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http://nymag.com/restaurants/recipes/OrientalBenihana Onion SoupCombine 4 cups of canned chicken broth and two cups of water in a large saucepan and cook over high heat. While the broth and water are cooking, chop one white onion in half. Set one half off to the side and chop the second half coarsely. Also coarsely chop up 1/2 a carrot and a 1/2 celery stalk. Add the onions, carrots and celery into the saucepan and bring to a boil. Reduce heat and simmer for approximately 10 minutes or until the onions begin to turn translucent. Once ten minutes are up, remove the vegetables with a slotted spoon. Keep low heat.
While the broth is simmering, heat one cup of oil in a small saucepan over medium heat. Slice the second half of the onion into thin slices and separate each piece. Dip each into one cup of milk and then in 1 cup of all-purpose flour. Fry the onions, a small handful at a time, until they are a golden brown color. Place them on a paper towel to drain.
Spoon soup into a bowl. Drop a few pieces of onion into the bowl. Add in about six to eight thin-sliced mushrooms. Allow them to sink to the bottom of the bowl before eating, approximately one minute.
Benihana Sesame Chicken1 t soybean oil, 5 oz skinned boneless chicken breast cubed, 2 mushrooms sliced, 1 t soy sauce,
1/2 t lemon juice, 1/2 t sesame seeds, Salt and pepper
Saute in oil 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot.
Benihana Cream Sauce2 C soy sauce, 1/3 C sesame seeds roasted and ground, 1 C whipping cream, 1 pinch garlic powder, 1 t dry mustard dissolved in 1 t water
Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 C whipping cream into saucepan, stirring over low heat. Sauce may be stored for up to 3 days.When reheating, add 6 tablespoons whipping cream and stir completely before serving.
Benihana Ginger Sauce5 oz sliced onion, 2 oz ginger peeled sliced thinly, 1 lemon peeled chopped juice squeezed
2 C soy sauce, 1 C vinegar
* Sliced onion should be rinsed in running water for 15 minutes.Combine all ingredients into a blender and mix well. May be stored in refrigerator for up to one week.
Benihana Magic Mustard Sauce1 T crushed toasted sesame seeds, 3 T dry mustard, 2 T hot water, 3/4 C soy sauce,
1/4 garlic clove crushed, 3 T heavy cream whipped
Preheat oven to 350 degrees F. Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.Yields 4 servings.
Benihana Ginger Salad Dressing1/4 C chopped onion, 1/4 C peanut oil, 2 T rice wine vinegar, 2 T water,
1 T chopped fresh gingerroot, 1 T chopped celery, 1 T soy sauce, 1 1/2 t tomato paste,
1 1/2 t sugar, 1 t lemon juice. Dash each salt and pepper
Combine all ingredients in blender, process until almost smooth. Makes six servings. May be kept refrigerated up to one week.
Benihana Shrimp Sauce2 C mayonnaise, 1/2 C water, 1 t sugar, 1/4 t salt, 1 T garlic juice, 3 to 4 t catsup,
1 t ground ginger, 1 t hot sauce, 1 t dry mustard, 1 t paprika, 3/4 t white pepper.
Whisk together.
Beijing Restaurant Lemon Grass ChickenMarinade/Meat: 1 T vegetable oil, 1/2 white onion sliced, 3 T finely chopped lemon grass *,
2 cloves shallots chopped, 2 cloves garlic chopped, 1 # cubed meat.
To finish: 1 T fish sauce, 2 t soy sauce, Pinch of salt, 1 T sugar, 1/2 # steamed broccoli.
Steamed Rice
* Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)
For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.
To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.Heat a large skillet or wok until very hot. Add a little oil, heat, then add chicken mixture and sautte until almost done, about 4 to 5 minutes.Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice. Makes 3 or 4 servings.
Panda Express Chow Mein1 T oil, 2 scallions sliced, 1 1/2 C sliced Napa cabbage, 1/4 C sliced celery, 1/4 C bean sprouts, 1/4 t sugar, 1/2 C chicken broth, 1/2 T soy sauce, 1 t sesame oil,
1/2 T cornstarch dissolved in 1 T cold water, Red pepper flakes to taste, 1/4 pound cooked vermicelli noodles
In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted.
Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.Yield: 1 serving.
