼teaspoontequila

4skinlesschickenbreastfillets

MEXI-RANCHSAUCE

¼cupmayonnaise¼cupsourcream1tablespoonmilk2teaspoonsmincedtomato

1½teaspoonswhitevinegar1teaspoonmincedcannedjalapenoslices(nachoslices)1teaspoonmincedonion¼teaspoondriedparsley¼teaspoonTabascopeppersauce⅛teaspoonsalt⅛teaspoondrieddillweed⅛teaspoonpaprika⅛teaspooncayennepepper⅛teaspoongroundcumin⅛teaspoonchilipowderdashgarlicpowderdashgroundblackpepper

1cupshreddedCheddarlMontereyJackcheeseblend2cupscrumbledtortillachipsorfriedtortillastrips(seeTidbits)

1.Preparemarinadebycombiningmarinadeingredientsinamediumbowl.Addthechickentothebowl,coverandchillfor2to3hours.

2.MaketheMexi-ranchdressingbycombiningallof the ingredientsinamediumbowl.Mixwelluntilsmooth,thencoverthedressingandchillituntilit’sneeded.

3.Whenyouarereadytopreparetheentree,preheattheoventohighbroil.Also, preheat your barbecue or indoor grill to high heat.When thegrillishotcookthemarinatedchickenbreastsfor3to5minutesperside,oruntilthey’redone.

4. Arrange the cooked chicken in a baking pan. Spread a layer ofMexi-ranch dressing over each piece of chicken (you’ll have plenty leftover), followedby¼cupof theshreddedcheeseblend.Broil thechickenfor2to3minutes,orjustuntilthecheesehasmelted.

5.Spreadabedof½cupofthetortillastripsorcrumbledtortillachipsoneachoffourplates.Slideachickenbreastontothechipsoneachplateandservewithyourchoiceofrice,andpicodegalloorsalsa.

•Serves4.

TIDBITS

Crumblingstore-boughttortillachipsistheeasywaytomakethebedofcrunchychipsthatthetequilalimechickenrestson.But,youcanmaketortillastripslikethoseservedattherestaurantbycuttingastackofeight6-inchcorntortillasinhalf.Stackthehalvesontopofeachotherandslicethetortillasintothinstrips.Frythetortillastripsinbatchesin2cupsofpreheatedoilinalargeskilletfor3to5minutesoruntilcrispy.Saltlightlyandcoolonpapertowels.

APPLEBEE’SWHITECHOCOLATE&WALNUTBLONDIE

MENUDESCRIPTION:“Dare to indulgewithawhitechocolateandwalnutblondie under a scoop of ice cream and chopped walnuts. Served warm andtoppedatyourtablewitharich,sizzlingmaplebuttersauce.”

ForApplebee’s regulars, this dessert is a hands-down favorite. In a hot skilletcomes a delicious slice of white chocolate and walnut cake (it’s similar to abrownie in texture) toppedwith a scoop of ice cream andwarmmaple buttersaucebubblingasithitsthepan.Commencewiththesalivating.Torecreatethispileofpleasureathomeyoustartbymakingthecakefromscratch.Forthewhitechocolate, get a couple of 4-ounce bars or one 8-ounce bar and chop it intochunks.Whitechocolatechunksworkbest inthisrecipe,butyoucancertainlyusewhitechocolatechipsinapinch.Whiletheblondiecakeisbaking,whipupthesauce—itwillbefluffyatfirst.Whenyou’rereadytoservethedessert,zapthesauceinthemicrowaveuntilit’shotandcreamyArrangethedecadenceinahotskilletandserveitsizzlingtohappydroolingmouths.

BLONDIE

4eggwhites½cupbutter,softened(Istick)½cuplightbrownsugarpacked¼cupgranulatedsugar1teaspoonvanillaextract2¼cupsall-purposeflour1teaspoonbakingsoda½teaspoonbakingpowder¼teaspoonsalt½cupmilk8ounceswhitechocolate(cutintochunks)½cupchoppedwalnuts

SAUCE

½cupbutter,softened(1stick)½cuppowderedsugar¼cupcreamcheese,softened2tablespoonsmaplesyrup¼teaspoonsalt

8scoopsvanillaicecream½cupchoppedwalnuts

1.Preheatovento325degrees.2.Tomake theblondie cakewhip the eggwhites until they are stiff

and form peaks.Add softened butter,½ cup packed brown sugar,¼ cupgranulatedsugar,andvanillaandmixwithanelectricmixeruntilsmooth.In a separate bowl sift together flour, baking soda, bakingpowder and¼teaspoonsalt.Addthedryingredientstothewetingredientsandmixwelluntil smooth. Mix in milk, white chocolate chunks, and walnuts. Pouringredients into a greased 9x13-inch baking pan and bake for 40 to 45minutesoruntilcakeisgoldenbrownontop.Slicecakeinto8equalsliceswhencool.

3. While cake bakes, combine all ingredients for the sauce in amediumbowlwithanelectricmixer

4.Topreparedessert,heatasmallskilletonyourstoveoverhighheatforabout5minutes.Acast-ironskilletisthebest.(Youcanalsoservethedessert on a plate, but you’llmiss out on the showy sizzle.)Arrange thecake in the center of the skillet or plate.Heat up the sauce for 30 to 60secondsinthemicrowaveuntilhot.Placeascoopofvanillaicecreamonthe cake, then drizzle some of the sauce over the top, followed by atablespoonofchoppedwalnuts.Serveimmediately.

•Serves8.

BENIHANAGINGERSALADDRESSING

Before your meal at the Benihana chain of hibachi grill restaurants you areserved a side salad doused in this tangy, slightly sweet, fresh ginger dressing.When spooned over a simple iceberg lettuce salad this easy clone transformsyourbowlofgreens intoagreat start for anymeal.Making thedressing is assimpleasdumpingtheingredientsintoablender,whizzingitup,andpoppingitinto the cooler to chill. I’ve seen many attempts to duplicate this covetedformula,butIthinktheoriginalclonerecipepresentedherecomesclosertotherealthingthananyotherrecipeoutthere.

½cupmincedonion½cuppeanutoilcupricevinegar

2tablespoonswater2tablespoonsmincedfreshginger2tablespoonsmincedcelery2tablespoonsketchup4teaspoonssoysauce2teaspoonsgranulatedsugar2teospoonslemonjuice½teaspoonmincedgarlic½teaspoonsalt¼teaspoongroundblackpepper

Combineallingredientsinablender.Blendonhighspeedforabout30secondsoruntilallofthegingerispureed.Chill.

•MAKES1¾CUPS.

BENIHANAJAPANESEONIONSOUP

MENUDESCRIPTION:“Ittakeshalfadaytomakethisperfectcombinationofonion,celery,carrotandgarlic.”

BeforeaskilledchefappearstablesidetoperformhisculinaryprestidigitationonthehothibachigrillatBenihana,you’retreatedtoatastybowlofchickenbroth-based soup with fried onions, sliced mushrooms and green onions floatingcheerfully on top. The restaurantmenu claims this soup takes a half a day tomake,butwecancloneitinafractionofthattimeusingcannedchickenbroth(IuseSwansonbrand).ThissoupworksgreatasapreludetoyourfavoriteAsiandishes or other Benihana clones since it’s so light and won’t fill up anyonebefore themain course. I’ve included a simple technique here formaking thebreadedfriedonionsfromscratch(forthemostaccurateclone),butyoucanskipthat stepby substitutingFrench’s cannedFrenchFriedOnions that are sold inmostmarkets.

4cupscannedchickenbroth2cupswater1whiteonion(seeTidbits)½carrot,coarselychopped(about¼cup)½celerystalk,coarselychopped(about¼cup)1smallclovegarlic,sliced½teaspoonsalt1cupvegetableoilIcupmilk1cupall-purposeflour6mediummushrooms,thinlysliced4greenonions,diced(greenpartonly)

1. Combine chicken broth and water in a large saucepan over highheat.Slicethewhiteonioninhalf,andthencoarselychoponehalf(savetheotherhalfforlater).Addcoarselychoppedonion,carrot,celery,garlic,and

salt to the saucepan and bring to a boil. Reduce heat and simmer for 10minutes,oruntiltheonionstartstobecometranslucent.

2. As the broth simmers, heat up I cup of vegetable oil in a smallsaucepanovermediumheat.Slicetheremainingwhiteonionintoverythinslices.Separate theslices,dip theslices into themilk, then into the flour.Fry the breaded onion, a handful at a time in the oil until golden brown.Drainonapapertowel.

3.Whenthesouphassimmeredfor10minutes,strainthevegetablesout of the broth and toss themout. Pour the broth back into the pan andkeepithotoverlowheat.

4.Toservesoup, ladleabout Icupofbroth intoabowl.Dropa fewpieces of fried onion into the soup, followed by 6 to 8mushroom slices(aboutImushroomeach)andacouplepinchesofdicedgreenonion.Whenthefriedonionsinkstothebottomofthebowl(acoupleofminutes),servethesoup.

MAKES6SERVINGS.

TIDBITS

Youwill only need½of awhite onion if you opt to use the cannedFrench’sFrenchFriedOnionsforthisrecipe—thesmallcanwillbeenough—ratherthanfryingyourown.Youalsowon’tneed thevegetableoil,milkor flour listed intheingredients.

BENIHANAMANDARINORANGECHEESECAKE

This charismatic cheesecake is a specialty at the world’s largest BenihanarestaurantlocatedintheHiltonhotelandcasinoinLasVegas.Butdon’texpectto find this amazing dessert on the menu at any of the other 69 Benihanaeateries, since it’s custom-made just for the Sin City location and probablyunlike any cheesecake you’ve had. Check it out: The lightly orange-flavored,fluffed-upcreamcheesesitsonlayerofsoftwhitecake,theedgeisfrostedandcoatedwith crunchy hazelnut crumbs, and the top is coveredwithwedges ofmandarinorangesinanorange-flavoredgelatin.Everyelementofthistopsecretkitchenclone ismade fromscratch,and the finishedproduct iswellworth theworkyouputin.Forthecakelayer,wewhipupjustenoughofasimplewhitecakebattertofitintothebottomofa9-inchspringformpan.Thecheeselayerinourcloneiscreatedwithaspecialcustomcombinationofgelatin,DreamWhip,and cream cheese so that no baking is required to firm it up. You could, ofcourse,useastore-boughtwhitefrostingfortheedgeofthecake,butsinceyouonlyneedasmallamountoffrostingtheclonerecipeheremakesitcheaper.Thehazelnutsarecandiedwithsugarandreducedtocrumbsinafoodprocessor(youcanfinda½-cupbagofchoppedhazelnutsinmostsupermarketsthatisperfectfor this).And two 15-ounce cans ofmandarin orangewedges is just the rightamountforgarnishingthetop.Justbesuretosave½-cupoftheliquidfromthecansoforangewedgestocreatethegelthatholdsthetoppinginplace.

CAKE

¼cupall-purposeflour¼teaspoonbakingpowderpinchofsalt2tablespoonsbutter,softened¼cupgranulatedsugar2tablespoonsmilk⅛teaspoonvanillaextract/egg

CREAMCHEESELAYER

Ienvelopeunflavoredgelatin

¾cupgranulatedsugar1cupboilingwaterIenvelopeDreamWhip½cuplow-fatmilk38-ouncepkgs.creamcheese,softenedIteaspoonvanillaextract¼teaspoonorangeextract¼teaspoonlemonjuice5dropsyellowfoodcoloringIdropredfoodcoloring

TOPPING

215-ounceconsmandarinoranges(inlightsyrup)1teaspoonunflavoredgelatin

NUTCRUST

Itablespoonwater2tablespoonsgranulatedsugar½cupchoppedhazelnuts(2.25ouncebag)

ICING

¼cupvegetableshortening½cuppowderedsugar1tablespoonmilk⅛teaspoonvanillaextract

1. ITomakecake layer, combine flour, bakingpowder and salt in asmall bowl. Cream together butter and sugar with an electricmixer in amediumbowl.Adddryingredientstothebutterandmixwell.Mixinmilk,vanillaandIegg.Pourintoawell-greased9-inchspringformpan(orlineitwithparchmentpaper).Slampandownonthecounterafewtimestoevenoutthebatter.Bakeinapreheated350degreeovenfor15minutesoruntilthecakeislightbrownontop.

2.Forthecreamcheeselayer,combinegelatinwith¾cupsugarinamediumbowl.Addboilingwaterandstiruntilgelatinisdissolved.Setthisaside.

3. Prepare DreamWhip by whipping together I envelope of DreamWhipand½cupmilkwithanelectricmixerinanothermediumbowl.Whipitgooduntilthetoppingmakesstiffpeaks.

4.Inanotherbowl,whipthecreamcheesewithvanilla,orangeextract,lemonjuiceandfoodcoloringinalargebowluntilsmooth.Slowlyaddthegelatinmixturewhilebeating.

5. Add half (about I cup) of the DreamWhip to the cream cheesemixtureandbeatuntilsmooth.

6.Pour thismixtureover thecake layer in the springformpan.Chillfor2hoursoruntilfirm.

7.Draintheliquidfromthecansofmandarinoranges,saving½cup.Heatthe½cupliquidinthemicrowaveonhighfor1toI½minutesoruntilhot.Dissolve I teaspoon unflavored gelatin in the liquid. Combine liquidwith orange wedges and pour over the top of the firmed-up cheesecakethat’sstillinthespringformpan.Chillthecakeforatleast2morehours.

8. For the crunchy nut crust, combine I tablespoon water with 2tablespoons sugar in a small saucepan overmedium heat.When sugar isdissolvedandliquidbeginstoboil,addthehazelnutsandstiruntilnutsarecoated.Stiroftenuntilthewaterhascookedoff,thencontinuetostiruntilthesugarbeginstocaramelizeandturnlightbrown.Becarefulnottoburnthe nuts. The nuts are done when they are light brown and glazed withcandiedsugarPourthenutsontoaplateandletthemcoolcompletelyWhenthecandiednutsarecool,chopthemupinafoodprocessoruntil theyaretheconsistencyofcrumbs.

9.Maketheicingbycombiningshorteningwithpowderedsugar,milkandvanilla.

10.When the mandarin orange gelatin has firmed up on top of thecake,removethecakefromthespringformpan.Useaspatulatospreadtheicingaroundtheedgeofthecake.Pressthehazelnutcrumbsontotheicingaroundtheedgeofthecake(you’vegotmorethanenoughhazelnutcrumbsandmuchofitwillfalloffasyoupressitonthesides).Chillthecakeforatleastanotherhourbeforeserving.Toserve,cutcakeinto12slices.

•MAKES12SERVINGS.

BENNIGAN’STHEMONTECRISTO

MENU DESCRIPTION: “A delicious combination of ham and turkey, plusSwiss andAmerican cheeses onwheat bread. Lightly battered and fried untilgolden.Dustedwithpowderedsugarandservedwithredraspberrypreservesfordipping.”

It sounds crazy, but tastes great: A triple-decker ham, turkey, and cheesesandwich is dipped in a tempura-style batter; fried to a golden brown; thenservedwithadustingofpowderedsugarandasideofraspberrypreserves.Forover ten years tons of cloning requests for this one have stacked up at TSRCentral,soitwastimeforaroadtrip.TherearenoBennigan’sinLasVegas,andsince the Bennigan’s chain made this sandwich famous, I headed out to thenearestBennigan’sinSanDiego.Backhome,withanicechestfulloforiginalMonteCristosandwicheswell-preservedandreadytoworkwith,Iwasabletocome upwith this simple clone for a delicious sandwich that is crispy on theoutside,andhot,butnotgreasy,ontheinside(thebatterpreventstheshorteningfrompenetrating).This recipemakesone sandwich,whichmaybeenough fortwo.Ifyouwanttomakemore,you’llmostlikelyhavetomakemorebattersothatanyadditionalsandwichesgetarealgooddunking.

8to12cupsvegetableshortening

SANDWICH

3sliceswholewheatsandwichbread1sliceSwisscheese(deli-style)3ouncesslicedturkey(deli-style)IsliceAmericancheese(deli-style)3ouncesslicedham(deli-style)

BATTER

2eggyolks1cupicewater

1cupallpurposeflour1teaspoonbakingsoda

ONTOP

powderedsugar

ONTHESIDE

raspberrypreserves

1.Heat8to12cupsofshorteninginadeepfryerorlargesaucepanto375degrees.Youwillneedthehotshorteningtobeatleast4inchesdeep.

2. Make the sandwich by arranging the slice of Swiss cheese on apieceofwheatbread.ArrangetheturkeybreastontheSwisscheese.Placeapieceofwheatbreadontheturkey.PlacethesliceofAmericancheeseonthewheatbread.Arrange thehamsliceson theAmericancheese.Topoffthe sandwich with the third slice of bread. Make sure the meat is nothangingover theedgeof thesandwich.Pressdownon thesandwichwiththepalmofyourhandtoflattenitabit.

3. Make the batter by beating the egg yolks. Stir in the ice waterMeasuretheflourandbakingsodaintoasifter,andsiftthemixtureintotheicewaterandeggyolk.Stirwitha largespoon,butdon’tmixit toowell.Youshouldstillhavemanyvisiblelumpsinthebatter.

4.SlicethesandwichinhalffromcornertocornerDiponehalfofthesandwich in the batter, while holding it together with your fingers (thebatterwillholdthesandwichtogetherintheshortening).Coatthesandwichwell,butletanyexcessbatterfalloff.Dropthebatteredsandwichhalfintotheoil.Ifyourpanorfryercanfittheotherhalfofthesandwich,batterthatpieceanddropitintothefryeraswell.Ifyourfryerissmall,youmayonlybeabletofryonlyonehalfatatime.Frythesandwichfor6to8minutes,turning it over halfway through cooking time. It should be golden brownwhendone.

5.Remove the sandwich halves to paper towels to drain.When youcantouchthesandwich,sliceeachhalfinhalfmakingfourpieces.Dustthesandwichwithpowderedsugarandserveitwithasmallbowlofraspberrypreserves.

•MAKESISANDWICH.

BUFFALOWILDWINGSBUFFALOWINGSANDSAUCES

MENU DESCRIPTION: “Here they are in all their lip-smacking, award-winning glory: Buffalo, New York—style chicken wings spun in your favoritesignaturesauce.”

Since Buffalo, New York, was too far away, Jim Disbrow and Scott Lowerysatisfied theiroverwhelmingcraving in1981byopeningaspicychickenwingrestaurant close to home in Kent, Ohio. With signature sauces and a festiveatmosphere, thechainhasnowevolved fromacollegecampussportsbarwithwingstoafamilyrestaurantwithover300units.Whilefryingchickenwingsisno real secret—simplydrop them inhot shortening for about10minutes—thedelicious spicy saucesmake thewings special.Thereare12varietiesof sauceavailable to coat your crispy chicken parts at the chain, and three of thetraditionalhotsaucesareclonedhere.Thesesaucesarevery thick,almost likedressingordip,sowe’lluseanemulsifyingtechniquethatwillensureacreamyfinalproductwheretheoilwon’tseparatefromtheotheringredients.Theseareclones for themost popular sauces: SpicyGarlic,Medium, andHot. I’ve alsoaddedanotherbigseller,CaribbeanJerk,tothelist,followedbythecookingandcoating technique for the wings. The first three sauce recipes might look thesameat firstglance,buteachhasslightvariations.Thebottomline is thatyoucanmakeyoursaucehotterormilderbyadjustingthelevelofcayennepepper.YoucanfindFrank’speppersaucebytheotherhotsaucesatthemarket.Ifyoucan’tfindthatbrand,youcanalsouseCrystalbrandLouisianahotsauce.

SPICYGARLICWINGSAUCE

IcupFrank’scayennepeppersaucecupvegetableoil

1teaspoongranulatedsugarIteaspoongarlicpowder½teaspooncoarsegroundblack

pepper½teaspooncayennepepper½teaspoonWorcestershiresauceIeggyolk2teaspoonswater2teaspoonscornstarch

MEDIUMWINGSAUCE

IcupFrank’scayennepeppersaucecupvegetableoilIteaspoongranulatedsugar½teaspooncayennepepper½teaspoongarlicpowder½teaspoonWorcestershiresauce⅛teaspooncoarsegroundblackpepperIeggyolk2teaspoonswater2teaspoonscornstarch

HOTWINGSAUCE

IcupFrank’scayennepeppersaucecupcupvegetableoil

IteaspoongranulatedsugarI½teaspoonscayennepepper½teaspoongarlicpowder½teaspoonWorcestershiresauce⅛teaspooncoarsegroundblackpepperIeggyolk2teaspoonswater2teaspoonscornstarch

1.Combineall ingredientsexcepteggyolk,waterandcornstarch forthesauceofyourchoiceinasmallsaucepan.Heatsauceovermediumheat

untilboiling,thenreduceheatandsimmerfor5minutes.Removepanfromtheheatandallowittocool,uncovered,for10minutes.

2.Whilethesaucecools,vigorouslywhiskeggyolkwith2teaspoonswater inamediumbowlforabout2minutesoruntilcolor ispaleyellow.Whiskincornstarchuntildissolved.

3.Drizzlethehotsaucemixtureintotheeggyolkmixtureinasteadystreamwhile rapidlywhisking.Thiswill create a thick, creamy emulsionthatwillpreventtheoilfromseparating.Coverthesauceandchill ituntilit’sneeded.

•MAKES½CUPS.

CARIBBEANJERKSAUCE

Thechainsellseachofits12signaturesaucesintherestaurantbecausemanyofthem work great as a baste or side sauce for a variety of home cookedmasterpieces.Thissauce isa favorite for that reason(rankingat the topof thelistwithSpicyGarlicasthechain’sbest-seller),soIthoughtitwouldbeausefulclonethatdoesn’trequireyoutofillupthefryertomakechickenwings.Youcanusethissauceongrilledchicken,pork,ribs,salmonoranythingyoucanthinkofthat would benefit from the sweet, sour and spicy flavors that come from anisland-stylebaste.

3tablespoonsmargarine2tablespoonsmincedgreenonion(whiteandlightgreenpartsonly)1cupwater¾cupketchup½cupplus2tablespoonsdarkbrownsugar¼cupapplecidervinegar2tablespoonswhitevinegar2tablespoonsFrank’scayennepeppersauce2teaspoonsgroundblackpepper2teaspoonsWorcestershiresauce2teaspoonslemonjuice1½teaspoonscayennepepper1teaspoondriedparsleyflakes1teaspooncornstarch½teaspoonsalt½teaspoongarlicpowder½teaspoondriedthyme¼teaspoononionpowder⅛teaspoongroundcloves⅛teaspoongroundnutmeg⅛teaspoongroundallspice⅛teaspoonrubbedsage

1.Meltmargarine overmedium/low heat.Addminced green onionsandcookfor5minutes.Youjustwant tosweat theonions tosoften themup.You’renotlookingtobrownthem.

2. Remove the pan from the heat, and whisk in the remainingingredients.Put thepanbackon thestoveandbring themixture toaboilover medium heat. Reduce heat and simmer for 45 minutes or until thesauce darkens and thickens. Cover sauce, then cool and chill until it’sneeded.

•MAKES2cups.

WINGS

20chickenwingpieces6to12cupsvegetableshortening

ONTHESIDE

celerysticks

1.Heatshorteninginyourfryerto350degrees.2.Dropthewingsintotheshorteningandfryfor10to12minutes,or

until thewingsare turning lightbrown.Removewings toa rackorpapertowelstodrainfor1minute.

3.Putthewingsintoaplasticcontainerwithalid.Add¼cupto⅓cupofyoursauceofchoice to thecontainer,put the lidonandgive itagoodshake.Pourwingsoutontoaplateandaddceleryontheside.Oh,andgetthenapkinsready.

•SERVES2TO4ASANAPPETIZER.

CALIFORNIA PIZZA KITCHEN CALIFORNIACOSMO

MENUDESCRIPTION:“OurOriginal!FeaturingCirocSnapFrostvodka,anall grope vodka, combined with red grope juice and accented with the sweetorangeflavorofCointreauandfrozenredseedlessgrapes.”

Whileothervodkasaremadefrompotatoes,wheat,molasses,corn,orrye,Cirocis the first vodka to be distilled from late harvest French grapes. These supersweetgrapesandthe5-stepdistillingprocessmakesthisvodkauniqueandextrasmooth, with a subtle fruity flavor that goes great with grape juice and theorange flavor of Cointreau. Plan ahead for this drink by piercing three redseedlessgrapesonatoothpickandpoppingthemintothefreezerforatleastanhour.Or,ifyou’relikeme,you’llhaveadozenorsoofthesegarnishessittinginasmallbaginthefreezerreadytogowhenguestsshowupforhappyhour.

1¼ouncesCirocVodka½ounceCointreau2ouncesredgrapejuice

GARNISH

3redseedlessgrapesonatoothpick,frozen

1.Fillan8-ouncemartiniglasswithicetochilltheglass.2.Fillacocktailshakerwithice.3.Measure Ciroc Vodka, Cointreau and grape juice into the shaker.

Coverandshakevigorously.4.Dumptheiceoutofthemartiniglass,andstrainthecocktailintothe

glass.5.Garnishwith threegrapes thathavebeenpiercedontoa toothpick

andfrozen.Serveitup,orsipityourself.•MAKESICOCKTAIL.

CALIFORNIAPIZZAKITCHENTHAICRUNCHSALAD

MENU DESCRIPTION: “Shredded napa cabbage, chilled grilled chickenbreast, julienne cucumbers, edamame, crispy wontons, peanuts, cilantro,juliennecarrots,redcabbageandscallionstossedwithalime-cilantrodressing.ToppedwithcrispyricesticksandThaipeanutdressing.”

Planaheadforthisamazingsaladclonebyfirstgrillingthechicken,thenchillingit,andpreparingthecilantro-limedressingandthepeanutsauceinadvance.Themenudescriptionsaysthatthesaladistoppedwith“crispyricesticks,”butuponcloseinspectionIdeterminedtheyareactuallycrispybeanthreads,cookedinaflashwhendroppedintohotoilforafewseconds.Thecrispywontonsaremadefromfryingthinlyslicedwontonwrappersinthesamehotoil,Fortheedamame(soybeans),lookinthefrozenfoodsection,andifthey’restillintheirpods,besure to take themout beforemeasuring and tossing them into the salad.Onceyou’vegoteverythingchilledandchopped,buildingeachdishisabreeze,andyou’llhavefourhugedinner-sizesaladsthatwilleachbeenoughforameal.

LIME-CILANTRODRESSING

½cupvegetableoil¼cupricevinegar½cupcoarselychoppedcilantro¼cupmincedredbellpepper¼cuphoney4teaspoonsDijonmustard2teaspoonssesameoil2teaspoonslimejuice2clovesgarlicdashsaltdashgroundblackpepper

SPICYPEANUTSAUCE

½cupcrunchypeanutbutter

6tablespoonshoisinsauce2tablespoonssoysauce2tablespoonsricevinegar2tablespoonslightbrownsugar1tablespoonchilisauce(orchili-garlicsauce)1teaspoonsesameoil½teaspoonmincedginger½cupwater

2to3cupsvegetableoilorvegetableshortening8wontonwrappersIhandfulbeanthreads4smallskinlesschickenbreastfilletsIcupcookededamame1cupunsaltedpeanuts12cupschoppednapacabbage,chopped(Ilargehead)2cupsthinlyslicedredcabbage2cupsshreddedorjuliennedcarrotIcupjuliennedcucumber4greenonions,chopped(greenpartonly)

1. Make lime-cilantro dressing by combining all ingredients in ablenderonhighspeedfor20seconds,oruntilcilantroischoppedfinebutnotentirelypureed.Coverandchill.

2.Make spicy peanut sauce by combining all ingredients in a smallsaucepan overmedium/low heat.Heat until sauce is hot, but not boiling,andsugarisdissolved.Pourmixtureintoablenderandblendforabout20seconds.Coverandchill.

3. Flatten chicken breasts by covering them with plastic wrap andpoundingthemthinwithakitchenmallet.Ruboiloneachbreast,sprinkleeachwith a little salt andpepper, andgrill for3 to4minutesper sideoruntildone.Wrapandchillthecookedchicken.

4.Makecrispywontonsbyheating2cupsofvegetableshorteningor

oil in a medium saucepan to 375 degrees. Slice a stack of 8 wontonwrappersinto¼-inchwidestrips.Slicethosestripsinhalf.Frytheminhotoilforabout30secondsoruntillightbrown.Drainonpapertowels.

5.Fryabighandfulofbeansthreadsinhotoilforabout10secondsoruntiltheyfloattothetopoftheoil.Drainonpapertowels.

6. Cook edamame following the directions on the package. If thesoybeansareinthepods,removethemandchillthebeansaftertheyhavecooked.

7.Toastthepeanutsbyheatingthemupinaskilletovermedium/lowheatfor3to4minutesorjustuntiltheystarttobrown.Immediatelyremovethemfromtheheatsothattheydon’tburn.

8.Nowyou’rereadytobuildthesalads.Foreachserving,combine3cupsnapacabbage,½cupredcabbage,½cupcarrot,¼cupcucumber,¼cupedamame,¼cuptoastedpeanuts,¼cupcrispywontons,andacoupletablespoons of chopped green onion in a large bowl. Thinly slice a coldchicken breast into bitesize pieces and add it to the salad. Pour 4 to 5tablespoonsofcilantro-limedressingoverthesaladandtosswell.

9.Carefullypour tossedsaladontoaservingplate.Sprinkleabout½cupcrispybeanthreadsontopofthesalad.

10.Spoonspicypeanutsauceintoasquirtbottleandsquirtthesaucein a sweeping motion over the top of the salad. Repeat for remainingservings.

•MAKES4LARGESALADS.

CALIFORNIAPIZZAKITCHENCALIFORNIACLUBPIZZA

MENU DESCRIPTION: ‘Applewood smoked bacon, grilled chicken andMozzarella cheese, hearth baked, then topped with Roma tomatoes, chilledchoppedlettucetossedinmayonnaiseandfreshslicedavocados.”

There’snobetterwaytoclonethegreatpizzasfromthiscreativechainthantostart with dough made from scratch. And since the only way to recreatecommercial-stylepizzadoughistousethesameslow-risingtechniquetheprosuse,you’regoingtohavetoplanaheadat least24hours.This is the lengthoftime it will take for the gluten in the flour to work its magic while restingcomfortably in your refrigerator. And, if you’ve got the patience, I think 48hoursisevenbetter.Oncethedoughisreadytogo,youshouldbakeyourpizzas—thisrecipemakestwo—onapreheatedpizzastoneinyouroven.Ifyoudon’talready have one, you can find one of the round or rectangular stones in justabout any house-ware store. This cookingmethod is the absolute bestway toproduceanevenlybakedfinishedproductwitha textureand taste thatmirrorstheamazingpiesCPKwhipsoutofrocket-hotbrickpizzaovens.

PIZZADOUGH

¾cupwormwater(105to115degrees)1½teaspoonsyeast2teaspoonsgranulatedsugarI¾cupsbreadflourIteaspoonsalt

2chickenbreasts,poundedthinoliveoilcookingspray2cupsshreddedmozzarellacheese½cupcookedthickbacon,crumbled(about6slices)

2tablespoonsoliveoil

3cupschoppediceberglettuce1cupchoppedromainelettuce4tablespoonsmayonnaise2largeromatomatoes,slicedinto8sliceseach1avocado,slicedinto16slices

1.Makethepizzadoughbydissolvingyeastandgranulatedsugarin¾cupwarmwaterinasmallbowlorglassmeasuringcup.Letthemixturesitfor5minutesoruntilitgetsfoamyontop.

2.Combine flour and salt in a largebowl.Make adepression in theflour and pour the yeastmixture and oil into it. Stir the liquid graduallydrawingmore flour into it, until youcan form thedough into aball.Useyourhandstokneadthedoughonalightlyflouredsurfacefor10minutes,oruntil the textureof thedough is smooth.Coatdoughwithoil, cover itandletitsitinawarmspotfor1to2hoursoruntilitdoublesinsize.Punchdown the dough, cover it again and let it sit for 24 to 48 hours in yourfridge.

3.Coverchickenbreastsandpoundthemtoabout½-inchthickwithakitchenmallet.Spraychickenliberallywitholiveoilcookingspray(orrubwitholiveoil),thensprinkleonsomesaltandpepper.Grillthechickenonapreheatedgrill for3 to4minutespersideoruntil it’sdone.Youcanalsosautechickeninaskilletonyourstovefor4to5minutespersideoruntildone.Coolandchopchickeninto½-inchcubes.

4. When it gets close to pizza time, remove the dough from therefrigerator.Itneedstowarmupforabout2hoursbeforeyouuseit.Also,place a pizza stone in your oven and crank the temperature up to 500degrees.

5.Assembleeachpizzabydividingthedoughinhalfandrollingonehalfintoa10-inchcircleonalightlyflouredsurface.Placethedoughontoapizzapanorapizzapeelthatwillbeusedtoslidethedoughontothehotpizzastone.Besuretoflourthepanorpizzapeelliberallywithfloursothattheassembledpizzawillslideoffeasily

6.Spray thepizzadoughwith a generous amount of oliveoil spray.SpreadIcupofshreddedmozzarellacheeseonthedough.Sprinklehalfofthebacononnext,followedbyhalfofthechicken.Slidethepizzaontothepizzastoneandbakefor9to10minutesoruntilthecheeseandcrustbeginstobrown.

7.Whilepizzabakes,combine1½cupschoppediceberglettucewith½cupofchoppedromaineinabowl.Stirin2tablespoonsofmayonnaiseandmixwelluntilallofthelettuceiscoatedwithmayo.

8.Whenthepizzacomesoutoftheoven,sliceitinto8pieces.Spoonthe lettucemixture over the top, then place a roma tomato slice on eachsliceofpizza.Finishoffyourpiebyplacinganavocadosliceoneachsliceofpizza.Repeattheprocessfortheremainingpizza.

•MAKES2PIZZAS,8SLICESEACH.

CALIFORNIAPIZZAKITCHENJAMAICANJERKCHICKENPIZZA

MENU DESCRIPTION: “Grilled Jamaican Jerk spiced chicken breast withourspicysweetCaribbeansauce,mozzarellacheese,applewoodsmokedbacon,mildonions,roostedred&yellowpeppersandscallions.”

ThisCPKcreationisatoppickatthe162-unitchain,mostlikelybecausechefsslather on a delicious sweet and spicy Caribbean sauce where tomato sauceusuallysitsontraditionalItalian-stylepies.Makingthesaucefromscratchisthewaytogofortrueclonerangers,butifyou’dlikeashortcut,findTigerSauceinyourlocalmarketwherethebottledhotsaucesaresold,andusethat.Ifyouwantanothershortcut,ratherthanmixingyourownjerkseasoningfromscratch,useanyjerkblendyoucanfindinthestoreorsnagabottleofourownTopSecretIslandRubattheTopSecretRecipeswebsite(www.TopSecretRecipes.com).Idorecommendmaking the pizza dough from scratch rather than buying prepareddough,however.You’llneedtoplanaheadonthispartoftherecipesothatthedoughhas a chance to slowly rise inyour fridgeovernight. I also recommendthatyouuseapizzastonetobakethetwopizzasthisrecipesmakestorecreatethebakingresultsofCPK’sstoneovens.

PIZZADOUGH

¾cupwarmwater(105to115degrees)1½teaspoonsyeast2teaspoonsgranulatedsugar1¾cupsbreadflourIteaspoonsalt2tablespoonsoliveoil

CARIBBEANSAUCE

½cuplightbrownsugar¼cupwater¼cupketchup

¼cuplightcornsyrup¼cupmincedwhiteonion2tablespoonsredwinevinegarIteaspoonmincedgarlicIteaspoonlemonjuice½teaspoonsalt½teaspooncrushedredpepperflakes¼teaspoongroundblackpepper⅛teaspoondriedthyme⅛teaspoongroundallspice

JERKSEASONING

2tablespoonslightbrownsugar1½teaspoonssalt½teaspoongroundblackpepper½teaspoongroundpaprika½teaspoongroundallspice

2chickenbreasts,poundedthinoliveoilcookingsprayIredbellpepper1yellowbellpepper2cupsplus4tablespoonsshreddedmozzarellacheese¼teaspoongarlicpowder¼teaspoononionpowder⅛teaspoongroundcayennepepperpinchgroundcinnamon

½cupcookedthickbacon,crumbled(about6slices)½cupthinlyslicedwhiteonion2tablespoonschoppedgreenonion(greenpartonly)

1.Makethepizzadoughbydissolvingyeastandgranulatedsugarin¾

cupwarmwaterinasmallbowlorglassmeasuringcup.Letthemixturesitfor5minutesoruntilitgetsfoamyontop.

2.Combine flour and salt in a largebowl.Make adepression in theflour and pour the yeastmixture and oil into it. Stir the liquid graduallydrawingmore flour into it, until youcan form thedough into aball.Useyourhandstokneadthedoughonalightlyflouredsurfacefor10minutes,oruntil the textureof thedough is smooth.Coatdoughwithoil, cover itandletitsitinawarmspotfor1to2hoursoruntilitdoublesinsize.Punchdownthedough,coveritagainandletitsitovernightinyourfridge.

3. You can also make the sauce a day ahead by combining allingredients in a medium saucepan. Simmer over medium/low heat for 7minutes.Pureecooledsauceinablenderfor10seconds,thencoveritandletitchilloutinthefridge.

4. When it gets close to pizza time, remove the dough from therefrigerator.Itneedstowarmupforabout2hoursbeforeyouuseit.Also,place a pizza stone in your oven and crank the temperature up to 500degrees.

5.Combinealloftheingredientsforthejerkseasoning.Coverchickenbreastsandpoundthemtoabout½-inchthickwithakitchenmallet.Spraychicken liberallywitholiveoilcookingspray(or rubwitholiveoil), thensprinkle on some seasoning.Grill chicken on a preheated grill for 3 to 4minutesper sideoruntildone.Youcanalso sautechicken ina skilletonyourstovefor4to5minutespersideoruntildone.Coolandchopinto½-inchcubes.

6.Roastredbellpeppersbysettingthemdirectlyoverahighflameonagasstove.Turnthepeppersastheskincharsblack,thenplungethemintoicewaterandremovetheblackenedskin.Ifyoudon’thaveagasstove,youcanalsoroastthepeppersonabakingsheetina450-degreepreheatedovenfor45minutesoruntilskinischarred,thenpeeltheskinoffincoldwater.Diceabout2tablespoonsofeachpepperforeachpizza.Sealtherestoftheroastedpepperandrefrigerate.Itwillkeepforabouttwodays.

7.Assembleeachpizzabydividingthedoughinhalfandrollingonehalfintoa10-inchcircleonalightlyflouredsurface.Placethedoughontoapizzapanorapizzapeelthatwillbeusedtoslidethedoughontothehotpizzastone.Besuretoflourthepanorpizzapeelliberallywithfloursothattheassembledpizzawillslideoffeasily.

8.Spray thepizzadoughwith a generous amount of oliveoil spray.Spoon 3 to 4 tablespoons of sauce onto the dough, followed by I cup ofshreddedmozzarella.SprinkleIcupofdicedchickenonnext,followedby

¼cupofthecookedbacon.Sprinkle2tablespoonsofdicedroastedredbellpepperand2tablespoonsofdicedroastedyellowbellpepperonthepizza.Sprinkle¼ cup of thinly sliced onion on next, followed by just a coupletablespoonsof additionalmozzarella.Slide thepizzaonto thepizza stoneandbakefor9to10minutesoruntilthecheeseandcrustbeginstobrown.Remove from the oven and sprinkle with 1 tablespoon chopped greenonion.

9.Slicepizzainto8piecesandserve.Repeatforremainingpizza.•MAKES2PIZZAS,8SLICESEACH.

CARRABBA’SBREADDIPPINGBLEND

WhenyousitdownforItalian-stylegrubatoneofthemorethan168nationwideCarrabba’srestaurants,you’refirstservedasmallplatewithalittlepileofherbsandspicesinthemiddletowhichthewaiteraddsoliveoil.Nowyou’resetuptodipyourslicedbreadinthefreshlyflavoredoil.Tocraftaversionofthistastyblend at home you’ll need a coffee bean grinder or a small food processor tofinelychoptheingredients.

1tablespoonmincedfreshbasilItablespoonchoppedfreshparsleyItablespoonmincedfreshgarlicIteaspoondriedthymeIteaspoondriedoreganoIteaspoongroundblackpepper(freshlygroundisbest)½teaspoonmincedfreshrosemary½teaspoongroundseasaltorkoshersalt¼teaspooncrushedredpepper

½teaspoonoliveoil⅛teaspoonfreshlemonjuice

1.Combineall the ingredients,exceptoiland lemon juice inasmallfoodprocessororcoffeebeangrinderChopbrieflyuntilallingredientsareaboutthesamesize.

2.Stirinoilandlemonjuice.3. To serve, combine about 1 teaspoon blend to 3 to 4 tablespoons

extravirginoliveoilonasmalldish.Dipslicedbreadinmixture.•MAKESABOUT¼CUPBLEND.

CARRABBA’SHOUSESALADDRESSING(CREAMYPARMESAN)

When Johnny Carrabba and his uncle Damian Mandola opened the firstCarrabba’s restaurant in 1986, they used a collection of their own traditionalfamily recipes to craft a terrific Italian menu. You’ll even find the names offriends and family in several of those dishes including Polio Rosa Maria,ChickenBryan,ScampiDamianandInsalataJohnnyRocco.Nowwecaneasilyrecreate the taste of the delicious dressing that’s tossed into the salad servedbeforeeachCarrabba’sentree.Andweneedonlysixingredients.ForthegratedParmesan cheese, go ahead anduse the stuffmadebyKraft that comes in thegreenshakercanisters.Andifyoudon’thaveanybuttermilk,youcansubstituteregularmilk.Sinceit’ssothick,thisdressingisbestwhentossedintoyoursaladbeforeservingit,justliketherealthing.

½cupmayonnaise¼cupgratedParmesancheese¼cupbuttermilk1½teaspoonsmincedgarlic½teaspoonmincedfreshparsley½teaspoonlemonjuice

Whisktogetherallingredientsinasmallbowl.•MAKESICUP.

CARRABBA’SCHICKENMARSALA

MENUDESCRIPTION:“Fire-roostedchickenbreasttoppedwithmushrooms,prosciuttoandourFlorioMarsalawinesauce.”

Toreverse-engineerthisbig-timefavoriteentree,Iorderedthedishtogo,withthesauceontheside,sothatIcouldseparatelyanalyzeeachcomponent.Aftersome trial and error in the underground lab, I found that recreating the secretsauce from scratch is easy enough with a couple small cans of slicedmushrooms, a bit of prosciutto, someMarsalawine, shallots, garlic and a fewothergoodthings.Cookingthechickenrequiresaveryhotgrill.Therestaurantchaingrillschickenbreastsoverablazingrealwoodfire,socrankyourgrilluphigh enough to get the flames nipping at your cluckers (no, that’s not aneuphemism).Ifyourgrillhasalid,keepitopensoyoucanwatchfornastyflare-ups.

MARSALASAUCE

⅓cupbutter1sliceprosciutto,diced2teaspoonsmincedshallots2teaspoonsmincedgarlic24-ouncecansslicedmushrooms(drained)¼cupMarsalawine¼teaspoongroundblackpepper1cupchickenbroth2teaspoonscornstarch1teaspoonmincedfreshparsley2tablespoonsheavycream

CHICKENSEASONING

1¼teaspoonssalt1teaspoongroundblackpepper½teaspoondriedoregano½teaspoondriedthyme

½teaspoondriedparsley¼teaspoonmarjoram¼teaspoongarlicpowder¼teaspoononionpowder4skinlesschickenbreastsfilletsoliveoil

1.Meltbutteroverlowheatinamediumsaucepan.2.Turnheatup tomedium/high to saute theprosciutto in themelted

butter for about 2 to 3 minutes (be careful not to burn the butter). Addshallots and garlic and saute for about 30 seconds. Add Marsala wine,simmer for another 30 seconds or so, then add drained mushrooms andblackpepperSimmerovermedium/highheatfor5minutes.

3.Dissolvecornstarchinchickenbroth.Addbrothtothesaucepanandsimmerforanadditional5minutes.

4.Addparsleyandcreamtothesauceandsimmerfor3to4minutesoruntilthick.Removepanfromtheheat,thencoverituntilneeded.

5. Preheat barbecue grill on high heat. Combine ingredients forchickenseasoninginasmallbowl.Useyourthumbandfingerstocrushtheherbsandspicesinthebowltomakeafinerblend.

6.Wrapeachchickenbreastinplasticwrapandpoundwithakitchenmallet until uniform in thickness. Brush each chicken breast generouslywith olive oil. Sprinkle seasoning blend over both sides of each chickenbreast andgrill for 6 to 8minutes per side or until done.Give chicken aone-quarterturnoneachsidewhilecookingtomakecriss-crossgrillmarks.

7.Serveentreebyarrangingeachchickenbreastonaplate.SpoononequarteroftheMarsalasauceovereachservingofchickenanddigin.

•SERVES4.

THE CHEESECAKE FACTORY MINICRABCAKES

MENUDESCRIPTION:“Servedwithremouladesauce.”

Thesecrettogreatcrabcakesstartswithgreatcrab.Freshlycookedbluecrabisthecrabofchoiceforthesecrustaceancakes,butyoucanoftenfindhighqualitycanned backfin blue crab in some stores. One such brand comes in 16-ouncecans from Phillips Seafood and is sold at Costco, Sam’s Club,Wal-Mart andVon’sstores.Onceyou’vegotthecrabgrabbedyouneedtopickupsomepanko.PankoisJapanese-stylebreadcrumbsusuallyfoundneartheotherAsianfoodsinyourmarket.TheFactoryusesa littlebitofpanko tocoateachof thesesmallcrabcakesforagreat,lightlycrunchytexture.Oneorderofthisappetizerattherestaurant gets you 3 crab cakes; this recipemakes 6 cakes from½-pound ofcrab.Ifyouhavea1-poundcanofcrabmeat,youcansavetheleftover½-poundforanotherrecipeordouble-uponthisone.Anysurpluscrabcakeswillkeepfor24hoursinthefridgebeforeyouneedtogettheminapan.Oh,andoneotherthing to rememberwhenmakingcrabcakes:Begentle.Don’t stir thecrab toomuchintotheotheringredients.Rather,foldthemixturegingerlywithaspatulatocombine.Youwantanybigchunksoftastycrabtostayasbigchunksoftastycrabinthefinishedproduct.

