Kopy Kat Recipes - H

Honeybaked Ham Company Spiral Ham

1/2 spiral-cut smoked ham (about 7 pounds fully cooked)
1/2 cup pear nectar
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey

Preheat oven to 375 degrees. Place ham, cut end down, in a large baking pan. Mix together pear nectar and orange juice In a bowl. Bake ham for 15 minutes, basting twice with juice mixture.

Mix together brown sugar and honey in a small bowl. Brush mixture over ham. Bake for about another hour, or until internal temperature measures 140 degrees on an instant-read meat thermometer. Serve Immediately. Makes 16 servings

Honeybaked Ham Company Ham and Cheese Soup

1 Honeybaked Ham bone
1 cup Honeybaked Ham, cubed
4-5 quarts water
2 cups diced potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onions
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese

In a large stock pot, combine bone, water, potatoes, carrots, celery, and onions. Over medium-high heat, bring mixture to boil, reduce heat and simmer 1 1/2 to 2 hours.

In medium saucepan, over medium heat, melt butter; stir in flour, cooking for 2 minutes. Slowly add milk, stirring constantly, until mixture thickens.

Add salt and pepper. Stir sauce gradually into hot soup. (do not boil). Add ham and cheese to soup; stir until cheese is melted. Serve with a sandwich or salad of choice and bagel chips, bread sticks or oyster crackers. Makes 4 quarts

Holiday Inn City Centre No-Bake Bars

4 cups Cheerios
2 cups Rice Krispies
2 cups Roasted Peanuts
2 cups Candy coated milk chocolate pieces
1 cup Light Corn Syrup
1 cup Sugar
1 1/2 cup Peanut Butter
1 teaspoon Vanilla

In large bowl combine first four ingredients. In saucepan, bring corn syrup and sugar to a boil. Cook until sugar is dissolved. Remove from heat, stir in peanut butter and vanilla.

Pour over cereal mixture and toss to coat evenly. Spread into a greased 15-inch baking pan. Cool. Cut into 3-inch squares. Makes 1 dozen.

Holiday Inn Brownie Caramel Cheesecake

1 package (9 ounce) brownie mix
1 egg
1 tablespoon cold water
1 package (14 ounce) individually wrapped caramels, unwrapped
1 can (5 ounce) evaporated milk
2 packages (8 ounce) cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Preheat oven to 350 degrees. Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Howard Johnson's Boston Brown Bread

1 cup unsifted whole wheat flour
1 cup unsifted rye flour
1 cup yellow corn meal
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 cup molasses
2 cups buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda, and salt. Stir in molasses and buttermilk. Turn into mold and cover tightly. Place on trivet in deep kettle.

Add enough boiling water to kettle to come half way up sides of mold; cover. Steam 3 1/2 hr., or until done. Remove from mold to cake rack. Serve hot with baked beans. Makes 1 loaf

Hardee's Cinnamon Raisin Biscuits

4 cups self-rising flour
3/4 cup shortening - that's Crisco
2 cups milk or buttermilk
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/3 cup granulated sugar
3 teaspoons cinnamon
1 cup raisins

Mix flour, baking powder, salt, baking soda and sugar. Blend in shortening with a fork until mixture is fine. Add milk and stir until just mixed. Add raisins and mix. Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.

Scrape batter onto well floured surface. Flour top and pat down with hands until 1/2 inch thick. Cut with 2-inch cutter and place on greased baking pan. Bake at 400 degrees for 10-15 minutes Until golden brown. Frost with powdered sugar icing. Makes about 24 biscuits.

Hardee's Seasoned Fries

1 Bag frozen plain French Fries
Plain flour

Batter
1 cup boxed pancake mix
2 cups Club soda

Seasoning
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon dry mustard
2 tablespoons seasoned salt

Prepare batter. Combine seasoning mixture and store in a tightly covered container. Allow 1 ts seasoning for each cup of prepared batter.

Potatoes- without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes. Coat the floured French fries evenly in the batter and fry in small portions at a time in 385~ oil at least 2" deep in an electric fry pan. Turn fries once to brown evenly.

