Restaurant Foods at Home

Romano's Pasta Milano

2010-05-03T16:03:00.000-07:00

INGREDIENTS
1 tsp Olive oil
1 tsp Roasted garlic
1 cup Mushrooms - sliced
1 Tbsp. sun dried tomatoes
1 tsp Parsley - fresh
2 oz. chicken stock
5 ounce Chicken* - cooked, sliced into strips
1 cup Alfredo sauce - see Alfredo sauce recipe
4 oz. Bow tie pasta - cooked
1 Tbsp. Parmesan cheese - grated fresh

PREPARATION
Prepare the Alfredo sauce.

Heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic.

Add Alfredo sauce, bow tie pasta and toss.

Put in large pasta bowl

Garnish with parsley, Parmesan cheese, fresh tomato and fresh basil. (optional)

Romano's Macaroni Grill Chicken Marsala

2010-05-03T16:01:00.000-07:00

Chicken Marsala can be found at almost any restaurant in the United States. If you are not familiar with this dish – chicken marsala is an Italian dish that consists of lightly floured chicken with a delicious wine sauce and sliced mushrooms. The key ingredient to this recipe is Marsala wine; it has a very delicious flavor and should not be substituted. Marsala wine shouldn’t be hard to find and typically isn’t very expensive. I only added mushrooms to the recipe but if you want you could add some chopped shallots or even cooked bacon as well. The sauce needs to be reduced until it becomes some what thick, if you have a problem thickening the sauce you could stir in a little flour until you have achieved the desired thickness. This recipe is very easy and you will be eating it within an hour or less. Serve with linguini or your favorite type of pasta. Enjoy.

SERVES 2 -4 (change servings and units)
Ingredients
1 lb boneless skinless chicken breast, cut into 8 pieces
ground pepper
flour, for coating
6 tablespoons butter
1 tablespoon olive oil
1 cup mushroom, thinly sliced
1 garlic clove, minced
1 shallot, minced
2 tablespoons parmesan cheese, grated
6 tablespoons marsala wine, dry not sweet
2 tablespoons chicken stock
Directions
1Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
2Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
3Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
4Add 2 tablespoons butter and garlic to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
5Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
6I served the breasts along with a small portion of angel hair pasta on the plate.

Carmela's Chicken Rigatoni

2010-05-03T15:57:00.000-07:00

SERVES 4 -6 (change servings and units)
Ingredients
6 ounces butter-flavored oil
8 ounces mushrooms
12 ounces grilled chicken
salt and pepper
2 teaspoons basil
6 ounces caramelized onion
6 ounces cooking wine
20 ounces heavy cream
24 ounces rigatoni pasta
2 ounces parmesan cheese
Directions
1In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
2Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
3Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
4Transfer to plate, garnish with parsley.

Romano's Macaroni Grill Chicken Cannelloni

2010-05-03T15:55:00.000-07:00

SERVES 4 (change servings and units)
Ingredients
CANNELLONI FILLING
8 ounces chicken breasts, cooked
1 ounce fresh spinach, chopped
1 ounce sun-dried tomato, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon black pepper
1 teaspoon salt
12 sheets lasagna noodles
CANNELLONI SAUCE
16 ounces alfredo sauce
16 ounces marinara sauce
3 ounces parmesan cheese, grated
Directions
1Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.
2Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion.
3Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely.
4Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes.
5Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley

2010-05-03T15:41:00.000-07:00

tips to roast vegetables

2010-05-03T15:38:00.001-07:00

Traditional Italian Recipes : How To Oven Roast Vegetables

2010-05-03T15:38:00.000-07:00

Caprese Salad

2010-05-03T15:29:00.000-07:00

Insalata Caprese -- tomatoes and mozzarella with olive oil and basil -- is gloriously simple, and so good that one would have to invent it if the Campanians hadn't already seen to it. It does require perfect ingredients, however: Sun-ripened tomatoes and basil, good Mozzarella, from buffalo (not bison) milk if possible, and excellent olive oil. Food fit for a king!

Prep Time: 10 minutes

Ingredients:

2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained
A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced.
Fresh basil leaves, hand-shredded (8-10 or to taste)
1/4 cup olive oil, or to taste
Pepper and salt (if necessary)
A pinch of oregano
1 tablespoon salted capers, or to taste (optional)
1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional)
Preparation:

Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, origano, and a little salt and pepper. Serves 6-8.

Several notes:
Absolute purists make their insalata Caprese with just tomatoes, mozzarella, salt, and olive oil. However, there are Campani (Capri is just off-shore from Naples, in the region of Campania) who also add a little oregano, so I have included it as an ingredient. You can omit it if you wish.

Olives and capers are another matter; traditional recipes don't call for them, and if one wants to be strict a Caprese that includes them really isn't a Caprese. However, if you like them, they do add a pleasant touch. If you do include them, use whatever olives you prefer -- sweet black is my preference -- and mix them in with the tomatoes. Pickled capers, on the other hand, won't work well; in the absence of salted capers I would omit capers entirely.

If you are pressed for time you can make a "caprese" ahead by combining the ingredients in a bowl and lightly chilling them. This also works well for picnics and cookouts, though if I'm taking a "caprese" to a cookout, I simply chop the tomatoes rather than carefully slice them.

Finally, if you can find mozzarella made from buffalo milk (mozzarella di bufala, in Italian), try it in a caprese. The animals are water buffalo, and have been raised in the marshlands of Campania for so long that people no longer know exactly when they arrived -- probably under the Romans, though where they got them is not clear. In any case, the milk from a water buffalo imparts a richer, tangier taste to the cheese that works very well with both tomatoes and olive oil. If you cannot find it, use mozzarella fior di latte (cow's milk mozzarella), which also gives excellent results.

Yield: 4 servings of Insalata Caprese.

Romano's Macaroni Grill's Amalfi Chicken Soup

2010-05-03T15:25:00.000-07:00

This Italian Chicken Recipe takes about 15 minutes to make. It is so easy and good that it can make anyone look like a professional chef.

4 to 8 pieces of frozen chicken tenderloin
2 – 3 tablespoons olive oil
2-3 small cloves of garlic
1 to 2 cups fresh mushrooms

Sauté pieces of chicken tenderloin in olive oil until they are lightly browned on each side. You can use more chicken if your frying pan is big enough. The chicken does not have to be thawed; however, you need to cook frozen chicken at a lower temperature and for a longer time so it cooks all the way through without burning on the outside.

When the chicken is brown add the garlic and mushrooms and cook until the garlic and mushrooms are soft. I use Chanterelle mushrooms but you can use button mushrooms.

Olive oil loses its health benefits if it is heated to a very high temperature, so you want the pan hot enough to cook the chicken but not so hot that the mushrooms and garlic are crispy.

I always serve this Italian chicken recipe over Farfalle or bow tie pasta.

Boston Market Macaroni & Cheese

2010-02-01T13:22:00.000-08:00

3 cups spiral shaped pasta
2/3 cup milk
1 pound Velveeta Cheese, cubed
1/4 teaspoon dry mustard
1/2 teaspoon ground. turmeric
salt and pepper to taste

Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.

KFC Cole Slaw

2010-01-26T07:20:00.001-08:00

This tangy coleslaw requires no preparation time and can be stored for days. KFC copycat
recipes are always delicious. Give this copycat recipe a try today.
Ingredients
• 8 1/2 cup cabbage
• 1/3 cup carrot
• 1 teaspoon onion, chopped finely
• 3/4 cup buttermilk
• 1/2 cup mayonnaise
• 1/4 cup milk
• 2 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 1/2 teaspoon pepper
• 1/3 cup granulated sugar

Instructions
1. Core the cabbage, then shred the cabbage fine using the fine disk for the shredder
attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and
onion.
2. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well
combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the
sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13
hours in the refrigerator.

Red Lobster Deep-Fried Catfish with Hush Puppies

2010-01-26T06:37:00.000-08:00

Ingredients

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

Rinse and pat catfish dry. In a shallow dish, mix together milk, salt, pepper, and paprika.
Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to
dry. Heat 1 1/2 inches of vegetable oil to 350°F. Deep fry fish, turning once, until golden
brown. Drain on paper towels and keep warm.

Hush Puppies: Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with
milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown

TGI Friday's 9 Layer Dip Recipe

2010-01-26T06:27:00.000-08:00

Ingredients:

2 Strips of bacon; lean
1 16 0z can Refried beans; plain
1/2 C. Sour cream
1/2 tsp. Taco seasoning
3/4 C. Shredded cheddar cheese
3/4 C. Guacamole (frozen or prepared)
1 Romano tomato; diced
1 Tbsp. Cilantro; chopped finely
2 Tbsp. Black olives; sliced
2 Tbsp. Green onions; sliced

Instructions:

in a bowl, combine tace seasoning with the sour cream. Set aside for later. In a frying pan, cook bacon until crisp. Add refried beans. Stir until heated and combined with bacon drippings and bacon. Remove from heat and build your layers on a plater as shown:

refried beads; 1 to 1 1/2 thickness
1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 C. cheese for garnish
Serve with corn chips.

Ways to Get Famous Recipes

2010-01-26T05:56:00.001-08:00

Do you have a favorite dish that you really enjoy when visiting restaurants? Who doesn't right? We all enjoy that special mouthwatering ingredient and cooked meal whether it be at the Olive Garden, KFC or Chilli's. This article looks at five most easiest ways to acquire famous restaurant recipes and become that expert cook you always wanted to be. By cooking restaurant like dishes friends and family will be be full of praise and it's always good to try something different.

