Copycat Sonic Drive-In Fritos Chili Cheese Wraps

Hi All

Got this from the Ron Douglas Recipe Secrets Blog

Your kids are going to love this simple recipe.

1 can mild plain chili
3 cups Fritos original style corn chips
1 cup shredded mild Cheddar cheese
1/2 cup diced onions
4 large flour tortillas

Directions:

Warm the chili. Mix Fritos with chili; place chili mixture in the
middle of one flour tortilla. Sprinkle shredded cheese and diced
onions on top to taste.

Fold one side of the tortilla halfway on top of chili. Fold each
side over each other. The bottom should be tucked in and filling
will be seen from the top of wrapped shell. Microwave for 15 to 20
seconds.

Repeat with each tortilla shell. Serve immediately.

Serves 4

Source: The Secret Recipe Blog

Until Next Time... Be Well!

Angela

Get your own copy of  America's Secret Recipes

What are Clone or Copycat Restaurant Recipes?

Ever wonder what clone restaurant recipes are and whether they are really as good as the real thing?  As a personal chef I have.  They are supposed to be an exact duplicate or copy of the dishes you order from your favorite restaurant. My conclusion is that some are like the creations they represent and some are not.

Many home cooks replicate clone restaurant recipes in their own kitchens.  They are able to make the food taste like the real thing.  There are secret recipe cookbooks that are written by personal chefs or commercial cooks who have researched and tested various methods to come up with their own versions of dishes from famous eateries.

I, myself wondered about recipe secrets, so I invested in a couple of cookbooks that contain clone restaurant recipes from some of America's most popular eating places.  For the most part, they are simple and easy to make in your own kitchen.  Others are more complicated for new home cooks and take a great deal of time to prepare.

Even for more established cooks and personal chefs, demystifying these copycat recipe secrets can be a challenge.  However, there is great joy in having prepared a menu that includes a clone restaurant recipe that tastes like you would expect when you order it.

There is one e-cookbook that I swear by.  America's Most Wanted Recipes, written by Ron Douglas, has some of the best copycat recipes ever tried.  Check out this VIDEO where he talks about his book and, one of my favorite recipes, Red Lobster Cheddar Bay Biscuits.

What are Clone Restaurant Recipes?

Ever wonder what clone restaurant recipes are and whether they are really as good as the real thing?  As a personal chef I have.  They are supposed to be an exact duplicate or copy of the dishes you order from your favorite restaurant. My conclusion is that some are like the creations they represent and some are not.

Many home cooks replicate clone restaurant recipes in their own kitchens.  They are able to make the food taste like the real thing.  There are secret recipe cookbooks that are written by personal chefs or commercial cooks who have researched and tested various methods to come up with their own versions of dishes from famous eateries.

I, myself wondered about recipe secrets, so I invested in a couple of cookbooks that contain clone restaurant recipes from some of America's most popular establishments.  For the most part, they are simple and easy to make in your own kitchen.  Others are more complicated for new home cooks and take a great deal of time to prepare.

Even for more established cooks and personal chefs, demystifying these copycat recipe secrets can be a challenge.  However, there is great joy in having prepared a menu that includes a clone restaurant recipe that tastes like you would expect when you order it.

Do you have some favorite restaurant dishes you wish you could have without going out?  Maybe it is the Tequila Lime Chicken from Applebee's or the Olive Garden Sangria or T.G.I. Friday's Mocha Mud Pie.  Ready to try your own clone restaurant recipes at home?  Click the image below and order the Secret Restaurant Recipe cookbooks now.

Deep Dish Pizza Pie Crust and the Unique Taste of Anchovies

If you are anything like me, there are many foods that you will cook or prepare and others you will steer clear of.  For me as an example: Deep dish pizza pie crust.  I love deep dish pizza especially with the unique taste of anchovies; I just don't make it.  Why? you  may ask.  Because the crust is made with yeast.

Now, I grant you that breads and pizza doughs are delicious when they are made with yeast.  Homemade yeast rolls are heavenly.  However, cooking with yeast is not popular with me.  Something always seems to go wrong.

