All posts by CrazyCat

Hard Rock Cafe Pig Sandwich


Marinated Cabbage:

2 tablespoons white vinegar

1 tablespoon granulated sugar

4 cups thinly-sliced cabbage

4 cups hickory smoking chips Spice

2 tablespoons kosher salt (Rub )

2 teaspoons cracked black pepper

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon ground sage

1/2 teaspoon thyme

1/4 teaspoon cayenne

1 boneless pork loin roast (3 to 4 pounds)

vegetable oil Sauce

2 15-ounce cans tomato puree

1 cup white vinegar

3/4 cup brown sugar

2 tablespoons vegetable oil

1/2 teaspoon onion powder

1/2 teaspoon liquid smoke (hickory)

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

8 Kaiser rolls


1. Make the marinated cabbage at least one day prior to building your sandwiches. Like cole slaw, this garnish needs some time to develop in the fridge. Combine the vinegar and sugar in a medium bowl. Add the cabbage, stir, cover the bowl and store it in the refrigerator until you are ready to make the sandwiches.

2. Put the wood chips in a bowl and cover with water. Let the wood soak for at least 1 hour. Light the charcoal after it has been arranged around the inside edge of your grill. You don’t want coals directly under your pork. When the coals are hot, drain the water from the wood chips and sprinkle the chips over the top of the coals. You should now have smoke.

3. Combine the spices for the rub in a small bowl and mix well.

4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over the entire surface of the roast.

5. Place the roast in the center of your grill and put the lid on. Let the pork cook for 3 to 4 hours or until the internal temperature of the roast reaches 175 to 180 degrees.

6. As the pork cooks, make the sauce by combining the ingredients in a medium saucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes, then cover and remove from heat. Set this aside until your pork is ready.

7. When the pork is done, remove it from the grill and let it sit to cool for 15 to 20 minutes or until you can handle it. Now you want to tear the meat along the grain, making bite-size strips of shredded pork.

8. Put the shredded pork into a large saucepan over medium heat. Add 2 cups of the sauce to the pan and stir. Keep the rest of the sauce for later to serve on the side. Cook the pork for 15 minutes or until it is heated through.

9. Grill the faces of the rolls and stack about 1 cup of pork onto the bottom half of each roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a tablespoon or so of extra sauce on top of that, then cap off each sandwich with the top half of the roll. Serve with clones for the Hard Rock’s cole slaw and baked beans on the side, if desired.


Makes 8 sandwiches.

Other Notes:

Crazy CopyCat Recipes

Soup Nazi’s Mexican Chicken Chili


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

1 clove garlic, minced

1 1/2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon salt

dash cayenne pepper

dash basil

dash oregano

On the side

Sour cream

Pinch chopped Italian parsley


1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side

until done about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Makes 4-6 servings.

Crazy CopyCat Recipes

Soup Nazi’s Indian Mulligatawny Soup


4 quarts water (16 cups)

6 cups chicken stock

2 potatoes, peeled & sliced

2 carrots, peeled & sliced

2 stalks celery, with tops

2 cups peeled & diced eggplant (about 1/2 of an eggplant)

1 medium onion, chopped

1 cup frozen yellow corn

2/3 cup canned roasted red pepper, diced

1/2 cup tomato sauce

1/2 cup shelled pistachios

1/2 cup roasted cashews

1/2 cup chopped fresh Italian parsley

1/4 cup lemon juice

1/4 cup butter

3 tablespoons sugar

1/2 teaspoon curry powder

1/2 teaspoon pepper

1/4 teaspoon thyme

1 bay leaf

dash marjoram

dash nutmeg


1. Combine all ingredients in a large pot over high heat.

2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

Makes 4-6 servings.

