Restaurant Recipe

8/22/2019 Restaurant Recipe

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Applebees Dulce de Luce C

ngredients

Dul ce De Leche 1 quar t of whol e mi l k 2 cups of sugar 1/ 4 t easpoon baki ng soda Pi nch of ct emper at ure 3 l arge eggs 1/ 2 cup heavy cream 1 cup dul ce de l eche

rocedure

Dulce De Leche Combine ingredients in a large heavy saucepan. Place over medium heat and cook withoutstirring untilstirring frequently with a wooden spoon, 45 minutes to 1 hour. When mixture becomes a caramel color and is think enoutemperature or cover and refrigerate. Yield: 2 cups Dulce De Leche Cheesecake Preheat oven to 325 degrees. Place crfollowed by heavy cream, then dulce de leche. Place mixture in 9 inch pie dish. Put dish in a large pan and add hot wateuntil cake tester comes out clean and top is fairly firm. Let rest one hour, then serve at once, or refrigerate, but remove f

Arby's Bronco Berry

ngredients

3/ 4 cup water 1/ 3 cup sugar 1/ 4 cup cor n syrup 3 t abl espoons pect i n 2 t easpoons cor nst ar1/ 8 teaspoon oni on powder dash cayenne pepper dash gar l i c powder dash papr i ka 1/ 4 cup mi

rocedure

1. Combine all the ingredients except the bell pepper and minced jalapeno in a small saucepan. Whisk well. 2. Set saucstirring often. 3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit forcover and chill until needed. Makes 1 cup.

Ben & Jerry's Kiwi Ice Cre

ngredients

6 Ri pe ki wi s 2 l g Eggs 1 c Sugar 2 c Heavy or whi ppi ng cr eam 1 tb Sugar

rocedure

Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash thhour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then contto blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freese following manufacturer's instructions. M

Benihana Japanese Fri

ngredients

4 cups cooked convert ed or par boi l ed r i ce ( 1 cup uncooked) 1 cup f r ozen peas, t hawed 2 t

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( 1/ 2 smal l oni on) 1 1/ 2 tabl espoons but t er 2 tabl espoons soy sauce sal t pepper

rocedure

1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat andthe refrigerator. 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into smapeas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. 4. Melt 1 1completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and p

T.G.I. Friday's Potato Skins

ngredients

4 medi um r usset potat oes 1/ 3 cup sour cr eam 1 t abl espoon sni pped f r esh chi ves 1/ 4 cup ( 1sl i ces bacon, cooked

rocedure

1. Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can cream with the chives. Place the mixture in a covered container in your refrigerator. 3. When the potatoes are cool enouinch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two psure to leave about 1/4 inch of potato inside of the skin. 5. Brush the entire surface of each potato skin, inside and outsidfor 6 to 8 minutes or until the edges begin to turn dark brown. 7. Sprinkle 2 to 3 tablespoons of Cheddar cheese into eaconto the cheese. 9. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a

Outback Steakhouse Honey Wheat B

ngredients

Dough: 1 1/ 2 cups warm water 2 t abl espoons but t er, sof t ened 1/ 2 cup honey 2 cups br ead fgr anul at ed sugar 2 t easpoons i nst ant cof f ee 1 t easpoon sal t 2 1/ 4 t easpoons ( 1 pkg. ) yeabl ue f ood col ori ng 30 dr ops yel l ow f ood col ori ng Cornmeal f or dust i ng

rocedure

1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machinecoloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise fobread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middlyeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with ato combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consiste

3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in haloaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them ononce more for another hour in a warm location. 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 2Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, juloaves.

"Neiman-Marcus $250 Chocolate C

ngredients




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( Reci pe may be hal ved) : 2 cups but t er 4 cups f l our 2 t sp. Soda 2 cups sugar 5 cups bl end8 oz. Hershey Bar ( gr ated) 4 eggs 2 t sp. baki ng powder 2 t sp. Vani l l a 3 cups chopped nut

rocedure

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mHershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degree

A & W Rootbee

ngredients

3/4 C. granulated sugar3/4 C. hot water1/2 tsp. plus 1/8 tsp. root beer concentrate1liter cold seltzer water

rocedure

Dissolve the sugar in the hot water. Add the root beer concentrate and let cool. Combine theroot beer mbeen kept in the freezer. Drink immediately or store in the refrigerator in a tightly covered container.

A1 Sauce

ngredients

1/ 2 Cup Or ange J ui ce 1/ 2 Cup Rai si ns 1/ 4 Cup Soy Sauce 1/ 4 Cup Whi t e Vi negar 2 Tbsp Di j oTbsp Hei nz Chi l i Sauce

rocedure

1. Bring to a boil for 2 minutes stirring. 2. Remove from heat. Allow to cool to lukewarm. 3. Put mixture in a blender till it

Afredo Sauce

ngredients

Ol i ve Gar den Al f r edo Sauce I ngr edi ent s 1 pi nt of heavy cr eam1 st i ck of but t er 2 Tbpowder Procedure I n a saucepan, combi ne but t er , heavy cr eam and cr eam cheese. Si mmegarl i c powder. Si mmer f or 15- 20 mi nut es on l ow. You may wi sh to season wi t h a l i t t lcal ori es, f at , et c. ) Sour ce wAdver t i se TRUSTe Appr oved Pr i vacy St atemen

rocedure

alfredo sauce




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ngredients

Olive Garden Alfredo SauceIngredients:1 pi nt of heavy cr eam1 st i ck of but t er2 Tbsp cream cheese1/ 2 - 3/ 4 C par mesan cheese1 t sp. gar l i c powderProcedure: I n a saucepan, combi ne but t er, heavy cr eam and cr eam cheese. Si mmer unt i l apowder . Si mmer f or 15- 20 mi nut es on l ow. You may wi sh t o season wi t h a l i t t l e sal t and p

rocedure

Amber's Baked B

ngredients

A wheel of Br i e

Brown Sugar

Sl i ced al monds ( opt i onal )

1 st i ck mel t ed But t er

rocedure

Preheat oven to 350 degrees F

Put Brie in an oven-safe pan

Mound brown sugar on top of cheese. Sprinkle Almonds on top - optional.

Pour enough butter on top to soak into brown sugar.

Cook about 20 min.

Ameristar Casino Hotel Deep Frie

ngredients

1 f ul l y cooked r ack baby back r i bs 1/ 2 cup but t ermi l k 1/ 2 cup seasoned f l our 1/ 2 cup BBQ

rocedure

Cut rack into individual ribs, coat with buttermilk then dredge in flour. Deep fry to golden brown and toss with your favorit

ANNA BARROS CHRISTMAS




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ngredients

Make 10

For dough:

1 pound f r esh or f r ozen yucca

t easpoon sal t

2 t abl espoons unsal t ed but t er

1 cup al l - pur pose f l our .

2 egg1/ 2t easpoon baki ng powder

1 teaspoon ani se seed

1 quar t veget abl e oi l f or f r yi ng

For syr up:

cup wat er .

1 cup sugar .

t easpoon ci nnamon.

1- t easpoon ani se seed.

2 t abl espoons l emon j ui ce.

2 t abl espoons vani l l a extr act .

rocedure

For dough, peel and slice the yucca about inch thick. Place slices in a saucepan, ad salt and cover with cold water. Brleaving yucca in the pan. Mash the yucca well. With a potato masher (do not use food processor or blender or the yuccaflour all at once and continue stirring over the heat 9unntil the dough is smooth, about 1 minute. Remove from heat and dough into q0 pieces. Roll each with floured hands into a thin cylinder about 8 inches long and 1-4 inch in diameter.

For each into a figure [8[Heat oillos a few at a time, until deep golden. Drain on a pan lined with paper towels. FoBring to a boil Strain into a bowl and add lemon juice and vanilla. Shortly before serving, soak the buuelos in the syrup

Another Peanut Butter Pie lik

ngredients

THE PI E




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xml : namespace pr ef i x = omi cr osof t - com: of f i ce: of f i(1) 1 CUP CRUNCHY PEANUT BUTTER WARMED FOR 20 SECONDS IN 1

(2) GRAHAM CRACKER PIE CRUST.COVER BOTTOM WITH WARMED PEANUT BUT

COOL REMAINING PEANUT BUTTER, AND MIX WITH LARGE COOL WHIP

3 CUPS SKIM MILK

2 LARGE PACKS CHOCOLATE SUGAR FREE PUDDING MIX, BEAT PUDDING AND

PUT PUDDING AND SKIM MILK MIX INTO THE (2) PIE CRUST COVERING

ADD COOL WHIP AND PEANUT BUTTER THAT WAS MIXED EARLIER


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ci nnamon

rocedure

Fill a 9 x 13" pan half full with peeled apples.

Mix sugar, cinnamon, and flour together. Pour over apples.

Sprinkle water over everything

Bake 30 min. at 375 degrees F.

Mix together flour sugar and butter. Crumble over apples.

Sprinkle cinnamon on top.

