Bienville Grill Shrimp Creole recipe

4 tablespoons butter
1 large onion, diced
2 medium bell peppers, diced
2 stalks celery, sliced
2 tablespoons chopped garlic
4 cups chicken or shrimp stock
4 cups tomato sauce
4 cups diced tomatoes
3 bay leaves
1 teaspoon thyme
Salt/white pepper to taste
Cayenne pepper to taste

Sauté all vegetables in butter. Add remaining ingredients and simmer two hours, adding water if too thick. If too thin, reduce over high heat. Add salt and pepper last. Add 1 pound peeled shrimp and 2 tablespoons butter to 1 quart Creole sauce. Simmer 20 minutes.

Source: Chef Mike Hall - Bienville Grill - 13NEWS Lunchbreak

German Apple Pancake recipe

1/2 cup flour
1/2 cup milk
2 eggs
1 large or 2 medium size apples
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1 teaspoon cinnamon

Heat oven to 400 degrees F.

Mix sugar and cinnamon.

Mix flour, milk and eggs together. Melt butter in cast iron skillet (this is essential). Remove from heat. Pour mixture into skillet. Peel and slice thinly the apples. Place on top of mixture. Sprinkle with cinnamon and sugar mixture. Bake 20 minutes. Serve from cast iron skillet.

Source: Bickford's Restaurant - Braintree, Massachusetts

Shrimp and Pasta recipe

12 ounces penne pasta
1 tablespoon stick butter
1 (12 ounce) package mushrooms, thickly sliced
1 medium red onion, chopped
2 tablespoons minced garlic
1/2 cup Irish brown ale
1 package white sauce mix, whisked with 1 1/2 cups milk
1 cherry tomato, halved
1 1/2 pounds raw medium shrimp, peeled and deveined

Garnish:
Chopped scallions
Freshly grated Parmesan cheese

Cook pasta as directed on package.

Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft. Add garlic. Cook, stirring, for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes.

Bring to a boil and stir constantly until sauce thickens. Add shrimp. Reduce heat to medium low and simmer 2 to 3 minutes until cooked through.

Drain pasta and place in a large serving bowl. Add shrimp and sauce. Toss to mix and coat. When serving, sprinkle with the scallions and cheese.

Servings: 4

Source: Women's Day magazine

Potato Soup recipe

NOTE: If you do not have soup base available, please use a piece of ham or chicken for this.

1 tablespoon ham base
1 quart chicken base
6 tablespoons margarine, divided
1/4 pound yellow onion, diced
1 pound potatoes, diced
3/4 teaspoon ground black pepper
1 1/2 ounces flour
1 cup milk
Chopped parsley for garnish

Combine ham and chicken bases in a saucepan and whish until no lumps appear.

Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat.

Garnish with chopped parsley and serve.

Source: Houston Chronicle.

Onion Soup recipe

1/2 pound firm white onions, sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese, shredded
Parmesan, grated

Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving.

Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.

Source: Kitchen Link Copycat Recipes

Linguini Diablo with Two Sauces recipe

A friend sent me this recipe some time ago. It is delicious and very tasty. My whole family just loves it.

1 pound linguini
1 tablespoon vegetable oil
12 scallops
10 shrimp (26-30 count), peeled and deveined
8 clams
1/3 cup Garlic Lemon Butter
4 cups Marinara sauce
1/4 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon parsley

Garlic Lemon Butter:
1/2 cup (1 stick) butter, room temperature
2 teaspoons crushed garlic
1 1/2 teaspoons lemon juice

Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.

Marinara Sauce:
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 pound 4 ounce) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 3/4 teaspoons salt
1 whole bay leaf

In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.

Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.

Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.

Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.

Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Serves 4.

Source: Bennigan's International Cookbook - Escape From the Everyday Cookbook

Hot Bacon Dressing recipe

• 2 ounces bacon grease
• 1/4 pound red onion, finely diced
• 2 cups water
• 1/2 cup honey
• 1/2 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 tablespoon cornstarch

Using the insides of the red onion, finely dice. Place the bacon grease in a saucepan over medium-high heat. Add the onions and sauté until the onions start to blacken.

While the onions are caramelizing, place the water, honey and red wine vinegar in a mixing bowl. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well.

After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water mix to the mustard mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed.

NOTE: To reheat use a double boiler.

Servings: 1

Honey Mustard Dressing recipe

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

In a mixing bowl, combine the sour cream, mayonnaise, and mustard. Blend thoroughly using a wire whisk. Slowly pour in the honey and lemon juice. Continue mixing ingredients until dressing is smooth and well combined.

Servings: 2

Source: A Bennigan's Cookbook

Candy Bar recipe

• 1 1/4 ounces Frangelico
• 2 ounces Hershey's chocolate syrup
• 2 ounces Coco Lopez
• 2 ounces coconut, finely shredded in blender
• 2 ounces ice milk
  

Combine all ingredients in blender. Serve in champagne or other small glasses; an Almond Joy you can drink!

Yields 2 servings.

Broccoli Bites recipe

• 3 eggs
• 6 ounces shredded Monterey jack cheese
• 6 ounces shredded Colby cheese
• 1 (16 ounce) box frozen chopped broccoli, thawed, drained and dried
• 2 1/2 ounces bacon pieces
• 1/2 ounce diced yellow onion
• 1 ounce all-purpose flour
• Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier.

Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing

Honey Mustard Dressing:

• 3/4 cup sour cream
• 1/3 cup mayonnaise
• 1/3 cup Dijon mustard
• 1/3 cup honey1 tablespoon plus 1 teaspoon lemon juice

In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Bamboo Chicken and Shrimp Skewers recipe

3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
1/2 cup peanut sauce.
1 tablespoon green onions, chopped
1 teaspoon black sesame seeds

Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan. Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.

Place skewers on top of noodles, garnish with green onions and black sesame seeds.

Satay Marinade:
1/2 cup fresh jalapenos
1/2 cup garlic
1/2 cup ginger, fresh minced
1/2 cup fresh lemon juice
2 1/2 cups soy sauce
1 1/4 cups sesame oil
1 1/2 cups brown sugar

Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.

Peanut Sauce :
2/3 cup crunchy peanut butter
1 1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
4 cloves garlic, minced
1/4 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon cayenne pepper

Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.

Source: 9NEWS.com

Sesame Chicken recipe

Source: benihana.com

1 teaspoon soybean oil
5 ounces skinned, boneless chicken breast
2 mushrooms, sliced into 8 pieces
1 teaspoon soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame seeds
Salt and pepper (optional)

Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).

Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot.

Serving suggestion:
Dip prepared chicken in Benihana Cream Sauce. Servings: 1

Fried Rice recipe

Source: Benihana/TVFN

1/2 teaspoon onion, chopped
1/3 teaspoon carrots, chopped
1/3 teaspoon green onions
4 ounces rice, steamed
3 pinches salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce chicken, cooked
1/4 teaspoon sesame seeds
3 pinches pepper
1 teaspoon soy sauce

Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture.

Giant Chocolate Chip Cookies recipe

1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts

Heat oven to 350 degrees F.

Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.

Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.

Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.

Bake until the centers are still slightly soft to the touch, 11 to 14minutes.

Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.

Makes 12 to 15 cookies.

Peach Ice Cream recipe

2 cups fresh, ripe, very small peaches, finely chopped
1 1/4 cups granulated sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

Lemon Grass Chicken recipe

Marinade/Meat:
1 tablespoon vegetable oil
1/2 white onion, sliced
3 tablespoons finely chopped lemon grass *
2 cloves shallots, chopped
2 cloves garlic, chopped
1 pound (breast or dark meat) chicken, diced (sliced
beef or pork can be substituted)

To finish:
1 tablespoon fish sauce
2 teaspoons soy sauce
Pinch of salt
1 tablespoon granulated sugar
Additional oil for sautéing, as needed
1/2 pound steamed broccoli, for color
Steamed rice

* Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)

For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.

