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A
to Z
Recipes
September 4,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope
this finds you well and unaffected by the latest bouts of bad weather.
We've had a wild summer here in the states. We're still on mandatory
water rationing here in my area. Just across the state line in
Louisiana, they've got torrential rain on the coast due to Tropical
Storm
Lee. I guess I won't complain, right? We didn't hit 100 degrees
yesterday and we had a good breeze last night. Regardless of the
weather, you have to eat. We have oodles of recipes in today's Monthly Theme issue. The copycat
and restaurant-inspired recipes look delicious. Enjoy your long Labor Day weekend!
Our a2z family will be visiting the Charleston, South
Carolina area in just two months! The reservation is for the
week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have space at the house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic will be announced in
Wednesday's issue. Please visit the Monthly
Theme - Recipe Submissions section where you'll
find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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We tend to forget that Happiness
doesn't come as a result of getting something we don't have, but rather
of recognizing & appreciating what we do have.
~Frederick Keonig
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Live A Life That Matters
~Shared by Treva, NC
Ready or not, someday it will all come to an end.
There will be no more sunrises, no minutes, hours or days.
All the things you collected, whether treasured or forgotten, will pass
to someone else.
Your wealth, fame and temporal power will shrivel to irrelevance.
It will not matter what you owned or what you were owed.
Your grudges, resentments, frustrations, and jealousies will finally
disappear.
So, too, your hopes, ambitions, plans, and to-do lists will expire.
The wins and losses that once seemed so important will fade away.
It won't matter where you came from, or on what side of the tracks you
lived, at the end.
It won't matter whether you were beautiful or brilliant.
Even your gender and skin color will be irrelevant.
So what will matter?
How will the value of your days be measured?
What will matter is not what you bought, but what you built; not what
you got, but what you gave.
What will matter is not your success, but your significance.
What will matter is not what you learned, but what you taught.
What will matter is every act of integrity, compassion, courage or
sacrifice that enriched, empowered or encouraged others to emulate your
example.
What will matter is not your competence, but your character.
What will matter is not how many people you knew, but how many will
feel a lasting loss when you're gone.
What will matter is not your memories, but the memories that live in
those who loved you.
What will matter is how long you will be remembered, by whom and for
what.
Living a life that matters doesn't happen by accident.
It's not a matter of circumstance but of choice.
Choose to live a life that matters.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: (To be announced)
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"(To be announced)". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: (To
be announced).
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "(To be
announced)" has a deadline of September 30,
2011,
and will be posted on October 9, 2011.
Please
use this email
link to submit a recipe for theme
recipes: (To
be announced). As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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SIGNS OF THE TIMES
~Shared by Larry
H., Toronto, Canada
Sign over a Gynecologist's Office:
"Dr. Jones, at your cervix."
**************************
In a Podiatrist's office:
"Time wounds all heels."
**************************
On a Septic Tank Truck:
Yesterday's Meals on Wheels
**************************
At a Proctologist's door:
"To expedite your visit, please back in. "
**************************
On a Plumber's truck:
"We repair what your husband fixed."
**************************
On another Plumber's truck:
"Don't sleep with a drip. Call your plumber."
**************************
On a Church's Bill board:
"7 days without God makes one weak."
**************************
At a Tire Shop in Milwaukee:
"Invite us to your next blowout."
**************************
At a Towing company:
"We don't charge an arm and a leg. We want tows."
**************************
On an Electrician's truck:
"Let us remove your shorts.."
******** ******************
In a Nonsmoking Area:
"If we see smoke, we will assume you are on fire and take appropriate
action."
**************************
On a Maternity Room door:
"Push. Push. Push."
**************************
At an Optometrist's Office:
"If you don't see what you're looking for, you've come to the right
place."
**************************
On a Taxidermist's window:
"We really know our stuff."
**************************
On a Fence:
"Salesmen welcome! Dog food is expensive!"
**************************
At a Car Dealership:
"The best way to get back on your feet - miss a car payment."
**************************
Outside a Muffler Shop:
"No appointment necessary. We hear you coming."
**************************
In a Veterinarian's waiting room:
"Be back in 5 minutes. Sit! Stay!"
**************************
At the Electric Company:
"We would be delighted if you send in your payment.
However, if you don't, you will be."
**************************
In a Restaurant window:
"Don't stand there and be hungry; come on in and get fed up."
**************************
In the front yard of a Funeral Home:
"Drive carefully. We'll wait."
**************************
At a Propane Filling Station:
"Thank heaven for little grills."
**************************
And don't forget the sign at a RADIATOR SHOP:
"Best place in town to take a leak."
**********************
Sign on the back of another Septic Tank Truck:
"Caution - This Truck is full of Political Promises"
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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Recipe Name: Shrimp
Egg Salad
Submitter: Maggie,
TX
Reviewer: Lynn,
Roswell, NM
Date: August
10, 2011
http://www.a2zrecipes.net/08101011.html
Hello,
we've been
walking through the archives, what a splendid collection of recipes. As
many meals as we have prepared and served, never thought about
combining shrimp and egg for a sandwich or spread. This was delicious.
~Lynn,
Roswell, NM
SHRIMP EGG SALAD
~Shared by Maggie,
TX
Ingredients
1 can (4 ounces) tiny shrimp, rinsed and drained
2 hard-cooked eggs, chopped
1/4 cup finely chopped celery
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon lemon-pepper seasoning
Bread or crackers
Directions
Combine the first eight ingredients; mix well. Use as a sandwich spread
or serve on crackers.
Yield: 1-1/2 cups.
Nutrition Facts: 1 serving (1/4 cup) equals 94 calories, 7 g fat (1 g
saturated fat), 115 mg cholesterol, 408 mg sodium, 1 g carbohydrate,
trace fiber, 6 g protein.
Source: Taste of Home February/March 2000, p54
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CRACKER BARREL OLD
COUNTRY STORE FRIED
APPLES
~Shared by Charlie
J., Mobile, AL
Bacon drippings adds a crisp flavor to this copycat fried apple recipe.
This tart dish makes an atypical and delicious dessert.
Cooking Time: 20 min
Ingredients
6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
dash of nutmeg
Instructions
1. In a large skillet, melt bacon drippings.
2. Pour apples evenly into the skillet. Sprinkle with lemon juice,
brown sugar and salt.
3. Cover and cook over low heat for 15 minutes, until apples are tender
and juicy.
4. Sprinkle with cinnamon and nutmeg.
Source: http://www.recipelion.com/Restaurant-Recipes/Cracker-Barrel-Old-Country-Store-Fried-Apples/ml/1
CINNAMON BISCUITS
~Shared by
Patricia, Charlevoix, MI
Cinnamon Sugar mix:
1/4 cup brown sugar, packed
2 teaspoons ground cinnamon
Biscuit Dough:
2 21/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Preheat oven to 400 degrees. Combine brown sugar, cinnamon, and nutmeg
and set aside.
In a large bowl, stir together flour, brown sugar, baking powder, and
salt. Add 1 1/2 cups of the cream and stir briskly until the dough
forms a ball, about 1 minute. With your hands, fold the dough over a
few times in the bowl, until all of the loose bits are incorporated and
the dough is smooth.
Turn the dough out onto a lightly floured surface. Lightly flour your
hands and gently pat the dough into a 1/2-inch-thick rectangle about 9
x 13 inches. Brush the surface of the dough with the remaining
tablespoon of cream. Sprinkle evenly with the cinnamon sugar mix.
Starting from a long side, roll the dough into a cylinder. Slice into 9
equal rounds. Place the biscuit rounds, cut side down, in an unoiled
8-inch square baking dish or pie plate. Bake for about 30 minutes,
until the biscuits are lightly browned.
Source: Adapted by a small cafe chef in NY
ADA CHRISTIAN
SCHOOL'S FAMOUS APPLE
PIES
~Shared by
Patricia, Charlevoix, MI
Crust:
2 cups lard
6 cups flour
1 teaspoon salt
1 egg
1 tablespoon vinegar
Ice water
Mix first three ingredients with pastry blended. In one cup measure,
whip 1 egg, 1 tablespoon vinegar, add ice water to make 1 cup. Mix.
Pour into flour mixture and mix well. Divide into 7-8 single crust
portions; wrap in wax paper and refrigerate or wrap in foil and freeze
for later use. This recipe makes crust for 4 double crusted pies.
Apple filling - one pie
4 cups apples, sliced
4 tablespoons flour
1 scant cup sugar
1 tablespoon lemon juice
1 teaspoon cinnamon.
Mix together, add lemon juice last. Bake pie at 400 degs for 45-60
minutes.
SALTED NUT ROLL
~Shared by Donna
R., Yuma, AZ
"These are fast and easy! Taste just like a "Pay Day" candy bar."
Prep Time: 2 mins
Cook Time: 3-5 mins
Servings: 24
Ingredients:
1 (16 oz.) jar dry roasted peanuts
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) bag peanut butter chips
3 tablespoons butter
1 (10 oz.) bag mini marshmallows
Directions:
1. Put half the nuts in bottom of 9"x13" pan or baking dish.
2. In a saucepan, melt sweetened condensed milk, peanut butter chips
and butter. Remove from heat. Stir in marshmallows but do not melt
them.Pour over nuts in pan. Top with remaining nuts. Cool before
cutting.
3. Tip: I put a buttered baggie over my hand and pressed mixture down
firmly.
APPLEBEE'S PICO DE
GALLO
~Shared by Luanne,
FL
From a waitress at one of their restaurants.
3 large tomatoes diced
1 large onion diced
2 Tbsp.diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. Salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. white vinegar
Mix all ingredients together in large container until well blended.
Allow to sit for at least 6 hours, it is better if allowed to sit
overnight.
*** I let the tomatoes drain in a sieve for awhile to cut back on
juice. I also add some fresh garlic.
OLIVE GARDEN HOUSE
DRESSING (COPYCAT)
~Shared by Luanne,
FL
My sister Barbara gave this to me and insisted I make it. She is right.
You can almost drink it !!
8 Oz Paul Newman's Vinegar and Oil Dressing
1 Tbl Sugar
10 medium Garlic, peeled & cut up
1/2 Tsp basil, dried
1/2 Tsp oregano, dried
Put ingredients into the bottle of dressing and shake well. Refrigerate
24 hours before using.
She told me to put it all in the blender and pulse for a couple of
times. Works good that way.
STOUFFER'S CORN
SOUFFLE
~Shared by Luanne,
FL
I think this is pretty close to right. It reheats great and is cheaper
than the store bought one. I like it cold also.
2 Eggs
2 Tbl Cornstarch
1 Can (16 oz) creamed corn
2 Tbl Sugar
1/2 Cup Sour cream
1/2 Cup Milk
Salt & black pepper, to taste
Preheat oven to 400. Spray an 8' square baking dish with Pam. With
electric mixer beat eggs until foamy. Beat in remaining ingredient as
listed. Pour into prepared baking dish. Bake in the center of the oven
for 35 minutes or until knife inserted in center comes out clean.
Makes 4 servings.
OLIVE GARDEN ITALIAN
WEDDING SOUP
~Shared by Luanne,
FL
This is a favorite soup of mine. Found this recipe from The Olive
Garden and then redid it. I guess you would call it a "double" copy
cat. My changes are at the end. This soup is great anytime of the year.
Serves: 10
Prep. time: 15 minutes
Cooking time: 60 minutes
1 pound lean ground beef
1 egg, (or 2 egg whites)
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
6 cups water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo, (tiny rice shaped grains of pasta)
2 cups thinly sliced escarole
grated Parmesan cheese
Combine first 7 ingredients and form into tiny balls, about 1/2 inch in
diameter.
Bring 6 cups of water to a slow boil in a stockpot. Add the chicken
broth and season with onion powder, garlic powder, celery salt, salt
and pepper to taste.
Add the meatballs, and cook for a few minutes until done. Remove the
meatballs with a slotted spoon. Add the orzo and cook for about 5
minutes.
Add the escarole. Add the meatballs back to the soup pot, heat and
serve. Top with Parmesan cheese.
Notes: Buy a box of precooked little sausages and a box of frozen
spinach. Thaw the spinach and wring out any extra water, then chop it
up, but not too small. Take the sausages and cut them into rounds, bite
size. Don't have to make meatballs or clean the escarole. I only used 4
cups of water instead of 6. The flavor is just as good and this is so
much quicker.
PERKINS POTATO
PANCAKES
~Shared by Luanne,
FL
1 cup all-purpose flour
1 cup whole milk
4 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon minced onion (or more )
2 1/2 cups frozen hash browns (defrosted)
OR
4 shredded fresh potatoes
Combine all of the ingredients, except the potatoes, in a large mixing
bowl.
Beat by hand or with an electric mixer until smooth. Add the potatoes
to the batter and mix by hand until the potatoes are well combined. Let
the batter rest while you preheat a skillet or griddle to about medium
heat.
Grease the pan with a little butter. Ladle 1/4 cup dollops of batter
into the pan. Cook as many at a time as will fit comfortably into your
pan.
Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in
a fanned out stack with a pat of butter on top.
Note: This is good and I use the already-shredded potatoes. I like a
dollop of sour cream with the butter.
