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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope this finds you well and unaffected by the latest bouts of bad weather. We've had a wild summer here in the states. We're still on mandatory water rationing here in my area. Just across the state line in Louisiana, they've got torrential rain on the coast due to Tropical Storm Lee. I guess I won't complain, right? We didn't hit 100 degrees yesterday and we had a good breeze last night. Regardless of the weather, you have to eat. We have oodles of recipes in today's Monthly Theme issue. The copycat and restaurant-inspired recipes look delicious. Enjoy your long Labor Day weekend!

Our a2z family will be visiting the Charleston, South Carolina area in just two months! The reservation is for the week of November 5-11, 2011. I have updated the trip page on our web site which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html. We have rented a lovely beach house on Isle of Palms. We have space at the house so send me an email. Of course, there are many great places in the area in case you miss out on staying in the house. We will make a day-trip to Savannah, GA to shop and then lunch at The Lady & Sons Restaurant, owned by Hey, y'all! Paula Deen. We also have plans to take in a cruise of Charleston's Harbor, and tour Fort Sumter. A few great restaurants have special plans for our group, and lots more! Use the link on the web page to confirm your interest in sharing expenses of the luxury rental beach house (save at least one half over a hotel).

The current Monthly Theme topic will be announced in Wednesday's issue. Please visit the Monthly Theme - Recipe Submissions section where you'll find the link to use for sharing recipes here at A to Z Recipes Newsletter.

We'll see you here again on Wednesday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

We tend to forget that Happiness doesn't come as a result of getting something we don't have, but rather of recognizing & appreciating what we do have.

~Frederick Keonig

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Live A Life That Matters

~Shared by Treva, NC

Ready or not, someday it will all come to an end.
There will be no more sunrises, no minutes, hours or days.
All the things you collected, whether treasured or forgotten, will pass to someone else.
Your wealth, fame and temporal power will shrivel to irrelevance.
It will not matter what you owned or what you were owed.
Your grudges, resentments, frustrations, and jealousies will finally disappear.
So, too, your hopes, ambitions, plans, and to-do lists will expire.
The wins and losses that once seemed so important will fade away.
It won't matter where you came from, or on what side of the tracks you lived, at the end.
It won't matter whether you were beautiful or brilliant.
Even your gender and skin color will be irrelevant.
So what will matter?
How will the value of your days be measured?
What will matter is not what you bought, but what you built; not what you got, but what you gave.
What will matter is not your success, but your significance.
What will matter is not what you learned, but what you taught.
What will matter is every act of integrity, compassion, courage or sacrifice that enriched, empowered or encouraged others to emulate your example.
What will matter is not your competence, but your character.
What will matter is not how many people you knew, but how many will feel a lasting loss when you're gone.
What will matter is not your memories, but the memories that live in those who loved you.
What will matter is how long you will be remembered, by whom and for what.
Living a life that matters doesn't happen by accident.
It's not a matter of circumstance but of choice.
Choose to live a life that matters.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "(To be announced)". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of August. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes: (To be announced).
Use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "(To be announced)" has a deadline of September 30, 2011, and will be posted on October 9, 2011.

Please use this email link to submit a recipe for theme recipes: (To be announced). As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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To make donations using other methods, go here.

SIGNS OF THE TIMES

~Shared by Larry H., Toronto, Canada

Sign over a Gynecologist's Office:
"Dr. Jones, at your cervix."
**************************
In a Podiatrist's office:
"Time wounds all heels."
**************************
On a Septic Tank Truck:
Yesterday's Meals on Wheels
**************************
At a Proctologist's door:
"To expedite your visit, please back in. "
**************************
On a Plumber's truck:
"We repair what your husband fixed."
**************************
On another Plumber's truck:
"Don't sleep with a drip. Call your plumber."
**************************
On a Church's Bill board:
"7 days without God makes one weak."
**************************
At a Tire Shop in Milwaukee:
"Invite us to your next blowout."
**************************
At a Towing company:
"We don't charge an arm and a leg. We want tows."
**************************
On an Electrician's truck:
"Let us remove your shorts.."
******** ******************
In a Nonsmoking Area:
"If we see smoke, we will assume you are on fire and take appropriate action."
**************************
On a Maternity Room door:
"Push. Push. Push."
**************************
At an Optometrist's Office:
"If you don't see what you're looking for, you've come to the right place."
**************************
On a Taxidermist's window:
"We really know our stuff."
**************************
On a Fence:
"Salesmen welcome! Dog food is expensive!"
**************************
At a Car Dealership:
"The best way to get back on your feet - miss a car payment."
**************************
Outside a Muffler Shop:
"No appointment necessary. We hear you coming."
**************************
In a Veterinarian's waiting room:
"Be back in 5 minutes. Sit! Stay!"
**************************
At the Electric Company:
"We would be delighted if you send in your payment.
However, if you don't, you will be."
**************************
In a Restaurant window:
"Don't stand there and be hungry; come on in and get fed up."
**************************
In the front yard of a Funeral Home:
"Drive carefully. We'll wait."
**************************
At a Propane Filling Station:
"Thank heaven for little grills."
**************************
And don't forget the sign at a RADIATOR SHOP:
"Best place in town to take a leak."
**********************
Sign on the back of another Septic Tank Truck:
"Caution - This Truck is full of Political Promises"

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Name: Shrimp Egg Salad
Submitter: Maggie, TX
Reviewer: Lynn, Roswell, NM
Date: August 10, 2011
http://www.a2zrecipes.net/08101011.html

Hello, we've been walking through the archives, what a splendid collection of recipes. As many meals as we have prepared and served, never thought about combining shrimp and egg for a sandwich or spread. This was delicious.
~Lynn, Roswell, NM

SHRIMP EGG SALAD

~Shared by Maggie, TX

Ingredients
1 can (4 ounces) tiny shrimp, rinsed and drained
2 hard-cooked eggs, chopped
1/4 cup finely chopped celery
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon lemon-pepper seasoning
Bread or crackers

Directions
Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

Yield: 1-1/2 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 94 calories, 7 g fat (1 g saturated fat), 115 mg cholesterol, 408 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Source: Taste of Home February/March 2000, p54

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

CRACKER BARREL OLD COUNTRY STORE FRIED APPLES

~Shared by Charlie J., Mobile, AL

Bacon drippings adds a crisp flavor to this copycat fried apple recipe. This tart dish makes an atypical and delicious dessert.

Cooking Time: 20 min

Ingredients

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

Instructions

1. In a large skillet, melt bacon drippings.

2. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt.

3. Cover and cook over low heat for 15 minutes, until apples are tender and juicy.

4. Sprinkle with cinnamon and nutmeg.

Source:  http://www.recipelion.com/Restaurant-Recipes/Cracker-Barrel-Old-Country-Store-Fried-Apples/ml/1


CINNAMON BISCUITS  

~Shared by Patricia, Charlevoix, MI
 
Cinnamon Sugar mix:
1/4 cup brown sugar, packed
2 teaspoons ground cinnamon
 
Biscuit Dough:
2 21/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
 
Preheat oven to 400 degrees. Combine brown sugar, cinnamon, and nutmeg and set aside.

