Get the kind that is used for crème brûlée from almost any kitchen supply store. To get the coating just right, you must use a blowtorch. Otherwise, you'll have to slice it yourself with a sharp knife, then the glaze will be applied. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.įor my HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. If needed, more of the coating is added to the HoneyBaked Glazed Ham, and the blowtorch is fired up until the glaze is just right. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. Then, one at a time, each ham is then coated with the glaze-a blend that is similar to what might be used to make pumpkin pie. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. Read moreīy sneaking around to the back of a HoneyBaked Ham store, I witnessed the glazing process through an open door. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. That's helpful if you're about to tip the limit for the express lane checkout line.įind more recipes for your favorite Applebee's dishes here. For the cheeses, many major brands make a cheddar/Jack blend that will work great here if you'd rather not buy the cheeses separately. If you can't find that stuff, cut the amount in half and use cayenne pepper. Substitute the regular moo juice you've got sitting in the fridge.įor the spicy marinade recipe, it's best to use ground chipotle pepper (dried smoked red jalapeño) made by McCormick. But if you don't want to buy a whole carton of buttermilk to use just a tablespoon for this recipe, that's okay. The sauce recipe is actually just a kicked-up ranch dressing that includes a small amount of buttermilk in the ingredients list. The Mexi-ranch dipping sauce is the perfect creamy compliment for this wrap, and you can use what's left over for a dressing on your next salad. Use my Applebee's Chicken Fajita Roll-up recipe below to make it at home. Take Applebee's delicious chicken chipotle chicken, roll it up in a large flour tortilla with lettuce, cheeses and fresh pico de gallo, and you've got a meal to wrap your hands around. Rolled, sliced and served with a Mexi-ranch dipping sauce." Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Source Top Secret Restaurant Recipes by Todd Wilbur. Love Cracker Barrel? Check out my other clone recipes here. If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove. My Cracker Barrel Hash Brown Casserole recipe is designed for a skillet that is also safe to put in the oven (so no plastic handles). This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices, is served with many of the classic breakfast dishes at the restaurant. Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In the late sixties, Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices.
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