Dog 'n Suds Coney Sauce

1 pound ground beef
2 tablespoons prepared mustard
2 tablespoons granulated sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon water
1/4 teaspoon celery seed
ketchup, as needed

Brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine. Drain off fat. Add remaining ingredients, except catsup.

Mix well, then add enough catsup to keep mixture loose.

Simmer, partially covered, 1 hour, adding catsup as needed.

Wendy's Spicy Chicken Fillet Sandwich

6-8     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 fresh 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   slices tomatoes

4 servings
30 minutes 20 mins prep



   1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
   2. Combine the pepper sauce and water in a small bowl.
   3. Combine the flour, salt, cayenne pepper, black pepper, onion
powder, paprika and garlic powder in another shallow bowl.
   4. Pound each of the chicken pieces with a mallet until about.
   5. 3/8-inch thick. Trim each breast fillet if necessary to help it.
   6. fit on the bun.
   7. Working with one fillet at a time, coat each piece with the
flour, then dredge it in the diluted pepper sauce. Coat the chicken once.
   8. again in the flour mixture and set it aside until the rest of
the chicken is coated.
   9. Fry the chicken fillets for 8 to 12 minutes or until they are
light brown and crispy. Remove the chicken to a rack or to paper
towels to drain.
  10. 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.
  11. Place a tomato slice onto the mayonnaise, then stack a leaf of
lettuce on top of the tomato.
  12. On each of the bottom buns, stack one piece of chicken.
  13. Flip the top half of each sandwich onto the bottom half and
serve hot.

BENNIGAN'S BAKED MONTE CRISTO SANDWICH

2 (1 oz) slices Swiss cheese
2 (1 oz) slices cooked turkey
4 slices  firm white bread
2 eggs
1/3 C milk
½ envelope dry onion soup mix
1½  T butter
Dijon mustard for dipping sauce

Preheat oven to 450°F.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread  slices.

In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each 
sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg
mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven a 
couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg mixture  over
them. Bake 5 minutes. Carefully turn sandwiches and continue baking until 
golden brown. Serve with Dijon Mustard Dipping Sauce.

Dijon Mustard Dipping Sauce
¼ C sour cream
1 T milk
½ T Dijon  mustard

Mix well and then chill until ready to serve.

Applebee's Classic Patty Melt

1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 TB mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions

Season one side of the burger with salt, pepper and garlic. Place on
grill or in broiler, seasoned side down. Then season the other side.
Cook to desired doneness.

While burger is cooking, melt butter in fry pan on medium heat or in
electric skillet (set at 350º F).

Spread mayonnaise onto bread. Drop bread, dry side down, onto melted
pools and swirl to coat (to avoid sticking).

Cover one slice of bread with two slices of Swiss cheese and the
other with two slices of Cheddar.

In a separate frying pan, melt butter and saute sliced onions.
Season with salt, pepper and garlic while heating.

Place cooked burger patty on top of one cheese-topped slice of bread
and the sauteed onions on the other. Carefully close and cut
sandwich in half. Serve with your favorite summer side dish.

Brasserie Jo's Roast Chicken and Brie Sandwich

1 boneless, skinless chicken breast, marinated
    in a mixture of olive oil, chopped garlic and chopped fresh
    herbs (such as thyme, parsley and rosemary)
3 ounces brie
2 ounces mayonnaise
1 bunch basil leaves
8 slices tomato
2 slices country bread

Remove the chicken from the marinade, and discard the marinade. Grill the chicken for about 10 minutes, until cooked.

Toast the bread on 1 side only. Spread the mayonnaise on the untoasted sides. Top with basil leaves and sliced tomatoes.

Top the chicken with the brie and heat in a toaster oven or broiler for 2 minutes until the cheese is melted.

Put the chicken and brie on top of the tomato slices, and close the sandwich.

Serve with French fries and mixed green salad.

Makes 1 sandwich.

McDonald's Quarter Pounder (Copycat Recipe)

1 Sesame-seed Bun
1/4 lb. Ground beef
Salt to taste
1 Tbls. Ketchup
1/2 teasp. Prepared Mustard
1 teasp. Chopped Onion
2 Dill pickle slices
2 sl American cheese

1. Brown the faces of the bun in a large frying pan over medium heat.
2. Roll the ground beef into a ball and then flatten on wax paper until
about 1/2 inch thick.
3. Cook the burger for 3 to 4 minutes per side. Salt each
side during the cooking.
4. Spread Ketchup and then the mustard on the top
bun, then add the onion and pickle.
5. Place 1 slice of cheese on the bottom bun, then the beef patty,
then the other slice of cheese.
6. Top off the sandwich with the top bun.
7. Microwave on high for 15 seconds.