Bake 30-40 minuets, or until lightly browned

Applebee's Blue Ribbon

ngredients

***Browni e Dough** * 1 cup si f t ed f l our 1/ 2 t easpoon baki ng powder 1/ 8 t easpoon baki ng somargar i ne 1 cup packed brown sugar 1 egg, beaten 1 t abl espoon vani l l a ext r act 1/ 2 cup wh1/ 2 cup but t er 3/ 4 cup br own sugar 1/ 2 cup wal nut s chopped i ce cr eam

rocedure

Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnbaking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Ain white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in cenMaple Butter Sauce.

Applebee's Low-Fat Blackened

ngredients

Dr essi ng:1/ 4 cup f at f r ee mayonnai se1/ 4 cup Gr ey Poupon Di j on must ard1/ 4 cup honey1 t abl espoonprepared must ard1 t abl espoon whi t e vi negar1/ 8 t easpoon papr i ka

Chi cken Mar i nade:1 cup wat er3 t abl espoons l i me j ui ce2 tabl espoons soy sauce1/ 2 tabl espoon Worcest er shi r e

Caj un Spi ce Bl end:1/ 2 t abl espoon sal t1 teaspoon sugar1 t easpoon papri ka1 t easpoon oni on powder

1 t easpoon bl ack pepper




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1/ 2 t easpoon gar l i c powder1/ 2 teaspoon cayenne pepper1/ 2 t easpoon whi t e pepper2 bonel ess, ski nl ess chi cken br east hal ves2 t abl espoons l i ght but t er

Sal ad:8 cups chopped i ceberg l et t uce1/ 2 cup shredded r ed cabbage1/ 2 cup shr edded car r ot1/ 2 cup f at f r ee shredded mozzarel l a cheese1/ 2 cup f at f r ee shredded cheddar cheese

1 l ar ge t omat o, di ced1 har dboi l ed egg whi t e, di ced

rocedure

1. 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.

2. 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 inrefrigerator for several hours. Overnight is even better.

3. When chicken is marinated, preheat a frying pan or skillet (an ironskillet, if youve got it) over medium/high heat. Also, preheat yourbarbecue grill to medium/high heat.

4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle ateaspoon of the spice blend over one side of each of the chicken breasts.Cover the entire surface of the chicken with spice.

5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3minutes on the side with the spices. While first side cooks, sprinkleanother teaspoon of spice over the top of each chicken breast, coatingthat side as you did the other. Flip the chicken over, and sear foranother 2-3 minutes. The surface of the chicken will be coated with acharred, black layer of flavor. This is exactly what you are shooting for.

6. Finish the chicken off on your barbecue grill. Grill each breast onboth sides for 2-3 minutes, or until they are done.

7. While chicken is cooking prepare the salads by splitting the lettuce intotwo large bowls. Toss in the red cabbage and carrots. Mix the cheesestogether, then top the salad with the cheeses and hardboiled egg.

Sprinkle the diced tomato on each salad.8. 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 withdressing on the side.Serves 2 as an entree.

Applebee's Oriental Chicken Sal

ngredients

Oriental Dressing3 tablespoons honey

1 1/2 tablespoons rice winevinegar1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard1/8 teaspoon sesame oil

Salad1 egg

1/2 cup milk1/2 cup flour

1/2 cup corn flake crumbs




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1 teaspoon salt

1/4 teaspoon pepper1 boneless, skinless chicken breast half2-4 cups vegetable oil (for frying)

3 cups chopped romaine lettuce

1 cup red cabbage1 cup Napa cabbage

1/2 carrot, julienned or shredded1 green onion, chopped1 tablespoon sliced almonds

1/3 cup chow mein noodles

rocedure

1. Preheat oi l in deep fryer or deep pan over medium heat. You want the temperature of the oi l to be around 3502. Blendtogether all ingredients fo r dressing in a small bowl w ith an electric mixer. Put dressing in refrigerator t3. In a small, shallow bowl beat egg, add mi lk, and mix well.4. In another bowl, combine flour with corn f lake crumbs, salt and pepper.5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour m6. Fry each chicken finger for 5 minu tes or unti l coating has darkened to brown.7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.8. Sprinkle sli ced green onion on top o f the lettuce.9. Sprink le almonds over the salad, then the chow mein noodles.10. Cut the chicken into small b ite-size chunks . Place the chicken onto the salad forming a pile in the middle. Se

Makes 1 dinner-size salad.

Applebee's Perfect Ma

ngredients

Appl ebee s Per f ect Margari t a


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ngredients

Appl ebee' s Tequi l a- Li me Chi cken

1 (5 ounce) bonel ess ski nl ess chi cken br east1/ 2 cup l i me j ui ce1/ 4 cup t equi l a ( non- al cohol i c may be used)12 cup t or t i l l a chi ps1/ 4 cup Mexi - r anch Dr essi ng ( r eci pe t o f ol l ow)1/ 4 cup shredded Cheddar j ack cheese

Set oven t o br oi l .To prepar e chi cken, pour l i me j ui ce and t equi l a i nt o a seal abl e pl ast i c bag.Pl ace chi cken i n bag and chi l l . Mar i nat e chi cken over ni ght .

To prepar e Mexi - r anch Dr essi ng, i n a smal l bowl mi x:1 t abl espoon sal sa3 t abl espoons r anch dressi ng

rocedure

Remove chicken from marinade and grill over medium heat 10 minutes or untilthoroughly cooked.To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken ontop of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the

shredded Cheddar jack cheese. Place chicken under the broiler until cheeseis melted. Be careful, plate will be hot!Serve with pico de gallo and Spanish rice on the side.

Aunt Fanny's Squash C

ngredients

About 5 cups of yel l ow summer squash ( boi l ed unt i l ver y t ender , drai ned thor oughl y, and 1/ 2 cup chopped oni ons2 eggs, wel l beat en1 st i ck but t er or mar gar i ne3/ 4 cup sugarAbout 5 bi scui t s ( canned ar e f i ne or save t hose f r om t he f ast f ood chi cken pl aces t hat cSal t and Pepper

rocedure

Mix together all ingredients except 1/2 of the butter and 2 of the biscuits. Put in baking dish. Melt the remaining butter afor 45 minutes to one hour or until brown on top.

BAHAMA MAMA..( non alco

ngredients

1 j ug Or ange J ui ce1 j ug Pi neappl e J ui ce1 j ug Gr apef r ui t J ui ce1 bot t l e Gr enadi ne Syrup

1 j ar cher r i es




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1 2 l t . Spr i t e

rocedure

Mix all ingredients, except for cherries ( The more Grapefruit juice you add the more sour the punch will be. We like lessWhen you place the punch into the cups place a cherry or two into the cup also.

Bavarian Restaurant David's Be

ngredients

1/4 lb. butter8 oz. cheddar or American cheese3 C. chopped celery12 oz. beer3 C.chopped onion1 tsp. garlic salt1 grated carrot1 tsp. white pepper8 Tbsp. flour6 C. chicken stock

rocedure

Saut celery, onions, carrots in butter. Add salt and pepper. Blend in flour. Add chicken stock and cheesepiping hot with croutons on top, if desired.

Beef Cordou Ble

ngredients

Thi s r eci pe comes f r om my brot her who spent t i me i n t he mi l i t ar y as a cook and i s qui t e may subst i t ue f at f r ee i ngr edi ent s and egg subst i t ut e pr oduct s. .

I ngr edi ent s:del i hamdel i r oast beef

del i swi ss cheese ( or f at f r ee swi ss)br ead crumbs ( f i ne)veget abl e oi l ( orol i ve oi l )whol e mi l k ( or ski m)eggs ( or egg beat ers)t oot hpi cks

rocedure

Directions:Combine equal amounts of eggs and milk to make a batter in bowl.

Place bread crumbs in a seperate bowl.




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Lay out a slice of roast beef, add a slice of ham on top of beef, then a slice of cheese. Make sure that no cheese is overolling process. Insert toothpicks to keep the rolls from unrolling. Place each roll in egg-milk batter and coat well. Immeduntil bread crumbs have reached golden brown. This should take about 10 to 15 seconds. Do not overcook as cheese woil. Remove toothpicks and serve.

Ben & Jerry's Cherry

ngredients

1/ 4 cup shaved semi - sweet chocol at e bars1/ 4 cup f r esh Bi ng cher r i es, hal ved and pi t t ed (you may

use canned cher r i es, but be sur e t o dr ai n the syr up)2 l arge eggs3/ 4 cup sugar2 cups heavy or whi ppi ng cr eam1 cup mi l k

rocedure

1. Place the shaved chocolate flakes and the cherries inseparate bowls. Cover and refrigerate.2. Whisk the eggs in a mixing bowl until light and fluffy, 1to 2 minutes. Whisk in the sugar, a little at a time, thencontinue whisking until completely blended, about 1 minutemore. Pour in the cream and milk and whisk to blend.3. Transfer the mixture to an ice cream maker and freezefollowing the manufacturers instructions.4. After the ice cream stiffens (about 2 minutes before it isdone), add the chocolate and the cherries, then continuefreezing until the ice cream is ready.

