America's Most Wanted Recipes - Secret Recipes To Your Favorite Dishes!

Applebee’s Low-Fat Grilled Tilapia with Mango Salsa

1 Tilapia Fillet (or other whitefish) grilled
1/8 teaspoon cayenne pepper
salt & pepper, to taste
Mango Salsa
White rice
Vegetable Medley
Mango Salsa
1 cup diced tomatoes
1/2 cup diced red onions
1/2 each diced jalapeno
2 tablespoon chopped cilantro Salt and pepper to taste
1 teaspoon salad oil
1 teaspoon white vinegar
1/2 teaspoon granulated garlic
1/2 cup chopped mango

1. Spray both sides of the tilapia with oil.
2. Shake seasoning (salt, pepper, cayenne pepper) over both sides of the tilapia.
3. Cook tilapia on a clean, lightly oiled grill, smooth side down. Cook to an internal temperature of 145 degrees F, turning once during cooking.
4. Cook rice according to package directions and steam fresh vegetable medley, season with lemon pepper.
Mango Salsa
1. Mix all ingredients but the mango together in a bowl.
2.Add the mango and mix lightly right before serving.
Serves 1


*Applebee’s Chicken Quesadilla Grande

1/2 ounce shortening
2 (12-inch) flour tortillas
2 tablespoon chipotle sauce (optional)
4 ounces grilled chicken, warm
1 cup shredded lettuce
Sour cream
Green onion
Salsa
Quesa Filling (use as desired)
Jack and Cheddar cheeses Jalapeno pepper, diced
Tomato, diced
Onion, diced
Cilantro, minced
Bacon, fried and crumbled

1. Brush one side of each tortilla with shortening.
2. Place one tortilla, shortening side down on work surface. Spread chipotle sauce out on one tortilla.
3. Spread out chicken evenly on top of the sauce on tortilla.
4. Evenly spread Quesa Filling over the chicken. Cover with the other tortilla, shortening side up.
5. Brown on a non stick pan evenly on both sides until internal filling is heated thoroughly.
6. Serve with lettuce, sour cream, green onion and salsa as accompaniments. Add crumbled bacon on top(optional).
Serves 1


*Applebee’s Crispy Orange Chicken Skillet

2 pounds boneless, skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch oil (for frying)
Glaze:
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup fresh orange juice
1/2 cup hoisin sauce
Dash cayenne pepper
1/4 cup granulated sugar
Salt and pepper to taste

1. Cut chicken into 2-inch pieces and place in a large bowl. Add in egg, salt, pepper and oil. Mix well and set aside.
2. Stir cornstarch and flour together in another large bowl until mixed well. Add chicken to the flour mixture, and coat each piece well.
3. Pour about a 1/2-inch of oil in a heavy skillet and set over high heat. When the temperature reaches 375 degrees F, carefully add chicken pieces in small batches and fry 3 to 4 minutes or until brown and crunchy.
4. Carefully remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken until all are nicely browned and crisp. Set aside and begin to make the glaze.
5. Allow the oil in the skillet to cool slightly, then remove all but 2 tablespoons of oil and put over medium heat. Saute garlic in oil for 1 minute, do not burn.
6. Add remaining ingredients and bring to a boil. While stirring, boil for 3 minutes. Reduce heat and simmer until sauce thickens. Pour glaze over chicken and serve.
Serves 4


*Applebee’s Walnut Blondie With Maple Butter Sauce

Blondes really do have more fun!This blondie is baked with nuts, topped with both ice
cream and chopped walnuts, and served warm covered with a rich, sizzling maple butter
sauce.

1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)

1. Preheat the oven to 350 degrees F.
2. Add baking powder, baking soda and salt to the already sifted flour. Next, sift dry ingredients again. Add chopped nuts and mix well. Set aside.
3. Add brown sugar to melted butter and mix well. Then mix in egg and vanilla extract.
4. Add flour mixture, a little at a time, until mixed well. Stir in white chocolate chips.
5. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. It is cooked when a toothpick comes out clean when inserted. Serve warm with ice cream and Maple Butter Sauce.
6. Maple Butter Sauce: In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until completely dissolved. If you desire, add walnuts.
Serves 4


*Applebee’s Baby Back Ribs

Baby back ribs basted in a sweet BBQ sauce. You’ll be licking your fingers once you taste this delicious dish. Typically served with baked beans, fries and cole slaw.

3 (1 lb) racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoon dark brown sugar
3 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1. Place ribs in a large pot and fill pot with enough water to cover ribs.
2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
3. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5. Place boiled ribs, meat side down, on a broiler pan.
6. Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
7. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
Serves 3

RecipeSecrets.net tip: If you like your ribs falling off the bone,
add 1 cup of apple cider vinegar to water before placing ribs to
boil.

*Applebee’s Bacon Scallion Mashed Potatoes

2 lbs. potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low fat milk - warmed
1/2 cup low fat sour cream
1 teaspoon salt
1/4 teaspoon black pepper

1. In a large pot, cover potatoes and garlic with lightly salted water.
2. Boil until potatoes are fork tender.
3. Fry bacon in skillet until crisp; drain on paper towels.
4. Pour out all but 1 teaspoon bacon grease from pan.
5. Add scallions to grease, sauté until soft, but not brown. Add bacon.
6. Drain potatoes and return to pot.
7. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.
8. Reheat, if necessary, before serving.
Serves 4


*Applebee’s Fiesta Lime Chicken

Grilled boneless breast marinated in lime juice and tequila flavors. Typically served with crisp tortilla strips, Southwest rice and Pico de Gallo.
1 cup water
1/3 cup teriyaki sauce
1/2 cup lime juice
3 cloves garlic - minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 lb. boned, skinned chicken breasts
1/4 cup real mayonnaise
1/4 cup sour cream
2 tablespoons spicy, chunky salsa
1 tablespoon milk
1 teaspoon Cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded Colby Jack cheese
2 cups corn chips - crumbled

1. Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
2. To prepare the dressing: whisk together the next 9 ingredients, cover, and chill until needed.
3. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
4. Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
5. Serve the chicken over a bed of crumbled chips.
Serves 4

RecipeSecrets.net tip: Serve with Spanish rice and salsa.

*Applebee’s Low-Fat Blackened Chicken Salad

2 boneless, skinless chicken breast halves
2 tablespoons butter

Dressing
1/4 cup low fat mayonnaise
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon apple vinegar
1/4 cup honey
1/8 teaspoon paprika

Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce

Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon brown sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

Salad
8 cups chopped red leaf lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced

1. Mix dressing ingredients in small bowl and refrigerate until ready.
2. Mix marinade ingredients in a medium bowl. Add the chicken breasts to the marinade, cover and refrigerate overnight or at least several hours.
3. Preheat oven broiler or grill.
4. Mix Cajun spice blend ingredients in a bowl. Rub the spice into both sides of the chicken breasts until covered with spice.
5. Melt the butter in pan over medium heat. Sear chicken breasts for 2-3 minutes and flip it over so that both sides are coated with a charred black layer of spice.
6. Place chicken in broiler or on grill for an additional 2-3 minutes or until thoroughly cooked.
7. Mix ingredients for salad in a large bowl. Serve into two individual bowls.
8. Slice chicken into ½ inch wide slices and add to salad.
9. Serve with salad dressing on the side.
Serves 2


*Applebee’s Santa Fe Chicken

Experience the flavor of the Southwest with this popular grilled marinated chicken dish. Serve over a bed of rice pilaf with mixed vegetables.
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup melted butter or margarine
1 tablespoon butter or margarine
1 tablespoon All-purpose flour
1 cup milk
1 small red bell pepper - seeded, diced
1 small green bell pepper - seeded, diced

1. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
2. Cut half of the cheese block into 8 slices; grate the remaining cheese and set aside.
3. Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or uncooked spaghetti noodles.
4. Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
5. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
6. Place chicken breasts in a 13 x 9 x 2" baking dish, being careful not to crowd them.
7. Drizzle remaining butter over the breasts.
8. Refrigerate for 1 hour or freeze to bake later (if you decide to freeze, increase baking time by about 5-10 minutes).
9. Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.
10. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
11. Stir in grated cheese, reduce heat, and simmer until thick, stirring.
12. Place chicken on plates, pour sauce over, and top with diced peppers.
Serves 8


*Applebee’s Spinach Pizza

1/4 cups rice milk
4 tablespoon All-purpose flour
1/3 cup nutritional yeast
10 oz. pkg. frozen spinach - thawed, squeezed
1 medium onion - chopped
4 cloves garlic - minced
1 tablespoon olive oil
5 medium plum tomatoes
8 ozs. fresh mushrooms
1 teaspoon basil
1 teaspoon parsley
1 teaspoon cayenne pepper
3 pita bread

1. Heat milk in saucepan until hot, but not boiling.
2. Stir in flour and continue stirring until sauce begins to thicken.
3. Reduce heat and add nutritional yeast and spinach.
4. Stir constantly until thick and gooey, about 3-4 min.
5. In separate pan, sauté onion and garlic in oil until onion is tender.
6. Stir in tomatoes, mushrooms, and spices. Sauté until hot throughout. Drain out any liquid.
7. Using a very sharp bread knife, split each pita bread in half to make 2 round, flat pieces.
8. Place each piece of bread on a cookie sheet or pizza pan.
9. Spread spinach sauce over each.
10. Top with tomato mixture.
11. Bake in 425 degree oven for 5-7 minutes. Watch closely so that the edges of the pita don’t burn.
Serves 3


*Arby’s Barbecue Sauce

The secret to Arby’s signature sauce has finally been revealed!
1 cup ketchup
2 teaspoons water
2 teaspoons brown sugar
1/4 teaspoon Tabasco sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon worcestershire sauce

1. In a small saucepan, add all the ingredients and cook over medium heat. Stir until the sauce begins to boil, about 7 minutes.
2. Remove the pan from the heat. Allow to cool, covered.
3. Keep refrigerated, covered. Keeps for at least a month.
Serves 8


*Arby’s Apple Turnovers

1 package puff pastry sheets
4 large apples
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1 teaspoon lemon juice

1. Peel, core then slice the apples.
2. Over low heat, in a medium saucepan, cook the apples with sugar, cornstarch, cinnamon and lemon juice. Stir often, until apples are tender.
3. Once tender, refrigerate until cool.
4. Preheat oven to 400 degrees F.
5. Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square then cut into four 6-inch squares.
6. Place 1/4 cup of the apple mixture in the center of each square.
7. Brush the edges with water, then fold to form triangles. Be sure to seal the edges firmly with a fork.
8. Place on baking sheets. Bake 25 minutes or until golden.
9. Cool on wire rack.
Serving Suggestion:
In a small bowl, mix together 1/2 cup confectioners sugar and 1 tablespoon water. With a spoon, drizzle over the turnover, allow it to set before serving.
Serves 8


*Arthur Treacher’s Fried Fish

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
1 egg, beaten

1. Dip fish pieces in egg and lighly cover each in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
2. Whip the pancake mix with the club soda to the consistency of buttermilk. It should be pourable, but not too thin and not too thick.
3. Beat in the onion powder and seasoned salt.
4. Dip floured fillets into batter and drop into 425 degrees F oil in a heavy saucepan.
5. Brown about 4 minutes per side.
6. Arrange on cookie sheet in 325 degrees F oven until all pieces have been fried.
Serves 4


*Auntie Anne Pretzels

4 cups bread flour
1 ½ cups 115 degree water
1/4 cup warm water
1 1/2 teaspoons active dry yeast
1/2 teaspoons brown sugar
1 tablespoon baking soda
pinch of salt
1 cup melted butter

1. Combine yeast, sugar, salt and 115 degree water into a mixing bowl and let it settle for 5-10 minutes.
2. Stir flour to mixture and knead until smooth.
3. Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise at room temperature for 45
minutes.
4. Split dough into 10 equally sized pieces
5. Roll each piece into a long rope about 1/2 inch thick and shape each rope into a pretzel.
6. In a shallow dish, stir baking soda into warm water; dip pretzels into mixture; lay coated pretzel onto a lightly greased cookie sheet.
7. Bake in a 450 degree until golden brown (about 10 minutes).
8. Brush melted butter onto hot pretzels.
Serves 8-12

RecipeSecrets.net tip: Dip pretzel in butter coating both sides. Add cinnamon and sugar for sweet pretzels or salt for the traditional pretzel taste.

*Bahama Breeze Jamaican Jerk Grilled Chicken Wings

So spicy and so flavorful!

5 pounds Chicken Wings whole, thawed
3 tablespoons Garlic, chopped
1 tablespoon Thyme, fresh chopped
1 teaspoon Allspice, ground
1 cup Water
1/8 cup Scallions, sliced
Jerk Seasoning (Dry), as needed

Jamaican Marinade
1/4 cup olive oil
2 tablespoons Jamaican Jerk seasoning
1/4 cup orange juice
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1/2 cup chopped red onion
1/2 teaspoon creole seasoning
2 green onions, chopped
1 lime, juiced
2 cloves garlic, minced
1 habanero pepper, seeded and minced

1. Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix to evenly combine the ingredients.
2.Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator.
3. Marinate the chicken wings for 16 to 24 hours before cooking.
4. Remove the wings from the marinade and place in a clean bowl. Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
5. Season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down.
6. Bake the wings at 350 degrees F for 20 a 25 minutes or until fully cooked.
7. Remove from oven and place in the refrigerator to chill to 40 F. Pre-cooking the wings prevents flare-ups on the grill.
8. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side on medium heat.
9. The skin of the wings should develop a crisp texture and a dark color. Make sure the wings are fully heated to 165 degrees F. Serve hot.
Serves 6-8


*Baskin Robbins Cheesecake Ice Cream

2 1/2 cups heavy whipping cream
1 1/4 cups sugar
2 beaten eggs
1 1/2 8-ounce packages cream cheese, softened
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
Graham Crackers broken into bits

1. In a large saucepan combine 1 1/2 cups of the whipping cream, sugar, and eggs. Cook and stir over medium heat just until boiling.
2. In a large mixing bowl beat cream cheese with an electric mixer until smooth; slowly beat in hot mixture.
3. Cover and chill thoroughly.
4. Stir in remaining whipped cream, lemon peel, lemon juice, and vanilla.
6. Freeze in a 4-5 quart ice cream freezer according to the directions.
7. Fold in Graham Cracker bits.
8. Put into freezer container with a lid and let sit 4 hours in the freezer before serving.
Serves 8-10


*Bennigan’s Hot Bacon Dressing

This warm dressing immerses crunchy bacon bits in a sweet, thickened vinaigrette.

2 ounce bacon drippings
1/4 pound red onion, diced fine
2 cups water
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoon Dijon mustard
1 1/2 tablespoon cornstarch
1 tablespoon Tabasco sauce (optional)

1. Place the bacon grease in a saucepan over medium-high heat. Add the onions and sauté until the onions begin to blacken.
2. At the same time, in a mixing bowl combine the water, honey and red wine vinegar.
3. Using a whisk, mix the ingredients. Add the cornstarch and whisk well.
4. After the onions have caramelized, add the Dijon mustard to the onions and mix together.
5.Add the water, vinegar, pepper, honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed.
Serves 8


*Bennigan’s Broccoli Bites

3 eggs
6 ounces shredded Monterey Jackcheese
6 ounces shredded Colby cheese
1 (16 ounce) box frozen chopped broccoli, thawed, drained well
2 1/2 ounces bacon bits
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs, as needed Oil, for frying

1. Drain thawed broccoli.
2. Beat eggs in a mixing bowl.
3. Place all the ingredients into a bowl, except for the bread crumbs and stir together until thoroughly combined.
4. Refrigerate mixture for about 1 hour.
5. Heat about 4 cups oil in a fryer or pan to 350 degrees F.
6. Set up a shallow dish with bread crumbs.
7. Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it evenly with the crumbs.
8. Place broccoli bites into the oil. Make sure they do not stick together. Fry for about one minute, then remove and place onto a dish lined with paper towels to drain.
Serve with Honey Mustard Dressing
Serves 4


*Bennigan’s Honey Mustard Dressing

This goes great with Bennigan’s Broccoli Bites.

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice

1. In a mixing bowl, combine sour cream, mayonnaise and mustard.
2. Mix well using a whisk.
3. Slowly pour in the honey and lemon juice, continue mixing until smooth.
Serves 4


*Bennigan’s Linguini Diablo

Garlic Lemon Butter

1/2 cup butter, melted
2 teaspoons chopped garlic
1 1/2 teaspoon lemon juice
Marinara Sauce
3 tablespoons vegetable oil
8 ounces diced yellow onions
1 tablespoon chopped garlic
1 (28 oz.) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoon dried basil leaves
1 whole bay leaf
1 1/2 teaspoon salt
1 lb linguini
1 tablespoon vegetable oil
12 scallops
12 large shrimp, peeled and deveined
10 clams
1 tablespoon parsley
1/3 cup Garlic Lemon Butter (recipe follows)
4 cups Marinara sauce (recipe follows)
Crushed Red pepper, to taste (optional)
1/4 cup grated Parmesan cheese
1 teaspoon parsley (for garnish)

1. In a large saucepan, heat oil over medium heat. Add onions. Saute until onions start to become soft and transparent, about 5 minutes.
2. Add garlic; cook 2 minutes, while stirring.
3. Add remaining ingredients to saucepan; stir. Bring sauce to boil.
4. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf.
5. Cook linguini until al dente (approx. 8-10 minutes) drain well. Rinse and mix in vegetable oil to prevent sticking.
6. Mix the butter, garlic and lemon juice. Place garlic lemon butter in a large saute pan over medium-high heat. Be sure not to burn the garlic.
7.When butter starts sizzling, add the scallops, shrimp, and clams; saute for 5 minutes.
8. Add marinara sauce and stir the mixture to ensure even heating of all the ingredients.
9 Add linguini and toss until noodles are well covered with sauce. Continue to cook for another 2 minutes. Pour pasta into a large bowl and sprinkle with Parmesan cheese and parsley to garnish.
Serves 4



*Benihana Hibachi Steak

Looking for a great tasting low carb dish? This Japanese steak recipe typically has less than 5g of carbs.

4 (5 oz.) Sirloin Steaks
4 teaspoons soybean Oil
8 large mushrooms - sliced thick
1 large onion - sliced
2 cups bean sprouts
4 tablespoons soy sauce
4 dashes salt
4 dashes black pepper

1. Broil steak until rare.
2. Heat nonstick skillet and add oil to heated skillet.
3. Add onion and cook until slight brown and soft
4. Place steak cubes in skillet with mushrooms and cook to desired preparedness (i.e. rare, medium, well done).
5. Add bean sprouts and soy sauce
6. Add salt and pepper to taste.
7. Add steak sauce (typically a mustard based sauce).
Serves 4-6


*Benihana Japanese Fried Rice

2 1/2 cups of cooked short grain Japanese white rice 2 eggs - beaten
1 medium carrot - finely grated
1/2 cup fresh green onion - diced small
4 teaspoons soy sauce
1/2 cup peas - unfrozen
cooking oil
salt and pepper

1. Boil rice according to package instructions. Once done, empty into mixing bowl.
2. In a large skillet, heat 2 teaspoons of oil. Scramble eggs into small pieces until cooked. Empty scrambled egg into bowl and stir together.
3. Using the same pan, add additional oil, diced onion, peas, carrot. Let simmer for 5 minutes on low heat.
4. Add several scoops of cooled rice and egg mix to skillet. Keep gradually adding a scoup at a time into the pan
and mix.
6. While mixing, slowly add a little soy sauce at a time until fried rice is a golden brown color.
7. Add salt and pepper to taste.
Serves 4


*Bennigan’s Onion Soup

1 large onion, quartered and sliced
1/4 cup butter
2 tablespoons canola oil
3 tablespoons flour
4 cups chicken broth
4 cups beef broth
8 slices from a crusty baguette
shredded Mozzarella cheese or Swiss cheese
grated Parmesan cheese

1. In a Dutch oven, slowly sauté onions in butter and oil until onions are transparent and turning yellow, but not browned. When tender, turn heat to lowest setting and add flour, stirring until well blended.
2. Add chicken and beef broths; heat through. Divide among 8 oven safe bowls.
3. Place a slice of bread on each bowl of soup. Sprinkle equal amounts of the cheeses over bread slices.
4. Place all bowls on oven rack 4 inches from heat and broil until cheese melts. Serve hot.
Serves 8

RecipeSecrets.net tip: If you’re not serving 8, don’t worry. Soup can be kept in the freezer for several months and still remain fresh for reheating.