And, yet, I make deep dish pizza pie with a yeast crust and it is fresh!  It does not come out of a box.  I get it from the refrigerated section of my favorite store.  I roll out the dough to which the yeast has already been added and add my favorite toppings--fresh mozzarella, plum tomatoes, Italian seasonings, garlic, basil, onions and my very favorite topping; anchovies.

And, speaking of anchovies: they are not just for deep dish pizza; they go with many foods.  Pasta, many kinds of salads, (the most popular of these is the Caesar), dressings, spreads for meat and even in potato salad; all of these benefit from the unique taste of anchovies.

So, I don't know about you, you may like to cook with yeast.  If not, look in your neighborhood or town that has refrigerated ready made deep dish pizza pie crust.  I have even heard more than one chef talk of going to a pizza parlor and buying dough.  I have not done that yet.  Adding the unique taste of anchovies will give you an unexpected treat!

The Magic of Spice Rubs

Spice rubs provide rich deep flavor to many foods.  They can liven things up and make a dish outstanding.  They can range from quite hot and robust to mild and sweet.  There are various versions depending on the kind of meat you use.

The rub acts as a dry marinade and can be made from whole toasted spices or a blend of dried ground herbs and spices.  You can buy commercial blends in supermarkets or specialty food stores, however, they can be too salty for my taste.

Despite what many new cooks may think, spice rubs are easy to make at home.  An added bonus is that they can be stored for about 3 or 4 months.  So make your own magic.  Just make sure you measure out what you need so you do not contaminate the rest.

You can choose just about any herbs and spices for mixing like marjoram, thyme, savory, oregano, paprika, nutmeg, Italian seasoning ginger, sage and garlic powder.  Spice rubs are good on pork chops, duck, roast pork, leg of lamb, beef tenderloin and grilled fish steaks.

Check out the magic of spice rubs.  See what it does for your food. Here is a blend I like especially to add some excitement to a whole chicken or parts:

Spice Rub for Chicken

2 Tbs dried Italian seasoning
1 Tbs dried thyme
2 Tbs dried crushed rosemary
2 Tbs garlic powder
2 Tbs dried parsley flakes
1 Tbs freshly ground peppercorn blend (like Trader Joe's brand)
1 tsp red pepper flakes or 1/2 tsp cayenne pepper

Mix in a small bowl.  Place in an airtight jar.

Makes about 2/3 cup.

Re-create your favorite restaurant dishes at home for a fraction of the cost. Here is a fabulous cookbook with easy step-by-step directions you can use right at home to make them and delight your family and friends.  Click the cookbook image and get cooking!

Global Cuisines and Culture: Italy

Every culture has its own cuisines.  Often the geography and culture of a country determine its foods, recipes and ways of cooking.  Take, for example, Italy; this is a country with varied regions that affect the kinds of cuisine produced.  As we know, sauce-laden spaghetti is not the only kind of food that comes from Italy.  This country of many regions produces different culinary delights depending on its geography.  In fact, the cuisine is so varied, you could spend a month or more trying just a few recipes from a given region.


Italy is a culinary Eden with its rich array of flavors, tastes and textures.  Food is a sensual pleasure and no food seems to evoke this experience quite like the creations from this Adriatic county.  After all, this is a country of Venice and its famous glass, gondolas and Risi e Bisi (peas and rice); of Rome and its famous art, architecture, fountains and Saltimbocca, a well-known veal dish;  of Tuscany and its villas, olive oil and wines; and Sardinia, the second largest island in the Mediterranean Sea known for its spectacular beaches, suckling pork and pecorino cheese.

Italian food is made up of fresh vegetables, seafood, aromatic spices, flavorful olive oils and wonderful pastas.  In the movies of Ancient Rome, the tables are always laden with rich food and drink.  You will be happy to know that many Italian recipes are very simple and easy to make.  Much to my personal delight, many call for anchovy fillets.  I love anchovies!  The flavor can enrich a dish without overpowering the flavor of the other ingredients.  Done right, you never know they are there.


Italian culture and cuisine has a rich history.  Discover for yourself some new Italian recipes.  Not just pizza and spaghetti.  Make your own pasta.  It's not as hard as you think.  Try something with anchovies for a change.


And, if you want to re-create some of the magic you can find in the recipes of some of America's favorite restaurants, click the image below.

