NOTE: None of the following recipes are the actual recipe used by that particular brand or restaraunt. They only produce a similar taste to the brand or restaurant indicated. The name associated with each recipe is so that you will know what the finished food is similar to!!!
~ Campbell's Vegetable Beef Stew ~ Cracker Barrel Dumplings ~
~ Campbell's Mushroom Soup ~
~ Cracker Barrel Fried Apples ~ Cracker Barrel Carrot Cake ~
~ Borden's Sweetened Condensed Milk ~
~ Borden's Sweetened Condensed Milk ~ Kraft Shake and Bake ~ Pace Picante Sauce ~
~ K. C. Masterpiece Original Barbecue Sauce ~ Lawry's Seasoned Salt ~
~ Hershey's Chocolate Syrup ~
~ McDonald's Shakes ~ Nabisco Cheese Nips ~ KFC Fried Chicken ~ Sara Lee Pound Cake ~
~ Shoney's Strawberry Pie ~ Shoney's Strawberry Pie II ~ Wendy's Chili ~
~ Nabisco Nilla Wafers ~
~ Girl Scout Shortbread Cookies ~
~ Herb and Spice Mixes ~
Campbell's Vegetable Beef Soup
Ingredients:
2 to 3 lbs of stew meat
1/4 cup of butter
3 quarts of water
1 tsp pepper
1 TBSP salt
1 1/2 cups of chopped carrots
3 medium sized potatoes peeled and cubed
1 cup of chopped celery
1/4 cup of dried onions
1/2 cup barley
6 cubes of beef bouillon
Preparation Instructions:
Brown meat in butter. Add all other ingredients. Pressure for 20 minutes. Or you can simmer in a crockpot on low for several hours, or cook in a large pot on the stove over low heat for 2 to 3 hours.
Cracker Barrel Dumplings the Side Dish
Ingredients:
2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1 C whole Milk
4 Tbsp Vegetable Oil
Preparation Instructions:
Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and devide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been disolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.
Dumpling Sauce
3 Tbsp Butter
4 Tbsp Flour
1/4 tsp Salt
1 C Whole Milk
2 Chicken Bouillon Cubes(crumbled)
1/2 tsp sugar
1/2 -3/4 C Dumpling Cooking Liquid (after dunplings have been cooked)
Place butter in medium sauce pan and melt,add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantley with a wisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gentley, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.
Canned Mushroom Soup Substitute
2 Tbs (30 ml) butter or margarine
1/3 cup (80 ml) sliced mushrooms
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) milk
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
Melt the butter in a small saucepan over moderate heat. Add the mushrooms and saute for 2 to 3 minutes, stirring frequently. Add the flour and stir until the mixture had formed a paste and the flour and the butter are thoroughly incorporated. Add the milk and stir with a whisk or spoon until the paste is completely dissolved. Bring the sauce to a boil, stirring frequently. Season with salt, pepper, and nutmeg. Makes about 1 1/2 cups (375 ml).
Cracker Barrel Fried Apples
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation Instructions:
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg.
Cracker Barrel Carrot Cake
Ingredients:
3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt
Preparation Instructions:
Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs until smooth and fluffy.Add pineapple, walnuts, coconut,carrots, raisins and blend well. Gradually add flour mixture a half at a time until blended through.
Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting.
1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish
Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
Borden's Sweetened Condensed Milk
Ingredients:
3/4 C. sugar
1/2 C. water
1 C. plus 2 T. powdered milk
Preparation Instructions:
Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can.
Borden's Sweetened Condensed Milk II
Ingredients:
1 C. nonfat dry milk
2/3 C. sugar
1/3 C. boiling water
3 Tbsp. softened butter
Preparation Instructions:
Combine dry milk, sugar, water and butter in blender until smooth. Refrigerate until chilled and slightly thick.
Kraft Shake'n Bake (Original)
1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder
1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on the box of the original mix using 2 1/2 lb. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lb. boneless skinless chicken breast halves Preheat your oven to 400 degrees, then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15x10x1-inch baking pan until cooked through.
BONE-IN: 45 minutes/BONELESS: 20 minutes
Pace Picante Sauce (Medium)
1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeno peppers, with seeds (3-4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic
1. Combine all ingredients in a saucepan over medium/high heat.
2. Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
3. When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.).
NOTE:
For the mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded tablespoons (2-3 jalapenos).
For the hot variety, increase the amount of jalapenos to 1/3 cup (4-5 jalapenos).
K.C. Masterpiece Original Barbecue Sauce
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
3. Cool then store in a covered container in the refrigerator overnight so that flavors can develop.
Makes 1 1/2 cups.
Lawry's Seasoned Salt
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into an empty spice bottle to store.
Makes 1/4 cup.
Hershey's Chocolate Syrup
Ingredients:
1/2 C. Cocoa (Hershey's obviously)
1 C. Sugar
1 C. water
1 tsp. Vanilla
dash of salt
Preparation Instructions:
Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be carefull this does not over boil. Remove from heat, when this cools add the vanilla.