*Boston Market Meatloaf

1 egg
1/3 cup spicyV-8 Juice
2 tablespoon sour cream
2 tablespoon ketchup
2 tablespoon flour
1 package of onion soup mix, dry
1 pound ground sirloin
2 tablespoon ketchup for coating the meatloaf

1. Place the first 5 ingredients exactly as given into a blender. Blend briefly until smooth.
2. In medium bowl combine with beef. Mix well. Wet hands to shape into oval loaf.
3. Bake in greased 2 pound, foil, loaf tin at 400 degrees F for 45 minutes.
4. After first 15 minutes, coat top in ketchup and add theV-8 Juice around the loaf; return to bake the remaining 30 minutes.
Serves 2


*Boston Market Cucumber Salad

2 medium cucumbers w/skin; 1/2" slices
1/4 red Spanish onion, 1/2" dice
1 large ripe tomato, dice
8 ounces oil & vinegar dressing
1 teaspoon dry dill weed
1/2 teaspoon dry parsley, mince
1/4 cup olive oil

1. Combine cucumbers with the rest of the ingredients in a plastic refrigerator container, cover tightly.
2.Allow salad to marinate for 24 hours in fridge before serving. Do not freeze.
3. Add salt and pepper to taste.
Serves 4-6


*Boston Market Squash Casserole

4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cup yellow onion, chopped
1 box Jiffy corn muffin mix
1 1/2 sticks of butter
8 ounces cheddar cheese
3 cubes chicken bouillon
1/2 teaspoon Thyme
1 tablespoon parsley, chopped
1 teaspoon garlic, minced
1/2 teaspoon ground pepper
1 teaspoon salt

1. Prepare Jiffy mix as directed on the box, set aside to cool.
2. Preheat oven to 350 degrees F.
3. Place zucchini and yellow squash in a large saucepan and add water to cover.
4. Cook on medium low heat until tender, remove from heat.
5. Drain squash, reserve one cup of water for casserole.
6. In large sauce pan on medium low place the butter and saute the onions until the onions turn clear.
7. Add salt, pepper, thyme, and parsley.
8. Add chicken bouillon cubes and garlic to onions, stir and saute another minute.
9. Add drained squash and diced cheese, stir.
10. Crumble prepared corn bread in squash and pour the reserved cup of water and mix well.
11. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray.
12. Cover casserole. Bake for 50 to 60 minutes. Remove cover the last 20 minutes of baking time.
Serves 8


*Boston Market Creamed Spinach

5 tablespoons butter or margarine - divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup half and half cream
4 ounces cream cheese
2 tablespoons minced onion
1 tablespoon minced garlic
2 (10 oz.) boxes frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese

1. In a saucepan over medium-low heat, melt 3 tablespoons butter. Stir flour and salt into pan until creamed
together.
2. Slowly stir in cream, then stir in cream cheese; increase heat to medium.
3. Constantly whisk until mixture becomes thick and smooth; remove from heat; set aside.
4. In a saucepan over medium-high heat, sauté onions and garlic in remaining butter until transparent.
5. Add spinach and water to pan; reduce heat to low; cover. Cook, stirring occasionally, for 8 minutes.
6. Stir prepared sauce and Parmesan into pan; stir until completely blended.
Serves 6


*Boston Market Dill Potato Wedges

2 medium red potatoes - unpeeled
Cooking oil spray
Garlic salt
Dry dill weed

1. Preheat oven to 400 degrees.
2. Cut potatoes into lengthwise wedges and bake in oven for 45 minutes or until tender.
3. Spray the cut sides of the potatoes in cooking oil spray.
4. Dust in garlic salt and dry dill weed and pan fry until lightly brown.
Serves 2

RecipSecrets.net tip: Be sure to use red potatoes because they keep their consistency and do not get mushy after baking.

*Boston Market Macaroni & Cheese

1/4 cup butter or margarine
1 tablespoon minced onion
1/4 cup all-purpose flour
2 cups milk
4 oz. processed American cheese cubed
1 teaspoon salt
1 dash black pepper
1/4 teaspoon dry mustard
1/4 lb. elbow macaroni cooked al dente (slightly chewy to the bite)

1. Sauté onions in butter until transparent.
2. Stir in flour and cook 2 minutes.
3. Slowly stir in the milk.
4. Stir in the cheese, salt, pepper, and mustard.
5. Continue to cook over medium heat, stirring constantly, until thickened.
6. Stir in prepared macaroni.
7. Lightly butter a casserole dish and pour pasta mixture to dish.
8. Bake in a 400 degree oven for 20 minutes.
Serves 4

RecipeSecrets.net tip: Al dente refers to the desired texture of cooked pasta in Italian cooking. When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed. For a sharper taste to this recipe, use 2 cups of shredded sharp cheddar cheese instead of American cheese.

*Boston Market Meatloaf

1 cup tomato sauce
1 1/2 tablespoon barbecue sauce
1 tablespoon granulated sugar
1 1/2 lbs. lean ground beef
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Dash garlic powder
1 Egg

1. Stir together tomato sauce, barbecue sauce, and sugar; set aside 1/4 cup of mixture.
2. With your hands, mix in remaining ingredients.
3. Form the mixture into a loaf and place in a greased loaf pan.
4. Bake, covered, in 400 degree oven for 30 minutes.
5. Uncover and drain fat from the pan, then slice meatloaf while in the pan.
6. Drizzle the reserved tomato mixture evenly over the meatloaf.
7. Bake, uncovered, for an additional 30 minutes, or until cooked through.
Serves 5

RecipeSecrets.net tip: Freshly grated Parmesan cheese is an
easy meatloaf flavor booster. Try adding 1/4 - 1/3 cup to your
recipe.

Boston Market Spicy Rice

1/4 cup raw rice-shaped pasta
3/4 cup minute rice
1 tablespoon pimiento; chop fine
1/2 teaspoon dry minced celery leaf
1 teaspoon dry minced parsley
1/4 teaspoon dry mustard
14 oz can chicken broth
1/4 cup olive oil
1/2 teaspoon salt

1. In a 2-qt saucepan combine all ingredients. Stir often and bring to a boil.
2. Cover and remove from heat. Let stand 15 minutes. Fluff rice with a fork every 5 minutes.
3. Add salt and pepper to taste.
Serves 6


Boston Market Stuffing

1 (14 oz.) can clear chicken broth
1 (10 oz.) can sliced carrots - undrained
1 (4 oz.) can sliced mushrooms - undrained
2 ribs celery cut in 5 pieces each
1 tablespoon rubbed sage
1/2 teaspoon poultry seasoning
1 tablespoon chicken bouillon powder
3 tablespoons bottled liquid margarine or melted butter
3 English Muffins cut into 1/2 inch cubes
1 (8 oz.) bag (6 cups) unseasoned croutons
1 tablespoon dry minced parsley
2 tablespoons dry minced onion

1. Open the can of carrots and slice them (while still in the can) with a pairing knife.
2. Empty sliced carrots into a Dutch oven. Add mushrooms; set aside.
3. Pour chicken broth into a blender. Add celery pieces, sage, poultry seasoning, bouillon powder and margarine. Blend for a few seconds or until celery is finely minced.
4. Add English muffin cubes, croutons, parsley and onion to Dutch oven.
5. Pour in blender mixture and stir with rubber bowl scraper until completely moist.
6. Cover and bake at 350° about 45 minutes or until steaming hot.
Serves 8


Burger King Whopper

Here’s the homemade version of the Whopper, without the pre-packed ingredients used at the restaurant. Of course you can also “have it your way” as the commercial says.

1 sesame seed hamburger bun
1/4 lb ground beef
2 dill pickle slices (flat and round)
4 sliced onion rings
2 tomato slices
Chopped lettuce
Mayonnaise
Ketchup
Dash of seasoning salt
Dash of Accent flavor enhancer

1. Heat barbeque grill (medium flame).
2. Gently massage seasoning salt and Accent into ground beef.
3. Flatten hamburger meat into a flat and wide patty.
4. Cook hamburger patty on grill to desired preparedness.
5. Lightly toast both halves of the bun on grill.
6. Spread mayonnaise and ketchup on both sides of bun.
Stack (in order) the bottom bun, burger, pickles, onions, tomatoes, lettuce, and top bun.
Makes 1 Whopper


Brooklyn Cafe Sun Dried Tomato Seared Scallops

10 sea scallops
salt and pepper, to taste
1 tablespoon garlic, minced
2/3 cup orange juice
1/4 cup & 2 tablespoon olive oil
1 tomato, diced
1 bunch fresh basil
1 tablespoon Lemon juice
3 zucchini, julienne
1/4 cup sun dried tomatoes

1. If sun dried tomatoes are moist, dry in 200 degrees F oven for about 15 minutes or until dry.
2. Chop sun-dried tomatoes in blender until it becomes a smooth powder, set aside.
3.Add basil, orange juice, and lemon juice to blender. Blend on moderate speed while drizzling 1/4 cup of olive oil in mixture.
4. Heat non-stick pan over medium heat, add 1 tbsp. Olive oil andgarlic. Saute garlic for 15 seconds, do not burn, then add zucchini. Saute together, stirring frequently for 2 minutes until zucchini softens. Season with salt and pepper. Add tomatoes then turn off heat.
5. Heat another non-stick pan over medium-high heat. Season scallops with salt and pepper and with sun-dried tomato powder. Add 1 tbsp. Olive oil to pan and add scallops slowly.
6. Let cook for about 3 minutes, then flip. Let cook for another 2minutes; transfer to a paper towel.
7. To serve, mound zucchini in the middle of two dinner plates. Place5 scallops around each mound. Drizzle vinaigrette around thedish. Garnish with basil sprig and a sprinkling of tomato powder.
Serves 2


Bullfish Shrimp & Cheese Grits

6 cups water
1/2 teaspoon salt
2 cups quick-cooking grits
1 cup grated sharp cheddar cheese
Pinch of ground nutmeg
Tabasco sauce, to taste
12 bacon slices, coarsely chopped
2 pounds large uncooked shrimp, peeled, deveined
1/2 pound mushrooms, sliced
2 cups sliced green onions
2 large garlic cloves, minced
2 1/2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley

1. Bring 6 cups water and salt to boil in a heavy large saucepan.
2.Whisk in grits. Reduce heat, cover and simmer until mixture is thick and grits are tender, stirring occasionally, about 10 minutes.
3.Whisk in 1 cup of cheese and nutmeg. Season to taste with hot pepper sauce. Cover and set aside.
4. Cook bacon in large skillet over medium heat until brown but not crisp. Transfer bacon to small bowl, using slotted spoon. Pour off half of drippings from skillet.
5.Add shrimp to same skillet and cook until just pink, about 2 minutes per side.
6.Transfer shrimp to plate, using slotted spoon.
7.Add mushrooms to same skillet and saute until tender, about 4 minutes.
8.Add green onions and garlic and saute 3 minutes.
9. Return shrimp and bacon to skillet. Mix in lemon juice. Season with salt, pepper and hot pepper sauce.
10. Bring grits to a simmer. Add water by tablespoons if grits are too thick.
11. Spoon grits onto plates. Spoon shrimp mixture over. Sprinkle with parsley and serve.
Serves 4

California Pizza Kitchen BBQ Chicken Pizza

The original BBQ chicken pizza introduced in the first California Pizza Kitchen restaurant in 1985. A delicious and unique dish which includes smoked Gouda cheese.

Cornmeal, semolina, or flour for handling
½ cup Bullseye Original barbecue sauce
2 tablespoons shredded smoked Gouda cheese
1 cup shredded mozzarella cheese
Commercial pizza dough or dough mix
½ small red onion, sliced into ½ inch pieces
2 tablespoons chopped fresh cilantro
1 boneless, skinless chicken breast half
1 tablespoon olive oil

1. Cook chicken in large frying pan over medium heat for 5-6 minutes. Be careful not to overcook. Set aside in refrigerator.
2. Once chicken is chilled, coat with barbeque sauce and set aside.
3. Follow instructions on the commercial pizza dough or dough mix to prepare enough dough for a 10-inch crust. Form pizza dough into a ball and roll out over a floured surface until 10 inches wide, round and flat.
4. Put pizza crust onto a baking sheet and spread remaining barbeque sauce evenly over crust.
5. Sprinkle 1/2 cup of mozzarella and the gouda cheese over sauce.
6. Add barbeque chicken, red onion, and cover with remaining 1/2 cup of mozzarella. Add cilantro on top of the mozzarella.
7. Bake for 10 minutes or until crust is crisp and golden.
Serves 6-8


Chi Chi’s Baked Chicken Chimichangas

Since 1976, Chi Chi’s restaurants have been known for their fun atmosphere and great Mexican style food. Today you can get many of their great products in your local supermarket.

1 pound boneless, skinless chicken, cooked and shredded
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup chili powder
1 CHI-CHI’S Salsa (16-ounce) jar
4 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt
6 (10-inch) flour tortillas, warmed
1 cup CHI-CHI’S Refried Beans
Olive oil
Sour cream
Guacamole

1. In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, water, cumin and
cinnamon. Pour mixture into blender container or food processor bowl fitted with metal blade. Process until smooth. Pour back into saucepan; stir in chicken. Add salt to taste.
2. Heat oven to 425ºF. Grease rimmed 15x10x1-inch baking pan. Working with 1 tortilla at a time (keep
remaining tortillas wrapped), spoon a heaping tablespoon of beans down center of each tortilla. Top with about
1/2 cup chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks, if necessary.
3. Place chimichangas in greased baking pan, seam-side-down. Brush all sides with oil.
4. Bake 15 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sour cream and guacamole.
Serves 6


Chi Chi’s Pork Tenderloin with Bourbon Sauce

10 oz can Chi Chi’s diced tomatoes and green chilies, drained
1/3 cup Bourbon
1/3 cup Soy sauce
1/3 cup Worcestershire sauce
1/2 cup Chopped onion
2 tablespoons Honey
2 tablespoons Dijon mustard
1/4 teaspoon Pepper
2 pounds Pork tenderloin

1. Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally.
2. Preheat broiler. Remove meat from marinade; reserve marinade.
3. Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes on each side.
4. In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.
Serves 4


Chi Chi’s Salsa Verde Chicken Kabobs

If you’re looking for a great tasting break from the norm, this dish is for you. I tried it with Plantains instead of bananas and it came out great.

16 ounces Chi-Chi Salsa Verde (available at grocery stores)
1/4 cup olive oil
2 tablespoons lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cups finely shredded cabbage
1 1/2 cup finely juilienned jicama
1 cup shredded carrot
1/3 cup coarsely chopped fresh cilantro
1 dash salt to taste
1 dash pepper to taste
2 large ripe bananas

1. In blender container or food processor combine salsa verde, oil, lime and garlic. Process until smooth.
2. Remove 2/3 cup of this mix and set aside. Refrigerate.
3. Place chicken in recloseable plastic food storage bag; pour the remaining salsa mixture over the chicken. Seal
bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or over night.
4. In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and
pepper to taste - set aside.
5. Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins.
before using) Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the
center.
6. Slice bananas lengthwise, grill two minutes on each side.
7. Serve chicken and bananas on top of cabbage mixture.
Serves 2


Chi Chi’s Steak and Mushroom Quesadillas

4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12") Jalapeno Cheddar or Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
3 ounces Fresh Pico de Gallo (see recipe below)
1 ounce Shredded Iceberg Lettuce
1 ounce Guacamole
1 ounce Sour Cream
2 ounces Chi-Chi’s Brand Chile con Queso or other dipping sauce

Pico De Gallo:

1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
Salt, pepper, granulated garlic and fresh limejuice to taste.

1. Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from
the grill and slice thinly.
2. Sauté the red peppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables
are semi-soft and have a light golden color to them.
3. Lay the tortilla on a medium heat grill or large sauté pan. Top the tortilla with the cheese, Pico de Gallo,
sautéed vegetables and the grilled steak.
4. Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the
tortilla from the heat and cut into four wedges.
5. Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and
Chile con Queso for dipping.
Serves 4


Chili’s Baby Back Ribs

I want my “baby-back baby-back baby-back ribs.” This is the dish that Chili’s is famous for. Full rack of ribs "double-basted" w/BBQ sauce. Typically served w/cinnamon apples & homestyle fries.

6 pounds baby back pork ribs
2 cups water
Sauce
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1/4 cup dark brown sugar
1 teaspoon liquid hickory flavoring
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

1. Preheat oven to 350 degrees F.
2. Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
3. About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.
4. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
5. Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
6. Serve with the remaining sauce and lots of moist towelettes or paper towels.
Serves 6-8

RecipeSecrets.net tip: Be careful not to burn yourself when removing ribs from roasting pan.

Chili’s Boneless Buffalo Wings

1 cup flour
2 tablespoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon paprika
1 egg
1 cup milk
1/2 cup buffalo wing hot sauce
2 chicken breasts, sliced into multiple 2 inch squares

1. Mix flour, salt, pepper and paprika in a bowl.
2. In another bowl mix egg and milk.
3. Heat deep fryer or wok with oil.
4. Dip chicken pieces in egg mixture then cover with flour mixture. Repeat again and then add to hot oil to fry.
5. When the chicken is done, drain grease on paper towels.
6. Arrange the pieces in a container and drizzle with hot sauce mixture. Gently shake to cover chicken pieces in sauce.
7. Serve immediately with celery stalks and blue-cheese dip.
Serves 2-4


Chili’s Chicken Enchilada Soup

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 qts. water, divided
2 cups crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded
Garnish - cheddar cheese, tortilla chips, and Pico de Gallo

1. In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes.
2. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.
3. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.
4. Garnish with shredded cheddar cheese, crumbled tortilla chips, and Pico de Gallo.
Serves 16-20


Chili’s Fajitas

Juicy, marinated chicken or steak grilled to perfection! Served sizzling with onions and bell peppers.

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic - crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb. boned, skinned chicken breasts or sirloin steak
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 large Spanish onion - sliced thin
1/2 medium green bell pepper - seeded, sliced thin
1/2 medium red bell pepper - seeded, sliced thin

1. Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, 1/4
tsp. black pepper, and either the sirloin or the chicken in a sealable plastic container, cover and refrigerate for at
least 2 hours, or overnight.
2. Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, salt, and 1 dash black pepper; set aside.
3. Grill meat over a medium high flame 4 to 5 minutes on each side.
4. Cut meat into thin strips; set aside and keep warm.
5. Cook onion and bell peppers in oil until brown; remove from heat.
6. Pour reserved liquid mixture over onions and bell peppers.
7. Combine meat, onions, and bell peppers.
Serves 4

RecipeSecrets.net tip: Good as a snack or with Mexican rice.

Chili‘s Southwest Chicken Chili

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cup diced green bell pepper
2 tablespoons diced seeded jalapeño pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly-minced cilantro
1 1/2 teaspoon ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 can diced green chiles - (4 oz) - drained
2 cans navy or small white beans - (15 oz ea) - drained
1 can dark red kidney beans - (15 oz) - drained
3 pounds diced cooked chicken breast
Garnish - shredded cheese, sour cream, tortilla chips

1. In 5-quart or larger pot, heat oil over medium heat. Add onions and sauté along with bell pepper, jalapeño and
garlic. Cook until vegetables are tender.
2. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to
vegetable mixture.
3. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes.
4. Serve topped with shredded cheese and sour cream if desired, with tortilla chips on the side.
Serves 4


Chili’s Southwestern Egg Rolls

Crispy flour tortillas wrapped around smoked chicken, black beans, corn, and jalapeño Jack cheese w/red peppers and spinach. Served with a creamy avocado-ranch dipping sauce.

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
2 tablespoons frozen chopped spinach, thawed and drained
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken
approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set
aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture.
Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4
hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
7. Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
Serves 5-6


Chili’s Southwestern Vegetable Soup

6 cups chicken broth
1 (14.5-oz.) can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 small diced green pepper
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder

Garnish
1 cup grated cheddar
1 cup crumbled corn tortilla chips

1. Mix soup ingredients in pot over high heat.
2. Bring soup to a boil, reduce heat and let simmer for 45 minutes.
3. Serve in a soup bowl and garnish with cheese and then add the crumbled tortilla chips on top of the cheese.
Serves 5


California Pizza Kitchen Chicken Tequila Fettuccine

1 pound dry spinach fettuccine
1 1/4 pounds chicken breast, diced
1/2 cup chopped fresh cilantro
2 tablespoon chopped cilantro for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins removed)
3 tablespoons unsalted butter
(reserve 1 tablespoon for saute )
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced

1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.
2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.
3.Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
4. Pour soy sauce over diced chicken; set aside for 5 minutes.
5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).
7.Toss with drained spinach fettuccine and reserved cilantro.