In a large bowl, stir together flour, brown sugar, baking powder, and salt. Add 1 1/2 cups of the cream and stir briskly until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until all of the loose bits are incorporated and the dough is smooth.

Turn the dough out onto a lightly floured surface. Lightly flour your hands and gently pat the dough into a 1/2-inch-thick rectangle about 9 x 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar mix.

Starting from a long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the biscuit rounds, cut side down, in an unoiled 8-inch square baking dish or pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.

Source: Adapted by a small cafe chef in NY

 
ADA CHRISTIAN SCHOOL'S FAMOUS APPLE PIES

~Shared by Patricia, Charlevoix, MI
 
Crust:
2 cups lard
6 cups flour
1 teaspoon salt
1 egg
1 tablespoon vinegar
Ice water
 
Mix first three ingredients with pastry blended. In one cup measure, whip 1 egg, 1 tablespoon vinegar, add ice water to make 1 cup. Mix. Pour into flour mixture and mix well. Divide into 7-8 single crust portions; wrap in wax paper and refrigerate or wrap in foil and freeze for later use. This recipe makes crust for 4 double crusted pies.
 
Apple filling - one pie
4 cups apples, sliced
4 tablespoons flour
1 scant cup sugar
1 tablespoon lemon juice
1 teaspoon cinnamon.

Mix together, add lemon juice last. Bake pie at 400 degs for 45-60 minutes.


SALTED NUT ROLL

~Shared by Donna R., Yuma, AZ

"These are fast and easy! Taste just like a "Pay Day" candy bar."

Prep Time: 2 mins
Cook Time: 3-5 mins
Servings: 24

Ingredients:
1 (16 oz.) jar dry roasted peanuts
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) bag peanut butter chips
3 tablespoons butter
1 (10 oz.) bag mini marshmallows

Directions:
1. Put half the nuts in bottom of 9"x13" pan or baking dish.

2. In a saucepan, melt sweetened condensed milk, peanut butter chips and butter. Remove from heat. Stir in marshmallows but do not melt them.Pour over nuts in pan. Top with remaining nuts. Cool before cutting.

3. Tip: I put a buttered baggie over my hand and pressed mixture down firmly.


APPLEBEE'S PICO DE GALLO

~Shared by Luanne, FL

From a waitress at one of their restaurants.

3 large tomatoes diced
1 large onion diced
2 Tbsp.diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. Salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. white vinegar

Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.

*** I let the tomatoes drain in a sieve for awhile to cut back on juice. I also add some fresh garlic.


OLIVE GARDEN HOUSE DRESSING (COPYCAT)

~Shared by Luanne, FL

My sister Barbara gave this to me and insisted I make it. She is right. You can almost drink it !!

8 Oz Paul Newman's Vinegar and Oil Dressing
1 Tbl Sugar
10 medium Garlic, peeled & cut up
1/2 Tsp basil, dried
1/2 Tsp oregano, dried
 
Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

She told me to put it all in the blender and pulse for a couple of times. Works good that way.


STOUFFER'S CORN SOUFFLE

~Shared by Luanne, FL

I think this is pretty close to right. It reheats great and is cheaper than the store bought one. I like it cold also.

2 Eggs
2 Tbl Cornstarch
1 Can (16 oz) creamed corn
2 Tbl Sugar
1/2 Cup Sour cream
1/2 Cup Milk
Salt &  black pepper, to taste

Preheat oven to 400. Spray an 8' square baking dish with Pam. With electric mixer beat eggs until foamy. Beat in remaining ingredient as listed. Pour into prepared baking dish. Bake in the center of the oven for 35 minutes or until knife inserted in center comes out clean.

Makes 4 servings.


OLIVE GARDEN ITALIAN WEDDING SOUP

~Shared by Luanne, FL

This is a favorite soup of mine. Found this recipe from The Olive Garden and then redid it. I guess you would call it a "double" copy cat. My changes are at the end. This soup is great anytime of the year.

Serves: 10
Prep. time: 15 minutes
Cooking time: 60 minutes

1 pound lean ground beef
1 egg, (or 2 egg whites)
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
6 cups water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo, (tiny rice shaped grains of pasta)
2 cups thinly sliced escarole
grated Parmesan cheese

Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.

Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.

Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.

Add the escarole. Add the meatballs back to the soup pot, heat and serve. Top with Parmesan cheese.

Notes: Buy a box of precooked little sausages and a box of frozen spinach. Thaw the spinach and wring out any extra water, then chop it up, but not too small. Take the sausages and cut them into rounds, bite size. Don't have to make meatballs or clean the escarole. I only used 4 cups of water instead of 6. The flavor is just as good and this is so much quicker.


PERKINS POTATO PANCAKES

~Shared by Luanne, FL

1 cup all-purpose flour
1 cup whole milk
4 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon minced onion (or more )
2 1/2 cups frozen hash browns (defrosted)
OR
4 shredded fresh potatoes

Combine all of the ingredients, except the potatoes, in a large mixing bowl.

Beat by hand or with an electric mixer until smooth. Add the potatoes to the batter and mix by hand until the potatoes are well combined. Let the batter rest while you preheat a skillet or griddle to about medium heat.

Grease the pan with a little butter. Ladle 1/4 cup dollops of batter into the pan. Cook as many at a time as will fit comfortably into your pan.

Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fanned out stack with a pat of butter on top.

Note: This is good and I use the already-shredded potatoes. I like a dollop of sour cream with the butter.

Source: AArons A-Z


SUBWAY SWEET ONION SAUCE

~Shared by Luanne, FL

1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder*
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder

Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly. Whisk well, cover and cool.

Makes about 2/3 cup.

*I left out the buttermilk powder as I didn't have any. Didn't notice any difference.


RED LOBSTER CHEDDAR BAY BISCUITS

~Shared by Edna D., Decatur, IL

Cooking Time: 10 min

Ingredients:

2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder

Directions:

1. Preheat oven to 450 degrees F.

2. Mix Bisquick, milk and cheese until a soft dough forms.

3. Drop by spoonsful onto an ungreased cooking sheet.

4. Bake for 8 to 10 minutes until golden brown.

5. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.


APPLEBEE'S GRILLED CHICKEN TENDERLOIN

~Shared by Rusty, Leesburg, FL

Ingredients

1 pound chicken breast tenders
1/2 cup Italian dressing (drain and discard spices)
1 teaspoon fresh lime juice
1 1/2 teaspoons honey

Instructions

Mix dressing, lime juice and honey together.

Pour over chicken tenders, making sure all chicken tenders are covered. Marinate for 1 hour.

Braise tenders in a nonstick pan or grill to lightly golden in color until cooked through.


