Lone Star Steakhouse Baked Sweet Potato

Lone Star Steakhouse Baked Sweet Potato
By: Todd Wilbur

It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn from red to greyish-brown, and inside it will be a hearty shade of black.

4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter

1. Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When they are done, they will be very soft in the center, and you will see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato.
2. To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle some cinnamon/sugar over the top. (http://www.topsecretrecipes.com)
Makes 4 servings.

KFC Potato Salad

KFC Potato Salad
By: Todd Wilbur

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 (great news for lazy cooks like me!). 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. Tune in for more KFC clone recipes each week this month!

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 7-10 minutes. The potato chucks 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. (http://www.topsecretrecipes.com) Makes 6 cups (about 8 servings).

KFC Cole Slaw

KFC Cole Slaw
By: Todd Wilbur

If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. That's because this formula has become one of the most copied & pasted recipes from the first book, "Top Secret Recipes." It's also one of the most requested recipes on the TSR Message Board. So, to fulfill all those requests, and to stake claim to a recipe that's rarely sourced as a TSR original, here's the killer recipe to clone the world's best slaw. And, because I love to out-clone the "copycats", I'm going to take it one step further. Tune in next week for an original version of this clone recipe that tastes just like the real thing but includes only five ingredients...and is completely fat free! Don't be lieve it? Be here next Monday.

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. Serves 10-12. (http://www.topsecretrecipes.com)

Hard Rock Cafe Cole Slaw

Hard Rock Cafe Cole Slaw
By: Todd Wilbur

If you want the authentic Hard Rock Cafe Pig Sandwich experience, you just have to serve your clone of that pulled-pork sandwich with this creamy, delicious cole slaw on the side. Even if you don't whip up the sandwich, you'll want to dive into a batch of this secret slaw. It's just too easy to make, and Who Wants to be a Millionaire? isn't on tonight. But be sure to let the stuff hibernate in the fridge for a day or two after you toss it. That's the only way to get the flavors up to dancing the perfect tastebud mambo.

1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus
2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors fully de velop after 24 to 48 hours. (http://www.topsecretrecipes.com)
Serves 6 to 8 as a side dish.

Chevys Garlic Mashed Potatoes

Chevys Garlic Mashed Potatoes
By: Todd Wilbur

This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many
dishes, Mexican or otherwise. Just give yourself the time to bake and cool the potatoes. Be here at TSR next week for a big clone request from the same "always fresh ingredients" Mexican food chain. It's for that muy delicioso salsa, baby! Si, si, si. See you then.

4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want to leave the rest in.
4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot. (http://www.topsecretrecipes.com) Serves 4.

Cool Cucumber Salad

Cool Cucumber Salad
From: SparksPeople.com Recipes

Ingredients

1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon seasoned salt
Pepper, to taste


Directions

In a medium bowl, combine cucumber slices and onion slices; set aside. In a small bowl combine remaining ingredients. Add dressing to cucumber and onion, toss well. Cover and refrigerate for up to 2 hours.

Nutritional Info
Amount Per Serving
Calories: 106.4
Total Fat: 10.3 g
Cholesterol: 0.0 mg
Sodium: 304.1 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.7 g
Protein: 0.5 g

Makes 4 servings.

Cheese Straws

Cheese Straws
From Food Network/Barefoot Contessa
Shared by Sarah Kleberg

Cook Time:15 minLevel: EasyYield: 22 to 24 cheese straws

Ingredients
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

Egg Rolls

Egg Rolls
From the Kitchen of Diana Brewster

One package of large Wanton wrappers
4 Chicken breasts
Garlic salt
1 package of coleslaw mix
1 large bottle of oil for frying
Duck sauce for dipping if desired

Pan cook chicken in 2tbs of Olive Oil sprinkle with garlic salt liberally
Once done shred chicken into small pieces with a fork
Mix in slaw mix with the chicken and sprinkle in so more garlic salt about 2 teaspoons

Heat oil on med-high for about 5 minutes until hot. You know the oil is hot when the egg rolls float right away when you put them in.