Serves 4


Carl Jr’s Chicken Club

2 whole chicken breasts, boned and halved
1 cup teriyaki marinade
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
3/4 cup alfalfa sprouts
4 lettuce leaves
4 large tomato slices
4 slices Swiss cheese
Salt & Pepper, to taste

1. Marinate the chicken for at least 30 minutes in the teriyaki marinade.
2. Preheat your grill to medium heat.
3. Brown one side of each bun on the grill.
4. Cook the bacon in a pan until crunchy, then set aside.
5. Grill the chicken breasts about 5 minutes on each side, until cooked through.
6. Apply about 1/2 tablespoon of mayonnaise on the bun.
7. Divide the sprouts into 4 portions and place on each bottom bun.
8. Then, put a lettuce leaf, and a slice of tomato on top.
9. Put one chicken breast on top of the tomato.
10. Add a slice of Swiss cheese on the chicken, and 2 pieces of bacon.
11. Top with the other side of the bun.
12. Microwave for roughly 10 seconds to warm.
Serves 4


Carrabba's Italian Grill Meatballs

1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic,
finely chopped and sautéed
1/3 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil

1. Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
2. Heat the oil in large sauté pan over medium-high heat.
3. Roll the mixture into 1 1/2 inch balls and fry until brown on all sides, but not cooked through completely.
4. Remove with a slotted spoon to a plate lined with paper towels.
5. Put meatballs in an oven safe pan and bake at 375 degrees F for 20-25 minutes. You can also continue to cook these in a tomato sauce if desired.
Serves 4


Cheesecake Factory Pumpkin Ginger Cheesecake

Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves
Crust
4 tablespoons butter
3/4 cup Graham Cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon

1. Preheat the oven to 325 degrees F.
2. Place the butter in a small saucepan and melt without burning.
3. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a bowl. Add the melted butter and mix together.
4. Line bottom and side of 10-inch springform pan with wax paper. Spray with nonstick spray. Press the crumb mixture into the bottom of the pan.
5. For the filling, pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate.
6. Beat the cream cheese with an electric mixer until fluffy. Slowly add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it becomes fluffy.
7. Stir in the pumpkin, cinnamon, ginger and cloves.
8. Remove the whipped cream from the refrigerator and whisk to re-blend. Using a spatula, fold the whipped cream into the cream cheese-pumpkin mixture.
9. Pour the mixture into the prepared crust. Wrap one sheet of aluminum foil around the springform pan and press firmly.
10. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for about 65 minutes.
11. Cool to room temperature, then refrigerate for at least 3 hours. Place the pecan halves on top of the cheesecake before serving.
Serves 4


Cheesecake Factory Banana Cream Cheesecake

20 vanilla sandwich cookies
1/4 cup margarine, melted
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla

1. Preheat oven to 350 degrees F.
2. Place cookies in a blender; pulse until finely crushed.
3. Add margarine; process with pulses until combined.
4. Press mixture onto bottom of 10-inch springform pan; refrigerate.
5. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating after each addition. Mix in bananas, whipping cream, and vanilla.

6. Pour cream cheese mixture into prepared crust.
7. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200 degrees F and continue baking for 75 minutes or until center is almost set.
8. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate, uncovered, 6 hours. Allow cheesecake to stand at room temperature 15 minutes before serving.
Serves 6-8


Cheesecake Factory Oreo Cheesecake

Filling
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping
Crust
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter 9" spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2" up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4.Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.
Serves 4-6


Cheesecake Factory Avocado Eggrolls

These are incredibly delicious!! For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degrees F oven.

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp or concentrate
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Eggrolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes,chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved.
2. Microwave for 1 minute.
3. Using a food processor, puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until needed.
Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Place some filling on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
4. Repeat with the remaining wrappers.
5. Deep-fry the egg rolls in 375 degrees F oil for 3-4 minutes, or until browned. Drain on paper towels.
Tip: If you wish, you can bake these instead of frying.
Serves 2-4


Chili’s Beef Fajitas

Juicy, marinated steak grilled to perfection! Served sizzling with onions and bell peppers.

1 1/2 pounds of sirloin steak
1 envelope dry onion soup mix
2 cups water
sauteed onion & green pepper
1 small can diced green chilies
flour tortillas
shredded cheddar cheese
salsa

1. Cut sirloin steak into bite size pieces.
2. Place in crockpot, with chili's, soup mix & water. Cook on low, 6-8 hours.
3. Chop onion & bell pepper in small stripes, saute in olive oil.
4.Warm tortillas in microwave.
5. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.

Serves 4


Chili‘s Chocolate Chip Paradise Pie

Filling:
1/2 cup flour
1/4 cup granulated sugar
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon oil
1 teaspoon vanilla extract
1/3 cup semi-sweet or milk chocolate chips
1/4 cup shredded coconut
1/4 cup crushed walnuts or almonds
Crust:
1/3 cup Graham Cracker crumbs
3 tablespoon granulated sugar
3 tablespoon butter
1/3 cup chocolate chips

Crust
1. Preheat oven to 350 degrees F.
2. Melt butter and combine with the Graham Cracker crumbs and sugar.
3. Press into bottom of a 1 quart casserole dish. Top evenly with chocolate chips.
4. Bake for 5 minutes until chocolate is melted. Spread melted chips out evenly over crust.
Filling
1. Combine dry ingredients in large mixing bowl.
2.Add milk, oil and vanilla and stir until smooth. Stir in chocolate chips, coconut, and nuts. Pour into crust.
2. Bake, uncovered, for 35 to 40 minutes, until a wooden pick comes out clean.
3. Serve warm with ice cream, hot fudge and caramel sauce.
Serves 4



Chili’s Nacho Burger

Pico de Gallo:
2 tomatoes, diced
1/2 cup diced Spanish onion
2 tablespoon chopped jalapeno pepper
2 tablespoon fresh cilantro, finely minced
1 tablespoon lime juice
pinch of salt

Guacamole:
1 large avocado
2 tablespoon sour cream
1/2 cup diced tomato
1/4 tablespoon diced jalapeno
1/4 tablespoon chopped fresh cilantro
1/4 tablespoon lemon juice
1/8 tablespoon salt
Chili Queso:
3 ounces ground beef
1 tablespoon all-purpose flour
pinch of salt
pinch of ground black pepper
16 ounce bottle Cheez Whiz
2 tablespoon milk
1/8 tablespoon chili powder
1/8 tablespoon cumin
1/8 tablespoon paprika
Burger:
2 pound ground beef
4 large sesame seed buns
2 cups lettuce, shredded
2 tablespoon mayonnaise
1 green onion, chopped
About 20 tortilla chips
2-3 fresh jalapenos, sliced

1. Make the pico de gallo by mixing all of the ingredients in a small bowl. Cover and chill in the refrigerator until needed.
2.To make the guacamole, in a small bowl, mash up the avocado, but leave some un-mashed chunks. Add in the remaining ingredients for the guacamole. Refrigerate covered until needed.
3. For the queso, in a bowl, mix together ground beef, flour, and a pinch each of salt, black pepper, and chili powder. Use your hands to mix the dry ingredients into the beef. Brown the beef in a pan over medium heat for 5 minutes, drain fat and set aside.
4. Melt the Cheez Whiz over low heat with 2 tablespoons of milk. Once combined, add the remaining ingredients. Heat until cheese is smooth, stir so it does not burn. Cover saucepan and set aside.
5. Preheat a large frying pan over medium heat. Butter each bun and brown buns face-down in the pan.
6. Make 4 burger patties and cook 7 minutes on each side or until desired doneness.
7. Assemble burger with lettuce, queso, crumbled tortilla chips, green onions, mayo, pico de gallo, guacamole and jalepeno slices as desired.
Serves 4



Chili’s Margarita Grilled Chicken

4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup tequila
1 tablespoon minced garlic
freshly ground black pepper, to taste
Salt, to taste

1. Combine margarita mix, tequila and garlic in a dish with the chicken breasts and let marinate for 2 hours in refrigerator. When ready to prepare drain and season with black pepper to taste.
2. Preheat your grill to medium high temperature.
3. Spray grill with olive oil and braise chicken breast until done on each side.
4. Serve chicken breast with black beans, Mexican rice and some fresh salsa.

Serves 4


Church’s Fried Chicken

1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoon seasoned salt
2 teaspoon paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 chicken (Cut into Pieces)
2 eggs, mix with
1/4 cup cold water
1 cup corn oil (for frying
1 envelope Italian dressing mix
1 envelope onion soup mix

1. Combine first set of ingredients in a 4-cup bowl. Mix to blend ingredients thoroughly.
2. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
3. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 5 minutes. Use medium high heat.
4.Turn and brown underside of pieces a few minutes. Transfer to an oiled pan. Cover with foil, sealing it on only 3 sides of pan.
5. Bake at 350 degrees F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.
Serves 4-6


Claim Jumper’s Cheese Potatocakes

Potatocakes
4 medium red potatoes, with skin
1/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
2 tablespoon shredded parmesan cheese
1 green onion, chopped
1/2 teaspoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
Breading
2/3 cup unseasoned breadcrumbs
1/3 cup all-purpose flour
1/2 teaspoon dried dill
1 egg, beaten
1 cup milk
Herbed Ranch Salsa
1/2 cup sour cream
1/4 cup seeded and diced tomato
2 tablespoons minced onion
1 tablespoon white vinegar
1 teaspoon fresh minced cilantro
1/2 teaspoon salt
1/4 teaspoon ground black pepper
pinch dried dill

1. Boil potatoes for 25 minutes, until soft but not mushy.
2. Make the herbed ranch salsa by mixing all of the ingredients in a bowl. Cover and refrigerate the sauce until needed.
3. Drain the potatoes and mash them with the skin on in a medium bowl until they become small chunks. Add the remaining ingredients to the potatoes and mix.
4. Mix the breadcrumbs with flour and dill in a large bowl.
5. Put the beaten egg and milk in another bowl.
6. Using your hands, measure about 1/3 cup of the potato mixture and shape it into a 3 inch patty. Coat the potato mixture with the breading mixture, then dip into the egg and milk, then back into the breading. Cover the entire surface of the potatocake with the breading. Set it on a plate and repeat. Cover and chill the breaded potatocakes for about an hour, to help bind.
7. Heat up 3 cups of oil in a skillet over medium-low heat. Fry the potatocakes in the oil for 3 minutes or until brown. Drain on paper towels.
8. Serve potatocakes with the herbed ranch salsa.
Makes 6 potatocakes


Coney Island Chili Dog Sauce

1 pound ground beef, lean
1 small onion, chopped
2 tablespoon prepared yellow mustard
2 tablespoon vinegar
2 tablespoon sugar
1 tablespoon water
1 teaspoon worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon Tabasco sauce
1/4 cup catsup
(Use enough to keep mixture loose)

1. In salted skillet, over medium heat, brown ground beef with onion, breaking up meat with fork to crumble fine. Drain off fat.
2.Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
3. Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes enough sauce for six to eight medium hot dogs.

Serves 6-8


Coney Island Spuds

3 large baking potatoes
3/4 pound ground beef
1 15-ounce can of sloppy joe sauce
1 8-ounce container sour cream dip with chives

1. Scrub potatoes with a brush and prick skin with a fork.
2. Bake in a 425 degrees F oven for 40 to 60 minutes or until tender.
3. Brown beef in a skillet and drain.
4. Stir in sloppy joe sauce. Bring to a boil and reduce heat. Cover and simmer 5 minutes.
5. Stir in half of the sour cream dip and 1/4 cup of water. Heat thoroughly. Do not boil.
6. Quarter potatoes lengthwise. Spoon meat mixture over potatoes. Top with remaining dip.
Serves 4


Country Fair Funnel Cakes

2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup packed brown sugar
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
oil for deep-frying
confectioner's sugar - for dusting

1. In a bowl, combine the eggs, milk, and brown sugar. Combine flour, baking powder, and salt; beat into egg mixture until smooth.
2. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
3. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released.
4. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter.
5. Dust with confectioners' sugar; serve warm.
Serves 4-6


Cracker Barrel Baby Limas

1 chicken bouillon cube
1 cup water
1 strip bacon
2 pinches red pepper flakes
1 clove garlic, peeled and lightly smashed
1 16 ounce bag frozen baby limas

1. Bring water and bouillon to boil.
2.Add all ingredients. Cover pan and turn heat to simmer. Cook at least 25 minutes.
3. Salt and pepper to taste. Serve.
Serves 4


Cracker Barrel Fried Apples

6 tart apples, sliced
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoons salt
1 teaspoon cinnamon
1 dash nutmeg

1. In a large skillet, melt bacon drippings.
2. Pour apples over the bottom of the skillet.
3. Pour lemon juice over them, then brown sugar, then salt.
4. Cover and cook over low heat for 15 minutes until apples are tender and juicy.
5. Sprinkle with cinnamon and nutmeg.
Serves 6


Cracker Barrel Banana Pudding

This recipe is classic just like grandma used to make. For a shorter version of this recipe you can buy 2 boxes of flavored banana pudding from your favorite supermarket and follow the directions on the box. Then start following the recipe directions from line 6.

1 1/2 cup sugar
1/2 cup flour -plus-
2 tablespoons flour
1/2 teaspoon salt
4 cups whole milk
5 large egg yolks (beaten)
2 teaspoons vanilla
4 tablespoons butter
1 (12 ounce) boxVanilla Wafers
7 bananas (sliced about 1/3" thick)
1 (9" x 13") cake pan
(lightly sprayed with non stick spray)
1 large container whipped topping

1. In a large sauce pan on medium low heat combine sugar, flour, salt, and milk. Stir until mixture is completely blended.
2. When mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken.
3. Remove from heat and add 1/2 cup of hot mixture to beaten eggs and stir until blended.
4. Place pudding mixture back on stove on medium heat and add egg mixture, continue cooking for 3 minutes.
5. After 3 minutes turn heat off, add butter and vanilla, beat until blended.
6. Remove from heat and let cool for about ten minutes.
7. Spray your pan with non stick spray and arrange vanilla wafers to cover the bottom and sides of baking pan.
8. Slice bananas and cover the wafers with bananas. Pour pudding in pan, covering bananas and wafers.
9. Place banana pudding in refrigerator until completely cooled. When pudding has set, cover with whipped topping.
Serves 6


Cinnabon Cinnamon Buns

Warm dough, filled with cinnamon, topped with freshly made sweet glaze frosting. A delicious and irresistible treat.

1 cup 110 degree water
(2) .25 oz. pkts.- active dry yeast
2 1/2 cups + 1 teaspoon granulated sugar - divided
1 cup warm milk
2 1/3 cup melted margarine - divided
2 teaspoons salt
2 eggs - slightly beaten
8 cups all-purpose flour
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts or pecans
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon maple extract
6 tablespoons hot water

1.Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
2.In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup margarine, salt, and eggs; stir and add to yeast mixture.
3.Add half the flour and beat until smooth.
4.Stir in enough of the remaining flour until dough is slightly stiff.
5.Turn out onto a well-floured board and knead for 8 minutes.
6.Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
7.Punch down dough and let rest for 5 minutes.
8.Roll dough out on floured surface into a 15" X 20" rectangle.
9.Brush 1/2 cup melted margarine over dough.
10. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over dough.
11. Sprinkle with nuts, if desired.
12. Roll up dough and pinch edge together to seal.
13. Cut the roll into 12-15 slices.
14. Coat bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted margarine, then sprinkle with 1/3 cup sugar.
15. Place cinnamon roll slices close together in pan - cover pan and allow to rise in a warm place for 45 minutes.
16. Bake in a 350 degree oven for 25-30 minutes, or until golden brown.
17. Stir together 2/3 cup melted margarine, powdered sugar, and extracts.
18. Stir in hot water, 1 tablespoon at a time, until glaze reaches desired spreading consistency.
19. Spread prepared icing over slightly cooled rolls.
Serves 12-15

RecipeSecrets.net tip: If you don’t have granulated sugar, substitute with 1 cup packed brown sugar or 2 cups sifted powdered sugar which equals 1 cup of granulated sugar.

Dairy Queen Ice Cream Ingredients

1 envelope powdered unflavored gelatin
1/4 cup cold water
1 cup whole milk
1 cup sugar
1 tsp. vanilla extract
1/4 tsp salt
1 1/2 cups heavy whipping cream

1. Sprinkle gelatin over water and let stand 5 minutes.
2. Meanwhile, heat milk to almost a simmer on stovetop.
3. Remove from heat.
4. Stir in sugar, vanilla and salt with a wire whisk until completely dis-solved, at least 2 minutes.
5. Stir into gelatin mixture and let cool.
6. Stir in whipping cream. Cover and refrigerate 6 hours.
7.Transfer to ice cream machine and process for about 20 minutes until creamy.
Serves 2


Dairy Queen Onion Rings

2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups buttermilk
1 cup water
4 cups oil
(enough for your deep fryer)

1. Slice onions 1/2 inch thick and only use the larger rings.
2. In a large bowl combine buttermilk and water.
3. In another bowl combine the corn meal and cracker crumbs.
4. Put the flour in another bowl.
5.Take each ring and coat them with flour then with buttermilk, and then coat with corn meal mixture.
6. Carefully drop each ring into hot oil and fry until golden.
7. Drain on paper towels.
Serves 2


Dairy Queen Heath Blizzard

2 Heath candy bars - frozen
1/2 cup milk
4 cups vanilla ice cream
2 teaspoon fudge topping

1. Bash candy into small pieces before removing it from wrapper.
2. Add all ingredients to a blender and blend until it’s mixed nice and creamy.
3. To increase thickness, place in the freezer for 20 to 30 minutes.
Makes 2-3 servings

RecipeSecrets.net tip: You can also make this delicious dessert with: Butterfinger candy bars, Oreo cookies, and Reeses Peanut Butter Cups. For a reduced fat treat use vanilla frozen yogurt and low fat milk.

Denny’s Chicken Fried Steak Ingredients

4 cubed steaks
corn oil
seasoning salt
2-3 tablespoons red wine or juice
2 cups Bisquick
1/4 pound melted butter
1/3 cup cooking oil
seasoning salt and pepper, to taste

1.The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of seasoning salt. Drizzle each steak with wine or juice. Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.
2. Remove the steaks from the fridge and coat both sides well in the Bisquick mix. Season with salt and pepper, to taste.
3. Preheat the oven to 375 degrees F.
4. Combine the butter with the oil in a large skillet until melted.
5. Place the steaks in the skillet. Brown both sides of each steak, until crispy.
6.Transfer to a baking dish and seal in foil. Bake at 375 degrees F for about 30 minutes.
Serves 4


Dollywood Dipped Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips

Chocolate Dip
1 (6 ounce) bag semi-sweet chocolate morsels
1 (6 ounce) bag white chocolate morsels vegetable oil

1. Preheat oven to 375 degrees F.
2. In a small bowl, combine flour, baking soda, and salt; set aside.
3. In a large bowl combine butter, sugar, and vanilla extract; mix until creamy.
4. Beat in eggs. Gradually add flour mixture. Stir in 12 ounces semi-sweet chips.
5. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 9-11 minutes. Cookies should still be soft when removed from oven. Place on cooling racks.
6. In separate small saucepans, melt bags of semi-sweet and white chocolate morsels.
7. Add a small amount of vegetable oil to each saucepan.
8. Dip each cookie halfway in dark chocolate and return to rack to cool.
9. After cooled, dip the other half in the white chocolate. Allow to cool.
Serves 8-10


El Pollo Loco Beans

El Pollo Loco, pronounced “L-Po-yo Lo-co” is Spanish for “The Crazy Chicken.”This restaurant started out in 1975 as a roadside chicken stand in Mexico. It’s success spread rapidly throughout Mexico and into the US. Billed as “a wholesome, delicious alternative to traditional fast food faire.”

