tag:blogger.com,1999:blog-2635815206975699962024-02-06T23:12:42.262-04:00Great Restaurant RecipesSecret Restaurant Recipes and Copycat Recipes Unknownnoreply@blogger.comBlogger82125tag:blogger.com,1999:blog-263581520697569996.post-28025583413658639452018-03-29T10:00:00.003-04:002023-07-31T22:51:47.626-04:00Acapulco Princess Black Forest Cake<div><b>Acapulco Princess Black Forest Cake</b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVQWIB2XWW8RwAdFpyGA1cN2pUbAf8R_PH9PBKlLpGC8Skr2H61PaAJhhQ8mu-OCHiCAsvKCwKO3sarYpg2JMTvPt-nUHmvB1lkqUH0piIcrj6BzO00WCH2QtMW6dQs7uolokWP6Ze9ni13BOokdjAMVaN_39x6Ha56JoTDjteVzzbFuMmHDkUNcZ15c/s728/cake-piece-of-pie-black-forest-calories-preview.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="728" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVQWIB2XWW8RwAdFpyGA1cN2pUbAf8R_PH9PBKlLpGC8Skr2H61PaAJhhQ8mu-OCHiCAsvKCwKO3sarYpg2JMTvPt-nUHmvB1lkqUH0piIcrj6BzO00WCH2QtMW6dQs7uolokWP6Ze9ni13BOokdjAMVaN_39x6Ha56JoTDjteVzzbFuMmHDkUNcZ15c/s320/cake-piece-of-pie-black-forest-calories-preview.jpg" width="320" /></a></div><br /><b><br /></b></div><div><br /></div>Source: Acapulco Princess, Acapulco, Mexico<br />
<br />
1/4 cup butter or margarine sugar <br />
2 eggs <br />
10 tablespoons milk <br />
1 cup cake flour <br />
1/2 teaspoon salt <br />
2 tablespoons cocoa <br />
1 teaspoon baking powder <br />
1/2 teaspoon baking soda <br />
1 tablespoon water <br />
2 tablespoons kirsch <br />
1/2 cup raspberry preserves <br />
2 17 ounce cans dark sweet cherries, drained <br />
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate<br />
shavings - for garnish<br />
<br />
Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.<br />
<br />
Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.<br />
<br />
Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.<br />
<br />
<em>Per Serving (excluding unknown items): 631 Calories; 36g Fat (51.0% calories from fat); 7g Protein; 72g Carbohydrate; 3g Dietary Fiber; 182mg Cholesterol; 515mg Sodium</em><br />
<br />
<br />
Enjoy the best <a href="https://amzn.to/3DDb53m" rel="nofollow" target="_blank">secret restaurant recipes</a> today!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-85899389282455104762018-03-26T11:00:00.003-04:002023-07-31T22:54:03.197-04:00Arnaud's Creme Brulee<div><b>Arnaud's Creme Brulee</b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQakMglqbNeJNpVfs4lGoBi3EqNB_w_tvJgsdMzC67-d3gCTxLp1DEFHXxpig8aYHxEoxMwqneBzRbmZryHYtFMlBCW00SSLjJqzdxSILaGw4_H4rS68TQKVhruTsmYbS_0isEoNj3sRq5K6-HRByYNF8UbXv0Xj4NoPc_ZnN3aMkiS08fbuq01NEqUw/s4608/Cr%C3%A8me_br%C3%BBl%C3%A9e_at_restaurant_Ukkohauki.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQakMglqbNeJNpVfs4lGoBi3EqNB_w_tvJgsdMzC67-d3gCTxLp1DEFHXxpig8aYHxEoxMwqneBzRbmZryHYtFMlBCW00SSLjJqzdxSILaGw4_H4rS68TQKVhruTsmYbS_0isEoNj3sRq5K6-HRByYNF8UbXv0Xj4NoPc_ZnN3aMkiS08fbuq01NEqUw/s320/Cr%C3%A8me_br%C3%BBl%C3%A9e_at_restaurant_Ukkohauki.jpg" width="320" /></a></div><br /><b><br /></b></div><div><br /></div>Serves 6<br />
<br />
6 egg yolks<br />
1/3 cup granulated sugar<br />
2 1/2 cups heavy cream<br />
1 tablespoon vanilla extract<br />
3 tablespoons dark brown sugar<br />
<br />
Preheat the oven to 250 degrees F.<br />
<br />
In a medium bowl with mixer set at medium speed, beat the egg yolks and sugar. Set aside.<br />
<br />
In a saucepan over medium heat, bring the cream to a boil. Remove from heat immediately and add to the egg-sugar mixture, continuing to beat. Add the vanilla extract and continue to beat until the mixture is completely cool.<br />
<br />
Pour the cooled mixture into six 4-ounce custard cups. Line the sides of a 3-inch high baking pan with parchment paper, then place the cups in the pan. Add water until it reaches halfway up the sides of the cups. (The paper stabilizes the water and prevents the cups from shaking.) Bake for 50 minutes.<br />
<br />
Remove the cups from the pan, allow to cool to room temperature, then refrigerate until chilled.<br />
<br />
Sprinkle 1/2 tablespoon dark brown sugar over the top of each cup. Place the cups on a sheet pan and set under the broiler until the sugar melts, darkens and forms a crust.<div><br />
