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Thanks for purchasing Americas Most Wanted Recipes. This cookbook is a compilation of recipes that my
family and I love. These recipes are the result of years of trial and error and testing to get them just right. While
we legally cannot claim to offer the actual copyrighted recipes for the famous foods listed in this cookbook, we
are confident that you wont be able to tell the difference.
Everyone enjoys eating out but theres nothing like a home cooked meal made from scratch. Why not have the
best of both worlds? We thought it would be a great idea to recreate some of our favorite dishes at home. This
way you get to enjoy your favorite dish as a home cooked meal and save money in the process.
How much can you save?
The amount youll save depends on how many times you substitute preparing these recipes at home instead of
eating out. I estimate that my wife and I save about $180 a month. Thats enough to pay our Cable TV, DSL
Internet service, and electricity bill combined. Heres an example of the potential savings:
Fettucini Alfredo from the Olive Garden
Retail Price: $10.25
Home Version: $4.28
Ron Douglas
Publisher
RecipeSecrets.net
LEGAL DISCLAIMER
Verity Associates, LLC and Recipe Secrets.net are not sponsored, endorsed, or affiliated with any recipe source.
We disclaim using any copyright or trademark.
This document is a compilation of recipes and cooking tips based on personal interpretation of the foods listed.
Through trial and error, each recipe was created to taste the same as, or similar to, their restaurant/brand counterpart,
but they are not the actual recipes used by the manufacturer or creator.
The brand or restaurant names for the recipes have only been included as an aid in cataloging the recipes it does
not imply authenticity or endorsement by the manufacturer or creator. All restaurant and company names are trademarks
of their respective owners. Please see our Trademarks section towards the end of this cookbook for details on recipe
trademark ownership.
All information provided through this cookbook is intended to be accurate. However, there may be inaccuracies at
times, which we will make every attempt to correct when found. Some of the information provided may be intended to
assist you in making decisions but does not eliminate the need to discuss your particular circumstances with a
qualified professional.
For the actual and authentic version of the food products listed in this compilation, please patronize the individual
restaurant or manufacturer.
Printed in the United States of America.
Distributed by Verity Associates, LLC - Kew Garden Hills, NY.
Copyright 2004 Verity Associates, LLC.
CONTENTS
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1. In a large pot, cover potatoes and garlic with lightly salted water.
2. Boil until potatoes are fork tender.
3. Fry bacon in skillet until crisp; drain on paper towels.
4. Pour out all but 1 teaspoon bacon grease from pan.
5. Add scallions to grease, saut until soft, but not brown. Add bacon.
6. Drain potatoes and return to pot.
7. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.
8. Reheat, if necessary, before serving.
Serves 4.
ARBYS SAUCE
1 cup water
1/2 cup catsup
1/4 cup white vinegar
1/2 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
corn starch mixture
1 tbsp. corn starch
2 tbsp. water
1. Blend on high speed for 15 - 20 seconds.
2. Heat for 20 minutes on medium low, stirring occasionally.
3. Add corn starch mixture, stir well.
4. Once sauce thickens, let simmer on low for 10 minutes.
5. Remove from heat and allow to cool.
Serve and Enjoy.
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CHILIS FAJITAS
1/4 cup lime juice
2 tablespoon olive oil
4 cloves garlic crushed
2 teaspoon soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb. boned, skinned chicken breasts OR sirloin steak
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 large Spanish onion - sliced thin
1/2 green bell pepper - seeded, sliced thin
1/2 red bell pepper - seeded, sliced thin
1/2 yellow bell pepper - seeded, sliced thin
1. Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in
a sealable plastic container, cover, and refrigerate for at least 2 hours, or overnight.
2. Combine the 2 tablespoons water, soy sauce, lime juice, salt, and pepper; set aside.
3. Grill meat over medium flame 4-5 minutes on each side.
4. Cut meat into thin strips; set aside and keep warm.
5. Cook onion and peppers in oil until brown. Remove from heat.
6. Pour reserved liquid mixture over onions and peppers.
7. Combine meat, onions, and peppers.
Serves 4.
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2 teaspoon salt
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Recipe Secrets.net Tip: You can also make this delicious desert
with: Butterfinger candy bars, Oreo cookies, and Reeses Peanut
Butter Cups. For a reduced fat treat use vanilla frozen yogurt and
low fat milk.
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1 egg - beaten
Broccoli spears
1. Combine broth, sugar, cornstarch/water mixture, 1/4 cup soy sauce, sherry, vinegar, garlic, ginger, and refrigerate
until needed.
