Great Restaurant Recipes

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

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

(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

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.

Amelia's Italian Restaurant Pasta Fagioli

Alpine Village House Soup - Chicken Supreme


Source: Posted by Karen Tuesday, 14 March 2000 at 1:58 p.m.

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. The soup was my favorite item on the menu so I was delighted that the owners decided to share the authentic recipe with their patrons.

2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken, cooked
1 medium onion, ground
Yellow food coloring, optional
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, ground up

Roux
1/2 cup vegetable oil
1 cup all-purpose flour

To prepare, boil all soup ingredients together for about 30 minutes.

To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes. Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.

NOTE: After I boiled the soup ingredients for 30 minutes I removed the pot from the heat and allowed to cool slightly. I ladled the mixture into a blender, about 2 to 3 cups at a time, and blended until almost smooth. I poured the blended mixture back into a large pot and added the cooked roux and continued to cook until the soup thickened.

The blender process gave the soup a creamier texture as was served at Alpine Village.

Acapulco's Crab and Avocado Enchiladas with Cilantro Cream

Source: Acapulco Restaurant

Cilantro Cream Sauce
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash granulated sugar
Enchiladas

6 corn tortillas
Oil or lard
1 1/2 cup crab meat
6 tablespoons minced onion
Shredded jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes

Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.

Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.

Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Makes 6 enchiladas.