LONE STAR STEAK SAUCE
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 Drops Tabasco
1/2 c Lemon Juice
1 Sm. Clove Garlic, Minced
1/2 t Dry Mustard
Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may
be added. Serve with Steak Salt.
Sweet and Spicy Pecans
2 tablespoons unsalted butter
3 cups pecan halves
1/2 cup firmly packed light brown sugar
1 teaspoon paprika
2 teaspoons chili powder
1 tablespoon ground cumin
1/4 cup apple cider vinegar
Salt to taste
Preheat the oven to 350 degrees and set a rack on the middle level.
Line a cookie sheet with foil. Melt the butter in a large skillet over
medium heat. Add the pecans and sauté, stirring about 3 minutes.
Stir in the brown sugar and cook, stirring, until lightly caramelized,
2 to 3 minutes. Stir in the paprika, chili powder and cumin. Add
the vinegar and cook, stirring, until all the liquid has evaporated, 2
to 4 minutes. Season to taste with salt. Spread the pecans in one
layer on foil-lined baking sheet and bake until crisp, 3 to 5
minutes. Cool, then store in an airtight container or at room
temperature until ready to serve.
CHILI CREAM SAUCE
1/2 cup light sour cream
3/4 teaspoon chili powder
2 teaspoons lime juice
2 tablespoons hot ketchup
Salt, to taste
In small bowl, combine all ingredients and mix until smooth.
Refrigerate until ready to use. Makes 1/2 cup.
LONE STAR PICO DE GALLO
2 cups diced tomatoes
1/2 cup finely diced onion
2 tablespoons minced jalapeno chilies
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1/2 teaspoon garlic powder
Salt to taste
In a bowl combine all except salt. Add salt to taste. Makes about 2
cups.
Lone Star Dip
1/4 cup mayonnaise
1 Tbsp. buttermilk
1/2 tsp. sugar
1/4 tsp. vinegar
1/4 tsp. garlic powder
1/4 tsp. finely chopped fresh dill
1/4 tsp. finely chopped fresh parsley
1/8 tsp. onion powder
dash salt
dash paprika
Combine all ingredients in a small bowl and let them chill for 1-2
hours.
Spinach and Artichoke Dip
2 cups chopped spinach
2 cups chopped artichokes
1/2 cup diced onion
1 tsp. minced garlic
1/2 cup chopped parsley
1/2 cup chopped green onion
2 tsp. lea and Perrins
1 oz. olive oil
2 cups chicken stock
2 cups heavy cream
1 cup shredded mozzarella
salt and pepper to taste
roux to thicken
Place olive oil in pan and heat. Sauté onion, green onion and garlic
for approximately 3 minutes, then add all Other ingredients except
roux and cheese. Simmer for 20 minutes. Thicken with roux until
creamy. Fold in cheese at end.
LONE STAR DIPPER WITH CHILI CREAM SAUCE
1 large spring sweet onion, at least 4 inches across
1/3 cup cornstarch
5 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Pinch each paprika, black pepper and cayenne pepper
1/4 teaspoon baking powder
1/2 cup cold water
1/3 cup flour, for dredging
4 cups vegetable oil, for deep frying
Chili cream sauce (see below)
In medium bowl, mix cornstarch, flour, seasonings and baking
powder. Using wire whisk, gradually beat in water and whip until
smooth. Set aside.
Remove crisp outer skin of onion and trim roots, but do not cut
into onion. Cut about 3/4-inch from top of onion. Then, cut
crosswise directly down center of onion, being careful not to cut
completely through bottom. Turn onion and cut crosswise down
through center 7 more times to get 16 pie-shaped wedges. Remove
small pieces in center to form a cavity about 1 inch across. Gently
separate and spread petals apart.
Heat vegetable oil to 375 degrees in deep, heavy skillet or deep fat
frying pot.
Place onion flower upright on flat surface and sift or spoon flour
between and over all petals until thoroughly coated. Turn onion
flower over and repeat on bottom. Shake off excess.
Dip floured onion into batter, spooning batter between all petals.
Invert and let excess drip off.
Carefully place in hot oil, petals up, and fry for 2 minutes. Turn
over and fry 2 minutes longer, or until golden brown and tender.
Drain. Turn upright and serve immediately with chili cream
sauce. Makes 4 servings
Lone Star Fries
1 bag Spicy Ore Idea Home Fries
3 slices cooked bacon, crumbled
4 oz. cheddar cheese, shredded
Cook fries according to package directions. Sprinkle on cheddar
cheese and crumbled bacon. Return to oven until cheese is melted.
Serve with LONE STAR dip
Lone Star Steakhouse Baked Sweet Potato
4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter
Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes
(bigger yams take longer to cook). When they are done, the
outside will have darkened and the inside will be soft. You may
see liquid from the potato oozing out and charring. When the
potato is sliced open, the inside of the skin will be charred black
from the caramelizing sugar in the potato. This is a perfectly
cooked potato. To serve, slice a potato down the center. Add two
tablespoons of whipped butter, then sprinkle some cinnamon/sugar
over the top. Makes 4 servings
Lone Star Black Bean Soup
1/4 c diced red onion
1 cans, 15 oz each, black beans
2 tsp chopped pickled jalapeno slices
1 tsp sugar
1 tsp cider or wine vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 tsp chili powder
Pour all ingredients into saucepan. mix well. bring to a boil, then
reduce heat to low and simmer abut 1 hour, covered, adding water
if necessary or to obtain the thickness you prefer. serve garnished
with red onion, jalapeno slices and sour cream in each bowl.
Lone Star Steakhouse Chili
1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
Brown ground beef in a large saucepan over medium heat. Drain
fat. Add onion and pepper and sauté for about two minutes. Add
remaining ingredients and simmer for 1 hour, stirring occasionally.
Serve one cup in a bowl with the optional cheese, diced onion and
whole jalapeno garnish on top. Makes 4 servings
Lone Star Steakhouse Lettuce Wedge Salad
Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)
Use an electric mixer to combine all ingredients for bleu cheese
dressing in a medium bowl. Slice a head of iceberg lettuce into
quarters through the stem end. Cut the stem off of the wedges and
arrange each one on a plate. Spoon about 1/4 cup of bleu cheese
dressing over each lettuce wedge. Sprinkle 1/4 cup of crumbled
bleu cheese over the dressing. Sprinkle 1/4 cup of diced tomato
over the top and serve. Makes 4 servings
LONE STAR FISH
6 tablespoons ground dried New Mexico or California chilies
3 tablespoons salad oil
1/2 teaspoon pepper
About 1/2 teaspoon pepper
About 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
1 pound boned, skinned firm-flesh fish such as halibut, mahi mahi,
or rock fish
Shredded cabbage
Fresh lime juice
In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon
salt, garlic powder, cayenne, cumin, cloves and bay leaf. Rinse
fish and pat dry. Add to bowl and turn to coat with marinade; cover
and chill at least 1 hour or up to1 day, mixing several times. Lift
fish from marinade and arrange pieces in a single layer in a 9-X13-inch pan. Discard marinade. Broil fish 4 to 5 inches from heat
until opaque but still moist-looking in center of thick part of fish
(cut to test), about 5 minutes for 1/2-inch-thick pieces. With a
slotted spatula, transfer fish to towels to blot oil, then set on a
platter. Cut fish along the grain into 1/2-inch slices, season to taste
with salt. Serve wrapped in flour tortilla with shredded cabbage,
Lone Star Pico de Gallo and Lone Star Cilantro-Jalapeno
Mayonnaise and a squeeze of lime juice. Enough for 6 tacos.
Crawfish Pie
6 to 8 store made miniature pie shells
6 2 lbs Crawfish Meat
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/2 Cup Chopped Bell Pepper
1/4 Cup Chopped Green Onion
1/4 Cup Chopped Parsley
Juice Two Lemons
3 Cups Water
1 Teaspoon Cajun Base
2 Teaspoons Worcestershire Sauce
1 Teaspoon Chopped Garlic
Raw Roux
Salt and Pepper to taste
Pinch of Cayenne Pepper
2 Teaspoons of Paprika
Place a small amount of olive oil in bottom of saucepan. Sauté all
vegetables until lightly golden brown. Add all Other ingredients
except roux. Bring to a slow boil. Fold in roux till creamy. Simmer
for 20 minutes. Fill miniature pie shells, top with cheese. Place in
oven until cheese is a golden brown. Makes 6 to 8 servings.
Barbecue Shrimp
2 lbs. of head on shrimp
1/2 lb. of butter
1 oz. of garlic
4 bay leaves
1/2 cup of green onions
1/2 cup of chopped parsley
Juice from three lemons
Pinch of cayenne pepper
2 oz. of Lea and Perrin
1/2 oz. of cracked black pepper
Pinch of salt
2 oz. of barbecue sauce.
Place all ingredients in deep pan, simmer over medium heat for 810 minutes or until shrimp pull away from shell.
LONE STAR RIBS AND BBQ SAUCE
3 lb Small pork ribs
1 t Black pepper
1 t Paprika
3 t Salt
Sauce
1 pt Ketchup
1 1/2 pt Water
1/3 c Flour
1 T Salt
4 t Sugar
2 1/2 t Paprika
1 1/2 t Pepper
1 1/2 t Chili powder
1 T Prepared mustard
1 ½ t Liquid barbecue smoke
1 c Worcestershire sauce
Season the ribs with above mixture. Place ribs on the grill in any
type of covered smoker or bbq pit, keeping away from direct heat
so that the smoke does the cooking. Cook very slowly for 1 1/2 to
2 hours or until meat comes away from bone easily. During the
last 15 min. baste both sides of ribs with sauce. Cut ribs and serve.
To make sauce, combine ketchup and water in a large pot and
bring to boil. Mix dry ingredients. Add mustard, liquid smoke, and
half the Worcestershire sauce. Stir into paste; then add the
remainder of Worcestershire sauce. Pour this into heated mixture
and boil slowly for 20 min. Refrigerate any unused portion. Keeps
for several weeks. Makes about 1qrt.
BENNIGAN'S POTATO WEDGES
4 medium baking potatoes
1/2 C. Shredded Colby Cheese
4 Tbsp. Oscar Meyer Bacon Bits
1 bunch green onions
1/2 C. Sour cream
Preheat oven to 350 degrees. Wash potatoes very well, score them
with a knife and bake in an oven for one hour. Remove potatoes
and allow them to cool, so that you can handle them. When
potatoes are cool, cut them in half and scoop out the "meat" of the
potato. Be sure to leave at least 1/4" inch of meat on the skin.
Spray a baking dish with Pam and place the scooped out halves in
the pan. Sprinkle the potatoes with cheese, and bacon. Place the
potatoes in a 350-degree oven for 5-10 minutes, or until the cheese
has melted. Remove from oven. Chop the tops of the green onion
off, and sprinkle them on the potatoes. Serve with Sour Cream
BENNIGAN'S BROCCOLI BITES
3 eggs
6oz. shredded Monterey jack cheese
6 oz. shredded Colby cheese
1- 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed
Drain thawed broccoli thoroughly by pressing through a strainer.
Beat eggs in a mixing bowl with a whisk until well blended. Place
all the ingredients in a plastic container, except the bread crumbs.
Stir together with a spatula until thoroughly combined.
Refrigerate mixture for about 1 hour. This will help to bind the mix
making preparation much easier. Heat about 4 cups oil in a fryer or
deep pan for frying at 350* Set up a shallow pan with bread
crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into
the bread crumbs. Form each portion into a ball and coat it well.
Place broccoli bites into the fry basket or frying pan. Make sure
they do not stick together. Fry for one minute, then remove and
place onto a plate lined with paper towels to absorb excess oil.
Serve with Honey Mustard Dressing
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 Tbsp. + 1 tsp. lemon juice
In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined.
BENNIGAN'S HOT BACON DRESSING
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat. Add
the onions and sauté until the onions start to blacken. While the
onions are caramelizing, in a mixing bowl place the water, honey,
pepper sauce, and red wine vinegar. Using a wire whisk, mix the
ingredients well.
Add the cornstarch and whisk well. After the onions have
caramelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce honey
and cornstarch to the mustard and onions and mix. Continue
stirring until mix thickens and comes to a boil. Remove
from heat and store in refrigerator until needed. To reheat use a
double boiler.
BENNIGAN'S BEER CHEESE SOUP
1/2 c. diced celery
1/2 c. diced onions
1 can tomatoes, diced, with juice
1 lb. Velveeta cheese cubes
1/2 stick margarine
1/4 c. flour
dash white pepper
1/2 c. beer
1 qt. chicken stock
Drain tomatoes, reserve juice. Dice tomatoes, return to juice and
set aside. Add chicken stock to a large pot, place on stove and
begin to heat. In a stock pot, melt margarine over medium heat;
add diced celery and onion, sauté for 3 minutes. Using a wire
whisk, add flour and stir together. Continue to stir and cook for 2
minutes. Sauce will be very thick. Add the warm chicken stock to
the sauce, completely mix until smooth. Add Velveeta cubes,
tomatoes and juice, and white pepper. Stir mixture well. Stir
occasionally until the cheese has melted completely, or the soup
may have lumps when it cools. Once the cheese is melted, pour in
the beer and stir in well. Serve hot. Serves 6 or makes 1/2 gallon.
BENNIGAN'S ONION SOUP
1/2 lb Firm white onions -- sliced
1/4 c Butter
2 T Corn oil
3 T Flour
1 qt Chicken broth
1 qt Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Sauté onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle
with flour, stirring vigorously. Pour into Dutch oven and stir in
broths. Heat thoroughly and divide among 8 oven-proof bowls.
Float a slice of bread atop each serving. Mix equal parts of cheese
to smooth paste and spread over bread. Place all bowls on oven
rack 4" from broiler heat and broil until cheese melts. Serve at
once. Leftover soup freezes well up to 6 months.
BENNIGAN'S POTATO SOUP
1 Tbsp. Ham Base
1 Tbsp. Chicken Base
6 Tbsp. margarine, divided
1/4 lb. yellow onion diced
1 lb. Potato diced
3/4 tsp. Ground Black Pepper
1 1/2 oz. flour
1 C. Milk
Chopped parsley for garnish
Combine ham and chicken bases in a saucepan and whisk until no
lumps appear. Melt 3 tablespoons margarine in a stockpot and
sauté onions until transparent. Add potato and pepper and stir until
completely mixed. Add chicken and ham stock. Add enough
water to cover potatoes and stir until mixture begins to boil. While
mixture is boiling, microwave the remaining 3 tablespoons
margarine 20 seconds or until melted. Whisk flour into melted
margarine and stir until it forms a roux, and then pour into the
stock. The soup will start to thicken. Bring soup back to a boil,
then slowly add the milk, whisking constantly. When milk is
incorporated remove from heat. Garnish with chopped parsley and
serve.
BENNIGAN'S ULTIMATE BAKED POTATO SOUP
3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped
scallions
Heat oven to 400°F. Bake potatoes 1 hour or until tender when
pierced. Peel when cool enough to handle. Melt Butter in a 4 to 6
qt pot over medium low heat. Stir in onions and garlic, cover and
cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes
and mash with a potato masher. Add broth, milk, salt and pepper.
Bring to a simmer, stirring occasionally. Cut remaining potatoes in
small cubes. Add to soup and stir gently to reheat. Sprinkle each
serving with toppings.
BENNIGAN'S GARLIC MASHED POTATOES
1 lb. Red Potatoes
3 Tbsp. Butter
1/4 C. Half and Half, or Milk
4 cloves Roasted Garlic
To really get their flavor, these potatoes need to be baked, not
boiled. So bake them in a 350-degree oven for about 20-30
minutes. This would be a great time to roast that garlic too. You
can either use a traditional roaster, or you may wrap a bulb of
garlic in foil and roast that, be sure to coat the bulb with some
olive oil before you roast it. Remove potatoes from oven and allow
them to cool. You can leave the peelings on or off. Chop potatoes,
add butter, and half and half, and mix with an electric mixture.
Add cloves of garlic, and salt and pepper to taste. You will want to
heat these potatoes in a saucepan until they warm up again.
BENNIGAN'S MONTE CRISTO
You can use different cheeses and meats for added variety.
9 Slices Wheat Bread
3 Slices Cooked Turkey
3 Slices Cooked Ham
3 Slices American Cheese
3 Slices Swiss Cheese
Batter
1 Egg
1 - 1 1/4 C. Water
1/2 tsp. Salt
1 tsp. Sugar
1 1/2 C. Flour
1 Tbs. Baking Powder
Vegetable Oil (for deep frying)
Place turkey and Swiss cheese on one slice of bread and ham and
American cheese on another slice of bread. Place third slice inbetween and secure the triple decker sandwich in the corners with
tooth picks. Place egg in mixing bowl, add water and beat
together. Add salt, sugar, flour, and baking powder. Beat batter
until smooth. Dip sandwich in batter and carefully cover all the
sides and surface. Carefully place in hot oil and fry until golden.
When sandwich has turned a warm gold color remove from hot oil
and place on paper towel. Let cool for a few minutes before
removing the tooth picks. Before serving slice into fourths and
sprinkle with powder sugar.
Serve with raspberry preserves, pickle garnish and your favorite
side order of French fried potatoes
BENNIGAN'S BUFFALO CHICKEN SANDWICH
oil for deep frying
1/2 cup all-purpose flour 1/2 teaspoon salt
1/2 cup whole milk
1 boned and skinned chicken breast halves
1 hamburger bun 1 leaf green leaf lettuce
2 slices tomato 1 slice red onion
2 tablespoons Hot Sauce
bleu cheese salad dressing -- on the side
Preheat the oil to 350 degrees F in a deep fryer or a large frying
pan over medium heat. Use just enough oil to cover the chicken
breast. Stir together the flour and salt in a medium bowl. Pour the
milk into another medium bowl. Trim the chicken of any fat. Cut
the thin, pointed end off the breast. Pound on the chicken with a
meat-tenderizing mallet to flatten the breast and shape it to fit
better on the bun. Dip the chicken in milk , then in the flour, being
sure to coat the entire surface of the chicken. Take the coated
chicken breast and repeat the process. Let the chicken sit in the
refrigerator for 10 to 15 minutes. Drop the chicken breast into the
hot oil and fry for 10 minutes or until the outside becomes golden
brown. Drain on paper towels. As the chicken is frying, toast or
grill the face of the hamburger bun until light brown. The sandwich
is served open face, so place the bun face up on the plate. On the
face of the top bun place the leaf of lettuce. On the lettuce stack
two slices of tomato. Separate the slice of red onion and places 2 to
3 rings of onion on the tomato slices. When the chicken breast has
cooked and drained, place it in a plastic container that has a lid.
