to add to your cooking secrets
Starbucks Frappuccino
Here's one that I get requests for all of the time, and that you won't
yet
find in any book. This is a clone for Starbuck's "Lowfat Creamy Blend of
Coffee & Milk" that you can now find in the all-too-puny 9 1/2-ounce
bottles
in most stores. Those little bottles will set you back at least a buck,
but
this Top Secret Recipes version costs a mere fraction of that. Plus, the
recipe actually makes enough that you can get a pretty major caffeine
buzz.
Then, when you get down to the "Tidbits" I'll tell you how to clone
espresso
with a standard drip machine and ground coffee. Cool!
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*
Combine all of the ingredients in a pitcher or covered container. Stir
or
shake until sugar is dissolved. Chill and serve cold.
(http://www.topsecretrecipes.com)
Makes 24 ounces.
Tidbits
To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before
combining.
To fake espresso with a drip coffee maker and standard grind of coffee:
Use 1/3 cup ground coffee and 1 cup of water.
Brew once then run coffee through machine again, same grounds.
Makes about 1/2 cup fresh espresso to use in the above recipe.
Run a pot of water through machine, without grounds, to clean.
(inspired by Barb Moore)
*This is a natural thickener found in fruits that is used for canning.
You
can find it in the supermarket near the canning supplies. It is used in
this
recipe to make the drink thicker and creamier, and can be found in the
original recipe. It does not add to the flavor and can be excluded if
you
don't care so much about duplicating the texture of the real thing.
Check out the e-mail tips & notes for this recipe.
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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. (http://www.topsecretrecipes.com)
Makes about 12 servings.
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.
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