1/4 cup corn oil
5 whole serrano chilis
2 tsp ground serrano chilis
1 can pinto beans, (28 ounces) drain
3/4 cup water

1. Heat oil in large saucepan.
2.Add whole chilis. Cook until tender.
3.Add ground chilis, beans and water. Stir well.
4. Bring to boil, reduce heat. Simmer 17 minutes, stirring often.
Serves 4


Entenmann's Apple Crumb Cake ngredients

1/3 cup butter
1 package active dry yeast
4 Granny Smith apples
3/4 cup water
3/4 cup sugar
1/3 cup butter
1 teaspoon lemon peel
1 egg
1/2 teaspoon cinnamon
1 teaspoon lemon peel
1/8 teaspoon mace
3/4 cup chopped pecans
1/3 cup currants
6 tablespoon flour
2 1/2 cups flour
1/4 cup confectioners sugar
3 tablespoon sugar
3 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon cinnamon

1. Melt butter in large skillet. Pare, core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool.
2. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 degrees F. Gradually add to dry ingredients. Beat 2 min-utes. Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Stir in remaining flour.
3. Cover, let rest 20 minutes. Grease 2 baking sheets. Put half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lengthwise down center of the dough. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough.
4. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet.
5. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperature 10 minutes. Preheat oven to 375 degrees F. Combine rest of ingredients for topping. Sprinkle over loaves.
6. Bake 25 minutes until lightly browned. Remove from sheet. Let cool.
Makes 2 Cakes


Entenmann’s Pound Cake Ingredients

1/2 pound butter
2 cups powdered sugar
3 large eggs
1 2/3 cup all purpose flour
1 tablespoon vanilla extract or lemon

1. Preheat oven to 325 degrees F.
2. Grease an 8-1/2" Pyrex loaf dish.
3. Cream butter with sugar on high speed of mixer for 5 minutes.
4.Add 1 egg and then a little flour, continue beating for 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2 minutes.
5. Spread batter evenly in prepared loaf dish.
6. Bake 65 minutes or until tester inserted into center comes out clean.
7. Cool in baking dish on wire rack 30 minutes.
Makes 1 loaf


El Pollo Loco Chicken

El Pollo Loco, pronounced “L-Po-yo Lo-co” is Spanish for “The Crazy Chicken.” This restaurant started out in 1975 as a roadside chicken stand in Mexico. It’s success spread rapidly throughout Mexico and into the US. Billed as “a wholesome, delicious alternative to traditional fast food faire."

1 whole frying chicken - quartered
2 cups water
1 teaspoon lime juice
2 tablespoons pineapple juice
1 garlic clove
4 teaspoons salt
2 teaspoons pepper
1 pinch of ground saffron

1. Combine water, garlic, salt, pepper, and saffron in a blender and blend on high speed for 15-20 seconds. Add lime juice and pineapple juice to the mix and blend for an additional 5 seconds.
2. Place mixture in a bowl. Add in chicken and let it marinate for one hour.
3. Preheat grill to a low flame.
4. Cook chicken on the grill over a low flame for about 45 minutes or until the skin is golden and crispy. Turn the chicken frequently as it cooks and try not to let the flames blacken the chicken before the center is cooked.
Serves 4-6


El Pollo Loco (Pollo Asada)

1 whole chicken
1 cup white wine vinegar
1 cup olive oil
1/2 cup white wine
Dash of Oregano
Dash of Thyme
Dash of Salt
10 milliliters garlic - minced
1 1/2 teaspoons hot sauce

1. Mix all ingredients in a bowl.
2. Add chicken to the bowl, cover.
3. Marinate several hours in refrigerator - overnight works best.
4. Grill chickens slowly until done.
5. Serve with Mexican rice and beans or in a soft tortilla.
Serves 4


General Tso’s Chicken

1 lb chicken thighs, boned and cubed
3 eggs - beaten
1/2 cup and 2 teaspoons cornstarch
5 dried pepper pods
1-1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce

1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If
the mixture bonds too well, add some vegetable oil to separate the pieces.
2. In a small bowl, prepare the sauce mixture by combining the 2 tablespoons cornstarch with the wine, vinegar,
sugar and soy sauce.
3. Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just
long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.
4. Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening
the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
5. The General’s Secret Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
6. Serve with steamed broccoli and rice.
Serves 4

RecipeSecrets.net tip: The traditional sauce for General Tso’s is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter sauce, which can be achieved by tripling the cornstarch in the sauce and adding a half-cup chicken broth, water, or fruit. Cook the sauce only until it thickens, instead of waiting for a glaze.

Hard Rock Cafe BBQ Beans

Hard Rock Café was started in 1971 in London as a “specialty theme” restaurant catering to Rock & Roll lovers worldwide. They have become the world’s leading collector and exhibitor of Rock & Roll memorabilia which can be seen on display in their restaurants. All this and great food as well.

2 (15-oz) 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 cooked bacon

1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish.
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. 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


Hard Rock Cafe Homemade Chicken Noodle Soup

This traditional chicken noodle soup is a classic American dish. Cut the chicken pieces to your desired thickness to make it more or less “chunky.” Serve with soup crackers.

1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
minced fresh parsley for garnish
2 cups of soup crackers

1. Preheat oven to 350 degrees.
2. Grease a baking sheet with vegetable oil. Add chicken and bake for 30 minutes. Remove from oven - set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and celery and lightly sauté for 4
minutes.
4. Dice chicken into small pieces and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top and with soup crackers.
Serves 6


Hard Rock Cafe Potato Soup

8 slices bacon
1 cup diced yellow onions
2/3 cup flour
6 cups hot chicken stock
4 cups diced baked potato - peeled
2 cups heavy cream
1/4 cup chopped parsley
1 1/2 teaspoon granulated garlic
1 1/2 teaspoon dried basil
1 1/2 teaspoon salt
1 1/2 teaspoon red pepper sauce
1 1/2 teaspoon coarse black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions
Garnish - grated cheese, chopped parsley, and bacon bits

1. Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over mediumhigh heat until transparent, about 3 minutes.
2. Add in flour. Stir frequently to prevent lumps. Cook for 3 - 5 minutes or until mix becomes golden.
3. Gradually add in chicken stock and let cook until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Let simmer for 8-10 minutes.
5. Add in grated cheese and green onions and simmer until cheese melts smoothly. Garnish each serving as desired with bacon bits, grated cheese and chopped parsley.
Serves 8


Hard Rock Cafe Pulled Pork

3 pounds pork shoulder
1 quart hot water
1 quart apple-cider vinegar
1/2 cup Tabasco sauce
1/2 cup granulated sugar

1. In a large bowl, combine apple-cider vinegar,Tabasco sauce, sugar and hot water. Stir until sugar is dissolved. Pour marinade over pork, cover and refrigerate overnight.
2. Remove pork from marinade and place in a baking pan. Save the
marinade. Cook in a preheated 450 degrees F oven until browned.
3. Pour some marinade over pork, lower temperature to 300 degrees F, cover and slow-roast for an additional two hours or until meat pulls away from the bone easily.
Serves 6



Hard Rock Cafe Baked Potato Soup

8 slices bacon
1 cup diced yellow onions
2/3 cup Flour
6 cups hot chicken stock
4 cups peeled and diced baked Potatoes
2 cups heavy cream
1/4 cup chopped parsley
1 1/2 teaspoon granulated garlic
1 1/2 teaspoon dried basil
1 1/2 teaspoon salt
1 1/2 teaspoon red pepper sauce
1 1/2 teaspoon coarse black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions(white part)
additional chopped bacon, grated cheese, chopped parsley for garnish

1. Fry bacon until crisp. Chop bacon and save the drippings.
2. Cook onions in the bacon drippings over medium-high heat until soft, about 3 minutes.
3.Add flour, stirring to prevent lumps. Cook for 4 minutes.
4.Add chicken stock slowly, whisk to prevent lumps, until liquid thickens.
5. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; Do not boil.
6. Add grated cheese and green onions. Heat until cheese melts. Garnish as desired with chopped bacon, parsley, grated cheese.
Serves 6



Hooters Buffalo Shrimp

Looking for an appetizer with some kick? Try this alternative to hot wings.

Buffalo Sauce
1/4 cup hot sauce
1/4 cup butter
1/8 teaspoon paprika
1 pinch black pepper
1 pinch garlic powder
1/8 teaspoon cayenne pepper

Shrimp
12 uncooked large shrimp,
peeled and deveined
1 egg, beaten
1/2 cup milk
1 cup all-purpose flour

1. Over medium heat, add the ingredients for the buffalo sauce to a small saucepan, heat until butter is melted. Cover, and keep warm.
2. Beat the egg and milk in a small bowl.
3. Place flour in a bowl or a large zip bag.
4. Coat half of the shrimp with egg mixture, then toss them in the flour.
5. Repeat the process with the rest of the shrimp. Make sure they are all coated with flour.
6. Refrigerate about 5 minutes and pre-heat the deep fryer to 375 degrees F
7. Deep fry for 8 to 10 minutes, until shrimp is cooked and golden. Remove, drain, and toss with Buffalo Sauce
Serves 2 to 4

* If you like, you can remove the tails before breading to make popcorn shrimp

Hardee’s Cinnamon "Flake" Biscuits

Biscuit Dough
2 1/2 cups Bisquick
2 tablespoon sugar
1/2 cup dark raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 tsp vanilla

Mixture
1 small box bran flakes
1 tablespoon cinnamon
2 tablespoon brown sugar, packed
2 tablespoon butter, melted
Icing
2 tablespoons butter, melted
1 teaspoon vanilla
2 tablespoons sour cream
1 pinch salt
1 1/2 cups powdered sugar

1. Empty the box of cereal into blender. Add in cinnamon and brown sugar and pulse on high speed, for about 3 seconds or until crumbled, but not powdered.
2. Empty into small bowl. Stir in melted butter with a fork. Set aside.
3. Using a 2-quart mixing bowl. Stir Bisquick together with sugar and raisins.
4. Put buttermilk, tonic water and vanilla into a measuring cup, and pour into Bisquick mixture. Use a fork to mix until all of the liquid is absorbed. Then knead in the bowl with hands, dipping into additional Bisquick, to make dough smooth and no longer stick.
5. Break dough up into 5 portions in the bowl - sprinkle the "flake" mixture over the dough and then work it in until most of it is evenly distributed throughout the dough.
6. Divide dough into 12 equal parts and shape each into 1/2" thick patty,
arranging close together in 2 greased 8" round layer cake pans. Bake at 400 degrees F for 25 minutes or until golden. Remove pan to wire rack and coat tops with icing.

Icing:
1. In small bowl with electric mixer on high speed, beat 2 tablespoons melted butter, 1 teaspoon vanilla, 2 tablespoons sour cream, dash of salt and 1-1/2 cups powdered sugar until smooth.
Serves 4-6



Hard Rock Cafe Shrimp Fajitas

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream

1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tortillas in foil and place in a 350 degree F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4. Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.
Serves 4



Hooter’s Buffalo Wings

Vegetable oil (for frying)
4 tablespoons butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of ground pepper
Dash of garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings - cut into thirds (wing tips discarded)
Bleu cheese dressing
Celery sticks

1. Pour 2 inches of oil into deep fryer and heat to 375 degrees F.
2. In small saucepan, melt butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well mixed.
3. In a gallon size zip-lock bag, mix flour, paprika, cayenne pepper and salt .
4. Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or tray. Refrigerate at least 1 hour to help set coating.
5. Preheat oven to 400 degrees F.
6. Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel and repeat with remaining wings.
7. Place cooked wings in large oven-proof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot.
8. Serve wings with celery sticks and bleu cheese dressing on the side.
Serves 2-3 as an appetizer

RecipeSecrets.net tip: If you don’t have bleu cheese you can use Ranch dressing. To create “Atomic Wings” - feel free to add more cayenne pepper and Louisiana hot sauce if you can handle it.

Houston’s Spinach and Artichoke Dip

(2) 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 tablespoon minced fresh garlic
2 tablespoon minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 teaspoon fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped

1. Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
2. In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3 to 5 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in cream and stock and continue cooking until boiling.
5. Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
6. Remove from heat and allow to cool for 5 minutes.
7. Stir in sour cream, then fold in dry spinach and artichoke hearts.
8. Sprinkle cheddar evenly over top.
9. Microwave to melt cheese and serve.
Serves 12

RecipeSecrets.net tip: Pecorino Romano cheese has a robust, full flavor and has a very distinctive taste, which gives this dish it’s unique flavor. This Italian gourmet cheese is 100% made from sheep’s milk.

IHOP Banana Nut Pancakes

Pancakes:
1/4 cup vegetable oil
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk*
1 egg
2 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon banana extract
1/4 teaspoon salt
1/2 cup chopped pecans
1 banana
Banana Syrup:
1/2 cup corn syrup
1/2 cup sugar
1/2 cup water
1/4 teaspoon banana extract
1/4 teaspoon vanilla extract

1. Prepare the banana syrup by stirring the corn syrup, sugar and water together in a small saucepan over high heat. When it begins to boil remove it from the stove and mix in the banana and vanilla extract.
2. Use an electric mixer to mix all the ingredients for the pancakes
except for the banana and pecans. The batter should be smooth.
3. Pre-heat a griddle to medium heat, and coat it with nonstick spray.
4. Use a ladle to pour 1/4 cup of batter onto the griddle and allow the batter to spread out. Immediately sprinkle about 3/4 tablespoon of the pecans into the center of each pancake so that the pecans are set in place. Cook the pancakes for 1 to 2 minutes on each side. The edges will lift slightly and the surfaces should be lightly browned.
5. Slice the banana, and serve it on top of a stack of 3 pancakes. Serve with whipped cream and the remaining chopped pecans on top.
Serves 4

*If you don’t have buttermilk, substitute by whisking 1 teaspoon vinegar into 1 cup of milk.

IHOP Swedish Pancakes

Swedish Pancakes can be served for breakfast or dessert, but Swedes prepare them for supper.

3 eggs
1 cup milk
1 1/2 cup sifted flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cream (or milk)
2 tablespoon butter, melted
Confectioners sugar
2 cup lingonberry sauce
1/2 cup cream (or milk)
2 tablespoon butter, melted
Confectioners sugar
2 cup lingonberry sauce

1. Beat eggs very well.
2. Sift together the flour, salt and sugar
3. Add half the milk and fold in flour, sifted with sugar and salt.
4. Then add remaining milk, cream and butter. Add more milk if the consistency is too thick.
5. Using a hot griddle or crepe pan, ladle the batter onto the surface creating a 5 inch diameter. These pancakes should be thin and will only need a minute or two on each side to brown.
6. Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
7. Serve sprinkled with confectioners sugar.
Serves 4



Ikea Swedish Meatballs

1 small onion, finely chopped
1 tablespoon vegetable oil
2/3 pound lean ground beef
1/3 pound ground lean pork
1/2 cup breadcrumbs
1 cup milk
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground allspice
1 tablespoon vegetable oil (for frying)
1 (10 ounce) can beef gravy
1/2 cup cream

1. Saute onions in one tablespoon of oil until soft and clear. Set aside.
2. Combine breadcrumbs with milk, let soak for 10 minutes.
3. In a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. Mix well. Form tablespoons of the meat mixture into small meatballs.
4. Over medium heat, fry meatballs in one tablespoon of oil until brown on all sides.
5. In a small saucepan, combine gravy and cream; heat through but do not boil.
6. Serve meatballs with gravy and boiled potatoes. Also good with pasta of your choice.
Serves 4-6



IHOP Colorado Omelet

1/4 cup diced sweet onions
1/4 cup diced bell pepper
1/4 cup diced tomatoes
1/4 cup diced cooked lean ham
3/4 cup finely shredded cheddar cheese (reserve 1/4 cup for garnish)
1/4 cup diced lean fried bacon
1/3 cup sliced small breakfast sausage links (browned)
1/3 cup shredded roast beef or dice roasted beef from the deli
3 - 4 eggs beaten
1/8 cup water
1/4 teaspoon salt
1 tablespoon butter

1. In a sauce pan on medium low heat melt butter and add onions and bell peppers.
2. Stir until onions and pepper are soft but not browned.
3. Add diced ham and stir until the ham is limp and heated through.
4. Immediately remove from heat and set a side.
5. In a mixing bowl add eggs, water and salt beat and stir well. Set aside.
6. Heat a 12" non stick frying pan on medium low heat, add a little oil (1 teaspoon) or spray with a non stick vegetable spray.
7. Place egg mixture in pan and sprinkle with onions, bell pepper, ham, tomato if you wish, sausage, bacon, and 1/2 of the roast beef, and 1/2 cup of the shredded cheese.
8. Place a lid on until omelet starts to set.
9. Immediately remove lid and fold omelet from the sides to the middle or fold in half. Sprinkle with the rest of cheese and roast beef.
Serves 2

RecipeSecrets.net tip: For a healthier dish, you can substitute eggs with egg whites or your favorite egg substitute and use turkey meat.

IHOP Pancakes

1 1/4 cups all-purpose flour, stirred or sifted before measuring
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 egg - slightly beaten
1 1/4 cups buttermilk
2 tablespoons melted butter
¼ cup granulated sugar

1. Sift together flour, baking powder, baking soda, and salt.
2. In a separate bowl, combine egg and buttermilk. Add to flour mixture, stirring only until smooth.
3. Blend in melted butter and sugar.
4. Cook on a pre-heated, greased griddle, using about 1/4 cup of batter for each pancake. Drop batter on griddle in 5 inch wide segments.
5. Cook until brown on one side and around edge; turn and brown the other side.
Serves 4

RecipeSecrets.net tip: You can add fruit topping such as apples, strawberry or peaches to finish off this breakfast treat. You can also add chopped fruit such as blueberries or apples to the batter. For whole wheat pancakes: substitute all purpose flour for whole wheat flour.

Jack In The Box Taco

1 pound ground beef
1 tablespoon potato flakes
1/3 cup refried beans
1/4 teaspoon salt
2 tablespoon chili powder
pinch cayenne pepper
1/4 cup mild taco sauce
12 soft corn tortillas
3 cups cooking oil, Crisco brand
6 slices American cheese
1 head lettuce, shredded

1. Brown the beef over low heat, then drain the fat. Add the refried beans and use a spoon to mash the whole beans to create a smooth texture. Add in the potato flakes and stir until combined.
2. Add the salt, chili powder, cayenne and 2 tablespoons of taco sauce to the mixture. Remove from the heat.
3. In another skillet heat 1/4 inch of oil.
4. Heat the tortillas slightly in the microwave. Spread some of the beef on the center of each tortilla. Fold the tortillas over and press together so that the filling holds the sides together. Carefully drop each taco into the hot oil and fry on both sides until crisp. Remove the tacos from the oil and place them on some paper towels to drain
the oil.
5. Carefully open the taco and add 1/2 slice American cheese and some lettuce. Top with 1/2 teaspoon of the taco sauce or salsa.
Serves 6



Johnny Carino’s 5 Cheese Chicken Fettuccine

Asiago cheese is an italian cheese, whose flavor is reminiscent of sharp Cheddar and Parmesan.

8 ounces Alfredo sauce
1/2 teaspoon black pepper
1/2 teaspoon each salt, pepper, & garlic salt
3 ounces chicken, cooked & sliced
1/8 cup Parmesan cheese
1/8 cup Romano cheese
1/8 cup Mozzarella cheese
1/8 cup Provolone cheese
1/8 cup Asiago cheese
10 ounces cooked fettuccine

1. Into a warm saute pan, combine alfredo sauce, black pepper,spice mixture, and chicken. Saute until the sauce begins to boil and the chicken is heated.
2. As sauce continues to boil, begin to mix in cheese until a dense smooth sauce is formed.
3. Remove from heat, add pasta, toss, and serve.
Serves 2



Joe’s Crab Shack Crab Cakes

A must have recipe for seafood lovers. Serve as an appetizer with tarter sauce or Dijonaise sauce for dipping.

1 egg yolk
1/3 cup mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1 1/4 cups fresh breadcrumbs
3 tablespoon chopped fresh parsley
1 lb crab meat
flour - to coat

1. Beat together first 9 ingredients.
2. Fold in breadcrumbs and parsley.
3. Fold in crab meat.
4. Form into 4-6 patties.
5. Lightly coat patties in flour on both sides.
6. Deep-fry crab cakes in 350 degree oil until browned
Serves 4-6



Joe’s Crab Shack Étouffée

1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon ground mustard seed
1/2 teaspoon Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb crawfish meat or 1/2 Lb cubed chicken or 1/2 lb raw, peeled shrimp
3 tablespoon sliced green onions
1 tablespoon chopped fresh parsley
3 cups Rice Pilaf

1. Sauté garlic, onion, celery, and green pepper in butter until soft.
2. Stir in spices, soups, water, and meat of your choice.
3. Bring to simmer and continue cooking until meat is cooked through.
4. Stir in green onion and parsley.
5. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
6. Pour Étouffée over rice.
Serves 6

RecipeSecrets.net tip: The literal translation of the French word “Étouffée” (pronounced AY-too-FAY) means “smothered” - as in smothered in lots of rich sauce.

Joe’s Crab Shack Rice Pilaf

1 2/3 cups water
1 tablespoon butter
1 bay leaf
1/4 teaspoon white pepper
1 1/3 cups rice
1 teaspoon butter
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/2 teaspoon minced garlic

1. Bring first 4 ingredients to a boil in a saucepan.
2. Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes.
3. Sauté celery, onion, peppers, and garlic in butter until tender.
4. Stir sautéed vegetables into rice.
Serves 6



Joe’s Crab Shack Seafood Stuffed Mushrooms

16 large mushroom caps
1 ¼ cup Seafood Stuffing like Joe’s Crab Shack’s (recipe below)
1 cup Alfredo sauce
1/4 cup grated Parmesan cheese
Garlic toast for dipping

1. Place mushroom caps (stem side up) in an ovenproof baking dish.
2. Spoon 1 tablespoon hot stuffing into each cap.
3. Pour Alfredo sauce over stuffed mushrooms.
4. Sprinkle Parmesan cheese over top.
5. Broil for 8-10 minutes, or until top is browned.
6. Serve with garlic toast for dipping.