Panda Express Orange Chicken2 # chicken pieces, 1 egg, 1 1/2 t salt, White pepper, Oil (for frying)
1/2 C plus 1 T cornstarch, 1/4 C flour, 1 T minced ginger root, 1 t minced garlic,
Dash crushed hot red chiles, 1/4 C chopped green onions, 1 T rice wine, 1/4 C water,
1/2 to 1 t sesame oil
Orange Sauce for Stir Fry2 t minced zest and 1/4 C juice 1 large orange, 1/2 t sugar, 2 T chicken stock, 1 T soy sauce Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.Stir cornstarch and flour together. Add chicken pieces, stirring to coat.Heat oil for deep-frying in wok or deep-fryer to 375 degrees F.
Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 t sesame oil. Serve at once. Makes 6 servings.
Panda Inn Kon Pao Chicken1 # cubed chicken, 1/4 C peanuts, 3 T oil, 1 t chile pepper flakes, 1 t garlic crushed,
1 t ginger crushed, 1 T green onion chopped, 1 T Shao Hsing cooking wine, 1 t soy sauce,
2 T chicken broth, 1 t sugar, 1 dash sesame oil
Cornstarch Slurry: 1 T cornstarch mixed with 2 T water.
Heat oil in wok until hot. Fry peanuts until browned. Remove and add chicken. Stir fry until done. Remove and drain. Set aside.
Heat two tablespoons of oil in wok until hot. Add dried chile pepper, garlic, ginger and green onion. Stir-fry until fragrant. Add remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and peanuts. Flavor with sesame oil if desired. Remove and serve on platter.Servings: 4
Panda Inn Hot Szechwan Tofu2 T oil, 1 t garlic crushed, 1 t ginger crushed, 1 T green onion chopped, 1 t chili paste,
1 T Shao Hsing cooking wine, 1 t soy sauce, 2 T chicken broth, 16 oz soft tofu cut into triangles, 1/8 C minced black mushrooms, 1/8 C minced bamboo shoots
Cornstarch slurry 1 T cornstarch, mixed with 2 tablespoon water
Heat oil in wok until hot. Add garlic, ginger, green onion and chili paste. Stir-fry until fragrant. Add chicken broth, soy sauce, wine, bean curd, black mushrooms and bamboo shoots. Reduce to medium heat and simmer for a few minutes until bean curd is cooked. Stir occasionally. Slowly stir in cornstarch mixture to thicken. Flavor with sesame oil if desired.
Mai Lee Stir-Fry Vegetables in Sate SauceCut into bite pieces: 1/2 small onion, 1/2 medium carrot, 1 C cabbage, 1 C broccoli florets,
1/2 green bell pepper, 1 T vegetable oil, 1 clove garlic, 2 T minced lemon grass,
2 1/2 T soy sauce, 2 to 3 T sate sauce, 1 T sugar, 4 mushrooms, 1/4 C bamboo shoots,
1/4 C sliced water chestnuts, 8 to 10 snow peas strings removed, Tops of 2 green onions,
Bring water to a boil in medium saucepan. Add onion, carrot, cabbage, broccoli and bell pepper. Cook until vegetables begin to soften, about 4 minutes; drain and set aside.
Heat wok or stir-fry pan over medium-high heat. Add oil and garlic; cook until garlic begins to brown. Add lemon grass. Stir in soy sauce and sate sauce. Add sugar; mix well. Add cooked vegetables, then mushrooms, bamboo shoots, water chestnuts, snow peas and green onions. Stir-fry 1 1/2 to 3 minutes, until crisp-tender. Serve immediately.Yields 2 to 3 servings.
PF Chang's Cellophane Noodle Salad8 oz bean threads (cellophane noodles) ,
1/2 #cooked, peeled and deveined shrimp,
green onions, carrots and cucumber, cilantro for garnish
Dressing 6 t soy sauce, 6 t rice vinegar, 2 t oyster sauce, 6 t chili garlic sauce, 3 t sesame oil,
2 t sugar
Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths.
Cook in a medium pot of boiling water for one minute. Drain, cool andpat dry.
Combine the dressing ingredients and toss with the noodles to coatthoroughly. Mound noodles on individual plates or a serving platter.
Garnish with shrimp; julienned green onions, carrots and cucumber; beansprouts and chopped cilantro.
Sauce and Dressings and SpicesJack Daniel's BarBQ Sauce
Jack Daniels, about 1/2 to 3/4 C, 1/2 C chopped onion, 4 cloves garlic finely chopped,
2 C ketchup, 1/3 C vinegar, 3 T Worcestershire sauce, 1/2 C brown sugar, 3/4 C molasses,
1/2 t pepper, 1/2 T salt, 1/4 C tomato paste, 1 t Liquid Smoke 1/2 t Tabasco sauce,
Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.
