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Ammo's Crackers

Ammo's Crackers

Source: Ammo Restaurant - Hollywood, California

Infused Oil
1/2 cup olive oil
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
Whisk together the oil, chili powder, pepper flakes and paprika in a small bowl. Set aside.

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

Preheat the oven to 400 degrees F.

Spray 5 baking sheets with nonstick cooking spray.

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

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

Knead the dough on a floured surface 1 minute. Divide the dough into pieces small enough to fit your pasta machine. Dust both sides of the dough with flour. Start by running one piece of dough through the machine at its widest setting, then repeat, narrowing the setting each time, ending with the next-to-the-narrowest setting. You'll have a long dough strip when you're done that's as thin as fresh pasta. Place the dough strip on one of the prepared baking sheets. Repeat this step with each of the remaining pieces of dough. Some of the dough may tear or become too thin, but you should end up with about 15 long, thin pieces on the baking sheets.
Brush the dough with the Infused Oil, sprinkle each with salt and pepper to taste, and then with the pepper flakes, oregano and cheese
.
Bake the crackers until browned and crisp, 6 to 10 minutes. Cool them on racks, then break into pieces and serve.

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Applebee's Chicken Wings Recipe

Applebee's Chicken Wings Recipe

About 35 wings pieces

12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour

Cook the wings until done either bake or deep-fry.

Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.

When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.

Serve with celery sticks and blue-cheese dressing. (These are great reheated, but get hotter each time!)

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Bob Evans Cheddar Baked Potato Soup Recipe

Bob Evans Cheddar Baked Potato Soup Recipe


Source: Posted By: liz Date: Sunday, 28 May 2000

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk plus 1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon each salt, pepper, onion powder
    and garlic salt
7 medium potatoes, diced to 1-inch and boiled

Add soup, 1/2 can broth, 1 can milk, and stir. Add cheese and milk. Stir in ornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more.

For the best taste, let cool and reheat.

To serve, top with chives and bacon bits.

Servings: 4

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Applebee's Santa Fe Stuffed Chicken Recipe

Applebee's Santa Fe Stuffed Chicken Recipe

8 skinless, boneless chicken breasts
1 (8 ounce or larger) package Monterey jack cheese,
1/2 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper

Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400 degree F (205 degree C) oven for 25 to 30 minutes or until chicken is done.
Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.

When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

Yields 4 servings.

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Applebee's Hot Artichoke And Spinach Dip

Applebee's Hot Artichoke And Spinach Dip

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces 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.

Serve as the "sauce" for Applebee's Veggie Patch Pizza or as a dip for chips.

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Bahia Cabana World Famous Conch Fritters

Bahia Cabana World Famous Conch Fritters

1 pound conch, cleaned and ground
1 large onion, ground
3 eggs, no shells
1 can of beer
1 large green pepper, diced fine
1 ounce baking powder
1/3 pound flour
1/2 pound corn

Your own choice of island & hot spices

Combine all ingredients into large mixing bowl. Hand mix until formed into smooth batter. Using a 3-5 ounce disher, scoop sections of batter into hot oil and fry for 10-12 minutes or until golden brown.

Serve with cocktail sauce, lemon and a pina colada!

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Bar Abilene Rio Grande Mudslide

Bar Abilene Rio Grande Mudslide

Source: Chef Hays Atkins, Bar Abilene

1 (2 x 2-inch) brownie
4 Oreo cookies
1 (6 ounce) scoop vanilla ice cream
1 (6 ounce) scoop cinnamon ice cream
2 ounces caramel sauce
2 ounces chocolate sauce
Whipped cream for garnish

Crumble brownie and cookies into a mixing bowl. Add ice cream. Mix together. Place into a serving bowl. Drizzle chocolate and caramel sauce over the top. Top with whipped cream.

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