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

Angry Trout Cafe Grilled Lake Superior Trout recipe recipe

The epitome of North Shore cooking done right, this fresh-fish entrée from George Wilkes’s Angry Trout Cafe in Grand Marais takes advantage of Lake Superior’s depths - practically in the cafe’s back yard - and summer’s grilling frenzy. Use just-caught varieties from your own fishing expeditions, or try fresh salmon for a twist.

1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice
1/4 cup finely chopped red onion
2 teaspoons dried tarragon
1/2 to 3/4 teaspoon salt
1/4 teaspoon white pepper
2 1/2 pounds fresh lake-trout fillets, skinned and de-boned

To make the grilling sauce, combine the olive oil, lime juice, red onion, tarragon, salt, and white pepper in a medium-size bowl and mix thoroughly with a whisk.

Brush the trout fillets with the sauce and place (top side down) on a hot, oiled grill. Turn after about five minutes, or when the fish is halfway cooked. After turning, brush the tops of the fillets with a small amount of additional grilling sauce. Continue cooking for about five more minutes, or until the fish is fully cooked through. Garnish with a sprinkling of fresh chopped tarragon and a slice of lime.

Serves 6.

*Salmon or other game fish suitable for grilling may be substituted for the lake-trout fillets.

Source: Minneapolis-St. Paul magazine - Angry Trout Cafe, Grand Marais, Minnesota

Angelina's Zydeco Creole Jambalaya recipe recipe

1/2 pound smoked sausage, cut
1/2 pound ham, diced
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 teaspoon black pepper
1 teaspoon salt
3 cups Uncle Ben's Converted Rice
1 1/2 cups stock water
2 pounds fresh shrimp, deveined

Place sausage and ham in very heavy Dutch oven and sauté until lightly browned. Remove from pot and set aside. Sauté onions, bell pepper, celery, green onions and add meat drippings. Cook until tender. Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice.

Mix together liquid from tomatoes, stock and Worcestershire sauce equal to 2 cups and add to sautéed vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done.

Source: Angelina's Zydeco, New Orleans, Louisiana

Andrea's Restaurant Capelli d'Angelo Andrea recipe

Serves four entrées, eight appetizers

2 tablespoons butter
1/2 cup chopped onion
1 1/2 teaspoons chopped garlic
3 ounces smoked salmon, sliced into strips
1/2 cup 100-proof vodka
1/2 cup dry white wine
1 cup fish stock
2 cups whipping cream
Salt and white pepper to taste
1 pound fresh angel hair pasta (cappellini)
2 teaspoons black caviar

In a skillet over medium heat, heat the butter until it bubbles. In it sauté the onions and garlic until they turn translucent. Add salmon and sauté until the color changes to a pale orange.

Pour in the vodka and carefully flame it. When flame dies out, remove pan contents and keep warm.

Without cleaning the pan, add the wine and fish stock and bring it to a boil. Add the cream and reduce the sauce over medium-low heat by about half. Add salmon mixture and return to a simmer. Taste sauce, then add salt and pepper to taste. You may not need any more salt. Smoked salmon sometimes carries a lot of it, enough to affect the salt content of the whole dish).

Meanwhile, cook the pasta al dente. Remember that angel hair cooks very quickly- a minute or two is enough. Drain the pasta well, but save 1 cup of the water.

Put pasta into skillet of sauce with 2 tablespoons of the water the pasta was cooked in. Toss briefly over low heat to coat pasta well with sauce.

Serve the pasta with lots of sauce and 1/2 teaspoon of caviar.

Source: Andrea’s Restaurant - Culinary Concierge™Winter 2000

Andiamo Warm Chocolate Raspberry Mini-Cakes recipe

1 basket fresh raspberries
3/4 cup granulated sugar
1/4 cup brandy
1/4 teaspoon cinnamon
1 tablespoon unsweetened cocoa powder
2 ounces bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter, cut small
2 large egg yolks
1 large egg
2 teaspoons flour

Combine raspberries with 1/2 cup sugar, brandy and cinnamon in a medium saucepan.

Stir and simmer over medium heat until sugar dissolves and sauce thickens, about 10 minutes.

Remove 1/4 cup of raspberries from saucepan and drain, saving sauce.

Butter two 3/4 cup custard cups.

Whisk cocoa and remaining 1/4 cup sugar in a small bowl.

Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth.

Whisk in cocoa mixture.

Whisk in egg yolks, then whole egg and flour.

Fold in reserved 1/4 cup berries.

Pour batter into two custard cups.

