World's Recipe List

Applebee's Tijuana "Philly" Steak Sandwich

2011-06-22T07:06:00.000+08:00

Ingredients:

1 mushroom diced
1/2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
3 oz lean tenderloin steak
1/4 cup shredded low-fat Cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
1 corn tortilla (8" diameter)
1 tablespoon diced tomato
1 teaspoon diced red onion
1/4 teaspoon finely-chopped fresh cilantro
1 slice turkey bacon, cooked crisply
lettuce, for serving
salsa, for serving

Procedures:
1. In a small saute pan, saute mushroom in 1/2 teaspoon butter; season lightly with salt and pepper. Remove the mushrooms when they are done and save the butter left in the pan.

2. Cut the steak in long, thin strips. (This is more easily done if the steak is very cold.) In a skillet that has been sprayed with non-stick cooking spray, fry the beef until done. If there is any fat, drain thoroughly. Season with salt and pepper to taste.

3. Sprinkle the cheese in the center of the tortilla; top with tomato, onion, cooked mushroom, and cilantro. Crumble the bacon and sprinkle over the top. Arrange the steak on top.

4. Bring the sides of the tortilla up and fold in burrito style. Butter the top and bottom of the tortilla with the mushroom butter left in the pan.

5. Grill over medium heat, making sure the pan is nice and hot. Grill for two minutes on each side.

6. To serve, slice the tortilla in half diagonally. Serve with lettuce and salsa.

Serves 1

Olive Garden Tortelloni Bolognese

2011-06-18T12:32:00.000+08:00

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

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

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

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

Serves 4

Bahama Breeze Tostones with Chicken

2011-06-18T12:02:00.000+08:00

Ingredients:
1 Tostones, pre-made, thawed (9 oz wt portion)
Salt
1 Adobo Chicken (8 oz wt portion)
3- 2oz spoodles of shredded Quesadilla Cheese Mix,
1- 2 oz spoodle of Tomato Salsa
1 tsp of chopped Parsley

Procedures:
1. Place tostones in fry basket; submerge and fry at 350?F for 1 1/2 minutes.
2. While tostones are frying, microwave chicken portion for 50 seconds.
3. Remove tostones from deep fryer; drain on papyrus plate; lightly season with salt.
4. Cover surface of metal appetizer plate with even layer of tostones.
5. Top tostones evenly with hot chicken; sprinkle cheese evenly over entire surface of tostones.
6. Place in cheese melter until cheese is melted, being careful not to burn edges of tostones.
7. Sprinkle evenly with drained tomato salsa then chopped parsley.
8. Place metal plate on 12" plate.

Bonefish Bang Bang Shrimp

2011-06-13T11:18:00.000+08:00

Ingredients:
1 lb Medium Shrimp, peeled and deveined
1 Cup Milk
1 Cup Panko Bread Crumbs
1/2 Cup Corn Starch
shredded cabbage (optional)
scallions (optional)
1 TBSP or to Taste Dinni's Select Spicy Shrimp Sauce

Procedures:
Soak shrimp in bowl with milk.

In a bowl put panko bread crumbs and another bowl put corn starch.

Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.

Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.

In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage and garnish with scallions.

Red Lobster Parmesan Crusted Tilapia

2011-06-08T23:55:00.000+08:00

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

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

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

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

Procedures:

1. Preheat oven to 425 degrees.

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

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

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

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

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

Carrabba's Spicy Sausage Lentil Soup

2011-06-08T23:52:00.000+08:00

Ingredients:
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

Procedures:
1. Heat up olive oil in a Dutch oven or large sauce pot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving.

Makes 12 to 13 cups.

Applebees Oriental Chicken Salad

2011-06-08T23:37:00.001+08:00

Ingredients:
Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Procedures:
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

In a small, shallow bowl beat egg, add milk, and mix well.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

Sprinkle sliced green onion on top of the lettuce.Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Serves 1-2

Chili's Margarita Grilled Chicken

2011-06-07T12:45:00.000+08:00

Ingredients:
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup tequila
1 Tbs minced garlic
Freshly ground black pepper, to taste
Salt, to taste

Procedures:
Pour margarita mix, tequila and garlic over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.

Grilling works best, but you can also use an iron skillet and bring to medium high temperature.

Spray an oil coating into pan and braise chicken breast until done on each side.

Serve chicken breast on top of black beans and serve with your favorite Mexican rice and a generous helping of salsa.

Serves 4

Daniel Restaurant New York's Short Ribs Braised in Red Wine

2011-06-07T12:43:00.000+08:00

Ingredients:
3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper

Procedures:
1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.

2. Center a rack in the oven and preheat to 350°F.

3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat
with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.

4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)

5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. Spoon the sauce over the meat and serve.

Tip: the ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.

Serves 8

Red Lobster Lemon Basil Snapper

2011-06-07T12:41:00.000+08:00

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

Procedures:
1. Brush both sides of salmon with olive oil and season with salt and pepper.
2. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
3. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
4. On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.
5. Grill shrimp approximately 3-4 minutes per side or until 150 degrees.
6. Grill pineapple for 2-3 minutes per side or until there is good carmelization.
7. Brush all items generously with the sweet chili sauce.
8. To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6

Nobu Restaurant's Black Cod With Miso

2011-06-06T10:27:00.000+08:00

Ingredients:
1/4 cup sake
1/4 cup mirin
2 cups white miso paste
1 1/4 cup sugar
4 black cod (sablefish) fillets with skin, each about 8 ounces
Japanese pickled ginger, for garnish

Procedures:
Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil 20 seconds. Reduce heat to low and stir in miso paste with a wooden spoon. When miso has dissolved, increase the heat to medium and stir in the sugar. Cook, stirring constantly, until the sugar dissolves. Remove from heat and cool to room temperature. This mixture is key to the recipe.

Pat the fish dry with paper towel. Place in a nonreactive dish, pour on the cooled miso mixture, and turn the fish to coat it completely. Cover tightly with plastic wrap and refrigerate 2 to 3 days. The marinating is another key.

Preheat the oven to 400 degrees. Preheat a grill, grill pan, or broiler.

Remove the fish from the marinade, lightly wiping off any excess. Place the fish on the grill or under the broiler with the skin toward the heat, and sear until the skin is just browned. Transfer to a baking dish, skin side up, and back about 10 minutes, until just cooked through.

Arrange on dinner plates and garnish with ginger.

Serves 4

Red Lobster Basil Shrimp Stuffed Zucchini

2011-06-06T10:22:00.000+08:00

Ingredients:
4 zucchini (2- to 3-inch diameter)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes, peeled, seeded and chopped
1 pound small shrimp, peeled, deveined
(cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted butter

Procedures:
Preheat oven to 350 degrees F.

Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape.

Saute onions in butter until clear, add tomatoes and simmer until soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. Fill the zucchini boats with the mixture. Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear.

Yields 8 servings.

PF Chang's Mongolian Beef

2011-06-06T10:20:00.000+08:00

Ingredients:
Sauce
2 tsp veg oil
1/2 tsp. minced ginger
1 tbsp. chopped garlic
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar

Meat
1 c. vegetable oil (I would use less oil)
1 pound flank steak
1/4 c. cornstarch
1 large green onions

Procedures:
1. Make the sauce by heating 2 tsp. veg oil in med saucepan over med/low heat. Don't get the oil too hot or you'll get a major splatter when adding liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to med
and boil the sauce for 2-3 min. or until the sauce thickens. Remove from heat.

2. Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the blade of you knife at about a 45 deg angle to the top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece. Let the beef sit for about 10 min. so that the cornstarch sticks.

4. As the beef sits, heat up one cup of oil in a wok or skillet. Add the beef to the oil and saute for just 2 min. or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly. After a couple mins, use a large slotted spoon to take the meat out onto paper towels, then pour the oil out of the wok. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one min while stirring, then add all the green onions. Cook for 1 more min., then remove the beef and onions with slotted spoon to serving plate. Leave excess sauce behind in the pan.

Serve over jasmine rice.

