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

J

1. Jack Daniel's Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar, packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellowmustard
1/2 cup Jack Daniel's whiskey
9 ounce bottle Kraft's horseradish (cream)

Put honey, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth. Transfer to a 2−quart saucepan. Cook on medium high whipping brisklywith whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey. Continue to cook and stir briskly only 1/2 minute. Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly.

 

2. Jack Daniel's Marinade

1/4 cup Jack Daniel's whiskey
1/4 cup soy sauce
1/4 cup Dijon−style mustard
1/4 cup minced green onion and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash ofWorcestershire sauce
pepper to taste

Combine all ingredients. Blend well. Use tomarinate shrimp or scallops for one hour. Beef, chicken or pork should marinate refrigerated overnight. Use to baste the shellfish ormeat as it is grilled or broiled.

 

3. Jack−In−The−Box Jumbo Jack

The Beef:
I suggest using factory frozen 1/4 pound beef patties from your grocers
freezer.

The Rest:
1 sesame−seed hamburger bun
2 tomato slices, chopped white onion, 2 dill pickle slices, 2 large lettuce
leaves

The sauce:
1 Tablespoon ofmayonnaise
1/8 teaspoon lemon juice
dash onion powder
dash sugar

Mix together−−−set aside.

Cooking your Jumbo−Jack
Pre−heat an electric griddle to 400 .Toast your buns by laying face down on the griddle for about a minute. Set aside. Cook the still frozen beef patty 4−5 minutes per side, salting liberally before and after turning.

Dress as follows:

Top Bun
Half of the pre−made mayo sauce 1 Tablespoon chopped, white onion 2 dill
pickle slices 2 lettuce leaves 2 tomato slices

Bottom Bun
Spread the remainingmayo sauce evenly.
5.When the burger is finished cooking, drain the fat, and apply to the
dressed top bun. Add the dressed bottom bun.

 

4. Jack−In−The−Box Tacos

1 Pound Ground beef
1/3 Cup Refried beans
1/4 Teaspoon Salt
2 Tablespoons Chili powder
1/4 Cup Ortega Mild Taco Sauce
12 Soft Corn Tortillas
3 Cups Cooking oil
6 Slices American cheese (each cut in half)
1 Head Lettuce, chopped fine

Slowly brown the beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth.When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to smash the whole beans into themixture creating a smooth texture. Add the salt, Chili powder, and Taco Sauce to the mixture. Remove from the heat. In another skillet heat 1/4 inch of oil until hot.

Test with a small piece of tortilla −it should bubble when dropped into the oil. Spread 1/2 of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef fillng acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy.When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler. Pry open slightly and add 1/2 slice American cheese and some lettuce. Top with additional Taco Sauce to taste.

5. Jalapeno Poppers

6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the eggmixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.

 

6. Jerk Seasonings

1/2 cup ground allspice berries [not allspice powder; whole
allspice −ground (use a coffee grinder)]
1/2 cup packed brown sugar
6−8 garlic cloves
4−6 Scotch bonnet peppers (or jalapeno), stems and seeds removed
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten

Put everything in a food processor and blend until smooth. Feel free to adjust amount of peppers or garlic. Rub themeat (chicken, pork or beef) with the seasoning. If using
pork shoulder, score the fat and rub in.With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm−fleshed fish like grouper. Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chopmeat into pieces, and serve traditionally with hard−dough bread and Jamaican Red Stripe Beer.

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