Restaurant Recipe

Secret Restaurant Recipes
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Applebees Dulce de Luce Ch

Ingredients Dulce De Leche 1 quart of whole milk 2 cups of sugar 1/4 teaspoon baking soda Pinch of cinna temperature 3 large eggs 1/2 cup heavy cream 1 cup dulce de leche Procedure Dulce De Leche Combine ingredients in a large heavy saucepan. Place over medium heat and cook withoutstirring until mixt stirring frequently with a wooden spoon, 45 minutes to 1 hour. When mixture becomes a caramel color and is think enough th temperature or cover and refrigerate. Yield: 2 cups Dulce De Leche Cheesecake Preheat oven to 325 degrees. Place cream followed by heavy cream, then dulce de leche. Place mixture in 9 inch pie dish. Put dish in a large pan and add hot water unt until cake tester comes out clean and top is fairly firm. Let rest one hour, then serve at once, or refrigerate, but remove from
Arby's Bronco Berry Sa

Ingredients 3/4 cup water 1/3 cup sugar 1/4 cup corn syrup 3 tablespoons pectin 2 teaspoons cornstarch 1 1/8 teaspoon onion powder dash cayenne pepper dash garlic powder dash paprika 1/4 cup minced Procedure 1. Combine all the ingredients except the bell pepper and minced jalapeno in a small saucepan. Whisk well. 2. Set saucepan stirring often. 3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for abo cover and chill until needed. Makes 1 cup.
Ben & Jerry's Kiwi Ice Cream

Ingredients 6 Ripe kiwis 2 lg Eggs 1 c Sugar 2 c Heavy or whipping cream 1 tb Sugar Procedure Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them hour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue to blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freese following manufacturer's instructions. Makes
Benihana Japanese Fried

Ingredients 4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 table
http://mx.msnusers.com/SecretRestaurantRecipes/restaurantrecipes.msnw?action=view_list&row=0&view... 7/31/2008

(1/2 small onion) 1 1/2 tablespoons butter 2 tablespoons soy sauce salt pepper Procedure
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1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and sim the refrigerator. 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pe peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. 4. Melt 1 1/2 ta completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and peppe
T.G.I. Friday's Potato Skins (C

Ingredients 4 medium russet potatoes 1/3 cup sour cream 1 tablespoon snipped fresh chives 1/4 cup (1/2 s slices bacon, cooked Procedure 1. Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touc cream with the chives. Place the mixture in a covered container in your refrigerator. 3. When the potatoes are cool enough to inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato sure to leave about 1/4 inch of potato inside of the skin. 5. Brush the entire surface of each potato skin, inside and outside, w for 6 to 8 minutes or until the edges begin to turn dark brown. 7. Sprinkle 2 to 3 tablespoons of Cheddar cheese into each sk onto the cheese. 9. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plat
Outback Steakhouse Honey Wheat Bus

Ingredients Dough: 1 1/2 cups warm water 2 tablespoons butter, softened 1/2 cup honey 2 cups bread flour granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons (1 pkg.) yeast C blue food coloring 30 drops yellow food coloring Cornmeal for dusting Procedure 1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Se coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of t yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spo to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent co 3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, d loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a c once more for another hour in a warm location. 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just us loaves.
"Neiman-Marcus $250 Chocolate Chip

Ingredients
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(Recipe may be halved): 2 cups butter 4 cups flour 2 tsp. Soda 2 cups sugar 5 cups blended o 8 oz. Hershey Bar (grated) 4 eggs 2 tsp. baking powder 2 tsp. Vanilla 3 cups chopped nuts (y Procedure Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix tog Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees M
A & W Rootbeer
Ingredients 3/4 C. granulated sugar 3/4 C. hot water 1/2 tsp. plus 1/8 tsp. root beer concentrate 1liter cold seltzer water Procedure Dissolve the sugar in the hot water. Add the root beer concentrate and let cool. Combine theroot beer mixtur been kept in the freezer. Drink immediately or store in the refrigerator in a tightly covered container.
A1 Sauce
Ingredients 1/2 Cup Orange Juice 1/2 Cup Raisins 1/4 Cup Soy Sauce 1/4 Cup White Vinegar 2 Tbsp Dijon mu Tbsp Heinz Chili Sauce Procedure 1. Bring to a boil for 2 minutes stirring. 2. Remove from heat. Allow to cool to lukewarm. 3. Put mixture in a blender till it is pu
Afredo Sauce
Ingredients Olive Garden Alfredo Sauce Ingredients 1 pint of heavy cream 1 stick of butter 2 Tbsp c powder Procedure In a saucepan, combine butter, heavy cream and cream cheese. Simmer un garlic powder. Simmer for 15-20 minutes on low. You may wish to season with a little sa calories, fat, etc.) Source wAdvertise TRUSTe Approved Privacy Statemen Procedure
alfredo sauce
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Ingredients Olive Garden Alfredo Sauce Ingredients: 1 pint of heavy cream 1 stick of butter 2 Tbsp cream cheese 1/2 - 3/4 C parmesan cheese 1 tsp. garlic powder In a saucepan, combine butter, heavy cream and cream cheese. Simmer until all i Procedure: powder. Simmer for 15-20 minutes on low. You may wish to season with a little salt and peppe Procedure
Amber's Baked Brie

Ingredients A wheel of Brie Brown Sugar Sliced almonds (optional) 1 stick melted Butter Procedure Preheat oven to 350 degrees F Put Brie in an oven-safe pan Mound brown sugar on top of cheese. Sprinkle Almonds on top - optional. Pour enough butter on top to soak into brown sugar. Cook about 20 min.
Ameristar Casino Hotel Deep Fried B

Ingredients 1 fully cooked rack baby back ribs 1/2 cup buttermilk 1/2 cup seasoned flour 1/2 cup BBQ sau Procedure Cut rack into individual ribs, coat with buttermilk then dredge in flour. Deep fry to golden brown and toss with your favorite BB
ANNA BARROS CHRISTMAS B

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Ingredients Make 10 For dough: 1 pound fresh or frozen yucca teaspoon salt 2 tablespoons unsalted butter 1 cup all-purpose flour. 2 egg1/2teaspoon baking powder 1 teaspoon anise seed 1 quart vegetable oil for frying For syrup: cup water. 1 cup sugar. teaspoon cinnamon. 1-teaspoon anise seed. 2 tablespoons lemon juice. 2 tablespoons vanilla extract. Procedure For dough, peel and slice the yucca about inch thick. Place slices in a saucepan, ad salt and cover with cold water. Bring t leaving yucca in the pan. Mash the yucca well. With a potato masher (do not use food processor or blender or the yucca will flour all at once and continue stirring over the heat 9unntil the dough is smooth, about 1 minute. Remove from heat and stir in dough into q0 pieces. Roll each with floured hands into a thin cylinder about 8 inches long and 1-4 inch in diameter. For each into a figure [8[Heat oillos a few at a time, until deep golden. Drain on a pan lined with paper towels. For the Bring to a boil Strain into a bowl and add lemon juice and vanilla. Shortly before serving, soak the buuelos in the syrup for a
Another Peanut Butter Pie like