Seafood Stuffing like Joe’s Crab Shack

1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 tablespoons minced garlic
1/2 lb. Pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat

- Sauté celery, onion, and garlic in margarine for until translucent.
- Add Pollock and cook for 5-7 minutes.
- Add shrimp and cook for 2 minutes.
- Drain most (but not all) of liquid from pan.
- Stir in shrimp base and peppers.
- Fold in croutons and breadcrumbs.
- Fold in crab meat.
Serves 8



Joe’s Crab Shack Stuffed Shrimp Enbrochette

20 jumbo raw shrimp - peeled, de-veined
½ cup Seafood Stuffing like Joe’s Crab Shack (see previous recipe)
10 jalapeno slices - halved
2 slices Monterey jack cheese - cut into 20 equal-size pieces
1 lb. raw thin sliced bacon

1. Slice shrimp down the middle of the opposite side you de-veined.
2. Lay shrimp cut side up and press 1 teaspoon prepared stuffing into each shrimp cut.
3. Place a piece of cheese over the stuffing on each shrimp.
4. Wrap each stuffed shrimp in a strip of bacon.
5. Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
6. Deep fry shrimp in 400 degree oil until bacon is browned or grill shrimp over a high flame, turning once, until bacon is browned or broil shrimp, turning once, until bacon is browned.
Serves 4

RecipeSecrets.net tip: If you like scallops, you can substitute the shrimp with scallops minus the seafood stuffing. The bacon gives this recipe such a wonderful flavor.

Junior’s Famous No.1 Cheesecake

Commonly known as New York’s best cheesecake. It’s really that good. Experience this historic dessert from Brooklyn, NY. Junior’s cheesecakes can also be ordered online and delivered to your door anywhere in the US -
www.JuniorsCheesecake.com.

Thin Sponge Cake Layer for Cheesecake:
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the
butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites - don’t worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream

1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring-form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don’t remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, and then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this
point mix the filling only until completely blended (just like they do at Junior’s). Be careful not to over mix the
batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring-form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it’s
completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off the
bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Serves 12 to 16



KFC Honey BBQ Wings

2 cups Bullseye BBQ Sauce
3/4 cup honey
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
20 chicken drummets

1. Combine flour, salt, and black pepper in a dish and coat chicken in flour mixture
2. Heat BBQ sauce and honey in a saucepan. Once warm, reduce heat to simmer.
3. Add oil to deep fryer and heat to 375 degrees. Fry chicken 6-8 pieces at a time for 15 minutes or until cooked thoroughly.
4. Drain chicken and smother with BBQ sauce mixture.
5. Repeat with remaining chicken.
Serves 5


KFC Original Recipe Fried Chicken

What’s the secret behind Colonel Sanders’ famous 11 herbs and spices? To this day his secret recipe has never been revealed leaving curious minds to speculate. I’ve tried many different combinations, but there was one that came out tasting exactly like the original...

6 cups Crisco cooking oil
1 egg - beaten
2 cups milk
2 cups all-purpose flour
2 teaspoons black pepper
1 1/2 teaspoons Accent Flavor Enhancer
2 frying chickens with skin - cut each into 6 pieces
3 1/2 tablespoons salt

1. Pour the oil into a pressure fryer and heat on medium to about 400 degrees.
2. Combine the egg and milk in a bowl.
3. In a different bowl, combine the remaining four dry ingredients.
4. Dip each piece of chicken into the egg & milk mix until fully moistened.
5. Roll the moistened chicken in the flour mixture until completely smothered.
6. Drop in 4 pieces of chicken into the oil and lock the lid in place. Be careful not to burn yourself with the hot oil.
7. Cook for 10 minutes or until thoroughly cooked.
8. Once cooked, release the pressure according to manufacturer’s instructions and remove the chicken to paper towels or metal rack to drain.
9. Repeat with the remaining chicken.
Makes 12 pieces.

RecipeSecrets.net tip: Make sure the oil is at 400 degrees before frying chicken. To avoid making a mess, use utensils when dipping chicken. Quickly lock the lid on the pressure fryer once all pieces of chicken have been added.

KFC Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 cup buttermilk
1 teaspoon salt
6 tablespoon shortening

1. Sift the dry ingredients in a large bowl.
2. Cut in the shortening with a pastry cutter until a coarse texture is obtained.
3.Add buttermilk and knead.
4.The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute, wrap in wax paper and refrigerate for at least 20 minutes.
5. Preheat the oven to 450 degrees F.
6. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter or the top of a cup.
7.Transfer biscuits to a dark baking sheet and bake until brown, 10-12 minutes.
Serves 6


Little Debbie Bars

1 box devil's food cake mix with pudding
Filling:
5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla
Frosting:
1/2 cup sugar
6 tablespoons milk
6 tablespoons butter/margarine

1. Open 1 box devil's food cake mix with pudding in mix. Mix as directed.
2. Grease two jellyroll pans. Divide batter, half in each pan. Bake 12 minutes.
3. For filling, blend flour, salt and milk.
4. Heat until thickened, then cool.
5. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes.
6. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.
7. For the frosting, boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.
Serves 6-8


Luby’s Cafeteria Spaghetti Salad

1 pound spaghetti -- broken in half
16 ounce bottle Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoon seasoned salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 medium cucumber -- diced
1 medium red onion -- diced
2 medium tomatoes -- diced parsley sprigs

1. Cook spaghetti according to package directions. Drain, rinse with cold water, and drain well.Transfer to large bowl.
2. In medium bowl, whisk together Italian dressing, cheese, seeds, seasoned salt, paprika, garlic powder and peppers until well blended.
3. Stir in cucumber and onion.
4. Pour over spaghetti and toss lightly to coat evenly.
5. Cover and refrigerate at least 2 hours or up to 24 hours.
6. Garnish with tomatoes and parsley sprigs.
Serves 12


Macaroni Grill Focaccia

9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt, divided
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves

1. Pour a 1/2 tablespoon of the olive oil into a 9-inch square cake pan; spread to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook or you can mix by hand.
3. Mix ingredients on medium speed. Reduce speed to low and slowly add hot milk. Increase the speed to medium and continue mixing for 5 minutes, then knead about 10 minutes by hand.
4. Dust the bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let it rest for 30 minutes.
5. Preheat oven to 400 degrees F.
6. Remove towel and brush dough with 1 to 2 tablespoons of the olive oil. Dust the top with additional salt and rosemary. Bake for 20 minutes.
7. Remove from oven and drizzle with remaining oil.
Serves 6-8


Macaroni Grill Chocolate Cake with Fudge Sauce

1 3/4 cups mayonnaise
1 3/4 cups cold brewed coffee (room temp.)
1 1/2 teaspoons vanilla
3 1/2 cups flour
1 tablespoon baking soda
1 cup cocoa powder
1 1/2 cups granulated sugar
1 cup heavy whipping cream
8 ounces semisweet chocolate, cut into 1/4 inch pieces

1. Preheat oven to 350 degrees F.
2. Sift flour, baking soda, cocoa powder and sugar.
3. Mix ingredients, but do not over mix. Batter should be thick.
4. Pour batter into a 13 x 9 inch pan.
5. Bake at 350 degrees F for 25 minutes or until toothpick inserted in center comes out clean.
6.To make the fudge sauce, bring cream to a simmer over medium heat in a nonreactive saucepan. Be careful not to burn.
7. Remove from heat and add chocolate.
8. Let sit for 5 minutes.
9.Whisk the glaze smooth.
10.To serve, cut a large square of cake, and place on a plate. Pour warm fudge sauce over cake. Top with a scoop of vanilla ice cream and nuts.
Serves 6-8



Macaroni Grill Insalata Florentine

Fully loaded salad with spinach, orzo pasta, grilled chicken, sun dried tomatoes, capers, pine nuts, black olives, garlic lemon vinaigrette and Parmesan.

3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish

1. In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
2. Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.
Serves 4



Macaroni Grill Pasta Gamberetie E Pinoli

Shrimp, mushrooms, pine nuts, spinach & lemon butter with pasta. Retail price - $12.99 per plate. Our version of this recipe serves 2.

2 tablespoons unsalted butter
4 tablespoons chilled unsalted butter
2 teaspoons garlic, minced
12 medium shrimp, peeled and de-veined
1/4 cup dry white wine
1/2 cup heavy cream
1/3 cup fresh-squeezed lemon juice
Salt and white pepper, to taste
2 tablespoons plain dry bread crumbs
5 1/2 cups fresh spinach, washed
1 (6-ounce) box angel-hair pasta
1 tablespoon toasted pine nuts

1. In a large non-reactive skillet, melt 2 tablespoons butter over medium-high heat. Add the garlic andsauté for
about 30 seconds.
2. Add the shrimp and sauté about 30 seconds or until the shrimp is just half cooked.
3. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2
minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
4. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the remaining chilled butter, 1 tablespoon at a time, stirring in the next piece after the one
before it has just melted.
5. Season with the salt and pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach and
cook, stirring, 1-1/2 minutes or just until the spinach has wilted.
6. Add the shrimp and stir to coat and heat through.
7. To serve, divide the angel-hair pasta between two warmed serving dishes or bowls. Arrange the shrimp on top,
spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.
To toast the pine nuts:
1. Spread nuts in a single layer on a baking pan and bake in a preheated 350°F oven 6-8 minutes or until slightly browned. Shake the pan once or twice to toast the nuts evenly.
Serves 2



Macaroni Grill Shrimp Portofino

16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

1. Sauté mushrooms and garlic in butter until almost tender.
2. Add shrimp and sauté until shrimp is cooked, about 3 minutes (be careful not to overcook).
3. Add the rest of the ingredients except lemon and parsley and heat through.
4. Serve over pasta or rice. Garnish with lemon slices and parsley.
Serves 4



McCormick Montreal Steak Seasoning

4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel

1. Mix together and store in a shaker.
2. Shake or rub 1 tablespoon seasoning onto steaks.
Serves 1




McDonald’s Big Mac

“Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.”

1 sesame seed hamburger bun
Half of an additional hamburger bun
2 100% ground beef patties
Dash of salt
1 teaspoon finely diced onion
½ cup chopped lettuce
2 slices American cheese
2 to 3 dill pickle slices
Secret Sauce:
1/4 cup Kraft Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, Wishbone deluxe French salad dressing.
1/2 tablespoon Heinz sweet relish
2 teaspoons, heaping, Vlasic dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

1. Mix secret sauce ingredients well in a small container. Microwave for 25 seconds and stir again. Cover, and
refrigerate for 1 hour before using.
2. Cut the top off of the additional hamburger bun leaving behind a flat bun to be used as the middle section for the Big Mac.
3. Cook hamburger patties in pan on medium high until done. Add salt to taste.
4. Spread the sauce on both sides of the middle bun. Stack the burger as follows: bottom bun, burger, additional
ingredients, middle bun, burger, additional ingredients, top bun.
Makes 1 hamburger



Olive Garden Breadsticks

1 loaf frozen unbaked bread
Pam or cooking oil
Garlic powder
Dry oregano leaf

1. Allowing bread to thaw at room temperature in a greased large mixing bowl.
2. When bread is soft enough to knead, break off pieces and shape into cigar-sized pieces.
3. Place these 3" apart on Pam-sprayed cookie sheets. Let rise in a warm place till doubled - about 1-1/4 hours.
4. Holding can of Pam about 8" from bread sticks, lightly spray top of each and dust with garlic powder.
5. Bake at 375 F - about 20 - 25 minutes or until golden brown.
6. Cool in pan on rack a few minutes before serving.
Serves 4-6

RecipeSecrets.net tip: Tastes great with an Alfredo or Marinara dipping sauce.

Olive Garden Fettuccine Alfredo

1 1/2 cups white milk
1 1/2 cups heavy cream
1/2 cup imported Parmesan cheese - grated
1/2 cup imported Romano cheese - grated
6 egg yolks, fresh jumbo eggs
salt and black pepper
1/2 teaspoon parsley
1 teaspoon garlic powder
6 ounces dried fettuccine

1. Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
2. Slowly whip in the cheeses and then remove from heat.
3. In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
4. Slowly add the egg yolk mixture back into the remaining cream mixture.
5. Season to taste with the salt and fresh cracked black pepper.
6. Cook fettuccine according to package directions.
7. Add cooked fettuccine to saucepan. Sprinkle in garlic powder and stir until the sauce thickens to the desired consistency.
8. Sprinkle with parsley flakes. Serve immediately.
Serves 6

RecipeSecrets.net tip: For a healthier alternative, substitute with fat free cheeses, low fat milk, and whole wheat pasta.

Olive Garden Lasagna

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/4 cup oil-packed sun-dried tomatoes - minced
1 tablespoon minced garlic
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon black pepper
12 lasagna noodles
4 cups shredded mozzarella cheese 1 cup fontina cheese
Marinara/spaghetti sauce - to top

1. Melt butter over medium heat in 1 quart saucepan.
2. Add flour and stir until well-blended; cook until frothy.
3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
4. Cook and stir until thickened (3-4 minutes).
5. Drain and mince tomatoes and place in 3 quart mixing bowl.
6. Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl.
7. Add 1 1/2 cups of cooled cream sauce and mix until well blended.
8. Place 3 lasagna noodles in a 9" X 13" X 2" lightly oiled baking dish, overlapping slightly.
9. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese.
10. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
11. Spread 1/2 cup of reserved cream sauce over top and cover lightly with aluminum foil.
12. Bake in a 350 degree oven for 1 hour.
13. Remove from oven and keep warm at least 30 minutes before serving.
14. Serve topped with hot marinara and Parmesan cheese.
Serves 5

RecipeSecrets.net tip: Fontina cheese, made from cow’s milk, is a firm, creamy, delicate Italian cheese with a slightly nutty taste. You may have to go to an Italian market to get fine Fontina Cheese.

Olive Garden Pasta e Fagioli

3 teaspoons oil
2 pounds ground beef
12 ounces onion - chopped
14 ounces carrots - sliced thinly
14 ounces celery - diced
48 ounces canned tomatoes - diced
2 cups cooked red kidney beans
2 cups cooked white kidney beans
80 ounces beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley - chopped
1 1/2 teaspoon tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni

1. Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
2. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and
noodles.
3. Add chopped parsley. Simmer until celery and carrots are tender (about 45 minutes). Makes 9 qts. of soup
Serves 10



Olive Garden Sangria

Sangria is a refreshing party drink that was created in Spain. Every restaurant has its own twist to this fruit filled drink. We selected this one for its unique taste. Sangria's appeal is all about taking your favorite red wine, your favorite fruits, and experimenting with them.

1.5 liters of your favorite dry Red Wine
10 oz Grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz sugar water (5 oz sugar diluted)
Strawberries
Oranges
Crushed ice

1. Mix all ingredients except for ice in a nice size pitcher. Pour sangria in glass and then add ice.
2. Serve each glass with fruit
Makes 1 gallon.

RecipeSecrets.net tip: You could also use orange juice and brandy instead of grenadine and sweet vermouth. Sangria is best served chilled, and goes well with just about anything!

Olive Garden Chicken San Marco

They say,“When you’re here, you’re family”, but sometimes a family meal is best spent at home. This recipe usesWondra flour. Wondra flour is a quick mixing flour. It dissolves instantly even in cold liquids. It’s perfect for lump free sauces and gravies.

1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4" then halve
1 cup yellow squash, slice 1/4" then halve 3 Tbs pure olive oil
Pasta:
6 cups fresh fettuccine; cook, drain 1 tablespoon pure olive oil
San Marco Sauce
3 tablespoon pure olive oil
2 pounds chicken thigh meat
(skinless/boneless, cut in 1" cubes)
2 large yellow onions, 1/8" dice
1 cup carrots; peel, julienne 1 tablespoon garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 oz) w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon Wondra flour

1. Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
2. Once oil is hot, add the chicken pieces and saute for 5 minutes until lightly browned on all sides.
3. Add the onions and carrots and saute, about 2 minutes.
4. Add the garlic and saute about 30 seconds. Do not burn the garlic.
5. Then add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
6.Add all additional ingredients including the flour, lower the heat to a simmer. Cover and simmer, stirring occasionally, until the chicken pieces are tender, about 5 to 10 minutes.
7.While the sauce is finishing cooking, add 3 Tbs oil to a skillet and saute the bell peppers, squash and broccoli over medium heat until just tender and crisp.
8.Add the vegetables to the sauce when the chicken is cooked, mix together and turn off the heat.
9.Add salt, pepper and herbs, to taste.
10.Toss the cooked pasta with 1 Tbs oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce and serve along with Parmesan cheese.
Serves 6



Olive Garden Chocolate Lasagna

Cake
6 cups cake flour, sifted
5 1/4 cups granulated sugar
2 1/4 cups Hershey's Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cup sifted confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor

1. Heat oven to 350 degrees F. Grease three 10-inch springform pans.
2. In mixing bowl, combine sifted flour, sugar, Cocoa & baking soda.
3.Add butter and mix well.
4.Add milk, eggs and vanilla and mix. Pour about 5 cups of the cake batter into each pan.
6. Bake 45 minutes or until toothpick inserted in cake center comes out clean.
7. Cool for 10 minutes before you remove the cake from the pan. Transfer to a wire rack to cool.
8. To make the butter cream, combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.
9. Add shortening and remainder of sugar. Add salt, extracts and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little water. The thinned frosting is used as the filling between layers.
10. Place one 10 inch cake on a large round cake platter. Spread 1/2 of the thinned frosting on top. Sprinkle with semi-sweet chocolate chips. Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. Sprinkle with semi-sweet chocolate chips.
Makes 1 Cake



Olive Garden Tuscan Tea

4 ounces Olive Garden Italian Signature Lemon Flavor Syrup
16 ounces Freshly-brewed iced tea
Lemon Flavored Syrup
1 cup water
1 cup sugar
lemon juice, to taste

1. Mix lemon syrup with iced tea. Serve over ice. Garnish with lemon wedge.
Lemon Flavored Syrup
1. Heat in saucepan until sugar is dissolved; remove from heat; add lemon juice to taste.
2. Store in covered jar in refrigerator. Use for flavoring iced tea. Mix with water to make lemonade.
Serves 1



Olive Garden Fettuccine Assortito

1 cup Green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli flowerets, cut small
1 cup zucchini, sliced 1/4" thick
1 cup yellow squash, sliced 1/4" thick
1 cup carrots, cut into matchsticks
1 3/4 cups ham, julienne
1 pound fettuccine, cooked al dente
3 cups Fontina cheese sauce
3 tablespoons butter or margarine
3 tablespoons olive oil
Fontina Cheese Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces fontina cheese, shredded
salt and pepper

1.To make the sauce, use a heavy non-aluminum pot and melt butter. Add all-purpose flour and cook on moderate heat for 2 minutes, while stirring with a wire whisk.
2.Add milk and bring just to the boil. Turn off the heat and add
Fontina cheese and mix into the hot milk. Adjust the salt and pepper.
3. For the pasta, add the butter and olive oil to a large skillet over medium heat and saute the vegetables and ham together until slightly tender. Stir frequently.
4. Drain the pasta and toss with the vegetable & ham mixture; add the hot sauce and toss again to coat all ingredients with the sauce.
Serves 4-6



Olive Garden Chicken Crostina

6 boneless, skinless chicken breasts
2 cups & 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1½cups heavy cream
5 tablespoons olive oil
1 pound linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 tablespoons parsley, chopped
Potato Crust
1½cups seasoned bread crumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ teaspoon garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste

1. Mix all ingredients for Potato Crust in a bowl and set aside.
2. Mix 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each batch as necessary.
4. Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 tablespoons oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tablespoon parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley
Serves 6



Olive Garden Zuppa Toscana Soup

1/4 cup of olive oil
1 bunch of kale
1 1/2 cup diced onions
1 20 ounce pkg of Hot Turkey
6 cloves of garlic minced
Italian Sausage (Remove from casings if in links)
1/3 cup shredded carrots
5-14 ounce cans chicken broth
2 pounds new red potatoes
sliced 1/4 " thick with skins
2 cups of water
3 baking potatoes peeled
1/2 to 1 teaspoon red pepper flakes
1/3 cup of half and half

1. Brown the sausage in a skillet with some oil and set aside.
2. In the same pot put 1/4 cup of olive oil and add the carrots and saute for 2 minutes then add the onion and garlic and cook until soft over medium heat.
3. Peel the potatoes and cut into 1 in. cubes and add to the pot with the chicken broth and water. Cook over medium - low heat until the potatoes are tender.
4. Remove the potatoes from the pot and place in a blender with a bit of the broth. Do not over fill and cover and blend until smooth. Return puree to the broth. Salt and pepper to taste.
5. Remove the tough stem from the kale and slice into thin ribbons. Add the kale to the red potatoes and the sausage to the broth. Simmer covered until the potatoes are tender about 10 or 15 minutes.
6.Add any additional salt or pepper to taste, if needed. Add the half and half and heat for a few minutes.
Serves 4



Olive Garden 5 Cheese Lasagna

4 cups Mozzarella cheese, shredded
1 cup Lasagna noodles, spinach or egg Marinara sauce, as desired
Parmesan cheese, freshly grated
Cream Sauce:
1/4 cup Butter
1/4 cup Flour
2 cups Milk
Cheese Filling:
1/4 cup Sun-dried tomatoes, oil packed, minced
1 tablespoon Fresh garlic, minced
3 1/2 cups Ricotta cheese
3 Eggs
1 cup Grated Parmesan cheese
1/4 cup fontina cheese
1/2 cup Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper

1. To make sauce, melt butter over medium heat in heavy, 1 quart saucepan.
2. Add flour and stir until blended, about 1-2 minutes.
3. Add milk, stirring with wire whisk as it comes to a simmer. Cook and stir until thickened (3-4 minutes). Set aside and cool.
4. Drain and minced tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
5. Add 1-1/2 cups of cooled cream sauce and mix well. Refrigerate, reserving 1/2-cup for later use.
6. Cook lasagna noodles according to the package directions. Drain and run under cold water.
7. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover with foil.
8. Preheat oven to 350 degrees F and bake covered for 1 hour.
9. Remove from oven and let it sit for 15 minutes before serving. Serve topped with hot marinara sauce and Parmesan cheese.
Serves 2



Olive Garden Lemon Cream Cake

They say when life gives you lemons, make lemonade. Well, why not make lemon cream cake?

