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Restaurant Recipe for 1870 Wedgewood Inn Kahlua Flourless Fudge Cake

Restaurant Recipe Source: 1870 Wedgwood Inn of New Hope Bed and Breakfast, New Hope Boro, Pennsylvania

7 extra large egg whites
1 cup granulated sugar
1/2 pound unsalted butter, cut into small pieces
1/2 pound European bittersweet chocolate, broken into small pieces
1 tablespoon pure vanilla extract
1 tablespoon espresso
3 tablespoons Kahlua

Preheat oven to 300 degrees F. Grease and flour a 10-inch springform pan.

Place egg whites and sugar in a mixer and whip into firm peaks.

Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla extract, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.

Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.

Serve: 8

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Aunt Chilada's Sonoran Enchiladas' Secret Restaurant Recipe

Secret Restaurant Recipe Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona

2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping

In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well incorporated.

On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties. Deep fry in vegetable oil on both sides until golden brown. Top with enchilada sauce and cheese.

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1802 House Bed And Breakfast Inn Raspberry Sour Cream

Source: 1802 House Bed and Breakfast Inn, Kennebunkport, Maine

8 whole graham crackers, coarsely broken
1/4 cup golden brown sugar
1/4 cup unsalted butter, melted
6 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 pint baskets raspberries
1/4 cup seedless raspberry jam

Crust: Preheat oven to 375 degrees F.

Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.

Filling and topping: Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour sour cream, lemon juice, and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries.

Serve immediately or chill up to 3 hours.

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Copycat Recipe for Applebee's Broiled Salmon With Garlic Butter

Applebee's Broiled Salmon with Garlic Butter

4 (5 ounce) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed

Preheat skillet or grill to 550 degrees F.

Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using to dab with garlic butter before serving.) Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.

Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.

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Applebee's Aztec Chicken Salad

Source: Posted by Leesa 29 July 2000, at 9:30 p.m

I LOVE this salad too and was very sad when they discontinued it on the menu at our local Applebee's. Here's what I did:

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
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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A Different Pointe Of View Banana Horneada

A Different Pointe of View Banana Horneada
Source: Chef Cristobal Soto, A Different Pointe of View, Phoenix, Arizona

10 bananas, peeled
1 log phyllo dough
3 ounces plugra butter, melted
8 ounces Ibarra chocolate, chopped
8 ounces Swiss chocolate, chopped
4 ounces powdered sugar
8 ounces cashew nuts, toasted and chopped

Combine chocolates and cashews; set aside.

Place phyllo on cutting board; slightly butter the top. Repeat process with remaining phyllo dough. Cut dough into pieces large enough to wrap a banana in, then brush butter over the top of the dough pieces. Sprinkle chocolate mixture over the dough. Roll each banana in a sheet of dough. Place bananas on a sheet pan. Brush butter over the top of the dough. Sift powdered sugar over the bananas. Bake bananas in a 500 degree F oven until golden brown. Cut off the ends of the bananas before serving.

Makes 10 servings.

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