Ingredients
THE PIE
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<o:p>(1) </o:p>1 CUP CRUNCHY PEANUT BUTTER WARMED FOR 20 SECONDS IN 1000 (2) GRAHAM CRACKER PIE CRUST.COVER BOTTOM WITH WARMED PEANUT BUTTE <o:p> </o:p>COOL REMAINING PEANUT BUTTER, AND MIX WITH LARGE COOL WHIP TO <o:p> </o:p>3 2 CUPS SKIM MILK<o:p></o:p>
LARGE PACKS CHOCOLATE SUGAR FREE PUDDING MIX, BEAT PUDDING AND SK
<o:p> </o:p>PUT PUDDING AND SKIM MILK MIX INTO THE (2) PIE CRUST COVERING TH <o:p> </o:p>ADD COOL WHIP AND PEANUT BUTTER THAT WAS MIXED EARLIER <o:p>< <o:p> </o:p> LARGE JAR OF ROASTED PEANUTS .GRIND COMPLETELY AND SPRINKLE OVE 1 PEANUTS IN BAG AND STORE IN FREEZER FOR USE, LATER.<o:p></o:p>
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NOTE: THIS DOES NOT REQUIRE ANY COOKINGCAN BE EATEN AFTER REFRIGERA ENJOY..IT IS GOOD.<o:p></o:p>
Procedure
Apple Crumble
Ingredients Peeled apples 1 1/4 cup sugar 1/2 tsp. cinnamon 1T. flour 1 cup water scant 1 1/2 cup flour 3/4 cup sugar 3/4 cup butter

cinnamon Procedure Fill a 9 x 13" pan half full with peeled apples. Mix sugar, cinnamon, and flour together. Pour over apples. Sprinkle water over everything Bake 30 min. at 375 degrees F. Mix together flour sugar and butter. Crumble over apples. Sprinkle cinnamon on top. Bake 30-40 minuets, or until lightly browned
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Applebee's Blue Ribbon B

Ingredients ***Brownie Dough*** 1 cup sifted flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1 margarine 1 cup packed brown sugar 1 egg, beaten 1 tablespoon vanilla extract 1/2 cup white 1/2 cup butter 3/4 cup brown sugar 1/2 cup walnuts chopped ice cream Procedure Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add e 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 c Maple Butter Sauce.
Applebee's Low-Fat Blackened C

Ingredients Dressing: 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoonprepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika Chicken Marinade: 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire Cajun Spice Blend: 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper

1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons light butter Salad: 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced Procedure 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if youve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.
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Applebee's Oriental Chicken Salad

Ingredients Oriental Dressing 3 tablespoons honey 1 1/2 tablespoons rice winevinegar 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 Procedure
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1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 deg 2. Blendtogether all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to ch 3. In a small, shallow bowl beat egg, add milk, and mix well. 4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixtu 6. Fry each chicken finger for 5 minutes or until coating has darkened to brown. 7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. 8. Sprinkle sliced green onion on top of the lettuce. 9. Sprinkle almonds over the salad, then the chow mein noodles. 10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve Makes 1 dinner-size salad.
Applebee's Perfect Marg

Ingredients
Applebees Perfect Margarita<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:offic <o:p></o:p> oz 1800 Tequila<o:p></o:p> oz Grand Marnier<o:p></o:p>
4 Oz sweet & sour <o:p></o:p> Squeeze whole lime<o:p></o:p> <o:p></o:p> Procedure Shake for 1 minutes, pour into salty glass.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />< Enjoy!
Applebees Tequila Lime C


Ingredients
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Applebee's Tequila-Lime Chicken 1 (5 ounce) boneless skinless chicken breast 1/2 cup lime juice 1/4 cup tequila (non-alcoholic may be used) 12 cup tortilla chips 1/4 cup Mexi-ranch Dressing (recipe to follow) 1/4 cup shredded Cheddar jack cheese Set oven to broil. To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight. To prepare Mexi-ranch Dressing, in a small bowl mix: 1 tablespoon salsa 3 tablespoons ranch dressing Procedure Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked. To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot! Serve with pico de gallo and Spanish rice on the side.
Aunt Fanny's Squash Cas

Ingredients About 5 cups of yellow summer squash (boiled until very tender, drained thoroughly, and mash 1/2 cup chopped onions 2 eggs, well beaten 1 stick butter or margarine 3/4 cup sugar About 5 biscuits (canned are fine or save those from the fast food chicken places that can b Salt and Pepper Procedure Mix together all ingredients except 1/2 of the butter and 2 of the biscuits. Put in baking dish. Melt the remaining butter and p for 45 minutes to one hour or until brown on top.
BAHAMA MAMA..( non alcoho

Ingredients 1 1 1 1 1 jug Orange Juice jug Pineapple Juice jug Grapefruit Juice bottle Grenadine Syrup jar cherries

1 2 lt. Sprite
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Procedure Mix all ingredients, except for cherries ( The more Grapefruit juice you add the more sour the punch will be. We like less Gra When you place the punch into the cups place a cherry or two into the cup also.
Bavarian Restaurant David's Beer

Ingredients 1/4 lb. butter 8 oz. cheddar or American cheese 3 C. chopped celery 12 oz. beer 3 C.chopped onion 1 tsp. garlic salt 1 grated carrot 1 tsp. white pepper 8 Tbsp. flour 6 C. chicken stock Procedure Saut celery, onions, carrots in butter. Add salt and pepper. Blend in flour. Add chicken stock and cheese. He piping hot with croutons on top, if desired.
Beef Cordou Bleu

Ingredients This recipe comes from my brother who spent time in the military as a cook and is quite tast may substitue fat free ingredients and egg substitute products.. Ingredients: deli ham deli roast beef deli swiss cheese (or fat free swiss) bread crumbs (fine) vegetable oil (orolive oil) whole milk (or skim) eggs (or egg beaters) toothpicks
Procedure Directions: Combine equal amounts of eggs and milk to make a batter in bowl. Place bread crumbs in a seperate bowl.
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Lay out a slice of roast beef, add a slice of ham on top of beef, then a slice of cheese. Make sure that no cheese is overlapp rolling process. Insert toothpicks to keep the rolls from unrolling. Place each roll in egg-milk batter and coat well. Immediatel until bread crumbs have reached golden brown. This should take about 10 to 15 seconds. Do not overcook as cheese will m oil. Remove toothpicks and serve.
Ben & Jerry's Cherry Ga

Ingredients 1/4 cup shaved semi-sweet chocolate bars 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup) 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk Procedure 1. Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. 2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. 3. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions. 4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
Ben & Jerry's NY Super Fudg

Ingredients 1/4 cup White chocolate; chop coarse 1/4 cup Semisweet chocoate; chop 1/4 cup Pecan halves; chopped 1/4 cup Walnuts; chop coarse 1/4 cup Chocolate covered almonds; cut in half 4 oz Unsweetened chocolate 1 cup Milk 2 Large Eggs 1 cup Sugar 1 cup Heavy or whipping cream 1 teas Vanilla extract 1/2 teas Salt Procedure combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.

Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready. Makes one Quart.
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Benihana Cream Dipping S

Ingredients Benihana Cream Sauce
Recipe By Serving Size Categories : Benihana/TVFN : 1 Preparation Time :0:00 : Sauces Asian Volume 2-2, Feb.'99 Ingredient -- Preparation Method -------------------------------soy sauce sesame seeds (ground) -- roasted whipping cream garlic powder dry mustard -- dissolved in 1 teaspoon water
Amount -------2 1/3 1 1 1
Measure -----------cups cup cup pinch teaspoon
Recipe from foodtv.com Thur. 2/18/99 #CL9281: Benihana Cooking Live Show Contributed to FareShare, February 24, 1999, Y2V2-19 JoAnn Pellegrin at jopell@lvcm.com Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - * Exported from MasterCook *
Procedure Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 cup 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 salad
Ingredients Ingredients

1/4 Cup chopped onion 1/4 C. vegetableoil 2 Tbsp. rice wine vinegar 1 Tbsp. water 1 Tbsp. chopped ginger root 1 Tbsp. chopped celery 1 Tbsp. soy sauce 1 1/2 tsp. tomato paste 1 1/2 tsp. sugar 1 tsp. lemon juice 1/2 tsp. salt
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Procedure Combine all ingredients in a blender. Process until almost smooth. Any unused portions may be stored in a covered containe
Benihana Salad Dressi

Ingredients 1/4 C. chopped onion 1/4 C. vegetable oil 2 Tbsp. rice wine vinegar 1 Tbsp. water 1 Tbsp. ch 1/2 tsp. tomato paste 1 1/2 tsp. sugar 1 tsp. lemon juice 1/2 tsp. salt Procedure Combine all ingredients in a blender. Process until almost smooth. Any unused portions may be stored in a covered containe
Benihana Super Salad Dre

Ingredients 1/2 C. Soybean Oil 1/2 C. White Vinegar 3 Tbsp. MSG 1/2 tsp. Salt 1/2 tsp. Ground Ginger 1/2 Procedure Combine all ingredients in an electric blender. Mix at medium speed for 3-5 seconds until celery is finely grated. Add dressin
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Benihana's Ginger Dipping

Ingredients 1/4 C. chopped onion 1 small piece ginger root Or 1/8 tsp. ground ginger 1/2 C. soy sauce 1/ Procedure Combine all ingredients in blender and process until smooth.
Benihana's Ginger Dipping

Ingredients 1/4 C. chopped onion 1 small piece ginger root Or 1/8 tsp. ground ginger 1/2 C. soy sauce 1/4 C. rice wine vinegar Procedure Combine all ingredients in blender and process until smooth.
Benihana's Hibachi Ste

Ingredients 4 - 5 oz. Sirloin Steaks 4 tsp. Soybean Oil 8 large Mushrooms - Sliced thick 4 dashes Salt 4 dashes Black Pepper Procedure Broil steak until rare (do not broil too much). Heat nonstick skillet and add oil to heated skillet. Place steak cubes in skillet wit and serve hot. Dip steaks in Magic Mustard Sauce.
Benihana's Hibachi Ste

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Ingredients 4 - 5 oz. Sirloin Steaks 4 tsp. Soybean Oil 8 large Mushrooms - Sliced thick 4 dashes Salt 4 Procedure Broil steak until rare (do not broil too much). Heat nonstick skillet and add oil to heated skillet. Place steak cubes in skillet wit and serve hot. Dip steaks in Magic Mustard Sauce.
Benihana's Onion Sou

Ingredients
Stock: 1 chicken bone 1 onion diced finely 1/4 stalk celery 2 quarts water Soup ingredients: 1 medium onion cut into thin slivers 1 pkg. mushrooms thinly sliced
1 beef bone 1/2 carrot sliced 1/4 piece of garlic smashed
sesame or vegetabel oil chopped green onions
Procedure Stock directions Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth. Soup directions: Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess greas Add onions, mushrooms, green onions to broth.
Benihana's Onion Sou

Ingredients Stock: 1 chicken bone 1 onion diced finely 1/4 stalk celery 2 quarts water Soup ingredients: 1 medium onion cut into thin slivers 1 pkg. mushrooms thinly sliced
1 beef bone 1/2 carrot sliced 1/4 piece of garlic smashed
sesame or vegetabel oil chopped green onions
Procedure
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Stock directions Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth. Soup directions: Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease. Add onions, mushrooms, green onions to broth.
Benihana's Shrimp Sau

Ingredients Ingredients 1 cup mayonnaise 3 tablespoons white sugar 3 tablespoons rice vinegar 2 tablespoons melted butter 3/4 teaspoon paprika 1 clove garlic put thru garlic press
Procedure Directions 1 In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprikaand garlic. Mix we
Bennigan's Mountain Cookie

Ingredients Chocolate Chip Cookies 1/2 cup softened butter 1/4 cup granulated sugar 3/4 cup packed brown sugar 1 egg 1-teaspoon vanilla 1-1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1-cup semisweet chocolate chips (6 ounces) 1/2 gallon vanilla ice cream 1 16-ounce jar hot fudge topping Powdered Sugar Procedure Preheat the oven to 35 degrees F. Make the cookies by creaming together the butter, sugars, egg, and vanilla in a medium-size bowl. In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Combine the dry ingredients with the butter Add the chocolate chips and mix once more. Roll the dough into golfball-size portions and place them 4 inches apart on an ungreased cookie sheet. With your hands, pre two cookie sheets for the 12 to 14 cookies the recipe will make. If you use the same cookie for the second batch, be sure to Bake the cookies for 12 to 14 minutes or until they become a light shade of brown. The cookies served with this dessert have a hole in the center so that when you pour on the hot fudge, it flows down through oven, use the opening of an empty glass soda or beer bottle like a cookie cutter to cut a 1-inch hole in the center of each coo
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cookie, rotating the bottle back and forth until the center of the cookie is cut out. Because the cookie centers will push into th you can punch holes in just half of the cookies; these will be the cookies that are stacked on top of the ice cream). When the cookies have cooled, take four small scoops (about cup each) of ice cream and arrange them on the top of one Place another cookie on top of the ice cream. Heat up the fudge in the microwave or in the top of a double boiler just long enough to soften the topping so that it is easy to down the sides of the ice cream and through the hole that has been cut in the center of the top cookie. Use a sifter or fine strainer to spread a dusting of powdered sugar onto the sundae and around the surface of the serving pla leftover ingredients (if any) can be saved for additional servings later.
Bennigan's Garlic Mashed P

Ingredients 1 lb. Red Potatoes 3 Tbsp. Butter 1/4 C. Half andHalf, or Milk 4 cloves Roasted Garlic Procedure To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350-degree oven for about 20-30 m traditional roaster, or you may wrap a bulb of garlic in foil and roast that, be sure to coat the bulb with some olive oil before yo peelings on or off; I like to leave a few of them on. Chop potatoes, add butter, and half and half, and mix with an electric mixt potatoes in a saucepan until they warm up again.
Bennigan's Garlic Mashed P

Ingredients 1 lb. Red Potatoes 3 Tbsp. Butter 1/4 C. Half and Half, or Milk 4 cloves Roasted Garlic Procedure To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350-degree oven for about 20-30 m traditional roaster, or you may wrap a bulb of garlic in foil and roast that, be sure to coat the bulb with some olive oil before yo peelings on or off; I like to leave a few of them on. Chop potatoes, add butter, and half and half, and mix with an electric mixt potatoes in a saucepan until they warm up again.
Bennigan's Hot Bacon Dre

Ingredients 2 ounces Bacon grease 1/4 pound Red onion, dice fine 2 cups Water 1/2 cup Honey 1/2 cup Red Cornstarch 1 tablespoon Tabasco (optional) Procedure Place the bacon grease in a saucepan over mediumhigh heat. Add the onions and saute until the onions start to blacken. W sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onion
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rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue sti refigerator until needed. To reheat use a double boiler.
Bennigan's Onion Sou