Cheesecake Factory’s Avocado Eggrolls

2011-06-04T15:46:00.002+08:00

Ingredients:
Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

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

Procedures:
Dipping Sauce
1. Combine vinegars, honey, tamarind in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Spice Market's Black-Pepper Shrimp and "Sun-Dried" Pineapple

2011-06-04T15:41:00.000+08:00

Ingredients:
Black-Pepper Sauce
1 tablespoon grapeseed oil
2 tablespoons minced garlic
2 1/2 tablespoons minced ginger
8 scallions, chopped
1 1/2 tablespoons crushed black peppercorns
1 1/2 tablespoons fermented black beans, rinsed, squeezed, and chopped
1/2 cup sweet soy (kicap manis)
2 1/2 tablespoons soy sauce
3 3/4 tablespoons sugar
2 1/2 tablespoons lime juice
1 1/2 teaspoons salt

Skewers
24 large shrimp, deveined, tails left on
1 pineapple, peeled, cored, and cut into 1-inch chunks
1 cup pea shoots, chopped (watercress can be substituted)
1 cup jícama, cut into 1/2-inch dice

Procedures:

Black-Pepper Sauce
Heat the oil over medium heat in a skillet, add the garlic, ginger, and scallion, and saute until golden. Add the pepper, and cook until it becomes fragrant, then add the remaining ingredients, and bring to a boil. Simmer for 2 minutes. Remove from heat, transfer to a blender, and puree until the sauce becomes medium smooth.

Skewers
Heat one side of the grill to medium. Cook pineapple on the cool part of the grill until it is lightly caramelized.

Remove, and assemble the skewers, alternating 2 pieces of shrimp and 3 of pineapple. Place over the coals, and grill until the shrimp start to turn pink. Brush both sides of the skewers liberally with the black-pepper sauce, and return to the grill to finish cooking. Toss the pea shoots and jícama together, and serve
with the shrimp skewers.

P.F. Chang's China Bistro Shrimp Dumplings

2011-06-04T15:38:00.000+08:00

Ingredients:
Mix:
1 pound peeled and deveined medium shrimp, washed and dried
2 tablespoons minced fine carrot
2 tablespoons minced fine green onion
1 teaspoon minced fresh ginger
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
1 package wonton wrappers

Sauce:
1 cup soy sauce
1 ounce white vinegar
1/2 teaspoon chile paste
1 ounce granulated sugar
1/2 teaspoon minced fresh ginger
Sesame oil to taste
1 cup water
1 tablespoon cilantro leaves

Procedures:
Take 1/2 pound of the shrimp and mince fine in a food processor. Take the other 1/2 pound and small dice.

Combine remaining ingredients. With a small spoon, place approximately 1/2 ounce of the mixture into the skin. Moisten the outside edge. Fold corner to corner (opposite) and seal. The top should look like a cross. Place on a plate covered in refrigerator until ready to serve. Combine sauce ingredients and mix very well.
Prepare garnishes.

For service: Have a soup pot filled with water. Bring to a boil, then down to a
slight boil. Line the bottom of a Chinese steamer with a light coat of vegetable oil or a nonstick spray. Place dumplings in steamer. Cover and steam for 7 to 10 minutes. Dumplings should be firm with an internal temperature of 160 degrees F.

Either serve in steamer or remove to serving plate. Place 2 ounces of sauce in a small dish or bowl.

Servings: 4

Pizzeria Uno Classic Deep Dish Pizza

2011-06-02T15:56:00.000+08:00

Ingredients:
Pan Dough
1 cup warm water 110* to 115* F
2 1/4 teaspoons (1 envelope) active dry yeast
3 1/2 cups flour, divided
1/2 cup cornmeal, coarsely ground
1 teaspoon salt
1/4 cup vegetable oil

Pizza Topping
1 pound Italian sausage, removed from casing and crumbled
One 15-ounce can whole tomatoes
1 pound mozzarella, thinly sliced
2 cloves garlic, minced
5 fresh basil leaves, chopped fine
4 tablespoons grated Romano cheese

Required Equipment
15-inch deep dish pizza pan

Procedures:
1. Proof the yeast in the warm water until it foams, about 5 minutes. Add 1 cup of flour, the cornmeal, salt, and the vegetable oil. Stir to combine everything.

2. Continue adding the flour a half cup at a time, stirring after every addition, until the flour is used up. The dough should form a soft ball and come away from the sides of the bowl.

3. Flour a work surface and begin to knead the dough until it reaches elasticity and is no longer very sticky, about 10 to 12 minutes. Put the ball of dough in a greased bowl, turning once to grease all sides and cover with a damp towel. Set the bowl in an area free of drafts. Let it rise until doubled in size, about 1 hour.

4. Punch the dough down and briefly knead on a floured surface, about 2 minutes. Press the dough into a greased pizza pan until it comes up the 2-inch sides of the pan and is even on the bottom. Cover and let rise for about 20 minutes.

5. Prepare the topping: Saute the sausage until it is cooked through, crumbling it as it cooks. Drain off the fat and set it aside. Strain the tomatoes and roughly chop them.

6. Preheat the oven to 500*F. When the dough has completed the second rising, layer the sliced mozzarella over the bottom of the dough, followed by the sausage and then the garlic. Finish with the chopped tomatoes and basil, and sprinkle with the grated Romano cheese.

7. Bake for 15 minutes at 500*F, then turn down the oven temperature to 400*F and bake for another 25 to 35 minutes. One way to check the cooking time is to lift up a section of the crust and check the color. The crust should be a dark golden brown and be slightly crispy. When ready to serve, cut into slices and serve hot.

Serves 8

Panera Bread Pudding with Apples, Pecans and Raisins

2011-06-02T15:48:00.000+08:00

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
1/2 cup brown sugar, packed
1/2 cup pecan halves
Zest and juice of 1 large orange
1/4 cup apple cider
1 tablespoon vanilla extract or rum
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny
Smith, peeled, cored and thinly sliced
1/2 cup apple, quince, or blackberry jam or jelly

Procedure:
1. Preheat oven to 400 degrees.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the bread and cook for 2 to 3 minutes, or until well coated.
4. Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
5. Cook an additional 2 to 3 minutes until a sauce begins to form.
6. In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
7. Bake 30 to 40 minutes, or until bubbly.

Serves 4

Panera Bread Five Onion Soup with Scallion and Gruyere Croutons

2011-06-02T15:45:00.000+08:00

Ingredients:
3 large yellow onions, halved and sliced (pole to pole)
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups scallions (greens reserved for croutons), sliced
1 large garlic clove, minced
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 750ml bottle red wine
1 small bunch thyme (12 sprigs) cut into 4" lengths
6 quarts beef stock, homemade or low-sodium canned
1 baguette, sliced into 1/2-inch coins
1 cup Gruyere cheese, grated

Procedures:
In a 12-quart stockpot, saute the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.

While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly
brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.

Serves 6-8

Moosewood Restaurant Sweet Potato and Black Bean Burrito

2011-05-31T20:06:00.000+08:00

Ingredients:
5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons canola or other vegetable oil
3-1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 Tablespoon minced fresh green chile
4 teaspoons ground cumin
4 teaspoons ground coriander
4-1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaves
2 Tablespoons fresh lemon juice
1 teaspoon salt
8 eight-inch flour tortillas
Fresh tomato salsa or jarred

Procedures:
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl
and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.

Yield: 4 to 6 servings

Outback Steakhouse Honey Wheat Bushman Bread

2011-05-31T19:58:00.000+08:00

Ingredients:
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour, plus extra
2 cups wheat flour
1 tablespoon cocoa powder
1 tablespoon sugar
2 teaspoons instant coffee powder
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon caramel color (optional)
3 tablespoons cornmeal - for dusting
Whipped butter, for serving

Procedures:
1. Place all of the ingredients except the cornmeal and whipped butter in a bread machine and follow the manufacturer's directions. The dough will be a little on the wet side and sticky, but if it seems too wet, add more bread flour. When dough is done let it rise for 1 hour.

2. Remove from machine, punch down and divide into 8 portions. Form the portions into tubular-shaped loaves 6 to 8 inches long and 2 inches wide.

3. Sprinkle the entire surface of the loaves with the cornmeal and place the loaves on two cookie sheets. Cover with plastic wrap and let rise for 1 hour.

4. Preheat the oven to 350 degrees F.

5. Bake for 20-25 minutes. The internal temperature of a loaf of yeast bread when baked to perfection is 210 degrees F. Serve warm with whipped butter.

Makes 8 loaves

Outback Creamy Onion Soup

2011-05-31T19:55:00.000+08:00

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

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

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

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

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

Houston's Grilled Chicken Salad

2011-05-30T17:00:00.000+08:00

Ingredients:
1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
thin tortilla strips

Lime Dressing:
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt

Peanut Sauce:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

Procedures:
In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with the peanut sauce and serve.