Bake at 350 degrees F until edges are set and center is still shiny and tester comes out with some wet batter attached, about 22 minutes (17 if convection oven set at 325 degrees F).

To serve, cut around warm cakes to loosen. Turn out onto plates. Spoon sauce on the side. Sift confectioners sugar over and garnish with mint.

Chef's Note: Cakes are to have a slightly soft center. both sauce and cakes can be made ahead of time. Cakes can be made ahead of time and refrigerated. When ready to eat, heat in microwave for about 1 minute.

Source: Chef Barbara Mikacich, Andiamo, Sacramento, CA

Andiamo Bar & Restaurant Pasta e Fagiolo recipe

1 (12 ounce) can cannellini beans, great northern, or
other white beans, drained and rinsed
1 pound rigatoni, penne or other preferred pasta
3 tablespoons olive oil
1 bunch fresh green Swiss chard, washed
thoroughly and stemmed removing most of
the white core and cut into 1/2-inch slices
3 cloves minced garlic
1 small onion
1 stalk celery, sliced
1/2 teaspoon crushed red peppers
1 (28 ounce) can diced tomatoes in juice
1 (12 ounce) can tomato purée
1 teaspoon dry oregano or 2 tablespoons fresh oregano
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Grated Romano Parmesan cheese

Heat oil in a large saucepan. Sauté garlic, onions celery, and red pepper for 2-3 minutes.

Add tomatoes, puree and oregano. Simmer 10 to 15 minutes.

Add beans and parsley. If too thick, add 1 cup water or chicken broth. Simmer for an additional 6-8 minutes. Taste for salt and pepper.

Meanwhile, cook the pasta. Just before the pasta is done add the cleaned chard to the water and cook for another minute until blanched.

Drain the pasta with the chard and combine with the sauce, saving a little sauce to put on top.

Top with freshly grated Romano cheese and serve.

OPTIONS:
1. Add 1/4 cup julienned strips of prosciutto ham

2. Substitute fresh spinach for Swiss chard

3. Use ditalini (salad macaroni) or other small pasta, thin with water or chicken broth if desired, and serve as a hearty soup.

Source: Andiamo Bar & Restaurant, Sacramento, California

Anderson's Split Pea Soup recipe

8 cups water
2 cups green split peas
1 rib celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon thyme
Dash red pepper
1 bay leaf
Salt
Pepper

Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.

Source: Los Angeles Times

Anchor Bar Buffalo Wings (The Original!!!)

Sauce:
6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine - not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing

The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer (Genee Cream Ale is traditional).

Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.

Anasazi Cream of Green Chile Soup recipe

1 1/2 cups chicken broth
1/3 cup minced onion
1 large garlic clove
1/2 pound fresh mild green chiles, such
as Anaheim, roasted and chopped
8 ounces cream cheese, softened
1 cup sour cream
1/4 teaspoon ground cumin
1 cup half-and-half
Freshly ground white pepper, to taste

In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.

In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.

Makes about 8 cups, serving 8 to 10.

This soup was famous at the Anasazi in Midland, Texas, which has now closed.

Vegetarian Chili

1/4 cup olive oil
2 small onions
1 tablespoon minced garlic
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup roasted red pepper
1 tablespoon ground cumin
1 tablespoon chili powder
Pinch of cayenne pepper
4 cups chili sauce
3 cups canned chili beans
1 cup canned kidney beans
3 cups fresh mixed vegetables (French-cut
beans, onions, broccoli, sliced
mushrooms, bell peppers, corn)

In large, heavy-bottomed pot, heat oil. Add onions and sauté with garlic, parsley, oregano, basil, red pepper. Sauté until tender 5 to 10 minutes. Add cumin, chili powder, cayenne pepper, chili sauce and beans. Heat through.

While bean mixture cooks, put mixed vegetables in medium size pot. Add enough water to cover vegetables. Bring to simmer over medium heat until vegetables are almost tender, 10 to 15 minutes, adding vegetables with longest cooking times first.

Add the vegetable mixture to the bean mixture and bring to boil. Reduce heat and simmer 15 minutes.

Makes 6 to 8 servings.

Source: Amy's Cafe, Madison, Wisconsin

Southern Cuisine Special Chicken

1 (2 1/2 pound) fryer
1/2 cup flour
Salt and freshly ground pepper, to taste
1/2 green bell pepper, sliced
1/2 large onion, sliced
1/4 teaspoon sage
2 or 3 chopped chives
1 large tomato, sliced
1 bay leaf, crushed (optional)
1 tablespoon oil
1/2 cup chicken broth

Cut the chicken into serving pieces, and sprinkle with salt and pepper. Mix together the green pepper, onion, sage, thyme, chives, tomato, and bay leaf and let stand for 30 minutes ( or longer if desired).