Ingredients 1/2 pound Firm white onions -- sliced 1/4 cup Butter 2 tablespoons Corn oil 3 tablespoons Flour 1 quart Chicken broth 1 quart Beef broth 8 slices French bread Swiss cheese -- shredded Parmesan -- grated
Procedure Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
Bennigans Potato Sou

Ingredients 3 lbs all-purpose potatoes, scrubbed and pierced in several places 1 Tbsp.stick butter or margarine 1 1/2 C. finely chopped onions 2 Tbsp. minced garlic 1 can (14 1/2 oz) chicken broth 3 C. milk 1 tsp. salt 1/4 tsp. pepper TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions Procedure

1. Heat oven to 400F. 2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
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3. Melt butterin a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not b and pepper. Bring to a simmer, stirring occasionally. 4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
Bennigans Potato Sou

Ingredients Ingredients 3 lbs all-purpose potatoes, scrubbed and pierced in several places 1 Tbsp. stick butter mincedgarlic 1 can (14 1/2 oz) chicken broth 3 C. milk 1 tsp. salt 1/4 tsp. pepper TOPP scallions Procedure Procedure 1. Heat oven to 400F. 2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. 3. Me and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
Bennigan's Shrimp and P

Ingredients 12 oz. penne pasta 1 Tbsp. stick butter or margarine 1 12 oz package of mushrooms, thickly s Irish brown ale 1 package of white sauce mix, whisked with 1 1/2 cups milk 1-pint cherry tom GARNISH: Chopped Scallions, Freshly grated Parmesan Cheese Procedure 1. Cook pasta as directed on package 2. Melt butter in a large skillet over medium heat. Add mushrooms and onions and coo stirring, 1 minute until fragrant. Add ale, white sauce mixture and tomatoes. 3. Bring to a boil and stir constantly until sauce th cooked through. 4. Drain pasta and place in a large serving bowl. Add shrimp and sauce; toss to mix and coat. When serving
Bennigan's Smothered Ch
Ingredients
Chicken Marinade (prepackaged, or see below recipe)
Basic Recipe
Secret Restaurant Recipes 4 Boneless, Skinless Chicken Breasts, thawed 1 cup sliced onions 1 cup sliced mushrooms 1 tsp. hickory smoke flavor (found on condiments aisle) 3 tbsp. butter or margarine 4 to 8 slices provolone cheese (use more or less to your liking) 4 slices cooked bacon
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Chicken Marinade 1 tsp. basil leaves 1 tbsp. garlic powder 3 tbsp. hickory smoke flavoring 1/4 cup white cooking wine 1/4 cup vegetable oil 1/2 tsp. salt 1/2 tsp. black pepper 2 tbsp. vinegar Combine all ingredients in a bowl. Marinade meat in covered bowl or plastic bag for at least 2 hours.
Procedure
Marinate chicken as shown above, or follow directions on package if using pre-packaged marinade. Wh bacon. Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onio chicken from marinade, and grill* (if you would prefer to cook it in the oven, instructions are below) for a oven on broil. After chicken is done, remove from grill and place in a shallow baking dish. Cover each b onions and mushrooms. Broil for 3 to 5 minutes, or until cheese is bubbly. *Oven instructions: Preheat oven on broil. Broil chicken, 5 to 7 inches from broiler element, for about 10 minutes. Watch th bacon strips. Once the chicken and bacon is done, remove from oven, top with cheese and mushroom/ sometimes the grease from the bacon will ignite if not careful. Great with baked potatoes and !!
Makes 2 2-breast servings or 4 1-breast servings
Bennigan's The Monte C

Ingredients
8 to 12 cups vegetable shortening Sandwich 3 slices whole wheat sandwich bread 1 slice Swiss cheese (deli-style) 3 ounces sliced turkey (deli-style) 1 slice American cheese (deli-style) 3 ounces sliced ham (deli-style) Batter 2 egg yolks 1 cup ice water 1 cup all purpose flour

1 teaspoon baking soda On Top Powdered sugar On the Side raspberry preserves Battering the Monte Cristo. Ready to serve. Procedure
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1. Heat 8 to 12 cups of shortening in a deep fryer or large saucepan to 375 degrees. You will need the hot shortening to be a 2. Make the sandwich by arranging the slice of Swiss cheese on a piece of wheat bread. Arrange the turkey breast on the Sw cheese on the wheat bread. Arrange the ham slices on the American cheese. Top off the sandwich with the third slice of brea the sandwich with the palm of your hand to flatten it a bit. 3. Make the batter by beating the egg yolks. Stir in the ice water. Measure the flour and baking soda into a sifter, and sift the well. You should still have many visible lumps in the batter. 4. Slice the sandwich in half from corner to corner. Dip one half of the sandwich in the batter, while holding it together with yo sandwich well, but let any excess batter fall off. Drop the battered sandwich half into the oil. If your pan or fryer can fit the oth is small, you may only be able to fry only one half at a time. Fry the sandwich for 6 to 8 minutes, turning it over halfway throu 5. Remove the sandwich halves to paper towels to drain. When you can touch the sandwich, slice each half in half making fo raspberry preserves. Makes 1 sandwich
Bennigan's Ultimate Baked Po

Ingredients 3 lbs all-purpose potatoes, scrubbed and pierced in several places 1 Tbsp. stick butter or m can (14 1/2 oz) chicken broth 3 C. milk 1 tsp. salt 1/4 tsp. pepper TOPPINGS: shredded chedd Procedure 1. Heat oven to 400F. 2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. 3. Melt Butte minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. B to soup and stir gently to reheat. Sprinkle each serving with toppings.
Big Boy Original Double - Decker Ha

Ingredients Menu Description: "1/4 pound of 100% pure beef patties with American cheese, crisp lettuce a 1/4 pound ground beef 1 1/2 Tablespoons mayonaise 1 teaspoon relish 1 teaspoon tomato sauce 1 sesame seed hamburger bun Top half of additional hamburger bun Salt 1/4 cup shredded lettuce 1 slice American cheese

Procedure
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1. Prepare the hamburger patties by dividing the beef in half and pressing each 1/8 pound of beef into a round patty that mea easier to cook if you press them out on waxed paper, and freeze them first. You may want to make several of these patties a 2. Combine the mayonaise, relish, and tomato sauce in a small vup or bowl. This is the "secret sauce." 3. Use a serrated knife to cut the top off of the extra bun. You want to leave about a 1/2 inch, double-faced slice. 4. Toast the faces of the buns on a griddle or in a frying pan over medium heat. 5. When the buns are toasted, use the same pan to cook the beef patties. Cook the patties for about 2 minutes per side or un 6. Build the hamburger by spreading half of the sauce on a face of the middle bun, and the other half on the face of the botto 7. Stack the lettuce on the sauce on the bottom bun. 8. Stack the cheese on the lettuce. 9. Place the beef patty on the cheese. 10. The middle bun goes next with the sauce-coated side facing up. 11. Stack the other beef patty on the middle bun. 12. Finish the burger off wiht the top bun. You can microwave the burger for 10 to 15 seconds if you want to warm up the bun
Black Labrador Bread Pud

