Hooter's Restaurant Menu Wings Dipping Sauce Recipe

Hooter's Restaurant Menu Wings Dipping Sauce Recipe

8 oz Tabasco Sauce
3 Tbsp. brown sugar
2 Tbsp. ketchupMethods/steps
Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving.

Olive Garden Restaurant Menu Stuffed Mushrooms Recipe

Olive Garden Restaurant Menu Stuffed Mushrooms Recipe

8 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbsp.)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter Methods/steps

Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.

Outback Steakhouse Restaurant Menu Bloomin Onion Recipe

Outback Steakhouse Restaurant Menu Bloomin Onion Recipe

1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
24 oz. Beer
4 Vidalia or Texas Sweet Onion

Please note that the 24 oz. of beer seems to be too much. That is the recipe as originally given to me. If you use that quantity it will be too much beer. Start with 1 cup of beer, and add until you get the batter to the consistency that you desire.

Seasoned Flour

2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 Cayenne pepper

Combine and mix well.

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour removes excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

Cheddar's Restaurant Menu Santa Fe Spinach Dip Recipe

Cheddar's Restaurant Menu Santa Fe Spinach Dip Recipe
1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chilies chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste

Sauté onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.

Joe's Crab Shack Restaurant Menu Crab Dip Recipe

Joe's Crab Shack Restaurant Menu Crab Dip Recipe

2 oz Cream Cheese (softened)
4 tsp. Diced Yellow Onion
1 Tbsp. Butter (softened)
4 tsp. Finely Diced Green Pepper
1/4 C. Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 C. Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained)
Fresh Diced Green Onion (garnish)
Fresh Chopped Parsley (garnish)Methods/steps
Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 - 14 minutes. Serve dip with unsalted or very lightly salted corn chips. This appetizer will serve two to three or makes a great light lunch with a crisp salad.

Olive Garden's Restaurant Menu Fried Mozzarella Recipe

Olive Garden's Restaurant Menu Fried Mozzarella Recipe

16 oz Package of Mozzarella Cheese
2 Eggs Beaten
1/4 C. Water
1 1/2 C. Italian Bread Crumbs
1/2 tsp. Garlic Salt
1 tsp. Italian Seasonings
2/3 C. Flour
1/3 C. Corn Starch

If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles. Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside. Heat you vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain .
Serve with you favorite Italian Spaghetti Sauce and enjoy.

Hooters Restaurant Menu Hot Wings Recipe

Hooters Restaurant Menu Hot Wings Recipe

4 1/2 LB - 5 LB. Chicken Wings ( cut into drumettes and flappers)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper
Hooters Hot Wing SauceMethods/steps
In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.
When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.

Red Lobster Restaurant Menu Parrot Bay Coconut Shrimp Recipe

Red Lobster Restaurant Menu Parrot Bay Coconut Shrimp Recipe

1/2 lb. Large Shrimp (butterfly the shrimp)
1 C. Sweetened Coconut Fakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
Vegetable for deep frying
Methods/steps
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

Bennigan's Restaurant Menu Monte Cristo Sandwich Recipe

Bennigan's Restaurant Menu Monte Cristo Sandwich Recipe

4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
***Dijon Mustard Dipping Sauce***
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Directions:

Preheat oven to 450ºF.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce.

Dijon Mustard Dipping Sauce

Mix well and then chill until ready to serve.

Planet Hollywood Restaurant Menu Thai Shrimp Pasta Recipe

Planet Hollywood Restaurant Menu Thai Shrimp Pasta Recipe

1/2 C. Thai sauce (see recipe)
1 tsp. butter (about)
1 tsp. chopped garlic
16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
1 C. julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
1 Tbsp. freshly chopped cilantro (divided)
1 Tbsp. chopped peanuts (divided)
10 oz. uncooked linguine, cooked
2 Tbsp. chopped green onion to garnish

Prepare Thai sauce and set aside. Place butter and garlic in clean, heated sauté pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.

Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.

Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.

Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro. Makes 2 servings.

