tag:blogger.com,1999:blog-55968863370361745832023-11-15T08:34:05.355-08:00Master Recipe BinderComplete recipes collections, include KFC, Outback Steakhouse, Wendy's, McDonald's, Sbarro, Pizza Hut, Steak & Ale's, Taco Bell, El Torito's, Chi Chi's, Ben & Jerry's, Applebee's, and many more.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-5596886337036174583.post-53465506103747374532012-05-23T01:09:00.000-07:002012-05-23T01:17:35.774-07:0027 Easy Pizza Recipes Volume 2<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">27 Easy Pizza Recipes </span></b></div>
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<span style="font-size: x-small;">Book by Leonardo Manzo (Author), Karina Di Geronimo (Author)</span></div>
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<b><span style="font-size: small;">Book Description :</span></b><br />
<span style="font-size: x-small;">Publication Date: May 9, 2012 <br />
Paperback: 78 pages <br />
Language: English <br />
Product Dimensions: 8.5 x 8.5 x 0.2 inches <br />
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Welcome to our kitchen. We want to share our experience and that of our parents with you. In 27 Easy Pizza Recipes is explained how to make Italian Pizza in an easy and understandable way for all kind of people.<br />
This book is part of a series called Easy Pasta & Easy Pizza Italian Recipes.<br />
All recipes included in this book have been carefully selected from an exclusive library which include several titles about Cooking, Food, and other important subjects, and adapted and presented to You in a format suitable for EVERY type of tablet in the market, such as E-Reader, Kindle Basic, Kindle Touch, Kindle Fire, iPad and many more.<br />
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<b><span style="font-size: small;">TUNA AND ARUGULA PIZZA<br />CALZONE WITH SEEDS<br />VEGETABLE PIZZA<br />PUTTANESCA PIZZA<br />ARUGULA AND SERRANO HAM PIZZA<br />CHICKEN PIZZA<br />SARDINE PIZZA<br />BAGUETE<br />BANANA AND HAM PIZZA<br />SMOKED SALMON PIZZA<br />HAM AND ARTICHOKE PIZZA<br />MINI PIZZAS<br />FUGAZZA (ONION PIZZA)<br />NEAPOLITAN PIZZA WITH GREEN BEANS<br />SEAFOOD PIZZA<br />NEAPOLITAN PIZZA WITH PARMESAN AND BASIL<br />PINEAPPLE PIZZA<br />PEPPERONI PIZZA<br />CHICKEN STUFFED PIZZA<br />CARBONARA PIZZA<br />PEPPERONI AND PEPPERS PIZZA<br />BARBECUE PIZZA<br />GARDEN PIZZA<br />3 FLAVOURS PIZZA<br />FOUR CHEESES PIZZA<br />SPINACH PIZZA<br />MOZZARELLA PIZZA</span></b><br />
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<b>TOP 7 PRO TIPS FOR BAKING THE PERFECT PIZZA</b><br />
<b>SPECIAL: GRANDMA´S RECIPE</b><br />
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<span style="font-size: x-small;">RecipeBinder.blogspot.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to RecipeBinder.blogspot.com (amazon.com, or endless.com, MYHABIT.com, SmallParts.com, or AmazonWireless.com)</span></div>Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.comtag:blogger.com,1999:blog-5596886337036174583.post-81349960940328107952008-12-03T01:56:00.000-08:002008-12-03T01:59:23.488-08:00Benihana Magic Mustard Sauce<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_SmIwwXtHaec/STZYYBXhGQI/AAAAAAAAAR4/BEMT3amJdrA/s400/255395_TKMexicanQuiche.jpg" alt="Benihana Magic Mustard Sauce" id="BLOGGER_PHOTO_ID_5275501183218292994" border="0" /><br />3 tb Powdered mustard<br />2 tb Hot water<br />1/2 c Soy sauce or tamari sauce<br />2 t. Sesame seeds, toasted<br />1 Garlic clove<br /><br />In a small bowl, blend mustard and water into a paste.<br />Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.<br />Makes 6 servings, about 2 Tb. each.