appetizers

COPYCAT RECIPES

IHOP PANCAKES

SERVES: 3

		nonstick cooking spray
1 1/4	cups	all purpose flour
1		egg
1/4	cup	granulated sugar
1	tsp.	baking powder	heaping
1	tsp.	baking soda
1/4	cup	cooking oil
1 1/4	cup	buttermilk
	dash	salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.

4. When the edges appear to harden, flip the pancakes. They should be light brown.

5. Cook on the other side for same amount of time, until light brown.

Makes 8 to 10 pancakes.

Olive Garden Shrimp Cristoforo

SERVES: 4

BASIL BUTTER
2	oz.	fresh basil leaves	about 2 bunches
10	oz	butter	softened (2 1/2 sticks)
1	tsp.	garlic	minced
1/4	tsp.	salt
3	tbls.	parmesan cheese	grated plus additional for garnish
1	tbls.	romano cheese	grated
1	lb.	linguine or angel hair pasta
1	lb.	medium shrimp	shelled

Remove any large stems from basil and wash leaves.

Shake off excess water and dry with paper towel.

Place in food processor with blade attachment, process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve.

Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm. Melt basil and butter in large skillet over medium heat. Add shrimp and sauté' just until done, about 2 to 3 minutes. Serve over hot cooked pasta.

Serve with freshly grated parmesan cheese.

Source:: General Mills' Olive Garden Restaurant Chain.

Nabisco Chips Ahoy!

1 1/2	cups	vegetable shortening
1	cup	packed light brown sugar
1	cup	granulated sugar
2	tsp.	salt
1 1/2	tsp.	vanilla extract
1	tsp.	baking soda
4	cups	all purpose flour
1/4	cup	water
1	bag	mini milk chocolate chips	12 oz.

1. Preheat the oven to 325 degrees F.

2. In a large mixing bowl, combine the shortening and sugars and blend with an electric mixer until smooth.

3. Add the salt, vanilla, and baking soda.

4. While beating at low speed, slowly add the flour. Then add the water. Mix thoroughly. Stir in the chocolate chips.

5. Form the cookies by breaking off bits of dough and patting them out with your fingers into 2 inch rounds about 1/4 inch thick.

6. Place the cookies on ungreased cookie sheets and bake for 15 to 20 minutes, or until golden brown on the top and around the edges.

Makes about 3 dozen cookies.

SHONEY'S HOT FUDGE SUNDAE CAKE

1	cup	flour
3/4	cup	granulated sugar
2	tbls. + 1/4 cup	cocoa
2	tsp.	baking powder
1/4	tsp.	salt
1/2	cup	milk
2	tbls.	vegetable oil
1	tsp.	vanilla
1	cup	chopped nuts
1	cup	packed brown sugar
1 3/4	cup	very hot water

Mix flour, granulated sugar, 2 tbls. cocoa, baking powder, and salt in square pan, 9 x 9 inches. Mix in milk, oil & vanilla with fork until smooth. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and remaining 1/4 cup cocoa. Pour very hot water over batter. Bake in pre-heated 350 degree oven for 40 minutes. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each square.

VARIATIONS:

Butterscotch Sundae Cake substitute 1 package

( 6 oz.) butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.

Mallow Sundae Cake Substitute 1 cup miniature marshmallows for the nuts.

Peanut Sundae Cake Substitute 1/2 cup peanut butter and 1/2 cup chopped peanuts for the nuts.

Raisin Sundae Cake Substitute 1 cup raisins for the nuts.

WENDYS CHILI

Servings: 6

1 1/2	lb..	ground beef
2	tsp.	vegetable oil
1	can	onion soup
2	tsp.	chili powder
2	tsp.	ground cumin
1/2	tsp.	pepper
2	tsp.	cocoa
2	cans	kidney beans	undrained
6	tsp.	tomato paste
15	tsp.	tomato sauce
3	tsp.	brown sugar
1	tsp.	vinegar
6	cups	V-8 juice

Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of cooked beef into a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer until flavors are blended.

Sara Lee's Pound Cake

Serving Size : 10

1/2	lb.	butter or margarine
2	cups	powdered sugar
2	lg.	eggs
3	tbls.	sour cream
1 2/3	cup	flour
1	tbls.	lemon extract or vanilla

Preheat oven to 325~. Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add sour cream, rest of flour and extract, beating 2 minutes. Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2" thick. Be sure to slice before freezing loaf. Thaw to use within 6 months.

Red Lobster Clam Chowder

Serving Size : 6

1	qt.	clam juice
1	cup	non-fat dry milk powder
2/3	cup	flour
1	can	chicken broth	14 oz.
2	ribs	celery	chopped fine
1	tbls.	dry minced onion
1	can	clams	10 oz. minced well
1	pinch	dry parsley flakes
2		baked potatoes	cooked, peeled & crumbled

In blender put clam juice, milk powder and flour, blending smooth. Pour in 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well.

Snapple Iced Tea

Serving Size : 2

LEMON
8	cups	water
3	Lipton tea bags	0range pekoe & pekoe cut black tea blend
3/4	cup	granulated sugar **OR*
1 16	oz.	bottle light corn syrup
1/3	cup	plus 2 tbls. lemon juice
DIET LEMON
8	cup	water
3	Lipton tea bags	0range pekoe & pekoe cut black tea blend
12	1 gram envelopes	Sweet N Low or Equal
1/3	cup	plus 1 tbls. lemon juice
ORANGE
3	cups	water
3	Lipton tea bags	Orange pekoe & pekoe cut black tea blend
3/4	cup	granulated sugar *or*
1 16	oz	bottle light corn syrup
1/3	cup	lemon juice
1/8	tsp	orange extract
STRAWBERRY
8	cups	water
3	Lipton tea bags	Orange pekoe & pekoe cut black tea blend
3/4	cup	granulated sugar *OR*
1 16	ox	bottle light corn syrup
1/3	cup	plus 1 tbls. lemon juice
1	tbls.	strawberry extract

1. For any of the flavors, boil the water in a large saucepan.

2.When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.

3. After the tea has brewed about 1 hour, pour the sugar or sweetner into a 2-quart pitcher, then add the tea. The tea should still be warm, so the sugar or sweetner will dissolve easily.

4. Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2-quart line). Chill.