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
H (continued)
10. Hidden Valley Ranch Dressing
15 Saltines
2 cups Dryminced parsley flakes
1/2 cup Dryminced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight−fitting lid. Store dry mix at room temperature for 1 year. Makes 42 1 tablespoon servings. To usemix−−Combine mix, mayonnaise, and buttermilk. Yield: 1 pint.
11. Honey Baked Ham Broccoli Souffle
1 pound fresh broccoli
1 largeminced onion
3 eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco
1/2 teaspoon salt
1/2 cup dried bread crumbs
Preheat oven to 350 degrees. Wash broccoli, pare any tough skin from stems and cut into pieces. Cook in salted boiling water for 10minutes. Drain and squeeze well. Chop in food
processor. Melt butter and cook onion until soft. Stir in flour. Slowly addmilk. Cook until mixture thickens, stirring constantly. Remove from heat. Stir in cheese, broccoli and Tabasco. Beat eggs with a little salt. Stir eggs into cooled broccoli mixture. Butter baking dish and dust with bread crumbs. Pourmixture into baking dish and bake for 40 minutes.
12. Honey Baked Ham Potato Ham Hash
2 ribs celery, chopped
1 onion, chopped
1 bell pepper, chopped
1 cup cooked ham, chopped
4 white potatoes, well−scrubbed and shredded
1 teaspoon dried parsley
1/2 cup milk
6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Heat oil in heavy iron skillet. Saute onion, pepper and celery until soft. Preheat oven to 350 degrees. Add potatoes to the vegetables in skillet, add the ham and cook all to brown, stirring often. Season with salt and pepper. Add half the parsley. Pour milk over mixture. Bring to a boil. Cover with foil. Place in oven and bake for 15minutes. Uncover and let potatoes brown for a few minutes. Remove from oven and sprinkle with parsley before serving.
13. Hooter's Buffalo Chicken Wings
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flourmixture over them, coating each wing evenly.
Put the wings in the refrigerator 60-90minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.
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14. Horseradish
1 cup Cubed peeled horseradish Root (1/2−inch pieces)
3/4 cup Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt
Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender, keeping face away from container. Cover and store in the refrigerator. Use as a condiment or in other recipes. Yield: 1−1/4 cups.
15. Hostess Cupcakes
CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract
FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate
GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water
ICING:
1 tb Egg white, at room temperature
1 pinch cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar
Make the cupcakes:
Position a rack in the center and preheat oven to 325F. Lightly butter twenty−four 1−3/4" x 3/4" (1−oz) muffin of biscuit cups. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center.Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.)
Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack.
Make the filling:
In a heavymedium saucepan over medium−high heat, bring the cream to a boil. Add the white chocolate and remove from heat. let the mixture stand briefly; stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolatemixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 3/8−inch plain tip. Insert the pastry tip 1/4−inch into the bottom of each cupcake and squeeze a little filling into each one.
Make the glaze:
Place the chocolate in a small bowl.Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.
Make the icing:
In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Graduallymix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16−inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature. The cupcakes can bemade and refrigerated up to 2 days in advance, or frozen up to 2 weeks. Makes 22 to 24miniature cupcakes.
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