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-21413432117804438912008-12-03T01:49:00.000-08:002008-12-03T01:56:40.963-08:00Big John's Beans 'n Fixin's<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="http://1.bp.blogspot.com/_SmIwwXtHaec/STZXoSDDiuI/AAAAAAAAARw/h6N7GsGCZXc/s400/new+year+fixins.jpg" alt="Big Johns Beans n Fixins" id="BLOGGER_PHOTO_ID_5275500363062151906" border="0" /><br />Ingredients:<br />1 16 ounce can Campbell's Pork & Beans<br /><br />The "Fixin's":<br />1/2 cup Manwich brand sloppy joe sauce (Heinz works well too)<br />1 - 1/2 Tablespoons Hormel real bacon bits<br />1/2 Tablespoon sugar<br />1 - 1/2 teaspoons molasses<br />1 teaspoon dried, minced onion<br />1/8 teaspoon salt<br />1/8 teaspoon ground mustard<br />1/16 teaspoon pepper<br /><br />Combine the ingredients for the Fixin's in a small jar, cover, and refrigerate at least a 1/2 hour (this allows the flavors to blend).<br />At "bean" time, empty the can of beans into a small saucepan, and stir in the pre made Fixin's. Over low medium heat, bring the Beans and Fixin's to a simmer, stirring occasionally. When heated through, serve.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-84555727321699053732008-12-02T22:32:00.001-08:002008-12-02T22:34:19.568-08:00Honey Baked Ham Broccoli Souffle<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_SmIwwXtHaec/STYoSrV4IUI/AAAAAAAAARo/MkN9xt8_gMo/s400/broccoli+salad.jpg" alt="Honey Baked Ham Broccoli Souffle" id="BLOGGER_PHOTO_ID_5275448314848354626" border="0" /><br />1 pound fresh broccoli<br />1 large minced onion<br />3 eggs<br />2 tablespoons butter<br />3 tablespoons flour<br />1 cup hot milk<br />2 ounces crumbled Roquefort cheese<br />1/2 teaspoon Tabasco<br />1/2 teaspoon salt<br />1/2 cup dried bread crumbs<br /><br />Preheat oven to 350 degrees.<br />Wash broccoli, pare any tough skin from stems and cut into pieces. Cook in salted boiling water for 10 minutes. Drain and squeeze well. Chop in food processor.<br />Melt butter and cook onion until soft. Stir in flour. Slowly add milk. Cook until mixture thickens, stirring constantly. Remove from heat.<br />Stir in cheese, broccoli and Tabasco. Beat eggs with a little salt. Stir eggs into cooled broccoli mixture.<br />Butter baking dish and dust with bread crumbs. Pour mixture into baking dish and bake for 40 minutes.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-36134561629894201782008-12-02T22:29:00.000-08:002008-12-02T22:32:00.870-08:00Honey Baked Ham Potato Ham Hash<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 287px;" src="http://4.bp.blogspot.com/_SmIwwXtHaec/STYnr1SshrI/AAAAAAAAARg/qL8qlm5wU2Q/s400/hash.jpg" alt="Honey Baked Ham Potato Ham Hash" id="BLOGGER_PHOTO_ID_5275447647504467634" border="0" /><br />2 ribs celery, chopped<br />1 onion, chopped<br />1 bell pepper, chopped<br />1 cup cooked ham, chopped<br />4 white potatoes, well scrubbed and shredded<br />1 teaspoon dried parsley<br />1/2 cup milk<br />6 tablespoons olive oil<br />1 teaspoon salt<br />1/2 teaspoon black pepper<br /><br />Heat oil in heavy iron skillet. Saute onion, pepper and celery until soft.<br />Preheat oven to 350 degrees.<br />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 15 minutes. Uncover and let potatoes brown for a few minutes.<br />Remove from oven and sprinkle with parsley before serving.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-41206542690053209562008-12-02T22:26:00.000-08:002008-12-02T22:29:28.507-08:00Heinz 57 Sauce<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 175px; height: 150px;" src="http://2.bp.blogspot.com/_SmIwwXtHaec/STYnIK21mcI/AAAAAAAAARY/VrMQ5nCjTBU/s400/hnz_57sauce_10oz-2.jpg" alt="Heinz 57 Sauce" id="BLOGGER_PHOTO_ID_5275447034817911234" border="0" /><br />1/2 Cup Raisins<br />2/3 Cup Heinz ketchup<br />1 tsp chili powder<br />1 tsp seasoned salt<br />4 oz applesauce<br />2 Tbsp Wish Bone Itailian Dressing<br /><br />Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-41913910091478555492008-10-14T17:50:00.000-07:002008-10-14T17:54:14.802-07:00Gatorade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SmIwwXtHaec/SPU_Eg-Z-JI/AAAAAAAAARQ/oIJI5HacuIE/s1600-h/gatorade.