Crazy CopyCat Recipes

The Soup Nazi’s Crab Bisque


4 pounds snow crab clusters (legs)

4 quarts water (16 cups)

1 small onion, chopped

1 1/2 stalks celery, chopped

2 cloves garlic, quartered

2 potatoes, peeled and chopped

1/4 cup fresh chopped Italian parsley

2 teaspoons mustard seed

1 tablespoon chopped pimento

1/2 teaspoon coarse ground pepper

2 bay leaves

1/3 cup tomato sauce

2 tablespoons half and half

1/4 cup unsalted butter

1/4 teaspoon thyme

1/8 teaspoon basil

1/8 teaspoon marjoram


1. Remove all the crab meat from the shells and set it aside.

2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don’t have enough stock, add enough water to make 3 quarts.

4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

Makes 4-6 servings.

Crazy CopyCat Recipes

Soup Nazi’s Cream of Sweet Potato Soup


4 sweet potatoes (about 1 pound each)

8 cups water

1/3 cup butter

1/2 cup tomato sauce

2 tablespoons half and half

2 teaspoons salt

1/8 teaspoon pepper

dash thyme

1 cup cashews (split in half)


1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.

2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don’t need to mash them until they are entirely smooth.

3. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.

4. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Makes 6-8 servings.


Orange Julius


6 ounces orange juice, from frozen concentrate, unprepared

1 cup milk, lowfat okay

1 cup water 1/4 cup sugar

1 teaspoon vanilla 8 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes, adding ice cubes one at a time, until smooth. Orange


PF chang’s Firecracker Shrimp


8 ounces medium shrimp, peeled and deveined

3 tablespoons diced green peppers

3 tablespoons diced yellow onions

10 ounces cooked egg noodles

1 tablespoon minced garlic

3 tablespoons diced red peppers

1 tablespoon green onions (white part only)

1 tablespoon chili paste

firecracker sauce

2 tablespoons chili bean sauce or chili paste

1 cup chicken stock

1/2 cup rice wine

2 tablespoons oyster sauce

1 tablespoon chili paste

shrimp marinade

1/2 teaspoon cornstarch

1/4 teaspoon white pepper

2 tablespoons vegetable oil

1 egg white

Cook noodles until tender Shock in generous amounts of ice water, turning with your hands to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place shrimp into medium hot oil;slightly undercook. Drain wok, wipe out excess oil. Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce. Mound noodles into a large shallow bowl;clean wok. Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly. Finish with sesame oil. Place shrimp and sauce over noodles. Garnish with cilantro sprigs.
4 servings


Phil Donahue’s Show: Big Bucket in the Sky Chicken


1 Lipton cream of tomato soup Mix

2 pk Good season Italian dressing

4 pk Dressing mix

1 teaspoon Salt

Probably need at least 1 good size cut up fryer. You can substitute cream of celery or cream of chicken soup but then you must add 1 T. Paprika. Bake in oven for about 30 minutes. Put butter or margaine in pan while baking.


Olive Garden’s Parmesan Crusted Chicken


1 cup plain breadcrumbs

2 tablespoons flour

1/4 cup kraft parmesan cheese

1 cup milk

6 slices chicken breasts, 1/2 inch thick (chicken tenders)

vegetable oil (frying)

2 cups dry bow tie pasta

2 tablespoons butter

3 tablespoons olive oil

2 teaspoons crushed garlic

1/2 cup white wine (Chablis)

1/4 cup water

2 tablespoons flour

3/4 cup half-and-half

1/4 cup sour cream

1/2 teaspoon salt

1/8 teaspoon basil leaves

3/4 cup mild asiago cheese (finely grated)


4 broccoli florets (lightly steamed)

2 white mushrooms (quartered lightly steamed)

1/4 teaspoon crushed red pepper flakes


Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan

cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk. and then back

in breadcrumbs. Place in fry pan in which oil has been heated and fry at medium to medium low temperature until

golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat. Garnish: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.



