Red Robin Banzai Hamburger

Note: Fries not included in recipe

Ingredients:
1/3 pound ground hamburger meat
1 sesame bun
1 tablespoon mayonnaise
1/4 cup lettuce, shredded
1 pineapple ring
2 cup teriyaki sauce, divided into two bowls with one cup in each
2 slices of tomato
1 slice Cheddar cheese

Procedures:
Form round burger patty. Marinate burger patty in one bowl of teriyaki sauce for 30 minutes. Marinate pineapple ring in second bowl of teriyaki sauce for 30 minutes.

Remove burger patty and grill on high heat to desired doneness. Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.

Grill pineapple ring on medium heat for 1 minute on each side.

Source: 27 Best Restaurant Copycat Recipes

Wendy's Frosty

Ingredients:

1 cup milk
1/2 cup Nestle Quik
4 cup vanilla ice cream, softened

Procedures:

Blend milk and Nestle's Quik for 10 seconds on high speed of blender.

Pulse in the ice cream until barely mixed. Mixture should be very thick.

Freeze for at least an hour before serving.

Source: 27 Best Restaurant Copycat Recipes

Pizza Hut Original Pan Pizza

For The Dough:
1 1/3 cups Warm water (105 degree)
1/4 cup non-fat dry milk
1/2 tsp salt
4 cups flour
1 tbsp sugar
1 package dry yeast
2 tbsp vegetable oil (for dough)
9 oz vegetable oil (3 oz per pan)
Butter-flavored Pam

For The Sauce:
1 (8 oz) can tomato sauce
1 tsp dry oregano
1/2 tsp marjoram
1/2 tsp dry basil
1/2 tsp garlic salt

Prepare The Dough:
Put yeast, sugar, salt, and dry milk in a 2-quart bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls.

In three 9-inch cake pans, put 3 ounces of oil in each, making sure it is spread evenly.

Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Prepare The Sauce:
Combine all ingredients and let sit for 1 hour.

For Each Nine Inch Pizza:
Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge. Spread 1 1/2 oz shredded Mozzarella cheese on sauce. Place toppings of your choice in this order: pepperoni or ham or vegetables or other meats. Top with 3 oz Mozzarella cheese.

Bake at 475 degrees until cheese is bubbling and outer crust is brown.

Cut in six slices and serve hot.

Serve: 6 person.

Source: Restaurant CopyCat & Famous Knock Off Recipes 100-Recipes Sampler eBook

Auntie Anne’s™ Cinnamon Sugar Pretzel Bites with Cream Cheese Dipping Sauce

Ingredients:

1 (1/4 oz) pkg active dry yeast
1 cup warm water, 110 degrees
2 Tbsp granulated sugar
2 Tbsp packed light-brown sugar
1 Tbsp vegetable oil
1 tsp salt
1 1/2 cups bread flour
1 to 1 1/4 cups all-purpose flour, plus more for dusting
3 cups hot water
1/4 cup baking soda

Coating:

1/2 cup butter, melted
1/2 cup granulated sugar
1 Tbsp ground cinnamon

Cream Cheese Dipping Sauce:

4 oz cream cheese, softened
2 Tbsp butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
2 Tbsp heavy cream

For the pretzel bites:

In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes.

Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt. With mixer set on low speed, slowly add in bread flour and mix until well blended. Switch attachment to the hook attachment and slowly add in all-purpose flour.

Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky).

Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size (I like to let mine rest in the oven with the light on), 1 1/2 hours.

Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren't currently rolling loosely with plastic wrap (to prevent drying).

Roll each portion into a rope about 24 to 28-inches long (you can do this by rolling or the method of pulling on each side and flicking upward like a jump rope while slapping onto the countertop). Cut into bite size pieces (about 1 1/4-inches each).

Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Repeat process working in batches and using two baking sheets, and rewarm water in microwave until hot between batches.

Bake in preheated oven 8 - 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess.

Transfer to a plate and allow to rest 2 minutes (I felt this just gave them time to absorb the butter, rather than having it all end up clumping the cinnamon sugar mixture).

