Arby's Bronco Berry Sauce

Arby's Bronco Berry Sauce


3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1.Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about
10 minutes. Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill until needed.
Makes 1 cup.
http://www.topsecretrecipes.com

Arby's Horsey Sauce

1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar

Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE! 

Copycat KFC's Coleslaw

Copycat KFC's Coleslaw

Serves: 8

Preparation Time: 10 min

Refrigerate: 8 hr

Ingredients

• 8 1/8 cups cabbage
• 1/3 cup carrots, shredded
• 1 teaspoon onion, chopped fine
• 3/4 cup buttermilk
• 1/2 cup mayonnaise
• 1/8 cup milk
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup granulated sugar

Instructions

1. Core the cabbage, then shred using the fine disk for the shredder attachment to thefood processor.
    
2. Shred the carrot the same way.
    
3. Mix together cabbage, carrot and onion.
   
4. In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
    
5. Add the salt and pepper.
    
6. Add the sugar to the sauce until well mixed in.
    
7. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. 

Copycat Wendy's Chili

Copycat Wendy's Chili

Ingredients

• 2 pounds ground beef
• 1 29-ounce can tomato sauce
• 1 29-ounce can kidney beans with liquid
• 1 29-ounce can pinto beans with liquid
• 1 medium onion, diced
• 2 green chiles, diced
• 1 rib celery, diced
• 3 medium tomatoes, chopped
• 2 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water

Instructions

1. Brown the beef and drain the fat off.
    
2. Crumble the cooked beef into pea size pieces.
    
3. In a large pot, combine the beef with the remaining ingredients and bring to a simmer over low heat.
    
4. Cook, stirring every 15 minutes, for 2-3 hours.