Ben & Jerry's NY Super Fu

ngredients

1/ 4 cup Whi t e chocol ate; chop coar se1/ 4 cup Semi sweet chocoat e; chop1/ 4 cup Pecan hal ves; chopped1/ 4 cup Wal nut s; chop coarse

1/ 4 cup Chocol ate covered al monds; cut i n hal f4 oz Unsweetened chocol at e1 cup Mi l k2 Lar ge Eggs

1 cup Sugar1 cup Heavy or whi ppi ng cr eam1 t eas Vani l l a extr act1/ 2 t eas Sal t

rocedure

combine the coarsely chopped chocolate, pecans, walnuts and chocolatecovered almonds in a bowl, cover and refrigerate. Melt the unsweetened

chocolate in the top of a double boiler over hot, not boiling water.




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Whisk in the milk, a little at a time, and heat, stirring constantly,until smooth. Remove from the heat and let cool. Whisk the eggs in a mixingbowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at atime, then continue whisking until completely blended, about 1 minute more.Add the cream, vanilla and salt and whisk to blend. Pour the chocolatemixture into the cream mixture and blend. Cover and refrigerate until cold,about 1-3 hours, depending on your refrigerator. Transfer the cream mixtureto an ice cream maker and freeze following the manufacturer's instructions.After the ice cream stiffens (about 2 minutes before it is done), add thechocolate and nuts, then continue freezing until the ice cream is ready.

Makes one Quart.

Benihana Cream Dippin

ngredients

Beni hana Cr eamSauce

Reci pe By : Beni hana/ TVFN

Servi ng Si ze : 1 Preparati on Ti me : 0: 00Categor i es : Sauces Asi an

Vol ume 2- 2, Feb. ' 99

Amount Measur e I ngr edi ent - - Preparat i on Met hod- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

2 cups soy sauce1/ 3 cup sesame seeds ( ground) - - r oast ed

1 cup whi ppi ng cr eam1 pi nch gar l i c powder1 t easpoon dry mustar d - - di ssol ved i n 1

t easpoon wat er

Reci pe f r omf oodtv. comThur . 2/ 18/ 99 #CL9281: Beni hana Cooki ng Li ve ShowCont r i but ed t o Far eShar e, February 24, 1999, Y2V2- 19

J oAnn Pel l egr i n at j opel l @l vcm. comFormat t ed i n Mast erCook by Ar t Guyer , t hepoi nt@beachl i nk. comSubscri be to thi s l i st at htt p: / / f areshare. tr i pod. com

- - - - - - - - - - - - - - - - - -

* Expor t ed f r om Mast erCook *

rocedure

Combine ingredients in blender or food processor and mix together for 15

seconds. Pour mixture and 1 cup whipping cream into saucepan, stirringover low heat. sauce may be stored for up to 3 days. When reheating,add 6 tablespoons whipping cream and stir completely before serving.

benihana salad

ngredients

Ingredients




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1/ 4 Cup chopped oni on

1/ 4 C. veget abl eoi l

2 Tbsp. r i ce wi ne vi negar

1 Tbsp. wat er

1 Tbsp. chopped gi nger r oot

1 Tbsp. chopped cel ery

1 Tbsp. soy sauce

1 1/ 2 t sp. t omato past e

1 1/ 2 tsp. sugar

1 t sp. l emon j ui ce

1/ 2 t sp. sal t

rocedure

Combine all ingredients in a blender. Process until almost smooth. Any unused portions may be stored in a covered con

Benihana Salad Dres

ngredients

1/ 4 C. chopped oni on 1/ 4 C. veget abl e oi l 2 Tbsp. r i ce wi ne vi negar 1 Tbsp. wat er 1 Tbsp1/ 2 t sp. t omat o past e 1 1/ 2 t sp. sugar 1 t sp. l emon j ui ce 1/ 2 t sp. sal t

rocedure

Combine all ingredients in a blender. Process until almost smooth. Any unused portions may be stored in a covered con

Benihana Super Salad D

ngredients

1/ 2 C. Soybean Oi l 1/ 2 C. Whi t e Vi negar 3 Tbsp. MSG 1/ 2 t sp. Sal t 1/ 2 tsp. Gr ound Gi nger

rocedure

Combine all ingredients in an electric blender. Mix at medium speed for 3-5 seconds until celery is finely grated. Add dre




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Benihana's Ginger Dippi

ngredients

1/ 4 C. chopped oni on 1 smal l pi ece gi nger r oot Or 1/ 8 t sp. gr ound gi nger 1/ 2 C. soy sauc

rocedure

Combine all ingredients in blender and process until smooth.

Benihana's Ginger Dippi

ngredients

1/ 4 C. chopped oni on1 smal l pi ece gi nger r oot Or 1/ 8 t sp. gr ound gi nger1/ 2 C. soy sauce1/ 4 C. r i ce wi ne vi negar

rocedure

Combine all ingredients in blender and process until smooth.

Benihana's Hibachi S

ngredients

4 - 5 oz. Si r l oi n St eaks

4 tsp. Soybean Oi l

8 l ar ge Mushr ooms - Sl i ced thi ck

4 dashes Sal t

4 dashes Bl ack Pepper

rocedure

Broil steak until rare (do not broil too much). Heat nonstick skillet and add oil to heated skillet. Place steak cubes in skilleand serve hot. Dip steaks in Magic Mustard Sauce.

Benihana's Hibachi S




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ngredients

4 - 5 oz. Si r l oi n St eaks 4 t sp. Soybean Oi l 8 l ar ge Mushr ooms - Sl i ced t hi ck 4 dashes Sa

rocedure

Broil steak until rare (do not broil too much). Heat nonstick skillet and add oil to heated skillet. Place steak cubes in skilleand serve hot. Dip steaks in Magic Mustard Sauce.

Benihana's Onion S

ngredients

St ock:1 chi cken bone 1 beef bone1 oni on di ced f i nel y 1/ 2 car r ot sl i ced1/ 4 st al k cel er y 1/ 4 pi ece of gar l i c smashed2 quar t s water

Soup i ngr edi ent s:1 medi um oni on cut i nt o t hi n sl i ver s sesame or veget abel oi l1 pkg. mushr ooms t hi nl y sl i ced chopped green oni ons

rocedure

Stock directionsBoil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth

Soup directions:Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess Add onions, mushrooms, green onions to broth.

Benihana's Onion S

ngredients

St ock:1 chi cken bone 1 beef bone1 oni on di ced f i nel y 1/ 2 car r ot sl i ced1/ 4 st al k cel er y 1/ 4 pi ece of gar l i c smashed2 quar t s water

Soup i ngr edi ent s:1 medi um oni on cut i nt o t hi n sl i ver s sesame or veget abel oi l1 pkg. mushr ooms t hi nl y sl i ced chopped green oni ons

rocedure




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Stock directionsBoil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.

Soup directions:Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess greaseAdd onions, mushrooms, green onions to broth.

Benihana's Shrimp S

ngredients

Ingredients

1 cup mayonnaise

3 tablespoons white sugar3 tablespoons rice vinegar

2 tablespoons melted butter3/4 teaspoon paprika1 clove garlic put thru garlic press

rocedure

Directions1 In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprikaand garlic. Mix

Bennigan's Mountain Coo

ngredients

Chocol ate Chi p Cooki es1/ 2 cup sof t ened but t er1/ 4 cup gr anul ated sugar3/ 4 cup packed br own sugar1 egg1- t easpoon vani l l a1- 1/ 4 cups al l - pur pose f l our1/ 2 t easpoon sal t1/ 2 t easpoon baki ng powder1/ 2 teaspoon baki ng soda1- cup semi sweet chocol at e chi ps (6 ounces)1/ 2 gal l on vani l l a i ce cream

1 16- ounce j ar hot f udge t oppi ngPowder ed Sugar

rocedure

Preheat the oven to 35 degrees F.Make the cookies by creaming together the butter, sugars, egg, and vanilla in a medium-size bowl.In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Combine the dry ingredients with the buAdd the chocolate chips and mix once more.Roll the dough into golfball-size portions and place them 4 inches apart on an ungreased cookie sheet. With your handstwo cookie sheets for the 12 to 14 cookies the recipe will make. If you use the same cookie for the second batch, be sureBake the cookies for 12 to 14 minutes or until they become a light shade of brown.The cookies served with this dessert have a hole in the center so that when you pour on the hot fudge, it flows down thro

oven, use the opening of an empty glass soda or beer bottle like a cookie cutter to cut a 1-inch hole in the center of each




18/43

cookie, rotating the bottle back and forth until the center of the cookie is cut out. Because the cookie centers will push inyou can punch holes in just half of the cookies; these will be the cookies that are stacked on top of the ice cream).When the cookies have cooled, take four small scoops (about cup each) of ice cream and arrange them on the top of Place another cookie on top of the ice cream.Heat up the fudge in the microwave or in the top of a double boiler just long enough to soften the topping so that it is easdown the sides of the ice cream and through the hole that has been cut in the center of the top cookie.Use a sifter or fine strainer to spread a dusting of powdered sugar onto the sundae and around the surface of the servinleftover ingredients (if any) can be saved for additional servings later.