To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.

Heat a large skillet or wok until very hot. Add a little oil, heat, then add chicken mixture and sauté until almost done, about 4 to 5 minutes.

Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice.

Makes 3 or 4 servings.

Source: San Antonio Express-News - Beijing Restaurant, San Antonio, Texas

Banana Crunch French Toast recipe

3 servings

4 large eggs
Dash cinnamon
Dash vanilla extract
6 slices thick egg bread
Honey Bunches of Oats cereal
Canola oil
Fresh banana slices
Whipped cream

Lightly beat eggs in a shallow dish or pie pan. Whisk in cinnamon and vanilla extract. Dip slices of bread into the egg mixture, coating both sides. Pour a generous amount of Honey Bunches of Oats cereal into another pie pan or shallow dish. Press slices of bread into the cereal on both sides so that cereal sticks.

Cook bread slices in a hot skillet with a little canola oil until golden. Garnish with banana slices and whipped cream.

Source: Beach Break Cafe, San Diego, California

Pound Cake Fries with Raspberry Catsup recipe

1/4 loaf pound cake, cut into 1/4-inch slices
1 cardboard French fry container (ask politely
and you shall receive)

Cut pound cake slices in 1/4 inch strips. Arrange strips on a toaster oven rack and toast until browned on top and bottom. Turn strips and toast until remaining two sides are browned. Let cool, then arrange in container.

Raspberry Catsup:
1 (12 ounce) bag frozen raspberries, thawed,
or 2 cup fresh raspberries
2 cups confectioners sugar
1 empty catsup squeeze bottle

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries."

Source: Chef Joey Altman, Bay Cafe, San Francisco, California

Shrimp Pasta recipe

6 ounces linguini pasta
6 large shrimp, peeled and deveined
1 tablespoon minced garlic (or more, if you like)
1/4 to 1/2 cup white wine
2 to 4 ounces butter (cold, cut into cubes)
1/2 cup diced tomatoes
Handful fresh spinach
Salt and pepper
Italian seasoning to taste

Sauté shrimp in olive oil, then add garlic, salt, pepper, seasonings, tomatoes and spinach. Add wine and reduce by half, then add the butter and allow to melt. Prepare pasta according to label directions, drain and top with shrimp mixture.

Source: Baxter's Interurban Grill, Tulsa, Oklahoma

Cranberry Muffins recipe

1 3/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 24.

Source: Bavarian Inn - Glendale, Wisconsin

Pan-Fried Onion Dip recipe

Makes two cups.

This dip is like the California dip that we remember from our childhood, except it’s the real thing, with slowly caramelized onions, and it’s ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar’s potato chips plus fresh vegetables and crackers for dipping.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes.

Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.

Taste for seasonings. Serve at room temperature.

Source: The Barefoot Contessa Cookbook by Ina Garten Crown

Pineapple Ginger Salsa recipe

4 cups pineapple chunks, drained
1 cup red onion, finely diced
1 cup jicama, peeled and diced 1/4 inch
1 cup cilantro, chopped (no stems)
2 tablespoons ginger, peeled and minced
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 cup orange juice

Place pineapple on cutting board and chop until it is in roughly 1/8-inch pieces. Place all ingredients into a bowl and fold together until mixed thoroughly.

Source: Banditos - Moab, Utah

Chicken of the Gods recipe

Tom Ham, the late owner of Bali Hai, created this chicken recipe. It appeared in the Union-Tribune Food section in April 1999. The Bali Hai Restaurant is on Shelter Island. Divine flavors grace Chicken of the Gods.

1 to 1 1/2 pounds boneless chicken pieces
1/2 egg, beaten
1/8 teaspoon salt
1 1/2 teaspoons dry sherry
1/2 teaspoon soy sauce
Dash white pepper
4 ounces chestnut flour (available at Asian markets)
Oil for browning

Chicken:
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
1 teaspoon toasted sesame seeds

Marinate the chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour.

Heat oil in a large skillet and brown the chicken, cooking until heated through.

Melt the butter over medium heat and blend in the flour and cornstarch, stirring constantly.

In a saucepan, bring the stock to a boil. Add the stock slowly to the butter mixture, stirring rapidly. Continue stirring until combined and thickened. Reduce the heat and add the cream and salt and pepper.

Cut the chicken into neat slices and arrange them on a hot platter. Cover the chicken with the cream sauce. Sprinkle sesame seeds over the top.

Serves 2.

Pan-Seared Sea Scallops recipe

6 tablespoons olive oil
10 jumbo sea scallops
Sea salt and freshly ground black pepper to taste
2 tablespoons red bell pepper, finely diced
2 tablespoons yellow bell pepper, finely diced
2 tablespoons green bell pepper, finely diced
8 ounces angel hair pasta, cooked according to package
instructions, drained and kept warm
1 tablespoon plus 2 teaspoons fresh garlic, minced
4 tablespoons cold butter
4 tablespoons scallion tops, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh parsley, finely chopped

Heat 2 tablespoons olive oil in a sauté pan. Season scallops with salt and pepper on both sides. Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-sized).

Sauté 1 tablespoon garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter into the garlic until it has melted. Add 3 tablespoons scallions, thyme and bell peppers. Toss sauce with pasta. Keep warm until ready to serve.

Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss to combine.

Combine pasta mixture with scallops. Garnish with lemon juice mixture.

Source: Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona

Fish in a Bag recipe

2 sheets parchment paper
2 fresh mahi-mahi fillets
1 teaspoon adobo seasoning
1/4 teaspoon ground annatto seed
4 slices vine ripened tomato
4 sprigs fresh thyme
Vegetable Sauté

Heat oven to 350 degrees F.

Fold a piece of parchment paper in half to create a 13 x 18-inch rectangle. Using scissors, cut the paper to form a large half-circle with the fold as the straight edge of the half-circle so that when unfolded, it looks like a full circle. Do it again for the other fillet.

Slice each mahi fillet diagonally on the bias, into 3 equal pieces. Combine adobo and ground annatto seed (both available in Latin markets) and sprinkle on both sides of the fillets.

Unfold the parchment paper and spread about 2 tablespoons of the vegetable sauté on half of the circle. Place one piece of a fillet on top of the veggies and layer with 4 tablespoons vegetable sauté, a slice of tomato and another fillet piece, more veggies and tomato and the third fillet piece, topped with veggies and fresh thyme sprigs. Do the same thing with the other mahi fillets, on the other piece of parchment paper.

Fold the empty side of the parchment paper over the fish and veggies and seal the edges by crimping and folding 1/2-inch deep and 2-inch long folds, all the way around. Place pouches on a baking sheet and bake in the middle of a preheated 350 degree F oven for 18 to 20 minutes. When done, the paper pouch will puff from the steam trapped inside. You can carefully unroll an edge of the pouch (it will be steaming hot) and insert an instant read thermometer into the center fish fillet. It should read 150 to 155 degrees when done.

Serve with black beans and yellow rice.

Source: Chef Jim Cropper - Bahama Breeze Restaurant, Chandler, Arizona

Barbequed Ribs recipe

2 pounds pork loin ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.

In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.

Heat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.

Dry Spice Rub:
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Serves 2

Southern Style Catfish recipe

2 cups white cornmeal
2 tablespoons salt
1 tablespoon pepper
2 (6 ounce) catfish fillets, washed well
Coleslaw, French fries and hushpuppies as accompaniments

In a deep fryer heat peanut oil to 350 degrees F.

In a shallow dish combine cornmeal, salt, and pepper. Dredge wet catfish in mixture, coating well and shaking off excess. Deep fry catfish for 6 to 8 minutes, or until brown and crispy. Serve with coleslaw, French fries and hush puppies.