Starbuck's Low Fat Blueberry Muffins

2011-05-30T16:57:00.000+08:00

Ingredients:
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray

Procedures:
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt.

In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries.

Spray some muffin tins with cooking oil. Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes.

Test with a long toothpick or a fork to make sure the center of the muffins are done.

Set on wire rack to cool for 5 minutes.

Makes 12 muffins

Golden Corral Rolls

2011-05-30T16:48:00.000+08:00

Ingredients:
1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls

Procedure:
Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves.

Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter, then bake in a 375 degree F oven for 18 to 20 minutes or until nicely browned.

Chi-Chi's Baked Chicken Chimichangas

2011-05-28T10:18:00.000+08:00

Ingredients:
2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 − 10 inch flour tortillas
1 cup refried beans
1/2 cup Cheddar cheese
1/2 cup Monterrey Jack cheese
Olive oil (for basting)
Sour Cream
Guacamole

Procedures:

Preheat the oven to 450 degrees F.
In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Let cool.
Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary.
Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Top with cheese.
Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
Serve with sour cream and guacamole.

Serves 6

Panera Bread's French Bread Margherita Pizza

2011-05-28T10:14:00.000+08:00

Ingredients:
1 Loaf of French Bread, cut in half lengthwise
1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
2 large roma tomatoes, sliced
16 oz. mozzarella cheese, sliced
salt and freshly ground pepper, to taste

Procedure:
Preheat, the oven to 475 degrees F.

Lightly toast the bread for about 5 minutes. Spoon the tomato sauce over the bread. Top with the basil, then tomato slices, then the cheese.

Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.

Nobu's Green Tea Tiramisu

2011-05-28T10:12:00.000+08:00

Ingredients:
9 oz marscarpone cheese
3 oz sugar
4 pieces yolk
8.5 oz whip cream
4 oz water
3 oz syrup
0.5 oz green tea powder
0.5 oz gran marineir

Procedure:
(1) Knead the marscapone cheese until it becomes creamy.

(2) Beat sugar and yolk until it becomes fluffy.

(3) At first, add 2 tablespoons of (2) into (1) then later, the rest of (2) also add into (1).

(4) Whip cream until foamy consistency.

(5) Combine (3) and (4).

(6) Pour (5) into the mold and put on the green tea cakes which are already cut into 1/4 inch and cover with syrup. After that pour the rest of the syrup into it and repeat the same.

(7) Finally, strain green tea powder with powder sugar for garnish.

Melting Pot's Green Goddess Dip

2011-05-25T22:36:00.000+08:00

8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Olive Garden Chicken Marsala

2011-05-25T22:34:00.000+08:00

Ingredients:
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Procedures:
1. Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. Cover and simmer for about 15 minutes.
5. Transfer to serving plate.

Serves 4

Bahama Breeze Chicken Santiago

2011-05-25T22:31:00.000+08:00

Ingredients:
2 Chicken Breast, 8oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
½ cup Roasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables

Preparation:
Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. Serve immediately with warm roasted pepper sauce drizzled with chimichurri and your favorite sides. Enjoy!!

Roasted Red Pepper Sauce
Ingredients:
1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

Preparation:
Add oil to a sauce pan and heat to medium. Add onions and garlic sauté until they loose the raw appearance. Add red peppers, cream, cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold water in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Puree sauce using a kitchen blender. Serve warm

McDonald's Yogurt Parfait

2011-05-24T23:25:00.000+08:00

Ingredients:
4 cups vanilla-flavored low-fat yogurt
2 (10-ounce) packages sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola

Procedure:
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.

Makes 4 servings.

Wendy's Chili

2011-05-24T23:18:00.001+08:00

Ingredients:
2 lbs. ground beef
1 (29-oz.) can tomato sauce
1 1/2 cup water
1 (29-oz.) can pinto beans, undrained
1 (29-oz.) can kidney beans, undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
dash garlic powder

Procedure:
1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to Dutch oven.

2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2 hours, stirring occasionally.

Serves 4-6

Red Lobster's Spicy Pineapple Glazed Salmon

2011-05-24T23:16:00.000+08:00

Ingredients:
Spicy Pineapple Glaze Ingredients:
1/2 Cup Sweet Chili Sauce
1 ea 8 oz can Crushed Pineapple in Pineapple Juice
1/2-1 Tsp Cajun Seasoning

Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Procedure:
1. Preheat the oven to 400 degrees and place the Salmon in a 9x13 baking dish sprayed with Nonstick Cooking Spray. Season the Salmon with Salt and Pepper.

2. In a small bowl, combine all the Glaze ingredients and mix well. Generously top each piece of Salmon with a scoop of the Spicy Pineapple Glaze.

3. Bake the Salmon for 15-20 minutes or until the fish flakes easily with a fork.

Serves 4

Olive Garden's Tuscan Garlic Chicken

2011-05-23T11:10:00.001+08:00

Ingredients:
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Procedure:
Pre-heat oven to 350F.

1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165F.

4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Serves 4

Chili's Chicken Crispers

2011-05-23T11:05:00.001+08:00

Ingredients:
Honey Mustard Dressing:
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt

Batter:
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour

6 to 10 cups shortening or vegetable oil (amount required by fryer)

10 chicken tenderloins
1/2 cup flour

Procedure:

1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.

2. Heat shortening or oil in fryer to 350 degrees F.

3. Combine beaten egg, milk, chicken broth, salt and pepper in amedium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.

Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.

Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.

Serves 4 as an appetizer or 2 as an entree.

Outback Steakhouse Marinade

2011-05-23T11:02:00.000+08:00

Ingredients:
1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent Flavor Enhancer

Procedure:
Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour.

Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection.

Morton's Legendary Hot Chocolate Cake

2011-05-22T09:51:00.001+08:00

Ingredients:
1 1/2 cups unsalted butter
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners' sugar
1/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream

Procedure:
1. Preheat the oven to 350F. Generously butter six 6-ounce souffle cups and sprinkle each with granulated sugar. Tap out the excess sugar.

2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.

3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.

4. Put the confectioners' sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.

5. Pour the batter into the prepared souffle cups, leaving about 1/4 inches of space below the rim. Set the souffle cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.

6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup, and garnish each plate with three raspberries and a scoop of vanilla ice cream.

Bennigan's Smothered Chicken

2011-05-22T09:48:00.000+08:00

Ingredients:
4 boneless, skinless chicken breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor
3 tablespoons butter or margarine
4 to 8 slices provolone cheese
4 slices cooked bacon

For Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar

Procedure:
In a medium mixing bowl, combine the basil, garlic, 3 tablespoons smoke, wine, oil, salt, pepper, and vinegar. Mix together and stir well to blend. This will be the chicken marinade.

Transfer the chicken marinade to a medium sized Ziploc or plastic bag. Add the chicken breasts to the bag and seal. Marinate the chicken by shaking the bag to mix and coat the chicken. Allow the
chicken to soak and marinate for at least two hours, shaking occasionally.

While chicken is marinating, slice onions and mushrooms and cook the bacon. Saute mushrooms and onions in butter and hickory smoke flavor for about 3 to 5 minutes, or until onions are transparent but not brown, and mushrooms are tender.

After two hours, remove chicken from marinade, and grill for about 10 minutes. Take care not to overcook chicken. While the chicken is grilling, preheat the oven to a high broil.

After the chicken is done grilling, remove from the grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, and then some sautéed onions and mushrooms.
Broil for 3 to 5 minutes, or until cheese is bubbling. Serve immediately from oven.

Makes 4 servings.

Shoney's Slow-Cooked Pot Roast

2011-05-22T09:46:00.000+08:00

Ingredients:
2 tablespoons butter
3 lbs rump roast, trimmed
2 celery ribs, chopped
1 large onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried parsley
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots, sliced
2 potatoes, peeled and cubed
1/2 teaspoon salt
1/3 cup flour

Procedure:
1. Preheat oven to 325 degrees F.

2. Melt butter in Dutch oven; add roast and brown on all sides; remove to platter. Add celery, onion, garlic, parsley and thyme to Dutch oven; saute 5 minutes; return roast to Dutch oven.

3. Add broth, peppercorns, bay leaf and salt; cover; place in preheated oven. Cook roast 4 hours; baste every 30 minutes.