Source: AArons A-Z
SUBWAY SWEET ONION
SAUCE
~Shared by Luanne,
FL
1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder*
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
Combine all ingredients in a small microwave-safe bowl. Heat mixture
uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture
boils rapidly. Whisk well, cover and cool.
Makes about 2/3 cup.
*I left out the buttermilk powder as I didn't have any. Didn't notice
any difference.
RED LOBSTER CHEDDAR
BAY BISCUITS
~Shared by Edna D.,
Decatur, IL
Cooking Time: 10 min
Ingredients:
2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder
Directions:
1. Preheat oven to 450 degrees F.
2. Mix Bisquick, milk and cheese until a soft dough forms.
3. Drop by spoonsful onto an ungreased cooking sheet.
4. Bake for 8 to 10 minutes until golden brown.
5. Mix butter and garlic powder. Brush mixture over warm biscuits
before removing from cookie sheet.
APPLEBEE'S GRILLED
CHICKEN TENDERLOIN
~Shared by Rusty,
Leesburg, FL
Ingredients
1 pound chicken breast tenders
1/2 cup Italian dressing (drain and discard spices)
1 teaspoon fresh lime juice
1 1/2 teaspoons honey
Instructions
Mix dressing, lime juice and honey together.
Pour over chicken tenders, making sure all chicken tenders are covered.
Marinate for 1 hour.
Braise tenders in a nonstick pan or grill to lightly golden in color
until cooked through.
RED LOBSTER CRAB
ALFREDO
~Shared by Rusty,
Leesburg, FL
Ingredients
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 cups half-and-half or heavy cream
1/2 cup grated Parmesan cheese
Salt and white pepper, to taste
Cayenne pepper, optional
6 ounces cooked snow crab meat, cut into chunks
Instructions
Melt the butter in a saucepan. Stir in the flour, and cook briefly
until the mixture looks sandy. Do NOT let it color. Whisk in the
half-and-half or heavy cream, and stir until the mixture forms a thick
sauce. Stir in the cheese, and season to taste. Simmer for a few
minutes to blend the flavors, and stir in the crab meat. Cook only
until the crab is heated through.
Serve over cooked linguini, with additional Parmesan cheese and hot red
pepper flakes on the side.
KFC COPYCAT BISCUITS
~Shared by Rusty,
Leesburg, FL
Nothing tastes better with crispy fried chicken than a flaky biscuit.
This tried and true copycat recipe creates the perfect light, buttery
biscuit that tastes just like it's from KFC.
Serves: 9
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Instructions
Preheat oven to 425 degrees F.
Sift together flour, salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk. Add shortening and begin
kneading with hands (to cut in) the vegetable shortening and flour in
the milk until thoroughly mixed. Add milk, if needed to form, and mix.
Turn onto floured board, and knead gently 6 to 8 times. Pat dough to
1/2-inch thickness. Cut into biscuits.
Place on baking sheet and brown in oven 10 to 13 minutes.
Source: Recipe Lion
MACARONI GRILL PENNE
RUSTICA
~Shared by Rusty,
Leesburg, FL
Serves: 6
Ingredients
2 teaspoons butter
2 teaspoons garlic, chopped
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon rosemary, chopped
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups Gratinata Sauce (from recipe below)
3 lbs penne pasta, cooked
3 teaspoons pimento
6 ounces butter
1 teaspoon shallots, chopped
1 pinch salt and pepper
1 cup Parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary
Instructions
Gratinata Sauce (The sauce uses the ingredients listed from butter
through heavy cream):
Saute 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:
Saute pancetta until begins to brown. Add butter, shallots, and shrimp.
Cook until shrimp are evenly pick but still translucent. Add chicken,
salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of
parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked
pasta. Place this mixture into single serving dishes or one large
casserole dish. Top with remaining cheese and pimientos and sprinkle
with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and
garnish with fresh rosemary sprig.
HOMEMADE SHAKE'N BAKE
~Shared by Rusty,
Leesburg, FL
9 cups cornflakes (4 cups crushed)
2 beef bouillon cubes, crumbled
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons sage
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
Pulse all together in a food processor until cornflakes become crumbs.
Or, mix seasoning with previously crushed cornflakes.
To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use
as you would regular shake’n bake.
Makes: 8 (1/2 cup) portions
OLIVE GARDEN CHICKEN
SCAMPI (COPYCAT)
~Shared by Rusty,
Leesburg, FL
Ingredients:
WHITE SAUCE:
1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot
SCAMPI SAUCE:
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried cilantro
2 teaspoons Italian seasoning
1 to taste black pepper
3/4 cup white wine
1 cup chicken broth
REMAINING INGREDIENTS:
1/2 lb angel hair pasta, cooked and drained
2 bell peppers, thinly sliced
1 red onions, thinly sliced
2 chicken breasts, sliced
1 to taste olive oil
Directions:
For white sauce: Heat 1 tablespoons butter in sauce pan, add 2
tablespoons flour and cook for 2 minutes on med. heat. Heat stirring
constantly. Slowly add 3/4 cup hot milk (hot so it won’t get lumpy).
Set aside. (Make sure that the white sauce is hot when adding to the
scampi sauce).
For scampi sauce: Heat butter over low heat. Add the garlic, Italian
seasoning, crushed red pepper and black pepper. Cook for about 2
minutes on low heat. Add the wine and chicken broth. Stir until
combined. (I usually cook mine for about 30-40 minutes). Add 1/4 cup
white sauce and cook till slightly thickened.
In a large skillet, saute chicken in a little olive till nearly done.
Add the peppers and onions, saute till chicken is done. Add the sauce.
Saute until everything is warmed. Serve over pasta.
Source: food.com
BAD BART'S BLACK
JAMBALAYA
~Shared by Johnny,
LA
Prep Time: 25 min
Cook Time: 1 hr 20 min
Level: Easy
Serves: 12 servings
Ingredients
1/4 cup vegetable oil
1 pound Louisiana smoked sausage, sliced into wedges
3 ribs celery, diced small
2 poblano peppers, diced small
1 yellow onion, diced small
1/2 pound braised pork
1/2 pound boneless and skinless roasted chicken thigh meat
One 12-ounce can black-eyed peas
4 1/4 cups stock (chicken, pork or beef)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon cayenne pepper
2 cups parboiled rice
Directions
Place a 4-gallon saucepan over medium heat. Add the vegetable oil and
heat. Add the sausage and cook until it sizzles and curls. Next, add
the trinity (celery, peppers and onions) and cook until golden brown.
Then add the braised pork and cook 15 minutes, stirring somewhat
frequently (every other minute or so).
Add the chicken, stir and cook for another 10 minutes. Add the
black-eyed peas and cook another 10 minutes. Then add the stock and
bring to a simmer. Add the fresh herbs and salt, black pepper, garlic
and cayenne pepper. Add the rice, bring to simmer, cover, reduce the
heat to low and cook until the rice is soft, about 30 minutes. Yea you
right...you got some Bad Bart's Black Jambalaya!
Cook's Note: Your stock makes all the difference, but don't forget to
pay close attention to the temperature once the rice is added as to
prevent the dish from being burned.
This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens
chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.
Source: Crescent Pie and Sausage Company, New Orleans
CRACKER BARREL OLD
COUNTRY STORE
POTATO SOUP
~Shared by Johnny,
LA
This soup only has a few ingredients so it's simple to make in your own
home.
Serves: 12
Ingredients
3 pounds potatoes, peeled and diced into 1/2 x 1-inch pieces
8 ounces chopped celery
2 1/2 quarts water
4 ounces chicken base
1/2 teaspoon pepper
1 tablespoon Jane's Crazy Salt
1 1/2 quarts milk
4 ounces melted margarine
1 cup flour
Instructions
1. In large pot put first 6 ingredients in large pot and simmer 20
minutes.
2. Add milk and bring to 170 degrees F.
3. In bowl blend melted margarine and flour till smooth then add 1
quart of soup broth and blend. Using wire whip add back to pot and
blend well. Simmer 20 minutes.
CRACKER BARREL OLD
COUNTRY STORE GREEN
BEANS (COPYCAT)
~Shared by Johnny,
LA
This Cracker Barrel copycat Old Country Store country green beans is a
mouthful to say as well as to eat! Our cracker barrel restaurant
recipes taste so close to the real thing that you'll swear you're
eating them at the actual restaurant!
Ingredients
1/4 pound sliced bacon
3 (14 1/2 ounce) cans whole green beans, with liquid
1/4 yellow onion
1 tablespoon granulated sugar
1/2 tablespoon salt
1/2 teaspoon freshly-ground black pepper
Instructions
In a 2-quart saucepan over medium heat, cook bacon until lightly brown
but not crisp.
When bacon has browned, add green beans. Add salt, sugar and pepper and
mix well.
Place onion on top of green beans.
Cover saucepan with a lid and bring to a light boil.
Turn heat down to low and simmer beans for 45 minutes.
Serve.
CRACKER BARREL OLD
COUNTRY STORE
CORNBREAD DRESSING (COPYCAT)
~Shared by Johnny,
LA
It doesn't need to be holiday time to enjoy this Cracker Barrel Copycat
Corn Bread Dressing. Just like you get at the restaurant, this ranks
high in my house among copy cat recipes. Make it with some chicken
tonight!
Serves: 16
Cooking Time: 1 hr
Ingredients
2/3 cup chopped onion
8 cups day-old grated corn bread
4 cups day-old grated biscuits
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
1 stick of butter, melted
1 quart plus 1 (14-ounce) can chicken broth
2/3 cup celery
Instructions
Preheat oven to 400 degrees F.
Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning,
sage and pepper in a large mixing bowl. Add melted butter and blend
well.
Add chicken broth to dry ingredients and mix well. The dressing should
have a wet but not soupy consistency like a quick bread batter.
Divide mixture evenly into two 8-inch pans sprayed with nonstick spray.
Bake at 400 degrees F uncovered for 1 hour or until lightly brown on
the top.
CRACKER BARREL
COPYCAT BANANA PUDDING
~Shared by Johnny,
LA
Cracker Barrel recipes are some of the most delicious copycat
restaurant recipes, and the readers agree! This Cracker Barrel Copycat
Banana Pudding is especially delicious and very simple to make. Plus
it's no bake!
Ingredients
1 1/2 quarts milk
1 1/4 cups liquid eggs
1/4 teaspoon imitation vanilla extract
1 5/8 cups flour
1 1/4 cups granulated sugar
12 ounces Nilla Wafers
1 3/4 bananas, peeled
8 ounces Cool Whip
Instructions
Heat milk in pot to 170 degrees F.
Mix eggs, vanilla extract, flour and sugar in separate container. Add
mixture to milk; cook until custard-like, stirring constantly.
Spread Nilla Wafers on bottom of baking pan. Slice bananas and place
over Nilla Wafers. Pour custard over cookies and bananas; cool.
Spread Cool Whip over top.
CRACKER BARREL OLD
COUNTRY STORE
COPYCAT BISCUITS
~Shared by Johnny,
LA
These light buttermilk biscuits are the perfect start to any meal.
Serve them as an appetizer, a side or even use them as bread for a
sandwich. No matter how you serve them, these Cracker Barrel Old
Country Store copycat biscuits will be a winner every time.
Ingredients
2 1/4 cups baking mix
2/3 cup buttermilk
1 teaspoon granulated sugar
1 tablespoon butter, melted
Instructions
Preheat oven to 450 degrees F.
Mix first three ingredients together, add 1 tablespoon of the melted
butter into batter. Stir ingredients until soft dough forms.
Turn onto surface that has been dusted with flour. Knead 20 times, roll
1/2-inch thick, cut with a cutter into biscuits, and place in an
ungreased 8-inch square cake pan.
Place biscuits next to each other, when the you have placed all of them
in the pan flatten slightly. Bake for 8 to 10 minutes.
KFC COLE SLAW
~Shared by Johnny,
LA
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First core the cabbage and shred the cabbage fine using the fine disk
for the shredder attachment to the mixer. Then shred the cabbage. In a
bowl combine with a whisk combine the buttermilk, mayonnaise, milk and
lemon juice mix till well combined. Then add the seasoning. The last
step is to add the sugar add the sugar to the sauce until well mixed
in. Add the sauce to the cabbage and carrot mixture and mix well and
allow the mixture to marinate for 13 hrs.
KFC POT PIE
~Shared by Johnny,
LA
Due to the waste of chicken in the restaurants the Colonel created a
recipe to help use the chicken that was unable to be sold. So he
devised the potpie recipe. See chicken could only sit and be sold for 2
hrs after it is fried.
2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and MSG
In a bowl combine all cooked vegetables and chicken add the cream of
chicken soup and seasoning. The mixture should be thick but not to
thick if the mixture is to thick add some milk to the mixture. Scoop
the mixture into individual pie pans. Use the biscuit recipe in this
book to make the crust. Roll out the dough thin and place on top then
brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until
it is heated threw and the crust is golden brown.
KFC BEANS AND RICE
~Shared by Johnny,
LA
Colonel Sanders loved rice and beans and decided to create a recipe
that could be used together to create a great tasting item. You can mix
it or have the beans on the bottom and rice on top and mix as you eat.
30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked
Pour beans with their liquid into a saucepan and cook over medium heat.
