Does anyone know the recipe to a chili cheese coney from sonic?
The best answer will require ONLY the link to a website that tells you how to create a chili cheese coney almost exactly the same as sonic's. I don't want anything else, so don't waste your time with trying to impress my with how many calories they contain. : ) Thanks.
What is the recipe for Sonic whipped cream?
-sigh- i dont need a recipie for pumpkin cheesecake i need a recipie for the whipped cream like they make a sonic, i get a pumpkin cheese cake if i find the recipie for sonic whipped cream but ty tho XD
Copycat recipe for Sonic's Sunshine Smoothie?
I used to work at sonic. All it is is 1/3 of banana, 1 ladel of strawberry syrup, orange juice, and some slush. The best way to make the slush at home is to grind up ice cubes, lemon/lime juice, and some sugar. Hope this helps.
Does anyone have the "copycat" recipe for the Blue Cheese coleslaw they serve at "The Real Seafood Company"?
I make Blue Cheese coleslaw. I just buy pre-shredded package of cabbage & carrots & add blue cheese dressing. I buy a chunky premium dressing. You could even add blue cheese crumbles if you want more blue cheese flavor.
Does anyone know how to make Sonics strawberry banana smoothie?
STRAWBERRY BANANA SMOOTHIE Serves: 4 This breakfast drink will keep you energized until lunch. 1 small banana, peeled 2 cups strawberries, stems and hulls removed (reserve 4 berries for garnish) 1 cup milk 2 containers, 6 ounces each, strawberry yogurt Sugar to taste Place ingredients in a blender. Cover and blend on high until smooth. Pour into 4 glasses and garnish with reserved berries, if desired.
Can anyone tell me how to make a sonic strawberry slush?
Ive been dying to know what the ingredients are in the real fruit strawberry slush at sonic if any workers could give me the recipe I would love u and if anyone knows the recipe for strawberry creme slush I would love that too :)
Have you tryed the new smoothies at sonic?
I Wish. There aren't any Sonic's in Canada (yet... I am sure that will change) but form the commercials that I see daily, I bet they are AWESOME! I would go cross the border and get myself one but it is such a hassle. I wonder if there is a way you could mail me one...
Does real chili have beans?
Oh boy. Questions like this start wars.There isn't an authoritative answer, or rather there are two conflicting authoritative answers, depending on where you think chili came from. Chili has two origins - well, chili comes from Texas, but before that:Central And South America - the Aztecs, Incas, and Mayans all ate a mixture of beans, meat, peppers and spices. That's chili. Their descendants brought it into Texas.The Canary Islands - Berber colonists from the islands to San Antonio brought traditions of cooking meats with chili peppers, cilantro, and cumin. That's chili, too.There's a saying in Texas - "if you know beans about chili, it's that there's no beans in chili." There's a common thought that chili with beans is a Yankee thing. Texas chili does not have beans.Except, when it does. Texas chili is chili con carne - peppers with meat. But, just as popular is chili con carne y frijoles - peppers with meat and beans. You will find both to be common - with one binding rule - the purpose of a chili tasting is to judge the meat and gravy, so beans are forbidden in competitive chili.Chili with beans is often more popular with the budget conscious, because it's cheaper.My personal thought: chili without beans is... "Sloppy Joe".There are hardcore adherents that refuse to add beans to their chili, but in my opinion, chili without beans is a poor substitution for chili containing beans.Here's the recipe for my "real" chili:4 cans of beans (2 kidney, 1 black, 1 pinto)1lb of ground beef or chopped beef1lb of ground pork (or venison if in season)1 can tomato purée 1 large can of whole tomatoes 1 can diced tomatoes1 jar of chili powder (yes, the whole jar)1 chopped onionAssortment of chopped peppers (jalapeño, habanero)Spices: garlic, cumin, etc.Prepare the chili, then line the bottom of the bowl with saltine crackers and fill with chili. Top with grated cheddar and green onions, if you please.
What oil does Popeyes use to fry their chicken?
I hear all sorts of answers about what oil they use from someone who is sure they are correct. They all conflict. I’ll tell you what I’ve been able to figure out, however.Looking at their nutrition and allergy page, I find that their mild and spicy chicken don’t have problems for people with peanut, tree nut, or soybean allergies. Automatically that excludes peanut oil and soybean oil unless they are lying, which is unlikely.That limits our oils pretty much to Canola oil or corn oil. Sure there are other oils they can use but it’s unlikely. Some have said olive oil, but olive oil has problems with a low smoke point and it’s expensive. Most of the other oils I can think of have the same problem.Lard was one suggestion, but that is pork and I can’t imagine they would use that without disclosure. Also it tends to be solid at room temperature and adds a whole new problem for a store to deal with. Shortening has the same issue. I’ve filled a deep fryer with lard before and it was a PITA. Trying to keep it clean with it trying to solidify if you turned things off for the night. And the flavor wasn’t that much better. Yes I know that’s the way things used to be, but in this day and age I’d think lard or a shortening would be more trouble than it was worth.So it pretty much comes down to Beef tallow, Canola oil, or corn oil. ( Yes, I capitalized Canola because it’s a trademark name that’s since become generic. It is a version of rapeseed oil that’s been bred to be more palatable. ) All are excellent for frying. Beef tallow is somewhat expensive and tends to have a negative perception in the public. Canola is probably more flavor neutral but I prefer corn oil myself. Actually I prefer peanut oil, but corn is a good fallback. Actually tallow is better, but it’s very expensive where I’m at.EDIT:A commenter posted that they used to be a manager at one and they used lard. A friend of mine is a regional manager and according to them they use “beef oil”. I assume there are regional variations based on price, availability, and culture.