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling 8 slices lemon

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar.
3. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
4. In a small bowl, beat egg whites and cream of tartar until peaks form. Slowly add 3/4 cup sugar, and beat until stiff peaks form.
5. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
6. Turn batter into ungreased 10 inch tube pan. Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center comes out clean.
7. Invert cake and cool completely in pan. When cool, loosen edges to remove cake from the pan.
8. To make filling, beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
9. To assemble cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
Makes 1 cake



Olive Garden Angel Hair and Three Onion Soup

1/2 pound pearl onions
1 medium red onion sliced thin
1 mediumVidalia onion sliced thin
4 tablespoons olive oil
6 cups chicken stock
Salt
1/4 teaspoon Red Pepper flakes
1/2 pound Angel Hair,
broken in 2 inch pieces
1/4 cup chopped Italian Parsley
4 teaspoon grated Romano Cheese

1. Place onion and oil in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are soft.
2. Add stock and salt to taste. Sprinkle with hot pepper flakes and simmer for about 1 hour.
3. Add pasta and parsley and cook until pasta is al dente. Sprinkle with grated Romano cheese.
Serves 6



Olive Garden Beef Filets In Balsamic Sauce

6 beef tenderloin filets (6 oz size)
4 tablespoons extra virgin olive oil
4 tablespoons butter
1 yellow onion, medium and sliced thin
1 pinch salt
1 pinch black pepper
1/2 cup dry white wine
1/2 cup marsala wine
1/2 cup beef broth
2 tablespoons balsamic vinegar
1 dash parsley, finely chopped
6 fresh rosemary sprigs

1. Heat oil and butter in a large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until softened and browned.
2.Add both wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
3. Rub filets with oil; season with salt and pepper.
4. Grill filets to desired doneness.
5.Arrange onions and sauce on a platter and top with steaks. Garnish with parsley and sprigs of rosemary.
Serves 6



Outback Steakhouse Walkabout Soup

2 1/2 cups chopped sweet onions
1/4 cup butter
3 tablespoons flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
3 cups milk
1/3 cup cream
2 cups vegetable stock
1 cup shredded cheddar cheese
1/4 cup shredded Mozzarella cheese
1 scallion, chopped

1. Melt butter in large sauce pan over medium heat.
2. Add onion, and saute for 10 minutes or until tender.
3. Remove from heat and stir in flour, paprika, salt, and pepper.
4. Slowly add milk stirring until smooth.
5. Add vegetable stock, a third at a time, stir until blended.
6. Place over low heat, stirring until creamy, thickened & hot.
7. Add cheddar cheese & cream & stir to melt cheese.
8. Pour into bowls & sprinkle scallions & Mozzarella on top.
Serves 4



Outback Steakhouse Honey Wheat Bushman Bread

1 1/2 cups water - warmed
2 tablespoons butter - softened
1/2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel color (optional)
3 tablespoons cornmeal - for dusting


1. Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the
wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.
2. Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8
inches long and 2 inches wide.
3. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise
for 1 hour.
4. Bake at 350º for 20-25 minutes. Serve warm with whipped butter.
Makes 1 Loaf



Outback Steakhouse Marinated Steak

4 beef steaks
1 cup beer
1 tablespoon packed brown sugar
1 teaspoon seasoned salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

1. Place your favorite cut of steak in a shallow pan, pour beer over, and marinate for 1 hour in refrigerator.
2. Remove steak from beer.
3. Combine dry ingredients and rub over steaks.
4. Allow to marinate for 30 minutes in refrigerator.
5. Preheat a grill to medium high heat.
6. Grill steaks over a medium-high flame until desired doneness.
Serves 4

Recipe Secrets.net tip: For best results, let steak marinate in dry ingredients overnight.

Panera Bread Broccoli Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienne
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

1. Saute onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
3. Slowly add the half-and-half, continue stirring. Add the chicken stock whisking all the time. Simmer for 20 minutes.
4.Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
5.Add salt and pepper.
6. By now the soup should be thickened. Pour in batches into blender and puree.
7. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg.
Serves 4



Pat's King of Steaks Philadelphia Cheese Steak

24 ounces thin sliced rib eye steaks or roll steaks
6 tablespoons soya oil
Cheese Whiz
4 crusty Italian rolls
1 large Spanish onion
green and red sweet peppers
mushrooms, sauteed in oil

1. Heat an iron skillet or a non stick pan over medium heat.
2.Add 3 table spoons of oil to the pan and saute the onions to desired doneness remove the onions.
3.Add the remaining oil and saute the slices of meat quickly on both sides. Melt the cheez Whiz in a double boiler or in the microwave.
4. Place 6oz. of the meat into the rolls. Add onions, and pour the Cheez Whiz over top.
5. Garnish with hot or fried sweet peppers, mushrooms, ketchup.
Serves 4



Pepperidge Farm Sausalito Cookies

1 pound butter, softened
2 eggs
2 teaspoons vanilla
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups flour
1 1/2 (12 ounce.) packages semi-sweetchocolate chips
3 cups chopped macadamia nuts

1. Cream butter, eggs, and vanilla together in bowl.
2. In a different bowl, sift together the sugars, baking powder, baking soda, salt and flour.
3. Combine the dry mixture with the egg and butter mixture. You may wish to use an electric mixer. Add the chocolate chips and nuts.
4. She into 1 inch balls, place 1 inch apart on an ungreased cookie sheet. Bake at 375 degrees F for 10 to 12 minutes.
Serves 8



Panda Express Orange Flavored Chicken

Tender, juicy chicken pieces lightly battered and fried, sautéed in a sweet and mildly spicy chili sauce with scallions.

1 lb. chicken breast meat
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil to be use for frying
1 cup cornstarch
Orange Sauce:
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 Tablesopon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallion

1. Cut chicken breast into 1/2-inch cubes, set aside.
2. To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.
Serves 4



PF Chang Chicken Lettuce Wrap

Quickly cooked spiced chicken served with cool lettuce cups. Makes a great appetizer.

8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
Salt and pepper
1 1/2 pound boneless, skinless chicken
5 teaspoons oil 1 teaspoon sesame oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
8 ounces bamboo shoots, minced
8 ounces water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce
1 teaspoon Hoisin sauce
1 teaspoon soy sauce
1 teaspoon dry sherry
2 teaspoons oyster sauce
2 teaspoons water
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg or Bibb lettuce leaves
2 small dried chiles (optional)

1. Cover mushrooms with boiling water, let stand 30 minutes then drain.
2. Cut and discard woody stems. Mince mushrooms. Set aside.
3. Mix all ingredients for cooking sauce in bowl, and set aside.
4. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper and chicken. Stir to coat chicken
thoroughly.
5. Stir in 1 teaspoon oil and let sit 15 minutes to marinate.
6. Heat wok or large skillet over medium high heat.
7. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
8. Add 2 tablespoons oil to pan.
9. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.
10. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.
11. Add mixed cooking sauce to pan. Cook until thickened and hot.
12. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour
chicken mixture on top of noodles. Spoon into lettuce leaf and Roll.



PF Chang Chicken with Black Bean Sauce

Slices of chicken, stir-fried in black bean sauce.

4 whole chicken breasts
1 teaspoon fresh minced ginger
2 teaspoons fermented black beans
3 teaspoons minced scallions (white part only)
4 ounces Peking Stir Fry sauce (see recipe below)
12 ounces unseasoned chicken stock
1/2 teaspoon minced garlic
1/2 teaspoon sugar
Dash of white pepper

Peking Stir Fry Sauce:
1/2 cup water
2 teaspoons Shaohsing wine or sherry
2 teaspoons mushroom soy sauce
2 teaspoons oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch

1. Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with one
egg, 2 tablespoons canola oil and 1 tablespoon cornstarch.
2. Heat wok until hot. Add oil, then chicken and cook until opaque all over.
3. Strain and remove excess oil from wok.
4. Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock.
Add sugar, then a dash of white pepper.
5. Thicken with a thin paste of cornstarch and water to your liking.
6. Peking Stir Fry Sauce Mix ingredients together until cornstarch is incorporated. Stir well before using.
Serves 4



Perkins Family Restaurant Pancakes

4 cups Bisquick or Jiffy baking mix
3 extra large eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted vegetable shortening, room temperature

1. Place the dry pancake mix into a large bowl.
2.Add the eggs, club soda and melted shortening. Use a wire whisk to mix until there are no lumps but do not overmix.
3. Preheat your griddle to medium-high heat.
4. Use about 1 tablespoon vegetable oil on the griddle for each pancake; use 1/2 cup batter for each pancake.
5. Flip pancake once when you see open bubbles appear on the surface and the edges look dry around the pancake.
Makes 10 pancakes



PF Chang`s Szechwan Chicken Chow Fun

4 ounces ground chicken (cooked)
14 ounces chow fun noodles
2 teaspoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved
vegetables (found at Asian market)
2 teaspoons shredded black fungus mushrooms
1 teaspoon Sesame oil
Sauce:
3 teaspoons soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 teaspoons water

1. Heat the wok and add 2 teaspoons of vegetable oil.
2. Stir-fry garlic and chili paste for almost 10 seconds.
3. Add ground chicken and continue to stir fry.
4. Combine all ingredients for the sauce in a bowl.
5. Add black fungus mushrooms and sauce to the chicken and stir-fry for about 10 seconds.
6. Separate the noodles and mix into the wok a little at a time.
7. Continue cooking for 2 to 4 minutes or until the noodles are hot.
8. Mix in sesame oil before serving. Garnish with Szechwan preserved vegetables and minced scallions.
Serves 2



Pizza Hut Cavatini

1 large green pepper, diced
1 large onion, diced
1/2 stick butter
1 teaspoon garlic powder
1 pound assorted pasta (wheels, shells, spirals, ziti)
1/2 pound pepperoni, sliced thin & cut in half
8 ounces mozzarella cheese (shredded)
1/2 pound hamburger (cooked)
1/2 pound italian sausage (cooked)
1 16 ounce jar meat flavored spaghetti sauce

1. Melt butter over medium high heat in a skillet.Add onions, peppers, and garlic powder. Saute for about 4 minutes.
2. At the same time, cook pasta according to box directions.
3. Heat spaghetti sauce and mix with cooked hamburger and sausage.
4. Grease an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce. Repeat another layer
5. Spread mozzarella cheese over top.
6. Bake at 350 degrees F for about 45 minutes or until cheese is melted.
Serves 4-6



Planet Hollywood Captain Crunch Chicken

Another great theme restaurant focusing on movie and Hollywood memorabilia. This unique dish actually uses cereal breaded against the chicken to make it tasty and crunchy.

2 cups Captain Crunch Cereal, crushed
1 1/2 cups Corn Flakes, crushed
1 egg
1 cup milk
1 cup all purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Black pepper
2 pounds chicken breast - boneless, skinless, cut into chicken tenders (long slices)
Vegetable oil for frying

1. Beat the egg with milk and set aside.
2. Stir together the flour, onion and garlic powders and black pepper. Set this aside.
3. Dip chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into
the egg wash, coating well, then dip into the cereal mixture, coating well.
4. Heat oil in a large heavy skillet to 325 degrees.
5. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5
minutes depending on size.
6. Drain and serve with Creole mustard sauce.
Serves 2



Planet Hollywood The Terminator

A popular alcoholic drink at this restaurant chain. It's very strong but goes down smooth. Please drink responsibly.

½ oz vodka
½ oz white rum
½ oz gin
½ oz Grand Marnier
½ oz Kahlua
2 oz sweet & sour mix
1 oz cranberry juice
1 splash beer

Combine crushed ice with all ingredients, except beer, in a tumbler. Shake. Pour a splash of beer on top and serve with a straw.
Makes 1 serving



Popeyes Cajun Rice

1 lb. lean ground beef
½ cup finely dice bell pepper
1/3 cup diced green onions
½ teaspoon garlic powder
½ teaspoon celery flakes
1 teaspoon Creole seasoning
1/4 teaspoon red pepper
4 cups long grain rice cooked and drained
1/4 - 1/3 cup water
1/4 teaspoon black pepper

1. In frying pan stir in ground beef, bell pepper and cook on medium high heat until beef looses its pink color and bell pepper is soft.
2. Remove excess grease.
3. Turn temperature down to medium or medium low.
4. Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 - 35 min.
Serves 4-6

RecipeSecrets.net tip: For a serious Cajun experience, add more Creole seasoning and red pepper .
To get the best results, use good quality rice for this recipe. Just follow the directions on your selected rice brand to prepare.

Popeyes Dirty Rice

1 lb spicy bulk breakfast sausage
1 can clear chicken broth - (14 ounces)
1/2 cup long-grain rice
1 teaspoon dry minced onion

1. Brown sausage in skillet until pink color disappears, crumbling with fork.
2. Stir in broth, rice and minced onion.
3. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.
Serves 4



Popeyes Fried Chicken

3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package Italian salad dressing mix - powder
1 package onion soup mix - (1 1/2 ounces)
1 package spaghetti sauce mix - (1/2 ounce)
3 tablespoons sugar
3 cups corn flakes - crush slightly
2 eggs - well beaten
1/4 cup cold water
4 pounds chicken - cut up


1. Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl.
2. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Heat skillet.
3. Grease a 9x12x2 baking pan. Set aside.
4. Preheat oven to 350.
5. Dip chicken pieces 1 piece at a time as follows:
1) Into dry coating mix.
2) Into egg and water mix.
3) Into corn flakes.
4) Briskly but briefly back into dry mix.
5) Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece.
6. Place chicken in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for
steam to escape.
7. Bake at 350 degrees for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating.
Serves 4



Rainforest Cafe Blue Mountain Grilled Chicken Sandwich

4 hamburger buns
4 6 ounce skinless chicken breast
8 slices bacon, cooked
8 slices cheese
4 teaspoons Cajun seasoning
4 tablespoons teriyaki sauce
1 cup roasted red pepper
8 whole lettuce leaves

1. Toast hamburger bun.
2. Rub chicken with Cajun seasoning. Grill chicken breast until cooked through.
3. Brush with teriyaki sauce after grilling.
4. Assemble sandwich with lettuce, bacon, cheese and roasted red pepper and serve.
Serves 4



Rainforest Cafe Safari Sauce

1 (8 ounce) jar mango chutney
1 cup mayonnaise
1/2 cup prepared mustard
1/2 cup honey
2 teaspoons curry powder
Dash hot pepper sauce

1. Spoon chutney into mixing bowl and cut up any large chunks of fruit in the chutney.
2. With wire whisk, blend in mayonnaise. Add mustard, honey, curry powder and hot pepper sauce. Blend until thoroughly combined.
3. Spoon into three 8-ounce jars and seal with lids. Store the sauce and use it on sandwiches.
Makes 3 8-ounce jars



Rainforest Cafe Crab Cakes

1 pound lump crab meat
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
3 egg yolks
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pinch Old Bay seasoning
1 pinch salt
3 ounces mayonnaise
1 cup fresh bread crumbs
1/4 cup fresh parsley, finely chopped
Olive oil for sauteing

1. Mix together the lemon juice,Worcestershire sauce, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl.
2. Add the bread crumbs and parsley and mix well.
3. Remove any shells from the crab meat if necessary. Add crab meat to the mixture and mix in lightly. Leave some chunks in the crab meat.
4. Make into 3 inch patties and saute in olive oil for 2 to 3 minutes on each side or until brown.
Makes 4



Red Lobster Caesar Dressing

1/4 cup mayonnaise
1/4 cup bottled Hidden Valley Ranch
1/4 cup Wish bone Italian Dressing
1 tablespoon white vinegar
1 tablespoon water
1 teaspoon anchovy paste

1. Combine all ingredients with wire whisk until perfectly smooth and creamy.
2. Add 1 teaspoon anchovy paste and 2 tablespoon sour cream.
3. Refrigerate dressing tightly covered to use in 30 days.
Serves 2-4



Red Lobster Fried Chicken Tenders

Marinade
6 medium garlic cloves
2 cups buttermilk
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 to 6 boneless, skinless chicken breasts, cut in strips
Coating
1 1/2 cups unbleached all purpose flour
1 3/4 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cumin
1 teaspoon cayenne pepper
Safflower oil (for deep frying)

1. Smash and chop garlic. Put garlic in medium bowl.
2.Add buttermilk, cumin, salt, pepper and cayenne and whisk.
3. Place chicken strips in 13 x 9-inch glass baking dish. Pour buttermilk mixture over; turn chicken to coat. Cover and chill overnight, turning occasionally.
4. Place rack over baking sheet. Remove chicken from marinade and set on rack. Drain 10 minutes.
5. Mix flour, salt, pepper, cumin and cayenne pepper in large bowl.
6.Toss chicken strips in batches in flour mixture, turning to coat; shake off excess. Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes.
7. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375 degrees F.
8. Add chicken strips to skillet. Adjust heat so that temperature remains between 340 and 350 degrees F. Fry until chicken is golden and cooked through, about 10 minutes.
9. Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter and serve.
Serves 4-6



Red Lobster Deep-Fried Catfish

4 (8 ounce) catfish fillets
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil

1. Rinse and pat catfish dry.
2. In a shallow dish, mix together milk, salt, pepper, and paprika.
3. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper.
4. Heat almost 2 inches of vegetable oil to 350 degrees F in a heavy skillet.
5. Deep fry fish, turning once, until golden. Drain on paper towels.
Serves 4



Red Lobster Hush Puppies

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 large egg, beaten
1/4 cup milk

1. Mix cornmeal with baking powder, salt, pepper, and onion.
2. Mix egg with milk and whisk into cornmeal.
3. Spoon hush puppies into 350 degrees F hot oil and fry until golden brown.
Serves 2



Red Lobster Cheese Biscuits

2 cup Bisquick mix
1/2 cup shredded sharp cheddar
2/3 cup milk
1 teaspoon sugar
1/4 cup melted butter
1/4 teaspoon garlic powder

1. Mix Bisquick, cheddar and milk into a soft dough.
2. Beat with a spoon for about 30 seconds.
3. Spoon on to greased cookie sheet. Smooth down tops.
4. Bake for 8 to 10 minutes at 450 degrees F.
5. While baking, mix butter and garlic.
6. Take biscuits from oven when done and brush butter on tops and serve hot.
Serves 4



Red Lobster Trout Vera Cruz

Red Lobster has been allowing you to enjoy the best of the sea for almost 40 years! Why not bring some of that enjoyment home?