Marshall Fields Chicken Salad Sandwich

Homemade Mayonnaise
1 whole egg
1 teaspoon Dijon
1/4 teaspoon salt
1 1/2 cups canola oil
1 1/2 tablespoons fresh lemon juice
Pinch of white pepper
1 dash of cayenne

Chicken Salad Dressing
1/2 cup Homemade Mayonnaise
1/4 cup sour cream
1 heaping tablespoon Dijon
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 heaping teaspoon white pepper
2 1/2 teaspoons lemon juice

Chicken Salad
1 1/2 cups shredded boiled chicken
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted, chopped
1 recipe Chicken Salad Dressing

Homemade mayonnaise:
In a food processor, blend egg, Dijon and salt. Process together for 1 minute. Add canola oil to running processor in slow, steady stream. Continue to run till emulsified, then 1 minute longer. Add lemon juice, a pinch of white pepper and cayenne. Whir to mix. Refrigerate.

Chicken Salad Dressing:
Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.

Chicken Salad:
Mix together, chicken, celery, onions pecans and dressing. Mix well and refrigerate at least 2 hours.

Variation:
If eating as a salad, try adding 1/4 cup halved Thompson seedless grapes.

For each sandwich:
1 thick slice sweet, dark, whole-grain bread
1/2 cup Marshall Field's Chicken Salad
3 slices crisp-cooked bacon, thin slices
1 thick slice provolone or white American cheese

Cover bread with the chicken salad. Place under broiler for about a minute, till heated but not bubbly. Remove and place bacon and cheese on top. Return to broiler and melt cheese. Serve immediately.

Lobster Salad Rolls from Fenway Park

2 1/2 pounds cooked lobster meat (claws and knuckles)
4 cups mayonnaise
6 stalks celery, diced small
1/4 cup Spanish onion, diced small
1 teaspoon fresh thyme, minced
1 tablespoon Dijon mustard
1 teaspoon fresh horseradish
lemon juice to taste
kosher salt to taste
fresh ground black pepper to taste
Old Bay Seasoning to taste

Combine all ingredients, mix well, taste to adjust seasonings, and chill. Serve with shredded lettuce and sliced tomatoes on toasted, soft, New England-style hot dog rolls (the top-split ones), with lemon wedges.

Pearl Oyster Bar Lobster Rolls recipe

Source: Coastal Living Magazine

Note: To save on cooking time, have your seafood market steam and chop your lobster meat.

4 (1 pound) lobsters* or 1 pound lobster meat
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
4 top-loading hot dog buns**
Garnish: chopped chives

*The Pearl Oyster Bar uses the less expensive culls or lobsters missing one or more claws.

Immerse lobsters in rapidly boiling water. Cook about 7 to 10 minutes or until done. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain. Separate tail and claws from the body; discard body. Crack shells, and remove meat, discarding shells and cartilage. Chop meat into 1/2-inch pieces.

Combine lobster, mayonnaise, and next 4 ingredients. Cover and chill until ready to serve.

Melt butter in a large nonstick skillet over medium-high heat. Press open buns, and place in skillet, turning to coat both sides. Cook buns until golden brown on both sides.

Fill bun with lobster filling, and sprinkle with chopped chives, if desired. Serve with shoestring French fries and baby lettuce, if desired.

CHANCERY TERIYAKI CHICKEN PITA

4 chicken breast halves (about 5 ounces each), cut in bite-size pieces
1/4 C. vegetable oil
1/2 C. pea pods, stems removed
1 C. broccoli buds
1/2 C. red bell pepper strips
1 C. cut yellow squash, sliced in half-moon shapes
1C. cut carrots, cut in very thin julienne strips
1/2 C. teriyaki glaze (see recipe)
8 slices jack cheese (1 ounce each)
4 pieces Greek pita bread
4 large lettuce leaves
4 pickle spears

In large oven-proof skillet, saute chicken pieces in oil. When chicken is almost cooked through, add vegetables and cook an additional 1 to 2 minutes. Vegetables should be bright and firm to the bite. Do not overcook.

Add teriyaki glaze to coat vegetables and chicken. Shingle cheese over chicken and vegetables and set under broiler. Broil until cheese is melted, 1 to 2 minutes.

Microwave pita bread 10 seconds. Pour vegetable-cheese mixture over pita bread. Fold pita over and secure with decorative pick.

Makes 4 servings.

TERIYAKI GLAZE:

1/2 C. soy sauce
1/4 C. plus 2 T. sugar
Pinch of minced fresh ginger
1/4 t. garlic powder
1/4 t. black pepper
1 1/2 t. dry sherry
1 1/2 T. pineapple juice
2 T. water
1 1/2 T. cornstarch
1 1/2 t. sesame oil
1 1/2 t. sesame seeds

In small, heavy-bottomed saucepan, combine soy sauce, sugar, ginger, garlic powder, pepper, sherry and juice. Bring to simmer.

Combine water and cornstarch; whisk together. Add to simmering liquid to thicken; continue to simmer 10 minutes.

Put small, heavy-bottomed saute pan over medium heat. Add oil and seeds. Toast seeds until lightly browned. Immediately pour seed mixture into thickened teriyaki glaze to stop seeds from overtoasting; mix to combine. Use 1/2 cup with chicken/vegetable mixture. Reserve remaining glaze for another use.

Makes about 2/3 cup.