Ingredients 2 apples preferably the Granny Smith 1 Tbsp. fresh Lemon Juice 1/2 C. plus 1 tablespoon Brow Bread large loaves not Bagettes 3 1/2 C. Milk 1/2 C. Granulated Sugar 5 Eggs 1/4 C. Brandy 1 3/4 C. Apricot Preserves Brandy Cream Sauce see below Procedure Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon crust from 1 loaf french bread and slice lengthwise down the middle, then cut into 8 pieces. Pour milk into a small pot and ad Whisk in a little of the hot milk, then add remainder, whisking until mixed. layer half the bread pieces in a 9 inch square pan; a layer. Mix prepared apples with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture 1/2 inch rounds. Overlap bread on top of apples and pour the remaining milk mixture on top. Bake 25 minutes. Remove from serving in a bowl. Pour Brandy Cream Sauce over each serving; serve hot. Makes 9 servings. Brandy Cream Sauce 2 C. wh until mixture thickens.
Blondie Brownies
Ingredients 1/3 cup butter 1 cup brown sugar 1 egg 1/4 tsp. salt 3/4 cup flour 1 tsp.vanilla 1/2cup nuts or chocolate chips Procedure Melt butter in saucepan. Remove from heat immedietly after melted Add brown sugar, egg, salt, flour, baking powder and vanilla. Mix together

Add chocolate chips. Spread into an 8 by 8 inch pan. Cook for 25-30 min.
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Blue Cheese Salad Dres

Ingredients 8oz blue cheese 2 cups olive oil 1 cup red wine vinager 3 gloves garlic 3 tablespoons mustard orangeo,salt,pepper to taste blend together Procedure
Bolton's Landing Country Ha

Ingredients COUNTRY HAM QUICHE From BOLTON'S LANDING (Glasgow, Ken 1 1/2 cups half and half 4 eggs, slightly beaten 1/2 tsp. salt (less if using ham) Dash of pepper 8 ozs. shredded Swiss cheese 8 ozs. shredded Monterey Jack cheese 2 Tablespoons flour 1 cup (more or less) baked country ham*, turkey, chicken, etc. chopped fine One 9" unbaked pastry shell (very deep)
Procedure Prick pie shell, bake at 425 for 5 minutes.

Combine ham (or other meat) and cheese, place in shell. Pour egg mixture over that. Bake at 350 until golden brown and set in center (approximately one hour).
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* You may want to get a small package of country ham, place the slices on a cookie sheet (line cookie sheet with foil and spr finely chop.
Boston Market Creamed S

Ingredients 1 20oz Package Chopped Spinach Frozen 1 C. White Sauce (Thick) 1/2 C. Sour Cream 1 tsp. Salt Sauce 3 Tbsp. Butter 4 Tbsp. Flour 1/4 tsp. Salt 1 C. Whole Milk Procedure Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and salt until creamed together. Add becomes thick and smooth. Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are trans several times until the spinach is almost completely cooked. When spinach is almost done add white sauce and sour cream,
Boston Market Macaroni and

Ingredients 6 oz. dry macaroni 1/2 stick butter 1/4 C. flour 1/4 tsp. dry mustard 1 tsp. salt dash of pepper 2 C. Milk 1 T. minced onion 1 C. or 1/4 lb. American Processed cheese
Procedure
Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion flour. added, you may add the cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper, and d and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.
Boston Market Meat Lo

Ingredients Meat Mixture 1 1/2 lb. Lean ground chuck 1/2 C. Minced onions 1/2 tsp. Garlic salt 3/4 C. Dr 3/4 C. Tomato sauce 2 Tbsp. Sugar (Please take care to use a good quality of ground meat for round.)

Procedure
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Mix all ingredients together in first list until well blended. Place in a lightly greased Bread Pan and bake at 350 for 3/4hr. Rem together and pour over the meatloaf and place back in the oven to finish baking until done about 1/2 hr depending on the ove
Boston Market Squash cas

Ingredients 4 1/2 C. Zucchini (diced) 4 1/2 C. Yellow Squash (diced) 1 1/2 C. Yellow Onion (chopped) 1 Box Jiffy Corn Muffin Mix (prepare as directed on box) 1 1/2 Stick of Butter 8 oz. American Processed Cheese (diced, use a store brand not Velveta) 3 Cubes of Chicken Bouillon 1 tsp. Garlic (minced) 1 tsp. Salt 1/2 tsp. Ground Pepper 1/2 tsp. Thyme 1 Tbsp. Parsley (chopped
Procedure Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat jus casserole. On medium low temperature place all of the butter in large sauce pan and saut the onions until the onions turn c diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray. Cover casserole and place in a minutes of baking time.
Buffalo chicken wing

Ingredients 2 1/2 lbs chicken wings seperated at the joints discard tips The next ingredent is the secret!!! 1/2 cup of FRANK'S REDHOT HOT SAUCE 1/3 cup melted butter Procedure Deep fry wings 12 minutes at 400 F Combine Franks sauce and butter in a large bowl Dump the hot cooked wings in the bowl with the sauce and butter toss to coat wings Serve immediately with celery stalks and blue cheese dressing for dipping This is the true Buffalo wing recipe. I'm a life time resident and my wife's and my family have been in the Buffalo restaurant business for over 50 years

FRANK'S REDHOT HOT SAUCE is from Reckitt Benckiser Inc. N.J.
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buffalo wings
Ingredients chicken wings (wash & salt) discard pointed part of wing only, while defrosing lay on paper fill large frying pan with oil(1/2 way up pan) or use a deep frier redhot sauce home made butter sauce- this means shake garlic powder,pepper, and use your disgretion with Procedure fry chicken wings for 15 minutes or until wings are floating, be sure to seperate while cooking (or you may be eating partially put in a deep metal bowl or large soup crock to mix the wings in, use a soft spatula to mix wings with the ingredients the butter must be melted before adding the hot sauce,melt it down with the spices; pur over wings in pan, add 3 shakes of h use butter sauce with cajun spices shook over wings and honey bbq sauce
Buffalo Wings Sauce (Rea

Ingredients The Sauce - makes enough for about 30 wings 6 Tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (also sold as DURKEE'S) 1/2 stick of margarine (not butter/because it seperates! ) 1 Tablespoon of white vinegar 1/8 to 1/4 teaspoon of Cayenne pepper powder 1/4 teaspoon of red pepper powder 1/8 teaspoon of garlic salt A dash of black pepper 1/4 teaspoon of Worcestershire sauce 1 to 2 teaspoons of Tabasco sauce
Procedure
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Mix all the ingredients in a small sauce pan over low heat (and I do mean low) until the margarine is completely melted, then stir u quite important, as any additional heating tends to kill the flavor. For better results do this the day before you want your wings and store always deep fried for the ultimate experience. They may not be healthy but they sure are good!
Look no more!
Buffett Blueberry Blaster M

Ingredients 1 cup ice 1 cup fresh blueberries or frozen blueberries 1 fluid ounce triple sec 1 fluid oun ounce blue curacao 1/2 fluid ounce sour mix (or limeade) 1 slice pineapple, wedge as garnish Procedure 1. Frozen: Blend all ingredients to serve frozen. 2. On the Rocks: Blend blueberries first if you plan on serving this on the roc
Buffett's Barbados Style C