Shake the chicken in a paper bag with flour until all pieces are evenly coated.

In a large skillet, brown the chicken in the oil. Cover, and simmer over low heat for 10 minutes. Sprinkle the vegetable-herb mixture over the chicken, cover, and cook over low heat for 45 minutes. Add the broth a little at a time, if necessary to prevent the chicken from drying out. Remove the chicken pieces to a hot platter. Thicken the pan juices with a little of the flour mixed with water and serve the chicken over rice.

Source: Amy Ruth's Home-Style Southern Cuisine, New York, NY

Southern Cuisine Potato Souffle

4 cups mashed sweet potatoes
4 tablespoons butter (1/2 stick)
2 eggs, lightly beaten
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup milk

Topping:
1/3 stick margarine
1 cup brown sugar
1 cup flaked coconut
1 cup chopped walnuts
1/3 cup all-purpose flour

Heat oven to 350 degrees F.

Mix all ingredients in a mixing bowl. Beat the mixture until fluffy. Pour into buttered baking dish. Sprinkle with topping.

Topping: Mix all ingredients. Bake in 350 degree F oven for 35 to 40 minutes.

Servings: 6

Source: Amy Ruth's Home-Style Southern Cuisine, New York, NY

Amy Ruth's Home-Style Southern Cuisine Corn Pudding recipe recipe

2 cups corn kernels (fresh, canned* or thawed frozen)
2 eggs
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon nutmeg
4 teaspoons melted butter (1/2 stick)
Dash cayenne

Heat oven to 350 degrees F. Lightly grease a 1-quart baking dish.

In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well. Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.

*If using canned corn, make sure all liquid is drained.

Source: Amy Ruth's Home-Style Southern Cuisine, New York, New York

Ammo's Crackers recipe

Infused Oil:
1/2 cup olive oil
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika

Whisk together the oil, chili powder, pepper flakes and paprika in a small bowl. Set aside.

Crackers:
Nonstick cooking spray
1 1/2 cups water
2 tablespoons honey
Salt
4 cups all-purposeflour
Infused Oil
Pepper
1 tablespoon red pepper flakes
1 tablespoon chopped fresh oregano
1/4 cup grated Parmigiano-Reggiano cheese

Heat the oven to 400 degrees F.

Spray 5 baking sheets with nonstick cooking spray.

Combine the water, honey and 1 tablespoon salt in a medium-size bowl and mix until the salt is dissolved.

Place the flour in the bowl of a mixer and, beating at low speed, slowly add the water mixture until a dough forms that pulls away from the sides of the bowl, forming into a ball. The dough will be sticky.

Knead the dough on a floured surface 1 minute. Divide the dough into pieces small enough to fit your pasta machine. Dust both sides of the dough with flour. Start by running one piece of dough through the machine at its widest setting, then repeat, narrowing the setting each time, ending with the next-to-the-narrowest setting. You'll have a long dough strip when you're done that's as thin as fresh pasta. Place the dough strip on one of the prepared baking sheets. Repeat this step with each of the remaining pieces of dough. Some of the dough may tear or become too thin, but you should end up with about 15 long, thin pieces on the baking sheets.

Brush the dough with the Infused Oil, sprinkle each with salt and pepper to taste, and then with the pepper flakes, oregano and cheese.

Bake the crackers until browned and crisp, 6 to 10 minutes. Cool them on racks, then break into pieces and serve.

12 servings. Each serving: 260 calories; 73 mg sodium; 2 mg cholesterol; 11 grams fat; 36 grams carbohydrates; 6 grams protein; 1.87 grams fiber

Source: Ammo Restaurant - Hollywood, California

Ameristar Casino Hotel Deep Fried BBQ Ribs recipe

1 fully cooked rack baby back ribs
1/2 cup buttermilk
1/2 cup seasoned flour
1/2 cup BBQ sauce

Cut rack into individual ribs, coat with buttermilk then dredge in flour. Deep fry to golden brown and toss with your favorite BBQ sauce.

Source: Ameristar Casino Hotel, Kansas City, Missouri

American Club Three Nut Torte recipe

2 1/2 cups granulated sugar, divided
1 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup slivered almonds
1/2 cup coarsely chopped walnuts
1 cup unsalted butter
1 egg
1/2 teaspoon vanilla extract
2 3/4 cups flour
1 egg white
1 teaspoon water
Powdered sugar

Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside.

Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla extract. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough to 10-inch circle between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees F for one hour. Cool.

Dust with powdered sugar, if desired.

Makes 16 servings

Source: Rhys Lewis, Executive Chef, American Club, Highland Drive, Kohler, Wisconsin

Amelia's Italian Restaurant Pasta Fagioli recipe recipe

Savory soups such as pasta fagioli (FAH-zhool) are brilliant main dish choices. These one-dish sensations are easy on the cook and offer dinner guests a nutritious repast.

This week, we're in the kitchen at Amelia's to watch the chef do his turn on this Italian classic.

White kidney beans are also called cannellini beans. They are available both in dry and canned forms.

Cannellini beans were originally cultivated in Argentina but became an Italian stalwart, widely used in their cuisine around the world. The beans are particularly popular in salads and soups. The bean has smooth texture and nutty flavor and is an excellent source of iron, magnesium and folate.

Yield: 12 servings

1 pound bacon, cut into small pieces
1/2 pound diced carrots
1/4 teaspoon fresh garlic
1 pound diced onion
1 rib celery, diced
1 sprig fresh basil, chopped
1/4 pound Romano cheese
3 (10 ounce) cans white kidney beans
1 (12 ounce can diced tomatoes
Water or chicken base
Additional basil and cheese for garnish

In a large pot, brown bacon until just crisp. Add onions, carrots and basil. Simmer until carrots are soft.

Add garlic and celery and let simmer for about 3 minutes. Add beans, tomatoes, 3 (10-ounce) cans water or chicken base. Bring mixture to a boil. Add cheese. Let soup cook for 10 minutes. Season to taste. Pour over pasta of choice.

Nutrition information per serving: Calories 377 Fat 22g Carbohydrate 23g Cholesterol 39mg Sodium 792mg Protein 22g

Source: orlandosentinel.com - Amelia's Italian Restaurant, Casselberry

Ambrosia Patisserie Chocolate-Rum Truffle Cake recipe

A host of popular flavors — almond, vanilla and raspberry, along with chocolate and rum — take on a variety of roles in this big production number. This dessert is almost a course in the art of pastry making all by itself. The biscuit decor is similar to a roulade; meringue is folded into the batter so that it is flexible after baking.

Serves 10

Biscuit Decor Sheet:
6 egg yolks
1 whole egg
1 cup plus 2 tablespoons granulated sugar
3/4 cup egg whites (about 6 whites)
2 teaspoons almond extract or vanilla extract
1 cup cake flour, sifted
3 tablespoons unsweetened cocoa powder

Genoise:
3 large eggs
6 tablespoons granulated sugar
1/2 cup cake flour
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1 tablespoon unsalted butter, melted

Rum Syrup:
2 cups water
1 cup granulated sugar
1/4 cup Myers dark rum, or to taste

Chocolate Bavarian Cream:
12 ounces semisweet chocolate, chopped
2 envelopes unflavored gelatin
1/4 cup water
1 cup crème Anglaise (see below)
3 cups heavy (whipping) cream

Chocolate Ganache:
12 ounces semisweet chocolate, chopped
1 cup heavy (whipping) cream

Chocolate-Rum Truffles:
15 ounces semisweet chocolate, chopped
1/2 cup heavy (whipping) cream
1 1/2 tablespoons unsalted butter
3 tablespoons granulated sugar
3 tablespoons Myers dark rum, to taste
1 cup unsweetened cocoa powder

Mocha Butter Cream:
3 tablespoons water
1 cup granulated sugar
6 large egg yolks
2 cups (4 sticks) unsalted butter at room
temperature, cut into small pieces
2 tablespoons coffee extract or double-strength brewed espresso

Garnish:
1 1/4 cups apricot jam
1 1/2 cups crème Anglaise (see below)
6 tablespoons raspberry purée (see below)
Unhulled fresh strawberries, halved
Fresh raspberries

To make the bisquit decor: Heat the oven to 400 degrees F. Line a 13 x 17-inch baking pan with parchment paper or wax paper. Combine the egg yolks, egg and 1 cup sugar in the bowl of an electric mixer. Beat at high speed until mixture is pale in color and thick, about 10 minutes. Add the extract. Fold the flour into the egg mixture. In a large bowl, beat the egg whites with the 2 tablespoons sugar until stiff, glossy peaks form. Remove one-third of the batter to a separate bowl, and fold the cocoa into it. Refrigerate the remaining batter. Place the chocolate batter in a pastry bag fitted with a plain tip, and pipe diagonal stripes onto the prepared pan. The stripes should be 1/2- to 3/4-inches thick and spaced 1 inch apart. Place in the freezer until firm to the touch.

