How to make California Pizza Kitchen

Dakota Smashed Pea & Barley Soup®

Got one of those cool hand blenders? You know,
the kind of gadget that used to be pitched on
those annoying yet compelling late-night infomercials?
It comes in handy for this recipe, which requires the
split peas to be smashed into a smooth consistency,
just like the original. If you don't have a hand mixer,
a standard blender works just fine. This soup is very
tasty and very low in fat. And the barley gives it a
special chunky consistency and added flavor that isn't
found in most pea soups.

How to make Burger King Breakfast Sandwiches

You can have your eggs and sausage and biscuits
sitting next to each other on the plate like
all the traditional folks out there, or you
can get vertical with this top secret breakfast-in-sandwich
from the world's number two fast food chain.
And if you prefer a croissant to a biscuit,
I've got that version for you, too (along with
the special way to get bigger, circular croissants).
A great way to make the eggs for these breakfast
sandwiches is to pour the beaten egg into a well-greased
mold made from an empty pineapple can.  Just cut both
ends off an 8-ounce pineapple can - you know, the short
cans that have crushed or sliced pineapple inside.
Oh, and take the pineapple out.  Then, before you know it,
you'll be making perfectly round eggs like the fast food pros.

How to make Burger King BK Broiler

This grilled chicken sandwich was introduced by
America's number-two burger chain in 1990, and
soon after the launch the BK Broiler was selling
at a rate of over a million a day.  Not good news
for chickens.
This one's easy to duplicate at home.  To clone
the shape of the chicken served at the burger giant,
you'll simply slice the chicken breasts in half,
and pound each piece flat with a mallet.  Pounding
things is fun.  Let the chicken marinate and then
fire up the grill.  The recipe makes four sandwiches
and can be easily doubled if necessary for a king-size
munch fest.

How to make Burger King Big King

The Burger Wars are becoming the biggest food
fight since that cafeteria scene from the movie
"Animal House".  The two burger giants, McDonald's
and Burger King, have each been cloning the other's
top products in the bloody battle for the big burger buck.
Burger King stepped up first with the Big King -
Burger King's version of the McDonald's Big Mac.
Yes, it had two all beef patties, special sauce,
lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,
and there's no middle bun in there.  Then McDonald's
rolled out the Big N' Tasty, which bore a striking
resemblance to Burger King's Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty.
Who's winning this fight by leveraging the popularity
of the other company's product?  Nobody, really.
McDonald's chose to alter its Big N' Tasty recipe
by making it smaller n' cheaper, then changed the name
to Big Xtra!, while Burger King bailed out on the Big King
altogether.  But this food fight is far from over.
More recently Burger King tweaked its french fry formula
in an unsuccessful attempt to steal away fans from McDonald's
winning fried spuds recipe.  And McDonald's has added more
breakfast sandwiches to compete with Burger King's wider
wake-up selection.  So the war continues.  And the battlefield
is splattered with ketchup.

How to make Bull's Eye BBQ Sauce

1/2 C. chopped onions
1 (8 oz.) can tomatoes sauce
1 C. water (OPTION: Beer)
1 1/4 C. ketchup
2 T. brown sugar
2 T. prepared yellow mustard
1 T. olive oil
1 T. Worcestershire sauce
1 dash Tabasco sauce

Boston Market Meatloaf

In the early 90s Boston Chicken was on a roll.
The home meal replacement chain's stock was
soaring and the lines were filled with hungry
customers waiting to sink their teeth into a
serving of the chain's delicious rotisserie chicken.
So successful was the chain with chicken, that the
company quickly decided it was time to introduce other
entrée selections, the first of which was a delicious
barbecue sauce-covered ground sirloin meatloaf.
But offering the other entrées presented the company
with a dilemma: what to do about the name.  The bigwigs
decided it was time to change the name to Boston Market,
to reflect a wider menu.  That meant replacing signs on
hundreds of units and retooling the marketing campaigns.
That name change, plus rapid expansion of the chain
and growth of other similar home-style meal concepts
sent the company into a tailspin.  By 1988, Boston Market's
goose was cooked:  the company filed for bankruptcy.
Soon McDonald's stepped in to purchase the company,
with the idea of closing many of the stores for good,
and slapping Golden Arches on the rest.  But that plan
was scrapped when, after selling many of the under-performing
Boston Markets, the chain began to fly once again.
Within a year of the acquisition Boston Market was profitable,
and those meals with the home-cooked taste are still being
served at over 700 Boston Market restaurants across the country.

How to make Boston Market Meatloaf

1 cup tomato sauce
1½ tbsp Kraft barbecue sauce
1 tbsp granulated sugar
1½ lbs 10% fat ground sirloin
6 tbsp all-purpose flour
 ¾ tsp salt
½ tsp onion powder
¼ tsp ground black pepper
dash garlic powder

How to make Boston Chicken Stuffing

 Categories: Copycat, Dressings, Vegetables
      Yield: 8 side dish
 
                -Patdwigans fwds07a
     10 oz Can sliced carrots; undrain
      4 oz Can slices mushrooms;undrain
     14 oz Can chicken broth
      2    Ribs celery; cut 4-5 pieces
      1 tb Rubbed sage
     12 ts Poultry seasoning
      1 tb Chicken bouillon powder
      3 tb Bottled liquid margarine or
           -melted butter or margarine
      3    English muffins; cut into
           -1/2" cubes with crumbs
      8 oz Bag unseasoned croutons
      1 tb Dry parsley; minced
      2 tb Dry minced onion

How to make Boston Chicken Squash

 Categories: Copycat, Vegetables
      Yield: 6 servings
          
           -patdwigans_om@juno.com
      2    Butternut squash; halve
           -long, remove seeds
           Margarine or butter
           Salt
    1/2 c  Brown sugar; packed
    1/2 c  Honey
    1/2 ts Ground ginger
      1 ts Pumpkin pie spices
      4 tb Butter or margarine; melted

How to make Boston Chicken Spicy Rice

 Categories: Rice, Copycat, Wrv
      Yield: 6 servings

               -patdwigans fwds07a
    1/4 c  Raw Rice-shaped pasta
    3/4 c  Minute rice
      1 tb Pimiento; chop fine
    1/2 ts Dry minced celery leaf
      1 ts Dry minced parsley
    1/4 ts Dry mustard
     14 oz Can chicken broth
    1/4 c  Olive oil
    1/2 ts Salt