Remove with tongs to drain on paper towel lined plate. Serve at once. The batter can be repeated as needed to coat the frozen fries.

Hardee's Peach Cobbler

1 large can peach pie filling
1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats - thin slices
Cinnamon
Sugar

Preheat oven to 375 degrees. Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible.

Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan.

Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned. Serve with a scoop of vanilla ice cream.

Hard Rock Cafe Cheeseburgers

Hard Rock Cafe Seasoning Salt
2 hamburger patties
2 hamburger buns
Lettuce to taste
Red onion rings to taste
Tomato slices, 1/4-inch thick, to taste
Pickles, 1/4-inch thick, to taste
1 yellow onion, 1/2-inch thick slices
1 tablespoon butter
Salt and pepper to taste
2 slices your favorite cheese
1 cup bean sprouts
Pre-cut, previously frozen French fry potatoes to taste
Vegetable oil for deep frying
2 tablespoons melted butter

Prepare Hard Rock Cafe Seasoning Salt. Place burgers on grill. Cook to desired doneness. Medium well is 155 degrees. After flipping burgers, add cheese slices, if desired, and season other side with seasoning salt.

In a large cast iron Dutch oven or pot, heat vegetable oil for deep frying. Carefully drop frozen French fry potatoes into the oil. The ice on the potatoes may cause the hot oil to pop and spatter. Cook fries to desired doneness. Drain on paper towels and sprinkle with seasoning salt to taste.

In a saucepan, heat 1 tablespoon butter. Add sliced yellow onions rings form 1 yellow onion and sauté until browned. Season with salt and pepper to taste.

Brush melted butter on each half of the buns and place hamburger buns on the grill to toast. Place your favorite cheese or cheese slices on the burgers to melt. To assemble the burger, place the burger on the toasted bun.

Place sautéed onions over the burger before covering it with the top part of the bun. Arrange the fries next to the burger. Garnish with lettuce leaves, red onion slices, tomato slices and bean sprouts. Serve immediately.

Hard Rock Cafe Seasoning Salt

1/2 cup kosher salt
1 1/2 teaspoons granulated onion
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons coarse black pepper
1 1/2 teaspoons celery salt

In a small bowl, combine all ingredients. Mix thoroughly and season burgers with this seasoning salt.

Hard Rock Cafe Handmade Onion Rings

1 yellow onion, sliced into 1/2-inch rings (hold in cold water, discard cores)
Flour to coat
3 eggs blended with 1/2 cup milk (makes an egg wash)
Bread crumbs to taste
Vegetable oil for deep frying
1/2 cup kosher salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse black pepper
1 1/2 teaspoons celery salt

Remove onions from water, shaking off any excess. Place rings into the flour and coat evenly. In a small bowl, combine eggs and milk. Mix thoroughly. Place floured rings into egg wash and coat well. Remove from egg wash, and place into bread crumbs, coating evenly. Shake off excess.

Heat oil to 350 degrees. Place onion rings in a fry basket, and fry in hot oil for three minutes or until golden brown and fully cooked. Remove from oil and drain well.

In a small container, combine kosher salt, onion powder, garlic powder, coarse black pepper and celery salt. Mix thoroughly. Sprinkle salt mixture (called Hard Rock Café seasoning) over hot onion rings. Serve immediately.

Hard Rock Cafe Pulled Pork

1 quart hot water
1 quart apple-cider vinegar
1/2 cup Tabasco sauce
1/2 cup granulated sugar
1 pork shoulder, boned (approximately 3 pounds)

In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.

Remove pork from marinade and place in a baking pan. Cook in a preheated 450 degree F oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300 degrees, and slow-roast for an additional two hours or until meat pulls away easily from the bone.