While oil is heating start wrapping your egg rolls, seal the egg roll with egg white

Place in oil and rotate in oil until golden brown, place on a plate with paper towel to soak any excess oil up.

***My adaptations are as follows:


For the chicken I place the chicken breasts in a 9x9 pan and season with sea salt, pepper, garlic powder, and onion powder and then add 1/2 cup of chicken broth to the bottom of the pan. I cover with foil and bake at 375 for 40 minutes and let cool. Then I cut and add to the cabbage and carrot mixture that I also season with the above seasonings except I use Garlic Salt instead of sea salt on the veggies.

I also roll all of my egg rolls before I begin heating the oil so that they are ready and I can be cooking and directing my attention to the fried rice that I also make in conjunction with these egg rolls.

Tomato Zucchini Casserole

Tomato Zucchini Casserole
From the Kitchen of Lisa Jewell

2 cups Mozzarella Cheese
1/3 cup grated Parmesan Cheese
1/2 tsp dried Oregano
1/2 tsp fresh Basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 tomatoes, thinly sliced
1/4 cup butter
2 tbsp finely chopped (can use dried onion)
3/4 cup fine bread crumbs

Directions:

1. Preheat oven to 375. Lightly butter a 9x9-inch pan
2. In a large bowl, combine Mozzarella, Parm, Oregano, basil, and garlic. Season with salt and pepper and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Grilled Zucchini

Grilled Zucchini
By: Stephanie

4-6 Zucchini (depending on the time of year and size of the zucchini)
Extra Virgin Olive Oil
Salt
Pepper
Dill
Italian Seasoning
Feta (optional)

Cut the zucchini into long, thick spears (like carrot sticks)...you want them long enough that they won't fall through your grill grate
Place in a big bowl and pour on just enough EVOO to coat the zucchini lightly (about 1 TBSP)
Sprinkle on seasonings to taste (I use mostly salt and dill with a touch of pepper and for an added zing I add the Italian Seasoning, but I don't always use the Italian Seasoning)
Then you can grill them inside if you have a stove top grill or you can throw them on the grill outside (med to low heat).
Heat them until they are crisp tender and you can see the grill marks on the outside (about 5-8 minutes)

Healthy Baseball Tailgating

Healthy Baseball Tailgating
From BiggestLoser.com

SunShine shows how to tailgate without guilt!


Fruit Salad
3 cups strawberries
1 cup mango
1 cup kiwi
1 cup blackberries


Serving Size: 1/2 cup
Calories: Approximately 50

Black Bean Salad
1 cup cooked broccoli
1 1/2 cup low sodium black beans
8 oz. carrot slaw
1 cup chopped cucumber
1/4 cup galeos toasted sesame dressing
1/2 cup roasted/no salt sunflower nuts


Serving Size: 1 cup
Calories: Approximately 115

Barbecue Lentils

Barbecue Lentils
From Biggest Loser Club Newsletter

This is a contestant favorite, going all the way back to Season 1!

1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free chicken or vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons agave nectar or honey
1 1/2 cups dry (uncooked) brown lentils, rinsed
Salt and pepper to taste

Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.

Add broth, tomato sauce, vinegar, mustard, agave, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional ¼ cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.

Yield: 2 quarts; 8 (½-cup) servings

Calories 150, Prot 11 grams, Carb 28 grams, Total fat 1 gram, Sat fat 0 grams, Poly fat 0 grams,Mono fat 0 grams, Choles 0 mg, Fiber8 grams (Sol 1 grams), Sodium 54 mgs

Potatoes Gratin

Potatoes Gratin
From the kitchen of Sherry Watkins

3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 cup soft bread crumbs

Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown.
Recipe for potatoes au gratin serves 4

