Great Restaurant Recipes

Source: Acapulco Princess, Acapulco, Mexico

1/4 cup butter or margarine sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 17 ounce cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
shavings - for garnish

Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.

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.

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.

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


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Wendy's Chicken Caesar Fresh Stuffed Pita

6−8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all−purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

Preheat 6−8 cups of oil in a deep fryer to 350 degrees.

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.

Pound each of the chicken pieces with a mallet until about 3/8−inch
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.

Fry the chicken fillets for 8−12 minutes or until they are light brown
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.

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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

Abuelo's Cilantro Lime Soup


Serves 8 to 12

1 whole chicken, cut up
1 1/2 gallons water
1 tablespoon chicken base

Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours.

Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth.

1 tablespoon canola oil
3/4 cup diced onion
3/4 cup minced tomato
1/2 tablespoon minced garlic
1 teaspoon oregano
1/2 tablespoon chile powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chiles
3/4 cup corn
2 cups chopped chicken
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 ounces white hominy, drained
1 1/2 tablespoons fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and saut

Bainbridge Island Vineyards Greek Garlic Chicken


Source: Sunset Magazine

4 chicken breasts (the magazine used 8 legs with the attached wings)
2/3 cup minced garlic (about 3 heads)
1/2 cup lemon juice
1/4 cup olive oil
2 1/2 tablespoons dried oregano
2 tablespoons coarse-ground pepper
1 to 2 teaspoons salt
1/4 cup chopped parsley
Parsley sprigs

Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12 x 17 inch pan.

In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.

Bake in a 375 degree F oven until skin is well browned, about 1 1/2 hours (1 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.

Transfer chicken to a warm platter. Skim and discard fat from drippings.

Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.

Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.

Servings: 8

6 pork chops, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace

Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.

Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.

Place chops on platter. Pour cherry sauce over the pork chops.

Kevi's Miss Piggy Mustard Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

My personal favorite...it'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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Restaurant Recipe

Bernie's Grill Marinated Vegetables

21 Club Hamburger Recipe

Here is a classy version of an American classic, adapted from "The "21" Cookbook" by Michael Lomonoco:

1/4 cup finely chopped celery
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
3 tablespoons butter

Combine the celery and chicken broth in a small saucepan over very low heat and poach the celery for 20 minutes.

Drain the celery and cool.

Combine the celery with the remaining ingredients except the butter, mixing well with your hands. Gently shape into 4 large patties, being careful not to compact the meat any more than necessary.

Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color. Brown the burgers 6 minutes on each side, then place the skillet in a preheated 350 degree F oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.

NOTE: Due to the possibility of E. coli contamination, the U.S. Department of Agriculture recommends cooking all meat well done.) Serves 4.


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Hamburger 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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Secret Restaurant Recipe

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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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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Source: 72 Market St. - Los Angeles, California

1 tablespoon butter
3/4 cup minced green onion
3/4 cup minced white onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 eggs, beaten
1/2 cup catsup
1/2 cup half-and-half
1 1/2 pounds lean ground beef
1/2 pound lean ground pork sausage,
with no herbs or seasonings added
3/4 cup prepared bread crumbs

Meatloaf Gravy
2 tablespoons butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper

Preheat oven to 350 degrees F.

Heat the butter in a heavy skillet and add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic.

Cook, stirring often, for 10 minutes or until moisture has evaporated. Cool.

In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and eggs and mix well. Add catsup and half-and-half.

Blend thoroughly.

Add ground beef, ground pork, bread crumbs and vegetable mixture. It might be easier to mix this with your hands. Grease a loaf pan and add meat mixture, pressing it into corners. Put loaf pan in a larger pan filled 1 inch high with boiling water. Bake in oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy.



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1 tablespoon crushed, toasted sesame seeds
3 tablespoons dry mustard
2 tablespoons hot water
3/4 cup soy sauce
1/4 garlic clove, crushed
3 tablespoons heavy cream, whipped

Preheat oven to 350 degrees F.

Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.

Yields 4 servings.


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Source: Pam Traylor, Ant Street Inn, Brenham, Texas

1 (14.5 ounce) can enchilada sauce
1/2 plus 1/3 cup sour cream
1 (4 ounce) can chopped green chiles, drained
1 (11 ounce) can Mexi-corn, drained
1 (4 ounce) jar chopped pimentos, drained
1 (10 ounce) can chunk chicken packed in water, drained
1/3 cup quick bread mix
1/3 cup yellow self-rising cornbread mix
2 teaspoons granulated sugar
1 egg
1 tablespoon vegetable oil

Preheat oven to 400 degrees F.

In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chilies, corn, pimento and chicken. Microwave on HIGH for 5 minutes to heat ingredients.

In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture. Bake at 400 degrees F for 20 minutes.

Serves 4 to 6.

Source: Bavarian Inn - Glendale, Wisconsin

1 3/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 24.
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4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium Cheddar cheese
2 cups sour cream

Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside.

In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.

Serve topped with dollop of sour cream, green onions, bacon and cheese.

Yield: 10 to 12 servings

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
Chips
Salad mix
2 chicken breasts, cooked in fajita
seasoning, cut into bite-size pieces

Toss with Catalina dressing with a dash of Tabasco.