4. When done, remove roast and strain stock into bowl; discard vegetables. Using two forks, shred meat into bite-sized pieces and return to Dutch oven. Pour strained broth over shredded beef; add carrots, potatoes and salt. Return to oven and cook for 45 additional minutes.

5. Drain and measure stock from Dutch oven. Add enough beef broth to measure 3 cups and place in saucepan. Whisk in flour; simmer until thick. Pour over meat and vegetables.

Serves 6

T.G.I. Friday Spicy Cajun Chicken Pasta

2011-05-20T22:15:00.000+08:00

Ingredients:
10 ounces cooked fettuccine (cooked al dente)
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
cornstarch (mix about a table spoon with a couple table spoons cold
water to form a slurry)
salt and pepper to taste

Procedure:
1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Serves 2 to 4

P.F. Chang's China Bistro Orange Peel Chicken

2011-05-20T22:08:00.000+08:00

Ingredients:
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breasts, boneless, skinless
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8" thick strips)

Procedure:
1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.

2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.

4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.

5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.

6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through - about a minute - stirring gently.

Panda Express's Orange Flavored Chicken

2011-05-20T21:47:00.000+08:00

Ingredients
1 lb. chicken breast meat
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil to be used for frying
1 cup cornstarch

Orange Sauce
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallion

Procedure:
1. Cut chicken breast into 1/2-inch cubes, set aside.

2. To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.

3. To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange
peel.

4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.

5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately.

6. Serve with steamed rice.

Serves 4

TGI Friday's Baked Potato Skins

2011-05-18T16:09:00.000+08:00

Ingredients:
5 baked potato skins, cut in half (empty of most of the potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup crispy fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
1/3 cup sour cream
1 tablespoon snipped fresh chives

Procedure:
Heat oven to 375F.

Brush potato shells with melted butter and sprinkle seasoning salt to taste.

Bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.

Serve with sour cream and chives.

For a bit of variety try Ranch dressing.

Servings: 2-4

Wendy's Mandarin Chicken Salad

2011-05-18T16:05:00.000+08:00

Ingredients:

Dressing:
2 tablespoons light mayonnaise
1 1/2 tablespoons rice vinegar
2 teaspoons brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons soy sauce
pinch of garlic powder

Additional Ingredients:
2 boneless, skinless chicken breast halves
5 cups romaine lettuce
2 cups mixed greens
1/2 (5-ounce) bag shredded carrots
1 tablespoons toasted, salted sesame seeds
1 cups canned mandarin oranges, packed in juice and drained
1/2 cup shredded red cabbage
1/2 cup crispy (chow mein) noodles (optional)
1/2 cup roasted sliced almonds (optional)

Procedure:
Add the dressing ingredients in a mixing bowl and blend with a mixer until combined. Chill before serving.

As the dressing chills, add chicken breasts to a pot of boiling water. Reduce the heat, cover and simmer for 25 minutes or until cooked.

Once the chicken is tender and no longer pink, remove from the pot and cut into bite sized pieces.

Combine chicken and other remaining salad ingredients in a bowl. Toss the salad with the dressing and serve.

Serves 2.

Red Lobster's Maryland Crab Cakes

2011-05-18T16:03:00.000+08:00

Ingredients:
1/2 tsp. garlic minced
1 tbsp. onion minced
1 tbsp. celery diced
2 tbsp. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tbsp. oil for sauteing

Procedure:
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.

Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on your work surface.

Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.

Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round.

Refrigerate.

In a saute pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.

Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.

Serves 4.

Papa John's Garlic Sauce

2011-05-18T16:01:00.000+08:00

Ingredients:
1/4 - 1/2 stick margarine or butter
1/2 Tablespoon Garlic powder
1/4 teaspoon salt

Procedure:
1. Melt butter in the microwave (about 30 seconds).
2. Put in salt and garlic powder (to taste).
3. Microwave for 5 seconds longer.

Cracker Barrel Baked Macaroni & Cheese

2011-05-17T11:41:00.000+08:00

Ingredients:
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 cups milk
2 cups cheddar (8 oz.), divided
2 cups elbow macaroni (8oz.)
1/4 cup buttered bread crumbs
paprika

Procedure:
In saucepan, melt butter. Blend in flour, salt, and mustard. Add milk, stir constantly until sauce thickens a little. Add 1 1/2 cups cheese, heat until melted, stirring. Remove from heat.

Meanwhile, cook macaroni as directed; drain. Combine with sauce in a buttered 2 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika.

Bake at 375" about 20-25 minutes or until nicely browned.

Hardee's Peach Cobbler

2011-05-17T11:38:00.000+08:00

Ingredients:
1 large can peach pie filling
1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats - thin slices
Cinnamon
Sugar

Procedure:
Preheat oven to 375 degrees F.

Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible.

Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.

Serve with a scoop of vanilla ice cream.

Chili's Grill & Bar's Southwest Chicken Chili

2011-05-17T11:35:00.000+08:00

Ingredients:
1/4 C. vegetable oil
1/2 C. diced onions
11/3 C. diced green bell pepper
2 T. diced seeded jalapeño pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
11/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 (4 oz.) can diced green chiles, drained
2 (15 oz.) cans navy beans or small white beans, drained
1 (15 oz.) can dark red kidney beans, drained
3 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

Procedure:
In 5-quart or larger pot, heat oil over medium heat.

Add onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil.

Add beans and chicken; simmer 10 minutes.

Serve topped with cheese and sour cream if desired, with tortilla chips on the side.

Yields about 4 quarts.

Klee Brasserie Restaurant's Spaghetti Carbonara

2011-05-15T22:01:00.001+08:00

Ingredients:
1 cup mushrooms (porcini, shiitake or chanterelle)
1 pound imported spaghetti
½ cup diced pancetta
1 garlic clove, sliced
4 tablespoons heavy cream
Salt and cayenne pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh chives

Procedure:
Clean the mushrooms and slice them thin. Cook the pasta in boiling, salted water until al dente. Saute the pancetta and garlic in a large pan over medium heat for 2 minutes. Stir in cream and continue to cook for 2 minutes. Season with salt and cayenne. Add the pasta. Divide the pasta among 4 large bowls. Sprinkle with the cheese and the chives.

Serves 4.

Perkins Family Restaurant's Potato Pancakes

2011-05-15T21:59:00.001+08:00

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

Procedure:
Combine all of the ingredients, except for the potatoes, in a large mixing bowl. Beat by hand until smooth. Add the potatoes to the batter and mix by hand until the potatoes are combined. Let the batter rest while you preheat a skillet to about medium heat.

Grease the pan with some butter.

Ladle 1/4 cup scoops of batter into the pan. Cook as many at a time as will fit comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown.

Chipotle Mexican Grill's Barbacoa Burrito

2011-05-15T21:58:00.000+08:00

Ingredients:

Barbacoa:
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 to 4 canned chipotle peppers (no sauce)
4 garlic cloves
4 teaspoons cumin (toast and grind whole seeds)
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon clove (toast and grind whole cloves)
2 tablespoons vegetable oil
4 pound chuck roast
3/4 cup chicken broth
3 bay leaves

Pico de Gallo:
4 medium tomatoes, diced
1/2 cup diced red onion
1/4 cup minced cilantro
2 tablespoons minced jalapeno
2 tablespoons lime juice
1/4 teaspoon salt

Pinto Beans:
3 15-ounce can pinto beans (with liquid)
3 tablespoons bacon fat (from cooking 3 to 4 pieces of bacon)
1/2 teaspoon dried Mexican oregano

Cilantro-Lime Rice:
3 cups water
2 cups converted rice
3 tablespoons butter
1 1/2 teaspoons salt
1/3 cup minced cilantro
2 tablespoons lime juice

For Burrito:
8 12-inch flour tortillas
shredded cheddar cheese or Monterey Jack cheese
guacamole (optional)
sour cream (optional)

Procedure

1. Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.

2. Trim the fat from the meat, and then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a large stockpot or dutch oven over medium heat until browned. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, turn your stove to med/low heat and let the meat simmer (braise) for 5 to 6 hours or until meat easily flakes apart. Turn meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear meat apart into bite-size chunks with tongs.

3. As soon as your meat is in the pot, make pico de gallo by combining all ingredients in a bowl. Cover and chill for several hours while the barbacoa is cooking.

4. Just before meat is done, prepare the pinto beans by combining beans with bacon fat and oregano in a medium saucepan. Simmer 30 to 40 minutes or until most of the liquid is gone and beans are soft. Keep beans covered until the meat is ready.