Serves 2.

Bloody Mary

Glass : Old-Fashioned Glass

Ingredients :

• 1 1/2 oz. Vodka
• 4 oz. Tomato Juice
• 1/2 tsp. Worcestershire Sauce
• 1/2 tsp. Lemon Juice
• 5 drops Tabasco Sauce
  

Instructions : Shake well over ice and stain into an old fashioned glass. Add several ice cubes and celery stalk. Season with salt and pepper to taste.

007 (beverage recipes)

Glass : Highball Glass

Ingredients :

• 2 oz. Orange Vodka
• 2 oz. Orange Juice
• 3 oz. 7-Up

Instructions : Pour vodka over ice in highball glass, then add orange juice and 7-Up.

Apple Butter recipe

1/2 red delicious apple
1/2 Granny Smith apple
2 cups softened unsalted butter
1/8 cup applejack brandy
1/4 cup apple juice
1/8 teaspoon salt
1/16 teaspoon pepper

In food processor, purée whole cored apples (skin on). Add all remaining ingredients and blend until liquid is incorporated and entire batch is smooth.

Source: Pacific Heights - a taste of the Northwest at Disney World

Trout Amandine recipe

6 trout fillets with skin (4 to 6 ounces each)
1 1/2 cups all-purpose flour
12 tablespoons butter, divided (no substitutes)
1 tablespoon fresh lemon juice
1 1/2 cups sliced almonds, toasted
6 lemon wedges

Heat oven to 250 degrees F.

Dip each fillet in flour, shaking off excess. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes. Turn and cook 2 to 3 minutes more, until golden brown. Transfer fillets to a platter; keep warm in oven. Wipe out skillet. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets.

Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges.

Servings: 6

Source: Ladies Home Journal - April 2001

Oysters Bienville recipe

2/3 cup finely chopped mushrooms
1 teaspoon ground white pepper
4 tablespoons unsalted butter
1/2 cup brandy
1 1/2 teaspoons finely minced garlic
1/2 teaspoon cayenne
1 tablespoon finely chopped shallots
1 teaspoon salt
1/2 cup heavy cream
6 tablespoons grated Romano cheese
1 tablespoon flour
4 tablespoons dry bread crumbs
1/2 pound boiled shrimp, finely diced
1/4 cup finely minced parsley
2 dozen oysters on the half shell, drained
4 pans rock salt

In a large, heavy saucepan, sauté the 2/3 cup chopped mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside.

In the same pan, melt the 4 tablespoons unsalted butter and render the garlic and shallots, stirring frequently until soft. Add the diced shrimp, then sprinkle in the flour. Stir all together, add the reserved mushrooms. Deglaze pan with the brandy while stirring constantly. Stir in the heavy cream, cook until smooth before adding Romano cheese, dry bread crumbs and parsley, salt, pepper and cayenne. A small amount of milk may be added if the mixture is too thick.

Remove from heat, allow to cool then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500 degree F oven.

Wash oyster shells well, pat dry. Put oysters on shells, place six in each pan of rock salt. Spoon one heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.

Filet Mignon au Poivre recipe

6 filets (8 ounces each)
6 tablespoons cracked black pepper
Salt
3 tablespoons clarified butter oil
3/4 cup brandy
3/4 cup heavy cream
1/2 cup demi-glace, home made or purchased
(available in gourmet shops and groceries)
Watercress to garnish

Lightly season the filets with salt and pound cracked pepper into both sides.

Heat the butter in a sauté pan over high heat. Add the filets and brown on both sides (rare 10 minutes; medium-rare 15 minutes, medium 18 minutes, medium well 20 minutes, well done 25 minutes.

Remove from pan and keep warm. Deglaze the pan with the brandy, add the cream and reduce to a semi-thick consistency over medium heat, approximately 1 1/2 minutes Add the demi-glace and cook about 1 minute more. Taste for seasoning and adjust if necessary. Center each filet on a hot dinner plate, ladle sauce over. Garnish with watercress. Serve.

Servings: 6

Escargots en Casserole recipe

Serves 6.

36 snails, removed from their shells, rinsed and drained
1 1/8 cups garlic butter (right)
12 ounces fresh or good-quality frozen puff pastry
1 egg, beaten

Garlic Butter:
1 1/2 cups (3 sticks) plus 4 tablespoons butter, softened
1 cup chopped fresh parsley
1/4 cup Herbsaint
1/8 cup chopped garlic
Salt and freshly ground black pepper

In a small bowl, mix all ingredients at low speed for 5 minutes.

Heat oven to 420 degrees F.

Place each snail in a small pot or ovenproof dish with a 2-inch diameter. Cover each snail with garlic butter.

Roll the puff pastry to 1/8-inch thickness. Using a 2-inch diameter pastry cutter, cut out 36 circles. Cover each snail pot with puff pastry, pressing the edges lightly to seal. Brush the pastry with beaten egg.

Bake for 8 minutes or until the pastry turns golden brown. Serve immediately.

Creme Brulee recipe

Serves 6.

6 egg yolks
1/3 cup granulated sugar
2 1/2 cups heavy cream
1 tablespoon vanilla extract
3 tablespoons dark brown sugar

Heat the oven to 250 degrees F.

In a medium bowl with mixer set at medium speed, beat the egg yolks and sugar. Set aside.

In a saucepan over medium heat, bring the cream to a boil. Remove from heat immediately and add to the egg-sugar mixture, continuing to beat. Add the vanilla extract and continue to beat until the mixture is completely cool.

Pour the cooled mixture into six 4-ounce custard cups. Line the sides of a 3-inch high baking pan with parchment paper, then place the cups in the pan. Add water until it reaches halfway up the sides of the cups. (The paper stabilizes the water and prevents the cups from shaking.) Bake for 50 minutes.

Remove the cups from the pan, allow to cool to room temperature, then refrigerate until chilled.

Sprinkle 1/2 tablespoon dark brown sugar over the top of each cup. Place the cups on a sheet pan and set under the broiler until the sugar melts, darkens and forms a crust. This is the brulée process. Refrigerate until ready to serve.

Caramel Custard recipe

Source: Arnaud's Web Site

1/2 cup granulated sugar
1 tablespoon water
3 eggs
1/4 cup granulated sugar
2 cups milk, scalded
1/2 teaspoon best quality pure vanilla extract

Heat oven to 275 degrees F.

In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.

Pour a spoonful into 6 four-ounce custard cups and let stand until cooled.

Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add vanilla extract. Strain carefully into the prepared cups to avoid disturbing the caramel.

Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly, 1 1/2 to 1 3/4 hours, or until a knife inserted in the center comes out clean.

Remove from the water and cool. Chill. To serve, run a knife around the edge of the custard and invert the cup onto a small plate.

Servings: 6

Posted by LladyRusty at recipegoldmine.com

Maple Syrup Cheesecake recipe

Crust:
24 (5 x 2 1/2-inch) graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B)

In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Filling:
32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream

Heat oven to 350 degrees F.

In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

Source: The Arlington Inn, Arlington, Vermont

Virgin Prickly Pear Margarita recipe

1 1/2 cups crushed ice
3 ounces sweet and sour mix
1/2 ounce freshly squeezed lime juice
1/2 ounce prickly pear syrup
Lime wedges
Kosher salt or margarita salt

Combine all ingredients in blender and mix. Rub rim of glass with lime, dip into kosher salt or margarita salt, and pour in the drink. Garnish with lime wedge.

Makes one serving.

Source: Arizona Biltmore, Phoenix, Arizona

Oaxaca Cheese Grits recipe

1 cup dry grits
1 cup chicken stock
1 cup heavy cream
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup poblano puree
1/4 cup Oaxaca cheese, grated

Heat a heavy-bottom pot over medium heat. Add dry grits; stirring often, toast the grits for 1 minute.