Meanwhile in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended. Dip butter coated pretzels into cinnamon sugar and toss to evenly coat. Serve warm with cream cheese dipping sauce (these are best served warm so I'd recommend rewarming them once they've cooled. To do so microwave on a plate for 10 - 20 seconds).

For the cream cheese dipping sauce:

In a mixing bowl using an electric mixer, whip cream cheese and butter until smooth and fluffy. Stir in powdered sugar and vanilla and mix until combined. Add heavy cream and whip until fluffy, about 2 minutes longer. Store in refrigerator in an airtight container.

Source: Recipe Secrets Forum

Crock Pot Beef & Pepper

Ingredients:

2 pounds round steak, lean
2 green peppers, sliced thin
2 tablespoons dried onions, minced -or- 1/2 minced fresh small onion
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove, minced
1 teaspoon Worcestershire sauce

Procedures:

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot.

Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.)

Arrange the meat on pepper, careful to not stack one piece directly on top of another.

Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours.

Serve with rice or mashed potatoes and simply seasoned vegetables.

Serves 8

Source: Set It & Forget It Crock Pot Recipes

Bonefish Grill Saucy Shrimp & Scallops

Ingredients:

2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley
For service: crusty bread, as needed

Procedures:

Heat butter in a sauté pan. Add garlic and green onions and sauté until the aroma fills the air.
 
Add Kalamata olives and sundried tomatoes - cook for 30 seconds.
 
Add shrimp and scallops, salt & pepper and sauté until firm - do not overcook.
 
Add lemon juice, clam juice and feta cheese - bring to a simmer.
 
Pour into heated serving dish.
 
Sprinkle with chopped parsley.
 
Serve with crusty bread.

Serves: 1 person

Source: Bonefish Grill

Chipotle Grilled Chicken

Ingredients:

4 chicken breasts, boneless, skinless
2 chipotle peppers, chopped
1/2 teaspoon cumin powder
1 tablespoon soy sauce
2 tablespoons raw honey
2 tablespoons lime juice
1 teaspoon salt
1 pinch freshly ground pepper
coconut oil

Procedures:

Prepare the marinade by mixing the soy sauce with the honey, salt, lime juice, cumin powder and chipotle peppers.

Pour the marinade into a zip lock bag and add the breasts into the bag as well.  Toss them around to evenly coat them in marinade and refrigerate for 2 hours or overnight.

Heat a grill pan on medium flame and brush it with coconut oil.

Cook the chicken on the grill for 5-6 minutes on each side or until the juices of the chicken look clear.

Serve them with steamed green beans and broccoli if you like.

Serves: 4 person

Source: Caveman Paleo Recipes

Panera Bread's Mac & Cheese

Ingredients:

1 16 oz. package of rigati pasta (or other small pasta shells)
1/4 Cup butter
1/2 Cup all-purpose flour
2 1/2 Cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 Cup (8 oz.) shredded extra-sharp white Vermont cheddar
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. hot sauce

Procedures:

Cook pasta according to directions on box or bag.

Melt the butter over low heat, and stir in flour. Cook for one minute. Gradually stir in milk or cream, whichever you choose to use. Cook over medium heat, stirring until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth. Stir in cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve warm.

Serves: 4 person

Source: Recipe4Living

Hilton DoubleTree's Signature Chocolate Chips Cookie

Ingredients:

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Procedures:

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Makes: 26 cookies.

Source: https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm

Pounds & Ounces Turkey Pot Pie

Ingredients:
1 medium carrot diced
1 medium parsnip diced
1 large onion diced
2 ribs of celery diced
2 large Idaho potatoes diced
2 cups cooked shredded or cubed turkey
3 cups turkey stock
4 tbsp. butter
4 tbsp. flour
1/4 cup cream
1 sprig thyme
1 sprig sage
Puff pastry-room temperature
1 egg, beaten

Procedures:
Sautee the carrots, parsnips, celery, and onion with the butter until tender. Season with salt and pepper. Sprinkle flour over vegetables and cook for 1 minute.

Add the turkey stock, turkey meat, and potatoes and bring to a boil.

