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suzianne
Senior Member
Username: suzianne
Post Number: 2122
Registered: 1-2002
Rating: N/A
Votes: 0 (Vote!) | | Posted on Thursday, November 20, 2003 - 5:20 am: | 
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Top Secret Recipes
version of
Jacquin's Peppermint Schnapps Liqueur
by Todd Wilbur
Here's a liqueur that's simple to make at home. All you need is an inexpensive vodka and an empty bottle to store the Schnapps in. This is another recipe that was created for More Top Secret Recipes, but just didn't make it into the final version. Try storing it in the freezer for a cold shot on a hot summer day. Whoof!
1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract
1. Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable bottle.
From: http://www.topsecretrecipes.com
Makes 4 cups.
 ™
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bobo3039
New member
Username: bobo3039
Post Number: 1
Registered: 6-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, June 27, 2003 - 4:32 pm: |
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Is this it?
4 cups canned chicken broth
2 cups water
1 white onion
1/2 carrot, coarsely chopped (about 1/4 cup)
1/2 celery stalk, coarsely chopped (about 1/4 cup)
1/2 teaspoon salt
1 cup vegetable oil
1 cup milk
1 cup all-purpose flour
6 medium mushrooms, thinly sliced
4 green onions, diced (green part only)
1. Combine chicken broth and water in a large saucepan over high heat. Slice the white onion in half, then coarsely chop one half (save the other half for later). Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent.
2. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat. Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel.
3. When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.
4. To serve soup, ladle about 1 cup of broth into a bowl. Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.
Makes 6 servings.
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moirainesedai
Senior Member
Username: moirainesedai
Post Number: 564
Registered: 2-2002
Rating: N/A
Votes: 0 (Vote!) | | Posted on Thursday, June 26, 2003 - 10:30 am: |
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Here it is:
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
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jacqui
Board Administrator
Username: jacqui
Post Number: 2916
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, May 5, 2003 - 11:16 pm: |
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I actually have the "machine" to do this!!!
* Exported from MasterCook *
Chili's Awesome Blossom
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Restaurant/Copycat
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cornstarch
1 1/2 cups flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
Oil for deep-frying
6 onions -- at least 4 inches
in diameter
Seasoned Flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 pint mayonnaise
1 pint sour cream
1/2 cup bottled chili sauce
1/2 teaspoon cayenne pepper
Seasoned Flour
In a 1-quart bowl, stir together flour, paprika, garlic powder, cayenne
pepper and black pepper. Use to coat onions or other foods prior to adding
batter coating for deep-frying.
Makes enough for six onions
Creamy Chili Sauce
In blender or large jar, combine mayonnaise, sour cream, chili sauce and
cayenne pepper.
Blend to mix thoroughly. Serve with Fried Onion Mums.
Make a batter by mixing the cornstarch, flour, garlic salt, paprika, salt
and pepper until well-blended. Stir in the beer. Mix well and set aside.
Heat oil in a deep-fryer to 375 to 400 degrees. Meanwhile, cut about
three-fourths of an inch off the top of each onion and remove skin.
Slicing vertically through the top of each onion to about 1/2-inch from
the base, divide each onion into quarter sections. Do not cut through
base. Slice each quarter section vertically flour more times. Gently
spread the slices apart to form petals. Remove some petals at the center
of the flower to make room for dipping sauce. Dip the cut onion into
Seasoned Flour, shaking afterward to remove any excess. Mix the reserved
beer batter again to blend the ingredients. Separate the floured petals
and dip onion into the beef batter to coat petals. When oil in deep fryer
is at 375 to 400 degrees, gently lower the batter-coated onion into the
fryer basket. Deep-fry for 11/2 minutes or until golden brown. Turn onion
and continue frying to brown the other side. Remove to drain on paper
towels. Place the fried onion upright in a shallow bowl. Serve hot with
Creamy Chili Sauce in the center of the onion. Repeat procedure with
remaining onions
Source:
"TSR"
Yield:
"6 onions"
 J™
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dizzybrd
New member
Username: dizzybrd
Post Number: 4
Registered: 3-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, March 10, 2003 - 8:13 am: |
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I have tried to order this sauce on the side and they never include it. I usually just order extra on my meal now. I've always thought it may contain miracle whip so when I found this recipe using mayo, I figured it was going to be pretty close. I will probably use miracle whip instead or at least half & half.
Taco Bell® Baja Sauce
by Todd Wilbur
This is the spicy sauce that you can order on your Gordita or Chalupa at Taco Bell, but you won't get much extra sauce -- even if you order it on the side -- to use later at home. Too bad, since this stuff is good enough to use on all sorts of homemade Mexican masterpieces, from tacos to fajitas to breakfast burritos. Now, with this original TSR clone of the creamy sauce, you'll have enough to hold you over for a while. You need a food processor to puree the vegetables, but don't expect to use all the puree. I've made the measurements for the puree larger than required so that your food processor will have something to grab onto. And, by the way, this is a mayo-based sauce, so if you want to knock down the fat grams, use light mayonnaise in the recipe. You won't even be able to tell the difference.
1/4 of a red bell pepper, seeded and coarsely chopped
1 large jalapeno, chopped in half
2 tablespoons diced Spanish onion
1 cup mayonnaise
1 tablespoon vinegar
1/4 teaspoon cracked black pepper
dash garlic powder
dash cumin
Using a food processor, puree peppers and onion. Mix 1 cup mayonnaise and 4 teaspoons of the vegetable puree in a medium bowl. Add remaining ingredients and mix well. Chill for several hours to let flavors develop.
Makes 1 cup.
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canarygirl
Advanced Member
Username: canarygirl
Post Number: 239
Registered: 3-2003
Rating: N/A
Votes: 0 (Vote!) | | Posted on Thursday, April 22, 2004 - 5:18 am: |
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A while back I was looking for the AppleBee's Triple Chocolate Meltdown recipe...which I never did find, btw...I have come across another fabu cake though! The Macaroni Grill's warm chocolate cake with fudge sauce! I found this on the net, and have scaled the recipe down to 1 cake. I am making this very soon and will post pictures.
Macaroni Grill Chocolate Cake
List of Ingredients
Cake ingredients:
1 3/4 cups mayonaise
1 3/4 cups cold brewed coffee (room temp.)
1/4 oz vanilla
14 oz cake flour
1 tablespoon baking soda
3 oz cocoa powder
3/4 lbs granulated sugar
Ganache Frosting ingredients:
1 cups heavy whipping cream
8 ounces semisweet chocolate, cut into 1/4-inch pieces
Preparation:
1. Preheat oven to 350º
2. Sift flour, baking soda, cocoa powder and sugar.
3. Mix ingredients, taking care not over mix.
4. Pour batter into a 13X9 inch pan.
5. Bake at 350º for 25 minutes or until toothpick inserted in center comes out clean.
Fudge Sauce:
1. Bring cream to a simmer in a medium nonreactive saucepan over medium heat.
2. Remove from heat and add chocolate all at once.
3. Let sit for 5 minutes.
4. Whisk the glaze smooth.
Presentation:
1. Cut a fairly large square of cake, and place on a dessert plate. (Still warm, or reheat in microwave slightly)
2. Liberally pour warm fudge sauce over cake.
3. Top with freshly whipped cream (please...no cool whip for this baby) and chopped nuts.
4. If this is as good as the original, you may wish to place a towel under your chair, as you will probably melt with pleasure after having tasted it. ;) |
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