<br /><span style="font-size: medium;"><span style="background-color: white; color: #0f1111;"><span style="font-family: inherit;">The <a href="https://amzn.to/3rTqKJn" rel="nofollow" target="_blank">Copycat Restaurant Favorites Cookbook</a> is the perfect cookbook for anyone who loves to eat out, but wants to save money by cooking their favorite restaurant dishes at home</span></span> Now you can impress<br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-90061366125084704722018-03-24T11:00:00.002-04:002023-07-31T22:54:37.685-04:00Copycat Applebee's Baby Back Ribs<b>Copycat Applebee's Baby Back Ribs</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUjACvwNObkbAJ3bvgZL_l0vQSNsYp4SX4JwTlMA44mzox5lJZ0kOKyFxe4kD2ziOExs-399xxmrdt55CPYNansph0NnYdShYuqVDNFGKcScgQdUbJ2S2-uVHpeqINZeg0nn3C3QYFiTzB1chuxOnLZ1DZcz8GTm7VIwVa9EL_8Dh5n7mLOE1MqqbBkg/s5184/Phil's_BBQ_~_San_Diego_(30920511337).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3197" data-original-width="5184" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUjACvwNObkbAJ3bvgZL_l0vQSNsYp4SX4JwTlMA44mzox5lJZ0kOKyFxe4kD2ziOExs-399xxmrdt55CPYNansph0NnYdShYuqVDNFGKcScgQdUbJ2S2-uVHpeqINZeg0nn3C3QYFiTzB1chuxOnLZ1DZcz8GTm7VIwVa9EL_8Dh5n7mLOE1MqqbBkg/s320/Phil's_BBQ_~_San_Diego_(30920511337).jpg" width="320" /></a></div><br /><b><br /></b>
<br />
Racks (about 1 pound each) pork baby<br />
back ribs, each cut in half<br />
<br />
Barbecue Sauce<br />
1 cup ketchup<br />
1/4 cup apple cider vinegar<br />
3 tablespoons dark brown sugar<br />
3 tablespoons Worcestershire sauce<br />
1 teaspoon liquid smoke<br />
1/2 teaspoon salt<br />
<br />
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.<br />
<br />
Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.<br />
<br />
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.<br />
<br />
Servings: 3<br />
<br />
Enjoy the best <a href="https://amzn.to/3rTqKJn" rel="nofollow" target="_blank">#restaurantrecipes</a>!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-17607667520839230602018-03-22T11:00:00.001-04:002023-07-31T22:55:35.973-04:00Wendy's Chicken Caesar Fresh Stuffed Pita<b>Wendy's Chicken Caesar Fresh Stuffed Pita</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7W_zbJ65jaKZa3Q9_UeS2ec-inPKz7ZF9yaVMoQthnwWpeXu3TN6FWLoNqIbeCUGPwPBx6zSapIOBulZUYJ49lKCXlXe-mcDV3kDuJ4IfOveCFVu_R1O9-C3Mx3FcP8cGT8A_uSAyZY/s1600/Wendys+pita.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7W_zbJ65jaKZa3Q9_UeS2ec-inPKz7ZF9yaVMoQthnwWpeXu3TN6FWLoNqIbeCUGPwPBx6zSapIOBulZUYJ49lKCXlXe-mcDV3kDuJ4IfOveCFVu_R1O9-C3Mx3FcP8cGT8A_uSAyZY/s320/Wendys+pita.jpg" width="320" /></a></div>
<b><br /></b>
<br />
6−8 cups vegetable oil<br />
1/3 cup Frank's Original Red Hot Pepper Sauce<br />
2/3 cup water<br />
1 cup all−purpose flour<br />
2 1/2 teaspoons salt<br />
4 teaspoons cayenne pepper<br />
1 teaspoon coarse ground black pepper<br />
1 teaspoon onion powder<br />
1/2 teaspoon paprika<br />
1/8 teaspoon garlic powder<br />
4 chicken breast fillets<br />
4 plain hamburger buns<br />
8 teaspoons mayonnaise<br />
4 lettuce leaves<br />
4 tomato slices<br />
<br />
Preheat 6−8 cups of oil in a deep fryer to 350 degrees.<br />
<br />
Combine the pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder,paprika and garlic powder in another shallow bowl.<br />
<br />
Pound each of the chicken pieces with a mallet until about 3/8−inch<br />
thick. Trim each breast fillet if necessary to help it fit on the bun. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded.<br />
<br />
Fry the chicken fillets for 8−12 minutes or until they are light brown<br />
and crispy. Remove the chicken to a rack or to paper towels to drain. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. On each of the bottom buns, stack one piece of chicken.<br />
<br />
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<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElyWciTdXZin2JIrsn2mcHdG9CfBF94iR0bsppMRvD6TQ_92VWGo7LVc4LN8FveBvJUG0L9b0kj5pbIxE-jCSWJeGjC4a6emDk1R5kfxNlxmK5B2TuStjLZBckNx-lJ2WFmUbHFQM4Jg/s1600/thumb_600.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="590" data-original-width="590" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElyWciTdXZin2JIrsn2mcHdG9CfBF94iR0bsppMRvD6TQ_92VWGo7LVc4LN8FveBvJUG0L9b0kj5pbIxE-jCSWJeGjC4a6emDk1R5kfxNlxmK5B2TuStjLZBckNx-lJ2WFmUbHFQM4Jg/s320/thumb_600.jpg" width="320" /></a></div>