2tablespoonsmayonnaise2tablespoonsmincedgreenonion(greenpartonly)2tablespoonsmincedredbellpepper½beatenegg1teaspoonmincedfreshparsley1teaspoonOldBayseasoning½teaspoonyellowpreparedmustard½poundlumpcrabmeat3tablespoonsplainbreadcrumbs(suchasProgresso)¼cuppanko(Japanese

breadcrumbs)vegetableoil

REMOULADESAUCE

½cupmayonnaise2teaspoonscapers2teaspoonschoppeddillpickleslices(hamburgerpickles)1teaspoonlemonjuice½teaspoonmincedfreshparsley½teaspoonpaprika½teaspoonchilipowder¼teaspooncayennepepper¼teaspoongroundcumin⅛teaspoonsalt

1. Measure all the ingredients for the crab cakes—except thebreadcrumbs, crab, panko and vegetable oil—into a large bowl. Use awhisk to blend ingredients together. Carefully fold the crab andbreadcrumbs into the whisked ingredients. Be sure not to over stir themixture or those tasty lumps of crabwill fall apart. The best crab cakeshavenicebigchunksofcrabin’em.

2. Rub a light coating of oil in six cups of a nonstick standard sizemuffin tin, then use your hands or a spoon to fill the cups with equalamountsofthecrabmixture.Pressdownabitoneachcrabcakesothatthetop is flat.Don’tpress toohardor thecrabcakesmaybehard togetout.Coverthemuffintinwithplasticwrapandpopitinthefridgeforanhourorso.Thisstepwillhelpthecakesstaytogetherwhenthey’rebrownedintheoil.

3.Make the remoulade sauce by combining all the ingredients in asmall bowl. Cover and chill the sauce until you’re ready to serve up thecrabcakes.

4.Afterthecrabcakeshavechilledthrough,heatupabout¼-inchofvegetable oil in large skillet over medium/low heat. Fill a shallow bowlwiththepankobreadcrumbs.

5.Carefullyturnthecrabcakesoutontoaplate.Gentlyrolleachcrabcakearoundinthepankobreadcrumbs.Eachcrabcakeshouldbewearingalightcoatingofpanko.

6. Test the oil by dropping a pinch of panko into the pan. It shouldsizzle,SautethecrabcakesinthehotoilforI½to3minutesoneachsideoruntilthecakesaregoldenbrown.

7.Draincrabcakesonpapertowelsorarackverybriefly,thenservethemuphotwiththeremouladesaucealongsideinalittledish.

•MAKES6SMALLCRABCAKES.

THECHEESECAKEFACTORYSWEETCORNTAMALECAKES

MENUDESCRIPTION: “Toppedwith sour cream, salsa, avocado and salsaverde.”

Nestledbetweenslickfull-pageadsonpage7ofthehuge19-pagespiral-boundmenu fromTheCheesecake Factory, is a long list of fabulous appetizers thatincludes this Southwestern-style crowdpleaser.Hand-formed tamale cakes arearranged on fresh salsa verde, topped with sour cream and a creamySouthwesternsauce,withafreshavocadoandcilantrogarnish.It’shappinessonaplate.And,whiletheingredientslistbelowmayseemintimidatingatfirst,thethree sauces are very simple to make, and your crew will be rewarded andimpressedbyyoureffort.(Theflavorsinthesaucesdevelopaftersittingforabitsoyoucanpreparethemallinadvanceandletthemchillinthefridgeuntilchowtime.)Ifyougetanythingshortofastandingovationforthisdish,it’simportantto encouragekudosbywaving thepagesof this recipe in front ofyourdinerswhilecasuallywipingyourbrow.Sometimesyouhavetomilkit.

SALSAVERDE

2tomatillos,chopped(removepoperyskin)14-ouncecanmildgreenchilies1greenonion,chopped2tablespoonsfreshcilantro1¼teaspoonsgranulatedsugar¼teaspoongroundcumin¼teaspoonsalt⅛teaspoongroundblackpepper

TOMATOSALSA

Imediumtomato,dicedItablespoonmincedSpanishonion1tablespoonminced,freshcilantro¼teaspoonlimejuice½smallfreshjalapeno,minceddashsaltdashgroundblackpepper

SOUTHWESTERNSAUCE

½cupmayonnaiseIteaspoonwhitevinegarIteaspoonwater¾teaspoongranulatedsugar½teaspoonchilipowder¼teaspoonpaprika⅛teaspooncayennepepper⅛teaspoononionpowderdashsaltdashgarlicpowder

CAKES

1½cupsfrozensweetcorn½cupbutter,softened(Istick)3tablespoonsgranulatedsugar⅛teaspoonsalt½cupmasaharina(cornflour)2tablespoonsall-purposeflour

GARNISH

¼cupsourcream½avocado,chopped2tablespoonscoarselychopped,freshcilantro

1.Preparesalsaverdebycombiningallingredients(tomatillos,greenchilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a foodprocessoronhighspeed.Coverandchill.

2. Prepare tomato salsa by combining all ingredients (diced tomato,onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl.Coverandchill.

3. Prepare Southwestern sauce by combining all ingredients(mayonnaise, vinegar,water, sugar, chili powder, paprika, cayenne, onionpowder,salt,andgarlicpowder)inasmallbowl.Coverandchill.

4.Preheatovento400degrees.5.Preparethetamalecakesbychopping1cupofthefrozencornina

food processor until it’s coarsely pureed. Combine pureed corn withsoftenedbutter,sugar,andsalt.Blendwellwithelectricmixeruntilsmooth.

6.Addmasaandflourandblendwell.Mixintheremaining½cupoffrozencornkernelsbyhand.

7.Measure½cupportionsofthemixtureandformitinto3-inchwidepattieswithyourhands.Arrangethepattiesonabakingsheetandbakefor25 to30minutesoruntil thecakesarebrownedon thebottom.Carefullyflip all cakeswith a spatula andbake for an additional 5 to7minutesoruntilothersideisbrowned.

8.Whilethecakesarebaking,spoonaportionofthesalsaverdeontoaplateorplatter(youmaywanttoheatupyourplateintheovenforabittohelpwarm the sauce).You’ll need to use enough salsa verde to coat theentire plate—it should be about ¼-inch deep. Arrange the tamale cakesside-by-side on the salsa verde. Spoon a dollop of sour cream onto eachtamalecake.DrizzletheSouthwesternsauceoverthecakesinacriss-crosspattern (use a squirt bottle if you’ve got one—see Tidbits). Spoon sometomatosalsaover thecakes, followedby thechoppedavocado.Finishofftheplatebysprinklingthecoarselychoppedcilantroleavesoverthetop.

TIDBITS

Saveyouremptyplasticmustardorketchupbottlestouseinrecipessuchasthisone.Use the squirt bottle to drizzle the southwestern sauce over your dish togiveitthatslickprofessionallook,Andifyouwanttocutoutsomeofthefatinthesauce,youcaneasilysubstitutelightmayofortheregularstuff.You’ll find tomatillos in the produce section, usually near the tomatoes or

peppers.Besuretoremovethepaperyskinbeforeusingthem.Masaharina,orcornflour,isfoundinthebakingaislebytheotherfloursor

wheretheMexicanfoodsarestocked.•SERVES4.

THE CHEESECAKE FACTORY CHICKENMADEIRA

MENU DESCRIPTION: “Our most popular chicken dish! Sautéed chickenbreasttoppedwithfreshasparagusandmeltedmozzarellacheese,coveredwithfreshmushroommadeirasauce.Servedwithmashedpotatoes.”

WhatmakesthischickendishTheCheesecakeFactory’s“mostpopular”is thesweet and tangy madeira wine reduction sauce spooned over the top.Man, Icould slurp that rich nectar straight froma glass (mushroomsmight clogup astraw). It’s that good. And—get this—it’s easy. Even though the real stuffappearstoincludevealstock,wecanconcoctagreatknockoffusingcannedbeefbroth.Getslicedmozzarellacheesefromyourdelisectionandbesuretopoundthe chicken breasts very thin using plasticwrap to cover each one before youwhack on it. Also, in typical Cheesecake Factory style, their entree is huge,including two chicken fillets and a giant pile ofmashed potatoes on the side.Thisrecipemakesatotaloffourchickenfillets,whichdividesintotwoservingsifyou’reattherestaurant.Athomethough,thisisprobablytheperfectamountforagaggleoffour.

1tablespoonoliveoil4skinlesschickenbreastfillets8asparagusspears4mozzarellacheeseslices

MADEIRASAUCE

2tablespoonsoliveoil2cupsslicedfreshwhitemushrooms3cupsmadeirawine2cupsbeefbroth1tablespoonbutter¼teaspoongroundblackpepper

1.HeatupI tablespoonoliveoil ina largeskilletovermediumheat.Covereachchickenbreastwithplasticwrapthenuseamallettoflattenthechickentoabout¼-inchthick.Sprinkleeachfilletwithsaltandpepper.

2. Saute the chicken fillets for 4 to 6minutes per side, or until thechicken has browned just a bit.Remove chicken fillets from the pan andwrap them together in foil to keep the fillets warm while you make thesauce.Don’tcleanthepan.Youwantallthatcooked-ongoodnesstostayintheskillettohelpmakethesauce.

3.With the heat still onmedium, add two tablespoons of oil to theskillet.Addtheslicedmushroomsandsauteforabouttwominutes.Addthemadeira wine, beef broth, butter and pepper Bring sauce to a boil, thenreduce heat and simmer for about 20 minutes or until sauce reduces toabout one-quarter of its original volume.When the sauce is done it willhavethickenedandturnedadarkbrowncolor.

4.As the sauce is simmering, bring amedium saucepan filled abouthalfway with water to a boil. Add a little salt to the water. Toss theasparagus into the water and boil for 3 to 5 minutes, depending on thethickness of your asparagus spears. Drop the asparagus in a bowl of icewater to halt the cooking. The asparagus should be slightly tender whendone,notmushy.

5.Setoventobroil.Preparethedishbyarrangingthecookedchickenfillets on a baking pan.Cross two asparagus spears over each fillet, thencover eachwith a slice ofmozzarella cheese. Broil the fillets for 3 to 4minutesoruntillightbrownspotsbegintoappearonthecheese.

6. To serve, arrange one or two chicken breasts on each plate, thenspoon3or4tablespoonsofmadeirasauceoverthechicken.

•MAKES2TO4SERVINGS.

THECHEESECAKEFACTORYBANG-BANGCHICKEN&SHRIMP

MENUDESCRIPTION:“AspicyThaidishwith the flavorsofcurry,peanut,chile,andcoconut.Soutéedwithvegetablesandservedoverrice.”

Thisdish ranksveryhighamong themost frequententreeclone requests fromthisgrowingchain’shugemenu,andanyonewhoisafanofThaidishesfallsinlovewithit.Idigrecipesthatincludescratchsaucesthatcanbeusedwithotherdishes. The curry and peanut sauces here are good like that. They can, forexample,beusedtosauceupgrilledskewersofchickenorothermeats,orasaflavorful drizzle onto lettucewraps.But even though I’ve included the peanutsaucerecipefromscratchhere,youcantakethequickrouteandsavealittlepreptimebypickingupapremadepeanutsaucefoundneartheotherAsianfoodsatthemarket.Sincethesauceisusedsparinglyinadrizzleoverthetopofthisdishit won’t make a big difference which way you go. This recipe produces twoCheesecakeFactorysizeservings—anyonewho’sbeenthereknowsthatmeans“off-the-hook big.” If your diners aren’t prepared to process the gargantuangastronomy and you’re all out of doggie bags, you can easily split this recipeintofourmoresensibleportions.

CURRYSAUCE

2teaspoonschilioil¼cupmincedonion2tablespoonsmincedgarlic2teaspoonsmincedginger1cupchickenbroth½teaspoongroundcumin½teaspoongroundcoriander½teaspoonpaprika¼teaspoonsalt¼teaspoongroundblackpepper¼teaspoongroundmace¼teaspoonturmeric

3cupscoconutmilk2mediumcarrots,juliennedIsmallzucchini,julienned½cupfrozenpeas

PEANUTSAUCE

¼cupcreamypeanutbutter2tablespoonswater4teaspoonsgranulatedsugar1tablespoonsoysauce½teaspoonchilioilIteaspoonricevinegarIteaspoonlimejuice2skinlesschickenbreastfillets16largerawshrimp,shelled¼cupcornstarch½cupvegetableoil

4cupscookedwhiterice

GARNISH

1½cupsflakedcoconut½teaspoondriedparsley,crumbled2tablespoonschoppedpeanuts2greenonions,julienned

1.Make the curry sauce by heating the chili oil in a large saucepanovermedium heat.When the oil is hot add the onion, garlic, and gingerSaute for about 30 seconds then add the chicken broth. Add the spices(cumin,coriander,paprika,salt,blackpepper,mace,andturmeric)andstirwell.Simmerfor5minutesthenaddthecoconutmilk.Bringmixturebackup to a boil, then reduce heat and simmer for 20minutes or until saucebegins to thicken.Add the julienned carrots and zucchini, and the frozenpeas.Simmermixturefor10minutesoruntilcarrotsbecometender

2.Make peanut sauce by combining peanut butter,water, sugar, soy

sauce, rice vinegar, lime juice, and chili oil in a small saucepan overmediumheat.Heatjustuntilmixturebeginstobubble, thencoverthepanandremoveitfromtheheat.

3.Toast the flaked coconutbypreheatingyouroven to300degrees.Spreadcoconutonabakingsheetandtoastitintheoven.Stirthecoconutaroundevery10minutessothatitbrownsevenly,butwatchitcloselyinthelast5minutessoitdoesn’tgettoodark.After25to30minutesthecoconutshouldbelightbrown.Takeitoutoftheovenandletitcool,

4.Cut the chickenbreasts into bitesize pieces.Coat the chicken andshrimpwithcornstarch.Heatthevegetableoilinawokorlargeskilletovermediumheat.Addthecoatedchicken to thepanandsaute it foracoupleminutes, turningas it cooks.Add theshrimp to thepan.Cook theshrimpandchickenforacoupleminutes,untilit’sdone,thenremoveeverythingtoarackortoweltodrain.

5.Buildthetwoplates(oryoucandividethemealintofourportions)by fillinga soupbowlwith1or2 cupsofwhite rice.Pressdownon therice.Invertthebowlontothecenterofaplate,tapitabit,andthenliftoffthebowlleavingaformedpileofriceinthecenterofeachplate.Arrangean equal portion of chicken and shrimp around the rice. Spoon the currysauceandvegetablesoverthechickenandshrimp,beingcarefulnottogetanysauceontopoftherice.

6.Drizzlepeanutsauceover thedishconcentratingmostof iton therice.Sprinkle½teaspoonofcrumbled,driedparsleyoverthecenteroftherice.Addatablespoonofchoppedpeanutsontheparsley,andthenplaceapileofjuliennedgreenonionsontop.Sprinkle½cupto%cupoftoastedcoconutoverthechickenandshrimpandserveitup.

•MAKES2TO4SERVINGS.

THECHEESECAKEFACTORYORIGINALCHEESECAKE

MENUDESCRIPTION:“OurfamousOriginalcheesecakerecipe!Creamyandlight,bakedinagrahamcrackercrust.Ourmostpopularcheesecake!”

Oscar and Evelyn Overton’s wholesale cheesecake company was successfulquickly after it first started selling creamy cheesecakes like this clone torestaurantchainsintheearly1970s.Whensomerestaurantsbalkedatthepricesthecompanywaschargingforhigh-enddesserts,OscarandEvelyn’ssonDaviddecideditwastimetoopenhisownrestaurant,offeringawidevarietyofqualitymeal choices in huge portions, and, of course, the famous cheesecakes fordessert.Todaythechainhasover87storesacrossthecountry,andconsistentlyranks number one on the list of highest grossing single stores for a U.S.restaurantchain.Baking your cheesecakes in awater bath is part of the secret to producing

beautiful cheesecakes at home with a texture similar to those sold in therestaurant.Thewatersurroundsyourcheesecaketokeepitmoistasitcooks,andthemoisturehelpspreventuglycracking.You’llalsostarttheovenveryhotforjust a short time, then crank it down to finish. I also suggest lining yourcheesecakepanwithparchmentpapertohelpgetthethingoutofthepanwhenit’sdonewithoutahassle.

CRUST

1½cupsgrahamcrackercrumbs¼teaspoongroundcinnamon⅓cupmeltedmargarine

48-ouncepkgs.creamcheese1¼cupsgranulatedsugar½cupsourcream2teaspoonsvanillaextract5eggs

TOPPING

½cupsourcream2teaspoonsgranulatedsugar

OPTIONALGARNISH

cannedwhippedcream

1.Preheatovento475degrees.Placealargepanoroven-safeskillet(that thecheesecakepanwill fit inside) filledwithabout½-inchofwaterintotheovenwhileitpreheats.Thiswillbeyourwaterbath.

2. Combine I ½ cups graham cracker crumbs and ¼ teaspooncinnamonintoamediumbowl.Mixin⅓cupmeltedmargarine.Pressthecrumbintoa9-inchspringformpanthathasbeenlinedonthebottomandsidewithparchmentpaperUsethebottomofadrinkingglasstopressthecrumbmixtureflatintothebottomofthepanandabout⅔thewayuptheside.Wrapa largepieceof foil around thebottomof thepan tokeep thecheesecakedrywhenplacedinthewaterbathintheoven.Putthecrustinyourfreezeruntilthefillingisdone.

3.Useanelectricmixertocombinethecreamcheesewiththesugar,sour cream, and vanilla. Blendmixture for a coupleminutes or until theingredientsaresmoothandcreamy.Besuretoscrapedownthesidesofthebowl.Whisk theeggs inamediumbowland thenadd them to thecreamcheesemixture.Blendthemixturejustenoughtointegratetheeggs.

4.Removethecrustfromthefreezerandpourthefillingintoit.5.Carefullyplacethecheesecakeintothepreheatedwaterbath.Bake

for12minutesat475degrees,thenturntheovendownto350degreesandbake for50 to60minutesoruntil the topof the cheesecake turns a lightbrownortancolor.Removethecheesecakefromtheoventocool.

6.Whenthecheesecakehascooled,combine½cupsourcreamand2teaspoons sugar. Spread the sweetened sour cream over the entire topsurfaceofthecheesecake.Coverandchillthecheesecakeintherefrigeratorforat least4hours.Toserve, slice thecheesecake into12equalportions.Applyapileofcannedwhippedcreamtothetopofeachsliceandserve.

•MAKES12SERVINGS.

THECHEESECAKEFACTORYWHITECHOCOLATERASPBERRYTRUFFLE

CHEESECAKE

MENU DESCRIPTION: “Our creamy cheesecake with chunks of whitechocolate and swirls of imported seedless raspberries throughout. Baked in achocolatecrustandfinishedwithwhitechocolateshavingsandwhippedcreom.”

I’m not surewhy “truffle” is in the name of this great dessert, butwho careswhenyou’vegotraspberrypreservesswirledthroughoutthecreamcheesefillingupon a layer ofwhite chocolate chunks and crumbled chocolate cookiewafercrust.Yum.Nowonderthischeesecakeisthenumberonepickfromthechain’smassivelistofflavoredcheesecakechoices.

CRUST

1½cupschocolatecookiecrumbsor20crumbledOreocookies(withfillingremoved)⅓cupmargarine,melted

½cupraspberrypreserves¼cupwater48-ouncepkgs.creamcheese1¼cupsgranulatedsugar½cupsourcream2teaspoonsvanillaextract5eggs4ounceswhitechocolate,choppedintochunks

OPTIONALGARNISH

2ouncesshavedwhitechocolatecannedwhippedcream

1.Preheatovento475degrees.Placealargepanoroven-safeskilletfilledwithabout½-inchofwaterintotheovenwhileitpreheats.Thiswillbeyourwaterbath.

2. Combine the raspberry preserves with ¼ cup water in a mediummicrowave-safebowl.Heatfor1½minutesonhighinyourmicrowave.Stiruntilsmooth.Straintoremovetheraspberryseeds(toss’emout), thenletthestrainedpreservessittocool,thenputthebowlintherefrigeratoruntillater.

3.Measure1½cupschocolatecookiecrumbs(orcrush20Oreocookiewafers—with the filling scraped out—in a resealable plastic bag) into amediumbowl.Mix in⅓cupmeltedmargarine.Press thecrumb intoa9-inch spring form pan that has been lined on the bottom and side withparchment paper. Use the bottom of a drinking glass to press the crumbmixture flat into thebottomof thepanandabout⅔ thewayup the side.Wrap a large piece of foil around the bottom of the pan to keep thecheesecakedrywhenplacedinthewaterbath.Putthecrustinyourfreezeruntilthefillingisdone.

4.Useanelectricmixertocombinethecreamcheesewiththesugar,sourcream,andvanilla.Mixonmediumspeedforacoupleminutesoruntiltheingredientsaresmoothandcreamy.Besuretoscrapedownthesidesofthebowl.Whisktheeggsinamediumbowlandthenaddthemtothecreamcheesemixture.Blendthemixturejustenoughtointegratetheeggs.

5.Remove thecrust from the freezerandsprinkle4ouncesofwhitechocolate chunks onto the bottom of the crust. Pour half of the creamcheesefillingintothecrust.Drizzletheraspberrypreservesovertheentiresurface of the filling. Use a butter knife to swirl the raspberry into thecream cheese. just a couple passes is fine, you don’t want to blend theraspberryandcreamcheese together toomuch.Pour theotherhalfof thefillingintothecrust.

6.Carefullyplacethecheesecakeintothewaterbathintheoven.Bakefor12minutesat475degrees,thenturntheovendownto350degreesandbake for50 to60minutesoruntil the topof the cheesecake turns a lightbrownor tancolor.Remove thecheesecake from theoven tocool.Whenthecheesecakeiscool,usethefoilfromthebottomtocoverthecheesecakeandchillitintherefrigeratorforatleast4hours.

7.Beforeserving,sprinkletheentiretopsurfaceofcheesecakewith2ounces of shavedwhite chocolate. To serve, slice the cheesecake into 12equal portions.Apply a pile of cannedwhipped cream to the topof eachsliceandserve.

•MAKES12SERVINGS,

CHEVYSFRESHSALSA

Whip out the food processor and fire up the grill because you’ll need theseessentialtoolstocloneoneofthebestrestaurantsalsasinthebusiness.Thekeyto recreating the flavor of the real deal is to fire roast the tomatoes and thejalapenos, and to add a little mesquite-flavored liquid smoke. The restaurantchainusesamesquitegrill,sothesestepsarecrucialtogettingthesamesmokyflavoras theaddictiverestaurantversion.Chevysuseschipotlepeppers,whicharesmokedred jalapenos.Butunlessyougrowyourownjalapenos, itmaybedifficult tofindtheriperredvariety inyour localsupermarket.For thisrecipe,thegreenjalapenopepperswillworkfineifyoucan’tfindtheredones.Adjustthe number of jalapenos you use based on the size of the peppers that areavailable:Ifyouhavebigjalapenosyouneedonly6,andyou’llneedaround10ifyourpeppersaresmall.

6mediumtomatoes6to10jalapenos(usemoreifsmall,feweriflarge)¼ofamediumSpanishonion2clovesgarlic2tablespoonschoppedfreshcilantro2tablespoonswhitevinegar2teaspoonssalt1½teaspoonsliquidmesquitesmoke

1.Preheatyourbarbecuegrilltohightemperature.2.Removeanystemsfromthetomatoes,thenrubsomeoilovereach

tomato.Leavethestemsonthejalapenosandrubsomeoilonthem,too.3. Place the tomatoes on the grill when it’s hot. After about 10

minutes,placeallof the jalapenosonto thegrill. Inabout10minutesyoucan turn the tomatoesand thepeppers.Whenalmost theentire surfaceofthe peppers has charred black you can remove them from the grill. Thetomatoes will turn partially black, but when the skin begins to come offtheyaredone.Putthepeppersandtomatoesonaplateandletthemcool.

4.When the tomatoes andpeppers have cooled, removemost of the

skinfromthetomatoesandplacethemintoafoodprocessor.Pinchthestemendfromeachof thepeppers removeanyskin thathasburned,andplacethepeppersintothefoodprocessorwiththetomatoes.

5.Add the remaining ingredients to the foodprocessorandpureeonhigh speed for 5 to 10 seconds or until the mixture has a smoothconsistency.

6.Placethesalsaintoacoveredcontainerandchillforseveralhoursorovernightsothattheflavorsdevelop.

•MAKESAPPROXIMATELY2CUPS.

CHEVY’SMANGOSALSA

This zippy mango salsa clone from America’s “Fresh Mex” chain is greatsprinkled over fajitas, burritos, tacos, salads, sandwiches ... you name it. Thesalsaissogoodonitsownyoumaybetemptedtoeatitstraightfromthebowlwith a spoon. A little bit of fresh habanero pepper brings the heat to thisconcoction,butifyoucan’ttrackdownfreshpeppersuseacoupledropsofyourfavoritebottledhabanerosauce.

1peeledmango,seededanddiced(about2cups)¼cupmincedwhiteonion2tablespoonsmincedredbellpepper1teaspoonmincedfreshcilantro1teaspoonfreshlimejuice½teaspoonfinelymincedhabaneropepper⅛teaspoonsalt

Combineallingredientsinamediumbowl,Coverandchillbeforeserving.•MAKES2CUPS.

CHEVYSCHILECONQUESO

This top secret cloneof thecheesyappetizer from this107-unitMexican foodchain is perfect to whip out for your festive fiestas. This recipe will makeenoughofthespicycheeseconcoctionforplentyofparty-timedoubledipping.TheAnaheimchilehasamildspiciness,sowe’lltossajalapenointhereforanextraspicykick.Ifyoucan’tfindanAnaheimpepper,useanymildgreenchiliesthatareavailable,aslongasyougetabout½cupofdicedpepperinthemix.

one16-ounceboxVelveeta,diced¾cupwholemilk1greenAnaheimpepper,seededanddiced(about½cup)¼cupdicedwhiteonion1jalapenopepper,seededanddiced2teaspoonsmincedcilantrojuiceof1lime¼teaspoondriedoregano¼teaspoongroundblackpepper(freshlygroundisbest)pinchofsaltpinchofdriedthyme2mediumtomatoes,seededanddiced(aboutcup)

GARNISH

¼cuprancherocheese,crumbledtortillachipsfordipping

1. Combine Velveeta and milk in a medium saucepan overmedium/lowheat.Stiroftenascheesemelts.Becarefulnottoburnit.

2. When cheese is melted add all remaining ingredients except thetomatoes.Continue to cookovermedium/lowheat for 7minutes, stirringoften topreventburning.Stir in tomatoesand remove thequeso from theheat.

3.Pourquesointoaservingdish,topwithcrumbledrancherocheeseandservewithtortillachipsfordipping.

•MAKESABOUT2CUPS.

TIDBITS

RancherocheeseisacrumblyMexicancheesethatcanbefoundnearthecreamcheeseinyoursupermarket.

CHEVYSGARLICMASHEDPOTATOES

This easy-to-clone dish comes alongside many of the tasty entrees at thisMexicanrestaurantchain,oritcanbeorderedup,pronto,ontheside.It’saniceclonetohavearoundsinceitgoeswellwithsomanyofyourhomemadedishes,Mexicanorotherwise.Getyourselffourlargerussetpotatoesandstartpeeling,butyoudon’tneedtopeelalltheskinoff.Leavealittleskinontherefortexture.Andwhenyouboil thepotatoes, toss thewholegarlic cloves right in thepot.That way the garlic begins to flavor the potatoes as they boil, andwhen youmashthepotatoesthecookedgarlicgetsmasheduptoo.Cool,eh?

6to7cupswater4medium/largerussetpotatoes6clovesgarlic6tablespoonsbutter(¾stick)½cupheavycream¾teaspoonsalt¼teaspoongroundblackpepper

1. Peel potatoes, but leave some skin on. Slice the potatoes intoquarters.

2.Boil thepotatoesandgarlic for30minutes in thewater ina largesaucepanorpot.Makesurethewatercompletelycoversthepotatoes.Whenpotatoes are tender drain them. Don’t lose the garlic—keep it with thepotatoes.

3. Pour potatoes and garlic back into the pan. Commence with thethoroughmashing.Mashingisfun.Stirinbutter,cream,saltandpepperandreheatovermedium/lowheatuntilhot.

•SERVES6TO8.

CHEVYSSWEETCORNTOMALITO

OtherMexicanfoodchainssuchasChi-Chi’sandElToritocallit“SweetCornCake.”ButatChevy‘s,thecorn-filled,pudding-likestuffthat’sservedwithmostentreesisknownas“Tomalito:’Thatmasaharinainthere(cornflour)iswhat’sused tomake tamales,and itcanbefound inyoursupermarketeitherwith thecornmealandflour,orwherevertheotherMexican/Spanishitemsarestocked.Everything else here is basic stuff.While other corn cake recipesmay requirecanned corn or canned cream-style corn, Chevys’ “no cans in the kitchen”commandment requires thatweuse frozencorn for aproper clone.Of course,youmayalsousecorn that’sbeencut fresh from thecob, ifyou’reup for thetask.

4cupsfrozencorn,thawed⅓cupbutter,softened(⅔stick)½cupgranulatedsugar¾cupmilk½cupmasaharina½cupcornmeal½teaspoonbakingpowder½teaspoonsalt

1.Preheatovento325degrees.2.Creamsoftenedbutter togetherwithsugar ina largebowlwithan

electricmixeruntilsmooth.Addmilkandmasaandmixwell.3. Use a blender or food processor to puree 2 cups of corn until

smooth.Addpureedcorn tobutter/masamixture andmixwell.Addcornmeal,bakingpowder,salt,andremainingcornandmixuntilcombined.

4. Pourmixture into an ungreased 8x8-inch baking pan. Coverwithfoilandplaceit intoa9x13-inchbakingpan.Addhotwatertothelargerbakingpanuntilit’sabout⅓full.BakeforI½to2hoursoruntilcorncakeis firm in the center.Let it sit covered for 10minutes before serving.Toserve,scoopout½cupportionswithalargespoon.

•MAKES8SERVINGS.

CHEVYSFLAN

AbidingbythislargeMexicanfoodchain’s“nocansinthekitchen”edict,we’llcraft our cloneof thedelicious flandessertwith freshwholemilk, rather thancannedsweetenedcondensedmilkrequiredbymostflanrecipesoutthere.Thecanned stuffhas abit of a funky taste to it, plus it’smuch too sweet tobe anaccurateChevysknockoff.Whenyou’rereadytoclonethisone,besuretogetsomeparchmentpaper(it’snear thewaxpaper in thesupermarket).Whenlaidover the topof thebakingpan, theparchmentpaperhelps the flancook fasterandmoreevenlythanifleftuncovered.Aluminumfoildoesn’tseemtoworkaswellsinceittendstoreflecttheheatawayfromyourramekinsofsweet,creamygoodness.

2½cupsgranulatedsugar½teaspoongroundcinnamon¼cuphotwater3cupswholemilk4eggs3eggyolks1teaspoonvanillaextract

1.Preheatovento300degrees.2. Combine cinnamon with 2 cups granulated sugar in a medium

saucepanovermedium/lowheat.Whensugarbeginstomelt,stiroftenuntilall sugarhasdissolvedandsolution is lightbrown.Addwater topanandstiruntilsmooth.Pourabout¼cupsugarsolutionintoeachofsix6-ounceramekins(custardcups).Swirlthesugararoundtheinsideedgeofeachoftheramekins.Arrangetheramekinsina9x13-inchbakingpan.

3.Heatmilk in anothermedium saucepan overmediumheat until itstartstobubble.

4. As milk heats up whisk together eggs, egg yolks, vanilla andremaining½cupsugarinalargebowl.Mixuntilsugarhasdissolved.

5.Whenmilkstartstobubbleremoveitfromtheheat.Carefullypourabout ¼ cup of hot milk into the egg mixture while stirring. This willtemper theeggsso theydon’tcookwhileadding the restof thehotmilk.Slowlyaddtheremainingmilkwhilemixing.

6.Fill theramekins to the topwith thecustardmixture.Removeany

foam from the topof each ramekin.Addwater to the pan so that it goeshalfwayupthesidesoftheramekins.Placeapieceofparchmentpaperoverthe ramekinsandbake for75 to90minutesoruntilcustard is firmandaknifeinsertedintothemiddleofthecustardcomesoutclean.

7.Cool flan and cover each onewith plasticwrap.Chill thoroughlybeforeserving.Toserve,simplycutaroundtheinsideedgeoftheramekinwithaknife,thenturntheflanoverontoaplate.Thegolden,caramelizedsugarwillspilldownover theedgesof theflan.Forgetabout the leftoverhardenedsugarthatstaysinsidetheramekin.Letthedishwasherdealwithit.

●MAKES6SERVINGS.

CHILI’SSALSA

This super simple salsa canbemade in apinchwitha canofdiced tomatoes,somecannedjalapenos,freshlimeJuice,onion,spicesandafoodprocessor(orblender).Plusyoucaneasilydoubletherecipebysendinginalarger28-ouncecanofdicedtomatoes,andsimplydoublinguponalltheotheringredients.Usethisversatilesalsaasadipfor tortillachipsorplopitdownontoanydishthatneedsflavorassistance—fromeggstotacosaladstowrapstofish—forthatextraspecialrestaurant-stylezing.Youcanadjust theheat level tosuityour tastebytweakingtheamountofcannedjalapenosinthemix.

one14.5-ouncecandicedtomatoes3tablespoonsbottledorcanneddicedjolapenos1tablespoonlimejuiceIteaspoonsalt¼teaspoongroundcumin½cupdicedwhiteoryellowonion

1.Combinedicedtomatoes,jalapenos,limejuiceandspicesinafoodprocessor.Runfoodprocessoronhighspeedforjustafewmomentsuntilthe tomatoes have been nearly pureed, yet still chunky. The jalapenosshouldbechoppedintovisiblemincedbits.Becarefulnottoover-process.

2. Pour themixture into a bowl and add the sliced onion. Stirwell,coverandstoreovernightfortheflavorstoproperlydevelop.

•MAKES2CUPS.

CHILI’SBONELESSBUFFALOWINGS

MENUDESCRIPTION:“Breadedchickenbreast tossed inspicywingsauce.Servedwithcoolbleucheesedressing.”

ThisclonegivesusthezestyflavoroftraditionalBuffalochickenwings,butthebones and skin are left back in Buffalo. That’s because these “wings” areactuallynuggets sliced fromchickenbreast fillets, thenbreadedand fried, andsmotheredwiththesametypeofspicywingsauceusedontraditionalwings.IfyouliketheflavorofBuffalowings,butwishyoucoulduseafork,yourspicydreamshavecometrue.Serveupthesepuppieswithsomecelerysticksandbleucheesedressingonthesidefordipping.

1cupall-purposeflour2teaspoonssalt½teaspoongroundblackpepper¼teaspooncayennepepper¼teaspoonpaprika1egg1cupmilk2skinlesschickenbreastfillets6to10cupsvegetableorcanolaoil(amountrequiredbyyourfryer)¼cupFrank’sorCrystalhotsauceItablespoonmargarine

ONTHESIDE

bleucheesedressing(fordipping)celerysticks

1.Combineflour,salt,peppersandpaprikainamediumbowl.2.Inanothersmallbowl,whisktogethereggandmilk.3. Slice each chicken breast into 6 pieces. Preheat 6 to 10 cups of

vegetableoilinadeepfryerto375degrees.4.Oneortwoatatime,dipeachpieceofchickenintotheeggmixture,

theninto thebreadingblend; thenrepeat theprocesssothateachpieceofchickenisdouble-coated.

5.Whenallchickenpieceshavebeenbreaded,arrangethemonaplateandchillfor15minutes.

6.When thechicken isdoneresting,dropeachpiece into thehotoilandfryfor5to6minutesoruntilbreadingisgoldenbrown.

7.As chicken fries, combine thehot sauce andmargarine in a small

bowl.Microwavesaucefor20to30secondsorjustuntilthemargarineismelted, then stir to combine.You can also use a small saucepan for thisstep. Just combine thehot sauce andmargarine in the saucepanover lowheatandstiruntilmargarineismeltedandingredientsareblended.

8.Whenchickenpiecesaredonefrying,removethemtoaplatelinedwithacouplepapertowels.

9. Place the chicken pieces into a covered container such as aTupperwarebowlorlargejarwithalid.Pourthesauceoverthechickeninthe container, cover, and then shake gently until each piece of chicken iscoatedwith sauce. Pour the chicken onto a plate and serve the dishwithbleucheesedressingandcelerysticksontheside.

•Serves2TO4ASANAPPETIZER.

CHILI’SBONELESSSHANGHAIWINGS

MENUDESCRIPTION:“Crispybreadedchickenbreasttoppedwithsweetandspicy ginger-citrus sauce. Served with spicy-cool wasobiranch dressing fordipping.”

Soyou’reintobonelesswingsbutyouneedabreakfromthetraditionalcayenneflavor of the Buffalo style. If fresh ginger-laced sweet-and-sour sauce soundsseducing, here is a variation worth snacking on. Along with the secret saucerecipe is an easyway to fabricate a carboncopyofChili’sgreatwasabi-ranchdressingsimplybyaddinga few ingredients toHiddenValleyRanchdressing.I’veevensuggestedadropofgreenfoodcoloringtogivethedressingtheexactsamegreentintoftheoriginal.Thewasabipowderwon’treallyaddmuchcolor,sothisisthetrick.Bytheway,youcanfindthedry,powderedformofwasabihorseradishinthesupermarketaislewiththeotherAsianfoods.

GINGER-CITRUSSAUCE

1¼cupswater1tablespooncornstarch¾cupdarkbrownsugar¼cupsoysauce2tablespoonsmincedfreshginger1teaspoonmincedgarlic2tablespoonslimejuice1tablespoonlemonjuice¼teaspooncrushedredpepperflakes

WASABI-RANCHDRESSING

½cupHiddenValleyRanchbottledsaladdressing2tablespoonsbuttermilk(orwholemilk)Iteaspoonpreparedhorseradish

½teaspoonpowderedwasabiIdropgreenfoodcoloring1cupall-purposeflour2teaspoonssalt½teaspoongroundblackpepper¼teaspooncayennepepper¼teaspoonpaprika1egg1cupmilk2skinlesschickenbreastfillets6to10cupsvegetableorcanolaoil(amountrequiredbyyourfryer)

1.Combineflour,salt,peppersandpaprikainamediumbowl.2.Inanothersmallbowl,whisktogethereggandmilk.3. Slice each chicken breast into 6 pieces. Preheat 6 to 10 cups of

canolaoilinadeepfryerto375degrees.4.Oneortwoatatime,dipeachpieceofchickenintotheeggmixture,

theninto thebreadingblend; thenrepeat theprocesssothateachpieceofchickenisdouble-coated.

5.Whenallchickenpieceshavebeenbreaded,arrangethemonaplateandchillfor15minutes.

6.Asthechickenisresting,maketheginger-citrussaucebydissolvingthecornstarchinthewater.Pourthemixtureintoamediumsaucepanalongwith therestof thesauce ingredientsandbring themixture toaboilovermediumheat.Whenthesaucebeginstobubble,reduceheatandsimmerfor10to15minutesoruntil thick.Removethesaucefromtheheatandletitcoolabit.

7.Make thewasabi-ranch dressingwhile your ginger-citrus sauce issimmering.Simplywhisktogethertheranchdressing,buttermilk,preparedhorseradish, powdered wasabi, and green food coloring in a small bowl.Coverandchillthisuntilthewingsaredone.

8.When the chickenhas rested andyou’re ready to cook, lower thebonelesswingsintotheoilandfryfor5to6minutesoruntileachpieceisbrowned. Depending on the size of your fryer, youmay want to fry thechickeninbatchessothatthechickenisn’ttoocrowdedinthere.

9.When chicken pieces are done frying, remove them to a drainingrackoraplatelinedwithacouplepapertowels.

10. When all the chicken is fried, place the pieces into a covered

containersuchasalargejarwithalid.Pourtheginger-citrussauceoverthechicken in the container, cover it up, and then gently shake everythingarounduntileachpieceofchicken iscoatedwithsauce.Pour thechickenontoaplateandservethedishwithwasabi-ranchdressingontheside.

•SERVES2TO4ASANAPPETIZER.

CHILI’SCHICKENCRISPERS

MENUDESCRIPTION: “Strips of hand-battered chicken fried to perfection.Servedw/sweetcornonthecob,honey-mustarddressingandhomestylefries,”

When biting into Chili’s delicious trademarked Chicken Crispers, I detect thedistinctflavorofMSG,ormonosodiumglutamate.AlthoughthereisnoEnglishwordforit,theJapanesecallthisflavorumami,anditdeliversatastesensationthat is different from bitter, salty, sweet or sour flavors. This fifth flavor iscreated naturally by glutamic acid, an amino acid, and it can be found inmushrooms, ripe tomatoes, fish and dairy products. But rather than addingsomethinglikeAccentFlavorEnhancer—whichispureNSG—tothisrecipe, Ithoughtofanotherapproach.ToclonetheflavorfulbatterforthisChili’sentree,I decided to bring canned chicken broth into the mix. Most chicken broths,includingSwansonbrand,containautolyzedyeastextract.Theseyeastenzymesrelease flavor-enhancing compounds that work just like MSG, amplifyingflavors in much the same way. Plus, the chicken broth is made with othergoodiessuchascarrot,onionandcelery thatwillcontribute toa tastycrunchycoating. As for the frying, Chili’s has recently switched to a shortening thatcontainsnotransfat.So,ifyouwantthebestclone,useshortening,butfindthekind that has no trans fat. Crisco now makes a version, and so does SmartBalance.Shorteningproducesasuperiorclone,butyoucanalsousevegetableorcanolaoil,ifthat’swhatyoudig.

HONEYMUSTARDDRESSING

⅔cupmayonnaise¼cuphoney2tablespoonsDijonmustardpinchpaprikapinchsalt

BATTER

Iegg,beaten¼cupwholemilk

¾cupchickenbroth(Swanson)

6to10cupsshorteningorvegetableoil(amountrequiredbyfryer)1½teaspoonssalt½teaspoongroundblackpepper1cupself-risingflour

10chickentenderloins½cupflour

1. Make honey mustard sauce by combining ingredients in a smallbowl.Coverandchilluntilneeded.

2.Heatshorteningoroilinfryerto350degrees.3. Combine beaten egg, milk, chicken broth, salt and pepper in a

mediumbowl.Whiskforabout30secondstodissolvesalt.WhiskinIcupself-risingflour.Letbattersitfor5minutes.

4.When you are ready to fry the chicken, coat each piecewith dryflour(½cupinamediumbowl),thendunkthechickenintothebatterLetalittlebatterdripoffthechickenandloweritintothehotoilandfryfor7to9minutesoruntil it’sgoldenbrown.Dependingonthesizeofyourfryer,youshouldbeabletofry3or4tenderloinsatatime.Drainfriedchickenstripsonarackorpapertowelsforaminuteorso,andservewiththehoneymustarddressingonthesidefordipping.

•SERVES4ASANAPPETIZEROR2ASANENTREE.

CHILI’SCHILIQUESO

MENU DESCRIPTION: “Our appetizing cheese dip with seasoned beef.Servedwithwarmtostadachips.”

TakeyourchipsforadipinthistopsecrettakeonChili’sQuesoDipthatcomestoyourtableinasmallcast-ironskilletalongwithabigbowloftortillachips.Apopularrecipethat’sbeencirculatingcallsforcombiningVelveetawithHormelNo-Beanschili.Sure, it’sagoodstart,but there’smore toChili’sspicycheesedipthanthat.Tossafewotheringredientsintothesaucepanandafterabout20minutesyou’llhaveagreatdipforpicnic,party,orgametime.

116-ounceboxVelveetaCheese115-ouncecanHormelChili(NoBeans,NotChunky)Icupmilk4teaspoonschilipowder2teaspoonspaprika1tablespoonlimejuice½teaspoongroundcayennepepper½teaspoongroundcumin

I. Cut the Velveeta into cubes. Combine the cheese with the remainingingredientsinamediumsaucepanovermediumheat.Stirfrequentlyuntilcheesemelts,thenreduceheatandsimmerfor20minutes.Servehotwithtortillachipsfordipping.

CHILI’SLETTUCEWRAPS

MENU DESCRIPTION: “Grilled Asian-spiced chicken w/carrots, waterchestnuts,greenonions&almonds.ServedwithcrispBibblettuceandsesame-ginger&peanutsaucesfordipping.”

Chili’s take on the appetizer made popular at P. F. Chang’s Asian Bistro gotdiners across the countrywrapping lettuce around chopped chicken.NowyoucanbringChili’sversionoftheAsiantacoshomealongwiththemega-addictivesesame-ginger and peanut dipping sauces. After you make the sauces andpreparethechicken,assemblethewrapsbyarrangingsomeslicedchickenintothecenterofaleafofbutterlettuce,sprinkleonsomeshreddedcarrot,perhapsafewcrunchybeanthreads,addalittledippingsauceandopenwide.

STIRFRYSAUCE

¼cupwater1teaspoonarrowroot⅓cupsoysauce¼cupgranulatedsugar¼cupwhitevinegarItablespoondriedchives1tablespoonvegetableoil2teaspoonssesameseedsIteaspoonredpepperflakesIteaspoonchilioilIteaspoonpeanutbutter½teaspoonfinelymincedginger

SESAME-GINGERDIPPINGSAUCE

¼cupwater¾teaspoonarrowroot⅓cupgranulatedsugarcupwhitevinegar¼cupsoysauceIteaspoonfinelymincedginger

Iteaspoonvegetableoil½teaspoonsesameseeds¼teaspoongarlicpowderdashredpepperflakesdashparsley

PEANUTDIPPINGSAUCE

½cuppeanutbuttercupwater2tablespoonswhitevinegar½teaspoonfinelymincedginger⅛teaspooncrushedredpepper

Itablespoonvegetableoil4skinlesschickenbreastfillets4greenonions¼cupgranulatedsugar¼teaspoongarlicpowder½teaspoonchilioil½teaspoonvegetableoilItablespoonbrownsugar

¼cupmincedwaterchestnuts¼cupslicedalmondsIheadbutterlettuce

GARNISH

friedbeanthreads(seeTidbits)shreddedcarrots

1.Topreparethestir-frysauce,combinethewaterandarrowrootinasmall bowl and stir until arrowroot is dissolved.Add this solution to theother stir-fry sauce ingredients in a small saucepan over medium heat.Bringtoaboil,andthenreduceheattolowandsimmerfor5to6minutes,oruntilthick.