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_SmIwwXtHaec/SPU_Eg-Z-JI/AAAAAAAAARQ/oIJI5HacuIE/s400/gatorade.jpg" alt="Gatorade" id="BLOGGER_PHOTO_ID_5257177486828632210" border="0" /></a><br />1 pack unsweetened Kool Aid (any flavor)<br />2 quarts cold water<br />1/2 cup sugar<br />1/2 teas. salt<br />1/2 cup orange juice<br /><br />Mix together. This equals the electrolyte replacement found in many popular drinks on the market.<br />Great for a hot summer!Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-22624895245462452082008-10-14T17:49:00.001-07:002008-10-14T17:49:59.114-07:00Fannie Mae Caramels4 cups sugar<br />2 cups light corn syrup<br />14 ounce can sweetened condensed milk<br />1 1/2 cups milk<br />1 cup whipping cream<br />1 cup butter<br />2 teas. vanilla<br />2 cups chopped walnuts or pecans<br /><br />Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with a wooden spoon until it comes to a boil. Attach a candy thermometer and continuously stir until temperature reaches 240F. Remove immediately and stir in vanilla and nuts. Pour into baking pan and allow to cool completely before cutting.<br />Cut into desired serving pieces. They can also be dipped in chocolate that has been melted in a double boiler. Dip one at a time and allow chocolate to harden.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-50452840914617420512008-10-14T17:44:00.000-07:002008-10-14T17:48:23.392-07:00Eatmore Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SmIwwXtHaec/SPU9p3AUGcI/AAAAAAAAARI/MrCQFH2tcLM/s1600-h/eatmore_bars.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_SmIwwXtHaec/SPU9p3AUGcI/AAAAAAAAARI/MrCQFH2tcLM/s400/eatmore_bars.jpg" alt="Eatmore Bars" id="BLOGGER_PHOTO_ID_5257175929374120386" border="0" /></a><br />1 cup peanut butter<br />1 cup corn syrup<br />1/2 cup chocolate chips<br />1 cup brown sugar<br />3/4 cup peanuts<br />1/2 cup sesame seeds<br />1 - 1/2 cup rice krispies<br />1/2 cup sunflower seeds (raw, shelled)<br /><br />Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together for 8 - 10 minutes. Mix in remaining ingredients. Press onto cookie sheet.<br />Cool and cut into bars. Do NOT put in fridge as they'll become too hard.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-71773561769744621272008-10-14T17:41:00.000-07:002008-10-14T17:44:23.782-07:00Duck Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SmIwwXtHaec/SPU8x_rK0ZI/AAAAAAAAARA/wd70EFdH5n8/s1600-h/Duck_sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_SmIwwXtHaec/SPU8x_rK0ZI/AAAAAAAAARA/wd70EFdH5n8/s400/Duck_sauce.jpg" alt="Duck Sauce Recipes" id="BLOGGER_PHOTO_ID_5257174969628676498" border="0" /></a><br /><span style="font-weight: bold;">First:</span><br />1 Pound Plums halved and pitted<br />1 Pound Apricots halved and pitted<br />1 1/4 Cups Cider vinegar<br />3/4 Cup Water<br /><br /><span style="font-weight: bold;">Second:</span><br />1 Cup Cider vinegar<br />1 Cup Firmly packed brown sugar<br />1 Cup White sugar<br />1/2 cup Lemon juice<br /><br /><span style="font-weight: bold;">The Rest:</span><br />1/4 cup Chopped ginger<br />1 small Onion sliced<br />1 (or more) serrano seeded & chopped<br />2 small Garlic cloves sliced<br />4 teaspoons Salt<br />1 tablespoon Mustard seed (toasted)<br />1 Cinnamon stick<br /><br />Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.<br />Combine second set of ingredients and boil for 10 minutes.<br />Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks.<br />Makes 2 pints.