Bennigan's Garlic Mashed

ngredients

1 l b. Red Pot at oes3 Tbsp. But t er1/ 4 C. Hal f andHal f , or Mi l k4 cl oves Roast ed Gar l i c

rocedure

To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350-degree oven for about 20-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 befopeelings on or off; I like to leave a few of them on. Chop potatoes, add butter, and half and half, and mix with an electricpotatoes in a saucepan until they warm up again.

Bennigan's Garlic Mashed

ngredients

1 l b. Red Pot at oes 3 Tbsp. But t er 1/ 4 C. Hal f and Hal f , or Mi l k 4 cl oves Roast ed Gar l i c

rocedure

To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350-degree oven for about 20-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 befopeelings on or off; I like to leave a few of them on. Chop potatoes, add butter, and half and half, and mix with an electricpotatoes in a saucepan until they warm up again.

Bennigan's Hot Bacon D

ngredients

2 ounces Bacon gr ease 1/ 4 pound Red oni on, di ce f i ne 2 cups Wat er 1/ 2 cup Honey 1/ 2 cup Cornst ar ch 1 tabl espoon Tabasco ( opt i onal )

rocedure

Place the bacon grease in a saucepan over mediumhigh heat. Add the onions and saute until the onions start to blacke

sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the o




19/43

rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continurefigerator until needed. To reheat use a double boiler.

Bennigan's Onion S

ngredients

1/ 2 pound Fi r m whi t e oni ons - - sl i ced1/ 4 cup Butt er2 t abl espoons Corn oi l3 t abl espoons Fl our1 quart Chi cken br ot h1 quart Beef br oth8 sl i ces French br ead

Swi ss cheese - - shreddedPar mesan - - gr ated

rocedure

Saute onions in butter and oil until onions are transparent, but notwell browned. When tender, turn heat to lowest point and sprinkle withflour, stirring vigorously. Pour into Dutch oven and stir in broths.Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts ofcheese to smooth paste and spread over bread. Float a slice ofbread atop each serving. Place all bowls on oven rack 4" from broiler heatand broil until cheese melts. Serve at once. Leftover soup freezeswell up to 6 months.

Bennigans Potato S

ngredients

3 l bs al l - pur pose potatoes, scr ubbed and pi erced i n sever al pl aces

1 Tbsp. st i ck but t er or mar gar i ne

1 1/ 2 C. f i nel y chopped oni ons

2 Tbsp. mi nced gar l i c

1 can (14 1/ 2 oz) chi cken br oth

3 C. mi l k

1 t sp. sal t

1/ 4 t sp. pepper

TOPPI NGS: shr edded cheddar cheese, cr umbl ed bacon & chopped scal l i ons

rocedure




20/43

1. Heat oven to 400F.

2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

3. Melt butterin a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but and pepper. Bring to a simmer, stirring occasionally.

4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Bennigans Potato S

ngredients

Ingredients

3 l bs al l - pur pose pot at oes, scr ubbed and pi er ced i n sever al pl aces 1 Tbsp. st i ck bumi ncedgar l i c 1 can ( 14 1/ 2 oz) chi cken br oth 3 C. mi l k 1 t sp. sal t 1/ 4 t sp. pepper scal l i ons

rocedure

Procedure

1. Heat oven to 400F. 2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. 3and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add brothpotatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Bennigan's Shrimp an

ngredients

12 oz. penne past a 1 Tbsp. st i ck but t er or margari ne 1 12 oz package of mushr ooms, t hi ckI r i sh br own al e 1 package of whi t e sauce mi x, whi sked wi t h 1 1/ 2 cups mi l k 1- pi nt cher r yGARNI SH: Chopped Scal l i ons, Fr eshl y grat ed Parmesan Cheese

rocedure

1. Cook pasta as directed on package 2. Melt butter in a large skillet over medium heat. Add mushrooms and onions anstirring, 1 minute until fragrant. Add ale, white sauce mixture and tomatoes. 3. Bring to a boil and stir constantly until sau

cooked through. 4. Drain pasta and place in a large serving bowl. Add shrimp and sauce; toss to mix and coat. When se

Bennigan's Smothered

ngredients

Basic Recipe

Chicken Marinade (prepackaged, or see below recipe)




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4 Boneless, Skinless Chicken Breasts, thawed1 cup sliced onions1 cup sliced mushrooms1 tsp. hickory smoke flavor (found on condiments aisle)3 tbsp. butter or margarine4 to 8 slices provolone cheese (use more or less to your liking) 4 slices cooked bacon

Chicken Marinade

1 tsp. basil leaves

1 tbsp. garlic powder3 tbsp. hickory smoke flavoring1/4 cup white cooking wine1/4 cup vegetable oil1/2 tsp. salt1/2 tsp. black pepper2 tbsp. vinegarCombine all ingredients in a bowl. Marinade meat in covered bowl or plastic bag for at least 2 hours

rocedure

Marinate chicken as shown above, or follow directions on package if using pre-packaged marinade. bacon. Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until chicken from marinade, and grill* (if you would prefer to cook it in the oven, instructions are below) fooven on broil. After chicken is done, remove from grill and place in a shallow baking dish. Cover eaonions 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. Watcbacon strips. Once the chicken and bacon is done, remove from oven, top with cheese and mushrosometimes the grease from the bacon will ignite if not careful.

Great with baked potatoes and !!

Makes 2 2-breast servings or 4 1-breast servings

Bennigan's The Monte

ngredients

8 t o 12 cups vegetabl e shor t eni ngSandwi ch3 sl i ces whol e wheat sandwi ch br ead1 sl i ce Swi ss cheese ( del i - st yl e)3 ounces sl i ced t ur key ( del i - st yl e)1 sl i ce Amer i can cheese ( del i - st yl e)3 ounces sl i ced ham ( del i - st yl e)Bat t er2 egg yol ks1 cup i ce wat er

1 cup al l pur pose f l our




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1 t easpoon baki ng sodaOn TopPowdered sugarOn the Si der aspber r y preser vesBat t er i ng t he Mont e Cr i st o.Ready t o serve.

rocedure

1. Heat 8 to 12 cups of shortening in a deep fryer or large saucepan to 375 degrees. You will need the hot shortening to 2. Make the sandwich by arranging the slice of Swiss cheese on a piece of wheat bread. Arrange the turkey breast on thcheese on the wheat bread. Arrange the ham slices on the American cheese. Top off the sandwich with the third slice othe sandwich with the palm of your hand to flatten it a bit.3. Make the batter by beating the egg yolks. Stir in the ice water. Measure the flour and baking soda into a sifter, and sifwell. You should still have many visible lumps in the batter.4. Slice the sandwich in half from corner to corner. Dip one half of the sandwich in the batter, while holding it together wisandwich well, but let any excess batter fall off. Drop the battered sandwich half into the oil. If your pan or fryer can fit this small, you may only be able to fry only one half at a time. Fry the sandwich for 6 to 8 minutes, turning it over halfway t5. Remove the sandwich halves to paper towels to drain. When you can touch the sandwich, slice each half in half makinraspberry preserves.Makes 1 sandwich

Bennigan's Ultimate Baked

ngredients

3 l bs al l - pur pose pot at oes, scr ubbed and pi er ced i n sever al pl aces 1 Tbsp. st i ck but t er can ( 14 1/ 2 oz) chi cken br oth 3 C. mi l k 1 t sp. sal t 1/ 4 t sp. pepper TOPPI NGS: shredded c

rocedure

1. Heat oven to 400F. 2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. 3. Melt minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and peppto soup and stir gently to reheat. Sprinkle each serving with toppings.

Big Boy Original Double - Decker

ngredients

Menu Description: "1/ 4 pound of 100% pur e beef pat t i es wi t h Amer i can cheese, cr i sp l et t u

1/ 4 pound gr ound beef1 1/ 2 Tabl espoons mayonai se1 t easpoon r el i sh1 t easpoon t omat o sauce1 sesame seed hambur ger bun

Top hal f of addi t i onal hambur ger bunSal t1/ 4 cup shredded l et t uce1 sl i ce Ameri can cheese




23/43

rocedure

1. Prepare the hamburger patties by dividing the beef in half and pressing each 1/8 pound of beef into a round patty thaeasier to cook if you press them out on waxed paper, and freeze them first. You may want to make several of these patt2. Combine the mayonaise, relish, and tomato sauce in a small vup or bowl. This is the "secret sauce."3. Use a serrated knife to cut the top off of the extra bun. You want to leave about a 1/2 inch, double-faced slice.4. Toast the faces of the buns on a griddle or in a frying pan over medium heat.5. When the buns are toasted, use the same pan to cook the beef patties. Cook the patties for about 2 minutes per side 6. Build the hamburger by spreading half of the sauce on a face of the middle bun, and the other half on the face of the b7. Stack the lettuce on the sauce on the bottom bun.8. Stack the cheese on the lettuce.