2. Tomake the sesame-ginger dipping sauce combine thewater andarrowroot ina smallbowlandmixuntil arrowroot isdissolved.Combine

this solution with the other dipping sauce ingredients in small saucepanovermediumheat.Bringtoaboil,andthenreduceheattolowandsimmerfor2minutes.

3. Combine all ingredients for the peanut dipping sauce in a smallsaucepanovermedium/lowheat.Heatwhilewhiskinguntilsaucebecomessmooth.Removefromheatwhendone.

4.TopreparethechickenheatItablespoonofvegetableoilinalargeskillet over medium heat. Cook the chicken breasts until done—3 to 5minutesperside—turningeverycoupleofminutes.Youcantellwhenthechickenisdonebypressingdownonthemiddleofeachchickenbreast.Itshouldbefirm.

5.Remove the cooked chicken breast to a cutting board and slice itintostripswithasharpknife.Keepthepanhot.Loadthechickenbackintothesamepanovermedium/highheat,andaddthewaterchestnuts.Heatfor1minute.

6.Add5tablespoonsofthestir-frysaucetothechickenandheatfor2minutes,stirringoften.Thesauceshouldbebubbling.

7.Addtheslicedgreenonionsandstir.Thechickenisdone.8.Prepareeachservingplatewithabedofbeanthreads.Spoonone-

fourthofthechickenontothebeanthreads.Sprinklethechickenwithabouta tablespoon of sliced almonds. Add three leaves of butter lettuce to theplate, alongwith a garnish of shredded carrots.Repeat for the remainingservings.Servewith the sesame-ginger dipping sauce andpeanut dippingsauceontheside.

•MAKES4SERVINGS.

TIDBITS

BeanthreadscanbefoundintheAsianfoodsectionofyoursupermarket.Beforeusingasagarnishthethreadsmustbeflash-friedinaskilletin2inchesofhotvegetableoil.Whenthethreadsfloattothetopremovethemtoatoweltodrain.

CHILI’SSOUTHWESTERNEGGROLLS

MENUDESCRIPTION: “Smoked chicken, black beans, corn, jalapeno Jackcheese,redpeppersandspinachwrappedinsideacrispyflourtortilla,Weserveitwithouravocado-ranchdippingsauce.”

Chili’swas the first chain to popularize theSouthwestern-style eggroll, but aswith any successfulmenu item, clones have been popping up on othermajorchains’appetizermenusoverthepastseveralyears.Eventhoughit’smorelikeasmall chimichanga than an eggroll, this appetizer is a fabulous creation withmonster flavor. A flour tortilla is stuffed with a spicy blend of corn, greenonions, black beans, spinach, jalapeno peppers, Monterey Jack cheese andspices; then it’s deep-fried. Slice the rolls diagonally, dunk thewedges into acreamy avocado ranch sauce, and you’ve done your taste buds a solid.Maketheseseveralhoursbeforeyouplantoservethemsothattheycanfreezebeforefrying(it’sagreatdishtomakeadayaheadofapartyorevent).Thisfreezingstepwillhelptheoutsidefrytoagoldenbrown,buttheeggrollswillstayfolded,andoilwon’tseepin.Assemblingtheeggrollstakesalittletime,soifyoulikethese, I suggestmaking a double batch, Since you’ll be freezing them, you’llhaveextraonhandinthefreezerreadytocookwithjustalittleadditionaleffort.

1skinlesschickenbreastfillet1tablespoonvegetableoil2tablespoonsmincedredbellpepper2tablespoonsmincedgreenonion⅓cupfrozencorn¼cupcannedblackbeans,rinsedanddrained2tablespoonsthawedanddrainedfrozenspinach2tablespoonsdiced,cannedjalapenopeppers½tablespoonmincedfreshparsley½teaspoongroundcumin½teaspoonchilipowder

¼teaspoonsaltdashcayennepepper¾cupshreddedMontereyJackcheesefive7-inchflourtortillas6to10cupsvegetableorcanolaoil

AVOCADO-RANCHDIPPINGSAUCE

¼cupsmashed,freshavocado(abouthalfofanavocado)¼cupmayonnaise¼cupsourcream1tablespoonbuttermilk1½teaspoonswhitevinegar⅛teaspoonsalt⅛teaspoondriedparsley⅛teaspoononionpowderdashdrieddillweeddashgarlicpowderdashpepper

GARNISH

2tablespoonschoppedtomatoItablespoonchoppedonion

1.Preheatbarbecuegrilltohighheat.2.Rubthechickenbreastwithsomevegetableoil thengrill itonthe

barbecuefor4to5minutespersideoruntildone.Lightlysaltandpeppereach side of the chicken while it cooks. Set chicken aside until it coolsdownenoughtohandle.

3.Preheat1tablespoonofvegetableoilinamedium-sizeskilletovermedium-highheat.

4. Add the red pepper and onion to the pan and saute for a coupleminutesuntiltender

5.Dicethecookedchickenintosmallcubesandaddittothepan.Addthe corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili

powder, salt,andcayennepepper to thepan.Cookforanother4minutes.Stirwellsothatthespinachseparatesandisincorporatedintothemixture.

6. Remove the pan from the heat and add the cheese. Stir until thecheeseismelted.

7.Wrapthetortillas inamoistclothandmicrowaveonhighfor1½minutesoruntilhot.

8. Spoon approximately one-fifth of themixture into the center of atortilla.Foldintheendsandthenrollthetortillaoverthemixture.Rollthetortillaverytight,thenpierceitwithatoothpicktoholdittogether.Repeatwith the remaining ingredients until you have five eggrolls. Arrange theeggrollsonaplate,covertheplatewithplasticwrapandfreezeforatleast4hours.Overnightisbest.

9.Whiletheeggrollsfreezepreparetheavocado-ranchdippingsaucebycombiningalloftheingredientsinasmallbowl.

10.Preheat6to10cupsoil(usetheamountrequiredbyyourfryer)to375degrees.

11. Deep fry the eggrolls in the hot oil for 12 to 15 minutes andremovetopapertowelsoraracktodrainforabout2minutes.

12. Slice each eggroll diagonally lengthwise and arrange on a platearoundasmallbowlofthedippingsauce.Garnishthedippingsaucewiththechoppedtomatoandonion.

•SERVES3TO4ASANAPPETIZER.

CHILI’SCHICKENENCHILADASOUP

It’sanitemthatyouwon’tfindonthemenuatthisnationalrestaurantchain,butask your server about the soups du jour and you’ll find this one is availableeverydayoftheweek.ThissoupalsohappenstobeoneofChili’smostraved-about items, and the subject of many a recipe search on the TSR website(www.TopSecretRecipes.com). Part of the secret in crafting your clone is theadditionofmasaharina—acornflourthatyou’llfindinyoursupermarketneartheotherflours,orwherealltheMexicanfoodstuffsarestashed.

1tablespoonvegetableoil1Ib.ofskinlesschickenbreastfillets(approx.3fillets)½cupdicedonion1clovegarlic,pressed4cupschickenbrothIcupmasaharina3cupswaterIcupenchiladasauceone16-ounceboxVelveeta,diced1teaspoonsalt1teaspoonchilipowder½teaspoongroundcumin

GARNISH

shreddedCheddarcheesecrumbledcorntortillachipssalsaorpicodegallo

1. Add I tablespoon of oil to a large pot over medium heat. Addchickenbreasts topotandbrownfor4 to5minutesperside.Setchickenaside.

2. Add onion and garlic to the pot and saute overmedium heat forabout2minutes,oruntilonionbeginstobecometranslucent.Addchickenbroth.

3.Combinemasaharinawith2cupsofwater inamediumbowland

whiskuntilblended.Addmasamixturetopotwithonion,garlicandbroth.4.Addremainingwater,enchiladasauce,cheeseandspicestopotand

bringmixturetoaboil.5.Shred thechicken intosmall,bitesizepiecesandadd it to thepot.

Reduceheatandsimmersoupfor30to40minutesoruntilthick.6. Serve soup in cups or bowls, and garnishwith shreddedCheddar

cheese,crumbledcorntortillachips,andaspoonfulofyourfavoritesalsaorpicodegallo.

•MAKESAPPROXIMATELY12SERVINGS.

CHILI’SSOUTHWESTERNVEGETABLESOUP

Ifyou like soup that’spackedwithveggies, that’s low in fat, andhas someofthat Southwestern za-za-zing to it, this is the soup for you. Just toss all theingredients in a pot and simmer. Garnish with some shredded cheese andcrumbledtortillas,andpreparetotakethechilloff.

6cupschickenbroth(Swansonisbest)114.5-ouncecandicedtomatoes,withjuice1cupwater1cupcanneddarkredkidneybeans,withliquid1cupfrozenyellowcutcorn1cupfrozencutgreenbeans14-ouncecondicedgreenchilies½cupdicedSpanishonion½cuptomatosauce6corntortillas,minced1½teaspoonschilipowderdashgarlicpowder

GARNISH

1cupgratedCheddarlJackcheeseblend1cupcrumbledcorntortillachips

1.Combine all the soup ingredients in a large saucepan or soup potoverhighheat.Besuretomincethecorntortillasintosmallpieceswithasharpknifebeforeaddingthemtothesoup.

2.Bringsouptoaboil,thenreducetheheatandsimmerfor45minutesto 1 hour, or until the soup has thickened and tortilla pieces havemostlydissolved.

3. To serve soup ladle 1 ½ cups into a bowl. Sprinkle a heaping

tablespoon of the grated Cheddar/Jack cheese blend over the top of thesoup,andthenaheapingtablespoonofcrumbledcorntortillachipsoverthecheese.

•MAKES6SERVINGS.

CHILI’SHONEYMUSTARDDRESSING

OneofAmerica’sfavoritecasualchainsbringsusapopularsaladdressingthatyoucan’tbuyinstores.Instead,buythesesixsimpleingredientsatastoreandmakeyourownversioncheaplyandquickly.

⅔cupmayonnaise¼cuphoney2tablespoonsGreyPouponDijonmustard1teaspoonwhitevinegarpinchpaprikapinchsalt

Combineallingredientsinamediumbowlandwhiskuntilcombined.•MAKESICUP

TIDBITS

Uselow-fatmayoforalighterversion,butyoualreadyfiguredthatout,huh?

CHILI’SGRILLEDBABYBACKRIBS

MENU DESCRIPTION: “Full rock of ribs ‘double-basted’ w/BBQ sauce.Servedw/cinnamonapples&homestylefries.”

OnedaythesuitsaresittingaroundaconferencetabletakinginapitchforTVadsfilledwithsongsaboutbabybackribsandbarbecuesauce.Soonafter thatChili’slaunchesitscampaignfeaturingchoreographedcooksinthebackkitchenbangingonpotsandpansandbeltingoutajazzyodetothemeatyentrée.Sillyasitmayseem,thetunewascatchy,andthebabybackribsrackedupbigsales.Now you can sing your own tune as you recreate the Chili’s baby backexperiencewithoutleavingthehouse.Theflavorisfoundinthesauce,andthecooking secret is a slow-braising technique prior to grilling thatwill keep themeat juicy and tender like the original. And, hopefully, no one will see youdance.

SAUCE

1½cupswater1cupapplecidervinegar½cuptomatopaste1tablespoonyellowmustard⅔cupdarkbrownsugar,packed1teaspoonliquidhickorysmoke1½teaspoonssalt½teaspoononionpowder¼teaspoongarlicpowder¼teaspoonpaprika

4racksbabybackribs1.Makethebarbecuesaucebycombiningalloftheingredientsforthe

sauce inamediumsaucepanovermediumheat.When itcomes toaboil,reduceheatandsimmersauce,stirringoften,for45to60minutesoruntilsauceisthick.

2. When you’re ready to make the ribs, preheat the oven to 275degrees.

3.Brushsauceovertheentiresurfaceofeachrackofribs.Wrapeachracktightlyinaluminumfoilandarrangethepacketsonabakingsheetwiththeseamofthefoilfacingup.Bakefor2to2½hoursoruntilthemeatonthe ribshaspulledback from thecut endsof thebonesbyabout½ inch.When theribsare justaboutdone,preheatyourbarbecuegrill tomediumheat.

4. Remove the ribs from the foil (careful not to burn yourself—theliquidinsidewillbehot!)andgrillthemonthebarbecuefor4to8minutespersideoruntilthesurfaceoftheribsisbeginningtocharBrushsauceonbothsidesoftheribsafewminutesbeforeyouremovethemfromthegrill.Justbesurenottobrushonthesaucetoosoonoritcouldburn.

5.Servetheribswithextrasauceonthesideandlotsofnapkins.•MAKES4SERVINGS.

CHILI’SCHOCOLATECHIPPARADISEPIE

MENU DESCRIPTION: “We start with a worm, chewy bar layered withchocolate chips, walnuts and coconut. Topped with vanilla ice cream anddrizzledwithhotfudgeandcaramel.”

One thing that makes this dessert special is the way it comes to your tablesizzling in a cast-iron skillet just like fajitas. The chocolate chip cookie andgraham cracker crust “pie” sits in a hot skillet on top of bubbling cinnamonbutter. It’s topped with a scoop of vanilla ice cream, and then finished withwalnuts,chocolateandcaramelsyrup.Ifyou’reacloningperfectionistandwanttopresentthisdessertexactlyliketheydoattherestaurant,you’llneedasmallskilletforeachserving.Smallcast-ironskilletsarethebest,butany6or8-inchfryingpanwilldofine.YoujusthavetobesureyourpanisgoodandhottogetthatauthenticChili’s“sizzle”whenyoulayin thegoodies.Ifyou’vegotabigcrew to feedanddon’thaveenough skillets for each serving,youcanadd thecinnamon butter to individual serving plates, microwave the plates until thebuttermelts, then build each serving on thewarmplates. Itmay not have thesizzleoftherealthing,butit’llstilltastelikeparadise.

COOKIELAYER

1cupall-purposeflour½teaspoonbakingsoda¼teaspoonbakingpowder½cupbutter,softened(Istick)⅓cupgranulatedsugar1eggItablespoonmilk½teaspoonvanillaextract½cupshreddedcoconut

CRUSTLAYER

6tablespoonsbutter(¾stick)¼cupsugar1½cupsgrahamcrackercrumbs

1¼cupssemi-sweetchocolatechips½cupchoppedwalnuts

CINNAMONBUTTER

½cupbutter,softened(Istick)3tablespoonsgranulatedsugar1½teaspoonsgroundcinnamon

9scoopsvanillaicecreamchocolatesyrupcaramelsyrup6tablespoonschoppedwalnuts

1.Preheattheovento325degrees.2. Combine the flour, baking soda and baking powder in amedium

bowl.3.Inaseparatelargebowl,beattogetherthebutterandsugarwithan

electricmixer.Continuebeatingforabout30secondsoruntilmixtureturnslighterincolor,Addtheegg,milk,andvanillaandbeatuntilsmooth.

4. Slowly mix the dry mixture into the wet mixture. Beat untilcombinedandthenmixinthecoconutflakes.Set thiscookiedoughasidefornow.

5.Melt6tablespoonsofbutterinamediumbowlinthemicrowaveonhighforabout30seconds.Addthesugarandstirwellfor30seconds.Addthegrahamcrackercrumbsandstir.Pressthismixtureintothebottomofa9x9-inchbakingdishorpan.

6.Sprinklethecupofchocolatechipsevenlyoverthegrahamcrackercrust.

7.Pressthecookiedoughintothedish,coveringthechocolatechips.Useflouronyourfingerstokeepthesoftdoughfromsticking.

8.Sprinkle thechoppedwalnutsover thedough.Useyour fingers topressthenutsintothedough.

9.Bake for40 to45minutesoruntil the edgesof the “pie”becomelightbrown.

10.Preparethecinnamonbutterbycreamingtogetherthebutter,sugarandcinnamoninasmallbowlwithanelectricmixeronhighspeed.

11.Whenyouarereadytomakeyourdessert,heatupasmallskillet

overmediumheat.Whentheskilletishot,removeitfromtheheatthenaddaboutItablespoonofthecinnamonbuttertothepan.Itshouldquicklymeltandsizzle.Slicethe“pie”into9piecesandplaceoneintothehotskillet.Ifthe “pie” has cooled, you can reheat each slice by zapping it in themicrowavefor30to40seconds.

12.Placeascoopoficecreamontopofthe“pie.”Drizzlechocolateandcaramelsyrupoverthedessertandthensprinkleabout2teaspoonsofchopped walnuts over the top. Repeat for the remaining ingredients andservesizzlingintheskillet.

•MAKES9DESSERTS.

CHILI’SMOLTENCHOCOLATECAKE

MENU DESCRIPTION: “Warm chocolote coke w/chocolate fudge filling.Toppedwlvanillaicecreamunderacrunchychocolateshell.”

Get out your “easy” button forthis one. While the clone recipe for this top-requestedChili’s dessert is extremely simple tomake—andcan evenbemadedaysaheadoftime—theresultingpresentationisimpressive.Achocolatefudgecakemixisallyouneedforthecakepartoftherecipe.Thecakebatterispouredinto the large cups of a Texas-sizemuffin pan.When the cakes are done andcooled,invertthemandcutacylindricalchunkoutofthebottomwherethehotchocolateisloaded.Keepthecakescoveredinthefridgeuntildesserttime.Toserve,nukeeachcakefor45seconds,plopascoopofvanillaicecreamontop,therebyconcealingthefudgecompartment,andtopitoffwithalittleSmucker’sMagicShell(achocolatetoppingthathardensonicecream).Whenyourdinersdigintothecake,adelicioushotfudgecenteroozesoutofthewarmchocolatecake,andyou’relauncheduptosuperherostatus.

CAKE

118,25-ounceboxchocolatefudgeordarkchocolatecokemix1⅓cupswater½cupvegetableoil3eggs1bottleHersheyhotfudgetopping8scoopsvanillaicecreamSmucker’sMagicShellchocolatetopping

GARNISH

caramelsauce

1.Makecakebatterfollowingdirectionsontheboxandpour½cupof

batterintothegreasedcupsofalarge(Texas-size)muffinpan.Ifyourpanhassixcups,bakethecakesintwobatchesof4cakeseach.Bakefor30to40minutes,oruntilatoothpickstuckintothecenterofonecakecomesoutclean.Turnallofthecakesoutofthepanandletthemcool.

2.Thecakeswillbeservedupsidedown,soyoumayhavetosliceabitof thedomed topoff thecakes tohelp themlay flatwhen inverted.Aserratedsandwichknifeworksbestforthis.Afteryou’veflippedoverallofthecooledcakes,usea sharpparingknife tocutouta1½-inchdiametercylindrical chunk in the centerof thebottom (now the top)of eachcake.Theholeshouldbeabout1½inchesdeep.Afterslicingstraightdownintothe cake in a circle, scoop out the chunk of cake with a teaspoon anddiscard thepiece.Nowyouhavea secretcompartment toconceal thehotfudgepay-load.

3.Spoonabout2 tablespoonsof fudge intoeachof theholesyou’vemade in the cakes, then store the cakes in a sealed container in therefrigerator

4.Whenyou’rereadytoserve,drizzlecaramelsauceoneachservingplate.Heat one cake at a time in themicrowave for 40 to 45 seconds onhigh,oruntilyouseethefudgebegintobubble.Removethecakefromthemicrowaveand let it rest for30 secondsor so.Put the cakeon theplate,thenaddascoopofvanillaicecreamontop.PouracoatingofMagicShellchocolatetoppingovertheicecreamandserve.

•MAKES8DESSERTS.

CLAIMJUMPERGARLICCHEESEBREAD

ClaimJumperrestaurantsmayonlybefoundintheWest,butthechaincanclaimnational recognition for its delicious garlic cheese bread and toast. That’sbecause you can find boxed loaves of the stuff ready for baking in the frozenfoodsectionofyourwell-stockedlocalsupermarket.Therecipeissuchasimpleonethough,thatitdoesn’ttakemuchlongertomakethecheesygoodnessfromscratch,andyousaveafewshekelstoboot.Plus,it’snicetousefreshbread—your choice of eitherTexas toast or your favoriteFrench loaf. (The restaurantservestheTexastoastversion,andthesupermarketversionisaFrenchloaf.)Allyou have to do for a clone is mix together a few basic ingredients, spread itgenerouslyonthebreadofyourchoice,andpopitintheoven.

SPREAD

½cupbutter(1stick)¾cupshreddedCheddarcheese2tablespoonsgratedParmesancheese½teaspoongarlicpowder¼teaspoonWorcestershiresauce¼teaspoonsaltdashgroundblackpepperdashpaprika

BREAD

12slicesTexastoast(thick-slicedwhitebread)orIlargeFrenchbreadloaf,slicedthroughthemiddle

1.Preheatovento400degrees.2.Combineallingredientsforthespreadinasmallbowl.3.SmearspreadgenerouslyononesideofeachsliceofTexastoastor

onthefaceofeachhalfofFrenchbreadloaf.

4. Bake for 10 to 12 minutes or until cheese begins to brown andbubble.CuteachsliceofTexastoastinhalfbeforeserving,astheydointherestaurant.FortheFrenchbread,sliceitasthickasyoulike.

• MAKES ABOUT 12 SLICES TOAST OR TWO LARGE HALVES OFFRENCHBREAD.

CLAIMJUMPERFIRE-ROASTEDARTICHOKE

MENUDESCRIPTION:“MarinatedFire-RoostedSplitArtichokesServedwithTomatoRelishandGarlicMayo.”

I’ve been searching for the chain restaurant with the best recipe for roastedartichokes, and I think I’ve found it. With roasted garlic mayonnaise and adelicioustomatorelishontheside,Claimjumpertakestheprize.Thisrecipeisforjustoneartichoke,butfeelfreetoaddanotherifmorethanacouplehungrymouthsarewaiting.Justbesuretodoubleuponthetomatorelish.

1largeartichoke8cupswater3tablespoonssaltjuiceof2lemons4cupsice

ROASTEDGARLICMAYONNAISE

⅓cupmayonnaise1headgarlicItablespoonoliveoil¼teaspoonlemonjuicedashsalt

TOMATORELISH

Imediumtomato,diced(about½cup)Iclovegarlic,minced(about1teaspoon)1teaspoonmincedonion2basilleaves,minced½teaspoonoliveoil½teaspoonbalsamicvinegar¼teaspoonsaltdashgroundblackpepper

Itablespoonbutter,melted1. Prepare the artichoke by cutting about an inch off the topwith a

sharpknife.Usescissorstoclipthethornytipsoffofalltheouterleavessonoonegetspunctured.Cuttheartichokeinhalfdownthroughthemiddle.Dissolve3tablespoonssaltin8cupsofwaterinalargebowl.Addjuiceof2 lemons and ice, then drop the artichoke halves in the cold brine tomarinatefor2to3hours.

2.Whileartichokeismarinating,roasttheheadofgarlicbypreheatingyouroven to325degrees.Cut the topoffof aheadofgarlic andcut thebottom (the root end) so that the garlicwill sit flat.Removemost of thepapery skin from the garlic, but leave just enough to hold the garlictogether.DrizzleItablespoonofoliveoiloverthegarlic,thenplaceitinasmall oven-safe casserole dish. Cover it with a lid or aluminum foil andbakefor1houroruntil thegarlicbegins tobrown.Whenyoucanhandlethegarlic,squeezeabout1tablespoonofroastedgarlicfromtheheadandcombineitwiththemayo,lemonjuiceandsalt.Stirwell.

3.Whilethegarlicisroastingpreparethetomatorelishbycombiningallof theingredientsinasmallbowl.Stirwell, thencoverandrefrigerateuntilneeded.

4.Whenyou are ready to cook the artichoke, bring somewater to aboilinalargesaucepanwithasteamerbasket.Youdon’twantthewatertotouchtheartichokeifyoucanhelp it. Ifyoudon’thaveasteamerbasket,fillthepanwithjustaninchorsoofwaterWhenthewaterissimmering,addtheartichokehalves,cover,andsteamfor40to50minutesoruntiltheartichoke is tender While artichoke halves are steaming, preheat yourbarbecuegrilltohighheat.

5.Whenthesteamedartichokesarecoolenoughtohandle,useaspoontoscrapeoutthefuzzychokeinsideeachhalf.Brushmeltedbutterovertheentiresurfaceofeachsteamedartichokehalfandplaceeachhalf,flat-sidedownonthepreheatedgrill.Grillfor4to6minutesoruntildarkcharringmarks appear on the face of each half. Serve grilled-side-upwith tomatorelish (strain the liquid from the relish before serving) and roasted garlicmayonnaiseontheside.

•SERVES2ASANAPPETIZER.

CLAIMJUMPERCHEESEPOTATOCAKES

MENUDESCRIPTION:“(Ourmostpopularappetizer.)Parmesan,Cheddar&Monterey Jack cheeses, cilantro, onion, fresh dill & mashed potato lightlybreadedandfriedcrispytoppedwithfreshcutchives.Servedwithherbedranchsalsa.”

This top-seller is a versatile side dish alternative tomashed potatoes, but alsostandswell on it’s own as an appetizer.With cilantro, green onion, and threedifferent cheeses in there, the flavor is the bomb. When you add a crispybreadingandsomeherbedranchsalsadrizzledoverthetop,it’sclearwhythisisthe most popular appetizer on the huge Claim Jumper menu. Try dropping apinchor twoof cayennepepper into theherbed ranch salsa for an extra spicyboost.

HERBEDRANCHSALSA

½cupsourcream¼cupseededanddicedtomato(about½tomato)2tablespoonsmincedonion1tablespoonwhitevinegar1teaspoonfreshmincedcilantro½teaspoonsalt¼teaspoongroundblackpepperpinchdrieddillweed

POTATOCAKES

4mediumredpotatoes,withskin(aboutIpound)¼cupshreddedCheddarcheese¼cupshreddedMontereyJackcheese2tablespoonsshreddedParmesancheeseIgreenonion,chopped

½teaspoonmincedfreshcilantro½teaspoonsalt¼teaspoongroundblackpepper¼teaspoongarlicpowder

BREADING

⅔cupunseasonedbreadcrumbs(Progressoisgood)⅓cupall-purposeflour½teaspoondrieddillweedIegg,beaten1cupmilk

2to3cupsvegetableshortening

GARNISH

freshcutchives

1. Boil potatoes for 25 to 30 minutes or until mostly soft, but stillslightlyfirm.Becarefulnottoovercookthoseboys.Yourpotatocakeswillholdtogetherbestwhenthepotatoesaren’ttoomushy.

2.Asthepotatoesboilmakeyourherbedranchsalsabycombiningalloftheingredientsinasmallbowl.Coverandchillthissauceuntilyouneedit.

3.Drain the potatoes andmash themwith the skin on in amediumbowl. You don’t need a completely smooth consistency for the potatoes.Thereshouldbesomesmallchunksofpotatoin there.Addtheremainingingredientsforthepotatocakesandmixwell.

4. Combine breadcrumbs with flour and ½ teaspoon dill in a largebowl.Combinebeateneggandmilkinanotherlargebowl.Measureabout⅓cupofthepotatomixtureintoyourhandsandshapeitintoapattyaboutthe size of a hamburger patty.Drop the potatomixture into the breadingmixture,thenintotheeggandmilk,thenbackintothebreading,beingsuretocovertheentiresurfaceofthepotatocakewiththebreading.Arrangethepotatocake on a plate and repeat the process with the remaining potatomixture.CoverandchillthepotatocakesforaboutIhour,sothatthey’llbe

suretosticktogetherwhenfried.5. Heat up the shortening in a skillet over medium/low heat. You

shouldhaveaboutIinchofshorteninginthepan.Frythepotatocakesfor2to4minutesoruntilgoldenbrown,thendrainonarackorpapertowels.

6.Servepotatocakeswithabitofranchsalsapouredoverthetopandsprinklewithfreshcutchives.

•MAKES6POTATOCAKES.

CLAIMJUMPERSPICYTHAISLAW

MENU DESCRIPTION: “Mixed greens, carrots, zucchini, green onions,peanutsandcrunchycappellini.Tossedinasweetandspicydressing.”

If youdig the sweet, sour, and spicy flavor combinations ofThai food, you’lllovethistastytwistoncoleslaw.Justfindyourselfamedium-sizeheadofnapacabbageandafewotherspecialingredientsandyou’reonyourwaytoaperfectside dish for grilled grub, sandwiches, or as a quick solo snack. The menumentionscappellinibutwe’llsubstitutewithsobanoodlesthatcanbefoundinthe supermarket aislewith otherAsian foods (the rice vinegar and chili pastewill beover there too). If you can’t find sobanoodles, the thicker chowmeinnoodleswillalsowork.Themixedbabygreenscanoftenbefoundinready-to-serve-plasticbagsintheproducesection.Buttherealsecretingredientforgreattastingslawispatience.Theflavorsofcoleslawimproveafterseveralhours inthecoolbox,andlettingitsitovernightisevenbetter

DRESSING

⅓cupricevinegar½cupgranulatedsugar1tablespoonchilipaste(sambal)4teaspoonsfreshlimejuice2teaspoonscanolaoil½teaspoonsalt

2ouncessobanoodles,cooked(1½cups)10cupsthinlyslicednapacabbage(approx.Ihead)2cupsmixedbabygreensI½cupsjuliennedcarrot(approx.Icarrot)1cupJuliennedzucchini,(approx.½zucchini)Icupchoppedfreshcilantro

1cupdryroastedunsaltedpeanuts½cupslicedalmonds

1. Prepare the dressing first by combining the ingredients in a smallbowl or glassmeasuring cup. Heat up thismixture in themicrowave onhighfor30to60secondsoruntildressingishot,butnotboiling.Thiswillhelptodissolvethesugarandsalt.Stirthedressingwellandsetitasidetocool.

2. Cook 2 ounces of soba noodles following the directions on thepackage (the directions will say something like: “Cook noodles for 5minutesinrapidlyboilingwater”).Drainthesobanoodles,runcoldwateroverthemandletthemsittocoolwhileyoupreparetheotheringredients.

3. Use a large sharp knife to thinly slice a medium head of napacabbage. You can also use a mandoline to slice the cabbage into thin,uniformstrips so thatyouhave10cupsof slicedcabbage.Youcanuseamandolinewithajulienneattachmentforslicingthecarrotsandzucchiniaswell.Makesuretochopthejulienneslicesintobitesizestrips.

4.Chopthesobanoodlesintobitesizepieces,thencombinethemwiththe cabbage, baby greens, carrot, zucchini, cilantro, and nuts in a largebowl. Toss everything around real well while adding the dressing, thencoverandchillthebowlforatleast4hours.Ifyouhavethepatience,waitovernight for it, because the cole slaw will taste even better. Your slawshouldlastforuptoaweekcoveredinthefridge.

•MAKESAPPROXIMATELY10CUPS.

CLAIMJUMPERMEATLOAF

MENU DESCRIPTION: “Our own special recipe made with fresh groundchuckpork,mildonions,greenpeppersandmore.Servedwithmashedpotatoes,browngravyandgarlictoast.”

Here’sagreatmeatloafrecipetoaddtoyourmealtimerepertoire.Thislusciousloaf combines ground chuckwith groundpork alongwith breadcrumbs, greenonion, garlic, carrot and green pepper for one of the best flavor experiencesyou’llget fromagoodold-fashionedAmerican loafofmeat.Useaperforatednestingmeatloaf pan if you’ve got one so that the fat drains out into the panbelow.Ifyoudon’thaveoneofthosearegularloafpanwillstillworkfine.Butusealargeone.Thisrecipemakesaprettybigbeefyslabofgoodness.

2teaspoonsvegetableoilIgreenonion,minced2clovesgarlic,minced2tablespoonsmincedgreenbellpepper2tablespoonsgratedcarrot2eggs,beaten1cupmilk2teaspoonssalt½teaspoongroundblackpepper½teaspoongarlicpowder½teaspoononionpowderI½poundsgroundchuck¾poundgroundporkIcupbreadcrumbs(suchasProgresso)½cupall-purposeflour¼cupketchupplusonadditional¼cupketchup(fortop)

1.Preheatovento350degrees.2.Sautegreenonion,garlic,greenpepper,andcarrotinvegetableoil

overmediumheatforacoupleminutes.

3.Combinebeateneggswithmilk, salt,blackpepper,garlicpowder,andonionpowderinamediumbowl.

4.Inalargebowl,mixbreadcrumbsandflourintogroundchuckandgroundporkwithyourhands.Addeggandmilkmixture,sautéedveggies,¼cupketchupandmixitupusingyourhands.Getinthereandsquishitallaroundforawhile.Enjoyyourself.

5.Pressthemixtureintoameatloafpan(thekindofpanwithdrainageholesinthebottom)oralargeloafpan.Bakefor30minutes,thenspread¼cupofketchupoverthetopofthemeatloafandbakeitforanotherhour.Letitsitforabitafteryouremoveitfromtheovenbeforeyousliceittoserve.

•SERVES8.

DENNY’SFABULOUSFRENCHTOAST

MENUDESCRIPTION:“Threethickslicesgrilledgoldenbrownandsprinkledwithpowderedsugar.”

ThispopularbreakfastchoiceatAmerica’snumberonedinerchaintakescenterstage on the cover of the menu. Three slices of thick bread are dipped in aslightlysweeteggbatter,brownedtoperfectionandservedupwithadustingofpowdered sugar, some soft butter and thickmaple syrup on the side. Find thethick-slicedTexastoastbreadinyourbakery,oruseanywhitebreadthat’sslicedaround¾-inch thick. This recipe will make enough for two servings of threeslices each, and it’s the perfect recipe for waking up a special someone withbreakfastinbed.(Manypointswillbeearned.)

4eggscupwholemilkcupall-purposeflourcupgranulatedsugar½teaspoonvanillaextract¼teaspoonsalt⅛teaspoongroundcinnamon6slicesthickbread(suchasTexastoast)3tablespoonsbutter

GARNISH

powderedsugarbutter

ONTHESIDE

maplesyrup

1..Whisktogethereggs,milk,flour,sugar,vanilla,salt,andcinnamoninalargebowl.

2. Heat a large cast-iron or nonstick skillet over medium/low heat.

Whenthepanishot,addItablespoonofbutterIfbuttersmokes,yourpanistoohot,turndowntheheat.

3.Dropeachbreadsliceintothebatterforabout30secondsperside.Let someof thebatter dripoff thendrop thebread into thebutteredpan.Cookeachbatteredbreadslicefor1½to2minutespersideoruntilgoldenbrown.AddmorebuttertothepanasneededtocookalltheFrenchtoast.

4.ServethreeslicesofFrenchtoastperplate.Dusteachservingwithalittle powdered sugar (tap it through a strainer), and include somemaplesyrupontheside.

•MAKES2SERVINGS.

DENNY’SBBQCHICKENSANDWICH

MENU DESCRIPTION: “A seasoned, grilled chicken breast topped withCheddarcheeseandastackofthincnsponionringsonasesameseedbunwithlettuce,tomatoandasweethickoryspread,ServedwithasideofBBQsauce.”

With1,527restaurantsacrossthecountry,Denny’sisontopasAmerica’slargestfull-servicefamilyrestaurantchain.Sure,thechain’sfamousforitsGrandSlamBreakfasts, but Denny’s menu is filled with tasty choices for grub way pastbreakfasttime.Onesuchitemisthischickensandwichbuiltwithgrilledchickenbreast, lettuce, tomato,Cheddar cheese, crispyonion rings, and a secret sweethickory spread. That hickory spread is one of the ingredients that makes thissandwich special. So the clone is here, and it requires an ingredient calledhickorysalt.Youcan find thisblendof salt andhickory flavoring in the spicesectionfromSpiceIslandsunder thename“OldHickorySmokedSalt.”Ifyoucan’t find thatstuff, justsubstitutewith⅛teaspoonsaltand⅛teaspoonliquidhickorysmoke.Forevenmoreflavor,Denny’sservesthesandwichwithasmalldishofbarbecuesaucethattastesremarkablysimilartoBull’s-EyeOriginal,sothat’swhatwe’lluse.Whilehomemadecrunchyonionringsare thewaytogoforatrueclone,youcancertainlyshortcutthisstepbyusingthecannedFrench’sFrenchFriedOnionsfoundinpracticallyeverysupermarket.

SWEETHICKORYSPREAD

3tablespoonsbutter1cupmincedonion2teaspoonsall-purposeflour¼cupmolasses¼cupwater2tablespoonwhitevinegar⅛teaspoonhickorysalt

CRUNCHYONIONRINGS(SEETIDBITS)

1cupthinlyslicedonion,separatedintoringsIcupmilk

Icupall-purposeflour1teaspoonsalt½teaspoongroundblackpepper2cupscanolaoil

2skinlesschickenbreastfilletsvegetableoilsaltgroundblackpepper2sesameseedhamburgerbuns2tablespoonsmeltedbutter2leavesgreenleaflettuce4tomatoslices2slicesCheddarcheese

ONTHESIDE

Bull’s-EyeOriginalBarbecueSauce

1.Preparesweethickoryspreadbymelting3tablespoonsbutterovermedium/lowheat.AddIcupmincedonionandsautefor7to10minutesoruntiltheonionsstarttobrown.Add2teaspoonsflourandstiruntiltheflourismixed in.Let this cook for aminuteor two, thenaddmolasses,water,vinegar, andhickory salt.Simmer sauce for3 to4minutesoruntil thick.Removefromheatandcover

2.Make the crunchyonion rings by pouringmilk into a large bowl.Combineflour,salt,andblackpepperinanotherbowl.Diponionsinflourmixturefirst, thenintomilkandbackintoflour.Arrangeallof thecoatedrings to a plate to rest while you heat up 2 cups canola oil in a largesaucepanovermedium/lowheat(youcanalsouseadeepfryerforthisstep,just use the amount of oil required by the fryermanufacturer and set thetemperatureto375degrees).Testtheoilbydroppinginapinchofflour.Itshouldbubble.Whentheoilishot,fryahandfulofonionringsatatimeinthe oil until goldenbrown (3 to 5minutes).Drain themonpaper towels.(SeeTidbits.)

3.Tocookthechicken,preheataskilletorgriddlepanovermediumheat. Pound your chicken with a kitchenmallet so that it has a uniformthicknessofabout½inch(itwillplumpabitasyoucookit),thentrimanyexcess meat away that would hang off the sandwich. Rub each chicken

breastwithsomecanolaoil,thensprinkleeachbreastwithsaltandapinchofpepperGrillchickenbreastfilletsfor4to6minutespersideuntildone.

4.Asyourchickencooks,spreadalittlemeltedbutteronthefacesofyourtwohamburgerbunsandtoastthefacesofthebunsonanotherskilletorgriddlesettomediumheatuntillightbrown.

5.Buildeachsandwichby first spreadingsomeof thesweethickoryspreadonthefaceofthebottombun.

6.Tearaleafofgreenleaflettucetofitonthebottombun.7.Arrangetwotomatoslicesonthelettuceoneachsandwich.8.Stackthegrilledchickenbreastonthetomatoslices.9.PlaceasliceofCheddaronthechickenbreastoneachsandwich.10.Stackahandfulofcrunchyonionringsonthesandwich,thentop

thesandwichoffwiththecrownbun.Servewithasmallbowlofbarbecuesauceontheside.

•MAKES2SANDWICHES.

TIDBITS

Youcanskipstep#2byusingthecannedFrench’sFrenchFriedOnions.Asmallcanwillbeplenty.

DENNY’SCLUBSANDWICH

MENUDESCRIPTION:“Thinlyslicedturkey,crispbacon,lettuceandtomatoontoastedwhitebread.”

Getoutyour toothpicks,becauseyou’llhaveahard timekeeping theslicesofthis triple-decker sandwich from falling apart when slicing the only way yousliceatrueclubsandwich:fromcornertocorner.Thistrusty,old-fashionedclubsandwichrecipeseemslikeit’sbeenaroundforever,andyetthissandwichisstilloneofthetopchoicesfromDenny’sforlunch.Onedayyou’llfindyourselfwithsomewhite bread, sliced turkey, bacon, lettuce, tomato andmayo, and you’llrealizeyou’re just aTopSecretRecipeaway from the secret stackingorder tomakingtheperfectclubsandwich.

3slicestoastedwhitebread4½teaspoonsmayonnaise3ouncesslicedturkeybreast(deli-sliced)2iceberglettuceleaves2to3slicescookedbacon2tomatoslices

1. . Spread about 1½ teaspoons mayonnaise on one side of eachtoastedwhitebreadslice.

2.Arrangetheturkeybreastononesliceoftoast.3.Tearorfoldoneiceberglettuceleaftofitontheslicedturkey.4.Stackonanothersliceoftoastwiththemayosidefacingup.5.Break2or3slicesofcookedbacontofitontopofthesecondslice

oftoast.6.Tearorfoldthesecondlettuceleaftofitontopofbacon.7.Arrangethetwotomatoslicestofitonthelettuce.8. Top off the sandwichwith the last piece of toast turnedwith the

mayo-coatedsidefacingdown.9. Pierce the sandwichwith four toothpicks between the corners, so

thatwhenthesandwichisslicedtwicefromcornertocornerwithaserratedknife,thetoothpickswindupinthecenterofeachofthefourslices.

•MAKESISANDWICH.

HARDROCKCAFEHOMEMADECHICKENNOODLESOUP

GivethissimplesoupcloneashotandIguaranteeyou’llneveragainwanttoeatchickensoupfromacan.Therecipe isabreezesinceyouusepre-cutchickenfillets—ratherthancuttingupawholechicken—andyoudon’thavetocreateastockfromscratch.Swansonsellsa32-ouncecartonofchickenbroththat’stheperfectamount(4cups)forthisrecipe.

IpoundskinlesschickenbreastfilletsIpoundskinlesschickenthighfillets2tablespoonsvegetableoilItablespoonbutterIcupdicedonion(about½ofamediumonion)Icupdicedcarrot(about2mediumcarrots,peeled)½cupdicedcelery(about1stalk)4cupschickenbroth4cupswaterIteaspoonsaltIteaspoonfreshlygroundblackpepperIteaspoonmincedfreshparsley3cupswideeggnoodles(dry)

GARNISH

mincedfreshparsley

1.Heat2tablespoonsvegetableoilinalargeskilletovermediumheat.Saute chicken breasts and thighs for 10 to 15 minutes or until lightlybrowned on both sides and cooked through. Remove chicken from theskillettoacuttingboardtocoolabit.

2.Reduceheattomedium/low,addbuttertoskilletthentossinonion,carrot and celery. Slowly cook the veggies (sweat them) for 10minutes,stirringoften,oruntilcarrotsarebeginningtosoften.

3. Chop the chicken, then dump all of it, plus the veggies, chickenbroth,water,salt,pepperandIteaspoonparsleyintoalargesouppot.Bringsoup to a boil then reduceheat and simmer for 10minutes.Addnoodlesand simmer for an additional 15minutes or until noodles are soft. Servewithapinchofmincedfreshparsleysprinkledontop.

•MAKES8SERVINGS.

HARDROCKCAFEBAR-B-QUEBEANS

Ifyou likebakedbeansyou’llgonutsover this clone recipe from theworld’sfirst themerestaurantchain.It’sreallyeasytomaketoo,sinceyoujuststir theingredientsintoacoveredcasseroledish,andbakeforanhourandahalf.Thismakesthedishhandyif transportingtoanotherlocationforapartyorpotluck,sinceyoucan fill thedish,cover it, thenpop it into theovenonceyouarrive.Theonlyelementthatmaygiveyoupauseisthepulledporkfromtherecipethatfollows (on page 164) for Hard Rock Cafe Pig Sandwich. It’s an effortlessadditionifyou’vegotsomeofthatporkonhand.Ifnot,justleavethatingredientout.Oryoucouldaddacoupletablespoonscrumbledcookedbacon.Eitherwaythebeanswillstillcomeoutgreatasanosh-worthysidedishorsolosnack.

215-ouncecanspintobeans(withliquid)2tablespoonswater2teaspoonscornstarch½cupketchupcupwhitevinegar¼cupbrownsugar2tablespoonsdicedonionIteaspoonpreparedmustard½teaspoonchilipowder¼teaspoonsalt¼teaspooncoarsegroundblackpepper½cupshreddedpork(fromrecipeonpage164)

1.Preheatovento350degrees.2.Pourentirecontentsofthecanofpintobeansintoacasseroledish

(withalid).3.Dissolve thecornstarch in a smallbowlwith the2 tablespoonsof

waterAddthissolutiontothebeansandstir.4.Addtheremainingingredientstothedish,stirwellandcover5. Bake for 90 minutes or until the sauce thickens. Stir every 30

minutes.Afterremovingthebeansfromtheoven,letthebeanscoolfor5to

10minutesbeforeserving.•SERVES6TO8ASASIDEDISH.

HARDROCKCAFECOLESLAW

Smashing a guitar and hanging it on thewallwill not give you the trueHardRockCafeexperienceunlessyoutheneatasandwichwiththiscoleslawservedon the side.You have to be patient, though, since it’s not something you canenjoyrightaway.Goodcoleslawneedsalittletimetochillinthecoolbox—24hours at least. The cabbage needs a chance to get it together with the otheringredientsbeforerockingoutatthegiginsideyourmouth.

1 cupsmayonnaise3tablespoonswhitevinegar2tablespoonsplus2teaspoonsgranulatedsugar2tablespoonsmilkdashsalt8cupschoppedcabbage(Ihead)½cupshreddedcarrot

1.Combine all ingredients except the cabbage and carrots in a largebowlandblenduntilsmoothwithanelectricmixer.

2.Addcabbageandcarrotsandtosswell.3. Cover and chill overnight in the refrigerator. The flavors fully

developafter24to48hours.•SERVES6TO8ASASIDEDISH.

HARDROCKCAFEPIGSANDWICH

MENUDESCRIPTION:“Selectpork,hickory-smokedthenhand-pulled,soit’stenderandjuicy.‘AnoldSoutherndelicacy’withourfamousvinegar-basedbar-b-quesauce.Servedwithfries,ranchbeansandhomemadecoleslaw.”

Takeabighonkin’biteoutofoneof theseandyou’ll soonknowwhy it’s theHardRockCafe’smostpopular sandwich.Thepork ishickory smoked for10hours,butsincewe’reimpatienthungrypeoplehere,we’llcutthatcookingtimedowntounder4hoursusingacoveredgrillandcarefullyarrangedcharcoal.Justsprinklewethickorychipsoverthehotcharcoalarrangedaroundtheinsideedgeofagrill(suchasaroundWeber),andletthesmokingbegin.Youcancertainlyuseanactualsmokerifyou’vegotone,andgothefull10hourswiththispuppy.But while you’re still waiting for your sandwiches, the rest of us will havealreadydraggedourfull,roundbelliesovertothecouchforanap.Bytheway,you should try tomakeyourmarinated cabbageadayaheadof time so it hastimetosoakuptheflavors.