<b><br /></b>
<br />
1/2 cup bottled steak sauce<br />
1/4 cup bourbon whiskey<br />
1 tablespoon honey<br />
2 teaspoons prepared mustard<br />
4 beef rib, round, or chuck steaks (10 ounces each)<br />
<br />
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium to high heat.<br />
<br />
Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.<br />
<br />
Enjoy the best <a href="https://amzn.to/3OMGjvr" rel="nofollow" target="_blank">restaurant recipes</a>!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-3915613077953380182018-03-12T07:44:00.002-04:002023-07-31T22:58:59.648-04:00Bennigan's Hot Bacon Dressing<div><b>Bennigan's Hot Bacon Dressing</b></div><div><br /></div><div><br /></div><div><br /></div>2 ounces Bacon grease<br />
1/4 pound Red onion, dice fine<br />
2 cups Water<br />
1/2 cup Honey<br />
1/2 cup Red wine vinegar<br />
2 tablespoons Dijon mustard<br />
1 1/2 tablespoons Cornstarch<br />
1 tablespoon Tabasco (optional)<br />
<br />
Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water,<br />
honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.<br />
<br />
Add the cornstarch and whisk well. After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix.<br />
<br />
Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refigerator until needed. To reheat use a double boiler.<br />
<br />
<span face="Arial, Helvetica, sans-serif">Get inside the<a href="https://amzn.to/3OMGjvr" rel="nofollow" target="_blank"> hidden cookbooks of America's favorite restaurants</a> including Red Lobster, Olive Garden, TGI Friday, PF Chang and many more! </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-46574814405397397172018-03-11T07:43:00.002-04:002023-07-31T22:59:20.820-04:00Bennigan's Onion Soup<b>Bennigan's Onion Soup</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGvTjxMztakRuMfDvyi6pn8vOT7HOtnsuxf0Q0I6qJoIEQ2RPBU6NHCWQI7J5MfaqyaM0ZAirXbAS7yJYIbNEF_bGhNgW8CH7SGfP6CzhzGxF5QA5i7fYw8kfrQEYAHpmfaFjEQatxI9Vitc3S5eG0exPCIEU1aHWCmYedkd_NnwIF6bE8RaTXQxrtZs/s1024/Onion%20Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="739" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGvTjxMztakRuMfDvyi6pn8vOT7HOtnsuxf0Q0I6qJoIEQ2RPBU6NHCWQI7J5MfaqyaM0ZAirXbAS7yJYIbNEF_bGhNgW8CH7SGfP6CzhzGxF5QA5i7fYw8kfrQEYAHpmfaFjEQatxI9Vitc3S5eG0exPCIEU1aHWCmYedkd_NnwIF6bE8RaTXQxrtZs/s320/Onion%20Soup.jpg" width="231" /></a></div><br /><b><br /></b></div><div><b><br /></b>
<br />
1/2 pound Firm white onions -- sliced<br />
1/4 cup Butter<br />
2 tablespoons Corn oil<br />
3 tablespoons Flour<br />
1 quart Chicken broth<br />
1 quart Beef broth<br />
8 slices French bread<br />
Swiss cheese -- shredded<br />
Parmesan -- grated<br />
<br />
Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls.<br />
<br />
Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.<br />
<br />
Enjoy the best <a href="https://amzn.to/3OMGjvr" rel="nofollow" target="_blank">restaurant recipes</a>!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-263581520697569996.post-38222009344295123152018-01-31T18:19:00.002-04:002023-07-31T22:26:24.295-04:00Benihana Sesame Chicken Recipe<b>Benihana Sesame Chicken Recipe</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGwjTD-AulGU00lPD44eZCTLf_3jQTlMDGRAVTCwV0fcs9DCnEzcQMut-vvT6EtqbUBggAPfA1PgAESFD4YK9yxfW_HuxOpsEWIjHDTQ36JlM8feNHLR7E-ouJiOebPZt7rbrqweVVc5InM8haUvLHdv3H4ocknYTcN16Yx9SqyoLdA1FtfDituft8zE/s910/Sesame%20Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sesame Chicken Recipe" border="0" data-original-height="607" data-original-width="910" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGwjTD-AulGU00lPD44eZCTLf_3jQTlMDGRAVTCwV0fcs9DCnEzcQMut-vvT6EtqbUBggAPfA1PgAESFD4YK9yxfW_HuxOpsEWIjHDTQ36JlM8feNHLR7E-ouJiOebPZt7rbrqweVVc5InM8haUvLHdv3H4ocknYTcN16Yx9SqyoLdA1FtfDituft8zE/w320-h213/Sesame%20Chicken.jpg" width="320" /></a></div><br /><b><br /></b></div><div><b><br /></b>
1 teaspoon soybean oil<br />
5 ounces skinned, boneless chicken breast<br />
2 mushrooms, sliced into 8 pieces<br />