Add cream and herbs and simmer for 5 minutes.

Ladle soup into a casserole dish and top with puff pastry. Poke a few holes on top with a fork. Brush with egg and bake at 400 degrees for 25-30 minutes.

Serves: 2 person

Source: Good Day New York

Olive Garden Lentil Stew with Capers

Ingredients:
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper

Procedures:
Soak lentils for 2 hours in cool water. Drain.

Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!)

Serve re-heated soup garnished with chopped tomatoes and capers.

Add fresh black pepper and chopped parsley. Serve immediately.

Serves: 4 person

Source: Olive Garden

Lumberyard Restaurant's Roasted Tomato Bisque

Ingredients:
3 pounds plum tomatoes
2 tablespoons olive oil
Salt
Pepper
1 1/2 pounds cauliflower, coarsely chopped
2 1/2 pounds red peppers
3 tablespoons minced garlic
2/3 cup fresh lemon juice
2 cups tomato juice
1/3 cup tomato paste
4 ounces (about 6 cups) fresh basil leaves
2 1/2 cups vegetable broth
3 cups cream
Sugar

Procedures:
1. Heat the oven to 400 degrees. Halve the tomatoes lengthwise and place on a foil-lined rimmed baking sheet. Drizzle the olive oil
over the tomatoes, and sprinkle over 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the tomatoes for 20 minutes to soften. Remove from the oven and set aside.

2. While the tomatoes are roasting, steam the cauliflower in a steamer set over a pot of boiling water. Steam the cauliflower until tender, then remove from heat and set aside.

3. Roast the peppers: Place the peppers on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides is charred, turning frequently. Place the peppers in a bowl and cover with plastic wrap and set aside until the peppers are cool enough to handle. Peel the charred skin from the peppers, then stem and seed the peppers. Mince the peppers. You should have about 2 cups (1 pound) minced roasted pepper.

4. Combine the roasted tomatoes (with any juices), cauliflower, minced peppers, garlic, lemon juice, tomato juice, tomato paste, basil leaves and vegetable broth in a pot or large bowl. Purée the mixture using an immersion blender, or in batches using a blender, before pushing through a strainer into a heavy-bottom soup pot.

5. Bring the soup to a simmer over medium heat, stirring frequently. Stir in the cream and continue to heat until hot. Season to taste with salt and pepper, and stir in sugar to sweeten as desired.

Serves: 16 person

Source: LA Times

Wendy's™ Apple Pecan Chicken Salad

Ingredients:
One Bag of Romaine Lettuce, chopped
1/2 red apple cut into chunks
1/2 green apple cut into chunks
1/4 cup Dried Cranberries
1/2 Cup of Cooked, Cubed Chicken Breasts
1/4 Cup of Blue Cheese Crumbles
1/4 Cup of Honey Roasted Pecans

Procedures:
Mix all ingredients together in a large bowl.

Serve with a Marzetti pomegranate vinaigrette dressing or use your favorite dressing.

Serves 2-3 person

Source: Recipe Secrets Forum

Chocolate Cheesecake

Ingredients:
16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves

Procedures:
Line two colanders with paper towel. Place yogurt in one and ricotta cheese in the other. Place in refrigerator for 24 hours.

Preheat oven to 325 degrees F.

Sprinkle crumbs on bottom of a 9" springform pan.

In the bowl of a food processor - puree the ricotta cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and vanilla. Puree for 3 minutes.

Spoon the cheese mixture over the crumbs.

Bake for 50 minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake in oven for 1 hour or overnight until cold. Garnish.

Makes 16 servings.

Source: Cheesecake Lovers Cookbook

Red Lobster Sesame Ginger-Seared Grouper with Asian Vegetables

Ingredients:
4 eight- to ten-ounce pieces of fresh grouper fillets, skinless
1/2 cup canola oil
Chef Paul Prudhomme's Blackened Redfish Magic
2 tbsp. green onions, chopped
4 seven-ounce portions cooked Asian soba noodles (linguini can be substituted)
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces button mushrooms, sliced
24 ounces sesame ginger sauce (There are many commercial sauces, dressings and marinades with this flavor profile. Pick your favorite.)