2. Mix together chicken, 2 tbsp. soy sauce, white pepper, and egg.
3. Stir in cornstarch until chicken is coated evenly.
4. Stir in 1/2 cup vegetable oil to separate chicken pieces.
5. Deep-fry chicken in 350 degree oil until crispy.
6. Drain chicken on brown paper bags.
7. Place 1 teaspoon oil in wok and heat until wok is hot.
8. Add scallions and peppers and stir-fry briefly.
9. Pour refrigerated mixture and chicken into wok.
10. Simmer and stir until sauce is thick.
11. Mix in cooked broccoli spears
Serves 4.
Recipe Secrets.net Tip: You can also make this delicious desert
with: Butterfinger candy bars, Oreo cookies, and Reeses Peanut
Butter Cups. For a reduced fat treat use vanilla frozen yogurt and
low fat milk.
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Recipe Secrets.net tip: If you dont have baking powder remember cream of tartar plus teaspoon baking soda equals 1
teaspoon of baking powder.
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IHOP PANCAKES
Nonstick spray
1 cups of all-purpose flour
1 egg
1 cup buttermilk
1 heaping teaspoon baking powder
1 teaspoon baking soda
cup cooking oil
cup granulated sugar
1. Preheat a skillet over medium heat. Apply a little nonstick spray.
2. In a bowl, combine all of the remaining ingredients with a mixer until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, turn the pancakes over. They should be light brown.
5. Cook the other side for same amount of time, until light brown.
Makes 8 to 12 pancakes.
Recipe Secrets.net Tip: You can add fruit topping such as apples,
strawberry or peaches to finish off this breakfast treat. You can also
add chopped fruit such as blueberries or apples to the batter.
For whole wheat pancakes: substitute all purpose flour for whole
wheat flour and use brown sugar.
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MCDONALDS BISCUITS
2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons granulated sugar
1/4 teaspoon salt
2 tablespoons margarine melted, divided
1. Combine Bisquick, buttermilk, sugar, salt, and half the melted margarine in a medium bowl and mix until well
blended.
2. Turn dough out onto a floured surface and knead for 30 seconds, until dough becomes elastic.
3. Roll dough to 3/4" thick and cut out 3" circles with a cookie cutter or glass.
4. Arrange circles on an ungreased baking sheet and bake in 450 degree oven for 10-12 minutes, until golden on top
and doubled in height.
5. Brush biscuits with melted margarine immediately upon removing from oven.
Serves 4-6.
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Recipe Secrets.net tip: If you like you can use both Parmesan
and Romano cheese.
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Recipe Secrets.net Tip: You could also use orange juice and
brandy instead of grenadine and sweet vermouth. Sangrias best
served chilled, and goes well with just about anything!
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2 cups milk
3 eggs
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ORANGE JULIUS
1 cup orange juice
1 cup water
2 egg whites
teaspoon vanilla extract
cup granulated sugar
1 heaping cup ice
Combine all of the ingredients in a blender set on high speed for exactly one minute.
Makes 2 drinks.
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1 teaspoon cornstarch
2 teaspoons water
5 teaspoons oil
Cooking Sauce
1 teaspoon Hoisin sauce
1 teaspoon soy sauce
1 teaspoon dry sherry
2 teaspoons oyster sauce
2 teaspoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg or Bibb lettuce leaves
1. Cover mushrooms with boiling water, let stand 30 minutes then drain.
2. Cut and discard woody stems. Mince mushrooms. Set aside.
3. Mix all ingredients for cooking sauce in bowl, and set aside.
4. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper and chicken. Stir to coat chicken
thoroughly.
5. Stir in 1 teaspoon oil and let sit 15 minutes to marinate.
6. Heat wok or large skillet over medium high heat.
7. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
8. Add 2 tablespoons oil to pan.
9. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.
10. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.
11. Add mixed cooking sauce to pan. Cook until thickened and hot.
12. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour
chicken mixture on top of noodles. Spoon into lettuce leaf and Roll.
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Dipping Sauce
5 pieces bacon
5 large shrimp
Dash allspice
1. Open the shrimp, put a jalapeno slice in there, a chunk of cheese on top, and wrap it all up with bacon.
2. Preheat oven to broil.
3. Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
4. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
5. Cook the bacon in a frying pan over medium/high heat, but dont cook it all the way to crispy. You want undercooked
bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and dont let
it brown. When the bacon is done lay it on paper towels to drain and cool.