Slowly whisk in chicken stock. Stirring occasionally, bring mixture just to a boil; simmer for five minutes. Slowly incorporate heavy cream. Season with salt and pepper; remove mixture from heat. Fold in butter, cheese and poblano puree; Simmer over low heat for 15 minutes.

NOTE: You can substitute 1 small can of diced, roasted mild green chiles that have been pureed in a blender for the poblano puree.

Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona

Kumquat Salsa recipe

2 jalapeños, seeded, diced into 1/2-in pieces
3 cloves fresh garlic, chopped
1/2 to 3/4 cup cilantro, finely chopped
4 kumquats, quartered
2 cups orange juice
2 cups lemon juice
2 tablespoons brown sugar
4 red tomatoes, diced into 1/2-inch pieces
1 red onion, diced into 1/2-inch pieces
Salt and pepper to taste

Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar. While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender mix with the other ingredients and add salt and pepper to taste.

Source: Arizona Biltmore Hotel, Phoenix, Arizona

Chocolate Linzer Tart recipe

7 ounces butter
3/4 cup granulated sugar
1 egg
1/8 teaspoon vanilla extract
1 cup almond meal
1 tablespoon cinnamon
1/8 teaspoon baking powder
1 1/2 cups cake flour
1/4 cup cocoa powder
1/4 cup all-purpose flour
1 cup seedless raspberry jam

Cream together the butter and sugar. Add egg and vanilla extract; mix to combine.

In a separate bowl, combine dry ingredients. Mix dry ingredients into butter mixture. Place mixture in the refrigerator to chill.

Roll dough to 1/8-inch thickness. Line tart pan with dough, reserving some for the tops of the tarts. Fill tart shell with raspberry jam. Cut reserved dough into strips; place over the jam in a lattice design. Bake at 350 degrees F until the jam is set and the crust is golden.

Source: Chef Jeffrey Elliott - Arizona Biltmore Resort and Spa, Phoenix, Arizona - azfamily.com

Chile and Lime Margarita recipe

1 1/2 cups crushed ice
1 1/2 ounces Jose Cuervo Gold Tequila
1 ounce triple sec
2 ounces sweet and sour mix
1 ounce freshly squeezed lime juice
1/4 ounce jalapeno juice
Lime wedges
Kosher salt or margarita salt
Red chile pepper to garnish

Combine all ingredients in blender and mix. Rub rim of glass with lime, dip into kosher salt or margarita salt, and pour in the drink. Garnish with lime wedge and red chile pepper.

Source: Arizona Biltmore, Phoenix, Arizona

Sabzi (Pureed Spinach with Spices) recipe

This is Afghan cuisine.

1 pound chopped, fresh spinach
3/4 cup black-eyed peas
1 onion
1 sun-dried lemon (or dried, crushed lemon pieces)
1 tablespoon fresh garlic, chopped
1/2 fresh lemon
Salt and pepper to taste
2 tablespoons vegetable or olive oil
10 leaves fresh cilantro

Soak the black-eyed peas for 1 hour, then rinse. Boil spinach with washed black-eyed peas for 10 minutes.

At the same time, in a saucepan, fry diced onion in vegetable oil until soft and light brown. Add the garlic and fry for 2 more minutes. Add boiled and drained spinach and black-eyed peas. Add dried lemon and fresh lemon juice, salt, pepper and chopped cilantro. Mix well, cook an additional 5 minutes and serve on a long platter.

Pairs well with fresh bread or white rice.

Source: Ariana Restaurant, Philadelphia, PA - owner Kadir Sultani

Chalow Badenian (Sauteed Eggplant) recipe

Source: Ariana Restaurant, Philadelphia, PA - owner Kadir Sultani

2 whole eggplants, cubed into chunks
1 onion
1/2 tablespoon fresh garlic, chopped
1/2 teaspoon turmeric powder
1 whole tomato, chopped
1 tablespoon tomato paste (for added color)
1/2 green or red bell pepper, diced
2 cups warm water
2 tablespoons vegetable oil
Salt and pepper to taste

Peel and cube eggplant and set aside.

In a saucepan, fry diced onion with vegetable oil. After a few minutes, add garlic and turmeric, mix for additional 2 or 3 minutes. Add whole chopped tomato, tomato paste and diced pepper.

Mix well, then add 2 cups warm water. Add salt and pepper, then all of the eggplant. Cover the pan and simmer on medium heat for about 10 minutes. Remove cover and test eggplant to be sure it has softened.

Serve in a large bowl, garnished with a cup of plain yogurt that has been mixed with fresh garlic and a pinch of salt.

Pairs well with white basmati rice.

Horsey Sauce recipe

1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar

Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!

Barbecue Sauce recipe

2 cups ketchup
1 tablespoon plus 1 teaspoon water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon Tabasco sauce

In medium saucepan over low heat, combine ketchup and water. Add garlic powder and remaining ingredients, stirring after each addition until well blended. Cook, stirring continously just until sauce comes to a boil.

Cover pan and remove from heat, allowing it to cool completely.

Sauce may be stored covered or in plastic squeeze bottle in refrigerator for up to 2 months.

Apple Turnovers recipe

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

Peel, core and slice apples. In medium saucepan over low heat, cook apples with sugar, cornstarch, lemon juice and cinnamon, stirring frequently, until apples are tender. Refrigerate until cool.

Thaw pastry sheets at room temperature 20 minutes.

Heat oven to 400 degrees F.

Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut into four 6-inch squares. Place 1/4 cup apple mixture in center of each square. Brush edges with water. Fold to form triangles, seal edges firmly with a fork. Place on 2 baking sheets.

Bake 25 minutes or until golden. Cool on wire rack.

Sugar drizzle: In small bowl, mix together 1/2 cup confectioners sugar and 1 tablespoon water. With spoon, drizzle on turnover, allow to set before serving.

Servings: 8

Source: Kitchen Link Copycat Recipes

Aquaviva Mina de Pesach recipe

Chef Walter Potenza, who hosts many Seder dinners at his Aquaviva, 286 Atwells Avenue, Providence, Rhode Island, shares a recipe that would be useful to others hosting Seders.

He said this is a Sephardic layered savory pie, and every Sephardi in Italy makes a different one depending on the area.

6 tablespoons extra virgin olive oil
2 cups white onions, minced
2 garlic cloves, minced
1 pound white domestic mushrooms
6 leaves white Swiss chard or fresh spinach, julienned
1 pound fresh turkey, thinly sliced, or coarsely chopped, poached
Salt and black pepper to taste
1 cup fresh parsley, chopped
4 eggs, lightly beaten Pinch of fresh thyme, finely chopped
6 matzohs, soaked in 1 cup chicken broth plus extra
8 asparagus spears, cut round
2 hard boiled eggs, shell removed, cubed

Heat oven to 375 degrees F.

In a large skillet heat olive oil for 3 minutes. Saute onion and garlic until soft and translucent about 5 minutes.

Add the mushrooms, cook for 3 minutes, then cover with fresh Swiss chard. Blend well, and allow the chard and the mushrooms to release some of the water. This process will take approximately 10 minutes. Transfer to a mixing bowl.

Poach turkey in one cup of chicken broth for 4 minutes. Strain, reserve broth and allow to cool while adding the turkey, parsley and eggs to the vegetable mixture.

Season with salt and pepper to taste.

Combine well. In a separate bowl mix the pre-cut hard boiled eggs and asparagus together and lightly season with salt and a pinch of fresh thyme. Reserve for later use.

Brush olive oil on a 14-inch terra cotta oven pot or a baking dish.

