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411 West Italian Cafe Herb Rolls

Source: Peter Dorrance, owner of 411 West Italian Cafe in Chapel Hill was pleased to share the recipe.

The original batch made more than 4 dozen rolls. I have reduced it by half. After speaking to the chef, I have made a few adjustments for the home kitchen.

It is important to remember that the same bread recipe can yield different results each time you prepare it. Room temperature, humidity and water temperature are just a few of the factors that can cause the results to vary.

The vague reference to the amount of flour was intentional. I tested this recipe three times, and each time used an entirely different amount of flour. Be careful to add only enough flour for the dough to just clean the sides of the bowl. Then immediately stop mixing. Overmixing at this point will cause the dough to become extremely tough.

Rising time will also vary. Be patient and wait until the dough is double its original volume.

Testing this recipe has made me appreciate the expertise of 411's chefs and I will be sure to enjoy fully these delicious rolls next time I dine there. In the meantime, I will stick to my bread machine.

2 cups warm water
1/2 cup granulated sugar
1 tablespoon yeast
3 to 4 cups high-gluten flour (available in bulk), divided
2 tablespoons plus 2 teaspoons canola oil
1 1/2 teaspoons melted butter
1 egg, beaten
1 1/2 tablespoons kosher salt
1 1/2 teaspoons dry basil
1 1/2 teaspoons dry dill
1 teaspoon black pepper
1 teaspoon garlic powder
Vegetable cooking spray

In the large bowl of a stand mixer with dough hooks, place warm water, sugar and yeast. Stir to dissolve. Let stand for 5 minutes, until foam appears on top of liquid.

Turn mixer on lowest speed and add about 2 cups of flour. When generally mixed, add oil, butter, egg, salt, basil, dill, pepper and garlic.

Continue to add flour, 1/4 cup at a time, just until dough cleans sides of bowl.

Spray inside of large covered container with vegetable cooking spray and place dough inside. Cover and let rise until double in bulk.

Divide and form into rolls. Place rolls on sheet pans covered with parchment paper.

Let rest until slightly sticky.

Bake at 325 degrees F for 8 to 10 minutes or until golden brown. Makes about 2 dozen.


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7 Gables Inn Creamy Banana Tiramisu

Source: 7 Gables Inn - Fairbanks, Alaska

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.

With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.


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72 Market St. Meatloaf

Source: 72 Market St. - Los Angeles, California

1 tablespoon butter
3/4 cup minced green onion
3/4 cup minced white onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 eggs, beaten
1/2 cup catsup
1/2 cup half-and-half
1 1/2 pounds lean ground beef
1/2 pound lean ground pork sausage,
with no herbs or seasonings added
3/4 cup prepared bread crumbs

Meatloaf Gravy
2 tablespoons butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper

Preheat oven to 350 degrees F.

Heat the butter in a heavy skillet and add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic.

Cook, stirring often, for 10 minutes or until moisture has evaporated. Cool.

In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and eggs and mix well. Add catsup and half-and-half.

Blend thoroughly.

Add ground beef, ground pork, bread crumbs and vegetable mixture. It might be easier to mix this with your hands. Grease a loaf pan and add meat mixture, pressing it into corners. Put loaf pan in a larger pan filled 1 inch high with boiling water. Bake in oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy.



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Acadiana Cafe Cajun Cabbage

Source: Acadiana Cafe, San Antonio, Texas

6 slices bacon, diced
1 tablespoon margarine
1 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 teaspoon cayenne pepper or to taste
2 cups canned tomatoes, diced
1 1/2 pounds cabbage, chopped

Cook bacon in a large heavy saucepan until brown and crisp. Add margarine and onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes more.

Add cayenne; stir well. Add cabbage and tomatoes; mix well. (Mixture will seem dry.) Cook slowly over medium heat, about 30 minutes or until cabbage is tender. Do not overcook.

Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium

Exchanges: 2 1/2 Fat


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Benihana Magic Mustard Sauce

1 tablespoon crushed, toasted sesame seeds
3 tablespoons dry mustard
2 tablespoons hot water
3/4 cup soy sauce
1/4 garlic clove, crushed
3 tablespoons 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.


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American Club Three Nut Torte

Source: Rhys Lewis, Executive Chef, American Club, Highland Drive, Kohler, Wisconsin

2 1/2 cups granulated sugar, divided
1 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup slivered almonds
1/2 cup coarsely chopped walnuts
1 cup unsalted butter
1 egg
1/2 teaspoon vanilla extract
2 3/4 cups flour
1 egg white
1 teaspoon water
Powdered sugar

Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside.

Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla extract. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough to 10-inch circle between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees F for one hour. Cool.

Dust with powdered sugar, if desired.