Pour the hot sauce into the container, put the lid on top, and shake
gently to coat the chicken with hot sauce. Be sure to shake only
enough to coat the chicken. If you shake too hard, the crispy
coating will fall off the chicken. Stack the chicken breast on the
bottom half of the hamburger bun and place it on the plate beside
the top half of the sandwich. Serve open face, with bleu cheese
dressing on the side.
BENNIGAN'S MEATLOAF
2 Servings
7 1/2 oz yellow or red onions; diced
4 oz diced green pepper
3 1/4 lb ground beef
1 lb ground Italian sausage
1/2 c tomato sauce
3 large eggs; whipped
1/2 Worcestershire sauce
1 egg
1 T granulated garlic
1 C grated parmesan cheese
3/8 C tomato sauce combined w/a touch of brown sugar (to taste for brushing on the meatloaf)
Prepare vegetables, In a mixing bowl, whisk eggs well. Combine
all ingredients into bowl (except tomato sauce for brushing) and
mix well. Divide into 3 or 4 loaves. To bake, pre-heat oven to 350
and bake for one hour. 10 minutes before done, brush loaf with
tomato sauce mixture. Or shape to crock-pot size and cook all day.
BENNIGAN'S ALE HOUSE SHRIMP AND PASTA
12 oz penne pasta
1 Tbsp. stick butter or margarine
1 12 oz package of mushrooms, thickly sliced
1 medium red onion, chopped
2 Tbsp. minced garlic
1/2 C. Irish brown ale
1 package of white sauce mix, whisked with 1 1/2 cups milk
1-pint cherry tomatoes, halved
1 1/2 LB raw medium shrimp, peeled and de-veined
GARNISH: Chopped Scallions, Freshly grated Parmesan Cheese
Cook pasta as directed on package. Melt butter in a large skillet
over medium heat. Add mushrooms and onions and cook, stirring
occasionally, 8 minutes or until lightly browned and soft. Add
garlic; cook, stirring, 1 minute until fragrant. Add ale, white sauce
mixture and tomatoes. Bring to a boil and stir constantly until
sauce thickens. Add shrimp; reduce heat to medium low and
simmer 2 to 3 minutes until cooked through. Drain pasta and place
in a large serving bowl. Add shrimp and sauce; toss to mix and
coat. When serving, sprinkle with the scallions and cheese.
BENNIGAN'S SMOTHERED CHICKEN
4 Boneless, Skinless Chicken Breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 tsp. hickory smoke flavor
3 tbsp. butter or margarine
4 to 8 slices provolone cheese (use more or less to suit your taste)
4 slices cooked bacon
Chicken Marinade
1 tsp. basil leaves
1 tbsp. garlic powder
3 tbsp. hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. vinegar
Combine all ingredients in a bowl. Marinade meat in covered bowl
or
plastic bag for at least 2 hours.
Marinate chicken as shown above. While chicken is marinating,
slice onions and mushrooms and cook your bacon. Sauté
mushrooms and onions in butter and hickory smoke flavor for 3 to
5 minutes, or until onions are transparent but not brown and
mushrooms are tender. Remove chicken from marinade, and grill
for about 10 minutes. Do not overcook chicken!!! While grilling,
preheat oven on broil. After chicken is done, remove from grill and
place in a shallow baking dish. Cover each breast with a strip of
bacon, then provolone cheese, then some sautéed onions and
mushrooms. Broil for 3 to 5 minutes, or until cheese is bubbly.
Oven instructions:
Preheat oven on broil. Broil chicken, 5 to 7 inches from broiler
element, for about 10 minutes. Watch the chicken carefully!!
About 6 minutes into broiling, top chicken with bacon strips. Once
the chicken and bacon is done, remove from oven, top with cheese
and mushroom/onion mixture, and broil for 2-3 minutes more.
Watch carefully; sometimes the grease from the bacon will ignite if
not
careful.
BENNIGANS DEATH BY CHOCOLATE
9 cups rocky road ice cream, softened
2 ½ cups crust mixture (recipe below)
9 cups Dutch chocolate ice cream, softened
Chocolate cone dip as needed
3 1 3/4 oz. fudge packs
3 pkgs Twix candy bars (2 cups prepared)
Crust mixture (see below)
Remove the ice cream from freezer and allow to soften for 15
minutes. Open fudge packs: set aside. Dice the Twix candy into
pieces: set aside.
In a large mixing bowl, assemble in the following order:
1. 1 cup Rocky road ice cream
2. 1 cup Dutch chocolate ice cream
3. 1 fudge pack
4. ½ cup diced candy bars
Repeat in this order until finished with ingredients.
When all ingredients are in the bowl, cover with plastic wrap.
Using your hands, press down firmly and evenly to push out all the
air pockets. Place bowl into the freezer for 30 minutes and allow
to harden before applying the crust mixture. When the ice cream is
firm, remove from plastic wrap and evenly spread five cups of
crust mixture over the surface. Gently but firmly, press the crust
mixture down to form an even layer. Cover with plastic wrap and
place back into the freezer for 12 hours, minimum. Remove the
mixing bowl from the freezer and allow to sit at room temperature
for 2-3 minutes. Invert a sheet pan over the bowl and flip over.
You should feel the ice cream loosen and drop into the pan. If the
ice cream doesn't move, let the bowl sit inverted until it does.
Remove the bowl and cover the ice cream with plastic wrap and
return to the freezer for 30 minutes. Remove the ice cream pie
from the freezer and place on a cutting board. Turn the hot water
on; put the blade of a chef's knife under to heat. Wipe the knife off
and cut the pie into quarters, then cut each quarter into thirds.
(Heat the knife with each cut to make smooth even cuts.) Place the
slices, crust side down, on a sheet pan and place covered slices
back into the freezer to re-solidify. Heat cone dip until it has
liquefied. Place cone dip into a shallow pan. Remove frozen
slices from the freezer. Grasping from the bottom of each slice,
dip one slice at a time into the hot cone dip. Dip the slices into the
crust, coating as much of the ice cream as possible. Place the
dipped pieces back onto the sheetpan, crust side down. When all
are coated, cover with plastic wrap and freeze until needed. Serve
slices with a side pitcher of heated cone dip.
Crust Mixture:
6 oz. Fudge covered graham crackers
4 oz. Famous chocolate wafers
3 oz. Margarine melted
In a food processor, grate the graham crackers and the chocolate
wafers. Add the melted margarine to the crackers and mix well.
Use the crust within an hour for the dessert.
CHILI'S AWESOME BLOSSOM
1 Prepared Onion
2 1/2 C. Flour
2 tsp. McCormick Season All
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk
Mix all dry ingredients together. Onion may be sliced like a
blossom by cutting the top 1/4 off, the top has the stem. Then peel
and be very careful to leave the root intact. Carefully slice from the
top of the onion down but stop about 1/2" before you get to the
root, taking care not to cut through the root. Slice the rest of the
onion like a pie into many servings. When complete soak onion in
cold ice water for 1/2 hr. so the onion's petals will start to open up
and bloom. Drain onion and dip in flour mixture and dust well. Dip
onion then in buttermilk and back in flour mixture. Place in hot oil
and fry until golden. Oil should cover onion. When done drain well
and place on plate and cut center out of onion so the petals may
easily be removed
DIPPING SAUCE
1/2 C. Sour Cream
2 Tbs. Catsup
1/2 tsp. McCormick Season All
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika
Mix all together and serve in the middle of the onion blossom.
Garnish with paprika and just a dash of red pepper.
CHILI'S SALSA
1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 - 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
In food processor place jalapenos and onions. Process for just a
few seconds. Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree. Place in
covered container and chill. A couple of hours of chilling will help
blend and enrich the flavor. Serve with your favorite thin corn
tortilla chips.
CHILI'S BONELESS BUFALLO WINGS
1 lb. Skinless Chicken Breast (1/2" cut 1 1/4"x 1 1/4" squares)
3 C. Flour
1 1/2 C. Butter Milk
1 1/2 tsp. Salt
3/4 tsp. Ground Black Pepper
Vegetable Oil (peanut oil is great for frying)
Hot Sauce
3/4 C. Hot Sauce (Frank's Brand was used)
1/4 C. Water
1 Tbs. Butter
1/4 tsp. Cayenne Pepper (heaping)
Sauce
Place sauce ingredients in small pan and simmer 4 - 5 minutes until
blended well. Remove sauce from heat, set aside to cool.
Boneless Wing Preparation
Mix flour, salt, and pepper in bowl. Place buttermilk in separate
bowl. Prepare chicken breast pieces 1" thick, 1 1/4" x 1 1/4
"square. Heat oil for frying, about 360 degrees. Dust chicken
pieces in flour them dip them into the buttermilk and back into the
flour, gently shake excess flour off pieces and carefully place
pieces into hot oil and fry until golden brown. Remove chicken
pieces and drain. When all chicken has been fried and drained,
place in a bowl and cover with Sauce that has been prepared.
Place a lid on bowl and gently shake or stir until all nuggets have
been coated. Place boneless buffalo wings on non stick baking
sheet and bake in a preheated oven at 350 degrees for 20 minutes.
CHILI'S SKILLET QUESO
1 2lb brick Kraft Velveeta Cheese
2 cans Hormel no-bean chili
Just mix and heat in crock pot for a few hours or a skillet until
melted. Serve with warmed tortilla chips.
CHILI'S BLACK BEANS
2 (15.5 oz.) Cans of Black Beans
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
Place in sauce pan and mix through. Let simmer for about 20 - 25
minutes. Place beans on the bottom of plate. They should cover the
middle of the plate. Place Chicken Breast in the middle, you're
serving of rice on the side, a generous helping of pico de gallo. and
sprinkle with a tablespoon of crushed tortilla chips (optional
CHILI'S CHICKEN MUSHROOM SOUP
1/4 cup ( 1/2 stick) margarine
1/4 cup diced yellow onion (cut into 1/4-inch pieces)
1/4 cup diced carrots (cut into 1/4-inch pieces)
1/4 cup diced celery (cut into 1/4-inch pieces)
3 cups sliced mushrooms (about one 8-ounce package, cut into 1/8inch slices)
1/2 cup flour
5 1/2 cups chicken broth
Pinch of dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half cream
1 1/2 teaspoons lemon juice
3/4 pound diced cooked chicken
Melt margarine in large heavy pot. Add vegetables and sauté until
tender over medium-low heat. Slowly sift flour over vegetables
and let cook briefly, stirring regularly. Do not let flour brown.
Slowly add chicken broth to vegetable-flour mixture, stirring
constantly. Add herbs, pepper sauce and parsley and stir well.
Simmer 10 minutes. Stir in half-and-half, lemon juice and chicken.
Bring to simmer and cook 10 minutes. Serve immediately. Makes
3 quarts.
CHILI'S SOUTHWESTERN VEGETABLE SOUP
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan or soup pot
over high heat. Be sure to mince the corn tortillas into small pieces
with a sharp knife before adding them to the soup. Bring soup to a
boil, then reduce the heat and simmer for 45 minutes to 1 hour, or
until the soup has thickened and tortilla pieces have mostly
dissolved. To serve soup put 1 1/2 cups into a bowl. Sprinkle a
heaping tablespoon of the grated cheddar/jack cheese blend over
the top of the soup, and then a heaping tablespoon of crumbled
corn tortilla chips over the cheese. Makes 6 servings.
CHILI'S SOUTHWEST CHICKEN CHILI
1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalapeno pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoon ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos (see note)
1 can (4 ounces) diced green chiles, drained
2 cans (15 ounces each) navy beans or small white beans, drained
1 can (15 ounces) dark red kidney beans, drained
3 pounds diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips
In 5-quart or larger pot, heat oil over medium heat. Add onions and
sauté along with bell pepper, jalapeno and garlic. Cook until
vegetables are tender. In another container, combine water,
chicken base, lime juice, sugar, cornstarch and seasonings. Add to
vegetable mixture. Add tomatillos and diced green chiles to pot;
bring to boil. Add beans and chicken; simmer 10 minutes. Serve
topped with cheese and sour cream if desired, with tortilla chips on
the side. Makes about 4 quarts.
CHILI'S CHICKEN ENCHILADA SOUP
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina (see note)
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound process American cheese, cut into small cubes
3 pounds cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Sauté until
onions are soft and clear, about 5 minutes. In another container,
combine masa harina with 1 quart water. Stir until all lumps
dissolve. Add to sautéed onions; bring to boil. Once mixture starts
to bubble, continue cooking 2 to 3 minutes, stirring constantly.
This will eliminate any raw taste from masa harina. Add
remaining 3 quarts water to pot. Add tomatoes; let mixture return
to boil, stirring occasionally. Add cheese to soup. Cook, stirring
occasionally, until cheese melts. Add chicken; heat through. Makes
1 1/2 gallons or 16 to 20 main-dish servings.
CHILI'S HONEY MUSTARD DRESSING
1/4 cup honey
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/2 lemon juiced or just lemon juice
1/2 tsp freshly ground pepper or regular
1/2 tsp Worcestershire sauce
1 garlic clove minced
3/4 cup olive oil
Mix honey and mustard in lidded jar. Add remaining ingredients
and shake vigorously.
CHILI'S GRILLED CARIBBEAN CHICKEN SALAD
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO
2 med. tomatoes , diced
1/2 cup diced Spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 Tbsps. sugar
1 Tbsp. sesame oil
1 1/2 Tbsp. apple cider vinegar
1 1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill. Marinate the chicken in the teriyaki for at least
two hours. Use a re-sealable plastic bag. Put in fridge. Preheat
outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or
until done. Toss the lettuces and cabbage together and divide into 2
large serving size salad bowls. Divide the pico de gallo and pour
in equal portions over the two bowls of greens. Divide the
pineapple and sprinkle on salads. Break tortilla chips into large
chunks and sprinkle on salads. Slice the grilled chicken into thin
strips and divide among bowls. Pour the dressing into two small
bowls and serve with the salads.
CHILI'S MONTEREY CHICKEN
This recipe is Per Serving
1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce (she recommends Bull's Eye)
2 slices of well crisped Bacon
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
Pound chicken breast until it is somewhat flattened, and season
with salt and pepper. Spray Pam in a nonstick skillet, and cook
chicken breast until it is done. Transfer to a serving plate. Top
chicken breast with Barbeque sauce, bacon, and cheese. Broil
chicken breast in the oven, or melt the cheese in a microwave.
Sprinkle with a small amount of cold chopped tomatoes and
chives.
CHILI'S FAJITAS
1/4 cup lime juice
2 T. olive oil
4 cloves garlic - crushed
2 t. soy sauce
1 t. salt
1/2 t. liquid Barbecue Smoke®
1/2 t. cayenne pepper
1/4 t. black pepper
1 Lb. top sirloin steak OR 1 Lb. boned and skinned chicken breasts
2 T. water
1 t. soy sauce
1/2 t. lime juice
1 dash salt
1 dash black pepper
1 T. olive oil
1 large. Spanish onion - sliced thin
1/2 green pepper - sliced thin
1/2 red pepper - seeded, sliced thin
1/2 yellow pepper - seeded, sliced thin
Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke,
peppers, and either the sirloin OR the chicken in a container, cover,
and refrigerate at least 2 hours or overnight. Discard leftover
marinade. Grill meat over medium flame 4-5 minutes on each side.
Cut meat into thin strips. Set aside and keep warm.
Combine the 2 T. water, soy sauce, lime juice, salt, and pepper.
Set aside. Cook onion and peppers in oil until brown. Remove
from heat. Pour reserved mixture over onions and peppers.
Combine meat, onions, and peppers.
Serve on flour tortillas with cheese, guacamole, sour cream,
tomatoes, and lettuce.
CHILI'S SOUTHWEST EGGROLLS
1 15oz can corn (drained)
1 15oz can black beans (drained, but leave a little juice)
1 package (small) frozen chopped spinach
4 medium chicken breast (no skin, Lemon Pepper variety)
1 8oz package Monterey Jack Cheese w/Jalapeno (grated)
1/2 teaspoon ground cumin
salt and pepper to taste
1 package egg roll wrappers (contains 20)
Bake chicken breast at 350 degrees for 20 minutes (or until no
longer pink in center) While chicken is baking, defrost spinach in
microwave. Once defrosted you need to squeeze the excess water
out of the spinach. Add spinach, corn, beans and cumin to bowl
and mix together. Refrigerate until chicken is ready. Once chicken
has cooled slightly, tear it into shreds. Add shredded chicken and
grated cheese to spinach mixture. Mix well. Roll mixture in egg
roll wrappers (there are instructions inside the package that show
how to wrap egg rolls.) The package says that you can fry or bake
the egg rolls, frying the egg rolls tastes better. Serve egg rolls
warm with blue cheese dressing.
Makes approximately 20 egg rolls (depends on how fat you want
your egg roll)
CHILI'S MARGARITA GRILLED CHICKEN
4 Boneless, Skinless Chicken Breast
1 C. Liquid Margarita Mix
Fresh Ground Black Pepper (to taste)
Pour margarita mix over chicken breast and let marinate for 2
hours in refrigerator. When ready to prepare drain and dust with
black pepper to taste. If you do not have a grill use a iron skillet
and bring to medium high temperature and spray an oil coating
into pan and braise chicken breast until done on each side. Place
chicken breast atop of black beans and serve with a serving of your
favorite Mexican rice and a generous helping of pico de gallo.
CHILI'S NACHO BURGER
Pico de Gallo (See Above)
Guacamole
2 small or 1 large avocado
2 tablespoons sour cream
1/3 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Hamburger
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
15-20 tortilla chips
2-3 fresh jalapenos, sliced
First make the pico de gallo. Next make the guacamole. In a small
bowl, smash up most of the avocado, but be sure to leave several
unsmashed chunks. Add the remaining ingredients for the
guacamole to the avocado and mix well. Cover bowl and chill in
the refrigerator, Next we'll make the chili queso. In yet another
small bowl, mix together ground beef, flour, a pinch of salt, a
pinch of black pepper, and a pinch of chili powder. Use your hands
to work the dry ingredients into the ground beef. Brown the beef in
a small skillet over medium heat for about 5 minutes. Use a spoon
or spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside. Melt the Cheez Whiz with 2 tablespoons of milk
over low heat. When milk and cheese has been combined, add the
remaining queso ingredients. Heat while stirring often until cheese
is smooth and creamy, then cover saucepan and remove it from the
heat. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat. Separate the ground beef into four 1/2-pound portions.
Roll each portion of meat into a ball and then pat the meat down
into a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
Build the burger open-faced in the following order starting with the
bottom bun:
Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve
french fries on the side and use the chili queso for dipping.
Makes 4 burgers.
