El Pollo Loco Chicken

1                           Chicken -- cut pieces w/skin
BROILER BASTING SAUCE
1/3  cup               Lemon juice
1/3  cup               Lime juice
1/3  cup               Canola or vegetable oil
1      teaspoon      Ground turmeric
1/2  teaspoon      Garlic salt
1/4  teaspoon      Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6" from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

EL TORITO CHICKEN AND LIME SOUP

Yield: 4 servings
1 qt Chicken stock                        1 c  Julienne-cut tomatoes
2    Limes; (just the juice)           1/2 c  Julienne-cut red onion
1 t  Dried Mexican oregano        1 T  Minced cilantro
1 t  Dried basil                              4 oz Jalapeno Jack cheese; cubed
1 t  Pureed chipotle chile            2    Corn tortillas;cut in strips
1    Bay leaf                                   1    Avocado*
Salt & White pepper                   4    Lime slices
2    Chicken breast halves*        4    Cilantro sprigs

*Note- Chicken breasts should be cooked and shredded.  Avocado, peeled,
  pitted and sliced. Combine stock, lime juice, oregano, basil, pureed
  chipotle and bay leaf in stockpot. Season to taste with salt and white
  pepper.  Bring to boil. Simmer 15 minutes.
  Add shredded chicken, tomatoes, red onion and cilantro.  Bring to boil.
  Simmer 5 minutes.  Adjust seasonings to taste.  Ladle very hot soup into
  warm soup bowls.  Drop in cheese cubes.  Garnish each serving with a few
  tortilla strips, avocado slices, lime slice and cilantro sprig.  Makes
  about 1 quart.

El Pollo Loco Mexican Beans

1      tablespoon    vegetable oil
1      whole             serrano chile
1/4  teaspoon       serrano chiles -- ground
1      28-oz. can     pinto beans
1/3  cup                water

Heat oil and whole chile in sauce pan. When chile is tender, add ground
chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10
to 15 minutes.

El Pollo Loco (Pollo Asada)

1      cup           White wine vinegar
1      cup           Olive oil
1/2  cup           White wine
1/2  cup           Oregano
1/2  cup           Thyme
1/2  cup           Salt
10    milliliters   Garlic -- mince
1 1/2  teaspoons     Hot sauce

Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until
done.

Durkee's Famous Sauce

   1/2  cup                 Cold water
   4      tablespoons   Cornstarch
   1/2  cup                 Plus 2 TB dark vinegar
   2      tablespoons   salt
   1/2  cup                  sugar
   1      Whole             egg
   4      tablespoons   French's prepared mustard
   4      tablespoons   Margarine -- tiny bits

Place all ingredients as listed in blender on high speed until smooth (2
minutes). Transfer to top of double boiler and cook over gently boiling
water, stirring often for 12 to 15 minutes or until thickened and smooth.
Once more put mixture back through blender 30 seconds or till smooth,
using high speed. Refrigerate in covered container 24 hours before using.
Keep refrigerated  3 months.

Clone recipe Drake's Devil Dogs

Here's a clone recipe for a favorite east coast
treat that could even fool Rosie O'Donnell. The snack
food - loving talk show hostess professes her love
for these tasty Drake's goodies all the time on her
daytime show. And who could blame her? It's hard not
to relish the smooth, fluffy filling sandwiched between
two tender devil's food cake fingers. I'll take a Devil
Dog over a Twinkie any day of the week. For this clone
recipe, we'll make the cakes from scratch. This will
help us to create a flavor and texture closest to the
original, although the color will be much lighter than
the real thing (the miracles of food coloring). But if
you're feeling especially lazy, you can certainly use a
devil's food cake mix in place of the scratch recipe here.
Just make the filling with the recipe below and assemble
your cakes the same way.

