If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Serving Size : 6 Preparation Time :0:30
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt — or seasoned salt
2 California avocados — sliced
1 French bread loaf — or long loaf
garlic salt — to taste
8 ounces refried beans — 1 can
shredded lettuce
1 tomato — sliced
2 green onions — sliced
1/2 cup cheddar cheese — shredded
taco sauce — optional

1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
powder; keep hot.

2. Halve, peel and slice avocados into flat slices.

3. Split French bread in half lengthwise. Lightly toast cut sides under
broiler.

4. Place half the avocado slices on bottom half of bread. Sprinkle with
garlic salt if using.

5. Heat refried beans. Spread an even layer of beans over avocado, then
spoon on browned meat.

6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
lettuce with taco sauce if using.

7. Cover with a layer of sliced tomato then sprinkle on the chopped
onions. Place remaining avocado slices on tomatoes and sprinkle with
garlic salt.

8. Cover with top half of bread; cut into serving sized sandwiches.

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.

There once was a time when Wendy’s offered this sandwich for a
“limited time only.” Apparently the tasty zing from this breaded
chicken sandwich won it many loyal customers and a permanent place
on the fast food chain’s menu. Now you can re-create the spicy
kick of the original with a secret blend of spices in the chicken’s
crispy coating. Follow the same stacking order as the original,
and you’ve just made 4 sandwich clones at a fraction of the cost
of the real thing.

6 to 8 cups vegetable oil
1/3 cup Frank’s Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.

2. Combine the pepper sauce and water in a small bowl.

3. Combine the flour, salt, cayenne pepper, black pepper, onion
powder, paprika and garlic powder in another shallow bowl.

4. Pound each of the chicken pieces with a mallet until about
3/8-inch thick. Trim each breast fillet if necessary to help it
fit on the bun.

5. Working with one fillet at a time, coat each piece with the flour,
then dredge it in the diluted pepper sauce. Coat the chicken once
again in the flour mixture and set it aside until the rest of the
chicken is coated.

6. Fry the chicken fillets for 8 to 12 minutes or until they are light
brown and crispy. Remove the chicken to a rack or to paper towels to
drain.

7. As chicken is frying, prepare each sandwich by grilling the face of
the hamburger buns on a hot skillet over medium heat. Spread about 2
teaspoons of mayonnaise on the face of each of the inverted top buns.

8. Place a tomato slice onto the mayonnaise, then stack a leaf of
lettuce on top of the tomato.

9. On each of the bottom buns, stack one piece of chicken.

10. Flip the top half of each sandwich onto the bottom half and
serve hot.

Makes 4 sandwiches.

In late September 1997, the Harley Davidson Cafe celebrated its
grand opening in Las Vegas. This is the second Harley Davidson
Cafe, with the first one located in New York City, just a short
walk from the first Planet Hollywood. Both locations serve up
some delicious “road food” amongst the awesome collection of
vintage Harley’s and Harley Davidson paraphernalia. I think this
sandwich is one of their best, and this recipe comes right from
the source. The Pork Producers Council got the recipe from the
cafe’s chef, and featured it in a promotional pull-out that ran
in a restaurant trade magazine in 1995. Now the secret can be
shared with you.

6 to 8 lb. boneless pork butt, tied

Rub
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips

Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
5 1/4 cups (42 ounces) canned tomatoes, with juice
3 cups cider vinegar
1 3/4 cups ketchup
1/2 cup orange juice
1/4 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon coarse black pepper

12 large round rolls

1. Combine all of the rub ingredients. Coat the pork butt evenly
with mixture, shaking off any excess.

2. Soak wood chips in water 30 minutes. Place pork butt in a
smoker on rack at 220 degrees for 8 hours, with smoke going for
2 hours. Let it cool slightly. Break the meat apart with your hands.

3. Sauté’ onions in oil in heavy saucepan until translucent. Add
the remaining ingredients and cook until mixture is thick and coats
the back of a spoon. Puree the sauce and let it cool. (Sauce can be
made 2 to 3 days in advance and refrigerated.)

4. Combine the pork and the sauce (to taste) in a heavy saucepan.
Cook until it is heated through.

5. To serve: Pile the pork on the rolls. Serve with french fries
and cole slaw if desired.
Yields 12 servings.

Todd’s Tidbits

You can also smoke your pork in a charcoal barbecue, such as a
round Weber Grill. Just arrange the charcoal around the edge of
the inside of the grill. When the coals are hot, place the soaked
wood chips on them, and then place the pork on the center of the
rack above the coals. Cover. Cook the meat for 2-4 hours or until
the internal temperature comes to 150°-165°.