1. Research the restaurant web site. By looking on the site you may find some recipes that you can try out. Of course you will not find secret ingredients to for example, specific sauces but at least they will be authentic and you can try cooking new dishes which is always worth it.

2. Go on forums. The Internet has a vast array of information. Search for famous restaurant recipes on forums and ask questions. Some people do share authentic ingredients and give you similar recipes for famous restaurant dishes. Check out cooking forums. Authentic chefs do hang out there and do offer recipes and advice.

3. How about asking the restaurant? Don't be too direct by asking the waiter what the ingredients are. Simply by asking why a particular dish tastes so tangy, or what gives the sweet and chilli taste will get you in a conversation and you may find hints and tips.

4. Search on line. Type the dish you want to find the recipe for and search on the Internet. By researching on line you will find sites that provide free tips and information. Okay so you may not find all the recipes you are looking for, but again it is a start.

5. Cooking books and publications. There are some excellent books available that provide copy cat restaurant recipes. Whether you want to copy Red Lobster or Olive Garden dishes these books will cater for all your needs.

You can make famous restaurant recipes and enjoy the same tasting dishes that you have at your favorite restaurants. Always eating out can be too expensive, so why not create the same taste at home?

Applebee's Crispy Orange Chicken Skillet

2010-01-26T04:33:00.000-08:00

Things You'll Need:
2 lbs. boneless, skinless chicken
1 egg
1 1/2 tsp. salt
1 1/4 tsp. pepper
1 tbsp. vegetable oil
1/2 c, plus 1 tbsp. cornstarch oil (for frying)
Glaze
1 tsp. minced garlic
1 1/2 tsp. grated orange rind
1 c fresh orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt and Pepper to taste

Cut your chicken into 2 inch piece and put them into a large bowl. Add in the egg, salt, pepper and oil. Mix it well and set it to the side. In another large bowl, stir the cornstarch and flour together and mix it well. Add the chicken into the flour mix and coat each piece generously.

Pour about a 1/2 inch of oil into a heavy skillet and set it over high heat. When the temperature is 375 degrees, carefully put some chicken pieces in small batches and fry for 3 to 4 minutes or until it's brown and crispy/crunchy. Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels, brown bags, or however you'd like to drain it. Finish frying the chicken until they're all done. Set it aside and put together your glaze in the next step.
Let your oil cool slightly in the skillet and remove all but 2 tbsp. of oil and put it over medium heat. Saute the minced garlic for a minute, being careful not to burn it so you don't end up with a bitter taste. Add the rest of the ingredient in and bring the mixture to a boil. Make sure to stir this for 3 minutes and reduce the heat and simmer it until a saucy thick glaze is created. Pour the glaze over the chicken and serve!

Applebee's Aztec Chicken Salad

2010-01-26T04:18:00.000-08:00

Ingredients
1 red pepper, chopped
1 green pepper, chopped
1 can black beans, rinsed
1 can sweet corn
grated pepper jack cheese
½ purple onion, chopped
salad mix
2 chicken breasts, cooked in fajita seasoning, cut into bite-size pieces

Preparation & Cooking Instructions
Toss with Catalina dressing with a dash of Tabasco.

Chili's Boneless Shanghai Wings

2010-01-26T04:09:00.001-08:00

Ingredients :
1 cup all-purpose flour
2 tspn salt
½ tspn ground black pepper
¼ tspn cayenne pepper
¼ tspn paprika
1 egg
1 cup milk
2 chicken breast fillets
4 to 8 cups vegetable oil (as required by fryer)
for Ginger-citrus sauce :
1 ¼ cups water
1 tbsp corn starch
¾ cup dark brown sugar
¼ cup soy sauce
2 tbsp minced fresh ginger
1 tspn minced garlic
2 tbsp lime juice
1 tbsp lemon juice
¼ tspn crushed red pepper flakes
for Wasabi-ranch dressing :
½ cup bottled Ranch salad dressing
2 tbsp buttermilk (or whole milk)
1 tspn prepared horseradish
½ tspn powdered wasabi
1 drop green food coloring

Preparation & Cooking Instructions :

Combine flour, salt, peppers and paprika in a medium bowl.
In another small bowl, whisk together egg and milk.
Slice each chicken breast into 6 pieces. Preheat 4 to 8 cups of canola oil (use the amount required by your fryer) in a deep fryer to 375°F.
One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.
Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.
When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there.
When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.
When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side

Chili's Southwestern Eggrolls

2010-01-26T04:07:00.000-08:00

Ingredients
1 chicken breast fillet
1 tbsp vegetable oil
2 tbsp minced red bell pepper
2 tbsp minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tbsp frozen spinach, thawed and drained
2 tbsp diced, canned jalapeño peppers
½ tbsp minced fresh parsley
½ tspn cumin
½ tspn chili powder
¼ tspn salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 x 7" flour tortillas
for avocado-ranch dipping sauce :
¼ cup smashed, fresh avocado (about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 tbsp buttermilk
1 ½ tspn white vinegar
1/8 tspn salt
1/8 tspn dried parsley
1/8 tspn onion powder
dash dried dill weed
dash garlic powder
dash pepper
for garnish :
2 tbsp chopped tomato
1 tbsp chopped onion

Preparation & Cooking Instructions
Preheat barbecue grill to high heat
Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
Preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.
Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
Wrap tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.
Preheat 4-6 cups of oil to 375°F. Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion.

Cracker Barrel's Old Country Store Ham and Egg Casserole

2010-01-26T04:03:00.000-08:00

Ingredients :

1/3 cup cooked diced smoked ham
1 slice sourdough bread (remove crust to fit bottom of casserole dish )
4-5 eggs (beaten, one cup)
¼ cup evaporated milk
¼ tspn salt
¼ tspn ground black pepper
½ cup shredded mild Cheddar cheese

Preparation & Cooking Instructions :

Spray casserole dish with nonstick spray and place sourdough bread on the bottom. Beat eggs; add salt, pepper, evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover. Place casserole in refrigerator at least 5 hours, overnight is recommended.
Remove casserole from the refrigerator, spoon shredded Cheddar cheese on to the top of eggs. Smooth the cheese gently over top of egg mixture.
Place casserole in a preheated oven at 375°F for 20-22 minutes depending on the depth of the casserole dish.

Outback Steakhouse's Queensland Chicken and Shrimp

2010-01-26T04:00:00.000-08:00

Ingredients
½ cup milk
2 tbsp butter
½ pint cream
¼ tspn poultry seasoning
¼ tspn cayenne (adjusted to taste)
1/8 tspn white pepper
1/8 tspn onion powder
½ cup white wine
1 tbsp garlic powder
1 lb linguine
4 chicken breasts
8 oz shrimp
1 tbsp olive oil

Preparation & Cooking Instructions
Mortar spices well.
Put cream and milk in pan with butter and ½ spice mixture. Thicken and reduce, and set aside.
Cook linguine to the al dente stage.
Sauté chicken breasts with wine and remaining spices until done. Remove and set aside.
Sauté shrimp in pan, adding wine if necessary.
Serve each breast on a bed of linguine with shrimp. Cover with sauce.

Outback Steakhouse's Shrimp on the Barbie

2010-01-26T03:58:00.000-08:00

Ingredients :

½ cup butter, melted
½ cup olive oil
½ cup minced fresh herbs (parsley, thyme, cilantro)
3 tbsp fresh lemon juice
4 cloves garlic, crushed
1 tbsp minced shallot
salt
fresh ground pepper
1 ½ lbs medium to large shrimp (unpeeled)
For Outback dipping sauce :
2 cups mayonnaise
2 cups sour cream
½ cup tomato chili sauce
½ tspn cayenne pepper

Preparation & Cooking Instructions :

Combine all ingredients except the shrimp.
Add the shrimp and mix.
Marinate at room temperature for one hour, stirring occasionally.
Prepare barbecue with medium-hot coals.
Skewer the shrimp.
Grill until opaque (about 2 minutes per side).
For the sauce: Combine sauce ingredients and mix well. Chill.

Romano's Macaroni Grill's Pasta Gamberetie E Pinoli

2010-01-26T03:56:00.000-08:00

Ingredients
6 tbsp unsalted butter, divided (keep 4 tbsp chilled)
2 tspn minced garlic
12 medium shrimp, peeled & deveined
¼ cup dry white wine
½ cup heavy cream
1/3 cup fresh-squeezed lemon juice
salt & fresh-ground white pepper, to taste
2 tbsp plain dry bread crumbs
2 oz fresh spinach, stems removed, washed & dried (about 5 ½ cups loosely packed)
6 oz angel-hair pasta, cooked according to package directions
1 tbsp toasted pine nuts

Preparation & Cooking Instructions
In a large non-reactive skillet, melt 2 tbsp butter over medium-high heat. Add the garlic and sauté for about 30 seconds. Add the shrimp and sauté about 30 seconds or until the shrimp is just half cooked. 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 & cover with foil.
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 tbsp at a time, stirring in the next piece after the one before it has just melted. Season with the salt & pepper & stir in the bread crumbs.
Return the pan to the heat, add the spinach and cook, stirring, 1 ½ minutes or just until the spinach has wilted. Add the shrimp and stir to coat and heat through.
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 : 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.