Cake
1 egg
1/2 cup shortening
1 1/4 cups granulated sugar
1 cup milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder

Filling
2 cups marshmallow creme (1 7-ounce jar)
1 cup shortening
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons very hot water

1. Preheat oven to 400 degrees.
2. In a medium bowl, blend together the egg, shortening,
and sugar with an electric mixer. Continue beating while
adding the milk and vanilla.
3. In another bowl sift together remaining cake ingredients -
flour, cocoa, salt, and baking powder.
4. Combine the dry ingredients with the wet ingredients and beat
until smooth.
5. Spoon about a tablespoon of the batter in strips about 4 inches
long and 1 inch wide on a lightly greased cookie sheet. Bake for
5 to 6 minutes or until the cakes are done. Cool.
6. In another bowl combine the marshmallow creme, shortening,
powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt
in the 2 teaspoons of very hot water in a small bowl. Add this
salt solution to the filling mixture and beat on high speed with
an electric mixer until the filling is smooth and fluffy.
7. When the cakes have cooled, spread about a tablespoon of
filling on the face of one cake and top it off with another cake.
Repeat with the remaining ingredients.
Makes 20 to 24 snack cakes.

Dr. Ruth's Almost As Good As Sex Cheesecake

Servings: 8

Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter melted

Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur

Topping:
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries fresh

Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker
crumbs, sugar and butter. Press mixture firmly into bottom of 9"
springform pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at
medium speed with electric mixer. Add eggs, and mix until well
blended. Using a fork, gently fold Chambord into batter. Pour
mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen
cake from rim of pan. Let cool and remove rim of pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord
and spread evenly over cheesecake. Refrigerate for 4 hours or
until firm. Top with fresh raspberries just before serving.
Chambord a French liqueur

DoubleTree Hotel Chocolate Chip Cookies

When you check in at one of 240 hotels run by this U.S.
chain, you are handed a bag from a warming oven that
contains two soft and delicious chocolate chip cookies.
This is a tradition that began in the early 90s using a
recipe from a small bakery in Atlanta.  All of the
cookies - which  weigh in at an impressive two ounces
each - are baked fresh every day on the hotel premises.
Raves for the cookies from customers convinced the hotel
chain to start selling the chocolaty munchables by the
half-dozen.  But if you've got an insatiable chocolate
chip cookie urge that can't wait for a package to be delivered
in the mail, you'll want to try this cloned version fresh out
of your home oven.  Just be sure to get the cookies out of
there when they are turning light brown.  This way they'll
stay soft in the middle when cool.  For even better results,
you can chill the dough overnight before you commence with
the ceremonial baking.

1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees.
2. Grind oats in a food processor or blender until fine. Combine
the ground oats with the flour, baking soda, salt, and cinnamon
in a medium bowl.
3. Cream together the butter, sugars, vanilla, and lemon juice in
another medium bowl with an electric mixer. Add the eggs and mix
until smooth.
4. Stir the dry mixture into the wet mixture and blend well. Add
the chocolate chips and nuts to the dough and mix by hand until
ingredients are well incorporated.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet.
Place the scoops about 2 inches apart. You don't need to press
the dough flat. Bake for 16 to 18 minutes or until cookies are
light brown and soft in the middle. Store in a sealed container
when cool to keep soft. For the best results, chill the dough
overnight in the refrigerator before baking the cookies.
Makes 20 cookies.

Dolly Madison Zingers (Devil's Food)

Former U.S. President James Madison's wife did not
create this baking company, despite the fact that her
name is on every carrot cake, crumb cake, and Zinger that
comes off the production line. It was instead company
founder Roy Nafziger's brainstorm to use the former first
lady's name, since she was notorious for throwing huge
shindigs featuring a fine selection of desserts and baked
goods. Nafziger said his company would create cakes "fine
enough to serve at the White House." While I don't expect
you'll be treated to a tray of Zingers on your next stay
in the Lincoln Bedroom, I will agree that these little
snack cakes are a tasty way to appease a sweet tooth.
You can craft a version at home by making little cake
pans out of aluminum foil that is wrapped around an
empty prescription pill bottle. The cake batter is easy,
since you just use any instant devil's food cake mix.
I like Duncan Hines, but you can use whatever you want.
As for the frosting, it may not come out as dark brown
as the original since the recipe here doesn't include brown
food coloring (caramel coloring). But the taste will be
right on. And I think President Clinton would agree that as
long as the sweet little treats taste good, appearance is secondary.