9. Place the beef patty on the cheese.10. The middle bun goes next with the sauce-coated side facing up.11. Stack the other beef patty on the middle bun.12. Finish the burger off wiht the top bun. You can microwave the burger for 10 to 15 seconds if you want to warm up th

Black Labrador Bread P

ngredients

2 appl es pr ef erabl y t he Gr anny Smi t h 1 Tbsp. f r esh Lemon J ui ce 1/ 2 C. pl us 1 t abl espoon Br ead l arge l oaves not Bagett es 3 1/ 2 C. Mi l k 1/ 2 C. Gr anul ated Sugar 5 Eggs 1/ 4 C. Br an3/ 4 C. Apr i cot Preser ves Br andy Cr eam Sauce see bel ow

rocedure

Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnacrust from 1 loaf french bread and slice lengthwise down the middle, then cut into 8 pieces. Pour milk into a small pot anWhisk in a little of the hot milk, then add remainder, whisking until mixed. layer half the bread pieces in a 9 inch square pa layer. Mix prepared apples with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mix1/2 inch rounds. Overlap bread on top of apples and pour the remaining milk mixture on top. Bake 25 minutes. Remove serving in a bowl. Pour Brandy Cream Sauce over each serving; serve hot. Makes 9 servings. Brandy Cream Sauce 2 C

until mixture thickens.

Blondie Brownie

ngredients

1/ 3 cup but t er

1 cup br own sugar1 egg1/ 4 t sp. sal t3/ 4 cup f l our1 t sp. vani l l a

1/ 2cup nut s or chocol at e chi ps

rocedure

Melt butter in saucepan. Remove from heat immedietly after melted

Add brown sugar, egg, salt, flour, baking powder and vanilla. Mix together




24/43

Add chocolate chips. Spread into an 8 by 8 inch pan.

Cook for 25-30 min.

Blue Cheese Salad Dr

ngredients

8oz bl ue cheese2 cups ol i ve oi l1 cup red wi ne vi nager3 gl oves gar l i c3 tabl espoons must ardor angeo, sal t , pepper t o t ast e

bl end together

rocedure

Bolton's Landing Country H

ngredients

COUNTRY HAM QUICHE

From BOLTON'S LANDING (Glasgow,

1 1/ 2 cups hal f and hal f

4 eggs, sl i ght l y beat en

1/ 2 t sp. sal t ( l ess i f usi ng ham)

Dash of pepper

8 ozs. shr edded Swi ss cheese

8 ozs. shr edded Mont erey J ack cheese

2 Tabl espoons f l our

1 cup (more or l ess) baked count r y ham*, t ur key, chi cken, et c. chopped f i ne

One 9" unbaked past r y shel l ( very deep)

rocedure

Prick pie shell, bake at 425 for 5 minutes.




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Combine ham (or other meat) and cheese, place in shell. Pour egg mixture over that.

Bake at 350 until golden brown and set in center (approximately one hour).

* You may want to get a small package of country ham, place the slices on a cookie sheet (line cookie sheet with foil andfinely chop.

Boston Market Creamed

ngredients

1 20oz Package Chopped Spi nach Frozen 1 C. Whi t e Sauce ( Thi ck) 1/ 2 C. Sour Cr eam 1 t sp. Sauce 3 Tbsp. But t er 4 Tbsp. Fl our 1/ 4 t sp. Sal t 1 C. Whol e Mi l k

rocedure

Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and salt until creamed togetherbecomes thick and smooth. Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are t

several times until the spinach is almost completely cooked. When spinach is almost done add white sauce and sour cre

Boston Market Macaroni a

ngredients

6 oz. dry macaroni1/2 stick butter1/4 C. flour1/4 tsp. dry mustard1 tsp. saltdash of pepper2 C. Milk1 T. minced onion1 C. or 1/4 lb. American Processed cheese

rocedure

Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion fadded, you may add the cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper, a

and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.

Boston Market Meat

ngredients

Meat Mi xt ur e 1 1/ 2 l b. Lean gr ound chuck 1/ 2 C. Mi nced oni ons 1/ 2 t sp. Gar l i c sal t 3/ 4 C3/ 4 C. Tomato sauce 2 Tbsp. Sugar ( Pl ease t ake care to use a good qual i t y of ground meat

r ound. )




26/43

rocedure

Mix all ingredients together in first list until well blended. Place in a lightly greased Bread Pan and bake at 350 for 3/4hr. together and pour over the meatloaf and place back in the oven to finish baking until done about 1/2 hr depending on the

Boston Market Squash c

ngredients

4 1/2 C. Zucchini (diced)4 1/2 C. Yellow Squash (diced)1 1/2 C. Yellow Onion (chopped)1 Box Jiffy Corn Muffin Mix (prepare as directed on box)1 1/2 Stick of Butter8 oz. American Processed Cheese (diced, use a store brand not Velveta)3 Cubes of Chicken Bouillon1 tsp. Garlic (minced)1 tsp. Salt1/2 tsp. Ground Pepper1/2 tsp. Thyme1 Tbsp. Parsley (chopped

rocedure

Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heacasserole. On medium low temperature place all of the butter in large sauce pan and saut the onions until the onions tudiced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.

Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray. Cover casserole and place

minutes of baking time.

Buffalo chicken wi

ngredients

2 1/ 2 l bs chi cken wi ngs seper at ed at t he j oi nt s di scar d t i ps

The next i ngr edent i s t he secr et ! ! !1/ 2 cup of FRANK' S REDHOT HOT SAUCE1/ 3 cup mel t ed but t er

rocedure

Deep fry wings 12 minutes at 400 FCombine Franks sauce and butter in a large bowlDump the hot cooked wings in the bowl with the sauce and butter tossto coat wingsServe immediately with celery stalks and blue cheese dressing for dipping

This is the true Buffalo wing recipe. I'm a life time resident and my wife's and

my family have been in the Buffalo restaurant business for over 50 years




27/43

FRANK'S REDHOT HOT SAUCE is from Reckitt Benckiser Inc. N.J.

buffalo wings

ngredients

chi cken wi ngs ( wash & sal t ) di scar d poi nt ed par t of wi ng onl y, whi l e def r osi ng l ay on pa

f i l l l ar ge f r yi ng pan wi t h oi l ( 1/ 2 way up pan) or use a deep f r i er

r edhot sauce

home made but t er sauce- t hi s means shake gar l i c powder , pepper, and use your di sgret i on w

rocedure

fry chicken wings for 15 minutes or until wings are floating, be sure to seperate while cooking (or you may be eating part

put in a deep metal bowl or large soup crock to mix the wings in, use a soft spatula to mix wings with the ingredients

the butter must be melted before adding the hot sauce,melt it down with the spices; pur over wings in pan, add 3 shakesuse butter sauce with cajun spices shook over wings and honey bbq sauce

Buffalo Wings Sauce (R

ngredients

The Sauce - makes enough for about 30 wings

6 Tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (also sold as DURKEE'S)

1/2 stick of margarine (not butter/because it seperates! )

1 Tablespoon of white vinegar

1/8 to 1/4 teaspoon of Cayenne pepper powder

1/4 teaspoon of red pepper powder

1/8 teaspoon of garlic salt

A dash of black pepper

1/4 teaspoon of Worcestershire sauce

1 to 2 teaspoons of Tabasco sauce

rocedure




28/43

Mix all the ingredients in a small sauce pan over low heat (and I do mean low) until the margarine is completely melted, then squite important, as any additional heating tends to kill the flavor. For better results do this the day before you want your wings and

always deep fried for the ultimate experience. They may not be healthy but they sure are good!

Look no more!