Romano's Macaroni Grill's Shrimp Portofino

2010-01-26T03:54:00.000-08:00

Ingredients
16 medium mushrooms
2 tspn chopped garlic
½ cup butter, melted
12 to 16 large shrimp, cleaned
½ tspn pepper
2-3 cloves fresh garlic, crushed, peeled, minced
¼ cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tbsp parsley

Preparation & Cooking Instructions
Sauté mushrooms and garlic in butter until almost tender. Add shrimp and sauté until shrimp is cooked, about 3 minutes. Do not overcook.
Add the rest of the ingredients except lemon and parsley and heat through.
Serve over pasta or rice. Garnish with lemon slices and parsley

Ruby Tuesday's Sonora Chicken Pasta

2010-01-26T03:52:00.000-08:00

Ingredients
6 oz boneless,skinless chicken breast, grilled and sliced into ¼ inch slices
10 oz penne pasta, cooked
¾ cup sonora cheese sauce
1/3 cup spicy black beans(optional)
¼ cup diced tomatoes for garnish
1 tspn green onion, sliced (optional)
for sonora cheese sauce :
6 tbsp butter or margarine
½ cup onion, finely chopped
1 small clove garlic,minced
1/3 cup all purpose flour
1 cup hot water
1 tbsp chicken stock
1 cup half-half
salt, to taste
½ tspn sugar
¼ tspn hot sauce, or more to taste
1 tspn lemon juice
¼ tspn cayenne pepper
¾ cup shredded parmesan cheese
¾ cup velveeta cheese (cubed)
¾ cup prepared salsa (medium hot)
½ cup sour cream
Preparation & Cooking Instructions
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.
For Sonora cheese sauce : Melt butter or margarine in a saucepan and add onion and garlic. Sauté until onion is transparent.
Stir in flour to make roux and cook for 5 mins, stirring often.
Mix the hot water, chicken stock and half and half. Add mixture slowly to roux, stirring constantly.
Allow to cook 5 mins (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.

TGI Friday's Hot Artichoke and Spinach dip

2010-01-26T03:50:00.000-08:00

Ingredients :

½ cup sour cream
½ cup mayonnaise
½ cup Parmesan cheese, grated
½ cup mozzarella cheese, cubed
1 to 2 tspn minced garlic
1 package frozen spinach, thawed and squeezed of its juices
1 x 14 oz can artichoke hearts, chopped

Preparation & Cooking Instructions :

Combine all ingredients. Place in shallow casserole dish.
Either bake the dip for about 15 to 20 minutes at 325°F, or just heat it in the microwave for a few minutes.

TGI Friday's Sizzling Chicken and Cheese

2010-01-26T03:49:00.001-08:00

Ingredients
2 x 4 oz chicken breasts
2 tbsp olive oil
1 tspn chopped garlic
½ cup shredded Chihuahua white cheese
2 slices American cheese
Mashed potatoes
for marinade
2 tbsp chopped garlic
2 tbsp chopped parsley
2 ounces olive oil
1 tspn crushed red chilies
¼ tspn black pepper
¼ tspn salt
for Pepper and Onion Medley
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne

Preparation & Cooking Instructions
Pound chicken breasts to even thickness. Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
Sauté chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot.
Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley.
Serve “sizzling."

TGI Friday's Sizzling Shrimp recipe

2010-01-26T03:47:00.000-08:00

Ingredients :

for potatoes : 2 medium red potatoes
2 tspn light olive oil
2 pinches salt
2 pinches ground black pepper
2 pinches minced fresh parsley

for shrimp :
1 tbsp light olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
½ yellow onion, sliced
1 tspn ground cumin
¾ tspn Italian seasoning (herb blend)
¾ tspn salt
¾ tspn ground black pepper
¼ tspn cayenne pepper
1 x 14½ oz can diced tomatoes
24 to 28 medium shrimp, peeled and deveined
4 cloves garlic, minced
1 tbsp lime juice
for garnish :
½ cup crumbled ranchero cheese
1 tbsp minced fresh parsley

Preparation & Cooking Instructions :

Preheat oven to 475 degrees. Make sure your oven has two racks so that you have room to heat up the serving skillet.
Place a large cast iron skillet or an oven-safe skillet on the lower rack of the oven.
Slice each of the potatoes lengthwise into 8 wedges. Toss the potatoes in a bowl with 2 tspn olive oil, plus a couple pinches each of salt, ground black pepper and minced parsley.
Arrange the potato wedges in a nonstick baking pan (or in a pan lined with parchment paper), and bake for 25-30 minutes or until potatoes turn golden brown. When the potatoes are done, take them out and turn off the oven. Keep the empty skillet in there on the lower rack.
Heat 1 tbsp of olive oil in a large skillet over medium heat. When the oil is hot, add the red and green bell peppers, and onion. Stir in the cumin, ¾ tspn salt, ¾ tspn ground black pepper, Italian seasoning, and cayenne pepper. Sauté the vegetables for 8 minutes, stirring often.
When peppers and onions have sautéed add the can of diced tomatoes, including the liquid to the skillet. Add the shrimp, garlic and lime juice. Cook for another 5 minutes, stirring often.
Use a thick hot pad to carefully remove the hot skillet from the oven. Pour the entire contents of the dish into the hot skillet, then arrange the potato wedges around the edge of the dish.
Quickly sprinkle ranchero cheese over the center of the dish, followed by about a tbsp of minced fresh parsley. Serve it up immediately -- while it's still sizzling!

Carrabba's Italian Grill stuffed mushrooms Parmigiana

2010-01-26T03:45:00.000-08:00

Ingredients :
12 - 15 large mushrooms
2 tbsp butter
1 medium onion, chopped finely
2 oz diced pepperoni
¼ cup finely chopped green pepper
1 small clove garlic, minced
½ cup finely crushed Ritz crackers, about 12 crackers
3 tbsp grated Parmesan
1 tbsp chopped parsley
½ tspn seasoned salt
¼ tspn dried oregano
1/3 cup chicken broth

Preparation & Cooking Instructions :

Preheat oven to 325°F.
Wash mushrooms and remove stems. Finely chop stems and reserve.
In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown.
Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Stir in broth
Spoon mixture into mushroom caps, heaping tops.
In a shallow baking pan with ¼" water covering bottom of pan, place stuffed mushrooms.
Bake uncovered about 25 minutes until heated thoroughly.

Carrabba's Italian Grill Pappardelle Campagnolo

2010-01-26T03:42:00.000-08:00

Ingredients :
¼ cup extra virgin olive oil
½ lb Italian sausage
½ cup finely chopped yellow onion
2 medium garlic cloves, finely chopped
1 medium red bell pepper, ¼" julienne
¼ cup dry white wine
4 cups canned whole peeled tomatoes (with their juice, finely chopped)
pinch of salt and freshly ground black pepper
pinch crushed red pepper
2 tbsp freshly torn basil leaves
¼ cup freshly grated, Pecorino Romano cheese
4 oz goat cheese (crumbled)
1 lb papardelle pasta

Preparation & Cooking Instructions :
Remove sausage from the casing and break into coarse pieces (about 5-6 pieces from each link). Put olive oil in a large skillet over a medium flame. Add sausage and cook until the sausage has browned slightly. Add onion and red bell peppers and cook until they soften and onion turns a rich golden color. Add the wine and let evaporate for 3 minutes. Add garlic, and cook 1 minute more.
Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. Raise heat and bring sauce to a boil, stirring frequently. Reduce heat and let simmer until the sauce has thickened. Stir in basil and set sauce aside.
Meanwhile bring 4 quarts of water to a boil in a large pot, add 1 tbsp of salt and drop in the pasta all at once, stirring well.
When the pasta is almost done, return the skillet with the sauce to a medium heat. When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. Place the pasta in a serving platter and top with the crumbled goat cheese. Serve at once.

Carrabba's Italian Grill Linguine Pescatore

2010-01-26T03:41:00.001-08:00

Ingredients :
3 shrimp
3 scallops
6 - 8 mussels
10 oz jar of marinara or tomato sauce of your choice
12 oz of cooked linguine
salt and white pepper, to taste
Preparation & Cooking Instructions :

Cook all the above (except linguine) over medium heat in a covered sautee pan until done.
Toss with 12 oz of cooked linguini. Garnish and serve.

Carrabba's Italian Grill Cozze in Bianco

2010-01-26T03:40:00.000-08:00

Ingredients
4 cups mussels
2 tbsp extra virgin olive oil
2 tbsp chopped yellow onion
2 tbsp chopped garlic
2 tbsp Pernod or other anise/licorice flavored liqueur
1 tbsp chopped fresh basil
½ lemon, juiced
for lemon butter sauce :
¼ cup real butter
2 tbsp minced yellow onion
2 tbsp minced garlic
1/3 cup fresh lemon juice
2 tbsp dry white wine
Kosher salt and white pepper, to taste
2 tbsp cold butter

Preparation & Cooking Instructions
Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a sharp knife; rinse mussels again in cold water.
Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes.
Add onion and garlic; toss to mix; cook, covered, for 1 minute.
Add Pernod, basil, lemon juice, and lemon butter sauce; cook for 45 seconds.
Discard any mussels that did not open. Serve in a deep bowl.
For Lemon Butter Sauce : Melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.
Sauté onion and garlic in 2 tbsp of the clarified butter until transparent.
Stir in lemon juice and white wine and season salt and pepper.
Simmer 2-3 minutes to reduce liquid.
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Carrabba's Italian Grill Chicken Marsala

2010-01-26T03:38:00.000-08:00

Ingredients :
1 chicken breast, grilled
1 cup dry Marsala wine
½ cup (1 stick) butter
pinch of salt
pinch of black pepper
½ cup mushrooms, sautéed

Preparation & Cooking Instructions :
Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.
Several tbsp at a time, stir in butter until sauce is creamy.
Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving. Servings: 1

Carrabba's Italian Grill Chicken Bryan

2010-01-26T03:37:00.001-08:00

Ingredients :

for Chicken : 6 large chicken breasts
1 to 2 tbsp extra-virgin olive oil
½ tspn salt
½ tspn black pepper
8 oz goat cheese, softened to room temperature
for Sun-Dried Tomato sauce :
2 tbsp butter
1 tbsp finely chopped garlic
1 tbsp finely chopped yellow onion
½ cup dry white wine
¼ cup freshly squeezed lemon juice
10 tbsp cold unsalted butter, cut into small pieces
1 ½ cups finely sliced sun-dried tomatoes
¼ cup chopped fresh basil
½ tspn kosher salt
½ tspn white pepper
Preparation & Cooking Instructions :
Prepare the Sun-Dried Tomato Sauce : Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent.
Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken : Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 to 20 minutes or until cooked through.
Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken. Serves 6.

