A&W Root Beer Recipe

3/4 cup granulated sugar
3/4 cup hot water
1 liter cold seltzer water
1/2 tsp plus 1/8 tsp root beer concentrate

1. dissolve the sugar in hot water
2. add the root beer concentrate and let cool
3. combine the root beer mixture with the cold seltzer water

Outback Steakhouse Restaurant Alice Springs Chicken Recipe

Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

4 skinless boneless chicken breasts
1 tbsp vegetable oil
2 cups sliced mushrooms
2 tbsp butter
salt
pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp chopped parsley

Pour 2/3 of the marinade over the chicken, refrigerate for 2 hours. Preheat oven to 375 and head up ovenproof frying pan large enough to hold all four breasts and 1 tbsp of oil over medium heat. Sear chicken in pan for 3 min per side. Saute mushrooms in butter. Brush chicken with honey mustard marinade, leave extra for side dish. Season chicken with spices. Put 2 pieces of bacon on each breast. Spread 1/4 cup of each cheese on the chicken and bake for 7-10 minutes. Put 1/2 tsp of parsley on to before serving.

Outback Steakhouse Restaurant Coconut Shrimp Recipe

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tbsp sugar
1/2 tsp salt
12 jumbo shrimp
vegetable oil for frying
Paprika

Dipping Sauce:
1/2 cup orange marmalade
2 tsp stone ground mustard
1 tsp horseradish
dash salt

1. Combine beer, flour coconut, sugar, and sald in bowl and mix well, refrigerate for one hour.
2. Prepare marmalade sauce by combining all ingredients and refrigerate as well.
3. Devein and peel shells off of shrimp back to the tail.
4. Prehead oil in deep pot to about 350 degrees. Use enough oil to cover shrimp.
5. Be sure shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before next step.
6. Dip one shrimp at a time into the batter. Fry for 2-3 minutes or until brown.

Cheesecake Factory Restaurant Pumpkin Cheesecake Recipe

1 1/2 cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
Three 8 oz pkgs cream cheese, soft
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream

preheat to 350. make crust by combining the graham cracker crumbs with butter and 1 tbsp sugar. press crumbs onto bottom and 2/3 of the way up the sides of springform pan. bake crust for 5 minutes.
In mixing bowl, combine the cream cheese, 1 cup sugar, and vanilla. Add pumpkin, eggs, cinnamon, nutmeg, and allspice and mix until creamy. pour filling into pan and bake for 70 minutes. When done, let cheesecake rest until room temperature, the refrigerate until chilled.

Cheesecake Factory Restaurant Key Lime Cheesecake Recipe

1 1/2 cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
Three 8 oz pkgs cream cheese, soft
1 tsp vanilla
1/2 cup fresh lime juice
3 eggs
whipped cream

preheat to 350. make crust by combining the graham cracker crumbs with butter and 1 tbsp sugar. press crumbs onto bottom and 2/3 of the way up the sides of springform pan. bake crust for 5 minutes. In mixing bowl, combine the cream cheese, 1 cup sugar, and vanilla. Add lime juice and eggs and mix until creamy. pour filling into pan and bake for 70 minutes. When done, let cheesecake rest until room temperature, the refrigerate until chilled.

Bordens Cracker Jack Recipe

4 qts popped popcorn
1 cup spanish peanuts
4 tbsp butter
1 cup brown sugar
1/2 cup light corn syrup
2 tbsp molasses
1/4 tsp salt

1. preheat to 250
2. combine popcorn and peanuts in bowl or cookie sheet and place in preheated oven.
3. combine all of remaining ingredients in saucepan and stir over medium heat until boiling.
4. bring mixture to the hard crack stage (290 degrees) takes about 20 minutes
5. remove popcorn and peanuts from oven, and pour caramel mixture over it
6. put back in oven for 10 minutes, mixing well every 5 minutes.

Applebees Restaurant Barbeque BBQ Sauce Recipe

1/3 cup Bottled apple butter
1/3 cup Catalina dressing
1/3 cup Ketchup
2 tablespoons Worcestershire

1 QUART VERSION

1 1/3 cup Bottled apple butter
1 1/3 cup Catalina dressing
1 1/3 cup Ketchup
1/2 cup Worcestershire

Combine all ingredients. Will keep in the refrigerator for a few weeks or may be frozen.