Buffett Blueberry Blaster

ngredients

1 cup i ce 1 cup f r esh bl ueber r i es or f r ozen bl ueber r i es 1 f l ui d ounce t r i pl e sec 1 f l ui dounce bl ue curacao 1/ 2 f l ui d ounce sour mi x (or l i meade) 1 sl i ce pi neappl e, wedge as gar

rocedure

1. Frozen: Blend all ingredients to serve frozen. 2. On the Rocks: Blend blueberries first if you plan on serving this on the

Buffett's Barbados Style

ngredients

Spi cy Barbados Pepper Sauce: 1 whol e red oni on 1 cup di ced red pepper 2 seeded Scot ch Bogarl i c, separated i nt o cl oves and peel ed 1/ 2 cup l emon j ui ce 1 cup mal t vi negar 3 cups wcups yel l ow must ar d 2 chi ckens, hal ved Ol i ve oi l 2 t abl espoons f r esh thyme l eaves, pl us r i ce, as accompani ment

rocedure

For the Sauce: In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop. white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, aPreheat the oven to 400 degrees F. Season the chicken well with salt and pepper on both sides. Place in a baking dish. about 20 minutes. Remove from the oven. Cuban Bread: While the chicken is cooking, prepare the Cuban bread. Prehe1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close a

larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted. Prbroil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and y

Buffett's Cheeseburger In

ngredients

28 ounces f r esh usda choi ce beef chuck, di ced 2 tabl espoons kosher sal t 1 tabl espoon gr o

sal t 1 t easpoon cel er y sal t 8 sl i ces Ameri can cheese, 1 sl i ce i f any ot her ki nd cheese 4




29/43

l et t uce 4 sl i ces t omat oes, 1/ 4- i nch t hi ck 4 sl i ces r ed oni ons, 1/ 4- i nch t hi ck 4 t oot hpi c

rocedure

Take those potatoes and cut into fries and fried until golden brown. Using a meat grinder with a 3/8-inch plate, grind the (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Placdesired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and monion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries o

CA Pizza Kitchen Sedona White C

ngredients

3 Tbsp. Ol i ve Oi l 1 1/ 2 seven- i nch Cor n Tor t i l l as, cut i nt o 1" squar es 1 1/ 2 Tbsp. mi nceJ al apeno Pepper 1 l b. Whi t e Cor n ker nel s 1 1/ 2 l bs. chopped, r i pe r ed Tomat oes 1/ 3 C. Togr ound Whi t e Pepper 1/ 2 t sp. Chi l i Powder 1 1/ 2 C. Water 1 quart chi cken st ock 24 bl ue c( opt i onal gar ni sh) 1/ 2 C. chopped f r esh ci l ant r o (opt i onal gar ni sh)

rocedure

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onionalong with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup toblade processor to process in batches to the consistency of a course puree. You can also process in batches in a blendeagain being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilan

Cajun Cafe Bourbon C

ngredients

1 l b. Chi cken l eg or t hi gh meat Cut i n bi t e si ze chunks 4 oz. Soy sauce 1/ 2 C. Br own sugmi nced oni on 1/ 2 C. J i m Beam Bour bon Whi skey 2 Tbsp. Whi t e wi ne

rocedure

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for severa10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white win

CALICO BEANS

ngredients

1 Lb. Bacon Lb. Gr ound Beef ( l ean) 1 Di ced Oni on 2 - 30 oz. Cans Li ma Beans / Denni son( r ed and yel l ow can) 2 - 30 oz. Can Ki dney Beans / Dr ai n 2 - 30 oz. Can Baked Beans / BuCatsup 1 t sp. Sal t 1 t sp. Dr y Must ard 2 Tsp. Whi t e Vi negar 1 C. Dark Br own Sugar C. Gr

rocedure

Cook the bacon until it is crisp and chop into small pieces, place in crockpot. Brown ground beef with onion. Drain and p




30/43

beans to crockpot saving the juice but scraping the fat from the top of the can. SAUCE: Mix C. granulated sugar into land pour over beans and meat. Mix together by turning with a large spoon. Set crockpot on high for about 2 hours or unor early in the morning. This recipe can be made in the oven, cooked at 350 degrees for 45 minutes or on the stove top acrockpot, cut the recipe in half.

Cannelloni al For

ngredients

Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)

Reci pe copyr i ght 2000, Mar i o Bat al i . Al l r i ght s r eser ved

1 tablespoon plus 6 tablespoons butter

1/2 pound ground pork

1/4 pound ground veal

1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta

1 tablespoon flour1 cup milk

Salt and pepper

Pinch nutmeg

1 egg, beaten

1 recipe basic pasta dough, recipe follows

1 cup basic tomato sauce, recipe follows

1 cup besciamella, recipe follows

I n a l ar ge ski l l et , heat t he but t er over hi gh heat unt i l i t f oams and subsi des. Add t he br own i n i t s own f at . Dr ai n t he excess f at and add t he Parmi gi ano, t he f l our and t he mi lr egul arl y, t hen r emove f r om heat and al l ow t o cool . Season wi t h sal t , pepper and nut meg

Preheat t he oven t o 350 degrees F.

Rol l t he past a out t o t he t hi nnest set t i ng on a past a r ol l i ng machi ne and cut i t i nt o r eevenl y among t he r ect angl es and r ol l t he past a ar ound t he f i l l i ng, j el l y- r ol l st yl e makiRemove and put i n an i ce water bat h. I n an 8 or 9- i nch square, oven- proof casserol e, spoCar ef ul l y l ay each pasta package i n t he casserol e so that t hey ar e i n a si ngl e l ayer . Tot he f r eshl y gr ated Par mi gi ano- Reggi ano and bake i n t he oven 20 t o 25 mi nut es, unt i l t he cr i spy and br owned. Ser ve i mmedi atel y f r om t he cooki ng di sh.

BASIC TOMATO SAUCE:

1/4 cup extra virgin olive oil

1 Spanish onion, chopped in 1/4-inch dice

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried1/2 medium carrot, finely shredded

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Salt, to taste

I n a 3- quar t saucepan, heat t he ol i ve oi l over medi um heat . Add t he oni on and gar l i c andAdd t he thyme and carr ot and cook 5 mi nutes more, unt i l t he carr ot i s qui t e sof t . Add t ht he heat and si mmer f or 30 mi nut es unt i l as t hi ck as hot cer eal . Season wi t h sal t and sei n t he f r eezer . Yi el d: 4 cups

BASIC PASTA DOUGH:

3 1/2 to 4 cups flour

4 eggs

1/2 teaspoon extra-virgin olive oil




31/43

Mound 3 1/ 2 cups of t he f l our i n t he cent er of a l arge wooden cut t i ng boar d. Make a wel l Usi ng a f or k, beat t oget her t he eggs and oi l and begi n t o i ncor porate the f l our , st ar t i n

As you expand t he wel l , keep pushi ng t he f l our up f r omt he base of t he mound t o retai n ti s i ncor por at ed.

Star t kneadi ng t he dough wi t h bot h hands, usi ng t he pal ms of your hands. Once you have adi scard any l ef t over bi t s. Li ght l y ref l our t he boar d and cont i nue kneadi ng f or 6 more midough i n pl ast i c and al l ow t o rest f or 30 mi nut es at r oom t emper atur e. Rol l or shape as

BESCI AMELA ( Bechamel Sauce) 5 tabl espoons but t er 4 tabl espoons f l our 3 cups mi l k 2 teasp

I n a medi um saucepan, heat but t er unt i l mel t ed. Add f l our and st i r unt i l smoot h. Over me

Meanwhi l e, heat mi l k i n separ at e pan unt i l j ust about t o boi l . Add mi l k t o but t er mi xturbri ng t o a boi l . Cook 10 mi nut es and r emove f r om heat . Season wi t h sal t and nut meg and s

Yi el d: 6 ser vi ngsPrep Ti me: 15 mi nut esCook Ti me: 30 mi nutes

rocedure

Casa Ole Green Sa

ngredients

I f ound t hi s on about . com t her e ar e al ot of r eci pes t her e. . . . so her i t goes:

4 Avocados

1 (16 oz.) container Sour Cream1 can Rotel tomatoes

1 Tbsp. Garlic Powder

1 (4 oz.) can Green Chili Peppers

2 tsp. Salt

1 tsp. Lemon juice

3 oz. Cream Cheese

rocedure

Blend until smooth!

Catfish Digby's Fish

ngredients

1 cup mayonnai se1/ 4 cup ket chup

2 to 3 tbsp. pr epared must ard




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1 to 2 t bsp. bot t l ed hot pepper sauce2 t bsp. sweet pi ckl e r el i sh1 t o 3 t sp. bl ack pepper1 t o 3 t sp. Caj un- st yl e seasoni ng

rocedure

In a small mixing bowl, mix all ingredients together. Cover and chill in refrigerator for several hours before using.

Charleston's Baked Pota

ngredients

1 1/2 Cans Chicken Broth1/ 2 Cup Wat er5 Tabl espoons But t er, mel t ed5 Tabl espoons Fl our1 Tabl espoon Mi nced Oni on1/ 2 Teaspoon Sal t

2 Cups Hal f and Hal f1/ 8 Teaspoon Or egano4 Cups Cubed Pot atoes wi t h/ wi t hout ski ns1/ 2 Teaspoon Pepper1/ 8 Teaspoon Par sl ey

Garni shment s:Sl i ced Gr een Oni onsCheddar CheeseCr i sp Cooked Bacon Bi t s

rocedure

In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil, then simmer 5 minutes theCook until bubbly. Add potatoes. Cook until done over low to medium heat, stirring occasionally. If cooked too fast, theGarnish each bowl with the chopped onion, crisp cooked bacon, and grated cheese.