Carrabba's Italian Grill Bruschette Carrabba

2010-01-26T03:35:00.000-08:00

Ingredients :
1 loaf Italian-style or French bread
1 stick butter, softened
3 - 4 cloves garlic, finely chopped
½ tspn garlic powder
3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
3 oz mushrooms, sliced, and sautéed in butter
3 slices Roma tomato, sliced ¼" thick
1½ tbsp pesto sauce (use the classic Pesto containing basil and pine nuts - available in most grocery stores)
pinch of extra-virgin olive oil
pinch of fresh basil, cut into fine strips (julienne strips)
Preparation & Cooking Instructions
Bake loaf of Italian bread in oven until lightly browned. Slice the bread into ½" slices and discard end pieces. Cut larger middle slices into equal halves.
Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread.
Place fontina slices on 3 buttered slices of bread.
Place mozzarella on the three remaining pieces of buttered bread.
Place sautéed mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto.
Place all six slices on a baking pan and bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted.
Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves. Makes - 6 slices.

Applebees Shrimp & Spinach Salad

2010-01-26T03:30:00.000-08:00

HOT BACON BALSAMIC VINAIGRETTE:
7 egg yolks*
1 1/2 cups extra virgin olive oil
1/2 cup Balsamic vinegar
1/4 pound cooked bacon, drained, crumbled
1 shallot, roasted
3 cloves garlic, roasted
1 tablespoon Dijon mustard
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
SPINACH SALAD:
3 cups spinach
1 egg, chopped
2 teaspoons bacon bits
1 shallot, roasted
1 teaspoon feta cheese
3 Belgian endive leaves
4 jumbo shrimp, (16-20 size), grilled

HOT BACON BALSAMIC VINAIGRETTE:
With a blender or hand mixer, emulsify egg yolks and oil until thick and creamy. Add vinegar and all other ingredients, and season to taste with salt and pepper.

SPINACH SALAD:
Heat dressing over low heat and toss with spinach until it begins to wilt.

TGI Friday's Bruschetta Chicken

2010-01-26T03:25:00.000-08:00

Chicken Breasts
Four 4 oz. chicken breasts (grill right before serving)
Season both sides of chicken breasts with salt and black pepper
Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165ºF
(recommend cooking on a seasoned grill)

Garlic Bread
1 stick of butter (1/4 pound)
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
Melt butter in microwave and stir to combine seasonings
Drizzle your favorite bread with garlic butter and bake at 350º until crispy and golden brown (approximately 4 minutes)

Pasta
1 lb. angel hair pasta (can cook and chill ahead of time)
2 Tbsp. salt
Boil pasta in ½ gallon of water with salt until al dente
Drain and transfer to bowl
If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbsp. of salad oil
Tomato Salad

Step 1
6-8 medium-size Roma tomatoes
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
2 cloves of minced garlic
10 fresh basil leaves

Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl
Wash, dry and cut basil leaves into thin strips
Combine all ingredients and hold for 2 hours before use

Step 2
Heat heavy bottom sauce pan under medium-low flame
Add 2 Tbsp. olive oil, heat oil for 20 seconds
Add any remaining garlic butter from bread to sauce pan
Sauté in oil 2 cloves of garlic sliced into thin coins (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown discard and start over)
Increase heat and add tomato salad and stir

Step 3
Add 1/2 cup of plain tomato sauce to pan and bring to a boil
Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta)
Transfer to a service platter or plate individually
Garnish with balsamic glaze

Balsamic Glaze
1 C. of balsamic vinegar
1 T. of sugar
Bring to a boil in small sauce pan and turn down flame to a simmer
Reduce by 75% until sauce turns to a thick syrup, hold at room temp

To Serve
Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta
Slice 5 fresh basil leaves into thin strips and garnish pasta
Enjoy

TGI Friday's Jack Daniels Grill Glaze

2010-01-26T03:23:00.000-08:00

This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings. If grilling, put it on just before removing meat from the grill as it burns easily.

Makes 1 cup.

1 bulb garlic
1 tablespoon olive oil
2/3 cup (140ml) water
1 cup (250ml) pineapple juice
1/4 cup (60ml) teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups (310ml) dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne chile pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over the garlic, and cover with a lid or foil. Bake in the garlic in a preheated 325 degree F (165 degree C) oven for 1 hour.

Remove garlic and let it cool until you can handle it.

Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40 to 50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Enjoy on your favorite grilled meats or vegetables.

Tgi Friday's Jack Daniels Chicken Strips

2010-01-26T03:19:00.000-08:00

T.G.I. Friday's Jack Daniels Sauce:

2 heads garlic, roasted w. 2 Tbsp. Olive Oil
2 medium onion, finely chopped
2Tbsp. Olive oil
2 tablespoon crushed pineapple
3 ¼ cups dark brown sugar
¼ cup + 3 Tbs. Jack Daniels Whiskey
2 ½ cups pineapple juice
½ cup teriyaki sauce
2 tablespoons soy sauce
6 tablespoons lemon juice
5 tsp. Cider vinegar
1 tsp. Red wine vinegar
1/4 teaspoon cayenne pepper
Additional dried onion flakes, to taste

1)Cut about ½ inch off garlic. Cut so the roots will sit flat.

Remove
the papery skin from the garlic, but leave enough so that the cloves
will stay together. Put garlic into small casserole dish, drizzle
with oil and cover (or wrap in foil). Bake in preheated oven for 1 to
1 ½ hours at 325 degrees. Remove garlic & cool. Squeeze out and
mince
up.
2)Sauté onion in olive oil until caramelized. Add garlic and cook
another minute or so to release flavor. Add crushed pineapple and
cook another minute or so.
3)Add brown sugar and stir until melted.
4)Combine Jack Daniel's, pineapple juice, teriyaki sauce, soy
sauce,
lemon juice, both kinds of vinegars & cayenne pepper with
onion/garlic mixture.
5)Stir occasionally until mixture boils then reduce heat until
mixture is just simmering & cook for ½ hour. Taste to determine if
any additional onion flakes needs to be added. (This will depend on
how big your fresh onion were.)
6)Let mixture simmer until sauce has reduced by at least ½, but
notas much as 3/4 and is thick and syrupy. Make sure it doesn't boil
over. (Note, the more it reduces and becomes syrupy, the easier it is
for it to boil over.) Makes approx. 2 to 2 ½ cups of glaze.
For Sesame Jack Chicken Strips:

Combine:
¾ cup flour
1 ¼ cup cornmeal
½ cup breadcrumbs
½ teaspoon salt
3 tablespoons sesame seeds

Use: 1 cup buttermilk

Approx. 15 chicken tenders (I use the skinless, boneless ones in the
frozen section of Sam's Club, but you can use approximately 5
chicken
breast halves also and cut them yourself.)

Dredge chicken tenders in flour mixture, dip into buttermilk and them
dredge again in flour mixture. (It's easier of you use one hand
to
coat chicken in crumbs and the other hand for the milk.) Deep fry in
350 degree oil, drain and sprinkle with additional sesame seeds.

Cracker Barrel Old Country Store Hashbrowns

2010-01-25T20:09:00.001-08:00

1 (2 pound) bag frozen hash browns, thawed
1 medium onion, finely chopped
6 tablespoons margarine, melted
1 pound sour cream
8 ounces Cheddar or Colby cheese, shredded
1 can cream of chicken soup
Cornflakes, crushed
4 tablespoons margarine, melted

In a 13 x 9-inch baking pan, make single layers of the following: Potatoes, onions, 6 tablespoons melted margarine, sour cream, Cheddar cheese and soup.

Sprinkle top with cornflakes. Drizzle 4 tablespoons margarine over top.

Bake at 350 degrees F for 1 hour or until bubbly and piping hot.

Cracker Barrel Old Country Store Country Green Beans

2010-01-25T20:08:00.000-08:00

1/4 pound sliced bacon
3 (14 1/2 ounce) cans whole green beans, with liquid
1/4 yellow onion
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans.

Add salt, sugar and pepper and mix well.

Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil.

Turn heat down to low and simmer beans for 45 minutes.

Cracker Barrel Old Country Store Fried Apples

2010-01-25T20:07:00.000-08:00

6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg

In a large skillet, melt bacon drippings. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.

Cracker Barrel Chicken Casserole

2010-01-25T20:06:00.000-08:00

Cornbread
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter

Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.

When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside

Chicken Filling
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces

In saucepan on medium low heat, place butter and sauté onion and celery until transparent, stirring occasionally.

Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling.

Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

Chili's Grill and Bar Chicken Enchilada Soup

2010-01-25T20:04:00.000-08:00

1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 quarts water (divided)
2 C. crushed tomatoes
1/2 lb. process American cheese, cut into small cubes
3 lbs. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil.

Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil, stirring occasionally.

Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through.