Boston Market Restaurant Cranberry Sauce Recipe

1 pound Can jellied cranberry sauce
1 Jar Smucker's Simply Fruit (10 ounces) Orange Marmalade
1/4 teaspoon Ground ginger
2 cups Fresh cranberries -- sliced
1/3 cup Walnuts -- chop fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months.

Bennigan's Restaurant Ultimate Baked Potato Soup Recipe

3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper

TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions

Preparation:
1. Heat oven to 400°F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Wendy's Restaurant Chili Soup Recipe

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

Preparation:
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes

Ruby Tuesdays Restaurant White Chicken Chili Soup Recipe

6 C. Chicken stock
1 lb. Bag Great northern Beans (soaked in water overnight)
2 medium Spanish Onions, chopped
6 C. diced cooked Chicken
2 Jalapeno peppers, seeded diced
2 diced chili peppers
1 ½ tsp. Oregano
2 tsp. Cumin
¼ tsp. Cayenne Pepper
2 Garlic cloves, minced
1 C. Salsa
1 Tbsp. Vegetable oil
Salt to taste

Preparation:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with Sour cream on Monterey Jack Cheese.

Olive Garden Restaurant Pasta E Fagioli Soup Recipe

3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Preparation:
Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes

Red Lobster Restaurant Clam Chowder Soup Recipe

2 C. Russet Potatoes (peeled and cubed 1/2" X 1/2" pieces)
1 Stick Butter
2 Tbsp. Diced Green Onion (bulb only)
1/4 C. Flour
2 Cans Minced Clams (6.5 oz, with juice)
1 tsp. Salt (or to taste)
16 oz Half and Half
1/2 C. Whole Milk
1/3 C. Clam Juice
Fresh Parsley (minced for garnish)

Preparation:
Place potatoes in saucepan and cover with water, cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture. On medium low temperature bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.

White Castle Restaurant Hamburger Recipe

12 - 14 Dinner Rolls
1 lb. lean ground beef (80% lean)
1/2 C. water (for beef)
1/2 tsp. Salt
3/4 C. diced onions
1 beef bouillon cube
1/2 - 1 C. Water (for onions)
Dill Hamburger Slices

Preparation:

In food processor place ground beef, salt and water. Process for a few seconds so water and salt are blended through ground beef and meat should look a little pasty. On a 11" x 13" jelly roll pan place plastic wrap on bottom. Place hamburger in middle and with another piece of plastic wrap on top of meat. Roll hamburger out to 1/4" thick. Remove plastic wrap and cut meat into 3" x 3"squares, leave ground beef pieces on tray. You should get between 12 and 14 squares. Perforate each piece five times with the end of a plastic straw, this will give the meat little steam holes. Cover hamburger with plastic wrap and place in freezer until meat is partially frozen but not solid.
Place onions, beef bouillon, and 1/2 cup water in fry pan. On medium low heat sauté and stir onions until they are clear, more water may be added as needed. Turn heat off until ready to cook hamburger patties.When beef patties are ready to prepare, turn fry pan on medium low heat and add enough water to onions just so the bottom of fry pan is covered. Place patties in pan and cover with lid. Frying time is just a few moments. Turn patties and cook until done but not dry. The patties should be juicy. When hamburgers are finished cooking place on top of a roll add pickles, cover hamburgers so they will steam slightly or pop in microwave covered just for a few seconds until ready to serve.

Olive Garden Restaurant Alfredo Sauce Recipe

1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

Preparation:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.

Old Bay Seasoning Recipe

1 Tbsp. Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 tsp. Whole Cardamom
1/2 tsp. Mustard Seed
4 Whole Cloves
1 tsp. Sweet Hungarian Paprika
1/4 tsp. Mace

Olive Garden Restaurant Cookie Dough Cheesecake Recipe

2 Tbsp. Margarine
2 1/2 C. Chocolate cookie crumbs
2 lbs. Cream cheese - softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1 lb. Refrigerated chocolate chip cookie dough
2 oz. Chocolate chips

TOPPINGS
1 pt. Heavy whipping cream - whipped
Chocolate chips
Chopped walnuts

Preparation:
Preheat oven to 325~.

