Best Duke Recipes

DUKE'S CLAM CHOWDER

Steps:

• Cook bacon until transparent.
• Add butter, onions, celery and all the seasoning except dill and parsley.
• Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
• Add all dairy products, clam nectar and base. Heat just under boiling point.
• Steam potatoes and cool.
• Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.

DUKE'S HULA PIE

Steps:

• Bring topping to room temperature.
• Crush macadamia nuts.
• Scoop ice cream into bowl and mix in crushed macadamia nuts.
• Scoop ice cream into pie shell, smoothing into mound (it needs to be a ridiculous 6-8" high at center).
• Warm a bit of milk and use it to dilute the chocolate topping, then use a warmed knife to spread chocolate topping over mounded ice cream.
• Place in freezer until ready to serve.
• HINT: Cover top of pie with whipped cream design before serving.

MAYONNAISE ESSENTIALS: FAUX DUKE'S VERSION

Steps:

• 1. PREP/PREPARE
• 2. Did I say that Duke's has a cult following... Well, here are some of the requests that the Duke's factory have received over the years: There was the man on his hospital death bed who asked for a tomato sandwich made with Duke's. There was the mother of the bride who, after the company made its switch from glass to plastic containers around 2005, demanded four glass jars with labels intact to use as centerpieces at her daughter's wedding. And there was the elderly woman from North Carolina. She wrote in hopes of obtaining just three glass jars, saying she'd like to be cremated and have her ashes placed in the containers for her three daughters. I am not sure that the word "cult" really covers that one.
• 3. One major modification I made to this mayonnaise is that I pasteurized the egg yolks. A sticking point for a lot of folks on mayonnaise is that it uses raw egg yolks, but what would happen, if you pasteurized them? In my opinion, a richer, deeper flavor without the problem of using raw eggs.
• 4. I have made this recipe three ways: One, with a food processor, fitted with an S-Blade, another using my immersion blender, and finally, using my Vitamix blender. All three have their advantages and disadvantages; however, if you own an immersion blender, you will be blown away with how easy it is to make emulsions, like mayonnaise. As a matter of fact, it might be an excellent reason to go out and purchase one. Just sayin' :-)
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients, except the oil, to a wide-mouth mason jar.
• 7. Pour all the oil on top... yep all the oil
• 8. Push the stick blender all the way to the bottom of the jar, and keep it there during the blending process.
• 9. Chef's Note: If you pull the blender up during the blending process, you will have one HECK of a mess on your hands... keep it on the bottom.
• 10. Blend for 30 - 60 seconds, until you have wonderful, yummy mayonnaise.
• 11. Do a final taste for proper seasoning. In this batch, I wound up adding a bit more lemon juice, some white pepper, and a dash more salt.
• 12. Store in a sealed container, in the fridge, until ready to use. It should last 7 - 10 days.
• 13. PLATE/PRESENT
• 14. Use anywhere you would use regular mayonnaise. Enjoy.
• 15. Keep the faith, and keep cooking.

DUKE'S CLAM CHOWDER RECIPE

Steps:

• Cook bacon until transparent. Add butter, onions, celery and all the seasoning except dill and parsley. Cook until tender. Add flour and cook for another 3 - 4 minutes over low heat. Add all dairy products, clam nectar and base. Heat just under boiling point. Steam potatoes and cool. Add chopped clams and potatoes. Bring to a boil slowly and cook for 2 - 3 minutes. Add dill and parsley.

GUILT-FREE CHOCOLATE CHEESE CAKE - DUKE DIET FITNESS CENTER

Steps:

• In a double boiler or in the microwave melt the chocolate chips.
• In a food processor place the melted chocolate, 8 oz. of tofu, and 1/2 T. of honey. Blend well, then place the mixture in the bottom of the pie shell.
• In a separate food processor mix the cream cheese, remaining 4 oz. of tofu, the other 1/2 T. of honey, and the Splenda and vanilla. Mix well. Spread this mixture over the chocolate layer.
• Serve with sauce of choice, or fresh fruit topping.
• Alternate method:.
• Try putting half of the chocolate mixture on the bottom, with the cheese mixture in the middle, and the other half of the chocolate mixture on the top.