Makes 1 1/2 gallons or 16 to 20 main-dish servings.

Chili’s Grill and Bar Southwest Chicken Chili

2010-01-25T20:03:00.000-08:00

1/4 C. vegetable oil
1/2 C. diced onions
1 1/3 C. diced green bell pepper
2 T. diced seeded jalapeno pepper
3 T. fresh minced garlic
4 1/2 C. water
8 t. chicken base
2 t. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 t. ground paprika
4 t. dried basil
2 t. freshly minced cilantro
1 1/2 t. ground red pepper
1/2 t. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 can (4 oz.) diced green chiles, drained
2 cans (15 oz. each) navy beans or small white beans, drained
1 can (15 oz.) dark red kidney beans, drained
3 lbs. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.

Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.

Makes about 4 quarts.

Carrabba's Spiedino di Mare

2010-01-25T20:02:00.001-08:00

4 scallops, size U-10 to U-20
4 shrimp, size U-16 to U-20
Pinch of Kosher salt
Pinch of white pepper
Splash of olive oil
Seasoned Italian bread crumbs
2 ounces lemon butter
Pinch of parsley, chopped

Lightly season scallops and shrimp with salt and pepper.

Lightly coat with olive oil, then dip in seasoned bread crumbs.

Skewer and grill on both sides. Melt lemon butter and serve with seafood.

Sprinkle chopped parsley on top.

Carrabba's Italian Grill Sausage and Peppers

2010-01-25T20:01:00.000-08:00

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.

Carrabba's Italian Grill Pollo Rosa Maria

2010-01-25T20:00:00.001-08:00

Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese

Lemon Butter
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt

Topping
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced

Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.

Grill 3-5 minutes per side or until cooked through. Remove from grill.

When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.

Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper.

Add mushrooms to lemon butter and sauté 1 to 2 minutes or until cooked.

Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.

Yields 4 servings.

Carrabba's Italian Grill Meatballs

2010-01-25T19:58:00.000-08:00

/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

Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large sauté pan over medium-high heat. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely. (Remove with a slotted spoon to a plate lined with paper towels.)

Carrabba's Italian Grill Bread Dip Mix

2010-01-25T19:57:00.000-08:00

1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

Grind together

To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.

Bubba Gump Shrimp Company Forrest's Shrimper's Net-Catch

2010-01-25T19:55:00.000-08:00

2 pounds medium shrimp, de-veined
2 red potatoes cooked and quartered
12 pieces carrots, cut into 6-inch strips
12 pieces celery, cut into 6-inch strips
4 lemon wedges
4 ounces melted butter
4 frozen corn cobbettes
2 tablespoons Cajun Seasoning
1 tablespoon minced garlic
Dash Liquid Smoke (optional)

Poaching Liquid
1 gallon water
1/4 cup Durkee’s Hot Sauce
4 bay Leaves
1 tablespoon Bubba Gump Brand Seafood Boil spice
1/4 cup beer

Combine all Poaching Liquid ingredients and then bring to a boil, then reduce to a medium simmer. Add Shrimp, vegetables, corn, potatoes, and lemon wedges and cook until shrimp is completely done. Remove from poaching liquid, strain and place in stainless steel bowl. Add butter, Cajun spice, garlic and Liquid Smoke and toss together.

Serve on large platter with extra lemon wedges.

Serves 4.

Applebee's Tequila-Lime Chicken

2010-01-25T19:53:00.001-08:00

1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese

Set oven to broil.

To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.

To prepare Mexi-ranch Dressing, in a small bowl mix:

1 tablespoon salsa
3 tablespoons ranch dressing

Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.

To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!

Serve with pico de gallo and Spanish rice on the side.

Applebee's Smothered Steak Skillet

2010-01-25T19:52:00.001-08:00

NOTE: This recipe includes garlic mashed potatoes, sautéed onion and mushrooms.

Garlic Mashed Potatoes
2 pounds red potatoes
1/2 cup milk
1/4 cup cream
3 tablespoons butter
Salt, to taste
Black pepper, to taste
1/4 cup garlic cloves

Sautéed Onions and Mushrooms
1/2 pound yellow onions, peeled, cored, 1/4 inch julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic, to taste
Salt, to taste
Black pepper, to taste

Sirloin Steak Skillet
1 (2 3/4 pound) sirloin steak – 8 smaller cuts
(approximately 5 1/2 ounces each)
Sautéed mushrooms/onion, see recipe
Garlic mashed potatoes, see recipe
8 slices mozzarella cheese

Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.

Wash and rinse potatoes under cold water. It is not necessary to peel potatoes, unless you desire.

In large saucepan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Internal temperature should be 205 degrees F. Remove from heat and drain in colander.

In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.

Return mashed potatoes to low heat, if necessary, to bring them to a serving temperature of 165 degrees F.

Sautéed Onions, Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Sauté and stir until lightly caramelized.

Add sliced mushrooms and stir, as needed to avoid burning, until hot.

Sirloin Steak Skillet: Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate.

Top with onions and mushrooms, and serve with mashed potatoes on the side.

Applebee's Chicken Fajitas

2010-01-25T19:50:00.002-08:00

1 (5 ounce) chicken breast, marinated in fajita seasoning
1/2 tomato
4 ounces onion
2 ounces peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos

Place marinated chicken on clean lightly oiled broiler. Cook chicken until it reaches minimum temperature of 165 degrees F.

Slice chicken into 32 to 40 pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14 seconds.

Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh jalapenos.

Applebee's Cheese Chicken Tortilla Soup

2010-01-25T19:50:00.001-08:00

1 medium yellow onion, chopped (1 cup)
2 teaspoons fresh garlic, minced
2 tablespoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
1 (15 ounce) can tomato puree
1 tablespoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon granulated sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 tablespoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)

Sauté oil, garlic and onions in large pan or Dutch oven until soft.

Add numbers 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees F (while soup is cooking). Sprinkle with salt if desired.

Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.

Add chicken and simmer 5 minutes.

Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.

Optional: garnish with freshly chopped cilantro.

Yield: Six to eight portions

Applebee's Baby Back Ribs

2010-01-25T19:48:00.000-08:00

3 racks (about 1 pound each) pork baby back ribs, each cut in half

Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Servings: 3

Red Lobster Hawaiian Skewers

2010-01-25T19:43:00.001-08:00

1/2 pound shrimp, peeled, deveined and uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut into wedges
Bacon slices

Sauce
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine

Blend sauce ingredients until evenly mixed.

Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded.

Baste skewer evenly on each side and grill.

Cook until shrimp are a pink color.

Serve with rice.

Olive Garden Chicken Gnocchi Soup

2010-01-25T19:32:00.000-08:00

* Chicken Breast, no skin, 4 breast, bone and skin removed
* *College Inn Chicken Broth - 99% Fat Free, 4 cup
* Half and Half Cream, 1 cup
* Milk, 1%, 1 cup
* Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
* Garlic, 1 clove
* Carrots, raw, 0.5 cup, grated
* Onions, raw, 0.5 cup, chopped
* Spinach, fresh, 1 cup
* Olive Oil, 1 tbsp
* Thyme, ground, 1 tsp
* Giant Eagle Cheese Tortellini, 2 cups
* Cornstarch, 0.063 cup

Directions

1. Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent.

2. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.

3. Add spinach and cook for another 1-2 minutes until spinach is wilted.

4. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).

5. Ladle into bowls and serve!

Cracker Barrel Buttermilk Biscuits

2010-01-25T19:16:00.000-08:00

8 servings...

2 c Bisquick

2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9? round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1? thick, 3? round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.

Cracker Barrel Country Cornbread Dressing

2010-01-25T19:15:00.000-08:00

2/3 cup chopped onion

2 cups chopped celery

2 quarts of day old, grated cornbread

1 quart of day old, grated biscuits

1/4 cup dried parsley flakes

2 tsp poultry seasoning

2 tsp ground sage

1 tsp coarse ground pepper

4 ounces margarine

1 quart (32 ounces) plus 1 (14 ounce) can chicken broth

Preheat oven to 400 degrees F.

Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.

Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).

Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.

Bake uncovered for 1 hour until lightly brown on the top.

Cracker Barrel Chicken & Dumplings

2010-01-25T19:14:00.000-08:00

> Chicken and Broth:

3 quarts water

1 3-4 pound chicken cut up

1 1/2 teaspoons salt

1 small onion sliced

2 stalks celery, chopped

1 clove garlic, peeled and quartered

1 bay leaf

4-6 whole parsley leaves

1 teaspoon coarsely ground black pepper

1 tablespoon lemon juice

> Dumplings:

2 cups all purpose flour

1 tablespoon baking powder

1 1/4 teaspoons of salt

1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Olive Garden Salad Dressing

2010-01-25T19:11:00.000-08:00

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix
Methods/steps
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Olive Garden Pasta e Fagioli

2010-01-25T19:09:00.000-08:00

SERVES 8
Ingredients
* 1 lb ground beef
* 1 cup diced onion
* 1 cup julienned carrot
* 3 stalks celery, chopped (1 cup)
* 2 garlic cloves, minced
* 2 (14 1/2 ounce) cans diced tomatoes
* 1 (15 ounce) can red kidney beans (with liquid)
* 1 (15 ounce) can great northern beans (with liquid)
* 1 (15 ounce) can tomato sauce
* 1 (12 ounce) can v-8 vegetable juice
* 1 teaspoon vinegar
* 1 1/2 teaspoons salt
* 1 teaspoon oregano
* 1 teaspoon basil
* 1/2 teaspoon pepper
* 1/2 teaspoon thyme
* 1/2 lb ditali pasta
Directions
1. Brown beef in a large stock pot over medium heat-drain off fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente.
5. Drain well.
6. Add pasta to the large pot of soup and simmer for 10 minutes.
7. (Weight Watchers Points for 1 Serving: 7).

