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DoubleTree« Hotel Chocolate Chip Cookies.txt 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.

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Dr. Ruth's almost as good as Sex Cheesecake.txt 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

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Drake's« Devil Dogs«.txt 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 Page 1

Drake's« Devil Dogs«.txt 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.

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Durkee's Famous Sauce.txt Durkee's Famous Sauce Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Sauces Cheese/Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------WALDINE VAN GEFFEN VGHC42A----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.

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El Pollo Loco (Pollo Asada).txt El Pollo Loco (Pollo Asada) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Cheese/Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup White wine vinegar 1 cup Olive oil 1/2 cup White wine Oregano Thyme 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.

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El Pollo Loco Chicken.txt El Pollo Loco Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

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El Pollo Loco Mexican Beans.txt El Pollo Loco Mexican Beans Recipe By : Greg Young of El Pollo Loco via LA Times Serving Size : 6 Preparation Time :0:30 Categories : Beans and Legumes California Mexican Side Dishes Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

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EL TORITO CHICKEN AND LIME SOUP.txt EL TORITO CHICKEN AND LIME SOUP Categories: Soups, Mexican Yield: 4 servings 1 2 1 1 1

qt Chicken stock Limes; (just the juice) t Dried Mexican oregano t Dried basil t Pureed chipotle chile

1 c Julienne-cut tomatoes 1/2 c Julienne-cut red onion 1 T Minced cilantro 4 oz Jalapeno Jack cheese; cubed 2 Corn tortillas;cut in strip

s 1

Bay leaf Salt & White pepper 2 Chicken breast halves*

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Avocado* 4 Lime slices 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.

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El Torito Sweet Corn Cake.txt El Torito Sweet Corn Cake Recipe By : El Torito Restaurant, California Serving Size : 12 Preparation Time :0:30 Categories : Breads Copycat Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup butter or margarine 2 tablespoons shortening 1/2 cup masa harina 3 tablespoons cold water 10 ounces corn kernels 3 tablespoons cornmeal 1/4 cup sugar 2 tablespoons whipping cream 1/4 teaspoon baking powder 1/4 teaspoon salt My favorite, and well worth the effort. Masa harina comes in a bag like flour and can be found with the flour in most supermarkets. It's the flour to use for corn tortillas. The recipe doubles easily and turns out well with either of the two methods provided. -- Ann Weeks, Corona Method two is the moist scoop we usually get at the restaurant. -- patH ----Place butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa gradually while mixing; add water gradually and mix thoroughly. Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl; mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased 8-inch-square baking pan. Cover with foil. Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture. Method 2: Place pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water. Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve. Makes 10 to 12 small servings. Store leftovers in the refrigerator.

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El Torito's Sweet Corn Cake.txt El Torito's Sweet Corn Cake Yield: 10 servings LYNN THOMAS DCQP82A-1/4 c Butter, unsalted 2 tb Shortening 1/2 c Masa harina 3 tb Cold water 1 10 Ounce Pkg frozen corn Kernels 3 tb Cornmeal 1/4 c Sugar 2 tb Whipping cream 1/4 ts Baking powder 1/4 ts Salt 1) Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. 2) Blend corn kernels until coarsley chopped. Stir into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. 4) Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. Each serving contains about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams fat; 17 grams carbohydrates; 2 grams protein; 0.21 grams fiber.

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