Calvin Candie - Secret Restaurant Recipes: Secret Formulas to Duplicating Restaurant, Fast Food, and Grocery Store Recipes At Home

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A1-Steak Sauce

Ingredients:

• 1/2 Cup Dark Molasses
• 2 Green onions -- chop
• 3 Tbsp Coarse salt (kosher)
• 3 Tbsp Dry mustard
• 1 Tsp Paprika
• 1/4 Tsp Cayenne
• Clove garlic crush or 1 Tsp Garlic powder
• Anchovy fillet; chopped or 1 tbsp anchovy paste
• 6 tbsp Fresh tamarind or 1 tbsp Tamarind extract
• 1 tsp Pepper
• 1/2 tsp Fenugreek
• 1/2 tsp Powdered ginger
• 1/2 tsp Ground cinnamon
• 1 tsp Powdered cloves
• 1/2 tsp Cardamom seeds
• 3 drops Tabasco
• 6 oz Rhine wine
• 2 oz Rose wine
• 1 pt White vinegar
• 1 tbsp Kitchen Bouquet
• 1 tbsp Postum Powder

Directions:

1. Put all spices (except for the last 6 ingredients) through blender till mixture becomes a fine powder.
2. Place over low heat with half vinegar and simmer 1 hr adding rest of vinegar a little at a time as mixture is reduced in bulk.
3. Stir in the Tabasco, wines, and kitchen bouquet.
4. Cook 3 min to dissolve.
5. Remove from heat.
6. Pour into crock or Tupper-ware container (2qt) let stand covered for1 week.
7. Then strain thru cheese- cloth, six times.
8. Bottle and cap tightly.
9. Keep refrigerated for months or freeze for years

Wendy's Spicy Chicken Fillet Sandwich

Ingredients:

• 6 to 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

Directions:

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees. Combine the pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, and paprika and garlic powder in another shallow bowl.
2. Pound each of the chicken pieces with a mallet until about3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
3. Working with one fillet at a time, coat each piece with the flour, and then dredge it in the diluted pepper sauce.
4. Coat the chicken on again in the flour mixture and set it aside until the rest of the chicken is coated. Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy.
5. Remove the chicken to a rack or to paper towels to drain. 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.
6. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
7. On each of the bottom buns, stack one piece of chicken.
8. Flip the top half of each sandwich onto the bottom half and

Tony Roma's Baked Potato Soup

Ingredients:

• 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)

Directions:

1. Preheat oven to 400 degrees and bake the potatoes or 1hour or until done.
2. When potatoes have cooked remove them from the oven to cool.
3. As potatoes cool, prepare soup by melting butter in a large saucepan, and saut onion until light brown.
4. Add the flour to the onions and stir to make a roux.
5. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes
6. Cut potatoes in half lengthwise and scoop out contents with a large spoon.
7. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
8. 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.
9. 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.

The Soup Nazi's Mexican Chicken Chili

Ingredients:

• 1 pound chicken breast fillets (4 fillets)
• 1 tablespoon olive oil
• 10 cups water
• 2 cups chicken stock
• 1/2 cup tomato sauce
• 1 potato, peeled & chopped
• 1 small onion, diced
• 1 cup frozen yellow corn
• 1/2 carrot, sliced
• 1 celery stalk, diced
• 1 cup canned diced tomatoes
• 1 15-ounce can red kidney beans, plus liquid
• 1/4 cup diced canned pimento
• 1 jalapeno, diced
• 1/4 cup chopped Italian parsley