Dip two of the matzohs into the cooled stock until well moistened but not falling apart. (The leftover stock can be now brought to a boil, thickened with a teaspoon of potato starch and blended with the turkey vegetable mixture. This will allow the mixture to bind together well.)

Lay squeezed matzoh on the baking dish, breaking pieces to fit comfortably. Spoon half of the turkey mixture on the top, spread evenly, then top with another moistened matzoh, and repeat the process until all ingredients have been used.

Brush the remaining olive oil over the matzoh, then top with the asparagus-egg and thyme mixture.

Spread evenly on top of Mina and bake for 15-20 minutes until the top is rich in appearance and crispy. Cool for 10 minutes and serve accompanied by a fresh salad.

Serves 6 to 8.

Aqua in Bellagio Tartar of Ahi Tuna recipe

In a variation on that theme, ahi tuna tartar is a signature appetizer at Aqua in Bellagio, 3600 Las Vegas Blvd. South, according to Mark LoRusso, executive chef.

The tuna, which is naturally red in its uncooked state, is shaped as a heart. LoRusso said his staff would present it as a molded heart on Valentine's Day on request.

8 ounces sushi-grade ahi tuna, diced to 1/4 inch
2 quail egg yolks
2 tablespoons sesame oil, infused with scraps of chiles
4 tablespoons pine nuts, roasted
4 tablespoons Bosc pear, diced small
2 pinches red and green habanero chiles, minced
2 pinches garlic, minced
2 pinches ancho chili powder
2 pinches kosher salt
8 ounces mint leaves, finely cut into strips
4 slices white toast, crust removed and cut into
triangle-shaped fourths

Place a heart-shaped mold in center of each plate and fill with half of the tuna. Remove molds and place one raw quail egg yolk on top of each form.

Drizzle half of sesame oil over tuna and onto each plate.

Place half of pine nuts, pears, habanero chiles and garlic in small piles around each plate. Sprinkle plates with ancho chili powder, salt and mint.

Place 8 toast triangles on each plate.

Makes 2 servings.

Apple Jack Orchard Cornish Game Hens with Raspberry Sauce recipe

4 whole Cornish game hens
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon cinnamon
1 cup raspberries
1/4 cup sherry
1/4 cup soy sauce
1 teaspoon garlic powder
1 cup water

Season hens by rubbing mixture of spices on skin. Roast on rack in pan at 350 degrees F for 30 minutes.

Combine berries, sherry soy sauce and garlic powder to baste hens. Add water to pan; cover with oiled foil or pan cover and bake for 45 minutes to one hour more. Drain liquid. Reduce hen juices; baste again before serving.

Serve with pan juices over rice.

Walnut Blondie with Maple Butter Sauce recipe

Dough:
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Heat oven to 350 degrees F.

Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.

Maple Butter Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

Serves 4.

Veggie Patch Pizza recipe

1 (10-inch) flour tortilla
Butter-flavor oil, as needed
1/2 cup sliced mushrooms
Black pepper, to taste
Granulated garlic, to taste
Salt, to taste
4 ounces Hot Spinach and Artichoke Dip
1/2 teaspoon Italian seasoning
1/4 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan/Romano cheese

Spinach and Artichoke Dip:
1 (10 ounce) box frozen, chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces (1/2 package) softened cream cheese

Pizza: In a hot sauté pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.

Brush tortilla with oil and place on griddle.

Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge.

Top with mushrooms, when cooked, Italian seasoning and diced tomatoes.

Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F.

Remove from oven when cheese is melted and top with shredded parmesan/Romano cheese.

Cut into wedges and serve.

Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for the vegetable pizza or as a dip for chips.

Source: themilwaukeechannel.com

Vegetable Medley recipe

1/2 pound cold, fresh zucchini, 1/4 inch bias half moons
1/2 pound cold, fresh yellow squash, 1/4 inch bias half moons
1/4 pound cold red pepper, 1/4 inch julienne cut strips
1/4 pound cold carrots, 4 inch x 1/4 inch sticks
1/4 pound cold red onions, 1/4 inch julienne cut strips
1 cold, small corn cob, 1-6 "wheel" cut
3 tablespoons cold butter or margarine
1 teaspoon salt
1/2 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh or dried parsley

Thoroughly clean and sanitize sink.

Rinse and wash all vegetables under cold water.

Clean and sanitize cutting board and knife.

Cut the ends off of the zucchini and squash, then down the center lengthwise. Using chef knife, cut into 1/4 inch bias half moons.

Slice red pepper in half and remove the stem. Core and remove seeds from the red peppers. Cut each half in half, then slice lengthwise.

Slice both ends of red onion off. Remove the peel and core of the onion. Slice lengthwise for a 1/4 inch julienne cut.

Peel carrots. Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 1/4 inch sticks.

Heat butter or margarine in a sauté pan over medium heat (do not scorch). Add salt, sugar and garlic. Add vegetables (start with carrots and work back up the list - denser vegetables take longer to heat) and cook until hot, yet crisp. When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley. Mix thoroughly and serve.

Source: Applebee's

Tequila-Lime Chicken recipe

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

Set oven to broil.

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

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

1 tablespoon salsa
3 tablespoons ranch dressing

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

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

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

Steakhouse Salad recipe

1 (1 pound) sirloin steak
4 to 5 romaine lettuce leaves
3/4 pound chopped romaine lettuce
5 ounces Blue Cheese Vinaigrette Dressing
4 slices tomato
4 slices red onion rings
1/4 cup crumbled blue cheese

Begin grilling steak to desired doneness. Cook to an internal temperature of 145 degrees F. Season if desired.

While steak is cooking, wash romaine heads in cold water in sink with 1/4 cup salt and 1/4 cup vinegar to clean dirt and germs. Peel off outer leaves and place on bottom of large oval plate or platter. Drain and refill sink with cold water, salt and vinegar. Slice romaine lengthwise into 1 1/2-inch squares. Immerse in sink to "shock" the lettuce and to keep it crisp. Drain in colander.

Toss 12 ounces of lettuce in large mixing bowl with blue cheese vinaigrette dressing until coated. Place on top of romaine leaves. Slice steak into 1/4 inch strips and place over salad. Shingle red onion rings at the top and tomato slices at the bottom of the plate.

Sprinkle crumble blue cheese over salad and serve.

Blue Cheese Vinaigrette:
7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 teaspoon granulated sugar
1/2 teaspoon hot pepper sauce (like Tabasco)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon chopped fresh basil

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead. Cover and refrigerate.

Southwest Steak recipe

2 (5.5 ounce) sirloin steaks, or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers, julienne cut
1/2 cup green peppers, julienne cut
1 cup yellow onion, julienne cut
Butter, as needed
Salt, to taste
Pepper, to taste
Garlic, granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese, sliced

Heat skillet or grill to 550 degrees F.

Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks.

While steak is cooking, cut onions and peppers.

Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.

For final minute of steak cooking, top with cheese slices.

Plate for service with onions and peppers and serve with your favorite side dishes. Applebee's serves theirs with skin-on garlic mashed potatoes and garlic bread.

Source: themilwaukeechannel.com

Smothered Steak Skillet recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

Source: The Milwaukee Channel

Santa Fe Stuffed Chicken recipe

8 skinless, boneless chicken breasts
1 (8 ounce or larger) package Monterey jack cheese,
1/2 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper

Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.

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

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

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

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

Yields 4 servings.

Santa Fe Chicken Salad recipe

NOTE: Actually, as a former Apple-slave, I can safely tell you what goes in the Santa Fe Chicken Salad

Regular salad greens
Grilled and marinated (tequila and lime juice) chicken breast, seasoned with
fajita seasoning (try plain old Kroger brand, it works just fine)
Crispies which are just tortilla strips, fried (you can use crumbled tortilla chips)
Diced tomato, onion, and jalapeños (Applebee's pico de gallo)

Garnish:
1 ounce scoop each of sour cream and guacamole
(9 and 3 o'clock, respectively)
Chopped scallions, sprinkled on top, for a garnish
2 ounce ramekin of salsa at 12 o'clock

Dressing:
Naturally Fresh brand lo-fat or fat-free (orange label) ranch dressing
Plain old salsa.