Carefully spread the reserved batter over the chocolate. Smooth lightly, so the darker lines are not disturbed. Place in the oven and bake until golden, about 10 minutes. Let cool slightly, then remove from the pan. Trim the edges to square them off, then cut into 1-inch-wide-lengthwise strips. Set aside.

To make the genoise: Heat the oven to 350 degrees F. Butter an 8-inch round cake pan, and line it with parchment paper or waxed paper. Combine the eggs and sugar in the bowl of an electric mixer. Whisk together over simmering water until warm to the touch. Remove and beat with the machine until the mixture cools, about 10 minutes. The mixture will double in volume. Sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture, then add the vanilla extract. Fold the butter into the batter, and pour into the prepared pan.

Bake for 10 to 15 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for a few minutes, then remove from the pan. Let the cake cook completely. Using a sharp, serrated knife, cut the browned outside surface from the top, bottom and sides of the cake. Carefully split the cake horizontally into 3 layers. Set aside.

To make the chocolate Bavarian cream: In the top of a double boiler over simmering water, melt the chocolate. Place the water in a cup and sprinkle the gelatin over it. Let sit for 2 minutes. In a small saucepan, combine the crème Anglaise and gelatin mixture and heat over low heat until the gelatin dissolves. Stir the crème Anglaise mixture into the melted chocolate. Let cool to lukewarm. In a deep bowl, whip the cream until stiff peaks form, then fold it into the chocolate. Let sit until ready to use.

To make the ganache: In the top of a double boiler over simmering water, melt the chocolate. In a small saucepan, bring the cream to a boil over medium heat. Stir the warm cream into the chocolate, being careful not to beat air into the mixture. Reserve 1 cup for the top of the torte and keep warm. Refrigerate the remaining ganache.

To make the chocolate-rum truffles: In the top of a double boiler over simmering water, melt 9 ounces of the chocolate. In a small saucepan, combine the cream, butter and sugar and heat over low heat until the butter and sugar are melted. Pour the cream mixture into the chocolate and stir until mixed. Let cool slightly, then stir in the rum. Refrigerate until firm.

Line a baking sheet with wax paper. In the top of a double boiler over simmering water, melt the remaining 6 ounces of chocolate. Place the cocoa in a pie tin. Roll the chilled truffle mixture into 1-inch balls and place them on the prepared baking sheet. You will have 24 to 30 truffles. Refrigerate again for a few minutes. Dip each ball into the melted chocolate to coat, then drop the ball into the cocoa and coat it by shaking the container. Transfer to the prepared baking sheet, and repeat until all balls are coated. Refrigerate until needed.

To prepare the mocha butter cream: In a small saucepan, combine the water and sugar. Cook over medium heat until the syrup is light golden and registers 242 degrees F on a candy thermometer or reaches the soft ball stage: A small amount dropped into cold water forms a soft and pliable ball. Let cool slightly.

Place the egg yolks in the bowl of an electric mixer, and begin to beat at high speed. Gradually add the sugar syrup and continue to beat until the mixture cools. Gradually add the butter, beating after each addition and stopping occasionally to scrape down the sides of the bowl. Add the coffee extract or espresso.

To assemble the cake: Line a baking sheet with parchment paper or wax paper. Place an 8-inch stainless-steel ring that is 3 inches deep or so on the prepared pan. Place 1 layer of the genoise in the bottom of the ring. Line the sides of the ring with the bisquit decor, placing it in the ring with the chocolate-striped side facing the sides. Be sure to press the sections together tightly. Brush the sides and bottom generously with the rum syrup.

Whip the chilled ganache in an electric mixer until creamy, then place it in a pastry bag fitted with a plain tip. Spread a layer of chocolate Bavarian cream over the genoise. Pipe a layer of the ganache on top of the cream. Add a second layer of genoise, and gently press it down to bond. Brush the genoise with rum syrup, then repeat the layers of chocolate Bavarian cream and ganache. Place the last layer of genoise on top, and again press down gently. Brush the top with rum syrup, and place the cake in the freezer until firm.

Remove the cake from the freezer, and wrap a hot towel around the ring for a few seconds to help unmold it. Invert the cake onto the center of a cardboard cake round (preferably gold). Remove the ring. Spread a thin layer of buttercream over the top to seal the porous pastry. Smooth with a wet knife, removing excess. Chill again until the buttercream is firm.