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-6556278553662675332008-10-14T17:38:00.000-07:002008-10-14T17:41:01.382-07:00Cracker Barrel's Bread PuddingSugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med low heat, with 2 oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY! Work fast. Dump them into paper towel lined plate. Spread out to cool while you prepare the rest.<br /><br /><span style="font-weight: bold;">Plumped Raisins:</span><br />In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.<br /><br /><span style="font-weight: bold;">Dumplings:</span><br />In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of<br />dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside.<br />Make sauce next.<br /><br /><span style="font-weight: bold;">Caramel Sauce:</span><br />Strain remaining liquid into heavy 2 1/2 quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large<br />drops rather than like water. It should be the consistancy of smooth gravy.<br />Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.<br />Cover; refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each. Serves 6 to 8.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-28092946467928663282008-10-14T17:30:00.000-07:002008-10-14T17:38:19.134-07:00Cracker Barrel Cherry Chocolate Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SmIwwXtHaec/SPU7ZhhE2II/AAAAAAAAAQ4/x1OpsI_xgIk/s1600-h/Cracker_Barrel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_SmIwwXtHaec/SPU7ZhhE2II/AAAAAAAAAQ4/x1OpsI_xgIk/s400/Cracker_Barrel.jpg" alt="Cracker Barrel Cherry Chocolate Cobbler" id="BLOGGER_PHOTO_ID_5257173449704790146" border="0" /></a><br />1 - 1/2 cups flour<br />1/2 cups sugar<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/4 cups butter<br />1 (6 oz.) pkg. Nestle's semi sweet chocolate morsels<br />1/4 cups milk<br />1 egg<br />1 (21 oz.) can cherry pie filling<br />1/2 cups nuts, finely chopped<br /><br />Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.<br />Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-66719174319132455652008-10-14T17:20:00.000-07:002008-10-14T17:23:37.808-07:00Cheesecake Factory Pumpkin Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SmIwwXtHaec/SPU363xT9-I/AAAAAAAAAQw/UieaLnvP6k0/s1600-h/Cheesecake_Factory_Pumpkin_Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_SmIwwXtHaec/SPU363xT9-I/AAAAAAAAAQw/UieaLnvP6k0/s400/Cheesecake_Factory_Pumpkin_Cheesecake.jpg" alt="Cheesecake Factory Pumpkin Cheesecake Recipes" id="BLOGGER_PHOTO_ID_5257169624567642082" border="0" /></a><br />Crust:<br />1 - 1/2 cups graham crumbs<br />5 Tbsp. butter, melted<br />1 Tbsp. sugar<br /><br />Filling:<br />3 - 8oz. pkgs. cream cheese, softened<br />1 cup sugar<br />1 tsp. vanilla<br />1 cup canned pumpkin<br />3 eggs<br />1/2 tsp. cinnamon<br />1/4 tsp. nutmeg<br />1/4 tsp. allspice<br />Whipped Cream<br /><br />Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at 350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth and creamy. Pour into the crust. Bake for 60 - 70 mins.or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.<br />Serve with whipped cream.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-16671663991681270702008-10-14T17:16:00.000-07:002008-10-14T17:20:39.382-07:00Cheesecake Factory Key Lime Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SmIwwXtHaec/SPU3ISOArKI/AAAAAAAAAQo/1B2ZpHcT7k8/s1600-h/Cheesecake_Factory_Key_Lime_Cheesecake.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_SmIwwXtHaec/SPU3ISOArKI/AAAAAAAAAQo/1B2ZpHcT7k8/s400/Cheesecake_Factory_Key_Lime_Cheesecake.jpeg" alt="Cheesecake Factory Key Lime Cheesecake" id="BLOGGER_PHOTO_ID_5257168755494005922" border="0" /></a><br />1 3/4 cups graham cracker crumbs<br />5 Tbsp. butter, melted<br />1 cup plus 1 Tbsp. sugar<br />3 - 8oz. pkgs cream cheese, softened<br />1 tsp. vanilla<br />1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,<br />use half as much.