Ingredients Spicy Barbados Pepper Sauce: 1 whole red onion 1 cup diced red pepper 2 seeded Scotch Bonnet garlic, separated into cloves and peeled 1/2 cup lemon juice 1 cup malt vinegar 3 cups white cups yellow mustard 2 chickens, halved Olive oil 2 tablespoons fresh thyme leaves, plus spri rice, as accompaniment Procedure For the Sauce: In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop. Tran white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about Preheat the oven to 400 degrees F. Season the chicken well with salt and pepper on both sides. Place in a baking dish. Driz about 20 minutes. Remove from the oven. Cuban Bread: While the chicken is cooking, prepare the Cuban bread. Preheat a 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and to larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted. Prehea broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow
Buffett's Cheeseburger In P
Ingredients 28 ounces fresh usda choice beef chuck, diced 2 tablespoons kosher salt 1 tablespoon ground salt 1 teaspoon celery salt 8 slices American cheese, 1 slice if any other kind cheese 4 ham
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lettuce 4 slices tomatoes, 1/4-inch thick 4 slices red onions, 1/4-inch thick 4 toothpicks 4 Procedure Take those potatoes and cut into fries and fried until golden brown. Using a meat grinder with a 3/8-inch plate, grind the mea (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place bu desired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and melt. onion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries on the
CA Pizza Kitchen Sedona White Co

Ingredients 3 Tbsp. Olive Oil 1 1/2 seven-inch Corn Tortillas, cut into 1" squares 1 1/2 Tbsp. minced fr Jalapeno Pepper 1 lb. White Corn kernels 1 1/2 lbs. chopped, ripe red Tomatoes 1/3 C. Tomato ground White Pepper 1/2 tsp. Chili Powder 1 1/2 C. Water 1 quart chicken stock 24 blue corn (optional garnish) 1/2 C. chopped fresh cilantro (optional garnish) Procedure Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. R again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro a
Cajun Cafe Bourbon Chi

Ingredients 1 lb. Chicken leg or thigh meat Cut in bite size chunks 4 oz. Soy sauce 1/2 C. Brown sugar 1 minced onion 1/2 C. Jim Beam Bourbon Whiskey 2 Tbsp. White wine Procedure Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hou 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. St
CALICO BEANS
Ingredients 1 Lb. Bacon Lb. Ground Beef (lean) 1 Diced Onion 2 - 30 oz. Cans Lima Beans / Dennisons w (red and yellow can) 2 - 30 oz. Can Kidney Beans / Drain 2 - 30 oz. Can Baked Beans / Bushs Catsup 1 tsp. Salt 1 tsp. Dry Mustard 2 Tsp. White Vinegar 1 C. Dark Brown Sugar C. Granul Procedure Cook the bacon until it is crisp and chop into small pieces, place in crockpot. Brown ground beef with onion. Drain and put in
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beans to crockpot saving the juice but scraping the fat from the top of the can. SAUCE: Mix C. granulated sugar into lima b and pour over beans and meat. Mix together by turning with a large spoon. Set crockpot on high for about 2 hours or until ho or early in the morning. This recipe can be made in the oven, cooked at 350 degrees for 45 minutes or on the stove top at a v crockpot, cut the recipe in half.
Cannelloni al Forno
Ingredients
Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)

Recipe copyright 2000, Mario Batali. All rights reserved 1 tablespoon plus 6 tablespoons butter 1/2 pound ground pork 1/4 pound ground veal 1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta 1 tablespoon flour 1 cup milk Salt and pepper Pinch nutmeg 1 egg, beaten 1 recipe basic pasta dough, recipe follows 1 cup basic tomato sauce, recipe follows 1 cup besciamella, recipe follows In a large skillet, heat the butter over high heat until it foams and subsides. Add the grou brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk an regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and Preheat the oven to 350 degrees F. Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectan evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 1 Remove and put in an ice water bath. In an 8 or 9-inch square, oven-proof casserole, spoon h Carefully lay each pasta package in the casserole so that they are in a single layer. Top wi the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauc crispy and browned. Serve immediately from the cooking dish. BASIC TOMATO SAUCE: 1/4 cup extra virgin olive oil 1 Spanish onion, chopped in 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1/2 medium carrot, finely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt, to taste In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and coo Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the to the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. in the freezer. Yield: 4 cups BASIC PASTA DOUGH: 3 1/2 to 4 cups flour 4 eggs 1/2 teaspoon extra-virgin olive oil
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Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting wi As you expand the well, keep pushing the flour up from the base of the mound to retain the w is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a coh discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minute dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desi BESCIAMELA (Bechamel Sauce) 5 tablespoons butter 4 tablespoons flour 3 cups milk 2 teaspoons In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set a Yield: 6 servings Prep Time: 15 minutes Cook Time: 30 minutes Procedure
Casa Ole Green Sauc

Ingredients I found this on about.com there are alot of recipes there.... so her it goes:
4 Avocados 1 (16 oz.) container Sour Cream 1 can Rotel tomatoes 1 Tbsp. Garlic Powder 1 (4 oz.) can Green Chili Peppers 2 tsp. Salt 1 tsp. Lemon juice 3 oz. Cream Cheese
Procedure Blend until smooth!
Catfish Digby's Fish Sa

Ingredients 1 cup mayonnaise 1/4 cup ketchup 2 to 3 tbsp. prepared mustard

1 2 1 1 to 2 tbsp. bottled hot pepper sauce tbsp. sweet pickle relish to 3 tsp. black pepper to 3 tsp. Cajun-style seasoning
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Procedure In a small mixing bowl, mix all ingredients together. Cover and chill in refrigerator for several hours before using.
Charleston's Baked Potato

Ingredients 1 1/2 Cans Chicken Broth 1/2 Cup Water 5 Tablespoons Butter, melted 5 Tablespoons Flour 1 Tablespoon Minced Onion 1/2 Teaspoon Salt 2 Cups Half and Half 1/8 Teaspoon Oregano 4 Cups Cubed Potatoes with/without skins 1/2 Teaspoon Pepper 1/8 Teaspoon Parsley Garnishments: Sliced Green Onions Cheddar Cheese Crisp Cooked Bacon Bits
Procedure In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil, then simmer 5 minutes then ad Cook until bubbly. Add potatoes. Cook until done over low to medium heat, stirring occasionally. If cooked too fast, the sou Garnish each bowl with the chopped onion, crisp cooked bacon, and grated cheese.
Charleston's Oriental Chicke

Ingredients 1 head of romaine lettuce 1 small can of mandarin oranges in light syrup 1 green onion dry roasted peanuts chow mein noodles meat from two grilled chicken breasts (marinated in vinagrette dressing) plain vinagrette dressing Procedure Chop the entire head of lettuce into salad size pieces, put in a large salad bowl. Chop up the green onion, and add to lettuce
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your taste. Add desired amount of vinagrette and toss. When ready to serve, add chow mein noodles as garnish.(If you add
Chart House Lava Cak

Ingredients Approx. 30
z z z z z z z
4 oz. cakes
2 lbs 10 oz. Dark Bittersweet Chocolate 2 lbs 10 oz. Whole Butter 21 oz. Whole Eggs (Easy Eggs OK) 21 oz. Sifted AP Flour 41 oz. Sifted Powdered Sugar 4 Tbsp. Godiva Chocolate Liqueur Butter and Granulated sugar to coat 30 ramekins
Procedure In the top of a double boiler or heavy bowl set over (but not touching) simmering water, melt the chocolate and butter. Add th the whole eggs together in a seperate bowl. In a large bowl, combine the chocolate mixture with the whole eggs. Slowly add Grease the bottom and sides of 4 oz ramekins with butter and coat with granulated sugar. Portion 1/3 cup of room temeratu for 15 minutes. Increase baking time to 16-18 minutes if batter is refrigerated. Allow cake to cool 5 minutes before removing on plate and top with a scoop of vanilla ice cream, 2 oz. of your favorite chocolate sauce and 2 tbsp. of frozen Heath Bar Tof
Chart House Mud Pie