Enjoy! Servings: 4


Source: by liz

Quesadillas recipe

2 (10-inch) flour tortillas
2 tablespoons butter softened
1/3 cup shredded Monterey jack cheese
1/3 cup shredded Cheddar Cheese
1/2 medium tomato, chopped
2 teaspoons diced onion or green onion
1 teaspoon diced canned jalapeños
1 slice bacon cooked
1/4 teaspoon finely chopped fresh cilantro dash of salt
On the side: Sour Cream, Guacamole, and Salsa

Heat a large frying pan over medium heat. Spread half the butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan - but not all the way to the edges. Put the tomato, onion, bacon and jalapeño over the cheese, and cover with the other tortilla butter side up (like a grilled cheese sandwich). When the bottom side is browned, about 45 to 90 seconds, flip the quesadilla and grill the other side. Remove the quesadilla from the pan and using a pizza cutter, cut through the middle like a pizza. Serve hot with sour cream, guacamole, and salsa.

Perfect Margarita recipe

1 1/2 ounces Cuervo or 1800 gold tequila
3/4 ounce Cointreau
3/4 ounce Grand Marnier
1/2 ounce lime juice
2 ounces sour mix

Chill glass well. Mix all ingredients and pour into chilled glass.

Maple Butter Blondies recipe

Blondies:
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Heat oven to 350 degrees F.

Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with a scoop of ice cream and Maple Butter Sauce.

Maple Butter Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

Serves 4.

Kahlua Mudslide recipe

1/2 ounce Kahlua
1/2 ounce Bailey's Irish Cream
1/2 ounce vodka
1 ounce milk

Pour ingredients over ice and stir.

Hot Artichoke and Spinach Dip recipe

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese

Heat oven to 350 degrees F.

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for Veggie Patch Pizza or as a dip for chips.

Honey Glaze recipe

1 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup beef stock
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke
Tabasco sauce (to taste)
1 tablespoon garlic (granulated)
Cornstarch/water mixture (as needed to thicken)

Combine liquid ingredients No. 2 through 10 in saucepan and warm to just below a simmer over low heat. You may opt to use a "double boiler" pan to avoid scorching the glaze.

Next, add garlic and then slowly add sugar while stirring.

In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. You may serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.

Source: themilwaukeechannel.com

Honey Barbecue Riblets recipe

Barbecue Sauce:
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes.

Riblet (Rib) Preparation: For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees F internal temperature). Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slow cook in 275 degree F oven until meat is tender. Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower the better for this process. Just make sure an internal food temperature of 155 degrees F is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor).

When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with Honey Barbecue Sauce just before removing for service. Serve with your favorite side dishes. Applebee's serves their ribs with French fries, coleslaw and their special honey barbecue baked beans.

Source: The Milwaukee Channel

Garlic and Peppercorn Fried Shrimp recipe

1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count
Vegetable oil, as needed
1/2 cup wheat flour
1/4 teaspoon salt
1 teaspoon fresh cracked/ground black pepper
1 teaspoon granulated garlic
1/2 teaspoon paprika
1 teaspoon granulated sugar
2 eggs, beaten
1 cup bread crumbs
1 teaspoon fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350 degrees F.

Combine flour, salt. 1 teaspoon pepper, garlic, paprika and sugar into a bowl.

Beat eggs only slightly in another bowl.

Mix bread crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown.

Servings: 4

Source: themilwaukeechannel.com

Fresh Pico de Gallo recipe

1 cup tomatoes, 1/4 inch diced
1/2 cup red onion, 1/4 inch diced
1/8 cup cilantro, leaves only, roughly chopped
Jalapeño pepper, finely minced, to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon granulated garlic

After washing vegetables, dice/chop/mince and place in steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes.

Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours.

Servings: 6

Source: The Milwaukee Channel

Crispy Orange Skillet recipe

2 pounds boneless, skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)

Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.

Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.

Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:

1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
Dash cayenne pepper
1/4 cup granulated sugar
Salt and pepper to taste

Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.

Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

Serves 4 to 6.

Classic Patty Melt recipe

1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions

Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness. (At our Applebee's, the minimum internal temperature of any burger is 155 degrees F.)

While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350 degrees). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking/burning).

Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar.

In a separate frying/sauté pan, melt butter and sauté sliced onions. Season with salt, pepper and garlic while heating.

Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed onions on the other. Carefully close and cut sandwich.

Serve with your favorite summer side dish. We serve ours in "classic" style with seasoned French fries and a pickle.

Chimicheesecake recipe

10 to 12 (6 1/2-inch) flour tortillas
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, very well drained
1/2 cup almond toffee bits
Cinnamon sugar (1/2 cup sugar and 3 tablespoons ground
cinnamon, mixed well)
Vanilla ice cream
Caramel topping

Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese mixture. On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil. When ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.

Heat oven to 350 degrees F.

Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes. Remove from oven and liberally sprinkle with cinnamon sugar.

Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

Makes 12 to 14 servings.

Chicken Wings recipe

About 35 wings pieces

12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour

Cook the wings until done either bake or deep-fry.

Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.

When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.

Serve with celery sticks and blue-cheese dressing. (These are great reheated, but get hotter each time!)

Source: billingsgazette.com

Chicken Quesadilla Grande recipe

1/2 ounce shortening
2 (12-inch) flour tortillas
2 tablespoons chipotle sauce (optional)
4 ounces grilled chicken (spicy seasoning optional)
6 ounces Quesa Filling
1 cup shredded lettuce
Sour cream
Green onion
Salsa

Quesa Filling:
Jack and Cheddar cheeses
Jalapeño pepper, diced
Tomato, diced
Onion, diced
Cilantro, minced
Bacon, fried and crumbled

Brush one side of each tortilla with shortening. Place one tortilla, shortening side down on work surface. Spread chipotle sauce evenly on one tortilla. Microwave chicken approximately 45 seconds, then distribute on top of sauce on tortilla. Evenly distribute Quesa Filling on top of chicken. Cover with other tortilla, shortening side up. Brown on griddle or in non stick skillet evenly on both sides until internal Quesa Filling is thoroughly melted.

Use shredded lettuce, sour cream, green onion and salsa as accompaniments.

Source: Applebee's

Chicken Fried Chicken recipe

Chicken:
2 pounds boneless skinless chicken breasts

"Egg Wash":
2 cups milk
2 eggs

Dusting:
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Batter:
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper

Coating:
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Country Gravy:
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water

Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch).

Next, add garlic, onion powder, pepper and salt.

In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved.

Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.

Heat vegetable oil in skillet or fryer to 350 degrees F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire.

Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed.

Mix dry ingredients for batter in large bowl until evenly mixed. Add oil; crack and add eggs, then milk and water. Beat by hand until lumps are minimal.

In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.

Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.

Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F.

Remove and drain on paper towel. Serve with your favorite side dishes.

Source: themilwaukeechannel.com - Applebee's Recipe Of The Month

Chicken Fajitas recipe

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

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

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

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

Source: Applebee's Recipe of the Month on The Milwaukee Channel

Chicken Fajita Rollups recipe

1 large round white tortilla shell
1/2 cup grilled chicken
1/8 cup pico de gallo
1/2 cup shredded jack and Cheddar cheese mix

Grease the bottom of a round baking sheet. Place your tortilla shell on the sheet. Place all other ingredients on top and put in your broiler long enough to melt the cheese. When you take out of the broiler add: 1/2 cup lettuce, 1/8 cup diced tomatoes and about an 1/8 cup sour cream

Servings: 4

A guest's review: They don't just serve it with sour cream, they serve it with a special Mexican dipping sauce that has sour cream along with other ingredients in it. Second, it you put that tortilla shell in the broiler, it's going to get crispy. There rollups are not crispy. The microwave would be a better call.