Preparing Asian Vegetables:
Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.
   
Set aside. These will be sautéed just enough to heat when serving.

Preparing Noodles:
Heat water in a medium saucepan. This will be used to reheat cooked noodles before serving.

Preparing Sesame-Ginger Sauce:
Heat sauce over low heat.

Seared Grouper:
Lightly brush both sides of the grouper with oil and lightly season with Chef Paul Prudhomme's Blackened Redfish Magic.
   
Pre-heat a non-stick sauté pan on medium to medium-high heat. Place one tbsp. of oil into the pan.
   
Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until your fresh fish preference is
reached. (For thicker fillets, it may be necessary to finish the fish in a 350-degree oven.)

When serving, place about seven ounces of reheated noodles into a large pasta bowl. Sprinkle a quarter of the sautéed vegetables
evenly over the noodles. Place the seared fish over the vegetables and noodles. Pour four to six ounces of sesame-ginger sauce over
the fish, vegetables and noodles (amount depends on the strength of flavor desired). Garnish with chopped green onions.

Serves: 4 person.

Source: Red Lobster

McDonald's Hot Apple Pie

Ingredient:

1 Granny Smith Apple
1 red apple
3 tablespoons butter
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon vanilla extract
1 teaspoon lemon juice
1/4 teaspoon salt
2 sheets of Pepperidge Farm Puff Pastry  (or use any brand if you can't find it), cut into 8 squares

Procedures:

Dice apples into small pieces. Place apples in a pot over medium heat. To the pot add butter, brown sugar, cinnamon, nutmeg, allspice, vanilla extract, lemon juice, and salt. Cook apples for about 10 to 12 minutes or until the apples are softened.

Defrost the puff pastry according to package directions. Cut puff pastry into 8 squares. Spoon 1 heaping tablespoon of cooked apples onto one side of each on of the squares. Brush water on the edge of each on of the squares and fold the squares over on each other. Use a fork to crimp the edges together.

Add enough oil to your cooking utensil to cover the bottom 3 inches. Heat oil until 350 degrees. The oil will be ready when you drop a small piece of dough in the oil and it cooks rapidly. Cook pies 2 at a time, for about 1 minute on each side. Remove when both sides are golden brown.

When pies are removed from hot oil, place pies on a wire rack to drain excess oil. If you want to keep the pies warm hold in a 200 degree oven until you are ready to serve.

McDonald's Cinnamon Melts.

Dough ingredients:
1 pkg. active dry yeast (1/4 oz.)
1/2 cup warm water (105 to 110* F.)
1/2 cup granulated sugar
1/2 cup whole milk
1/3 cup butter, melted
2 eggs
1 tablespoon salt
4 cup flour

To make dough, first mix yeast in warm water and let it sit for 5 minutes

In another large bowl, combine granulated sugar, whole milk and melted butter. Beat it together with mixer.
Add eggs, salt and a cup of flour and mix it well. Then add another cup of flour and the yeast mixture. Then stir in 2 more cups of flour (That makes 4 cups of flour in total)

Knead into a ball and place in bowl, cover and let rise until double – about 1 1/2 hours.

Cinnamon mixture ingredients:

1 c. firmly packed dark brown sugar
2 T. cinnamon
2/3 c. butter, melted

Combine all ingredients, cover and reserve.

Icing ingredients:

1/4 c. (1/2 stick) butter, softened
1/2 c. (4 oz.) cream cheese, softened
1 1/2 c. confectioners’ sugar
1 T. whole milk
1/2 t. vanilla extract

Procedures:

On lightly floured surface roll dough to a thickness of 1/2 inch, cutting with sharp knife or pizza wheel into 1/2 inch wide strips; then slice into 3/4 inch to 1 inch chunks of dough.

Grease large muffin tins (Texas-size – 6 muffin cup size) with butter or margarine. Place 6 pieces of dough into each cup; spoon 1 – 1 1/2 tablespoon cinnamon mixture over the dough. Drop 7 more pieces of dough into each cup and spoon 2 tablespoon cinnamon mixture over top.
Cover with plastic wrap and allow to rise 30 minutes.

