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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!

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!

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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.

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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.

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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.

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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

Enjoy this and many more secret restaurant recipes in the best selling cookbook America's restaurant Secrets!

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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


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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

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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

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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.

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