Samantha Kingston's review: Hi. I just wanted to comment on the recipe that you guys listed for this one. I think that it's really inaccurate. I have copied it myself before I had read this and my family has said that mine tastes like the real thing. I do use pico de gallo and grilled chicken pieces that I season with chili powder while cooking. There is no lettuce in the Applebee's Rollup, so that's not something I include. As long as you use chicken that has just been cooked and is still warm, you don't need to put the wrap in the oven to melt the cheese. When you "roll it up" it melts naturally. For the "special Mexican dipping sauce", (I think Applebee's calls it Mexi-ranch dressing). I use chili powder and Ranch dressing and it tastes GREAT!!! Hope this is helpful!

Cheese Chicken Tortilla Soup recipe

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

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

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

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

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

Add chicken and simmer 5 minutes.

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

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

Optional: garnish with freshly chopped cilantro.

Yield: Six to eight portions

Source: Applebee's

Chardonnay Mushrooms recipe

1/2 cup fresh butter
1/4 teaspoon granulated or powdered garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Dried parsley flakes
1/4 cup Chardonnay
1 pound fresh mushrooms, quartered

Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.

Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft. Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together. Serve over your favorite steak.

If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.

Source: themilwaukeechannel.com - Applebee's Recipe Of The Month

Broiled Salmon with Garlic Butter recipe

4 (5 ounce) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed

Heat skillet or grill to 550 degrees F.

Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using to dab with garlic butter before serving.) Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.

Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.

Source: themilwaukeechannel.com

Bourbon Street Steak recipe

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. Heat grill.

Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.

Makes 2 servings.

Blackened Whitefish Sandwich with Kookaburra Sauce recipe

2 tilapia filets, approximately 6 to 7 ounces
Clarified butter, as needed
Cajun/blackening seasoning, as needed
2 round sandwich/burger buns
Shredded lettuce/tomatoes slices/red onion slices/pickles, as desired

Kookaburra Sauce:
1 cup mayonnaise
3 tablespoons dill pickle relish
2 tablespoons minced green cabbage
2 tablespoons minced carrots
1 1/2 teaspoons prepared horseradish
2 tablespoons minced pimiento
2 tablespoons minced yellow onion
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon granulated garlic
1/2 teaspoon dry vermouth

Sandwich: Brush both sides of tilapia filet with clarified butter (or butter flavored cooking oil) and sprinkle approximately five pinches of seasoning on each side. Place filet in a highly oiled fry pan or skillet on medium high heat and cook to an internal temperature of 145 degrees Fahrenheit. Served on toasted bun with garnishes as desired and Kookaburra Sauce (below) on your side.

Kookaburra Sauce: Stir or whisk ingredients in a bowl to blend. Adjust seasonings to taste (minced jalapenos are a nice addition for those who like it hot). Chill for at least one hour before serving. Shelf life is 48 hours.

Source: The Milwaukee Channel

Barbecue Sauce recipe

1/3 cup bottled apple butter
1/3 cup Catalina dressing
1/3 cup catsup
2 tablespoons Worcestershire sauce

Combine all ingredients. This will keep in the refrigerator for a few weeks or may be frozen. The recipe can easily be doubled or tripled.

Baby Back Ribs recipe

Comment from Joseph P. - I used to be a prep cook for Applebee's and have a comment about the baby back ribs. The sauce was prepackaged, so I can't help you there. But before they covered the ribs with sauce, they would actually coat them with bacon grease to make them tender and then cover them with foil and broil them. After they were broiled they would cover them with sauce and grill them to serve. (Personally i liked them right out of the broiler without the sauce). Just an FYI.

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

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

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

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

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

Servings: 3

Apple Valley Schools' Wacky Cake or 3-Hole Cake recipe

“This is the recipe that is served at the Apple Valley School District.”

10 1/2 pounds all-purpose flour
4 cups cocoa
10 1/2 pounds granulated sugar
1/2 cup baking soda
1/2 cup salt
1 1/2 cups vinegar
1 quart plus 3 cups oil
1/4 cup vanilla extract
1 gallon plus 1 quart water

Mix all dry ingredients together. Make three holes in dry ingredients. Pour vinegar into one hole, oil into second hole and pour water and vanilla extract into third hole.

Mix on #1 speed until well blended, about 3 minutes. When blended, increase speed to #2 for 2 minutes. Measure approximately 12 pounds per pan. Bake at 325 to 350 degrees F for 20 to 25 minutes.

Source: highdesert.com - from Cheryl Robillard, food service manager at Mojave Mesa Elementary School

Apple Valley Country Club Chicken Ambassador recipe

1 (6 ounce) chicken breast
Flour, for dredging
Beaten eggs, for dipping
White bread slices, finely diced cubes

Sauce:
1/4 of one shallot, diced fine
2 ounces white wine
3 to 4 ounces heavy cream

Lightly flour the chicken and dip into the beaten egg "wash." Next, coat chicken in the tiny white bread cubes on both sides.

Heat a small amount of oil in a frying pan and sauté chicken until lightly brown on both sides. Finish cooking in oven for 10-15 minutes at 400 degrees F.

For the sauce: In a frying pan, sauté the diced shallot until golden, then stir in the white wine. Boil for little bit. Add heavy cream to boil. Stir in a tablespoon or so of roux (salad oil and flour mixed together into a paste) to thicken the sauce to your liking. Add salt and white pepper to taste. Serve sauce over the chicken.

Serves 1.

Source: highdesert.com - Juan Ruan, Apple Valley Country Club’s executive chef

Apple Barn and Cider Mill Applewood Fried Biscuits recipe

1 quart milk
1/4 cup granulated sugar
2 2/3 packages dry yeast
1/2 cup shortening
3 teaspoons salt
7 to 9 cups all-purpose flour

Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and let drop into hot fat.

This recipe will make about seven dozen biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high. The fat should be slightly hotter than 350 degrees F. If the fat should be too hot, the biscuits will sag in the center.

Source: The Apple Barn and Cider Mill - Sevierville, Tennessee

Antonio's la Fiamma Tiramisu recipe recipe

Yield: 8 servings

3 cups heavy cream
1 1/8 cups granulated sugar, divided
6 large egg yolks or 1/2 cup pasteurized egg yolks
17 1/2 ounces mascarpone cheese
1/4 cup Myers's rum
Pinch cinnamon
3 cups freshly-brewed espresso
1/4 cup coffee liqueur
About 48 ladyfingers

Whip 3 cups heavy cream with 1/4 cup sugar until stiff peaks form. Set aside.

Whip egg yolks with 5 ounces sugar until thick and pale in color and about doubled in volume. The mixture should form thick ribbons when the beaters are lifted.

In small increments with the machine running, add mascarpone cheese to the egg yolk mixture. Add rum and cinnamon, being careful not to overmix.

Fold in a third of the mascarpone with the whipped cream. Then fold in the remaining mascarpone mixture in thirds.

Combine espresso, 1/4 cup sugar, coffee liqueur. Soak ladyfingers in espresso mixture.

Place three ladyfingers side by side on a serving plate. Top with cheese mixture. Repeat three more ladyfingers and more cheese. Dust with cocoa powder, trim edges and serve.