1 teaspoon soy sauce<br />
1/2 teaspoon lemon juice<br />
1/2 teaspoon sesame seeds<br />
Salt and pepper (optional)<br />
<br />
Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).<br />
<br />
Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot.<br />
<br />
Serving suggestion:<br />
Dip prepared chicken in Benihana Cream Sauce. Servings: 1<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-57552620274608088802016-06-11T10:30:00.000-04:002016-06-11T10:30:00.274-04:00Ammo's Crackers<b>Ammo's Crackers</b><br />
<br />
Source: Ammo Restaurant - Hollywood, California<br />
<br />
<u>Infused Oil</u><br />
1/2 cup olive oil<br />
1 tablespoon chili powder<br />
1 tablespoon red pepper flakes<br />
1 tablespoon paprika<br />
Whisk together the oil, chili powder, pepper flakes and paprika in a small bowl. Set aside.<br />
<br />
<u>Crackers</u><br />
Nonstick cooking spray<br />
1 1/2 cups water<br />
2 tablespoons honey<br />
Salt<br />
4 cups all-purposeflour<br />
Infused Oil<br />
Pepper<br />
1 tablespoon red pepper flakes<br />
1 tablespoon chopped fresh oregano<br />
1/4 cup grated Parmigiano-Reggiano cheese<br />
<br />
Preheat the oven to 400 degrees F.<br />
<br />
Spray 5 baking sheets with nonstick cooking spray.<br />
<br />
Combine the water, honey and 1 tablespoon salt in a medium-size bowl and mix until the salt is dissolved.<br />
<br />
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.<br />
<br />
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.<br />
Brush the dough with the Infused Oil, sprinkle each with salt and pepper to taste, and then with the pepper flakes, oregano and cheese<br />
.<br />
Bake the crackers until browned and crisp, 6 to 10 minutes. Cool them on racks, then break into pieces and serve.<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-263581520697569996.post-9907908235654028782016-06-08T11:00:00.003-04:002023-07-31T23:00:24.884-04:00Applebee's Chicken Wings Recipe<b>Applebee's Chicken Wings Recipe</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClNndo96Jhlo_JnfI-PK0BbyJyPxidGlRYBr054t_gCwhFU0j21EdpsxUvB6PmCAqlPFOh9G4eo8JsAaMDU2BZKXjHD9ajCo7R66IDKUe1CSitbGKJV5SigZlK8yMBqFUrOSfMenDJnayfxDN68Rs7qBgPbbMY6unU6miWDHwuQqXHWq7rmpzM6jAv5Q/s1280/Chicken%20wings.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Applebee's Chicken Wings" border="0" data-original-height="853" data-original-width="1280" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClNndo96Jhlo_JnfI-PK0BbyJyPxidGlRYBr054t_gCwhFU0j21EdpsxUvB6PmCAqlPFOh9G4eo8JsAaMDU2BZKXjHD9ajCo7R66IDKUe1CSitbGKJV5SigZlK8yMBqFUrOSfMenDJnayfxDN68Rs7qBgPbbMY6unU6miWDHwuQqXHWq7rmpzM6jAv5Q/w320-h213/Chicken%20wings.jpg" width="320" /></a></div><br /><b><br /></b>
<br />
About 35 wings pieces<br />
<br />
12 ounces Louisiana Hot Sauce<br />
6 tablespoons margarine<br />
3 tablespoons white vinegar<br />
1 tablespoon Worcestershire sauce<br />
1 1/4 teaspoons cayenne pepper<br />
1/4 teaspoon garlic powder<br />
1 1/2 tablespoons flour<br />
<br />
Cook the wings until done either bake or deep-fry.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Serve with celery sticks and blue-cheese dressing. (These are great reheated, but get hotter each time!)<br />
<br />
<span style="font-size: x-small;"></span><br />
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<span style="font-size: x-small;">Copycat Recipes</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-23537055922268733662016-06-05T13:00:00.002-04:002023-07-31T23:01:25.413-04:00Copycat Bob Evans Cheddar Baked Potato Soup Recipe<b>Bob Evans Cheddar Baked Potato Soup Copycat </b><b>Recipe</b><div><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLzlJBW_bBjKv6M_bWz2Y6JzRRWrZV3DyHqp0W_DvxVgaMq9hL9DIgD39uQ1rzt7cgzfwOcEXgr81XsTFb1TJb4Wux6Q6pSuRjcHGxkprnaRTWNdHeC4-gbSZmojTmClcThanlKAXmk-Mp-7nuvlVjYtwYlwj7sbBr6imYMLM6tifftivCJYnwRZhsVE/s1600/IP-POTATO-SOUP21200X1600.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheddar Baked Potato Soup Recipe" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLzlJBW_bBjKv6M_bWz2Y6JzRRWrZV3DyHqp0W_DvxVgaMq9hL9DIgD39uQ1rzt7cgzfwOcEXgr81XsTFb1TJb4Wux6Q6pSuRjcHGxkprnaRTWNdHeC4-gbSZmojTmClcThanlKAXmk-Mp-7nuvlVjYtwYlwj7sbBr6imYMLM6tifftivCJYnwRZhsVE/w240-h320/IP-POTATO-SOUP21200X1600.jpg" width="240" /></a></div><br /></b><br />
