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Restaurant Recipes
Restaurant Recipes
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.
Combine all ingredients in a small bowl and let them chill for 1-2
hours.
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.
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
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
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.
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.
You can use different cheeses and meats for added variety.
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 in-
between 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.
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
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.
Oven instructions:
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
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
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 1/8-
inch 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
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.
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
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
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
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
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.
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
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
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
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:
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.
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.
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:
Combine all ingredients. Let sit for at least a half hour so flavors
will blend.
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
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.
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.
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:
CRACKER BARREL
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
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.
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.
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
Frosting
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.
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.
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.
Sugared Pecans:
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:
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
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.
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)
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.
Dry Mix
7 3/4 cups all purpose flour
1 1/8 cups quick oatmeal
1 1/2 cups whole wheat flour
3 1/2 cups 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
Cafe Cappuccino
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
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
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.
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.
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
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
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
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
Remove from heat and cut into eight wedges (a pizza cutter works
best). Serve with sour cream and salsa.
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 fudgy-
looking 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
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.
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 30-
45 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.
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 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.
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
Pasta:
1 lb. Flour
4 Eggs
1 Tbsp. Olive Oil
1 Tbsp. Water
1 tsp. Salt
Shrimp Stuffing
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
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:
Serves 4
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.
To make the sauce: Heat the lemon juice and white wine in a
saucepan over medium heat. Bring to a boil and reduce by one-
third. 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.
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.
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
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.
3 Tbsp. Butter
3 Tbsp. Flour
1/4 tsp. Salt
1 1/2 C. Whole Milk
Blend all together and serve with any beef dish. This is better if let
to set overnight.
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.
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper
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!
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
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.
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.
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
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.
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.
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.
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
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.