Hard Rock Cafe Pig Slaw

1/4 cup sugar
3 cups white vinegar
2 1/4 cups water
1 head green cabbage cored and shredded

In a large bowl, combine sugar, vinegar and water. Mix with a wire whisk until the sugar is dissolved. Add shredded cabbage and mix well. Cover and refrigerate. Makes 4 servings

Hard Rock Cafe Ribs

3 1/2 slab St. Louis ribs, thawed
2 cups water
2 cups liquid smoke flavoring

Sauce
1/4 cup chicken stock
2 cups ketchup
1 teaspoon maple or Cane syrup
1/3 teaspoon garlic powder
1/4 teaspoon black pepper
2 1/2 tablespoons Wesson oil
1 3/4 teaspoon liquid smoke
1 teaspoon French's mild yellow mustard
1 1/4 tablespoon dark brown sugar
1 1/2 tablespoon Worcestershire sauce
1 bay leaf
3 tablespoons white vinegar
3 tablespoons orange juice

In a large container, mix water and liquid smoke. Place thawed rib racks into this marinade for 15 minutes. Place ribs in roasting pan and cover with aluminum foil.

Bake at 375 degrees in a convection oven for 2 hours or in a conventional oven for 3 hours, or until fully cooked and just tender. Remove from oven and allow ribs to cool at room temperature -- no more than 30 minutes. At this point you can cover, label, date and place in the refrigerator for cooking later.

For the barbecue sauce, place chicken stock, ketchup, maple syrup, garlic powder, black pepper, salad oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stockpot and bring to a boil.

Add white vinegar and orange juice and simmer for another 5 minutes. Don't over boil because the orange juice and vinegar will make the sauce bitter. Remove and discard the bay leaf after the cooking process.

Place cooked ribs on the grill, bone side down, and then turn them over to grill the meat. Turn bone side up and brush with the barbecue sauce. When hot, remove from the grill. Brush with additional sauce before serving.

Hard Rock Cafe Love Me Tenders with Sauce

2 pounds chicken tenderloins
Vegetable oil for frying
Crumbs
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/2 cup seasoned bread

Sauce
1 cup yellow mustard
1/2 cup honey
1/4 cup mayonnaise

4 strips boneless breast meat

Mix together the egg and milk. Roll the chicken strips in the flour; coating evenly. Dip flour-coated strips in the egg wash, then roll in the crumbs, coating evenly. Deep-fry at 350 degrees for about 2 to 3 minutes, being careful not to crowd pan, until coating is golden brown. Serve immediately.

To make the sauce: Beat ingredients together and serve. Serves 6 to 8 as an entree; 12 to 15 as an appetizer

Hard Rock Cafe Baked Potato Soup

6 to 8 slices bacon
1 cup yellow onions, diced
2/3 cup all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons red pepper sauce
1 1/2 teaspoons coarse black pepper
1 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional chopped bacon, grated cheese and chopped parsley for garnish

Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.

Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.

Simmer 10 minutes; Do not allow to boil. Add grated cheese and green onions. Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

Hard Rock Cafe Winter Wassail

1 quart apple juice
1 quart apple cider
8 oranges
4 lemons
16 cinnamon sticks (10 for garnish)
8 whole cloves
6 whole allspice berries
1/4 teaspoon mace

In a large pot, combine apple juice and cider. Wash and slice oranges and lemons and add them
to the pot.

Create a spice bouquet by wrapping 6 cinnamon sticks, cloves, allspice and mace in a piece of cheesecloth or muslin. Add to juice. Simmer for at least 30 minutes. Ladle into mugs. Garnish with a cinnamon stick. Keep warm in a crockpot if desired. Serves 10

Hard Rock Cafe BBQ Beans

2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork or chopped bacon

Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.

Add the remaining ingredients to the dish, stir well and cover. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Hooters Buffalo Chicken Wings

Vegetable oil (for frying )
1/4 cup butter
1/3 cup Crystal Louisiana Hot Sauce
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

On the side
Bleu cheese dressing
Celery sticks

Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely - an inch or so deep at least.

Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended. Combine the flour, paprika, cayenne pepper and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese dressing and celery sticks on the side.

Hooter's Special Dipping Sauce for Wings

8 ounces Tabasco Sauce
3 tablespoons brown sugar
2 tablespoons ketchup

Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving. Makes 1 1/4 cups.