Red Lobster Cheese Biscuits

2010-01-25T19:04:00.000-08:00

Dough:

1 1/4 lbs. Bisquik

3 Oz. freshly shredded cheddar cheese

11 Oz. cold water

Garlic Spread: 1/2 cup melted butter

1 teas. garlic powder

1/4 teas. salt

1/8 teas. onion powder

1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients.

Brush baked biscuits with the garlic topping.

Red Lobster’s Crab Stuffed Mushrooms

2010-01-25T19:03:00.000-08:00

1 pound fresh mushrooms, approximately 35-40

1/4 cup celery, finely chopped

2 tablespoons onion, finely chopped

2 tablespoons red bell pepper, finely chopped

1/2 pound crab claw meat

2 cups oyster crackers crushed

1/2 cup cheddar cheese, shredded

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon black pepper, ground

1/4 teaspoon salt

1 egg

1/2 cup water

6 white cheddar cheese, slices

1) Preheat oven to 400 degrees

2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator

3) While vegetables cool, wash mushrooms and remove stems

4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere

5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well

6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)

7) Spoon 1 teaspoon of stuffing into each mushroom

Cover with sliced cheese

9) Bake in oven for 12-15 minutes until cheese is lightly browned.

Red Lobster’s Shrimp Diablo

2010-01-25T19:02:00.000-08:00

3 lb. Large Uncooked Shrimp In the Shells (no heads)

Milk

1/2 lb. Unsalted Butter

1 Jar Kraft BBQ Sauce

1/2 Cup Ketchup

1 Tablespoon Fresh Ground Pepper

1/4 Cup Frank’s Red Hot Sauce

Wash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight. Mix all sauce ingredients in a sauce pan and stir until boiling.

Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.

Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).

Red Lobster Crab Au Gratin

2010-01-25T18:59:00.000-08:00

8 tablespoons (1 stick) butter

1/2 cup onion, minced

2 tablespoons all-purpose flour

1 cup milk, scalded

1/2 teaspoon salt

dash of white pepper

1/4 cup sherry

12 ounce crab meat

1 cup crackers, finely crumbled

1/2 cup cheddar cheese, finely grated

1) Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.

2) Melt 4 tablespoons of the butter in a large heavy skillet.

3) Add onion and saut for about 5 minutes or until golden.

4) Slowly add flour, stirring constantly over low heat.
5) When flour is blended, gradually add hot milk (scalded) and blend with a whip.

6) Continue stirring over low heat until the sauce begins to thicken.

7) Add salt, pepper, and sherry, and continue stirring in a bowl.

Mix crab meat, sauce, and the extra cracker crumbs and cheese.

9) Place in a lightly greased baking dish.

10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.

11) Dot the top with the remaining 4 tablespoons butter.

12) Bake uncovered at 350F for about 15 minutes or until the top is golden brown.

Boston Market Mashed Potatoes

2010-01-25T18:35:00.000-08:00

Ingredients
4 lbs potatoes (about 12)
1 lb butter, softened (4 sticks, 32 tablespoons, 1 cup)
2 tablespoons skim milk
salt and pepper
1 tablespoon olive oil
3/4 teaspoon parsley

Directions
1Peel and dice potatoes. Put potatoes into pot. Fill pot up until it has covered all of the potatoes (no more, no less). Add olive oil, salt, pepper, and parsley. Once it boils, let it sit for 5-10 minutes Drain potatoes and put into mixer with the whisk attachment. Add butter and whip at highest speed. (But be sure that it doesn't go flying everywhere!) Add milk. Mix. Add salt and pepper. Mix. Add parsley. Mix. Serve with gravy! YUM!

Boston Market Cornbread

2010-01-25T18:30:00.001-08:00

1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix

Mix both boxes according to directions, and combine the batter. I generally use a large mix bowl, and add both boxes together, and add the other ingredients all at once. If you have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to use a box of regular cake mix, use a 9 x 13 inch pan. Bake at 350 degrees until done, this takes about 30 minutes, test for doneness.

Boston Market Garlic New Potatoes

2010-01-25T18:22:00.001-08:00

Spring is the perfect time to make these potatoes, the red new potatoes are what you want to make this recipe. This is a wonderful side dish, if you reheat this later you could turn these left over potatoes into fried potatoes.
7 or 8 new red potatoes
2 cloves Garlic, minced fine
1 stick Butter
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Celery Salt
2 tsp. crushed Dill
Wash potatoes well and boil until soft, drain well on paper towels. Melt 1 stick of butter, in large frying pan (use only real butter) saute garlic for a couple of moments, and then add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

Boston Market Green Beans

2010-01-25T18:15:00.000-08:00

The whole green beans taste like they are lightly sauted in oil or butter combined with lemon juice and seasoned salt. Crisp-tender and lightly seasoned, very good.

Boston Market Stuffing

2010-01-25T18:03:00.000-08:00

ngredients:

10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained
14 Ounce Can chicken broth
2 ribs celery; cut 4−5 pieces
1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons
1 Tablespoon Dry parsley; minced
2 Tablespoon Dry minced onion

When you open the can of carrots, run the blade of a paring knife through
them right in the can so that you've reduced them to tiny bits without
mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.

Empty the cam of broth into the blender and add the celery along with the
sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced.

Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350* about 45 minutes to an hour or until piping hot.
Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Boston Market Cinnamon Apples

2010-01-25T17:57:00.000-08:00

3 large Apples (I used Jonathan apples)
2/3 cups Water
1/2 Tbs. Flour (I used Tom Sawyer’s)
1 tsp. Cornstarch
2 tsp. Butter Buds (I used Land O’ Lakes Butter Seasoning)
1/2 cup Brown Sugar
1/4 tsp. Cinnamon
1/8 tsp. Salt
Preheat oven to 350° F.
Peel and core apples.
Cut apples into slices and arrange the slices in a baking dish.
In a small bowl, combine the water with the flour, cornstarch, Butter Buds and stir until the dry ingredients are dissolved.
Add the brown sugar and cinnamon then stir until smooth.
Pour the cinnamon mixture over the apple slices.
Cover and back for 40 minutes, stirring the apples every 10 minutes.

Applebee’s Oriental Chicken Salad

2009-12-15T00:02:00.000-08:00

Dressing: (serves 4)

6 Tbsp. honey

3 Tbsp. rice wine vinegar

1/2 cup mayo

2 tsp dijon mustard

1/4 tsp. sesame oil

Salad:

1 frozen, breaded chicken tenderloin per person

2 cups green cabbage, chopped

2 cups red cabbage, chopped

6 cups romaine lettuce, chopped

1 carrot, shredded

2 green onions, chopped

1/4 cup toasted, sliced almonds or just throw a handful in like I do.

2/3 cup chow mein noodles

Chili's Chicken Enchilada Soup

2009-12-14T23:59:00.000-08:00

1/2 cup Canola oil
1/4 cup Chicken stock or broth concentrate
3 cups diced sweet Onions
21/4 teaspoons ground Cumin
2 teaspoons Chili Powder
2 teaspoons finely chopped Garlic
1/2 teaspoons Cayenne pepper
21/4 cups Masa Harina
4 quarts warm Water (divided)
2 cups crushed ripe red Tomatoes
1/2 lb. American cheese, cubed
3 lb. cooked, diced chicken

In a 2 gallon pot, add oil, onion, chicken base and spices. Saute until onions are clear, about 5 minutes.
In another container, combine Masa Harina with 1 quart water. Stir until all lumps are dissolved. Add to onions, bring to boiling. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, add chicken; heat well.
Makes 1 1/2 gallons or 15-20 servings.

Chili's Grilled Caribbean Chicken Salad

2009-12-14T23:58:00.000-08:00

4 boneless chicken breast halves (skinless)
2/3 cup teriyaki marinade
3 cups romaine lettuce shredded
4 cups green leaf lettuce shredded
1 cup chopped red cabbage
6 oz. can pineapple chunks
tortilla chips

PICO DE GALLO:
2 medium ripe tomatoes diced
2/3 cup diced sweet onion
2 teaspoons diced fresh jalapeno pepper
3 teaspoons finely chopped fresh cilantro
1/4 tsp salt
Mix ingredients in a small bowl. Cover and chill in refrigerator.

HONEY LIME DRESSING:
1/4 cup dijon style mustard
1/4 cup honey
1-1/2 teaspoons of sugar
2 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons lime juice
Mix all the ingredients in a plastic (non metal) bowl with an electric mixer, Cover and chill in refrigerator. Marinate the chicken in the teriyaki for at least two hours.Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-;5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.

Chili's Steak Fajitas

2009-12-14T23:56:00.001-08:00

Mix together in a bowl:
1 cup fermented soy sauce
1/4 cup honey
1 tbsp Worcestershire sauce
1 tsp fine minced garlic
1 tsp freshly ground ginger root
1 cup warm water

In sealable bowl or bag, place a
2 lb. thin sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak.
Cover, and allow to marinate overnight in refrigerator.
Drain meat and slice into thin strips. Heat a large skillet over medium high.
Add marinated and sliced meat along with:
1 red sweet bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium sweet onion, thinly sliced
Stir-fry just until meat is done, adding reserved
marinade as needed to prevent sticking.
Serve with heated flour tortillas.