<br />
<br />
Source: Posted By: liz Date: Sunday, 28 May 2000<br />
<br />
1 can Campbell's Cheddar Cheese Soup<br />
1 can chicken broth<br />
1 pound grated Cheddar cheese<br />
4 cups whole milk plus 1 soup can milk<br />
2 tablespoons butter<br />
2 tablespoons cornstarch<br />
1/2 teaspoon each salt, pepper, onion powder<br />
and garlic salt<br />
7 medium potatoes, diced to 1-inch and boiled<br />
<br />
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.<br />
Add boiled potatoes and simmer 15 minutes more.<br />
<br />
For the best taste, let cool and reheat.<br />
<br />
To serve, top with chives and bacon bits.<br />
<br />
Servings: 4<br />
<br />
Enjoy Your Favorite <a href="https://amzn.to/44RsQI8" rel="nofollow" target="_blank">Restaurant Dishes</a> at Home!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-67717752671734164552016-06-03T11:00:00.003-04:002023-07-31T23:14:53.373-04:00Copycat Applebee's Santa Fe Stuffed Chicken Recipe<h3 style="text-align: left;"><b>Copycat Applebee's Santa Fe Stuffed Chicken Recipe</b></h3>
<br />
8 skinless, boneless chicken breasts<br />
1 (8 ounce or larger) package Monterey jack cheese,<br />
1/2 cup butter, melted<br />
1 cup Italian seasoned bread crumbs<br />
1 1/2 tablespoons grated Parmesan cheese<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon ground black pepper<br />
1 small red bell pepper<br />
1 small green bell pepper<br />
<br />
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.<br />
<br />
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).<br />
<br />
Bake in a preheated 400 degree F (205 degree C) oven for 25 to 30 minutes or until chicken is done.<br />
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.<br />
<br />
When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.<br />
<br />
Yields 4 servings.<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-4178784244687635042016-06-02T10:30:00.000-04:002018-01-31T18:16:43.144-04:00Applebee's Hot Artichoke And Spinach Dip<b>Applebee's Hot Artichoke And Spinach Dip</b><br />
<br />
1 (10 ounce) box frozen chopped spinach, thawed<br />
1 (14 ounce) can artichoke hearts, drained and roughly chopped<br />
1 cup shredded parmesan-Romano cheese blend<br />
1/2 cup shredded mozzarella cheese<br />
10 ounces prepared Alfredo sauce<br />
1 teaspoon minced garlic<br />
4 ounces softened cream cheese<br />
<br />
Preheat oven to 350 degrees F.<br />
<br />
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.<br />
<br />
Serve as the "sauce" for Applebee's Veggie Patch Pizza or as a dip for chips.<br />
<br />
<br />
<br />
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<span style="font-size: x-small;">Restaurant Recipes</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-59046865316571368682016-05-30T13:00:00.001-04:002023-07-31T22:15:07.616-04:00Bahia Cabana World Famous Conch Fritters<b>Bahia Cabana World Famous Conch Fritters</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvTCe9fiy-AiSqHU941KMr2rln5wa0-vw4CuajSBISAD6kATUOBykcl_WIfocFVnqmjGish-ywBIhHwoF7K-8iRX0UXLYFIbUrTzOb_FbhyCRcOuGtipRykrfNm5RKrGLCb58kCWXdR2Om-c2IOP0IbkBManpXxCno1B6YXbrlrmdUItFkIuLoCpfHiE/s1000/Bahama_breeze_conch_fritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Conch Fritters" border="0" data-original-height="666" data-original-width="1000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvTCe9fiy-AiSqHU941KMr2rln5wa0-vw4CuajSBISAD6kATUOBykcl_WIfocFVnqmjGish-ywBIhHwoF7K-8iRX0UXLYFIbUrTzOb_FbhyCRcOuGtipRykrfNm5RKrGLCb58kCWXdR2Om-c2IOP0IbkBManpXxCno1B6YXbrlrmdUItFkIuLoCpfHiE/w320-h213/Bahama_breeze_conch_fritters.jpg" width="320" /></a></div><br /><b><br /></b>
<br />
1 pound conch, cleaned and ground<br />
1 large onion, ground<br />
3 eggs, no shells<br />
1 can of beer<br />
1 large green pepper, diced fine<br />
1 ounce baking powder<br />
1/3 pound flour<br />
1/2 pound corn<br />
<br />
Your own choice of island & hot spices<br />
<br />
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.<br />
<br />