Baked Shad and Pancake Day: Memories of the Coming of Spring

Every year when Fat Tuesday comes, heralding the beginning of Mardi Gras and also Lenten season, I remember back to my childhood.  Spring was fast approaching.  Shrove Tuesday, the day before Ash Wednesday, the official start of Lent, was called Pancake Day at my house.  It was the day when we ate pancakes for dinner. Pancake Day is celebrated in many places around the world.


As a rule, we had fish every Friday in my family.  When it was Lent, however, we would have also have fish on Wednesdays.  That was just fine with me.  My mom would often bake shad, a rather large fish from the waters of the Atlantic.  I must admit that this was not my favorite fish dish, covered with a tomato sauce.  However, I was overruled and did eat it.  Liked the fish itself, except for the many bones, I just could not reconcile tomato sauce over my fish. To get the bones to soften, you have to cook them for a long time.


Shad, though, also meant having shad roe, which I did love. I still love it; I just don't eat it anymore.  It is soooo rich.  Anyway, the big thing for me was that Shad meant that Spring was upon us! Yea!


I looked back at on my mom's old cookbooks to see if I could reconstruct the Baked Shad recipe.  This is close, I believe.  I admit, that I do not add sauce to mine.  I'm more likely to top whole baked fish with lemon and onion slices and dill.  However, since this is a "memory lane" type recipe, I'll stick with the original
Nope, I think I'll go with mine.  You can add tomato sauce over the top, if you like.

Baked Shad with(out) Tomato Sauce

1 large Shad, about 4 lbs

Olive or canola oil

Garlic salt and pepper

1 medium onion, sliced

Dried dill flakes

2 lemons, sliced

1/2 cup water

Preheat oven to 350 degrees F (175C).  Gas mark 6.   Wash and dry fish.  I always have the head removed by the fishmonger.  Lay half of the sliced onions and 1 sliced lemon on the bottom of a well-oiled baking pan or oven-proof dish.  Sprinkle fish with garlic salt, dill and pepper and lay on top of the lemon and onion slices.  Brush top and sides of fish generously with oil.   Place remaining slices of onion and lemon on top of fish.  Sprinkle with dried dill flakes.   Add 1/4 to 1/2 cup water to bottom of pan.  

Cover pan with aluminum foil.  Cook for 2 hours.  Be careful of bones!

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Variations on a theme. The BLT with Avocado and More

I love BLTs. They are fast and eually good at breakfast or lunck.   I don't always have lettuce, though, and yet I love the taste of bacon, tomato and mayonnaise on a sandwich.  Sometimes I put a fried egg on my BLT.  Other times, it's bacon, tomato and an egg.  There are days when I add a slice of cheese to the BLT or a half an avocado.  I always use turkey bacon.


So here are some variations on the BLT.  All of these are great with lettuce or not.


Bacon, lettuce, tomato
Bacon, half avocado sliced with sliced plum tomatoes
Avocado, tomato, cheddar slices
Bacon, cheddar and tomato
Bacon, egg, and cheddar melted either on the bacon or the egg
Avocado, tomatoes, very, very thin onion slices, almost shaved
Egg, tomato and avocado


I usually use just mayonnaise, real or light.  I might also use a creamy salad dressing, like blue cheese or creamy Caesar or Bacon or Peppercorn Ranch dressing.  All these add variety to your sandwich and offer a memorable taste.  You can toast your bread or not.   And, use a variety of breads or a tool.  An onion roll is a good choice.


America's Secret Recipes cookbooks, Vols. 1 and 2, offer variations on different food themes inspired by popular restaurants in your neighborhood..  Click on the image and find out more.

How about Applebee's  Tequila Lime Chicken or Chili's Chocolate Brownie Sunday?

Digging Out on Super Bowl Sunday with the Spirit of Community

The big snowstorm hit the Washington, DC area this past weekend with a wallop!  I was really fortunate, because I didn't lose power like so many people did.  I am so appreciative for that. I decided to wait until the sun was good and out before I ventured to my parking lot to shovel snow off my car and dig myself out.  
What a surprise to see so many of my neighbors in my condo community out digging out their cars, too.  Now, as a single woman, I thought it would take me two or three days to get all that snow off the car and out of my parking space.  For the December snowstorm, it took me two days to be able to get out by myself.  