MARINATEDCABBAGE

2tablespoonswhitevinegarItablespoongranulatedsugar4cupsthinlyslicedcabbage4cupshickorysmokingchips

RUB

2tablespoonskoshersalt2teaspoonscrackedblackpepper1teaspoonpaprika½teaspoononionpowder½teaspoongroundsage½teaspoondriedthyme¼teaspoongroundcayennepepperIbonelessporkloinroast(3to4pounds)

vegetableoil

SAUCE

215-ouncecanstomatopuree1cupapplecidervinegar¾cupbrownsugar2tablespoonsvegetableoil½teaspoononionpowder½teaspoonliquidhickorysmokeIclovegarlic,minced¼teaspoonsalt¼teaspooncoarsegroundblackpepper8kaiserrolls

1.Makethemarinatedcabbageatleastonedaypriortobuildingyoursandwiches.Likecoleslaw,thisgarnishneedssometimetodevelopinthefridge.Combinethevinegarandsugarinamediumbowl.Addthecabbage,stir, cover the bowl and store it in the refrigerator until you are ready tomakethesandwiches.

2.Put thewoodchips inabowlandcoverwithwater.Let thewoodsoakforatleastIhour.Lightthecharcoalafterithasbeenarrangedaroundtheinsideedgeofyourgrill.Youdon’twantcoalsdirectlyunderyourpork.Whenthecoalsarehot,drainthewaterfromthewoodchipsandsprinklethechipsoverthetopofthecoals.Youshouldnowhavesmoke.

3.Combinetheingredientsfortherubinasmallbowlandmixwell.4.Rubsomevegetableoiloverthesurfaceoftheporkroast.Sprinkle

therubovertheentiresurfaceoftheroast.5.Placetheroastinthecenterofyourgrillandputthelidon.Letthe

pork cook for 3 to 4 hours or until the internal temperature of the roastreaches170degrees.

6.Astheporkcooks,makethesaucebycombiningtheingredientsinamediumsaucepanovermedium/lowheat.Letthesaucesimmerfor15to20minutes,thencoverandremovefromheat.Setthisasideuntilyourporkisready.

7.Whentheporkisdone,removeitfromthegrillandletitsittocoolfor15to20minutesoruntilyoucanhandleit.Nowyouwant to tear themeatalongthegrain,makingbitesizestripsofshreddedpork.

8.Puttheshreddedporkintoalargesaucepanovermediumheat.Add2cupsofthesaucetothepanandstirKeeptherestofthesauceforlatertoserveontheside.Cooktheporkfor15minutesoruntilitisheatedthrough.

9.Grill the facesof the rolls and stack about I cupofporkonto thebottomhalfofeach roll.Adda rounded tablespoonofmarinatedcabbageontopofthepork,addatablespoonorsoofextrasauceontopofthat,thencapoffeachsandwichwiththetophalfoftheroll.ServewithclonesfortheHardRock’scoleslaw(page163)andbakedbeans(page160)ontheside,ifdesired.

•MAKES8SANDWICHES.

HOUSTON’SCHICAGO-STYLESPINACHDIP

Thesedaysjustabouteverycasualdiningchainhasitsversionofthisappetizer:spinachandartichokeheartsmixedwithcheeseandspices,serveduphotwithchipsorcrackersfordipping.Makingtheroundsovertheyears,I’vetriedmanyof them, andmost formulas are nearly identical. That is, except for this one.Houston’s makes their spinach dip special by using a blend of sour cream,Monterey Jack cheese and Parmigiano-Reggiano—the ultimate Parmesancheese.Parmigiano-ReggianoisborninItalyandisusuallyagednearlytwiceaslongasother,morecommonParmesancheeses.That ingredientmakes thebigdifference in this dip. So hunt down some of this special Parm at your well-stockedmarketorgourmetstore,andyou’llfindoutwhyHouston’sspinachdiphasbeenoneofthemostrequestedrecipeclonesatTSRCentral.

One12-ounceboxfrozenchoppedspinach,thawed½cupchoppedcannedartichokehearts(notmarinated)1tablespoonchoppedwhiteonion¼cupheavycream¼cupsourcream1¼cupsshreddedMontereyJackcheese⅓cupgratedParmigiano-Reggianocheese¼teaspoongarlicsalt

ONTHESIDE

Corntortillachips

1.Mixtogetherthespinach,choppedartichokehearts,andonioninamicrowave-safeglassorceramicbowl.Coverbowlwithplasticwrap,thencuta small slit in thecenterof thewrap so that the steamcan sneakout.Microwaveonhighfor4minutes.Keepspinachcoveredwhileyoupreparethecreamsauce.

2. Combine cream, sour cream, Jack cheese, grated Parmigiano-

Reggianocheese, andgarlic salt in amediumsaucepanovermedium/lowheat.Heatthisupslowlyforabout10minutesoruntilthesaucereachesasimmerandthickens.Justdon’tletthemixtureboil.

3. Add the spinach mixture to the sauce and continue to heat overmedium/low.Cook for about 10moreminutes or untilmixture reaches athickdip-likeconsistency.Pourintoabowlandservewithtortillachipsfordipping(orcrackers,bread,whateveryouwant).

•MAKES2CUPS.

HOUSTON’SHONEY-LIMEVINAIGRETTE

This38-unit casualdiningchainmaybe small compared tomanyof theotherchains whose food I’ve cloned, but Houston’s has a huge following of loyalcustomers throughout the country. I know this because for many years therestaurantsatatthetopofmy“mostrequestedclones”list.Iwasfinallyreadytotakeonthechallenge,butsincetherearenoHouston’swhereIliveinLasVegas,it requiredaroadtrip—this timetoOrangeCounty,California.Acoupleplanerides,abitofdriving,somewalkingandastumbleortwolater,Ihadacoolerfull ofHouston’s goodies secured safely back at the underground lab.After afewhoursofchoppingandmixingthissimplesweet-and-soursaladslatherfromHouston’swascracked.

cupvegetableoil¼cupricevinegar¼cuphoney2tablespoonsGreyPouponDijonmustardItablespoonchoppedfreshcilantro2½teaspoonsfreshlimejuice1teaspoonsesameoil1½teaspoonsmincedredbellpepperIteaspoonmincedonion¼teaspoonfreshlygroundblackpepperpinchsalt

1.Combineallingredientsinasmallglassorceramicbowl.Stirwell.2.HeatdressinginthemicrowaveonhighforIto1½minutesoruntil

mixturebeginstobubble.RemovedressingfrommicrowaveandwhiskforIminute.Thiswillemulsifythedressinganditshouldbegintothickenasitcools.

3.Coverandchillfor2hoursbeforeserving.•MAKESICUP.

HOUSTON’SCOLESLAW

It’snotyourtypicalcoleslaw.Thesweetpicklerelishandgreenonionisanicetouch,andallthatparsleyreallysetsthisdishapartfromanyothercoleslawI’vetried.Ifyoulikecoleslawandyou’veneverhadthisversionattherestaurant,Iencourageyoutogivethisoneago.

¾cupmayonnaise3tablespoonswhitevinegar2tablespoonsgranulatedsugar⅛teaspoonsalt8cupschoppedgreencabbage(Ihead)½cupchoppedfreshparsley½cupchoppedgreenonion(greenpartonly)2tablespoonssweetpicklerelish½teaspoonceleryseed

1.Whisk togethermayonnaise, vinegar, sugar, and salt in amediumbowl.

2.Combinecabbage,parsley,greenonion,andrelishinalargebowl.3.Pour thedressingover thecabbageandmixwell.Addceleryseed

andmix,thencoverthebowlandchillforatleast4hoursbeforemunchingout.Chillingtheslawovernightisevenbetter

•MAKES8SERVINGS.

IHOPCINN-A-STACKS

Putawaythemaplesyrup.NexttimeyouwhipuppancakesorFrenchtoast,trysomethingnewwith this clone thatmakesyour stacks taste like freshlybakedcinnamonrolls.SpreadthecinnamonsauceoneachpancakeoroneachsliceofFrenchtoastasyoustack’emup.Thendrizzlethedeliciouscreamcheeseicingoverthetop.Asforthepancakes,we’vegotsomegreatclonerecipesonpages175 (IHOP Country Griddle Cakes) and 180 (IHOP Harvest Grain ’N NutPancakes).And there’s a simple clone forDenny’s Fabulous French Toast onpage 148. This mouthwatering new product from America’s favorite pancakechain is a “limited time only” offering, but a fabulous home clone is yourswheneveryoucraveit.

CINNAMONSAUCE

¼cupbutter(salted)¾cupdarkbrownsugar3tablespoonshalf-and-halfItablespoongroundcinnamon⅛teaspoonsalt⅛teaspoongroundclovesItablespoonall-purposeflour

CREAMCHEESEICING

4ouncescreamcheese,softenedI¼cupspowderedsugar1teaspoonlemonjuice¼teaspoonvanillaextract

GARNISH

whippedcream

1. Melt butter in a small saucepan over medium heat. Add brownsugar, 2 tablespoons half-and-half, cinnamon, salt and cloves and cookwhile stirring constantly until mixture comes to a simmer. Immediately

removesaucefromtheheat,addremainingtablespoonofhalf-and-halfandstirintheflour.

2.Combineingredientsforcreamcheeseicinginamediumbowl.Beatonlowspeedwithanelectricmixeruntilsmooth.Spoonicingintoasquirtbottle.

3. To assemble your dish, spread about a tablespoon of cinnamonsauceontopofeachpancake,oroneachsliceofFrenchtoastasyoustackthem.A typical servingat the restaurant is twopancakesor two slicesofFrench toast.Drizzlecreamcheese icingover the top,and finishoffyourstackwithadollopofwhippedcream.

•MAKESENOUGHFORATLEAST4SERVINGS.

IHOPCOUNTRYGRIDDLECAKES

MENU DESCRIPTION: “Delicious blend of buttermilk and real Cream ofWheat.”

Thisnationwidechain,whichisknownforitsbigbargainbreakfasts,servesanimpressive number of non-breakfast items as well. In 1997, IHOP dished outover 6 million pounds of french fries and over half a million gallons of softdrinks.But it’s theCountryGriddleCakeson thebreakfastmenu that inspiredthisTopSecretRecipe.TheuniqueflavorandtextureofthisclonecomesfromtheCreamofWheatinthebatter.Nowyoucanhaveyourpancakes,andeatyourcerealtoo.

nonstickspray1¼cupsall-purposeflour1½cupsbuttermilkcupinstantCreamofWheat(dry)1eggcupgranulatedsugar1teaspoonbakingpowder1teaspoonbakingsoda¼cupvegetableoil½teaspoonsalt

1.Preheataskilletovermediumheat.Applynonstickspray.2.Combineallingredientsinalargebowlwithamixersetonmedium

speed.Mixuntilsmooth,butdon’tovermix.3. Pour the batter by ⅓-cup portions into the hot pan and cook

pancakesfor1to3minutespersideoruntilbrown.Repeatwithremainingbatter

•MAKES8TO10PANCAKES.

IHOPCOUNTRYOMELETTE

Sure,IHOPisfamousforpancakes,butthejointmakesaprettykilleromelettewhenputtothetask.Whatmakesthisthree-eggcreationsocoolisthetopsecretfoldingmethod.ForallofIHOP’somelettes,thebeateneggsaremixedwiththeappropriatechunkyingredients,andthewholethingispouredoutthinonagiantgriddle.Whentheeggshavefirmedup,twosidesarefoldedover,thefillingispositioned,andtheomeletteisrolledoveronce,twice,threetimessoitendsuplooking like a burrito, sort of. Nowwe can execute the same egg origami athomewitha12-inchelectricskillet,ora12-inchstovetopgriddlepan.Youcanfindeasy-to-cookhashbrownpotatoesinbagsinthefreezersection.

3eggs⅛teaspoonsalt2tablespoonsdicedcookedham2tablespoonsdicedwhiteonion½tablespoonbutter3tablespoonscookedshreddedhashbrownpotatoes¼cupshreddedCheddarcheese

GARNISH

2tablespoonssourcream

1. Heat a 12-inch electric skillet to 275 degrees (or heat a 12-inchgriddlepanovermediumlowheat).Preheatovento300degrees.

2.Addsalttoeggsandbeatforabout30seconds.Stirindicedcookedhamandwhiteonion.

3.Melt½tablespoonofbutterinhotgriddleorpan.Whenbuttermeltspoureggsintothepanandswirlthepanaroundtocoatthebottomevenly.Useaspatulatoevenlydistributehamandonion.

4.Cookeggsfor4to6minutesoruntiltopofomeletteismostlyfirm.Foldover1-inchoftopandbottomoftheomelette.Sprinkle2tablespoonsshreddedcheddarcheesedownomeletteataboutone-thirdofthewayfromthe left sideof theomelette.Arrangeabout3 tablespoonsofcookedhashbrownpotatoesontopofthecheese.Startingattheleftend,useaspatulato

rolltheeggsoverthefillingingredients.Continuerollingtheomelettetwomore times. Use a spatula to lift the omelette onto an oven safe plate.Sprinkle 2 tablespoons of shreddedCheddar over the top of the omeletteandplace theplate in the300degreeoven for I to2minutesoruntil thecheesehasmelted.Ifyou’remakingmorethanoneomelette,setyourovento200degreestokeepready-to-eatomelettesonhold.

5. Just before serving, spoon 2 tablespoons of sour cream onto themiddleoftheomelette.

•MAKES1SERVING.

IHOPHARVESTGRAIN’NNUTPANCAKES

MENUDESCRIPTION:“Heartygrains,wholesomeoats,almondsandEnglishwalnuts.”

Wholesome grains and nuts get it on in this clone for the signature pancakesfrom the country’s largest pancake chain.Thewholewheat flour andoats addmoreflavor,whilethenutspitchinforacrunchineverybite.Takeabreakfromgummy,blandtraditionalpancakes.Makeabreakfastthatpacifiesyourpancakeurgeandleavesyoufeelingpeppy.

¾cupQuakeroats¾cupwholewheatflour⅓cupall-purposeflour

2teaspoonsbakingsodaIteaspoonbakingpowder½teaspoonsalt1¼cupsbuttermilk⅓cupwholemilk¼cupvegetableoil2eggs¼cupgranulatedsugar3tablespoonsfinelychoppedblanchedalmonds3tablespoonsfinelychoppedwalnuts

1.Lightlyoilaskilletorgriddleandpreheatittomediumheat.2.Grindtheoatsinablenderorfoodprocessoruntilfine,likeflour.3. Combine oat flour, whole wheat flour, all-purpose flour, baking

soda,bakingpowderandsaltinamediumbowl.4.Inanotherbowlcombinebuttermilk,milk,oil,eggsandgranulated

sugar with an electricmixer until smooth. Combine dry ingredients withwetingredients,addnutsandmixwellbyhand.

5.Ladle⅓cupofthebatterontothehotskilletandcookthepancakesforIto3minutespersideoruntilbrown.

•MAKES12PANCAKES.

TIDBITS

Youcancoverandfreezetheseaftertheycool.Toreheat,justputastackinthemicrowaveonhighfor1to2minutes.

IHOPPUMPKINPANCAKES

During theholiday season thisparticularpancake flavor sells like ...well,youknow. It’s one of 16 varieties of pancakes served at this national casual dinerchain.Youcanmakeyourownversionofthesedeliciousflapjackswithalittlecanned pumpkin, some spices and traditional buttermilk pancake ingredients.Getoutthemixer,fireupthestove,trackdownthesyrup.

nonstickspray2eggs1¼cupsbuttermilk4tablespoonsbutter,melted3tablespoonscannedpumpkin¼cupgranulatedsugar¼teaspoonsaltI¼cupsall-purposeflour½teaspoonbakingpowder½teaspoonbakingsoda¼teaspoongroundcinnamon¼teaspoongroundallspice

1.Preheataskilletovermediumheat.Coatpanwithoilcookingspray.2.Combineeggs,buttermilk,butter,pumpkin,sugar,andsaltinalarge

bowl.Useanelectricmixertoblendingredients.3. Combine remaining ingredients in a small bowl. Add dry

ingredientstowetingredientsandblendwithmixeronmediumspeeduntilsmooth.

4.Pourthebatterin cupportionsintothehotpan.5.Whenthebatterstopsbubblingandedgesbegintoharden,flipthe

pancakes.Theyshouldbedarkbrown.Thiswilltakefrom1to3minutes.6.Flipthepancakesandcookothersideforthesameamountoftime,

untilbrown.•MAKES8TO10PANCAKES.

ISLANDSCHINACOASTSALADDRESSING

This30-storeHawaiian-themedchainofrestaurants isknownfor itshandmadeburgerbuns,specialtysandwichesand tacoplatterswithnames likeShorebird,Pelican, Sandpiper, Baja, and Northshore. Some people, though, go to theIslandsjustfortheChinaCoastsalad.It’sahugebowlfilledwithslicedchickenbreast, lettuce, red cabbage, julienned carrots, fried noodles, sesame seeds,mandarin orange wedges and chives, and then tossed with this top secretdressing. Many diners think the dressing’s so good they ask for extra anddiscreetlysmuggleithome.Nomoresmugglingrequired.Now,withthissimpleformula, you can make your own clone at home and use it on any of yourfavoritebowlsofgreen.

½cupmayonnaise5tablespoonsricevinegar2tablespoonsgranulatedsugar2tablespoonssesameoilItablespoonsoysauce¼teaspoongarlicpowder

Combineallingredientsinamediumbowlandmixwithanelectricmixeruntilblendedandsugarisdissolved.Chill.

•MAKES1CUP

ISLANDSISLANDFRIES

MENU DESCRIPTION: “Our famous fries are fresh cut daily from wholepotatoeswiththeskinslefton.”

NotonlycanIshowyouthebestwaytomakefrenchfriesathomeinthiscloneof Islands’ top-sellingversion,but I’malsosupplyingyouwithasupersimplewaytomakethesametypeofsaltblendthatIslandsusestomakethosefriessodang addicting.Aswith any good french fry recipe, you’ll need to slice yourpotatoes into strips that are all equal thickness. That means you need amandoline,orsimilarslicingdevice,thatmakes¼-inchslices.Onceyou’vegotyour potatoes cut, youmust rinse and soak them inwater to expel the excessstarch.The fryingcomes in twostages:Aquickblanchingstage,and the finalfrying to put a crispy coating on the suckers. Islands uses a combination ofpeanutandvegetableoilsintheirfryers,soyousimplycombinethetwoinyourhome fryer. The whole process is not that tough once you get going, andcertainlyworththeeffortifhungrymouthsarewaitingfortheperfecthomemadefrenchfries.However,ifyouwanttosimplifytheprocessbecauseyourhungrymouths aren’t of the patient sort, you could certainly buy frozen french fries,cook ’em up following the instructions on the bag, and then sprinkle on thisgarlic/onionsaltblendforaquick-and-easykitchenclone.

GARLICIONIONSALT

ItablespoongarlicsaltIteaspoononionsalt¼teaspoongroundblackpepper

FRIES

2mediumrussetpotatoes3to5cupsvegetableoil(fryerfilledhalfway)3to5cupspeanutoil(fryerfilledrestoftheway)

1.Combinegarlicsalt,onionsalt,andpepperinasmallbowl.

2.Slicepotatoeswithaslicerormandolinesetto¼-inchthickslices.Holdpotatoataslightanglewhenslicingtoproducefriesthatareabout2to3inchesinlength.

3.Dropslicedpotatoesintoabowlofwatertorinseawaystarch.Pouroutwater,thenfillbowlagain.Pouroutthatwater,thenfillbowlagainwithwaterandaddsomeice.LetpotatoessitforIhourintheicewater.

4.Heatoilsinfryerto350degrees.5.Whenthepotatoesaredonesoaking,drainthem,thenpourthemout

ontoacleandishtowel.Blotfriesdry.6.Whenfriesaredrydropabouthalfintothehotoilandblanchfor2

to3minutes (fries shouldbe soft in the center).Remove the fries onto atoweltocool.Whenallthefriesareblanched,letthemsittocoolforabout30minutes.When fries are cool, fry them for the second time for 5 to 7minutesoruntilfriesaregoldenandcrispy.

7. Pour fries onto a rack or towels to drain. Toss fries with severalpinchesofthegarlic/onionsaltandservehot.

•SERVES4.

ISLANDSTORTILLASOUP

The entire process for making this soup, which Islands serves in “bottomlessbowls,”takesaslongas3hours,butdon’tletthatdiscourageyou.Mostofthattimeisspentwaitingfor thechickentoroast(upto90minutes—althoughyoucan save timebyusing a precooked chicken, seeTidbits) and letting the soupsimmer (1 hour). The actualwork involved isminimal—most of your time isspent chopping the vegetable ingredients. This recipe produces soup with anawesomeflavorandtexturesinceyou’llbemakingfreshchickenstockfromthecarcassoftheroastedchicken.Asforthefriedtortillastripgarnishthattopsthesoup,youcangothehardwayortheeasywayonthatstep.Thehardwaymakestheverybestcloneand it’s reallynot thathard:Simplyslicecorn tortillas intostrips,frythestripsrealquick,thentossthefriedstripswithacustomseasoningblend. The easy way is to grab a bag of the new habanero-flavored Doritos,which happen to be similar in spiciness to the strips used at the restaurant.Simplycrumbleafewofthesechipsoverthetopofyourbowlofsoup,anddigin.

4to5poundwholeroastingchicken2tablespoonsbutter,melted16cups(1gallon)water1mediumSpanishonion,diced(2cups)1mediumredbellpepper,diced(Icup)2mediumcarrots,diced(1cup)2Anaheimpeppers,diced(¾cup)2clovesgarlic,minced(Itablespoon)46-inchyellowcorntortillas,diced(I½cups)

juiceof2largelimes(3tablespoons)

Itablespoonsalt1teaspoonchilipowder1teaspoongroundcayennepepper2tablespoonsmincedfreshcilantro

TORTILLASTRIPS

2cupsvegetableoil66-inchyellowcorntortillas1teaspoonchilipowderIteaspoonpaprika¾teaspoongroundcayennepepper½teaspoonsalt

GARNISH

1cupshreddedMontereyJackcheese2avocados,diced

1.Preheatovento375degrees.2. Rub the chicken with melted butter and sprinkle with salt and

pepperPlaceyourcluckerbreast-side-uponarackinaroastingpan.Roastchicken for70 to90minutesoruntil the temperature in thecenterof thebreastis160degrees.Removechickenfromtheoventocool,butdon’tgetridofthedrippingsintheroastingpan.

3.When chickenhas cooled enough to handle, tear themeat off thebone.Throw away the skin, but keep all the bones.Add the bones to 16cups ofwater in a soup pot. Bring to a boil, then reduce heat to a rapidsimmerandfindsomethingtokeepyoubusyfor30minutes.Thisisagoodtimetofinishchoppingtheveggies.

4.Spoonatablespoonoffatfromtheroastingpanintoalargeskilletovermediumheat.When the pan is hot, saute onion, peppers, carrot andgarlicfor10minutesovermedium/lowheat.

5.After30 to45minutesof simmering, removechickenbones fromthewater,andaddthesautéedvegetables,plusthechickenmeat,limejuice,

salt,chilipowderandcayennepepper.SimmersoupforIhour,addingthecilantrotothepotabout30minutesin.

6.Asyoursoupsimmers,heatup2cupsofvegetableoilinamediumsaucepan.Makeyourspicy tortillastripsbycuttingapileof6smallcorntortillasinhalf.Slicethestacksinto¼-inchstrips.Testtheoilbydroppinginonestrip.Ifitbubblesrapidly,it’shotenough.Wait4minutes,thentakeoutthesampleandmakesureit’scrunchy.Ifyouroil isready,fryhalfofthestripsatatimefor4to5minutesoruntiltheyallcomeoutcrispy.Drainon paper towels. Combine the seasonings for the strips (chili powder,paprika,cayenneandsalt)inasmallbowl.Tossthetortillastripswiththeseasoninginalargebowluntilthestripsarecoated.

7. Serve each bowl of soup topped with a couple tablespoons ofshreddedJackcheese,acouple tablespoonsofdicedavocado(one-quarterofanavocado),andhandfuloftortillastripsontop.

•MAKES8SERVINGS(1½CUPSEACH).

TIDBITS

Home-roastingachickeniseasy,butifyouwanttosavealittletimeyoucanjustas well use one of the precooked whole chickens usually found in the delisectionofyourmarket.Ifyougothatroute,justpickuptherecipefromstep#3.

ISLANDSYAKISOFTTACOS

MENU DESCRIPTION: “Three flour tortillas stuffed wlmarinated chicken,teriyakisauce,Jackcheese,pineapple,lettuce,tomatoes&scallions.”

Ifyoulovethesweettasteofteriyaki-marinatedchicken,you’lldigtheYakiSoftTacos at this Hawaiian-themed burger chain. Sure, Islands is famous for itsburgers,butmanyalsogofortheseveralchoicesofsofttacos—andtheoneI’veclonedhereisthetop-seller.Aftertestingallpopularbrandsofteriyakisauceonthemarket,Ifoundthatnonehavetheheavygingernotesofthechain’sversion,soyou’llwanttomakethesaucefromscratch.Whichisreallynobigdeal,sinceit’saneasyprocessandyou’llendupwithateriyakisauce/marinadethat’sbetterthananystoreversion,andyoucanuseitinallsortsofrecipes.Whenyoubuythecannedpineapple,goforthe20-ouncecanorgettwo8-ouncescans.You’llneedthatmuchsinceyou’llusethepineapplechunksinboththesauceandonthe tacos (andyou’ll evenuse someof the juice from thecan inyour teriyakisauce). When chopping the chunks, take the time to slice each chunk intoquarters(lengthwise,withthegrain)soyougetthinpineapplepiecesthataretheexact size of the stuff they use in the restaurant. Or you can find smallerpineapplechunksinsomestores(seeTidbits).

TERIYAKISAUCE

1¾cupswater1tablespooncornstarch¾cuplightbrownsugar½cupsoysauce½cupcannedpineapplechunks(chunksslicedintoquarters)¼cupjuicefromcanofpineapplechunks½teaspoongarlicpowder¼teaspoononionpowder2teaspoonsmincedfreshginger

12chickentenderloins127-inchflourtortillas

2cupsshreddedMontereyJockcheese4cupsiceberglettuce,choppedverythinorshredded1½cupscannedpineapplechunks,(chunksslicedintoquarters)1½cupsdicedtomatoes(about2mediumtomatoes)½cupchoppedgreenonion(greenpartonly)

1.Maketheteriyakisaucebywhiskingcornstarchintothewaterinamediumsaucepan.Addremainingingredients,thenbringmixturetoaboil.Reduceheatandsimmerfor7to10minutesoruntilthicker.Letsaucecoolbeforeyouuseitformarinating.

2.Whenthesauceiscool,measureoutIcupofsauceandsetitaside.Use the remainingsauce topouroverchicken tenders inamediumbowl,Cover chicken and let itmarinate for at least 6 hours.Overnight is evenbetter.

3. When chicken has marinated, preheat a large skillet overmedium/lowheat.Wipethepanwithalittleoil.Removethechickenfromthemarinade(andtossoutthemarinade)andsautechickeninthepanfor8to10oruntilchickeniscookedthroughandbrownedonbothsides.Sliceeach chicken filet into 3 or 4 pieces and spoon all the chicken into amediumbowl.Microwave the leftover Icupof teriyakisauce in theovenfor30to60secondsoruntilit’shot.Pourthesauceovertheslicedchickeninthebowl.

4.Whenyou’re ready tobuild the tacos,preheat another skilletovermediumheat.Tossatortillaintothepanforaminute,thenflipitoverandadd2to3tablespoonsofshreddedcheeseacrossthecenterofthetortilla.Letthetortillasitinthepanforaboutaminuteorso(untilthecheesestartsmelting) thenremovethe tortillaandimmediatelyspoontheequivalentofonechickentenderintothetortilla(3or4chunksofchicken).Spoonabout1½ tablespoons teriyaki sauce from the cooked chicken bowl over thechickenineachtaco.

5.Arrangeabout cupshreddedlettuceoverthechickenineachtaco.Follow that up with 1 to 2 tablespoons of pineapple chunks, 1 to 2tablespoons diced tomato, and a couple pinches of chopped green onion.

Repeatprocessforremainingtacos.Therestaurantserves3tacoswitheachorder.

•MAKES12TACOS(4SERVINGS).

TIDBITS

Ifyoucanfindthem,DelMonteofferscannedpineapplethat’spre-cutintotheperfectsizeforthisrecipe.AndIlovethename:They’recalled“Tidbits.”

JOE’SCRABSHACKBLUECRABDIP

ThenumberoneappetizeronJoe’smenuiscalledBlueCrabDip,butyoudon’tneedbluecrab toclone it.Youdon’tevenneed tousefreshcrab, Iusedsomedelicious lump crabmeat from Phillips Seafood that comes in 16-ounce cans(you’llfinditatCostco,Sam’sClub,Wal-Mart,andVon’s)andthedipcameoutamazing. You could also use crabmeat that comes in 6-ounce cans found atpracticallyeverysupermarket—you’llneedtwoofthem.Justbesuretogetthekind that includes legmeat,anddon’t forget todrainoff the liquidbeforeyoutossitin.

one8-ouncepkg.creamcheese,softened2cupscrabmeat(cannedisfine)¼cupdicedgreenonionItablespoonmincedmildredchilipepper1tablespoonmildgreenchilipepper(Anaheim)¼teaspoonsalt¼teaspoongroundwhitepepper2tablespoonsshreddedParmesancheese

GARNISH

paprika1teaspoonmincedfreshparsley

1.Preheatoventobroil.2. Combine cream cheesewith crab, green onion, chili peppers, salt

andwhitepepperinamediumbowl.Stirwelltocombine.3. Spreadmixture into the bottom of an oven-safe dish.Use awide

dishforthissothatthedipisonlyaboutaninchdeepinthebottom.4.SprinkleParmesancheeseoverthesurfaceofthedip.5.Broilfor3to4minutesoruntilcheeseontopbeginstobrown.6. Sprinkle paprika over the dip, followed by fresh minced parsley.

Servewithtortillachipsorcrackersfordipping.•MAKESAPPROX.2CUPS(SERVES4TO6ASANAPPETIZER).

JOE’SCRABSHACKGARLICKINGCRABLEGS

These legs from the king of crabs come already cooked at your supermarket(usuallypreviouslyfrozen),sowewon’thave toboil themlongtofinish themoff.Butwedowanttogivethemalongenoughbathtogettheflavorofgarlicintothemeat.Toaidinthisprocessweneedtopokeseveralholes in theshellalong each leg so that the garlic water can seep in. Use the handle end of anutcracker(thekindthatisoftenservedwithcrabtohelpcracktheshells),orthebackendofawoodenspoontomakethoseholes.Thisstepalsomakesremovingthe shells easier when eating the crab. And you don’t have to worry aboutpeelingthegarliccloves.Justpound‘emflatwithamalletorfoil-wrappedbrickandtoss’emintothewater.

Icupvegetableoil2largeheadsgarlic1tablespoondriedparsleyflakes2poundskingcrablegs

ONTHESIDE

meltedbutter

1. Fill a large pot halfway with water. Add oil and bring to a boil.Crushalloftheunpeeledgarliccloveswithamallet.Whenthewaterandoilcomestoaboiladdthegarlicandparsleyflakesandboilfor15minutes.

2.Cut thecrab legs inhalf so that theywill fit into thepot.Use thehandleendofa thinwoodenspoonornutcracker topokeseveralholes inthe shellof eachcrab leg.Thiswill allow the flavorof thegarlic to seepintothecrab.Lowerthecrabintothepotandboilfor5to6minutes.

3.Remove crab legs and drain.Arrange one pound of crab on eachplate.Servewithmeltedbutterontheside.

•SERVES2.

LONESTARSTEAKHOUSELETTUCEWEDGESALAD

Whywastetimechoppingupthelettucewhenyoucanjusthackaheadintofourchunks,dressitupandserve?Thisuniquepresentationisnotonlyeasytomake,butisalsoadeliciouslydifferentwaytoserveyournextsalad.Thecreamybleucheese dressing is a breeze to craft from scratch and tastes much better thananythingyou’ll buy in a store.Add abit of extra crumbledbleuover the top,somefreshlydicedtomatoes,andyou’rewellonyourwaytoafancy-pantssidesaladthat’llsurelyimpress.

BLEUCHEESEDRESSING

¾cupmayonnaise½cupbuttermilk¼cupcrumbledbleucheese½teaspoongranulatedsugar¼teaspoongroundblackpepper¼teaspoongarlicpowder⅛teaspoononionpowder⅛teaspoonsalt

IheadiceberglettuceIcupcrumbledbleucheese1cupdicedtomato(1largetomato)

1. Use an electric mixer to combine all ingredients for bleu cheesedressinginamediumbowl.

2.Sliceaheadof iceberg lettuce intoquarters through thestemend.Cutthestemoffofthewedgesandarrangeeachoneonaplate.

3.Spoonabout¼cupofbleucheesedressingovereachlettucewedge.4.Sprinkle¼cupofcrumbledbleucheeseoverthedressing.5.Sprinkle¼cupofdicedtomatooverthetopandserve.

•MAKES4SERVINGS.

LONESTARSTEAKHOUSEBAKEDSWEETPOTATO

Sweetpotatoesarenotrelatedtothemorecommonrussetpotatoesandareoftenconfused with yams in the grocery store and on menus (the yam is actuallystarchierandlessflavorful).justbesureyou’rebuyingsweetpotatoeswhenyouget to theproducesection—eventheproducestockersgetmixedup!Althoughthesepuppiesarenotreallypotatoes,thebakingtimesarethesame.Andwhenyouspoononsomebutterandsprinklecinnamon/sugaroverthetop,you’vegotatreatthattastesmorelikedessertthanaversatilesidedish.

4sweetpotatoesvegetableoil3tablespoonsgranulatedsugar1½teaspoonsgroundcinnamon½cupwhippedbutter

1.Preheatovento350degrees.Rubalittleoilontheskinofthesweetpotatoandbakeitfor45to75minutes(biggersweetpotatoestakelongertocook).Whentheyaredone, theoutsidewillhavedarkenedandthe insidewillbesoft.Youmayseeliquidfromthesweetpotatooozingoutwhenit’sclosetodone.

2.Aspotatoesbake,combinesugarandcinnamoninasmallbowl.3.Toserve,sliceasweetpotatodownthecenter.Addtwotablespoons

ofwhippedbutter,andsprinklesomecinnamon/sugaroverthetop.•MAKES4SERVINGS.

LONESTARSTEAKHOUSELONESTARCHILI

MENU DESCRIPTION: “Meaty and spicy, served piping-hot with choppedonions,shreddedcheddar,andawholejalapeno.”

Thischainmakesatastychilithatwarmsthebonesonanippyday.Thisclonerecipeiseasytomake,lowinfat,anddelicious.Andifit’ssuperbriskoutside,youmightwanttoaddanadditional tablespoonofdicedjalapenotothepot toaggressivelystokethoseinternalflames.

1poundgroundbeef1dicedonion1tablespoondicedfreshjalapenopepper115-ouncecankidneybeanswithliquid114.5-ouncecanpeeleddicedtomatoesI8-ouncecantomatosauce1cupwater1tablespoonapplecidervinegarIteaspoonsalt1teaspoonchilipowder¼teaspoongarlicpowder1bayleaf

GARNISH

gratedCheddarcheesedicedonioncannedwholejalapenochilipeppers

1.Browngroundbeefinalargesaucepanovermediumheat.Drainfat.2.Addonionandpepperandsauteforabouttwominutes.3. Add remaining ingredients and simmer for 1 hour, stirring

occasionally.Serveonecupinabowlwiththeoptionalcheese,dicedonion

andwholejalapenogarnishontop.•MAKES4SERVINGS.

MARGARITAVILLECRAB,SHRIMPANDMUSHROOMDIP

MENUDESCRIPTION: “Our signature appetizer ... jumbo lump blue crabmeat,gulfshrimpandmushrooms,simmeredinaCajuncreamsauceandservedwithtoastedgarlicbread.Wemakeitheresoyouknowit’sgood!”

This dips rocks, and I’m not the only one who thinks so. According to theMargaritavillemenu,it’sthethemechain’ssignatureappetizerAndwhat’snottolike: Delicious blue crab, little bay shrimp and sliced mushrooms are allswimminginaCajun-stylecreamsauce, toppedwithmeltedCheddarandJackcheeses,andbroileduntil thecheesemelts ...oh,holdmeback.Serveupyourclonewithslicesof freshly toastedbutterygarlicbreadandyou’vegotagreatpartysnack.Therestaurantversionisatinylittleservingthat’sbarelyenoughfortwo,soI’vesupersizedthisclonerecipetomakeenoughdiptosatisfytheBradyBunch—ifAlicesitsout.

DIP

2tablespoonsbutter¼cupmincedcelery¼cupmincedwhiteonion1teaspooncrushedredpepperflakes2cupsheavycream1½cupsslicedwhitemushroomsIcupbluecrabIcupbayshrimp,cooked(smallestshrimp)

¼teaspoonsalt1cupshreddedCheddarcheese1cupshreddedMontereyJackcheese2greenonions,sliced

BREAD

2loavesItalianbread½cupbutter,melted(1stick)½teaspoondriedparsleyflakes¼teaspoongarlicpowder

1.Melt2tablespoonsofbutteroverlowheatinalargesaucepan.Addcelery,white onion and red pepper flakes and simmer slowly (sweat) theingredientsoverlowheatfor20minutes.Youdon’twanttheingredientstoturnbrown; rather,youwant them tocookslowlyuntil thecelery softensandtheonionbeginstoturntranslucent.

2.Addcream,mushrooms,crab,shrimpandsalttothepan.Turntheheatupabituntiltheliquidbeginstobubble,thenbringtheheatbackdownandletthemixturesimmerfor20minutesoruntilitreducestoabout½thevolumeandbecomesthick.Watchthesaucepancarefullytomakesurethemixturedoesn’tbubbleover.Inthemeantime,crankyourovenuptobroil.

3. Prepare the bread by cutting the loaves into ½-inch thick slices.Combinethedriedparsleyflakesandgarlicpowderwithastickofmeltedbutterinasmallbowl.Brushsomeofthisgarlicbutteroneachsideofeachbreadsliceandtoastthebreadunderthehotbroilerfor1to2minutespersideoruntilthebreadistoastedtoalightbrown.

4.Whenthediphasthickenedpouritintoan8x8-inchcasseroledish.Combine the shredded Cheddar and Jack cheese and sprinkle the cheesemixtureoverthedip.Broilthedipfor3to4minutesoruntilthecheeseismelted. Sprinkle sliced green onions over the top and serve hotwith thegarlictoastontheside,andsomespoonsorforksforspreadingthedipontothetoast.

•MAKES6TO8SERVINGS.

MARGARITAVILLEJAMAICAMISTAICAWINGS

MENU DESCRIPTION: “Come back to Jamaica! Our wings tossed inhabanero-honeywingsaucewithcucumbersticksandhouse-mademangoranchdippingsauce.”

Oh,wings.You gotta love those flavorful little non-functioning chicken parts.When they’re good, they’re real good. And these little guys from JimmyBuffett’s chain of island-themed restaurants rockmy tiny inflatable boat. Thepreparationisnobigsecret:frythewings,addthesauce.Butit’sthathabanerohoneysaucerecipethatmakesthesesuckerssoaddicting.Addtothataneasy-to-makemangoranchdippingsauceandyou’reoffonanonstopcruisetochickenwingparadise.Therestaurantservingsizeisfor10wings,buttheseTopSecretsauceswillbeenough for30wings, andyou’llneed it! If Ihaveonewordofcautionit’stobeverycarefulmincingthathabanero.Youmayevenwanttouserubberglovestohandleit.Thisisthehottestpepperintheworld,folks,soifyoutouch the minced pieces with your bare fingers, and then proceed to touch acrucialandsensitivebodypart,you’lldiscoveronebig“mistaica”realfast.

HABANEROHONEYSAUCE

1cupwaterI6-ouncecantomatopaste½cupWorcestershiresauce¼cuphoney¼cupmolasses1teaspoonmincedhabaneropepper(1pepper)1teaspooncrushedredpepperflakes1teaspoongroundblackpepper

½teaspoononionpowder½teaspoonchilipowder½teaspoondriedmincedonion½teaspoondriedparsley¼teaspoongarlicpowder

⅛teaspoonliquidhickorysmoke⅓cupwhitevinegar

MANGORANCHDIPPINGSAUCE

18-ouncebottleHiddenValleyRanchdressing¼cupmangojuice(Kern’sisgood)½jolapeno,minced

6to10cupsvegetableoil(asrequiredbyfryer)10chickenwingssaltpepper

ONTHESIDE

cucumbersticks

1.Preparehabanerohoneysaucebycombiningallingredientsexceptthevinegar ina large saucepan.Bringmixture toaboil, then reduceheatandsimmersaucefor1houruncovered,oruntilsaucereducestoabouthalfofitsoriginalvolumeandthickens.Removesaucefromheat,mixin⅓cupwhitevinegarandcover.

2.Makethemangoranchdippingsaucebycombiningtheingredientsinasmallbowl.Coverandchillsauceuntilneeded.

3.Inyourdeepfryer,bring6to10cupsofvegetableoil(orwhateverisrequiredbyyourfryer)to375degrees.

4.Drop in thewings and fry for 8 to 12minutes or until thewingsbecome golden brown. Drain wings for a few minutes on paper towels.Sprinklewithsaltandpepper.

5.Putwingsinalargemetalorglassbowl,add½cupofthehabanerohoneysauceandtossthewingsuntiltheyareallcoated.Servewithdippingsauceonthesideandcucumbersticks,ifdesired.

•MAKES10WINGS(PLUSSAUCEFOR20MORE).

MARGARITAVILLEKEYLIMEPIE

MENUDESCRIPTION:“A true tasteof the tropics.Nationalaward-winningrecipe.”

Many of the key lime pie recipes circulating, including the recipe found onbottlesofkeylimejuice,haveaglaringerror:Theydon’tmakeenoughfillingtofit properly into a standard 9-inch graham crust pie shell. That’s probablybecause those recipes are designed around one 14-ounce can of sweetenedcondensedmilk.But come on, ifwe’re going tomake a beautifully thick keylime pie like the one served at Jimmy Buffett’sMargaritaville restaurants weneed to use something like 1½ cans of sweetened condensed milk, or, moreaccurately, two cups of the stuff. The clone recipe for the pie is a simple onethat’sforsure,withonlyfouringredientsincludingthepieshell.Butdon’tstopthere.I’malsoincludingaspecialwaytomakemangosaucebysimplyreducingacouplecansofKern’smangojuice.Andthere’saraspberrysaucerecipeherethat’smadeeasilywithfrozenraspberries.Thesetwosaucesareusedtojazzuptheplateattherestaurantandarecertainlyoptionalforyourcloneversion,eventhoughI’vemadethemaseasyas,um,youknow.

2cupssweetenedcondensedmilk6eggyolkscupkeylimejuice1grahamcrackerpieshell

MANGOSAUCE

211.5-ouncecansKern’smangojuice

RASPBERRYSAUCE

I½cupswater2cupsfrozenraspberries½cupgranulatedsugar

GARNISH

cannedwhippedcream4thinlimeslices,halved

1.Preheatovento325degrees.2. Use an electric mixer on medium speed to combine sweetened

condensedmilk, egg yolks, and lime juice.Mix just until ingredients arecombined.

3.Pour filling intograhampie shell andbakeonmiddle rack for20minutesoruntilfillingjigglesonlyslightlywhenshaken.Cool.Coverpieandchillinrefrigeratorforacouplehoursbeforeserving.

4.MakemangosaucebybringingtwocansofKern’smangojuicetoaboilinamediumsaucepanovermediumheat.Reduceheatandsimmerfor30minutesoruntilsaucethickens.Coverandchill.

5. Make raspberry sauce by combining water and raspberries in amediumsaucepanovermediumheat.Bringtoaboilthenreduceheatandsimmerraspberriesfor10minutes.Useapotatomasheroralargespoontocrush the raspberriesas theyboil.Strain raspberryseeds fromwater, thenputtheliquidbackintothesaucepanandaddthesugar.Bringmixturebacktoaboil, reduceheat and simmer for15 to20minutesoruntil the saucethickens.Coverandcoolsauceuntilyouarereadytoservethepie.

6.Preparedessertbydribblingsomemangosauceandsomeraspberrysauce onto a small plate (you can use spoons or squirt bottles for this).Placeasliceofpieontothesauce,addadollopofwhippedcreamtothetopof the pie slicewith one half of a thin lime slice on top of thewhippedcream.

•MAKES8SERVINGS,

MARIECALLENDER’SLEMONCREAMCHEESEPIE

MENU DESCRIPTION: “Our melt-in-your-mouth cream cheese pie with atangylemontopping.”

Here’s a great double-layered pie with lemon topping covering a creamycheesecakefilling.It’stwogreatpiesinonedessert.ThiscreationhasbeenhugesellerforMarieCallender’s,andI’vehadnothingbutravesfromanyonewho’striedit—includingacouplehighfivesandoneaffectionaterabbitpunch.Makethecrustfromscratchliketheprosusingtherecipehere,ortaketheeasyroutewithapremadegrahamcrackercrustfoundin thebakingaisle.Eitherwayit’spieheaven.

CRUST

1cupgrahamcrackercrumbs¼cupbutter,melted(½stick)2tablespoonsgranulatedsugar

CREAMCHEESEFILLING

one8-ouncepkg.creamcheese,softened¼cupgranulatedsugar½teaspoonvanillaextractIegg

LEMONFILLING

½cupgranulatedsugar2tablespoonscornstarchdashsalt1cupwater2eggyolks2tablespoonsfreshlemonjuice

Itablespoonbutter

1.Preheatovento350degrees.2. Make the crust by combining the graham cracker crumbs with

meltedbutterandsugarinasmallbowl.Pressthecrustmixtureintoan8-inchpiepan.

3.Preparethecreamcheesefillingbymixingcreamcheesewith¼cupsugar, vanilla and an eggusing an electricmixer.Mixwell until smooth.Pourcreamcheesefillingintograhamcrackercrustandbakefor30to35minutesoruntilcenteriscooked.Aknifestuckinthemiddleofthefillingshouldcomeoutmostlyclean.