Antoine's Shrimp Creole recipe

2 pounds shrimp
1 cup chopped green bell pepper
1 cup chopped onion
2 (14 1/2 ounce) cans tomatoes with juice
1/4 teaspoon thyme
4 cloves garlic, chopped
2 teaspoons parsley, chopped
1 teaspoon paprika
2 bay leaves
Salt and cayenne pepper, to taste
1 tablespoon cornstarch

Sauté in 2 tablespoons butter the green pepper and onion. Add the tomatoes and juice and other seasonings. Blend in the cornstarch using a wire whip. Simmer covered 1 hour.

Sauté the shrimp in 3 tablespoons butter that has been seasoned with salt and pepper. Add to the sauce. This is better if made a day ahead of time. Can be frozen. Serve with white rice.

Serves 4.

Source: Antoine's Restaurant - New Orleans, Louisiana

Anthony's Lamb Wellington for One recipe

Frozen puff pastry sheet, cut 5 x 9-inches
5 ounces trimmed lamb loin
Chicken liver pate
5 medium mushrooms, chopped fine
2 shallots, chopped fine
1 egg, lightly beaten

Sauté mushrooms in a little butter with shallots, salt and pepper until all liquid evaporates. Cool down.

Sear lamb loin on all sides. Cook rare. Cool down.

Place pastry on lightly floured surface; in the center place 2 tablespoons mushroom mix. Cut a 1-inch square slice of chicken pate and place over mushrooms. Place lamb on top of pate. Enclose pastry around lamb and seal tightly. Invert and brush with beaten egg. Cook in 350 degrees F oven 10 minutes for medium rare.

Slice and serve over your favorite sauce.

Source: Anthony's - Tucson, Arizona

Anthony's Fish Grotto Special Grilled Shrimp recipe

Skewers of shrimp and vegetables served with vegetables and rice.

48 medium shrimp (approximately 1 1/4 pounds),
shelled, cleaned and deveined
2 onions, cut into 16 wedges
2 green peppers, cut into 16 wedges
3 tablespoons Lawry’s Honey Mustard Sauce
8 skewers
6 cups vegetable medley (broccoli, carrots, zucchini, cauliflower)
Sprinkle of garlic parsley spice
6 cups cooked rice

Thread each skewer with the following: onion, 2 shrimp, bell pepper, 2 shrimp, bell pepper, 2 shrimp, onion.

Mesquite grill or barbecue shrimp skewers, basting with honey mustard glaze.

Cook for 3 minutes on each side over hot flame, or just until shrimp turn pink. Do not overcook.

Steam veggies; sprinkle with garlic parsley spice and toss to coat.

Put rice on center of the plate, top with the shrimp skewers. Evenly distribute veggies around the rice in a circle.

Nutrition Information per Serving: Calories: Good Choice (555); Fat: Excellent Choice (3 g)*; Cholesterol: Moderate (275); Sodium: Good Choice (540 g)

Exchanges: 4 1/4 Meat (extra lean), 4 3/4 Bread, 3 1/2 Veg, 1/4 Fat Protein: 41 g, Carbohydrate: 91 g

This nutrition analysis corresponds to the recipe above. The restaurant version may differ. This is at least 2 fruit/vegetable servings

Source: Anthony's Fish Grotto www.healthy-dining.com

Anthony's Fish Grotto Grilled Fish Tacos recipe

This is a clone.

Charbroiled with Mexican seasonings, wrapped in a flour tortilla, with cheese, guacamole, salsa and creamy taco sauce

Nutrition information per serving: Calories: Good Choice (453); Cholesterol: Excellent Choice (70 mg); Fat: Moderate (22 g); Sodium: High (1624 mg); Exchanges: 4 1/4 Meat, 1 1/2 Bread, 1/4 Veg, 3 3/4 Fat; Protein: 41 g, Carbohydrate: 29 g

This nutrition analysis corresponds to the recipe below. The restaurant version may differ.

Serves 2.

Tacos:
9 ounces fish (snapper used in analysis)
4 corn tortillas
1/2 cup shredded cabbage
1/4 cup jalapeño ranch dressing (see recipe below,
or buy from Anthony's)
1 tablespoon guacamole
1/4 cup shredded Cheddar cheese (or, use your
favorite! We use Cheddar and queso fresco)
1/4 cup cilantro leaves
1 cup salsa - your favorite

Jalapeño Ranch Dressing:
1 pint ranch dressing (your favorite)
1/4 cup cilantro, stemmed and chopped
1/2 fresh jalapeño, minced, discard seeds, or to taste

Jalapeño ranch dressing: Combine all ingredients. Mix until thoroughly. Set aside during preparation of tacos.

Tacos: Grill fish 1 minute per side. (Optional: baste with melted butter mixed with a little taco seasoning.) Warm tortillas on grill. Place fish in tortillas, then top with other ingredients.

Serve with warmed black beans, if desired (not included in analysis).

Anthony's Fish Grotto Avocado, Shrimp and Crab Salad recipe

2 California avocados, large, peeled and diced
(Note: Reserve 4 slices for garnish.)
1 cup celery, chopped
8 ounces creamy French dressing
8 ounces tartar sauce with pickles
8 ounces shrimp meat
8 ounces crab meat

Plate Garnish :
4 red leaf lettuce leaves, large
8 cherry tomatoes
4 sprigs parsley
Paprika

Gently mix all ingredients. Divide evenly into four mounds. Form each mound into oval avocado shape, and place on lettuce leaf-lined plate. Top each mound with one of the reserved avocado slices. Sprinkle on paprika for color. Garnish side of mound with two cherry tomatoes and parsley sprig.

Serve with warm Italian bread.

Source: Anthony's Fish Grotto, San Diego - gofishanthonys.com

Ant Street Inn Chicken and Chiles con Cornbread Crust recipe

1 (14.5 ounce) can enchilada sauce
1/2 plus 1/3 cup sour cream
1 (4 ounce) can chopped green chiles, drained
1 (11 ounce) can Mexi-corn, drained
1 (4 ounce) jar chopped pimentos, drained
1 (10 ounce) can chunk chicken packed in water, drained
1/3 cup quick bread mix
1/3 cup yellow self-rising cornbread mix
2 teaspoons granulated sugar
1 egg
1 tablespoon vegetable oil

Heat oven to 400 degrees F.

In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chilies, corn, pimento and chicken. Microwave on HIGH for 5 minutes to heat ingredients.

In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture. Bake at 400 degrees F for 20 minutes.

Serves 4 to 6.

Source: Pam Traylor, Ant Street Inn, Brenham, Texas

Anotherthyme Pasta Primavera recipe

1 pound dried tagliatelle pasta (see note)
4 tablespoons butter
3 tablespoons minced garlic
1/2 teaspoon white pepper
3 cups fat-free half-and-half
8 ounces shiitake mushrooms, cut into 1/2-inch slices
1 cup crumbled gorgonzola cheese
1 cup grated Parmesan cheese
4 cooked artichoke hearts, quartered (fresh or canned)
1 cup grape tomatoes
1 cup sugar snap peas or snow peas
1 cup (1 1/2-inch) asparagus tips
3 tablespoons pesto

Boil the pasta in salted water 8 to 10 minutes until al dente. Drain.

While pasta is boiling, heat butter in large saucepan over medium-high heat until foam subsides.

Add garlic and pepper, and sauté about 1 minute until golden brown, being careful not to burn the garlic. Add half-and-half and shiitakes, and cook foranother 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another 4 minutes.

Add drained pasta and toss gently to combine. Add artichoke hearts, tomatoes, sugar snaps, asparagus tips and pesto. Cook about 1 minute just until asparagus tips are snap-tender.

NOTE: Fettuccine can be substituted for the tagliatelle.

Makes 4 servings.

Per serving: fats, 35 grams (31% of calories); calories, 1,013; cholesterol,105 milligrams; carbohydrate, 133 grams; fiber, 6 grams; protein, 42 grams; sodium, 1,477 milligrams

Source: Anotherthyme - Raleigh, North Carolina