Makes 16 servings


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Ant Street Inn Chicken And Chiles Con Cornbread Crust

Source: Pam Traylor, Ant Street Inn, Brenham, Texas

1 (14.5 ounce) can enchilada sauce
1/2 plus 1/3 cup sour cream
1 (4 ounce) can chopped green chiles, drained
1 (11 ounce) can Mexi-corn, drained
1 (4 ounce) jar chopped pimentos, drained
1 (10 ounce) can chunk chicken packed in water, drained
1/3 cup quick bread mix
1/3 cup yellow self-rising cornbread mix
2 teaspoons granulated sugar
1 egg
1 tablespoon vegetable oil

Preheat oven to 400 degrees F.

In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chilies, corn, pimento and chicken. Microwave on HIGH for 5 minutes to heat ingredients.

In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture. Bake at 400 degrees F for 20 minutes.

Serves 4 to 6.

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Recipe fpr Acadiana Cafe's Cajun Cabbage

Source: Acadiana Cafe, San Antonio, Texas

6 slices bacon, diced
1 tablespoon margarine
1 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 teaspoon cayenne pepper or to taste
2 cups canned tomatoes, diced
1 1/2 pounds cabbage, chopped

Cook bacon in a large heavy saucepan until brown and crisp. Add margarine and onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes more.

Add cayenne; stir well. Add cabbage and tomatoes; mix well. (Mixture will seem dry.) Cook slowly over medium heat, about 30 minutes or until cabbage is tender. Do not overcook.

Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium

Exchanges: 2 1/2 Fat


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Aiken Pool Hall Hot Dog Chili

Source: Aiken Pool Hall - Aiken, South Carolina (they are famous for having the best chili dogs in the area)

1 pound hamburger meat
4 medium onions, diced/chopped
4 tablespoons yellow mustard
3 teaspoons granulated sugar
2 teaspoons apple cider vinegar
2 teaspoons chili powder
1 cup catsup
Salt

Break up the hamburger meat and put into a 4-quart pan. Add enough hot water to make a thick mix. Stir until smooth. Add remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer.


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Recipe for 1900 Inn Raspberry Wreath

Source: 1900 Inn, Asheville, North Carolina

1 cup ground almonds
1/4 cup sliced almonds
1/3 cup powdered sugar
2 tablespoon butter, softened
1 teaspoon almond extract
5 egg whites
1 large egg, separated
2 (8 ounce) packages refrigerated crescent roll dough
2/3 cup seedless red raspberry preserves
1 tablespoon granulated sugar

Preheat oven to 350 degrees F, with rack in center of oven. Coat a 10- or 12-inch tart pan with removable bottom with cooking spray and set aside.

In a medium bowl, make almond filling: Combine the 1 cup ground almonds, powdered sugar, butter, almond extract and egg yolk. Mix well; mixture will be stiff. Set aside.

Press 1 can of dough over bottom and 1/2-inch up sides of sprayed tart pan to form a crust. Pinch perforations in dough to seal.

Separate remaining can of dough into 8 triangles. Spread 1 rounded tablespoon of almond filling on each triangle. Starting at the wide end of each triangle, roll to opposite point. Arrange the filled crescents around edge of dough-lined tart pan. Spoon preserves evenly over center of dough, spreading just to the filled rolls. Mix a little raspberry liqueur into the preserves first, if desired.

Bake at 350 degrees F for 15 to 20 minutes.

Meanwhile, prepare meringue (with or without a little extra sugar) by beating the room-temperature egg whites (5, plus the extra white from the separated egg,) at high speed of an electric mixer until frothy (soft peaks will hold).

Remove almond wreath from oven and spoon beaten egg whites over the almond-filled ring. Leave the jam center free of the meringue. Sprinkle egg whites with sliced almonds and tablespoon of sugar. Return to a 350 degrees F oven and bake 25 to 30 minutes or until golden brown. Let stand 30 minutes before serving.

Release from the tart pan by pushing gently on the bottom and transfer to a serving plate or tray.

Yield: 10 servings


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Recipe for Cha Cha Cha Jerk Chicken

Source: Cha Cha Cha Restaurant - Long Beach, California

1/4 teaspoon ground allspice
1 tablespoon salt
4 teaspoons chili powder
1 tablespoon black pepper
1 1/2 tablespoons dried thyme
2 tablespoons minced garlic
4 teaspoons red pepper flakes, or to taste
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 tablespoon dried oregano
1 cup Worcestershire sauce
2 cups orange juice
2 cups pineapple juice
6 to 8 boneless chicken breasts

In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chili powder, black pepper, thyme, garlic, pepper flakes, garlic powder, cayenne pepper, turmeric, curry powder, ginger, coriander, oregano, Worcestershire sauce and orange and pineapple juices. Mix well. Add chicken breasts, turning to coat with marinade. Cover and marinate in refrigerator 24 hours.