RED LOBSTER CRAB ALFREDO

~Shared by Rusty, Leesburg, FL

Ingredients

4 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 cups half-and-half or heavy cream
1/2 cup grated Parmesan cheese
Salt and white pepper, to taste
Cayenne pepper, optional
6 ounces cooked snow crab meat, cut into chunks

Instructions

Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Whisk in the half-and-half or heavy cream, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook only until the crab is heated through.

Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.


KFC COPYCAT BISCUITS

~Shared by Rusty, Leesburg, FL

Nothing tastes better with crispy fried chicken than a flaky biscuit. This tried and true copycat recipe creates the perfect light, buttery biscuit that tastes just like it's from KFC.

Serves: 9

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Instructions

Preheat oven to 425 degrees F.

Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix.

Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits.

Place on baking sheet and brown in oven 10 to 13 minutes.

Source: Recipe Lion


MACARONI GRILL PENNE RUSTICA

~Shared by Rusty, Leesburg, FL

Serves: 6

Ingredients

2 teaspoons butter
2 teaspoons garlic, chopped
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon rosemary, chopped
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream

1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups Gratinata Sauce (from recipe below)
3 lbs penne pasta, cooked
3 teaspoons pimento
6 ounces butter
1 teaspoon shallots, chopped
1 pinch salt and pepper
1 cup Parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

Instructions

Gratinata Sauce (The sauce uses the ingredients listed from butter through heavy cream):

Saute butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

Penne Rustica:

Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.


HOMEMADE SHAKE'N BAKE

~Shared by Rusty, Leesburg, FL

9 cups cornflakes (4 cups crushed)
2 beef bouillon cubes, crumbled
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons sage
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt

Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes.

To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake’n bake.

Makes: 8 (1/2 cup) portions



OLIVE GARDEN CHICKEN SCAMPI (COPYCAT)
 
~Shared by Rusty, Leesburg, FL

Ingredients:

WHITE SAUCE:
1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot

SCAMPI SAUCE:
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried cilantro
2 teaspoons Italian seasoning
1 to taste black pepper
3/4 cup white wine
1 cup chicken broth

REMAINING INGREDIENTS:
1/2 lb angel hair pasta, cooked and drained
2 bell peppers, thinly sliced
1 red onions, thinly sliced
2 chicken breasts, sliced
1 to taste olive oil

Directions:

For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. Heat stirring constantly. Slowly add 3/4 cup hot milk (hot so it won’t get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).

For scampi sauce: Heat butter over low heat. Add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined. (I usually cook mine for about 30-40 minutes). Add 1/4 cup white sauce and cook till slightly thickened.

In a large skillet, saute chicken in a little olive till nearly done. Add the peppers and onions, saute till chicken is done. Add the sauce. Saute until everything is warmed. Serve over pasta.

Source: food.com


BAD BART'S BLACK JAMBALAYA

~Shared by Johnny, LA

Prep Time: 25 min
Cook Time: 1 hr 20 min
Level: Easy
Serves: 12 servings

Ingredients

1/4 cup vegetable oil
1 pound Louisiana smoked sausage, sliced into wedges
3 ribs celery, diced small
2 poblano peppers, diced small
1 yellow onion, diced small
1/2 pound braised pork
1/2 pound boneless and skinless roasted chicken thigh meat
One 12-ounce can black-eyed peas
4 1/4 cups stock (chicken, pork or beef)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon cayenne pepper
2 cups parboiled rice

Directions

Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).

Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you right...you got some Bad Bart's Black Jambalaya!

Cook's Note: Your stock makes all the difference, but don't forget to pay close attention to the temperature once the rice is added as to prevent the dish from being burned.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Source: Crescent Pie and Sausage Company, New Orleans


CRACKER BARREL OLD COUNTRY STORE POTATO SOUP

~Shared by Johnny, LA

This soup only has a few ingredients so it's simple to make in your own home.

Serves: 12

Ingredients

3 pounds potatoes, peeled and diced into 1/2 x 1-inch pieces
8 ounces chopped celery
2 1/2 quarts water
4 ounces chicken base
1/2 teaspoon pepper
1 tablespoon Jane's Crazy Salt
1 1/2 quarts milk
4 ounces melted margarine
1 cup flour

Instructions

1. In large pot put first 6 ingredients in large pot and simmer 20 minutes.

2. Add milk and bring to 170 degrees F.

3. In bowl blend melted margarine and flour till smooth then add 1 quart of soup broth and blend. Using wire whip add back to pot and blend well. Simmer 20 minutes.


CRACKER BARREL OLD COUNTRY STORE GREEN BEANS (COPYCAT)

~Shared by Johnny, LA

This Cracker Barrel copycat Old Country Store country green beans is a mouthful to say as well as to eat! Our cracker barrel restaurant recipes taste so close to the real thing that you'll swear you're eating them at the actual restaurant!

Ingredients

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

Instructions

In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp.

When bacon has browned, add green beans. Add salt, sugar and pepper and mix well.

Place onion on top of green beans.

Cover saucepan with a lid and bring to a light boil.

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

Serve.


CRACKER BARREL OLD COUNTRY STORE CORNBREAD DRESSING (COPYCAT)

~Shared by Johnny, LA

It doesn't need to be holiday time to enjoy this Cracker Barrel Copycat Corn Bread Dressing. Just like you get at the restaurant, this ranks high in my house among copy cat recipes. Make it with some chicken tonight!

Serves: 16
Cooking Time: 1 hr

Ingredients

2/3 cup chopped onion
8 cups day-old grated corn bread
4 cups day-old grated biscuits
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
1 stick of butter, melted
1 quart plus 1 (14-ounce) can chicken broth
2/3 cup celery

Instructions

Preheat oven to 400 degrees F.

Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well.

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

Divide mixture evenly into two 8-inch pans sprayed with nonstick spray. Bake at 400 degrees F uncovered for 1 hour or until lightly brown on the top.


CRACKER BARREL COPYCAT BANANA PUDDING

~Shared by Johnny, LA

Cracker Barrel recipes are some of the most delicious copycat restaurant recipes, and the readers agree! This Cracker Barrel Copycat Banana Pudding is especially delicious and very simple to make. Plus it's no bake!

Ingredients

1 1/2 quarts milk
1 1/4 cups liquid eggs
1/4 teaspoon imitation vanilla extract
1 5/8 cups flour
1 1/4 cups granulated sugar
12 ounces Nilla Wafers
1 3/4 bananas, peeled
8 ounces Cool Whip

Instructions

Heat milk in pot to 170 degrees F.

Mix eggs, vanilla extract, flour and sugar in separate container. Add mixture to milk; cook until custard-like, stirring constantly.

Spread Nilla Wafers on bottom of baking pan. Slice bananas and place over Nilla Wafers. Pour custard over cookies and bananas; cool.

Spread Cool Whip over top.