Cake
Duncan Hines devil's food cake mix
1 1/3 cups water
1/2 cup oil
3 large eggs

Filling
2 teaspoons hot water
1/4 teaspoon salt
2 cups marshmallow creme (one 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Frosting
1 cup powdered sugar
1/4 cup Hershey's chocolate syrup
2 tablespoons shortening
1/2 teaspoon vanilla
dash salt
Tear off a bunch of foil pieces about this size. These will be your
mini cake pans after folding two times and wrapping around a pill
bottle.

Empty prescription medicine bottles are actually good for something.

Use a toothpick or skewer to dig three caverns in the cakes where the
filling will live. Later you will cleverly hide these holes with
frosting.

1. Prepare the cake batter following the directions on the box.
If you use Duncan Hines brand, you will need 1 1/3 cups of water,
1/2 cup of oil, and three eggs. Preheat oven to 350 degrees.
2. To prepare the cake pans that will make cakes the size of Zingers,
tear off 20 pieces of aluminum foil that are each about 8 inches
wide. Fold the foil in half and then in half once more so that you
have a rectangular piece of foil. Wrap this piece of foil around a
small prescription medicine bottle. Tuck in the ends and take the
bottle out, leaving the foil open at the top. This will form a little
pan. Flatten the bottom so that the mini pan stands up straight.
Place this into a baking pan and repeat with the remaining pieces
of foil. When you have arranged all of the foil pans in a baking
pan, spray the inside of all the pans with non-stick cooking spray.
Fill each little pan about halfway with cake batter. Bake cakes
for 15 to 17 minutes or until a toothpick stuck in the center comes
out clean. Remove the cakes from the oven and allow them to cool
completely.
3. To make the filling, combine the hot water with the salt in a
small bowl and stir until the salt is dissolved. Let this mixture
cool.
4. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on high
speed until fluffy. Add the salt mixture to the bowl and mix.
5. To make the chocolate frosting, combine all the frosting
ingredients in a medium bowl and mix well with an electric mixer
until smooth. 
6. To assemble your snack cakes first poke three holes with a
toothpick or skewer in the top of a cake and swirl around inside
the holes making little caverns for your filling.
7. Use a pastry bag with a small tip to squeeze some filling into
each hole. Careful not to overfill, or your cake will burst open.
Sure, it's exciting, but this mess won't make for a good clone.
8. Once the cake is filled, use a butter knife to spread frosting
on top of the cake over the holes. Drag a fork lengthwise over
the frosting making grooves  just like the real thing.
Makes 20 snack cakes.

Dive! S'mores

You don't need a campfire, wire hangers or long
sticks to make this popular marshmallow, chocolate
and graham cracker dessert. Steven Spielberg's Dive!
chain of theme restaurants is the inspiration for this
week's clone recipe, pulled from the third TSR book,
Top Secret Restaurant Recipes (which includes other
clones from the chain as well). You need only four
ingredients, an oven with a broiler, and a serious
sweet tooth to put together this delicious dessert
previously enjoyed only camping trips and at beach parties.

2 whole graham crackers (4 sections, not separated)
two 1 1/2-ounce Hershey milk chocolate bars
16 large marshmallows
2 tablespoons Hershey's chocolate syrup, in squirt bottle

1. Preheat the broiler. Arrange the graham crackers side by side
on an oven-safe plate (such as ceramic). You can also use a baking
sheet.
2. Stack the milk chocolate bars side by side on top of the graham
crackers.
3. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across,
4 down.
4. Broil the dessert on the middle rack for 1 to 3 minutes or until
the marshmallows turn light brown on top.
5. Remove the dessert from the oven. If you used a baking sheet,
carefully slide the dessert onto a serving plate. With the squirt
bottle, immediately drizzle the chocolate syrup over the marshmallows
in a sweeping back-and-forth motion. Drizzle the chocolate diagonally
across the dessert one way, and then the other, creating a
cross-hatch pattern. Allow the chocolate to over-shoot the
dessert so that it creates a decorative pattern on the serving
plate as well.
Serves 2-4.