Ingredients 1 Oreo Cookie Crumb Crust 1 qt. Coffee Ice Cream 8 oz. Jar Hot Fudge (I prefer Dove's Dark i Procedure Let ice cream stand at room temperature until softened. Spread Coffee ice cream into pie shell, and place the pie shell back pour over ice cream. Garnish pie as a whole, or individual pieces, top with slivered almonds.
Cheddar's Baked Potato

Ingredients 3 strips bacon 1/2 cup celery 3/4 cup chopped onion 12 cups water

12 cups potatoes, cubed (- inch) 1/2 cup chicken base 1-1/4 tsp black pepper 1/2 pint Half & Half 1/2 pint whipping cream 1/2 lb American cheese (melted) 1-3/4 tsp salt ROUX GARNISH 1/2 lb butter 1-1/2 cups flour GARNISH shredded Cheddar cheese scallion, chopped parsley crumbled bacon Procedure
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1) Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When m until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool. 2) Cook potatoes until aldent (DO NOT OVERCOOK!). Drain, cover and set aside. 3) Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble. 4) Saut celery and onions in bacon drippings. 5) In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer. 6) Add Half & Half, whipping cream and salt, stirring while you add. 7) Add Roux. Cook mixture until Roux is totally integrated. 8) Add potatoes to soup. Cook 10 minutes at low simmer. 9) While soup is cooking, melt cheese in microwave. 10) Add cheese to soup and stir in well. Add garnish, as desired, after dishing into soup bowl. Makes 1 gallons (6 quarts).
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cheese fondue
Ingredients 1. 2. 3. 4. 5. 6. 1 pound of cheese (I like to split and use 1/2# sharp chedder & 1/2# emmetaler or Gewye 3/4 cup lager beer 1tbsp all purpose flour 1 tbsp dry mustard 2.5 tbsp of worcestershire 2 cloves garlic (optional)
Procedure Grate cheese and mix with flour and dry mustard. in fondue pot mix beer + garlic + worcestershire and bring to a boil. slowly
Cheesecake Factory Chicken

Ingredients
1 tablespoon olive oil 4 boneless, skinless chicken breast fillets 8 asparagus spears 4 mozzarella cheese slices Madeira Sauce 2 tablespoons olive oil 2 cups sliced fresh mushrooms 3 cups madeira wine 2 cups beef stock 1 tablespoon butter 1/4 teaspoon ground black pepper
Procedure 1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a pepper. 2. Saut the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce. 3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut for about two then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sa 4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be 5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears o to 4 minutes or until light brown spots begin to appear on the cheese. 6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on Makes 2 to 4 servings.
Cheesecake Factory Chicken

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Ingredients 1 tablespoon olive oil 4 boneless, skinless chicken breast fillets 8 asparagus spears 4 mozzarella cheese slices Madeira Sauce 2 tablespoons olive oil 2 cups sliced fresh mushrooms 3 cups madeira wine 2 cups beef stock 1 tablespoon butter 1/4 teaspoon ground black pepper
Procedure 1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then with salt and pepper. 2. Saut the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fille you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the 3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut for abo sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its origina brown color. 4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. T 5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus sp the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese. 6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chic Makes 2 to 4 servings.
Cheesecake Factory Mini Cr

Ingredients
1/2 pound lump crab meat 3 tablespoons plain bread crumbs (such as Progresso) 2 tablespoons mayonnaise 2 tablespoons minced green onion (green part only) 2 tablespoons minced red bell pepper 1/2 beaten egg 1 teaspoon minced fresh parsley 1 teaspoon Old Bay seasoning 1/2 teaspoon yellow prepared mustard 1/4 cup panko (Japanese breadcrumbs) vegetable oil Remoulade Sauce 1/2 cup mayonnaise 2 teaspoons capers 2 teaspoons chopped dill pickle slices (hamburger pickles) 1 teaspoon lemon juice 1/2 teaspoon minced fresh parsley 1/2 teaspoon paprika 1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt Procedure
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1. Measure all the ingredients for the crab cakes -- except the panko and vegetable oil -- into a large bowl. Use a spatula to c tasty lumps of crab will fall apart. The best crab cakes have nice big chunks of crab in 'em. 2. Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture. Press down a bit on hard to get out. Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours. This step will help the cakes 3. Make the remoulade sauce by combining all the ingredients in a small bowl. Cover and chill the sauce until you're ready to 4. After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat. Fil 5. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the panko breadcrumbs. Each crab ca 6. Test the oil by dropping a pinch of panko into the pan. It should sizzle. Saut the crab cakes in the hot oil for 1 1/2 to 3 min 7. Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a li Makes 6 small crab cakes.
Cheesecake Factory's Louisiana Chick

Ingredients Chicken: 4 tablespoons vegetable oil 6 skinless boneless chicken breast halves 3/4 cup bread tablespoons flour Cajun Sauce: 1 tablespoon butter 1 small yellow bell pepper, chopped 1 sma whole garlic cloves, minced 1 teaspoon crushed red pepper 1 1/4 pints whipping cream 1 cup l 1 cup grated parmesan cheese 1 package bow-tie pasta 1 cup mushrooms, sliced salt and peper Procedure Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same sk pepper to skillet and saut 2 or 3 minutes. Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicke thinner then 1/4-inch thick (the thinner the chicken breasts the better). Mix breadcrumbs, flour, and Parmesan cheese togeth and then back in breadcrumbs. Place in fry pan that the oil has been heated and fry at medium high temperature until golden Keep warm. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and retu chicken breast. Serve, passing additional Parmesan separately.
Chez L.A. Chicken & Asparagu

Ingredients 4 lbs. Fresh asparagus 1 lb. Butter 2 C. Flour 2 C. Chablis 4 tsp. Lemon Zest 2 C. Half and Lasagna Noodles 9 boneless skinless Chicken Breasts, cooked 1 lb. Mozzarella Cheese 1 lb. Pa Procedure Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at red sauce and sprinkle with Parmesan cheese. Marinara Sauce Ingredients: 1 large onion, chopped fine 1 carrot, grated 1/2 Salt 1 tsp. Black Pepper 1 to 1 tsp. Sugar 2 C. Chicken Stock Preparation Instructions: In a quart sauce pan saut onions an for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.
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Chili Bean Soup

Ingredients 2 lbs. lean ground beef 1 green pepper, chopped 1 medium onion, minced 1 clove garlic. minch powder 1 1/2 tsp. salt 1/2 tsp cumin seed 3 dashes Tabasco 1 C. hot water 1-15 ox. cans pint Procedure Cook beef, green pepper, onion and garlic in oil until beef is slightly browned. Add all ingredients except beans and simmer u thinner mixture, add water. Serves 8.
Chili's Awesome Bloss

Ingredients 1 Prepared Onion 2 1/2 C. Flour 2 tsp McCormick Seasoned Salt 1/2 tsp. Coarsely Ground Peppe Procedure Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then pee down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a p onion's petals will start to open up and bloom. Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk When done drain well and place on plate and cut center out of onion so the petals may easily be removed.
Chili's Awesome Bloss