CRACKER BARREL OLD COUNTRY STORE COPYCAT BISCUITS

~Shared by Johnny, LA

These light buttermilk biscuits are the perfect start to any meal. Serve them as an appetizer, a side or even use them as bread for a sandwich. No matter how you serve them, these Cracker Barrel Old Country Store copycat biscuits will be a winner every time.

Ingredients

2 1/4 cups baking mix
2/3 cup buttermilk
1 teaspoon granulated sugar
1 tablespoon butter, melted

Instructions

Preheat oven to 450 degrees F.

Mix first three ingredients together, add 1 tablespoon of the melted butter into batter. Stir ingredients until soft dough forms.

Turn onto surface that has been dusted with flour. Knead 20 times, roll 1/2-inch thick, cut with a cutter into biscuits, and place in an ungreased 8-inch square cake pan.

Place biscuits next to each other, when the you have placed all of them in the pan flatten slightly. Bake for 8 to 10 minutes.


KFC COLE SLAW

~Shared by Johnny, LA

8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise

First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.


KFC POT PIE

~Shared by Johnny, LA

Due to the waste of chicken in the restaurants the Colonel created a recipe to help use the chicken that was unable to be sold. So he devised the potpie recipe. See chicken could only sit and be sold for 2 hrs after it is fried.

2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and MSG

In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be thick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pans. Use the biscuit recipe in this book to make the crust. Roll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.


KFC BEANS AND RICE

~Shared by Johnny, LA

Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tasting item. You can mix it or have the beans on the bottom and rice on top and mix as you eat.

30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked

Pour beans with their liquid into a saucepan and cook over medium heat. Add the seasonings and butter. When the mixture begins to boil use a fork to mash 1/2 the beans. Cook for 10 to 20 minutes to until it looks like bean paste with big beans in it. Mix in rice.


KFC CORN

~Shared by Johnny, LA

A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it had to be delicious and sweet.

Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msgr
melted butter

Cook the corn in hot salted water with a dash of milk till nice and tender. When it is done dip the corn in butter and sprinkle with the seasoning.


KFC MACARONI SALAD

~Shared by Johnny, LA

The Macaroni Salad that Colonel Sanders used to use is listed below. The recipe is just the basic recipe. However it has been altered many times.

1 lb Elbow Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish

Cook macaroni noodles in a big pot of water for 12 to 15 minutes.

Drain and place in a bowl with ice water and cool for 10 minutes. In a large bowl combine all of above. Refrigerate for 2 hrs.


KFC MACARONI AND CHEESE

~Shared by Johnny, LA

A favorite among kids and kids at heart is the Colonel's Macaroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven like it originally was when it was made fresh.

2 cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt

In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse. To make the cheese sauce in a pan over low heat combine the Velveeta cheese, shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the noodles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes. You may want to broil the top to make a brown top.


KFC POTATO SALAD

~Shared by Johnny, LA

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if you allow this to sit overnight.


KFC BAKED BEANS

~Shared by Johnny, LA

The Colonel's Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed it is just microwave and there you go.

30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled 
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Drain the navy beans and place in a microwave safe dish. Add the precooked bacon. In a bowl combine all the other ingredients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through.


KFC POTATO WEDGES

~Shared by Johnny, LA

The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. The used to be made fresh but due to the invention of the frozen fry they are sent to the stores frozen and ready to cook.

shortening for Frying
5 Baking potatoes cut into Wedges 
1 cup Milk
1 egg
1 cup flour 
2 tablespoons salt 
1 teaspoon pepper 
1/2 teaspoon MSG 
1/4 teaspoon Paprika 
dash of garlic powder

Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal side wedges. Mix the egg and milk till well blended in a big bowl.

Mix the dry ingredients into a large bowl. Put some potatoes in the milk and egg then into the flour mixture till well coated. Fry in  fryer for 3 minutes remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.


KFC GRAVY

~Shared by Johnny, LA

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank God for modified starch products.

1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell's Condensed Chicken Stock
1 can water

First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no lumps. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow  the mixture to thicken which would take about 3 to 5 minutes.

*That is just the flour that you use to bread the chicken with.


KFC MASHED POTATOES

~Shared by Johnny, LA

The mashed potatoes are served and made by mix. It comes in a bag just add water and butter. Many people just come to KFC to get these potatoes and gravy.

2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt

Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes. Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency. Serve with gravy. Serves 6


KFC MARINADE

~Shared by Johnny, LA

Before you cook the chicken it has to be marinated. The original way that the Colonel used to produce his chicken was to marinate it. The following Marinate recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.

2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.


KFC CRISPY STRIPS

~Shared by Johnny, LA

The Colonel used to sell chicken nuggets that were tasty but he taught why not prepare fresh chicken strips of all white meat and that is how the Colonel's Crispy Strips were born. You will notice it is the same as the Extra Crispy.

1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight . Preheat the shortening in a deep- fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow to drain for 5 minutes

The Colonel has decided to make Hot and Spicy Strips that ran for short times the difference is the second dip it is dipped into hot sauce then breaded again and then fried just like the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barbecue Dipping Sauce.


KFC WINGS

~Shared by Johnny, LA

The Colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are very tasty. The Honey Barbecue wings are tasty . After they are made they are dipped into the Honey Barbecue Dipping Sauce. If you don't want the honey barbecue wings just serve them as the regular wings.

6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk

2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder

If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl.

In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.


KFC TENDER ROAST

~Shared by Johnny, LA

The Colonel also had a Roasted chicken that was mighty tasty. The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a hire temperature and be prepared in less time.

Spice Mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve.


KFC HONEY BBQ DIPPING SAUCE

~Shared by Johnny, LA

One of the favorite items that is on the menu is the Barbecue sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is add hot water and keep warm.

1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder

In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.


POPEYE'S FRIED CHICKEN -- BONNIE'S

~Shared by Johnny, LA

Popeye's Chicken is loved by most everyone. This is an easy-to-prepare fried chicken recipe. Two-step method makes it crunchy and delicious! We enjoy it. Hope you do, too! Enjoy!

Cook time: 40 Min
Prep time: 30 Min
Serves: 4 or more

Ingredients

- 4 pounds cut up chicken for frying

1ST. BOWL
- 3 cups self-rising flour
- 1 cup cornstarch
- 3 tablespoons seasoned salt
- 2 tablespoons paprika
- 1 teaspoon baking soda
- 1 package spaghetti sauce mix (1/2 oz) 
- 1 package dry Italian salad dressing mix (1 1/2 oz)
- 1 package onion soup mix (1/2 oz)
- 3 tablespoons sugar
- 1 TBS cayenne

2ND. BOWL
- 3 cups corn flakes, crushed slightly

3RD. BOWL
- 2 eggs, well beaten
- 1/4 cup cold water 

Directions

1. COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.

2. Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.

3. Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.

4. Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.

5. Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.

6. Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.


