Recipe collection 48

* Exported from MasterCook *

7-Eleven's Cherry Slurpee

Recipe By :Todd WilburServing Size : 1 Preparation Time :0:00Categories : Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups cold club soda 1/2 cup sugar 1/4 teaspoon Cherry flavored unsweetened Kool-Aid Mix -- plus 1/8 teaspoon Cherry flavored unsweetened Kool-Aid Mix 1/2 teaspoon cherry extract 2 1/2 cups crushed ice

Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid mix,and cherry extract. Blend this until all of the sugar is dissolved.

Add the crushed ice and blend on high speed until the drink is a slushy,smooth consistency, with no remaining chunks of ice.

Add the remaining club soda and blend briefly until mixed. You may haveto stop the blender and use a long spoon to stir up the contents.

If necessary, put the blender into your freezer for 1/2 hour. This willhelp thicken it up. After 1/2 hour remove blender from freezer and,again, blend briefly to mix.

This recipe yields one 32-ounce drink (or two 16-ouncers).

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"

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Per serving: 387 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 100g Carbohydrate; 0mg Cholesterol; 18mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


A Touch Of Garlic's Crab Pollo Cardinale

Recipe By :Brian NemethServing Size : 1 Preparation Time :0:00Categories : Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CARDINALE === 1/2 ounce olive oil 3 ounces flour 2 boned skinned chicken breasts - (3 oz ea) -- butterflied, or pounded slightly 1/2 ounce butter 1 roasted red bell pepper -- peeled, seeded, and cut in half 2 slices proscuitto ham - (paper thin, and approximately 3" long) 2 slices foutina cheese 2 calamata olives -- pitted, halved 2 ounces snow crab (body and leg meat) 3 ounces cream sherry 2 ounces chicken stock 1 ounce light cream 1/4 teaspoon prepared roux - (melted butter and flour paste used for thickening) Salt -- to taste Freshly-ground black pepper -- to taste === JULIENNE VEGETABLES === 1/4 ounce olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1/4 zucchini -- seeded, julienned 1/4 yellow squash -- seeded, julienned 1/8 carrot -- peeled, julienned 1/4 ounce sundried tomatoes -- soaked in cool water for 1 hour, drained and diced

Heat skillet on medium heat for about a minute. Add olive oil. Dredgechicken breast in flour and pan saut until golden (approximately 1 minute�on each side). Add butter, sprinkle lightly with salt and pepper, removepan from heat and cream sherry.

Return pan to heat and flamb . Add stock, cream and roux and work roux in�with a spoon or large fork so it dissolves in to the liquids. As thesauce begins to reduce in the pan add the following ingredients in exactorder on top of each chicken breast: 1/2 of the crab body meat; 1roasted red bell pepper half; 1 slice proscuitto; 1 slice of fontinacheese; 2 pieces of crab leg meat (criss-crossed); 2 calamata olivehalves.

Put lid on skillet, reduce heat to very-low and allow chicken to cook for5 to 6 minutes. Remove chicken on to serving plate and return skillet toheat. Reduce sauce to desired consistency and spoon over chicken.

For the Vegetables, in a small skillet on medium heat, saut vegetables,�sundried tomatoes, olive oil and salt and pepper for approximately 1minute. Serve tender but firm. Arrange around the chicken on the sameplate.

This recipe yields 1 serving.

Source:

"Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC6): "03-01-2001 by Joe Comiskey - [email protected]"

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Per serving: 677 Calories (kcal); 39g Total Fat; (52% calories from fat); 11g Protein; 70g Carbohydrate; 50mg Cholesterol; 634mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates

NOTES : Brian Nemeth is the chef at the A Touch of Garlic restaurant in Springfield, MANutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


A Touch Of Garlic's Fresh Mozzarella From Curd - ...

