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La Fogata Green Chicken Enchiladas

1/4 pound tomatillos, quartered
2 whole chicken breasts
1/2 cup water
Lightly salted water
1 whole clove garlic
1 cup chicken stock
2 serrano chiles
1 cup peanut oil
1/4 teaspoon salt
8 corn tortillas
1/4 teaspoon pepper
1 cup sour cream
1/3 cup cilantro leaves, loosely packed
1 pound mozzarella cheese, grated
Chicken stock, if needed

Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about 15 to 20 minutes.

Puree cooked sauce in blender to liquefy. While blending, add washed cilantro leaves; set aside.

The sauce yield is about 2 1/2 cups. It will thicken upon standing and you may need to thin with chicken stock.

Simmer chicken in lightly salted water until tender, about 10 to 15 minutes. Cool. Chicken will be slightly under-cooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without overcooking.

In medium skillet, heat oil to 300 degrees F. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly.

Fill softened tortillas with shredded chicken and 1 to 2 tablespoons sauce. Roll up and place seam side down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375 degree F oven for 5 to 8 minutes or just long enough to melt cheese.

NOTE: Sauce may be made a day in advance, but the dish is best when chicken is freshly prepared. Yield: 6 servings

Source: La Fogata Restaurant, San Antonio, Texas 

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Olive Garden Raspberry Mousse Cheesecake Recipe

1 1/2 teaspoons Gelatin
1 1/2 tablespoons Cold water
1/2 cup Raspberry preserves
2 tablespoons Sugar
1 cup Heavy whipping cream

1 pound Cream cheese -- softened
1/2 cup Sugar
2 Eggs
1/2 teaspoon Vanilla
1 9" chocolate crumb crust -- prepared

Preheat oven to 325. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes.

Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dloop of reserved whipped cream.

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Cheesecake Recipe

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Olive Garden Peaches and Cream Cheesecake Recipe

Sponge Cake Base
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water

2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices,drained well

1 pint whipping cream or equivalent

For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.

For the Filling: Preheat oven to 325 degrees F.

Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.

Cool to refrigerated temperature.

Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

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Cheesecake Recipe

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Recipe for Kevi's Miss Piggy Mustard Sauce

Kevi's Miss Piggy Mustard Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

My personal's pretty hot and very thick. To thin, just add more vinegar. To cut the heat, just adjust the hot sauce and the cayenne.

1 cup mustard
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup brown sugar, light
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon hot sauce
1 teaspoon soy sauce, dark
2 tablespoons butter

Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.

Simmer for 10 minutes.

Remove from heat and add butter and soy sauce.

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Chef Paul Kirk's Chikky Chikky Rub

Chef Paul Kirk's Chikky Chikky Rub

When rubbing this into the turkey, be sure to separate the skin from the meat. Don't take it off, just lift it up so you can get those seasonings directly onto the meat.

1/4 cup granulated sugar
2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons seasoned salt
1/2 tablespoon garlic powder
1/2 tablespoon chili powder
1/2 tablespoon lemon pepper
1 tablespoon sage, dried
1/2 teaspoon basil, dried
1/2 teaspoon rosemary, dried
1/4 teaspoon cayenne pepper

Mix and store.

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Recipe for Cadillac Jack's Savory BBQ Sauce

Cadillac Jack's Savory BBQ Sauce

2 cups catsup
2 tablespoons cider vinegar
2 tablespoon slight corn syrup
1 tablespoon Worcestershire sauce
1/2 tablespoon molasses
2 teaspoons Liquid Smoke
1 teaspoon Tabasco
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Accent
1/2 teaspoon BBQ seasoning
2 tablespoons dark brown sugar

Mix dry ingredients and set aside.

Combine remaining ingredients and bring to boil, stirring constantly.

Reduce heat and add spices. Simmer for 40 to 45 minutes, stirring occasionally.

Cool to room temperature. Sauce keeps for up to 4 months.

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Restaurant Recipe

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