So, you can imagine my delight when I walked to my car and one of the men grabbed the shovel from my hand and started getting 18 inches of snow from the back of my car, while I started to the fromt of my car in snow up to the tops of my boots to remove snow off the front windshield.  Then I look up and there are two more men with shovels and a woman with a broom--mine had "died" in the Decemnber snow-- getting snow off the roof of my car.

Then, someone had me move my car out of my space to the middle of the lot, so they could dig out the snow and finsih getting the bulk of the heavy snow off the car.  I had very little to do.  That operation had been apparently going on for a few hours with nieghbors helping neighbors.  It was great, quite a bonding experience and a fun time talking and laughing together.  So, whem I finished my car, I naturally went to help someone else with her car and space.  It took half the time with someone helping.  The spirit of community was evident yesterday.

It reminded me of the story where someone goes to visit people in two separate locations. In the first place, there is a scene with abundant sumptuous food of unimaginable varieties spread out on the table before them.  However, they are all starving because their eating utensils are so long, they can't get the food to their mouths to eat.  So they sit in the misery and agony of Hell starving, angry and craving the food they cannot reach.

In the second locale, the scene is the same.  Great food, piled high on the tables, and the same long utensils; too long to reach their mouths, yet these people are laughing and happy.  They are really enjoying themselves.  What made the difference?  A closer look reveals that the people in that second place used the utensils to reach across and feed each other.  So everyone got to eat and sustain themselves.  Neighbors helping neighbors.  That was the experience I had yesterday.  If we had all tried to clean our own cars individually, it would have taken forever.  However, when people work together, they create an atmosphere that is beneficial for all.

So after only a couple of hours, I went back inside to prepare to watch the Super Bowl and movies.  I rarely watch a game straight through.  Too boring.  In any case, I decided to fix some smothered chicken in gravy; something I had not cooked in awhile.   I checked on a neighbor down the hall to make sure she had food to eat.  Then, I pretty much watched my Saints all the way through to victory. 

What a great Super Bowl day!  The chicken was great and I had gravy and refrigerated biscuits for breakfast this morning.  Got to get back to my fitness schedule.

Get great chicken recipes inspired by the menus at Applebee's, Olive Garden and Boston Market and cook them at home.  If you are on a tight food budget, invest in the Americas Secret Recipes cookbooks and save some cash.  You will love these recipes as I do.  They are indispensable to see if you can make them taste like the restaurant offerings.  You will be amazed at how close you can come and right in your own kitchen.

It's a Really Big "Snew," Folks!

Yes, "snew" is what I meant.  Kind of like Ed Sullivan's "really big shew" (I guess you had to be there for that to be funny.)  Anyway, Washington DC hasn't seen snow like this for  a long while.  It's a historic event!  Already 17 inches high.  My daughter up in Silver Spring has no power.  We're pretty fortunate so far in the city.  Still have power.  (No pun intended.)


It's been a long time since I have been home on a Saturday afternoon.  Can't get my car out of the lot even if I wanted to.  Streets aren't plowed up here near Catholic U.  Just watching movies, reading and eating.  Don't have to cook.    And, I don't even feel like  it.  Just a day to veg.  Hope you are warm and safe where you are.


Wow, Washington (DC) Wizards are stuck in Atlanta.  Kids are enjoying the snow out here in my neighborhood as elsewhere in the area.  People are eagerly anticipating the Super Bowl game tomorrow.  For me, it's also a day of self-reflection and introspection.  What could I have done differently to add to my life or someone else's?  I think about those things a lot.

Well, it's back to the book and movies for me.. No recipes today.  And, I already have lots of food for Super Bowl  Will probably have some fried catfish nuggets and potato salad  and lots of snack.  Then, Monday, back to the workout routine.  Have fun!

It's not too late to get some tremendous recipes for your Super Bowl Party.  On the East Coast, you'll be inside anyway because of the snow.  Now's the time to do some experimenting on some new recipes inspired by your favorite restaurants.  Click image to get them right away!