Burger King® Breakfast Sandwiches

Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits
melted butter
Non-stick cooking spray
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of
bacon
5 slices American cheese

1. Prepare biscuits following instructions on the can (bake at 350 degrees for
15 to 18 minutes). When you remove the biscuits from the oven brush the top of
each with melted butter.
2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends
of a clean, small, sliced pineapple can. Spray the inside of the empty can with
the non-stick spray, and then place the can in the pan to heat up. Use more than
one can if you'd like to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit of salt and
pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a
knife around the edge of the egg to release it. Remove the can, then turn the
egg over and cook it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties with the same
diameter as the biscuits. Cook the sausage in another hot skillet over medium
heat until brown. If using bacon, cook the bacon and drain on paper towels.
5. Slice a biscuit in half through the middle. Build each sandwich by first
stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2
slices of bacon) on the egg, then a slice of American cheese. Top off each
sandwich with the top biscuit half, then zap it in the microwave for 15 to 20
seconds to help melt the cheese. Repeat with the remaining ingredients.

Highland Park Pharmacy Chicken Salad Sandwiches
2 cups chopped simmered chicken
1/4 cup mayonnaise
1 hard cooked egg, chopped
3 tablespoon celery, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper
12 thin or very thin slices whole heat or white bread, Pepperidge Farm is perfectly sliced
butter, softened
Pimiento stuffed olives

Combine chopped chicken, mayonnaise, egg, celery, salt and pepper. Mix well. Spread 1/3 cup chicken salad evenly on one side of the 6 slices of bread. Place the remaining 6 bread slices over the chicken salad to make a sandwich. Spread butter on outside of top slice of bread; invert sandwich onto the hot sandwich maker, skillet or griddle. Cook until bread is browned. Spread butter on the ungrilled side of bread; carefully turn sandwiches and cook until bread is browned.

Secure sandwiches with olive skewered toothpicks; cut crosswise into 2 pieces. Serve hot. Makes 6 serves.

Marhsall Fields Chicken Salad Sandwich

This sandwich is AMAZING!! It's one of those taste combinations that just
drives you crazy!! Marshall Fields Restaurant used to get $5.95 for this
about 15 years ago.

For Each Sandwich:
1 slice of sweet, dark, whole grain bread (thick slice if homemade,
Honey-Walnut Whole Wheat is great)
1/2 cup Marshall Field's Chicken Salad (see below)
3 slices perfectly cooked crisp bacon, thin slices
1 slice of (thick 1 to 1/2 oz.) Provelone or white processed cheese, as
preferred

Directions:
Cover bread with the chicken salad. Place under broiler a little over one
minute. Until it is heated, but not
bubbly. Remove and place bacon, then cheese on top. Return to broiler and
melt cheese. Serve immediately. FANTASTIC!!!<WBR>!

Marshall Fields Chicken Salad:
This is THE BEST chicken salad I have ever had. It's multi-step, but well
worth the time. Spread it out over several days. Use to make Marshall
Field's Chicken Salad Sandwiches.

From Dominique Fouillard-Bayat, Ex Chef of Marshall Fields, in Houston

Step 1:
Homemade Mayonaise:
In Food Processor mix together ...
1 egg, whole
1 teaspoon Dijon mustard
1/4 teaspoon salt

- Process the above together 1 minute.

Add:
1 1/2 cups Canola oil

- to running processor in slow, steady stream. Continue to run until
emulsified, then 1 minute.

Add:
1 1/2 tablespoons fresh lemon juice
Pinch of white pepper
dash of cayenne pepper

- Whirr to mix. Refrigerate.

Step 2:
Chicken Salad Dressing
1/2 cup homemade mayonaise (from above)
1/4 cup sour cream
1 heaping tablespoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 heaping teaspoon white pepper
2 1/2 teaspoons lemon juice

- Mix well.

Marshall Fields Chicken Salad:
1 1/2 cups shredded boiled chicken
1/2 cups celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted, chopped
1 recipe of Chicken Salad Dressing (from above)

Directions:
Mix well, then refrigerate for at least 2 hours.

Variation: If eating as a dalad, try adding 1/4 cup halved Thompson
seedless grapes.

CHICK-FIL-A CHICKEN SALAD SANDWICH
(copycat recipe)

2/3 to 1 cup mayonnaise
1/3 cup very finely diced celery
1/4 cup sweet pickle relish
2 tablespoons dried onion flakes
1 tablespoon buttermilk
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon garlic powder
2 cups cooked chicken meat, cut into small chunks
Slice of wholemeal what bread

Mix together everything but the chicken and the bread.
Once well mixed, add the chicken.

Spread about 2-4 Tbsp. Of the mixture onto a slice of whole wheat
bread, and put another piece on top. Squish together, and slice once,
making two big triangles. Keep cool until ready to eat!

*A mix of white and dark meat, boiled to cook it.

**Note from source: This was written by someone as a recipe they
found comparable to Chick-Fil-A. As their lawyers have reminded me-
Chick-Fil_A does not share their recipe and this is not THE recipe***

Servings: 4
Home Cookin 4.6 Chapter: *Chick-Fil-A (Posted By Former Employee)*