6. Shell the shrimp, leaving the last segment of the shell and the tail.
7. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting
all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and
cheese.
8. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds.
Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the
jalapeno slices and pour cold water over the shrimp. Place the shrimp and jalapeno pepper slices onto paper
towels to drain off excess water.
9. Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 6 jalapeno
slices - youll need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of
cheese (about 1/4inch thick), and place it on the jalapeno slice.
10. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the
bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp,
starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the
remaining shrimp and slide them onto the skewer with the tails facing the same direction.
11. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the
shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.
12. Serve over a bed of rice if desired.
Serves 2.
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Recipe Secrets.net tip: Butterfly the shrimp by slicing down the back
of each shrimp from the head end to the tail. (Leave the tails on the
shrimp as it helps to hold them together.) Make sure you dont cut
right through to the stomach. Open out the shrimp, so that it resembles
a butterfly, and flatten the flesh gently. Take care as the flesh is very
delicate.
Recipe Secrets.net tip: For an exploded bake potato add more sour
cream, shredded cheese, bacon bits, and chopped green onion just
before serving.
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Recipe Secrets.net tip: This spicy meal goes great with your favorite pasta dish. If you enjoy very spicy foods increase the amount of
hot sauce to your desired taste for an extra kick.
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Dash paprika
Vegetable oil
Dash thyme
2 tbsp water
1 tbsp butter
2 tsp sugar
1. Preheat grill
2. Combine the cheese spread with the cream in a small saucepan over medium/low heat. Stir the cheese often until
it melts and becomes smooth.
3. Saut the red chili pepper and 2 tbsp green chili pepper, 2 tbsp onion and 1/2 clove garlic in the olive oil for a
couple of minutes then add the water to the pan so that the peppers do not scorch.
4. Simmer another 2 minutes or until the water has cooked off.
5. When the cheese is smooth, add the sauted vegetables, 1/4 tsp salt, sugar, vinegar, and cumin. Leave on low
heat, stirring occasionally, until the other ingredients are ready.
6. Pour the entire can of beans with the liquid into a small saucepan over medium heat. Add the remaining green chili
pepper, onions, garlic, a pinch of salt, and a dash of paprika. Bring the beans to a boil, stirring often, then reduce
the heat to low and simmer until everything else is ready. By this time the beans will have thickened and
the onions will have become translucent.
7. Rub the chicken breasts lightly with oil, then season with salt, thyme and savory.
8. Cook the breasts on a hot grill for 5 minutes per side or until done. When they have cooked thoroughly, remove
them from the grill and use a sharp knife to slice each breast into 1/2 inch slices, so that they are easier to eat.
Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice.
9. As the chicken cooks, prepare the pasta in a large pot filled with 3-4 quarts of salted boiling water. Cook the pasta
for 12-14 minutes or until tender. Drain the pasta in a colander, and toss with the butter.
10. When everything is ready, spoon one-fourth of the pasta onto each plate.
11. Pour about 1/3 cup of cheese sauce over pasta.
12. Carefully add a sliced breast of chicken, being sure to maintain the shape as you lay the slices on the bed of pasta.
13. Spread 1/3 cup of the black beans over the chicken. Sprinkle 1/4 cup of chopped tomatoes on the beans.
14. Sprinkle about 1 tablespoon green onions on the tomatoes and serve immediately. Add salt to taste.
Serves 4.
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Recipe Secrets.net Tip: This dish can be made 24 hours in advance before serving.
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STARBUCKS FRAPPUCCINO
3 oz. hot espresso
1/4 cup granulated sugar
2 1/2 cups milk
1 teaspoon ground cinnamon (optional)
1 cup ice
1. Stir sugar into espresso; cool mixture.
2. Stir milk and sprinkle cinnamon into espresso mixture.
3. Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and frappe for 30-45
seconds.
Serves 4.
Recipe Secrets.net Tip: This dish can be made 24 hours in advance before serving.
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1. Combine white pepper, cayenne pepper, salt, paprika, and garlic powder.
2. Coat chicken with 1/3 of the prepared Cajun seasoning.
3. Coat shrimp with 1/3 of the prepared Cajun seasoning.
4. In a large skillet, brown chicken in 1 tablespoon oil for 2 minutes per side.
5. Add shrimp to chicken and stir-fry for 2 minutes.
6. Set aside chicken and shrimp.
7. In the same skillet, saut tomatoes, bell peppers, and onion in 1 tablespoon oil and remaining Cajun seasoning
until vegetables are browned.
