How to clone the McRib

This guy is a little wackey but this did realy tast like a real Mcrib

P.F. Chang's China Bistro Shrimp Dumplings

• Mix:1 pound peeled and deveined medium shrimp, washed and dried2 tablespoons minced fine carrot2 tablespoons minced fine green onion1 teaspoon minced fresh ginger2 tablespoons oyster sauce1/4 teaspoon sesame oil1 package wonton wrappers
• Sauce:1 cup soy sauce1 ounce white vinegar1/2 teaspoon chile paste1 ounce granulated sugar1/2 teaspoon minced fresh gingerSesame oil to taste1 cup water1 tablespoon cilantro leaves
• Take 1/2 pound of the shrimp and mince fine in a food processor.Take the other 1/2 pound and small dice.Combine remaining ingredients. With a small spoon, placeapproximately 1/2 ounce of the mixture into the skin. Moisten theoutside edge. Fold corner to corner (opposite) and seal. The topshould look like a cross. Place on a plate covered in refrigeratoruntil ready to serve. Combine sauce ingredients and mix very well.Prepare garnishes.For serviceHave a soup pot filled with water. Bring to a boil, then down to aslight boil. Line the bottom of a Chinese steamer with a light coatof vegetable oil or a nonstick spray. Place dumplings in steamer.Cover and steam for 7 to 10 minutes. Dumplings should be firm withan internal temperature of 160 degrees F.Either serve in steamer or remove to serving plate. Place 2 ouncesof sauce in a small dish or bowl.Servings: 4 For more great Recipes goto http://recipeofthedat.blogspot.com

Red Robin Barbecue Chicken Salad

• Barbecue sauce:1/2 cup tomato sauce1 teaspoon smoky Worcestershire sauce1 teaspoon garlic powder1 teaspoon onion powder1 packet Sweet-N-Low artificial sweetener1 teaspoon yellow mustard
• 1 boneless, skinless chicken breast half2 cups chopped romaine lettuce2 cups chopped green leaf or iceberg lettuce1/2 cup chopped red cabbage1 small tomato, chopped (1/4 cup)1/2 cup fat-free refried black beans1/2 cup shredded low-fat Cheddar cheese1/4 avocado, sliced1/4 cup fat-free Ranch dressing
• 1. Preheat the grill. 2. Make the barbecue sauce by whisking all ingredients together.3. Place the chicken on the grill, brushing both sides generouslywith barbecue sauce once the chicken is half cooked. Continue tobrush with the sauce as the chicken grills.4. Combine the lettuces and cabbage and arrange on a serving plateand top with tomato.5. In a saute pan, heat the beans. Spread the beans over thelettuce on one side of plate.6. Slice the cooked chicken and spread it on the opposite side ofthe lettuce plate from the beans. 7. Sprinkle cheese over the top.8. Garnish with avocado slices and serve with the Ranch dressingand any remaining barbecue sauce on the side. (If you plan to usesome of the barbecue sauce for serving with the salad, separate itat the beginning so you are not using sauce that has beencontaminated with raw chicken).

Cinnamon Rolls

• Serving Size 12 Dough:1/4 cup warm water1 tablespoon yeast1 cup milk -- room temperature 1 large egg -- beaten, 1/4 cup butter -- softened1 tablespoon sugar 1/2 teaspoon salt 4 cups all purpose white flour1/2 package instant vanilla pudding mix (3.4 oz box) Filling:1 cup brown sugar-- packed 1 tablespoon cinnamon, 1/4 cup butter – softened
• CREAM CHEESE CINNAMON FROSTING:1/2 teaspoon cinnamon4 ounces cream cheese -- softened, 1/4 cup butter -- softened 1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered sugar
• Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.Mix the brown sugar and cinnamon for the filling. On a lightly floured surface roll the dough out to an 18" by 30" rectangle. Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.Starting at the long edge of the dough, roll up tightly. Markthe roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

• 1 egg yolk
• 1/3 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 8 slices of diet wheat bread, toasted
• 3 tablespoons chopped fresh parsley
• 1 pound lump crabmeat
• 2 tablespoons diet margarine, melted
• Preheat oven to 350°F.
• Beat together the first nine ingredients.
• Be sure the bread is toasted throughout and dry. Crush intocrumbs
• Fold the bread crumbs and parsley into the spice mixture.
• Form into 4 cakes.
• Brush each cake on both sides with the melted margarine.
• Spray a baking sheet with non-stick cooking spray. Place thecakes on the baking sheet and bake for 30 to 40 minutes.
• Serves 4

Egg Drop Soup

4 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons cornstarch
1/2 cup water
1 egg
1 teaspoon water
2 scallions choped
lightly beat egg and teaspoon water
mix cornstarch and 1/2 cup water
bring chicken stock to boil
add sugar and salt
slowly mix in cornstarch mixture to thicken the stock
remove from heat give the stock a sworl with a chopstick or the handel end of a wooden spoon then slowly add the egg keeping the stock sworling
serve and garnish choped scallions

Sweet & Sticky Orange Chicken

What You Need1 large navel orange 1/4 cup KRAFT Asian Toasted Sesame Dressing 2 Tbsp. lite soy sauce 2 Tbsp. sugar 1/2 tsp. crushed red pepper 1 lb. boneless skinless chicken thighs, cut into bite-size pieces 1 Tbsp. minced gingerroot 1 clove garlic, minced 1 large red pepper, cut into bite-size pieces Make It
GRATE 1 tsp. zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper.

COOK chicken in nonstick skillet on high heat 5 to 6 min. or until done, stirring frequently. Add ginger and garlic; cook and stir on medium-high heat 2 min. Add red peppers; cook 2 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.

ADD dressing mixture to skillet; cook and stir 1 to 2 min. or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 min. or until heated through. Stir in oranges; spoon onto platter.