5. Make the cilantro-lime rice by combining water, rice, and butter, and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes. When the rice is done stir in the cilantro and lime juice. Keep rice covered until you're ready to assemble the burritos.

6. Make each burrito by first heating a flour tortilla on a large skillet over medium heat, or wrapped in moist paper towels in the microwave. When the tortilla is warm, spoon a healthy portion of barbacoa meat into the tortilla, followed by the cilantro-lime rice, beans, pico de gallo, and your choice of cheese. You can also
add sour cream and/or guacamole, if you like. Fold in the sides, tightly roll the tortilla, and dig in.

Makes 8 large burritos.

The Cheesecake Factory's Bang-Bang Chicken & Shrimp

2011-05-14T16:32:00.000+08:00

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
pinch of ground turmeric
1 cup coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion for garnish
Cooked rice

Procedure:
Using a large skillet, heat oil and cook chicken - about 5 minutes per side or until browned and no longer pink in the center. Remove to platter and set aside.

Using same pan, heat broth; add onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes or until the onion is tender but not browned; stir in coconut milk, nuts, sugar, red pepper and shrimp.

Return the chicken to skillet, cover and simmer for 10 minutes or until the chicken is heated through; remove to platter and keep warm.

Using same pan (do not discard sauce) add tamarind paste and water previously mixed in small bowl. Bring to a gentle boil until thickened and mixture measure about 1 cup.

Cook and divide rice; evenly divide the chicken and shrimp among 4 plates. Top with sauce and garnish with scallion.

Serves 4

Aquavit's Black Sea Bass en Papillote

2011-05-14T16:30:00.000+08:00

Ingredients:
1 whole head of garlic
1 cup olive oil
1 large red onion, peeled and sliced into 1/2-inch thick slices
1 zucchini, sliced into 1/2-inch thick slices
1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
2 beefsteak tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 sprigs chopped fresh basil
2 sprigs chopped fresh parsley
Juice of 1 lemon
2 pounds cleaned black sea bass, cut into 4 portions

Procedure:
Roast the garlic in a pre-heated, 400-degree oven for 15 minutes. Slice off the top, squeeze out the puree, and blend it with the oil. Place the vegetables in a medium mixing bowl and season with roasted garlic-olive puree, salt, pepper, basil, parsley and lemon juice. Divide the vegetables evenly among four 8 by 8-inch sheets of parchment paper. Season the bass with salt and pepper, place one portion on top of the vegetables and fold the parchment together.Wrap each parchment "package" in an 8 by 8-inch square of aluminum
foil and place on the grill. Then grill for 10 minutes or until the fish is opaque. Remove from the heat and allow it to rest for 2 minutes before serving.

Serves 4

Benihana's Fried Rice

2011-05-14T16:27:00.000+08:00

Ingredients:
1 cup uncooked white rice
5 Tablespoons Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tablespoons Sesame seeds
5 Eggs
5 Tablespoons Soy sauce
Salt
Pepper

Procedure:
Cook rice according to the instructions on the package. Melt butter in a large skillet over medium heat. Add onions, carrots and scallions. Saute until carrots become soft. Set aside.

Heat oven to 350 degrees F. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.

Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs.

Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Hudson River Cafe's Skirt Steak with Chimichurri Sauce

2011-05-09T21:18:00.000+08:00

Ingredients:

For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Procedure:
Combine all marinade ingredients in large shallow bowl. Place meat in marinade for 15 minutes. Prepare sauce by combining all ingredients in a medium bowl. Heat an oiled, well-seasoned grill over high heat until hot but not smoking. Grill steak, turning occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare). Portion onto 4 dinner plates. Drizzle with the chimichurri sauce. Serves 4.

Thunder Jackson's Spinach and Garlicky Chicken

2011-05-09T21:16:00.000+08:00

Ingredients:
2 (5-ounce) pieces boneless, skinless chicken breast
4 tablespoons Dijon mustard
1 teaspoon garlic powder
4 tablespoons seasoned bread crumbs
4 tablespoons plus 2 teaspoons olive oil
1 (10-ounce) package frozen spinach, drained and thawed
6 cloves chopped garlic
Salt and pepper to taste
2 cups lima beans, cooked and drained
1/2 cup chicken broth
2 teaspoons butter
1 lemon, quartered

Procedure:
Preheat oven to 375 degrees. Brush the chicken breast with Dijon mustard on both sides. Sprinkle with garlic powder and dip into bread crumbs, creating a crust. Drizzle with the 4 tablespoons olive oil.

Bake chicken for 15 minutes or until done, turning once halfway through. Meanwhile, heat the 2 teaspoons olive oil in a pan over medium heat. Add spinach and garlic and sauté until hot, seasoning with salt and pepper. Add lima beans, chicken broth and butter and stir to combine. Bring to a simmer. Add salt and pepper if necessary.

Place the spinach and broth mixture into a bowl and top with the chicken. Top with a squeeze of lemon. Serve immediately. Serves 2.

Bombay Palace's Chicken Madras

2011-05-09T21:15:00.000+08:00

Ingredients:

For dry masala:
1/2 teaspoon ground turmeric
1/2 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground fennel
1/2 teaspoon ground cumin
1 tablespoon dry coconut
1 teaspoon salt

For chicken:
3 tablespoons vegetable oil
2 teaspoons mustard seeds
4 whole cloves
4 pieces green cardamon
10 curry leaves
1 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon chopped ginger
2 tablespoons tomato paste
2 pounds boneless chicken breast, cut into bite-sized pieces
1/4 cup coconut milk
2 tablespoons lemon juice

Procedure:

In small bowl, stir together all dry masala ingredients. Set aside. In a wok, heat the oil. Add mustard seeds, whole cloves and green cardamom. Stir, then add curry leaves, chopped onion, garlic and
ginger. Cook until golden. Add tomato paste and enough water to make a thick sauce. Cook, stirring, for 1 minute. Add chicken and the dry masala. Simmer, stirring occasionally, for 20 minutes or until chicken is done. Stir in coconut milk and lemon juice. Taste and add extra salt if necessary.

Serves 4

Macaroni Grill’s Penne Rustica

2011-02-23T19:58:00.000+08:00

Ingredients:

Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.

Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary

Procedure:

Saute pancetta until it begins to brown.
Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery.
Add chicken, salt, pepper, and mix thoroughly.
Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish.
Top with remaining cheese and pimentos and sprinkle with paprika.
Bake at 475 degrees F for 10-15 minutes.
Remove and garnish with fresh rosemary sprigs.

Olive Garden Tortelloni Bolognese

2011-02-23T19:54:00.000+08:00

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

Procedure:

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
Deglaze the pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour more.
Toss the hot, drained pasta with the sauce. Top with parmesan cheese.
Serve immediately.

Sonic Drive-In Fritos Chili Cheese Wraps

2011-01-30T16:05:00.000+08:00

Ingredients:
1 can mild plain chili
3 cups Fritos original style corn chips
1 cup shredded mild Cheddar cheese
1/2 cup diced onions
4 large flour tortillas

Procedures:

Warm the chili. Mix Fritos with chili; place chili mixture in the middle of one flour tortilla. Sprinkle shredded cheese and diced onions on top to taste.
Fold one side of the tortilla halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Microwave for 15 to 20 seconds.
Repeat with each tortilla shell. Serve immediately.

Serves 4

Chili's Chicken Crispers

2011-01-30T16:00:00.000+08:00

Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
Heat shortening or oil in fryer to 350 degrees F.
Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.
Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.
Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.

Serves 4 as an appetizer or 2 as an entree.

Starbucks Caramel Scones

2011-01-15T15:58:00.002+08:00

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

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

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

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

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

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

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

Rainforest Cafe Honey Mustard Dressing

2009-08-30T08:07:00.000+08:00

(This recipe is honey mustard for Rainforest Cafe Caribo Coconut Chicken)

Ingredients:
1/3 cup Honey Mustard
1/4 cup Mayonnaise
1/4 teaspoon Cayenne Pepper

Procedure:

Mix mustard, mayonnaise and cayenne pepper together and blend well.
Place in a covered container.
Refrigerate until ready to use.