ARBY'S HORSEY SAUCE

~Shared by Dorie, IL
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1 Cup mayo
3 Tablespoons bottled horseradish cream sauce
1 Tablespoon sugar, or 2 Packages equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.


RUBY TUESDAY'S CHICKEN QUESADILLAS

~Shared by Dorie, IL
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5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa

Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside. Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 T tomatoes, peppers, and Cajun seasoning in that order. Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side.


APPLEBEE'S LEMONADE

~Shared by Dorie, IL
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1 Quart water
1 Cup sugar
1 Cup fresh lemon juice
Sparkling Water (not tonic water, like Perrier)

Mix first three together. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.


MCDONALD'S HOT MUSTARD SAUCE

~Shared by Dorie, IL
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1 Tablespoon Dijon mustard
2 Tablespoons French's prepared mustard
2 Tablespoons Heinz 57 sauce
1/4 Cup Mayonnaise
1/4 Cup Sour cream

Mix all, cover and refrigerate to use within 30 days.


BENNIGAN'S GARLIC MASHED POTATOES

~Shared by Dorie, IL
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1 pound red potatoes
1/4 C half and half
3 T butter
4 cloves roasted garlic

Bake potatoes at 350 oven for 20-30 minutes. Roast the garlic while the potatoes are baking. You can either use a traditional roaster, or just wrap the bulb in foil and roast that, be sure to coat the bulb with olive oil. Remove the potatoes from oven and allow them to cool. You can leave the peels on or off.


DISNEY WORLD VANILLA FUDGE

~Shared by Dorie, IL
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1 1/2 c. butter
1 (13 oz.) can Pet milk
1 lb. brown sugar
2 c. granulated sugar
1/8 tsp. salt
1 lb. confectioners' sugar
1 tsp. vanilla

Combine butter with milk and brown sugar in 6 quart heavy saucepan; heat over medium heat. Add salt and bring to a boil. Keep gentle boil and constantly stir to avoid scorching until you reach the softball stage (when small amount dropped from spoon in cold water forms a soft ball). Take off heat. Cool 20 minutes, then beat in confectioners' sugar and vanilla with an electric mixer beat until thick. Spread in 2 buttered 9 inch loaf pans. Chill several hours.


BABY KAY'S CAJUN KITCHEN SEAFOOD GUMBO

~Shared by Dorie, IL
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1 pound mixture of lump crab, crawfish tail and black tiger shrimp
1/2 bunch celery, chopped
4 large onions, chopped
2 large bell peppers, chopped
2 cups flour
1 cup oil
2 1/2 large cans chicken broth
1/4 cup (1/2 stick) butter
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon Cajun seasoning
Pinch of thyme
1 cup bourbon
 
Heat all ingredients except seafood meat and chicken broth in large pan over low heat, creating a dark brown roux. Pour in broth and bring to a boil, stirring well so mixture doesn't stick to pan. Add seafood, return to boil. Lower heat, cover, and simmer until seafood is tender.

Source: Baby Kay's Cajun Kitchen - Phoenix, Arizona


BAHAMA BREEZE RESTAURANT CONCH CHOWDER

~Shared by Dorie, IL
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2 tablespoons olive oil
1 pound Conch meat, chopped
2 tablespoons garlic
1 1/2 cup onions, diced 1/2-inch
1/2 cup celery, diced 1/2-inch
3 tablespoons tomato paste
1 quart chicken broth
2 teaspoons thyme, fresh
1 teaspoon oregano, fresh
1/2 cup carrots, diced 1/2-inch
2 cups clam juice
1 1/2 cups potatoes, diced
1 1/2 cups tomatoes, diced
Salt and pepper to taste

Place oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes. Add the garlic, onions, celery, carrots and potatoes. Saute for 2 minutes. Add all the remaining ingredients, mix well and bring to a boil.

Simmer until the potatoes are tender. Adjust seasoning with salt and pepper to taste.


AUNT FANNY'S CABIN SQUASH

~Shared by Dorie, IL
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3 pounds summer squash
1/2 cup chopped onion
1/2 cup bread crumbs
2 eggs
1/2 cup (1 stick) margarine
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
 
Cook squash and mash all ingredients together except 1/2 of the melted margarine. Top with crumbs and butter. Bake in a casserole dish for 1 hour at 375 degrees F.

Source: Aunt Fanny's Cabin - Atlanta, Georgia


AUNT CHILADA'S SONORAN ENCHILADAS

~Shared by Dorie, IL
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2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping

In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well incorporated.

On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties. Deep fry in vegetable oil on both sides until golden brown. Top with enchilada sauce and cheese.

Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona


HARD ROCK CAFE BAR-B-QUE BEANS

~Shared by Dorie, IL
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2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (leftovers - you can use cooked chopped bacon instead)

Preheat oven to 350 degrees F.

Pour the can of pinto beans into a casserole dish (with a lid).

Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.

Add the remaining ingredients to the dish, stir to combine and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Serves 6 to 8.


BACKSTREET CAFE SEAFOOD GUMBO

~Shared by Dorie, IL
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1 1/2 cups vegetable oil, divided
2 1/2 cups sliced okra
1 1/2 to 2 cups all-purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 tablespoons pressed garlic (about 3 cloves)
2 quarts seafood or fish stock (see note)
1 or 2 bay leaves
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne peppers
3/4 teaspoon ground thyme
1/2 teaspoon ground oregano
1 pound (36- to 42-count) shrimp, peeled and deveined
1 1/4 pounds fish such as pollock or cod, cut into small chunks

Heat 1 to 2 tablespoons oil in large skillet over medium-high heat; add okra and saut 1 to 2 minutes to prevent stringiness. Remove okra with a slotted spoon and set aside.

Add remaining oil to skillet and heat until it is just at the smoking point; gradually add flour, whisking constantly to avoid burning, and cook until mixture turns dark brown to make a roux. The darker the roux, the richer the taste, but do not let it burn. Add onion, bell pepper and celery, a little at a time, and continue stirring while mixture cooks. Stir in garlic. Remove from heat.

Bring stock to a boil in a large kettle. Stir roux into seafood stock, a little at a time, stirring constantly. Add okra, bay leaves, salt, peppers, thyme and oregano. Simmer until okra is tender, 10 to 15 minutes. Add shrimp and fish. Cook 2 minutes or until shrimp is pink and fish is firm.

Makes about 1 gallon.

NOTE: To make seafood stock, combine shrimp shells and 2 quarts water in a large kettle and simmer 30 to 45 minutes over medium heat. Strain shells; reserve stock.

Source: Backstreet Cafe, Houston, Texas


OUTBACK STEAKHOUSE CAESAR SALAD DRESSING

~Shared by Dorie, IL
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1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese, low fat okay
2 Tbsp. water
2 Tbsp. olive oil
1 1/2 Tbsp. lemon juice
1 Tbsp. anchovy paste
2 cloves garlic, pressed
2 tsp. sugar
1/2 tsp. coarsely ground pepper
1/4 tsp. salt
1/4 tsp. dried parsley, crushed

Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours. This salad dressing stays fresh for about two weeks.


