Recipes - CopyCat Recipes
Alphabetical Listing:  A B C D E F G H I J K L M N O P R S T Y
A
1. 101st Airborne Beer Cheese Soup
1 large can chicken broth
1 medium jar cheese whiz
1 can stale beer
cayenne pepper to taste
Heat broth to boiling, reduce heat, add cheese whiz, stir tillmelted, add beer and reheat, but do not boil. Top with bacon bits and green onions
2. 3 Musketeers Bars
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft−crack stage, remove from the heat and pour themixture in thin streams into the egg whites, blending completely with a mixer set on low speed.
Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20minutes. At this point add the semisweet chocolate chips. Remember that the candymust already be at the consistency of dough when you add the chocolate; the nougat will thicken nomore after the chocolate is added.When the chocolate is thoroughly blended and the nougat has thickened, Press it into a greased 9x9−inch pan.
Refrigerate until firm, about 30 minutes.With a sharp knife, cut the candy in half down themiddle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
3. A&W Chili Dogs
1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shreddedmild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce:
1 pound ground chuck
1 −6 ounce can tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellowmustard
1 Tablespoon dried,minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightlywhile cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30−45
minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until ready to use.
Bring a 2 qt. saucepan of water to a rolling boil. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10minutes. After the franks are done, microwave the desired amount of chili dog sauce until steaming. Thenmicrowave each roll 10 seconds, just enough to warm.
Remove the cooked franks with tongs, and place on the microwaved hot dog roll. Add about 3 Tablespoons of your prepared sauce and the chopped onion. Grated cheddar cheese is optional.
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4. A&W Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F. Combine the tempura mixwith the spices and liquid to make a batter using a fork. There will be some small lumps; don't worryabout those. Slice the onion, and separate all of the rings. Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3−5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot.
5. A-1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp HeinzChili Sauce
Bring to a boil for 2minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.
6. Almond Bark
1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb.White chocolate
This is amircowave recipe. Place almonds and butter in a 9−inch glass pie plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in large microwave proofmixing bowl and cook on high (max. power) 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set. Break into serving size peices. Makes (approx.) 1 1/2 lbs.
7. Almond joy bars
Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1minute or until syrup boils. Immediately pour over coconut.Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms.
(HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls sothere are no loose ends of coconut sticking up. Placemilk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2minutes or untilmixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26.
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