Add the seasonings and butter. When the mixture begins to boil use a
fork to mash 1/2 the beans. Cook for 10 to 20 minutes to until it looks
like bean paste with big beans in it. Mix in rice.
KFC CORN
~Shared by Johnny,
LA
A favorite of the Colonel was Corn on the cob and he deiced if he was
going to sale it had to be delicious and sweet.
Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msgr
melted butter
Cook the corn in hot salted water with a dash of milk till nice and
tender. When it is done dip the corn in butter and sprinkle with the
seasoning.
KFC MACARONI SALAD
~Shared by Johnny,
LA
The Macaroni Salad that Colonel Sanders used to use is listed below.
The recipe is just the basic recipe. However it has been altered many
times.
1 lb Elbow Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish
Cook macaroni noodles in a big pot of water for 12 to 15 minutes.
Drain and place in a bowl with ice water and cool for 10 minutes. In a
large bowl combine all of above. Refrigerate for 2 hrs.
KFC MACARONI AND
CHEESE
~Shared by Johnny,
LA
A favorite among kids and kids at heart is the Colonel's Macaroni and
cheese which was originally made fresh daily. Now it comes premade and
is cooked in an oven like it originally was when it was made fresh.
2 cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
In a pot bring water to a boil with salt to taste, once the water comes
to a boil add the macaroni and cook for 12 to 15 minutes. When the
noodles are cooked drain but do not rinse. To make the cheese sauce in
a pan over low heat combine the Velveeta cheese, shredded cheddar and
the milk. Cook the cheeses till they are melted and then add the salt.
Add the noodles and mix threw. Place in a casserole dish and bake for
10 to 15 minutes. You may want to broil the top to make a brown top.
KFC POTATO SALAD
~Shared by Johnny,
LA
Another favorite side dish is the Potato Salad which used to be
produced fresh daily, however now due to the fact that it can be
produced and prepackaged and stored frozen till shipped and then
refrigerated AmeraServe which is the company that Tricon uses sells the
potato salad that way.
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a
pot of salted water and boil the potatoes for 5 to 10 minutes till fork
tender, depending upon the size you cut them. While the potatoes are
cooking in a bowl make the dressing by mixing the mayonnaise, pickle
relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot,
parsley, pepper, and salt. When the potatoes are done and have cooled
add the sauce and refrigerate for 2 hours. The best is if you allow
this to sit overnight.
KFC BAKED BEANS
~Shared by Johnny,
LA
The Colonel's Baked Beans used to be baked and made fresh daily. Now
there made with a can of Navy Beans made by Hanover and a bag of sauce
and precooked frozen bacon. When it is needed it is just microwave and
there you go.
30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Drain the navy beans and place in a microwave safe dish. Add the
precooked bacon. In a bowl combine all the other ingredients to make a
sauce. Pour the sauce over the beans and mix well. Allow them to sit
overnight in the refrigerator. When you are ready to serve them
microwave them for 5 minutes then stir and microwave again for 7
minutes or till heated through.
KFC POTATO WEDGES
~Shared by Johnny,
LA
The Colonel was in the kitchen one day and had an idea what to do with
the potatoes that he had and he came up with the Potato Wedges. The
used to be made fresh but due to the invention of the frozen fry they
are sent to the stores frozen and ready to cook.
shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
1/4 teaspoon Paprika
dash of garlic powder
Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal
side wedges. Mix the egg and milk till well blended in a big bowl.
Mix the dry ingredients into a large bowl. Put some potatoes in the
milk and egg then into the flour mixture till well coated. Fry in
fryer for 3 minutes remove from the oil and allow them to sit for one
minute and then cook them again for 5 minutes or until cooked. It may
take up to 6 minutes.
KFC GRAVY
~Shared by Johnny,
LA
The Gravy used to be made fresh with the Cracklings. Now it comes in a
pouch and all you have to do is add water. Thank God for modified
starch products.
1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell's Condensed Chicken Stock
1 can water
First we are going to make a roux with the melted shortening and 1 1/2
tablespoon of breading flour. Cook this over low heat for 10 to 15
minutes or until the roux browns in color to resemble a nice milk
chocolate color. Once the mixture turns brown remove it from the heat
and add the remaining flour and slowly add the liquid(s) to incorporate
it so no lumps. Bring the mixture to a boil and boil for 2 minutes
reduce the heat and allow the mixture to thicken which would take
about 3 to 5 minutes.
*That is just the flour that you use to bread the chicken with.
KFC MASHED POTATOES
~Shared by Johnny,
LA
The mashed potatoes are served and made by mix. It comes in a bag just
add water and butter. Many people just come to KFC to get these
potatoes and gravy.
2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt
Heat water add butter and margarine till melted. Add the salt and cook
for 2 minutes. Add the flakes and mix till it looks like regular
potatoes. Add milk to proper consistency. Serve with gravy. Serves 6
KFC MARINADE
~Shared by Johnny,
LA
Before you cook the chicken it has to be marinated. The original way
that the Colonel used to produce his chicken was to marinate it. The
following Marinate recipe is still used today at KFC for the Crispy
Strips which are marinated daily in 40 to 80 lbs at a time, however the
amount of this marinade is only good for about 15 lbs of chicken.
2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water
Mix all of the above and soak the chicken in the above marinate for 24
hours under refrigeration.
KFC CRISPY STRIPS
~Shared by Johnny,
LA
The Colonel used to sell chicken nuggets that were tasty but he taught
why not prepare fresh chicken strips of all white meat and that is how
the Colonel's Crispy Strips were born. You will notice it is the same
as the Extra Crispy.
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips, or you can by chicken tenders in the
store. Marinate them overnight . Preheat the shortening in a deep-
fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken
into the egg mixture. Dip the chicken into the coating and then double
dip. Fry in fryer a few at a time till they are golden brown about 5
minutes or until they float.. Remove the chicken to a rack and allow to
drain for 5 minutes
The Colonel has decided to make Hot and Spicy Strips that ran for short
times the difference is the second dip it is dipped into hot sauce then
breaded again and then fried just like the original crispy strips. For
the barbecue strips make the strips the original way and then dip into
the Honey Barbecue Dipping Sauce.
KFC WINGS
~Shared by Johnny,
LA
The Colonel deiced that wings were going to be a good thing to serve
and so he decided to create fried wings that are very tasty. The Honey
Barbecue wings are tasty . After they are made they are dipped into the
Honey Barbecue Dipping Sauce. If you don't want the honey barbecue
wings just serve them as the regular wings.
6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
If you are using frozen wings allow them to defrost and marinate. If
you are using fresh wings you are going to want to take the wing and
remove the flipper and then break them into two pieces and then
marinate them. Combine the beaten egg with the milk in a small bowl.
In another small bowl, combine the flour, salt, pepper, garlic powder,
paprika and MSG. When shortening is hot, dip each wing first in the
flour mixture, then into the milk and egg mixture, and back into the
flour. Bread all the wings then refrigerate them until ready to use.
When they are ready to be used fry them 6 at a time for 12 minutes.
Remove from the shortening and allow them to drain for 3 minutes. For
the barbecue ones dip in the barbecue sauce and serve.
KFC TENDER ROAST
~Shared by Johnny,
LA
The Colonel also had a Roasted chicken that was mighty tasty. The
chicken was marinated also and then baked with his famous seasonings.
The baking process was long it takes 4 hours to bake it. It is baked at
225 for 2 hours till the internal temp was at 175. But for you at home
I have updated this to be baked at a hire temperature and be prepared
in less time.
Spice Mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG
Trim the excess fat from the chicken. Marinade the chicken in the
mixture for 3 to 4 hrs or overnight. Remove the chicken from the
marinade and allow to dry. Sprinkle the chicken lightly with seasoning.
Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is
done. Allow to sit for 1 to 2 minutes then serve.
KFC HONEY BBQ
DIPPING SAUCE
~Shared by Johnny,
LA
One of the favorite items that is on the menu is the Barbecue sauce
that was original made fresh in the store and used to dip the wings,
the original chicken and now the chicken strips. Now it comes in a bag
and all we have to do is add hot water and keep warm.
1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder
In a sauce pan combine all of the above and bring to a simmer. Simmer
for 5 minutes and keep warm. When you are ready to eat the chicken dip
in and allow the chicken to drain for 1 minute.
POPEYE'S FRIED
CHICKEN -- BONNIE'S
~Shared by Johnny,
LA
Popeye's Chicken is loved by most everyone. This is an easy-to-prepare
fried chicken recipe. Two-step method makes it crunchy and delicious!
We enjoy it. Hope you do, too! Enjoy!
Cook time: 40 Min
Prep time: 30 Min
Serves: 4 or more
Ingredients
- 4 pounds cut up chicken for frying
1ST. BOWL
- 3 cups self-rising flour
- 1 cup cornstarch
- 3 tablespoons seasoned salt
- 2 tablespoons paprika
- 1 teaspoon baking soda
- 1 package spaghetti sauce mix (1/2 oz)
- 1 package dry Italian salad dressing mix (1 1/2 oz)
- 1 package onion soup mix (1/2 oz)
- 3 tablespoons sugar
- 1 TBS cayenne
2ND. BOWL
- 3 cups corn flakes, crushed slightly
3RD. BOWL
- 2 eggs, well beaten
- 1/4 cup cold water
Directions
1. COOKS NOTE: This makes a lot, so sift and store remaining flour mix
in the freezer to have on hand to make more fried chicken. While this
is not a difficult recipe, do read it through and assemble everything
you need before starting.
2. Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350
degrees.
3. Put enough corn oil into a heavy roomy skillet to fill it one-inch
deep. Get it hot but not smoking.
4. Dip chicken pieces 1 piece at a time as follows: Dip a piece into
dry mixture, then into egg mixture, then into cornflake mixture, AND
briskly briefly back into the dry mix. Drop the coated piece into the
hot oil, skin side down and brown 3 to 4 minutes on medium high heat.
Turn and brown other side of each piece. Don't crowd pieces while
frying.
5. Now place the pieces in prepared baking pan skin side up. Seal with
foil on 3 sides only, leaving 1 side loose for the steam to escape.
Bake at 350 degrees for 35 to 40 minutes removing the foil then to test
tenderness of chicken. Allow to bake UNCOVERED five minutes longer to
crisp the coating. I advise using a meat thermometer as in some
altitudes, it may take 50 minutes to get done.
6. Leftovers refrigerate well up to 4 days. Do not freeze leftovers.
You can store the "mix" (the 1ST BOWL ingredients) at room temperature
in a covered container up to 2 months. I have also stored it in the
freezer.
ARBY'S HORSEY SAUCE
~Shared by Dorie, IL
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1 Cup mayo
3 Tablespoons bottled horseradish cream sauce
1 Tablespoon sugar, or 2 Packages equal
Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do
not freeze.
RUBY TUESDAY'S
CHICKEN QUESADILLAS
~Shared by Dorie, IL
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5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa
Place chicken breast in a bowl with enough Italian dressing to coat;
allow to marinate 30 minutes, refrigerated. Grill marinated chicken
until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.
Brush one side of tortilla with margarine and place in frying pan over
medium heat. On one half of tortilla, add cheese, 1 T tomatoes,
peppers, and Cajun seasoning in that order. Make sure to spread to the
edge of the half. Top with diced chicken, fold empty tortilla side on
top, and flip over in pan so that cheese is on top of chicken. Cook
until very warm throughout. Remove from pan to serving plate and cut
into six equal wedges on one side of plate. On the other side put
lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
Serve your favorite salsa in a small bowl on the side.
APPLEBEE'S LEMONADE
~Shared by Dorie, IL
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1 Quart water
1 Cup sugar
1 Cup fresh lemon juice
Sparkling Water (not tonic water, like Perrier)
Mix first three together. Fill a tall glass 2/3 to 3/4 with Lemon
mixture then fill with sparkling water.
MCDONALD'S HOT
MUSTARD SAUCE
~Shared by Dorie, IL
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1 Tablespoon Dijon mustard
2 Tablespoons French's prepared mustard
2 Tablespoons Heinz 57 sauce
1/4 Cup Mayonnaise
1/4 Cup Sour cream
Mix all, cover and refrigerate to use within 30 days.
BENNIGAN'S GARLIC
MASHED POTATOES
~Shared by Dorie, IL
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1 pound red potatoes
1/4 C half and half
3 T butter
4 cloves roasted garlic
Bake potatoes at 350 oven for 20-30 minutes. Roast the garlic while the
potatoes are baking. You can either use a traditional roaster, or just
wrap the bulb in foil and roast that, be sure to coat the bulb with
olive oil. Remove the potatoes from oven and allow them to cool. You
can leave the peels on or off.
DISNEY WORLD VANILLA
FUDGE
~Shared by Dorie, IL
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1 1/2 c. butter
1 (13 oz.) can Pet milk
1 lb. brown sugar
2 c. granulated sugar
1/8 tsp. salt
1 lb. confectioners' sugar
1 tsp. vanilla
Combine butter with milk and brown sugar in 6 quart heavy saucepan;
heat over medium heat. Add salt and bring to a boil. Keep gentle boil
and constantly stir to avoid scorching until you reach the softball
stage (when small amount dropped from spoon in cold water forms a soft
ball). Take off heat. Cool 20 minutes, then beat in confectioners'
sugar and vanilla with an electric mixer beat until thick. Spread in 2
buttered 9 inch loaf pans. Chill several hours.
