Great Restaurant Recipes

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



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

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

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.