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 Categories: Copycat, Sauces, Chicken
      Yield: 1 quart
 
Ingredients
     28 oz Chicken broth
    1/2 ts Onion powder
      1 tb Chicken bouillon powder
    2/3 c  Bisquick
 
Directions
  In blender, combine broth, onion powder, bouillon
  powder and Bisquick. Blend at high speed, about 1/2
  minute or until smooth. Pour into saucepan and stir
  constantly over medium high heat, about 4 or 5 minutes
  until if comes to a boil, is smooth and thickened a
  bit. Serve at once. Can freeze up to 4 months.

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Serving Size : 1 Preparation Time :0:00
Categories : Copycats Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayo
3 tb Bottled horseraddish cream
Sauce
1 tb Sugar — or
2 pk Equal

Mix all well. Keep refrigerated, tightly covered to
use in 2 weeks. Do not freeze.

Everyone likes those fluffy floury Kentucky Fried Chicken buns. I think you can eat 5 Kentucky Fried Chicken buns at one sitting without any trouble. Here is a great recipe to make those buns at home

Ingredients for Kentucky Fried Chicken buns
1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Directions for Kentucky Fried Chicken buns
1. Preheat oven to 400ºF.

\2. Cream shortening and sugar until light and fluffy.

3. Add potatoes and cream again.

4. In separate pot, heat milk to lukewarm, and dissolve yeast.

5. Pour milk mixture into shortening, sugar and potatoes.

6. Add enough flour (about 4 cups) to make like cake dough consistency.

7. Stir in salt. Cover.

8. Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and baking powder to make like biscuit dough–knead.

9. Cover and refrigerate 1/2 hour, make into rolls.

10. Let rise until double in size.

11. Bake about 15-20 minutes.

Refrigerate Kentucky Fried Chicken buns and use over 5 or 6 days.

Makes 24 rolls.

Who does not like Cracker Jacks? I am a big fan and it seems that lots of popcorn treats are making a comeback thanks to those expensive Kernels popcorn kiosks in the mall. Here is your opportunity to make Cracker Jacks at home and not have to pay the high prices to but in the store.

This recipe although easy, also gives you a chance to make Cracker Jacks exactly the way that you would like them.

Categories : Snacks Popcorn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Peanuts — warmed
1 cup Butter
5 cups Popped corn — warm
2 cups Brown sugar — packed
1/2 cup Light corn syrup
1/2 teaspoon Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br
own sugar and syrup. Cook till thick then add baking soda; stir. Pour over warm
ed popped corn and peanuts. Stir well. Let cool and munch down.

Here’s a simple clone for the potato salad that is purchased
as a side dish from America’s largest fast food chicken chain.
Some of the skin is left on the potatoes in the real thing, so
you don’t have to peel them too thoroughly. Just be sure to
chop your potatoes into cubes that are approximately 1/2-inch thick,
and then let the salad marinate for at least 4 hours so that the
flavors can properly develop. If you let the salad chill overnight,
it tastes even better.

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

1. Lightly peel the potatoes (you don’t have to get all of the
skin off) then chop them into bite-size pieces and boil in 6 cups
of boiling, salted water for 7 to10 minutes. The potato chuncks
should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.

2. In a medium bowl, combine remaining ingredients and whisk until
smooth.

3. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined.

4. Cover and chill for at least 4 hours. Overnight is best.

Makes 6 cups (about 8 servings).

Here’s a recipe that comes from a challenge issued by
the New York Daily News. They wanted to find out if a
West Coast boy could duplicate the taste of an authentic
New York City knish. But, mind you, not just any knish.
This knish comes from one of the oldest knisheries in the
Big Apple; a place which also takes pride in the low fat
content of its knishes, versus the popular deep-fried variety.
When I tasted the famous Yonah Schimmel knish (the first knish
I had ever sampled), I realized that not only could a simple
clone recipe be created, but that the fat gram count could
come in even lower. The Daily News even went so far as to have
a lab analyze the fat content of not only the original knish
and the clone, but also the fat grams in a street vendor knish
and a supermarket knish, just for comparison. The results are
listed below. If you’d like to check out the original article
that ran in the Daily News, click here.

6 medium russet potatoes
2 1/2 tablespoons low-fat butter
1/4 minced onion
3 tablespoons fat-free chicken (or vegetable) broth
1/2 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
Seasoning blends, chives or pepper flakes to taste (optional)
6 sheets phyllo dough

1. Peel, halve and boil potatoes until tender, 15-20 minutes.
Mash in a large bowl.

2. Sauté onion in 1 1/2 tablespoons butter until translucent but
not brown. Add to mashed potatoes with broth, salt, pepper and
spices. Stir well.

3. Melt remaining tablespoon of butter. Pre-heat oven to 375
degrees.

4. Layer 3 sheets of phyllo dough and cut in half. Repeat with
remaining 3 sheets. Spoon 1 cup of potato mixture on each section
of phyllo, mold into a large ball and position off-center at one
end of strip of dough. Roll ball along the length of phyllo,
folding dough over bottom of filling and leaving some filling
poking through the top. (Trim and discard excess dough.)

5. Brush melted butter over edges of knish to seal the seams and
press down onto an ungreased baking sheet. Repeat with other
knishes. Bake 30-40 minutes, until golden brown.

Makes four knishes.