Miracle Whip


1 cup water

3/4 cup flour

1 egg

3/4 cup vegetable oil

1/2 cup sugar

2 teaspoons salt

1/2 teaspoon dry mustard

1 Tablespoon lemon juice

1/4 teaspoon paprika

1/4 teaspoon garlic salt (optional)


Process 1 cup water, 3/4 cup flour in blender just until smooth. Pour into saucepan. 1/2 cup white vinegar

Add this to flour/water mixture in saucepan. Cook just until thickened, stirring constantly.

Combine in blender container and process until smooth. Add to hot mixture, and continue to blend until smooth again.


Coca-Cola Cake

1 cup Coca-Cola
1/2 cup oil
1 stick Margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanillaFrosting:
1/4 pound Margarine — softened
3 tablespoons Cocoa
6 tablespoons Cream — or milk
1 teaspoon vanilla
1/2 cup Pecans — (1/2 to 1) chopped
1 pound Confectioners’ sugar — sifted

In a sauce-pan bring Coca-Cola, Oil, Margarine, and Cocoa to a boil. Mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda and vanilla and beat well. Pour into a greased and floured sheet cake pan. Bake at 350 degrees for 20-25 minutes.

In a saucepan, combine the butter cocoa, and milk and heat until the butter melts. Beat in the remaining ingredients and Spread on the hot cake. Cool and cut.


Kraft’s Thousand Island Dressin


1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon white vinegar

2 teaspoons sugar

2 teaspoons sweet pickle relish

1 teaspoon finely minced white onion

1/8 teaspoon salt

dash of black pepper


1. Combine all of the ingredients in a small bowl. Stir well.

2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Makes about 3/4 cup.


Lone Star Steakhouse’s Chili

Lone Star Steakhouse’s Chili

1 pound ground beef

1 diced onion

1 tablespoon diced fresh jalapeno pepper

1 15-ounce can kidney beans with liquid

1 14.5-ounce can peeled diced tomatoes

1 8-ounce can tomato sauce

1 cup water

1 tablespoon white vinegar

1 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon garlic powder

1 bay leaf


grated cheddar cheese

diced onion

canned whole jalapeno chili peppers


1. Brown ground beef in a large saucepan over medium heat. Drain fat.

2. Add onion and pepper and sauté for about two minutes.

3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.

4 servings.


Iowa Country Swiss Steak

2- lb. round steak
1 cup flour
2 cloves garlic minced
1 small onion chopped fine
salt, pepper to taste
3 tbls Worcestershire Sauce
mix flour, salt, pepper…pound flour mixture into meat to tenderize. brown meat in shortening (hot) turn brown other side. turn heat down, and cook slowly in covered pan… cover meat with water…turn occassionally; scrap bottom of pan occassionally. for use with gravy. meat is done when tender. serve with mashed potatoes and veggie or rice


Grandma’s Peanut Butter Big Cookies


1/2 cup vegetable shortening

1/2 cup Peter Pan peanut butter

1 1/4 cups packed dark brown sugar

1 egg

1 teaspoon vanilla

3/4 teaspoon salt

1 1/2 cups all-purpose flour

2 teaspoons baking soda


1. Preheat oven to 275 degrees.

2. Beat shortening, peanut butter, brown sugar, egg, vanilla, and salt together in large bowl until smooth.

3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating.

4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product.

Makes 14 to 16 cookies.


Four Seasons Crab Cakes


2 pounds jumbo lump crabmeat1/2 pound fresh codfish fillet

1/2 to 1 cup heavy cream

1 tablespoon Dijon mustard

2 teaspoons sesame oil

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

2 tablespoons basil, julienned Salt and pepper to taste

Juice of 1/2 lemon Olive oil for sauteing

Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
Serves six to eight


Ben & Jerry’s fresh Georgia peach ice cream


2 cup Ripe peaches — finely chopped

1 1/4 cup Sugar

1/2 Juice of lemon

2 large Eggs

2 cup Heavy or whipping cream

1 cup Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.
Makes 1 generous quart.


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