Recipe By :Brian NemethServing Size : 0 Preparation Time :0:00Categories : Cheese

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 pounds mozzarella curd 1 gallon boiling water -- with 3 tablespoons salt 1/2 gallon ice water

Wash hands thoroughly! In a large bowl crumble mozzarella curd into asecond bowl. Slowly incorporate salted boiling water over curd gentlyfolding into itself as it begins to melt. When curd comes together in asingle mass, soak hands in ice water to chill for about ten seconds. Whenhands are cold, reach into salted hot water bath and lift curd from bowl. Return hands to ice bath as needed as the cheese will be hot whenhandling. Knead cheese for a few seconds until smooth. Shape intodesired size and shape. Place in ice bath until chilled.

For same day use, wrap cheese in plastic wrap. Cheese may also be storedin cold water in the refrigerator for later use. Perishability will varyand vacuum sealing extends shelf life dramatically.

This recipe yields 2 to 3 pounds of high moisture fresh mozzarella cheese.

Description: "{Fior Di Latte}"Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC6): "03-01-2001 by Joe Comiskey - [email protected]"Yield: "2 to 3 pounds"

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 19356mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Brian Nemeth is the chef at the A Touch of Garlic restaurant in Springfield, MANutr. Assoc. : 0 0 0 0


A Touch Of Garlic's Garden Fresh Tomato Basil Sauce

Recipe By :Brian NemethServing Size : 4 Preparation Time :0:00Categories : Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup crushed fresh garlic 1/2 cup extra-virgin olive oil 1 cup julienned onions 8 medium fresh ripe tomatoes 1 pinch sugar Salt -- to taste Freshly-ground black pepper -- to taste 1/4 cup coarsely-chopped fresh basil

Add garlic and oil to a medium size sauce pot on low heat. Stir garlicoften until evenly golden but not browned. Add onions and continue tosaute until onions are sweet and translucent. Again being careful not tobrown.

In seperate pot bring approximatley 2 quarts of water to a boil. Preparetomatoes by removing core and cut an (X) just through the skin on thebottom of each tomato using a small serrated knife. In a bowl prepare anice bath consisting of 1 quart ice, and 1 quart cold water.

Blanch prepared tomatoes in boiling water 4 to 6 minutes then remove fromboiling water and place them in ice bath until cooled. Remove tomatoesfrom ice bath, peel off the skins and chop into 1/2-inch dice.

Add diced tomatoes into garlic and onion mixture and turn heat up tomedium temperature. Add salt, pepper, and sugar and cook forapproximatley 30 minutes. Remove from the heat and add basil to finish.

This recipe yields 4 servings of sauce over the pasta of your choice.

Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC6): "03-01-2001 by Joe Comiskey - [email protected]"

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Per serving: 239 Calories (kcal); 27g Total Fat; (99% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

NOTES : Brian Nemeth is the chef at the A Touch of Garlic restaurant in Springfield, MANutr. Assoc. : 0 0 0 0 0 0 0 0


A Touch Of Garlic's Roasted Garlic, Crostini, Sundried Tomato Sauce

Recipe By :Brian NemethServing Size : 0 Preparation Time :0:00Categories : Appetizers

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === WHOLE ROASTED GARLIC === 2 whole roasted garlic bulbs 2 tablespoons garlic and rosemary fusion olive oil -- see * Note === SUNDRIED TOMATO SAUCE === 3 garlic cloves -- chopped fine 2 ounces olive oil 1 cup medium-fine diced yellow onion 1 pinch salt 1 pinch freshly-ground black pepper 1/4 teaspoon ground thyme 1/2 cup sundried tomatoes -- soaked in cold water for 1 hour, drained, chopped medium 1/4 cup cream sherry 3/4 cup light cream 1/4 cup grated romano cheese 1/2 cup crumbled gorgonzola cheese === CROSTINI === 12 slices Italian bread or French baguette, 1/3" thick 1/2 cup garlic and rosemary fusion olive oil 1/8 cup grated romano cheese

* Note: Fusion Olive Oil: Any combination of herbs and/or spices addedto olive oil to uniquely enhance the flavor of the oil.