Bake in preheated 350* F. oven 17 – 20 minutes until light brown and cinnamon mixture has melted.

Next, prepare icing by beating butter and cream cheese until light; add confectioners’ sugar, mixing slowly. Add milk and vanilla and beat on high until smooth and fluffy. Spoon 1 T. icing over each melt.

Let it cool completely. These will freeze well and are reheated in the microwave for 30 to 40 seconds.

Makes: 1 dozen

Source: Recipe Secret

KFC Nashville Hot Chicken

Hot Chili Oil Ingredients:

1/4 cup canola oil used to fry the chicken
2 tablespoons unsalted butter
2 tablespoons cayenne pepper (I used 1/2 teaspoon)
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt

Oil Directions:

Combine the ingredients in a small pot over low heat. If you want it not as spicy cut back on the cayenne pepper to your taste.
Continue to use low heat or the spices and sugar will burn. Stir it until it’s warm and the sugar is dissolved. The spices won’t all dissolve, but it’ll smell fragrant!

Once it’s warm and combined, remove it from the heat just to keep it from burning. Before you use the oil give the mixture a good stir.
There are so many spices in the oil that they will settle on the bottom of the pan so be sure to stir them before drizzling later.

------

Chicken Ingredients:

2 pounds chicken breasts, sliced thin
3 eggs, whisked
2 cups flour
1 tablespoon kosher salt
1 tablespoon black pepper
1 quart neutral oil, for frying

Chicken Directions:

Cut the chicken into long strips and then dip in the flour mixture, then eggs, then again in the flour to give them a nice crust. If you’re a buttermilk fan, you could soak the chicken in buttermilk first for an extra flavor boost.

Once the chicken is coated, let it rest for a few minutes so the crust can form on the chicken on a wire rack. You can fry these chicken strips in any way you want.You could use a deep fryer or just a large pot filled with oil. You can add a few cups of oil to your large cast iron skillet and used that. If you do that method, you have to kind of flip the chicken strips so they cook evenly but it works great.

After frying for 6-7 minutes, test a strip to make sure they are cooked through. Then let them drain on the wire rack or on a few paper towels. While the chicken strips are still very hot, place them in a bowl and drizzle in the chili oil.

Serve with white loaf bread or yeast rolls and dill pickles.

Source: Recipe Secret

Joe's Crab Shack Crab Cakes

Ingredients:
1 egg yolk
1⁄3 cup mayonnaise
2 1⁄2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon Old Bay seasoning
1⁄4 teaspoon salt

1 1⁄4 cups fresh bread crumbs
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
All-purpose flour, for coating
Oil, for deep-frying

Procedures:
1. Beat together the first nine ingredients.

2. Fold in the bread crumbs and parsley.

3. Fold in the crabmeat.

4. Form into 4 to 6 patties.

5. Lightly coat the patties in flour on both sides. Refrigerate for at least 30 minutes before frying.

6. Deep-fry the crab cakes in 350°F oil (use just enough oil to cover the crab cakes) until browned.

Serves: 4 to 6 person

Source: The Best of RecipeSecrets[dot]net

The Chateau Marmont's Tallegio Mac 'N' Cheese

Ingredients:
1/2 cup (1 stick) butter
1 small onion, diced small
2 cloves garlic, smashed and peeled
1/2 cup flour
Bay leaf
1 tablespoon whole black peppercorns
1 teaspoon whole coriander seeds
1 teaspoon whole yellow mustard seeds
1/2 teaspoon freshly grated nutmeg, or to taste
6 cups milk
4 ounces American cheese, small cubes or grated
8 ounces Tallegio cheese, small cubes, divided
Kosher salt
1 1/2 pounds pasta, cooked, preferably torchio shapes
(orrechiette, elbows or another fun shape will also work)

Procedures:
Heat the oven to 400 degrees F.

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and garlic, and cook to soften, 5 minutes.