4.Asthepiecools,makethelemonfillingbycombining½cupsugarwithcornstarch, saltandwater inasmall saucepan.Setmixtureover lowheatandbringtoasimmer,stirringoften.

5.Whiskineggyolks,thenaddlemonjuiceandbutterWhenmixturesimmersagainimmediatelyremoveitfromtheheat.

6.Pourthelemonfillingoverthecreamcheesefilling,andletthepiecool. When cool, chill pie in the refrigerator for several hours beforeserving.Sliceinto6piecestoserverestaurant-sizeportions.

•MAKES6SERVINGS.

MARIECALLENDER’SPUMPKINPIE

MENUDESCRIPTION:“Ourfamouspumpkinpiehasjusttherightamountofspice.”

ThevittlesfromMarieCallender’shavemadeanimpressionbeyondthechain’sWestCoast rootswithhomestylepackagedentreesandsidedishesavailable infrozenfoodsectionsofsupermarketsacrossthecountry.Butpiemakingiswherethechainexcels.AfreshsliceofaMarieCallender’spieisascloseasyou’llgetto homemade heaven this side of grandma’s porch window. This clone is anobviousselection,since therestaurantsellsmorepumpkinpies thananyother,even innon-holidaymonths.Thisclone isaperfectopportunity to improveonicky pumpkin pie recipes (like those found on cans of canned pumpkin, forexample)inmanyways.Foronething,there’snoneedtousecannedevaporatedmilkwhen freshwholemilk and cream is somuch better.Also, I’ve added alittlebrownsugarintheretocontributehintsofmolassesthatgosowellwiththepumpkinandspices.Andthreeeggs,versustwofoundinmanyrecipes,willaddtotherichnessandfirmnessofthecookedfilling.Aftermixingthefillingwe’lllet it sit for abitwhilewaiting for theoven topreheat.Thisway it cancomeclosertoroomtemperature,andthepiefillingwillbakemoreevenly.Andthen,of course, you’ve got the crust.MarieCallender’s pie crust is a treat, and theclone recipe included here—which uses a chilled combination of butter andshortening—resultsintheperfectmixofflavorandflakiness.

¼cupbutter,softened(½stick)¼cupvegetableshortening1¼cupsall-purposeflour1tablespoongranulatedsugar¼teaspoonsalt1eggyolk2tablespoonsicewater

FILLING

3eggs115-ouncecanpumpkin½cupgranulatedsugar

¼cuppackeddarkbrownsugarIteaspoongroundcinnamon½teaspoonsalt½teaspoongroundginger¼teaspoongroundcloves¼teaspoongroundnutmeg¾cupwholemilk¼cupheavycream

1.Preparethecrustbybeatingtogetherthebutterandshorteninguntilsmoothandcreamy.Chilluntilfirm.

2.Sifttogethertheflour,sugarandsaltinamediumbowl.3.Using a pastryknife or fork, cut the chilledbutter and shortening

into the dry ingredients until the flour is mixed in and it has a crumblytexture.Mixeggyolkandicewaterintothedoughwithaspoonthenformitintoaballwithyourhands.Don’tworkthedoughtoomuchoryourcrustwill lose its flakiness. Flakey crust is good crust. Cover dough ballwithplasticwraptosituntilthefillingisready.

4. Prepare filling by beating eggs. Add pumpkin and stir well tocombine.

5. Combine sugars, cinnamon, salt, ginger, cloves, and nutmeg in asmallbowl.Stirspicemixtureintothepumpkin.Mixinmilkandcream.

6.Preheatoven to425degrees.Whileovenpreheats let fillingsit sothatitcancomeclosertoroomtemperature.

7.Unwrappiedough,thenrollitflatonaflouredsurfaceandlinea9-inchpiedish.

8. When oven is hot pour filling into pie shell, and bake for 15minutes.Reduceheatto350degreesandbakeforanother50to60minutesoruntilaknifestuckinthemiddlecomesoutclean.

9. Cool pie, then chill. Slice chilled pie into 6 pieces to serverestaurant-size portions. Whipped cream on top is optional, but highlyrecommended.

•MAKES6SERVINGS.

MIMI’SCAFECARROTRAISINBREAD

It’sdark,moistanddelicious,anditcomesinabreadbaskettoyourtableatthisFrench-themedWestCoastcasualrestaurantchain.Nowthetastiestcarrotbreadevercanbeyours tocreateathomewithacoupleofgratedcarrots,molasses,raisinsandchoppedwalnuts.You’llbebakingthisoneintheovenforatleastanhour. That should be enough time to warm up the house and send amazingsmellswaftingthrougheveryroom.Linethecarpetwithnewspapertocatchthefamilydrool.

1½cupsall-purposeflour1teaspooncinnamon2teaspoonsbakingpowder¼teaspoonbakingsoda¾teaspoonsaltIcupvegetableoil1cupplus2tablespoonsgranulatedsugar3eggs3tablespoonsmolassesIteaspoonvanillaextract1cupshreddedcarrot¼cupcrushedpineapple1cupraisins¾cupchoppedwalnuts

1.Preheatovento350degrees.2.Combineflour,cinnamon,bakingpowder,bakingsoda,andsaltina

largemixingbowl.3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla

with an electricmixer.Add shredded carrot and pineapple andmix.Addraisinsandwalnutsandmixwellbyhand.

4.Pourflourmixtureintotheotheringredientsandstiruntilcombined.5.Pourbatterintotwogreased8-inchloafpans.Bakefor60minutes,

oruntildone.•MAKES2LOAVES.

MIMI’SCAFECORNCHOWDER

ArthurSimmswas in the restaurantbusiness formanyyearsbeforeheopenedthefirstMimi’sCafewithhisson,Tom,inAnaheim,Californiain1978.BackintheGoldenAgeofHollywoodArthurwastheguyrunningthingsintheMGMStudios commissary where, on any given day, Jean Harlow, Clark Gable andJudy Garland might stop in for a grazing. Arthur named his New Orleans-influenced,bistro-stylerestaurantafterawomanhemetandfellinlovewithinParisduringthewar.Todayit’sTomwhorunstheshowatthisgrowing93-unitchainwhereregularsreturnforthestaplefavoritesincludingtheFrenchMarketOnionSoup(onpage230),CarrotRaisinBread(onpage225)andthedeliciousCornChowder,clonedhere.

2tablespoonsbutter2largecelerystalks,chopped(about½cups)½cupdicedwhiteonion4cupswater1russetpotato,peeledandcutinto½-inchcubes(about2cups)1bayleaf115-ouncecancream-stylecorn(withliquid)115-ouncecanwholekernelcorn(withliquid)2teaspoonsgranulatedsugar½teaspoonsalt⅛teaspoongroundwhitepepper½cupall-purposeflour1½cupshalf-and-half

GARNISH

mincedfreshparsley

1. Sauté celery and onion in the butter for 5 minutes in a large

saucepanorstockpot.Don’tbrown.2.Add4cupsofwater,choppedpotato,andbayleaf.Bringtoaboil,

thenreduceheatandsimmerfor15minutes,stirringoccasionally.3.Add creamed corn (with liquid), cannedwhole corn (with liquid),

sugar, salt, and white pepper and simmer for 20 minutes, stirringoccasionally.

4. Combine flour with half-and-half and stir until smooth. Add thismixture to the soup and simmer for an additional 10 to 15minutes, untilthick.

5.ServebyspooningaI-cupportionintoasmallbowlandsprinklealittlemincedfreshparsleyontop.

•MAKES2QUARTS(EIGHTI-CUPSERVINGS).

MIMI’SCAFEFRENCHMARKETONIONSOUP

You might not think that a tough World War II flying ace would open arestaurant called “Mimi’s,” but that’s exactly what happened in the 1970s.Arthur J. Simms flew spy missions over France during the war and helpedliberate a small French town near Versailles. After the war, Arthur ran thecommissary at MGM studios in Hollywood, stuffing the bellies of big-timecelebslikeJudyGarland,ClarkGableandMickeyRooney.Helater joinedhisson,Tom,inseveralrestaurantventuresincludingonecalled“FrenchQuarter”inWestHollywood.ThiswastheprototypefortheFrench-themedMimi’sCafe.In1978, thefirstMimi’sopenedinAnaheim,California.Todaythereareover90Mimi’s in the chain with a new one opening every other week; all of themserving thisamazingFrenchonionsoup that’s toppedwithnotone,not two ...threedifferentcheeses.Oui!

¼cupbutter3mediumwhiteonions,sliced314-ouncecansbeefbroth(Swansonisbest)1teaspoonsalt¼teaspoongarlicpowder3tablespoonsKraftgratedParmesancheese6to12slicesFrenchbread(baguette)6slicesSwisscheese6slicesmozzarellacheese6tablespoonsshreddedParmesancheese

1.Sauteonionsinmeltedbutterinalargesouppotorsaucepanfor15to20minutesoruntilonionsbegintobrownandturntransparent.

2.Addbeefbroth,saltandgarlicpowdertoonions.Bringmixturetoaboil, then reduce heat and simmer uncovered for I hour. Add the gratedParmesancheeseinthelast10minutesofcookingthesoup.

3. When soup is done, preheat oven to 350 degrees and toast theFrenchbreadslicesforabout10to12minutesoruntiltheybegintobrown.

Whenbreadisdone,setoventobroil.4.Buildeachservingofsoupbyspooningabout1cupofsoupintoan

oven-safe bowl. Float a toasted slice or twoof breadon top of the soup,thenaddasliceofSwisscheeseontopofthat.PlaceasliceofmozzarellaonnextandsprinkleItablespoonofshreddedParmesancheeseoverthetopoftheothercheeses.

5.Placethesoupbowlonabakingsheetandbroilfor5to6minutesoruntilthecheesebeginstobrown.

•MAKES6SERVINGS.

OLIVEGARDENLIMONCELLOLEMONADE

Needasimplecocktailforahotdaywhenthethoughtoflemonademakesyourmouthwater?Trythisone.Youstartcraftingthisnewsignatureblenderdrinkbymaking lemon syrup from scratch from lemon juice, sugar and water. Trackdown some limoncello—an Italian lemon liqueur—and Smirnoff citrus vodka(or your favorite citrus vodka).Nowyou’re just a press of the blender buttonawayfrombeingrefreshed.

¼cuphotwater¼cupgranulatedsugar4teaspoonslemonjuice1ounceSmirnoffcitrusvodka1ouncelimoncelloliqueur4ounceslemonade(MinuteMaidorCountryTime)Ito2cupsice

GARNISH

sliceoflemon

1.Makelemonsyrupbycombininghotwater,sugarandlemonjuice.2.When syrup is cool,makedrinkby combining¾ounceof lemon

syrupwithcitrusvodka, limoncello, lemonadeandiceinablender.Blendon high speed until ice is crushed. Start with one cup of ice and addadditional ice, ifneeded, tomakedrink slushy.Serve ina16-ounceglasswithastrawandathinsliceoflemonontherimoftheglass.

•MAKESIDRINK.

OLIVEGARDENBRUSCHETTA

MENUDESCRIPTION: “A traditional toppingof roma tomatoes, freshbasilandextra-virginoliveoil.Servedwithfreshlytoastedciabattabread.”

Olive Garden’s recently redesigned bruschetta recipe improves on the Italianchain’spreviousversion.Thetomatosaladincludesalittlesun-driedtomatoandbalsamicvinegar,anditisnowservedinaseparatedishratherthanonthebread.Nowthebreaddoesn’tgetsoggy.Thetomatoesarefinelydicedbeforemixingwiththeotheringredients,andtheciabattabreadissprinkledwithalittlegratedParmesan cheese before it’s toasted. Try to find a nice, chewy loaf of Italianbread for thisdish—get thebestbread in the store.Thebetteryourbread, thebetteryourbruschetta.

3firmromatomatoes,finelydiced(about1½cups)1tablespoonmincedfreshbasil2teaspoonsmincedgarlic2teaspoonsdicedmarinatedsun-driedtomatoes2teaspoonsextravirginoliveoilIteaspoonbalsamicvinegar¼teaspoonsalt9to10slicesciabattabread(orItalianbread)1tablespoongratedParmesancheesepinchdriedparsleyflakes

1.Tossdicedtomatoeswithbasil,garlic,sun-driedtomatoes,oliveoil,vinegar,andsaltinamediumbowl.Coverandchill1hour.

2.Whenyouarereadytoservethedish,preheatovento450degrees.3. Combine Parmesan cheese with dried parsley in a small bowl.

Arrangethebreadslicesonabakingsheet.SprinkleacouplepinchesoftheParmesancheesemixtureovereachbreadslice.Bakefor5minutesoruntilthebreadstartstocrisp.

4.Pourtomatomixtureintoaservingdish(strainoff theliquid),and

serveitupalongsidethetoastedbreadslices.•SERVES4.

OLIVEGARDENSICILIANSCAMPI

MENUDESCRIPTION: “Large shrimp sautéed in extra-virgin olive oilwithwhitewine,garlicandlemon.”

Onceyouhavetheonion,garlicandparsleyallchoppedup,thiscloneofatopappetizer pick at theGarden takes only a fewminutes to assemble. Cooks atOliveGarden speedup theprocess byusingwhat they call “scampi butter”—chilledblocksofbutterwithall thespices,garlic,andonionsalreadyin it—sothat each serving is prepared quickly and consistently without any tediousmeasuring.Whentheshrimpisdone,eachoneisplacedontheinsideendoffivetoastedItalianbreadsliceswhichhavebeenarrangedontheplateinaspoke-likefashion (you can also use a French baguettewith the slices cut at an extremeangle).One shrimp is alsoplaced in themiddleof theplate, and thedelicioussauce is poured over the top. I’ve included diced roma tomato here as anoptional garnish, since one Olive Garden used it, but another location on theothersideof towndidnot.As for theshrimp,usemedium-size (they’recalled31/40)thatarealreadypeeled,butwiththetailslefton.Thenallyouhavetodotobutterflythemismakeadeepcut(don’tgoallthewaythrough)ontheoutsideoftheshrimpwheretheveinwas.Astheshrimpcooks,theywillcurlandspreadopen.

2tablespoonsbutterItablespoonoliveoilIteaspoonmincedwhiteonionIteaspoonmincedgarlicItablespoonChabliswine6freshmediumshrimp,butterflycutwithtailsonIteaspoonlemonjuice½teaspoonmincedfreshparsleypinchsaltpinchgroundblackpepperpinchcrushedredpepperflakes1tablespoonheavycream1tablespoonslicedcannedblackolives

5slicesItalianbread,toasted

OPTIONALGARNISH

½dicedromatomatofreshlygratedParmesancheese

1.ToasttheslicedItalianbreadonasheetpaninyourovensettobroil,orinatoasteroven.Thebreadshouldtoastfor1to2minutesoneachside,oruntil lightbrown.Arrangethebreadslices inaspoke-likefashiononaservingplatethendanceovertothestovetowhipupthescampi.

2.Heatasmallskilletovermediumheat.Add2tablespoonsbutterand1tablespoonoliveoiltothepan.

3.Whenthebutterhasmeltedaddthemincedonionandgarlic.Makesureyourheatisn’tuptoohighorthegarlicmayburn,andturnbrownandbitter.Whentheonionandgarlichavesautéedforjustafewseconds,addthewinetothepan.

4.Immediatelyaddtheshrimptothepan.5.Afteryouaddtheshrimp,quicklyaddthelemonjuice,parsley,salt,

blackpepper,andcrushedredpepperandcookshrimpfor1to2minutes,tossingoccasionally.

6.Afteraminuteortwo,whentheshrimpisdone,addthecreamandolives.Cookfor15secondsorso,thenusetongstoplaceoneshrimpontheend of each bread slice (the ends that are in the center of the plate), andplaceoneshrimp in thecenterof theplate (notonbread).Pour thesaucefromthepanovertheshrimpandservethedishwithadicedromatomatosprinkled over the top and freshly grated Parmesan cheese, if that’s yourthing.

•MAKESANAPPETIZERFORTWO.

OLIVEGARDENSTUFFEDMUSHROOMS

MENU DESCRIPTION: “Parmesan, Romano and mozzarella cheese, clamsandherbbreadcrumbsbakedinmushroomcaps.”

Breadcrumbs,clamsand three typesofcheesearebaked intowhitemushroomcapsinthiscloneofatoppickfromOliveGarden’sappetizermenu.Simplymixall thestuffingingredientstogetherinabowl,fill themushroomcaps,sprinkleon some minced red bell pepper, cover the mushrooms with a blanket ofmozzarella cheese slices, and bake. After 15 minutes you’ll have a greatappetizerorhorsd’oeuvrefor4to6people—that’stwicetheservingsizeofthedishfromtherestaurant.

⅓cupProgressobreadcrumbs(herbflavor)¼cupcannedmincedclams(drainliquid)ItablespoonshreddedParmesancheese1tablespoonshreddedRomanocheese½teaspoonmincedgarlic3tablespoonschickenbroth12mediumwhitebuttonmushroomswithstemsremoved3tablespoonsbutter,melted2tablespoonsmincedredbellpepper2to3slicesmozzarellacheese½teaspoonmincedfreshparsley

1.Preheatovento450degrees.2. Combine breadcrumbs, clams, Parmesan cheese, Romano cheese,

andgarlic in amediumbowl.Useyourhands tomixeverything togetherAdd the chicken broth I tablespoon at a time and stir after each additionwithaspoon.Keepthestuffingfluffybynotoverstirring.

3.Filleachofthemushroomcapswith1to2teaspoonsofthestuffing(dependingonthesizeofthemushroom).Keepthefillingprettyloosebutmakethetopsurfaceflat tosupport theslicedcheese.Arrangethestuffedmushroomsinashallowbakingdishwiththestuffingfacingup.

4.Useabrushtodabmeltedbutterovereachmushroom.Addenoughsothatthebuttertricklesdownthesidesofeachmushroomandrestsinthebaking dish. Pour any leftover butter into the dish, then scoot themushroomsnexttoeachother.

5. Sprinkle the minced red bell pepper over the tops of the stuffedmushrooms.

6.Arrangetheslicesofcheeseoverthemushrooms.Teartheslicestocoverallofthemushroomsleavingnostuffinguncovered.

7. Bake the mushrooms for 12 to 15minutes or until the cheese isgoldenbrown.

8.When themushrooms comeout of the oven immediately sprinklethemwith½teaspoonofmincedparsleyandserve.

•SERVES4TO6ASANAPPETIZER.

OLIVEGARDENTOASTEDRAVIOLI

Sold as a finger-food appetizer along with marinara dipping sauce, OliveGarden’sdeliciousbreadedraviolicanbeclonedwitheaseusingoneofseveralvarietiesofpremade ravioliscarried in justaboutanysupermarket. It’sbest touse the fresher raviolis found in the refrigerated section, but you can also usefrozen raviolis;you justhave to let them thawfirstbeforebreading them.TheToasted Ravioli at O.G. has a beefy inside, but you can use any ravioli thatticklesyourfancyincludingchicken,sausage,vegetarian,orcheese.Asforthebreading, findProgressobrand Italian stylebreadcrumbs.Contadina is anotherpopularbrand,buttheirversionismuchtoosaltyforagoodclone.

6to10cupscanolaoil(asrequiredbyfryer)1egg,beatenIcupmilk1cupProgressoItalianstylebreadcrumbs12premadebeefraviolis(fresh,oriffrozen,thawed)1tablespoongratedParmesancheese

ONTHESIDE

½cupmarinarasauce,wormed

1.Preheattheoilinyourdeepfryerto325degrees.2.Combine the beaten eggwith themilk in shallow bowl. Pour the

breadcrumbsintoanothershallowbowl.3.Breadtheraviolibydippingeachoneinthemilkandegg,theninto

thebreadcrumbs.Arrangethebreadedraviolionaplateandletthemsitfor5minutessothatthebreadingstickslikeachamp.

4. When the raviolis have rested, drop a handful into the oil.Depending on the size of your fryer, youmaywant to fry the raviolis inbatches so they aren’t too crowded. Fry the breaded raviolis for 1 to 2minutesoruntilthey’regoldenbrown.Removethemtoadrainingrackora

papertowellinedplate.5.Whenall the raviolis are cooked, arrange themona servingplate

andsprinkle1tablespoonofgratedParmesancheeseoverthetop.Servethedishwithasmallbowlofwarmedmarinarasauceonthesidefordipping.

•SERVES3TO4ASANAPPETIZER.

OLIVEGARDENPASTAEFAGIOLI

MENU DESCRIPTION: “White and red beans, ground beef, tomatoes andpastainasavorybroth.”

It’samazinghowmanylousyclonerecipesforthisdeliciouschili-likesouparefloatingaroundtheInternet.Cookingmessageboards,andquestionablesitesthatclaim to have “actual restaurant recipes” have for years passed off numerousversions only to have disappointed home chefs waste ingredients. What’spuzzlingistheyleaveoutmajoringredientsthatyoucanclearlyseeintherealthing,likethecarrots,orgroundbeef,ortwokindsofbeans.Othersdon’tevengetthepastaright—it’sobviouslyditalipasta,whichareshortlittletubes.So,ifyouwantthetasteofOliveGarden’sfamousPastaeFagioliathome,thismaybetheonlyrecipeouttherethatwillliveuptoaside-by-sidetastetest.Bewareofimitationimitations!

1poundgroundbeef1smallonion,diced(Icup)1largecarrot,julienned(Icup)3stalkscelery,chopped(Icup)2clovesgarlic,minced214.5-ouncecansdicedtomatoes115-ouncecanredkidneybeans(withliquid)115-ouncecanGreatNorthernbeans(withliquid)115-ouncecantomatosauce112-ouncecanV-8juice1tablespoonwhitevinegar1½teaspoonssalt1teaspoondriedoregano1teaspoondriedbasil½teaspoongroundblackpepper½teaspoondriedthyme

½pound(½pkg.)ditalipasta

1.Brownthegroundbeefinalargesaucepanorpotovermediumheat.Drainoffmostofthefat.

2.Addonion,carrot,celeryandgarlicandsautefor10minutes.3.Addremainingingredients,exceptpasta,andsimmerfor1hour.4. About 50minutes into the simmering, cook the pasta in 1½ to 2

quarts of boilingwater over high heat.Cook for 10minutes or just untilpastaisaldente,orslightlytough.Drain.

5.Addthepastatothelargepotofsoup.Simmerfor5to10minutesmoreandserve.

•SERVES8.

OLIVEGARDENMINESTRONESOUP

MENUDESCRIPTION:“Freshvegetables,beansandpastainalighttomatobroth—avegetarianclassic.”

This classic Italian soup is jam-packedwith beans, zucchini, onion, tomatoes,carrots, pasta, and spices; but O.G.’s secret formula doesn’t include chickenbroth.Cannedvegetablebrothfoundinthesoupaisleofmostmarketsworksasabasehere in thissecretformula thatburstswithflavorasapurelyvegetariandish.

3tablespoonsoliveoilIcupmincedwhiteonion(aboutIsmallonion)½cupchoppedzucchini½cupfrozencutItaliangreenbeans¼cupmincedcelery(about½stalk)4teaspoonsmincedgarlic(about4cloves)4cupsvegetablebroth(Swansonisgood)215-ouncescansredkidneybeans,drained215-ouncecanssmallwhitebeansorGreatNorthernbeans,drained114-ouncecandicedtomatoes½cupjuliennedorshreddedcarrot2tablespoonsmincedfreshparsley1½teaspoonsdriedoregano1½teaspoonssalt½teaspoongroundblackpepper

½teaspoondriedbasil¼teaspoondriedthyme2bayleaves3cupshotwater4cupsfreshbabyspinach½cupsmallseashellpasta

1.Heat olive oil overmedium heat in a large saucepan or stockpot.Sauteonion,zucchini,greenbeans,celeryandgarlicintheoilfor5minutesoruntilonionbeginstoturntranslucent.

2.Addbroth topot,plusdrainedbeans, tomatoes,carrot,spices,bayleaves,andhotwaterBringsouptoaboil,thenreduceheatandsimmerfor20minutes.

3.Addspinachleavesandpastaandcookforanadditional20minutesoruntildesiredsoupythickness.

•MAKESABOUTEIGHT1½-CUPSERVINGS.

OLIVEGARDENCHICKENSCAMPI

MENU DESCRIPTION: “Chicken breast tenderloins sautéed with bellpeppers,roostedgarlicandonionsinagarliccreamsauceoverangelhair.”

This dish is a big favorite of Olive Garden regulars. Chicken tenderloins arelightly breaded and sautéed alongwith colorful bell peppers and chopped redonion.Angelhairpastaistossedintothepanalongwithahealthydoseoffreshscampisauce.Thenit’s timetoringthedinnerbell. Ifyou’recookingfor two,youcanpreparethisdishforthetableinonelargeskillet,savingtheremainingingredients for another meal. If you’re making all four servings at once, youneed two skillets.By theway, if you can’t find fresh chicken tenderloins (thetenderpartofthechickenbreast),youcanusuallyfindbigbagsoftheminthefreezersection,Ifthat’showyoubuythem,you’llhaveplentyleftoverafterthisrecipe,butthey’rereallygoodtohavearound.

SCAMPISAUCE

3tablespoonsbutter2tablespoonsmincedwhiteonion¼cupmincedgarlic(8to12cloves)1½cupsChabliswine½teaspoonsalt½teaspoonItalianseasoning½teaspooncrushedredpepperflakes¼teaspoongroundblackpepper2teaspoonsmincedfreshparsley1cupheavycream5to6quartswater16ouncesangelhairpasta4tablespoonsoliveoil12chickentenderloins½cupall-purposeflour

1greenbellpepper,cutintobitesizestrips1redbellpepper,cutintobite-sizestrips1yellowbellpepper,cutintobitesizestrips1choppedredonion2teaspoonsmincedfreshparsley

OPTIONALGARNISH

freshlygratedParmesancheese

1. Make scampi sauce by melting butter in a preheated pan overmedium/lowheat.Add2tablespoonsmincedwhiteonionsandsautefor2to4minutesoruntiltheonionbeginstobrown.Ifthebutterbeginstoburn,turndowntheheat.Whentheonionisbeginningtobrown,addthemincedgarlic and saute for another 30 seconds. Don’t let the garlic burn. Afterabout 30 seconds add thewine, salt, Italian seasoning, red pepper flakes,andblackpepper,andbringmixturetoasimmer.Simmerforapproximately15 to18minutesoruntil the saucehas reducedbyhalf.Addparsleyandheavy cream and simmer uncovered for about 10 minutes. Do not letmixturereachaboil.

2.Bring4quartsofwatertoaboilinalargepot.Addtheangelhairpasta and cook for about 4 minutes or until pasta is al dente, or mostlytenderwith just a slight toughness.Drain thepasta ina colanderor sievewhendone,thenhititwithsomecoldwatertopreventstickingandtokeepitfromcookingfurther

3.Ifpreparingallfourservings,preheattheoilin2largeskilletsovermedium heat (ifmaking just 2 servings, you’ll need only one skillet andhalf of the total ingredients—save the rest for anothermeal).Lightly saltandpepperthechickentenderloins,thencoateachoneintheflourthathasbeenmeasuredintoalargebowl.Arrangeallofthecoatedtenderloinsonaplatebeforesautéing6tenderloinsineachpan.Cookthetenderloinsfor3to5minutesononesideoruntilgoldenbrown.

4.Whenthechickenisbrownononeside,flipeachofthepieces,andmovethemto thesideof thepans, thenaddanevenamountof theslicedpeppers and chopped red onion to the center of each skillet. Continuecookingthechickenandvegetablesfor4to6minutesoruntilthechickenis

brownedandtheveggiesarebeginningtobrownontheedges.5.Divide the scampi sauce in half and pour it over the chicken and

otheringredientsineachpan.Add2portionsofpastatoeachpan,thentosseverythingabitandcontinuetocookforacoupleminutesoruntilthepastaisheatedthrough.Prepareeachdishbyservingequalamountsofpastaontoeachoffourplates.Useaspoonortongstoaddthepeppersandonionontopofeachpileofpasta.Arrangethreechickentenderloinsontothecenterofthepasta.

6.Sprinkleeachplatewithabout½teaspoonoffreshparsleyandserveitupwithfreshlygratedParmesancheeseifdesired.

• MAKES 4 SERVINGS (BUT CAN BE EASILY DIVIDED INTO 2SEPARATESERVINGSFOR2).

OLIVEGARDENCHOCOLATELASAGNA

MENUDESCRIPTION:“Layersofrichchocolatecakeandsweetbuttercreomicing.”

Tosimplifythisclonerecipe,we’llstartwithaboxofcakemixandtweakitabit to add a little cherry flavor. The buttercream frosting spread between thethreelayersofthe“lasagna”isabreezetomakefromscratch.Therealsecrettothis Top Secret Recipe is howwe put it all togetherYou’ve got tomake twoslicesthroughtheedgeofthebakedcaketocreatethethreethinlayers,sograbalongserratedknife.Laydownsomewaxpaperunderthecaketohelpyouturnthecakewhileyouslice.Slidethewholethingoverneartheedgeofthecountersothatyoucankeeptheknifeparalleltothecountertop,andyoushouldhavenotroubleatall.Anothertechniqueistodragalongpieceofdentalflossthroughthecaketwice.Theflosswillgliderightthroughthecakewithease,givingyoutwocleanslices.Youcanuseyourfavoritechocolatecakemixfortherecipe,butbesurenottouseonewithpuddinginitoronethat is“extramoist.”(DuncanHinesMoistDeluxeisonesuchbrand.)Thesemixesmakeslicingandlayeringdifficultbecausethebakedcakefallsapartsoeasily.

118.25-ounceboxdarkchocolateorchocolatefudgecokemix(nottoomoist)1¼cupswater⅓cupvegetableoil3eggs2teaspoonscherryextractvegetableshortening

BUTTERCREAMFROSTING

1½cupsbutter,softened(3sticks)4cupspowderedsugar¼cupmilk½teaspoonvanillaextract

4ouncessemi-sweetchocolate,chilled1.Makethecakeina13x9-inchbakingpanfollowinginstructionson

theboxofcakemix,butaddcherryextracttothemix.(Preheatovento350degrees;mixcakemix,water,oil,andeggstogetherinalargebowl;pourbatterintopangreasedgenerouslywithshortening.)Allowthecaketocoolcompletely.

2.Whencakeiscool,makebuttercreamfrostingbyfirstwhippingthesoftbutter ina largebowlwithanelectricmixeronhighspeed.Add twocupsofthepowderedsugar,mixwell,thenaddremainingpowderedsugar.Add¼cupofwholemilkandvanilla,thenmixonhighspeedfor2minutesoruntilfrostingissmoothandcreamy.

3. Turn cake out of the pan onto wax paper. Using both hands,carefullyflipthecakeover,sothat it’sright-sideup,ontoanotherstripofwaxpaper.Nowyou’regoingtocutthroughthecaketwice,creatingthreelayers.We’llstartatthebottomslice.Firstslidethecakeovertotheedgeofyourkitchencounter.Thiswayyoucandropyourhandwiththeknifedownbelow thecounterat theedge togetanice, straightcut through thecake.Using a long bread knife or other long serrated knife, cut through thebottomthirdofthecake.Spinthecakeandwaxpapersothatyoucancutthroughallsides(yourknifeprobablywon’tgetallthewaythroughtotheotherside).Whenthecakeissliced,carefullyflipthetopsectionoverontothe other sheet of wax paper Frost the bottom layer of cake withapproximately⅓ofthebuttercreamfrosting.Breakthechilledsemi-sweetchocolateintolittlebitsthatareatadsmallerthanchocolatechips.Agoodwaytodothisistoputthechilledchocolateintoalargezip-topbag,thenuse thehandle of a butter knife to smash theunsuspecting chocolate intopieces. Sprinkle about ⅓ of the chocolate bits over the frosting on thebottomlayer.

4.Turn the top sectionbackoveronto thebottom layerAgain, slicethroughthetopsectioncreatingthefinaltwolayers.Carefullyflipthetopoveronto thewaxpaper,andfrost thenewlayerasyoudidwith thefirstlayer,addingchocolatebitsaswell.Youmay,atthispoint,wishtoslicethetop into thirdsacross thewidthof thecake.Thismakes flippingover thetoplayermucheasier.It’salsohowyou’regoingtoslicethecakelater,soyou’llneverseethecuts.Anycracksorbreaksarenobigdealsinceyou’lljustcoverupthegoofswithfrosting.

5.Carefullyreassemblethetopsectionontherestofthecake.Ifyouhavealargebulgeinthecenterofthecake,youmaywishtoslicethatoffsothatthecakeisflatterontop.Throwthatsliceaway.Frostthetopofthe

cakewiththeremainingfrosting,thensprinkleontheremainingchocolatebits.

6.Thecakeisservedastriangularslices.So,sliceitupbyfirstcuttingthrough the middle of the cake, lengthwise. Next cut across the cakethrough themiddle (widthwise) twice. Now you have six slices that justneedtobecutfromcornertocorneronetimeeach,creating12triangularslices.Chillanycakeyoudon’teatthatday.

•MAKES12SERVINGS.

OLIVEGARDENFROZENTIRAMISU

The amazing Frozen Tiramisu—a dessert in a glass—requires espresso syrupthatyoucanclonewithsugarandeitherespressoorstrongcoffee.Eachservingrequires just a littleof the syrup, soyou’llhaveplenty leftover for additionalservingsofthecocktailforyourhappytoastingpartners.

¼cuphotespresso¼cupgranulatedsugar¾ounceTuacaliqueur¾ounceKahlualiqueur1cupvanillaicecreamIcupice

GARNISH

whippedcreamcocoa

1. Make espresso syrup by combining hot espresso with granulatedsugar.

2.Whenespressosyrupiscool,makedrinkbycombining½ounceofthe espresso syrup with Tuaca, Kahlua, vanilla ice cream and ice in ablender on high speed and blend until smooth. Serve in a tall 16-ounceglass, with whipped cream on top. Sprinkle a little cocoa on top of thewhipped cream (tap it through a mesh strainer), and serve drink with astraw.

•MAKESIDRINK.

OLIVEGARDENLEMONCREAMCAKE

MENUDESCRIPTION:“Delicatewhitecokeand lemoncreamfillingwithavanillacrumbtopping.”

Ilikesimple.So,tokeepthiscloneasuncomplicatedaspossible,I’vedesignedthe recipeusingacommonwhitecakemix. IpickedBettyCrockerbrand,butanywhitecakemixyoucangetyourhandsonwilldo.Justnotethateachbrand(Duncan Hines, Pillsbury, etc.) requires slightly different measurements ofadditionalingredients(oil,eggs).Followthedirectionsontheboxformixingthebatter, thenpour it intoagreased10-inchspringformpanandbakeuntildone.Thefillingrecipeisano-brainerandthecrumbtoppingisacinch.Whenyourcake is assembled, stick it in the fridge for a few hours, and soon you’ll beservingup12clonedslicesoftheaddictiveOliveGardendessert.

CAKE

118.25-ounceboxBettyCrockerwhitecakemix1¼cupswater⅓cupvegetableoil3eggwhites

LEMONCREAMFILLING

8ouncescreamcheese,softened2cupspowderedsugar3tablespoonslemonjuiceIcupheavywhippingcream

VANILLACRUMBTOPPING

½cupplus1tablespoonall-purposeflour½cupplus2tablespoonspowderedsugarpinchsalt

¼cupbutter,softened½teaspoonvanillaextract

GARNISH

powderedsugar

1.Makewhite cake following the directions on the box. Pour batterintoagreased10-inchcakepanorspringformpan,andbakeat350degreesfor40to45minutes.Allowcaketocoolcompletelywhenitcomesoutoftheoven.

2.Make lemon cream fillingbymixing creamcheese andpowderedsugarinamediumbowlwithanelectricmixeruntilsmooth.Mixinlemonjuice.

3.Whipcream in a largebowlwith an electricmixeronhigh speeduntil itformsstiffpeaks.Foldcreamcheesemixturewithwhippedcream.Stirgentlybyhanduntilblended.

4.Makecrumbtoppingbycombiningflour,powderedsugar,andsaltin amediumbowl.Add the butter and dribble in the vanilla extract.Useyour hands tomix thebutter into the flour and sugar until themixture iscrumbly, with no pieces larger than a pea. Chill the mixture in therefrigeratorand thenbreakupany largechunks intosmallerpieces.Keepthecrumbtoppingcolduntilyouarereadytouseit.

5. When the cake is cool, slice it in half through the middle andremovethetop.Spreadallbut½cupofthelemoncreammixtureontothebottomhalfofthecake,thencarefullyreplacethetophalfofthecake.

6.Spreadtheremaining½cupofcreamfillingoverthetopandsidesofthecake.Sprinklethecrumbtoppingontopofthecakeandpressitontothesidesallthewayaroundthecake.

7.Nowchill the cake for at least3hoursbeforeyou serve it.Whenyouare ready todig in, slicecake into12 slices.Serveeach slice toppedwithpowderedsugartappedthroughastrainer.

•SERVES12.

OLIVEGARDENTIRAMISU

MENUDESCRIPTION:“TheclassicItaliandessert.Alayerofcreamycustardsetatopespresso-soakedladyfingers.”

InItalian,tiramisumeans“pickmeup”or“cheermeup.”Andwhenyoutastethe delicious combination of mascarpone cheese (sometimes referred to asItaliancreamcheese),creamcheese,ladyfingers,espressoandKahluaitwillbehardnottosmile.OliveGarden’stiramisuisverydense,whichsetsitapartfrommosttiramisurecipesthatrequirethecheesemixturetobefoldedintowhippedcream.Thistechnique,however,makesatiramisuthatistoofluffyandlighttobe a decent clone. Besides, the whipped cream hides the cheese flavors, andthat’s justnotagoodwaytomakethis tiramisu.Sogetoutyourdoubleboilerfortheeggyolks(ametalbowloverasaucepanofsimmeringwaterwillalsodo)andsnagsomeladyfingers(ladyfingersareminiaturecakesaboutthesizeoftwofingersside-by-side).Youcaneithermakeyourownespresso,useextrastrongcoffee as a substitute, or, next time you’re at Starbucks, order up a quadrupleshotofespressotogo.

4eggyolks2tablespoonsmilkcupgranulatedsugar2cupsmascarponecheese¼teaspoonvanillaextract1cupheavycream20to24ladyfingers½cupcoldespresso¼cupKahluacoffeeliqueur2teaspoonscocoapowder

1.Fill amedium saucepanhalfwaywithwater andbring it to a boilovermedium/highheat,thenreducetheheatsothatthewaterissimmering.Whisk egg yolks,milk and sugar together in amediummetal bowl, thenplace the bowl on top of the saucepan (you can also use a double boilerforthisstep).Stirthemixtureoftenfor8to10minutesoruntilthemixturesthickens. Remove the bowl from the heat, and to it add the 2 cups ofmascarponecheeseandthevanilla.Getinthereandwhiskthecheeselike

thedickensuntilitsmoothesout.2. In a separate bowl, whip the cream with an electric mixer until

thick.3.Slowly fold thewhippedcream into themascarponemixtureuntil

it’scompletelyincorporated,butdon’tovermixorthatgoodnesscouldloseitsfluffandflattenoutonyou.

4.CombinetheespressoandKahluainalarge,shallowbowl.One-by-one,quicklydipeach ladyfinger in theespresso.The ladyfingerwill soakuptheespresso/Kahluamixturelikeasponge,sodipquickly.Arrangehalfofthedippedladyfmgersside-by-sideonthebottomofan8x8-inchservingdishorbakingpan.

5.Spoon about half of the cheesemixtureover the ladyfingers, thenaddanotherlayerofsoakedladyfingersontopofthecheesemixture.

6. Spoon the remaining cheese mixture over the second layer ofladyfingersandspreaditevenly

7. Put two teaspoons of cocoa powder in a tight-mesh strainer andgentlytapthesideofthestrainertoaddanevendustingofcocoapowderoverthetopofthedessert.

8.Coverandchill forseveralhours.Toserve,slice thedessert twiceacrossanddowncreating9evenportions.Anddon’tworryabouthowthatfirstservinglooks—it’salwaysthehardesttogetout.

•MAKES9SERVINGS.

ORIGINALPANCAKEHOUSEAPPLEPANCAKE

MENU DESCRIPTION: “Oven baked with fresh apples and pure Sikiyancinnamonglaze.”

Fresh, high-quality ingredients and traditional recipes are what make thisgrowingchainafrequentfavoriteforanyonewhostopsin.Thestaroftheshowis the incredible applepancake, the chain’s signaturedish.Tomakeadead-onclone,GrannySmith apples are sautéed in butter, brown sugar and cinnamon,thenallowedtocoolforabit.Thatway,whenthebatterispouredintothepantheapplesandglazestayanchored to thebottom.This techniquealsopreventstheglazefrompenetratingintothebatterasthepancakebakessincethereisnowan apple barrier preventing anymixing of the ingredients.When the pancakecomesoutof theoven it’s flippedoverontoaplateand theapplesaresmilingawayatyourightthereontop,drippingwithadeliciouscinnamon-sugarglaze.Youwon’t need any syrup for this one, that’s for sure. Just a light dusting ofpowderedsugar,ifyoulike,thengetreadyforanapplepancakeunlikeanyother

2mediumGrannySmithapples,peeledendsliced(about16to20sliceseach)3tablespoonsbutter(salted)½cuplightbrownsugar¾teaspoongroundcinnamon

3eggscupwholemilkcupheavycream2tablespoonsgranulatedsugar¼teaspoonsalt¼teaspoonvanilla½cupall-purposeflour

OPTIONALGARNISH

powderedsugar

1.PeelandquartertwoGrannySmithapples.Slicethecorefromeachof the quarters, then slice the quarters into 4 to 5 slices each. Melt 3tablespoonsbutterina9-or10-inchskillet.Ifyou’vegotaskilletthatisn’tnonstick,suchascast-iron,that’sthebestkindforthisrecipe,althoughanyoven-safeskillet thissizewillstillwork.Addbrownsugar,cinnamonandthe sliced apples and saute for 10minutes, stirringoccasionally.Turnofftheheat and let thepan sit foronehour so that theapples andglazewillsticktothebottomwhenthebatterispouredontop.

2.Preheatovento475degrees.3. Inamediumbowl,beateggswithanelectricmixer.Mix inmilk,

cream,sugar,saltandvanilla.Mixuntilsugarisdissolved.Siftinflourandmixuntilsmooth.Letbatterrestforabout10minutes.

4.After the appleshave cooled for anhour, pour thebatterover theapplesandpopthewholethingintotheovenfor16to18minutesoruntilthetopbeginstobrown.Removeitfromtheoven,coolforoneminute,andthenuseaspatulatoloosenthepancakearoundtheedges.Putaplateontopofthepanandinvertthepanandplatetogethersothatthepancakecomesoutupsidedownontheplate.Servewithanoptionaldustingofpowderedsugaroverthetop.

●MAKESILARGEPANCAKE.

TIDBITS

Youcan substitute⅔cuphalf and-half for the⅓cupheavycreamand⅓cupwholemilk, but I found that using the creamandmilk separatelymakes for afluffiertextureandbetterclone.

ORIGINAL PANCAKE HOUSE GERMANPANCAKE

MENU DESCRIPTION: “Oven baked. Dusted with powdered sugar, servedwithlemonandbutter.”

Itwas in1953whenLesHighet andErmaHuenkeopened their firstOriginalPancakeHouse in Portland, Oregon, using traditional pancake recipes handeddownthroughthegenerations.Now,withover100restaurantsin25states,thisbreakfast chain is generating a huge cult following. That’s probably becausemanyoftheauthenticethnicpancakerecipescan’tbefoundatIHOP,andthisisa clone recipe for one of them. The German pancake is baked at a hightemperatureinaskillet,whereitpuffsupradicallyintheoven,thensettlesdownasitcomesout.It’sdustedwithpowderedsugar,andservedwithwhippedbutterand lemonwedges on the side.Delicious.You can also applymaple syrup, ifthat’syour thing.Acast-ironskillet seems toworkbest for this recipe (justasthey used back in the day), but you can get away with nonstick, if that’s allyou’vegot.Ifthat’sthecase,youshouldknowthatthepancakewillmorphmoreradically inanonstickpanandpracticallyoverflowtheskillet—especially if itisn’t a deep one.Even so, once you get it out of the oven itwill shrink backdownandtastejustasamazing.

3largeeggs⅓cupwholemilk⅓cupheavycream2tablespoonsgranulatedsugar¼teaspoonsalt¼teaspoonvanilla

½cupoIl-purposeflour1tablespoonmeltedbutter(salted)

GARNISH

powderedsugar

SERVEWITH

lemonwedgesbuttermaplesyrup

1.Preheatovento475degrees.2. In amediumbowl, beat eggswith an electricmixerMix inmilk,

cream,sugar,saltandvanilla.Mixuntilsugarisdissolved.Siftinflourandmixuntilsmooth.Letbatterrestforabout10minutes.

3.Coatthebottomofa9-or10-inchoven-safeskillet(cast-ironisbest)withmeltedbutterPourbatterintothepan,andbakefor14to16minutesoruntilgoldenbrownontopanddarkbrownaroundtheedges.Pancakewillrisesubstantiallywhilecooking.Removethepancakefromtheovenandletitsitforaboutaminute.Loosenthepancakearoundtheedgewithaspatula,then slide it out of the pan onto a plate. Dust with powdered sugar, andservewithlemonwedges,butterandsyrupontheside.

•MAKESILARGEPANCAKE.

TIDBITS

Youcan substitute⅔cuphalf-and-half for the⅓cupheavycreamand⅓cupwholemilk, but I found that using the creamandmilk separatelymakes for afluffiertextureandbetterclone.

OUTBACKSTEAKHOUSEHONEYWHEATBUSHMANBREAD

Alongwithyourmeal at this hugenational steakhouse chain, comes a freshlybaked loaf of dark, sweet bread, served on its own cutting board with softwhipped butterOne distinctive feature of the bread is its color.Howdoes thebreadgetsodark?Even though this recipe includesmolassesandcocoa, theseingredientsalonewillnotgivethebreaditsdarkchocolatebrowncolor.Usuallycommerciallyproducedbreadsthatarethisdark—suchaspumpernickelordarkbranmuffins—containcaramelcolor,aningredientoftenusedintheindustrytodarken foods. Since your local supermarket will not likely have this mostlycommercialingredient,we’llcreatethebrowncoloringfromamixtureofthreefoodcolorings—red,yellowandblue.Ifyoudecidetoleavethecolorout, justaddanadditionalItablespoonofwarmwatertotherecipe.Ifyouhaveabreadmachine,youcanuseitforkneadingthebread(you’llfindtheorderinwhichtoaddtheingredientstoyourmachineinTidbits).Then,tofinishthebread,divideandrollthedoughincornmeal,andbakeonasheetpaninyourhomeoven.