BABY KAY'S CAJUN
KITCHEN SEAFOOD GUMBO
~Shared by Dorie, IL
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1 pound mixture of lump crab, crawfish tail and black tiger shrimp
1/2 bunch celery, chopped
4 large onions, chopped
2 large bell peppers, chopped
2 cups flour
1 cup oil
2 1/2 large cans chicken broth
1/4 cup (1/2 stick) butter
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon Cajun seasoning
Pinch of thyme
1 cup bourbon
Heat all ingredients except seafood meat and chicken broth in large pan
over low heat, creating a dark brown roux. Pour in broth and bring to a
boil, stirring well so mixture doesn't stick to pan. Add seafood,
return to boil. Lower heat, cover, and simmer until seafood is tender.
Source: Baby Kay's Cajun Kitchen - Phoenix, Arizona
BAHAMA BREEZE
RESTAURANT CONCH CHOWDER
~Shared by Dorie, IL
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2 tablespoons olive oil
1 pound Conch meat, chopped
2 tablespoons garlic
1 1/2 cup onions, diced 1/2-inch
1/2 cup celery, diced 1/2-inch
3 tablespoons tomato paste
1 quart chicken broth
2 teaspoons thyme, fresh
1 teaspoon oregano, fresh
1/2 cup carrots, diced 1/2-inch
2 cups clam juice
1 1/2 cups potatoes, diced
1 1/2 cups tomatoes, diced
Salt and pepper to taste
Place oil in a pot and heat until very hot. Add the conch meat and sear
for 1 to 2 minutes. Add the garlic, onions, celery, carrots and
potatoes. Saute for 2 minutes. Add all the remaining ingredients, mix
well and bring to a boil.
Simmer until the potatoes are tender. Adjust seasoning with salt and
pepper to taste.
AUNT FANNY'S CABIN
SQUASH
~Shared by Dorie, IL
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3 pounds summer squash
1/2 cup chopped onion
1/2 cup bread crumbs
2 eggs
1/2 cup (1 stick) margarine
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
Cook squash and mash all ingredients together except 1/2 of the melted
margarine. Top with crumbs and butter. Bake in a casserole dish for 1
hour at 375 degrees F.
Source: Aunt Fanny's Cabin - Atlanta, Georgia
AUNT CHILADA'S
SONORAN ENCHILADAS
~Shared by Dorie, IL
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2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping
In a large mixing bowl, add masa, cheese, onions, salt and water. Mix
until all ingredients are well incorporated.
On a floured cutting board, form mixture into round masa balls, top
with a little flour and press down evenly to form flat patties. Deep
fry in vegetable oil on both sides until golden brown. Top with
enchilada sauce and cheese.
Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona
HARD ROCK CAFE
BAR-B-QUE BEANS
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2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (leftovers - you can use cooked chopped bacon
instead)
Preheat oven to 350 degrees F.
Pour the can of pinto beans into a casserole dish (with a lid).
Dissolve the cornstarch in a small bowl with the 2 tablespoons of
water. Add this solution to the beans and stir.
Add the remaining ingredients to the dish, stir to combine and cover.
Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10
minutes before serving.
Serves 6 to 8.
BACKSTREET CAFE
SEAFOOD GUMBO
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1 1/2 cups vegetable oil, divided
2 1/2 cups sliced okra
1 1/2 to 2 cups all-purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 tablespoons pressed garlic (about 3 cloves)
2 quarts seafood or fish stock (see note)
1 or 2 bay leaves
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne peppers
3/4 teaspoon ground thyme
1/2 teaspoon ground oregano
1 pound (36- to 42-count) shrimp, peeled and deveined
1 1/4 pounds fish such as pollock or cod, cut into small chunks
Heat 1 to 2 tablespoons oil in large skillet over medium-high heat; add
okra and saut 1 to 2 minutes to prevent stringiness. Remove okra with a
slotted spoon and set aside.
Add remaining oil to skillet and heat until it is just at the smoking
point; gradually add flour, whisking constantly to avoid burning, and
cook until mixture turns dark brown to make a roux. The darker the
roux, the richer the taste, but do not let it burn. Add onion, bell
pepper and celery, a little at a time, and continue stirring while
mixture cooks. Stir in garlic. Remove from heat.
Bring stock to a boil in a large kettle. Stir roux into seafood stock,
a little at a time, stirring constantly. Add okra, bay leaves, salt,
peppers, thyme and oregano. Simmer until okra is tender, 10 to 15
minutes. Add shrimp and fish. Cook 2 minutes or until shrimp is pink
and fish is firm.
Makes about 1 gallon.
NOTE: To make seafood stock, combine shrimp shells and 2 quarts water
in a large kettle and simmer 30 to 45 minutes over medium heat. Strain
shells; reserve stock.
Source: Backstreet Cafe, Houston, Texas
OUTBACK STEAKHOUSE
CAESAR SALAD
DRESSING
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1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese, low fat okay
2 Tbsp. water
2 Tbsp. olive oil
1 1/2 Tbsp. lemon juice
1 Tbsp. anchovy paste
2 cloves garlic, pressed
2 tsp. sugar
1/2 tsp. coarsely ground pepper
1/4 tsp. salt
1/4 tsp. dried parsley, crushed
Combine all ingredients in a bowl. Beat with an electric mixer for
about 1-2 minutes. Cover and chill for several hours. This salad
dressing stays fresh for about two weeks.
OLIVE GARDEN
EGGPLANT PARMIGIANA
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1 eggplant, peeled, and cut into 1/4-inch thick slices
Flour, for dusting
Oil, for frying
Seasoned salt, to taste
1 (16 ounce) jar Prego meat-flavored sauce
1/4 cup grape jelly
1 (14 ounce) can sliced-style stewed tomatoes
4 slices mozzarella cheese
Moisten eggplant slices and coat lightly in flour. Quickly brown slices
in hot oil, dusting each side generously with seasoned salt. When fork
tender and golden brown transfer to jellyroll pan. Cover loosely with
foil and bake at 375 degrees F for about 20 to 25 minutes or until
tender. Use 8 slices for this amount of sauce.
For the Sauce: Combine sauce, jelly and tomatoes that have been broken
up with a fork. Heat on medium until piping hot. Do not boil. Be sure
jelly is melted.
Arrange 2 eggplant slices on each of 4 plates. Cover each with 1 slice
of mozzarella. Ladle sauce over all, not to cover completely. Place
plates in 375 degrees F oven just to melt cheese, and serve promptly.
Yields 4 servings.
HOUSTON'S CANADIAN
CHEESE SOUP
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1/2 cup margarine
1 cup carrots, 1/8-inch cubes
1/2 cup celery, 1/8-inch cubes
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese, cut into small cubes
1 tablespoon fresh parsley, chopped fine
Diced tomatoes or diced jalapeno chiles (for garnish)
Melt the margarine in a Dutch oven. Add the carrots, onions and celery
all at once and saute until soft but not brown. Add flour (see note)
and stir to combine. Cook until mixture begins to turn a light-brown
color.
Over medium high heat, add the chicken broth a little at a time. Stir
and continue to cook and stir with a whisk until a thick base if formed.
Add half-and-half, being careful not to let it boil. Add cheese,
stirring until melted. Just before serving add parsley. Garnish with
diced tomatoes and jalape?os, if desired.
NOTE: Houston's did not provide the amount of flour needed for the roux
in this recipe. I would probably add about 1/4 to 1/2 cup flour.
Source: Houston's Restaurant
BENNIGAN'S DEATH BY
CHOCOLATE CAKE
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1 box chocolate cake mix
4 boxes Jell-O chocolate mousse mix
6 Skor candy bars
1 C. Kahlua
24 oz. Cool Whip
Bake cake according to package directions for a 9 x 13-inch cake. Prick
top of baked cake with fork then pour Kahlua over the cake. Let this
soak in - it can be left this way overnight. Make the chocolate mousse
according to package directions. To assemble cake: Crumble up half of
the cake and place it on the bottom of a large glass bowl. Layer half
of the mousse, then half of the Cool Whip and half of the Skor candy
bars, broken into small pieces. Repeat.
P. F. CHANG'S BISTRO
DAN DAN NOODLES
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Noodles
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
Cornstarch
Liquid Mixture
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon granulated sugar
7 ounces chicken stock
Heat wok or large skillet, add 1 teaspoon oil and sear the chile paste,
garlic and green onion for 5 seconds, using caution to avoid inhaling
the direct fumes.
Add cooked ground chicken, tossing and stirring for 10 seconds. Add all
the liquid ingredients and simmer for 20 seconds.
Add a "slurry," equal parts of cornstarch and water mixed together (a
teaspoon or two of each) to thicken the sauce. Consistency should be
thick enough to stand on top of the noodles.
Pour sauce over a serving plate of hot cooked noodles. Garnish with
bean sprouts and julienned cucumbers.
Servings: 4
OLIVE GARDEN
FETTUCINE ALFREDO
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8 ounces Cream cheese - cut in bits
3/4 cup Parmesan cheese - grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook & drain
In large saucepan combine cream cheese, Parmesan, butter and Milk,
stirring constantly until smooth. Toss pasta lightly with Sauce,
coating well. Leftovers freeze well.
APPLEBEE'S AZTEC
CHICKEN SALAD
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1 chopped red pepper
1 chopped green pepper
1 can black beans, rinsed
1 can sweet corn
grated pepper jack cheese
1/2 purple onion, chopped
chips
Salad mix
2 chicken breasts,cooked in fajita seasoning, cut into bite sized pieces
Toss with Catalina dressing with a dash of Tabasco added.
ARTHUR TREACHER'S
FISH BATTER
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3 Pounds fish fillets
2 Cups all-purpose flour
3 Cups pancake mix
3 Cups club soda
1 Tablespoon onion powder
1 Tablespoon seasoned salt
Dip moistened fish pieces evenly but lightly in the flour. Dust off any
excess flour and allow pieces to air dry on waxed paper, about 5
minutes. Whip the pancake mix with the club soda to the consistency of
buttermilk- pourable, but not too thin and not too thick. Beat in the
onion powder and seasoned salt. Dip floured fillets into batter and
drop into 425F oil in heavy saucepan using meat thermometer. Brown
about 4 minutes per side. Arrange on cookie sheet in 325F oven until
all pieces have been fried.
BOSTON MARKET DILL
POTATO WEDGES
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7 or 8 new red potatoes
2 cloves garlic, minced fine
1/2 cup (1 stick) butter (no substitutes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons crushed dill
Wash potatoes well and boil until soft, drain well on paper towels.
Melt butter in large frying pan. Saute garlic for a couple of moments,
and then add potatoes and remaining seasonings. Pan-fry the potatoes
until they are light brown.
APPLEBEE'S BOURBON
STREET STEAK
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2 tenderloin steaks (1 1/2 inches thick)
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon freshly ground black pepper
Salt to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Preheat
grill. Place steaks on grill and cook for 13 minutes (rare) to 17
minutes (medium), turning once. Season to taste with salt and serve.
CHI CHI'S SWEET
SPANISH CORN CAKE
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1/2 C butter, softened
3 T Yellow cornmeal
2 T Whipping cream
1/3 C Masa Harina
1/4 Tsp Baking powder
1/4 C Water
1/4 Tsp Salt
1 Pkg Frozen corn (10oz), thawed
chili peppers, sliced
1/3 Cup Sugar parsley, Chopped
With an electric mixer, beat butter or margarine until fluffy.
Gradually beat in masa harina. On low speed beat in water. Place corn
in the bowl of a food processor and pulse until chopped coarse. Stir in
masa mixture. In a small bowl, stir together sugar, cornmeal, cream,
baking powder, and salt. Stir into corn mixture. Spread in a greased,
8-inch square baking pan. Cover with foil. Place in a larger pan and
pour boiling water half way up the side of the smaller pan. Bake at 350
degrees for 50 minutes or until set. Remove smaller pan from water,
uncover, and let stand 15 minutes. Sprinkle with chilies and parsley.
KFC ORIGINAL RECIPE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
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The Original Recipe is not packaged in three different places. The way
it is cooked and the process makes it taste like it has eleven herbs
and spices when in reality there is not. The way it is done in the
restaurant is using dried eggs and milk in the flour along with a box
of breading salt and the seasoning bag and a bag of breading flour.
2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
Place shortening into the pressure cooker and heat over medium heat to
the shortening reaches 400°F. In a small bowl, combine the egg and
milk. In a separate bowl, combine the remaining six dry ingredients.
Dip each piece of chicken into the milk until fully moistened. Roll the
moistened chicken in the flour mixture until well coated. In groups of
four or five, drop the covered chicken pieces into the shortening and
lock the lid. When pressure builds up cook for 10 minutes.
RELEASE TO MANUFACTURER'S INSTRUCTIONS.
KFC EXTRA CRISPY
~Shared by Jean,
Syracuse, NY
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After he perfected his original he made a crispy recipe that was
marinated first then fried the conventional way. This one is double
dunked into the coating to give it its great taste.