OLIVE GARDEN EGGPLANT PARMIGIANA

~Shared by Dorie, IL
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1 eggplant, peeled, and cut into 1/4-inch thick slices
Flour, for dusting
Oil, for frying
Seasoned salt, to taste
1 (16 ounce) jar Prego meat-flavored sauce
1/4 cup grape jelly
1 (14 ounce) can sliced-style stewed tomatoes
4 slices mozzarella cheese

Moisten eggplant slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jellyroll pan. Cover loosely with foil and bake at 375 degrees F for about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.

For the Sauce: Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil. Be sure jelly is melted.

Arrange 2 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degrees F oven just to melt cheese, and serve promptly.

Yields 4 servings.


HOUSTON'S CANADIAN CHEESE SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1/2 cup margarine
1 cup carrots, 1/8-inch cubes
1/2 cup celery, 1/8-inch cubes
3 cups chicken broth
3 cups half-and-half
2 pounds Velveeta cheese, cut into small cubes
1 tablespoon fresh parsley, chopped fine
Diced tomatoes or diced jalapeno chiles (for garnish)

Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and saute until soft but not brown. Add flour (see note) and stir to combine. Cook until mixture begins to turn a light-brown color.

Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed.

Add half-and-half, being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalape?os, if desired.

NOTE: Houston's did not provide the amount of flour needed for the roux in this recipe. I would probably add about 1/4 to 1/2 cup flour.

Source: Houston's Restaurant


BENNIGAN'S DEATH BY CHOCOLATE CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
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1 box chocolate cake mix
4 boxes Jell-O chocolate mousse mix
6 Skor candy bars
1 C. Kahlua
24 oz. Cool Whip

Bake cake according to package directions for a 9 x 13-inch cake. Prick top of baked cake with fork then pour Kahlua over the cake. Let this soak in - it can be left this way overnight. Make the chocolate mousse according to package directions. To assemble cake: Crumble up half of the cake and place it on the bottom of a large glass bowl. Layer half of the mousse, then half of the Cool Whip and half of the Skor candy bars, broken into small pieces. Repeat.


P. F. CHANG'S BISTRO DAN DAN NOODLES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
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Noodles
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
Cornstarch

Liquid Mixture
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon granulated sugar
7 ounces chicken stock

Heat wok or large skillet, add 1 teaspoon oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.

Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.

Add a "slurry," equal parts of cornstarch and water mixed together (a teaspoon or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.

Servings: 4


OLIVE GARDEN FETTUCINE ALFREDO

~Shared by Dorie, IL
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8 ounces Cream cheese - cut in bits
3/4 cup Parmesan cheese - grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook & drain
 
In large saucepan combine cream cheese, Parmesan, butter and Milk, stirring constantly until smooth. Toss pasta lightly with Sauce, coating well. Leftovers freeze well.


APPLEBEE'S AZTEC CHICKEN SALAD

~Shared by Dorie, IL
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1 chopped red pepper
1 chopped green pepper
1 can black beans, rinsed
1 can sweet corn
grated pepper jack cheese
1/2 purple onion, chopped
chips
Salad mix
2 chicken breasts,cooked in fajita seasoning, cut into bite sized pieces

Toss with Catalina dressing with a dash of Tabasco added.


ARTHUR TREACHER'S FISH BATTER

~Shared by Dorie, IL
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3 Pounds fish fillets
2 Cups all-purpose flour
3 Cups pancake mix
3 Cups club soda
1 Tablespoon onion powder
1 Tablespoon seasoned salt

Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. Beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325F oven until all pieces have been fried.


BOSTON MARKET DILL POTATO WEDGES

~Shared by Dorie, IL
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7 or 8 new red potatoes
2 cloves garlic, minced fine
1/2 cup (1 stick) butter (no substitutes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons crushed dill

Wash potatoes well and boil until soft, drain well on paper towels. Melt butter in large frying pan. Saute garlic for a couple of moments, and then add potatoes and remaining seasonings. Pan-fry the potatoes until they are light brown.


APPLEBEE'S BOURBON STREET STEAK

~Shared by Dorie, IL
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2 tenderloin steaks (1 1/2 inches thick)
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon freshly ground black pepper
Salt to taste

Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.


CHI CHI'S SWEET SPANISH CORN CAKE

~Shared by Dorie, IL
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1/2 C butter, softened
3 T Yellow cornmeal
2 T Whipping cream
1/3 C Masa Harina
1/4 Tsp Baking powder
1/4 C Water
1/4 Tsp Salt
1 Pkg Frozen corn (10oz), thawed
chili peppers, sliced
1/3 Cup Sugar parsley, Chopped

With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed beat in water. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley.


KFC ORIGINAL RECIPE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for  10 minutes. RELEASE TO MANUFACTURER'S INSTRUCTIONS.


KFC EXTRA CRISPY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.


KFC HOT AND SPICY CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.

1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.


KFC BUTTERMILK BISCUITS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

A favorite has to be the buttermilk biscuits they are so light and fluffy they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter. Makes 18 Biscuits


OLIVE GARDEN APPLE PRALINE CHEESECAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Yield: 12 Servings

Crust
1 c  Graham cracker crumbs
2 tb Sugar
2 tb Butter Apple mix
1/4 c  Butter
1/2 c  Light brown sugar
2 lb Red delicious apples; peel -- cored, dice 1/2" pcs
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice

Praline topping
1 1/2 c  Dark brown sugar
1/2 c  Butter; soft
1 c  Pecan pieces Apple cheesecake
16 oz Cream cheese; soft
1/2 c  Granulated sugar
3 lg Eggs
1 c  Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" springform pan. Set aside.

APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.


RED LOBSTER FRIED HUSHPUPPIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Hushpuppies:
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 egg, beaten
1/4 cup milK

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


LONE STAR STEAKHOUSE CHILI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers

1. Brown ground beef in a large saucepan over medium heat. Drain fat.

2. Add onion and pepper and sauté for about two minutes.

3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.

Makes 4 servings.


TONY ROMA'S BAKED POTATO SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Serves 6 to 8.


APPLEBEE'S BABY BACK RIBS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

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

Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

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

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

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


CAJUN CAFE'S BOURBON CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

1 Pound Chicken leg or thigh meat cut in bite size chunks

4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey

2 tbs. White wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.


P.F. CHANG'S GLUTEN-FREE MONGOLIAN BEEF

~Shared by Treva, NC

12 oz. Sliced Beef Tenderloin
1 tbsp. Soy Bean Oil
1/2 tsp. Garlic
2 fl oz. GLUTEN FREE soy sauce
2 tbsp. Sugar
1 tsp. Rice Wine
2 oz. Green Onion Sticks- 3" long, green part only!
1/2 tsp. Sesame Oil

1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface.