Serve with cocktail sauce, lemon and a pina colada!<br />
<br />
<span style="font-size: x-small;">Copycat Restaurant Recipes</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-6665547443663922262016-05-22T13:00:00.001-04:002023-07-31T22:36:36.846-04:00Bar Abilene Rio Grande Mudslide<b>Bar Abilene Rio Grande Mudslide</b><br />
<br />
Source: Chef Hays Atkins, Bar Abilene<br />
<br />
1 (2 x 2-inch) brownie<br />
4 Oreo cookies<br />
1 (6 ounce) scoop vanilla ice cream<br />
1 (6 ounce) scoop cinnamon ice cream<br />
2 ounces caramel sauce<br />
2 ounces chocolate sauce<br />
Whipped cream for garnish<br />
<br />
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.<br />
<br />
<span style="font-size: x-small;">Restaurant Recipes</span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-1452229121651698872016-05-20T11:00:00.001-04:002023-07-31T23:02:10.330-04:00B.B. King's Blues Club and Restaurant Southern Style Catfish<b>B.B. King's Blues Club and Restaurant Southern Style Catfish</b><br />
<br />
<br />
Serves 2.<br />
<br />
2 cups white cornmeal<br />
2 tablespoons salt<br />
1 tablespoon pepper<br />
2 (6 ounce) catfish fillets, washed well<br />
Coleslaw, French fries and hushpuppies as accompaniments<br />
In a deep fryer heat peanut oil to 350 degrees F.<br />
<br />
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.<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-7492022286891238062016-05-18T14:00:00.000-04:002016-05-18T14:00:12.357-04:00B.B. King's Blues Club and Restaurant B.B.'s Barbecued Ribs<b>B.B. King's Blues Club and Restaurant B.B.'s Barbecued Ribs</b><br />
<br />
<br />
Serves 2<br />
<br />
2 pounds pork loin ribs<br />
Dry Spice Rub (recipe follows)<br />
4 cups canned tomato sauce<br />
1/2 cup diced tomato<br />
1/4 cup firmly packed brown sugar<br />
1/4 tablespoon Worcestershire sauce<br />
2 tablespoons dried onion<br />
1/4 cup soy sauce<br />
1/4 cup water<br />
Coleslaw and grilled corn on the cob as accompaniments<br />
<br />
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.<br />
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.<br />
<br />
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.<br />
<br />
<br />
<u>Dry Spice Rub</u><br />
1 cup chili powder<br />
1 tablespoon garlic granules<br />
1 teaspoon onion powder<br />
1/2 teaspoon cumin<br />
1 1/2 teaspoons salt<br />
2 tablespoons seasoned salt<br />
<br />
In a jar combine all ingredients well and store in a dry place, covered, until ready to use.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-71587939648456285552016-05-16T12:00:00.001-04:002023-07-31T23:02:40.872-04:00Benihana Ginger Salad Dressing (bona fide)<b>Benihana Ginger Salad Dressing (bona fide)</b><br />
<br />
<br />
1/4 cup chopped onion<br />
1/4 cup peanut oil<br />
2 tablespoons rice wine vinegar<br />
2 tablespoons water<br />
1 tablespoon chopped fresh gingerroot<br />
1 tablespoon chopped celery<br />
1 tablespoon soy sauce<br />
1 1/2 teaspoons tomato paste<br />
1 1/2 teaspoons granulated sugar<br />
1 teaspoon lemon juice<br />
Dash each salt and pepper<br />
<br />
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.<br />
<br />
Servings: 4<br />
<br />
Enjoy this and many more <a href="https://amzn.to/44RsQI8" rel="nofollow" target="">secret restaurant recipes</a> in the best selling cookbook America's restaurant Secrets!<br />
<br />
<span style="font-size: x-small;">Restaurant Recipes</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-20847162187042755202016-05-14T09:00:00.000-04:002016-05-14T09:00:07.407-04:00Bob Evans Maple Sausage Breakfast Burritos<b>Bob Evans Maple Sausage Breakfast Burritos</b><br />
<br />
<br />
<br />
10 (10-inch) flour tortillas<br />
1 (1 pound) package Bob Evans Maple Sausage<br />
1/2 cup diced red or green pepper<br />
1/4 cup thinly sliced green onion<br />
8 eggs, lightly beaten<br />
1/2 cup cream cheese spread, room temperature<br />
1/2 cup grated Monterey jack cheese<br />
1 cup salsa<br />
<br />
Wrap tortillas in foil and place in 300 degree F oven to warm.<br />
<br />
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.<br />
<br />