Pacific Time Tamarind Barbecue Sauce14 oz pure tamarind concentrate, 2 T garlic minced, 2 T crushed red pepper, 1 C soy sauce,
1/4 C sweet Hungarian paprika, 3 T Indian curry powder, 3 T dark-roasted chili powder,
1/4 C kim chee sauce (see note), 1 t dried chipotle ground, 3/4 C hot light brown caramel (recipe follows)
In nonreactive bowl, whisk together tamarind, garlic, red pepper, soy sauce, paprika, curry powder, chili powder, kim chee sauce and chipotle. Transfer to nonreactive saucepan. Simmer 10 minutes. Slowly whisk in 3/4 cup hot caramel. Simmer 10 minutes. Skim particles that float to top. Pass through fine chinois or double-mesh strainer. Cool in water bath. Refrigerate.
NOTE: A mixture of 1/4 cup ketchup and 1/2 teaspoon cayenne pepper sauce may be substituted for kim chee sauce.
Light brown caramel: In heavy 3-quart. pot, combine 1 1/2 cups granulated sugar and 4 ounces water. Cook over high heat until caramel is light brown. It is important to add caramel to recipe as soon as it is ready so it doesn't burn or harden.
Olive Garden Salad Dressing1 1/2 C bottled Italian dressing, 2 T grated Parmesan cheese, 2 T sugar, 1 egg (or 2 T mayo) 1/4 C olive oil
Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours
TGIF Mandarine Sesame Dressing1/3 C. orange marmalade, 1/2 tsp. cayenne pepper, 1/4 tsp. ground ginger, 1/4 tsp. garlic powder, 1/4 C. white vinegar, 2/3 C. vegetable oil, 2 Tbsp. soy sauce, 3 Tbsp. sesame oil,
2 Tbsp. honey, 1/4 C. mandarin orange sections, chopped greens, chicken breasts
Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds. Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. Serve over a bed of mixed greens, topped by sliced grilled chicken breasts.
Red Lobster Cajun Seasoning2 t cayenne pepper, 1 1/2 t salt, 1 t black pepper, 1 t paprika, 1 t cumin, 1 1/4 t dry mustard,
1/2 t dry thyme, 1/2 t dry oregano, 1 t onion powder, 1 t garlic powder.
Combine ingredients well.Place in an airtight container and store in a cool dry place.
AppetizersBanditos Pineapple Ginger Salsa4 C pineapple chunks drained, 1 C red onion finely diced, 1 C jicama peeled and diced 1/4 inch,
1C cilantro chopped (no stems), 2 T ginger peeled and minced, 1 t salt, 1 t white pepper,
1 T garlic powder, 1 C orange juice
Place pineapple on cutting board and chop until it is in roughly 1/8-inch pieces. Place all ingredients into a bowl and fold together until mixed thoroughly.
Applebee's Hot Artichoke and Spinach Dip1 (10 ounce) box frozen chopped spinach thawed, 1 (14 ounce) can artichoke hearts drained and roughly chopped, 1 C shredded parmesan-Romano cheese blend, 1/2C cup shredded mozzarella cheese, 10 oz prepared Alfredo sauce, 1 t minced garlic, 4 oz softened cream cheese
Preheat oven to 350 degrees F.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.
Applebee's Veggie Patch Pizza1 (10-inch) flour tortilla, Butter-flavor oil as needed, 1/2 C sliced mushrooms, Black pepper, Granulated garlic, Salt, 4 oz Hot Spinach and Artichoke Dip, 1/2 t Italian seasoning,
1/4 C diced tomatoes, 1/2 C shredded mozzarella cheese, 1 T shredded Parmesan/Romano cheese
Pizza: saute mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.Brush tortilla with oil and place on griddle. Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge. Top with mushrooms, when cooked, Italian seasoning and diced tomatoes. Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F. Top with Parm/Romano
Applebee's Fresh Pico de GalloDice: 1 Ctomatoes, 1/2 C red onion, 1/8 C cilantro, Jalapeno pepper minced, S/P, 1 t salad oil, 1 t white vinegar, 1/4 t granulated garlic.
Dice vegetables. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes. Chill. Store 3 days.
Applebee's Chardonnay Mushrooms1/2 C butter, 1/4 t powdered garlic, S/P, parsley flakes, 1/4 C Chardonnay,
1 pound fresh mushrooms, quarteredT
Wash mushrooms under cold running water and drain. Cut mushrooms into quarters. Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.
Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together.
Bennigan's Broccoli Bites3 eggs, 6 oz shredded Monterey jack cheese, 6 oz shredded Colby cheese, 1 (16 oz) box frozen chopped broccoli(thawed, drained and dried)
2 1/2 oz bacon pieces, 1/2 oz diced yellow onion, 1 oz flour, Italian bread crumbs as needed
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier.
Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with:
Honey Mustard Dressing3/4 C sour cream, 1/3 C mayo, 1/3 C Dijon mustard, 1/3 C honey, 1 T plus 1 t lemon juice
In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth.
Red Lobster Crab Stuffed Mushrooms1 # mushrooms,
Fine chop: 1/4 C celery, 2 T onion, 2 T red bell pepper,
1/2 # crab claw meat, 2 C oyster crackers, 1/2 C Cheddar cheese shredded, 1/4 t garlic powder, 1/2 t Old Bay Seasoning, SP, 1 egg, 1/2 C water, 6 white Cheddar cheese slices.
Preheat oven to 400 degrees F.
Saute celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems.
Combine the sauted vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Yields 6 servings.
Olive Garden Tomato and Mozzarella Caprese1 # sliced tomatoes, 1 oz balsamic vinegar, 1/4 C packed fresh basil leaves, 12 oz fresh mozzarella, 1 sprinkle dry oregano, S/P, 2 T extra-virgin olive oil
On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar. Place one basil leaf on top of each tomato slice. Slice mozzarella and place on top of basil leaves. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil. Serves 4.
BreadCarrabba's Italian Grill Bread Dip Mix1 tablespoon each : crushed red pepper, black pepper, dried oregano, dried rosemary, dried basil, dried parsley, garlic powder, minced garlic. 1 t salt Grind together
To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.
Black Angus Cheesy Garlic Bread1 loaf French bread, 1/2 C soft butter, 1 C shredded Asiago cheese, 1 C shredded jack cheese,
1 C mayo, 1 bunch green onions chopped, 2 cloves garlic pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses,mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.
Red Lobster Cheddar Bay Biscuits2 C Bisquick, 2/3 C milk, 1/2 C shredded Cheddar cheese,
1/2 C melted butter, 1/4 t garlic powder
Preheat oven to 450 degrees F. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonsful onto an ungreased cooking sheet. Bake for 8 to 10 minutes until golden brown.
Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
Red Lobster Hushpuppies3 C cornmeal, 6 T baking powder, S/P, 1 C minced onion, 3 eggs beaten, 3/4 C milk
Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown. Servings: 12
SeaFood
Red Lobster Shrimp Scampi1 C white wine, 1/2 C melted butter, 3 T minced garlic, 1 # cleaned fresh shrimp,
Paprika, parsley flakes
Mix the wine, butter and garlic together and pour over the shrimp. Sprinkle with paprika and parsley flakes. Bake in a 350 degree F oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.
Red Lobster Maryland Crab Cakes1/2 t minced garlic, 1 T minced onion, 1 T celery diced, 2 T mayo, 1 egg, S/P, 1 t Dijon mustard, 1 t Old Bay Seasoning, 1/4 C bread crumbs, 1 # lump crab meat. 2 T oil for sauteing
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 work surface. Form crab mixture into equal balls, approximately 2 inches in diameter. Place on crumbs. Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2-inch thick and 3 inches round. Refrigerate.
In a saute pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time. Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.
Red Lobster Batter-Fried Shrimp1 1/2 oz cleaned shrimp, 1/2 C oil, 1 egg beaten, 1 C flour, 1/2 C milk, 3/4 t seasoned salt, 1/4 t salt, Oil for deep frying
Preheat oil to 350 degrees F.
Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.Yields 6 servings.
Chino Latino Coconut Curry Shrimp with Pineapple SaucePineapple Curry Sauce: 1 qt coconut milk, 2 C crushed pineapple, 1 1/4 T red curry paste,
2 C fish sauce, 1/3 C sugar
Combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. Remove from heat and immediately chill.
Coconut Curry Shrimp
8 oz Pineapple Curry Sauce, 14 peeled and deveined 21-25 count raw shrimp, 1C 1-inch diced pineapple, 1 C 1-inch diced red bell pepper, 1/2 C toasted coconut flakes, 2 T chopped cilantro, 3C steamed jasmine rice
Combine sauce, shrimp, red pepper, and pineapple in a medium size saute pan and bring to a boil on medium to medium-high heat. Allow shrimp to cook through (about 4 minutes) and remove from heat. Place rice in a bowl and cover with curry sauce, shrimp, and veggies. Garnish with toasted coconut and chopped cilantro and serve!
