Wendy's Chicken Caesar Fresh Stuffed Pita

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoonWorcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute

2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh Parmesan cheese


1. Make the dressing by first dissolving the gelatin in the
water. Heat the mixture in the microwave on high for two
minutes or until it begins to boil rapidly. Add the vinegar,
then whisk while adding the oil. Add bell pepper, salt,
garlic powder, Worcestershire, black pepper, parsley, oregano,
thyme and basil. Let dressing cool for about 15 minutes before
adding cheeses and egg substitute. Whisk until slightly thicker,
then chill. Overnight refrigeration makes the dressing thicker.
2. Preheat a barbecue or indoor grill to medium heat. Salt and
pepper the chicken, then grill it for 5 minutes per side, or until
done. Remove chicken from the grill and dice it.
3. While chicken cooks, prepare the salad by combining the romaine
lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20
seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
the romaine salad into the bread.
6. Add about 1/3 cup of diced chicken on top of the salad in the pita.
7. Pour about a tablespoon of dressing over each sandwich.
8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of
each one and serve.
Serves 4.

McDonald's Breakfast Bagel Sandwiches

Ham & Egg Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

4 eggs
salt
ground black pepper
1 teaspoon butter
8-ounces deli-sliced ham (2 to 3 slices per sandwich)
4 plain bagels
8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with
the dill mustard in a small bowl. Set this aside until you
are ready to use it.
2. To prepare the eggs it's best to make one at a time in a
small 6-inch skillet. If you have more than one of these small
pans, you can save a little time.
3. Beat an egg in a small bowl with a whisk until it is smooth,
but not foamy. Add a pinch of salt and pepper to the egg. Heat
a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter
to the pan. When the butter has melted add the egg to the pan.
Swirl the pan so that the egg spreads evenly. As the egg begins to
cook, use a spatula to pull in a couple of the edges so that raw
egg flows from the top onto the hot pan. Cook for 2 to 3 minutes,
then fold over one of the edges of the egg using a spoon or fork.
Fold it down about an inch. Fold the opposite end over as well.
Then fold the remaining two edges over, creating a small rectangular
or square mini-omelet. Flip the little omelet over and turn off the
heat.
4. Heat up the ham in a covered dish in the microwave for 1 minute.
This will make it hot, and keep it from drying.
5. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
6. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the top bagel half.
7. Place a slice of cheese onto the face of each bagel half.
8. Place the finished omelet onto the cheese on the bottom half of
the sandwich.
9. Place the ham onto the egg.
10. Finish by flipping the top half of the sandwich over onto the
bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.

Hard Rock Cafe Baked Potato Soup

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
º cup Parsley - chopped
1Ω tsp Granulated garlic
1Ω tsp Salt
1Ω tsp Red pepper sauce
1Ω tsp Coarse black pepper
1 cup Cheddar cheese - grated
º cup Green onions - diced



Chop bacon; reserve. Cook onions in remaining drippings
over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes,
until mixture just begins to turn golden. Add chicken stock
grdually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon,
parsley, garlic, basil, salt, pepper sauce and plack pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese
and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and
chopped parsley.

Makes 8 Servings.

Denny's Cheese Soup

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.

Carl's Jr. Bacon Swiss Crispy Chicken Sandwich

Ranch Dressing

1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin

6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
Kraft Swiss cheese Singles
8 slices bacon, cooked

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350
degrees. If you don't have a deep fryer, you can also pan
fry using a large frying pan and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients
except the water and gelatin in small bowl. Mix the water with
the gelatin in a small cup until all of the gelatin is dissolved.
Add this gelatin solution to the other ingredients and stir. Cover
and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup water in a small,
shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder and garlic
powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet
with the flour, then dredge it in the egg and water mixture.
Coat the chicken once again in the flour and set it aside until
all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light
brown and crispy.
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 1 1/2 teaspoons of the ranch dressing on the face
of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the
fryer and drain them on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of the
tomato), then stack a slice of the Swiss cheese onto the chicken.
12. Arrange the bacon, crosswise, on top of the Swiss cheese, then
top off the sandwich with the top bun. Repeat the stacking process
for each of the remaining sandwiches.
Makes 4 sandwiches.

Burger King Big King

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small
bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each).
Roll each portion into a ball, then press each ball flat to
form a patty about the same diameter as the bun.
4. Grill the beef patties for 2 to 3 minutes per side, or until
done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet,
toaster oven, or face down on the grill. Watch the buns closely so
that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread
on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese,
another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices
(rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve.
You may also want to zap the sandwiches in the microwave,
individually, for 15 to 20 seconds each.
Serves 4.

Baskin-Robbins Ice Cream Cake

Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting

Optional
colored frosting
A sharp bread knife makes box slicing easy

Ice cream on top of the cake, and all the trimming

1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
Peel the cardboard off the ice cream and lay the halves next
to each other on the cake. Slice the edges of the cake all
the way around so that the cake is the same size as the ice
cream on top. Work quickly so that the ice cream doesn't melt.
When the cake has been trimmed, place it into the freezer
for an hour or two.
4. When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften. Sitr the ice cream so that it is smooth,
like frosting. Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream. Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
underneath. Pop the cake into the freezer for an hour or so
to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake. Also decorate around the bottom of the cake. Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).

Tidbits
You may wish to use another flavor cake mix such as chocolate
or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
it in a box.

Applebee's Low-Fat Asian Chicken Salad

1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles

1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
done.
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.

KFC Beans and Rice

30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked

Pour beans with there liquid into a saucepan and cook over m edium heat. Add the seasonings and butter. When the mixture begins to boil use a fork to mash 1/2 the beans. Cook for 10
to 20 minutes to until it looks like bean paste with big be ans in it. Mix in rice. A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it it had to be delicious and sweet

KFC Pot Pie

2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and Msg

In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be t hick but not to thick if the mixture is to thick add some mi lk to the mixture. Scoop the mixture into individual pie pan s. Use the biscuit recipe in this book to make the crust. Ro ll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.