McDonald's Shakes
Vanilla Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar
Chocolate Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
2 tablespoons chocolate flavor Nestle Quik Powder
Strawberry Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons strawberry flavor Nestle Quik Powder
1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
And if you want your shake thicker, just put it in the freezer for a while. That's it!
Serves 2.
Nabisco Cheese Nips
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don’t burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough.
Makes approximately 300 crackers.
KFC Fried Chicken
This recipe used to call for Fines herbs, but most people have difficulty in obtaining them. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.
Ingredients:
1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour
Preparation Instructions:
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.
Sara Lee Pound Cake
Ingredients:
1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)
Preparation Instructions:
Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
Shoney's Strawberry Pie
Ingredients:
Crust:
1 C. All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 C. Ice water
Filling:
1 C. Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7-UP
Whipped cream
Preparation Instructions:
Crust: Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.
Filling: In a medium sized sauce pan combine sugar, cornstarch, and 7-UP until creamy. Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quaters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.
Shoney's Strawberry Pie II
Ingredients:
1 C. water
1 C. sugar
3 Tbsp. cornstarch
6 Tbsp. strawberry Jello and enough fresh whole cleaned strawberries to fill a baked 9 inch deep dish pie crust.
Preparation Instructions:
Blend sugar, cornstarch and water together and cook to almost pudding stage. Add Strawberry Jello. Place drained whole fresh strawberries into baked deep dish 9 inch pie shell. Pour cooked mixture over berries. Chill 2 hours at least. Top with Cool Whip.
Wendy's Chili
2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper
Preparation Instructions:
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Nabisco Nilla Wafers
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.
3. Add the the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown.
Makes 50-56 cookies.
Girl Scout Shortbread Cookies
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 teaspoon baking powder
1. In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12-15 minutes or until golden brown.
Makes 60 cookies
Herb & Spice Mixes
Apple pie spice
To make your own: 4 parts cinnamon + 2 parts nutmeg + 1 part cardamom, all ground
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves
Combine all ingredients in a small jar. (The spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.) Makes about 3/4 cup.
1 T Unbleached Flour
2 T Instant Minced Onion
1 1/2 t Chili Powder
1 t Seasoned Salt
1/2 t Crushed Dried Red Pepper
1/2 t Instant Minced Garlic
1/2 t Sugar
1/2 t Ground Cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe.
Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings.
To make your own: Combine equal parts ground coriander, ground cumin, ground pepper, turmeric, and ground ginger OR 4 parts ground coriander + 2 parts ground cumin + 2 parts ground tumeric + 1 part ground ginger
Substitutes: equal parts chervil, tarragon, chives, and parsley OR equal parts chervil and chives
Substitutes: equal parts basil, marjoram, oregano, rosemary, sage, and thyme. lemon pepper Substitutes: Combine black pepper, salt, and lemon zest
To make your own: A 1 3/8 ounce package = 1/4 C instant minced onion + 2 tablespoons bouillon + 1/2 teaspoon onion powder (In uncooked recipes, refrigerate a little longer than usual.)
To make your own: Combine 1/4 C each mustard seeds, dill seeds, and coriander seeds, 2 tablespoons each crushed chili peppers and bay leaves, and 1 tablespoon each celery seeds and white peppercorns.
To make your own: Combine equal parts dried sage, thyme, and marjoram or oregano.
To make your own: Combine 4 parts cinnamon + 2 parts ginger + 1 part allspice + 1 part nutmeg, all ground OR equal parts cinnamon, ginger, nutmeg, mace, and cloves, all ground
To make your own: Combine 1 C salt, 2 1/2 teaspoons paprika, 2 teaspoons dry mustard, 1 1/2 teaspoons dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
1 tablespoon dried onions
1 teaspoon bell peppers, freeze-dried
1 teaspoon salt -- or to taste
1 teaspoon cornstarch
1/2 teaspoon dried minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6" square of aluminum foil and fold to make an airtight packet. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 packet or about 3 tablespoons of Homemade Sloppy Joe Seasoning Mix.
To make your own: To make enough for 1 pound of beef, combine 1 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon each pepper, cumin, and oregano, and a pinch of crushed red pepper.
1 tablespoon dried onion
1 tablespoon parsley, freeze-dried
1 tablespoon cornstarch
2 tablespoons bell peppers, freeze-dried
1 1/2 teaspoons salt -- or to taste
1/4 teaspoon instant minced garlic
1 teaspoon sugar
3/4 teaspoon Italian seasoning -- OR combination of oregano, basil, rosemary, thyme, sage, marjoram
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6" square of aluminum foil. Fold to form an airtight packet. Label with date and contents. Store in a cool dry place. Use within 6 months.
Makes 1 packet or about 1/3 cup Homemade Spaghetti Seasoning Mix.
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