CHILI'S MIGHTY ICE CREAM PIE
1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Carmel Topping
Freeze pie crust, Heath bits and chips. When Heath bits and chips
are frozen chop in food processor until fine. Put pieces back in
freezer. Soften ice cream just until it's workable (so bits can be
stirred into ice cream with out melting ice cream. Place lightly
thawed ice cream in a chilled mixing bowl and add heath bits and
chocolate chips that have been processed. Stir and mix well. Place
ice cream in frozen pie shell and refreeze. When pie has been in
freezer for several hours and frozen well you are ready for the next
step. Melt slightly 1/3 cup of the chocolate fudge topping so that it
may stream when poured from a measure cup or spoon. The
Carmel may stream with out heating, if not you should do the same
as the chocolate topping. Remove the pie from freezer and stream
chocolate and Carmel sauce on top of the pie and place back in
freezer. When completely frozen cover tightly and will keep in
freezer for several days.
CHILI'S CHOCOLATE CHIP PARADISE PIE
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
Preheat the oven to 325 degrees. Combine the flour, baking soda
and baking powder in a medium bowl. In a separate large bowl,
beat together the butter and sugar with an electric mixer. Continue
beating for about 30 seconds or until mixture turns lighter in color.
Add the egg, milk, and vanilla and beat until smooth. Slowly mix
the dry mixture into the wet mixture. Beat until well-combined and
then mix in the coconut flakes. Set this cookie dough aside for
now. Melt 6 tablespoons of butter in a medium bowl in the
microwave on high temperature for about 30 seconds. Add the
sugar and stir well for 30 seconds. Add the graham cracker crumbs
and stir. Press this mixture into the bottom of a 9x9-inch baking
dish or pan. Sprinkle the cup of chocolate chips evenly over the
graham cracker crust. Press the cookie dough into the dish,
covering the chocolate chips. Use flour on your fingers to keep the
soft dough from sticking. Sprinkle the chopped walnuts over the
dough. Use your fingers to press the nuts into the dough. Bake for
40-45 minutes or until the edges of the "pie" become light brown.
Prepare the cinnamon butter by creaming together the butter, sugar
and cinnamon in a small bowl with an electric mixer on high
speed. When you are ready to make your dessert, heat up a small
skillet over medium heat. When the skillet is hot, remove it from
the heat then add about 1 tablespoon of the cinnamon butter to the
pan. It should quickly melt and sizzle. Slice the "pie" into 9 pieces
and place one into the hot skillet. If the "pie" has cooled, you can
reheat each slice by zapping it in the microwave for 30-40
seconds. Place a scoop of ice cream on top of the "pie." Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for the
remaining ingredients and serve sizzling in the skillet. Makes 9
desserts.
CHILI'S CHOCOLATE BROWNIE SUNDAE
1 Pkg. Fudge Chocolate Brownie Mix
1 (14 oz.) Pkg. English Walnuts (coarsely Chopped)
13"x9" Baking Pan
Vanilla Ice Cream
1 Small Jar Fudge Topping
1 Small Jar Maraschino Cherry's
Preparation:
Follow the directions on the package of brownie mix for fudge
style brownies and add 1 1/2 cups coarsely chopped walnuts to mix
and stir. Pour batter into a 13"x9" pan so the brownies will not be
excessively thick. Bake according to directions but do not over
bake. We like ours a little underdone.
To assemble on your individual serving plate: warm a 4"x4" slice
of brownie and place a large round spoon full of vanilla ice cream
on top, cover with fudge, place about a tablespoon of walnuts on
topping and add a maraschino cherry!
TGI FRIDAY'S JACK DANIELS DIPPING SAUCE
1/3 cup diced red onions
1/2 tsp. finely diced garlic
1/2 cup water
1/2 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's Black Label Bourbon
1/2 tsp. Tabasco Sauce
Blend all ingredients in medium sauce pan and bring to a boil.
Simmer for
35 - 45 minutes. Remove from heat. Sauce is great with chicken
fingers or
other fried foods.
TGI FRIDAY'S JACK DANIELS GRILL GLAZE
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the skin from the garlic, but leave
enough so that the cloves stay together. Put garlic into a small
casserole dish or baking pan, drizzle olive oil over it, and cover
with a lid or foil. Bake in a preheated 325° oven for 1 hour.
Remove garlic and let it cool until you can handle it. Combine
water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar
in a medium saucepan over medium/high heat. Stir occasionally
until mixture boils then reduce heat until mixture is just
simmering. Squeeze the sides of the head of garlic until the pasty
roasted garlic is squeezed out. Discard remaining skin and whisk to
combine. Add remaining ingredients to the pan and stir. Let
mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze
TGI FRIDAY'S WHISKEY BARBECUE GLAZE
1 T onion powder
1 T garlic powder
1 T Tabasco sauce
1 c. pineapple juice
½ c whiskey
2 cups brown sugar
2 beef bouillon cubes
4 T Worcestershire sauce
Combine all ingredients in a small sauce pan. Bring to boil, reduce
heat and simmer for 15 minutes. Allow to cool and use as a sauce
on any grilled meat.
TGI FRIDAY'S BARBECUE GLAZE
1 t onion powder
1 T Tabasco sauce
2 T red wine vinegar
2 c brown sugar
1 c water
2 beef bouillon cubes
2 T Worcestershire sauce
Combine all ingredients in small saucepan. Bring to a boil, reduce
heat and simmer for 15 minutes. Allow to cool and use as a sauce
on any grilled meat.
TGI FRIDAY'S HONEY MUSTARD DRESSING
(Yields one cup and one-half)
Two tablespoons mustard
Four tablespoons honey
One tablespoon white vinegar
One-half cup mayonnaise
One-half cup sour cream
Mix together in a bowl with wire whisk and serve
TGI FRIDAY'S SOY DRESSING
1/3 C. Peanut Oil
1/3 C. Cider Vinegar
1/3 C. Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard
Combine all ingredients in a jar with a tight-fitting lid; shake the
jar vigorously to combine ingredients thoroughly. Keep
refrigerated and covered to use within a few weeks. Shake before
using.
TGI FRIDAY'S MANDARIN ORANGE SESAME DRESSING
1/3 C. orange marmalade
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 C. white vinegar
2/3 C. vegetable oil
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. honey
1/4 C. mandarin orange sections, chopped
Mixed greens
Grilled chicken breasts
Measure marmalade, cayenne pepper, ginger, garlic powder,
vinegar, oil, soy sauce, sesame oil and honey into a blender
container. Cover and blend on medium speed for 30 to 45 seconds.
Transfer to a small bowl and add the chopped orange sections. Stir
to mix, cover and refrigerate for up to 3 days.
Serve over a bed of mixed greens, topped by sliced grilled chicken
breasts
TGI FRIDAY'S SPINACH DIP
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (cubed)
1 to 2 Teaspoons minced garlic
1 package of frozen spinach, thawed and squeezed of its juices
1 (14 oz) can of artichoke hearts, chopped (can also use frozen &
thawed)
Combine all ingredients. Place in shallow casserole dish. You can
either
bake the dip for about 15-20 minutes at 325 F, but I have also
found that
you can just heat it in the microwave for a few minutes.
TGI FRIDAY'S 9 LAYER DIP
2 Strip Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions
Fry diced bacon until done, add refried beans and cook slowly and
stirrer frequently until the bacon and bacon drippings are mixed
through about 15 minutes, remove from heat. Mix taco seasoning
with sour cream and set aside.
To built 9 layer dip place ingredients in this order:
Place refried beans on serving platter spread out to 1 - 1 1/2 inches
thick.
1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 C. cheese for garnish
Serve with Corn Chips
TGI FRIDAY'S FIRE BITES
26 oz Can Sliced Jalapeno Peppers (not pickled, those used for
nachos)
2 2/3 C. Crackers Crumbs
2 C. Flour
2 Eggs
1/2 C. Water
Vegetable Oil
Drain jalapeno peppers and set aside. Mix cracker crumbs and
flour together, blend well. In separate bowl beat eggs and add
water blend well. Heat oil in fry pan, deep fryer, or fry cooker until
temperature is the same degree's that you would fry French fries at.
Dip slices of peppers in egg wash and then the flour and cracker
crumb mixture, dust off excess dry ingredients and carefully place
in hot oil. Place enough of the peppers in your deep frying system
so they are not over crowded. Take care, the peppers like to pop a
little. Fry until golden brown. Remove peppers and dry on a paper
towel. Peppers are served with your favorite Con Queso Dip on the
side.
TGI FRIDAY'S POTATO SKINS
4 medium russet potatoes
1/3 cup sour cream
1 tablespoon snipped fresh chives
1/4 cup (1/2 stick) unsalted butter, melted
1-1/2 cups shredded cheddar cheese
5 slices bacon, cooked
Preheat the oven to 400 degrees. Bake the potatoes for 1 hour. Let
the potatoes cool down enough so that you can touch them. Add
the potatoes are baking, make the sour cream dip by mixing the
sour cream and the chives. Place the mixture in a covered container
in your refrigerator. When the potatoes are cool enough to handle,
make 2 lengthwise cuts through each potato, resulting in three 1/2
to 3/4 inch slices. Discard the middle slices or save them for a
separate dish of mashed potatoes. This will leave you with two
potato skins per potato. With a spoon, scoop out some of the potato
from each skin, being sure to leave about 1/4 inch of potato inside
of the skin. Brush the entire surface of each potato skin, inside and
out, with the melted butter. Place the skins on a cookie sheet, cut
side up, and broil them for 6-8 minutes or until the edges begin to
turn dark brown. Sprinkle 2-3 tablespoons of cheddar cheese into
each skin. Crumble the cooked bacon and sprinkle 1-2 teaspoons
of the bacon pieces onto the cheese. Broil the skins for 2 more
minutes or until the cheese is thoroughly melted. Serve hot,
arranged on a plate surrounding a small bowl of the sour cream
dip.
TGI FRIDAY'S BROCCOLI CHEESE SOUP
4 c. chicken broth
1 c. water
1 c. half-and-half
4 slices Kraft Cheddar Singles
1/2 c. all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. ground black pepper
4 c. broccoli florets (bite-size)
Garnish:
1/2 c. shredded Cheddar cheese
2 tsp. minced fresh parsley
Combine chicken broth, water, half-and-half, cheese, flour, onion
and pepper in a large saucepan. Whisk to combine and to break up
any lumps of flour, then turn heat to medium/high. Bring soup to a
boil, then reduce heat to low. Add broccoli to soup and simmer for
15-20 minutes or until broccoli is tender but not soft.
For each serving, spoon 1 cup of soup into a bowl and garnish with
a tablespoon of shredded cheese and a pinch of parsley. Makes 6
servings.
TGI FRIDAY'S SIZZLING VEGETABLE FAJITAS
8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 C. olive oil, for pesto
1/8 tsp. salt, or to taste, for pesto
1/8 tsp. pepper, or to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge, for garnish
PICO DE GALLO SAUCE (RECIPE FOLLOWS)
guacamole, for condiment
sour cream, for condiment
shredded Cheddar cheese, for condiment
salsa, for condiment
To make pesto, put cilantro and garlic in a food processor and
process until finely chopped. With machine on, gradually add olive
oil. Season and blend in cheese. Slice enough onion to equal about
1/2 cup. Sauté with margarine in a small cast-iron skillet over
medium-high heat. Cook past translucent stage until browned,
about six to eight minutes. Prepare about 2 cups of vegetables -the combination depends on personal taste. Cook all vegetables
except mushrooms in lemon juice and 2 tablespoons of pesto over
medium to medium-high heat. When almost at al-dente stage, add
sliced mushrooms. Continue cooking for about one minute. (The
remaining pesto can be refrigerated for future use.) Place
vegetable mixture over sizzling onions, then spoon vegetableonion mixture into center of warmed tortillas. Top with
condiments, to taste, then roll up tortillas. Three tortillas make one
very generous portion.
TGI FRIDAY'S PICO DE GALLO SAUCE
1 small to medium jalapeno pepper, minced
1/4 C. diced tomato
1/4 C. onion, finely diced onion
3 tbsp. lemon juice
1 1/2 Tbsp. finely chopped cilantro
1/2 tsp. salt, or to taste
Combine all ingredients. Let sit for at least a half hour so flavors
will blend.
TGI FRIDAY'S SPICY CAJUN PASTA
(Serves three to four)
Ten ounces cooked fettuccine
One cup spicy Cajun pasta sauce (See following recipe)
One tablespoon Parmesan cheese
One boneless chicken breast, cooked and sliced in strips
One teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving
dish and top with chicken breast. Garnish with Parmesan cheese
and parsley.
TGI FRIDAY'S SPICY CAJUN PASTA SAUCE
Two ounces olive oil
One tablespoon fresh chopped garlic
One-half cup onion, cut in large chunks
One-half cup green peppers, diced in large pieces
One-half cup red peppers, diced in large pieces
One-eighth teaspoon cayenne pepper
One cup chicken stock
One cup V-8 juice
Cornstarch (mix about a tablespoon with a couple of tablespoons
of cold water to form a slurry)
Salt and pepper to taste
Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add
onions, sauté one minute, then add peppers and continue to sauté
another minute. Deglaze with chicken stock, reducing by half. Add
V-8 juice and cayenne pepper. Bring to a boil and simmer for 10
minutes. Thicken with cornstarch to desired consistency. Season
with salt and pepper.
T.G.I. FRIDAY'S _MOCHA MUD PIE
½ pound butter or margarine
¾ pound milk chocolate (bars)
6 eggs
¼ cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla
1 cup toasted almond pieces plus ¼ cup toasted almond pieces, for
garnish
12 ounces Famous chocolate wafers
½ cup butter or margarine
½ gallon coffee ice cream
In saucepan over low heat, melt margarine or butter, then stir in
chocolate. (This will greatly reduce the chance of scorching the
chocolate. Mixture may look separated but it will come together
after cooking with egg yolks.)
Separate eggs, reserving yolks in mixing bowl and retaining whites
in separate container. Whip yolks on medium-high speed until they
turn pale yellow. Slightly warm egg yolks by slowing adding 1-1½
cups of chocolate-margarine mixture while mixer is running on
medium-high speed.
Return this mixture to remaining chocolate/margarine mixture,
stirring constantly with rubber spatula as it cooks over low heat
until mixture thickens, about 3 minutes.
Remove from heat and immediately pour into large mixing bowl to
speed up cooling. Add powdered sugar, vanilla and almonds; mix
well with wire whisk. Allow to cool to room temperature.
Place chocolate wafers in plastic bag and roll into fine crumbs
using rolling pin. Pour into separate bowl and add melted butter.
Mix thoroughly with wire whisk, until moist and crumbly. Reserve
1 cup of crumb mixture for final step.
Spread remaining crumb mixture in even layer across bottom of
13-by-9-inch baking pan, gently pressing down. (If crumb mixture
is not pressed, it will fall apart during cutting.) Set aside.
Whip egg whites in clean and chilled bowl until whites are stuff
but not dry, just holding a soft peak. Using rubber spatula, gently
fold all egg whites at once into chocolate/margarine mixture. Be
sure to mix almonds thoroughly since they tend to sink to bottom
of mixture.
Spread half of chocolate filling, about 1 quart, evenly over bottom
crust. Add overflowing scoops of coffee ice cream on top of
chocolate filling. Place 4 scoops across by 6 scoops down. Work
quickly to prevent ice cream from overly melting.
Pour remaining chocolate filling over ice cream. Smooth top with
rubber spatula. Surface will be slightly bumpy.
Sprinkle reserved crumb mixture evenly over top of pie. Cover
with plastic wrap. Place in freezer on flat surface to ensure even
freezing, at least 8 hours.
To cut, dip chef's knife into hot water and pull knife through the
pie. Re-dip in hot water after each cut. To serve, top each piece
with hot fudge sauce and garnish with toasted almond slices.
DENNY'S BACON CAESAR CHEESBURGER
1 Hamburger bun
1 Hamburger patty
1 slice Romaine lettuce
2 Hamburger slices of dill pickles
1 slice of red onion
2 slices of tomato
2 slices Monterey Jack cheese
2 slices of bacon cooked
1/4 C. Caesar dressing - served on the side
Cook hamburger patty and season with salt and pepper. Toast the
bun separately, I always put a little butter on each side of the bun,
and toast slightly in a skillet, or you can even do this in the oven
using the broiler. Assemble like this:
Bottom bun
slice of romaine lettuce
2 slices of tomatoes
2 slices of pickle
onion
hamburger patty
2 slices of Monterey Jack cheese
2 slices of Bacon placed crossways
Top Bun
DENNY'S CHEESE SOUP
4 T Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz can chicken broth
Salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan,
stirring constantly over medium heat, until smooth. Stir in broth
and season to taste with salt and pepper. Stir occasionally until
piping hot -BUT DO NOT LET IT BOIL! Do not freeze because
of the mayo. Use within a week.
DENNY'S CHICKEN FAJITA BREAKFAST SKILLET
2 Boneless Skinless Chicken Breast
2 C. Home Fries or Hash browns
1 tsp. Fajita Seasoning
1 Small Bell Pepper
1 Small Onion
4 Eggs
1/4 C. Half and Half
1/2 C. Shredded Cheese
1/2 C. Sour Cream (optional)
1/2 C. Guacamole (optional)
Salt and Pepper
Salsa (optional)
Rub chicken breast with fajita seasoning and let marinade for 1/2
hour. Slice marinated chicken into strips. Use cooking spray and
braise chicken in a hot skillet until done. Add onion and bell
pepper to skillet fry and stir on high so as to cook quickly. Remove
all from heat and set aside. Brown left over cooked potatoes or use
frozen hash browns, cooked until desired crispness. Salt and
pepper to you taste. Divide in half and place on serving platters.
Mix egg with half and half, salt and pepper to taste. Cook egg
mixture into two separate omelets. Place on top of browned
potatoes. Place one half of cooked fajita meat and cooked onions
and peppers on top of omelet. Sprinkle with 1/4 cup cheese on
each platter of fajita platter. Serve with sour cream, guacamole,
and salsa if you like.
DENNY'S MOZZARELLA STICKS
1/4 cup flour
1 cup bread crumbs, flavored
2 eggs
1 T milk
1 pkg. mozzarella, cut into slices or use string cheese
2 cups oil
Place flour in one dish and the bread crumbs in another. Whisk
the eggs and milk together. Coat each piece of cheese in the flour,
then egg then bread
crumbs. Repeat in the egg and then bread crumbs again. Heat oil
in a skillet.
Cook each piece of breaded cheese for 1 minute or until golden on
all sides.
Serve with a Marinara Sauce
Marinara Sauce:
1 large (28oz) can of crushed tomatoes
2 Tbsp. olive oil
4 or more cloves of garlic, minced
1 medium onion, diced
2 tsp. garlic powder
1-1/2 tsp. basil
1-1/2 tsp. oregano
1 tsp. sugar
1/4 tsp. anise or fennel seeds (optional)
Heat oil; then lightly brown garlic. Add remaining ingredients.