Macaroni Grill Shrimp Portofino16 medium mushrooms, 2 t chopped garlic, 1/2 C butter melted, 16 large shrimp cleaned,
1/2 t pepper, 3 minced garlic cloves, 1/4 C fresh lemon juice, 1 jar marinated artichoke hearts, 4 slices lemon, 2 T parsley
Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except lemon and parsley and heat through.Serve over pasta or rice. Garnish with lemon slices and parsley.
Macaroni Grill Baked Creamy Seafood4 T butter, 1 C baby scallops rinsed and drained, 3 T flour, 2 C half-and-half,
1 1/2 C Asiago cheese, 2 C cleaned shrimp, 1 (6 ounce) can chopped clams well drained,
2 T grated Parmesan cheese. Oil for deep frying. 1/2 of a 12 ounce package wonton skins
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute.
Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat.
Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree F oven for about 15 minutes, until the top is golden brown.
Served with fried wontons, tortilla or pita chips or crackers of your choice.
ChickenChili's Margarita Grilled Chicken4 boneless,skinless chicken breasts, 1 cup liquid margarita mix, S/P
Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.When ready to prepare, drain and dust chicken breasts with black pepper.If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Chili's Black Beans.Serve with a serving of your favorite Mexican rice and Chili's Pico de Gallo.
Pagano's Chicken Marsala1 skinless boneless chicken breast, 1 teaspoon shallo diced fine, 1/2 teaspoon garlic crushed,
4 whole mushrooms, slicedSalt and pepper, 1/2 C Marsala wine, 1/2 C beef demi-glace ** Most markets carry (or can order) prepared demi-glace, which you should use for this recipe.
In a hot pan, saute the sliced chicken breast in a small spoon of butter or olive oil. When the chicken is cooked, add the chopped shallots, garlic and sliced mushrooms. Stir in about 1/2 cup Marsala wine and 1/2 cup demi-glace. Let the sauce reduce until it's nice and creamy by stirring the mixture. Taste it, add salt or pepper, and serve.
Baja Cantina Enchiladas Santa Fe12 (6-inch) flour tortillas, 1 ( 15 ounce) can red enchilada sauce, 6 oz spinach, 6 oz cream cheese, 1 diced red onion, 2 diced tomatoes, 1 # jack and Cheddar cheeses, 2 # boneless chicken breasts
Dice chicken into 1/2 inch chunks. Saute chicken with a pinch of garlic, pepper, salt and olive oil. Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken. Roll tortilla; add jack and Cheddar cheeses and bake at 350 degrees F for 20 minutes or until cheese is melted.Makes 6 servings.
Bennigan's Shrimp and Pasta12 oz penne pasta, 1 T butter, 1 12oz package mushrooms thickly sliced, 1 diced red onion, 2 T minced garlic, 1/2 C Irish brown ale, 1 pkg white sauce mix whisked with 1 1/2 cups milk,
1 cherry tomato halved, 1 1/2 #2 clean shrimp. Garnish with scallions and Freshly grated Parmesan cheese
Cook pasta as directed on package. Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft. Add garlic. Cook, stirring, for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes. Bring to a boil and stir constantly until sauce thickens. Add shrimp.
Reduce heat to medium low and simmer 2 to 3 minutes until cooked through. Drain pasta and place in a large serving bowl. Add shrimp and sauce. Toss to mix and coat.
OtherBar Abilene Pepsi Chili4# ground beef, 3 cans Pepsi, 1 # onion grilled and chopped, 2 1/2 # tomatoes grilled and chopped, 2 T tomato paste, 2 T diced garlic, 3 C black beans cooked, 1 T Sriracha,
1 T Tabasco, 1/2 C red wine vinegar, 1/2 t cayenne, 1/2 t coriander, 1/2 t cumin,
1 t dry mustard, 1/2 t pasilla chile powder, 1/2 t green jalapeno powder.
In a large stock pot, brown beef in corn oil. Add garlic and dry spices. Mix well. Stir in tomato paste. Add all remaining ingredients. Simmer until thick.
Maid RitesThe Angel brothers of Muscatine, Iowa, would be proud. Their loose meat sandwich, dubbed a Maid Rite and first served in 1926, is still being served today.