DOUGH

1¼cupswarmwater2teaspoonsgranulatedsugar2¼teaspoons(Ipkg.)yeast2cupsbreadflour1¾cupswholewheatflour1tablespooncocoaIteaspoonsalt2tablespoonsbutter,softened¼cuphoney2tablespoonsmolasses

COLORING

1¼teaspoonsredfoodcoloringIteaspoonyellowfoodcolonng

Iteaspoonbluefoodcoloringcornmealfordusting

1.Mixsugarwithwarmwater,thendissolvetheyeastinthesolution.Infiveminutesthesolutionwillbegintofoamastheyeastbeginsitsgassydanceparty.

2.While theyeast iswakingup,mix the flours, cocoa, and salt in alarge bowl. Mix butter into the dry mixture with your hands. Make animpression in themiddleof thedrymixture.Addthehoneyandmolassesintothewell.Mixthefoodcoloringwiththeyeastsolution, thenpourthesolutionintothewell.Stirfromthemiddlebringingthedrymixtureintothewetstuff,slowlyatfirst,thenquicklyasyouincorporatealltheingredients.Youwilleventuallyhavetouseyourhandstocombineeverything.Kneadthedoughfor10minutesona lightlyflouredsurface, thenroll thedoughinto a ball andplace it into a coveredbowl in awarmplace for 1 to 1½hoursoruntilithasdoubledinsize.

3.Whenthedoughhasdoubled,separateitinto6evenportions.Rolleachdoughportionintologsthatare6incheslongand2incheswide.Pourcornmealontoyourrollingsurface.Moistenyourhandsthenrubwaterontoeachdoughlogandroll it in thecornmeal.Arrangetherolleddoughonabakingsheetandcoveritwithplasticwrap.Setthedoughinawarmspottoriseforanotherhourorsountiltheloaveshavedoubledinsize.

4.Preheattheovento350degrees.Uncoverthedoughandbakeitfor35to40minutesinthehotoven.Whenthebreadisdone,takeitoutoftheovenandletitcoolfor10to15minutes.Servethebreadwithasharpbreadknifeandbutterontheside.Ifyouwantwhippedbutter,likeyougetattherestaurant, just use an electric mixer on high speed to whip some butteruntilit’sfluffy.

•MAKES6SMALLLOAVES.

TIDBITS

Ifyou’dliketouseabreadmachinetokneadthedough,justaddtheingredientsin the following order: Mix the food coloring with the water, then add thecoloredwatertothebreadpanfollowedbytheflours,sugar,salt,butter,cocoa,honey,molasses,andyeast.Setthemachinetokneadandwalkaway.Whenthedough’sdonekneadingandrising,gotostep#3ofthisrecipeandtakeitfromthere.

OUTBACKSTEAKHOUSEGRILLEDSHRIMPONTHEBARBIE

MENUDESCRIPTION:“SeasonedandservedwithOutback’sownRemoulodesauce.”

Thisrecipemakesthesamesizeappetizerservingthatyougetintherestaurant.That’s only 6 shrimp—enough forme, butwhat are you guys having? Thankgoodnesstheremouladesauceandtheshrimpseasoningformulasyieldenoughformore,soyoucangrilluptoapoundofshrimpwiththiscoolclone.Youcanoftenfindbagsoffrozenshrimpthathavebeenpeeled,butwiththetailslefton.Thoseareperfectforthisrecipe.

REMOULADESAUCE

¾cupmayonnaise5teaspoonsstonegroundmustard4teaspoonsmilk2teaspoonsmincedcelery2teaspoonsmincedgreenpepper2teaspoonsmincedonion2teaspoonssauerkraut1teaspoonwhitevinegar½teaspoonpaprika⅛teaspoongroundblackpeppermincedfreshparsley

SHRIMPSEASONING

½teaspoonsalt¼teaspoongarlicpowder¼teaspoononionpowder¼teaspoongroundblackpepper¼teaspoonchilipowder

¼teaspoongranulatedsugar⅛teaspooncayennepepperdashgroundallspice

6largeshrimp(21to25perpound),thawediffrozenfreshlemonjuiceItablespoonbutter,meltedmincedfreshparsley

1.Preheatyourgrilltohighheat.2.Maketheremouladesaucebymixingthe ingredients together ina

smallbowl.Coverandchillthissauceuntilyouarereadytouseit.3. Prepare the shrimp seasoning by mixing the spices together in a

smallbowl.4. Remove the shell from the shrimp. Keep the last segment of the

shell and the tall.Remove the black vein that runs down the back of theshrimp. Stick a skewer through the middle of each shrimp. Push themtogetherontheskewersothattheyare“spooning”eachother,

5.Squeezesomefreshlemonjuiceoverthecuddlingshrimp.6.Brushmeltedbuttergenerouslyoverthetopoftheshrimp.7.Sprinkleabitoftheseasoningonnext.Don’tuseaheavycoatingof

seasoning8.Placetheshrimpontoyourhotgrillwiththeseasoningsidedown.

Brush some more butter over the other side of the shrimp followed byanotherlightsprinkleofseasoning.

9.After3minutesor so the face-downsideof the shrimpshouldbebrowned and showing some light charring.Flip the shrimpover andgrillforanadditional2to3minutesoruntilbrownedontheotherside.

10.Remove the shrimp from the grill and slide themoff the skewerontoasliceofgarlicbuttercoatedbread(seeTidbits).Sprinklewithapinchoffreshparsley.

•MAKES1TO2SERVINGS.

TIDBITS

ItisbesttouseaclonefortheBushmanBread(onpage269)asabedforyourshrimp.Justsliceaninch-thickpieceoff throughthemiddleofthebread.Thiswillgiveyouaslicethatisabout8incheslongand2to3incheswide.Crushaclove of garlic and mix it with your leftover melted butter. Brush this garlicbutteronbothsidesofthebreadandtoastituntillightlybrown.Ifyoudon’tfeeluptomakingthebread,youcanuseanybreadyoumighthavearoundthatisintheshapeofahoagieroll.Oryoumayjustwishtoservetheshrimponitsownwithoutthebreadbed.

OUTBACK STEAKHOUSE KOOKABURRAWINGS

MENUDESCRIPTION:“KnownasBuffalochickenwingshereintheStates.”

No, Outback Steakhouse is not the country’s largest importer of Australianwoodland kingfisher wings. Despite the name, these tasty wings don’t comefromthewildbirdsalsoknownaskookaburras.Instead, thisappetizer ismadethe old fashioned way—with good ol’ American chickens. And as with thetraditional recipe, thesewingsarecoatedwithLouisianahotsauce;but it’s thebreading that makes them unique. This clone recipe uses a secret blend ofpowderedcheesesprinklesandspices.Kraftpowderedcheesecanbefoundnearthe Kraft Parmesan cheese or near the macaroni and cheese kits in yoursupermarket.Ifyoucan’ttrackitdown,useMollyMcButtercheesesprinkles.Ifyou can’t find that, get a boxofmacaroni and cheese (it’s cheap) anduse thecheesefrominsidethere.Keeptheleftovermacaroninoodlesforapastarecipelater

10chickenwingdrumettes(seeTidbits)6to10cupsvegetableshorteningoroil(amountrequiredbyyourfryer)

WINGCOATING

2tablespoonsall-purposeflour1tablespoonKraftMacaroni&Cheesecheddarcheesetopping(orMollyMcButtercheesesprinkles)1¼teaspoonssaltIteaspoonchilipowder¾teaspoongroundblackpepper½teaspooncayennepepper¼teaspoonpaprika¼teaspoononionpowder¼teaspoongarlicpowder

⅛teaspoongroundcumindashgroundcloves

2tablespoonsCrystalbrandLouisianahotsauceIteaspoonwater

ONTHESIDE

bleucheesedressingcelerysticks

1.Preheatshortening(youmayalsousevegetableorcanolaoil)to375degrees.

2.Make the spiced breading for yourwings by combining thewingcoatingingredients(flourthroughcloves)inamediumbowl.Stirwell.

3.Dipeachwing,oneatatimeintothebreading.Giveeachonealightcoatingofthestuff.Arrangethebreadedwingsonaplateandletthemsituncoveredintherefrigeratorforabout15minutes.

4.Whentheshorteningoroilishot,lowerthewingsintoit.Fryfor7to10minutes,oruntilthewingsarebrown.

5.Whilethewingsarefrying,mixthehotsauceandwatertogetherinasmallbowl.

6.Whenthewingsaredone,drainthemforamomentonpapertowelsorarack.Dropthehotwingsintoalargeplasticcontainerwithalid.Pourthesauceoverthewings.Coverthecontainerandgentlyshakeittocoatthewingswithsauce.

7.Usetongstoremovethewingsfromthecontainer.Arrangethemonaplatewithbleucheesedressingandcelerysticksontheside.

•MAKES2TO3SERVINGSASANAPPETIZER.

TIDBITS

There are two typesof frozen chickenwingsout there—thegiant partywingsthatcomewithacoupledozenpiecesperbag,andthesmallerwingswithnearlytwicethenumberperbag.Thesesmallerwingsarewhattherestaurantusesandwhatyoushoulduseforthisrecipe.Becauseofthesizeofthebiggerwings,theyjustdon’tfryupaswell.Also,youshouldknowthatmostrestaurantsuseshorteningforfrying.That’s

whatIsuggestyouuseifyouwantyourwingsclosertotherealthing.

OUTBACK STEAKHOUSE BLEU CHEESEDRESSING

If you’ve had the Kookaburra Wings from Outback, then you’ve tasted thechain’s thick and creamybleu cheesedressing servedupon the side.Use thisstuffwhenyouneedanexcellentdippingsauceforyournextbatchofwings,orjustpouritoverasaladanddivein.

Icupmayonnaise2tablespoonsbuttermilkorwholemilkItablespooncrumbledbleucheese⅛teaspooncoarsegroundblackpepper⅛teaspoononionpowder⅛teaspoongarlicpowder

1.Mixallingredientstogetherbyhandinasmallbowluntilsmooth.2.Coverandchillfor30minutesbeforeserving.

•MAKESICUP.

OUTBACK STEAKHOUSE CAESAR SALADDRESSING

You can’t buy it in the stores, but nowyou canmake it from scratch inmereminutes.Best of all, this dressing keeps for a coupleweeks in the fridge in acoveredcontainer...ifit’sevenaroundthatlong.

Icupmayonnaise¼cupeggsubstitute¼cupgratedParmesancheese2tablespoonswater2tablespoonsoliveoil1½tablespoonslemonjuiceItablespoonanchovypaste2clovesgarlic,pressed2teaspoonsgranulatedsugar½teaspooncoarsegroundpepper¼teaspoonsalt¼teaspoondriedparsleyflakes,crushedfine

1.Combineallingredientsinamediumbowl.Useanelectricmixertobeatingredientsforabout30seconds.

2.Coverbowlandchillforseveralhourssothatflavorscandevelop.•MAKESAPPROXIMATELY2CUPS.

OUTBACKSTEAKHOUSEHONEYMUSTARDSALADDRESSING

Outback makes their sauces and salad dressings from scratch every dayfollowingmaster formulas in a corporate cookbook.Now you’ve got a secretrecipe of your own thatwill easily duplicate the taste of their hugely popularhousehoneymustardrecipe.You’llneed just threebasic ingredientsandabouttwominutesoffreetimetomakeit,

½cupmayonnaise¼cuphoney2tablespoonsGreyPouponDijonmustard

Combineallingredientsinamediumbowl.Coverandchilltostore.•MAKES¾CUP.

OUTBACK STEAKHOUSE RANCH SALADDRESSING

Thisalways-populargrowingrestaurantchainmakesa tastyversionofcreamyranch dressing for its house and Queensland salads. To get the same uniqueflavorandcreaminessoftheoriginalathome,mates,you’llneedoneteaspoonofHiddenValleyRanchinstantsaladdressingmixswimmingintherewiththemayoandbuttermilkandotherspices.Sincethere’sthreeteaspoonsofdressingmixperpacket,you’llnowbeabletomakethreebatchesofdressingwithoneenvelopeofdressingmix.

1teaspoonHiddenVolleyRanchsaladdressingmix(ButtermilkRecipe)Icupmayonnaise½cupbuttermilk¼teaspooncoarsegrindblackpepper⅛teaspoonpaprika⅛teaspoongarlicpowder

1.Combineallingredientsinamediumbowl.Mixwell.2.Coverbowlandchilldressingforatleast30minutesbeforeserving.

•MAKESI½CUPS.

TIDBITS

Make sure you are using the Hidden Valley Ranch dressing mix that says“ButtermilkRecipe.”It’stheonethatcomesin0.4ouncepackets.Anyothermixwon’tworkaswellforthisclone.

OUTBACK STEAKHOUSE TANGY TOMATODRESSING

Somany folksexpressed interest in aknockoffof thisdressing that I couldn’tput it off any longer. Suited up in protective gear and tricked outwith safetygoggles, I setout to tackle the tangybeast.Now, freshoutof theundergroundlaboratory, comes this simple formula for recreating Outback’s popularsour/sweet salad topper in your own cozy kitchen.Mix it together, heat it up,coolitdown,andstoreitinthefridgeuntilsaladtime.

½cupplusItablespoonketchupcupwater

¼cupgranulatedsugar¼cupwhitevinegar2tablespoonsoliveoil¼teaspoonpaprika¼teaspooncoarsegrindblackpepper¼teaspoongarlicpowder¼teaspooncayennepepper⅛teaspoononionpowderpinchdriedthyme

Combineallingredientsinasmallsaucepanovermediumheat.Bringtoaboil,whiskingoften, thenreduceheatandsimmer,uncovered, for5minutes.Coverthedressinguntilcool,thenpopitintherefrigeratortochillout.•MAKESICUP.

OUTBACK STEAKHOUSE CINNAMON APPLEOBLIVION

MENUDESCRIPTION:“Vanilla icecreamcovered incinnamonapplesandpecanstoppedwithcaramelsauce.”

Roll a scoop of creamy vanilla ice cream in homemade candied pecans.Surroundtheicecreamwithwarmcinnamonapplesanddrizzlecarameloverthetop.Sprinkle fresh cinnamon-butter croutonson thedessert andyou’vegot anirresistible clone that will make your diet cry “uncle!” For the croutons, therestaurantusesleftoverHoneyWheatBushmanBread(cloneonpage269).Butifyoudon’thaveplanstomakethatoneyoucanuseanysweetbreadfromthestore,suchasHawaiianSweetBreadorPillsburyHoneyWhiteBread.

CANDIEDPECANS

½cupgranulatedsugar2tablespoonswater½teaspooncinnamonIteaspoonbutter1¼cupschoppedpecans

CINNAMONCROUTONS

2cupscubedBushmanBread(oranysweetbread)⅓cupsaltedbutter(⅔stick)2tablespoonsgranulatedsugar½teaspoongroundcinnamon

CINNAMONAPPLES

I20-ouncecanapplepiefilling¼teaspoongroundcinnamon1tablespoonbrownsugar/quartvanillaicecream

½cupcarameltopping(Smucker’sisgood)/½cupswhippedcream4freshstrawberries

1.Forcandiedpecans,combine½cupgranulatedsugar,2tablespoonswater,Iteaspoonbutter,and½teaspooncinnamoninasmallsaucepanovermediumheat.Heatuntilmixtureboilsandallsugargranulesaredissolved.

2.Addchoppedpecanstomixtureandstirfor1to2minutesoverheat.Besurethatallpecansarewell-coated.

3. Pourmixture onto a large plate and continue to stir untilmixturehardensandbegins tobreakup.Youshouldbeable to separateallof thenuts.

4. For the croutons, preheat the oven to 300 degrees. Pour the slicebreadcubesontoanungreasedcookiesheetandbakefor15to20minutesor until the bread has turned light brown. Stir halfway through cookingtime.

5.Meltthebutterinaskilletovermediumheat.Pourbakedcroutonsintothepanandsauteuntilthebreadiscoatedwithbutter.Combinethe2tablespoonsofsugarand½teaspoonofcinnamoninasmallbowl.Sprinklethismixtureoverthecroutonswhilestirringsothatthecroutonsarecoatedwithcinnamon/sugarRemovecroutonsfromtheheatandpourthemontoaplatetocool.

6.Prepareapplesbycarefullymixingthemwith¼teaspooncinnamonand1tablespoonofbrownsugarinalargebowl.Youwanttobesureyoudon’tstirhardenoughtobreakuptheapples.Microwavetheapplesfor1to2minutesoruntilhot.

7.Toassemblethedessert,firstrollfourcup-sizescoopsoficecreaminthepecanpieces.Youcandothisstepaheadoftimeifyoulike,keepingthepecan-coveredscoopsinyourfreezer.

8. Place an ice cream scoop onto a small plate, then pour about atablespoon of caramel over the ice cream. Dribble another tablespoonaroundthebaseoftheicecreamontotheplate.

9.Spreadthehotapplesaroundthebaseoftheicecreambeingsuretodividethemevenlyamongstthefourservings.

10. Divide the croutons into four portions and sprinkle them on theapplesaroundthebaseoftheicecreamscooponeachplate.

11.Spreadagenerousportionofwhippedcreamontothetopofeachscoopoficecream.

12.Topoffeachdishwithafreshstrawberry•MAKES4SERVINGS.

OUTBACKSTEAKHOUSESYDNEY’SSINFULSUNDAE

MENUDESCRIPTION:“Vanillaicecreamrolledintoostedcoconut,coveredinchocoletesauceandtoppedwithwhippedcreom.”

Here’saneasy-to-makedessertthatwillgiveyouacoolwaytousethevanillaicecreamthat’scallingtoyoufromthefreezer.Thekeytothisrecipeistoplanaheadjustabitbyplacingyourservingplatesintothefreezer(give’ematleast30minutes).Whiletheplatesarechillingout,youtoastsomecoconutflakesintheoven.Afterthat,it’sallaboutthepresentation.Youcantopyourmasterpiecewithcannedwhippedcreamormakeyourownfromthesimplerecipeincludedhere.

WHIPPEDCREAM

1cupheavywhippingcream3tablespoonsgranulatedsugar½teaspoonvanillaextractpinchsalt

1cupshreddedcoconut4largescoopsvanillaicecream1cupfudgetopping8large,ripestrawberries

1.Putfourdinnerplatesintothefreezer2.Makewhippedcreambycombiningcreamwithsugar,vanillaand

salt with an electric mixer on high speed. It helps if the bowl has beenchilledaheadoftime.Whencreammakesstiffpeaks,coverandchilluntilyouneedit.

3.Preheattheovento300degrees.4. Spread the coconut over the bottom of the inside of a large oven

pan.Shakethepanalittletospreadthecoconutevenly.5.Bakethecoconutfor25to30minutesoruntilthecoconutisalight,

golden brown. Youmay have to stir or shake the coconut in the last 10minutestohelpitbrownevenly.Allowthecoconuttocoolonaplateorinalargebowl.

6.Heatup thefudge toppingfor15 to20seconds in themicrowave.

Gettheplatesoutofthefreezerandmakeacircleoffudgeoneachoftheplates.

7.Rolleachscoopoficecreaminthecoconutuntilitiswellcoated.Press down on the ice cream to help the coconut stick. Place a coconut-coveredscoopoficecreamontothecenteroftheplate,thenspoonabout2tablespoonsoffudgeoverthetopoftheicecream.

8.Useanicecreamscooptoscoopalargeportionofwhippedcreamandstackitoneachofthescoopsoficecream.

9. Cut the stems from the strawberries. Cut four of the strawberrieslengthwiseintoquarters.Positiontheslicedstrawberriesaroundthebaseofeachscoopoficecreamontheringoffudge.Placeawholestrawberryontothewhipped creamon the top of each dessert. Servewith a spoon and asmile.

•MAKES4SERVINGS.

P.F.CHANG’SMAITAI

MENUDESCRIPTION:“It’soursignaturerecipe.”

Bring the tropical spiritof thisdrink toyourhousewithacloneof thispotentcocktail from thegrowingChinesebistrochain.Mai tai isTahitian for“outofthisworld,”andP.F.Chang’srecipeisoneofthebestandmostauthentic.ThesecrettoatruemaitaiisfoundintheoriginalrecipedevelopedbyTraderVicin1944:It’salmond-flavoredsyrupcalled“orgeat.”Youcanfindthesweetstuffinstoresthatsellcoffeeflavorings(Toraniisoneverypopularbrand),orfrombarsupplyoutlets.Notonlycanyouusetheorgeatformakingthebestcocktailsontheplanet,butyoucanalsousethesyruptowakeupyournextcupofJava.Ifyoucan’tfindorgeat,there’saclonerecipeincludedinTidbits.

1½ouncesBacordilightrum¾ouncetriplesec¾ounceorgeotsyrup3ouncesorangejuice3ouncespineapplejuicesplashBacardi151rumsplashdarkrum

GARNISH

pineapplewedgemaraschinocherry

1.Filla16-ounceglasswithice.2. Add the light rum, triple sec, orgeat, orange juice, and pineapple

juice;thengivethedrinkaquickstir3.Splashthe151anddarkrumontop.Donotstir4.Makeasmallcutinthepineapplewedge,thenstickatoothpickinto

thepineapplewedgeontheoppositeedge.Pierceamaraschinocherryontothetoothpick.Slipthepineapplesliceontotherimoftheglass(intothecutthatyoumade).Addastraw,andserve.

•MAKESIDRINK.

TIDBITS

Youcanmakeraprettycloseversionoforgeatsyrupfromscratchbydissolving½ cup granulated sugar in ½ cup boiling water. Add ½ teaspoon of almondextractand¼teaspooncoconutextract.Coolbeforeusing,thenmeasureasyouwouldtherealthing.

P.F.CHANG’SCHANG’SSPARERIBS

MENUDESCRIPTION:“Wok-searedwithChang’sbarbecuesauce.”

One of themost popular eats on P. F.Chang’s kickin’ appetizermenu are thespareribsthatarriveslatheredwithAsian-stylebarbecuesauce.TheAsianflavorcomesfromtheadditionofsweethoisinsaucetoafairlyrudimentarybarbecuesauceformula.Chang’smenusaystheseribsarespareribsalthoughtheyappeartobemuchsmaller,morelikebabybacks.Youcancertainlyuseeitherforthisrecipe,justbesuretotrimtheribsfirst,sincetherestaurantversionislean,cleanribswithnoextrameatorfathangingoff.Thereareseveralwaystocookporkribs—P.F.Chang’s likes toboil theirs first thenmoveon to a quickdeep fry.After that, the ribs are tossedwith the sauce inwok and servedpipinghot.Aservingoftheseribsattherestaurantis6individualribs,butsinceafullrackisasmanyas12ribs,thisrecipewillmaketwicewhatyougetinaservingatthebustlingbistro.

SAUCE

Icupketchup1cuplightcornsyrup½cuphoisinsauce½cupwater⅓cuplightbrownsugar,packed2tablespoonsmincedonionItablespoonricevinegar

Irackporkspareribs4cupsvegetableoil1teaspoonsesameseedsItablespoondicedgreenonion

1.Make the sauce by combining ingredients in a medium saucepanovermediumheat.Bringmixturetoaboil,thenreduceheatandsimmerfor5minutes,untilthick.Cool.

2.Tocook the ribs theP.F.Chang’sway,youwillneed to firstboiltheminwaterHeatup12to16cupsofwaterinalargesaucepanorDutch

oven.AddacoupleteaspoonsofsalttothewaterAswaterboils,trimtheexcess fat andmeat off the ribs. Slice between the bones of each rib toseparatetheribs.Whenthewaterisboiling,tosstheribsin,bringthewaterback to a boil andboil the ribs for 12 to 14minutes.Nopinkwill showwhentheyaredone.Removeribstoaplatetocool.

3.Whentheribshavecooledyoucaneitherstoretheminanairtightbagintherefrigeratoruntilyouarereadyforthefinalcookingstep,oryoucanmoveon to that step nowbyheating up4 cups of vegetable oil in alargesaucepanovermediumheat.Theoilshouldbeabout375degrees.Youcan also use a deep fryer for this step, but your fryer will likely requiremoreoil.

4.Whentheoilishot,drop4to6ribsatatimeintotheoil.Fryfor2to4minutesoruntilthemeatbrowns.Drainofftheribsonarackorpapertowels.Fryalltheribsbeforemovingontothenextstep.

5.Heatawokorlargeskilletovermediumheat.Whenthepanishot,tossinalltheribsandcoatwiththesauce.Simmertheribsinthesauceforaboutaminutewhilestirringanddumptheribsontoaservingplatewhentheyareallcoatedwithsauce.

6.Sprinkletheribswithsesameseedsandaboutatablespoonofdicedgreenonion,andservewithapileofnapkins.

•SERVES2TO4ASANAPPETIZER.

P.F.CHANG’SCHICKENINSOOTHINGLETTUCEWRAPS

MENU DESCRIPTION: “Quickly cooked spiced chicken served with coollettucecups.”

Throwinafewinitialswithalittletwistonthelastpart,andyouhavethenameofPaulFlemingandPhilipChiang’sChinesebistrocreation,P.F.Chang’s.SincethefirstlocationopenedinScottsdale,Arizona,in1993,over124newoneshavesproutedupacrossthecountry—inmorethan33states.Nomatterthelocation,it’s this dish that gets first raves. Like the very-dead McDonald’s McD.L.Thamburger,whichdisappearedaroundthetimethefirstPF.Chang’sopened,thecontrasting textures of the cool crispy lettuce and the hot meat filling cometogetherinyourmouthforatastyoraldanceparty.Accordingtowaiters,thoselittledarkbits in thechickenfillingmixare“blackmushrooms,”and there’sagoodchanceyourlocalsupermarketdoesn’tstockthem.Butagreatalternativecan be found in the Asian food section—canned straw mushrooms. Justremembertochopthechicken,waterchestnutsandmushroomsuprealgoodforthefinalsaute.Slipthisfillingintoalettucecup,foldituplikeataco,addalittle“specialsauce,”getdowntonight.

SPECIALSAUCE

¼cupgranulatedsugar½cupwater2tablespoonssoysauce2tablespoonsricevinegar2tablespoonsketchupItablespoonlemonjuice⅛teaspoonsesameoilItablespoonChinesehotmustardpowder(seeTidbits)2teaspoonswaterIto3teaspoonschiligarlicsauce

STIRFRYSAUCE

2tablespoonssoysauce2tablespoonsdarkbrownsugar½teaspoonricevinegar

3tablespoonsvegetableoil2skinlesschickenbreastfillets1cupdicedcannedwaterchestnuts(18-ouncecan)cupdicedcannedstraw

mushrooms3tablespoonschoppedgreenonion1teaspoonmincedgarlic(Iclove)

Icupfriedmaifunricesticks(seeTidbits)4to5iceberglettucecups

1.Make the special sauce (for spooningoveryour lettucewraps)bydissolving the ¼cup sugar in ½ cup water in a small bowl. Add 2tablespoonssoysauce,2tablespoonsricevinegar,2tablespoonsketchup,1tablespoonlemonjuiceand⅛teaspoonsesameoil.Mixwellandrefrigeratethis sauce until you’re ready to serve the lettuce wraps. Combine the 2teaspoonswaterwith theChinese hotmustard and set this aside aswell.EventuallyyouwilladdyourdesiredmeasurementofChinesemustardandgarlic chili sauce to the special sauce mixture to pour over your lettucewraps. In the restaurant chain,waitersprepare the sauceatyour table thesameway,dependingonyourdesiredheat level. I’ll talkmoreabout thatlater.

2.Preparethestirfrysaucebymixingthesoysauce,brownsugar,andricevinegartogetherinasmallbowl.

3.Topreparethefillingforyourlettucewraps,bring2tablespoonsofthe vegetable oil to high heat in a wok or large frying pan. Saute thechickenbreastsfor4to5minutespersideoruntildone.Removechickenfromthepantocool.Keeptheoilinthepan.

4.Asthechickencoolsbesureyourwaterchestnutsandmushroomshavebeendicedtoaboutthesizeofsmallpeas.

5.Whenyoucanhandlethechicken,hackitupwithasharpknifesothatnopieceisbiggerthanadime.Withthewokorpanonhighheat,addthe remaining tablespoon of vegetable oil. Add the chicken, water

chestnuts,mushrooms,greenonion,andgarlictothepan.Addthestirfrysauce to thepanandsaute themixture foracoupleminutes thenspoon itintoadishlinedwithabedoffriedricenoodles(maifun).

6.Servechickenwithasideof lettucecups.Maketheselettucecupsbyslicingthetopoffofaheadoficeberglettucerightthroughthemiddleofthehead.Pullyourlettucecupsoffoftheoutsideofthisslice.

7. Make the special sauce at the table by adding your desiredmeasurement of mustard and chill sauce to the special sauce blend: Iteaspoon each ofmustard and chili sauce formild, 2 teaspoons each formediumand3teaspoonsofeachforhot.Stirwell.

8. Assemble lettuce wraps by spooning filling into a lettuce cup,adding special sauce over the top, folding the sucker up like a taco, thenmunchingdownuponitwithrecklessabandon.

•SERVES2TO3ASANAPPETIZER.

TIDBITS

Followthedirectionsonthepackageforfryingthemaifun(ricesticks)—usuallyby pouring 2 inches of vegetable oil into a pan and heating to around 400degrees.Addmaifun,alittleatatime,andwhenitfloatstothetopremoveittoapapertowel.Therapidnoodleexpansionisactuallyquiteexciting.RatherthanpowderedChinesehotmustard,youcaninsteadusethekindthat

comesalreadyprepared in thebottleso thatyoudon’thave toaddwaterYourchoice.

P.F.CHANG’SSHRIMPDUMPLINGS

MENUDESCRIPTION:“Servedwithagingerchili pepper soy sauce. (Pan-friedorsteamed.)”

ShrimpDumplings fromP.F.Chang’s are scrumptiousmoundsof shrimpandother yummy ingredients wrapped inwontonwrappers and steamed.You canalsoorderthempan-fried,whichmakesthebottomofeachlittlepackageanicecrispybrown.Thedumplingsareservedwithasoy-baseddippingsaucethatcanbeclonedbycombiningsixingredientsinasaucepan.Recreatingthatpartwaseasy. But those dumplings—oh, man! I must have gone through a coupleboatloadsof shrimp trying to figureout thebestway togetmy filling toholdtogetherlikethereal thing.I triedaddingeggandcornstarchandpotatostarchandflour topureedcookedshrimp,butall Igotwasashrimpmush thatmadethedumplingsstarchyand less flavorful than therealdeal. ItwasonlywhenIrememberedhearingabouthowyearsagoshrimpmoldswerecreatedintowhichpureedrawshrimpwaspouredandthencooked,creatinguniformshrimpshapesthatstillhadthetasteandtextureofunprocessedshrimp.Nobindersnecessary.Sogetoutyourfoodprocessorandprepareyourselfforthenot-so-prettysightofpulverized raw shrimp.At least youdon’t have toworry about the sizeof theshrimpyoubuy for this recipe, sinceyou’regoing tomashup the little dudesanyway.

SAUCE

½cupwater¼cupsoysauce2tablespoonsgranulatedsugar1tablespoonricevinegarItablespoonchoppedgreenonion(greenpartonly)½teaspoonchilioil

FILLING

½poundrawshrimp(peeledanddeveined)

1tablespoonfinelymincedcarrotItablespoonfinelymincedgreenonion1teaspoonmincedfreshginger½teaspoonmincedfreshgarlic¼teaspoonsalt¼teaspoongranulatedsugar

8wontonwrappers1.egg,beaten

1.Makedippingsaucebysimmeringingredientsovermediumheatfor1minute.Removethesaucefromtheheatandsetitasidetocool.

2.Makeshrimpfillingforthedumplingsbypureeingtheshrimpinafood processor until it makes a smooth paste. Add carrot, green onion,ginger,garlic,salt,andsugarandpulsethefoodprocessoracoupletimestomix.

3. Measure a heaping tablespoon of this filling into the center of awontonwrapper.Brushbeateneggoneachofthetopfouredges.Bringtwoopposite corners up to meet in the middle and press together over thefilling. Bring the other two opposite corners up and pinch all the edgestogether making a square package with sealed edges. Repeat with theremainingingredientsandletthedumplingssitforabouttenminutesintherefrigeratorsothatthe“eggglue”setsup.

4.PrepareasteamerwithhotwaterWhenthewaterissimmeringandsteaming nicely drop in the dumplings (four at a time if your steamer issmall)andsteamthemfor15minutes.Servetheseimmediatelyifyouwantsteameddumplings.Toclonethepan-friedversionheatupsomevegetableoilthat’sabout¼-inchdeepinaskilletovermediumheat.Whentheoilishotplacethesteameddumplingwiththeflatsidedownintheoilandsauteforacoupleofminutesoruntilthebottomisgoldenbrown.Servewiththedippingsauce.

•SERVES2TO4(MAKES8DUMPLINGS).

P.F.CHANG’SGARLICSNAPPEAS

MENUDESCRIPTION:“Stir-friedwithgarlic.”

Thisisastandardsidedishatthecountry’shottestChinesedinnerchain,andit’lltakeyoujustacoupleminutestoduplicateathomeasagoodveggiesideforanyentrée,Chineseorotherwise. It’sespeciallygoodwhenyou’repressed toslamtogether a last-minutevegetable togowith tonight’s dinner.Youcan certainlystay traditional and use a wok for this, but I always just use a medium-sizenonstickskillet.Thetrickistosautethesnappeasquicklyoverprettyhighheat,tossing often, until they’re hot, yet still crispy and bright green. You get thegarlicinrightattheend,andthenquicklypopitofftheheatsothegarlicdoesn’tscorch.Youdon’twantanyonegetting“bittergarlicface.”

2cupsfreshsugarsnappeas2teaspoonsvegetableoil⅛teaspoonsaltdashgroundblackpepper2clovesgarlic,minced

1.Preparesnappeasbycuttingoffthetipsoneachendofthepods.2.Preheatoilinawokormediumskilletovermedium/highheat.3. Saute snap peas in oil with salt and black pepper for 2½ to 3

minutes,tossingoften,untilpeasarecooked,butstillcrispy.

Thepods shouldbegin toget a fewdarkbrown scorched spotsdevelopingonthemwhenthey’redone.Addmincedgarlic,tossabitmore,thenimmediatelypourthesnappeasoutontoaservingplatter.Ifyoukeepthegarlicintoolongitcouldburnandgetbitteronyou,sodon’tleaveitinthehotpanforanylongerthanabout10seconds.

•SERVES2TO4.

P.F.CHANG’SCHANG’SSPICYCHICKEN

MENUDESCRIPTION:“Lightlydusted,stir-friedinasweetSzechwansauce.(OurversionofGeneralChu’s.)”

ThesweetandspicyzinginthesecretsaucesetsthisrecipeapartasoneofP.F.Chang’s toppicks. Ifyou’re looking for something simple tomakewith thosechicken breasts sitting in the fridge, this is a good choice. Once the sauce isfinished all you have to do is saute your chicken and combine. And you’llprobablywant tomakeupalittlewhiteorbrownrice, likeat therestaurant.Ifyoucan’tfindstraightchilisauceforthisrecipe,themorecommonchilisaucewithgarlicinitwillworkjustaswell.

SAUCE

2teaspoonsvegetableoil2tablespoonschoppedgarlic(3to4cloves)3tablespoonschoppedgreenonions(about3onions)1cuppineapplejuice2tablespoonschilisauce2tablespoonsricevinegar4teaspoonsgranulatedsugar1teaspoonsoysauce2tablespoonswater½teaspooncornstarch

1cupvegetableoil2skinlesschickenbreastfillets⅓cupcornstarch

1.Make the sauce by heating 2 teaspoons vegetable oil in mediumsaucepan.Saute thegarlicandonion in theoil for justa fewseconds,notallowing the ingredients to burn, then quickly add the pineapple juice,followedbychilisauce,vinegar,sugar,andsoysauce.

2.Dissolvecornstarch in2 tablespoonswaterandadd it to theother

ingredientsinthesaucepan.Bringmixturetoaboilandcontinuetosimmeronmedium/highheatfor3to5minutesoruntilthickandsyrupy.

3. Heat I cup vegetable oil in a wok or a medium saucepan overmediumheat.

4.Whileoilheatsup,chopchickenbreastfilletsintobitesizepieces.Inamediumbowl,tosschickenpieceswithcornstarchuntildusted.

5.Sautecoatedchickeninthehotoil,stirringoccasionally,untillightbrown.Removechicken toa rackorpaper towels todrain foramoment.Pourchickenintoamediumbowl,addsauceandtosswelltocoatchicken.Serveimmediatelywithriceontheside.

•Serves2.

P.F.CHANG’SDAN-DANNOODLES

MENU DESCRIPTION: “Scallions, garlic and chili peppers stir-fried withgroundchickennestingonhoteggnoodles.Garnishedwithshreddedcucumberandbeansprouts.”

TocloneP.F.Chang’s takeon this traditionalChinesenoodledishyoushoulduse a wok, but I found that a large saucepan works well too. Saute a couplechickenbreastsaheadoftimeandgivethemachancetocoolsoyoucanfinelymincethemup.Themenusaysthechickenis“ground”butit’sactuallymoreofafinemince.Getoutthecleaver,ifyou’vegotone,andchopaway.Orjustuseabigchef’sknife.Youcanpreparethechickenaheadoftimeandkeepitcoveredin thefridgeuntilyou’rereadytomake thedish.Onceyou’vegot thechickenhackedup,you’llhavetastynoodlesonthetableinlessthan10minutes.

2skinlesschickenbreastfillets,cookedandminced(approx.2cups)16-ouncepkg.chowmeinnoodles,cooked2tablespoonsvegetableoil1tablespoonmincedgarlic¼cupchoppedgreenonions(greenpartonly)6tablespoonssoysauce½cupchickenbroth¼cupdarkbrownsugar1teaspoonchili-garlicsauce4teaspoonscornstarch½cupwater

GARNISH

½cupjuliennedEnglishcucumber½cupbeansprouts

1.Cookchicken fillets firstbysimplysautéing them ina skillet ina

littleoilfor10to12minutes.Letthechickenfilletscool,andthenmincethemintolittlebitswithasharpknife.

2. Prepare noodles following the directions on the package: boilnoodlesfor3to5minutesin8to10cupswater

3.Makesaucebyheatingoilovermediumheatinasaucepanorwok.Addgarlicandgreenonionandsauteforjustafewseconds,beingcarefulnottoburnthegarlic.Addthesoysauce,chickenbroth,brownsugarandchili-garlicsauce.Combinethecornstarchwith½cupwaterandstiritintothesauce.Simmersauceforabout2minutesoruntilitthickens.

4. When the sauce is thick, add the chicken and simmer for anadditional5minutes.

5.Pilecookednoodlesontoaservingplate.Spoonchickenandsauceover the topof thenoodles, thengarnishwith juliennedcucumberononesideandbeansproutsontheother

•SERVES4.

P.F.CHANG’SLEMONPEPPERSHRIMP

MENUDESCRIPTION:“Stir-friedwithchivesandbeansprouts,”

Chefs at P F. Chang’s China Bistro cook most dishes in heavy woks overextremely high heatwith sparks flying and flames nipping at their noses.Thespecialstoveisdesignedsothatthetallfiresworkatthebackendofthewok,away from the chefThewell-ventilated stove is builtwith a steady streamofrunning water nearby to thin sauces and rinse the woks after each dish isprepared.Sincewedon’thavethosephat,bad-boystovesathome,thechallengeis to tweak therecipeforstandardkitchenequipment.Usingagasstoveandawokwill get you thebest duplicate, but this recipe canbeknockedoff nicelywithalargeskillet,ifthat’sallyou’vegot.ThingsaremovingfastbackinthoseP. F. Chang’s kitchens. The chefs are well-trained, but they eyeballmeasurements for sauces with a ladle, so eachwok-prepared dish is going tocomeoutalittledifferent.Consideringthis,Ifiguredthebestwaytogetagoodclone would be to order the dish several times. I averaged the flavors bycombiningseveralbatchesofsauce(requestingextraontheside)intoonelargebowl,andthenusedthatmixturetocreatetherecipe.Thistechniqueworksgreatfor recipes like this one where the sauce is key, and measurements at therestaurant aren’t exactly scientific. The shrimp is lightly breaded—they usepotatostarch,butcornstarch isagoodsubstitute—andflashfried inoil.Straintheshrimpoutoftheoil,additbacktothepanwiththesauce,andyou’vegotyourselfaclone.

SAUCE

1tablespoonvegetableoil2tablespoonschoppedgarlic½teaspoonmincedgingercupsoysaucecupwater2teaspoonscornstarch¼cupdarkbrownsugar2teaspoonslemonjuice

2teaspoonscoarsegrindblackpepper

Ipoundmediumrawshrimp(31/40count),shelledanddeveined½cupcornstarch1cupvegetableoil4thinlemonslices,eachcutintoquarters

GARNISH

1teaspoonvegetableoil2largegreenonions1cupbeansprouts

1.Makesaucebyheating1tablespoonoilinawokorlargesaucepanover medium heat. Saute garlic and ginger in the hot oil for about 15seconds being careful not to burn the garlic. Add the soy sauce, thendissolvecornstarchinthewaterandaddthemixturetothepan.Addbrownsugar,lemonjuiceandblackpepperandbringmixturetoaboil.Simmerfortwominutesthenremoveitfromtheheat.

2.Coat all the shrimpgenerouslywithcornstarch.Let the shrimpsitforaboutfiveminutessothatthecornstarchwilladherebetter

3.Heatacupofoil inawokor largeskilletovermediumheat.Addtheshrimptothepanandsautefor3to4minutesoruntiltheshrimpstarttoturn light brown. Strain the shrimpout of the oilwith a slotted spoon orspideranddumpoil.Replaceshrimpbackinthewokalongwiththelemonslices, saute for aminute, then add the sauce to the pan.Toss everythingaroundtocoattheshrimpthoroughly.Cookforanotherminuteorsountilthesaucethickensontheshrimp.

4.Astheshrimpcooks,heatupIteaspoonofoilinaseparatemediumsaucepan.Cut thegreenpartof thegreenonions into3-inch lengths.Addthosegreenonionslicesandbeansproutstohotoilalongwithadashofsaltandpepper.Sauteforacoupleminutesuntilgreenonionsbegintosoften.

5. Build the dish by pouring the green onions and sprouts onto aservingplate.Dumptheshrimpovertheveggiesandserve.

•SERVES2.

P.F.CHANG’SMONGOLIANBEEF

MENUDESCRIPTION:“Quicklycookedsteakwithscallionsandgarlic.”

Beef lovers go crazy over this one at the restaurant. Flank steak is cut intobitesizechunksagainst thegrain, then it’s lightlydustedwithpotatostarch (inour casewe’ll use cornstarch), flash-fried in oil, and dousedwith an amazingsweet soy garlic sauce. The beef comes out tender as can be, and the simplesauce sings toyour tastebuds. I designed this recipe touse awok,but if youdon’thaveoneaskilletwillsuffice(youmayneedtoaddmoreoiltothepantocoverthebeefintheflash-fryingstep).P.F.Chang’ssecretsauceiswhatmakesthisdishsogood,andit’sversatile.Ifyoudon’tdigbeef,youcansubstitutewithchicken.Oryoucanevenbrushitongrilledsalmon.

SAUCE

2teaspoonsvegetableoil½teaspoonmincedginger1tablespoonchoppedgarlic½cupsoysauce½cupwater¾cupdarkbrownsugar

1cupvegetableoil1poundflanksteak¼cupcornstarch2largegreenonions

1.Make the saucebyheating2 teaspoonsofvegetable in amediumsaucepanovermedium/lowheat.Don’tget theoil toohotoryou’ll get amajor spatterwhenadding theother liquids.Addgingerandgarlic to thepan and quickly add the soy sauce andwater before the garlic scorches.Dissolvethebrownsugarinthesauce,thenraisetheheattoaboutmediumandboilthesaucefor2to3minutesoruntilthesaucethickens.Removeitfromtheheat.

2. Slice the flank steak against the grain into ¼-inch thick bitesize

slices.Tiltthebladeofyourknifeataboutaforty-fivedegreeangletothetopofthesteaksothatyougetwidercuts.

3.Dipthesteakpiecesintothecornstarchtoapplyaverythindustingtobothsidesofeachpieceofbeef.Letthebeefsitforabout10minutessothatthecornstarchsticks.

4.Asthebeefsits,heatuponecupofoilinawok(youmayalsouseaskilletforthisstepaslongasthebeefwillbemostlycoveredwithoil).Heattheoilovermediumheatuntilit’sniceandhot,butnotsmoking.Addthebeeftotheoilandsauteforjusttwominutes,oruntilthebeefjustbeginstodarkenontheedges.Youdon’tneedathoroughcookingheresincethebeefisgoingtogobackontheheatlater.Stirthemeataroundalittlesothatitcooksevenly.Afteracoupleminutes,usealargeslottedspoonoraspidertotakethemeatoutandontopapertowels,thenpourtheoiloutofthewokorskillet.Put thepanbackover theheat,dumpthemeatback into itandsimmerforoneminute.Addthesauce,cookforoneminutewhilestirring,thenaddallthegreenonions.Cookforonemoreminute,thenremovethebeefandonionswithtongsoraslottedspoontoaservingplate.Leavetheexcesssaucebehindinthepan.

•Serves2.

P.F.CHANG’SOOLONGMARINATEDSEABASS

MENUDESCRIPTION:“Broiledandservedwithsweetgingersoy,babycornandspinach.”

Grab a couple half-pound sea bass fillets (not too thick), whip up a simplemarinadeandyou’reonyourwaytocloningoneofthemostbeloveddishesatAmerica’sfastestgrowingChinesebistrochain.Themarinadeismadewithonlysixingredients,soyou’llhavethatdoneinnotime.Ifyoucan’tfindoolongtea,you can use green tea.Loose tea is best, but if you can only find bags, that’sokay.OneteabagcontainsIteaspoonoftea,soyou’lljustneedhalfofateabagforthisrecipe(infact,therecipestillworksevenwithoutthetea).Youwillneedto plan ahead for this dish, however, since the fish must marinate for 5 to 7hours.Once thefish ismarinated, fireup theoven tobake it, thenfinish itoffunderthebroiler.Sautesomespinach,garlic,andtinycornforanoptionalbedthatmakesthedishindistinguishablefromtherealthing.