CRUST-Generously grease the bottom and sides of a 10" spring form pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf ball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.

Olive Garden Restaurant 5 Cheese Lasagna Recipe

CREAM SAUCE:
1/4 C. Butter
1/4 C. Flour
2 C. Milk

CHEESE FILLING:
1/4 C. Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 C. Ricotta cheese
3 Eggs
1 C. Grated Parmesan cheese
1/2 C. Grated Romano cheese
1/2 tsp. Salt
1 tsp. Black pepper

OTHER:
4 C. Mozzarella cheese -- shredded
1 C. Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese Freshly grated

Preparation:To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)

Olive Garden Restaurant Salad Dressing Recipe

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

Preparation:Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Otis Spunkmeyer Banana Nut Muffin Recipe

1 C. Mashed Ripe Bananas (about 2 average size)
1 Box Banana Cake Mix
1 small Box Instant Banana Pudding
4 Eggs
1/2 C. Vegetable Oil
3/4 tsp. Ground Cinnamon
1/2 C. Water
1 tsp. Banana Extract
1 C. Finely chopped Walnuts

Preparation:
Preheat oven to 350 degrees. Blend all ingredients together until smooth, about 3-4 minutes. Fill baking cups 3/4 full and bake in a preheated oven about 20 minutes until done. Check for doneness with a toothpick inserted into top of muffin, if the toothpick comes out clean the muffin is done.

Sonic Restaurant Onion Rings Recipe

2 Vidalia onions
2 C. flour
2 C. white corn meal
4 C. Crisco oil (or enough for your personal fryer)
2 large bowls of ice water (2 qt.)

Preparation:
Slice onions 1\2 inch thick. Place rings into bowl of ice water. Take out rings one at a time and coat with flour. Gently dip ring into 2nd bowl of ice water, and then coat with corn meal. Drop into hot oil and fry till golden.

Taco Bell Restaurant Taco Meat Seasoning Recipe

1 1/3 lb. Lean Finely Ground Chuck
1 1/2 Tbs. Mesa Corn Flour
4 1/2 tsp. Chili Powder
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Seasoned Salt
1/2 tsp. Paprika
1/4 tsp. Cumin
1/2 tsp. Garlic Salt
1/4 tsp. Sugar
1 tsp. Dry Minced Onions
1/2 tsp. Beef Bouillon

Preparation:
Mix together all ingredient except the taco meat. Stir the spice mixture well making sure that all spices have been blended well. Crumble ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef. Return ground chuck to the pan and add taco seasoning. Add 3/4 - 1 cup water to ground beef and taco seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry.

Outback Steakhouse Restaurant Bread Recipe

(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
up to 3 cups all-purpose flour

-Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes or until bubbly.-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.-Work in enough all-purpose flour until dough is smooth, pliable, and elastic, not sticky.-Knead dough for 4 minutes.-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size.-Punch dough down.-Divide and shape dough into 2 equal-sized loaves and place on a greased and cornmeal-dusted cookie sheet.-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.
Notes: Serve with whipped real butter. Bread can be frozen for later use.

McDonald's Restaurant Biscuit Recipe

1 1/3 cups all-purpose flour
3 Tbls. powdered milk
1 Tbls. granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 dashes cream of tartar
1/4 cup butter-flavored shortening
2/3 cups buttermilk
1/4 cup melted margarine - divided

-Stir together flour, powdered milk, sugar, baking powder, salt, and cream of tartar in a medium bowl.-Cut shortening into dry mixture until blended thoroughly.-Stir in buttermilk and 2 Tbls. melted margarine until well blended.-On a floured surface, knead dough for 1 minute, or until elastic.-Roll out dough to 1/2" - 3/4" thick; using a wide glass or round cookie cutter, cut out circles; place biscuits on an ungreased cookie sheet.-Bake in a 450 degree oven for 10-12 minutes, until golden.-Brush hot biscuits with remaining melted margarine.