8. Add chicken, shrimp, and 3/4 cup chicken stock to the skillet and simmer until most of the liquid has evaporated.
9. Add remaining stock to the skillet and simmer, scraping bottom of pan, until liquid has reduced slightly.
10. Dissolve cornstarch OR arrowroot in wine and stir the mixture into skillet.
11. Simmer skillet contents, stirring constantly, until thickened.
12. Serve over fettuccini and garnish with parsley.
Serves 2-4.
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Recipe Secrets.net tip: For best results, let steak marinate in dry
ingredients overnight.
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WENDYS CHILI
2 pounds ground beef
1 29oz can tomato sauce
1 29 oz can kidney beans with liquid
1 cup diced onion
cup diced green chili pepper
2 cups of water
cup diced celery
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 teaspoon black pepper
2 teaspoon salt
1 tablespoon cayenne peppers
1. Brown ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef. In a large pot, combine the beef plus all the remaining ingredients and
simmer over low heat. Cook. Stirring every 15 minutes for 2 to 3 hours.
Makes 12 servings.
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WENDYS FROSTIES
1 cup milk
1/2 cup Nestles Quik powdered mix
3 cups vanilla ice cream
1. Allow ice cream to soften in refrigerator for 1 hour.
2. Mix all ingredients in blender.
Serves 2.
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1. Combine all ingredients, except sesame seeds and oil, in a blender on high speed.
2. While blending, slowly add vegetable oil.
3. Add sesame seeds and blend for 2-3 seconds.
4. Pour dressing into a covered container and refrigerate until needed.
5. Rub each chicken breast with oil, then lightly salt and pepper each piece.
6. Grill over a medium flame until cooked through.
7. Dice cooked chicken and chill.
8. In 4 large salad bowls, layer (in order) iceberg lettuce, red leaf lettuce, chicken, orange wedges, rice noodles, and
almonds.
9. Serve with prepared dressing to top.
Serves 6.
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RECIPES BY CATEGORY
Breakfast
Appetizers
Soups
Salads/Salad Dressings
Beverages
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Page 34
IHOP Pancakes
Page 35
Page 101
Page 8
Page 31
Page 33
Page 36
Page 46
Page 54
Page 57
Page 68
Page 73
Page 79
Page 87
Page 99
Wendys Chili
Page 102
Page 30
Page 48
Page 71
Page 28
Page 59
Page 96
Page 98
Page 104
Page 24
Page 56
Orange Julius
Page 60
Side Dishes
Desserts andBreads
Starbucks Frappucino
Page 86
Wendys Frosties
Page 103
Page 5
Page 13
Page 14
Page 15
Page 18
Page 19
Page 37
Page 39
Page 40
Page 41
Page 65
Page 43
McDonalds Biscuits
Page 51
Page 52
Page 61
Page 69
Page 70
Page 81
Page 94
Page 95
Page 10
Page 21
Page 22
Page 23
Cracker Jack
Page 12
107
Sauces
Main Dishes
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Page 27
Page 26
Page 29
Page 32
Page 45
Page 53
Page 78
Page 85
Page 100
Arbys Sauce
Page 9
Page 77
Page 88
Page 89
Page 4
Page 7
Page 11
Page 16
Page 17
Chilis Fajitas
Page 20
Page 25
Page 38
Page 42
Page 47
Page 49
Page 50
Page 55
Page 58
Page 62
Page 63
Page 66
Page 67
Page 75
Page 72
Page 74
Page 76
Page 80
Page 82
Page 83
Page 84
Page 90
Page 93
Page 92
Page 97
Page 105
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TRADEMARKS
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Boston Market is a registered trademark of Boston Market Corporation which is a wholly owned subsidiary of
McDonalds Corporation.
Burger King and Burger King Whopper are registered trademarks of Burger King Corporation.
Dairy Queen is a registered trademark of International Dairy Queen, Inc. and Berkshire Hathaway Inc.
The Girl Scouts name, mark and all associated trademarks and logotypes, including the Trefoil Design, are
owned by GSUSA.
IHOP and International House of Pancakes are registered trademarks of International House of Pancakes, Inc.
KFC, Taco Bell, and Long John Silvers are registered trademarks of Yum! Brands, Inc.
Orange Julius is a registered trademark of International Dairy Queen, Inc. and Berkshire Hathaway Inc.
Tony Romas A Place for Ribs, is a registered trademark of NPC International, Inc.
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