2. Add your garlic and toss.

3. Add the rice wine, soy sauce, and sugar. Bring to a boil.

4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.

5. Add the green onion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the green onion sticks!

6. Finish with sesame oil.

7. Place on a plate and enjoy!

Source: P.F. Chang's


PIZZAVINO'S CAESAR SALAD WITH CRUNCHY CROUTONS

~Shared by Treva, NC

Crunchy croutons:
5 cups fresh focaccia bread, cubed
1/4 cup olive oil
1/4 teaspoon sea salt, or to taste
 
Heat the oven to 350 degrees. In a large bowl, toss the cubed focaccia with the olive oil until evenly coated, then toss with the salt. Spread the bread on a large, rimmed baking sheet and toast until golden and crunchy, 15 to 20 minutes.
 
Caesar salad dressing:
2 cloves garlic
3 anchovies, or to taste
Zest and juice of ½ lemon, divided
1 1/2 teaspoons red wine vinegar
Worcestershire sauce
1 egg
1 cup olive oil, more as desired
Salt and freshly ground black pepper
 
1. Using a mortar and pestle, or in a food processor, grind the garlic and anchovy into a paste.
 
2. In a medium bowl, combine the garlic-anchovy paste with the lemon zest, red wine vinegar, 1 to 2 dashes of Worcestershire sauce and egg. Whisk to combine, then whisk in the lemon juice.
 
3. While whisking, slowly drizzle in the olive oil to thicken and emulsify the dressing. Season and adjust the flavoring as desired. This makes about 1 cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, covered and refrigerated, for 2 to 3 days.
 
Caesar salad assembly:
12 cups tender romaine leaves (such as baby romaine), washed and drained
1/3 to ½ cup Caesar salad dressing, more as desired
2 to 4 tablespoons freshly grated Parmigiano-Reggiano
Croutons
 
In a large bowl, toss the romaine leaves with dressing just to coat. Plate the salad on a serving platter or on individual plates. Sprinkle the Parmigiano-Reggiano evenly over the salad, and top with the croutons. Serve immediately. Serves 4-6

Source: LA Times, Restaurant: PizzaVino in Sebastopol, CA


CRACKER BARREL CHERRY CHOCOLATE COBBLER

~Shared by Treva, NC

This Copycat Cracker Barrel Cherry Cobbler is the perfect combination of sweets, altered in a healthier way.

Serves: 6
Cooking Time:45 min

1 & 1/2 cups flour, all-purpose or white whole wheat
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup margarine
6 ounces chocolate morsels, semi-sweet
1/4 cup skim milk
1 egg
21 ounces can cherry pie filling
1/2 cup nuts, finely chopped

1. Preheat oven to 350 degrees F.

2. Combine flour, sugar, baking powder, salt and butter in large bowl. Cut with pastry blender until crumbs are size of large peas.

3. Over hot water (not boiling) melt semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about five minutes).

4. Add skim milk and egg to the melted chocolate, mix well. Then blend chocolate into flour mixture.

5. Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter over cherries. Drizzle with chopped nuts. Bake at 350 for 40 to 45 minutes.


ARBY'S SAUCE

~Shared by Treva, NC

This sauce is a nice change on hamburgers or pastrami, and great dipping sauce for hot wings.
 
1 Tbs. corn starch
2 Tbs. water
1 C. water
1/2 C. catsup
2 Tbs. brown sugar
1/4 C. white vinegar
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/2 tsp. paprika
3 Tbsp. Worcestershire sauce
1/8 tsp. salt
1/8 tsp. cayenne pepper
 
Combine corn starch and 2 Tbs. water. Mix well set aside. Place all sauce ingredients in a blender and blend on high speed for 15-20 seconds. Pour ingredients into a small saucepan, heat on medium low. Simmer gently for twenty minutes, stirring several times. After twenty minutes add cornstarch mixture, stir well. When sauce begins to thickens let simmer on a very low temperature for ten minutes. Remove from heat and let cool. Mixture will be similar in thickness to steak sauce. Store in a covered container in the refrigerator.


OLIVE GARDEN TORTELLONI BOLOGNESE

~Shared by Treva, NC

2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni Parmesan cheese, freshly grated

1. Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

2. Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.

3. Toss hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.

Serves 4

Source: Olive Garden


STARBUCK'S CARAMEL SCONES

~Shared by Treva, NC

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
3/4 cup milk
1 egg
1 & 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract
1 cup butterscotch chips

TOPPING:
1/3 cup butterscotch chips - finely chopped
1 egg white -- whisked
Confectioners' sugar -- (optional)

Preheat oven to 425 degrees F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.

In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.

Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough. Fold in butterscotch chips.

Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips.

Bake until browned -- 16 to 18 minutes. Dust with confectioner's sugar when cool.


MAUI LUAU SHRIMP & SALMON

~Shared by Treva, NC

4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce

Note: Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

1. Brush both sides of salmon with olive oil and season with salt and pepper.

2. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

3. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.

4. On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.

5. Grill shrimp approximately 3-4 minutes per side or until 150 degrees.

6. Grill pineapple for 2-3 minutes per side or until there is good carmelization.

7. Brush all items generously with the sweet chili sauce.

8. To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6

Source: Red Lobster


OUTBACK CREAMY ONION SOUP

~Shared by Treva, NC

3 tablespoons butter
3 tablespoons flour
1 & 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 & 1/2-1 & 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to garnish, or a combo)

1) For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

2) In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.

3) Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.

4) Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.


RED LOBSTER PARMESAN CRUSTED TILAPIA

~Shared by Treva, NC

This Italian inspired dish features fresh Tilapia baked with a delicious coating of fresh Parmesan cheese, butter and Parmesan crème.

Serves 4

4 ea 5-6 oz Tilapia Fillets
Non-stick Cooking Spray
1/2 lb. Linguini, cooked

Parmesan Crust:
1/2 cup Panko Bread Crumbs (Japanese style breadcrumbs that are usually found in the ethnic items section of your supermarket)
1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:
1/2 cup Parmesan Cheese, pre-shredded
1 Tbsp. Parsley, dried
10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:
1. 2 Tbsp. Fresh Basil, Chopped
2. 1/4 cup Chablis or Chardonnay Wine, optional
3. 1/4 cup Half and Half

1. Preheat oven to 425 degrees.

2. Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish and set aside.

3. In a small bowl, mix the Panko bread crumbs and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.

4. To assemble the Parmesan Base, place 1/2 cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

5. Meanwhile while the fish is baking, make the Parmesan Cream sauce. Place the remaining Parmesan Base in a medium sauce pan, add the fresh Basil, Wine, and Half and Half and heat over medium heat until the sauce is simmering, stirring often.

6. Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Sprinkle with additional Parmesan cheese if desired.