2 trout fillets
Marinade
1/4 cup black olives, sliced
1/4 cup green olives, sliced
1/2 cup olive oil
1/2 cup white wine
1 teaspoon oregano
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup tomatoes, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup tomatoes, chopped

1. Mix marinade and let sit 10 minutes.
2. Brush the trout with butter, and season with salt and pepper and place in a baking pan.
3. Pour marinade over the fish and bake at 350 degrees F for 20 to 25 minutes.
Serves 2



Red Lobster Dungeness Crab Bisque

1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska dungeness crab meat
Salt, to taste
Chopped parsley

1. Saute onion in butter until soft. Add flour; cook while stirring for 1 minute.
2. Slowly stir in chicken broth and half-and-half; cook 5 minutes while stirring.
3. Break crab into chunks; add to broth.
4. Heat thoroughly and add salt and pepper to taste. Garnish with parsley.
Serves 4



Red Lobster Cajun Shrimp Linguine

1 pound linguine
2 tablespoon olive oil
2 tablespoon butter
1 chopped white onion, medium
4 cloves finely chopped garlic
1/2 teaspoon dried thyme (crushed)
1/8 to 1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
1/2 cup chopped fresh flat leaf parsley
Salt and fresh ground black pepper
1 pound shrimp, shelled and deveined, tails off (21-25)
1/2 cup heavy cream
2 tablespoon tomato paste Pinch of sugar
Juice of 1/2 lemon

1. Place shrimp in small bowl. Dust with cayenne, salt, pepper and thyme. Toss and let sit.
2. Boil pasta in large pot of salted water until al dente. Drain, reserving some of the pasta water.
3. While the pasta is boiling, melt butter in separate pan with olive oil over medium heat.
4. Saute onion until soft, 3 to 4 minutes.
5. Add chopped garlic and red pepper flakes. Stir for 30 seconds and do not let the garlic burn.
6. Add tomato paste, heavy cream and a small pinch of sugar. Stir and continue to cook until blended.
7. Add shrimp and cook 2 minutes.
8. Add pasta and toss, reserved pasta water may be added to moisten if necessary.
9. Allow the shrimp to finish cooking, another 1 to 2 minutes. Do not overcook. Add parsley. Season to taste with additional salt and pepper, if desired. Remove from heat, squeeze 1/2 lemon over and serve.
Serves 4



Red Lobster South Beach Seafood Paella

6 tablespoon olive oil
1 cup minced onions
1 small sweet red bell pepper, seeded, cut into 1/2" pieces
1 small sweet green bell pepper, seeded, cut into 1/2" pieces
1 cup canned chopped tomatoes, drained
1 tablespoon minced garlic
1 tablespoon minced fresh thyme
1 lb. sea scallops
Sea salt and freshly ground black pepper
6 oz. andouille sausage, cut into 1/2" thick pieces
1/2 cup dry white wine
3 cups long-grain rice
1 teaspoon saffron threads
3 cups chicken stock, hot
3 cups clam juice, hot
12 large or jumbo shrimp, cleaned and peeled, leaving tails intact
1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1" chunks
16 fresh mussels
1/2 lb. sugar snap peas
1 medium red pepper, cut into long 1/2" wide strips
Chopped fresh parsley to garnish


1. In a heavy 12" skillet, heat 3 tbsp. olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent.
2. Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick.
3. Put the sofrito aside for later.
Seafood and Sausage:
1. Season the fish, shrimp and scallops with salt and pepper.
2. In a skillet, heat 3 tbsp. of olive oil over moderately high heat until hot.
3. Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes.
4. Add the sausage and cook until light brown.
5. Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.
Paella:
1. About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F.
2. In a 14" paella pan or shallow casserole dish at least 14" in diameter, combine the sofrito, rice and saffron.
3. Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat.
4. Remove the pan from the heat immediately and season with salt and pepper.
5. Arrange the seafood on the top of the rice.
6. Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven.
7. Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice.
8. Remove from stove and let stand for five minutes before serving. Garnish with parsley.
Serves 4-6



Red Lobster Batter-Fried Shrimp

1 1/2 pounds shrimp, peeled & de-veined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying

1. Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well.
2. Add remaining ingredients except oil for frying and stir until well blended.
3. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
Serves 6


Red Lobster Cheddar Biscuits

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded mild cheddar cheese
1/4 cup melted butter
1/4 teaspoon garlic powder
parsley flakes

1. Mix Bisquick, cheddar and milk into soft dough. Beat with a wooden spoon for about 30 seconds.
2. Spoon on to greased cookie sheet. Smooth down tops to avoid hard points from forming.
3. Bake for 8 to 10 min at 450 degrees.
4. While baking, melt butter in pan and stir in garlic powder.
5. Once biscuits are cooked, brush butter on tops, sprinkle with parsley and serve hot.
Serves 10



Red Lobster Clam Chowder

1 quart clam juice
1 cup nonfat dry milk powder
1 3/4 cups chicken broth
2/3 cup all-purpose flour
2 stalks celery chopped fine
1 tablespoon minced dry onion
10 oz. can clams drained
1 pinch parsley flakes
2 medium baked potatoes - peeled and crumbled
Salt and pepper to taste

1. In blender, puree clam juice, broth, milk powder, and flour.
2. Pour into 2 1/2 quart saucepan and simmer, stirring constantly, over medium-high heat until thick and smooth.
3. Reduce heat to low; stir in celery, onion, clams, parsley, and potatoes.
4. Simmer for 45-60 minutes, then season with salt and pepper.
Serves 6



Red Lobster Lobster Fondue

1 lb. processed cheese food - cubed
1/2 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 lobster tail - boiled
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley

1. Combine all ingredients except red pepper and parsley in a saucepan.
2. Heat on medium-low heat, stirring constantly, until cheese has melted.
3. When ready to serve, garnish with red bell pepper and parsley.
Serves 8



Red Lobster Roasted Maine Lobster with Crabmeat Stuffing

Stuffing
1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire
Lobster
2 whole 1 1/4 pound Maine lobsters
1 stick butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice

Preparation - Stuffing
1. Blend all ingredients except crab.
2. Fold in crab meat, refrigerate

Preparation - Lobsters
1. Split lobsters lengthwise with a large knife, remove stomach sac.
2. Place equal portions of crab stuffing in each head.
3. Crack claws with the blunt side of knife.
4. Pour lemon juice on tail meat, then sprinkle with paprika and dot with
5. Pieces of butter.
6. Bake in a 400°F oven for 15 minutes.
7. Serve with melted butter and lemon wedges.
Serves 2

RecipeSecrets.net tip: Although considered a delicacy by some
lobster lovers, food safety experts suggest you pass on the green tomalley, stomach sac, and liver of the lobster.

Red Lobster Shrimp Diablo

3 lbs. large, uncooked, unpeeled shrimp
Milk for soaking
1 cup unsalted butter
1 jar Kraft BBQ Sauce
1/2 cup catsup
1/4 cup hot sauce
1 tablespoon ground black pepper

1. Wash shrimp in cool water and remove heads if needed.
2. Soak shrimp in milk overnight.
3. Mix sauces and pepper in a sauce pan and stir until boiling.
4. Remove from heat and refrigerate for at least four hours.
5. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.
6. Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).
Serves 6

RecipeSecrets.net tip: This spicy meal goes great with your favorite pasta dish. If you enjoy very spicy foods increase the amount of hot sauce to your desired taste for an extra kick.

Roadhouse Roast Beef and Mashed Potatoes

Garlic Mashed Potatoes:
1 1/3 pounds potatoes -- (4 medium)
1 cup low fat milk
2 tablespoons butter or margarine
3 garlic cloves -- minced
salt and pepper -- to taste
Roast Beef and Gravy:
10 1/4 ounces beef gravy
1 teaspoon dried thyme
1/8 teaspoon pepper
12 ounces sliced deli roast beef

1. Pierce potatoes with fork; microwave on high about 12 minutes until potatoes are tender.
2. Halve lengthwise; scoop pulp into medium microwave-safe bowl. Mash potatoes with potato masher or beat with electric hand mixer; reserve.
3. Place milk, butter and garlic in small microwave-safe bowl.
Microwave on high 2 minutes; thoroughly mix into potato pulp.
4. Mix in additional milk, if necessary, to reach desired consistency.
5. Season with salt and pepper. Microwave on high 1 to 2 minutes until hot.
6. Meanwhile, in 2-quart saucepan combine gravy, thyme and pepper; bring to simmer over medium heat.
7. Add beef slices; heat through. Serve beef and gravy with mashed potatoes.
Serves 2-4



Ruby Tuesday Shrimp Pasta Parmesan

14-16 large raw shrimp; thawed, shelled and vein removed
2 tablespoons olive oil;divided
4 tablespoons butter;divided
1 teaspoon dried oregano
1 pound cremini mushrooms, sliced (optional)
1 large onion, finely chopped
3 cloves garlic, minced
1 large fresh red tomato, chopped (skin the tomato, half it and squeeze seeds out before chopping.)
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups Whole Milk
1 cup heavy whipping cream
1 cup chicken or vegetable broth
1/8 teaspoon fresh ground nutmeg
salt and pepper to taste
1-16 oz box of pasta(Penne, Rigatonni or Fettuccine)

1. Mix 1 tablespoon olive oil, oregano 1/2 teaspoon salt and fresh pepper. Brush mixture over uncooked shrimp.
2. Preheat grill pan on medium high. Add shrimp and sear about 2 minutes per side or until bright pink. Transfer to a medium bowl.
3. Melt 1 tablespoon butter and olive oil in a saute pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates.
4. Add the onion, red pepper flakes and thyme, and saute until the onion is clear, about 8 minutes.
5. Add the chopped tomatoes and garlic, saute for 2 minutes then add wine and simmer 2 more minutes or until liquid evaporates. Transfer mushroom-tomato mixture to the cooked shrimp bowl.
6. Melt 3 tablespoons butter in the same pan over medium-low heat. Add the flour, whisk for 2 minutes until blended. Whisk in the milk, cream, broth, nutmeg.
7. Raise the heat to high while stirring to prevent scorching. Reduce heat to low and adjust seasonings. Add salt and fresh pepper to taste. Simmer, uncovered, until the sauce thickens, whisking often, about 15 minutes.
8. Cook pasta until al dente. Toss with sauce. Remove pasta with sauce from stove and add shrimp mixture. Add grated Parmigiano Reggiano and toss before serving.
Serves 4-6



Ruby Tuesday Super Salad Bar Pasta

3 cups of cooked, boneless skinless chicken
1 10 oz bag of frozen, but thawed broccoli florets
2 cups of diced or shredded deli ham
1 cup of mayonnaise
1 cup of fat free or regular sour cream
1/2 cup of regular or fat free ranch dressing
1 box of Rotini shaped pasta
1 teaspoon pepper
2 teaspoons garlic salt
parsley

1. Cook pasta in a large pot and cook on medium-high for 10 minutes until tender. Drain and cool with running water. Place 1/2 of the pasta in a large dish.
2. Add 1-1/2 cups of chicken onto the pasta and add mayo, 1/2 of the broccoli, 1 cup of ham, along with the ranch dressing. Stir well.
3. Pour the remaining amount of pasta in the dish now and add the remainder of the chicken and ham. Add the sour cream and the remainder of the broccoli. Stir in the garlic salt and pepper.
4. Toss pasta until completely combined.
5. Add parsley for garnish
Serves 8



Ruby Tuesday Chicken Quesadillas

This restaurant was formed in 1972, when Sandy Beall and four of his fraternity buddies from the University of Tennessee opened the first restaurant adjacent to the college campus in Knoxville. Today Ruby Tuesday is one of three large public companies that dominate the bar-and-grill category of casual dining.

5 ounces boned, skinned chicken breast halves
Italian salad dressing - to coat
1 12" flour tortilla
margarine - melted, for coating
1 cup shredded Monterey jack/cheddar cheese
1 tablespoon diced tomato
1 tablespoon diced jalapeno pepper
Cajun seasoning - to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
sour cream - low fat okay
salsa - for dipping

1. Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
2. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.
3. Brush one side of tortilla with margarine and place in frying pan over medium heat.
4. On one half of tortilla, add (in order) cheese, 1 tablespoon tomatoes, peppers, and Cajun seasoning. Spread evenly and then top with diced chicken. Fold empty tortilla side to close and flip over in pan so that cheese is on top of chicken. Cook until cheese melts.
5. Remove from pan to serving plate and cut into six equal wedges. Serve with the lettuce, 1/4 cup tomatoes, sour cream and salsa on the side of the same plate.
Serves 4

RecipeSecrets.net tip: Another great topping for this recipe is guacamole.

Ruby Tuesday Sonoran Chicken Pasta

6 oz. boneless, skinless chicken breast, grilled and sliced into 1/4 inch slices
10 oz. penne pasta, cooked
3/4 cup Sonoran cheese sauce
1/3 cup spicy black beans(optional)
1/4 cup diced tomatoes for garnish
1 teaspoon green onion, sliced (optional)

1. Place pasta into mixing bowl. Add cheese sauce and toss to coat evenly. Pour into heated bowl. Place chicken on top of pasta then ladle black beans on top. Sprinkle with diced tomatoes and chopped green onions.
Sonoran Cheese Sauce:
6 tablespoons butter or margarine
1/2 cup onion, finely chopped
1 small clove garlic, minced
1/3 cup all purpose flour
1 cup hot water
1 tablespoon chicken stock paste
1 cup half-and-half
1/2 teaspoon sugar
1/4 teaspoon hot sauce or more to taste
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
3/4 cup shredded parmesan cheese
3/4 cup velveeta cheese
3/4 cup prepared salsa
1/2 cup sour cream
salt and pepper to taste.

1. Melt butter or margarine in a saucepan and add onion and garlic.
2. Saute until onion is transparent.
3. Stir in flour to make roux and cook for 5 minutes stirring often.
4. Mix the hot water, chicken stock and half and half.
5. Add mixture slowly to roux, stirring constantly.
6. Allow to cook 5 minutes (sauce should have the consistency of honey). Add salt, sugar, hot sauce, lemon juice, cayenne, and parmesan cheese to sauce. Stir to blend. Do not allow to boil. Add velveeta to sauce and stir until melted. Add salsa and sour cream to sauce and blend.
Makes 5 cups



Ruth's Chris Steak House Barbecued Shrimp

6 extra large shrimp, uncooked
1/2 stick butter, melted
1 tablespoon hot sauce
2 cloves garlic, chopped
1/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon finely chopped fresh parsley
dash of dried rosemary
1 lemon

1. Preheat oven to 400 degrees F. Peel and clean the shrimp, leaving the tails on.
2. In an oven safe dish, add the melted butter, hot sauce, garlic, salt,
parsley, pepper, and rosemary. Stir until evenly combined.
3. Place the shrimp next to each other in the bottom of the dish and bake for about 8 minutes.
4. Immediately change to broil and cook the shrimp for about 2 minutes more until cooked.
5. Squeeze some fresh lemon juice over the shrimp and serve.
Serves 1-2



Sara Lee Crumb Cake

2 cup sifted cake flour
2 cup light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
2 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup milk
Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon

1. To prepare the crumb topping, use a fork to combine ingredients until crumbly; set aside 1/2 cup of the mixture.
2. To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed.
3. Spread evenly in a greased 8-inch square pan. Spread reserved crumbs over top and bake at 350 degrees F for 40 minutes or until inserted toothpick comes out clean.
4. Dust warm cake with powdered sugar before cutting.
Makes 1 cake



Sara Lee Original Cream Cheesecake

1-9 inch graham cracker crust

FILLING:
16 oz cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract
TOPPING:
¾ cup sour cream
¼ cup powdered sugar

1. For the filing: mix the cream cheese, sour cream, cornstarch, and sugar in the bowl of a mixer. Mix until sugar has dissolved. Add the butter and vanilla, blend until smooth.
2. Pour the filling over the crust. Bake for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
3. For the topping: mix the sour cream and powdered sugar. Spread the mixture over the top of the cool cheesecake. Chill or freeze until ready to eat.
Makes one 9-inch Pie

RecipeSecrets.net tip: We recommend this dish be made 24 hours prior to serving.

Shoney’s Pot Roast

2 tablespoons butter or margarine
3 lbs. rump roast - trimmed of fat
2 stalks celery - chopped
1 large onion - chopped
3 cloves garlic - minced
1/2 teaspoon parsley flakes
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots - sliced
2 potatoes - peeled, cubed
1/2 teaspoon salt
1/3 cup all-purpose flour

1. Brown roast in butter in Dutch oven, then remove meat from Dutch oven.
2. Sauté in celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.
3. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven and bake in a 325 degree oven, covered, for 4 hours, basting every 1/2 hour.
4. Remove roast from Dutch oven.
5. Strain stock into bowl; discard vegetables.
6. Using 2 forks, shred roast into bite-size pieces.
7. Pour reserved stock over beef in Dutch oven.
8. Add carrots, potatoes, and salt to Dutch oven and bake in a 325 degree oven for 45 minutes.
9. Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
10. Whisk stock and flour together in saucepan and simmer until thick.
11. Pour gravy over meat and vegetables.
Serves 8



Shoney’s Tomato Florentine Soup

2 cans clear chicken broth - 14 oz each
1 can sliced stewed tomatoes - (14 oz)
12 ounces V-8 juice
10 ounces cream of tomato soup
1 tablespoon sugar
10 ounces frozen chopped spinach
Dash Nutmeg
Salt and pepper

1. Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over medium heat.
2. Add remaining ingredients, without even thawing spinach.
3. Allow to heat gently 30 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
Serves 6



Shoney’s Marinated Mushrooms

1 pound fresh, sliced mushrooms
1 pound fresh, whole mushrooms
1 teaspoon black pepper
14 oz. can beef broth
2 teaspoons salt
1/2 cup Italian salad dressing
1/2 cup olive oil

1. Combine all ingredients.
2. Cover with plastic wrap.
3. Place in refrigerator for 24 hours.
Serves 4-6



Sizzler Fried Shrimp

1 cup sifted all-purpose flour
1 egg beaten
1/2 cup milk
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
24 raw jumbo shrimp - peeled and deveined

1. Place flour in bowl; set aside.
2. Combine egg and milk in bowl; set aside.
3. Combine remaining dry ingredients in bowl; set aside.
4. Dip shrimp in flour, then in egg mixture, then in bread crumb mixture.
5. Deep-fry shrimp in 350 degree oil for 3-4 minutes.
6. Drain on brown paper bags.
Serves 4



Starbuck’s Frappuccino

1/2 cup Fresh espresso
1/2 cup 2% Milk
1/4 cup Granulated sugar
1 tablespoon Pectin

1. Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved.
2. Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and frappe for 30-45
seconds.
Serves 1

RecipeSecrets.net tip: For a mocha version, add 3 tablespoons of Hershey's chocolate syrup to the above recipe. Top each glass with whipped cream if desired.

Starbucks Chocolate Fudge Squares with Mocha Glaze

1/2 cup unsalted butter, at room temp.
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 oz unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze:
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably made from dark roasted beans

1. Preheat oven to 350 degrees F. Butter an 8-inch square baking pan.
2. To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
3. In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, do not over-beat. Add the milk, vanilla and walnuts, stirring just to blend.
4. Pour the batter into the pan. Bake until the edges begin to pull away from the sides of the pan, about 30 minutes. Allow the cake to cool completely.
5. To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.
6. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
Serves 4-6



Starbucks Black Bottom Cupcakes

Cake Batter:
2/3 cup cocoa
3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
Filling:
8 ounces cream cheese, room temp
1/3 cup sugar
1 large egg
dash salt
1 small bag milk chocolate chips

1. Preheat oven to 350 degrees F.
2. Cream the sugar and cream cheese. Mix in the egg and salt. Now stir in chocolate chips. Set the filling aside.
3. Sift together flour, sugar, cocoa, baking soda, and salt. Next add water, oil, vinegar and vanilla. Mix well.
4. Fill cupcake liners a little more than half full with chocolate batter.
Drop about a generous teaspoon of cream cheese mixture on the top of each in the middle.
5. Bake in a 350 degrees F oven for approximately 20 minutes. About 10 minutes into baking, sprinkle some extra chocolate chips on top of each cupcake.
Makes 36 cupcakes


Subway Sweet Onion Sauce

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

1. Combine all ingredients in a saucepan.
2. Heat uncovered on medium-high heat for about 2 minutes until mixture comes to a boil.
3.Whisk well, and remove from the heat. Cover and let cool.
Serves 4




T.G.I. Friday’s Baked Potato Skins

T.G.I. Friday’s, one of the first American casual dining chains, is a dining experience that has become the favorite pastime of millions since 1965. The first T.G.I. Friday’s was located at First Avenue and 63rd Street in New York City. Their focus is on providing a comfortable, relaxing environment where guests can enjoy quality food and have a good time.