Spanish Omelet Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

2 teaspoons minced green pepper
2 teaspoons minced white onion
4 eggs
1 teaspoon butter
salt
ground black pepper
8 ounces breakfast sausage

4 plain bagels
4 slices Kraft Singles American cheese
4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise
with the dill mustard in a small bowl. Set this aside
until you are ready to use it.

2. To prepare the eggs it’s best to make one at a time
in a small 6-inch skillet. If you have more than one of
these small pans, you can save a little time.

3. First preheat pan over low heat. Add 1/4 teaspoon of butter.
Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon
minced white onion to the pan and sauté for a couple minutes,
or until soft.

4. Beat an egg in a small bowl with a whisk until it is smooth,
but not foamy. Add a pinch of salt and pepper to the egg. Add the
egg to the pan with the vegetables. Swirl the pan so that the egg
spreads out. As the egg begins to cook, use a spatula to pull in a
couple of the edges so that raw egg flows from the top onto the hot
pan. Cook for 2 to 3 minutes, then fold over one of the edges of the
egg using a spoon or fork. Fold it down about an inch. Fold the
opposite end over as well. Then fold the remaining two edges over,
creating a small rectangular or square mini-omelet. Flip the little
omelets over and turn off the heat.

5. Press the sausage into four 2-ounce patties approximately the size
of the bagel. Cook the sausage in a large skillet over medium heat
until brown. Drain when done.

6. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the bottom bagel half.

8. Place a slice of Monterey Jack cheese onto the face of the bottom
bagel half.

9. Place a sausage patty on the cheese on the Jack cheese.

10. Place the finished omelet onto the sausage and then place the
American cheese on the omelet.

11. Finish the sandwich with the bagel top and heat for 15 seconds
in the microwave if needed to warm. Repeat for remaining servings.

Makes 4 servings.

Take a big honkin’ bite out of one of these and you’ll soon know
why it’s the Hard Rock Cafe’s most popular sandwich. According
to the menu the pork is hickory smoked for 10 hours. But since
we’re impatient hungry people here, we’ll cut that cooking time
down to under 4 hours using a covered grill and carefully
arranged charcoal. Just sprinkle wet hickory chips over the hot
charcoal arranged around the inside edge of a grill (such as a
round Weber), and let the smoking begin. You can certainly use
an actual smoker if you’ve got one, and go the full 10 hours with
this puppy. But while you’re still waiting for your sandwiches,
the rest of us will have already dragged our full, round bellies
over to the couch for a nap.
By the way, make your marinated cabbage a day ahead of time,
if you have the foresight.

Marinated Cabbage
2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage

4 cups hickory smoking chips

Spice Rub
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon cayenne

1 boneless pork loin roast (3 to 4 pounds)
vegetable oil

Sauce
2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

8 Kaiser rolls

1. Make the marinated cabbage at least one day prior to building
your sandwiches. Like cole slaw, this garnish needs some time to
develop in the fridge. Combine the vinegar and sugar in a medium
bowl. Add the cabbage, stir, cover the bowl and store it in the
refrigerator until you are ready to make the sandwiches.

2. Put the wood chips in a bowl and cover with water. Let the wood
soak for at least 1 hour. Light the charcoal after it has been
arranged around the inside edge of your grill. You don’t want coals
directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the coals.
You should now have smoke.

3. Combine the spices for the rub in a small bowl and mix well.

4. Rub some vegetable oil over the surface of the pork roast.
Sprinkle the spices over the entire surface of the roast.

5. Place the roast in the center of your grill and put the lid on.
Let the pork cook for 3 to 4 hours or until the internal temperature
of the roast reaches 175 to 180 degrees.

6. As the pork cooks, make the sauce by combining the ingredients in
a medium saucepan over medium/low heat. Let the sauce simmer for 15
to 20 minutes, then cover and remove from heat. Set this aside until
your pork is ready.

7. When the pork is done, remove it from the grill and let it sit to
cool for 15 to 20 minutes or until you can handle it. Now you want
to tear the meat along the grain, making bite-size strips of shredded
pork.

8. Put the shredded pork into a large saucepan over medium heat. Add
2 cups of the sauce to the pan and stir. Keep the rest of the sauce
for later to serve on the side. Cook the pork for 15 minutes or until
it is heated through.

9. Grill the faces of the rolls and stack about 1 cup of pork onto
the bottom half of each roll. Add a rounded tablespoon of marinated
cabbage on top of the pork, add a tablespoon or so of extra sauce
on top of that, then cap off each sandwich with the top half of the
roll. Serve with clones for the Hard Rock’s cole slaw and baked beans
on the side, if desired.

Makes 8 sandwiches.