Celebrating Super Smothered Chicken on Day 33

When I think of smothered chicken, I think of nice-sized juicy pieces of  chicken fried until brown; then smothered in homemade, not bottled, gravy and slowly simmered unil tender.  Takes me back to my childhood in Annapolis when my mother made this.  In a dish like this, good technique is a plus; however, love and passion can make the difference between a mediocre product and a memorable masterpiece. 

This is a classic Southern lip-smacking good creation  that I replicated from my mother's home recipe.  I must admit to adding some extra spices that she did not use.  You can omit the sage or the Italian seasoning, if you like.  On different occasions, I have used both, just one or neither.  It is your choice.  Just depends on your own taste buds at the moment.   This dish takes a little care in the preparation, however, you can leave it alone after the initial browning anf let it simmer till chicken and gravy are infused with the seasonings.

Smothered Chicken

1 large frying chicken, about 3 1/2 pounds, cut  into serving pieces
1 large onion, chopped
1 cup flour seasoned with
   1 teaspoon salt
   1 teaspoon freshly ground black pepper
   1 teaspoon garlic salt
   1/2 teaspoon ground sage or
   1/2 teaspoon dried Italian seasoning
   1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
2-3 cups room temperature water

Heat oil to moderately hot in a heavy skillet.  (My mother always used cast iron and I still do).  Put flour and the next 5 ingredients into a paper bag.  Shake well to incorporate spices.  Place chicken in baga and shake until well coated.  Remove excess flour. Be careful about putting chicken into the hot oil so it doesn't splash on you.  Brown the chicken well on both sides, about 5-6 minutes on each side.   Check oil temperature from time to time so chicken does not burn.  Remove to a plate.

Drain off all except 6 tablespoons of oil.  Lower heat and add chopped onions.   Cook, stirring often, for about 5 minutes.   Sprinkle 6 tablespoons flour into the oil and onions and stir constantly over low heat until brown being careful not to burn.   Add  2 cups water very slowly stirring until thick and smooth.

Carefully put chicken back into the gravy and cover skellet.  Reduce heat to low and cook chicken until tender, about 20-25 minutes.    Gravy will thicken more as chicken cooks.  Add more water for less thick gravy.  Serve with steamed Brussels spouts and rice or mashed potatoes.

Serves 4-6

Want to make some great home-style recipes like those from some of America's most popular and well-known restaurants such as Olive Garden's Parmesan Crusted Chicken, T.G.I. Friday's Hot Artichoke and Spinach Dip or Applebee's Southwest Steak Skillet? Click image at left to get more information.

 

Copycat Panera Bread Broccoli Cheese Soup

This recipe comes from the Secret Recipes Blog. You can make recipes like this at home. Click here to find more recipes like this one.

Copycat Panera Bread Broccoli Cheese Soup
Posted by: ChefTom in Categories: Panera Bread, Recipes.

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
 
By now the soup should be thickened. Pour in batches into blender and puree. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg.

Serve.

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Simple Super Bowl Potato Salad

Since my computer went down a couple of days ago and I promised 30 recipes in 30 days, I am adding another today.

Sometimes I just want simple tastes, like this "Super Bowl" inspired potato salad.  The other foods you serve will probably have lots of seasonings, so this potato salad will not compete with them.  It has only 4 ingredients and is easy to make. I used Idaho potatoes for this recipe, however, I have used red or white potatoes.  I also leave the skins on.  It's up to your preference.

Potato Salad

1 lb potatoes, well-scrubbed

1 teaspoon garlic salt

2 Tbs minced onion

Salt and pepper to taste

1/2 cup mayonnaise

Cut potatoes in cubes and place in saucepan with cold water to cover.  Add 1 teaspoon garlic salt ti water.  Cook on high till water is boiling; about 8 minutes.  Lower heat and simmer until done; about 7 more minutes.    Drain and cool.  Mix potatoes, minced onion, mayonnaise and salt and pepper. 

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Fried Catfish Nuggets for the Super Bowl Crowd?

Wow!  Had technical problems with my computer-tied to my phone service for a couple of days  This is the recipe for day 24 which should have been yesterday.