2 # ground beef, 2 C chopped onion, 4 t beef bouillon crystals, 4 t prepared yellow mustard
In a large skillet, brown ground beef over medium heat, about 5 minutes. Add onion and continue cooking for another 5 minutes. Sprinkle bouillon over meat mixture and enough water to barely cover meat.Reduce heat to low and simmer uncovered, until water has cooked away, about 30 minutes. Stir in mustard and serve hot over hamburger buns.
MeatlessOlive Garden Alfredo Fettuccine1 pint heavy cream, 1 stick butter, 2 T cream cheese, 1/2 - 3/4 C Parmesan cheese,
1 t garlic powder, S/P. 8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.Toss pasta lightly with sauce, coating well.
Chesdan Toasted Ravioli45 frozen cheese ravioli, 1 C Italian bread crumbs, 1/2 # sliced Provolone cheese, 1 C flour,
1/2 C pancake mix, S/P, water, oil.
Combine flour, pancake mix, salt and pepper. Add enough water to get the consistency to a thick batter. Dip ravioli into this batter and let excess drip off, then dip into bread crumbs to coat.
Fry ravioli in hot (350 degrees F) for 2 to 3 minutes, or until golden brown. Top each ravioli with 1/2 slice of Provolone cheese. Place in oven under the broiling setting until the cheese melts. Serve with meat or marinara sauce.
Chameleon Cafe Spinach Cakes with Walnut Sauce1 1/2 # fresh spinach, 16 oz cream cheese softened, 1 1/2 C mozzarella cheese grated,
1 1/2 C parmesan cheese freshly grated, 1 t crushed garlic, 1 t cracked black pepper,
1/2 C fresh basil, 1 C cornmeal (for dusting), Olive oil (for cooking)
Steam spinach until wilted; when cool squeeze out all water and chop.With a mixer, combine cream cheese, mozzarella, parmesan, spinach, garlic, black pepper and basil. Mix on medium speed, scraping sides of bowl, until well incorporated.
Place cornmeal on a plate. Form mixture into 1/2-inch thick cakes about 3 inches in diameter. Cover each with cornmeal. Refrigerate until firm; can be made a day ahead.Preheat oven to 350 degrees F. Add enough olive oil to an ovenproof pan, preferably cast iron, to slightly cover bottom of pan. Heat oil on the stovetop on medium-high heat until almost smoking. Place cakes in hot oil. When browned on one side, flip the cakes and place pan in oven until cakes are heated through.To serve, pour a pool of Walnut Sauce onto a plate. Set hot cakes on top and serve immediately.
Walnut Sauce1 C toasted walnuts*, 1/4 cup fresh basil, choppedSalt and pepper, to taste, 1T lemon juice,
1/2 to 1 C milk, In a food processor, chop walnuts; add basil, salt, pepper and lemon juice. With the motor running, pour enough milk through the top to make a smooth mixture.* To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
DessertMay's Cafe, Chicago Flan2 12 oz. cans evaporated milk, 2 14 oz. cans condensed milk, 8 oz. cream cheese,
4 oz. Marscarpone cheese, 6 Eggs, 2 tsp. Vanilla extract,,,28 oz. Fresh Pureed Mango,
Carmel Base: 2 C Sugar. Use an iron skillet, on high heat pour 2 cups of sugar, stir with wooden spoon until sugar melts down into liquid.
For Mango FlanMix all ingredients on low to medium speed until smooth. Pour caramel base then Flan mixture into one inch baking pan. Use a sheet pan to create a water bath, inserting the baking pan inside a larger sheet pan with water halfway to the top. Insert into oven at 350° F and cook for 35 minutes. Check with toothpick. If toothpick is mostly clean, remove flan from oven and refrigerate for 90 minutes. Cut Mango Flan from baking pan. Sprinkle with berries, caramel or powdered sugar for garnish.
Seen on TV, this was a White Chocolate Flan rather than Mango.
Applebee's Walnut Blondie with Maple Butter SauceDough: 1 C sifted flour, 1/2 t baking powder, 1/8 t baking soda, 1/8 t salt, 1/2 C chopped walnuts, 1/3 C butter, 1 C brown sugar, 1 egg beaten, 1T vanilla, 1/2 C white chocolate chips
Preheat oven to 350 degrees F.
Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.
Maple Butter Sauce3/4 C maple syrup, 1/2 C butter, 3/4 C brown sugar, 1/2 C walnuts, chopped.
Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.Serves 4.