House of Plenty's Turtle Pie

1 cup Semisweet Chocolate Chips, divided
1/4 cup chopped pecans
1 Pastry Shell, baked
1/4 cup Caramel Topping
2 (8 oz.) pkg. Cream Cheese, softened
3/4 cup Confectioners Sugar
2 tablespoons whipping cream
Additional Whipping Cream, Chocolate Chips, Pecans, Caramel Topping for garnish

Sprinkle 1/4 of chocolate chips and pecans into pastry shell. Pour caramel topping over chips and pecans. In a mixing bowl, beat cream cheese and sugar until smooth.

In a saucepan over low heat, cook ant stir cream and remaining chips until smooth. Gradually add to the cream cheese mixture; mix well. Carefully spread into pastry shell. Garnish as desired.

House of Golden Dragon Sesame Chicken

Chicken
1 pound chicken breast, cut into bite-size chunks
1/2 teaspoon garlic powder
1 egg white
1 teaspoon water
1 teaspoon cornstarch
Pinch of salt
2-3 tablespoons cornstarch, approximately
Vegetable or peanut oil, enough to reach about 1-2 inches in the pan for frying

Sauce
6 tablespoons granulated sugar
6 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon ketchup
Splash of chile oil, if desired
1 teaspoon cornstarch
2 teaspoons water
1 tablespoon sesame seeds, toasted in a dry pan over low heat

For chicken: Mix garlic powder, egg white, water, 1 teaspoon cornstarch and salt to combine. Marinate chicken 20 minutes.

Add 2 to 3 tablespoons of cornstarch to the chicken until it is dry and well-coated. (You may need more or less cornstarch, but make sure the chicken is fully coated and dry; otherwise, it will pop in the oil from the moisture in the marinade.)

Heat oil in pan. Add the chicken pieces, taking care not to crowd the pan and not to overheat oil. You may need to do two batches. Fry chicken pieces until golden brown and drain on paper towels. Meanwhile, make the sauce. Combine sugar, vinegar, soy sauce, ketchup and chile oil, if using, in a small saucepan over medium-high heat until simmering, stirring to dissolve the sugar.

Mix 1 teaspoon cornstarch and 2 teaspoons water in a small bowl and add, a bit at a time, to the sauce, stirring to thicken. You may not need to use the entire amount. Combine chicken with sauce, and sprinkle with sesame seeds. Serve with steamed rice. Makes 2-3 servings

Hummingbird Bakery Peach Meringue Cake

1 (18.25 ounce) box yellow cake mix
1 1/3 cups orange juice
4 extra-large eggs, separated
4 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar for meringue
2 cups extra heavy whipping cream
1 cup confectioners' sugar
2 cups chopped peaches
1/4 cup granulated sugar
Sliced peaches for decoration

In a mixing bowl, combine cake mix orange juice, egg yolks. Beat on medium speed four minutes. Pour into greased and floured 9-inch pans; set aside.

In a mixing bowl, begin beating egg whites. When the whites begin to foam, add cream of tartar. Gradually beat in 1 cup of sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread the meringue evenly over cake batter. Bake at 350 degrees for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).

Beat cream until in becomes thick. Add 1 cup confectioners' sugar and beat until stiff. (Do not over-beat because you will get butter). Fold in the 2 cups chopped sweetened peaches.

Loosen edges of cakes from pans with knife. Using two large spatulas, carefully remove cake to serving plate, meringue side up. Carefully spread with about 1/2 of cream mixture. Arrange sliced peaches over cream mixture. Repeat layers. Store in refrigerator.

House of Blues Hurricane

3/4 ounce Bacardi Limon rum
1 ounce Bacardi light rum
1/4 ounce Bacardi 151 rum
Pineapple juice
Orange juice
Grenadine
Sweet & sour mix

Fill a very tall glass with ice, pour in alcohol, and equal parts orange juice, pineapple juice and sweet and sour mix and about 1 tablespoon grenadine. Shake, then float 1/4 ounce Bacardi 151 rum on top. Serve immediately.

House of Blues Green Gator Cocktail

1 1/2 ounces Midori Melon Liqueur
1/2 ounce coconut rum
Pineapple juice

Fill a tall glass with ice, pour in alcohol, fill the rest of the way with pineapple juice, mix and enjoy. Makes 4 servings