Ingredients Procedure
Chili's Awesome Blossom Dipp

Ingredients 1/2 C. Sour Cream 2 Tbs. Catsup 1/2 tsp. McCormick Season All 1/8 tsp. Red Pepper 1 1/2 tsp. Procedure Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.
CHILI'S BONELESS BUFFALO

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Ingredients 1 C. FLOUR 2 TBSP.SALT 1/2TSP.PEPPER 1/4TSP CAYENNE 1/4TSP. PAPRIKA 1EGG 1C. MILK 1/2 C.WING SAUCE (SALAD DRESSING ISLE) 2 CHICKEN BREASTS ,SLICED INTO 2 INCH SQUARES. Procedure 1. MIX FLOUR, SALT,PEPPER AND PAPRIKA IN A BOWL. 2. IN ANOTHER BOWL MIX EGG AND MILK. 3. HEAT DEEP FRYER OR WOK WITH OIL. 4. DIP CHICKEN IN EGG THEN IN FLOUR . REPEAT THEN ADD TO OIL. 5.WHEN IT'S DONE, DRAIN ON PAPER TOWELS. 6.PUT CHICKEN IN A CONTAINER, DRIZZLE WITH SAUCE,TOSS IT TO COAT PIECES. 7.SERVE WITH CELERY AND BLUE CHEESE.
Chili's Chicken Enchilada

Ingredients 1/2 C. Vegetable oil 1/4 C. Chicken base 3 C. diced Yellow Onions 2 tsp. ground Cumin 2 tsp. 2 C. Masa Harina - (a type of corn flour) 4 qt. Water (divided) 2 C. crushed Tomatoes 1/2 lb cubed chicken Procedure In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes. In another con sauted onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will el tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. A
Chili's Margarita Grilled Ch

Ingredients 4 Boneless, Skinless Chicken Breast 1 C. Liquid Margarita Mix Fresh Ground Black Pepper (to Procedure Pour margarita mix over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust wit
Page 40 of 43
medium high temperature and spray an oil coating into pan and braise chicken breast until done on each side. Place chicken a generous helping of picadillo.
Chili's Margarita Grilled Ch

Ingredients 4 Boneless, Skinless Chicken Breast 1 C. Liquid Margarita Mix Fresh Ground Black Pepper (to Procedure Pour margarita mix over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust wit medium high temperature and spray an oil coating into pan and braise chicken breast until done on each side. Place chicken a generous helping of picadillo.
Chili's Monterey Chick

Ingredients 1 boneless skinless Chicken Breast 2 tsp. Barbeque Sauce (she recommends Bull's Eye) 2 slice Sharp Cheddar Cheese Procedure Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and co Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a sm
Chili's Skillet Queso

Ingredients Chili's Skillet Queso Source: Copykat Recipes 1 2 lb. brick Kraft Velveeta Cheese 2 cans Hoimel No-Bean Chili
Procedure Heat ingredients together in a crockpot for a few hours or until melted. For the most accurate texture, mix sauce in a blender.Serve with heated corn chips.
Chili's Spicy Garlic and Lime

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Ingredients Seasoning 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon dried parsley flakes 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon dried thyme 1/8 teaspoon onion powder 2 tablespoons butter 1 clove garlic, pressed 24 fresh large shrimp, peeled (about 1 pound) 1 lime
Procedure 1. Make the seasoning blend by combining all the spices in a small bowl. 2. Preheat a large skillet over medium heat. Add the butter to the pan. When the butter is melted, stir in the pressed garlic. 3. Immediately add the shrimp to the pan, cut the lime in half and squeeze each half into the pan over the shrimp. Sprinkle th 4. Saut the shrimp for 5 to 8 minutes or until they begin to brown. Be sure to cook both sides of all the shrimp. Makes 4 servings.
Chinese Imperial Palace General T

Ingredients Ingredients for Sauce: Make sauce and refrigerate until needed: 1/2 C. Cornstarch 1/4 C. Wat Ginger 3/4 C. Sugar 1/2 C. Soy Sauce 1/4 C. White Vinegar 1/4 C. Sherry (I have used a white Ingredients for Meat: 3 lbs. boneless, skinless chicken, cut into chunks 1/4 C. Soy Sauce 1 dried Hot Peppers, seeds removed (Get these the produce section in a grocery store) Procedure Preparation for Sauce: Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again w pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 c paper towels. Repeat until all chicken chunks are fried. Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until al
chocolate cake ''fool pro

Ingredients this recipe was developed by myself and another chef..it was created so anyone can make this DRY INGREDIENTS WET INGREDIENTS
3.5
cups plain flour
2 x teaspoons

4 1.5 4 x 2 x 2 x cups castor sugar cups plain CoCoa powder teaspoons baking soda teaspoons baking powder teaspoons salt ( flat spoons )
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4 x whole eggs 2 x cups strong coffe 2 x cups of butter m 1 x cup oil vegetabl
Procedure place or wet ingredients into a large bowl add all dry ingredients ,then mix with a electric beater,beat for about 2 minutes, the mixture is reasonably light and runny pour into pre-lined baking tin, i usually use 'grease proof paper ' to line cake tin,bottom and circumference. bake for about 75 minutes,test with a skewer,bear in mind this is a very moist cake,good to eat fresh,or wrapped in cling-wra
PRE- HEAT OVEN to 180 degrees celcius
Cinnabon Frosting
Ingredients 1 lb. Margarine 1 lb. cream cheese 2 lbs. powdered sugar 2 tsp. lemon juice 2 tsp. vanilla e Procedure Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!
Cinnabon Frosting
Ingredients 1/2 1&1/2 2 2 1/2 2 stick Butter 8oz packages or 1 12oz package cream cheese lbs. powdered sugar tsp Vanilla Extract Tblsp "NO-pulp" orange juice
Procedure Cream together butter, cream cheese, vanilla, & juice. Beat until well mixed and creamy. Slowly add powdered sugar mix un Enjoy
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Cinnabons - "Cinnamon Buns fr

Ingredients Dough: 2 pkg. active dry yeast 1 C. warm water (105-115 degree) 2/3 C. plus 1 tsp. granulate eggs, slightly beaten 7-8 C. all-purpose flour, or more if needed Filling: 1 C. melted butte Tbsp. ground cinnamon 1 1/2 C. chopped walnuts, optional 1 1/2 C. raisins, optional Creamy g powdered sugar 2 tsp vanilla 4-8 Tbsp. hot water Procedure In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-f and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough a prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Preheat rolls slightly. To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 slightly cooled rolls.
Cinnabon's for the Bread M

Ingredients This recipe uses a bread machine. Dough 2 pound ingredient 1 c. milk 1 egg, beaten 4 Tbsp. m (3.4 oz. box) 4 c. bread flour 1 T. sugar 1/2 t. salt 2-1/2 t. bread machine yeast Filling 1 chopped walnuts, opt 1/4 c. raisins opt. Procedure Place all ingredients in your machine in order recommended by your machines manufacturer. Place the pan in your machine knead enough to punch down and roll to 17X10. Combine first three filling ingredients and mix well. Heat in microwave 10 se close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut free place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temperature light g oven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: For a re strawberries. When doing this use frosting 1 or 2 and add a Tbsp. of matching fruit jam. Yield: A full 9x13 pan.

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