Simmer for 30 minutes. Serve over your favorite pasta.
CRACKER BARREL
CRACKER BARREL'S HASH BROWN SIDEDISH
2 lb Bag frozen hash browns, thaw
1 med. Onion, Chopped Fine
6 T Margarine, Melted
1 lb Sour Cream
8 oz Cheddar Cheese, Shredded
10 oz Cream Of Chicken Soup Condensed
Corn Flakes, Crushed
4 T Margarine, Melted
In a 9x13 pan, make single layers of the following: potatoes,
onions,
6 T melted margarine, sour cream, cheddar cheese and soup.
Sprinkle
top with corn flakes. Drizzle 4 T margarine over top. Bake 350 for
1
hour or until bubbly and piping hot. Serves 6
CRACKER BARREL MEATLOAF
10 lbs. ground beef
30 oz. onions,
chopped 1/4"x1/4"1 lb. green peppers, diced frozen
10 each eggs, raw
5 Tbsp. salt
1-1/2 Tbsp black pepper
1-1/2 quarts tomatoes, canned diced
2-1/4 cups grated biscuit crumbs
Place ground beef, chopped onion, diced green peppers, eggs, salt,
black pepper, diced tomatoes and grated biscuit crumbs into
mixing bowl. Using the dough hook attachment, mix on speed #1
for 2 minutes. Place mixture into 3 (1/3 size hotel pans/steam table
pans. Place into a preheated 300 degree F. convection oven for 60
minutes. (Conventional oven 325 degrees F) Remove from oven.
Place an 8" wire rack over the top of the pan and invert the pan.
Allow juice and grease to drain off. With the meatloaf still on the
rack, spread 1/2 cup catsup evenly over the top of each meatloaf.
This makes 5 loaves
CRACKER BARREL GRILLED CHICKEN TENDERLOIN
1lb. Chicken Breast Tenders
1/2 C Italian Dressing (drain spices and discard spices)
1 tsp Fresh Lime Juice
1 1/2 tsp Honey
Mix dressing, lime juice and honey together. Pour over chicken
tenders, making sure all tenders are covered, marinate for 1 hour.
Braise tenders in a non stick pan or grill to lightly golden in color
but not dry.
CRACLER BARREL OLD COUNTRY STORE MASHED
POTATOES
Do not boil them, bake them. Baking brings out a wonderful
roasted taste.
6 medium Russet Potatoes
4 Tbsp. Margarine
1/4 to 1/2 C. Milk
1 tsp. Salt
1/2 tsp. Black Pepper
Wash potatoes thoroughly, cut into uniform pieces, and drop into
salted boiling water. Cook potatoes until they are fork tender. Take
potatoes out of boiling water and drain. Peel most of the potatoes,
make sure you leave about one fifth of the area not peeled. Place
potatoes into bowl with other ingredients and mash the potatoes. I
would not use an electric mixer; you do not want to take all of the
lumps out, if you do, just be careful not to totally mash the
potatoes. Makes 4 servings.
CRACKER BARREL'S CHICKEN AND DUMPLINGS
3 qt water
CHICKEN AND BROTH:
1 - 3 to 4 pound chicken; cut up
1 /2 t salt
1 small onion; sliced
2 stalks celery; chopped
1 clove garlic; peeled and quartered
1 bay leaf
4 to 6 whole parsley leaves
1 t coarsely ground black pepper
1 T lemon juice
DUMPLINGS:
2 c all-purpose flour
1 T baking powder
1 1/4 t salt
1 c plus 2 T milk
Bring water to boil in a large pot. Add the chicken, 1 teaspoon
salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce
heat to simmer and cook the chicken, uncovered for 2 hours. The
liquid will reduce by about 1/3. When the chicken has cooked,
remove it from the pot and set it aside. Strain the stock to remove
all the veggies and floating scum. You only want the stock and the
chicken, so toss everything else out. Pour 1 ½ quarts (6 cups) of
the stock back into the pot. You may want to use a smaller pot than
you used before. Add coarsely ground pepper, the remaining 1/2
teaspoon salt, and the lemon juice, then reheat the stock over
medium heat while preparing the dumplings. For dumplings:
Combine the flour, baking powder, 1 1/4 teaspoons salt, and milk
in a medium bowl. Stir well until smooth, then let the dough rest
for 5 - 10 minutes.
Roll the dough out onto a floured surface to about a 1/2-inch
thickness. Cut the dough into 1/2-inch squares and drop each
square into the simmering stock. Use all of the dough. The
dumplings will first swell and then slowly shrink as they partially
dissolve to thicken the stock into a white gravy. Simmer for 20 30 minutes until thick. Stir often. While the stock is thickening the
chicken will have become cool enough to handle. Tear all the meat
from the bones and remove and discard the skin. Cut into bitesized pieces and drop into the pot. Continue to simmer the chicken
and dumplings for another 5 - 10 minutes, but don't stir too often
so the chicken pieces stay a nice size and don't fall a part. When
gravy has reached the desired consistency, ladle four portions onto
plates and serve hot. Serve with your choice of veggie and bread, if
desired. 4 Servings
CRACKER BARREL FRIED APPLES
2 cups apple juice
4 large Golden Delicious apples with peel, 1/2" wedges
1/2 cup apple juice
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons sugar
Combine apple juice and apples in a medium skillet. Simmer
gently and turn apples often with spatula until fork tender but not
mushy. Remove with a slotted spoon to oven dish. In blender add
1/2 c apple juice, cornstarch, spice and sugar. Blend a few seconds
until smooth. Stir into hot juice in skillet and cook, stirring
constantly on med-high until it bubbles and becomes thickened and
smooth. Turn heat off. Pour over apples. Serve warm as side dish
or dessert. Refrigerate to use in a few days or freeze. Serves 6
CRACKER BARREL'S CHERRY CHOCOLATE COBBLER
1 1/2 cups flour
1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cups butter
1 (6 oz.) pkg. Nestlé's semi-sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350 degrees. In large bowl, combine flour, sugar,
baking powder, salt and butter; cut with pastry blender until
crumbs are size of large peas. Melt over hot (not boiling) water,
Nestlé's semi-sweet chocolate morsels. Remove from heat and cool
slightly at room temperature (about 5 minutes). Add milk and egg
to melted chocolate and mix well. Blend chocolate into flour
mixture. Spread cherry pie filling in bottom of 2 quart casserole.
Drop chocolate batter randomly over cherries. Sprinkle with
chopped nuts. Bake at 350 degrees for 40 - 45 minutes. Serve
warm with heavy cream. Makes 6 servings.
CRACKER BARREL COCA COLA SHEET CAKE
1 cup Coca-Cola
1/2 cup oil
1 stick Margarine
3 T. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
In a sauce-pan bring Coca-Cola, Oil, Margarine, and Cocoa to a
boil. Mix the sugar, flour and salt. Pour in the boiling liquid and
beat well. Add the eggs, Buttermilk, soda and vanilla and beat
well. Pour into a greased and floured sheet cake pan. Bake at 350
degrees for 20-25 minutes.
Frosting
1/4 lb. Margarine
3 T. Cocoa
6 T. Cream or Milk
1 t. vanilla
1/2 to 1 cup Pecans chopped
1 lb. Confectioners sugar
In a saucepan, combine the butter cocoa, and milk and heat until
the butter melts. Beat in the remaining ingredients and Spread on
the hot cake. Cool and cut.
CRACKER BARREL CARROT CAKE
3/4 cup finely chopped English walnuts
2 cup finely shredded carrots
1 cup crushed pineapple (8 oz can with juice)
1/2 cup raisins that have been soaked in water until plump and
drained
1 1/4 cup vegetable oil
1 1/2 cup sugar
1/2 cup brown sugar
3 eggs
3 cup flour
2 T powder
2 T soda
2 t vanilla
2 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/2 t salt
Mix together dry ingredients and set aside. In large bowl mix with
beater oil,
sugars, vanilla and eggs until smooth and fluffy. Add pineapple,
walnuts,
coconut, carrots and raisins and blend well. Gradually add dry
ingredients half
at a time until blended through. Pour batter into a greased and
floured 9x13"
pan and bake at 350 F for about 40-50 minutes (do the toothpick
test). When
cool, frost with cream cheese frosting.
Cream Cheese Frosting
1 8oz cream cheese, softened at room temp
1 stick of butter, softened at room temp
1 t vanilla
2 cup 10x (powdered) sugar
1/2 cup chopped pecans for garnish
Blend cream cheese and butter until light and fluffy. Add vanilla
and a little
powdered sugar at a time until frosting is light and fluffy. Spread
over cooled
cake and sprinkle with pecans.
CRACKER BARREL BREAD PUDDING
Sugared Pecans:
In small skillet combine 2 tablespoons butter and 1 tablespoon oil,
with 2-oz pecan pieces. [med low heat]. Stir only till heated and
barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only
till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate. Spread out to
cool while you prepare the rest.
Plumped Raisins:
In small saucepan combine 1/3 cup raisins and 1 cup boiling water.
Cover pan with lid. Let sit for 20 minutes. Drain and discard
water. Add 1/2 cup packaged shredded coconut to raisins. Set
aside.
Dumplings:
In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
boil. While you wait for that to boil, combine in medium bowl, 3
cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to
moisten; thick dough. When water comes to boil, drop dough by
rounded tablespoonful into boiling water, making about 14
dumplings. Cover pan with lid. Simmer dumplings very gently 20
minutes. Uncover and let cook another 10 minutes gently. Baste
often in the liquid, which is now becoming thick and creamy
looking. Remove pan from heat. With slotted spoon remove
HALF of dumplings to greased 8" square baking dish. Sprinkle
with pecans, raisins/coconut. Arrange rest of dumplings over that.
Set aside. Make sauce.
Caramel Sauce:
Strain remaining liquid into heavy 2 1/2-qt saucepan. Bring to boil.
Stir constantly. Add 1 cup packed light brown sugar, stirring
vigorously, [med-heat] till it boils briskly 2 or 3 minutes [or till
sugar is completely dissolved and sauce drops from spoon in large
drops rather than like water.] It should be consistency of smooth
gravy. Spoon sauce over dumplings filling dish right to the rim.
Cool 15 minutes. Cover; refrigerate to serve within few days.
Micro warm servings or use cold with a scoop of ice cream on top
of each. Serves 6 to 8.
INTERNATIONAL HOUSE
OF PANCAKES
IHOP PANCAKES
1 nonstick spray
1 1/4 c all-purpose flour
1 egg
1/4 c granulated sugar
1 t baking powder -- (heaping)
1 t baking soda
1/4 c cooking oil
Preheat a skillet over medium heat. Use a pan with a nonstick
surface or apply a little nonstick spray. In a blender or with a
mixer, combine all of the remaining ingredients until smooth. Pour
the batter by spoonfuls into the hot pan, forming 5-inch circles.
When the edges appear to harden, flip the pancakes. They should
be light brown. Cook on the other side for same amount of time,
until
light brown. Makes 8 to 10 pancakes.
IHOP COLORADO OMLETE
1/4 C Diced Sweet Onions
1/4 C. Diced Bell Pepper
1/4 C. Diced Tomatoes (optional)
1/4 C. Diced Cooked Lean Ham
3/4 C. Finely Shredded Cheddar Cheese (reserve 1/4 cup for
garnish)
1/4 C. Diced Lean Bacon (fried and drained)
1/3 C. Sliced Small Breakfast Sausage Links (fry and drain)
1/3 C. Shredded Roast Beef or Dice Roasted Beef From the Deli
3 - 4 Eggs Beaten (measuring one cup)
1/8 C Water
1/4 tsp. Salt
1 Tbsp. Butter
In a sauce pan on medium low heat melt butter and add onions and
bell peppers. Stir until onions and pepper are soft but not browned.
Add diced ham and stir until the ham is limp and heated through.
Immediately remove from heat and set a side. In a mixing bowl
add eggs, water and salt beat and stir well. Set aside.
Heat a 12" fry pan on medium low heat, add a little oil (1 tsp.) or
spray with a non stick vegetable spray. A non stick pan works
great. Place egg mixture in pan and sprinkle with onions, bell
pepper, ham, tomato if you wish, sausage, bacon, and 1/2 of the
roast beef, and 1/2 cup of the shredded cheese. Place a lid on until
omelet starts to set. Immediately remove lid and fold omelet from
the sides to the middle. If this is difficult fold in half. sprinkle with
the rest of cheese and roast beef. Serve with a side order of
Picante Sauce or Sour Cream with a little diced green onion.
IHOP GRIDDLE CAKES
1 1/2 C. Flour
2 Tbsp. Sugar
1/2 tsp. Salt
2 tsp. Baking Powder
1/2 tsp. Baking Soda
2 Tbsp. + 1 tsp. Vegetable Oil
1 Egg (beaten slightly)
1 1/2 C. Buttermilk (1/4 C. additional buttermilk if needed)
3/4 C. Prepared Cream of Wheat (follow the directions on the box
and cool before adding)
Place first six ingredients in medium size bowl. In a small bowl
mix cream of wheat with the buttermilk to get any lumps out of the
cream of wheat. When this is done add egg, cream of wheat, and
buttermilk mixture to dry ingredients. Beat with a spoon all until
smooth. Batter may be a little lumpy. Heat a grill or a frying, pan
medium low heat works well with pancakes. When surface is hot
lightly oil or use a vegetable spray. Pour the desired size for
pancakes and turn when top of the pancake has little bubbles. If
you spray your pancake turner with a non stick spray it helps
prevent the uncooked part of the pancake from sticking to the
turner and flipping the pancake is made much easier. If your pan is
seasoned well your pancakes should not be sticking and if the
temperature is just right your pancakes should have a beautiful
golden color.
IHOP BANANA SYRUP
1 very ripe banana, mashed
1/4 cup granulated sugar
1/2 cup water
1 Tbs. dark molasses
1 1/2 Tbs. light corn syrup
Combine all ingredients in saucepan. Bring to a boil, stirring
constantly. Reduce to a simmer, continue heating and stirring until
desired thickness. Serve immediately, enjoy!
IHOP FRENCH TOAST
2 eggs
1/2 cup milk
1 tsp. vanilla
3 Tbsp. all purpose flour
1/8 tsp salt
3 tsp. butter
6 slices thick sliced french bread
1 Tbsp. powdered sugar
Beat the eggs in a large shallow bowl. Add the milk, flour, and salt
to the eggs. Beat the mixture with an electric mixer. Be sure all the
flour is well combined. Heat a large skillet over medium heat.
When the surface is hot, add about 1 tsp butter. Dip the bread one
slice at a time into the batter, be sure to coat each side well. Drop
the bread into the hot pan, as many as will fit comfortably at one
time. Cook for 2-3 minutes per side or until surface is golden.
Cut slices diagonally in two, arrange halves on plate, overlapping.
Sprinkle with powdered sugar. Serve butter and syrup on the side.
IHOP HARVEST NUT & GRAIN PANCAKES
Dry Mix
7 3/4 cups
1 1/8 cups
1 1/2 cups
3 1/2 cups
all purpose flour
quick oatmeal
whole wheat flour
corn meal
1 cup wheat bran
3/4 cups sugar
1 1/2 cups finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt
1 3/4 teaspoons salt
Pancake batter
2 cups buttermilk
2 extra large eggs
2 teaspoons vanilla
6 tablespoons butter
1 teaspoon water
Dry mix: Mix all ingredients together. Store in airtight container.
Makes 5
pounds. Pancake Batter: Put buttermilk in bowl and whisk in eggs.
Whisk in dry
mix. Add vanilla. Melt butter and water and whisk into batter.
IHOP PUMPKIN PANCAKES
2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Preheat a skillet over medium heat. Coat pan with oil cooking
spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt
in a large bowl. Use an electric mixer to blend ingredients.
Combine remaining ingredients in a small bowl. Add dry
ingredients to wet ingredients and blend with mixer until smooth.
Pour the batter in 1/4 cup portions into the hot pan. Should form 5inch circles. When the batter stops bubbling and edges begin to
harden, flip the pancakes. They should be dark brown. This will
take from 1 to 2 minutes. Flip the pancakes and cook other side for
the same amount of time, until dark brown. Serves 3 to 4.
IHOP FLAVORED COFFEES
Cafe Bavarian Mint
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Cafe Cappuccino
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
Cafe Swiss _Mocha
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
Cafe Viennese
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Processes in a blender on liquefy until well blended. Store in an
airtight container.
SHONEY'S RECIPES
SHONEY'S POT ROAST
2 T butter or margarine
3 Lbs. rump roast, trimmed
2 stalks celery - chopped
1 large onion - chopped
3 cloves garlic - minced
1/2 t. dried parsley
1/2 T. dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 T. salt
2 carrots - sliced
2 potatoes - peeled and cubed
1/2 t. salt
1/3 cup flour
Brown roast in butter in Dutch oven, then remove meat from Dutch
oven. Sauté in celery, onion, garlic, parsley, and thyme Dutch
oven for 5 minutes, then return meat to Dutch oven. Add the beef
broth, peppercorns, bay leaf, and salt to Dutch oven, then bake in
325 degree oven, covered, for 4 hours, basting every 1/2 hour.
Remove roast from Dutch oven. Strain stock into bowl. Discard
vegetables. Using 2 forks, shred roast into bite--size pieces. Pour
reserved stock over beef in Dutch oven. Add carrots, potatoes, and
salt to Dutch oven and bake in 325 degree oven for 45 minutes.
Drain stock from Dutch oven and add enough beef broth to stock
to make 3 cups. Whisk stock and flour together in saucepan and
simmer until thick. Pour gravy over meat and vegetables. Serves
8
SHONEY'S BEEF CABBAGE SOUP
1lb lean ground beef
½ head medium cabbage shredded/chopped
2 ribs of celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 16 oz can kidney beans
1 28oz can tomatoes (chop the tomatoes if whole)
4 beef bullion cubes
¼ tsp. garlic power
¼ tsp. garlic salt
salt and pepper to taste
Brown ground beef and drain. Add to ground beef remaining
ingredients adding 28oz of water using the 28oz tomato can. Bring
to boil and simmer for at least one hour or until veggies are tender.
SHONEY'S BROCCOLI CASSEROLE
6 c broccoli florets, coarsely chopped
1 1/4lbs Velveeta cheese
2 eggs
3 c cooked rice
3 c half and half
1/2 t salt
1/2 t black pepper
Cooking spray
1 c Ritz crackers, crushed
1 c shredded cheddar cheese
Place eggs in mixing bowl and lightly whip for approximately 20
seconds. Add broccoli florets, cooked rice, salt and pepper. Mix
well to incorporate ingredients. Dice Velveeta into 1/4-inch pieces.