Denny's Cheese Soup

Yield: 4 servings
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2    Soup can Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot -BUT
DO NOT LET IT BOIL! . Do not freeze because of the mayo.
Use within a week.

Cracker Jacks

   1      cup            Peanuts -- warmed
   1      cup            Butter
   5      cups          Popped corn -- warm
   2      cups          Brown sugar -- packed
  1/2   cup            Light corn syrup
  1/2   teaspoon   Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter, add brown sugar and syrup. Cook till thick then add baking soda, stir. Pour over warmed popped corn and peanuts. Stir well. Let cool and munch down.

Cinnabon Strawberry Lemonade & Mochalatta Chill

Cinnabon gives lemonade a twist by adding strawberry syrup.
It's a simple clone when you snag some Hershey's strawberry
syrup (near the chocolate syrup in your supermarket),
and a few juicy lemons. But if it's a bit of a caffeine
buzz you're looking for -- enhanced by a killer chocolate
rush -- it's the Mochalatta Chill you'll want to whip up.
Brew some double-strength coffee (see Tidbits) and let it
cool off, then get out the half & half and chocolate syrup.
Man, these sippers are just too dang easy!

Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hershey’s strawberry syrup

1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.

Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey's chocolate syrup

Topping
whipped cream

1. Combine all ingredients in a small pitcher. Stir well or cover
and shake. Pour over ice in two 16 ounce glasses, and top with
whipped cream.
Makes 2 large drinks.

Tidbits
Make double-strength coffee in your coffee maker by adding half
the water suggested by the manufacturer. Allow coffee to chill
in the refrigerator before using it in this recipe.

Cinnabon Icescape

In a blender, Cinnabon adds concentrated flavoring,
some ice and a curious secret ingredient referred to
only as a "dairy product." When blended smooth,
out comes these thick, refreshing drinks that look
and taste like they were made with ice cream.
For this clone we just need a little half-and-half
(that's half cream and half milk for those of you
across the pond). It gives this version the exact
same creamy consistency as the original with its custom
"dairy" ingredient. Strawberry is the most popular of
the flavors, but the other two are tasty as well.
The Mochalatta version uses the TSR clone of the
Mochalatta Chill from last week and produces as thicker
blended version of the drink, similar to Starbuck's
popular blended Frappuccino.

Strawberry
1 cup water
1/4 cup granulated sugar
3 cups crushed ice
1/3 cup frozen whole strawberries (about 4 large strawberries)
1/2 cup half-and-half
1/4 cup lemon juice
1/4 cup Hershey’s strawberry syrup

1. Combine the water and sugar in a cup and stir until the sugar
is dissolved.
2. Add this sugar syrup to other ingredients in a blender. Blend
on high speed until the drink is smooth. Serve in two 16-ounce
glasses.
Makes 2 large drinks.

Orange
3 cups crushed ice
1 cup water
2/3 cup orange juice
1/2 cup half-and-half
3 tablespoons Tang orange drink mix

1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.

Mochalatta
3 cups crushed ice
1 1/2 cups TSR version of Mochalatta Chill
1/2 cup half-and-half
2 tablespoons chocolate syrup

1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.

Cinnabon Cinnamon Roll

DOUGH
1/4 cup warm water, 1 cup milk -- room temperature
1 large egg -- beaten, 1/4 cup butter -- softened,
1 tablespoon sugar
1/2 teaspoon salt, 4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar
-- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened
CREAM CHEESE CINNAMON FROSTING,

1/2 teaspoon cinnamon
4 ounces cream cheese -- softened, 1/4 cup butter -- softened
1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered
sugar

Preparation Instructions: Dough; (Add the dough ingredients,
in the order listed, to the bread machine and prepare using
the dough setting. On a lightly floured surface, roll out to an
18" by 30" rectangle. The dough can also be handmade. If you
use regular yeast, you may want to let the rolls proof for
15-30 minutes after assembly). Filling In a small bowl, mix
brown sugar and cinnamon. Spread the softened butter over the
dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread cut the roll by placing
the thread under the roll at your mark, crisscross over and
pull to cut. Place rolls into greased 8" or 9" baking pans 2"
apart. Cover and let rise in a warm, draft free place until
almost double, approximately 1 hour. After rising, rolls should
be touching each other and the sides of the pan. Bake at 350
degrees F. for 15 to 20 minutes, or until golden brown. Cream
Cheese Cinnamon Frosting In a small bowl, mix cream cheese,
butter, vanilla and milk. Add powdered sugar and cinnamon and
mix until smooth. Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared
in your bread machine. These will taste most like the originals
if you use Makara Cinnamon (available at the Cinnabon Stands)
instead of conventional powdered cinnamon from the supermarket.

