Top Secret Recipes 2

[qualitybaza]

version of
Snapple Iced Tea
(Lemon Flavor)
Here's a quick and easy recipe for the brand of ice tea that hit the market and quickly blew
away competitors Lipton and Nestea. Between 1988 and 1992 Snapple tea sales increased a
whopping 1,300 percent. And if you like Snapple ice tea, you'll find this recipe will save you some
cash. While a 16-ounce bottle of Snapple tea costs around $1.00, this top secret clone cost about
15 cents -- for the same amount.
2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar
1/3 cup plus 2 tablespoons lemon juice
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1. Boil the water in a large saucepan over high heat.
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 steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea.
The tea should still be warm, so the sugar will dissolve easily.
4. Add the lemon juice. Chill. (Top Secret Recipes)
Makes 2 quarts.
(Check the book More Top Secret Recipes for 4 other flavors of this clone for Snapple Iced Tea,
including orange, strawberry, cranberry and diet lemon!)
Top Secret Recipes
version of
Sonic Cherry Limeade
Here's the signature drink from the chain that's reviving the drive-up burger joint, just like a
scene out of American Graffitti or Happy Days. At this growing chain you pull up to a stall and
servers bring food out to your car as they did in the 40's and 50's. This recipe makes a simple
old-fashioned drink by combining 7-Up with cherry juice and some wedges of lime. Very
refreshing! (according to Potsy).
1 cup Sprite
1/4 cup cherry juice (Libby is good)
2-3 lime wedges (each 1/8 lime)
1. Pour Sprite into a glass over ice.
2. Add cherry juice.
3. Add 2-3 lime wedges, squeezing slightly before dropping each one in.
(Top Secret Recipes)
Serves 1.

[qualitybaza]

version of
Swiss Miss
Fat-Free Tapioca Pudding
When the first instant hot cocoa mix was developed in the fifties, it was available only to the
airlines in individual portions for passengers and was called Brown Swiss. This mix was so
popular that the company packaged it for sale in the grocery stores and changed the name to
Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became
the leader of dairy case puddings. When the fat-free versions of the puddings were introduced
some 23 years later, they, too, would become a popular favorite.
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No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fatfree
pudding on the market. The condensed milk is enough to sweeten the pudding; plus it
provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the
full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss"
the fat.
2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract
1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to
dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan
aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it
thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap
and let them chill for at least 2 to 3 hours before serving.
Nutrition Facts
Serving size ? 3/4 cup
Total servings ? 4
Fat (per serving) ? 0g
Calories (per serving) ? 140

[qualitybaza]

version of
Tony Roma's
Baked Potato Soup
Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese,
bacon and green onions."
The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easily
cloned with basic ingredients. This TSR version is thickened with a little flour, some half-andhalf
and, most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and
around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled
bacon and green onions and you will have a home kitchen Tony Roma's recreation that will
surely impress.
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
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1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes
have cooked remove them from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large saucepan, and saut? onion until
light brown. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop
baked potato with a large knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then
reduce heat and simmer the soup for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded
cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green
onion. Repeat for remaining servings. (http://www.topsecretrecipes

[qualitybaza]

version of
Wendy's Chili
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave
Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's
opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing
copy of the version of chili served in the early 90's. Try topping it with some chopped onion and
cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over
low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. (Top Secret Recipes)
Makes about 12 servings.
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Tidbits
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.
Top Secret Recipes
version of
Wendy's
Spicy Chicken Fillet Sandwich
There once was a time when Wendy's offered this sandwich for a "limited-time-only."
Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and
a permanent place on the fast-food chain's menu. Now you can recreate the spicy kick of the
original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking
order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real
thing.
6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic
powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast
fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted
pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of
the chicken is breaded.
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7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the
chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a
hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the
inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
(Top Secret Recipes)
Makes 4 sandwiches.

[qualitybaza]

version of
Mimi's Cafe
French Market Onion Soup
You might not imagine a tough World War II flying ace would open a restaurant called
"Mimi's," but that's exactly what happened in the 70's. Arthur J. Simms flew spy missions over
France during the war and helped liberate a small French town near Versailles. After the war
Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs
like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several
restaurant ventures including one called "French Quarter" in West Hollywood. This was the
prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim,
California. Today there's over 40 Mimi's in the chain with a new one opening every other week;
all of them serving this amazing onion soup that can now be part of your culinary repertoire.
Oui!
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
1. Saut? onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until
onions begin to brown and turn transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then re duce heat and
simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking
the soup.
3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10
to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a
toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that.
Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over
the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to
brown. (Top Secret Recipes)
Makes 6 servings.