Recipes - CopyCat Recipes
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1. Lawry's Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon drymarjoram leaves
1 tablespoonminced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt. mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3months Makes about 1 cup.
2. Lawry's Taco Seasoning
1 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
Combine all of the ingredients in a small bowl. To prepare the meat filling for the tacos as described on the original package instructions: "In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices & seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons each).
3. Legal Seafood Clam Chowder
4 quarts littleneck clams (about 1−2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1−1/2 pounds potatoes, peeled, and diced into 1/2−inch cubes
4−1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside. In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.
Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15minutes. Stir in the reserved clams, salt−pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.
4. Licorice Drops
1 cup granulated sugar
1/4 cup brown sugar
1/4 cup water
1/4 cup light corn syrup
1 Tablespoon black food coloring
1/4 Teaspoon anise extract or pulverized anise seeds
Put the sugars, water and corn syrup into a pot, set the pot over medium heat and stir.When the batch has boiled for the first time, wash the sugar crystals down from the sides of the pot. Put the thermometer in the pot and cook without stirring to 290F [soft crack stage]. Take the pot from the heat and add the food coloring and the anise flavoring and stir them in gently. With a teaspoon, drop round patties about the size of quarters onto a greased baking sheet. If the candy in the pot gets too firm for spooning, reheat it gently until it softens. Cool the drops completely but not in the refrigerator or the pieces will stick.Wrap the drops individually in wax paper.
5. Lipton's Onion Soup
3/4 cup minced onion
1/3 cup beef bouillon
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar
Combine all ingredients. Store in tight fitting container. About 5 Tbls. of mix are equal to 1 1.25 oz pkg. Use inmaking soup or onion dip (Mix 5 Tbls. with one pint of sour cream).
6. Little Caesar's Pizza Sauce
1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)
Pre−mix the dry ingredients, mix, and set aside. In a small saucepan, combine tomato paste and water. Over medium high heat, bring to a simmer. Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40 minutes, stirring occasionally. Cover sauce and refrigerate until needed. Makes about 2 1/2 cups. (4 −12" pizzas)
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