Church's Fried Chicken

1      tablespoon Sugar
1 1/2  cups         Self-rising flour
1/2  cup              Cornstarch
3      teaspoons   Seasoned salt
2      teaspoons   Paprika
1/2  teaspoon     Baking soda
1/2  cup              Biscuit mix
1      Env             Italian Dressing Mix
1      Env             Onion soup mix

TO USE

2                       Eggs -- mix with
1/4  cup           Cold water
1      cup           Corn oil

Combine all ingredients in a 4-cup container. Mix to blend the
ingredients  thoroughly. Store tightly covered at room temperature up to
3 months. TO  USE-Dip the chicken pieces in egg mixture and then into
dry coating mix  and back into egg to coat the pieces evenly but lightly
and finally back  into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin-side  down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of  pieces a few minutes. Transfer to an oiled
or Pam-sprayed 9x12x2 pan.  Cover pan in foil, sealing it on only 3 side
of pan. Bake 350~ for about  45 to 50 minutes. Remove foil. Bake another
5 minutes just to crisp the  coating. Serves 4

CHOCOLATE COCONUT CRUNCH COOKIES

      Yield: 4 dozen
      2 c  Flour
      1 tea spoon Baking soda
    1/4 tea spoon Salt
      1 c  Butter; unsalted, softened
    3/4 c  Brown sugar
      2    Eggs; lightly beaten
      2 ts Vanilla
      1 ts Almond extract
      2 c  Coconut; shredded
     12 oz Chocolate chips
  1 1/2 c  Almonds; lightly salted
           -dry roasted, finely chopped
  Preheat the oven to 300.  In a small bowl, whisk together the flour,
  baking soda and salt.  In a medium bowl, whisk together the flour,
  baking soda and salt.  In a medium bowl with an electric mixer, cream
  the butter and sugars.  Beat in the eggs, vanilla and almond extract.
  Mix on low speed until blended.  Add the flour mixture and mix just
  until blended; do not overmix.  add the coconut, chocolate chips, and
  almonds and stir just until blended.  Drop the dough by rounded tbsp
  2" apart onto an ungreased cookie sheet.  Bake for 18 to 20 minutes.

Chili's Southwestern Vegetable Soup

If you like a soup that's packed with veggies,
that's low in fat, and has some of that Southwestern
zing to it, this is the one for you. Just toss all the
ingredients in a pot and simmer. Garnish with some
shredded cheese and crumbled tortillas, and prepare to
take the chill off.

6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid 
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder

Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup
pot over high heat. Be sure to mince the corn tortillas into
small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping
tablespoon of the grated cheddar/jack cheese blend over the top of
the soup, and then a heaping tablespoon of crumbled corn tortilla
chips over the cheese.
Makes 6 servings.

Chili's Southwestern Eggrolls

 

Many people have hopped on the cloning bandwagon for
this recipe. Unfortunately the "clone" recipes that
are floating around out there for this dish are pretty
lame. So into the TSR test kitchen we go, and out comes
the closest thing you'll ever savor next to actually
eating the real thing. These "eggrolls" are made with
flour tortillas, stuffed with a spicy blend of corn,
green onions, black beans, spinach, jalapeno peppers,
monterey jack cheese and spices. When you add the creamy
avocado ranch dipping sauce, you're tastebuds will begin
to party. Make these several hours before you plan to serve
them so that they can freeze solid before frying. This will
help to make the outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple
minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan. Cook
for another 4 minutes. Stir well so that the spinach separates
and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
of a tortilla. Fold in the ends and then roll the tortilla over
the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4

Chili's Nacho Burger

Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:

On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion

On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.