Chili's Nacho Burger

2009-12-14T23:29:00.000-08:00

Pico de Gallo:

2 medium tomatoes, diced
½ cup diced Spanish onion
2 tspn chopped fresh jalapeno pepper, seeded and de-ribbed
2 tspn finely minced fresh cilantro
1 tspn lime juice
pinch of salt

guacamole:

2 small or 1 large avocado
2 tbsp sour cream
¼ cup diced tomato
½ tspn diced jalapeno
¼ tspn chopped fresh cilantro
¼ tspn lemon juice
1/8 tspn salt

Chili Queso:

3 oz ground beef
1 tspn all-purpose flour
pinch of salt
pinch of ground black pepper
16 oz bottle Cheez Whiz
2 tbsp milk
½ tspn chili powder
½ tspn cumin
½ tspn paprika

burger:

2 lb ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tbsp mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

Make the pico de gallo by combining all of the ingredients for the pico in a small bowl and mixing well. Cover bowl and chill in the refrigerator.

Make the guacamole: In a small bowl, mash up most of the avocado, being sure to leave several un-mashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.

For making the chili queso: In another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Work the dry ingredients into the ground beef by hand. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside.

Melt the Cheez Whiz with 2 tbsp of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.

Preheat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.

Separate the ground beef into four ½-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty.

Build the burger open-faced in the following order starting with the bottom bun.

On the bottom bun: ½ cup shredded lettuce - hamburger patty - 2 tbsp chili queso - 4 or 5 crumbled tortilla chips - 2 tspn green onion

On the top bun: ½ tablespoon mayonnaise - 2 tbsp pico de gallo - 2 tbsp guacamole - 4 jalapeno slices

Serve burger with extra queso and guacamole.

Makes 4 burgers.

Chili's Boneless Buffalo Wings

2009-12-14T23:26:00.000-08:00

spices:

1 cup all-purpose flour
2 tspn salt
½ tspn black pepper
¼ tspn cayenne pepper
¼ tspn paprika

egg mixture:

1 egg
1 cup milk

chicken:

2 boneless, skinless chicken breast fillets, cut in strips
6 cups vegetable oil
¼ cup hot pepper sauce
1 tbsp butter, melted and slightly cooled
blue cheese dressing
celery sticks

Combine the spice ingredients together in a shallow dish. Make sure the ingredients are well mixed.
In another shallow dish, combine the egg and milk until completely mixed and smooth.

Preheat a deep fryer or deep electric skillet to 375°F.

Dip one piece of chicken first into the egg mixture, then into the spice mixture. If desired, you can re-dip for a heavier coating.

Repeat with remaining strips of chicken.

Carefully add a few pieces of chicken at a time to the hot oil. Cook 4-6 minutes or until browned on all sides.

Combine the hot pepper sauce and butter in zipper-top bag (this is why the butter needs to be slightly cooled).

Add the cooked chicken pieces to the bag. Seal the bag and turn to coat all the chicken with the hot sauce mixture.

Serve with blue cheese dressing and celery.

Chili's Pico de Gallo

2009-12-14T23:25:00.000-08:00

1/2 C. Diced Onions
1/2 C. Diced Tomatoes
2 Tbsp. Chopped Cilantro
Diced Jalepeno to taste (Omit the seeds)

Dice both tomatoes and onions. Chop cilanto, and add enough diced jalepeno seeds to suit your desired hotness.

Mix together, and serve.

Chili's Southwest Chicken Chili

2009-12-14T23:23:00.000-08:00

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

In 5-quart or larger pot, heat the vegetable oil over medium heat.

Add the onions and saute along with bell pepper, jalapeno and garlic.

Cook until onions are soft and transparent, and vegetables are tender.

Do not remove from heat. In a medium mixing bowl or other container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Mix well with a spoon or other utensil until consistently blended.

Chili's Margarita Grilled Chicken

2009-12-14T23:18:00.000-08:00

4 boneless, skinless chicken breasts
1 cup liquid margarita mix
Fresh ground black pepper, to taste

Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.

When ready to prepare, drain and dust chicken breasts with black pepper.

If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating.

Braise the chicken breasts until done on each side. Place chicken breasts atop Chili's Black Beans.

Serve with a serving of your favorite Mexican rice and Chili's Pico de Gallo.

Chili's Monterey Chicken

2009-12-14T23:14:00.000-08:00

1 boneless skinless chicken breast
2 teaspoons barbeque sauce (Bull's Eye is best)
2 slices of well cooked bacon, drained
1/4 c.. mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is flattened; season with salt and pepper.

Spray a nonstick skillet with cooking spray; cook chicken until done.

Transfer to a serving plate.

Top chicken breast with barbeque sauce, bacon and cheese. Broil in oven, or melt the cheese in a microwave.

Sprinkle with a small amount of cold chopped tomatoes and chives.

Chili's Chicken Fajita Nachos

2009-12-14T23:08:00.000-08:00

Sure, making nachos can be as simple as throwing some cheese on a bunch of tortilla chips and letting it melt. But, making great nachos is a whole lot more complicated. There are important cheese to chip ratios and numerous other key ingredients to consider if you want a plate of nachos you can truly be proud to serve your friends. And, Chili's seems to have perfected the science of nachos.

If you'd rather just crib from one of the experts, instead of putting in countless hours perfecting your own recipe, you can always opt to mimic the chicken fajita nachos. The recipe for Chili's Chicken Fajita Nachos can be found at RecipeZaar, and once you've snagged that up, all you'll have left to do is find a big screen TV and a couple of friends.

Ingredients
16 tortilla chips (Large and whole, not broken)
1 (1 ounce) envelope of mccormicks fajita seasoning mix
1 uncooked boneless chicken breast (cut in strips)
1 vidalia onion (cut in half and sliced)
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 jalapeno (deseeded and cut in slices)
1/2 cup monterey jack cheese (shredded)
1/2 cup mild cheddar cheese (shredded)
1 cup lettuce (shredded)
1/2 cup of pace thick & chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole (optional)

1. Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
2. When done, drain mixture and set aside.
3. Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
4. Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
5. Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
6. Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
7. When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
8. Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
9. Grab a cold one and Enjoy!

Wendy's Spicy Chicken Sandwich

2009-10-19T18:26:00.000-07:00

In 1969, at age 37, Dave Thomas quit his job at Arthur Treacher’s to start the first Wendy’s in Columbus, Ohio.While other hamburger chains at the time were using frozen beef and mass producing food, Dave Thomas developed an innovative way to make fresh, made to order fast food. Here is the secret to Wendy’s Spicy Chicken Fillet Sandwich

Ingredients:

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. 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

Bahama Breeze Jamaica Jerk Chicken Wings

2009-10-19T18:19:00.000-07:00

ngredients:
Jerk Marinated Chicken Wings

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
Directions:
Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator.

Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 16 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.

Cooking Preparation: After marinating is complete, 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. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 F for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40 F. By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure

Grilling Preparation: Heat your grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side. The skin of the wings should develop a crisp texture and a dark color. Make sure the wings are fully heated to 165 F. Serve hot.

Wings can also be placed on the grill directly from the oven to express the cooking process. Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.

Chi Chi's Steak and Mushroom Quesadillas

2009-10-19T18:15:00.000-07:00

Ingredients:
4 ounces skirt steak (marinate 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″) Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
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
3 ounces Fresh Pico de Gallo ** see recipe below

***PICO DE GALLO***
1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
1 tsp cumin
1 tsp garlic, chopped
Salt, pepper, granulated garlic and fresh limejuice to taste.

Directions:
Marinate the steak for at least 2 hours prior to grilling. Grill steak to desired doneness. Remove the steak from the grill and slice thinly.

Saute the pepers, onions and mushrooms in the garlic butter until the vegetables are semi-soft.
Lay the tortilla on a medium heat grill or large pan.
Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak.
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.

Place the cut tortilla on a large serving plate and serve with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.

PICO DE GALLO Mix all the ingredients and chill.

Boston Market Sides

2009-10-03T18:54:00.000-07:00

mashed potatoes
sweet corn
garlic dill new potatoes
fresh steam vegetables
green beansf
resh vegetable stuffing
cinnamon apples
seasonal fresh fruitside
Caesar salad

recipes gotten
creamed spinachmac & cheese
squash casserole
sweet potato casserole
cucumber salad
rotisserie chicken

Boston Market Meat Loaf

2009-10-03T18:53:00.000-07:00

IngredientsMeat Mixture
1 1/2 lb. lean ground Chuck
1/2 C. minced onions 1/2 tsp. garlic salt
3/4 C. drained diced tomatoes
3/4 C. Plain bread crumbs
1 Egg

Topping 3/4 C. tomato sauce
2 Tbs. sugar

Directions
Mix all ingredients together in first list until well blended. Place in a lightly greased bread pan and bake at 350 for 3/4hr. Remove from oven and drain excess grease from pan. Mix tomato sauce and sugar together and pour over the meatloaf and place back in the oven to finish baking until done about 1/2 hr depending on the oven.