Charleston's Oriental Chic

ngredients

1 head of r omai ne l et t uce1 smal l can of mandar i n or anges i n l i ght syrup1 gr een oni ondr y r oast ed peanut schow mei n noodl esmeat f r omt wo gr i l l ed chi cken br east s ( mar i nat ed i n vi nagr et t e dr essi ng)pl ai n vi nagr et t e dr essi ng

rocedure

Chop the entire head of lettuce into salad size pieces, put in a large salad bowl. Chop up the green onion, and add to lett




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your taste. Add desired amount of vinagrette and toss. When ready to serve, add chow mein noodles as garnish.(If you

Chart House Lava C

ngredients

Appr ox. 30 4 oz. cakes

z 2 l bs 10 oz. Dark Bi t t er sweet Chocol ate

z 2 l bs 10 oz. Whol e But t er

z 21 oz. Whol e Eggs ( Easy Eggs OK)

z 21 oz. Si f t ed AP Fl our

z 41 oz. Si f t ed Powder ed Sugar

z 4 Tbsp. Godi va Chocol at e Li queur

z Butt er and Gr anul ated sugar t o coat 30 r ameki ns

rocedure

In the top of a double boiler or heavy bowl set over (but not touching) simmering water, melt the chocolate and butter. Athe whole eggs together in a seperate bowl. In a large bowl, combine the chocolate mixture with the whole eggs. SlowlGrease the bottom and sides of 4 oz ramekins with butter and coat with granulated sugar. Portion 1/3 cup of room temefor 15 minutes. Increase baking time to 16-18 minutes if batter is refrigerated. Allow cake to cool 5 minutes before remon plate and top with a scoop of vanilla ice cream, 2 oz. of your favorite chocolate sauce and 2 tbsp. of frozen Heath Bar

Chart House Mud

ngredients

1 Or eo Cooki e Cr umb Cr ust 1 qt . Cof f ee I ce Cr eam 8 oz. J ar Hot Fudge ( I pr ef er Dove' s Da

rocedure

Let ice cream stand at room temperature until softened. Spread Coffee ice cream into pie shell, and place the pie shell bpour over ice cream. Garnish pie as a whole, or individual pieces, top with slivered almonds.

Cheddar's Baked Potat

ngredients

3 st r i ps bacon

1/ 2 cup cel er y

3/ 4 cup chopped oni on

12 cups wat er




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12 cups pot atoes, cubed (- i nch)

1/ 2 cup chi cken base

1- 1/ 4 t sp bl ack pepper

1/ 2 pi nt Hal f & Hal f

1/ 2 pi nt whi ppi ng cr eam

1/ 2 l b Amer i can cheese (mel t ed)

1- 3/ 4 t sp sal t

ROUX GARNI SH

1/ 2 l b but t er

1- 1/ 2 cups f l our

GARNI SH

shr edded Cheddar cheese

scal l i on, chopped

par sl ey

cr umbl ed bacon

rocedure

1) Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. Wuntil you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool.

2) Cook potatoes until aldent (DO NOT OVERCOOK!). Drain, cover and set aside.

3) Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble.

4) Saut celery and onions in bacon drippings.

5) In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer.

6) Add Half & Half, whipping cream and salt, stirring while you add.

7) Add Roux. Cook mixture until Roux is totally integrated.

8) Add potatoes to soup. Cook 10 minutes at low simmer.

9) While soup is cooking, melt cheese in microwave.

10) Add cheese to soup and stir in well.

Add garnish, as desired, after dishing into soup bowl.

Makes 1 gallons (6 quarts).




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cheese fondue

ngredients

1. 1 pound of cheese ( I l i ke to spl i t and use 1/ 2# shar p chedder & 1/ 2# emmetal er or G2. 3/ 4 cup l ager beer3. 1t bsp al l purpose f l our4. 1 t bsp dr y must ar d5. 2. 5 t bsp of wor cest er shi r e6. 2 cl oves gar l i c (opt i onal )

rocedure

Grate cheese and mix with flour and dry mustard. in fondue pot mix beer + garlic + worcestershire and bring to a boil. slo

Cheesecake Factory Chick

ngredients

1 t abl espoon ol i ve oi l4 bonel ess, ski nl ess chi cken br east f i l l et s8 asparagus spear s4 mozzar el l a cheese sl i cesMadei r a Sauce2 t abl espoons ol i ve oi l2 cups sl i ced f r esh mushr ooms3 cups madei r a wi ne2 cups beef st ock1 t abl espoon but t er1/ 4 teaspoon ground bl ack pepper

rocedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then upepper.2. Saut the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken filletssauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut for aboutthen reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When th4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the wthickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus shoul5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus speato 4 minutes or until light brown spots begin to appear on the cheese.6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chickeMakes 2 to 4 servings.

Cheesecake Factory Chick




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ngredients

1 t abl espoon ol i ve oi l4 bonel ess, ski nl ess chi cken br east f i l l et s8 asparagus spear s4 mozzar el l a cheese sl i cesMadei r a Sauce2 t abl espoons ol i ve oi l2 cups sl i ced f r esh mushr ooms3 cups madei r a wi ne2 cups beef st ock1 t abl espoon but t er1/ 4 teaspoon ground bl ack pepper

rocedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap with salt and pepper.2. Saut the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chickeyou make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut fosauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its obrown color.4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt tdepending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooki5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparaguthe fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over theMakes 2 to 4 servings.

Cheesecake Factory Mini

ngredients

1/ 2 pound l ump cr ab meat3 t abl espoons pl ai n br ead crumbs ( such as Progr esso)2 tabl espoons mayonnai se2 t abl espoons mi nced gr een oni on ( green part onl y)2 tabl espoons mi nced red bel l pepper1/ 2 beat en egg1 t easpoon mi nced f r esh parsl ey1 teaspoon Ol d Bay seasoni ng1/ 2 teaspoon yel l ow prepared must ard1/ 4 cup panko ( J apanese breadcr umbs)vegetabl e oi l

Remoul ade Sauce1/ 2 cup mayonnai se2 t easpoons caper s2 teaspoons chopped di l l pi ckl e sl i ces ( hambur ger pi ckl es)1 t easpoon l emon j ui ce1/ 2 teaspoon mi nced f r esh pars l ey1/ 2 t easpoon papr i ka

1/ 2 t easpoon chi l i powder




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1/ 4 t easpoon cayenne pepper1/ 4 t easpoon ground cumi n1/ 8 t easpoon sal t

rocedure

1. Measure all the ingredients for the crab cakes -- except the panko and vegetable oil -- into a large bowl. Use a spatulatasty lumps of crab will fall apart. The best crab cakes have nice big chunks of crab in 'em.2. Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture. Press down a bhard to get out. Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours. This step will help the ca3. Make the remoulade sauce by combining all the ingredients in a small bowl. Cover and chill the sauce until you're rea

4. After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low hea5. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the panko breadcrumbs. Each crab6. Test the oil by dropping a pinch of panko into the pan. It should sizzle. Saut the crab cakes in the hot oil for 1 1/2 to 37. Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside inMakes 6 small crab cakes.

Cheesecake Factory's Louisiana Chi

ngredients

Chi cken: 4 t abl espoons veget abl e oi l 6 ski nl ess bonel ess chi cken br east hal ves 3/ 4 cup bt abl espoons f l our Caj un Sauce: 1 tabl espoon but t er 1 smal l yel l ow bel l pepper , chopped 1whol e gar l i c cl oves, mi nced 1 teaspoon cr ushed red pepper 1 1/ 4 pi nt s whi ppi ng cream 1 c1 cup grat ed par mesan cheese 1 package bow- t i e past a 1 cup mushrooms, sl i ced sal t and pe

rocedure

Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to sampepper to skillet and saut 2 or 3 minutes. Add whipping cream and chicken stock. Simmer until sauce re-heats and thicstirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and tthinner then 1/4-inch thick (the thinner the chicken breasts the better). Mix breadcrumbs, flour, and Parmesan cheese to

and then back in breadcrumbs. Place in fry pan that the oil has been heated and fry at medium high temperature until goKeep warm. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain andchicken breast. Serve, passing additional Parmesan separately.

Chez L.A. Chicken & Aspara

ngredients

4 l bs. Fresh aspar agus 1 l b. But t er 2 C. Fl our 2 C. Chabl i s 4 tsp. Lemon Zest 2 C. Hal f Lasagna Noodl es 9 bonel ess ski nl ess Chi cken Br east s, cooked 1 l b. Mozzarel l a Cheese 1 l b

rocedure

Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the nexCook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole thasprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Coored sauce and sprinkle with Parmesan cheese. Marinara Sauce Ingredients: 1 large onion, chopped fine 1 carrot, gratedSalt 1 tsp. Black Pepper 1 to 1 tsp. Sugar 2 C. Chicken Stock Preparation Instructions: In a quart sauce pan saut onionfor 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.




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Chili Bean Soup

ngredients

2 l bs. l ean gr ound beef 1 gr een pepper, chopped 1 medi um oni on, mi nced 1 cl ove gar l i c. mpowder 1 1/ 2 t sp. sal t 1/ 2 t sp cumi n seed 3 dashes Tabasco 1 C. hot water 1- 15 ox. cans

rocedure

Cook beef, green pepper, onion and garlic in oil until beef is slightly browned. Add all ingredients except beans and simmthinner mixture, add water. Serves 8.