Source: Secret Recipes


TACO BELL'S CINNAMON TWISTS

~Shared by Treva, NC

1/2 cup sugar
1 tablespoon cinnamon
Rotinni noodles (you must use a rice based noodle)
3 cups oil, peanut oil preferred

Combine cinnamon and sugar in a small bowl and mix well. Heat oil to about 500 degrees, be careful not to let the oil smoke. When the oil is hot enough, drop a handful of uncooked noodles, dropping only a few at a time. Deep-fry for 30 seconds. You will know when they are done because they will sink to the bottom and then resurface. Place cooked noodles on some paper towels so they can drain. Sprinkle cinnamon and sugar mix over them.


CHIPOTLE'S BARBACOA BURRITO

~Shared by Treva, NC

Chef Kent Chambless, Chipotle Mexican Grill

BARBACOA:
4 guijillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (6 to 8-pound) beef roast
Salt and pepper
1 (2-pound) package dried avocado leaves***
Large tortilla for wrap, beans, rice and vegetables of your choice

Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.

Preheat the oven to 325 degrees F.

In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours. Heat tortilla till its warm and soft. Place barbacoa, beans, rice and vegetables of choice on tortilla. Wrap tortilla in long circular manner to create burrito.

***Fresh avocado leaves are toxic, they must be dried to be used for cooking.

Source: WFAA, Dallas/Fort Worth, Channel 8


APPLEBEE'S COPYCAT CHARDONNAY MUSHROOMS

~Shared by Treva, NC
 
1 cup butter
1/4 teaspoon granulated or powdered garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
dried parsley flakes, to taste
1/4 cup Chardonnay
1 pound fresh mushrooms, quartered
 
1. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.

2. Heat butter in saucepan over low heat until melted.

3. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.

4. Turn off heat and immediately pour Chardonnay onto mushrooms.

5. Add parsley and toss together. Serve over your favorite steak.


OLIVE GARDEN APPLE CARMELINA

~Shared by Treva, NC

Olive Garden Apple Carmelina is a sugary, warm treat with hot homemade caramel and cold vanilla ice cream.

Cooking Time: 30 min
 
Filling:
2 (20-ounce) cans sliced apples, drained
1/2 cup granulated sugar
1/2 teaspoon apple pie spice
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt

Topping:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, softened
 
Filling:
1. Mix apples, sugar, apple pie spice, brown sugar, flour and salt together; stir well. Pour into a lightly buttered 8-inch square baking dish.

Topping:
1. Mix the flour, salt and sugars and blend well. Add and work in the softened butter to the topping ingredients. Mixture should look like coarse meal.

2. Sprinkle over apples and place in a preheated oven at 350 degrees F for 30 to 35 minutes.

3. Serve topped with your favorite vanilla ice cream and a drizzle of caramel sauce.


WESTSIDE TAVERN'S WARM STICKY TOFFEE CAKE

~Shared by Treva, NC

Adapted from Westside Tavern in West L.A.

English toffee sauce:

1 & 1/2 cups heavy cream
3/4 cup plus 1 tablespoon (1 ½ sticks plus 1 tablespoon) butter, cut into ½-inch cubes
1 & 1/2 cups dark brown sugar
3/4 cup maple syrup
 
In a large heavy-bottom saucepan, combine the cream, butter, brown sugar and maple syrup. Bring to a boil over high heat, whisking frequently.

Once the mixture comes to a boil, remove from heat. Blend the mixture using an immersion blender until thickened and emulsified. Alternatively, the mixture can be blended in batches using a standard blender (be careful as the mixture is very hot). Makes 4 cups of sauce.
 
Toffee cake and assembly:

2 tablespoons (¼ stick) butter, plus extra for buttering the ramekins
Sugar for dusting the ramekins
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons boiling water
3/4 cup plus 2 ½ teaspoons (3.4 ounces) flour
Pinch salt
3/8 teaspoon baking powder
1 cup plus 1 ½ teaspoons dark brown sugar
1/4 teaspoon vanilla extract
1 egg
3/4 cup coarsely chopped dates
Hot prepared toffee sauce
Whipped mascarpone cream, cream or ice cream
 
1. Heat the oven to 350 degrees. Grease 6 (6-ounce) ramekins with butter, and dust with sugar. In a saucepan, whisk the baking soda into the boiling water.

2. In a large bowl, whisk together the flour, salt and baking powder.

3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and vanilla until fully incorporated.

4. To the butter mixture, add the egg and beat until fully incorporated. Over low speed, slowly and gently add the dry ingredients, scraping the bowl to make sure the batter is fully mixed.

5. Over low speed, slowly stream the hot water into the batter. Add the dates and continue mixing over low speed until the batter thickens. This makes about 2 cups batter.

6. Divide the batter between the prepared ramekins. Bake until the cakes are a dark, caramel color, about 45 minutes.

7. Remove the ramekins and cool the cakes for 5 minutes, then invert the cakes onto a rack over a rimmed baking sheet. Pour the hot toffee sauce onto the cakes until they seem saturated (extra sauce will pool at the bottom, this can be gathered for additional glazing and serving), then glaze the cakes a second time with the sauce.

8. Set the cakes aside for about 30 minutes to set up and cool. The cakes can be made a few hours in advance and held on a baking sheet, loosely covered with plastic wrap, at room  temperature.

9. To serve, cover each cake with one-fourth cup warm toffee sauce. Serve with a generous quenelle or dollop of mascarpone cream or whipped cream, or scoop of ice cream. Servings: 6-12

Source: LA Times


CARRABBA'S ITALIAN GRILL MAMMA'S POMODORO TOMATO SAUCE

~Shared by Treva, NC
 
1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 (28-ounce can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces
 
1. In a medium-sized stainless steel saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add the garlic and cook 1 more minute.

2. Add the chopped tomatoes and cook for 20 minutes, stirring frequently to keep the sauce from burning.

3. When the sauce is done, add the salt and pepper to taste. Add the basil leaves to the top of the sauce and cover tightly.

4. Let the sauce sit for a few minutes, then remove the lid and stir in the basil.

5. Let cool and store in the refrigerator in an air-tight container. Makes 3 cups.
 
Source: Carrabba's Italian Grill


DUNKIN DONUTS PUMPKIN SPICE MUFFINS (COPYCAT)

~Shared by Treva, NC

1 box of spice cake
1 (30 oz) can Pumpkin Pie Mix (puree of pumpkin with spice)
1 (3.4 oz) box instant vanilla pudding
2 eggs slightly beaten
1 tsp. vanilla flavoring
1 tbsp. sour cream
1/2 c. vegetable oil
2 tsp. pumpkin pie spice
1/2 c. brown sugar
 
Mix cake mix, pumpkin, pudding and vanilla. Add sour cream, eggs, oil, spice Once combined scoop one large scoop (pampered chef large scoop) into lined cupcake cups. sprinkle each one with brown sugar and place on stone, or cookie sheet. Bake in a 350 degree preheated oven for 30 min or until toothpick comes out clean.

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