Place diced cheese and half-and-half in microwave safe container.
Cover and microwave for 2 minutes or until cheese is melted. Add
to ingredients in bowl. Blend well to mix all ingredients. Spray 9inch pan with cooking spray. Pour casserole mixture into pan.
Place in a 350? oven and bake for 30 minutes. Top casserole with
Ritz crackers and cheddar cheese and cook for 5 minutes more, or
until cheese melts and crackers brown.
SHONEY'S TOMATO FLORENTINE SOUP
2 cans Clear chicken broth -- 14oz ea.
1 Can sliced stewed tomatoes -- (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 T Sugar
10 ounces Frozen chopped spinach
dash of nutmeg, salt and pepper
Combine broth, tomatoes, juice and soup in a saucepan with a wire
whisk over medium heat. Add remaining ingredients, without even
thawing spinach. Allow to heat gently 30 minutes on medium-low
until spinach is tender. Keep hot without letting it boil. Freeze
leftovers. Serves 6
SHONEY'S STRAWBERRY PIE
Crust:
1 C. All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 C. Ice water
Filling:
1 C. Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7-UP
Whipped cream
Crust: Put flour and salt in the bowl of a food processor. Cut the
butter, and shortening into the flour. Process a few seconds until
the mixture resembles a coarse meal. Drop by drop add the water,
processing briefly. The whole process should take about 20 to 30
seconds. Wrap and chill for an hour. Remove from refrigerator,
and let stand 15 minutes before rolling. (The Martha Stewart
Cookbook.) You can double this up for a top and bottom crust.
Filling: In a medium sized saucepan combine sugar, cornstarch,
and 7-UP until creamy. Cook over a medium to a medium high
heat until the mixture becomes thick. When this mixture becomes
thick, cool to room temperature, and add a couple of drops of red
food coloring. Wash, and cut strawberries into quarters, or smaller
depending on how large they are. Sprinkle a teaspoon or two of
sugar on the strawberries, and place them into the shell. Pour the
cooled 7-Up mixture over the strawberries. Allow this to set for a
few minutes. Serve with plenty of Whipped Cream.
WAFFLE HOUSE RECIPES
WAFFLE HOUSE HASH BROWNS
4 C. Shredded Potatoes (peeled)
1 tsp. Salt
Water
1 C. Ice
Vegetable oil for Frying
Peel and shred potatoes. Place potatoes in 2-quart bowl add salt.
Pour ice and add water to cover potatoes, and stir to mix salt and
ice in the potatoes. Cover and place in the refrigerator for 2 hours.
When two hours is up place shredded potatoes in a colander and
rinse with cool tap water and drain completely. You can place back
in the refrigerator covered until ready to fry. The uncooked
potatoes will keep up to 5 hours. To prepare on medium setting
heat a large skillet (we prefer cast iron) add enough vegetable oil to
lightly cover bottom. When skillet is hot and oil has been able to
heat as well place two cups of drained shredded potatoes in skillet.
Fry until crisp. These hash brown can be shaped with a frying
spatula. Fry about 12 - 15 minutes, with out turning, this depends
on the temperature and size of the shredded hash browns. When
potatoes are golden, hash browns maybe flipped over carefully and
top of potatoes may fried for 2 - 3 minutes. Do not cover hash
browns while frying or stir through them.
WAFFLE HOUSE HASH BROWNS LOADED
1 Serving Waffle House Hash Browns - See Above
1/4 C. Diced Yellow Onion (sautéed)
1/3 C. Diced Lean Ham (sautéed)
1/4 C. Diced Fresh Tomatoes
1 Slice of American Cheese
Sliced Jalapeno Peppers (to taste)
1/3 C. Chile with Beans (heated)
Prepare Hash Browns as directed above and while leaving in fry
pan place on top of potatoes in this order:
Diced onions, diced ham pieces, diced tomatoes, place one slice of
American cheese on top of all. Sprinkle Jalapeno slices on top of
cheese and spoon chili on top of all. Let simmer on medium heat
until cheese has melted and all has
heated through. With a large turner place hash browns on serving
dish and enjoy. This is a meal in its self and a great idea for dinner.
WAFFLE HOUSE WAFFLES
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
Combine flour, salt and baking soda in a medium bowl. Stir to
combine. Lightly beat the egg in another medium bowl. Add the
sugar, butter, and shortening and mix well with an electric mixer
until smooth. Add the half & half, milk, buttermilk and vanilla.
Mix well. Add the dry flour mixture to the wet mixture while
beating. Mix until smooth. Cover and chill overnight. (You can use
batter right away if you like, but a good 12-hour chill makes the
batter better.) Rub a light coating of vegetable oil on a waffle iron.
Preheat the waffle iron. Leave the batter out of the refrigerator to
warm up a bit as your waffle iron is preheating. Spoon 1/3 to 1/2
cup of batter into the waffle iron and cook for 3 to 4 minutes or
until the waffles are light brown. Makes 6 waffles.
APPLEBEES MARINARA DIPPING SAUCE
8 oz. can tomato sauce
1 tomato chopped
1 Tbsp.diced onion
1 tsp. sugar
1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. dried basil
Combine ingredients in a small, uncovered saucepan and bring the
mixture to a boil. Reduce the heat, cover and simmer for 1/2 hour.
Can be made ahead and kept, refrigerated for several days.
APPLEBEE'S HOT WINGS
DIP 1/2 cup Sour Cream 1/2 cup Mayonnaise 2 tsp White Wine
Vinegar 1 tbsp Chopped Fresh Parsley 1 tbsp Chopped Green
Onions 1/2 tsp Minced Garlic 1/2 tsp Tabasco Pepper Sauce 3 tbsp
Crumbled Blue Cheese Salt & Pepper To Taste CHICKEN
WINGS 12 Chicken Wings Vegetable Oil For Frying 4 tbsp
Melted Butter Or Margarine 1 tsp Catsup 1 tsp Tabasco Pepper
Sauce Celery Sticks
To make them hotter, just use more Tabasco sauce. Serve these
with plenty of napkins. in a bowl, beat together all of the dip
ingredients until blended. Set aside. Remove the tips from the
wings and discard. Separate the first and second joints of the wings
with a sharp knife. Pat the wings dry with paper towels. In a heavy
saucepan, heat about 2 inches of oil to 350°F on a deep-frying
thermometer. Fry the wings, a few at a time, for about 6 minutes,
until golden brown on all sides. Drain on paper towels. In a small
bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in
the butter mixture to coat thoroughly. Serve hot, and pass the dip
and celery sticks
APPLEBEE'S SPINACH PIZZA APPETIZER
Pita Bread (2 or 3 whole)
1 - 10oz pkg frozen spinach
1/3 cup yeast
1 med. onion
5 or 6 plum tomatoes
8 oz pkg fresh mushrooms
3-4 cloves garlic
1 tsp of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup milk
4 tbsp flour
Thaw spinach completely, press out all water. Heat milk in
saucepan, when hot but not boiling stir in flour. Stir until sauce
begins to thicken, turn heat down. Add yeast and spinach. Stir
constantly until thick and gooey, only about 3-4 min. In separate
pan, sauté onion, garlic, until onion is tender. Stir in tomatoes,
mushrooms, and spices. Sauté until just done. Preheat oven to
425°. Using a very sharp bread knife, split each pita bread so that
you have two round flat pieces instead of one thick one. Place
each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid
the juice. Bake for 5 to 7 min. Watch closely so that the edges of
the pita don't burn. Makes a nice crunchy crust. This made enough
for 5 individual pizzas.
APPLEBEE'S VEGETABLE MEDLEY
1/2 lb. Zucchini -- cold, fresh, 40 F, bias half moons
1/2 lb. Yellow Squash -- cold, fresh 40 F, ? inch bias half moons
1/4 lb. Red Pepper -- cold, fresh, 40 F, ? inch julienne cut strips
1/4 lb. Carrots -- cold, fresh, 40 F, 4 inch by ? inch sticks
1/4 lb. Red Onions -- cold, fresh 40 F, ? inch julienne cut strips
1 ea. Corn cob, small -- cold, fresh, 40 F, 1-6 "wheel" cut
3 tbsp. Butter or margarine -- cold, fresh, 40 F
1 tsp. Salt
1/2 tsp. Granulated garlic
1tsp. Worcestershire sauce
1 tsp. Soy sauce
2 tsp. Parsley -- fresh or dried
Sugar -- to taste
Rinse and wash all vegetables under cold water. Cut the ends off
of the zucchini and squash, then down the center lengthwise. Using
chef knife, cut into ? inch bias half moons. Slice red pepper in half
and remove the stem. Core and remove seeds from the red peppers.
Cut each half in half, then slice lengthwise. Slice both ends of red
onion off. Remove the peel and core of the onion. Slice lengthwise
for a 1 inch julienne cut. Peel carrots. Trim top end of carrot and
narrow bottom end to result in a 4 inch length of (somewhat)
uniform width. Cut each piece in half lengthwise, then cut the
halves into quarters. Heat butter or margarine in a sauté? pan over
medium heat (do not scorch). Add salt, sugar (to taste) and garlic.
Add vegetables (start with carrots and work back up the list -denser vegetables take longer to heat) and cook until hot, yet crisp.
When vegetables are all in pan and cooking, add Worcestershire
sauce, soy sauce and parsley. Mix thoroughly and serve.
APPLEBEE'S BAKED FRENCH ONION SOUP
3 T. vegetable oil
6 medium white onions, sliced
8 c. beef broth (Swanson is recommended)
1 c. water
2 1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 tsp. shredded Parmesan cheese
Add 3 tablespoons oil to a large soup pot or saucepan over
medium/high heat. Add the sliced onions and sauté for 20 minutes
until the onions begin to soften and start to become translucent.
You don't want them to brown.
Add the beef broth, water, salt, garlic powder and black pepper to
the pan and bring mixture to a boil. When soup begins to boil,
reduce heat and simmer for 45 minutes.
To make the croutons cut off the top half of each top of the
hamburger bun so that the bread is the same thickness as the
bottom half of each bun. Throw the tops away. Now you should
have 10 round pieces of bread - five bottom buns, and five top
buns with the tops cut off. Preheat oven to 325 degrees. Place the
bread in the oven directly on the rack and bake for 15-20 minutes
or until each piece is golden brown and crispy. Set these croutons
aside until you need them.
When the soup is done, spoon about 1 cup into an oven-safe bowl.
Float a crouton on top of the soup, then place a slice of provolone
cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded
Parmesan cheese over the provolone. Place the bowl into your
oven set to high broil. Broil the soup for 5-6 minutes or until the
cheese is melted and starting to brown (you may need to broil
longer if you are making more than one bowl at a time). Sprinkle
an additional 1/2 teaspoon of shredded Parmesan cheese over the
top of the soup and serve. Repeat process to prepare remaining
servings. Makes 10 servings
APPLEBEE'S BACON-SCALLION MASHED POTATOES
2 lb. all purpose potatoes, peeled and cut into 1 inch cubes
4 cloves garlic, peeled
5 strips bacon, cut into ½ in. pieces
1 c. thinly sliced scallions
½ c. 1% low fat milk, warmed
½ c. reduced fat sour cream
1 t. salt
¼ t. pepper
Cook potatoes and garlic in large pot with lightly salted water to
cover 13-15 minutes until potatoes are fork tender. Meanwhile, fry
bacon in a nonstick skillet over medium low heat until crisp. Drain
on paper towels. Pour off all but 1-tsp. drippings. Add scallions,
sauté 1 minute or until soft, but not brown. Add bacon.
Drain potatoes well and return to pot. Mash, adding milk, sour
cream, salt and pepper. With a wooden spoon, beat in bacon and
scallions. Reheat, if necessary.
Makes 4 servings
GARLIC MASHED POTATOES
2 pounds red potatoes
1 cup milk (Add more for thinner consistency)
1 cup cream
3 tablespoons butter
Salt (to taste)
Black pepper (to taste)
1/4 cup garlic cloves
Place a single layer of garlic gloves on a sheet of heavy-duty
aluminum foil and wrap tightly. Roast in 400-degree Fahrenheit
preheated oven for approximately 45 minutes or until soft. Unwrap
and let cool until touchable. Peel cloves and mash with potatoes
when they are ready.
Wash and rinse potatoes under cold water. It is not necessary to
peel potatoes, unless you desire. In large sauce pan (or pot), bring
red potatoes to a slow boil for approximately 20 minutes. The
exact time depends on the size of the potatoes used. For faster
cooking, cut into smaller pieces. Internal temperature should be
205 degrees Fahrenheit. Remove from heat and drain in colander.
In pan or bowl, combine potatoes, peeled and roasted garlic cloves,
and all other ingredients and mash with a potato masher. Return
mashed potatoes to low heat, if necessary, to bring them to a
serving temperature of 165 degrees Fahrenheit.
SAUTEED ONIONS MUSHROOMS
1 pound yellow onions peeled, cored, 1 inch julienne strips
1 pound sliced mushrooms
2 tablespoons butter
Granulated garlic (to taste)
Salt (to taste)
Black pepper (to taste)
Melt butter in skillet over medium heat and add onions and
seasonings. Sauté and stir until lightly caramelized. Add sliced
mushrooms and stir, as needed to avoid burning, until hot.
APPLEBEE'S BLACKENED CHICKEN SALAD
Dressing
1/4 cup mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons butter
Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
Make dressing by combining ingredients in a small bowl. Mix well
by hand. Store in a covered container in the refrigerator until salad
is ready. Combine water, lime juice, soy sauce, and Worcestershire
in a medium bowl, and stir. Add the chicken breasts to the
marinade, cover bowl and keep in refrigerator for several hours.
Overnight is even better. When chicken is marinated, preheat a
frying pan or skillet (an iron skillet, if you've got it) over
medium/high heat. Also, preheat your barbecue grill to
medium/high heat. Combine the spices for the Cajun spice blend in
a small bowl. Sprinkle a teaspoon of the spice blend over one side
of each of the chicken breasts. Cover the entire surface of the
chicken with spice. Melt the butter in the hot pan, then sear the
chicken breasts for 2-3 minutes on the side with the spices. While
first side cooks, sprinkle another teaspoon of spice over the top of
each chicken breast, coating that side as you did the other. Flip the
chicken over, and sear for another 2-3 minutes. The surface of the
chicken will be coated with a charred, black layer of flavor. This is
exactly what you are shooting for. Finish the chicken off on your
barbecue grill. Grill each breast on both sides for 2-3 minutes, or
until they are done. While chicken is cooking prepare the salads by
splitting the lettuce into two large bowls. Toss in the red cabbage
and carrots. Mix the cheeses together, then top the salad with the
cheeses and hardboiled egg. Sprinkle the diced tomato on each
salad. Slice the chicken breast, across each breast in 1/2-inch-thick
slices. Spread the chicken over the top of the salad and serve
immediately with dressing on the side. Serves 2 as an entree.
APPLEBEE'S AZTEC CHICKEN SALAD
3/4 lb. Boneless, skinless fresh chicken breast
Chipotle Rub from specialty store (to taste)
1 oz. Vegetable oil
1 lb. Chopped salad greens -- washed, romaine, iceberg
2 oz. (each) Red and green bell pepper -- cold, fresh 1/4" x 1/4 "
dice
2 oz. Red onions -- cold, fresh, 1/4" x 1/4" dice
2 oz. Corn kernels -- cold, fresh or thawed from frozen
2 oz. Celery -- cold, fresh, 1/4" x 1/4" dice
2 oz. Black beans -- drained, rinsed (1/8 of a 15 oz. can)
2 cups Tri-Color corn tortilla strips -- or crushed chips
1 cup Smoky tomato vinaigrette -- or dressing of your choice
4 oz. Shredded pepper jack cheese
Heat oil in skillet over medium heat. Rub chipotle spice over
chicken breasts and cook in skillet to a 165 degree internal
temperature. While cooking, begin preparation of salad by
thoroughly cleaning and sanitizing sink. Rinse and wash all
vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup
of white vinegar. Drain. Chop salad greens into 1" x 1" squares.
Trim peppers, onions, celery and dice into 1/4" cubes and place
into large mixing bowl. Add greens, corn, black beans, tortilla
strips and dressing and gently mix with a spatula. Mound salad
onto plate and top with pepper jack cheese. When chicken is
thoroughly cooked, dice into 1/2" cubes and add to top of salad just
prior to serving.
APPLEBEE'S STEAKHOUSE SALAD
1LB. Sirloin Steak
4-5 Romaine lettuce leaves
3/4 lb. Chopped Romaine lettuce
5 oz. Blue Cheese vinaigrette dressing (recipe below)
4 slices Tomato
4 slices Red onion rings
1/4 c. Crumbled blue cheese
Begin grilling steak to desired doneness. At Applebee's, the steak
is cooked to an internal temperature of 145 degrees. Season if
desired. While steak is cooking, wash romaine heads in cold
water in sink with 1/4 cup salt and 1/4 cup vinegar to clean dirt and
germs. Peel off outer leaves and place on bottom of large oval
plate or platter. Drain and refill sink with cold water, salt and
vinegar. Slice romaine lengthwise into 1 1/2 inch squares. Immerse
in sink to "shock" the lettuce and to keep it crisp. Drain in
colander. Toss 12 ounces of lettuce in large mixing bowl with
blue cheese vinaigrette dressing until coated. Place on top of
romaine leaves. Slice steak into 1/4 inch strips and place over
salad. Shingle red onion rings at the top and tomato slices at the
bottom of the plate. Sprinkle crumble blue cheese over salad and
serve.
Blue Cheese Vinaigrette
7T. Olive oil
2 t. Minced garlic
3/4 c. crumbled blue cheese (about 2 1/2 ounces)
1/4 c. White wine vinegar
1 T. Water
1 t. Sugar
1/2 t. Hot pepper sauce (like Tabasco)
1/2 t. Salt
1/4 t. Pepper
1 t. Chopped fresh basil
Heat 1 T. oil in heavy small skillet over medium heat. Add 2 T.
minced garlic and sauté until golden, about 1 minute. Transfer
garlic mixture to blender. Add blue cheese, white wine vinegar, 1
T. water, sugar, hot pepper sauce, salt, pepper and remaining olive
oil; blend well. Transfer vinaigrette to bowl. Mix in chopped
basil. Vinaigrette can be prepared two days ahead. Cover and
refrigerate.