<br />3 eggs<br />whipped cream<br /><br />Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.<br />Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove<br />the pan sides and cut. Serve with whipped cream.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-87771466209876512592008-10-14T17:12:00.000-07:002008-10-14T17:15:51.180-07:00Cheez Whiz<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SmIwwXtHaec/SPU2GJ7J1OI/AAAAAAAAAQg/7Om54CW14z0/s1600-h/Cheez_Whiz.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_SmIwwXtHaec/SPU2GJ7J1OI/AAAAAAAAAQg/7Om54CW14z0/s400/Cheez_Whiz.jpg" alt="Cheez Whiz Recipes" id="BLOGGER_PHOTO_ID_5257167619396064482" border="0" /></a><br />1 lb. cheddar cheese<br />2 cups evaporated milk<br />1 - 1/2 Teaspoon salt<br />1 - 1/2 tsp. dry mustard<br />2 beaten eggs<br />Cut cheese into small pieces and melt in double boiler. When melted, add evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return to double boiler and stir and cook until eggs thicken sightly. Remove from heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust from forming. (Might just be able to cover with plastic wrap, too.) Put in jars, cover and store in refrigerator. Keeps several weeks.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-44732905232277076212008-10-14T17:09:00.000-07:002008-10-14T17:11:58.376-07:00Casa Ole Green Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SmIwwXtHaec/SPU1KW6wmKI/AAAAAAAAAQY/kh5NbCzDhUI/s1600-h/Casa_Ole_Green_Sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_SmIwwXtHaec/SPU1KW6wmKI/AAAAAAAAAQY/kh5NbCzDhUI/s400/Casa_Ole_Green_Sauce.jpg" alt="Casa Ole Green Sauce" id="BLOGGER_PHOTO_ID_5257166592091920546" border="0" /></a><br />4 Avocados<br />1 (16 oz.) Container Sour Cream<br />1 can Rotel tomatoes<br />1 Tbsp. Garlic Powder<br />1 (4 oz.) Can Green Chili Peppers<br />2 tsp. Salt<br />1 tsp. Lemon juice<br />3 oz. Cream Cheese<br />Mix and blend all ingredients until smooth.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-88703793709018532152008-10-12T22:50:00.000-07:002008-10-12T22:56:51.478-07:00Burger King's Hershey Sundae Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SmIwwXtHaec/SPLi_cemQRI/AAAAAAAAAQQ/LGdSAdCmLkE/s1600-h/Burger_Kings_Hershey_Sundae_Pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_SmIwwXtHaec/SPLi_cemQRI/AAAAAAAAAQQ/LGdSAdCmLkE/s400/Burger_Kings_Hershey_Sundae_Pie.jpg" alt="Burger Kings Hershey Sundae Pie Recipes" id="BLOGGER_PHOTO_ID_5256513294698955026" border="0" /></a><br />Chocolate crust (store bought or hershey crumb recipe)<br />layer 1:<br />8 Ounce cream cheese<br />3/4 c. powder suger<br />8 Ounces cool whip<br />1 Teaspoon vanilla<br /><br />Whip cheese till softened, add powdered sugar blend well, add remaining ingredients, blending well, place in crust<br />layer 2:<br />1 lg. box chocolate pudding milk<br />Milk<br />cool whip<br />chocolate curls<br /><br />Make pudding as directed minus 1/2 c. milk.<br />Add to pie. Top with more coolwhip and chocolate curls.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-79964654622940441742008-10-12T22:33:00.000-07:002008-10-12T22:48:59.327-07:00Burger King Breakfast Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SmIwwXtHaec/SPLhI6XpJKI/AAAAAAAAAQI/bP0HZOScY9Y/s1600-h/Burger_King_Breakfast_Sandwiches.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_SmIwwXtHaec/SPLhI6XpJKI/AAAAAAAAAQI/bP0HZOScY9Y/s400/Burger_King_Breakfast_Sandwiches.JPG" alt="Burger King Breakfast Sandwiches Recipes" id="BLOGGER_PHOTO_ID_5256511258318415010" border="0" /></a><br />For the eggs, you will need to create a ring to make them perfectly round (same as with an Egg McMuffin). Just cut both ends off tuna cans, clean thoroughly, and you will have a mold to use. Be sure to use non stick spray around the sides that touch the egg. When they're time to flip over, left the can up and loosen the egg from the can with a knife.