Stir in the flour to form the roux. Continue cooking, stirring constantly, until the roux goes from a light white color to a blond golden color, about 5 minutes. Add the bay leaf, peppercorns, coriander seeds, yellow mustard seeds and the nutmeg, and cook, stirring, for 2 minutes to distribute the flavors.

Whisk in the milk a little at a time. Increase the heat and bring to a simmer, stirring constantly. Reduce the heat to low and cook for 30 minutes to cook out the flour flavor, stirring occasionally to make sure the flour doesn't sink to the bottom of the pan and burn.

Remove the pan from heat and strain into a new pot, discarding the spices. Add the American and half of the Tallegio cheeses, stirring until the cheese is melted and incorporated. Taste the sauce, adding 1 1/2 teaspoons salt, or to taste.

Add the pasta and the remaining Tallegio cheese, stirring to coat the pasta completely. The mixture at this point will seem a bit wet but will thicken as it bakes.

Pour the mixture into a 13-by-9-inch or similar large baking dish and bake until the mixture is thickened and bubbly, about 20 minutes. The mac 'n' cheese should have a nice crust on top. If not, place it under the broiler to darken a little.

Remove from heat and cool slightly before serving.

Serves: 12 person.

Source: LA Times

Icebox Cafe's Lemon Ricotta Pancakes

Whipped cream cheese:

3/4 cup heavy cream
2 teaspoons powdered sugar, more to taste
1/8 teaspoon vanilla extract
3 ounces cream cheese
1 tablespoon sour cream
1 tablespoon lemon zest, from about 2 lemons

In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl using a hand mixer, whip together the heavy cream, powdered sugar and vanilla until stiff peaks are formed, 3 to 4 minutes. Move to a separate bowl.

In the mixing bowl, whip the cream cheese until creamy and smooth. Add the sour cream and lemon zest and continue beating, scraping down the sides of the bowl occasionally until completely incorporated and smooth.

Fold the whipped cream mixture in with the whipped cream cheese, one half at a time, careful not to overmix. This makes about 1½ cups whipped cream cheese. Cover the bowl with plastic wrap and refrigerate until ready to serve.

----

Lemon Ricotta Pancakes:

1 1/2 cups sugar
1 1/4 cups (5 1/3 ounces) flour
2 teaspoons baking powder
8 eggs, divided
2 cups ricotta cheese
1 tablespoon lemon juice and zest from 2 lemons
1 pound (4 sticks) butter, melted

Heat the oven to 350 degrees F.

In a medium bowl, sift together the sugar, flour and baking powder.

In the bowl of a stand mixer, or in a large mixing bowl, combine the egg yolks, ricotta cheese, lemon juice and zest. With the mixer running, slowly add the dry ingredients, beating until well-combined. Continue beating, drizzling in the melted butter until well combined. Move the mixture to a separate bowl.

In the mixing bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter, one half at a time. This makes about 8 cups batter.

Spray a small, preferably 6-inch, oven-safe nonstick skillet with cooking spray (we tested using 8-inch skillets, measured across the top of the pan). Pour about 1 cup of the batter into the skillet and bake until the pancake puffs and is set, and a toothpick inserted in the center comes out clean, about 25 minutes. To make more than 1 pancake at a time, use multiple pans (baking multiple pancakes at once will increase the baking time slightly).

The pancakes are delicate. Slide a spatula along the outer edge of each to remove from the pan. Serve immediately, with whipped cream cheese on the side. Repeat as needed until all 8 pancakes are baked.

Makes: 8 Pancakes.

Source: LA Times.

Mushroom Soup

Ingredients:
2 oz. mushrooms cut up small
1/2 small onion chopped fine
1/2 pint water
1 teaspoon of fine wheatmeal
pepper and salt, to taste
1/2 oz. of butter
a little milk

Procedures:
Stew the mushrooms and onions together in the butter until well cooked.

Add 1/2 pint of water, and cook the vegetables for 10 minutes.

Add seasoning. Mix the wheatmeal and milk together in a small bowl, then stir into the soup.

Let the soup thicken and boil up, and serve with snippets of toast.

Serves 1-2 person.

Source: Great Tasting Soup Recipes cookbook