APPLEBEE'S ORIENTAL CHICKEN SALAD
Oriental Dressing
3 tablespoons honey
11/2 tablespoons white vinegar
1/8 teaspoon sesame oil
1 tablespoon Dijon mustard
4 teaspoons mayonnaise
Salad
2-4 cups vegetable oil for frying
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, shredded or julienne
1 green onion, sliced
cup canned chow mein noodles
1 tablespoon sliced almonds
Using an electric mixer, blend together all the ingredients for the
Oriental Dressing in a small bowl. Put dressing in refrigerator to
chill while you prepare the salad. Preheat oil to 350. If using a
skillet, the oil should be about 1/2- inch deep. More oil can be used
in a deep-fryer so the chicken can be immersed. In a small,
shallow bowl, beat the egg. Add milk and mix well. In another
bowl, combine flour with cornflake crumbs, salt and pepper. Cut
chicken breast in 4 or 5 long strips. Dip each strip first into the egg
mixture, then into flour mixture, coating each piece completely.
Fry each piece 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the romaine with red cabbage, napa and
carrot. Sprinkle green onion on top of lettuce mixture. Sprinkle
with almonds, then chow mein noodles. Cut chicken into bite-size
chunks. Place on salad, forming a circle in the middle. Serve with
salad dressing on the side.
ORIENTAL DRESSING
3 Tbsp. honey
1 1/2 Tbsp.white vinegar
4 tsps mayonnaise
1 Tbsp. Grey Poupon Dijon Mustard
1/8 tsp. sesame oil
Blend together in a small bowl, using an electric mixer. Refrigerate
till ready to use.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
Combine teriyaki marinade and chicken breasts in a medium bowl
or plastic bag. Marinate chicken for 3-4 hours. Prepare the
dressing by combining all of the ingredients in a small saucepan
over medium heat. Bring mixture to a rolling boil while stirring
often with a whisk, then remove the pan from the heat to cool.
When dressing has cooled, pour it into a covered container and
chill. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until done.
Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well. Divide the tossed greens among four plates. Sprinkle
1/4 cup of green onions over each salad, followed by 1/3 cup of
crispy chow mein noodles. When the chicken breasts are done,
slice each one, widthwise, into bite-size pieces. Sprinkle the sliced
chicken breasts over each salad. Place a 1/4 cup pile of shredded
carrots in the center of each salad.
APPLEBEE'S CLUB HOUSE GRILL SANDWICH
2 thick slices of french bread
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. Bullseye barbecue sauce
Butter one slice of bread and put butter side down into preheated
skillet, on medium heat. Spread the up side of the slice with mayo.
Sprinkle on half of cheese. Heat the turkey and ham slices in the
same skillet for about 30 seconds. Lay the turkey on the cheese,
then the tomato. Spread bbq sauce over tomato, then lay on the
ham, sprinkle the rest of the cheese over ham. Butter the second
slice of bread on one side and put on top, with butter side up. The
first bread slice should be brown, flip sandwich over and brown the
second side for 2-3 minutes, or till golden brown. Remove from
skillet, cut in half diagonally and serve with additional bbq sauce.
APPLEBEE'S CLASSIC PATTY MELT
Burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 T. Mayonnaise with roasted garlic & mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 c. Sliced onions
Season one side of the burger with salt, pepper and garlic. lace on
grill or in broiler, seasoned side down. Then season the other side.
Cook to desired doneness. (At our Applebee's, the minimum
internal temperature of any burger is 155 degrees. While burger is
cooking, melt butter in fry pan on medium heat or in electric skillet
(set at 350 degrees). Spread mayonnaise onto bread. Drop bread,
dry side down, onto melted pools and swirl to coat (to avoid
sticking/burning). Cover one slice of bread with two slices of
Swiss cheese and the other with two slices of cheddar. In a
separate frying/sauté pan, melt butter and sauté sliced onions.
Season with salt, pepper and garlic while heating. Place cooked
burger patty on top of one cheese-topped slice of bread and the
sautéed onions on the other. Carefully close and cut sandwich.
Serve with your favorite summer side dish. We serve ours in
"classic" style with seasoned French fries and a pickle.
APPLEBEE'S CHICKEN FRIED CHICKEN
2 lbs. Boneless skinless chicken breast
"Egg Wash"
2 cups Milk
2 Eggs
Dusting
1 cup Whole-wheat flour
1 cup All-purpose flour
1 tsp. Granulated garlic
1 tsp. Onion powder
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Paprika
1 tsp. Black pepper
Batter
1 cup All-purpose flour
1 cup Whole-wheat flour
1 cup Water
1 cup Milk
2 Eggs
1 tsp. Granulated garlic
1 tsp. Onion powder
1 tsp. Salt
1 tsp. Baking powder
1 tbsp. Vegetable oil
2 tsp. Paprika
1 tsp. Black pepper
Country Gravy
3 cups Milk
1 cup Chicken broth -- canned or from powder
2 tsp. Granulated garlic
1/2 tsp. Onion powder
1 tsp. Black pepper
Salt (to taste)
1/3 cup Corn starch
1/3 cup Cold tap water
Bring milk and chicken broth for gravy to simmer over lowmedium heat (don't scorch). Next, add garlic, onion powder,
pepper and salt. In a small cup/bowl, add corn starch to cold
water and mix thoroughly until starch is dissolved. Increase heat
to gravy and slowly stir in the starch/water mixture as it bubbles
and thickens. Preheat vegetable oil in skillet or fryer to 350
degrees at a 2-3 inch depth. Be careful not to exceed temperature
to reduce the risk of fire. Mix dry ingredients for "dusting" and
"coating" in two large bowls until evenly mixed. Mix dry
ingredients for batter in large bowl until evenly mixed. Add oil,
crack and add eggs, then milk and water. Beat by hand until lumps
are minimal. In order: place the chicken breasts one-by-one into
the dusting and cover both sides with a thin layer of product; dip
into batter and remove (allow excess to drain); place in breading
and "seal" in batter with a dry, but not excessively thick, coating.
Fry immediately. Be careful not to remove coating from chicken
breasts when handling and placing into the oil. Fry for
approximately six to eight minutes (time varies with equipment,
amount of chicken and its thickness). Internal temperature should
be a minimum of 165 F. Remove and drain on paper towel. Serve
with your favorite side dishes.
TEQUILA LIME CHICKEN
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/Monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
Prepare marinade by combining marinade ingredients in a medium
bowl. Add the chicken to the bowl, cover and chill for 2 to 3
hours. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then cover
dressing and chill it until needed. When you are ready to prepare
the entree, preheat the oven to high broil. Also, preheat your
barbecue or indoor grill to high heat. When the grill is hot cook the
marinated chicken breasts for 3 to 5 minutes per side, or until
they're done. Arrange the cooked chicken in a baking pan. Spread
a layer of mexi-ranch dressing over each piece of chicken (you'll
have plenty left over), followed by 1/4 cup of the shredded cheese
blend. Broil the chicken for 2 to 3 minutes, or just until the cheese
has melted. Spread a bed of 1/2 cup of the tortilla strips or
crumbled corn chips on each of four plates. Slide a chicken breast
onto the chips on each plate and serve with your choice of rice, and
pico de gallo, or salsa.
Tidbits
Crumbling store-bought tortilla chips is the easy way to make the
bed of crunchy chips that the tequila lime chicken rests on. But,
you can make tortilla strips like those served at the restaurant by
cutting a stack of eight 6-inch corn tortillas in half. Stack the
halves on top of each other and slice the tortillas into thin strips.
Fry the tortilla strips in 2 cups of oil preheated in a large skillet for
3-5 minutes or until crispy. Salt lightly and cool on paper towels to
drain.
APPLEBEE'S BOURBON STREET STEAK
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or
reseal able plastic storage bag; mix well. Add the steaks; cover
(or seal) and refrigerate for 2 hours, or overnight. Preheat the
grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or
until desired doneness, turning them over halfway through the
grilling.
SIRLOIN STEAK SKILLET
2 3/4 pounds sirloin steak 8 smaller cuts (approximately 5.5
ounces each)
Sautéed mushrooms/onion see above
Garlic mashed potatoes see above
8 slices mozzarella cheese
Grill steaks to desired degree of doneness. Melt two slices of
mozzarella cheese over two shingled steaks for each plate. Top
with onions and mushrooms, and serve with mashed potatoes on
the side.
APPLEBEE'S HONEY BARBEQUE RIB LETS
Barbeque Sauce
1 Cup ketchup
¼ cup water
½ cup honey
½ cup corn syrup
¼ cup apple cider vinegar
2 teaspoons garlic powder
3 teaspoons onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
¼ teaspoon liquid smoke flavor
Combine all ingredients in saucepan and simmer for 20 minutes.
Rib let (Rib). For rib tips ("rib lets") and full racks, first season
ribs with salt, pepper and garlic to taste. Then, sear the ribs on the
grill/broiler until both sides are mahogany in color and the meat
has begun to pull away from the bone (155 degrees F internal
temperature). Place ribs on rack in deep pan/roaster. Cover
bottom of pan with mixture of water and liquid smoke flavoring
(4:1 ratio of water to liquid smoke) without mixture touching the
ribs (it will make them bitter). Seal tightly with two layers of foil
wrap to cover. Slow cook in 275 degree oven until meat is tender.
Time varies with how many ribs are being cooked, pan used and
your oven temperature. Plan on anywhere from two to five hours,
but check to be sure. The slower, the better for this process. Just
make sure an internal food temperature of 155 degrees F is
maintained. (To moderate cooking for small amounts of ribs, try
covering ribs with chopped onions, peppers and tomatoes. This
also keeps them moist and adds a nice flavor). When ribs are fully
cooked and tender, remove from oven and finish off on grill/broiler
until marrow in the bone tips "sizzles." Brush with Honey
Barbeque Sauce just before removing for service.
APPLEBEE'S QUESADILLAS GRANDE WITH FRESH PICO
DE GALLO
1 tablespoon clarified butter or butter-flavored oil
2 each 12-inch flour tortillas
2 tablespoons chipotle sauce or southwestern style dressing
1½ cups shredded cheddar-jack cheese blend
¼ cup pico de gallo
1 tablespoon bacon bits
Brush one side of bottom tortilla with oil and place on preheated
(350°F) griddle or in large fry pan. Spread chipotle sauce evenly
over the tortilla with the back of a tablespoon. Top with cheese
blend, pico de gallo and bacon bits. Top with second tortilla.
When bottom tortilla has browned, is crispy and the filling is half
to three-fourth's melted, carefully flip the quesadilla over using
two spatulas. Continue cooking until the bottom tortilla is
browned, crisp and filling is melted.
Remove from heat and cut into eight wedges (a pizza cutter works
best). Serve with sour cream and salsa.
APPLEBEE'S PICO DE GALLO
3 large tomatoes diced
1 large onion diced
2 Tbsp. diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. Salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. white vinegar
Mix all ingredients together in large container until well blended.
Allow to set for at least 6 hours, it is better if allowed to sit
overnight
APPLEBEE'S WHITE CHOCOLATE BLONDIE WITH
WALNUT MAPLE SAUCE
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg -- beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple butter sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts -- chopped (optional)
Preheat oven to 350º.
Sift flour, add baking powder, baking soda, and salt. Sift again.
Add chopped nuts. Mix well and set aside. Melt butter. Add brown
sugar and mix well. Add egg and vanilla. Blend well. Add flour
mixture, a little at a time, mixing well. Stir in white chocolate
chips. Spread in a 9x9x2-inch pan. Bake for 20-25 minutes or until
toothpick inserted in center comes out clean or with slightly fudgylooking crumbs. Serve with ice cream and maple butter sauce.
Combine syrup and butter, cook over low heat until butter is
melted. Stir in brown sugar until dissolved. Add walnuts, if
desired. Makes One 9x9-inch pan
CARRABBA'S ITALIAN BUTTER
1/8 tsp. oregano
1/8 tsp. basil
1/8 tsp. rosemary
1/8 tsp. or a little less kosher salt (use according to your taste)
fresh ground pepper
dash of red pepper flakes
1 large clove of garlic (crushed)
2 to 3 Tbsp extra virgin olive oil
Mix together your dry spices. Add crushed garlic to the dry spices.
Place on small saucer. Pour olive oil over mixture. Dip with your
favorite hot French bread.
CARRABBA'S HERBS FOR OLIVE OIL BREAD DIP
Use equal amounts of:
crushed red and black pepper
rosemary
oregano
basil
parsley
fresh granulated garlic
garlic cloves
kosher salt
Grind together and put in plate and pour virgin olive oil over. Dip
bread in.
CARRABBA'S MUSSELS
4 C Mussels
2 T extra virgin olive oil
2 T Chopped yellow onion
2 T Chopped garlic
2 T Pernod (French licorice-flavored liqueur)
1 to 2 T Chopped fresh basil
Juice of 1/2 lemon
3/4 C Lemon Butter Sauce (recipe follows)
Soak mussels in cold water for several minutes, then scrub with a
stiff brush, and remove "beard" (the little tuft of fibers protruding
from the shell), either with a sharp knife or by pulling on it with a
damp cloth. Rinse mussels again in cold water.
Heat Olive oil in a 10-inch skillet; add mussels. Cover with another
10-inch skillet or lid, and cook until shells begin to open--about 2
minutes. Remove top, and add onion and garlic, and toss. Cover
pan again, and cook for 1 minute. Remove top and add Pernod,
basil, lemon juice and lemon butter sauce. Return to flame for 3045 seconds with top off skillet. Discard any mussels that did not
open. Serve in a deep bowl. Makes 2 servings
Lemon Butter Sauce
2 T Clarified butter (you'll need about 1/2 stick butter; directions
follow)
2 T finely chopped yellow onion
2 T finely chopped garlic
6 T fresh lemon juice
2 T dry white wine
Kosher salt
white pepper
2 T cold butter
To clarify butter; Melt 1/2 stick butter over low heat. When
melted, remove from heat, and set aside for several minutes to
allow the milk solids to settle to the bottom. Skim the clear
(clarified) butter from the top, and discard sediment. (This can be
done ahead.) To make sauce; Heat clarified butter, add onion and
garlic, and sauté until transparent. Add lemon juice and white
wine, and season to taste with salt and pepper. Simmer 2 to 3
minutes to reduce liquid. Remove from heat and swirl in cold
butter until sauce is smooth and emulsified.
CARRABBA'S PARMESAN DRESSING
1/4 cup Milk
1/2 cup Mayonnaise
1/4 cup Grated Parmesan cheese
1 tsp White wine vinegar
1/4 tsp Worcestershire sauce
Gradually blend milk into mayonnaise. Mix in cheese, vinegar and
Worcestershire sauce. Chill. Serve on tossed salad greens or on a
"meaty" chef salad. Makes ¾ cup
LINGUINE PESCATORE (OF THE SEA)
3 shrimp (21- 25 per pound size)
3 scallops (10- 20 per pound size)
6 - 8 mussels
10 oz jar of marinara or tomato sauce of your choice
12 oz of cooked linguine
salt and white pepper to taste
Cook the above over medium heat in a covered sauté pan until
done. Toss with 12 ounces of cooked linguini. Garnish and serve.
Makes one serving
MACARONI GRILL
MACARONI GRILL 7-LAYER DIP
1 can of Refried beans
1 can of black beans, drained
1 package of taco seasoning mix
1/2 cup of sour cream
1 cup of Salsa
1 can (4oz.) of Diced green chilies
2 tablespoons diced jalapenos
1 cup of shredded cheese
2 large green onions
1 pack of chips
PREHEAT oven to 375° F.
COMBINE refried beans, black beans and seasoning mix in
medium bowl. Spread bean mixture in ungreased 8-inch-square
baking dish. SPREAD sour cream over bean mixture. Top with
salsa, chilies, jalapenos and cheese; cover. BAKE for 20 minutes.
Uncover; bake for an additional 10 minutes or until cheese is
melted and dip is bubbly. Garnish with green onions. Serve with
chips. Serves 10
MACARONI GRILL CRABMEAT MORNAY
1 stick butter
1 small bunch green onions
1/2 cup chopped parsley
2 Tablespoons Flour
1 Pint Half-n-Half
1/2 Pound grated Swiss Cheese
1 Tablespoon Sherry Wine
Red Pepper to Taste
Salt to Taste
1 Pound White Crab Meat
Melt butter in heavy pot and sauté onions and parsley. Blend in
flour, cream, and cheese, until cheese is melted. Add other
ingredients and gently folk in crab meat.
This may be served in a chafing dish with crackers or Melba toast
or in patty shells.
MACARONI GRILL SEASAME SHRIMP
1/2 oz. oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1/2 cup diced mushrooms
6 large shrimp (16 to 20 count)
1 tsp. toasted sesame seeds
1 oz. soy sauce
1 oz. white wine
Sauté carrots, onions, celery and mushrooms in the oil on medium
heat until soft. Add the shrimp and cook for 2 to 3 minutes. Then
add sesame seeds, soy sauce and white wine. Stir and serve.
MACARONI GRILL FONDUTA GAMBERI
2 C. half-and-half
1 Tbsp. clam juice
2 Tbsp. dry white wine
3 Tbsp. butter
1 shallot, finely chopped
2 Tbsp. flour
4 C. rough chopped spinach
1 C. canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 C. shredded Mozzarella cheese, optional
In a large saucepan over medium heat, combine half-and-half,
clam juice and white wine. In a separate saucepan, melt butter.
Add shallots and sauté until translucent. Add flour to butter
mixture, stirring until flour is absorbed. Cook, stirring constantly,
2-3 minutes. Add heated half-and-half mixture all at once to the
shallot mix, stirring constantly with a wire whip to remove any
lumps. Add spinach, artichokes, shrimp, cayenne and black pepper
and bring to a boil. Reduce heat and simmer 3 minutes, stirring
occasionally, so the mixture does not scorch. Remove mixture
from heat, and stir in cheese, if desired. Pour dip into bowl and
serve hot.
MACARONI GRILL BAKED CREAMY SEAFOOD
4 Tbsp. Butter
1 C. baby scallops, rinsed and drained ( about 8 ounces)
3 Tbsp. flour
2 C. half and half
1 1/2 C. asiago cheese
2 C. medium, peeled, shelled and de-veined cooked shrimp
6 oz. can chopped clams, well drained
1 to 2 Tbsp. grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package
Won ton skins
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry
over high heat until just cooked through; set aside in bowl. In same
skillet, melt remaining 3 tablespoons butter over medium heat.
Whisk in flour until smooth and bubbly. Cook and stir 1 minute.
Whisk in half-and-half and continue whisking until mixture comes
to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat.
Add asiago cheese, stirring until melted. Stir in the scallops,
shrimp and clams. Spoon into a 9 inch glass pie plate. Sprinkle
with the Parmesan cheese. Bake in a preheated 350 degree oven for
about 15 minutes, until the top is golden brown. Meanwhile, heat
plenty of oil in a wok or deep fryer to 375 degrees. Fry 3 or 4 won
ton skins at a time, a few seconds on each side, until just golden.
