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.
Ammo's Crackers
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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Copycat Recipes
Copycat Bob Evans Cheddar Baked Potato Soup Recipe
Bob Evans Cheddar Baked Potato Soup Copycat 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 cornstarch 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
Enjoy Your Favorite Restaurant Dishes at Home!
Copycat Applebee's Santa Fe Stuffed Chicken Recipe
Copycat 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.
Restaurant Recipes
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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Restaurant Recipes
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!
Copycat Restaurant Recipes
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.
Restaurant Recipes
B.B. King's Blues Club and Restaurant Southern Style Catfish
B.B. King's Blues Club and Restaurant Southern Style Catfish
Serves 2.
2 cups white cornmeal
2 tablespoons salt
1 tablespoon pepper
2 (6 ounce) catfish fillets, washed well
Coleslaw, French fries and hushpuppies as accompaniments
In a deep fryer heat peanut oil to 350 degrees F.
In a shallow dish combine cornmeal, salt, and pepper. Dredge wet catfish in mixture, coating well and shaking off excess. Deep fry catfish for 6 to 8 minutes, or until brown and crispy. Serve with coleslaw, French fries and hush puppies.
Copycat Restaurant Recipes
B.B. King's Blues Club and Restaurant B.B.'s Barbecued Ribs
B.B. King's Blues Club and Restaurant B.B.'s Barbecued Ribs
Serves 2
2 pounds pork loin ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.
Dry Spice Rub
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
Benihana Ginger Salad Dressing (bona fide)
Benihana Ginger Salad Dressing (bona fide)
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons granulated sugar
1 teaspoon lemon juice
Dash each salt and pepper
Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. Makes six servings. May be kept refrigerated up to one week.
Servings: 4
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Restaurant Recipes
Bob Evans Maple Sausage Breakfast Burritos
Bob Evans Maple Sausage Breakfast Burritos
10 (10-inch) flour tortillas
1 (1 pound) package Bob Evans Maple Sausage
1/2 cup diced red or green pepper
1/4 cup thinly sliced green onion
8 eggs, lightly beaten
1/2 cup cream cheese spread, room temperature
1/2 cup grated Monterey jack cheese
1 cup salsa
Wrap tortillas in foil and place in 300 degree F oven to warm.
In skillet, crumble and cook sausage and peppers over medium heat until browned. Pour in beaten eggs and onion and cook, stirring combine cream cheese and Monterey jack cheese. On each tortilla, spread a thin layer of cheese mixture. Top with sausage and peppers mixture. Roll up and serve with salsa.
Servings: 10
Boston Market Cornbread
Boston Market Cornbread
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
OR
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Mix both boxes according to directions and combine the batter. I generally use a large mix bowl and add both boxes together. I add the other ingredients all at once. If you have only boxes of jiffy mix, use a brownie size 8-inch square baking pan. If you use a box of regular cake mix, use a 9 x 13-inch pan.
Bake at 350 degrees F until done. This takes about 30 minutes. Test for doneness.
Servings: 4
Bob's Big Boy Blue Cheese Dressing
Bob's Big Boy Blue Cheese Dressing
1/2 cup sour cream
1/2 cup milk
1 cup Kraft mayonnaise
4 ounces blue cheese, crumbled
1/8 teaspoon onion powder
Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days.
Yield: 2 servings
Source: Gloria Pitzer
Boston Market Rotisserie Whole Chicken Recipe
Boston Market Rotisserie Whole Chicken Recipe
1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery
Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.
1/4 cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt
Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.
Restaurant Recipes
Viansa Chicken Rollatine
VIANSA CHICKEN ROLLATINE
(Makes 4 servings)
2 large chicken breasts, sliced
in half lengthwise to make
four strips
1 1/2 tablespoons Cucina
Viansa Roasted Red
Pepper Pesto
1 1/2 tablespoons Cucina
Viansa Sun-Dried
Tomato Pesto
1 1/2 tablespoons Cucina
Viansa Artichoke Pesto
Preheat oven to 400 degrees.
Flatten chicken pieces with a mallet or the bottom of an empty wine bottle.
Spread 1 teaspoon of each pesto evenly over each piece of chicken. Roll up the chicken strips and close with toothpicks.
Bake chicken rolls in oven for 10 minutes, then lower temperature to 350 degrees and bake 20 minutes longer. Allow to rest for 5 minutes before slicing into rings to serve.
Balducci's Tiramisu
Balducci's Tiramisu
Source: Balducci's - New York, New York
24 ladyfingers, toasted in a 375 degree F oven for 15 minutes
2 cups espresso coffee, cooled
6 eggs, separated
3 to 6 tablespoons granulated sugar, to taste
1 pound mascarpone
2 tablespoons Marsala wine
2 tablespoons Triple Sec
2 tablespoons brandy
2 tablespoons orange extract
8 ounces bittersweet chocolate, finely chopped
Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish.
While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.
In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture.
Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.