Servings: 10<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-67461744244643444102016-05-08T06:00:00.001-04:002023-07-31T21:54:13.916-04:00Boston Market Cornbread<b>Boston Market Cornbread</b><div><b><br /></b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtf9pO7okVcoQsqj_DaE37jKXvdmBiXeqjeme60v8vmOwvr5xfb_9387azkQvWB4TxuvcM6u2fnVKK6NN8c5nMRd9kQV2wzuLLw7AkZdAIoYPOouw_stLnQXcd5kWHcDBEBmHlIfnvAzDekT14aEVEzAk6Sm_UbcL6SXfXAkqM8VT5T9GZ_UWk8HP6eLs/s350/Corn%20Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Boston Market Cornbread" border="0" data-original-height="350" data-original-width="350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtf9pO7okVcoQsqj_DaE37jKXvdmBiXeqjeme60v8vmOwvr5xfb_9387azkQvWB4TxuvcM6u2fnVKK6NN8c5nMRd9kQV2wzuLLw7AkZdAIoYPOouw_stLnQXcd5kWHcDBEBmHlIfnvAzDekT14aEVEzAk6Sm_UbcL6SXfXAkqM8VT5T9GZ_UWk8HP6eLs/w320-h320/Corn%20Bread.jpg" width="320" /></a></div><br /><b><br /></b>
<br />
1 box Jiffy Mix Cornbread Mix<br />
1 box Jiffy Mix Yellow Cake Mix<br />
OR<br />
2 boxes Jiffy Mix Cornbread Mix<br />
1 box regular yellow cake mix<br />
<br />
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.<br />
<br />
Bake at 350 degrees F until done. This takes about 30 minutes. Test for doneness.<br />
<br />
Servings: 4</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-33842581914174037162016-05-05T07:30:00.001-04:002023-07-31T22:38:53.589-04:00Bob's Big Boy Blue Cheese Dressing<b>Bob's Big Boy Blue Cheese Dressing</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYg4D4By-r2o4fvRPzvKP0RRcBSrK7apN8r_xipN4RIoi7RyQasIQ_hMxG26XdCvDvcF-91Bw6FocTC5h8DXkMVX-ujsuUP-FKd2_zvXn63AtMpjbuDXePXKn-ZFbZo6h3nXaLFgEl8uEHYVPIAxudqJVjRL6-MfFLTNffBWY2Rs1FaHpGs7cTG51T2HQ/s1875/Blue_cheese_dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blue Cheese Dressing" border="0" data-original-height="1538" data-original-width="1875" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYg4D4By-r2o4fvRPzvKP0RRcBSrK7apN8r_xipN4RIoi7RyQasIQ_hMxG26XdCvDvcF-91Bw6FocTC5h8DXkMVX-ujsuUP-FKd2_zvXn63AtMpjbuDXePXKn-ZFbZo6h3nXaLFgEl8uEHYVPIAxudqJVjRL6-MfFLTNffBWY2Rs1FaHpGs7cTG51T2HQ/w320-h262/Blue_cheese_dressing.jpg" width="320" /></a></div><br /><b><br /></b>
<br />
1/2 cup sour cream<br />
1/2 cup milk<br />
1 cup Kraft mayonnaise<br />
4 ounces blue cheese, crumbled<br />
1/8 teaspoon onion powder<br />
<br />
Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days.<br />
<br />
Yield: 2 servings<br />
<br />
Source: Gloria Pitzer</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-2609251345754079182016-05-01T10:30:00.001-04:002023-07-31T22:26:44.836-04:00Boston Market Rotisserie Whole Chicken Recipe<b>Boston Market Rotisserie Whole Chicken Recipe</b><br />
<br />
1 (3 1/2 pound) whole chicken<br />
Onion chunks<br />
Unpeeled apple wedges<br />
10 chunks celery<br />
<br />
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.<br />
<br />
1/4 cup vegetable oil<br />
1 tablespoon honey<br />
1 tablespoon lime juice<br />
1/4 teaspoon paprika<br />
Seasoned salt<br />
<br />
<br />
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.<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-23083772588545328762016-04-29T20:03:00.001-04:002023-07-31T22:26:55.875-04:00Viansa Chicken Rollatine<b>VIANSA CHICKEN ROLLATINE</b><br />
<br />
(Makes 4 servings)<br />
<br />
<br />
2 large chicken breasts, sliced<br />
<br />
in half lengthwise to make<br />
<br />
four strips<br />
<br />
1 1/2 tablespoons Cucina<br />
<br />
Viansa Roasted Red<br />
<br />
Pepper Pesto<br />
<br />
1 1/2 tablespoons Cucina<br />
<br />
Viansa Sun-Dried<br />
<br />
Tomato Pesto<br />
<br />
1 1/2 tablespoons Cucina<br />
<br />
Viansa Artichoke Pesto<br />
<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Flatten chicken pieces with a mallet or the bottom of an empty wine bottle.<br />
<br />
Spread 1 teaspoon of each pesto evenly over each piece of chicken. Roll up the chicken strips and close with toothpicks.<br />
<br />