Red Lobster Sparkling Fruit2 fresh fruits, 1/2 C sugar, 1 C champagne or white wine, 1/2 t fresh mint chopped
Recommended fruits; strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled quartered and seeded.
In a shallow serving bowl mix the fruit gently so it is not crushed. Evenly sprinkle with sugar and gently mix again. Pour cold champagne or wine over fruit, enough to almost cover fruit. Let stand refrigerated for 1 to 2 hours.Serve in chilled champagne glasses.Chef's Tip: Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.
Belly Coca-Cola Cupcakes
Belly is the name of a charming little general store that serves great food. It is located in the VA/Highlands neighborhood in Atlanta.
2 C self-rising flour, 2 C sugar, 3 T cocoa, 1 C Coca-Cola, 1 C unsalted butter,
1 1/2 C miniature marshmallows, 2 eggs, 1/2 C buttermilk, 1 t vanilla
Preheat oven to 350 degrees F.
In a large bowl, combine flour and sugar; set aside.
In a saucepan, combine the cocoa, Coca-Cola, butter and marshmallows. Bring to a boil over medium heat, stirring occasionally. Pour the boiled mixture over the flour mixture and stir to combine. In a small bowl, beat the eggs, then stir in the buttermilk and vanilla. Stir into the flour mixture; stir well to combine. Pour the batter into cupcake pans lined with foil or paper cups, filling each 2/3 full. Bake 15 to 20 minutes, until a tester inserted in the center of a cupcake comes out clean. Cool cupcakes completely before frosting.
Whipped Fudge and Coke Frosting
This fluffy frosting tastes like chocolate mousse with something extra. You can use any combination of chocolate chips, as long as you have a total of 1 2/3 cups.
Tester's note: Keep a close eye on the frosting as you beat it. One trick is to use the electric beaters until the mixture begins to lighten in color and texture, and then finish beating it by hand to the right consistency. If the frosting becomes too stiff to spread, use a spatula that's been held under hot water and dried off to frost the cupcakes.
1 C heavy cream, 6 T light corn syrup, 1/4 C Coca-Cola, 1 C milk chocolate chips,
2/3 C semisweet chocolate chips, 2 T unsalted butter, 1 cup coarsely chopped Planters peanuts
In a saucepan over medium-high heat, combine the cream, corn syrup and Coca-Cola and bring to a boil. Turn off the heat and add the chocolate chips and butter, stirring until melted and smooth (if the chocolate doesn't melt completely, return the saucepan to low heat and stir constantly until melted). Pour the mixture into a mixing bowl and chill for 1 hour.
Using an electric beater, preferably with a whisk attachment, beat the mixture until it is light and fluffy but still spreadable. Do not over-beat, or the frosting will become too stiff to spread. Use immediately to frost the cooled cupcakes, and then sprinkle them with the chopped peanuts.
Restaurant Biga Chocolate Gooey Cake
6T tablespoons unsalted butter divided, 3/4 C sugar, 6 oz bittersweet chocolate, 6 large eggs separated
Using 2 tablespoons butter, grease 8 (6 ounce) custard cups or ramekins. Use 1/4 cup sugar to dust cups; reserve.
In double boiler, melt chocolate and remaining butter; stir until smooth. Let cool.
Whip egg yolks until thick and lightly colored and tripled in volume; reserve. Whip egg whites until they are on the verge of forming very stiff peaks. Add remaining sugar; whip until very stiff peaks form; reserve.
Stir some cooled chocolate into egg yolks. Add remaining chocolate. Gently fold egg whites into chocolate mixture.
Pour small amount of batter into each custard cup. Place 1
ganache ball in cup. Add batter until cup is 4/5 full. Bake in oven preheated to 325 degrees F for 20 to 25 minutes, checking periodically, until cake is crusty on top but still gooey in center. Let rest 5 to 6 minutes. Use small knife to loosen cake. Invert onto dessert plate. Serve warm with creame Anglaise, if desired.
Ganache ballsScald 1/2 cup cream in small saucepan over medium-high heat. Remove to bowl.
Add 4 ounces finely chopped bittersweet chocolate and 1/8 cup strong espresso.
Stir until chocolate is melted and mixture is smooth.
Refrigerate until firm, about 1 hour. Form into 8 (1-inch) balls; reserve cold until use.
