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
G
1. Galiano
2 Cup Sugar
1 Cup Water
1/4 Teaspoon Anise extract
1 Teaspoon Vanilla extract or Vanilla Bean Extract
3 Drops yellow food coloring
1 Fifth vodka
Combine sugar and water in a pan and bring to a boil. Boil for 1 minute and immediately reduce heat. Simmer for 1 hour or until thickened. Remove from heat and cool. Pour sugar−water syrup into a sterilized quart−size bottle. Add anise extract, vanilla and food coloring. Stir gently and add the vodka. Cover and let the mixture sit for 10 days to 2 weeks before serving.
2. Gardenburger
2 Tbs. bulgur wheat
1 pound mushrooms, halved or quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low−fat mozzarella cheese
2 Tbs. shredded low−fat cheddar cheese
2 Tbs. low−fat cottage cheese
1/2 tsp. salt
1/2 tsp. garlic powder
dash of pepper
2 Tbs. cornstarch
olive oil cooking spray
1/4 cup boiling water
1/2 cup water
Add the boiling water to the bulgur wheat in a small bowl and let sit for about an hour. The wheat will swell to about double in size. Steam the quartered mushrooms for about tenminutes or until tender. Remove and steam onions for about tenminutes or until they become translucent. Keep these two ingredients separated and set them aside. Add 1/2 cup water to the oats and let them soak for about ten minutes. Drain any excess water from the bulgur wheat and oats, then combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse four or five times until ingredients are chopped fine but not pureed. Pour the mixture in a bowl and add the steamed onion and cornstarch, blending well.
Preheat oven to 300 degrees. Spray a large skillet with olive oil cooking spray and place it over medium−low heat. Measure a 1/2 cup of the patty mixture at a time into the pan and shape with a spoon into a 3" round patty that is about 1/2" thick. Cook for two to four minutes per side or until light brown on the surface.When all of the patties have been browned, arrange them on a lightly sprayed baking sheet and bake them for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Patties may be frozen once they have cooled.
3. Gatorade
1 pack unsweetened Kool Aid (any flavor)
2 quarts cold water
1/2 cup sugar
1/2 teas. salt
1/2 cup orange juice
Mix together. This equals the electrolyte replacement found in many popular drinks on the market. Great for a hot summer!
4. General Tsao's Chicken
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp.minced garlic
1+1/2 tsp.minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add
onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
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5. General Tso's Chicken
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel
-(soaked & coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mixwell, and then let the mixture marinate for about 20minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from themarinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes,mixing well. Serve the dish at once. Add toasted sesme seeds to make sesame chicken.
6. Gingersnaps
2 1/4 cups all−purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup molasses
1 large egg
parchment paper
1/4 cup granulated sugar
Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small sauce pan melt butter and whisk into flour mixture with molasses and egg until combined well.With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days. Preheat oven to 350F. and line baking sheets with parchment paper.
Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches inmiddle of oven
until flattened and a shade darker, 10 to 12minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.
7. Girl Scout Mint Cookies
1 boxDevil's Food Cake Mix
2 Eggs
2 Tbl.Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton's CandyMint Flavoring
Preheat oven to 400 degrees. Combine cakemix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a very stickymess. Let stand for 20minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.
Heat chocolate chips in either the microwave, or in a double boiler. When completelymelted add a couple drops of themint flavoring. Be carefull not to add too much, it is a powerfull flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
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