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.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-81695602226967666752016-04-25T19:49:00.002-04:002023-07-31T22:32:54.748-04:00Balducci's Tiramisu<b>Balducci's Tiramisu</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPH4ohjWmz6a9BXlIxczbh0ovyx1fZ4-4fQhG5Hk6-65SuASzWNMDczoLO-cH1Zfktb-eGys4cYfB-6fD_cXpKGs9TjBwPuu44vRvT_EH-lqHgM1hAe1gCvzw5ZryaxKbBGV7mdeqY6CkOiOwh7__khwIZj544aqYa9uTdYioGglylBTt0MbEottkqvQs/s500/tiramisu-17-500x500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tiramisu" border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPH4ohjWmz6a9BXlIxczbh0ovyx1fZ4-4fQhG5Hk6-65SuASzWNMDczoLO-cH1Zfktb-eGys4cYfB-6fD_cXpKGs9TjBwPuu44vRvT_EH-lqHgM1hAe1gCvzw5ZryaxKbBGV7mdeqY6CkOiOwh7__khwIZj544aqYa9uTdYioGglylBTt0MbEottkqvQs/w320-h320/tiramisu-17-500x500.jpg" width="320" /></a></div><br /><b><br /></b>
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Source: Balducci's - New York, New York<br />
<br />
24 ladyfingers, toasted in a 375 degree F oven for 15 minutes <br />
2 cups espresso coffee, cooled <br />
6 eggs, separated <br />
3 to 6 tablespoons granulated sugar, to taste <br />
1 pound mascarpone <br />
2 tablespoons Marsala wine <br />
2 tablespoons Triple Sec <br />
2 tablespoons brandy <br />
2 tablespoons orange extract <br />
8 ounces bittersweet chocolate, finely chopped<br />
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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.<br />
<br />
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.<br />
<br />
In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture.<br />
<br />
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.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-263581520697569996.post-38746213351921680572014-01-28T12:47:00.001-04:002023-07-31T22:19:20.162-04:00Amelia's Italian Restaurant Pasta Fagioli<b>Amelia's Italian Restaurant Pasta Fagioli</b><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjougOHdyYdJFePIT9J7d_00DWHf_vspK-HHTN_Vs2xJGz1e404o1KTwYH5HD2dHHz0ycwYf9sESg_NDJL3fdJoWpAXAGAgOmZbBHz7obq-x5cay2nP4Wn4NJYZiyOg1rAOcDmZM29lG6eKxENI1O8SG2iyn4WngC4Hxs95J4TUHQaE4TZhlXKhQf4GCFg/s4752/Tortiglioni_con_ceci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pasta Fagioli" border="0" data-original-height="3168" data-original-width="4752" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjougOHdyYdJFePIT9J7d_00DWHf_vspK-HHTN_Vs2xJGz1e404o1KTwYH5HD2dHHz0ycwYf9sESg_NDJL3fdJoWpAXAGAgOmZbBHz7obq-x5cay2nP4Wn4NJYZiyOg1rAOcDmZM29lG6eKxENI1O8SG2iyn4WngC4Hxs95J4TUHQaE4TZhlXKhQf4GCFg/w320-h213/Tortiglioni_con_ceci.jpg" width="320" /></a></div><br /><b><br /></b></div><div><b><br /></b>Savory soups such as pasta fagioli (FAH-zhool) are brilliant main dish choices. These one-dish sensations are easy on the cook and offer dinner guests a nutritious repast.<br />
<br />
White kidney beans are also called cannellini beans. They are available both in dry and canned forms.<br />
<br />
Cannellini beans were originally cultivated in Argentina but became an Italian stalwart, widely used in their cuisine around the world. The beans are particularly popular in salads and soups. The bean has smooth texture and nutty flavor and is an excellent source of iron, magnesium and folate.<br />
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Yield: 12 servings<br />
1 pound bacon, cut into small pieces <br />1/2 pound diced carrots <br />1/4 teaspoon fresh garlic <br />1 pound diced onion <br />1 rib celery, diced <br />1 sprig fresh basil, chopped <br />1/4 pound Romano cheese <br />3 (10 ounce) cans white kidney beans <br />1 (12 ounce can diced tomatoes <br />Water or chicken base <br />Additional basil and cheese for garnish<br />
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In a large pot, brown bacon until just crisp. Add onions, carrots and basil. Simmer until carrots are soft.<br />
<br />
Add garlic and celery and let simmer for about 3 minutes. Add beans, tomatoes, 3 (10-ounce) cans water or chicken base. Bring mixture to a boil. Add cheese. Let soup cook for 10 minutes. Season to taste. Pour over pasta of choice.<br />
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<i>Nutrition information per serving: Calories 377 Fat 22g Carbohydrate 23g Cholesterol 39mg Sodium 792mg Protein 22g</i><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Unknownnoreply@blogger.com0