koletyler24

Wendy’s Frosties

Wendy’s Frosties
Yield: 6 servings

1 cup Milk
1/2 cup Nestle’s Quik
3 cups ice cream, softened in fridge 1 hour

Put in blender until smooth. Serve.

Taco Bell® Soft Taco

Taco Bell Soft Taco

If you don’t think those packets of Taco Bell spices you
buy in the grocery stores makes spiced ground meat that
tastes like the stuff they use at the giant Mexican food
chain, you’d be correct. If you want the taco meat to taste
right you’re going to have to whip it up from scratch using
this original TSR recipe. Once you’ve prepped your meat,
these steps will help you build your tacos the Taco Bell
way, without any pesky talking Chihuahuas running through
the kitchen.

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 soft taco flour tortillas (6-inch tortillas)
2 cups shredded lettuce
1 cup shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty, with no
large chunks of beef remaining.
3. Heat up the flour tortillas in your microwave for 20 – 30 seconds,
or until warm.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into
a warm tortilla. Spread some of the shredded lettuce over the meat
and then sprinkle some cheese over the top. Repeat with the
remaining ingredients and serve immediately.
Makes 12 soft tacos.

Taco Bell’s Cinnamon Twists

Taco Bell’s Cinnamon Twists

Categories: Copycat, topsecret
Yield: 1 servings

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5 Eggs yolks; well beaten
5 tb Sour cream
5 tb Sugar
1 tb Almond extract
1/4 ts Salt
2 1/2 c Flour

Combine all, adding each item as listed, and enough
more flour so that dough is no longer sticky, but
still very soft. Roll small portions of dough at a
time to paper-thin. Use lightly floured working
surface. Cut into strips 2”x5” and arrange in single
layer on oiled cookie sheets. Bring enough oil to 400~
in deep heavy saucpan, at least 3” deep. As you drop
the dough into oil, make a 1” slit down center of each
and draw the opposite ends of the strip through the
slit. They’ll fall to the bottom but will surface in a
few seconds as they brown, about 2 minutes. Lift out
with tongs and drop into large grocery sack containing
about 1 lb of 10-X powdered sugar.