In a small, heavy pan, warm the jam over low heat. Push the jam through a fine-meshed sieve with the back of a large spoon. Using a pastry brush, coat the sides of the torte with the apricot glaze to seal the sponge. This will retain moisture and give a beautiful sheen. Remove any excess glaze from around the edge of the torte.

The reserve unrefrigerated ganache should now be warm enough to spread, but not so warm that it will melt the buttercream. Ladle the ganache onto the center of the top of the cake, and smooth it outward without going over the edge onto the sides. It should just cover the top. Wipe off any drips from the sides. While the ganache is still warm, space 10 truffles around the outer edge of the top. Refrigerate again.

To serve: Use a warmed knife to cut the cake. Be sure to clean off the knife after each cut to assure attractive servings. Place 1 wedge on each dessert plate. Ladle 2 tablespoons of crème Anglaise alongside each portion. Dot the cream in 5 or 6 places with the raspberry sauce, and use the point of a knife to pull downward through each dot, making hearts. Brush the strawberries with some of the apricot glaze, and garnish the plates with the strawberries and raspberries.

Creme Anglaise:

Makes 2 cups

4 egg yolks
1/3 cup granulated sugar
1 1/2 cups milk, heated
1 vanilla bean, split in half lengthwise
or 2 teaspoons vanilla extract
1 tablespoon butter at room temperature (optional)

In a medium, heavy saucepan, whisk the egg yolks over low heat until they are pale in color. Whisk in the sugar 1 tablespoon at a time, then whisk until the mixture reaches the consistency of cake batter.

Whisk in the milk and vanilla bean, if using, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove from heat and stir in the vanilla extract, if using, or remove vanilla-bean pods.

If the custard is to be chilled, press a sheet of plastic wrap directly onto the surface to prevent a skin from forming, or dot the top with bits of optional butter. Chill the custard for up to 2 days.

Note: If the custard begins to overheat and the egg yolks are forming lumps, remove it immediately from the heat and whisk briskly to cool the mixture. Push the custard through a fine-meshed sieve with the back of a spoon to remove the lumps. If it has not sufficiently thickened, return it to heat to complete cooking.

Cooked Berry Purée or Sauce:

Makes 2 cups.

4 cups fresh berries
1/4 cup granulated sugar or more to taste
1/4 cup water
2 tablespoons raspberry liqueur or eau-de-vie (optional)
1 tablespoon fresh lemon juice or more to taste
1/2 teaspoon ground cinnamon or more to taste

Put the berries in a large sauté pan or skillet with the sugar, water and optional liqueur or eau-de-vie. Cook over medium heat for 15 minutes, or until the fruit is soft enough to mash with a spoon and most of the liquid has evaporated. Add the lemon juice and cinnamon, then taste and adjust the flavor with additional sugar, lemon juice or cinnamon as needed.

Transfer the mixture to a blender or food processor and purée until smooth. Strain the fruit through a fine-meshed sieve, cover and refrigerate until cold, about 2 hours; this should be a very thick purée. It may be used as an ingredient in another recipe, or by itself as a sauce.

Source: Chef Richard Rivera , Ambrosia Patisserie, Barrington, Illinois

Alpine Village House Soup - Chicken Supreme recipe

For when you're feeling more like cooking, this chicken soup is a little different and really delicious. I rarely ever use MSG, but I did add it to this although I'm sure you can omit it if you want.

Source: Posted by Karen Tuesday, 14 March 2000 at 1:58 p.m.

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. The soup was my favorite item on the menu so I was delighted that the owners decided to share the authentic recipe with their patrons.

2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken, cooked
1 medium onion, ground
Yellow food coloring, optional
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, ground up

Roux:
1/2 cup vegetable oil
1 cup all-purpose flour

To prepare, boil all soup ingredients together for about 30 minutes.

To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes. Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.

NOTE: After I boiled the soup ingredients for 30 minutes I removed the pot from the heat and allowed to cool slightly. I ladled the mixture into a blender, about 2 to 3 cups at a time, and blended until almost smooth. I poured the blended mixture back into a large pot and added the cooked roux and continued to cook until the soup thickened.

The blender process gave the soup a creamier texture as was served at Alpine Village.

by liz

Alpine Village Creamy Italian Salad Dressing recipe

2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
1/3 cup red wine vinegar
1/8 teaspoon garlic powder
2 tablespoons onions, very finely minced
2 tablespoons granulated sugar
1 tablespoon salt
1 teaspoon dried dill weed
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried sweet basil

Combine mayonnaise, sour cream and buttermilk in large bowl and mix with wire whip. Add remaining ingredients and refrigerate a few hours before serving.