MARINADE/SAUCE

2cupswatercupsoysauce

¾cuplightbrownsugar2teaspoonsmincedfreshginger1teaspoonmincedfreshgarlic½teaspoonoolongtea

Two½-poundseabassfillets

OPTIONALGARNISH

Itablespoonoil6handfulsfreshspinach½teaspoonmincedfreshgarlic15.5-ouncecanwholebabysweetcorn(6to8babycorns),

drained

1.Makeyoursauceandmarinadebycombiningthesixingredientsinamediumsaucepanovermediumheat.Bringtoaboilthenreduceheatandsimmer for 5minutes.Cool uncovered, then strain out the ginger, garlic,andtea.

2.Putyourseabassfilletsinastoragebagoracoveredcontainerwith2cupsofthemarinade.Letthefishhaveanicesoakinthemarinadefor5to7hoursinthefridge.If thesaucedoesn’tcompletelycoverthefish,besuretoturnthefilletsacouplehoursinsothatallsidesgetmarinated.

3.Whenyouare ready toprepare the fish,preheatyouroven to425degrees.

4.Arrangethefilletsonabakingsheet.Bakethefishfor22minutesoruntiltheedgesofthefilletsarestartingtoturnbrown.Cranktheovenuptoa high broil and broil fish for 2 to 3minutes or until you get some darkpatchesaroundtheedgeofthefillets.Justdon’tletthemburn.

5. As your fish is baking, heat up a wok or large skillet with onetablespoonofvegetableoilovermediumheat.Addthespinach,garlic,andbabysweetcorn,andadashofsaltandpeppertothepan.Sautetheveggiesjustuntilthespinachiswilted,thenarrangehalfofthespinachandcornoneachoftwoplates.

6.When the sea bass is done broiling, use a spatula to carefully layeachfilletonthebedofspinachandbabycorn.Split theremainingsauceandpouritovereachofthefilletsbeforeserving.

•Serves2.

P.F.CHANG’SORANGEPEELCHICKEN

MENU DESCRIPTION: “Tossed with orange peel and chili peppers for aspicylcitruscombination.”

SeveralofP.F.Chang’s top-selling itemsare similar inpreparation technique:Bitesizepiecesofmeatare lightlybreadedandwok-seared inoil, thendousedwithasecretsaucemixture.That’sthebasisforthisrecipeaswell,butIhaveaspecialfondnessforthecitrusysweetandspicyflavorsfoundinthisentrée.Theheatcomesfromchiligarlicsauce,whichyou’llfindintheaislewiththeAsianfoodsinyoursupermarket—therestofthesauceingredientsarecommonstuff.Theorangepeel is julienned into thinstripsbeforeadding it to thedish.Sincetheflavorfromthepeelissostrong,wewon’tneedtoaddituntiltheend.Cookupsomewhiteorbrownricetoservealongsidethisdishandgetthechop-sticksready.

SAUCE

1tablespoonvegetableoil2tablespoonsmincedgarlic4greenonions,sliced1cuptomatosauce½cupwater¼cupgranulatedsugar2tablespoonschiligarlicsauce1tablespoonsoysauce

½cupvegetableoil4skinlesschickenbreastfillets½cupcornstarchpeelfrom¼orange,julienned(into⅛-inch-widestrips)

1.PreparesaucebyheatingItablespoonofoilinamediumsaucepanovermediumheat.Addmincedgarlicandslicedgreenonions.Addtomatosauce and water quickly before the garlic burns. Add sugar, chili garlicsauce, and soy sauce andbring to aboil.Simmer5 to6minutesor until

saucethickens,thenturnofftheheat.2. Prepare the chicken by heating½ cup oil in awok overmedium

heat. Slice chicken breast fillets into bitesize pieces. Coat each piece ofchickenwithcornstarch.Arrangecoatedchickenonaplateuntilallchickeniscoated.Whenoilinthewokishot,addabouthalfofthechickentotheoilandcookforacoupleminutesoruntilbrownononeside,thenflipthechickenover.Whenchickenisgoldenbrown,removethepiecestoarackorpaper towels todrain.Repeatwith the remainingchicken.Whenallofthechicken iscookedrinse theoiloutof thewokwithwaterandplace itbackonthestovetoheatup.

3.Whenwokishotagainaddjuliennedorangepeelandchicken.Heatfor20to30secondsorso,stirringgently.Addsaucetothepanandcookfor about 2minutes. Stir the dish a couple times but do it gently so youdon’tknockthecoatingoffthechicken.Cookuntilthesaucethickensthenservewithwhiteorbrownriceontheside.

•SERVES3TO4.

P.F.CHANG’SCHOCOLATETORTE

MENUDESCRIPTION:“Servedwithvanillabeanandraspberrysauce.”

P.F.Chang’scontractswith localbakeries toproduce thesedelicious flourlesschocolatecakesineachcitywheretheChinesebistrosarebased.Therestaurantsaren’tbuiltforbaking,andthiswaythechaincanensureafreshproducteveryday.Now,ifyou’reachocolateloverorthere’sonenearby,thisistherecipeforyou.Thetorteisonlyfiveingredients,andtheversatilesaucescreatetheperfectgourmettouch.Anyleftovertorteandsaucecanbefrozen,thenthawedatalaterdatetoeffortlesslyimpress.

½cupbutter(1stick)3cupssemi-sweetchocolatechips(18-ounces)4eggs½cupgranulatedsugar1teaspoonvanillaextract

VANILLASAUCE

2cupscream½cupgranulatedsugar½ofavanillabean(splitdownthemiddle)4eggyolks

RASPBERRYSAUCE

one12-ouncebagfrozenraspberries,thawed3tablespoonsgranulatedsugar2to4tablespoonswater2tablespoonsChambordraspberryliqueur

1.Preheatovento325degrees.

2.Melt butter in a medium saucepan over low heat. Add chocolatechips and stir occasionally until chocolate is completelymelted. Be verycarefulnot toovercook thechocolateor itmayburnand taste funny.Notfunnyha-ha—funnybad.Removechocolatefromtheheatwhenit’smelted.

3.Beat4eggsuntilfluffyinalargebowl,thenaddsugarandvanillaandmixwelluntilsugarisdissolved.

4.Tempertheeggmixturebystirringinjustafewtablespoonsofthewarmchocolateatfirst.Thiswillkeeptheeggsfromcooking.Slowlyaddtherestofthechocolateandmixuntilwellcombined.

5.Pourthebatterintoa9-inchspringformpanthathasbeenlinedonthebottomandsideswithparchmentpaper(butterthepanbeforeyouaddtheparchmentpaper—thebutterwillmakethepaperstick).Bakefor40to50minutes or untilmiddle of the cake begins to firm up.Remove, cool,coverandchillthecakeuntilyouarereadytoserveit.

6.Asthetortebakes,preparevanillasaucebycombiningcreamwith¼cupsugarinamediumsaucepanovermedium/lowheat.Useaknifetoscrape theseeds frominside thevanillabeanhalf, thenadd theseedsandthebeanpodtothepan.Heatmixture,stirringoften,justuntilboilingthenturnoffheat.Watchthecreamcloselysothatitdoesnotboilover

7.Inamediumbowlwhisktogetherremaining¼cupofsugarandeggyolksuntilsmooth.Tempertheeggyolksbystirringinafewtablespoonsofthehotcreammixture.Pourtheentiremixturebackintothesaucepanandheatitupagain,stirringoftenuntilitbeginstoboil.Immediatelypourthesauceintoamediumbowlthathasbeensetinalargerbowlfilledwithice.This icebathwillhelp toquicklycool thesauceso that itdoesn’tcurdle.Coverandchillthesauceuntilyouarereadyforit.

8.Make the raspberry saucebypureeing the thawed raspberries inablenderAdd2to4tablespoonsofwatertothinthepureedberriesabit—ifyourberrieshavealotofjuiceadd2tablespoonsofwater;iftheyhavejustalittlejuice,add4tablespoonsofwaterStraintheseedsfromtheraspberrypureethenpourthepureeintoamediumsaucepanovermediumheat.Add3tablespoonsgranulatedsugarand2tablespoonsofraspberryliqueurtothepan.Heatuntilboilingthenremoveraspberrysaucefromheat.Coverandchillit.

9.Whenyouarereadytoserveyourtorte,firstspoonsomeraspberrysauceandvanillasauceontoaplate.Carefullyplacethesliceoftorteonthesauces,butturnitoversothatthetopofthetorteisonthebottom.Thisishow a flourless chocolate cake is served—topside down. The restaurantzapsthecakefor30secondsorsointhemicrowavebeforeserving,sothat

itisslightlywarm.However,youmightpreferyourscold.•SERVES8.

REDLOBSTERTARTARSAUCE

Here’s a clone for thedollopof sweet, creamygoodness that comesalongsideyourfishentreeattheworld’slargestseafoodchain.Thisoriginalkitchenreplicagivesyouaquickandtastysaucethathasthelookandflavoroftherealthing—andit’sonlyfiveingredients!Usethesaucetodressupyournexthome-cookedfishplatterorasaspreadonfishsandwichesandfishtacos.

½cupmayonnaise1½tablespoonsfinelymincedonion1tablespoonsweetpicklerelish1½teaspoonsshreddedandchoppedcarrot(bitsthesizeofrice)1½teaspoonssugar

Combineallingredientsinasmallbowl.Coverandchill.

•MAKES4SERVINGS.

REDLOBSTERCHEDDARBAYBISCUITS

OrderanentreefromAmerica’slargestseafoodrestaurantchainandyou’llgetabasket of some of the planet’s tastiest garlic-cheese biscuits served up on theside.Formanyyearsthisrecipehasbeenthemost-searched-forclonerecipeontheInternet,accordingtoRedLobster.Asaresult,severalversionsarefloatingaround,includingonethatwasatonetimeprintedrightontheboxofBisquickbakingmix.The problemwithmaking biscuits using Bisquick is that if you follow the

directions from theboxyoudon’tendupwithavery fluffyor flakey finishedproduct, since most of the fat in the recipe comes from the shortening that’sincluded in themix.On itsown, roomtemperatureshorteningdoesapoor jobcreating the light, airy texture youwant fromgoodbiscuits, and it contributeslittleinthewayofflavor.So,we’llinvitesomecoldbutteralongonthetrip—with gratedCheddar cheese and a little garlic powder.Nowyou’ll bewell onyourwaytodeliciousCheddarBay.Whereverthatis.

2½cupsBisquickbakingmix4tablespoonscoldbutter(½stick)1heapingcupgratedCheddarcheese¾cupcoldwholemilk¼teaspoongarlicpowder

BRUSHONTOP

2tablespoonsbutter,melted½teaspoongarlicpowder¼teaspoondriedparsleyflakespinchsalt

1.Preheatyourovento400degrees.2.CombineBisquickwithcoldbutterinamediumbowlusingapastry

cutteroralargefork.Youdon’twanttomixtoothoroughly.Thereshouldbe small chunks of butter in there that are about the size of peas. AddCheddarcheese,milk,and¼teaspoongarlic.Mixbyhanduntilcombined,

butdon’tovermix.3.Dropapproximately¼-cupportionsofthedoughontoanungreased

cookiesheetusinganicecreamscoop.Bakefor15to17minutesoruntilthetopsofthebiscuitsbegintoturnlightbrown.

4. When you take the biscuits out of the oven, melt 2 tablespoonsbutterinasmallbowlinyourmicrowave.Stirin½teaspoongarlicpowderandthedriedparsleyflakes.Useabrushtospreadthisgarlicbutteroverthetopsofallthebiscuits.Useupallofthebutter

•MAKESADOZENBISCUITS.

REDLOBSTERBACON-WRAPPEDSTUFFEDSHRIMP

It’s shrimp, it’s bacon, it’s cheese; what’s not to like? It’s one of the groovyappetizersontheRedLobstermenu,andnowyoucancreateitatyourcrib.Findsomelargeshrimp,awoodenskewer,andcookthebaconabouthalfwaytodonebeforeyoubegin.MixupacloneofRedLobster’stopsecretseasoningandthecilantro-ranch dipping sauce, and you’re minutes away from scarfing down adelectabledishthat’smeanttobeateaserforwhat’stocome.Lookslikeyou’llneedtomakethemaincoursearealdoozy.

SEASONING

¼teaspoonsalt¼teaspoonpaprikapinchgroundblackpepperpinchgarlicpowderpinchonionpowderpinchcayennepepperpinchgroundallspice

CILANTRO-RANCHDIPPINGSAUCE

cupranchdressing1teaspoonmincedfreshcilantro10piecesbacon10largeshrimp

5freshjalapenoslices2ouncespepperJackcheese

1.Preheatovento425degrees.2.Maketheseasoningblendbycombiningtheingredients inasmall

bowl.Setthisaside.3. Make the dipping sauce by combining the ranch dressing with

cilantroinanothersmallbowl.

4.Cook thebacon in a fryingpanovermedium/highheat, but don’tcookitallthewaytocrispy.Youwantundercookedbaconthat,whencool,will easilywrap around the shrimp.Cook the bacon about 3minutes perside,anddon’tletitbrown.Whenthebaconisdonelayitonpapertowelstodrainandcool.

5.Shell theshrimp,leavingthelastsegmentof theshellandthetail.Removethedarkveinfromthebackoftheshrimp,andthencutdownintothe back of the shrimp, without cutting all the way through, so that theshrimp is nearlybutterfliedopen.Thiswillmake apocket for thepepperandcheese.

6.PourIcupofwaterintoasmallbowl.Addtheshrimpandjalapenopeppersandmicrowavefor90secondsoruntiltheshrimphasjustcookedthroughandchangedcolortowhite.Immediatelypourthewateroutofthebowl,removethejalapenoslicesandpourcoldwaterovertheshrimp.Placetheshrimpandjalapenopepperslicesontopapertowelstodrainoffexcesswater.

7. Build the appetizer by cutting the jalapeno slices in half andremoving the seeds. You should now have 10 jalapeno slices. Place onesliceintotheslitonthebackofashrimp.Cutaninch-longchunkofcheese(about¼-inch thick), and place it on the jalapeno slice.Wrap a piece ofbaconaroundtheshrimp,startingwherethecheeseis.Startwrappingwiththethinnestendofthebacon.Go1½timesaroundtheshrimpandthencutoff the excess bacon and slide a skewer through the shrimp to holdeverythinginplace.Repeatwiththeremainingshrimpandslidethemontotheskewerwiththetailsfacingthesamedirection.Maketwoskewersof5shrimpeach.

8.Puttheskewersontoabakingsheetandsprinklealightcoatingoftheseasoningblendovertheshrimp,thenbakefor5to7minutesoruntilthebaconbrownsandthecheesebeginstoooze.Serveoverabedofriceifdesired.Feedtheleftoverbaconpiecestothedogwhileyouscarfoutontheshrimp.

•SERVES4ASANAPPETIZER.

REDLOBSTERCHEDDARBAYCRABBAKE

Ahoy. Banking on the popularity of the chain’s Cheddar Bay Biscuits, RedLobster chefs developed this pizza-shaped appetizerwith crustmade from thecheesy biscuit dough, and crab andCheddar cheese baked on top. If you likethose tender, cheesygarlicbiscuits that comewitheverymeal atRedLobster,thenyou’llprobablylikethis.Ifyoudon’tlikeit,thenyou’reprobablynotalone.This item isnowhere tobe foundonRedLobster’smenu thesedays, and thatshouldtellyousomethingabouthowwellitsold.Buthey,evengooddishesgetdiscontinued. Ifyou’reupforgiving thiscloneashot,getyourselfsomefreshcrabmeat.Ifyouwanttotakeashotalittlelessexpensively,findsomequalitycannedstuff.Ifyoudon’twanttotakeashotatall,trythenextrecipe.

2cupsBisquickbakingmix1¾cupfinelyshreddedCheddarcheesecupsmilk2tablespoonsbutter,melted¼teaspoongarlicpowder½teaspoondriedparsleyflakescupcrabmeat(freshorcanned

lump)

1.Preheatovento450degrees.2.Combinebakingmix,IcupoftheCheddarcheese,milk,andhalfof

themeltedbutterinamediumbowl.Mixbyhanduntilcombined.3. Pat out the dough into circle approximately 8 inches in diameter,

withaslightliparoundtheedge,likeapizzacrust.4. Sprinkle the parsley over the top of the dough.Be sure the dried

parsleyflakesarecrushedfine.Youcaneasilycrush theflakes inasmallbowlwithyourthumbandforefinger

5.Sprinklethecraboverthetopofthedough.6.Sprinkletheremainingcheeseoverthecrab.Don’tgoalloftheway

to theedgeof thedough—leaveamarginofahalf-inchor soaround theedge.

7.Bakefor14to16minutesoruntilthecheeseontopbeginstobrownslightly.

8.Combine the remainingbutterwith thegarlicpowderandbrush itoverthetopofthebakeassoonasitcomesoutoftheoven.Sliceitlikeapizzainto8piecesandservehot.

•MAKES8PIECES.

REDLOBSTERPARROTBAYCOCONUTSHRIMP

MENU DESCRIPTION: “Jumbo butterflied shrimp hand-dipped in batterflavoredwithCaptainMorganParrotBayRum&coconut flakes.Servedwithpinacoladadippingsauce.”

Fansofthisdishsaythebestpartisthepinacoladadippingsauce.Andit’strue;thatsauce issogoodyoucouldeat itwithaspoon.But thecoconutshrimp ispretty awesome too, just on its own. Red Lobster’s secret formula includesCaptainMorgan’sParrotBay rum,which sweetens thebatter andaddsagreatcoconut flavor (plus you can whip up a nice cocktail with it while you’recooking,ifthat’syourthing).Pankobreadcrumbs—whichgiveanicecrunchtothebatter—canbefoundin theaisleofyourmarketwhereall theAsianfoodsareparked.ThissecretrecipemakestwotimesthesizeofaservingyougetattheLobster,sothereshouldbeenoughforeveryone.Therealthingcomeswithsalsaonthesideinadditiontothepinacoladasauce,butyoumaynotevenwanttoincludeit.

PINACOLADADIPPINGSAUCE

½cupsourcream¼cuppinacoladamix(liquid)¼cupcrushedpineapple(canned)2tablespoonsgranulatedsugar

SHRIMP

6to10cupscanolaoil(amountrequiredbyfryer)12largeshrimp,peeledanddeveined(about½pound)1½cupsall-purposeflour2tablespoonsgranulatedsugar¼teaspoonsalt1cupmilk2tablespoonsCaptainMorgan’sParrotBaycoconutrum

1cuppanko(Japanesebreadcrumbs)½cupshreddedcoconut

ONTHESIDE

salsa

1. Prepare pina colada dipping sauce first by combining all theingredients.Coverthisandletitchilloutinthefridgewhileyoumaketheshrimp.

2.Heatoilto350degrees.3.Measure¾ cup of flour into amedium bowl. In anothermedium

bowlmixtogethertheremaining¾cupflour,sugar,andsalt.Stirmilkandrum into flour mixture. Let this batter stand for five minutes.While thebatterrests,combinepankobreadcrumbsandshreddedcoconutintoathirdmediumbowl.

4.Butterflycuteachshrimpbeforeyoustartthebattering:Useasharpknifetoslicethroughthetopoftheshrimp(wheretheveinwas)sothatyoucanspreadtheshrimpopen.Leavethetailintact.

5.Tobattertheshrimp,dipeachoneintheflour,thenthewetbatter,thencoateachshrimpwiththepanko/coconutmixture.Arrangetheshrimponaplateuntilallofthemarebattered.

6.Frytheshrimpbydroppingsixatatimeintothehotoilfor2to3minutesoruntiltheshrimparegoldenbrown.Removeshrimptoarackorpapertowelstodrain.

7.Serveshrimpwithpinacoladadippingsauceontheside,alongwithasmalldishofyourfavoritesalsa,ifyoulike.

•SERVES3TO4ASANAPPETIZER.

REDLOBSTERNEWENGLANDCLAMCHOWDER

ConsideredoneofRedLobster’ssignatureitems,thisdishhasbeenscreamingtobeclonedforyearsnow.Thetinyscreams,whichsoundlikehundredsof littleclamsbeingpluckedfromtheirshells,couldnolongerbeignored.What’sgreataboutthisclonerecipeisthatwedon’thavetodoanyofthepluckingourselves.Rather than going through the tedious (and expensive) task of steaming freshclams and dicing up all the good parts, we can use the more affordable andconvenientcannedclams found inanysupermarket. Just remember tonot tossout the clam juice in the cans when you open them, since you’ll need thatflavorfulliquidinthefirststep.

2½cupswater36.5-ouncecansmincedclams(plusliquid)½cupall-purposeflour1teaspoonmincedfreshparsley½teaspoonsalt¼teaspoongroundblackpepperIbayleafdashdriedthyme2whiteorredpotatoes,peeledanddiced(notrussetoryellowpotatoes)Icupheavycream

1.Combinewaterandliquiddrainedfromall3cansofclamsinalargesaucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn tomediumheat.

2.Whenwater begins to bubble, add the potatoes and simmer for 5minutes.Stiroftentokeepthepotatoesfromstickingtothebottomofthepan.

3.Addtheclamstothesaucepanandsimmerfor10minutes,stirringoften.

4.Addthecreamandsimmerforanadditional5minutes.Watch the

pancarefully tobe sure the chowderdoesn’t bubbleover.Turndown theheatifthesoupbeginstoerupt.

•MAKES5SERVINGS.

TIDBITS

Somebrandsofcannedclamsseemtobesaltierthanothers.Dependingonthesaltiness of the clamsyou choose, youmaywant to add a bitmore salt. Startwithanadditional¼teaspoonofsaltifyoufindthesoupontheblandside.

REDLOBSTERTERIYAKIGLAZEDFRESHFISH

Preheatyourgrillandputonyoursandalsforthisgreatclonethat’sperfectwhenyou’vegot a hankering for a tropical grilled fish dinner.RedLobster lets youchose your favorite fish from the menu, then prepares it on the grill with abastingoftangycitrusandgingerteriyakiglaze.Thedeliciouspineapple-mangosalsaistheperfectfinishingtouch.Onceyou’vegotyourfavoritefreshfishfromthe market, you just need to prepare the sauce and salsa, and light the tikitorches.

TANGYCITRUS&GINGERTERIYAKISAUCE

½cupthickteriyakiglaze(Kikkoman)cuporangejuice

2tablespoonshoney2teaspoonsvegetableoilIteaspoonlemonjuice¼teaspoonfreshmincedginger

COOLPINEAPPLE-MANGOSALSA

½cupdicedcannedpineapple½cupdicedfreshmango¼cupdicedtomatoItablespoonchoppedgreenonion1teaspoondicedcannedjalapeno1teaspoonmincedfreshcilantro

4SERVINGSOFTHEFISHOFYOURCHOICE:

salmon,tilapia,rainbowtrout,halibut,snapper,orswordfish

1.Prepareteriyakisaucebycombiningalltheingredientsinablenderuntilgingeriscompletelypureed.Chilluntilneeded.

2. Prepare pineapple-mango salsa by combining the ingredients in amediumbowl.Coverandchilluntilneeded.

3.Preparefishbypreheatingyourgrillonhighheat.Lightlysaltandpepperthefishandgrill ituntildone.Brushthefishwithacoatingoftheteriyakisaucejustbeforeitisremovedfromtheheat.Carefullyplaceeachfishservingon thecenterof theplates.Spoonagarnishof thepineapple-mangosalsaontopofeachserving.Serveextragarnishandteriyakiontheside,ifdesired.

•MAKES4SERVINGS.

TIDBITS

ThePF.Chang’sMaiTaiclone(foundonpage294)makesagreatcompanioncocktailforthisdish,andtheRedLobsterParrotBayCoconutShrimp(onpage335)istheperfectappetizerifyou’rerollingwiththetropicalislandtheme.

REDROBINSEASONING

Giveyourselfsometimetomakeatoughdecisionwhenyouget tothiscasualchain because there are nearly two dozen gourmet burgers on the Red Robinmenu topick from,not tomention scoresofother fantastic foodchoices.RedRobinclaimsthesteakfriesservedwithyourburgerareworld-famous.I’mnotsure if that’s been confirmed, but I do know one thing that makes the friespopularinmybook:Theycomeinanall-you-can-eatbottomlessportion.Wantmore fries?Justask,andyoucanhaveasmanyasyourbellycanpack in.Asyou’restuffingyourself,youmaynoticethattheburgersandfrenchfriesatRedRobinhavesomethingincommonthatmakesthemtastesospecial.That’sright,it’s the seasoningblend.And I’ve got a clone for you right here that includesinstant tomato soup mix as the secret ingredient. So, next time you make aburger, sprinkle someof thisTSR versionof the seasoningblendon thepatty.Whenyoucookupsomefrozensteakfriesorfrenchfries,sprinklealittleofthisblend on them as soon as they come out of the oven or fryer. Soon, you’lldiscover all sorts of uses for this versatile spice blend. And the recipe heremakesaportionthatfitsnicelyintoanemptyspicebottle.

3tablespoonssalt1tablespooninstanttomatosoupmix(Knorrtomatowithbasilworksgreat)2teaspoonschilipowder¼teaspoongroundcumin¼teaspoongroundblackpepper

Combine the ingredients in a small bowl and stir well. Store in a coveredcontainer.

•MAKES⅓CUP.

REDROBIN5ALARMBURGER

MENU DESCRIPTION: “Crank up the heat with Pepper-Jack cheese,jalapenos,freshtangysalsa,slicedtomato,crisplettuceandchipotlemayo.”

According to Red Robin waiters, this spicy production is the second mostpopularchoicefromalistof22deliciousdesignerburgersonthemenu.Ifyoulike apepperypunch fromyour chow, this is theburger recipe to add toyourgrill-time repertoire. The hamburger patties on Red Robin burgers are huge,weighing inat⅓ofapoundeach,sogetoutyourkitchenscale ifyouwantagoodclone.Therestaurantchainusesitssecretspiceblendtoseasonthepatty,sowhip thatup first from theclone recipeonpage342 (oryoucan substituteseasonedsalt,suchasLawry’s).Freshsalsaorpicodegallocanusuallybefoundinthedelisectionatthesupermarket,andgroundchipotlechilepepper(smokedredjalapenos)canbefoundnexttothechilipowderinthespiceaisle.It’sgoodstuff tohaveonhandinyourspicecabinetsinceit’sbecomingamorepopularingredientthesedays.

CHIPOTLEMAYO

¼cupmayonnaise¼teaspoongroundchipotlechilepepper⅛teaspoonpaprika¼teaspoon(approx.)RedRobinSeasoningclone(onpage342)2slicespepperjockcheese1sesameseedhamburgerbun

I5.5-ouncegroundbeefpatty

4to6bottledjalapenoslices(nachoslices)2tablespoonsfreshsalsaorpicodegallocupshreddediceberglettuce

1.Make thechipotlemayospreadbycombining the ingredients inasmallbowl.Coverandchilluntilyouarereadytouseit.

2.Preheatbarbecueorindoorgrilltomediumheat.3.Sincethegroundbeefwillshrinkasitcooks,shapeitintoaround

pattythatisslightlylargerthanthesesameseedbun.Sprinkleabitoftheseasoningblendover both sides of thepatty.Grill for 3 to 5minutes perside,oruntilthepattyiscookedthewayyoulikeit.About1minutebeforetheburgerisdoneplaceacoupleslicesofpepperJackcheeseontopofthepattytomelt.

4.As the hamburger is grilling toast the face of the top and bottomsesameseedbunonanindoorgriddleorskilletovermediumheat.

5.Buildyourburgerby first spreadingapproximately2 teaspoonsofthechipotlemayooneachofthetoastedfacesofthetopandbottombun.

6.Stackthehamburgerpattyonthebottombun.7.Stack4to6jalapenoslicesonthepatty.8. Spoon 2 tablespoons of salsa or pico de gallo over the jalapeno

slices.9.Addabout⅓cupofshreddedlettuceonnext,thenfinishtheburger

offwiththetopbun.•MAKES1BURGER.

REDROBINBANZAIBURGER

MENU DESCRIPTION: “Marinated in teriyaki and topped with grilledpineapple,Cheddar cheese, lettuce, tomatoes, andmayo,Dude, you’ll be like,readytoridethepipelineon0’ahu’sNorthShoreafteryouchomponthis!”

Here’s customer choice number one from Red Robin’s huge burger menu.AccordingtoRedRobinservers,thebeeftheyuseforalltheirburgersisgroundfromAngusflanksteak.Thatmeatmakesforagreatburgertobesure,butit’stoughtofindinthemarketunlessyougrindyourown.Soifyou’renotupforsomegoodold-fashionedmeat-grindingfun,justpickupgroundchuckforthisrecipe. If you can’t find chuck, sirloinwill have to do. Justmake sure the fatcontent isat least15percent,sincelow-fatgroundbeefmakesburgersthatarejusttoodryandshortonflavor.Itestedahalf-dozenpopularteriyakiglazesinthestoresandnothingcomesclosetothestufftheyuseattherestaurant,soI’veincludedarecipeheretomakeyourown.Besuretowatchyourmarinatedmeatandpineappleslicescloselyonthegrillsincethesugarintheteriyakimarinadecouldburnovertheopenflame.Ifyou’regrillingoutside,keepthelidopen.Anddon’thittheLa-Z-Boyuntilthispuppy’sdone.

TERIYAKIMARINADE

1¾cupswaterIcupsoysauceIcuplightbrownsugar½teaspoononionpowder½teaspoongarlicpowder

15.5-ouncegroundbeefpatty2cannedpineappleslices2slicesCheddarcheeseIsesameseedhamburgerbun4teaspoonsmayonnaise2tomatoslicescupshreddediceberglettuce

1.Maketeriyakimarinadebycombiningalltheingredientsinasmallsaucepanovermedium/highheat.Bringmixturetoaboilthenreduceheatand simmer for 10 minutes or until sauce thickens. Cover and chillmarinadeintherefrigeratorforatleast30minutes.

2.Formyourgroundbeef intoa roundpatty that is slightly larger in

diameterthanthesesameseedbun.Pouralittleoftheteriyakiglazeintoaplastic container with a lid (such as Tupperware), then carefully drop inyourpatty.Addenough teriyakiglaze tocover thepatty, then sealup thecontainerandpopitintothefridgeforatleast4hours,butnomorethan12hours.Putthetwopineappleslicesintoanothercontainerwithalid,addtheremainingteriyakiglaze,coveritandchillthepineappleintherefrigeratorforthesametimeastheburger.

3.Whenyouarereadytomakeyourhamburger,preheatbarbecueorindoorgrilltomediumheat.

4.Startgrilling thehamburgerpatty first.Cook it for3 to5minutespersideoruntilitreachesyourdesireddoneness.Whenyoufliptheburgeraddthepineappleslices to thegrill.Thepineapplewill takeabouthalfaslongtocookastheburger.You’llknowthepineappleslicesaredonewhentheyhave somenice grillmarks on each side.Be careful not to burn theburger or the pineapple. The teriyaki contains sugar, which may char ifgrilledtoolong.About1minutebeforetheburgerisdoneplace2slicesofCheddarcheeseontopofthepattytomelt.

5.As thehamburger is grilling, toast the faceof the top andbottomsesameseedbunonanindoorgriddleorskilletovermediumheat.

6.Buildyourburgerby first spreadingapproximately2 teaspoonsofmayooneachofthetoastedfacesofthetopandbottombun.

7.Stackthehamburgerpattyonthebottombun.8.Arrangethetomatoslicesonthepatty.9.Stackthegrilledpineappleontopofthetomatoslices.10.Addabout cupofshreddedlettuceonnext,thenfinishtheburger

offwiththetopbun.•MAKESIBURGER.

REDROBINTERIYAKICHICKENBURGER

MENU DESCRIPTION: “A premium charbroiled chicken breast with sweetteriyakisauce,grilledprneapple,SWISScheese,lettuce,tomatoes&mayo.WhydidthechickencrossthePacific?Nowyouknow.”

You’re out there on the front linehangingover thegrill.The smoke’s in youreyes,thehaironyourforearmissinged,andyoursunburnisheadingtoward2nddegree.Butyoudon’tcare,becauseit’sSaturdayandyoustillgetallofSundaytoheal.Sowhipoutsomechickenandgrabthemallet—it’s timetopoundthefleshforthissweetchickensandwich.Withthekitchenmalletinhand,notonlywillyouhaveanopportunityforfurtherheroicinjury,butyou’llalsobeabletopoundthechickenbreast toauniformthicknessthatworksbestwhenbuildingsandwiches.Thesweetandsaltyflavorsofthecustomsecretteriyakimarinadegoperfectlywith thegrilledpineappleandSwisscheese(this recipe is foronesandwich but you’ll have enough teriyaki marinade to make severalsandwiches). Just be sure to watch the pineapple and chicken carefully whileover the flames, since the teriyaki marinade has sugar in it and could causecharringfromnastyflare-ups.Thosesmallfires,whileexciting,arejustnotgoodforyourfood.

TERIYAKIMARINADE

1¾cupswater1cupsoysauce1cuplightbrownsugar½teaspoononionpowder½teaspoongarlicpowder

15-ounceskinlesschickenbreastfillet2cannedpineappleslices2slicesSwisscheese1sesameseedhamburgerbun4teaspoonsmayonnaise2tomatoslices

cupshreddediceberglettuce

1.Maketeriyakimarinadebycombiningalltheingredientsinasmallsaucepanovermedium/highheat.Bringmixturetoaboilthenreduceheatand simmer for 10 minutes or until sauce thickens. Cover and chillmarinadeintherefrigeratorforatleast30minutes.

2. Cover the chicken breast filletwith plasticwrap and pound on itwithakitchenmalletsothatitisabout½-inchthick.Thefilletshouldbealittlelargerthanthediameterofyoursesameseedbun.Pouralittleoftheteriyakiglazeintoaplasticcontainerwithalid(suchasTupperware),thendrop the chicken in.Add enough teriyaki glaze to cover the chicken, butmake sure you save some to marinate the pineapple slices. Seal up thecontainerandpopitintothefridgeforatleast4hours,butnomorethanI2hours.Putthetwopineappleslicesintoanothercontainerwithalid,addtheremainingteriyakiglaze,coverthecontainerandchillitintherefrigeratorforthesametimeasthechicken.

3.Whenyouarereadytomakeyoursandwich,preheatthebarbecueorindoorgrilltomediumheat.

4.Start grilling the chickenbreast first.Cook the chicken for 4 to 6minutes per side or until it’s done. When you flip the chicken add thepineapple slices to the grill. The pineapplewill take less time to cook—about3or4minutes.You’llknowthepineappleslicesaredonewhentheyhavesomenicegrillmarksoneachside.Becarefulnottoburnthechickenorthepineapple.Theteriyakicontainssugar,whichmaycharif

grilled too long.About 1minute before the chicken is done place 2slicesofSwisscheeseontopofthefillettomelt.

5. As the chicken is grilling toast the face of the top and bottomsesameseedbunonanindoorgriddleorskilletovermediumheat.

6.Buildyoursandwichby first spreadingapproximately2 teaspoonsofthemayooneachofthetoastedfacesofthetopandbottombun.

7.Stackthechickenbreastonthebottombun.8.Arrangethetomatoslicesonthechicken.9.Stackthegrilledpineappleontopofthetomatoslices.10. Add about ⅓ cup of shredded lettuce on next, then finish the

sandwichoffwiththetopbun.MAKESISANDWICH.

ROADHOUSEGRILLROADHOUSERITA

Ifyouwanttokeepthiscocktailauthenticyou’llneedtorustleupa32-ouncejar.BartendersattheRoadhouseGrillmixthisdeliciousyetpotentlibationinalargemasonjarnormallyusedforcanning.Yousayyoudon’thaveoneofthoselyingaround?Youhaveyettoenterthecanningphaseofyourlife?Nottoworry.Justwashoutaheftymayonnaisejar—thelargesize.Thosebigmayojarsweighinatexactly32ouncesandprovideyouwithanexcuseforfinallyditchingtheyellowgunkthat’sbeenfermentinginthebackofthefridgeforthelasttwoyears.Fornon-purists,any32-ouncedrinkingglassormugwilldo.Justbesuretofillyourglassnearlytothetopwithicebeforeyoumix.Thesaltontherimisoptional,butaspirinafteracoupleofthesebabiescouldprovetobeessential.

3ouncesJoseCuervoGoldTequila(2shots)1½ouncesTripleSec(1shot)¾cupsweet-and-sourmix¾cuporangejuice1½ouncesBudLight(Ishot)wedgeoflime

OPTIONAL

margaritesalt(forrimofglass)

1.Ifyouwantsaltontherimofyourglass,moistentherimofa32-ouncemasonjar(acuporglassisfine)anddipitinmargaritasalt.

2. To make the drink, fill the jar with ice. Add a couple shots oftequila, a shot of Triple Sec, then some sweet-and-sour mix and orangejuice(inequalamounts)towithinahalf-inchofthetopoftheglass.Stir.

3.Splashashotofbeeroverthetopofthedrink.4.Addawedgeoflimeandservewithastraw.

•MAKESISERVING.

ROADHOUSE GRILL ROADHOUSE CHEESEWRAPS

MENU DESCRIPTION: “Our original ‘eggrolls’ stuffed with Cheddar andMonterey Jack cheese, green onions and a touch ofjalapeño peppers. Servedwithmarinara.”

This variation on the popular fried cheese sticks appetizer conceals spicyjalapenopeppersandgreenonionsinthemiddle,andthenit’sallwrappedupinlargespringrollwrapperbeforefrying.Themarinarasauceonthesideisperfectfordippingthecheesytidbit,butyoumightalsotryyourfavoritesalsa.Tosavetime-andweall likethat—useyourfavoritebottledmarinarasaucefordippingsoyouwon’tneedtowhipupsomethingfromscratch.

8thinslicesMontereyJackcheese8thinslicesCheddarcheese1jalapenopepper,seededanddiced1greenonion,diced4largespringrollwrappersIbeatenegg6to10cupsvegetableoil(asrequiredbyyourfryer)

ONTHESIDE

marinarasauce

1. Use a sharp knife to make 8 thin slices each from the end ofstandard-sizehunksofCheddarandMontereyJackcheeses.

2.Arrange2slicesofCheddarand2slicesofJackonyourhand,thensprinkleaboutI teaspoonofdiced jalapenoon topof thecheese.Sprinkleabout¼teaspoonofdicedgreenoniononnext.Sandwichthepeppersandgreen onion between the cheeses and roll it all up. Fold the cheese andsqueeze itall togetherso that thepeppersandgreenonionaresealed intothemiddleofthecheeses.

3.Layaspringrollwrapperwithonecornerpointingawayfromyou.Arrangethecheeselengthwiseonthecenterofthewrapper.

4.Foldoneof the side cornersover the cheese filling.Brush a littlebeateneggonthetipoftheothersidecornerandfolditoverthefirstcornersothatitsticks.Brushsomebeateneggonthecornerpointingawayfromyou.Fold thebottomcornerupandover the filling.Roll thewrapperup,keepingittight,untilitrollsoverthetopcornerwiththeeggonit.Itshouldstick.Repeatwith theremaining ingredients, thencoverall thewrapsandchillforatleast30minutes.Thiswillbelongenoughtoheatuptheoilinadeepfryerorlargesaucepanto350degrees.

5.When theoil is hot, fry the rolls for 2½ to3minutesor until theoutside is golden brown.Drain the rolls on a rack or paper towels for 2minutes before servingwith your favoritemarinara sauce on the side fordipping.

•SERVES2TO4ASANAPPETIZER.

ROADHOUSEGRILLBABYBACKRIBS

MENU DESCRIPTION: “Our award-winning Baby Back Ribs are slow-roasted, then bastedwith JimBeamBourbonBBQSauce and finished on ourMesquitegrill.”

When your crew bites into these baby backs they’ll savormeat so tender andjuicy that it slides right off the bone. The slow braising cooks the ribs toperfection,whilethequickgrillingaddsthefinishingcharandsmokyflavor.Butthemostimportantcomponenttoanydecentrackofribsisasaucethat’sfilledwithflavor,andthisversionofRoadhouseGrill’saward-winningsauceisgoodstuff.Iorderedtheribsnaked(withoutsauce)sothatIcouldseeiftherewasanydetectable rub addedbefore cooking and I didn’t find anythingother than saltandalotofcoarseblackpepperSothat’sthewayIdesignedtherecipe,anditworks.Youmayalsowishtoaddalittlesaucetotheribsbeforetheygointotheovenasagreatvariationonthetechnique.

2largeracksofporkbabybackribssaltcoarsegroundblackpepper

SAUCE

2tablespoonsvegetableoil¼cupmincedfreshonion1½cupswater½cuptomatopaste½cupapplecidervinegar½cupbrownsugar2tablespoonshoneyItablespoonWorcestershiresauce

1¾teaspoonsaltIteaspoonliquidmesquitesmokeIteaspoonJimBeamwhiskey¼teaspooncoarsegroundblack

pepper⅛teaspoongarlicpowder⅛teaspoonpaprika

1.Tomaketheribs,cuteachlargerackofribsinhalfsothatyouhave4half-racks.Sprinklealightcoatingofsaltandamoregenerousportionofcoarse pepper over the top and bottom of each rack. Wrap the ribs inaluminumfoilandbakeinapreheated275degreeovenfor2½hours.

2.As the ribs cook,make the sauce by heating the oil in amediumsaucepan overmedium/high heat. Saute the onions for 5minutes or untiltheystart tobrown.Addtheremainingingredientsandbringmixture toaboil then reduceheatandsimmer for1¼hours,uncovered,oruntil saucethickens.Removefromheatandsetasideuntil theribsareready.Preheatyourbarbecuegrill.

3.Whenribsarefinishedintheoven,themeatshouldhavepullbackabout ½-inch from the cut ends of the bones. Remove the ribs from theoven,letthemsitfor10minutesorso,thenremovetheracksfromthefoilandput themon thegrill.Grill the ribs for3 to4minutesper side.Theyshould be slightly charred in a few spots when they’re finished. Brushbarbecue sauce on the ribs while they’re grilling, just before you servethem.Don’taddthesaucetooearlyoritmayburn.

•Serves2(FULL-RACKS)TO4(HALF-RACKS).

ROMANO’SMACARONIGRILLCHICKENPORTOBELLO

MENUDESCRIPTION: “Grilled chicken breastwithPortobellomushrooms,smokedmozzarellaanddemiglace,withaspinachorzopasta.”

Fireup thegrill for this takeononeofRomano’smost popular entrees.Afteryougrillacoupleofportobellomushroomcaps,slicethemthinlyatanextremeangletomakewideslicesthatfitperfectlyontopofgrilledchickenbreaststhathavebeenrubbedwithstonegroundmustard(thekindwiththewholemustardseedsinit).Romano’sdeliciousdemiglaceismadefromreducedvealstock,buta nice substitute can be made from a combination of canned beef broth andchickenbroth.Withplentyofgarlic, rosemaryand thyme in there,you’llhavesauce thatwill get everyone in thehousedrooling as it simmers on the stove.The fresh julienned spinach tossed into the orzo pasta just before it’s servedscoresextrapoints.

2portobellomushroomcaps

DEMIGLACE

1tablespoonextravirginoliveoil6clovesgarlic,crushed3cupsbeefbroth2cupschickenbroth

1tablespooncornstarch2teaspoonschoppedfreshrosemary½teaspoonchoppedfreshthyme¼teaspoongroundblackpepper

ORZOPASTA

Ipoundorzopasta1tablespoonextravirginoil

2tablespoonsmincedgarlic(4cloves)¾cupdicedredbellpepper(½pepper)Icupchickenbroth4tablespoonsbutter(½stick)Iteaspoonsalt½teaspoongroundblackpepper4cupsjuliennedfreshspinach

4skinlesschickenbreastfillets,halved(or8smallfillets)8slicessmokedmozzarellacheese

8teaspoonsstonegroundmustard(suchasInglehoffer)1. Preheat your grill to high.Remove the stems from the portobello

mushroomsandbrushthecapswithacoatingofoliveoil.Sprinklesaltandpepperontheundersideofeachcap,thengrillforabout3minutesperside.Removethemushroomcapsfromthegrilltocoolforabout5minutes.Slicethemushroomsatanextremeanglewithaverysharpknifesothatyougetverywideslices.Youwanttheknifealmostparalleltothecuttingsurfacesothatyoursliceswillcoverthechickenbreast.Take8ofthebiggestslices,coverthem,thenchopuptheleftovermushroomtouseinthesauce.

2.PreparethedemiglacesaucebyheatingItablespoonofextravirginoliveoil inamediumsaucepanovermedium/lowheat.Crush6clovesofgarlicwiththepalmofyourhandandtossthemintotheoilalongwiththechoppedmushroompieces. Sweat the garlic andmushroom (slowly cookwithoutbrowning)for10minutes.Addbeefbrothandchickenbroth,thenwhiskincornstarch.Addrosemary,thymeandblackpepperandsimmerfor40minutes,thenremovesaucefromheatandcoverit.

3.PreparetheorzopastabyboilingitinalargepotofwaterYouwantit al dente, whichmeans it should be slightly tough (we’ll be cooking itmorelater).Thatshouldtakeabout7minutes.Drainpasta.

4.HeatupItablespoonofoilinalargestockpotorusethesamepotyouusedforcookingthepasta.Add2tablespoonsofmincedgarlicandthedicedredbellpepperandsautefor1minute.Addthedrainedorzopasta,Icup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and½ teaspoonground black pepper. Cook for 10 minutes over medium heat, stirring

occasionally.5.Poundthechickenbreastsabitsothattheyareuniforminthickness.

Rub½teaspoonstonegroundmustardoneachsideofeachchickenpiece,thenrubeachwithsomeoil.Grillthechickenfor4to5minutespersideoruntil done. About 2 minutes before the chicken is done lay a slice ofportobello mushroom on each piece. Lay a slice of mozzarella on themushroomoneachbreastandfinishgrillingthechicken.Whenthecheeseismelted,removethechickenfromthegrill.

6.Toservedish,stirspinachintoorzoandimmediatelyspoonanequalhelpingontoeachoffourplates.Arrangetwochickenpiecesoneachoftheplates,thenspoonthedemiglaceoverthechickenandserve.

•MAKES4SERVINGS.

ROMANO’SMACARONIGRILLCHICKENSCALOPPINE

MENU DESCRIPTION: “Chicken breast, mushrooms, artichokes, capers &smokedprosciuttoinlemonbutterwithpasta.”