<br /><br /><span style="font-weight: bold;">For The Biscuit Sandwich:</span><br />Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)<br />1 Egg per biscuit<br />2 oz. ground breakfast sausage per biscuit, or two slices bacon<br />1 slice American cheese per biscuit<br />Prepare biscuits according to package instructions.<br />Meanwhile, cook bacon and/or sausage. Flatten the sausage out to be about the same diameter as your tuna cans, and cook.<br />Beat each egg individually and fry using the molds. Salt and pepper to your taste.<br />To assemble, slice biscuit in half; on the bottom, place the egg, then sausage/bacon, topped with a cheese slice, and then top half of biscuit. Microwave for about 30 seconds to melt the cheese.<br /><br /><span style="font-weight: bold;">For the Croissanwich:</span><br />To prepare the large croissants, use 1 - 8 ounce can of Pillsbury Original Crescent Rolls (normally, 8 rolls). Open the can and separate the dough into four squares (two rolls per square). Take one square, separate the pieces and turn one 180 degrees around to form a large triangle. Pinch the dough in the middle to seal, and roll up starting with the wide end. Then, take both ends and bring together to form a tight circle. Repeat with others and cook according to instructions. Top in the same manner as biscuits.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-73989622571045873162008-10-12T22:23:00.000-07:002008-10-12T22:33:05.792-07:00Bob Evans Peanut Butter Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SmIwwXtHaec/SPLdV1UotFI/AAAAAAAAAQA/wRJksaEPcVs/s1600-h/peanut-pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_SmIwwXtHaec/SPLdV1UotFI/AAAAAAAAAQA/wRJksaEPcVs/s400/peanut-pie.jpg" alt="Bob Evans Peanut Butter Pie Recipes" id="BLOGGER_PHOTO_ID_5256507082255414354" border="0" /></a><br />1 5 oz. pkg. Jell - O Instant Vanilla Pudding<br />2 cups cold skim milk (you could use any milk you like)<br />1/2 cup whipping cream, whipped<br />1 - 1/4 cup creamy peanut butter<br />1 prebaked pie shell of your choice (use a ready made, refrigerated crust, or you can bake your own), lightly browned<br />1 - 8 Ounce container of Cool Whip (or store brand equivalent)<br />Garnish: chocolate syrup & crushed peanuts<br /><br />Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-21027706467870174122008-10-12T22:11:00.000-07:002008-10-12T22:23:15.820-07:00Benihana's Ginger Salad Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SmIwwXtHaec/SPLZMqgEwsI/AAAAAAAAAP4/JjSfthRX910/s1600-h/Benihana_Ginger_Salad_Dressing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_SmIwwXtHaec/SPLZMqgEwsI/AAAAAAAAAP4/JjSfthRX910/s400/Benihana_Ginger_Salad_Dressing.jpg" alt="Benihana_Ginger_Salad_Dressing" id="BLOGGER_PHOTO_ID_5256502526685266626" border="0" /></a><br />1/2 cup minced onion<br />1/2 cup peanut oil<br />1/3 cup rice vinegar<br />2 tablespoons water<br />2 tablespoons minced fresh ginger<br />2 tablespoons minced celery<br />2 tablespoons ketchup<br />4 teaspoons soy sauce<br />2 teaspoons sugar<br />2 teaspoons lemon juice<br />1/2 teaspoon minced garlic<br />1/2 teaspoon salt<br />1/4 teaspoon black pepper<br /><br />Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well pureed.<br />Makes 1 3/4 cups.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-55656725549383598932008-10-12T21:57:00.000-07:002008-10-12T22:11:04.305-07:00Benihana's Fried Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SmIwwXtHaec/SPLYS6K4JPI/AAAAAAAAAPw/exzDDCKhpxc/s1600-h/Benihana_Fried_Rice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_SmIwwXtHaec/SPLYS6K4JPI/AAAAAAAAAPw/exzDDCKhpxc/s400/Benihana_Fried_Rice.jpg" alt="Benihana Fried Rice Recipe" id="BLOGGER_PHOTO_ID_5256501534458914034" border="0" /></a><br />1 c Uncooked rice<br />5 T Butter<br />1 c Chopped onion<br />1 c Chopped carrots<br />2/3 c Chopped scallions<br />3 T Sesame seeds<br />5 Eggs<br />5 T Soy sauce<br />Salt<br />Pepper<br /><br />Cook rice according to package directions. In a large skillet melt butter.