The Chefs Black Book

Kraft® Shake'n Bake® (Original)

Need a recipe that copies Shake'n Bake in a pinch?
Or maybe you don't feel like going to the store for
the real thing. Here's the TSR solution for a quick
clone that will give you the same texture and flavor of
Kraft Shake'n Bake using very common ingredients. You may
notice the color is a bit different in this clone when
compared to the real thing. That's because this recipe doesn't
include beet powder - a hard to find ingredient that lends a
dark orange tint to the original. But after you sink your teeth
into the chicken (baked the same way as described on the
Shake'n Bake box) and you'll swear it's the same stuff. When
you're ready to get shaking and baking, use this breading on
2 1/2 pounds of chicken pieces or on 2 pounds of boneless,
skinless chicken breasts.

1/2 cup plus 1 tablespoon corn flake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on
the box of the original mix using 2 1/2 lbs. of bone-in chicken
(6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless
chicken breast halves. Preheat your oven to 400 degrees, then moisten
the chicken with water. Use a large plastic bag for the coating
and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag
with coating mixture. Discard any remaining mixture and bag. Bake
at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking
pan until cooked through -
BONE-IN: 45 minutes/BONELESS: 20 minutes."
Serves 4.

Kraft® Deluxe Original Macaroni & Cheese Dinner

It's time to clone America's best-selling brand of instant
macaroni & cheese. This recipe is for the "Deluxe" variety
of this popular product - that is, the one that comes with
an envelope of thick cheese sauce, rather than the dry,
powdered cheese. I think the "Deluxe" version, with it's
two-cheese blend, is the better tasting of the two, although
it's gonna hit you a bit harder in the wallet at the supermarket.
But now, with this Top Secret Recipe, you can make creamy
macaroni & cheese that taste like Kraft's original at a fraction
of the price of the real deal. You gotta love that!

8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in
a large saucepan. Add elbow macaroni to water and cook for
10 to 12 minutes or until tender, stirring occasionally.
2. As macaroni boils, prepare sauce by combining cheddar cheese,
Cheez Whiz, and milk in a small saucepan over medium low heat.
Stir cheese mixture often as it heats, so that it does not burn.
Add salt. When all of the cheddar cheese has melted and the sauce
is smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the
macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce, and mix well.
Makes about 4 cups.

Kraft® Thousand Island Dressing

Here's a quick clone for one of the best-selling thousand
island dressings around. Use this one on salads or on burgers
(such as the In-N-Out Double-Double clone) as a homemade
"special sauce." It's easy, it's tasty, it's cheap and it
can be made low fat simply by using low-fat mayo. Dig it.

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.