Note: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish

Planet Hollywood's Restaurant Menu Pot Stickers Recipe

Planet Hollywood's Restaurant Menu Pot Stickers Recipe

¼ lb Ground turkey
½ ts Fresh ginger; Minced
1 ts Green onion; Minced
1 ts Waterchestnuts; Minced
½ ts Soy concentrate
½ ts Ground black pepper
¼ ts Crushed red pepper
¼ ts Salt
⅛ ts Garlic powder
1 Egg; Beaten
Vegetable oil; For frying
12 Wonton wrappers; 3x3 inches
Hoisin sauce; For dipping
1. In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Preheat oil in a deep fryer to 375F. Use just enough to cover potstickers (about 1-2 inches) 2. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut it around ut to make a circle. Report for the remaining wrappers. 3. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. 4. Deep-fry pot stickers, six at a time in the hot oil for 3-5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisen sauce for dipping.

Planet Hollywood's Restaurant Menu Texas Tostado's Recipe

Planet Hollywood's Restaurant Menu Texas Tostado's Recipe

8 fried nacho chips

Mixed shredded cheeses to taste

Sour cream

Cilantro sprigs for garnish

Nacho chicken:

1 pound boneless chicken breast meat

2 tablespoons vegetable oil

1 tablespoon fajita marinade

1/3 cup barbecue sauce

1 cup diced yellow onions

Pico de gallo:

2 pounds plum tomatoes

6 ounces (3/4 cup) diced red onion

1 ounce (2 tablespoons) finely chopped cilantro

1 ounce (2 tablespoons) finely chopped jalapenos

1/4 tablespoon granulated garlic

1/4 tablespoon salt

Guacamole:

6 avocados

1/2 cup chopped red onions

3/4 cup chopped plum tomatoes

1/4 tablespoon Tabasco

1/2 teaspoon lemon juice

1/4 tablespoon granulated garlic

1/2 tablespoon salt

1/4 tablespoon cumin

Pinch cayenne pepper

3/4 tablespoon finely chopped cilantro

1. To make pico de gallo, cut plum tomatoes in half and remove seeds. Dice into 3/8-inch pieces and place in a large mixing bowl. Add red onion, cilantro, jalapeno, granulated garlic and salt. Cover and refrigerate.

2. To make guacamole, have all ingredients cut and measured before cutting avocados. Cut avocados in half. Remove pit and discard. Using a spoon, remove the avocado from the outer skin. Cut avocados into 1-inch dice and place in a large mixing bowl. Add red onions, plum tomatoes, Tabasco, lemon juice, granulated garlic, salt, cumin, cayenne pepper and cilantro. Mix well, using a potato masher or large spoon, but do not overmix.

3. To make the nacho chicken mix, marinate chicken in fajita marinade overnight. Remove chicken from the refrigerator and grill until fully cooked. Let cool and then dice into 1/4-inch cubes. Sauté yellow onions in vegetable oil until translucent. Mix chicken with barbecue sauce and cooked onions. Refrigerate to cool.

4. Heat oven to 375 F. Place nacho chips on a foil-lined baking sheet. In a microwave-safe container, microwave nacho chicken mixture until just warm. Place a generous amount of chicken on each chip. Sprinkle each with cheese. Bake for 6 to 8 minutes. Place cooked tostados on a large platter and serve with ramekins of sour cream, pico de gallo and guacamole. Garnish with cilantro.

Planet Hollywood's Restaurant Menu Captain Crunch Chicken Recipe

Planet Hollywood's Restaurant Menu Captain Crunch Chicken Recipe

2 cups Captain Crunch Cereal
1 1/2 cup Corn flakes
1 Egg
1 cup Milk
1 cup All purpose flour
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
2 pounds Chicken breast cut in 1-oz. tenders
Vegetable oil for frying

Directions:

Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.

Planet Hollywood Restaurant Menu Thai Shrimp Pasta Recipe

Planet Hollywood Restaurant Menu Thai Shrimp Pasta Recipe

1/2 cup Thai Sauce (see below)
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp, peeled and deveined
1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
1 tablespoon freshly chopped cilantro, divided
1 tablespoon chopped peanuts, divided
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion (to garnish)
***Thai Sauce***
2 tablespoons catsup
3/4 teaspoon rice vinegar
1 1/2 teaspoon sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be substituted)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoon hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1 1/2 teaspoon water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter

Directions:

Prepare Thai Sauce and set aside. Place butter and garlic in clean, heated sauté pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.

Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai Sauce (or more to taste) and mix.

Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.

Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro.

NOTE: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.

Thai Sauce Place all ingredients except crushed red pepper in blender and blend well. Place in storage container. Mix in crushed pepper. Use 1/2 cup or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce keeps 4 to 5 days.

Planet Hollywood Restaurant Menu Spinach Dip Recipe

Planet Hollywood Restaurant Menu Spinach Dip Recipe

* SPINACH DIP SAUCE
* ****
* 2 T. butter
* 2 T. minced shallots
* 1 T. minced garlic
* 3 T. all-purpose flour
* 2 C. heavy cream
* 1 tsp. ground white pepper
* 1 tsp. salt
* 1/4 C. finely juliennned fresh basil
* 1/4 C. freshly shredded Parmesan cheese
* ****
* SPINACH DIP:
* ****
* 8 oz. sliced mushrooms
* 3/4 C. diced yellow onion
* 2 T. butter
* 1 tsp. Italian seasoning
* 1 tsp. lemon juice
* 1/2 tsp. salt
* 1/2 tsp. ground black pepper
* 2 (10 oz.) packages frozen, chopped spinach, thawed
* 3/4 C. (6 oz.) sour cream
* 1/2 C. shredded mozzarella cheese
* 1/4 C. shredded Parmesan cheese
* Tortilla chips, for serving

PREPARATION:
To prepare spinach dip sauce: Melt butter in a pan over medium heat. Add shallots and garlic; sauté for 3 minutes. Slowly whisk in flour. Cook 4 minutes, stirring constantly. Stir in cream, pepper, salt, basil and Parmesan cheese. Bring to a boil and then reduce the temperature to low and simmer for 6 minutes, stirring constantly to avoid sticking. Place the sauce in the refrigerator to cool until ready to assemble dip.

To prepare dip: Sauté the mushrooms and onion in butter with the Italian seasoning, lemon juice, salt and black pepper until the mushrooms are tender. Drain and let cool. Squeeze water from thawed spinach, making sure the spinach is completely dry. Mix the spinach with the cooled dip sauce, sour cream and cheeses.

Blend the spinach mixture with the mushroom-onion mixture. For best results, chill overnight so that the flavors can develop.

Before serving, warm dip in a microwave oven or in a saucepan on the stovetop, stirring frequently to prevent burning. Serve with crisp tortilla chips

Applebee's Restaurant Menu Apple Chimi Cheesecake Recipe

Applebee's Restaurant Menu Apple Chimi Cheesecake Recipe

Cheesecake filling (favorite home-made recipe or instant package mix)
Apple pie filling
Pressed 10" flour tortillas
Cinnamon sugar
caramel topping
Vanilla ice cream

Directions:

Prep cheesecake filling. Fold in desired amount of apple pie filling (recommend no more then equal to one-quarter of cheese cake mix). Warm tortilla slightly in microwave. Spatula mix onto tortilla in rectangle form, offset from the middle. Fold sides in first, bottom second, and roll to top. Ensure that it is sealed all the way around. Roll in wax paper and freeze.

When ready to prepare/serve, remove fully frozen chimi and fry immediately in 350 degree oil for approximately three to four-minutes. Remove from oil allow to drain. Roll in cinnamon sugar. Cut in half on an angle. Serve in a puddle of caramel and a scoop of vanilla ice cream.

Applebee's Restaurant Menu Onion Petal/Peel Sauce Recipe

Applebee's Restaurant Menu Onion Petal/Peel Sauce Recipe

1/2 cup mayonnaise (lowfat or regular)
2 tablespoons horseradish sauce
2 teaspoons catsup
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash freshly-ground black pepper
1 dash cayenne pepper


Directions:

Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano and, peppers in small bowl. Refrigerate until needed.