There's no way I could possibly share a 30-day recipe collection without including a favorite food of mine.  CATFISH!  And, in particular; fried catfish nuggets!  Growing up in Annapolis, Maryland, we could fish for catfish in the clean waters of the Severn River at the mouth of the Chesapeake Bay.  There was no pollution.  So even though catfish were called "bottom-feeders," the Bay and the river were so clean, the risk
of contamination was so extremely slight, that it was unheard of.  Now, of course, I get farm-raised catfish raised in certified waters.  I buy whole catfish or fillets or even pieces (nuggets) from my local supermarket.

I can eat it anytime and any day of the week.  Since I could eat half the whole batch below by myself, I would have to cook a lot for a Super Bowl crowd.  Catfish for four people is my limit.  So you might have to consider whether you want to have fried catfish for your Super Bowl crowd, too.  You don't want to have to spend all your time in the kitchen while everyone is watching the game.  You would no doubt have to keep replenishing the platter.

Fried Catfish Nuggets

2 lbs catfish fillets or nuggets
1 cup yellow corn meal
½ cup crushed Panko (Korean or Japanese bread crumbs)
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper or red pepper flakes
1 tsp dried Italian seasoning
1 tsp dried parsley
Vegetable or Peanut Oil

If you have fillets, cut them into 1 inch pieces or nuggets.  Mix cornmeal, Panko, salt, pepper and dried seasonings in a thick brown paper bag.  Drop nuggets into bag and shake until well coated.  

Heat oil to hot in a large heavy skillet (cast-iron is my favorite).  Fry catfish in batches in a single layer.  Do not crowd.  Cook until golden brown; about 2-3 minutes on each side.  Drain on brown paper bag or newspaper covered with a paper towel.

Serve with homemade dipping sauce.

Homemade Dipping Sauce

1 cup mayonnaise
3 Tsp dill relish
Couple of dashes of hot sauce

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Dad's Baked Chicken for Sunday Dinner

On many Sundays at home, my dad would cook his specialty; baked chicken.  It was a simple recipe and yet very tasty and comforting.  He just cut up a chicken, put the pieces in a roasting pan and in a short while, they were ready with no fuss. The dish always turned out well.  This is  a whole meal in itself.  Just add green beans or peas or broccoli.

Baked Chicken

Ingredients

! chicken, cut in pieces

Garlic salt and pepper

Garlic powder, optional

1 onion, cut into slices and separate into rings

4-6 carrots, cut into thirds or  large chunks

4-6 potatoes, cut into chunks

1/2 stick butter or margarine

1 cup hot water

About 2 Tbs flour

 Preheat oven to 400 degrees F.  Sprinkle chicken all over with garlic salt and pepper; add garlic powder.  Sprinkle flour lightly over the tops of the chicken.  Dot butter over all pieces.  Arrange carrots and potatoes around the chicken.  Add seasonings.  Put onion rings over chicken and veggies so flavor will penetrate. . Pour water into pan.  

Bake 30 minutes in the hot oven basting every 5 minutes or so with the remaining water combined with the pan juices.  Remove chicken and vegetables to a platter.  Make gravy from pan juices, if desired.

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Mom's Bread Pudding-The Perfect Comfort Food

One of the all-time comfort foods is bread pudding.  So many things have changed about food since I grew up.  One thing remains--the memories of the smells coming from the kitchen when I came home from school.  And, a favorite was bread pudding.  Now, my mom would make tapioca pudding and rice pudding.  Neither of which ever gave me the kind of satisfaction I got when I ate her bread pudding with what she called "hard sauce."  Way yummy. The smell of cinnamon and nutmeg.  I could hardly wait to finish dinner so I could get to the dessert.  The recipe for  Day 23 is:

My Mom's Fabulous Bread Pudding.

Ingredients


2-3 cups stale bread
1 quart scalded milk
1/2-3/4 cup sugar
1/4 cup melted butter
2 large eggs
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

1/2 cup raisins

Preheat oven to 325 degrees F (163 C).  Tear bread into small pieces. Pour milk over bread crumbs and raisins; set aside to cool.  Beat eggs.  Add butter sugar, salt, cinnamon, nutmeg and vanilla.   Place bread and raisins in a buttered casserole dish.  Pour milk and egg mixture over bread.  Make sure bread is submerged.  Bake for an hour.  Serve warm with hard sauce.



