Recipes - CopyCat Recipes
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S (continued)
24. Steak & Ale Hawaiian Chicken
4-6 Chicken Breasts
Marinade:
1/4 c. soy sauce
1/2 c. + 2 T. dry sherry
1 1/2 c. unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 c. + 2 T. sugar
1/2 tsp. garlic powder
Combine all ingredients andmarinate chicken overnight. Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of munster or provolone cheese and broil just until cheese starts to melt.
25. Steak & Ale's Bourbon Street Steak
2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10−ounce) New York strip steaks
Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow dish large enough for them to be in a single layer. Pour marinade over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks
occasionally. Remove steaks and discard marinade. Grill to desired doneness. Makes 4 steaks.
26. Steak & Ale's Burgundy Mushrooms
1 1/4 pounds mushrooms
2 quarts water
1/4 cup lemon juice
4 tablespoons margarine
3/4 cup yellow onions, diced
1/2 cup Burgundy
1 tablespoon beef bouillon granules
1/4 teaspoon garlic powder
1/3 teaspoon ground white pepper
Clean and thoroughly drymushrooms. Combine water and lemon juice in covered suacepan. Bring to boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes). In a bowl, add spices and bouillon to Burgundy.Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat. Add mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce
and stir until blended.
27. Steak−n−Shake Chili
2 tablespoons oil
1 1/2 pounds ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup cola (Coke, Pepsi, or generic)
Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute. Add all to crock pot. Drain beef and beans before adding to pot. Let simmer on low for 6 hours or on high for 2 hours.
28. Stouffer's Corn Souffle
2 Eggs
2 Tablespoon Cornstarch
2 Tablespoon Sugar
Salt and pepper
Dash Nutmeg
1 Pound Can cream style corn
1/2 Cup Sour cream
1/2 Cup Milk
With electric mixer beat eggs until foamy. Beat in remaining ingredients as listed. Pour into Pam−sprayed 8" square baking dish. Bake on center rack of preheated 400F oven 35 minutes or until knife inserted comes out clean.
29. Stouffer's Macaroni and Cheese
2 −10 ounce packages Stouffer's Frozen Welsh Rarebit (defrosted)
1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
1/4 cup grated Cheddar cheese
Preheat oven to 400 degrees. Heat Welsh Rarebit in top of double boiler over rapidly boiling water for 15 to 20 minutes just until hot. Cook macaroni following package directions. Drain well. Pour Welsh Rarebit into a 2−quart casserole; add cooked macaroni, salt and sour cream. Stir to combine. Sprinkle with grated cheese. Bake at 400 degrees for 20 minutes.
30. Stove Top Stuffing
6 cups cubed bread
1 tablespoon parsley flakes
3 cubes chicken bouillon
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
Preheat oven to 350 degrees. Bake bread 8 to 10 minutes. In large bowl toss bread with remaining ingredients till evenly coated. Store in a air tight container.Will keep for 1 to 4 months or 12 months frozen. Cook just like you would for the prepackagedmix. Combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter. Makes 7 cups
31. Stuckey's Pecan Log Rolls
1/4 cup corn syrup
1/4 cup water
1 1/4 cups sugar
1 egg white
1/8 tsp. cream of tartar
1 tsp. vanilla
1 package(14 oz.) caramels
3 Tbsp. water
2 cups coarsely chopped pecans
Line a 9x5" loaf pan with buttered waxed paper; set aside. Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat , stirring constantly, until sugar dissolves
andmixture comes to a boil.Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook untilmixture reaches the hard−ball stage (255*) Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer, until stiff but not dry.
Slowly pour hot syrup into egg white, beating constantly. Add vanilla, beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze till firm. Line a baking sheet with waxed paper, set aside. Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally. Arrange pecans on waxed paper.
Working quickly, drop 1 piece of the frozen fondant intomelted caramels to coat. Roll in pecans to completely coat. Place on prepared baking sheet to set. Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick. Cut logs into 1/2" slices. Store in fridge in airtight container between layers of waxed paper or freeze up to 3 months. Makes six 5" rolls.
32. Sun Dried Tomatoes
Dried Tomatoes (yields about 1 pint)
Wash carefully and wipe dry:
7 or 8 pounds of firm, ripe (preferablyRoma) tomatoes.
Cut out the stem and scar and the hard portion of core lying under it. Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters. Scrape out all of the seeds that you can without removing the pulp. Arrange the tomatoes, with the cut surface up, on non−stick cookie sheets (glass or porcelin dishes are OK. Theywill have to withstand
temperatures of a few hundred degrees F if you are going to oven−dry the tomatoes). DO NOT use aluminum foil, or bare aluminum cookie sheets. The acid in the tomatoes will react with the metal.
Mix together thoroughly:
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 tsp salt.
Sprinkle a small amount of this mixture on each tomato. (You may customize this mixture to suit your own taste.) Dry the tomatoes in the oven, dehydrator, or in the sun. Directions follow for each of these methods. However, no matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying.
They are done when they are very dry, but still pliable −about the texture of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, theywill mold andmildew, unless packed in oil. So watch them carefullywhile they dry. Try to remove them on an individual basis, before they become tough. Here are the drying methods.
There is a time listed with each method. This time is approximate, and can vary significantly depending on themoisture of the tomato. DO NOT rely on this time as more than a rough guide.
Oven−drying (approximately 12 hours):
Bake, cut side up, in 170 F oven for about 3 hours. Leave the oven door propped open about 3 inches to allow moisture to escape. After 3 hours, turn the tomatoes over and press flat with your hand or a spatula. Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
Dehydrator method (approximately 8 hours):
Place the tomatoes, cut side up, directly onto the dehydrator trays. Set dehydrator temperature to about 140 F. After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula. After a few hours, turn the tomatoes again and flatten gently. Continue drying until done.
Sun−drying (approximately 3 days):
Dry in hot weather, with relatively low humidity. Place tomatoes, cut side down, in shallow wood−framed trays with nylon netting for the bottom of the trays. Cover trays with protective netting (or cheesecloth). Place in direct sun, raised from the ground on blocks or anything else that allows air to circulate under the trays. Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun. Place the trays in a sheltered spot after sundown, or if the weather turns bad. After the tomatoes are dry, store in air−tight containers, or pack
in oil.
To pack in oil:
Dip each tomato into a small dish of white wine vinegar. Shake off the excess vinegar and pack them in olive oil. Make sure they are completely immersed in the oil. When the jar is full, cap it tightly and store at *cool* room temperature for at least amonth before using. Theymay be stored in the refrigerator, but the oil will solidify at refrigerator temperatures (it quickly reliquifies at room temperature however). As tomatoes are removed from the jar, addmore olive oil as necessary to keep the remaining tomatoes covered.
33. Swiss Miss Hot Chocolate
1 −16 oz. box of non fat drymilk
1 Cup Sugar
3/4 Cup cocoa
Sift all ingredients together three times. Store this mixture in a tightly sealed container in a cool place.When ready to use, you can add a couple of heaping tablespoons to hot water. Sprinkle miniaturemarshmallows on top.
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