Serve over your favorite green salad, or use as a dip for vegetables.

Makes about 4 1/2 cups, about 12 servings.

Variation: To use as a dip for chips, add additional dill weed.

by bettyboop50

Alfredo's of Rome the Original Fettuccine Alfredo recipe

The Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite. Until now, the Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation. At the Alfredo restaurants, the fettuccine noodles are made fresh daily from a mix of three different flours, durum and organic eggs. For home use, however, the cook can purchase fresh fettuccine noodles at most supermarkets and delis.

1 pound fresh, very thin fettuccine noodles
6 ounces butter, unsalted
6 ounces Parmigiano Reggiano cheese (aged 24 months), grated

Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes. At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready. Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation. Cheese lovers may want to sprinkle additional grated cheese on top.

Source: Recipe courtesy of Russell Bellanca, owner of Alfredo’s of Rome

Alfonso's Loft Sweet Potato Cheesecake recipe

1/4 cup butter or margarine, melted
1/4 cup granulated sugar
1 3/4 cups graham cracker crumbs
2 medium sweet potatoes, baked and peeled
16 ounces cream cheese
3/4 cup granulated sugar
2 eggs
1/4 cup orange liqueur or orange juice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch of nutmeg
1 teaspoon vanilla extract
1 cup sour cream
Whipped cream, sweetened

Mix butter, sugar, and graham cracker crumbs and press into bottom and up sides of a 9-inch spring-form pan. Bake 10 minutes at 350 degrees F.

In a large mixing bowl, beat sweet potatoes until smooth. Add cream cheese and beat until blended. Add remaining ingredients except whipped cream and beat until well mixed. Pour into cooled crust and bake at 350 degrees F for 50 minutes.

Store in refrigerator but let stand at room temperature for about 30 minutes before serving.

Serve with whipped cream.

Source: Alfonso’s Loft, Granbury, Texas

Alfalfa Restaurant Sour Cream Bean Burritos recipe

Refried Beans:
2 (15 ounce) cans kidney beans
1/2 medium white onion, diced
1 tablespoon vegetable oil
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 clove garlic, chopped
Salt and pepper to taste

Rancheros Sauce :
1 (28 ounce) can crushed tomatoes, undrained
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cloves garlic, minced
Salt and pepper to taste

Toppings :
8 ounces sour cream
12 ounces or so white Cheddar cheese, grated
8 (8-inch) flour tortillas

Drain beans, reserving liquid, and set aside. In a medium saucepan, cook onion in oil over medium-high heat until onions are transparent, with slightly browned edges, about 5 minutes.

Add chili powder, cumin, oregano, garlic and salt and pepper. Sauté for 1 minute, stirring constantly to prevent the spices from burning. Add drained beans to the pot and cook on medium-low heat for about 1/2 hour. If the beans seem too dry, add a little of the reserved bean juice, 1 or 2 tablespoons at a time.

Remove from heat and mash mixture with a potato masher or large fork. Taste for seasoning, and adjust if it needs more flavor.

For the sauce: Stir all ingredients together. If mixture seems too thick, add a few tablespoons of water, until it is as thin as you like it. Heat mixture slowly on low heat, as this sauce has a tendency to spatter. Cover and cook until heated through, about 15 minutes.

To assemble: Spread each tortilla with a good spoonful of sour cream and a few tablespoons grated white Cheddar cheese.

Meanwhile, heat a large skillet over low heat. Place the topped tortillas on the skillet one at a time; cover and warm each about 2 minutes, or until the cheese begins to melt. Or heat each tortilla about 30 seconds in a microwave set on HIGH. Roll a few spoonfuls of beans inside each warmed tortilla; place on a plate; top with rancheros sauce and more grated cheddar cheese.

Serves 4; you may have leftover sauce.

You may add chopped lettuce and tomatoes to the plate as well.

Source: Alfalfa Restaurant, Lexington, Kentucky

Aldaco's Salsa de Mesa recipe

6 large red tomatoes
6 large jalapeño peppers, stemmed
1/2 white onion
10 chiles de árbol, or to taste
3 cloves garlic
1/2 bunch cilantro, lower stems removed
Salt

Roast tomatoes on a comal or cast iron fry pan until skins are dark and tomatoes are soft. Repeat with the jalapeños and onion. Roast the chiles de árbol over medium heat, turning them as necessary, and taking care not to burn them. (Be careful as they will smoke and make you cough!)

