Category Archives: Appetizers

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

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

Directions:

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.

Servings:
Makes 4-6 servings.

Crazy CopyCat Recipes

Soup Nazi’s Indian Mulligatawny Soup

Ingredients:

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

Directions:

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.

Servings:
Makes 4-6 servings.

Crazy CopyCat Recipes

The Soup Nazi’s Crab Bisque

Ingredients:

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

Directions:

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.

Servings:
Makes 4-6 servings.

Crazy CopyCat Recipes

Soup Nazi’s Cream of Sweet Potato Soup

Ingredients:

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)

Directions:

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.

Servings:
Makes 6-8 servings.

 

PF chang’s Firecracker Shrimp

Ingredients:

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

Directions:
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.
Servings:
4 servings

 

Four Seasons Crab Cakes

Ingredients:

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
.

Directions:
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.
Servings:
Serves six to eight

 

Auntie Anne’s Pretzels

Auntie Anne’s Pretzels
Ingredients:

1 1/2 tsp Yeast

1/2 tsp Brown sugar

1 tsp Salt

1 1/2 cups Water

4 cups Bread flour

2 tsp Baking soda

2 cups Warm water

1/2 lb Butter

2 Tbsp Honey

White sugar Brown sugar.

Directions:

1.)Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet.

2.)Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle.

3.)Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).

Maria Calander’s Potato Cheese Soup

Maria Calander’s Potato Cheese Soup
Ingredients:

8 cup Potatoes, peeled and Cubed

2 cup Chopped onion

4 cup Chopped celery

2 teaspoon Salt

4 cup Water

4 cup Half-and-half

6 tablespoon Butter or margarine

1 cup Shredded sharp cheddar cheese

Directions:
Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.
Servings:
8

Planet Hollywood’s Pot Stickers

 
Planet Hollywood’s Pot Stickers
Ingredients:

1/4 pound ground turkey

1/2 teaspoon minced fresh ginger

1 teaspoon minced green onion

1 teaspoon minced water chestnuts

1/2 teaspoon soy sauce

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (no seeds)

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 egg, beaten

Vegetable oil for frying

12 wonton wrappers (3 x 3-inch size)

Hoisin sauce, On the side

Directions:

1. In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1  tablespoon  of  the  beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees.  Use  enough oil to cover the pot stickers, 1 to 2 inches should be enough.

2. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.

3. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around  half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so  that  it  is crinkled around the edge. Repeat with the remaining ingredients.

4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to

5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce. Serves 3 to 4 as an appetizer.

Servings:
Other Notes:

If you can’t find wonton wrappers, you can also use eggroll wrappers for this recipe. Eggroll  wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution. Pot sticker wrappers can also be found in some supermarkets,  but  I’ve  found the wonton wrappers and eggroll wrappers, when fried, taste more like the restaurant version.

 

A & W Onion Rings

A & W Onion Rings

  • 1 cup McCormick Golden DiptT Tempura batter mix
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 1/2 cup water
  • 1/4 cup beer (regular, or unleaded*) *non alcoholic
  • 1 extra large white onion, sliced 3/8″ thick
  • 6 cups vegetable oil in your deep fryer

Directions:
1. Preheat the deep fryer to 375°.
2. In a medium bowl, combine the first 5 ingredients to make a batter. Use a fork to crush and mix the ingredients together. The mixture will be lumpy. This is okay.
3. Rinse the onion in very cold water. Then slice it, carefully separating all of the rings.
4. One by one, dip the individual rings in the batter. Spoon batter over the onion to cover; if necessary. Coat the rings well and then drop into the preheated oil.
5. Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot!

Servings:  Serves about 2-3, depending on the size of the onion used.

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