Rainforest Cafe Caribo Coconut Chicken

2009-08-30T08:03:00.001+08:00

Ingredients:
1-1/2 pounds Chicken Breast (boneless, skinless, 1/3" - 1/2" thick)
2 teaspoons Salt
2 teaspoons Sugar
2 cups Flaked Coconut
1 cup Corn Starch
1/4 cup Flour
2 Eggs (beaten)
1/4 cup Water
Deep fryer or deep skillet
Vegetable Oil (for deep frying)
Rainforest Cafe Honey Mustard Dressing

Procedure:
Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours. When chicken breast are ready to be prepared, rinse lightly and drain.

Place coconut, corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash
and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel.

When frying chicken do not crowd and keep a check on the oil so it does not burn. The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side.

For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly saute the pineapple in a non stick sauce pan that has been sprayed with a non-stick spray just until heated through. The pineapple will turn more intense yellow.

Makes 4 servings.

Bahama Breeze Bahamian Grilled Steak Kabobs

2009-08-30T07:50:00.000+08:00

Ingredients:
2 Tablespoon Olive Oil
4 Bahamian Steak Kabobs
3/4 cup Kabob Basting Sauce
Salt and Pepper To Taste
2 Servings of Your Favorite Side-dish

Preparation:
Place the kabobs on a well oiled, preheated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the cooked sides lightly with basting sauce to develop a glaze. Grill to your desired doneness and lightly season with salt and pepper before removing from the grill. Serve with your favorite side dish and enjoy.

Steak Marinating
8 Steak Chunks, 1 oz wt pieces
Your Favorite Teriyaki Marinade ½ Cup

Preparations:
Place all the ingredients in a bowl and toss to coat and evenly mix. Cover and place on the bottom level of your refrigerator and let marinate for at least 4 hours.

Bahamian Steak Kabob Prep
8 Marinated Steak Chunks
1" pieces of your favorite vegetables as needed
* 2 Bamboo or Metal Skewers 12"
* If bamboo skewers are used, soak in water for one hour prior to use to avoid burning during the grilling process.

Preparation:
Skewer the marinated steak and vegetables until the skewers are full. Be sure to leave a little space between the items on the skewer to ensure even cooking.

Kabob Basting Sauce
1/4 cup Orange Juice Fresh Squeezed
1/2 cup Pickapeppa Sauce or BBQ Sauce
1 TbspBrown Sugar
2 tsp Chopped Cilantro

Preparation:
Mix the ingredients in a small bowl until evenly combined and set aside for grilling.

(For more Bahama Breeze recipes, visits Recipes from Bahama Breeze)

Applebee's Crispy Orange Chicken Skillet

2009-08-17T20:12:00.003+08:00

Ingredients:
2 lbs boneless, skinless chicken
1 egg
1 1/2 tsp salt
1 1/4 tsp pepper
1 tbsp vegetable oil
1/2 cup, plus 1 tbsp cornstarch oil (for frying)

Glaze:
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 c fresh orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt and Pepper to taste

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

Pour about a 1/2 inch of oil into a heavy skillet and set it
over high heat. When the temperature is 375 degrees, carefully put
some chicken pieces in small batches and fry for 3 to 4 minutes or
until it's brown and crispy/crunchy. Carefully remove the chicken
from the oil with a slotted spoon and drain it on paper towels,
brown bags, or however you'd like to drain it. Finish frying the
chicken until they're all done. Set it aside and put together your
glaze in the next step.

Let your oil cool slightly in the skillet and remove all but 2
tablespoon of oil and put it over medium heat. Saute the minced garlic
for a minute, being careful not to burn it so you don't end up with
a bitter taste. Add the rest of the ingredient in and bring the
mixture to a boil. Make sure to stir this for 3 minutes and reduce
the heat and simmer it until a saucy thick glaze is created. Pour
the glaze over the chicken and serve!

Red Lobster's Cheddar Biscuits

2009-08-17T20:10:00.001+08:00

Ingredients:
2 cups biscuit mix (Bisquick)
1/2 cup shredded mild Cheddar cheese
2/3 cup milk
4 tablespoons (1/2 stick) butter
1/4 teaspoon garlic powder
Parsley flakes, for sprinkling

Procedure:
1. Preheat the oven to 450 degrees Fahrenheit.
2. Stir together the biscuit mix, cheddar, and milk until a soft
dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to
prevent hard points from forming.
4. Bake for 8 to 10 minutes, until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir
in the garlic powder.
6. Once the biscuits are done, brush the butter on tops, sprinkle
with parsley flakes, and serve hot.

Makes 10 biscuits

Cheesecake Factory's Louisiana Chicken Pasta

2009-08-17T20:04:00.003+08:00

Ingredients:

Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper

Procedure:
Melt butter in heavy large skillet over medium-high heat. Add
yellow and red bell peppers, mushrooms, and onion to same skillet
and saute until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and saute 2 or
3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats
and thickens slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate. Season sauce to taste with salt and pepper. Reduce
heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or
thinner then 1/4-inch thick (the thinner the chicken breasts the
better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in
breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium
high temperature until golden, crisp, and cooked through. Add more
oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add
sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.

Serves 6

Outback Steakhouse Steak Marinade

2008-11-07T17:17:00.002+08:00

Ingredients:
1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate

Procedure:
Place any cut of steak in a shallow pan (a pie plate works great).
Pour the ale over the steak and cover the pan. Place it in the
refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get soaked.

After 1 hour, remove the steak from the refrigerator. In another
shallow pan, combine the remaining ingredients. Stir the dry
ingredients until they are completely blended.

Remove the steak from ale and dip it into the dry ingredients. Turn
the steak to mix and coat it with the ingredients. Rub the mixture
generously over all sides. Leave the steak in the dish with the dry
mixture, and cover it with plastic wrap.

Place it in the refrigerator, turning occasionally, for 30 minutes.

When the 30 minutes are almost up, preheat a skillet or grill to
med high heat. Add a bit of butter and heat until it begins to
bubble. Then remove he steak from the refrigerator.

Add the steak to the hot skillet or grill and cook it to
perfection. Cook steak as desired and serve immediately. Makes
enough marinade for 1 1/2 pounds of beef.

Tex Mex Turkey Stew

2008-11-07T17:10:00.003+08:00

Ingredients:
1 lb ground turkey
1 1/4 cup -- mild thick and chunky salsa -- divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounce wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional

Procedure:
Preheat oven to 400°F. In medium bowl, combine turkey, 1/4 cup
salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and
the salt. Form mixture into 16 meatballs.2. Place meatballs on
l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray.
Bake 25 to 30 minutes, or until meatballs are lightly browned and
no longer pink in center.3.

Meanwhile, in 3-quart saucepan, combine corn, broth, beans,
chilies, remaining salsa and cumin, chili powder and oregano.
Increase heat and bring to boil. Reduce heat to medium and cook
uncovered 5 to 10 minutes, or until mixture is heated through.4.
Add meatballs and remaining cilantro. Simmer 5 to 10 minute Ladle
into bowls and serve with corn chips

Servings: 4

Chili's Southwest Vegetable Soup

2008-11-07T16:58:00.004+08:00

Ingredients:
6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
Garnish
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips

Procedure:
Combine all the soup ingredients in a large saucepan over high
heat. Mince the corn tortillas into small pieces with a sharp knife
before adding them to the soup.

Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.

To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of
the grated cheddar-jack cheese blend over the top of the soup, and
then a heaping tablespoon of crumbled corn tortilla chips over the
cheese.

(Makes 6 servings)

Bull's Eye Barbecue Sauce

2008-11-07T16:53:00.002+08:00

Ingredients
1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French's Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Procedure:
Combine all ingredients in a 2-quart sauce pan. Mix well.
Simmer over very low heat for about 15-minutes, stirring
occasionally.
Store refrigerated in a sealed container. You can even refill an
old barbecue sauce bottle.

(Makes 2 cups of sauce.)
Source: The Secret Recipe Blog

Macaroni Grill Focaccia

2008-11-07T16:46:00.003+08:00

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

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

Joe's Crab Shack Crab Dip

2008-11-04T15:23:00.001+08:00

Ingredients:
2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish*optional*
dash of hot sauce for a little kick

Procedure:
Mix cream cheese, mayonnaise, sour cream and butter until smooth.Blend in seasoned salt and paprika. Stir in yellow onions, crabmeat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at350 degrees until mixture bubbles, about 10 - 14 minutes. Serve dipwith unsalted or very lightly salted corn chips.