Grandma’s Thanksgiving Gravy

Grandma’s Thanksgiving Gravy
From the kitchen of Stephanie Douvas

Turkey Drippings (usually 3-5 cups, depending on the size of turkey)
Wondra
 Milk
2 pkts Lawry’s Turkey Gravy
1jar of Turkey Gravy (just as a starter)
salt and pepper to taste (but I use a lot of pepper)

1. Start with premade gravy and thin with milk.
2. Add turkey drippings and pepper to mix
3. Sprinkle in turkey gravy pkt and wondra to bring to desired thickness
4. Continue this process until you have enough gravy for the amount of people eating

**this gravy is all about tasting and improvising as you go**

Cranberry Sauce

Cranberry Sauce
From the kitchen of Susan Reid

2 cans of whole cranberries
1 small packet orange jello
1 small packet cherry jello
2 stalks celery, finely chopped
1 small package of nuts - any kind
Medium size can drained pineapple
1 small apple, peeled and chopped

Combine all together and refrigerate. Usually I make one day ahead.

Candied Sweet Potatoes

Candied Sweet Potatoes
From the kitchen of Melissa Williamson
(modified from Better Homes and Garden)

1 lb. sweet pot. or yams or 1 can 18 oz. sweet pot. drained (use as much/many pot. as necessary and then just add more of the other ingredients to taste.)
Cut up canned sweet pot.
Layer half of pot., 3 Tbsp of brown sugar, 1-2 Tbsp of butter, dash of cinnamon in appropriate size dish of choice
Repeat layers
Bake uncovered at 375 for 30-35 min. or until glazed
Spoon liquid over pot. once or twice.
Sprinkle with Marshmallows and nuts, if desired
Bake for 5 min. more

I don't usually measure my sugar and butter etc. (Or much of anything for that matter!) Just do what looks good. :)

Mashed Potatoes

Mashed Potatoes
From the kitchen of Melissa Williamson

This recipe is very easy and pretty much all done "to taste."

Desired number of baking potatoes
Peel and quarter. Cook covered in boiling water or 20-25 min. till tender. Drain and mash

Add: butter, milk (or cream etc.), pepper, salt, garlic powder, sour cream to taste

Mix all together

The Ullman’s Famous Squash Casserole

The Ullman’s Famous Squash Casserole
From the kitchen of Christine Bouchard

1 pkg (12 oz) Frozen Butternut Squash
3 Eggs ½ c. Sugar
½ c. Four 2 c. Milk
½ c. Melted Butter 1 TBSP gr. Cinnamon

1. Preheat oven to 350
2. Cook squash according to pkg
3. Beat eggs in large bowl
4. Add squash, sugar, milk, butter, mix together
5. Then add flour and ground cinnamon to mix
6. Stir all ingredients together well
7. Grease a two quart pan and bake for 1 hour, serve warm

Muffin Pan Stuffing

Muffin Pan Stuffing
From the kitchen of Susan Reid

Herbed bread cubes
celery
onion
butter
poultry seasoning
sage
chicken broth

I don’t measure any of the ingredients for this stuffing
Cut up onion and celery. Saute in pan with butter until soft.
Add to bread cubes. Add chicken broth just to moisten.
Add sage and poultry seasoning to taste.
Scoop into lightly greased muffin pans. Top with a pat of butter.
Bake at 350 about 20-25 minutes.

“Aunt Sherry’s Creamed Corn”

“Aunt Sherry’s Creamed Corn”
From the kitchen of Margot Bass

8 ears/ 4 c. Corn 1/3 c. H2O
1/2 cup butter
2 TBSP Flour ¾ c. Sugar
½ tsp salt ¼ tsp pepper
1 ¾ c. milk 6 beaten eggs
1 tsp baking powder

1. Cook corn in boiling H2O
2. Drain corn, add butter and stir
3. Mix – flour, sugar, salt, pepper
4. Add dry ingredients
5. Stir in milk
6. Beat eggs and stir in slowly
7. Add baking powder last
8. Pour in a greased 9x13 pan
9. Bake at 350 for 25 minutes