Mushrooms, artichoke hearts, and prosciutto in a creamy lemon butter saucesurround sautéed chicken breasts and angel hair pasta for this unique andsatisfying take on a traditional dish. This clone ranks in the top three mostrequestedrecipesonmyhitlistfromthe227-unitRomano’sMacaroniGrill.ThesuccessfulItalianchainispartof theBrinkergroupofrestaurants thatcontrolsseveral other high-profile casual eateries including Border Mexican Grill,Maggiano’s,andChili’s.

SAUCE

1tablespoonwhitewine2teaspoonslemonjuice1cupsaltedbutter(2sticks)⅓cupheavycream

1poundangelhairpasta(orpastaofyourchoice)4skinlesschickenbreastfillets½cupall-purposeflour3tablespoonslightoliveoil2tablespoonsbutter½teaspoonlemonjuice2cupsslicedmushrooms1½cupscannedartichokehearts,sliced(114-ouncecan)⅓cupthick-slicedsmokedprosciutto,chopped(about1½ounces)

2tablespoonscapers

GARNISH

4teaspoonsmincedfreshparsley

1.Makethelemonbuttersaucebypouringwhitewineandlemonjuiceinto a saucepan over medium/low heat. Add butter and stir occasionallyuntil it’s melted. When the butter is melted, add the cream and whiskthoroughly.Bringmixturetoasimmer,stirringfrequently.Simmerfor5to6minutes or until the sauce is thick. Remove it from the heat and set itaside.

2.Foldplasticwrapovereachchickenbreastandpoundthemwithamalletuntilthechickenisabout⅛-inchthick.Sliceeachflattenedbreastinhalf, then lightlysaltandpeppereachpiece.Pour flourontoaplate, thencoateachchickenpiecewitha light layerof flour. Ifyouhaven’talreadydoneit,thisisagoodtimetostartboilingyourpasta.Followthedirectionsonthepackagetocookthepastaaldente,orjustslightlytough.

3.Preheatovento250degrees.Heat2tablespoonsoflightoliveoil,2tablespoonsofbutter,and½teaspoonoflemonjuiceinalargeskilletovermediumheat.Add the chickenbreastpieces, four at a time, to the skilletandsauteforabout5minutespersideoruntil thechickenis lightbrown.Placefinishedchickenonabakingsheetandkeepitwarmintheovenuntilyouarereadytoassembleyourdish.

4. Rinse out the skillet and place it back over medium heat. Add Itablespoonofoliveoiltothepan.Whentheoilishotaddthemushrooms,artichokehearts,prosciutto,andcapersandsautefor3to4minutesorjustuntilyouseesomeslightbrowningonthemushroomsandartichokehearts.Pourthelemonbuttersauceintotheskilletandremoveitfromtheheat.

5.Prepareeachdishbypilingpastaononesideoftheplate.Sprinklefreshparsleyover thepasta.Arrange2chickenpiecesoneachplate thenspoonthemushroom/artichokesauceoverthechickenpiecesandserve.

•MAKES4SERVINGS.

TIDBITS

Ifyoucan’tfindsmokedprosciutto,anyprosciuttowilldo.Ifyoucan,haveyourdelisliceitabout⅛-inchthick.

ROMANO’SMACARONIGRILLPENNERUSTICA

MENU DESCRIPTION: “Shrimp, grilled chicken & smoked prosciutto andParmesanbakedinacreamycheesesauce.”

Romano’stop-requesteditemissopopularthey’veeventrademarkedthename.Grilledchicken,shrimp,prosciutto,andpennepastabathedinacreamygratinatasauce is topped with cheese and paprika, and baked until the top is a crispybrown.There’sadistinct smokyflavor thatcomes fromthesmokedprosciuttousedbythechain,andyoumighthaveahardtimefindingsuchauniqueitematyourdeli.Nobigdeal.Justuseregularprosciutto,andhavethedelicutitprettythick—⅛-inchwilldo.Thedishwillstillworksinceyou’llgetsmokyhintsfromthegrilledchickenandshrimp.Thechainservesuptheentreeinawide,shallowbaking dish that comes to you straight from the salamander (overheadoven/broiler). If you don’t have any baking dishes like that, try using 9-inchglasspiedishes.Thesemakeforagreatpresentation,especiallywhenservedhotrighttothetable,garnishedwithasprigofrosemaryandafewslicedpimentosontop.Besuretogettheslicedpimentos,notdiced.Youwantlongpiecesjustlikethosetheyuseattherestaurant.

GRATINATASAUCE

3tablespoonsbutter2tablespoonsmincedgarlic3tablespoonsMarsalawine2cupsheavycream1cupgratedParmesancheese½cupmilk½cupchickenbroth1tablespooncornstarch1tablespoonGreyPouponDijonmustard2teaspoonsmincedfreshrosemary1.teaspoonsalt

½teaspoonmincedfreshthyme¼teaspoongroundcayennepepper

1poundpennerigatepasta12mediumshrimp,peeledanddeveined2skinlesschickenbreastfillets½cup(about2ounces)thick-slicedsmokedprosciutto,chopped

TOPPING

3tablespoongratedParmesancheese1½teaspoonspaprika

GARNISH

12slicespimentos4sprigsrosemary

1.Preheatbarbecuegrilltohigh.2. Prepare gratinata sauce by melting 3 tablespoons of butter over

medium/lowheatinamediumsaucepan.Addgarlicandsweatitforabout5minutes. Be sure the garlic doesn’t brown. Add theMarsala wine andcook for another 5minutes.Add the remaining ingredients for the sauceandwhiskwelluntilsmooth.Bringmixturetoasimmerandkeepit therefor10minutesoruntilit’sthick.Coversauceandremoveitfromtheheat.

3.Cookpastafollowingdirectionson thepackage(7 to9minutes inboilingwater).Youwantthepastatender,butnotmushy(aldente).Drainpastaandsetitasidewhenit’sdone.

4. Pound the thick end of your chicken breasts a bit with a kitchenmallettomakethemauniformthickness.Rubchickenwitholiveoil,thensprinkle on a bit of salt and pepper Spear the shrimp on skewers (6 perskewershouldworkfine),thenrubthemwithoil,andsprinklewithsaltandpepper.

5.Grillchickenfor5to6minutesperside.Grillshrimpfor2minutesperside.Whenchickenisdone,sliceeachbreastintostrips.

6. Preheat oven to 500 degrees. Build each dish in a large, shallowbakingdish.Oryoucanusea9-inchglassorceramicpieplate.Load3cupsof pasta into each baking dish.Addone-quarter of the chicken, 3 shrimpand 2 tablespoons of prosciutto onto each serving. Spoon¾ of a cup ofgratinatasauceoneachservingandtosstocoat.Combine3tablespoonsofgratedParmesancheesewith1½ teaspoonspaprika, thensprinkleabout1tablespoonofthismixtureoverthetopofeachserving.Bakethedishesfor10to12minutes,oruntiltopsbegintobrown.Arrangethreepimentoslicesonthetopofeachserving,thenjabasprigofrosemaryintothecenterandserve.

•MAKES4SERVINGS.

RUBY TUESDAY CREAMY MASHEDCAULIFLOWER

Thelow-carbcrazeisinfluencingmenusofAmerica’srestaurantchains,butnochain has embraced the trend as enthusiastically as Ruby Tuesday. Notion’sRestaurantNews awarded the chain “BestHealthyChoiceMenuSelection for2004,”basedonmorethan30newlow-carbdishesaddedtothemenu,includinglow-carb cheesecake, burgers in high-fiber tortilla wraps, and other low-carbstandinssuchasCreamyMashedCauliflower.Thismosttalked-aboutofthenewselections is a side dish stunt double for mashed potatoes, with a carb countcominginatameasly9netcarbsper¾-cupserving,accordingtothemenu.Thespicesandcreamthatareaddedtosteamedandpureedcauliflowergivethisdishthetaste, textureandappearanceofAmerica’sfavoriteside.Servethisupwithanyentréethatgoeswellwithmashedpotatoes,andyou’llnevermissthespuds,

1headcauliflower¾cupwater1tablespooncornstarchcupheavycream1teaspoongranulatedsugar¾teaspoonsalt¼teaspoongroundwhitepepper⅛teaspoongarlicpowder⅛teaspoononionpowder

1. Divide a head of cauliflower into florets that are all roughly thesame size. Steam cauliflower pieces over boiling water for 15 to 20minutes,oruntilthecaulifloweristender.Drainthecauliflowerandtossitinabowloficewatertobringthecookingprocesstoascreechinghalt.

2.Whenthecauliflowerhascooled,putthefloretsinafoodprocessoralong with ½ cup of water. Puree the cauliflower on high speed untilsmooth, butwith some very small pieces of cauliflower remaining in themixforjustabitoftexture.

3.Pourallofthepureedcauliflowerintoamediumsaucepan.Dissolvethecornstarchintheremaining¼cupofwaterandaddthesolutiontothecauliflower.

4.Add thecream, sugar, salt,whitepepper,garlicpowderandonionpowdertothecauliflowerandstir.Setthesaucepanovermediumheatandcook,stirringoften,for5to10minutes,oruntilthick.

•MAKESTHREE¾-CUPSERVINGS.

TGIFRIDAY’SBLACKBEANSOUP

Ifyoustartmakingblackbeansoupinthemorningusingotherrecipesoutthere,you’re lucky to be slurping soup by lunchtime. That’s because most recipesrequiredrybeans thathave to rehydrate for at least a couplehours, andmanyrecipes say “overnight.” But you know, tomorrow’s just too far away whenyou’recravingsouprightnow.So,forthisoftenrequestedclonerecipe,Ispedup the process by incorporating canned black beans, rather than the dry ones.Thatway,onceyougetalltheveggieschopped,you’llbesoupedupinlessthanan hour Friday’s version of this soup has a slightly smoky flavor that’s easilyduplicatedherewithjustalittlebitofconcentratedliquidsmokeflavoringfoundinmostmarkets.Justbesuretogetthekindthatsays“hickoryflavor.”

2tablespoonsvegetableoil¾cupdicedwhiteonion¾cupdicedcelery½cupdicedcarrot¼cupdicedgreenbellpepper2tablespoonsmincedgarlic415-ouncecansblackbeans4cupschickenbroth2tablespoonsapplecidervinegar2teaspoonschilipowder½teaspooncayennepepper½teaspoongroundcumin½teaspoonsalt¼teaspoonliquidhickorysmoke

GARNISH

shreddedCheddarlMontereyJackcheeseblendchoppedgreenonion

1. Heat 2 tablespoons of oil in a large saucepan over medium/ lowheat.Addonion,celery,carrot,bellpepper,andgarlictotheoilandsimmerslowly(sweat)for15minutesoruntiltheonionsarepracticallyclear.Keep

theheatlowenoughthattheveggiesdon’tbrown.2.Whileyoucooktheveggies,pour thecannedbeans intoastrainer

andrinsethemundercoldwater3. Measure 3 cups of the drained and rinsed beans into a food

processorwithIcupofchickenbroth.Pureeonhighspeeduntilsmooth.4. When the veggies are ready, pour the pureed beans, the whole

beans, the restof thechickenbroth, andeveryother ingredient in the list(downtotheliquidsmoke),tothepot.Bringmixturetoaboil,thenreduceheatandsimmeruncoveredfor50to60minutesoruntilsouphasthickenedand all the ingredients are tender. Serve the soup topped with a coupletablespoons of the cheese blend and a teaspoon or so of chopped greenonion.

•MAKESSIX1-CUPSERVINGS.

T.G.I.FRIDAY’SBROCCOLICHEESESOUP

Sogood,andyetsoeasy.Nowyoucanrecreatethisoneathomejustbytossingafewingredientsintoasaucepan.Trytofindoneofthelarge32-ouncecartonsof chicken broth fromSwanson—there’s four cups in there, so it’s perfect forthis recipe.Onebigheadofbroccoli shouldprovideenough florets togetyouset.Useonly the florets andditch the stem, but be sure to cut the florets intobitesizepiecesbeforedroppingthemin.

4cupschickenbroth1cupwaterIcuphalf-and-half4slicesKraftCheddarSingles½cupall-purposeflour½teaspoondriedmincedonion¼teaspoongroundblackpepper4cupsbroccoliflorets(bitesizepieces)

GARNISH

½cupshreddedCheddarcheese2teaspoonsmincedfreshparsley

1. Combine chicken broth, water, half-and-half, cheese, flour, onionand pepper in a large saucepan.Whisk to combine and to break up anylumpsofflour,thenturnheattomedium/high.

2.Bringsouptoaboil,thenreduceheattolow.3. Add broccoli to soup and simmer for 15 to 20 minutes or until

broccoliistenderbutnotsoft.4. For each serving spoon one cup of soup into a bowl and garnish

withatablespoonofshreddedcheeseandapinchofparsley.•MAKES6SERVINGS.

T.G.I.FRIDAY’SPECAN-CRUSTEDCHICKENSALAD

MENUDESCRIPTION:“Pecan-crustedchicken,servedslicedandchilledonsaladgreens tossedwithBalsamicVinaigrette dressing, toppedwithmandarinoranges,sweet-glazedpecans,celery,driedcranberriesandBleucheese.”

With dried cranberries, mandarin orange wedges, bleu cheese, pecan-crustedchicken breast, and a delicious sweet and sour balsamic vinaigrette, it’s nowonderthissaladisthetoppickatoneofAmerica’sfirstcasualdiningchains.Anddon’tbeintimidatedbyalltheingredientshere.Thedressingisacakewalksince you just pour everything (except the garlic) into a blender. The pecan-crustedchicken isa simplebreadingprocedure,and thechickencooksup inasnap.You’llbespendingmostofyour timeat thechoppingblockasyouhackpecans into littlepiecesandget the lettuce,garlic andcelery ready. I’vemadethisrecipetoservefour,butifthereareonlytwoofyou,youcaneasilycutitinhalf.

PECAN-CRUSTEDCHICKEN

4skinlesschickenbreastfillets½cupfinelychoppedpecans½cupcornflakecrumbs¾teaspoonsalt1cupmilk2eggs,beaten1cupall-purposeflour½cupcanolaoil

BALSAMICVINAIGRETTE

1cupcanolaoilcupbalsamicvinegar4teaspoonsGreyPouponDijonmustard4teaspoonsgranulatedsugar

½teaspoonssalt2teaspoonsmincedgarlic(2cloves)

Icupdriedcranberries3tablespoonsdarkbrownsugar½cupfinelychoppedpecans12cupschoppedromainelettuce(2heads)1cupslicedcelery(2stalks)211-ouncecansmandarinorangesegments,drained½cupcrumbledbleucheese

1.We’llmake thepecan-crustedchicken first since it is servedcold.Poundeachchickenfillettoabout½-inchthick.Youcandothiseasilybycovering each chicken breast in plasticwrap, and pounding awaywith akitchenmallet.Combine½cupfinelychoppedpecans,cornflakecrumbs,and¾teaspoonsaltinashallowbowl.Combinemilkwithbeateneggsinanother shallow bowl. Dump the flour into another shallow bowl. Breadeachchickenbreastbycoatingeachwithflour.Diptheflour-dustedchickenintotheeggmixture,andthencoatthechickenwithathickcoatingofthepecansandcornflakecrumbs.Preheat½cupofcanolaoilinalargeskilletovermedium/lowheat.Whentheoilishot,sautethechickenfilletsfor3to4minutespersideoruntilgoldenbrown.Coolchickenonarackorpapertowels.When you can handle the chicken, cover it and refrigerate for atleasttwohours.

2. As the chicken chills, you can make the balsamic vinaigrette bycombining I cup canola oil, balsamic vinegar, mustard, granulated sugarand½teaspoonsaltinablender.Blendonlowspeedforjustafewseconds,or until the dressing begins to thicken. Don’t blend too long or yourvinaigrettewillgettoothick,likemayonnaise.Pourvinaigretteintoasmallbowlandmixinmincedgarlic.Chillthisuntilyou’rereadytouseit.

3.Whenyou’rereadytobuildyoursalads,tosslettuceandcelerywithabout¾cupofthebalsamicvinaigrette.

4.Arrangethelettuceonfourplates,thensprinklethecranberriesoverthelettuce(about¼cupperserving).

5. Combine the 3 tablespoons of brown sugar with ½ cup finelychoppedpecans.Sprinkle2tablespoonsofthismixtureoneachsalad.

6.Sprinkleabout½canofdrainedmandarinsegmentsovereachsalad,followedbyabout2tablespoonsofcrumbledbleucheese.

7. Sliced each chicken fillet into thin strips. Arrange one slicedchickenfilletontopofeachsaladandserve.

•MAKES4SERVINGS.

T.G.I.FRIDAY’SSIZZLINGSHRIMP

TheTG.I. Friday’s chain engineered a system-wide rejuvenation byupgradingthelookoftherestaurantsandreplacingmanyoldmenuitemswithnew,creativedishes including severalAtkinsapproved low-carb selections.Thoughnot low-carb (because of the potatoes) this newmenu addition is still a healthy entreechoice,andthepresentationisverycoolwiththedishcomingtoyourtableinasizzling iron skillet just like fajitas. This clone recreates that same sizzlingpresentation ina large serving for two (ifyouwant to servemore, simplyaddanother8to10shrimptothedish—thereareplentyofpeppersandotherstuffinthere so the recipe stillworks).Allyouhave todo ispopanoven-safe skilletinto the oven as the potatoes are baking. Thisway,when the dish is ready toserve, you simply transfer it to this blazing hot pan before bringing it to thetable.Ah,nicesizzle,Since thispanwillbeheatingup inaveryhotoven,besurenot touseaskilletwithaplastichandle thatcouldmelt.Alargecast-ironskilletisthebestchoice,ifyou’vegotone.Ifyoudon’thaveanoven-safepan,youcanalwaysheatupyourskilletonthestovetop.

POTATOES

2mediumredpotatoes2teaspoonslightoliveoil2pinchessalt2pinchesgroundblackpepper2pinchesmincedfreshparsley

1tablespoonlightoliveoil1greenbellpepper,sliced1redbellpepper,sliced½Spanishonion,slicedIteaspoongroundcumin¾teaspoonItalianseasoning(herbblend)¾teaspoonsalt¾teaspoongroundblackpepper¼teaspooncayennepepperI14.5-ouncecandiced

tomatoes24to28mediumshrimp,peeledanddeveined4clovesgarlic,minced(2tablespoons)1tablespoonlimejuice

GARNISH

½cupcrumbledrancheroorcotijacheese1tablespoonmincedfreshparsley

1.Preheatovento475degrees.Makesureyourovenhastworackssothat you have room to heat up the serving skillet. Place a large cast-ironskillet or an oven-safe skillet (that does not have plastic handles) on thelowerrackof theoven.This is thepanthatwillmaketheshrimpsizzlinghot.Sliceeachofthepotatoeslengthwiseinto8wedges.Tossthepotatoesin a bowlwith 2 teaspoons olive oil, plus a couple pinches each of salt,groundblackpepper andmincedparsley.Arrange thepotatowedges in anonstickbakingpan(orinapanlinedwithparchmentpaper),andbakefor25to30minutesoruntilpotatoesturngoldenbrown.Whenthepotatoesaredone,takethemoutandturnofftheoven.Keeptheemptyskillet inthereonthelowerrack.We’llusethatattheend.

2.Heat I tablespoonofoliveoil ina large skilletovermediumheat.Whentheoilishot,addtheredandgreenbellpeppers,andonion.Stirinthe cumin, ¾ teaspoon salt, ¾ teaspoon ground black pepper, Italianseasoning,andcayennepepper.Sautethevegetablesfor8minutes,stirringoften.

3.Whenpeppersandonionhavesautéedfor8minutes,addthecanofdiced tomatoes, including the liquid to the skillet.Add the shrimp, garlicandlimejuice.Cookforanother5minutes,stirringoften.

4. Use a thick hot pad to carefully remove the hot skillet from theoven.Pourtheentirecontentsof thedishintothehotskillet, thenarrangethepotatowedgesaroundtheedgeofthedish.Quicklysprinklecrumbledrancheroorcotijacheeseover thecenterof thedish, followedbyaboutatablespoonofmincedfreshparsley.Serveitupimmediately—whileit’sstillsizzling.

•Serves2,

TONYROMA’SBLUERIDGESMOKIESSAUCE

Of the four famous barbecue sauces served on those delicious, tender ribs atTonyRoma’s,thisistheonlyonethatwasn’tclonedinthefirstrestaurantbook,Top Secret Restaurant Recipes. This sweet, smoky sauce is great on porkspareribscookedwiththeTonyRoma’sclonerecipeinthatbook,oryoucanuseeitherofthetechniquesfoundinthisbook:forChili’sBabyBacksonpage123,andforRoadhouseGrillBabyBacksonpage359.Oryoucanusethesauceonarecipeofyourownforporkorbeefribs,evenchicken.NowTonyRoma’ssellseachof its foursaucesat therestaurantchain,separately,or ingiftsets.But ifyoudon’thaveaTonyRoma’scloseby,oryoujustliketodabble,thisisagoodwaytogetthatone-of-a-kindbarbecuetasteathome.

1cupketchup1cupredwinevinegar½cupbrownsugar¼cupmolasses1½teaspoonsliquidhickorysmoke½teaspoonsaltrounded¼teaspoongroundblackpepper¼teaspoongarlicpowder¼teaspoononionpowder

1. Combine all of the ingredients in a medium saucepan over highheat,andwhiskuntilsmooth.

2.Bringsaucetoaboil,thenreduceheatandsimmeruncoveredfor30to40minutesoruntilsaucehasthickened.

•MAKES1½CUPS.

TONYROMA’SBAKEDPOTATOSOUP

MENUDESCRIPTION:“Ahousespecialtyfullofbakedpotatoesandtoppedwithcheddarcheese,baconandgreenonions.”

Thethick-and-creamytextureandrichtasteofTonyRoma’sbest-sellingsoupisduplicated with a little flour, some half-and-half, and most notably, instantmashed potatoes. Give yourself an hour to bake the potatoes and around 30minutes to prepare the soup. Garnish each serving with shredded cheese,crumbledbaconandgreenonions,andthenhumblyawaityourduepraise.

2mediumrussetpotatoes3tablespoonsbutter1cupdicedwhiteonion2tablespoonsall-purposeflour4cupschickenbroth2cupswater¼cupcornstarch1½cupsinstantmashedpotatoes,dry1teaspoonsalt¾teaspoongroundblackpepper½teaspoondriedbasil⅛teaspoondriedthymeIcuphalf-and-half

GARNISH

½cupshreddedCheddarcheese¼cupcrumbledcookedbacon2greenonions,chopped(greenpartonly)

1.Preheatovento400degreesandbakethepotatoesforIhouroruntildone.Whenpotatoeshavecookedremovethemfromtheoventocool.

2. As potatoes cool, prepare soup by melting butter in a largesaucepan,andsauteonionuntillightbrown.Addtheflourtotheonionand

stirtomakearoux.3.Addbroth,water,cornstarch,mashedpotatoflakes,andspicestothe

potandbringtoaboil.Reduceheatandsimmerfor5minutes.4.Cutpotatoesinhalflengthwiseandscoopoutcontentswithalarge

spoon.Discardskin.Chopbakedpotatowithalargeknifetomakechunksthatareabout½-inchinsize.

5.Addchoppedbakedpotatoandhalf-and-halftothesaucepan,bringsoupback toaboil, thenreduceheatandsimmer thesoupforanother15minutesoruntilitisthick.

6. Spoon about 1½ cups of soup into a bowl and topwith about atablespoon of shredded Cheddar cheese, a half tablespoon of crumbledbaconandateaspoonorsoofchoppedgreenonion.Repeatforremainingservings.

•SERVES6TO8.

TONYROMA’SMAPLESWEETPOTATOES

Here’sacloneforanewmenuitematTonyRoma’sthat’sservedalongsidetheCarolina Honeys BBQ Salmon (cloned in the following recipe on page 387).Withmaplesyrup,cinnamonandpecansinthere,thisisagreatnewwayforyoutoeasilypreparesweetpotatoesthateveryoneatthetablewillsurelyscarfdownwithunbridledglee.

1largesweetpotato1tablespoonbutter¼ofawhiteonion,chopped(about½cup)3tablespoonsfinelychoppedpecans3tablespoonsmaplesyrup¼teaspooncinnamon

1.Bake sweet potato for 40 to 45minutes at 400 degrees.Thiswillbakethepotatonearlyallthewaythrough,whilestillleavingitfirmenoughtoslicewhencool.Removethesweetpotatofromtheovenandletitcoolso that you canhandle it.When the sweet potato has cooled, remove theskinandsliceitinto1-inchbitesizecubes.

2.MeltItablespoonofbutterinalargeskillet.Addonionandpecansandsauteforacoupleminutesoruntilonionbeginstobrown.

3.Addcubedsweetpotato,maplesyrupandcinnamonandsautefor3to 5 minutes, stirring often, or until the sweet potato pieces are hot andtender.

•SERVES2TO4.

TONYROMA’SCAROLINAHONEYSBBQSALMON

TakeoneofTonyRoma’sfamoussauces,brushitoversomegrilledsalmonandyou’ve got a bravo moment. But it’s not just about saucing up the fish. Thesalmonisfirstrubbedwithasecretseasoningblendbeforeit’sgrilled.Thesaucedoesn’tappearintheshowuntiltheend.Foryourencore,servethisdishalongwiththeprecedingrecipeforMapleSweetPotatoes(page386)onthesidejustlikeintherestaurant,andabsorbtheapplause.

SAUCE

1cupketchup1cupwhitevinegar½cupmolasses½cuphoney1teaspoonliquidhickorysmoke½teaspoonsalt¼teaspoongarlicpowder¼teaspoononionpowder¼teaspoonTabascopeppersauce

SEASONING

1teaspoonsalt½teaspoongroundblackpepper¼teaspoonpaprika¼teaspoongarlicpowder¼teaspooncayennepepper46-ouncesalmonfillets(withoutskin)canolaoroliveoilnonstickspray

1. Combine all ingredients for the sauce in a saucepan overmedium/highheat.Blendtheingredientswithawhiskuntilsmooth.When

the mixture comes to a boil, reduce heat and simmer uncovered for 30minutesoruntilmixturethickens.Removefromheat.

2. Combine all ingredients for seasoning in a small bowl. Preheatbarbecueorindoorgrilltohighheat.

3.Sprinkleseasoninglightlyoverbothsidesofthesalmon,sprayeachfillet lightlywith olive or canola oil nonstick spray.Grill the salmon forabout3minutesthenrotateit90degreestomakecriss-crossinggrillmarks.Grill for another 3minutes then turn the salmon over for 3minutes androtate it again tomake criss-crossing grillmarks on that side. Grill untildone.Removesalmonfilletsfromthegrill,brushwiththesauceandserve.

•SERVES4.

WAFFLEHOUSEWAFFLES

It was two friendly Atlanta, Georgia, neighbors who got together in 1955 tobuild the firstWaffleHouse in their eventual 1,479-restaurant chain.With thedimpledbreakfasthotcakeasasignatureitem(andthisis3yearsbeforeIHOPwasfounded!),theprivatelyheldchaingrewinto20SouthernU.S.states.Todaytasty food at rock-bottom prices, plus 24-hour-a-day service, makes WaffleHousea regular stop fordevotedcustomersany timeof thedayornight.Anddon’t even think about referring to your server as a waitress; they’re called“associates.”For the best clone of the 50-year-old secret formula for these waffles you

really should chill this batter overnight in the fridge as theydo in eachof therestaurants. But hey, sometimes you just can’t wait. If you need instantgratification,therecipestillworksfineifyoucookupthewafflesthesameday.Atleastwaitfor15to20minutesafteryoumakethebattersothatitcanrestandthickenabit.That’llgiveyoutimetodustoffthewaffleironandheatitup.

1½cupsall-purposeflour1teaspoonsalt½teaspoonbakingsoda1egg½cupplusItablespoongranulatedsugar2tablespoonsbutter,softened2tablespoonsvegetableshortening½cuphalf-and-half½cupmilk¼cupbuttermilk¼teaspoonvanillaextract

1. Combine flour, salt and baking soda in a medium bowl. Stir tocombine.

2.Lightlybeattheegginanothermediumbowl.Addthesugar,butter,andshorteningandmixwellwithanelectricmixeruntilsmooth.Addthehalf-and-half,milk,buttermilkandvanilla.Mixwell.

3. Add the wetmixture to the drymixture while beating.Mix only

briefly. It’s okay if there are small lumps in the batter since over beatingcouldproducewafflesthataretootough.

4. Cover and chill overnight. (You can use batter right away if youlike,butagood12-hourchillmakesabetterbatter.)

5. Rub a light coating of vegetable oil on yourwaffle iron or use anonstick oil spray. Preheat the waffle iron. Leave the batter out of therefrigeratortowarmupabitasyourwaffleironispreheating.

6.Spoon⅓to½cupofbatterintothewaffleironandcookfor3to4minutesoruntilthewafflesarebrown.

•MAKES6WAFFLES.

TRADEMARKS

Applebee’sisaregisteredtrademarkofApplebee’sInternational,Inc.BenihanaisaregisteredtrademarkofBenihana,Inc.Bennigan’sisaregisteredtrademarkofS&ARestaurantCorp.BestFoodsandHellman’sareregisteredtrademarksofUnilever.BuffaloWildWingsisaregisteredtrademarkofBuffaloWildWingsGrill&BarCaliforniaPizzaKitchen isa registered trademarkofCaliforniaPizzaKitchen,Inc.Carrabba’sisaregisteredtrademarkofCarrabba’sItalianGrill,Inc.The Cheesecake Factory, Sweet Corn Tamale Cakes, Bang-Bang Chicken &Shrimp, andWhite Chocolate Raspberry Truffle are registered trademarks ofTheCheesecakeFactory,Inc.ChevysisaregisteredtrademarkofChevys,Inc.Chili’s,Romano’sMacaroniGrill,andPenneRusticaareregisteredtrademarksofBrinkerInternational.ClaimJumperisaregisteredtrademarkofClaimJumperRestaurantsLLC.Denny’sisaregisteredtrademarkofDFO,Inc.HardRockCafeisaregisteredtrademarkofHardRockCafeInternational,Inc.Houston’sisaregisteredtrademarkofHillstoneRestaurantGroup.IHOP Country Griddle Cakes, and Harvest Grain ’N Nut are registeredtrademarksofIHOPCorp.IslandsisaregisteredtrademarkofIslandsRestaurants.Joe’sCrabShackisaregisteredtrademarkofLandry’sRestaurants,Inc.Lone Star Steakhouse is a registered trademark of Lone Star Steakhouse &Saloon,Inc.MargaritavilleisaregisteredtrademarkofMargantavilleRestaurants.MarieCallender’sisaregisteredtrademarkofMarieCallenderPieShops,Inc.Mimi’sCafeisaregisteredtrademarkofSWHCorporation.OliveGarden andRedLobster are registered trademarks ofDardenConcepts,Inc.Original PancakeHouse is a registered trademark of Original PancakeHouseFranchising, Inc, Outback Steakhouse, Kookaburra Wings, Cinnamon AppleOblivion, and Sydney’s Sinful Sundae are registered trademarks of OutbackSteakhouse,Inc.PFChang’sisaregisteredtrademarkofPF.Chang’sChinaBistro,Inc.

Red Robin and Banzai Burger are registered trademarks of Red RobinInternational,Inc.RoadhouseGrillisaregisteredtrademarkofRoadhouseGrill,Inc.RubyTuesdayisaregisteredtrademarkofRubyTuesday,Inc.T.G.I.Friday’sisaregisteredtrademarkofT.G.I.Friday’s,Inc.Tony Roma’s, Blue Ridge Smokies, and Carolina Honeys are registeredtrademarksofNPCInternational,Inc.WaffleHouseisaregisteredtrademarkofWaffleHouse,Inc.

INDEX

Applebee’sAlmondRicePlafApplebee’sBakedFrenchOnionSoupApplebee’sBourbonStreetSteakApplebee’sChickenFajitaRollupApplebee’sCrispyOrangeChickenBowlApplebee’sHoneyGrilledSalmonApplebeesMudSlide.ApplebeesOnionPeelsApplebee’sPerfectAppleMargaritaApplebee’sPerfectSunriseApplebee’sSantaFeChickenSalad.Applebee’sTequilaLmeChickenApplebee’sWhiteChocolate&WalnutBlondie

BenihanaGngerSaladDressing.BenihanaJapaneseOntorSoupBenihanaMandannOrangeCheesecakeBennigan’sTheMonteCristo.BuffaloWildWingsBuffaloWingsandSauces.

California Pizza Kitchen California Club Pizza California Pizza KitchenCaliforniaCosmo.CaliforniaPizzaKitchenJamacanJerkChickenPizzaCalforniaPizzaKitchenThaiCrunchSaladCarrabba’sBreadDippingBlendCarrabba’sChickenMarsalaCarraboa’sHouseSa’adDressing(CreamyParmesan).CheesecakeFactory,Barg-BangChicken&ShrmpCheesecakeFactoryChickenMadeicaCheesecakeFactory,MiniCrabcakesCheesecakeFactoryOriginalCheesecakeCheesecakeFactory,SweetCornTamae Cakes Cheesecake Factory. White Chocolate Raspberry Truffle CheesecakeChevysChileConQuesoChevysFlan.ChevysFreshSalsaChevysGarlicMasnedPotatoesChevysMangoSalsaChevysSweetCornTomalitoChili’sBonelessBuffaloWings.ChrisBonelessShanghaiWings.Chili’sChickenCrispersChili’sChickenErchladaSoupChili’sChiliQuesoChili’sChocolateChipParadiseP.e.Chil’sGrilledBabyBackRosChili’sHoneyMustardDressingChili’sLettuceWraps.Chli’sMolterChocolateCakeChilisSalsaChili’sSouthwesternEggiollsChili’sSouthwesternVegetableSoupClaimJumperCheesePotatocakes.ClaimJumperFire-RoastedArtichokeClaimJumperGarlicCheeseBread.ClaimJumperMeatloafClaimJumperSpicyThaiSlaw

Denny’sBBQChickenSandwichDenny’sClubSandwichDenny’sFabulousFrenchToast

HardRockCafeBar-B-QueBeansHardRockCafeColeslawHard Rock Cafe Homemade Chicken Noodle Soup Hard Rock Cafe PigSandwichHouston’sChicago-StyleSpinachDipHouston’sColeslawHouston’sHoneyLimeViraigrette

IHOPCmn-A-StacksIHOPCountryGriddleCakesIHOPCountryOmeletteIHOPHarvestGram’NNutPancakes.IHOPPumpkinPancakesstandsChinaCoastSa’adDressngIslandsIslandFriesIslandsTortillaSoupIslandsYakiSoftTacos

Joe’sCrabShackBlueCrabDipJoe’sCrabShackGarlicKingCrabLegs

LoneStarSteakhouseBakedSweetPotatoLoneStarSteakhouseLettuceWedgeSaladLoneStarSteakhouseLoneStarChili

MargantavilleCrab,ShrimpandMushroomDipMargantavilleJamaicaMistacaWingsMargaritavilleKeyLimePieManeCarlender’sLemonCreamCheesePieMarieCallender’sPumpknPieMimi’sCafeCornChowderMmi’sCafeCarrotRaisinBreadMimi’sCafeFrenchMarketOnionSoup

OliveGardenBruschettaOliveGardenChickenScampiOliveGardenChocolateLasagnaOliveGardenFrozenTiramisuOliveGardenLemonCreamCakeOliveGardenLimoncelloLemonadeOliveGardenMinestroneSoupOliveGardenPastaeFagioliOliveGardenSicilianScampiOliveGardenStuffedMushrooms.OliveGardenTiramisuOliveGardenToastedRavioliOriginal Pancake House Apple Pancake Original Pancake House GermanPancakeOutbackSteakhouseBleuCheeseDressingOutbackSteakhouseCaesarSalad Dressing Outback Steakhouse Cinnamon Apple Oblivion OutbackSteakhouseGrilledShnmpon theBarbieOutbackSteakhouseHoneyMustardDressing Outback Steakhouse Honey Wheat Bushman Bread OutbackSteakhouseKookaburraWings.OutbackSteakhouseRanchSaladDressingOutbackSteakhouseSydney’sSinfulSundaeOutbackSteakhouseTangyTomatoDressingPFChang’sChang’sSpareRibsPFChang’sChang’sSpicyChickenPFChang’sChickeninSoothingLettuceWraps.PFChang’sChocolateTortePF.Chang’sDan-DanNoodlesPF.Chang’sGarlicSnapPeasPF.Chang’sLemonPepperShrimpPF.Chang’sMaiTaiPFChang’sMongolianBeef.PF.Chang’sOolongMarinatedSeaBassPF.Chang’sOrangePeelChickenPFChang’sShrimpDumplings.

RedLobsterBacon-WrappedStuffedShrimpRedLobsterCheddarBayBiscuitsRedLobsterCheddarBayCrabBakeRedLobsterNewEnglandChowderRedIobsterParrotBayCoconutShrimpRedLobsterTartarSauceRedLobsterTeriyakiGlazedFreshFisnRedRobin5AlarmBurgerRedRobinBanzaiBurgerRedRobinSeasoningRedRobinTeriyakiChickenBurgerRoadhouseGrillBabyBackRibsRoadhouseGrillRoadhouseCheeseWraps.RoadhouseGrillRoadhouseRitaRomano’sMacaroniGrillChickenPortobelloRomano’sMacaroniGrillChickenScaloppine Romano’s Macaroni Grill Penne Rustica Ruby Tuesday CreamyMashedCauliflower

TG.I.Friday’sBlackBeanSoupTG.I.Friday’sBroccoliCheeseSoup.TG.I.Friday’sPecan-CrustedChickenSaladTG.I.Friday’sSizzlingShrimpTonyRoma’sBakedPotatoSoupTonyRoma’sBlueRidgeSmokiesSauceTonyRoma’sCarolinaHoneysBBQSalmonTonyRoma’sMapleSweetPotatoes

WaffleHouseWaffles

TableofContentsTitlePageCopyrightPageDedicationAcknowledgementsIntroductionAPPLEBEE’SMUDSLIDEAPPLEBEE’SPERFECTAPPLEMARGARITAAPPLEBEE’SPERFECTSUNRISEAPPLEBEE’SONIONPEELSAPPLEBEE’SBAKEDFRENCHONIONSOUPAPPLEBEE’SSANTAFECHICKENSALADAPPLEBEE’SALMONDRICEPILAFAPPLEBEE’SBOURBONSTREETSTEAKAPPLEBEE’SCHICKENFAJITAROLLUPAPPLEBEE’SCRISPYORANGECHICKENBOWLAPPLEBEE’SHONEYGRILLEDSALMONAPPLEBEE’STEQUILALIMECHICKENAPPLEBEE’SWHITECHOCOLATE&WALNUTBLONDIEBENIHANAGINGERSALADDRESSINGBENIHANAJAPANESEONIONSOUPBENIHANAMANDARINORANGECHEESECAKEBENNIGAN’STHEMONTECRISTOBUFFALOWILDWINGSBUFFALOWINGSANDSAUCESCALIFORNIAPIZZAKITCHENCALIFORNIACOSMOCALIFORNIAPIZZAKITCHENTHAICRUNCHSALADCALIFORNIAPIZZAKITCHENCALIFORNIACLUBPIZZACALIFORNIAPIZZAKITCHENJAMAICANJERKCHICKENPIZZACARRABBA’SBREADDIPPINGBLENDCARRABBA’SHOUSESALADDRESSING(CREAMYPARMESAN)CARRABBA’SCHICKENMARSALATHECHEESECAKEFACTORYMINICRABCAKESTHECHEESECAKEFACTORYSWEETCORNTAMALECAKESTHECHEESECAKEFACTORYCHICKENMADEIRATHECHEESECAKEFACTORYBANG-BANGCHICKEN&SHRIMPTHECHEESECAKEFACTORYORIGINALCHEESECAKE

THE CHEESECAKE FACTORY WHITE CHOCOLATE RASPBERRYTRUFFLECHEESECAKE

CHEVYSFRESHSALSACHEVY’SMANGOSALSACHEVYSCHILECONQUESOCHEVYSGARLICMASHEDPOTATOESCHEVYSSWEETCORNTOMALITOCHEVYSFLANCHILI’SSALSACHILI’SBONELESSBUFFALOWINGSCHILI’SBONELESSSHANGHAIWINGSCHILI’SCHICKENCRISPERSCHILI’SCHILIQUESOCHILI’SLETTUCEWRAPSCHILI’SSOUTHWESTERNEGGROLLSCHILI’SCHICKENENCHILADASOUPCHILI’SSOUTHWESTERNVEGETABLESOUPCHILI’SHONEYMUSTARDDRESSINGCHILI’SGRILLEDBABYBACKRIBSCHILI’SCHOCOLATECHIPPARADISEPIECHILI’SMOLTENCHOCOLATECAKECLAIMJUMPERGARLICCHEESEBREADCLAIMJUMPERFIRE-ROASTEDARTICHOKECLAIMJUMPERCHEESEPOTATOCAKESCLAIMJUMPERSPICYTHAISLAWCLAIMJUMPERMEATLOAFDENNY’SFABULOUSFRENCHTOASTDENNY’SBBQCHICKENSANDWICHDENNY’SCLUBSANDWICHHARDROCKCAFEHOMEMADECHICKENNOODLESOUPHARDROCKCAFEBAR-B-QUEBEANSHARDROCKCAFECOLESLAWHARDROCKCAFEPIGSANDWICHHOUSTON’SCHICAGO-STYLESPINACHDIPHOUSTON’SHONEY-LIMEVINAIGRETTEHOUSTON’SCOLESLAWIHOPCINN-A-STACKSIHOPCOUNTRYGRIDDLECAKESIHOPCOUNTRYOMELETTE

IHOPHARVESTGRAIN’NNUTPANCAKESIHOPPUMPKINPANCAKESISLANDSCHINACOASTSALADDRESSINGISLANDSISLANDFRIESISLANDSTORTILLASOUPISLANDSYAKISOFTTACOSJOE’SCRABSHACKBLUECRABDIPJOE’SCRABSHACKGARLICKINGCRABLEGSLONESTARSTEAKHOUSELETTUCEWEDGESALADLONESTARSTEAKHOUSEBAKEDSWEETPOTATOLONESTARSTEAKHOUSELONESTARCHILIMARGARITAVILLECRAB,SHRIMPANDMUSHROOMDIPMARGARITAVILLEJAMAICAMISTAICAWINGSMARGARITAVILLEKEYLIMEPIEMARIECALLENDER’SLEMONCREAMCHEESEPIEMARIECALLENDER’SPUMPKINPIEMIMI’SCAFECARROTRAISINBREADMIMI’SCAFECORNCHOWDERMIMI’SCAFEFRENCHMARKETONIONSOUPOLIVEGARDENLIMONCELLOLEMONADEOLIVEGARDENBRUSCHETTAOLIVEGARDENSICILIANSCAMPIOLIVEGARDENSTUFFEDMUSHROOMSOLIVEGARDENTOASTEDRAVIOLIOLIVEGARDENPASTAEFAGIOLIOLIVEGARDENMINESTRONESOUPOLIVEGARDENCHICKENSCAMPIOLIVEGARDENCHOCOLATELASAGNAOLIVEGARDENFROZENTIRAMISUOLIVEGARDENLEMONCREAMCAKEOLIVEGARDENTIRAMISUORIGINALPANCAKEHOUSEAPPLEPANCAKEORIGINALPANCAKEHOUSEGERMANPANCAKEOUTBACKSTEAKHOUSEHONEYWHEATBUSHMANBREADOUTBACKSTEAKHOUSEGRILLEDSHRIMPONTHEBARBIEOUTBACKSTEAKHOUSEKOOKABURRAWINGSOUTBACKSTEAKHOUSEBLEUCHEESEDRESSINGOUTBACKSTEAKHOUSECAESARSALADDRESSINGOUTBACKSTEAKHOUSEHONEYMUSTARDSALADDRESSING

OUTBACKSTEAKHOUSERANCHSALADDRESSINGOUTBACKSTEAKHOUSETANGYTOMATODRESSINGOUTBACKSTEAKHOUSECINNAMONAPPLEOBLIVIONOUTBACKSTEAKHOUSESYDNEY’SSINFULSUNDAEP.F.CHANG’SMAITAIP.F.CHANG’SCHANG’SSPARERIBSP.F.CHANG’SCHICKENINSOOTHINGLETTUCEWRAPSP.F.CHANG’SSHRIMPDUMPLINGSP.F.CHANG’SGARLICSNAPPEASP.F.CHANG’SCHANG’SSPICYCHICKENP.F.CHANG’SDAN-DANNOODLESP.F.CHANG’SLEMONPEPPERSHRIMPP.F.CHANG’SMONGOLIANBEEFP.F.CHANG’SOOLONGMARINATEDSEABASSP.F.CHANG’SORANGEPEELCHICKENP.F.CHANG’SCHOCOLATETORTEREDLOBSTERTARTARSAUCEREDLOBSTERCHEDDARBAYBISCUITSREDLOBSTERBACON-WRAPPEDSTUFFEDSHRIMPREDLOBSTERCHEDDARBAYCRABBAKEREDLOBSTERPARROTBAYCOCONUTSHRIMPREDLOBSTERNEWENGLANDCLAMCHOWDERREDLOBSTERTERIYAKIGLAZEDFRESHFISHREDROBINSEASONINGREDROBIN5ALARMBURGERREDROBINBANZAIBURGERREDROBINTERIYAKICHICKENBURGERROADHOUSEGRILLROADHOUSERITAROADHOUSEGRILLROADHOUSECHEESEWRAPSROADHOUSEGRILLBABYBACKRIBSROMANO’SMACARONIGRILLCHICKENPORTOBELLOROMANO’SMACARONIGRILLCHICKENSCALOPPINEROMANO’SMACARONIGRILLPENNERUSTICARUBYTUESDAYCREAMYMASHEDCAULIFLOWERTGIFRIDAY’SBLACKBEANSOUPT.G.I.FRIDAY’SBROCCOLICHEESESOUPT.G.I.FRIDAY’SPECAN-CRUSTEDCHICKENSALADT.G.I.FRIDAY’SSIZZLINGSHRIMPTONYROMA’SBLUERIDGESMOKIESSAUCE

TONYROMA’SBAKEDPOTATOSOUPTONYROMA’SMAPLESWEETPOTATOESTONYROMA’SCAROLINAHONEYSBBQSALMONWAFFLEHOUSEWAFFLESTRADEMARKSINDEX