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!

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.

  • Digg
  • StumbleUpon
  • Reddit
  • RSS

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

For more restaurant recipes, visit

  • Digg
  • StumbleUpon
  • Reddit
  • RSS

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

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.

For more restaurant recipes, visit

  • Digg
  • StumbleUpon
  • Reddit
  • RSS

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

Enjoy the best secret restaurant recipes today!

Resource: For a great selection of almonds, visit

  • Digg
  • StumbleUpon
  • Reddit
  • RSS

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

For more crock pot recipes, visit

For superb ready made dishes and gourmet sauces visit

  • Digg
  • StumbleUpon
  • Reddit
  • RSS

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.

Enjoy the best secret restaurant recipes today!

  • Digg
  • StumbleUpon
  • Reddit
  • RSS