DUKE'S MAYONNAISE HOMEMADE TARTAR SAUCE RECIPE - (4.2/5)

Steps:

• Mix all ingredients together in a bowl an chill in refrigerator. This will not last as long as a store bought tartar sauce.

DUKE'S MAYONNAISE CORNFLAKE FRIED CHICKEN RECIPE - (4.3/5)

Steps:

• Place chicken in a 2-gallon freezer bag. Whisk together buttermilk and 1 Tbsp. Cayenne Pepper. Pour over chicken and refrigerate overnight. The next morning, drain chicken and pat dry. Discard buttermilk mixture. Melt enough shortening to come 1/2 inch up the side on skillet. Meanwhile, crush 6 cups cornflakes by squeezing in freezer bag. Add one Tbsp. of Cayenne Pepper and shake to combine. Place 2 cups Duke's Mayonnaise in a shallow bowl. Coat each piece of chicken with mayonnaise and shake each in cornflake mixture. Place chicken skin side down in the pan. Cook chicken until golden brown on each side (approximately 10-12 minutes). Drain on paper towel. Discard used mayo.

DUKE'S MAC AND CHEESE

Steps:

• Preheat oven to 325 degrees.
• Cook macaroni according to directions on box and drain.
• In large bowl, combine macaroni,cheese,mayonnaise,sour cream and cayene pepper.
• Spoon mixture into a 13 x 9 inch pan (spray sides with cooking spray).
• Bake for 30 minutes.

DUKE'S HULA PIE RECIPE (COPYCAT)

Steps:

• Prepare Oreo pie crust and place in freezer.
• Remove ice cream from freezer and allow to soften for 10-15 minutes. You do NOT want it to melt so keep a close eye on it.
• When the ice cream has softened enough to remove from the container, place it in a stand mixer bowl along with the dough hook attachment.
• Turn mixer to "low" and allow the ice cream to be mixed until it reaches a thick frozen yogurt consistency. Add coconut extract and macadamia nuts and mix for another minute or so.
• Find a mixing bowl where the rim will easily fit inside the Oreo pie crust (if using a 9" pie crust, find a bowl where the rim is under 9"-- remember you will be placing the bowl upside down inside the crust).
• Line the bowl with plastic wrap, spray with cooking spray, and scoop ice cream into the bowl. Cover and freeze overnight.
• Remove ice cream and Oreo crust from freezer. Carefully place the bowl upside-down over the crust and pull at the plastic wrap until ice cream settles onto the crust. Remove bowl and plastic wrap from ice cream.
• Spoon fudge topping over the ice cream "dome" (do not heat the fudge-- you don't want it to melt the ice cream. If you must heat to soften, only do it for a few seconds until soft enough to remove from the container) and spread evenly until ice cream in covered in fudge.
• Freeze again until fudge becomes firm.
• Remove from freezer and cut into slices. Top each slice with whipped cream, hot fudge (it's ok for this fudge to be hot), and macadamia nuts.

DUKE'S BAKED MACARONI AND CHEESE | DUKE'S MAYONNAISE

Steps:

• 1. Combine all ingredients and spoon into a baking dish. 2. Bake at 325°F for 30 minutes.

OLD FASHIONED POTATO SALAD RECIPE | DUKE'S MAYONNAISE

Steps:

• 1. Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. 2. Drain in a colander and cool slightly. 3. While potatoes are cooling, whisk together vinegar and salt to taste in a large bowl until salt is dissolved. 4. When potatoes are just cool enough to handle, peel if desired, cut into 1-inch pieces, adding to vinegar mixture and tossing gently to combine. 5. Let cool to room temperature, then add remaining ingredients, salt and pepper to taste and stir gently to combine. 6. Sprinkle with paprika. Serve at room temperature or chilled.

DUKE

Steps:

• In a medium-size mixing bowl, combine yogurt, cucumbers, dill, green onion and salt. Serve chilled.