T.G.I. Friday's French Onion Soup

2008-11-04T15:12:00.003+08:00

Ingredients:

3-4 medium to large onions

3 cans of beef broth

water

worchestershire sauce

butter

sargento cheese (Italian blend)

8 oz. bag (recommended)

French baguette

2 bay leaves

dash of garlic powder

dash of both salt and pepper

Procedure:

Slice the onions into rings and saute in butter in a skillet until tender. Turn crock pot on to low and put in the cans of beef broth, bayleaves, dash of garlic powder and salt and pepper, 2 tablespoons of worchestershire sauce, and 3/4 cup of water. When the onions and butter mixture is tender then also add them to the crock pot. Cover and cook for at least 3-5 hours on low. At this point you maywant to taste the soup and see if you would like it a littleweaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them.
When about ready to serve, slice bread into thin slices and toastin oven on 350 or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.

Credits to: Kaci

McDonald's Quarter Pounder®

2008-06-22T05:38:00.002+08:00

Ingredients:
1 -Topp's 1/4 lb frozen beef patty
1 -sesame seed bun
1 -Tablespoon fresh onion...diced
mustard, ketchup
2 -HEINZ hamburger slices (pickles)
2 -slices real American cheese (optional)
McDonald's Hamburger Seasoning

Procedure:
Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for toasting the sesame seed buns) Lay the beef frozen patty on the grill, and after about
20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers.You should apply heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger Seasoning.(see regular burgers to make that) About 2½-3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning. Lay the crown of the bun face down on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the heel face down to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger.)

Arrangement:
Put five "kisses" of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly spaced.

If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the condiments.Most cheese slices are slightly too big, so cut or tear off about 1/4 inch, making a slight rectangle.

By now...your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the spatula to "squeeze" out excess fat, then remove. Smash it again between the
spatula and your free hand to addtionally drain the fat. Lay it on top of your dressed crown and add the toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice
of real American cheese on top of the patty before adding the heel. Position the corners off alignment with the other cheese slice)

McDonald's Milkshake

2008-06-22T05:29:00.002+08:00

Ingredients:
Vanilla Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons sugar
1/8 teaspoon vanilla extract

Chocolate Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
2½ tablespoons chocolate flavor Nestle Quik Powder

Strawberry Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons strawberry flavor Nestle Quik Powder
Shamrock™ Shake
2 cups vanilla ice cream
1 cup milk
1/4 cup half and half
1/4 teaspoon MINT extract (not peppermint)
8 drops green food coloring

Tools:
Hamilton Beach DrinkMaster (consumer version of Ray Kroc's multi-mixer or a blender.

Procedure:
1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the DrinkMaster, and mix on high speed until smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups. Serves 2.

McDonald's McD.L.T.®

2008-06-22T05:25:00.005+08:00

Ingredients:
1 -TOPPS 1/4 lb frozen beef patty, or alternative*
1 -sesame seed bun
1 -slice real American cheese
1/4 -cup chopped iceberg lettuce
1 -fresh tomato slice (2 if small)
1 -tablespoon fresh chopped white onion
3 -dill pickle slices
McDonald's Hamburger Seasoning
Ketchup, mustard, mayonnaise

Procedure:
Pre-heat an electric griddle to 400 degrees, and toast both halves of the bun face down on the griddle. It should toast quickly and will have an even light-brown color when done. After
toasting, set the toasted bun aside. On the same grill surface, cook the beef patty the same way as a Quarter-Pounder® (see cooking instructions for the Quarter Pounder®.)

Arrangement:
On the crown half, apply mustard, ketchup, and onions as described in the
Quarter-Pounder™ recipe. Then add 3 pickle slices, the lettuce, followed by 1 tablespoon of mayonnaise. Top that with the tomato, then the slice of cheese. (This can be done, and should be done 10-15 minutes before the beef is cooked.) Place in the refrigerator. When the beef is done, put it on the heel side of the bun. Then get the dressed crown side out of the fridge, slap the
two together, and WACK! A no longer available McD.L.T™!

McDonald's Fajita Seasoning

2008-06-22T05:21:00.002+08:00

(This recipe is seasoning for McDonald's Chicken Fajita s)
Ingredients:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

Procedure:
Combine all the ingredients.

McDonald's Chicken Fajitas

2008-06-22T05:18:00.002+08:00

Ingredients:
2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's Fajita Seasoning
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil

Procedure:
1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.
Sprinkle with a dash of your pre-mixed McDonald's fajita seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)

McDonald's Breakfast Burritos

2008-06-22T05:14:00.003+08:00

Ingredients:
4 ounces Jimmy Dean™ breakfast sausage
1 Tablespoon re-hydrated dried chopped onion
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion
salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese
On the side: Pace® Picante Sauce

Procedure:
1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla
steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired.
7. Serve.

(Makes 4 burritos)

McDonald's Big X-Tra®

2008-06-22T05:09:00.002+08:00

Ingredients:
1 large sesame seed bun (4 3/4-inch diameter)
1/3 pound ground chuck
Lawry's® seasoned salt
McDonald's hamburger seasoning
1 Tablespoon ketchup
1 Tablespoon mayonnaise
1 Tablespoon chopped white onion
3 HEINZ™ Genuine dill slices
1/2 cup chopped iceberg lettuce
1 large tomato slice, or two small ones

Procedure:
1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use.)
2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.
3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald's hamburger seasoning.
4. Dress the crown (top bun) in the following order:

[ketchup]
[mayonnaise]
[onion]
[pickle]
[lettuce]
[tomato]
[*cheese ](optional)

5. Add the cooked patty then the toasted heel (bottom bun)
6. Wrap the Big X-Tra™ in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.

McDonald's McChicken® Sauce

2008-06-01T03:33:00.003+08:00

(this recipe is sauce for McDonald's McChicken®. Click here for McDonald's McChicken® recipe)

Ingredients:
1/4 cup mayonnaise
1/16 teaspoon onion powder

Procedure:
Stir together well, refrigerate until needed.

McDonald's McChicken®

2008-06-01T03:27:00.003+08:00

Ingredients:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent® (MSG)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McDonald's McChicken® sauce

Procedure:
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.
10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.

McDonald's Hamburger Seasoning

2008-06-01T03:20:00.004+08:00

(this recipe is seasoning for McDonald's Hamburger. Click here for McDonald's Hamburger recipe)

Ingredients:
4 Tablespoons salt
2 Tablespoons Accent (Monosodium Glutamate a.k.a MSG)
1 teaspoon ground black pepper
1/4 teaspoon onion powder

Procedure:
Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3 ounces. Use on ALL McDonald's hamburgers.
(unless you're allergic to MSG, then just use salt and pepper.)

McDonald's Hamburger

2008-06-01T03:00:00.004+08:00

(This is basic recipe of cooking hamburger)

Ingredients:
1 -Pound ground chuck (80% lean)
10 -Small hamburger buns
10 -Hamburger dill slices
10 -teaspoons dried, chopped onion
McDonald's Hamburger Seasoning
Some mustard, ketchup and waxed paper

Preparation Procedure:

The Beef Patties:
Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick. Do this on waxed paper. Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill 'em)

The Onions:
Put the dried onions in a container, oh..like Tupperware...and add water. Water should be a few inches over the top of the onions. (better to have too much water than not enough) Cover, and refrigerate about 1/2 hour. Drain the liquid. Cover again and refrigerate until 'burger time".

The Pickles:
McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-tel "dial-a-slice" home vegetable slicer. ALSO....Vlasic "original" dills have that tart flavor. Make sure they're not "kosher" dills. Wal-Mart® carries Vlasic ORIGINAL dills, and you have to slice those too. (Note: these pickles are pretty small, so slice at an angle....you'll get bigger dill chips.)

The Buns:
Use the small, plain cheap store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually about 59 to 69 cents for a pack of 8. (You'll want to separate the tops, or "crowns" from the bottoms, or "heels"...as most likely they'll be connected slightly on one edge.) When it's "burger time", you'll be toasting the buns. Those instructions are coming up. WalMart® sells a great product for regular buns---Great Value™ brand "jumbo" hamburger buns. They're almost exactly like McDonald's® buns and a little bigger than the other hamburger buns available at your supermarket.

The Wax Paper:
Before you cook these marvelous hamburgers, pre-cut 10 12"x12" sheets of waxed
paper. You'll need them to wrap the burgers.