Applebee's Restaurant Menu Tequila Lime Chicken Recipe

Applebee's Restaurant Menu Tequila Lime Chicken Recipe

1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
1/2 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese

Set oven to broil.

To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.

Olive Garden Restaurant Menu San Remo Dip Recipe

Olive Garden Restaurant Menu San Remo Dip Recipe

6 oz. can tiny shrimp
(drained, reserve liquid)
6 oz. can crab meat
(drained, reserve liquid)
2 ounces cream cheese,
(room temperature and cubed)
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 -3/4 cup half and half
11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded for topping

In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to flour the liquids that were reserve from the shrimp and crab, stir well.

To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth.

When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.

Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.

Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.

In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10 - 15 minutes, until heated through. Dip should not brown on top

Olive Garden Restaurant Menu Hot Spinach Artichoke Dip Recipe

Olive Garden Restaurant Menu Hot Spincah Artichoke Dip Recipe

Ingredients:
1/2 cup frozen chopped spinach -- thawed
1 cup artichoke hearts -- chopped
8 ounce cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
crackers or sliced toasted French bread

Simmer the spinach and artichoke hearts in a cup of water in a
small saucepan over med. heat until tender, about 10 min. Drain
in a colander when done. Heat the cream cheese in a small bowl in
the microwave set on high for 1 min. Or, use a saucepan to heat
the cheese over med. heat just until hot. Add spinach and
artichoke hearts to the cream cheese and stir well. Stir in the
Parmesan, pepper flakes, salt, garlic powder and ground pepper,
combining well. Serve hot with crackers or toasted bread for
dipping.

Starbucks Menu Heath Bars Recipe

Starbucks Menu Heath Bars Recipe

3/4 cup butter
3/4 cup margarine
1-1/4 cup white sugar
1-1/4 cup brown sugar
1-1/2 tsp. baking soda
1-1/2 tsp. salt
1 T. vanilla
3 eggs


In large bowl combine above ingredients.

Add:
4 cups all purpose flour
Mix well. Then add:

12 oz. pkg Nestle’s chocolate chunks
12 oz. pkg Nestle’s white chocolate chips
8 Heath bars, coarsely chopped

Mix well and spread batter in greased jelly roll pan (15X19). Bake at 350 for 20-25 minutes

Starbucks Menu Frappuccino Recipe

Starbucks Menu Frappuccino Recipe
2 shots (3 oz.) espresso
1/4 cup granulated sugar
2 1/2 cups low-fat milk
1 Tbls. pectin OR 1 tsp. pectin + 1 tsp. arrowroot

-Stir sugar into espresso. Cool mixture.
-Stir milk and pectin into espresso mixture until pectin is dissolved.
-Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and blend for 30-45 seconds.

VARIATIONS: Mocha: + 1 pinch cocoa powder. Chocolate Brownie: + 1 pinch cocoa powder and 2 Tbls. chocolate chips. Orange Mocha: + 1 pinch cocoa powder and 2 Tbls. orange chocolate chips. Rumbuh: + 2 Tbls. crushed chocolate cookies.

Chili's Restaurant Menu Monterey Chicken Recipe

Chili's Restaurant Menu Monterey Chicken Recipe

1 boneless skinless chicken breast
2 teaspoons barbeque sauce (Bull's Eye is best)
2 slices of well cooked bacon, drained
1/4 c.. mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is flattened; season with salt and pepper. Spray a nonstick skillet with cooking spray; cook chicken until done. Transfer to a serving plate. Top chicken breast with barbeque sauce, bacon and cheese. Broil in oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Red Lobster Restaurant Menu Creamy Caesar Dressing Recipe

Red Lobster Restaurant Menu Creamy Caesar Dressing Recipe

3/4 cup any bottled Italian dressing

1 tablespoon Parmesan, grated

1 tablespoon sugar

1/3 cup mayonnaise

1 teaspoon anchovy paste or soy sauce.

Combine all ingredients. Refrigerate overnight before using

Red Lobster Restaurant Menu Lobster Fondue Recipe

Red Lobster Restaurant Menu Lobster Fondue Recipe

1 lb. processed cheese food - cubed

1/2 cup milk - low-fat okay

1/2 tsp. cayenne pepper

1/2 tsp. paprika

1 lobster tail - broiled

1/4 lb. crawfish tail meat - broiled

1/2 cup chopped red bell pepper

2 Tbsp. fresh minced parsley



Combine all ingredients except red pepper and parsley in a saucepan.