Pappadeaux Sweet Potato Pecan Pie with Bourbon Sauce1 1/4 C cooked mashed sweet potatoes (2 medium), 1/4 C brown sugar, 1/4 C sugar,
1 egg lightly beaten, 1/4 C whipping cream, 1/4 t vanilla, 1 pinch salt, 3/4 t cinnamon,
3/4 t allspice, 3/4 t nutmeg, 3 T softened butter
1 (9-10-inch) single crust pastry, unbaked
Pecan Pie Filling1 1/4 C sugar, 1 1/4 C dark corn syrup, 3 eggs lightly beaten, 3 T unsalted butter softened,
1/4 t vanilla, 1 pinch salt, 3/4 t cinnamon, 1 1/4 C chopped pecans
Bourbon Sauce1 C sugar, 6 T butter melted, 1/2 C buttermilk, 1 T (or more!) Bourbon, 1/2 t baking soda,
1 T white corn syrup, 1 t vanilla In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Preheat oven to 325 degrees F.
Combine mashed sweet potatoes, sugars, egg, cream, vanilla extract, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours.
Serve pie slices with Bourbon Sauce on top or to the side.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla extract, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well.
Parker's Lighthouse Key Lime Pie1 (14 oz) can sweetened condensed milk, 8 oz cream cheese softened,
3/4 C plus 2 T lime juice, 1/2 t vanilla,
1 (9-inch) deep-dish graham cracker pie shell. Lime slices for garnish. Whipped cream
Place sweetened condensed milk, cream cheese, lime juice and vanilla extract in a large-capacity blender or in an electric mixer (fitted with wire whip if available). Whip on medium speed for 15 minutes. Pour mixture into prepared crust and refrigerate at least 8 hours before serving, or until filling is firm. Garnish with fresh lime slices and whipped cream.
Balducci's NYC Tiramisu
24 ladyfingers, toasted in a 375 degree F oven for 15 minutes
2 C espresso coffee cooled, 6 eggs separated, 3 to 6 T sugar, 1 # mascarpone,
2 T Marsala wine, 2 T Triple Sec, 2 T brandy, 2 T orange extract,
8 oz bittersweet chocolate finely chopped
Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish.
While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.
In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture.
Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.
DrinksApplebee's Kahlua Mudslide1/2 ounce Kahlúa, 1/2 ounce Bailey's Irish Cream, 1/2 ounce vodka, 1 ounce milk
Pour over ice and stir.
Applebee's Margarita1 1/4 oz. Cuervo, 1800 Reposado tequila, 3/4 oz. Cointreau, 3/4 oz. Grand Marnier,
1 oz. sweetened lime juice, 3 oz. sweet & sour mix
Shake all ingredients over ice.-Strain into an ice-filled glass.
TGIF Dreamcicle1 1/2 cups Bailey's Irish Cream, 3 1/2 cups Orange Juice
In a lowball glass the two and stir.
TGFI Mudslide1 1/2 Ounces Vodka, 3 1/5 dram Kahlua, 3 1/5 dram Bailey's Irish Cream
Fill with Cola. Build in a highball glass over ice.
TGIF Frozen Kahlua Mudslide3/4 oz Vodka, 3 1/5 dram Kahlua, 3 1/5 dram Bailey's Irish Cream, 1 oz Vanilla Ice Cream,
1/4 cup Crushed Ice
Pour all ingredients into a Blender. Blend well at High speed. Pour drink into a Collins glass and garnish with a Maraschino Cherry.
TGIF Long Island Ice TeaGarnish: Lemon Squeeze Glass: Collins
1/2 ounce gin, 1/2 ounce vodka, 1/2 ounce rum, 1/2 ounce Triple Sec, 2 oz sweet & sour mix
Top with cola In shaker, mix ingredients, pour over ice.
Reata Restaurant Famous Bloody Mary Mix1 quart good-quality tomato juice, 6 oz Worcestershire sauce, 1 oz freshly lemon juice,
2 T Tabasco sauce, 1 T red pepper flakes, 1 T cracked black pepper,
1 t dried dill or 2 t chopped fresh dill, 1/4 C grated fresh horseradish
In a blender, combine all ingredients and blend for 1 minute. Use as needed. The mix will last for up to 2 days, covered and refrigerated.Yield: 5 cups
Chili's Grill & Bar Margarita Presidente1 1/4 oz Sauza Commemorativo Tequila, 1/2 oz Presidente Brandy, 1/2 oz Cointreau,
4 oz sour mix. Splash of lime juice
Mix all ingredients together and serve in a salt rimmed Margarita glass filled with ice.
Restaurant Recipes