Drain on paper towels. Use wantons as chips for dipping into
baked sea-food appetizer. NOTE: If you don't feel inclined to fry
the wanton skins to make chips, the seafood appetizer is also
delicious served with tortilla or pita chips or crackers of your
choice.
MACARONI GRILL FOCCACIA
9 Tbsp. Olive oil (divided use)
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 tsp. salt (divided)
1 1/2 Tbsp. quick-rising dry yeast
1 1/2 C. hot (between 120 and 130 degrees) milk
1 Tbsp. fresh rosemary leaves
Pour a scant tablespoon of the olive oil into a 9-inch-square cake
pan; spread evenly to cover bottom and sides. Place all-purpose
flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of
the salt and all of the yeast in the bowl of a mixer fitted with a
dough hook. (The mixing can be done by hand as well.) Blend
ingredients on medium speed. Reduce speed to low and slowly add
hot milk. Raise the speed to medium and continue mixing for 5
minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom
of cake pan with a little flour. Remove dough from bowl and
spread out evenly in pan. Cover with a towel and let rest for 30
minutes. Preheat oven to 400 degrees. Remove towel. Brush
dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with
additional salt and rosemary. Bake for 20 minutes. Remove from
oven and drizzle with remaining oil. Makes 6 - 8 servings.
MACARONI GRILL GEMBERETTI NOCI E DE PINO.
24 Jumbo Shrimp -- peeled and de-veined
3 C. sliced mushrooms -- washed and sliced -- 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 C. cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic -- minced, up to 4
Lemon Butter Sauce
1 Tbsp. shallots -- minced
1 Tbsp. fresh garlic minced
1/2 C. dry white wine
1 C. Heavy Cream
1/2 C. Lemon juice -- freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter -- cut into -- tablespoons
Preheat oven to 350 degrees. Wash spinach and remove stems
before drying leaves between paper towels. Set aside. Spread pine
nuts over bottom of sheet pan and place pan in oven on top rack.
Roast until golden brown, approximately 2 to 4 minutes. Remove
from oven and set aside. Peel and de-vein shrimp. Set aside. Wash
and slice fresh mushrooms. Set aside. Boil pasta in large pot of
water to al dente stage according to directions on package. Set
Aside. Prepare lemon butter sauce: Melt 1 tablespoon butter in
large skillet over medium-high heat. Sauté shallots and garlic until
translucent. Add white wine and reduce slightly more than 1/2,
whisking occasionally. Add cream and reduce by 1/2. Add lemon
juice and reduce by 1/2. Add white pepper. Reduce heat to low.
Add remaining butter 2 tablespoons at a time, whisking
continuously after each addition to completely incorporate butter.
Continue to simmer, whisking until sauce just coats spoon. In
large skillet over medium-high heat melt the 4 tablespoons of
butter. Add garlic and sauté until garlic is translucent. Stir in
mushrooms, shrimp, and pine nuts. Sauté several minutes or until
shrimp are done and show color. Remove skillet from heat and
gently stir in spinach. Place warm pasta on plate with shrimp
mixture to the side. Pour lemon sauce over pasta, permitting a bit
of sauce onto shrimp.
MACARONI GRILL PASTA DI POLLO
Pasta :
1/2 stick butter
1/2 C. red onions, diced
1/2 C. pancetta (Italian smoked bacon), drained and chopped
1 Tbsp. garlic, chopped
3/4 C. green onion, tops only
3/4 lb sliced grilled chicken
2 lb. farfalle (bow-tie pasta), cooked
8 oz. heavy whipping cream
1 Tbsp. chopped parsley
Asiago sauce :
4 C. heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 C. asiago cheese
1 Tbsp. cornstarch
2 oz water
SAUCE, heat cream to very hot and just bubbly (but not a boil).
Add chicken base and cheese. Stir constantly with a wire whisk
and bring temperature back to just bubbly. Dissolve cornstarch in
the cold water and add to sauce. Bring to a slow simmer to cook
out starch. Transfer sauce to a container, cover and refrigerate
until needed.
PASTA, Sauté red onion in butter for a few seconds then add
pancetta and garlic. Add chicken, green onions and pasta. Deglaze
the pan with the cream. Add asiago cream sauce. Heat
thoroughly. Garnish with parsley and serve
MACARONI GRILL RAVIOLI DI GAMBERI
Pasta:
1 lb. Flour
4 Eggs
1 Tbsp. Olive Oil
1 Tbsp. Water
1 tsp. Salt
Shrimp Stuffing
1 Tbsp. Olive Oil
1 Tbsp. Butter
1 ½ lbs. Shrimp, cleaned and de-veined
2 leeks, white portion, chopped
½ tsp. Salt
1/4 tsp. Ground White Pepper
1 lb. Ricotta cheese
1 Egg
1/4 C. Heavy Cream
1 Tbsp. Fresh Basil, chopped fine
1/2 Tbsp. Fresh Thyme, chopped fine
Lemon Butter Sauce
2 ½ C. Butter
1/4 C. Dry White Wine
½ Tbsp. Garlic chopped
½ tsp. Saffron - you can substitute with turmeric
1/4 tsp. Ground White Pepper
Juice from ½ lemon
1 C. Heavy Cream
1/2 lb. Cooked Shrimp
Place the flour in a mound on a clean, dry surface. Form a well or
hole in the center of the flour. Beak eggs into the center of the
flour and add the oil, water, and salt. Use your hands to mix the
ingredients together and slowly mix in the flour. Knead until well
mixed. Cover with a clean towel, and let it rest for 30 minutes. Cut
the dough into quarters. Begin to pass the dough through a pasta
machine and continue to run it through until the dough is smooth.
Run the dough through the thinnest setting to form 4 sheets of
dough.
Shrimp Filling
Place olive oil and butter in a sauté pan. Warm. Add shrimp, leeks,
salt, and pepper. Cook for 4 minutes. Remove ½ of shrimp and set
aside. In a bowl combine ricotta cheese, egg, cream, basil and
thyme, and mix together. Combine cooled shrimp mixture and leek
mixture.
Filling the ravioli
Brush each sheet of pasta with beaten egg. Place 1 tablespoon
mounds of shrimp/leek mixture 3 inches apart along 1 side of
pasta. Fold the pasta over to form pockets. Gently press an
indentation into the dough between the mounds of shrimp/leek
mixture. Cut the ravioli into pieces along these lines.
Lemon Butter Sauce
Melt butter in a sauté pan. Add garlic, saffron, and pepper. Sauté
for 2 minutes. Add white wine and cook for 1 minute. Add lemon
juice and cream. Cook until well mixed. Add cooked shrimp and
cook for 1 minute.
Serve by cooking ravioli for about 2 -3 minutes in a pot of boiling
salted water. Remove from water and drain. Place ravioli in a bowl
and cover with sauce.
MACARONI GRILL PENNE RUSTICA
Gratinata Sauce:
2 T. butter
2 T. chopped garlic
1 T. Dijon mustard
1 tsp. salt
1 tsp. chopped rosemary
1 cup marsala wine
1/4 tsp. cayenne pepper
8 cups heavy cream
Sauté butter, garlic and rosemary until garlic begins to brown. Add
marsala wine and reduce by one-third. Add remaining ingredients
and reduce by half of original volume. Set aside.
Penne Rustica:
1 oz. pancetta or bacon
18 ea. shrimp, peeled and de-veined
12 oz. grilled chicken breast, sliced
4.5 cups of granita sauce
48 oz. penne pasta, precooked
3 T. pimentos
6 oz. butter
1 T. shallots, chopped
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 tsp. paprika
6 sprigs of fresh rosemary
Sauté pancetta until it begins to brown. Add butter, shallots and
shrimp. Cook until shrimp are evenly pink but still translucent.
Add chicken, salt, and pepper;
mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp
and chicken mixture with precooked pasta. Place this mixture into
single serving dishes or one large casserole dish. Top with
remaining cheese and pimentos and sprinkle with paprika. Bake at
475 for 10-15 minutes. Remove and garnish with fresh rosemary
sprig. Serves six.
MACARONI GRILL SALTIMBOCCA
Serves 4
4 2-to-3-oz. veal scallops
8 - 12 fresh sage leaves
4 thin slices of proscuitto
2 tablespoons all-purpose flour
salt and black pepper
2 tablespoons butter
1 garlic clove, crushed
1/2 cup dry white wine
1/4 cup heavy cream
Put each veal scallop between 2 sheets of waxed paper and pound
to an 1/8-inch thickness with a rolling pin. Lay 2 or 3 sage leaves
on each scallop and press a slice of prosciutto firmly on top.
Sprinkle the flour onto a plate and season with salt and pepper.
Lightly coat both sides of the scallops with flour, shaking off any
excess. Melt half of the butter in a large skillet. When butter is
foaming, add the scallops and cook in batches, sprinkling them
with the garlic as they cook and adding more butter when needed,
for 2 minutes on each side. Lift out and keep warm. Pour the white
wine into the pan and boil for a few minutes until it is reduced to
about 2 tablespoons. Stir in the cream and heat gently, then taste
for seasoning. Arrange the scallops on warmed plates and pour the
sauce over them. Serve immediately.
MACARONI GRILL SCALOPPINE di POLLO Serves 10
Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sautéing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for
dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish
To make the sauce: Heat the lemon juice and white wine in a
saucepan over medium heat. Bring to a boil and reduce by onethird. Add cream and simmer until mixture thickens (3 to 4
minutes). Slowly add butter until completely incorporated. Season
with salt and pepper. Remove from heat and keep warm.
To make chicken and pasta: Cook pasta and drain. Heat a small
amount of oil and two tablespoons butter in a large skillet. Dredge
chicken in flour and sauté in pan, turning once, until brown and
cooked through. Remove chicken from pan and add to pan
remaining ingredients. Heat until mushrooms soften and are
cooked; add chicken back to pan.
To serve: Place cooked pasta on each plate. Add half of butter
sauce to chicken mixture and toss. Taste and adjust, adding more
sauce if needed. Place chicken
mixture over pasta. Garnish with parsley. Alternately, mix pasta
and chicken mixture together. Toss with butter sauce.
MACARONI GRILL CHICK L'ORANGE
8 - 10 oz. sliced thin boneless, skinless chicken breast
¼ oz. diced Andouille or smoked sausage
¼ oz. diced carrots
¼ oz. diced red bell pepper
¼ oz. diced celery
¼ oz. diced onion
1 clove crushed garlic
½ oz. olive oil
2 oz. soy sauce
1 splash white wine
1 cup orange juice
Cut whole breast in half, and then from side to side, yielding 4
breast shaped slices of chicken. Dip in the soy sauce. In a hot pan,
start with olive oil, then add carrots, red bell peppers, and
andouille; sauté for 2 minutes. Add celery and onion; sauté for 2
minutes. Look for clear onions, and slight burning on edges of
vegetables. Add chicken to pan, searing both sides, while scraping
the bottom of the pan to prevent burning. Add garlic. De-glaze
with white wine; add orange juice and reduce by half. The sauce
should have a rich brown color, with a slight hint of orange. Serve
with white rice and steamed broccoli.
MACARONI GRILL PESTO AND GARLIC SHRIMP
2 oz. garlic butter
6 shrimp
2 oz. diced red bell peppers
1 oz. pine nuts
1 oz. white wine
3 oz. pesto
2 oz. heavy cream
2 oz. Parmesan cheese
6 oz. angel hair pasta
Sauté shrimp, bell peppers, pine nuts, and white wine until
cooked, approximately 2 to 3 minutes. Add pesto, heavy cream
and Parmesan cheese and cook for 1 minute. Place the cooked
pasta in the center of the plate. Stand the 6 shrimp around the pasta
and top with the garlic/pesto sauce. Garnish pasta with parsley.
MACARONI GRILL POLPETTONE ALLA MONTAGNOLA
Three-quarters pound bread crumbs
One quart milk
Five pounds ground beef
One teaspoon salt
One teaspoon pepper
One pound diced yellow onion
One pound diced button mushrooms
Ten to 12 fresh sage leaves
Six and one-half ounces ketchup
Four eggs
Mix the bread crumbs and milk and refrigerate for 20 minutes. In
a mixer, place the remaining ingredients and mix at low speed for
four minutes. Add bread-crumb mixture to the meat mixture and
mix for four more minutes. Place mixture into one large greased
loaf pan or two smaller pans. Lightly tap the full pans to allow air
to escape. Cover the meatloaf tightly with plastic film and then
with foil. (The foil will protect the film from melting.) Poke holes
in covering to vent steam. Bake at 350 degrees for one hour.
Before serving, cover meatloaf with your favorite cheese and on a
cookie sheet, melt cheese under the broiler. Serve with your
favorite gravy, garlic mashed potatoes and sautéed vegetables.
MACARONI GRILL PASTA WITH SHRIMP, PINE NUTS AND
MUSHROOMS
PASTA
1 juice of 1 lemon
1 t grated lemon rind
4 T butter; softened
1 lb vermicelli; cooked al dente
1/2 lb butter
8 oz mushrooms; sliced
4 t garlic; chopped
1 lb medium shrimp; cleaned and peeled
2 c fresh spinach leaves
8 t pine nuts
2 t salt
2 t pepper
4 t bread crumbs
1 lemon slice and 1 chopped parsley for garnish
Prepare lemon butter by whipping together the lemon juice and
rind and
softened butter. Chill. Cook the vermicelli until just tender. Set
aside. Melt the 2 sticks of butter in a large skillet over medium
heat. Add the mushrooms and sauté briefly. Add the garlic and
shrimp and cook just until the shrimp begins to
color. Add the spinach and pine nuts and stir, then add the prepared
lemon
butter, salt and pepper. Bring to a simmer, cooking just until
shrimp is
done, about 2 minutes. Pour the mixture over the vermicelli.
Sprinkle with bread crumbs, then garnish with lemon wheels and
chopped parsley and serve immediately. Makes 6 servings.
MACARONI GRILL SHRIMP AND SCALLOP PASTA
4 T butter
12 large shrimp
11 sea scallops
4 frozen artichoke hearts; quartered
1 c leeks; finely julienne
2 T garlic; minced
1 c heavy cream
1 lb vermicelli, or angel hair; cooked al dente
1 lemon wheels fro garnish
LEMON BUTTER SAUCE
1 lb butter (divided use)
3 T celery chopped
2 T shallots; chopped
1/2 t garlic; chopped
1 c white wine
1/2 c heavy cream
juice of 2 lemons
Dash of white pepper
Have all of the ingredients for the Lemon Butter sauce ready; in a
large saucepan, melt about 1 tablespoon butter, add the celery,
shallots and garlic and sauté until translucent (do not let brown).
While the vegetables are cooking, in a large skillet, melt the 4
tablespoons of butter and sauté the shrimp, scallops, artichoke
hearts, leeks and garlic over medium heat until seafood is halfway
cooked about 3 minutes. Add the heavy cream and let cook until
liquid is reduced by half. While that is happening, finish preparing
the lemon butter sauce. Add the wine to sautéed vegetables and
cook until liquid is reduced by half. Add cream and lemon juice
and cook until reduced n\by 3/4. Cut remaining butter into chunks.
Lower heat to slow simmer. Add the butter chunks, a couple at a
time to the sauce, stirring or whisking all the while to form a
creamy emulsion. Let one
chunk melt before adding more. To keep sauce from breaking, or
separating, you must keep the vegetable reduction at a slow
simmer while incorporating the butter into it. Take off heat
immediately. After all the butter is incorporated and season with
white pepper. Place seafood and sauce on a bed of pasta. Garnish
with lemon wheels.
OUTBACK MARINADE
1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Place your favorite cut of steak in a shallow pan and pour ale on
steak and marinate for 1 hour in refrigerator. Remove steak from
ale and mix dry ingredients together and rub steak on both sides.
Let marinate with dry ingredients for 1/2 hour. Preheat a skillet or
grill to med high heat add vegetable spray or vegetable oil and
braise to perfection.. Preference is to braze the steak in butter, not
the vegetable oil. These amounts will handle 1 1/2 lbs of beef.
OUTBACK THICK WHITE SAUCE
3 Tbsp. Butter
3 Tbsp. Flour
1/4 tsp. Salt
1 1/2 C. Whole Milk
In a 1-quart saucepan melt butter and add flour, cook on medium
heat until the flour turns thick and comes away from the side of the
saucepan. Pour milk in flour a little at a time and stir constantly,
add salt. Mixture should thicken and become like thick pudding.
Remember to stir constantly taking care not to let mixture lump,
set aside off from heat until ready to use for the soup
MARMALADE DIPPING SAUCE:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
dash salt
OUTBACK TIGER DILL SAUCE
Serve with your Steak
2/3 C. Sour Cream
1/4 C. Mayonnaise
3 tsp. Prepared Horseradish
3/4 tsp. Sugar
1/4 tsp Dill Weed
Blend all together and serve with any beef dish. This is better if let
to set overnight.
OUTBACK HONEY MUSTARD SAUCE
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely until smooth and free from
lumps. The corn syrup may be adjusted depended on how sharp the
mustard might be or to your taste.
OUTBACK DIPPING SAUCE
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper
Combine and mix well.
OUTBACK SAUTEED SHROOMS
1 (10.5 oz) Can Beef Broth
1/2 C. Diced Onions
2 (8 oz Cans or Jars) of Small Whole Mushrooms (Plus the Juice
of One)
1/3 C. Burgundy Wine
Place the beef broth in a saucepan and simmer the onion for 15
minutes. Add the mushrooms and wine and simmer for another 15
minutes and serve. They are great served along side steak!
OUTBACK SHRIMP ON THE BARBIE
1 lb. of Jumbo shrimp,
1/4 t. poultry seasoning (that was for the chicken, but it works just
fine!)
1/8-1/4 t. cayenne (to taste)
1/8 t. white pepper
1/8 t. onion powder
1 T. garlic powder
Dry-rub the Shrimp. Let set for 1 hour. Sauté the shrimp with a
little olive oil, then add a splash of white wine, and sauté until they
turned pink on each side (don't overcook!)
OUTBACK COCONUT SHRIMP
Serving Size : 2
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes (7 ounces)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
oil for frying
paprika
For the batter, use an electric mixer to combine the beer, flour, 1/2
cup coconut flakes, sugar and salt in a medium-sized bowl. Mix
well, then cover and refrigerate at least 1 hour. Prepare your
marmalade sauce by combining all ingredients in a small bowl.
Cover and refrigerate this for at least 1 hour as well. Prepare the
shrimp by de-veining and peeling off the shell back to the tail.
Leave the last segment of the shell plus the tailfins as a handle.
When the batter is ready, preheat oil in a deep pot or deep fryer to
about 350 degrees. Use enough oil to completely cover the
shrimp. Pour the remainder of the coconut into a shallow bowl.