1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the
shortening in a deep-fryer to 350 degrees. Combine the beaten egg and
milk in a medium bowl. In another medium bowl, combine the remaining
coating ingredients (flour, salt, pepper and MSG). When the chicken has
marinated, transfer each piece to paper towels so that excess liquid
can drain off. Working with one piece at a time, first dip in egg and
milk then coat the chicken with the dry flour mixture, then the egg and
milk mixture again, and then back into the flour. Be sure that each
piece is coated very generously. Stack the chicken on a plate or cookie
sheet until each piece has been coated. Drop the chicken, one piece at
a time into the hot shortening. Fry half of the chicken at a time (4
pieces) for 12-15 minutes, or until it is golden brown. You should be
sure to stir the chicken around halfway through the cooking time so
that each piece cooks evenly. Remove the chicken to a rack or towels to
drain for about 5 minutes before eating.
KFC HOT AND SPICY
CHICKEN
~Shared by Jean,
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Please visit my web site: Cookin'
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Once he perfected his Extra Crispy he had customers who wanted it to be
spicy and bold so he created his Hot and Spicy Chicken. Here is his
original recipe which has changed a bit in this day and age. It comes
frozen and is cooked frozen and not prepared fresh in many stores.
1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the
shortening in a deep-fryer to 350 degrees. Combine the beaten egg and
milk in a medium bowl. In another medium bowl, combine the remaining
coating ingredients When the chicken has marinated, transfer each piece
to paper towels so that excess liquid can drain off. Working with one
piece at a time, dip in egg and milk then coat the chicken with the dry
flour mixture, coated very generously. Stack the chicken on a plate or
cookie sheet until each piece has been coated. Drop the chicken, one
piece at a time into the hot shortening. Fry half of the chicken at a
time (4 pieces) for 12-15 minutes, or until it is golden brown. You
should be sure to stir the chicken around halfway through the cooking
time so that each piece cooks evenly. Remove the chicken to a rack or
towels to drain for about 5 minutes before eating.
KFC BUTTERMILK
BISCUITS
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A favorite has to be the buttermilk biscuits they are so light and
fluffy they just melt in your mouth. They were made fresh daily in
every store. Now due to the popular demand of these biscuits, they come
frozen.
1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450°F. Combine all of the ingredients, knead the
dough by hand until the dough holds together do not over knead. Flour
your hands Pat the dough flat to 3/4-inch thickness out biscuits with a
biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until
golden brown, when they come out of the oven brush with melted butter.
Makes 18 Biscuits
OLIVE GARDEN APPLE
PRALINE CHEESECAKE
~Shared by Jean,
Syracuse, NY
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Yield: 12 Servings
Crust
1 c Graham cracker crumbs
2 tb Sugar
2 tb Butter Apple mix
1/4 c Butter
1/2 c Light brown sugar
2 lb Red delicious apples; peel -- cored, dice 1/2" pcs
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
Praline topping
1 1/2 c Dark brown sugar
1/2 c Butter; soft
1 c Pecan pieces Apple cheesecake
16 oz Cream cheese; soft
1/2 c Granulated sugar
3 lg Eggs
1 c Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly
blended. Press into the bottom of a 9" springform pan. Set aside.
APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar,
apples, cinnamon, nutmeg and allspice. Simmer over low heat until
apples are soft, but still hold their shape. Cool mixture to room
temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until
well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar
and cream cheese on medium speed until light and fluffy. Beat in the
eggs one at a time until smooth. Add the cream and continue beating
until the mixture is thick and creamy. Gently stir in the cooled apple
mix by hand. Pour into the prepared spring form pan. Spread praline
topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow to
cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve. Garnish with whipped cream.
RED LOBSTER FRIED
HUSHPUPPIES
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Hushpuppies:
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 egg, beaten
1/4 cup milK
Hushpuppies:
Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with
milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry
until golden brown.
LONE STAR STEAKHOUSE
CHILI
~Shared by Jean,
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1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring
occasionally. Serve one cup in a bowl with the optional cheese, diced
onion and whole jalapeno garnish on top.
Makes 4 servings.
TONY ROMA'S BAKED
POTATO SOUP
~Shared by Jean,
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2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until
done. When potatoes have cooked remove them from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large saucepan,
and sauté onion until light brown. Add the flour to the onions and stir
to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot
and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with a large
spoon. Discard skin. Chop baked potato with a large knife to make
chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan, bring
soup back to a boil, then reduce heat and simmer the soup for another
15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about a
tablespoon of shredded cheddar cheese, a half tablespoon of crumbled
bacon and a teaspoon or so of chopped green onion. Repeat for remaining
servings.
Serves 6 to 8.
APPLEBEE'S BABY BACK
RIBS
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3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water
to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork
tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring
to a boil, reduce heat and simmer uncovered, stirring often, for 30
minutes or until slightly thickened.
3. Heat broiler. Line broiler with foil for easy cleanup. Place ribs,
meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5
inches from heat source for 6 to 7 minutes. turn ribs over, brush with
remaining sauce and broil 6 to 7 minutes longer or until edges are
slightly charred.
CAJUN CAFE'S BOURBON
CHICKEN
~Shared by Jean,
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1 Pound Chicken leg or thigh meat cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a
bowl. Cover and refrigerate (stirring often) for several hours (best
overnight). Bake chicken at 350 for one hour in a single layer, basting
every 10 minutes. Remove chicken. Scrape pan juices with all the brown
bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add
chicken. Cook for 1 minute and serve.
P.F. CHANG'S
GLUTEN-FREE MONGOLIAN BEEF
~Shared by Treva, NC
12 oz. Sliced Beef Tenderloin
1 tbsp. Soy Bean Oil
1/2 tsp. Garlic
2 fl oz. GLUTEN FREE soy sauce
2 tbsp. Sugar
1 tsp. Rice Wine
2 oz. Green Onion Sticks- 3" long, green part only!
1/2 tsp. Sesame Oil
1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or
until cooked. Beef should be lightly browned around the edges and gray
throughout the rest of the surface.
2. Add your garlic and toss.
3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
4. Cook and reduce the sauce around the beef until all sauce has
caramelized onto the beef. The sauté pan should be "dry" (no flowing
sauce) before proceeding onto the next step.
5. Add the green onion sticks and toss to incorporate into the beef. A
few tosses are all that are needed; do not wilt the green onion sticks!
6. Finish with sesame oil.
7. Place on a plate and enjoy!
Source: P.F. Chang's
PIZZAVINO'S CAESAR
SALAD WITH CRUNCHY
CROUTONS
~Shared by Treva, NC
Crunchy croutons:
5 cups fresh focaccia bread, cubed
1/4 cup olive oil
1/4 teaspoon sea salt, or to taste
Heat the oven to 350 degrees. In a large bowl, toss the cubed focaccia
with the olive oil until evenly coated, then toss with the salt. Spread
the bread on a large, rimmed baking sheet and toast until golden and
crunchy, 15 to 20 minutes.
Caesar salad dressing:
2 cloves garlic
3 anchovies, or to taste
Zest and juice of ½ lemon, divided
1 1/2 teaspoons red wine vinegar
Worcestershire sauce
1 egg
1 cup olive oil, more as desired
Salt and freshly ground black pepper
1. Using a mortar and pestle, or in a food processor, grind the garlic
and anchovy into a paste.
2. In a medium bowl, combine the garlic-anchovy paste with the lemon
zest, red wine vinegar, 1 to 2 dashes of Worcestershire sauce and egg.
Whisk to combine, then whisk in the lemon juice.
3. While whisking, slowly drizzle in the olive oil to thicken and
emulsify the dressing. Season and adjust the flavoring as desired. This
makes about 1 cup dressing, more than is needed for the remainder of
the recipe. The dressing will keep, covered and refrigerated, for 2 to
3 days.
Caesar salad assembly:
12 cups tender romaine leaves (such as baby romaine), washed and drained
1/3 to ½ cup Caesar salad dressing, more as desired
2 to 4 tablespoons freshly grated Parmigiano-Reggiano
Croutons
In a large bowl, toss the romaine leaves with dressing just to coat.
Plate the salad on a serving platter or on individual plates. Sprinkle
the Parmigiano-Reggiano evenly over the salad, and top with the
croutons. Serve immediately. Serves 4-6
Source: LA Times, Restaurant: PizzaVino in Sebastopol, CA
CRACKER BARREL
CHERRY CHOCOLATE COBBLER
~Shared by Treva, NC
This Copycat Cracker Barrel Cherry Cobbler is the perfect combination
of sweets, altered in a healthier way.
Serves: 6
Cooking Time:45 min
1 & 1/2 cups flour, all-purpose or white whole wheat
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup margarine
6 ounces chocolate morsels, semi-sweet
1/4 cup skim milk
1 egg
21 ounces can cherry pie filling
1/2 cup nuts, finely chopped
1. Preheat oven to 350 degrees F.
2. Combine flour, sugar, baking powder, salt and butter in large bowl.
Cut with pastry blender until crumbs are size of large peas.
3. Over hot water (not boiling) melt semisweet chocolate morsels.
Remove from heat and cool slightly at room temperature (about five
minutes).
4. Add skim milk and egg to the melted chocolate, mix well. Then blend
chocolate into flour mixture.
5. Spread cherry pie filling in bottom of a 2-quart casserole. Drop
chocolate batter over cherries. Drizzle with chopped nuts. Bake at 350
for 40 to 45 minutes.
ARBY'S SAUCE
~Shared by Treva, NC
This sauce is a nice change on hamburgers or pastrami, and great
dipping sauce for hot wings.
1 Tbs. corn starch
2 Tbs. water
1 C. water
1/2 C. catsup
2 Tbs. brown sugar
1/4 C. white vinegar
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/2 tsp. paprika
3 Tbsp. Worcestershire sauce
1/8 tsp. salt
1/8 tsp. cayenne pepper
Combine corn starch and 2 Tbs. water. Mix well set aside. Place all
sauce ingredients in a blender and blend on high speed for 15-20
seconds. Pour ingredients into a small saucepan, heat on medium low.
Simmer gently for twenty minutes, stirring several times. After twenty
minutes add cornstarch mixture, stir well. When sauce begins to
thickens let simmer on a very low temperature for ten minutes. Remove
from heat and let cool. Mixture will be similar in thickness to steak
sauce. Store in a covered container in the refrigerator.
OLIVE GARDEN
TORTELLONI BOLOGNESE
~Shared by Treva, NC
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni Parmesan cheese, freshly grated
1. Heat oil in a large pan. Add celery, carrot, onion, garlic and cook
about 5 minutes. Add meat and cook 10 minutes over medium heat,
stirring occasionally.
2. Deglaze pan with wine; let reduce. Add tomatoes and remaining
ingredients and stir. Simmer for about 1 hour.
3. Toss hot, drained pasta in sauce. Top with parmesan cheese. Serve
immediately.
Serves 4
Source: Olive Garden
STARBUCK'S CARAMEL
SCONES
~Shared by Treva, NC
3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
3/4 cup milk
1 egg
1 & 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract
1 cup butterscotch chips
TOPPING:
1/3 cup butterscotch chips - finely chopped
1 egg white -- whisked
Confectioners' sugar -- (optional)
Preheat oven to 425 degrees F. Line top sheet of doubled up baking
sheets with parchment paper or line 8 tuna tins with muffin liners and
spray inner sides with non-stick cooking spray.
In a food processor, place the flour and butter and pulse to break up
butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse
to combine.
Turn out dough into a large bowl. Make a well in the center and stir in
cream, vanilla, butterscotch extract and egg. Stir to make a soft
dough. Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins. Brush tops with egg
white and add ground butterscotch chips.
Bake until browned -- 16 to 18 minutes. Dust with confectioner's sugar
when cool.
MAUI LUAU SHRIMP
& SALMON
~Shared by Treva, NC
4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce
Note: Sweet chili sauce is usually found in the Asian specialties
section of your local market. It should not be confused with the
thicker tomato version of chili sauce
1. Brush both sides of salmon with olive oil and season with salt and
pepper.
2. After soaking the skewers, slide 6 shrimp onto each skewer, leaving
room on either end. Brush both sides with olive oil and season with
salt and pepper.
3. Cut the fresh pineapple into slices approximately half inch in
diameter and then cut in half. Brush both sides with olive oil.
4. On a medium heated grill, place the salmon flesh side down. Grill
approximately 6-7 minutes per side or until the fish reaches 150
degrees.
5. Grill shrimp approximately 3-4 minutes per side or until 150
degrees.
6. Grill pineapple for 2-3 minutes per side or until there is good
carmelization.
7. Brush all items generously with the sweet chili sauce.
8. To serve, place the pineapple at the top of each plate and
crisscross. Top the pineapple with a scoop of your favorite rice.
Crisscross the salmon and the shrimp skewer on top of the rice.
Sprinkle with fresh parsley and serve with your favorite vegetable.
Serves 6
Source: Red Lobster
OUTBACK CREAMY ONION
SOUP
~Shared by Treva, NC
3 tablespoons butter
3 tablespoons flour
1 & 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 & 1/2-1 & 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to
garnish, or a combo)
1) For the white sauce: In a 1-quart saucepan melt butter and add
flour, cook on medium heat until the flour turns thick and comes away
from the side of the saucepan. Pour milk in flour a little at a time
and stir constantly. Mixture should thicken and become like thick
pudding. Remember to stir constantly taking care not to let mixture
lump, set aside off from heat until ready to use for the soup.