You can have your eggs and sausage and biscuits
sitting next to each other on the plate like
all the traditional folks out there, or you
can get vertical with this top secret breakfast-in-sandwich
from the world’s number two fast food chain.
And if you prefer a croissant to a biscuit,
I’ve got that version for you, too (along with
the special way to get bigger, circular croissants).
A great way to make the eggs for these breakfast
sandwiches is to pour the beaten egg into a well-greased
mold made from an empty pineapple can. Just cut both
ends off an 8-ounce pineapple can - you know, the short
cans that have crushed or sliced pineapple inside.
Oh, and take the pineapple out. Then, before you know it,
you’ll be making perfectly round eggs like the fast food pros.

Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits
melted butter
Non-stick cooking spray
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10
slices of bacon
5 slices American cheese

1. Prepare biscuits following instructions on the can
(bake at 350 degrees for 15 to 18 minutes). When you remove the
biscuits from the oven brush the top of each with melted butter.

2. Spray a skillet over medium heat with non-stick cooking spray.
Open both ends of a clean, small, sliced pineapple can. Spray the
inside of the empty can with the non-stick spray, and then place
the can in the pan to heat up. Use more than one can if you’d like
to speed up the cooking process.

3. Beat an egg, then pour it into the empty can mold, add a bit
of salt and pepper, and cover with a saucepan lid. Cook for a
couple minutes, then scrape a knife around the edge of the egg
to release it. Remove the can, then turn the egg over and cook
it for another minute or two. Repeat with the remaining eggs.

4. If using sausage, form 2-ounce portions of sausage into patties
with the same diameter as the biscuits. Cook the sausage in another
hot skillet over medium heat until brown. If using bacon, cook the
bacon and drain on paper towels.
5. Slice a biscuit in half through the middle. Build each sandwich
by first stacking egg on the bottom half of the biscuit.
Next arrange sausage (or 2 slices of bacon) on the egg,
then a slice of American cheese. Top off each sandwich with
the top biscuit half, then zap it in the microwave for 15 to 20
seconds to help melt the cheese. Repeat with the remaining
ingredients.
Makes 5 sandwiches.

Croissan’wich®
1 8-ounce can Pillsbury Original Crescent Rolls
4 eggs
salt
ground black pepper
8 ounces ground breakfast sausage (such as Jimmy Dean) or 8
slices of bacon
4 slices American cheese

1. Prepare the rolls by first unrolling the dough out of the can.
Separate the dough into four sections, each made up of two triangles.
Detach the triangles by tearing along the diagonal perforation,
then reattach the dough along the outside parallel edges,
pinching the dough together along the middle. This will make one
bigger triangle. Loosely roll the dough, from the wide end,
all the way up. Now, bring the ends around so that they overlap
and the roll is in the shape of a circle. Press the ends together
and place the roll onto a baking sheet. Repeat with the remaining
dough, then bake following the directions on the package
(bake at 375 degrees for 11 to13 minutes).

2. When the rolls are done baking build the sandwich using the
above steps 2 through 5 in the recipe for the biscuit sandwich clone.

Makes 4 sandwiches.

We’ll use elements of the Carl’s Jr. Bacon Swiss
Crispy Chicken Sandwich clone recipe to whip up one
of the other Carl’s Jr. crispy chicken sandwiches,
because I always say you can never have too much crispy
chicken. This fried chicken breast sandwich includes
lettuce and tomato, and is slathered with a clone of Carl’s
tasty ranch dressing. Use the recipes together and you
can easily serve up two different sandwich clones for
different tastes, with little extra effort. And you diners
will be so impressed.

Ranch Dressing
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin

6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350
degrees. If you don’t have a deep fryer, you can also pan
fry using a large frying pan, and just a couple cups of shortening.

2. To prepare the ranch dressing, combine all of the ingredients
except the water and gelatin in small bowl. Mix the water with
the gelatin in a small cup until all of the gelatin is dissolved.
Add this gelatin solution to the other ingredients and stir.
Cover and chill the dressing until it’s needed.

3. Beat the egg and then combine with 1 cup of water in a small,
shallow bowl. Stir.

4. Combine the flour, salt, paprika, onion powder, and garlic
powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet until it is round.

6. Working with one fillet at a time, first coat each fillet
with the flour, then dredge it in the egg and water mixture.
Coat the chicken once again in the flour and set it aside until
all of the fillets have been coated.

7. Fry the chicken fillets for 8 to 12 minutes or until light
brown and crispy.

8. As chicken is frying, prepare each sandwich by grilling the
face of the hamburger buns on a hot skillet over medium heat.
Spread about 1 1/2 teaspoons of the ranch dressing on the face
of the top and bottom buns.

9. On the bottom bun, stack a leaf of lettuce and a tomato slice.

10. When the chicken is done frying, remove the fillets from the
fryer and drain on paper towels or a rack for a couple minutes.

11. Stack one fillet on the bottom of the sandwich (on top of
the tomato), then top it off with the top bun. Repeat the
stacking process for each of the sandwiches.

Makes 4 sandwiches.