Restaurant Food at Home Hubs

2009-10-03T14:01:00.000-07:00

Antipasti Platters
Appetizer Samplers
Authentic Italian Recipes from Barilla
Applebee's 2 for $20 Deal
Applebee's Baby Back Ribs
Applebee's Chicken Quesadilla Grande
Applebee's Fiesta Lime Chicken
Applebee's Real Burgers
Applebee's Spinach and Artichoke Dip
Applebee's Three Cheese Chicken Penne
Baked Potato Bar
Bubba Gump Shrimp Company Shrimper's Net Catch
Carls Jr Philly Cheesesteak Burger
Carls Jr Jalepeno Burger
Carls Jr Teriyaki Burger
Chi Chi's Seafood Nachos
Chili's 3 Courses, 2 People, $20
Chili's Fire Grilled Quesadillas
Chili's Kicking Jack Nachos
Chili's Chocolate Chip Cookie Molten Cake
Chili's Chocolate Chip Paradise Pie
Chili's Molten Chocolate Cake
Chili's Onion String & Crispy Jack Stack
Chili's Skillet Queso
Chili's Texas Cheese Fries
Chicken Fried Steak and White Gravy
Cracker Barrel Plates and Country Sides
Dennys Grand Slamwich
Denny's Breakfast Slams
Dessert Shots
Dominos American Legends Pizzas
Dominos Bread Bowl Pastas
Dunkin Donuts and Coffee
Easy Gourmet Hamburger Sauces
Easy Gourmet Hamburgers
Hardees Chili Cheese Thickburger
Hardees Mushroom Swiss Burger
Homemade Rice Bowl Recipes
IHOP Hawaiian Flavored Pancakes
IHOP Loaded Hash Browns
IHOP Strawberry Festival
Joes Crab Shack Steam PotsJ
Johnny Carino's Italian Nachos
Johnny Carino's Skilletinis
KFC Famous Bowls
KFC Twister
Long John Silvers Beer Batter Fish & Shrimp
Long John Silvers Fish Tacos
New Orleans Beignets
New Orleans Style Seafood Po' Boys
Olive Garden Grilled Chicken Crostada
Olive Garden Neverending Pasta
Olive Garden Rollatini
Olive Garden Soup, Salad & Breadsticks
Olive Garden Tour of Italy
Outback Steakhouse Blooming Onions
Pizza Hut CavainiPizza Hut Stuffed Crust
Pizza Hut Tuscani Pastas
Popeyes Fried Chicken, Biscuits & Rice
Red Lobster American Seafood Adventure
Red Lobster's Chef's Kitchen
Red Lobster's Endless Shrimp
Red Lobster Mediterranean Inspired Entrees
Red Lobster New England Lobster & Crab Bake
Romanos Macaroni Grill
Slider Sandwiches and Burgers
Sonic Drive In Limeades
Taco Bell Bacon Cheesy Potato Burrito
Taco Bell Bacon Cheddar Gordita Crunch
Taco Bell Beef Chalupa Supreme
Taco Bell Burrito Supreme
Taco Bell Fully Loaded Nachos
Wendys Taco Salad

2009-07-13T02:33:00.001-07:00

2009-07-13T02:23:00.000-07:00

Burn Your Recipes

2009-07-13T02:20:00.000-07:00

Famous New Orleans Restarants

2009-07-13T01:24:00.000-07:00

Antoine's was established in 1840 and is one of the most elegant restaurants in the country. With 15 dining rooms all decorated differently, it serves as great place for hosting parties as well as having a quite meal. Antoine's is as much about history as it is about food.

In 1918 Arnaud Cazenave, a French Wine salesman opened Arnaud's. But, it was his daughter, Germaine Cazenave Wells., who made it famous. Germaine was a woman who loved the finest things in life, including food and wine, and who celebrated life. It shows in her restaurant. Still run by family members, Arnaud's is one of the grandest restaurants in New Orleans.

The Grand Dame of New Orleans restaurants is Commander's Palace located in the Garden District. Commander’s is a restaurant where the service and ambience match the excellence of the cuisine.

Bayona is in a beautiful 200-year-old Creole cottage in the French Quarter. But the food is decidedly international. Chef Susan Spicer refuses to be classified as creating meals in one genre. This restaurant is only unpredictable in the type of cuisine. The meals are always wonderful.

For the ultimate in indulgence, try a wonderful breakfast in the courtyard at Brennan's in the French Quarter.

Everyone knows Emeril and BAM! He's a great chef. Emeril's in the Warehouse/Arts District is his premier restaurant in New Orleans

Let's take a look at the menus of these restaurants and see what they are serving and how we ca make these at home.

Restaurant Style Chicken Gravy

2009-07-13T01:16:00.001-07:00

Prep Time: 1 minutes
Cook Time: 5 minutes
Ingredients:

* 1 can (approx. 14 ounces) chicken broth
* 1/4 to 1/2 teaspoon onion powder
* 1 1/2 teaspoons chicken bouillon granules
* 1/3 cup biscuit mix
* salt and pepper, to taste

Preparation:
In blender, combine all ingredients. Blend at high speed until smooth. Pour into a saucepan over medium heat and cook, stirring constantly, for about 4 or 5 minutes, or until the gravy is smooth and thickened. Taste and add salt and pepper, if needed. Serve hot. Makes about 2 cups of gravy.

Food Trends for 2009

2009-07-13T01:04:00.001-07:00

1. "Value" is the new "Sustainable"
These days, the economy dictates our cooking and shopping decisions: Bargains are in, no matter where they come from.

2. The Compost Pile is the new Flower Garden
Growing your own now refers to vegetables, not just herbs, and that will in turn help feed the gardener's compost pile. Live worm garnishes, however, will not make it to the house salad.

3. Peruvian is the new Thai
You thought Peruvian cuisine was all about seviche, maybe? Guess again: Peru boasts culinary influences from Spanish, Basque, African, Chinese, Japanese, Italian, French, and British immigrants. Pisco Sour, anyone?

4. Noodle Bars are the new Sushi Joints
With some seafood being suspect or overfished and raw fish prices high, noodles make complete sense. If there's no ramen, udon, or soba shop in your neck of the woods, there will be soon.

5. Ginger is the new Mint
Move over, mojitos. Ginger beers and ginger cocktails (like the Ginger Rogers, Gin Gin Mule, and Ginger Smash) are bubbling up at places like The Violet Hour in Chicago, the Clock Bar in San Francisco, and Matsugen in New York.

6. Smoking is the new Frying
You know how everything tastes better fried? Well, almost everything tastes better smoked, too, and that includes cocktails. Bartenders are smoking their bourbons (Eben Freeman at Tailor, for example), and chefs, recognizing the national craze for BBQ, are smoking more than just salmon and ribs: nuts, salts, even smoked steelhead roe (at Chicago's Alinea). Who says smoking's bad for you?

7. Regional Roasters are the new Starbucks
It's come full circle. What started as a local coffee phenomenon migrated to other cities and turned Americans into java junkies. Then the chain overexpanded and overreached, and the little neighborhood coffee roasters thrive again, like Stumptown (Portland, OR), Bluebottle (San Francisco), and La Colombe (Philly).

8. Portland (Maine) is the new Portland (Oregon)
Abundance of great chefs, restaurants, and local foodies? Check, check, and check. Want examples? Visit Five Fifty-Five, Hugo's, and Fore Street to start.

9. Rustic Food is the new Molecular Gastronomy
Wacky-weird-science cuisine that requires fancy-schmancy equipment doesn't necessarily make food taste better, and more often than not it adds needless complexity (there are exceptions). Most importantly, no one really wants to do this at home. Expect to see comfort food stage a comeback. Again.

10. "Top-Rated" is the new "Critic's Pick"
Power to the people; single critics are a dying breed. Why believe what one person says when you can read and reflect on what hundreds think? Don't believe us? Feel free to comment below!

Boston Market Rotisserie Chicken

2009-07-12T21:01:00.000-07:00

Ingredients:
1/4 cup Oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
Season salt
4 Chicken breast halves w/skin

Directions:

Mix all ingredients well in saucepan and warm just to melt honey.

Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam.

Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned.

Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Boston Market Cucumber Salad

2009-07-12T20:55:00.000-07:00

Ingredients:
2 medium Cucumbers w/skin;half, seeded and cut in 1/2" slices
1/4 Red Spanish onion -- 1/2" Dice
1 large Ripe tomato -- dice
8 ounces Paul Newman's Olive Oil and Vinegar Dressing
1 teaspoon Dry dill weed
1/2 teaspoon Dry parsley -- minced
1/4 cup Olive oil

Directions:

Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze.

Applebee`s Santa Fe Stuffed Chicken

2009-07-12T20:42:00.000-07:00

Ingredients:
4 skinless, boneless chicken breasts
1/2 (8 oz. or larger) pkg. Monterey Jack cheese,
1/4 cup butter, melted
1/2 cup Italian seasoned bread crumbs
3/4 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 small red bell pepper
1/2 small green bell pepper
Directions:

Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. 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. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400ºF (205ºC) oven for 25 to 30 minutes or until chicken is done.

Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.

When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

2009-07-12T20:30:00.000-07:00

Ingredients:

1/4 cup bottled steak sauce
1/8 cup bourbon whiskey
1/2 tablespoon honey
1 teaspoon prepared mustard
2 beef rib, round, or chuck steaks (10 ounces each)

Directions:

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

Applebee's Spinach Pizza

2009-07-12T20:23:00.000-07:00

Ingredients:
6 whole pita breads
1 package (10 oz. size) frozen spinach
1/3 cup yeast
1 medium onion
6 plum tomatoes
1 package (8 oz. size) fresh mushrooms
4 cloves garlic
1 teaspoon each: basil, parsley, cayenne pepper
1/2 cup milk, more if needed
4 tablespoons flour

Directions:

Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add yeast and spinach. Stir constantly until thick and gooey, only about 3-4 min. In separate pan, sautÃ© onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. SautÃ© until just done. Preheat oven to 425Â°. Using a very sharp bread kni fe, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min. Watch closely so that the edges of the pita don't burn. Makes a nice crunchy crust.

This recipe from CDKitchen for Applebee's Spinach Pizza Appetizer serves/makes 6