<br />Add onions, carrots and scallions. Saute until carrots are translucent.<br />Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.<br />Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-57350964403534689122008-10-12T21:54:00.001-07:002008-10-12T21:57:04.735-07:00Benihana Magic Mustard Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SmIwwXtHaec/SPLVAULYVJI/AAAAAAAAAPo/eA0uUpjdha8/s1600-h/Benihana_Magic_Mustard_Sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_SmIwwXtHaec/SPLVAULYVJI/AAAAAAAAAPo/eA0uUpjdha8/s400/Benihana_Magic_Mustard_Sauce.jpg" alt="Benihana Magic Mustard Sauce Recipes" id="BLOGGER_PHOTO_ID_5256497916487947410" border="0" /></a><br />3 tb Powdered mustard<br />2 tb Hot water<br />1/2 c Soy sauce or tamari sauce<br />2 t. Sesame seeds, toasted<br />1 Garlic clove<br /><br />In a small bowl, blend mustard and water into a paste.<br />Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.<br />Makes 6 servings, about 2 Tb. each.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-31573058137266748152008-10-12T21:50:00.000-07:002008-10-12T21:53:53.345-07:00Arby's Horsey Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SmIwwXtHaec/SPLUQnqHN6I/AAAAAAAAAPg/Wfx3hevI8Xo/s1600-h/Arbys_Horsey_Sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_SmIwwXtHaec/SPLUQnqHN6I/AAAAAAAAAPg/Wfx3hevI8Xo/s400/Arbys_Horsey_Sauce.jpg" alt="Arbys Horsey Sauce Recipes" id="BLOGGER_PHOTO_ID_5256497097083402146" border="0" /></a><br />1 cup mayonnaise<br />3 tbsp. Bottled horseradish cream<br />1 tbsp. Sugar<br />2 packages Equal<br />Mix all ingredients and chill.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-40544493108430016802008-10-12T21:45:00.000-07:002008-10-12T21:50:42.164-07:00Applebee's Bourbon Street Steak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SmIwwXtHaec/SPLTd_uDinI/AAAAAAAAAPY/OQxGU_6_53w/s1600-h/Applebees_Bourbon_Street_Steak.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_SmIwwXtHaec/SPLTd_uDinI/AAAAAAAAAPY/OQxGU_6_53w/s400/Applebees_Bourbon_Street_Steak.jpg" alt="Applebees Bourbon Street Steak Recipes" id="BLOGGER_PHOTO_ID_5256496227369060978" border="0" /></a><br />1/2 cup bottled steak sauce<br />1/4 cup bourbon whiskey<br />1 tablespoon honey<br />2 teaspoons prepared mustard<br />4 beef rib, round, or chuck steaks (10 ounces each)<br /><br />Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium - high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0tag:blogger.com,1999:blog-5596886337036174583.post-74293405786640752112008-10-12T21:35:00.000-07:002008-10-12T21:45:43.155-07:00Applebee's Baby Back Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SmIwwXtHaec/SPLSP52s2MI/AAAAAAAAAPQ/JRShn3KjREI/s1600-h/bt_babybackribs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_SmIwwXtHaec/SPLSP52s2MI/AAAAAAAAAPQ/JRShn3KjREI/s400/bt_babybackribs.jpg" alt="Applebees Baby Back Ribs Recipes" id="BLOGGER_PHOTO_ID_5256494885764913346" border="0" /></a><br />3 racks (about 1 lb. each) pork baby back ribs, each cut in half<br />Barbecue sauce:<br />1 cup ketchup<br />1/4 cup apple cider vinager<br />3 tablespoons dark brown sugar<br />3 tablespoons worcestershire sauce<br />1 teaspoon liquid smoke<br />1/2 teaspoon salt<br /><br />Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.<br />Mix all sauce ingrediants together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.<br />Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4 - 5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.Adminhttp://www.blogger.com/profile/04792561864994026418noreply@blogger.com0