Chili's Awesome Blo

ngredients

1 Prepared Oni on 2 1/ 2 C. Fl our 2 t sp McCormi ck Seasoned Sal t 1/ 2 tsp. Coar sel y Gr ound P

rocedure

Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Thedown 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 likonion's petals will start to open up and bloom. Drain onion and dip in flour mixture and dust well. Dip onion then in butterWhen done drain well and place on plate and cut center out of onion so the petals may easily be removed.

Chili's Awesome Blo

ngredients

rocedure

Chili's Awesome Blossom D

ngredients

1/ 2 C. Sour Cr eam 2 Tbs. Catsup 1/ 2 tsp. McCormi ck Season Al l 1/ 8 tsp. Red Pepper 1 1/ 2

rocedure

Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.

CHILI'S BONELESS BUFFA




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ngredients

1 C. FLOUR2 TBSP. SALT1/ 2TSP. PEPPER1/ 4TSP CAYENNE1/ 4TSP. PAPRI KA1EGG1C. MI LK1/ 2 C. WI NG SAUCE ( SALAD DRESSI NG I SLE)2 CHI CKEN BREASTS , SLI CED I NTO 2 I NCH SQUARES.

rocedure

1. MIX FLOUR, SALT,PEPPER AND PAPRIKA IN A BOWL.

2. IN ANOTHER BOWL MIX EGG AND MILK.

3. HEAT DEEP FRYER OR WOK WITH OIL.

4. DIP CHICKEN IN EGG THEN IN FLOUR . REPEAT THEN ADD TO OIL.

5.WHEN IT'S DONE, DRAIN ON PAPER TOWELS.

6.PUT CHICKEN IN A CONTAINER, DRIZZLE WITH SAUCE,TOSS IT TO COAT PIECES.

7.SERVE WITH CELERY AND BLUE CHEESE.

Chili's Chicken Enchila

ngredients

1/ 2 C. Vegetabl e oi l 1/ 4 C. Chi cken base 3 C. di ced Yel l ow Oni ons 2 t sp. ground Cumi n 2 2 C. Masa Har i na - ( a type of cor n f l our ) 4 qt . Wat er ( di vi ded) 2 C. cr ushed Tomat oes 1/cubed chi cken

rocedure

In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes. In anothersauted onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This wtomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese me

Chili's Margarita Gril led

ngredients

4 Bonel ess, Ski nl ess Chi cken Br east 1 C. Li qui d Mar gar i t a Mi x Fresh Gr ound Bl ack Pepper

rocedure

Pour margarita mix over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and du




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medium high temperature and spray an oil coating into pan and braise chicken breast until done on each side. Place chica generous helping of picadillo.

Chili's Margarita Gril led

ngredients

4 Bonel ess, Ski nl ess Chi cken Br east 1 C. Li qui d Mar gar i t a Mi x Fresh Gr ound Bl ack Pepper

rocedure

Pour margarita mix over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dumedium high temperature and spray an oil coating into pan and braise chicken breast until done on each side. Place chica generous helping of picadillo.

Chili's Monterey Chi

ngredients

1 bonel ess ski nl ess Chi cken Br east 2 t sp. Barbeque Sauce ( she r ecommends Bul l ' s Eye) 2 sSharp Cheddar Cheese

rocedure

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, anBarbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with

Chil i's Skillet Que

ngredients

Chi l i ' s Ski l l et QuesoSource: Copykat Reci pes

1 2 l b. br i ck Kr af t Vel veet a Cheese

2 cans Hoi mel No- Bean Chi l i

rocedure

Heat ingredients together in a crockpot for a few hours or until melted.For the most accurate texture, mix sauce in a blender.Serve with heated corn chips.

Chil i's Spicy Garlic and Li




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ngredients

Seasoni ng

3/ 4 t easpoon sal t1/ 4 teaspoon ground bl ack pepper1/ 4 t easpoon cayenne pepper1/ 4 teaspoon dr i ed par sl ey f l akes1/ 4 t easpoon garl i c powder1/ 4 t easpoon papr i ka1/ 8 t easpoon dr i ed t hyme1/ 8 t easpoon oni on powder2 t abl espoons but t er1 cl ove gar l i c, pr essed24 f r esh l arge shr i mp, peel ed ( about 1 pound)1 l i me

rocedure

1. Make the seasoning blend by combining all the spices in a small bowl.2. Preheat a large skillet over medium heat. Add the butter to the pan. When the butter is melted, stir in the pressed garl3. Immediately add the shrimp to the pan, cut the lime in half and squeeze each half into the pan over the shrimp. Sprink4. Saut the shrimp for 5 to 8 minutes or until they begin to brown. Be sure to cook both sides of all the shrimp.Makes 4 servings.

Chinese Imperial Palace Genera

ngredients

I ngr edi ent s f or Sauce: Make sauce and ref r i ger ate unt i l needed: 1/ 2 C. Cornst ar ch 1/ 4 C. Gi nger 3/ 4 C. Sugar 1/ 2 C. Soy Sauce 1/ 4 C. Whi t e Vi negar 1/ 4 C. Sherr y ( I have used a wI ngr edi ent s f or Meat : 3 l bs. bonel ess, ski nl ess chi cken, cut i nt o chunks 1/ 4 C. Soy Saucdr i ed Hot Peppers , seeds r emoved ( Get t hese t he pr oduce sect i on i n a gr ocer y st ore)

rocedure

Preparation for Sauce: Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up agpepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 opaper towels. Repeat until all chicken chunks are fried. Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 deadd to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook un

chocolate cake ''fool

ngredients

t hi s r eci pe was devel oped by mysel f and anot her chef . . i t was cr eat ed so anyone can make DRY I NGREDI ENTS WET I NGREDI ENTS

3. 5 cups pl ai n f l our 2 x t easpo




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4 cups cast or sugar 4 x whol e egg1. 5 cups pl ai n CoCoa powder 2 x cups st r ong c4 x t easpoons baki ng soda 2 x cups of but t2 x t easpoons baki ng powder 1 x cup oi l vege2 x t easpoons sal t ( f l at spoons )

rocedure

place or wet ingredients into a large bowladd all dry ingredients ,then mix with a electric beater,beat for about 2 minutes,the mixture is reasonably light and runnypour into pre-lined baking tin,

i usually use 'grease proof paper ' to line cake tin,bottom and circumference.bake for about 75 minutes,test with a skewer,bear in mind this is a very moist cake,good to eat fresh,or wrapped in clin

PRE- HEAT OVEN to 180 degrees celcius

Cinnabon Frostin

ngredients

1 l b. Mar gar i ne 1 l b. cream cheese 2 l bs. powder ed sugar 2 t sp. l emon j ui ce 2 t sp. vani l

rocedure

Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl wat least an additional 12 minutes. When almost done, add in the extracts. Enjoy!

Cinnabon Frostin

ngredients

1/ 2 st i ck But t er1&1/ 2 8oz packages or 1 12oz package cr eam cheese2 l bs. powder ed sugar2 1/ 2 t sp Vani l l a Ext r act2 Tbl sp "NO- pul p" orange j ui ce

rocedure

Cream together butter, cream cheese, vanilla, & juice. Beat until well mixed and creamy. Slowly add powdered sugar mi

Enjoy




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Cinnabons - "Cinnamon Buns

ngredients

Dough: 2 pkg. act i ve dr y yeast 1 C. warm water ( 105- 115 degr ee) 2/ 3 C. pl us 1 t sp. gr anu

eggs, sl i ght l y beat en 7- 8 C. al l - pur pose f l our , or mor e i f needed Fi l l i ng: 1 C. mel t ed bTbsp. ground ci nnamon 1 1/ 2 C. chopped wal nuts, opt i onal 1 1/ 2 C. r ai si ns, opt i onal Cr eapowder ed sugar 2 t sp vani l l a 4- 8 Tbsp. hot water

rocedure

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup subeat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a wand let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down doprepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over butpinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pancinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Prehrolls slightly. To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot wat

slightly cooled rolls.

Cinnabon's for the Bread

ngredients

Thi s r eci pe uses a bread machi ne. Dough 2 pound i ngr edi ent 1 c. mi l k 1 egg, beat en 4 Tbs( 3. 4 oz. box) 4 c. br ead f l our 1 T. sugar 1/ 2 t . sal t 2- 1/ 2 t . br ead machi ne yeast Fi l l ichopped wal nut s, opt 1/ 4 c. r ai si ns opt .

rocedure

Place all ingredients in your machine in order recommended by your machines manufacturer. Place the pan in your maknead enough to punch down and roll to 17X10. Combine first three filling ingredients and mix well. Heat in microwave 1close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight logfree place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temperature loven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: Forstrawberries. When doing this use frosting 1 or 2 and add a Tbsp. of matching fruit jam. Yield: A full 9x13 pan.


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