2) In 2-quart saucepan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but
not brown. Add chicken broth or stock from can, chicken bouillon cubes,
bay leaves, pepper, and stir until completely heated through.
3) Add white sauce and Velveeta cheese to onion mixture. White sauce
will be thick because it has been removed from the heat. Simmer on
medium low heat until the cheese is melted and all ingredients are
blended, stirring constantly. Turn temperature to warm and let cook for
additional 30 minute to 45 minutes.
4) Serve with a garnish of shredded cheese(s), and a couple of slices
of warm dark Russian Bread.
RED LOBSTER PARMESAN
CRUSTED TILAPIA
~Shared by Treva, NC
This Italian inspired dish features fresh Tilapia baked with a
delicious coating of fresh Parmesan cheese, butter and Parmesan crème.
Serves 4
4 ea 5-6 oz Tilapia Fillets
Non-stick Cooking Spray
1/2 lb. Linguini, cooked
Parmesan Crust:
1/2 cup Panko Bread Crumbs (Japanese style breadcrumbs that are usually
found in the ethnic items section of your supermarket)
1/2 cup Parmesan Cheese, pre-shredded
Parmesan Base:
1/2 cup Parmesan Cheese, pre-shredded
1 Tbsp. Parsley, dried
10 oz Prepared Refrigerated Alfredo Sauce
Parmesan Cream Sauce:
1. 2 Tbsp. Fresh Basil, Chopped
2. 1/4 cup Chablis or Chardonnay Wine, optional
3. 1/4 cup Half and Half
1. Preheat oven to 425 degrees.
2. Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4
Tilapia fillets in the dish and set aside.
3. In a small bowl, mix the Panko bread crumbs and 1/2 cup Parmesan
cheese to make the crust for the topping. Set aside.
4. To assemble the Parmesan Base, place 1/2 cup Parmesan cheese, 1
Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir
well. Remove 1/2 cup of the mixture (reserving the rest to make the
Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a
thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on
top of the fish. Bake on the top shelf of the oven for 15-20 minutes or
until fish reaches 140-150 degrees and the crust is golden brown.
5. Meanwhile while the fish is baking, make the Parmesan Cream sauce.
Place the remaining Parmesan Base in a medium sauce pan, add the fresh
Basil, Wine, and Half and Half and heat over medium heat until the
sauce is simmering, stirring often.
6. Toss the Parmesan Cream Sauce and the Linguini together and serve
with the Parmesan Crusted Tilapia. Sprinkle with additional Parmesan
cheese if desired.
Source: Secret Recipes
TACO BELL'S CINNAMON
TWISTS
~Shared by Treva, NC
1/2 cup sugar
1 tablespoon cinnamon
Rotinni noodles (you must use a rice based noodle)
3 cups oil, peanut oil preferred
Combine cinnamon and sugar in a small bowl and mix well. Heat oil to
about 500 degrees, be careful not to let the oil smoke. When the oil is
hot enough, drop a handful of uncooked noodles, dropping only a few at
a time. Deep-fry for 30 seconds. You will know when they are done
because they will sink to the bottom and then resurface. Place cooked
noodles on some paper towels so they can drain. Sprinkle cinnamon and
sugar mix over them.
CHIPOTLE'S BARBACOA
BURRITO
~Shared by Treva, NC
Chef Kent Chambless, Chipotle Mexican Grill
BARBACOA:
4 guijillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (6 to 8-pound) beef roast
Salt and pepper
1 (2-pound) package dried avocado leaves***
Large tortilla for wrap, beans, rice and vegetables of your choice
Toast chiles, cover with boiling water in a deep bowl, and set aside
for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee
grinder. Drain soaked chiles, puree in blender the chiles, ground
spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process
until smooth Push mixture through a sieve, season goat with salt and
pepper. Rub paste all over the meat. Arrange in a bowl and allow to
marinate for 4 hours, refrigerated.
Preheat the oven to 325 degrees F.
In a deep roaster pan scatter half of the avocado leaves on the bottom,
place meat on top of the avocado leaves and scatter the remaining
leaves over the meat. Cover the pan tightly with aluminum foil. Cook
the goat 6 to 7 hours until meat is falling off the bone. If using lamb
shoulder cook for 4 hours. Heat tortilla till its warm and soft. Place
barbacoa, beans, rice and vegetables of choice on tortilla. Wrap
tortilla in long circular manner to create burrito.
***Fresh avocado leaves are toxic, they must be dried to be used for
cooking.
Source: WFAA, Dallas/Fort Worth, Channel 8
APPLEBEE'S COPYCAT
CHARDONNAY MUSHROOMS
~Shared by Treva, NC
1 cup butter
1/4 teaspoon granulated or powdered garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
dried parsley flakes, to taste
1/4 cup Chardonnay
1 pound fresh mushrooms, quartered
1. Wash mushrooms under cold running water and drain. Cut mushrooms
into quarters.
2. Heat butter in saucepan over low heat until melted.
3. Add mushrooms and stir in garlic, salt and pepper. Cook over medium
heat, stirring often, approximately four minutes or until soft.
4. Turn off heat and immediately pour Chardonnay onto mushrooms.
5. Add parsley and toss together. Serve over your favorite steak.
OLIVE GARDEN APPLE
CARMELINA
~Shared by Treva, NC
Olive Garden Apple Carmelina is a sugary, warm treat with hot homemade
caramel and cold vanilla ice cream.
Cooking Time: 30 min
Filling:
2 (20-ounce) cans sliced apples, drained
1/2 cup granulated sugar
1/2 teaspoon apple pie spice
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Topping:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, softened
Filling:
1. Mix apples, sugar, apple pie spice, brown sugar, flour and salt
together; stir well. Pour into a lightly buttered 8-inch square baking
dish.
Topping:
1. Mix the flour, salt and sugars and blend well. Add and work in the
softened butter to the topping ingredients. Mixture should look like
coarse meal.
2. Sprinkle over apples and place in a preheated oven at 350 degrees F
for 30 to 35 minutes.
3. Serve topped with your favorite vanilla ice cream and a drizzle of
caramel sauce.
WESTSIDE TAVERN'S
WARM STICKY TOFFEE
CAKE
~Shared by Treva, NC
Adapted from Westside Tavern in West L.A.
English toffee sauce:
1 & 1/2 cups heavy cream
3/4 cup plus 1 tablespoon (1 ½ sticks plus 1 tablespoon) butter, cut
into ½-inch cubes
1 & 1/2 cups dark brown sugar
3/4 cup maple syrup
In a large heavy-bottom saucepan, combine the cream, butter, brown
sugar and maple syrup. Bring to a boil over high heat, whisking
frequently.
Once the mixture comes to a boil, remove from heat. Blend the mixture
using an immersion blender until thickened and emulsified.
Alternatively, the mixture can be blended in batches using a standard
blender (be careful as the mixture is very hot). Makes 4 cups of sauce.
Toffee cake and assembly:
2 tablespoons (¼ stick) butter, plus extra for buttering the ramekins
Sugar for dusting the ramekins
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons boiling water
3/4 cup plus 2 ½ teaspoons (3.4 ounces) flour
Pinch salt
3/8 teaspoon baking powder
1 cup plus 1 ½ teaspoons dark brown sugar
1/4 teaspoon vanilla extract
1 egg
3/4 cup coarsely chopped dates
Hot prepared toffee sauce
Whipped mascarpone cream, cream or ice cream
1. Heat the oven to 350 degrees. Grease 6 (6-ounce) ramekins with
butter, and dust with sugar. In a saucepan, whisk the baking soda into
the boiling water.
2. In a large bowl, whisk together the flour, salt and baking powder.
3. In the bowl of a stand mixer fitted with the paddle attachment, or
in a large bowl using an electric mixer, beat the butter, brown sugar
and vanilla until fully incorporated.
4. To the butter mixture, add the egg and beat until fully
incorporated. Over low speed, slowly and gently add the dry
ingredients, scraping the bowl to make sure the batter is fully mixed.
5. Over low speed, slowly stream the hot water into the batter. Add the
dates and continue mixing over low speed until the batter thickens.
This makes about 2 cups batter.
6. Divide the batter between the prepared ramekins. Bake until the
cakes are a dark, caramel color, about 45 minutes.
7. Remove the ramekins and cool the cakes for 5 minutes, then invert
the cakes onto a rack over a rimmed baking sheet. Pour the hot toffee
sauce onto the cakes until they seem saturated (extra sauce will pool
at the bottom, this can be gathered for additional glazing and
serving), then glaze the cakes a second time with the sauce.
8. Set the cakes aside for about 30 minutes to set up and cool. The
cakes can be made a few hours in advance and held on a baking sheet,
loosely covered with plastic wrap, at room temperature.
9. To serve, cover each cake with one-fourth cup warm toffee sauce.
Serve with a generous quenelle or dollop of mascarpone cream or whipped
cream, or scoop of ice cream. Servings: 6-12
Source: LA Times
CARRABBA'S ITALIAN
GRILL MAMMA'S
POMODORO TOMATO SAUCE
~Shared by Treva, NC
1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 (28-ounce can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces
1. In a medium-sized stainless steel saucepan, place the olive oil and
onion over medium heat and cook, stirring occasionally, for 8-10
minutes, or until onions are soft and translucent and just starting to
caramelize. Add the garlic and cook 1 more minute.
2. Add the chopped tomatoes and cook for 20 minutes, stirring
frequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Add the
basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid and stir in
the basil.
5. Let cool and store in the refrigerator in an air-tight container.
Makes 3 cups.
Source: Carrabba's Italian Grill
DUNKIN DONUTS
PUMPKIN SPICE MUFFINS
(COPYCAT)
~Shared by Treva, NC
1 box of spice cake
1 (30 oz) can Pumpkin Pie Mix (puree of pumpkin with spice)
1 (3.4 oz) box instant vanilla pudding
2 eggs slightly beaten
1 tsp. vanilla flavoring
1 tbsp. sour cream
1/2 c. vegetable oil
2 tsp. pumpkin pie spice
1/2 c. brown sugar
Mix cake mix, pumpkin, pudding and vanilla. Add sour cream, eggs, oil,
spice Once combined scoop one large scoop (pampered chef large scoop)
into lined cupcake cups. sprinkle each one with brown sugar and place
on stone, or cookie sheet. Bake in a 350 degree preheated oven for 30
min or until toothpick comes out clean.
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LOWFAT MASHED POTATOES
~Shared by
Patricia, Charlevoix, MI
4 cups peeled and diced yellow potatoes (¼-inch cubes)
4 to 5 cups water
1 teaspoon salt
1/2 cup warmed buttermilk
1/4 teaspoon ground black pepper
In a covered pot, combine the potatoes, water and salt and bring to a
boil on high heat. Reduce the heat and simmer for about 10 minutes,
until the potato cubes are soft and knife can be easily inserted and
withdrawn. Drain the potatoes and transfer to a bowl. Mash the potatoes
with the buttermilk. Stir in the pepper. Serves 4.
Per serving - 158 calories, 3.9g protein, 0.4g fat, 35.6g carbs, 1mg
cholesterol, 484mg sodium.
Source: Adapted by a chef from a small NY restaurant
BRAISED CHICKEN
~Shared by
Patricia, Charlevoix, MI
1 onion
4 stalks celery
4 Roma tomatoes
4 boned, skinned chicken breast halves (5 to 6 oz. each)
Salt and pepper to taste
1 teaspoon olive oil
1 cup fat-skimmed chicken broth
1/2 teaspoon dried thyme
Peel onion and cut lengthwise into 8 wedges. Rinse celery and tomatoes.
Trim and discard ends of celery and cut into 3-inch lengths (reserve
leaves for garnish); core tomatoes and cut in half lengthwise.
Rinse chicken and pat dry. Sprinkle lightly all over with salt and
pepper. Pour oil into a 10- to 12-inch nonstick frying pan over high
heat, tilting to coat bottom. When oil is hot, add chicken and turn as
needed to brown lightly on both sides, 4 to 5 minutes total. Transfer
to a rimmed plate.
Add onion, celery, and tomatoes to pan; turn vegetables occasionally
until lightly browned, 3 to 5 minutes total. Return chicken and any
accumulated juices to pan and add broth and thyme. Cover, reduce heat
to low, and simmer until chicken is no longer pink in center of
thickest part (cut to test), 6 to 8 minutes.
Transfer breast halves to wide, shallow bowls; ladle vegetables and
broth around chicken. Add more salt and pepper to taste. Garnish with
celery leaves.
Per serving: 215 calories, 3.7g fat, 35g protein, 83mg cholesterol,
177mg sodium, 9.8g carbs.
Source: The Pines Restaurant, Cheboygan, MI
JOE'S CRAB SHACK
CRAB CAKES
~Shared by Treva, NC
Light version.
1 egg yolk
1/3 cup fat-free mayonnaise
2 & 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
8 slices of diet wheat bread, toasted
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
2 tablespoons diet margarine, melted
1. Preheat oven to 350°F.
2. Beat together the first nine ingredients.
3. Be sure the bread is toasted throughout and dry. Crush into
crumbs.
