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Recipes for 'Arrested Development' Marathon

May 22, 2013

Nicole Marshall Middleton

Arrested Development fans are eagerly awaiting the release of the fourth season of the series on Sunday.

And if they plan to watch the full eight hours of the series, which is being released in its entirety by Netflix, fans are going to need something to eat.

We've gathered several "Arrested Development"-inspired recipes for those Bluth family admirers.

Clearly, frozen bananas are in order as a nod to the family's banana stand. As are vodka tonics in honor of Lucille Bluth and juice for Buster Bluth.

Both characters can't get enough of these favored beverages.

We suggest making some corn fritters like the family enjoys so much from its patriarch's invention, George Bluth Sr.'s Cornballer machine. Just be careful not to burn yourself.

And we also offer a basic recipe for the Skip's Scramble, which has made several appearances on "Arrested Development." It's a breakfast platter of every available item on the menu at Skip Church's Bistro.

Michael Bluth and Sally, the prosecutor, enjoyed the scramble on a date. And Gob took a date to eat a Skip's Scramble as one of their escalating dares that eventually led to their marriage. The Bluth family orders several Skip's Scrambles to celebrate George Bluth Sr.'s exoneration.

Here are the recipes. Enjoy the fourth season.


2 cups Bisquick

2/3 cups milk

1 whole egg

2 cups corn

1 bottle oil, for frying

1. Heat oil in a deep fryer or frying pan. In a mixing bowl, combine Bisquick, milk, egg and corn.

2. Drop by spoonfuls into hot oil. Keep them small enough to cook through. Cook until browned and drain on paper towels. Serve immediately. Great with honey butter.

- from Tasty Kitchen Here's a basic egg scramble recipe. Add a little of everything from your fridge to make it more like the scrambles from the show.


1 1/2 cups diced peeled potatoes

1/2 cup chopped sweet red pepper

1/2 cup chopped green pepper

1/2 cup chopped onion

2 teaspoons canola oil, divided

2 cups cubed fully cooked ham

16 eggs

2/3 cup sour cream

1/2 cup 2 percent milk

1 teaspoon onion salt

1/2 teaspoon garlic salt

1/4 teaspoon pepper

2 cups (8 ounces) shredded cheddar cheese, divided

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.

2. In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer.

3. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth.

4. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Yield: 10 servings.

- adapted from Taste of Home


2 ounces vodka

2 ounces tonic water

Lime wedge for garnish

1. Build ingredients in an ice-filled highball glass.

2. Add the lime garnish.



1 bottle (32 fluid ounces) apple juice, chilled

1 can (12 fluid ounces) frozen cranberry juice concentrate

1 cup orange juice

1 1/2 liters ginger ale

1 apple

1. In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.

2. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

- adapted from "Apple Orchard Punch" from


2 ripe but firm bananas

6 ounces dark chocolate, chopped, or semisweet chocolate chips

2 tablespoons vegetable oil

1/2 cup chopped pecans and peanuts, or sprinkles (optional)

1. Line a baking sheet with nonstick foil or parchment paper.

2. Cut the bananas in half and insert a Popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes.

3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.

4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).

5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

- adapted from


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