Hard Sauce


1 stick butter (1/2 cup), softened

2 cups confectioner's sugar
1 tsp vanilla
1 Tbs hot water

Cream butter, add sugar, vanilla and water and  beat well until creamy.  Put on bread pudding.  Refrigerate unused sauce.

Get your own copycat recipes from some of America's most famous restaurants. Click image for details.

Super Bowl Perfection-Mediterranean Style Cheese Puffs

Most recipes for Super Bowl or Playoff parties are pretty standard.  This appetizer from sunny Spain in the Mediterranean is not standard.  It features creamy Manchego cheese which comes from sheep's' milk.  Genuine Manchego cheese comes only from the whole milk of manchega sheep bred and reared in the La Mancha region near Madrid. . If La Mancha sounds familiar, think , Don Quixote of La Mancha.  This cheese was mentioned in the novel.

This recipe, which comes from one of my favorite and most beautiful cookbooks, Mediterranean, also suggests using Gruyere cheese or another well-flavored cheese.  Be aware; these tasty little gems will get eaten up in a jiffy.  Give yourself time to make a few batches.  You'll need them.

Cheese Puffs

1/4 cup butter, cubed
1/4 tsp salt
1 cup water
2 whole eggs, plus one yolk
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/2 cup finely grated well-flavord cheese, 
         such as Manchego or Gruyère


Preheat the oven to 425 degrees F. (About 218 degrees F.)  Bring the butter, salt and water to a boil in a pan.  Sift the flour onto a sheet of  waxed paper, then pour the flour into the boiling liquid and stir it in very quickly.


Beat the mixture with a wooden spoon into a thick paste that leaves the side of the pan clean.  Remove the pan from the heat.


Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese.


Place teaspoonfuls of the mixture on a non-stick baking sheet and bake for 10 minutes.  Lower the oven temperature to 350F (176.6C) and cook for another 15 minutes, until well browned. Serve these hot or cold.


Make sure to have lots of olives.  They are a great accompaniment to the cheese puffs.

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Meal Stetcher Chicken, Broccoli and Noodles

In today's economy with the hike in the price of food, gasoline and everything else, I home cooks find themselves looking for ways to stretch the family  food budget. I always buy the value packs of chicken breasts and separate them into baggies and freeze them till I need them. Here is a recipes that really stretches one chicken breast and a bag of egg noodles. Just made this tonight for dinner from what I had on hand.  Yum Mee!

Ingredients

1 chicken breast, cut in half lengthwise
1 garlic clove, minced
1/2 chopped onion
1 16oz bag medium width egg noodles
1 cup noodle water
2 cups frozen brocolli florets
1 can cream of celery soup
1 small can mushroom stems and pieces (Do not drain)
2 Tbs light (or non-fat) sour cream
1 tsp dried thyme
1/2 tsp oregano or Italian seasoning
4 Tbs olive oil
1 Tbs butter
garlic salt and pepper to taste

Directions

Cook egg noodles as directed in water seasoned with a teaspoon or so of garlic salt. Drain. Reserve 1 cup water.

Heat 2 Tbs olive oil to medium high heat. Add garlic and onions, cook for about 2 minutes until soft. Season chicken breast with garlic salt, pepper, Italian seasoning and dried thyme leaves. Put in pan and cook on each side for about a minute. Lower heat and add a cup or water of broth. Cook on low for about 15 minutes. Let chicken cool and cut into small pieces. Reserve liquid with onions and garlic.

In a saucepan heat 1 Tsp olive oil to medium heat. Add 2 cups broccoli florets and cook for about 3 minutes coating all florets with the olive oil. Add 1 cup water and cook for five minutes or to preferred degree of softness.

Cut up cooled chicken into small pieces. Add celery soup to chicken water. Stir until well mixed. Add mushrooms with juice and cook for about 1 minute. Cut off heat and mix in 2 Tbs sour cream. Pour mixture over noodles in pan. Add broccoli florets and i cup noodle water. Mix well. Taste and adjust seasonings.