10 baked potato skin halves (empty of potato)
1 tablespoon melted butter
Seasoned salt
1 tablespoon snipped fresh chives
1/2 cup fried bacon, diced and crispy fried (about 5 strips)
3/4 cup shredded Cheddar cheese

1. Heat oven to 375 degrees F.
2. Brush potato shells with melted butter and sprinkle seasoned salt to taste.
3. Bake for 15 to 20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and chives. Place back in oven until cheese is melted.
4. Serve with sour cream.
Serves 4




T.G.I. Friday’s Broccoli Cheese Soup

1 qt. water
2 cup diced potatoes
2 chicken bouillon cubes
1 cup diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese

1. Mix water, potatoes, bouillon, onion and broccoli together. Cook on medium heat until done, about 20-30 minutes.
2. Add soup and cheese. Reduce heat and let simmer for 15 minutes
Serves 2



T.G.I. Friday’s Jack Daniels Dipping Sauce

1/3 cup Diced Red Onions
1/2 teaspoon Finely Diced Garlic
1/2 cup Water
1/2 cup Brown Sugar
1/3 cup Teriyaki Sauce
1/4 cup Soy Sauce
1/3 cup White Grape Juice
1/2 cup Jack Daniels Black Label Bourbon
1/2 teaspoon Tabasco Sauce

1. Place ingredients in sauce pan in order listed.
2. Mix and stir after each ingredient.
3. Place on medium heat and stir until mixture reaches boiling stage.
4. Reduce temperature to low until mixture is slowly simmering.
5. Cook sauce for 35 - 45 minutes.
Serve and enjoy.



T.G.I. Friday`s Sizzling Chicken and Cheese

2 (4-oz) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes
Marinade:
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chilies
1/4 teaspoon black pepper
1/4 teaspoon salt
Pepper & Onion Medley:
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne

1. Trim fat and pound chicken breast.
2. Combine all marinade ingredients. Put chicken breasts in marinade and refrigerate for 3 hours.
3. Slice peppers and onions and saute in olive oil for 2 minutes. Then
add 1 tsp chopped garlic and continue to saute another 2-3 minutes. Season with salt and pepper.
4. Saute chicken breasts on both sides in olive oil over medium heat.
5. Heat a cast iron skillet over medium heat until very hot then remove from the burner.
6. Place mashed potatoes on the bottom of skillet. Cover with pepper and onion medley then cheese. Add chicken to top of pepper and onion medley.
7.Top with chopped parsley. Serve directly from skillet.
Serves 2



Taco Bell Beef Chalupa Supreme

1 pound ground beef
1/4 cup. flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
flat bread (pita will work)
oil (for deep-frying)
sour cream
shredded lettuce
shredded Cheddar-Jack cheese
diced tomatoes

1. Mix dried onion with water in a small bowl and let sit for five minutes.
2. Combine ground beef, flour, chili powder, paprika and salt. Add onions and water then mix. In a skillet, cook beef mixture. Stir often while cooking to prevent large chunks from forming; it should be like a paste.
3. Remove from heat but keep warm.
4. In a deep-fryer, or a skillet, deep fry the bread for 30 seconds. Let drain on paper towels.
5. Make Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa, to taste.
Serves 4-6



Taco Bell Burrito Supreme

1 pound lean ground beef
1 16-ounce can refried beans
1/4 cup all-purpose flour
8 10-inch flour tortillas
1 tablespoon chili powder
1/2 cup enchilada sauce
1 teaspoon salt
3/4 cup sour cream
1/2 teaspoon dried minced onion
2 cups shredded lettuce
1/2 teaspoon paprika
2 cups shredded cheddar cheese
1/4 teaspoon onion powder
1 medium tomato, diced
dash garlic powder
1/2 cup diced yellow onion
1/2 cup water

1. In a medium bowl, combine the first 8 ingredients. Thoroughly massage the ingredients into the ground beef using your hands.
2. Add the seasoned beef, along with the water, to a skillet over medium heat. Mix well with a wooden spoon or spatula breaking up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
3. Microwave the refried beans in a microwave safe container on high for 90 seconds.
4. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high.
5. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat.
6. Stir the sour cream, then spread about 1 1/2 tablespoons onto the burrito. Arrange your desired amount of lettuce, cheese, tomato, and onion onto the tortilla.
7. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling leaving one end of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately.
Makes 8 Burritos



Taco Bell Enchirito

1 pound ground beef
1/4 teaspoon seasoning salt
1 teaspoon chili powder
1/2 tablespoon dried minced onion
1 can Taco Bell® refried beans
1/4 cup diced onion
1 can enchilada sauce
2 1/2 cups shredded Cheddar cheese
1 (2 ounce) can sliced black olives
1 package (10-12 inch) flour tortillas

1. Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into tiny pieces. Add the seasoning salt, chili powder and minced onion.
2. Using a potato masher, beat the refried beans until smooth. Heat beans as stated in the product instructions.
3. Spoon 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 teaspoon diced fresh onion. Add 1/3 cup refried beans.
4. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 tablespoons enchilada sauce over top of the tortilla.
5. Sprinkle 1/4 cup shredded cheese on the folded tortilla.
6. Microwave on high for 45 seconds or until cheese is melted. Top with 3 olive slices.
Serves 6




Taco Bell Mexican Pizza

1/2 lb. ground beef
3 tablespoons Taco Bell® Taco Seasoning
2 tablespoons water
8 small flour tortillas
1 cup Taco Bell® refried beans - warmed
2/3 cup La Victoria enchilada sauce
1 cup shredded cheddar/Monterey Jack cheese blend
1/4 cup chopped tomatoes
1/4 cup chopped green onions

1. Using your hands, mix together beef, taco seasoning, and water.
2. Brown the beef mixture in a skillet over medium-high heat for 5-6 minutes, using a wooden spoon or spatula to break up the meat as it cooks; set aside.
3. Preheat oven to 375 degrees.
4. In 375 degree oil, fry tortillas for 30-45 seconds per side or until golden brown. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Drain tortillas on brown paper bags or paper towels.
5. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order.
6. Place pizzas in oven until cheese has melted. Serve and enjoy.
Serves 4




The Cheesecake Factory Cajun Jambalaya Pasta

This restaurant was started by Evelyn Overton in 1949 as a small scale bakery operated out of her family’s basement in Detroit. Today they are a major chain and have much more on their menu than just cheesecake. However their cheesecake is still one of the best I’ve ever tasted.

4 ounces butter
2 teaspoons Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces
1 pound fresh linguini pasta
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips
2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips
4 ounces red onions, cut into thin strips
1/2 pound fresh medium shrimp, peeled, de-veined, tails removed
1/2 cup diced tomatoes

1. Place the butter into a sauté pan on medium heat. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.
2. While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente (slightly chewy to the bite).
3. Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
4. Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost
done.
5. Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
6. Place desired serving of pasta on a plate or in a bowl and add the jambalaya mixture.
Serves 4




The Cheesecake Factory Chicken Fettuccini

1/2 lb fettuccini pasta
2 tablespoons olive oil
1 tablespoon garlic, chopped
6 medium mushrooms, sliced thin
1/4 red onions, julienned
1/4 cup white wine
1/4 cup chicken broth
1/2 grilled chicken breasts, julienned
1 vine-ripened tomato, peeled, seeded and diced
6 basil leaves, chopped
salt and pepper
2 tablespoons butter
parmesan cheese (to garnish)
green onions (to garnish)

1. Boil water, then add pasta. As pasta cooks, heat olive oil in a 12 inch sauté pan.
2. Add garlic to pan and saute for about 30 seconds.
3. Add red onions and mushrooms and saute for 2 minutes.
4. Add white wine and reduce by half, then add chicken broth and reduce by half.
5. Add tomatoes, basil and grilled chicken.
6. Saute 1 minute, then add butter to sauce.
7. Mix with cooked pasta.
8. Top with Parmesan Cheese and garnish with a few green onions and serve.
Serves 2-4



The Cheesecake Factory Oreo Cheesecake

1 (20 ounces) package Oreo cookies
1/3 cup unsalted butter, melted
3 (8 ounces) packages cream cheese (at room temp.)
3/4 cup sugar
4 eggs, at room temperature lightly beaten
1 cup sour cream (at room temp.)
1 teaspoon vanilla extract
whipped cream - to garnish (optional)
additional Oreo cookies, halved - to garnish (optional)

1. Finely crush 26-30 cookies and set aside.
2. Coarsely chop remaining cookies and set aside.
3. Mix together finely crushed cookie crumbs and melted butter.
4. Press cookie/butter mixture on the bottom and two inches up the sides of a 9-inch springform pan and set aside.
5. Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy.
6. Blend in lightly beaten eggs, one at a time, stirring by hand, to mix well after each addition.
7. Stir in sour cream and vanilla, until well blended.
8. Fold chopped cookies into the cheesecake batter.
9. Pour mixture into prepared crust.
10. Bake at 350°F for 55 to 60 minutes or until set.
11. Cool on wire rack at room temperature for about 15 minutes.
12. Run a thin blade knife around the inside of the pan between the pan and crust, being careful not to cut into the cake.
13. When cooled to room temp, refrigerate for at least 4 hours.
14. Remove side from pan; garnish with whipped cream, and a cookie half.
Serves 12-16

RecipeSecrets.net tip: Tastes best when refrigerated overnight.

The Cheesecake Factory Pumpkin Cheesecake

Crust
2 cups graham cracker crumbs
1 tablespoon of sugar
1 teaspoon cinnamon
5 tablespoons melted butter

1. Mix until crumbly, not pasty. Pat into 9" springform pan forming the crust along the bottom and up the sides. Set aside.

Filling
1 pound cream cheese, room temperature
1 cup sour cream
1-1/4 cups sugar
1 teaspoon vanilla
3 tablespoons brown sugar
1 (15 oz) can pumpkin puree
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
4 eggs, lightly beaten

1. Preheat oven to 350.
2. In a mixer - beat cream cheese, sour cream, sugar and vanilla until smooth. Add pumpkin and spices and blend. Add eggs and blend again until mixed. Pour into pan over the crust.
3. Bake 40-45 minutes.
4. Turn oven off and leave the cheesecake in the oven for an additional 30 minutes.
5. Remove form oven. Refrigerate several hours until cheesecake cools and firms.
6. Garnish with whipped cream and nuts (optional).
Serves 10-12



The Soup Nazi Crab Bisque

Remember the rules. Stay in line, quickly place your order and no small talk, or else “No soup for you!” The Soup Nazi was a character made famous on the popular sitcom “Seinfeld.” The soup is said to be so good that customers are willing to follow the Soup Nazi’s strict rules. The company - Soup Kitchen International located in New York City -received a lot of publicity from the show and is now offering franchising opportunities nationwide.

4 pounds snow crab clusters (legs)
1/2 teaspoon coarse ground pepper
4 quarts water
2 bay leaves
1 small onion, chopped
1/3 cup tomato sauce
1 1/2 stalks celery, chopped
1/4 cup heavy whipping cream (to thicken soup)
2 cloves garlic, quartered
1/4 cup unsalted butter
2 potatoes, peeled and chopped
1/4 teaspoon thyme
1/4 cup fresh chopped Italian parsley
1/8 teaspoon basil
2 teaspoons mustard seed
1/8 teaspoon marjoram (an herb)
1 tablespoon chopped pimento
2 tablespoons Old Bay Spice
1 16-ounce can refried beans

1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally, then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts of the stock into a large sauce pan or cooking pot. Add water if there's not enough stock to measure 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.
5. Refrigerate overnight and reheat for best results.
Serves 4-6



The Soup Nazi Cream of Sweet Potato Soup

4 (1 lb) sweet potatoes
4 cups chicken broth
4 cups water
1/3 cup butter
1/2 cup tomato sauce
3 tablespoons half and half
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons thyme
1 cup cashews (split in half)

1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes before handling.
2. Peel away the skin, then put the sweet potatoes into a large bowl. Mash the sweet potatoes for 15-20 seconds (they don't have to be completely smooth).
3. Spoon the mashed sweet potato into a large saucepan over medium high heat, add the remaining ingredients and stir to combine.
4. Once the soup begins to boil, reduce the heat and simmer for 60 minutes - until soup has thickened a bit. Serve and enjoy.
Serves 6-8



The Soup Nazi Indian Mulligatawny Soup

16 cups water
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
1/2 eggplant, peeled & diced
1 medium onion, chopped
1 cup frozen corn
2/3 cup roasted red peppers, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped Italian parsley
1/4 cup lemon juice
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg

1. Use a hand held mixer to puree all of the ingredients. It's ok if there are small chunks left.
2. Combine all mixture in a large pot over high heat.
3. Bring to a boil, then reduce heat and simmer, uncovered, for 5-6 hours or until soup has reduced by more than half and is thick. Stir several times throughout (and more frequently as it becomes thicker).
4. Refrigerate overnight and reheat for best results.
Serve 4-6



The Soup Nazi Mexican Chicken Chili

4 chicken breast fillets
1/4 cup diced canned pimento
1 potato, peeled & chopped
1 jalapeno, diced
1 small onion, diced
1/4 cup chopped Italian parsley
1 tablespoon olive oil
2 teaspoons chili powder
10 cups water
2 teaspoons basil
2 cups chicken stock
2 teaspoons oregano
1/2 cup tomato sauce
1 clove garlic, minced
1 cup frozen yellow corn
2 teaspoons cumin
1/2 carrot, sliced
1/4 teaspoon salt
1 celery stalk, diced
dash cayenne pepper
1 cup canned diced tomatoes
Sour cream (optional)
1 15-ounce can red kidney beans, plus liquid
Pinch chopped Italian parsley (optional)

1. Pour olive oil into a large pot and sauté chicken in the olive oil over medium-high heat. Cook the chicken on both side until done - about 8 minutes per side. Let chicken cool until it can be handled. Do not rinse the pot.
2. Break chicken up into small pieces by hand and while placing the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours (the longer the better). Stir often. Chili will thicken and get browner when done.
4. Serve with a chopped Italian parsley and sour cream mixture on the side.
Serve 4-6



Union Pacific Apple Pancakes

1 cup flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1 tablespoon melted butter
1/2 cup milk
1 beaten egg
1/2 teaspoon vanilla
1 1/4 cup homemade applesauce

1. Sift flour, salt and baking powder.
2. Combine butter, milk and egg. Stir into flour.
3. Add vanilla and applesauce. Beat well.
4. Spoon batter into a hot, well greased griddle, allowing enough batter to make 4" cakes. When edges are slightly browned, turn and
cook on other side.
5. Serve hot with maple syrup and of butter.
Serves 6



Union Pacific Grilled White Pekin Duck Breast

4 skinless White Pekin duckling breasts
4 navel oranges
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons fresh mint, minced
1 tablespoon sugar
1 red onion, peeled and sliced into thin rings
1 small bunch green seedless grapes, stemmed
1 head escarole, cored and chopped into 1-inch pieces
6 ounces baby red romaine leaves
1 tablespoon grapeseed oil
Salt and freshly ground pepper, to taste

1. Juice three of the oranges.
2. Combine orange juice with the sesame oil, soy sauce, minced mint, sugar and red onion. Mix well, and season with salt and pepper.
3. Marinade the duck breasts in this mixture for about 30 minutes. Remove duck and save the marinade.
4. In a small saucepan, boil leftover marinade for 1 minute. Season if necessary. Let cool
5. Segment the remaining orange by slicing off the top and bottom. Set orange on flat side, carefully cut away skin and all of pith. Then, slide the knife between each membrane to remove just the fruit. Add grapes to oranges, and set aside.
6. Preheat your grill.
7. Pat duck breasts dry, season on both sides with salt and pepper.
8. Place duck breasts on the grill and cook for about 8 minutes for medium. Remove from grill, keep warm.
9. In a large bowl, lightly toss escarole and romaine with half of the reserved marinade-dressing.
10. Divide greens equally among 4 plates.
11. Slice duck breasts on an angle, and place on top of salad. Scatter
citrus segments and grapes over each plateful.
12. In a bowl, mix grapeseed oil into remaining dressing. Drizzle remaining dressing over the top of each serving.
Serves 4




Wendy’s Spicy Chicken Fillet Sandwich

In 1969, at age 37, DaveThomas quit his job at ArthurTreacher’s to start the firstWendy’s in Columbus, Ohio.While other hamburger chains at the time were using frozen beef and mass producing food, DaveThomas developed an innovative way to make fresh, made to order fast food.

7 cups vegetable oil
1/3 cup Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 7 cups of oil in a deep fryer to 350 degrees F. You could also use a heavy skillet and fry in small batches. For a healthier version, broil the chicken in the oven
2. Mix the pepper sauce and water in a bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in a different bowl.
4. Pound each of the chicken pieces until about 3/8-inch thick. Trim if necessary to help it fit on the bun. For easy cleanup, place the chicken in a zip bag before pounding.
5. Coat each piece with the flour, then roll it in the watered down pepper
sauce. Coat the chicken again in the flour mixture and set it aside. Repeat for other fillets.
6. Fry the chicken for 10 minutes or until they are brown and crispy. Remove the chicken to paper towels to drain.
7. Prepare each sandwich by grilling the face of the hamburger buns on a hot fry pan. Spread 2 teaspoons of mayonnaise on each bun.
8. Place a tomato slice on the mayonnaise, then stack lettuce on top of the
tomato.
9. On the bottom bun, place one piece of chicken.
10.Assemble and serve warm.
Serves 4




Waffle House Waffles

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup butter-flavored shortening
1 egg or equivalent of egg substitute
3/4 cup half and half cream
1/2 cup buttermilk
1/2 teaspoon vanilla extract

1. Combine flour, salt, and baking soda; set aside.
2. Cream together sugar, shortening, and egg with an electric mixer.
3. Gradually mix in half and half, buttermilk, and vanilla.
4. Add the dry flour mixture to the wet mixture while beating and mix until smooth.
5. Cover and refrigerate overnight.
6. Pour 1/2 cup of batter into a preheated, greased waffle iron and cook for 3-4 minutes, or until lightly browned. Repeat with remaining batter.
Serves 6



Wendy’s Chili

2 tablespoon vegetable oil
1 1/2 - 2 lbs ground chuck
10 oz. can French onion soup
21 oz. can red kidney beans - undrained
8 oz. can tomato sauce
6 oz. can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoons black pepper
3 drops Tabasco® Sauce

1. In a large pot over medium-high heat, brown the beef in the oil, breaking up as it cooks; set aside.
2. Puree soup in a blender; pour over beef.
3. Stir remaining ingredients into pot.
4. Simmer over low heat, stirring occasionally, for at least 30 minutes.
Serves 4-6

RecipeSecrets.net tip: If desired, serve with grated cheese,
chopped green onion and sour cream on top. For the health conscious chili lovers you can substitute ground beef with ground turkey meat.

Wendy’s Mandarin Chicken Salad

Sesame Dressing:
1/2 cup corn syrup
3 tablespoons white distilled vinegar
2 tablespoons pineapple juice
4 teaspoons granulated sugar
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon ground mustard
1/4 teaspoon ground ginger pinch salt
1/8 teaspoon paprika
dash garlic powder
dash pepper
1/2 cup vegetable oil
1/2 teaspoon sesame seeds

Mandarin Chicken Salad
4 chicken breast fillet
1/4 teaspoon ground mustard
1/4 teaspoon ground ginger pinch salt
1/8 teaspoon paprika
dash garlic powder
dash pepper
1/2 cup vegetable oil
1/2 teaspoon sesame seeds
1 (10 ounce) package ready-to-serve salad or 4 cups torn iceberg lettuce
4 cups red leaf lettuce, chopped
1 1/3 cup canned mandarin orange wedges
1 cup rice noodles
1 cup roasted sliced almonds

1. Blend the first 14 sesame dressing ingredients (excluding vegetable oil and sesame seeds) in a blender on high. Gradually add in vegetable oil and sesame seeds and blend for a few seconds. Set dressing aside in refrigerator to chill.
2. Rub each chicken breast fillet with oil, then lightly season each piece with salt and pepper. Grill chicken over medium heat until done. Chill chicken breasts in refrigerator until cold.
3. Once chicken is cold, the next step is to build each salad. Place the iceberg lettuce in a salad bowl and add the red leaf lettuce on top.
4. Dice each chicken breast into small pieces and sprinkle the pieces over each salad.
5. Arrange about 1/3 cup of mandarin orange wedges on each salad. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of almonds on top of each salad. Add sesame dressing and serve.
Serves 4

The Soup Nazi Crab Bisque and Sweet Potato Soup!!