Be sure the shrimp are dry before battering. Sprinkle ach shrimp
lightly with paprika before the next step. Dip one shrimp at a time
into the batter, coating generously. Drop the batter shrimp into the
coconut and roll it around so that it is well coated. Fry four
shrimp at a time for 2 to 3 minutes or until the shrimp become
golden brown. You may have to flip the shrimp over halfway
through cooking time. Drain on paper towels briefly before serving
with marmalade sauce on the side.
OUTBACK AUSSIE FRIES
1 - 2 lb. bag of Frozen French Fries
1 C. shredded Colby Jack cheese (An excellent suggestion is to use
the cheese that is
labeled as "Taco Cheese", cheese for Tacos.)
6 pieces of Bacon, cooked
Divide the fries into half, and use the other half later. Heat oil to
350 degrees. If you do not have a thermostat, make sure the oil is
hot enough, so that when you set a French fry in there it will cook
immediately. If the French fry sinks to the bottom, and barely
bubbles, it is not hot enough. Fry the potatoes in small batches,
they are done when they are golden brown, and float to the top of
the skillet. Be sure to drain the potatoes on paper towels. You can
keep them warm in the oven while the other fries are done. When
all French fries are done cooking, and drained place them onto a
platter. Salt the French fries if you like, and sprinkle on cheese and
cooked bacon. Pop these back into a warm oven until the cheese
begins to melt.
AUSSIE FRENCH FRY DIP
1 16 oz bottle Ranch Dressing
2 tsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. white pepper
1 tsp. black pepper
1 Tbsp. kosher salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
combine all ingredients - let refrigerate overnight for the best
flavor
OUTBACK BLOOMIN' ONION
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
16 oz. Beer
4 Vidalia or Texas Sweet Onion
Seasoned Flour
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 Cayenne pepper
Combine and mix well.
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. You may want to
separate the onion petals slightly, do not do this too much, you will
destroy the onion. Dip onion in seasoned flour removes excess by
shaking. Separate petals to coat thoroughly with batter. Dip in
batter. Dip in flour mixture again. Gently place in fryer basket and
deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an
additional 1 1/2 minutes. Drain on paper towels. Place onion
upright in shallow bowl and remove center core with circular cutter
or apple corer. Serve hot with dipping sauce.
OUTBACK BREAD
3 pkgs. Dry yeast
½ cup warm water
1 T sugar
1 cup warm water
½ cup Dark Molasses
1 T Salt
2 T Oil
2 Cups Rye Flour
2 ½ - 3 cups All Purpose Flour
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6
minutes or till bubbly. Meanwhile in large mixing bowl combine 1
cup warm water with molasses, salt, oil and rye flour. Beat to
smooth batter. Then work in all-purpose flour till dough is smooth
and no longer sticky, very pliable and elastic. Knead a few
minutes. Let rise till doubled in greased bowl. Punch down. Shape
into 2 large round loaves placed a few inches apart on greased and
cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased
and dusted in cornmeal, with the dough, dividing it evenly between
these little pans. Either way let loaves rise till doubled in warm
place. Bake large loaves 375~ about 30 minutes or till crust makes
hollow sound when tapped with knuckles. For tiny loaves place
pans on dry ungreased cookie sheets, a few inches apart. When
doubled in size, bake at 375~ for 20 minutes or till crust makes that
hollow sound when tapped. Bread freezes beautifully.
OUTBACK CAESAR DRESSING
3 cups of Olive Oil
1 3/4 cups of liquid, pasteurized egg (or 6 large pasteurized eggs)
1/3 cup of red wine vinegar
2.5 cups of freshly grated parmesan cheese
1/4 cup of fresh parsley
1/2 cup of chopped garlic
2 tbsp. of Worcestershire sauce
2 tbsp. of freshly squeezed lemon juice
Salt, pepper, dry mustard
Combine all ingredients in a blender. Blend on low for 20 seconds
to incorporate oil. Blend on high for 20 more seconds to mix
thoroughly. Place in covered container, and refrigerate for use on
your next Caesar Salad.
OUTBACK BLEU CHEESE DRESSING
1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Mix all ingredients together by hand in a small bowl until smooth.
Cover and chill for 30 minutes before serving. Makes 1 cup.
OUTBACK RANCH SALAD DRESSING
1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk
recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Combine all ingredients in a medium bowl. Mix well. Cover bowl
and chill dressing for at least 30 minutes before serving. Makes 1
1/2 cups
OUTBACK CROUTONS
2 Loaves of bread
2 1/2 lbs. of lightly salted butter (not margarine)
2 1/2 Tablespoons McCormick Cajun seasoning (closest to outback
seasoning)
3/4 cup of finely chopped fresh garlic
Pre heat oven to 250-275. Cut bread into bite size pieces (1 inch
cubes) melt butter until it looks like mayo (do not melt to a liquid)
add garlic and seasoning to butter (set aside). Put bread on cookie
sheet and toast bread until they are golden brown, this will take
about 20 min or less depending on your oven. Watch them! When
bread has toasted to a golden brown take out of oven and let cool
(do not try and coat croutons when warm or they will not come out
right). When croutons have cooled place butter mixture in a large
bowl (you might have to soften butter mixture again, remember not
to a liquid). Add croutons to butter mixture and coat each crouton
gently using your hands. Make sure that the garlic is staying on
the croutons. If you need more butter go ahead add a little more.
One important thing you need to make sure that you do not overdo
on the butter or they will burn and get soggy. Put croutons back on
cookie sheet and bake for 8 to 10 min. Gently shake the pan to
make sure they are all browning correctly. Do not over shake
though, garlic might come off the croutons.
OUTBACK WALKABOUT SOUP
2 C. Thinly Sliced Yellow Sweet Onions
2 Tbs. Butter
1 Can Chicken Broth 14.5 oz -15oz
1/4 tsp. Salt
1/4 tsp. Fresh Ground Pepper
2 Chicken Bouillon Cubes
1/4 C. Diced Velveeta Cubes (compressed in measuring cup)
1 1/2 - 1 3/4 C. White Sauce (Below)
Shredded Cheddar Cheese for Garnish
In 2-quart saucepan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear
but not brown. Add chicken broth from can, chicken bouillon
cubes, salt, pepper, and stir until completely heated through. Add
white sauce and Velveeta cheese. White sauce will be thick
because it has been remove from the heat. Simmer on medium low
heat until the cheese is melted and all ingredients are blended,
stirring constantly. Turn temperature to warm and let cook for
additional 30 min. to 45 min. Serve with a garnish of shredded
cheddar cheese.
OUTBACK CREAMY ONION SOUP
In top of double boiler over gently simmering water combine:
1 (10 oz.) can creamy onion soup
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of celery soup
1 (10 oz.) can chicken broth.
When piping hot stir in 1/2 c. well shredded Mozzarella, 1/4 c.
shredded Colby and 1/4 c. shredded Provolone. Serve in
ovenproof bowls, placing soup under broiler briefly to lightly
brown the top. Leftover soup does not keep well nor does it freeze
well. In the refrigerator, covered, try to use it within 2 or 3 days.
(6 servings)
OUTBACK SWEET POTATO
Bake sweet potatoes at 350 degrees for 45 to 60 minutes (until
soft). Then split the potato and put on butter and sprinkle with
cinnamon. The brown sugar taste actually comes from the sweet
potato itself.
OUTBACK ALICE SPRINGS CHICKEN
4 Chicken Breast 1/2" thick(maybe frozen)
Chicken Breast should be skinless and boneless
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for Garnish
Rub chicken breast with Seasonal All and set aside to marinated
for 1 hr. While the breast is marinating fry bacon crisp and drain.
Shred cheese and set aside.
Gather all other items together and make ready for the preparation.
Take chicken from marinate and sauté on medium heat in pan with
just enough oil to prevent sticking. Cook on both sides until a
slight golden color and cooked in the middle but not dry. Remove
from pan.
Spread chicken breast with honey mustard, cover with a layer of
mushrooms, three slices of bacon and then sprinkle with shredded
Colby/jack cheese, chicken should be covered with shredded
cheese. Pop in heated oven at 350 degree's or a micro just until the
cheese melts. Sprinkle with parsley and extra honey mustard may
be served on the side.
OUTBACK QUEENSLAND CHICKEN AND SHRIMP
1/2 C. milk
2 Tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8 - 1/4 tsp cayenne (adjust to taste)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 C. white wine
1 Tbsp garlic powder
1 lb. linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil
Mortar spices well. Put cream and milk in pan with butter and 1/2
spice mixture. Thicken and reduce, and set aside. Cook linguine to
the al dente stage. Sauté chicken breasts with wine and remaining
spices until done. Remove and set aside. Sauté shrimp in pan,
adding wine if necessary. Serve each breast on a bed of linguine
with shrimp. Cover with sauce.
Serves 4.
OUTBACK MAC A ROO N' CHEESE
12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk
Prepare Rigatoni using package instructions. Drain and set aside.
In a large saucepan on medium heat melt butter and add flour,
stirring constantly. Mixture should thicken. When flour thickens
add milk, salt, paprika, and cheese cubes. Stirring constantly until
the sauce thickens but yet is smooth. The cheese sauce should
resemble an extra thick cream. If mixture is too thick a little more
milk may be added. Pour the drained pasta in the sauce and gently
stir well. When pasta is completely coated with sauce mixed well
the Mac A Roo is ready to serve.
OUTBACK CINNAMON OBLIVION
Roll a scoop of creamy vanilla ice cream in home-made candied
pecans. Surround the ice cream with warm cinnamon apples and
drizzle caramel over the top. Sprinkle fresh cinnamon-butter
croutons on the dessert. For the croutons, use above recipe. If you
want you can use instead --Hawaiian Sweet Bread or Pillsbury
Honey White Bread.
Candied Pecans
1/2 cup granulated sugar
2 tablespoons water
1/2 teaspoon cinnamon
1 teaspoon butter
1 1/4 cups chopped pecans
Cinnamon Croutons
2 cups cubed Croutons or you can use another sweet bread
1/3 cup salted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Cinnamon Apples
1 20-ounce can apple pie filling
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups vanilla ice cream
1/2 cup caramel topping
1 1/2 cups whipped cream
4 fresh strawberries
For candied pecans, combine 1/2 cup granulated sugar, 2
tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon
in a small saucepan over medium heat. Heat until mixture boils and
all sugar granules are dissolved. Add chopped pecans to mixture
and stir for 1 to 2 minutes over heat. Be sure that all pecans are
well-coated. Pour mixture onto a large plate and continue to stir
until mixture hardens and begins to break up. You should be able
to separate all of the nuts.
For the croutons, preheat the oven to 300 degrees. Pour the slice
bread cubes onto an ungreased cookie sheet and bake for 15 to 20
minutes or until the bread has turned light brown. Stir halfway
through cooking time. Melt the butter in a skillet over medium
heat. Pour baked croutons into the pan and sauté until the bread is
well-coated with butter. Combine the 2 tablespoons of sugar and
1/2 teaspoon of cinnamon in a small bowl. Sprinkle this mixture
over the croutons while stirring so that the croutons are well-coated
with cinnamon/sugar. Remove croutons from the heat and pour
them onto a plate to cool.
Prepare apples by carefully mixing them with 1/4 teaspoon
cinnamon and 1 tablespoon of brown sugar in a large bowl. You
want to be sure you don't stir hard enough to break up the apples.
Microwave the apple for 1 to 2 minutes or until hot.
To assemble the dessert for serving, first roll four cup-size scoops
of ice cream in the pecan pieces. You can do this step ahead of
time if you like, keeping the pecan-covered scoops in your freezer.
Place an ice cream scoop onto a small plate, then pour about a
tablespoon of caramel over the ice cream. Dribble another
tablespoon around the base of the ice cream onto the plate. Spread
the hot apples around the base of the ice cream being sure to divide
them evenly amongst the four servings. Divide the croutons into
four portions and sprinkle them on the apples around the base of
the ice cream scoop on each plate. Spread a generous portion of
whipped cream onto the top of each scoop of ice cream. Top off
each dish with a fresh strawberry. Makes 4 servings.
OUTBACK SYDNEY'S SINFUL SUNDAE
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries
Preheat the oven to 300 degrees. Spread the coconut over the
bottom of the inside of a large oven pan. Shake the pan a little to
spread the coconut evenly. Bake the coconut for 25-30 minutes or
until the coconut is a light, golden brown. You may have to stir or
shake the coconut in the last 10 minutes to help it brown evenly.
When the coconut has cooled, pour it onto a plate, or into a large
bowl. Roll each scoop of ice cream in the coconut until it is well
coated. Press down on the ice cream to help the coconut stick. Put
the ice cream into four separate bowls. Heat up the chocolate
syrup for 10-15 seconds in the microwave. Pour about two
tablespoons over each scoop of ice cream. Try to completely cover
the ice cream with chocolate. Spray some whipped cream on the
top of each scoop of ice cream. Cut the stems from the
strawberries and place one on each serving; upside down on the
whipped cream. Serve with a spoon. Serves four.
Olive Garden Pizza Bianco
2 ready-to-serve seasoned thick pizza crusts, 6 inch diameter
CHEESE FILLING:
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
1/4 cup mozzarella cheese, shredded
1/4 cup fontina cheese, shredded
1 tablespoon yellow onions, minced
1 1/2 tablespoon milk
1/4 teaspoon salt
TOPPINGS:
1/4 cup green onions, sliced
1/3 cup black olives, sliced
1/3 cup tomatoes, seeded and chopped
1/2 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese, grated
Sprinkle of oregano
Sprinkle of basil
Combine all ingredients for the cheese filling and mix thoroughly.
Divide the filling in half and spread on each crust.
Prepare toppings and divide in half. Sprinkle green onions, olives
and tomatoes over crusts. Top with mozzarella and parmesan.
Sprinkle
tops with oregano and basil. Bake in a hot oven 375F for 8-10
minutes
until filling is hot and cheese has melted.
Cut into 6 wedges and serve.
Olive Garden's Penne Romana
Romana Sauce:
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4-inch pieces
1/2 teaspoon crushed red pepper
1 tablespoon garlic, minced
2 cups white wine
2 teaspoon rosemary, chopped
1 tablespoon parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoon cornstarch
2 cups chicken broth
Pasta:
2 cups green beans, blanched
1 cup tomato, diced
4 cups penne pasta, cooked
3 tablespoons Romano cheese
3 tablespoons Parmesan cheese
To make sauce, heat oil in small saucepan at medium-high heat.
Add onions and crushed red pepper. Cook until soft, about 5
minutes,
stirring frequently. Add minced garlic and cook for 1 minute.
Whisk
in wine, rosemary, parsley and salt.
In a separate bowl, whisk cornstarch and chicken broth. Add
mixture
to sauce and stir well. Bring to a boil and set aside.
To finish the dish, heat saute pan over medium-high heat. Add
green
beans and tomato and cook for 1 minute. Add Romana sauce and
hot,
drained penne pasta. Add Romano and Parmesan cheeses. Stir well
with
a spoon, making sure the pasta is well coated. Serve hot.
Olive Garden Lasagna
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to
ensure you have enough to make 3 full layers, with
very little overlap on each layer. Remove the dry
strips and cook according to package instructions until
barely "al dente" and drain.
ALFREDO SAUCE: Heat water to a boil in the bottom of
a double boiler. Add butter, cream and pepper to the
top pot and heat until butter is completely melted,
then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the sauce into 2 equal
portions. Refrigerate 1 portion for
use later.
RICOTTA CHEESE MIX: Combine all ingredients in a
bowl and blend thoroughly with a rubber spatula. Set
aside at room temp.
VEGETABLES: Combine all veggies and mix well.
ASSEMBLY: Coat the bottom and sides of a 9x13
baking dish with vegetable spray. Lay out cooked
lasagna strips (about 4) to cover entire bottom.
Spread 1-1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the
veggie layer. Repeat this layering. Top the second
layer of mozzarella slices with lasagna strips and
spread them evenly with 1-1/4 c ricotta cheese mix to
finish.
COOKING: Spray a sheet of foil with vegetable spray
and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove
from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior
to serving, heat the reserved portion of Alfredo Sauce
and ladle the hot sauce over each slice of lasagna as
it is served.
Olive Gardens Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
Olive Garden's Black Tie Mousse Cake
2 Cup flour
2 Cup sugar
3/4 Cup cocoa
2 teaspoon baking soda
1 teaspoon baking powder
salt
2 eggs
1 Cup black coffee
milk
1/2 Cup salad oil
3 teaspoon vanilla
1/4 Cup butter
2 Cups confectioners sugar
Sift first 5 ingredients and 1/2 teaspoon salt together in large bowl.
Add eggs, coffee, 1 cup milk, salad oil, and 2 teaspoon vanilla;
blend
until smooth. Pour thin batter in greased 9"x13" pan. Bake in 350F
oven
for 35 minutes. Meanwhile, cream butter until soft and sir in
confectioners sugar, 1/8 tsp salt, 3 tablespoon milk, and 1 teaspoon
vanilla. Beat until smooth and creamy adding more milk, if
necessary.
Spread over warm cake.
Olive Garden Pasta e Fagioli
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium
heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2
quarts of boiling water over
high heat. Cook for 10 minutes or just until pasta is al dente, or
slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.
Serves 8.
Hard Rock Cafe
Cole Slaw
If you want the authentic Hard Rock Cafe Pig Sandwich
experience, you just have to serve
your clone of that pulled-pork sandwich with this creamy,
delicious cole slaw on the side. Even if
you don't whip up the sandwich, you'll want to dive into a batch of
this secret slaw. It's just too
easy to make, and Who Wants to be a Millionaire? isn't on tonight.
But be sure to let the stuff
hibernate in the fridge for a day or two after you toss it. That's the
only way to get the flavors up
to dancing the perfect tastebud mambo.
1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot
1. Combine all ingredients except the cabbage and carrots in a
large bowl and blend until smooth
with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors fully de
velop after 24 to 48 hours.
Serves 6 to 8 as a side dish.
Hard Rock Café Homemade Chicken Noodle Soup
1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
Garnish
minced fresh parsley
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of
chicken and arrange them on a
baking sheet. Bake for 25 minutes. Remove the chicken from the
oven when it's done and set it
aside to cool.
3. Melt the butter in a large saucepan or dutch oven over medium
heat. Sauté the onion and
celery in the saucepan for just 4 to 5 minutes. You don't want to
brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining
ingredients, except the
noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30
minutes or until the carrots are
soft.
6. Add the noodles and simmer for an additional 15 minutes, or
until the noodles are tender.
Serve with a pinch of minced fresh parsley sprinkled on top.
Makes 6 servings.