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Charging On with San Diego Style Fish Tacos

A friend of mine is a San Diego native--hard to find out here in DC-for me, at least.  so, I asked her what a San Diego food would be.  She said that the locals love fish tacos, the likes of which she can't find here, although she keeps trying.  You can get them grilled, however, Robbye says there is nothing like San Diego fried fish tacos in a beer batter.  They are made with whitefish fillets such as cod, tilapia, halibut and even, mahi mahi. Since she doesn't cook, I searched for a recipe.  There are some some that are simpler, however, this looked authentic from what Robbye described.

San Diego Fish Tacos Recipe

Ingredients:

1/2 cup canola oil

1 cup beer
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground black pepper
2 - 8 ounce whitefish fillets cut cross-wise into 6 pieces
1 small to medium sweet onion such as Vidalia, 4 to 8 ounces
10 sprigs cilantro
1/2 cup light or regular mayonnaise
1/2 cup low-fat yogurt
1 small head green cabbage, 12 to 16 ounces
2 ripe but firm avocados
1 lime
1 12-ounce jar medium-hot salsa
12 flour tortillas, about 8 inches in diameter

Directions:

1. Put the oil in a large, heavy skillet over medium-high heat. Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces, and cook for 3 more minutes, or until golden brown. Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.

2. While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped. Add the mayonnaise and yogurt tot he processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl.

3. Halve the cabbage lengthwise and remove the core from each half. Place each half, flat side down, on a cutting surface and cut into thin shreds with a chef's knife. (Or shred using the large holes of a four-sided grater or the grating attachment of a food processor.) You should have about 4 cups. Put the cabbage in a small bowl.

4. Halve, pit, and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate. Cut the lime into 4 wedges and put in a small dish. Put the salsa in a small bowl with a slotted spoon (so you won't get a lot of liquid in your tacos).

5. Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows: Put a few tablespoons cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon of the onion-mayonnaise sauce, 1 tablespoon salsa, 2 avocado slices, and a squeeze of lime. Fold, eat and enjoy.

Serves 4.

This recipe is from the book, Cooking to Beat the Clock by Sam Gugino.

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Minnesota Vikings Land Super Easy Wild Rice Recipes

Minnesota Vikings fans bask in the beautiful land of 10,000 lakes.  It turns out that there are really more than 15,000, lakes, rivers and steams.  Minnesotans boast some of the best and most creative wild rice recipes, due to the quality of wild rice that is grown in the state.  Interestingly, wild rice is not rice at all.  It's a water-grass seed actually grown in Minnesota's cold waters and must be harvested in the traditional Indian way.  Here are just a couple recipes that I like, in particular, because they are delicious and SUPER easy

Microwave Wild Rice Casserole

1 cup uncooked wild rice
**2 cups chicken broth
1 tsp salt
1 Tbs butter
½ cup butter
½ lbs sliced mushrooms
2 Tbs minced onion
2 Tbs minced green pepper
1 garlic clove, minced
¼ cup chopped pecans

Wash and soak wild rice 1 hour in boiling hot water or soak 2-3 hours covered with tap water.  Use a 3 quart covered casserole.  Cook broth, salt and 1 Tbs butter on high for 6-7 minutes.  Then add rice and cook on defrost for 50 minutes.  In 1 quart casserole melt remaining butter.  Add mushrooms, onions, pepper and garlic.  Cook on high 2-3 minutes until tender.  Stir each minute.  Add the pecans and cook on high for 1 minute.  Add to  the rice and cook on defrost 10-15 minutes until liquid is absorbed Let stand, covered, 5 minutes after cooking.

Serves 6-8

**To keep this vegetarian, I use vegetable broth instead of chicken broth

Shrimp and Wild Rice Loaf

1 cup wild rice
1 green pepper, chopped
3 ribs celery, chopped
½ can pimiento, chopped
1 can cream of mushroom soup
1can shrimp, deveined and rinsed in hot water
OR 1 can tuna, drained and rinsed
½ pound American cheese

Prepare rice. Heat mushroom soup and add cheese, stirring until smooth. Sauté celery, onion and green pepper in butter. Combine all ingredients with cooked rice and stir gently. Pat into greased loaf pan. Bake in 375° oven for 45 minutes. Cool for 10-15 minutes. Turn loaf out on platter. Serve with sauce as given below.

Shrimp Sauce

I can shrimp, rinsed and deveined
1 can cream of shrimp soup
1 can cream of mushroom soup

Heat together.
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