Remove chicken from marinade and grill over medium heat until partially cooked, about 4 minutes a side. Remove from heat (jerk chicken is cooked twice). Let cool a few minutes, then cut each breast lengthwise into two pieces. Use brush to apply more marinade to each piece, then cook over low heat until chicken is done, 4 to 5 minutes, brushing frequently with marinade to keep moist.

Yields 6 servings.

Each serving: 309 calories; 584 mg sodium; 109 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 36 grams protein; 0.58 gram fiber



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Banditos Pineapple Ginger Salsa

Source: Banditos - Moab, Utah

4 cups pineapple chunks, drained
1 cup red onion, finely diced
1 cup jicama, peeled and diced 1/4 inch
1 cup cilantro, chopped (no stems)
2 tablespoons ginger, peeled and minced
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 cup 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.


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Ace's Restaurant Black Jack Barbecue Sauce

Source: Chef Michael Cross, Ace's Restaurant, Sacramento, California

2 3/8 ounces butter
1 1/4 quarts yellow onion, sliced
1/3 cup garlic cloves
1/3 cup chili powder
1 1/4 quarts tomato ketchup
5/8 cup apple cider vinegar
1 1/4 quarts Worcestershire sauce
1/8 can chipotle peppers
1/8 bottle whiskey
3/4 pound brown sugar
5/8 teaspoon liquid smoke flavoring
Salt to taste

Sweat the onions and garlic in the butter until soft. Add the chili powder and cook for two to three minutes. Add the remaining ingredients. Simmer until reduced to desired consistency. Blend using a hand blender. Correct the seasoning, then cool, label and store.

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Recipe for 7 Gables Inn Creamy Banana Tiramisu

Source: 7 Gables Inn - Fairbanks, Alaska

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.

With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.


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Recipe for Benihana Ginger Sauce

ource: Benihana/TVFN

5 ounces sliced onion*
2 ounces ginger, peeled, sliced thinly
1 lemon, peeled, chopped, juice squeezed
2 cups soy sauce
1 cup 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.


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Bavarian Inn Cranberry Muffins

Source: Bavarian Inn - Glendale, Wisconsin

1 3/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 24.
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Bakery Cafe Pecan Bar Cookies

Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.

Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour

Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.

Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.

Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.

Makes about 60 squares.

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Bob Evans Dinner Rolls

2 packages active dry yeast
2 cup milk, scalded, cooled to lukewarm, divided
1/4 cup granulated sugar
2 teaspoons salt
2 eggs, beaten
Scant 1/4 cup vegetable shortening or margarine
About 5 cups all-purpose flour
Melted butter

Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.

Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.

Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.

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Black Angus Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium Cheddar cheese
2 cups sour cream

Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside.

In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.

Serve topped with dollop of sour cream, green onions, bacon and cheese.

Yield: 10 to 12 servings

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Black-eyed Pea Baked Squash

5 pounds medium-size yellow squash
2 eggs, beaten
1 1/2 to 2 cups bread crumbs (see note)
4 ounces (1 stick) butter or margarine
1/4 cup granulated sugar
Salt to taste
2 tablespoons chopped onion
Dash of freshly ground black pepper

Preheat oven to 350 degrees F.

Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash in colander, then place in a large bowl and mash.

Stir in eggs, crumbs, butter, sugar, salt, onion and pepper. Spoon mixture into a 3-quart casserole that has been lightly greased or coated with vegetable oil spray. Sprinkle a light layer of bread crumbs on top. Bake until lightly browned, 30 to 40 minutes.

Makes 12 servings.

NOTE: Best if made with Black-Eyed Pea's whole-wheat rolls - about 3 needed - plus more for topping.

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Benihana Cream Sauce

Source: Benihana/TVFN

2 cups soy sauce
1/3 cup sesame seeds (ground), roasted
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard dissolved in 1 teaspoon water

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.

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Applebee's Apple Chimi-cheesecake

This is simple and easy. Make a cheesecake and add cooked apples to the cake. (I have used apples out of canned pie filling, taking just the apples from the can. Omit the excess syrup filling.) After it firms up, cut into pieces.

Wrap in a flour tortilla. Tie it up with string to hold it together so it will not come undone during frying.

Fry them in oil at 350 degrees F. Fry until golden brown and serve it with caramel sauce. You can use caramel topping for ice cream or you can make it yourself using soft caramels. Melt them using a double broiler (this comes the closest to the caramel we use for the chimis at Applebee's).

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Applebee's Aztec Chicken Salad

1 chopped red pepper
1 chopped green pepper
1 can black beans, rinsed
1 can sweet corn
Grated pepper jack cheese
1/2 purple onion, chopped
Chips
Salad mix
2 chicken breasts, cooked in fajita
seasoning, cut into bite-size pieces

Toss with Catalina dressing with a dash of Tabasco.

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A1 Sauce

1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
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 pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.

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Welcome to Great Restaurant Recipes!

Welcome to Great Restaurant Recipes!

Discover the signature recipes of your favorite restaurants and stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen!

Enjoy the best restaurant recipes!

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