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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken — cut pieces w/skin
BROILER BASTING SAUCE
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6″ from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

Recently I’ve had an opportunity to go back and improve
the recipe for the Hostess Twinkie clone found on page
47 of the first book, “Top Secret Recipes.” Specifically,
I wanted to make the creme filling more stable, using
non-dairy ingredients, so that it could not spoil and would
be easier to make. Here now, is the much improved recipe,
using fewer ingredients than the original clone, and with
marshmallow creme as the new secret component. This recipe
is for all of you who have supported the site by buying the
books, since the cake part of the recipe and mold-making
technique is not included here. But even if you don’t have
the books, I’m sure you can find many uses for this versatile,
commercial-style, creme filling. Hope you like it!

2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Combine the salt with the hot water in a small bowl and stir
until salt is dissolved. Let this mixture cool.

2. Combine the marshmallow creme, shortening, powdered sugar,
and vanilla in a medium bowl and mix well with an electric mixer
on high speed until fluffy.

3. Add the salt solution to the filling mixture and combine.

Makes 1 1/2 cups.

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 C FLOUR
1/2 Tsp SODA
1/4 Tsp SALT
1 C LT BROWN SUGAR — PACKED
1/2 C SUGAR
1 C BUTTER — SOFTENED
1 Lg EGG
1 Tsp BANANA LIQUEUR OR EXTRACT
3/4 c MASHED RIPE BANANA
2 c SEMISWEET CHOCOLATE CHIPS
1 c CHOPPED WALNUTS

PREHEAT OVEN TO 300*F.

IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT.

MIX WELL AND SET ASIDE.

IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND
SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING
DOWN THE SIDES OF THE BOWL.

ADD EGG, LIQUEUR AND BANANA, AND BEAT AT
MEDIUM SPEED UNTIL SMOOTH.

ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE
CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED.
DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE
COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE.

BAKE 25-27 MINUTES UNTIL
COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE.

When these cookies are cool, be sure to seal them up
real super duper tight in something like Tupperware or
a Ziploc bag. That’s the way to keep these puppies moist
and chewy like the original GrandMa’s Big Cookies. In fact,
the real product claims to be the only national cookie brand
that guarantees the freshness of the product or double your
money back. That’s very big of the current manufacturer,
Frito-Lay, which purchased the GrandMa’s Cookies brand from
General Mills back in 1980.

1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda

1. Preheat oven to 275 degrees.

2. Beat shortening, peanut butter, brown sugar, egg, vanilla,
and salt together in large bowl until smooth.

3. In a separate bowl combine the flour and baking soda. Slowly
add the dry mixture to the wet mixture while beating.

4. Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking
sheet. Bake for 18 to 20 minutes. Be careful not to overcook,
or the cookies will not be chewy and you may negatively impact
the full enjoyment potential of the product.

Makes 14 to 16 cookies.

Here’s a cool copy for the tangy orange/red onion sauce slathered
over hot dogs ordered from Sabrett push carts. For a buck or two
you can grab a hot dog with the works on the fly from these popular
umbrella-covered food carts in many major cities. You find hundreds
of ‘em in New York City, especially around Central Park
(that’s where the sample for this re-creation was obtained).
While most of the Sabrett toppings are standard hot dog fare
- ketchup, mustard, sauerkraut - the onion sauce is a real
Top Secret Recipe. And it’s one that we can now slam into the
“solved” file.

1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar

1. Heat the oil in a large saucepan over medium heat.

2. Sauté sliced onion in the oil for 5 minutes, until onions are
soft but not brown.

3. Add water, tomato paste, corn syrup, cornstarch, salt, and red
pepper flakes, and stir.

4. Bring mixture to a boil, then reduce heat and simmer for 45
minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45
minutes or until most of the liquid has reduced and the sauce is
thick.

Makes about 1 cup.

This recipe clones one of those sauces you get with your
order of McNuggets at the world’s largest hamburger outlet.
Now, instead of shoving a fistful of the little green packs
into your backpack, you can make up a batch of your own to
use as a dip for store bought nuggets, chicken fingers, fried
shrimp, and tempura. Or you can even use this as a sauce
for the traditional Chinese sweet and sour dish (with pineapple,
bell pepper, onion, and sautéed chicken or pork.) It’s a
simple recipe that requires a food processor or a blender,
and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

1. Combine all ingredients except the water in a food processor
or a blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water,
stir, and bring mixture to a boil. Allow it to boil for five
minutes, stirring often. When the sauce has thickened, remove
it from the heat and let it cool. Store sauce in a covered
container in the refrigerator.

Makes about 3/4 cup.

It doesn’t get much easier than this. If you like the taste
of KFC Cole Slaw, but don’t like the 10.5 grams of fat per
3/4 cup serving, you’re going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world’s most famous
cole slaw. The most work you’ll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That’s an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.

1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.

Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57

Original
Fat (per serving) – 10.5g
Calories (per serving) – 210

THE BEST ANSWER”

Ingredients:

4 parts vodka
4 parts vanilla vodka
4 parts Godiva white chocolate liqueur
2 parts heavy cream
1 part crème de menthe
Dark or white chocolate

Add the vodka, vanilla vodka, white chocolate liqueur, and cream to a shaker with ice, and shake vigorously until very cold. Strain into a chilled glass. Without emptying the shaker, add crème de menthe to the residue of the vodka/cream mixture and shake vigorously. Drizzle into glass; the mint will gradually sink to form a green layer at the bottom of the glass. Garnish the top with either shaved white chocolate (to mimic the Yahoo! Answers asterisk icon) or dark chocolate (to add a touch of the Yahoo! Answers Yamster mascot).

To dispel the urban legend of the $250 recipe, as told in the
text of the infamous chain letter recipe, Neiman Marcus created
an actual recipe for chocolate chip cookies and displayed it on
the Neiman Marcus Web site…for a limited time only. I recently
went to take another look at the recipe, and it was gone. Georgia
Christiansen, Neiman Marcus Creative Director, told me that the
recipe will no longer be featured on the site. But she did send
me a copy. Since I get so many request for the recipe, and because
I get even more e-mail copies of the bogus chain letter, I will
post the recipe here. Maybe this will help put an end to the myth.

1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoons instant coffee, slightly crushed
8 oz. semisweet chocolate chips

1. Cream the butter with the sugars until fluffy.

2. Beat in the egg and the vanilla extract

3. Combine the dry ingredients and beat into the butter mixture.

4. Stir in the chocolate chips.

5. Drop by large spoonfuls onto a greased cookie sheet.

6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a
crispier cookie.

Makes 15 large cookies.

It’s dark, moist and delicious. And it comes in a bread basket
to your table at this French-themed west coast casual restaurant.
Now the tastiest carrot bread ever can be yours to create at home
with a couple of grated carrots, molasses, raisins and chopped
walnuts. You’ll be baking this one in the oven for at least an
hour. That should be enough time to warm up the house and send
amazing smells wafting through every room. Line the carpet with
newspaper to catch the family drool.

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
Dark, moist carrot bread is a Mimi’s Cafe specialty. Now it’s yours.

1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, and salt in
a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla
with an electric mixer. Add shredded carrot and mix. Add raisins
and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until
combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60
minutes, or until done.

Makes 2 loaves.