4. Fold the bread crumbs and parsley into the spice mixture.
5. Form into 4 cakes.
6. Brush each cake on both sides with the melted margarine.
7. Spray a baking sheet with non-stick cooking spray. Place the
cakes on the baking sheet and bake for 30 to 40 minutes.
Serves 4
NUTRITIONAL INFORMATION (per serving)
Calories: 205
Fat: 3.33 grams
Protein: 24.99 grams
Carbohydrates: 14.01 grams
The original Joe's Crab Shack version has 410 calories per serving. By
using fat-free mayonnaise and diet bread for your crumbs, and then
baking instead of frying, you cut the calories in half and save 205
calories per serving.
Source: Adapted from Joe's Crab Shack
OLIVE GARDEN
TORTELLINI IN
MUSHROOM-WALNUT CREAM SAUCE
~Shared by Treva, NC
Reduced Fat Version
1/4 cup extra virgin olive oil
16 ounces mushrooms, sliced
1/3 cup walnuts, chopped
1 cup skim milk
1 cup low-fat ricotta cheese
1 can cream of mushroom soup
1/2 teaspoon black pepper
1 cup freshly grated Parmesan cheese
2 pounds wheat tortellini, cooked according to package directions
1. Heat the olive oil in a large skillet over medium heat. Saute
the mushrooms and walnuts until the mushrooms are golden brown. Add the
milk, ricotta cheese, and cream of mushroom soup. Stir frequently
for 5 minutes until the sauce has slightly thickened. Lower the heat
and add the black pepper and Parmesan cheese. Stir until the
sauce is smooth. Do not boil.
2. Drain the cooked pasta and place on a serving platter. Pour
the sauce over the pasta.
3. Garnish with parsley if desired.
Makes 8 servings
NUTRITIONAL INFORMATION PER SERVING: Calories: 632; Fat: 20 grams;
Protein: 27.9 grams; Carbohydrates: 93 grams
Source: Adapted from Olive Garden
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SLIM JIM KNOCKOFF
~Shared by
Patricia, Charlevoix, MI
2 Bratwurst Bun or Hoagie type Roll
4 pieces Sliced Ham from the deli
2 pieces Swiss Cheese
Lettuce
Sliced tomato
Tarter Sauce
Grill the cut side of the buns (I spread with a little butter) do this
in a large frying pan unless you have a panini type of grill. Remove to
a plate. Place sliced swiss cheese on the bottom side of the bun.
Spread top side of bun with tarter sauce and add a layer of lettuce,
then tomato slices.
Lightly fry the ham in the same pan and place on top of the swiss
cheese. Flip the bottom onto the top to make a sandwich with the bottom
of the bun facing up. Place the sandwich (with top down) back into the
frying pan. Weigh down the sandwich with another heavy pan (in the
restaurants they use a heavy bacon press and this pressing is where
they get the name, the sandwich starts out puffy and ends up slim).
Grill for a couple of minutes them flip right side up, weigh down again
and continue grilling until the bottom is browned a little and the
swiss cheese is melted. I like to have the pan just on med. heat for
this so that it doesn't brown to fast, it's best when the swiss cheese
has time to fully melt and I love any swiss that might melt out of the
bun and fry a little.
Source: Thank you, Nancy
ORANGE JULIUS
KNOCKOFF
~Shared by
Patricia, Charlevoix, MI
1 cup orange juice (I like for it to have some pulp)
1 cup water
1 egg white
3/4 tsp vanilla extract
1/4 cup sugar
1 heaping cup ice
Combine all of the ingredients in a blender. Blend on high for
about 15 to 20 seconds.
As far as the brand of orange juice, I imagine that the better the
orange juice, the better the Orange Julius! I always buy Simply
Orange or Tropicana and they’re both excellent.
Source: Thank you, Sue
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ACAPULCO'S CRAB AND AVOCADO ENCHILADAS
WITH CILANTRO CREAM
Cilantro Cream Sauce:
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash granulated sugar
Enchiladas:
6 corn tortillas
Oil or lard
1 1/2 cups crab meat
Salsa Con Tomatillos*
6 tablespoons minced onion
Shredded jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes
Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream,
onion, cilantro and sugar. Add garlic mixture and stir gently to blend
well.
Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4
cup crab meat in center of each tortilla, then sprinkle with 1
tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll
enchiladas, and place, seam-side down, in shallow baking dish. Cover
with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado
and tomato slices.
Makes 6 enchiladas.
*Salsa Con Tomatillos - Tomatillo salsa is located in the ethnic foods
section of your grocery store, by the hot sauce and salsa products.
Source: Acapulco Restaurant
BILTMORE ESTATE
CHICKEN BREAST OVER
RIGATONI
Yield: 4 servings.
4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
6 tablespoons fresh lemon juice
1/4 cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 cup finely chopped onion
1 1/2 cup heavy cream
4 fresh sage leaves, chopped, optional
1/4 cup chopped fresh parsley
12 ounces rigatoni pasta, preferably multi-colored
1/3 cup flour seasoned with salt and pepper
1/4 cup dry white wine
1 cup crumbled Gorgonzola or blue cheese
1/2 cup grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish
TO MARINATE CHICKEN: Lightly pound each chicken breast between 2 pieces
of plastic wrap. In a glass or porcelain dish, combine the lemon juice,
1 tablespoon of the oil and 1 teaspoon of the garlic and season with
salt and pepper to taste. Marinate the chicken in this mixture,
covered, in the refrigerator, for not more than 2 hours.
TO MAKE SAUCE: In a 2-quart saucepan over medium heat, heat 1
tablespoon of olive oil. Add the onion and remaining teaspoon of garlic
and cook stirring, over low heat, for 5 minutes or until the onion is
tender. Add the cream and bring to a boil, add the sage and parsley and
remove from the heat. Set aside until later.
TO MAKE PASTA AND COOK CHICKEN: In a stock pot, bring 3 quarts of
salted water to a boil and cook the pasta for about 12 minutes or
according to directions on the box. Meanwhile remove the chicken from
the marinade and pat dry. Dip the chicken lightly in the seasoned flour
on both sides. In a 12-inch skillet over medium heat, heat the
remaining 2 tablespoons of olive oil and cook the chicken for about 5
minutes per side or until completely cooked through. Remove the chicken
to a plate and loosely cover with foil, keep warm. Add the white wine
to the skillet and boil, stirring with a wooden spoon until there are
only 2 tablespoons of liquid in the pan. Add the reserved cream mixture
and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring
to a simmer. Remove from heat and season to taste with salt and pepper.
TO ASSEMBLE DISH: Drain the pasta and return it to the cooking pan, add
the sauce and toss until well combined. Divide the pasta between 4
dishes and top each portion with chicken. Garnish the chicken with
minced parsley and serve immediately.
CHILI'S BONELESS
BUFFALO WINGS
Preparation Time: 20 min
Ingredients
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
6 cups vegetable oil
1/4 cup Frank's Louisiana Hot Sauce or Crystal
1 tablespoon butter or margarine
Instructions
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk. Slice each
chicken breast into 6 pieces.
3. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.
4. One or two at a time, dip each piece of chicken into the egg
mixture, then into the breading blend; then repeat the process so that
each piece of chicken is double-coated. When all chicken pieces have
been breaded, arrange them on a plate and chill for 15 minutes.
5. When the chicken is done resting, drop each piece into the hot oil
and fry for 5-6 minutes or until each piece is browned.
6. As chicken fries, combine the hot sauce and butter in a small bowl.
Microwave sauce for 20-30 seconds or just until the butter is melted,
then stir to combine. You can also use a small saucepan for this step.
Just combine the hot sauce and butter in the saucepan over low heat and
stir until butter is melted and ingredients are blended.
7. When chicken pieces are done frying, remove them to a plate lined
with a couple paper towels. Place the chicken pieces into a covered
container such as a large jar with a lid. Pour the sauce over the
chicken in the container, cover, and then shake gently until each piece
of chicken is coated with sauce. Pour the chicken onto a plate and
serve the dish with blue cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
T.G.I. FRIDAY'S
SIZZLING CHICKEN AND
CHEESE
What makes this so good is timing. Prepare your marinade; have veggies
ready to cook, and your mashed potatoes ready to serve. A small, hot
skillet for serving is good, too.
Ingredients
2 4-ounce chicken breasts
2 tablespoons olive oil
1 teaspoon garlic, chopped
1/2 cup Chihuahua cheese, shredded
2 slices American cheese
Mashed potatoes
2 tablespoons garlic, chopped
2 tablespoons parsley, chopped
2 ounces olive oil
1 teaspoon red chiles, crushed
1/4 teaspoon black pepper
1/4 teaspoon salt
1 green pepper, julienned
1 red pepper, julienned
1 yellow onion, julienned
Instructions
Combine all marinade ingredients, including 2 tablespoons garlic,
parsley, 2 ounces olive oil, red chiles, salt and pepper. Place chicken
breasts in marinade and refrigerate for 2 to 4 hours.
Pound chicken breasts to even thickness.
Slice peppers and onions and saute in olive oil. Season with salt and
pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on
both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place
mashed potatoes on top portion of skillet. Place cheeses on bottom
portion of skillet and cover with pepper and onion medley. Add chicken
to top of pepper and onion medley, resting on potatoes. Top with
chopped parsley. Serve "sizzling."
CASTAWAYS STEAK AND
MUSHROOMS
Castaways is located near Colorado Springs.
Yield: 4 servings
2 lbs. top sirloin steak
1/2 C. Flour
salt and pepper to taste
3 Tbsp. olive oil
3 cloves fresh garlic, minced
2 tsp. oregano
1 tsp. garlic salt
1/2 tsp. onion powder
1/2 C. Red Wine
1/2 tsp. thyme
1 C. water
1 C. sliced fresh mushrooms
Pound steak to flatten. Cut steak into 2 inch strips. Roll in flour,
salt, and pepper. Add olive oil to hot frying pan; brown meat on both
sides. Reduce heat to simmer; add herbs and 1/2 cup water and steam for
20 minutes. Add remaining water, wine, and mushrooms and cook 20
minutes more, or until tender. Check periodically, adding more water if
needed. Remove meat from pan and add 1 to 2 tablespoons flour if
necessary to thicken gravy. Serve with rice or noodles.
T.G.I. FRIDAY'S
GARLIC CHICKEN AND
POTATOES
Ingredients
1/2 ounce garlic butter
2 chicken breasts, pounded and seasoned with garlic
mixed vegetables
mashed potatoes
1 tablespoon sliced green onion
2 tablespoons garlic chips
Instructions
Heat sauté pan over medium heat; add garlic butter and cook for 30
seconds.
Place seasoned chicken breasts in pan and saute on each side for 90
seconds.
While finishing the chicken, add the vegetables.
Flash sauté vegetables to coat with marinade.
Mound mashed potatoes in the center of service plate and garnish with
green onions.
Remove chicken from sauté pan and shingle breasts slightly on mashed
potatoes.
Distribute vegetables with juices around mashed potatoes. Distribute
fried garlic chips over chicken breasts. Garnish with chopped parsley.
CROCODILE CAFE
CHICKEN TORTILLA SOUP
Serves: 8
Ingredients
2 quarts chicken stock, divided
1 large red onion, diced
3 corn tortillas, fried and broken
3 Roma tomatoes, diced
1/2 bunch of cilantro
8 ounces ancho chile paste or 6 or 7 ancho chiles, pureed
2 large chicken breast halves, cooked and shredded
salt to taste
6 ounces ranchero cheese, crumbled
2 corn tortillas, fried crisp
Instructions
Bring 1 quart chicken broth to boil with onion in soup pot.
Combine remaining chicken broth with 3 fried tortillas in a blender and
blend until combined and slightly thickened.
Pour into heated broth along with tomatoes, cilantro, chile paste and
chicken. Season to taste with salt. Bring again to boil.
Serve garnished with ranchero cheese and tortilla strips.
Nutritional Information
Each serving with cheese and chips contains about: 146 calories, 866 mg
sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protein,
0.55 g fiber
Notes
To puree ancho chiles, soak 6 or 7 chiles in hot water until tender, or
simmer just until tender. Remove stem and seeds and puree in blender
with small amount of water until paste in formed. Strain through sieve
to remove skin, if desired.
SLIMMED DOWN OLIVE
GARDEN RISOTTO
MILANESE
4 tablespoons reduced-calorie margarine
1/2 cup finely chopped onion
1/2 teaspoon ground turmeric
1/2 cup sliced mushrooms
5 cups chicken broth
1 1/2 cups long-grain white rice
1/4 cup white wine
1/2 cup grated low-fat Parmesan cheese
Salt and pepper
Chopped fresh parsley, for garnish
Melt 2 tablespoons of the margarine in a stockpot over medium heat and
saute the onion and turmeric until the onion is soft. Add the mushrooms
and saute until they absorb some of the liquid.
Heat the broth in a saucepan and keep warm.
Add the rice to the sauteed vegetables and stir until all the grains
are coated with the margarine mixture. Add the white wine and let it
evaporate, stirring frequently.
Add the warm broth, 1/2 cup at a time, allowing it to be aborbed after
each addition, stirring constantly. Repeat this procedure until all the
broth is absorbed and rice is al dente.