Heat on medium-low heat, stirring constantly, until cheese has melted.

When ready to serve, garnish with red bell pepper and parsley.

Dip torn pieces of French or Italian bread in fondue.

PF Changs Restaurant Menu Mongolian Beef Recipe

PF Changs Restaurant Menu Mongolian Beef Recipe

Sauce
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions

1. Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.

2. Slice the flank steak against the grain into 1/4-inch thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

4. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.

P. F. Chang's Restaurant Menu Orange Peel Chicken Recipe

P. F. Chang's Restaurant Menu Orange Peel Chicken Recipe

Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

TGI Friday's Restaurant Menu Mandarin Orange Sesame Dressing Recipe

T.G.I. Friday`s Restaurant Menu Mandarin Orange Sesame Dressing Recipe

1/3 C. orange marmalade
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 C. white vinegar
2/3 C. vegetable oil
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. honey
1/4 C. mandarin orange sections, chopped
Mixed greens
Grilled chicken breasts


Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar,
oil, soy sauce, sesame oil and honey into a blender container.
Cover and blend on medium speed for 30 to 45 seconds. Transfer to
a small bowl and add the chopped orange sections. Stir to mix,
cover and refrigerate for up to 3 days. Serve over a bed of mixed
greens, topped by sliced grilled chicken breasts.

T.G.I. Friday's Restaurant Menu Gazpacho Recipe

T.G.I. Friday's Restaurant Menu Gazpacho Recipe

1 cup tomato juice or V8 (for an additional vegetable kick)
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt (add salt in 1 teaspoon increments and
taste each time; it will depend on how ripe and juicy your
tomatoes are as to how much salt you need)
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green peppers*
2 to 3 ribs celery, washed and rough chopped*
2 large ripe tomatoes
1 medium size cucumber , washed, peeled and seeded

* Amount of onion, green pepper and celery should be about the same.

TGI Friday's Restaurant Menu Baked Potato Skins Recipe

TGI Friday's Restaurant Menu Baked Potato Skins Recipe

5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded

Heat oven to 375F.
Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted. Serve with sour cream. For a bit of variety try Ranch dressing.

TGI Friday's Restaurant Menu Black Eyed Pea & Corn Salsa Recipe

TGI Friday's Restaurant Menu Black Eyed Pea & Corn Salsa Recipe

Vegetable Mixture
2 (15 ounce) cans black-eyed peas
2 (15 ounce) cans canned corn niblets
1 cup diced celery
1 cup diced red bell peppers
1/3 cup diced white onions
3 tablespoons fresh cilantro
1 tablespoon minced seedless jalapeno peppers
Dressing
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon black pepper

Open the black eyed peas and pour into a colander in the sink.
Rinse with cold water until free from brine.
Leave in colander to completly dry.
Place remaining vegetables and herbs in a mixing bowl.
Add black eyed peas and corn and mix gently.
To Make Dressing: Combine Olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
Pour dressing over mixture and stir with a rubber spatula.
Store salsa in a covered container.
Refrigerate and serve chilled.
Can be prepared 1 day in advance.

TGI Friday's Restaurant Jack Daniels Grill Glaze Sauce Recipe

TGI Friday's Restaurant Jack Daniels Grill Glaze Sauce Recipe

1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

325º Baking Pan
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic
will sit flat. Remove the papery skin from the garlic, but leave enough so
that the cloves stay together. Put garlic into a small casserole dish or
baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in
a preheated 325° oven for 1 hour. Remove garlic and let it cool until you
can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown
sugar in a medium saucepan over medium/high heat. Stir occasionally until
mixture boils then reduce heat until mixture is just simmering.

3. Add remaining ingredients to pan and stir. Squeeze the sides of the head
of garlic until the pasty roasted garlic is squeezed out. Measure 2
teaspoons into the saucepan and whisk to combine.

4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about
1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.