Cooking Procedure:

Pre-heat your oven to warm..its lowest level, this is for later.You're going to need two electric griddles . One to grill the meat, the other to toast the buns. Pre-heat the meat griddle to 375-400°, and the bun griddle to about 350°. (this recipe has you cooking four at a time)

Note: before starting, make sure to have all of your condiments READY! (because this all happens very fast)

#1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Put a dutch oven (pot) bottom side down directly on top of the buns.(open side facing up) This is only to apply hands-free pressure to the buns so they will toast evenly. (Don't use anything TOO heavy like cast iron. You'll smash the buns.)

#2 -Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressure with the back of a metal spatula, and pushing down on the front with your free hand. (careful not to burn your fingers.) Do this only for about 2 seconds...you should hear them sizzle louder while you "sear" them. After searing them, sprinkle generously with McDonald's burger seasoning.

#3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove them, and repeat the the "bun toasting" process with the heels. (bottoms)

#4 -After about one minute since searing the patties, turn them over. Careful, don't tear the side you seared. Add another dash of Seasoning and about a teaspoon of your prepared onions. (Don't be anal and use a measuring spoon...no time...just two fingers and a thumb full.)

#5 -Now quickly dress your buns. (crown, or top side) Mustard first....five "kisses" the diameter of a pencil evenly spaced in a circle about a half inch from the edge. Then the Ketchup, (use Hunt's if you can) five squirts the size of a nickle..in the pattern found on dice. Place the pickle in the middle.

#6 -By the time you finish that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the meat and tilt to the side to allow excess fat to drain off. Use your free hand to hold down the onions. Place patties onion side up on the dressed crown, top with toasted heels. (the burger will be upside-down)

#7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the paper around the burger tightly. It should resemble a very oblong tube with two open ends, and the burger in the middle. Then wrap the open ends underneath the bottom of the burger so it is enclosed tightly.

#8 -Place wrapped hamburger in your pre-heated oven. (remember...oven is just barely on warm) Keep 'em in there about 8-10 minutes.

**** Hey! That's enough time to cook another batch. (if you do cook another batch while these are "aging properly",scrape the black stuff and burnt onions to the side before beginning.)

Note: Some ovens get too hot even on low, and this may dry out your burger. If they seem
dry, next time wrap them tightly and let them sit about 5 minutes. Then ZAP 'em for 15 seconds (one at a time) in the microwave. This will complete the "Q-ing" process without over microwaving them like they do now. In fact, they almost taste better this way.

McDonald's French Fries

2008-06-01T02:49:00.002+08:00

Ingredients:
2 large Idaho russet potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt
Tools needed: Deep fryer and French Fry Cutter (if you dont have this you need a LOT of patience for cutting potatoes or just forget about cutting potatoes and buy a packet of prepared French fries at your nearest market.

Procedure:
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work)

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes. While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator. While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl. Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of
salt, maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

McDonald's Filet-O-Fish®

2008-06-01T02:33:00.002+08:00

Ingredients:
1 Van de Camps frozen breaded whitefish patty*
1 small, regular hamburger bun
1 Tablespoon prepared tartar sauce
1/2 slice real American cheese
dash salt
1 12"x12" sheet of waxed paper (to wrap)

* use any square whitefish patty not extra crisp, like Mrs. Pauls, or even the store brand.

Procedure:
(as with the burgers, pre-heat your oven to warm. This is your warming "bin".)

Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 3-5 minutes until done.(do NOT thaw first.) Remove and add a dash of salt.

Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1
Tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice american cheese centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and warm in oven's lowest setting for 8-10 minutes.

McDonald's Egg McMuffin®

2008-06-01T02:24:00.002+08:00

Ingredients:
1 large grade A egg
1 english muffin
Real butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray

Note: You need an egg ring for this recipe.

Procedure:
1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they
should be medium brown) Set aside.

2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.

3- Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American cheese on the bottom half.

4- About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle. (you may have to "slice" around the edges if it sticks)

5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.

6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin.

7- Put the Canadian bacon on top, and cover with the top of the english muffin.

8- Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then microwave 12 second on high, and eat.

McDonald's Double Cheeseburger®

2008-06-01T02:08:00.003+08:00

Ingredients:
2 prepared beef patties
1 prepared bun
2 American cheese slices
Some ketchup
Some mustard
Some pickle slices
Some onions

Procedure:
Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way. Follow that with one slice of cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12"x16" sheet of waxed paper.

Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

McDonald's Cheeseburger®

2008-06-01T01:53:00.003+08:00

Ingredients:
1 prepared beef patty
1 prepared bun
1 American cheese slices
Some ketchup
Some mustard
Some pickle slices
Some onions

Procedure:
The method is simple. Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the crown side before adding meat patty.

Don't use Kraft singles or Velveeta. (or anything termed as "American processed cheese FOOD) Use only real American cheese. That is KEY!

Note: Most slices of American cheese are too big for McDonald's® cheeseburgers. So take about 1/4" off two edges to make a smaller square.

McDonald's Big Mac™ Special Sauce

2008-06-01T01:47:00.002+08:00

This recipe is only sauce for Big Mac™. Click here for Big Mac™ recipe.

Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Procedure:
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of
the flavors to "meld". )

Makes nearly 1 cup...enough for about 8 Big Macs™.

McDonald's Big Mac™

2008-06-01T01:36:00.004+08:00

Ingredients:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce

Click here for Big Mac™ sauce recipe.

Procedure:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly
different.

In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra
heel. (this will be your middle bun.)

Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1
tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.

On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also.

When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

McDonald's Arch Deluxe®

2008-06-01T01:25:00.004+08:00

Ingredients:
1 sesame seed hamburger bun (potato roll style with split crown)
1/4 pound Topps beef patty
1 slice American cheese
1-2 tomato slices
1-2 lettuce leaves, chopped
1 Tablespoon ketchup
1 Tablespoon chopped white onion
McDonald's hamburger seasoning

THE SECRET SAUCE:
1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard

Procedure:
1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce.
2. Toast the face of each of the buns on a griddle as described in all other recipes.
3. Follow Quarter-Pounder cooking instuctions for the beef patty.
4.Refer to the diagram above how to arrange the hamburger.

Tips:
If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese before adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)

McDonald's Chicken McNuggets®

2008-05-25T11:33:00.004+08:00

Ingredients:

Vegetable oil (in fryer)
1 egg
1 cup of water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accentï
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.

Procedure:

Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir well. Then, combine the flour, salt, Accentï, pepper, onion powder and garlic powder in a one gallon size zip lock bag. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces. Next, coat each piece with the flour mixture by shaking in the zip lock bag. Then, remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture. After freezing, repeat the "coating" process.Then, Preheat oven and large cookie sheet to 375 degrees. Deep fry the chicken McNuggets at 375 degrees for 10-12 minutes or until light brown and crispy. (Cook only about 9 at a time.) Drain on paper towels 3-5 minutes. Next, place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.Finally, serve with your favorite McDonald's dipping sauce.

Mexican Meatball Soup

2008-02-02T20:34:00.000+08:00

Ingredients:

1 tablespoon cooking oil
1 small red onion, chopped
2 jalapeno peppers, seeds and ribs removed, chopped
1 zucchini, cut into 1/2 inch dice
2 1/4 teaspoons dried oregano
1/2 teaspoon ground cumin
1 quart canned low-sodium chicken broth or homemade stock
2 cups water
1 (15 ounce) can drained canned diced tomatoes
1 3/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1/2 pound ground beef
2 cloves garlic, minced
2 1/2 tablespoons dry bread crumbs
1 egg, beaten to mix
1 cup fresh or frozen corn kernels
1 tablespoon lime juice

Procedure:

In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

Yield: 4 servings

Burrito Pie

2008-02-02T20:31:00.000+08:00

Ingredients:

2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Procedure:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Yield: 16 servings

Curry-in-a-Hurry Rotisserie Chicken Salad

2008-01-06T13:36:00.000+08:00

Ingredients:
1 pound rotisserie chicken meat, skinned, boned and diced
3 ribs celery, chopped
1 cup seedless red grapes, halved
1/2 cup shredded carrot, a couple of handfuls
4 scallions, chopped on an angle
1 cup plain yogurt
2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
Salt and pepper
8 ounces mixed baby greens
2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table
1 tablespoon rice wine or white vinegar, eyeball it
3 tablespoons vegetable, canola or safflower oil, eyeball it
1/4 cup (2 ounces) sliced smoked almonds

Procedure:
Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.

To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.

To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.