Remove the pan from the heat and add the cheese and the remaining 2
tablespoons margarine. Mix gently as you add these ingredients. Season
with salt and pepper. Tranfer to a serving dish and garnish with
parsley.
Serves 4.
Nutritional information per serving: 330 calories, 11 gm fat, 11 gm
protein, 60 gm carbs, 2 gm fiber. (Original Olive Garden recipe has 525
calories.)
LUBY'S MACARONI AND
CHEESE
Yield: 8 servings
16 oz. dry elbow macaroni
2 tablespoons nonfat dry milk
2 tablespoons flour
1 tablespoon melted butter
1 and 1/4 cups boiling water
3 cups (12 ounces) grated American cheese, divided
1/4 teaspoon salt
Cook macaroni according to package directions; drain and set aside.
Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and
butter. Gradually add boiling water, beating constantly. Add 1 cup of
cheese and continue beating until smooth and creamy. Stir in macaroni,
one more cup of cheese and salt. Transfer to lightly greased 2-quart
baking dish. Cover with foil.
Bake 25 minutes. Remove foil. Sprinkle with remaining cup of cheese.
Continue baking 1 minute, or until cheese melts.
CHILI'S SOUTHWESTERN
COBB SALAD
CORN AND BLACK BEAN RELISH
1 can black beans (14 1/2 oz), drained
1 can yellow corn (14 1/2 oz), drained
3/4 cup diced red bell pepper, diced
1/2 cup diced yellow onion, diced
1/3 cup fresh lemon juice
Crushed black pepper, to taste
AVOCADO RANCH DRESSING
1 cup prepared guacamole
1 1/2 cups bottled ranch dressing
PICO DE GALLO
1 medium sweet onion, chopped
3 medium tomatoes, chopped
2 jalapeño peppers (to 4)
3 tablespoons chopped fresh cilantro, or to taste
2 tablespoons fresh lemon juice
Salt, to taste
Freshly-ground black pepper, to taste
COBB SALAD
5 prepared seasoned chicken patties (3 oz ea)
1 package green salad mix (16 oz)
3 medium Roma tomatoes, diced
1 package bacon (12 oz), fried crisp, diced (set aside to drain)
3 hard boiled eggs, diced
8 ounces Monterey jack and cheddar cheese mix, finely grated
1 cup Pico De Gallo (listed above)
Chopped green onions, for the garnish
Corn And Black Bean Relish: Mix black beans, corn, red bell pepper,
diced yellow onion, and lemon juice with crushed black pepper in bowl
and refrigerate for several hours. This will let the flavors develop.
Avocado Ranch Dressing: Mix together well and place in a covered
plastic container and refrigerate, unused portion will stay fresh for
several days.
Pico De Gallo: Remove seeds, stem, and finely chop jalapeño pepper. Mix
all ingredients together and refrigerate. Should be used same day.
Cobb Salad: Boil eggs and drain. Let them cool. Set aside. Fry bacon
until crisp and dice. Set aside. Fry seasoned chicken patties until
crisp, drain and set aside. Cut chicken patties into strips, 3/4-inch
wide by 2 1/2 inches long, before using.
On a large serving platter, place lettuce. Top, in strip fashion, with
the remainder of the ingredients. Cover the length of the lettuce in
the order given.
Left to Right: Lettuce, on whole platter; 1/4 to 1/3 cup shredded
Colby/Jack cheese; 1/3 cup pico de gallo; chicken patties strips,
diced; 1/2 cup corn and black bean relish mixture; 1 boiled egg,
chopped; 1/4 cup crisp bacon, diced; green onions, to taste for the
garnish; avocado ranch dressing, along the side of the salad.
This recipe yields 3 servings.
"NEWK'S FAVORITE"
SALAD
I had never heard of Newk's when my pal Charlie J. in
Mobile, AL asked me to locate a recipe for him. This one wasn't
the exact one he was searching for, but it sure sounded good. So, I
saved this copycat to share here with you. I believe it is a keeper. It
is very similar to one I have made and enjoyed.
Yield: 4 Servings
Ingredients:
2 heads Romaine lettuce; chopped
2 Chicken breasts
4 ounce Gorgonzola cheese; crumbled
0.75 cup Dried cranberries
1.5 cup Red grapes; halved
0.75 cup Artichoke hearts; chopped
0.75 cup Pecans; toasted
1 cup Croutons
Sherry Vinaigrette:
1/3 cup Sherry vinegar
1 clove Garlic
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Salt
1 teaspoon Freshly ground pepper
0.5 cup Extra Virgin Olive Oil
Instructions:
To make sherry vinaigrette: Pour first 5 vinagrette ingredients in a
blender and blend until smooth. using the smaller blender opening,
slowly add the oil and blend until smooth. Taste and add more salt and
pepper if needed, according to your taste.
Lightly season chicken breasts with olive oil, salt and pepper &
then grill your chicken breasts until cooked throughout, but still
juicy. Set aside to cool, and then slice.
Prepare salad by adding lettuce, chicken breast, gorgonzola,
cranberries, grapes, artichokes, pecans and croutons to a large salad
bowl. Slowly add just enough vinaigrette to lightly coat the salad and
then toss. Serve salad with additional vinaigrette on the side for
those who like more dressing.
Source: http://www.bigoven.com/recipe/174681/newks-favorite-salad-by-michelle
PUMPKIN PAPPARDELLE
This easy, low-cal recipe comes from Canyon Ranch Hotel & Spa in
Miami Beach—whose regulars include Alec Baldwin and Eva Longoria Parker.
Ready to eat in: 25 minutes.
1 Tbsp. chopped shallots
1 Tbsp. minced garlic
2 Tbsp. extra-virgin olive oil
1/2 cup diced calabaza or butternut squash
1 cup vegetable stock
3/4 cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground black pepper
6 oz. fresh pappardelle or fettuccine
4 tsp. chopped macadamia nuts
2 Tbsp. pomegranate concentrate
Directions:
1. In a large sauté pan, sauté shallots and garlic in olive oil over
medium heat until shallots are translucent. Add diced calabaza or
butternut squash and sauté until tender.
2. Deglaze pan with vegetable stock. Add canned pumpkin, cinnamon,
salt, and pepper and cook until heated through.
3. Boil pasta, drain, and stir into pumpkin mixture.
4. Evenly divide the pumpkin and pasta mixture in four bowls. Top each
serving with 1 tsp macadamia nuts and 1/2 Tbsp pomegranate concentrate.
Cook's Note
Roasted and pureed fresh pumpkin, butternut squash, or sweet potatoes
may be substituted for the canned pumpkin.
Serves 4.
CARRABA'S CHICKEN
BRYAN
Ingredients
2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2-4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine
1/2 cup fresh lemon juice (about 1 large lemon)
Directions
Brush chicken on both sides with olive oil, season to taste with Kosher
salt and cracked pepper. Grill chicken until done (internal temp of
165F). Prepare lemon butter sauce while chicken is grilling. Sautee
onion and garlic in 2 Tbps butter until soft and fragrant. Add white
wine and lemon juice, reduce heat to medium-low and simmer 10 minutes
to reduce. Add remaining 6 Tbsp butter, a little at a time, until it
melts and mixture is emulsified. Add chopped sun-dried tomatoes and
basil, heat until hot (but do not overheat or sauce may break). Top
nearly-done chicken breasts with 2 oz each of the goat cheese until
cheese warms and softens. To serve, spoon lemon butter sauce over
chicken breasts.
Nutrition Facts
Serving Size: 1 (356 g)
Servings Per Recipe: 2
Amount Per Serving % Daily Value Calories 824.4 Calories from Fat 598
72% Total Fat 66.4g 102% Saturated Fat 41.6g 208% Cholesterol
242.5mg 80% Sugars 6.0 g Sodium 964.7mg 40% Total Carbohydrate 12.6g 4%
Dietary Fiber 1.1g 4% Sugars 6.0 g 24% Protein 39.3g 78%
SHRIMP PAESANO
Paesano's Restaurant is on the Riverwalk in San Antonio, Texas.
Serves 4.
Ingredients
For Shrimp
2 pints half & half cream
salt & pepper, to taste
1 lb jumbo shrimp, peeled, deveined, tails left on (about 20)
2 cups flour
2 tablespoons vegetable oil
For Sauce
1 egg yolk
1 1/2 cups butter, cold, cut into 1 inch pieces
1 medium lemons, juice of
4 garlic cloves, minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh chives, chopped
Directions
Pre-heat oven to 400F. Soak shrimp in half & half for 30 minutes.
Drain shrimp and dust lightly in flour. Sauté shrimp for 5 minutes on
one side. You will have to do in batches so that you do not overcrowd.
Do not turn shrimp. Remove shrimp and place in a baking dish, sautéd
side down, and place in pre-heated oven. Turn to BROIL and broil for 5
minutes. Meanwhile, mix egg yolk and lemon juice in half the butter and
stir over low heat until butter is melted; take off heat. Add garlic
and remaining butter and return pan to heat. Stir briskly until butter
melts and sauce thickens. (Add a small amount of half & half to
thicken more if you like.) Add chives and parsley. Pool sauce in plates
and top with shrimp. Serve immediately.
BOB EVAN'S CHICKEN
AND NOODLES
Prep Time: 15 mins
Total Time: 55 mins
Servings: 6-8
Ingredients
9 cups hot water
3/4 cup carrots, chopped
3/4 cup celery, chopped
1 cup onions, chopped
1 1/2 tablespoons chicken bouillon ( or soup base)
3/4 cup butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb cooked boneless skinless chicken breasts, torn into large pieces
1 (16 ounce) bags reame's frozen noodles
Directions
In a large stock pot, mix water, carrots, celery, onions, chicken
bouillon, melted butter, pepper and chicken pieces. Bring to a boil,
turn to low heat and simmer for 30 minutes. Add noodles and simmer on
medium-low heat for an additional 10 minutes.
RED LOBSTER CRAB
ALFREDO
Prep Time: 10 mins
Total Time: 25 mins
Servings: 4
Ingredients
8 ounces linguine
4 tablespoons butter
4 tablespoons flour
2 cups half-and-half
1/2 cup grated parmesan cheese (or more)
salt & pepper
1 teaspoon cayenne pepper
6 (8 ounce) cooked snow crabmeat, cut into chunks
Directions
Cook linguine according to package. Melt the butter in a saucepan. Stir
in the flour and cook briefly until it looks sandy. Do Not let it
color. Whisk in the half-and-half and stir until the mixture forms a
thick sauce. Stir in the cheese and season to taste. Simmer a few
minutes to blend the flavors and stir in the crab meat. Cook just until
the crab meat is heated through. Serve over cooked linguine with
additional parmesan cheese and red pepper flakes on the side.
OUTBACK BLUE CHEESE
SALAD DRESSING
Ingredients
1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled blue cheese
1/8 teaspoon fresh coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Directions
Mix all ingredients together by hand in a small bowl until smooth.
Cover and chill for 30 minutes before serving. Makes 1 cup.
TASTE OF TEXAS
SHRIMP AND PASTA SALAD
Vermicelli, green onions, Pickapeppa sauce, shrimp, and more make for a
wonderful recipe for a light dinner, or even the perfect salad to bring
to a pot luck dinner.
Yield: 8 servings.
6 oz. dry Vermicelli, cooked
6 Green Onions, thinly chopped
4 tsp. Pickapeppa Sauce
1 lb. Cooked Bay Shrimp
3 Hard Cooked Eggs, chopped (optional)
1 C. Light Mayonnaise
Salt and Pepper to taste
Drain cooked Vermicelli, rinse with cool water and set aside to cool.
Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs,
mayonnaise, salt, and pepper. Toss again lightly. Refrigerate for 24
hours before serving.
Source: CopyKat Recipes
http://www.copykat.com/2009/05/10/taste-of-texas-shrimp-and-pasta-salad/
BLACK ANGUS CHEESY
GARLIC BREAD
1 Loaf French bread
1/2 C. Butter, softened
1 C. Shredded Asiago cheese (can use Parmesan)
1 C. Shredded jack cheese
1 C. Mayonnaise
1 bunch Green onions, chopped
2 Cloves garlic, pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in bowl, blending well. Spread the
cut side of bread halves with spread. Bake at 350 degrees for 7
minutes, then place under broiler about 3 minutes longer. Cut into
slices & serve.
THE LITTLE MUSHROOM
BROCCOLI PUDDING
The Little Mushroom is located in Dallas Texas. If you have other
veggies that you want to use up, this would be a great way to use up
other vegetables in your refrigerator.
2 pkg. (10-12 oz.) frozen chopped Broccoli
4 Green Onions, tops and bottoms, chopped fine
3 ribs Celery, chopped
1/2 Green Bell Pepper, chopped fine
1/2 medium Yellow Onion, chopped fine
1/2 stick Butter
1 can Cream of Mushroom Soup
1/2 C. Seasoned Bread Crumbs
1/2 C. Cheddar Cheese, grated
Cook broccoli according to the directions on the package. Drain. In a
saucepan, saute the onions, celery and green bell peppers in the butter
until soft. Add the remaining ingredients, except the cheese. Mix well.
Add salt and pepper to taste. Transfer to a baking dish, top with
cheese, and bake at 350 degrees for 20 minutes.
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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