Place all roasted ingredients in a blender or food processor; add the fresh garlic and cilantro. Pulse briefly or use chopping mode until the mixture has a thick consistency. Do not allow the salsa to liquefy. Add salt to taste.

NOTE: Recipe can be halved.

Makes about 6 cups.

Source: Aldaco's Mexican Cuisine, San Antonio, Texas

Albertson's Krab Salad recipe

The Albertson's Krab Salad is some of the best Krab Salad around. You may not be able to run out to your local Albertson's but you can enjoy this at home. Look for bulk imitation crab that that is sold at many grocery stores, it is cheaper than the prepackaged kind.

2 pounds imitation Krab meat
1/3 cup sliced green onion tops
1/2 cup mayonnaise

Chop meat in small pieces. Wash green onion tops and slice onion. Combine meat, mayo, and green onions. Refrigerate for a couple of hours before serving.

I have seen this recipe listed at four different sites and all are identical.

Source: recipecircus.com from the Kopycat Recipes website

Albertson's French Bread recipe

The aroma of crusty French bread transports you to the picturesque sidewalks of Paris. Moist and chewy inside, with a sesame-studded crust, this bread pairs perfectly with cheeses, salads and soups.

1 1/4 cups warm water
1 packet active dry yeast
1 tablespoon C&H Pure Cane Granulated Sugar
1 tablespoon shortening, melted
1 1/2 teaspoons salt
3 1/2 cups flour
1 beaten egg
1 tablespoon sesame seeds

Pour warm water (105 to 115 degrees F) into a large bowl; sprinkle yeast over top. Stir in sugar, shortening and salt. Add flour, 1/2 cup at a time, until mixture forms a soft dough. Knead until smooth, about 5 minutes; leave covered with a tea towel in a warm place; allow to rise for at least 60 minutes or until doubled in bulk.

Heat oven to 350 degrees F.

Meanwhile generously grease a 9 x 5 x 3-inch loaf pan; punch down to press out air; place in pan. Allow to rise for about 60 minutes or until doubled in bulk.

Slash the top diagonally in two or three places, brush with egg, sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Bread will make a hollow sound when tapped.

Cooking Tips: French bread can also be baked on a flat sheet and shaped by hand. A one-pound loaf, rolled into a long shape and slashed diagonally along its length, is called a baguette, French for "rod."

Servings: 16

Source: Albertson's Website

Al Dente's Shellfish Paella in a Clay Casserole recipe

1/3 cup olive oil
2 pounds white onions
2 1/2 pounds tomatoes
2 pounds green peppers
16 manila clams
8 mussels
1 pound squid
8 jumbo shrimp
1/2 pound Spanish chistorra
1 pound chicken
1 1/2 cups short rice
Touch of saffron
2 liters chicken broth

Heat oil in a shallow clay casserole or large skillet. Add onions and sauté slowly over low heat, adding tomatoes, peppers, chistorra, chicken, squid, clams, shrimp, mussels and saffron.

Add rice and chicken broth. Cook for about 25 minutes.

Let stand 10 minutes before serving.

Source: Al Dente's, Scottsdale, Arizona

Aiken Pool Hall Hot Dog Chili recipe

1 pound hamburger meat
4 medium onions, diced/chopped
4 tablespoons yellow mustard
3 teaspoons granulated sugar
2 teaspoons apple cider vinegar
2 teaspoons chili powder
1 cup catsup
Salt

Break up the hamburger meat and put into a 4-quart pan. Add enough hot water to make a thick mix. Stir until smooth. Add remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer.

Source: Aiken Pool Hall - Aiken, South Carolina (they are famous for having the best chili dogs in the area)

Ace's Restaurant Black Jack Barbecue Sauce recipe recipe

2 3/8 ounces butter
1 1/4 quarts yellow onion, sliced
1/3 cup garlic cloves
1/3 cup chili powder
1 1/4 quarts tomato ketchup
5/8 cup apple cider vinegar
1 1/4 quarts Worcestershire sauce
1/8 can chipotle peppers
1/8 bottle whiskey
3/4 pound brown sugar
5/8 teaspoon liquid smoke flavoring
Salt to taste

Sweat the onions and garlic in the butter until soft. Add the chili powder and cook for two to three minutes. Add the remaining ingredients. Simmer until reduced to desired consistency. Blend using a hand blender. Correct the seasoning, then cool, label and store.

Source: Chef Michael Cross, Ace's Restaurant, Sacramento, California

Acapulco's Mexican Rice recipe

1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper

Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.

In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve.

Serves 6 to 8.

Source: Acapulco Restaurants