For the Garlic Bulbs: Using a serrated knife, cut about 1/3 of an inchoff each root end of the whole garlic bulbs discarding root ends. Placebulbs cut-side up in an 8-inch square piece of aluminum foil and coat topswith fusion oil. Lift sides of aluminum up and pinch together to sealthen bake at 450 degrees for 1 hour.

For the Sundried Tomato Sauce: In a medium skillet, saut garlic and�olive oil until garlic begins to turn blond in color. Add onions, salt,pepper, and thyme. Cook on medium-low heat for 15 minutes or until onionsare sweet and translucent.

Add sundried tomatoes and sherry. Cook for 1 to 2 minutes or until sherryis completely reduced or evaporated. Add cream, gorgonzola, and romano

cheese. Stir for 1 minute then remove from heat. Allow sauce to cool andthicken. Serve warm or at room temperature.

For the Crostini: Lay bread slices flat on cookie sheet. Brush witholive oil and sprinkle evenly with grated romano cheese. Bake at 550degrees for 8 to 10 minutes until golden. Serve immediately.

This recipe yields ?? servings.


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Per serving: 1230 Calories (kcal); 119g Total Fat; (85% calories from fat); 31g Protein; 13g Carbohydrate; 213mg Cholesterol; 1470mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Brian Nemeth is the chef at the A Touch of Garlic restaurant in Springfield, MANutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


A Touch Of Garlic's Zuppa Di Pesce

Recipe By :Brian NemethServing Size : 1 Preparation Time :0:00Categories : Seafood Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons garlic and onion mixture -- see * Note 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon dried oregano 6 littleneck or small clams -- washed 12 mussels -- washed, debearded 1/4 cup white wine (Chablis) 3 ounces Shrimp Stock -- (see below) 4 ounces swordfish filet -- cut into chunks 4 ounces sea bass filet -- boned, and cut into chunks 2 ounces calamari (squid) -- tubes and tentacles cleaned 2 ounces scungilli (conch) -- canned or fresh 2 jumbo shrimp -- peeled, deveined 1 tablespoon capers 1 tablespoon coarsely-chopped fresh basil 8 ounces Pommodoro Sauce -- (see below) 1/3 pound linguini pasta -- cooked al dente

=== SHRIMP STOCK === 1/8 cup olive oil 15 shrimp shells - (to 20) 1/4 cup coarsely-chopped onions 1/4 cup coarsely-chopped celery 5 whole black peppercorns 2 bay leaves 8 ounces water === POMMODORO SAUCE === 3 tablespoons olive oil 2 tablespoons garlic and onion mixture -- see * Note 8 ounces imported plum tomatoes -- crushed 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper 3/4 teaspoon dried oregano 1 teaspoon coarsely-chopped fresh basil

* Note: Mince 1/4 of a small onion together with "A TOUCH OF GARLIC" (onegarlic clove).

For the Shrimp Stock: Preheat medium-size saucepot on high heat forapproximately 3 minutes. Add olive oil. Wait 2 minutes, then add shrimpshells. Saute shells for 2 to 3 minutes or until they are a bright orangein color. Add remaining ingredients, then lower heat to medium and reduceby half, approximately 10 to 15 minutes. Pour through a fine strainerdiscarding shells and reserving liquid stock. May be prepared andrefrigerated up to 5 days in advance. (Makes 4 ounces)

For the Pommodoro Sauce: Saut garlic and onion mixture and olive oil in�a small saucepot on medium-low heat for approximately 5 minutes stirringfrequently. Do not brown. Add remaining ingredients and simmer for 30minutes, stirring occasionally. May be prepared and refrigerated up to 5days in advance. (Makes 8 ounces)

Saut garlic and onion mixture with olive oil in a large skillet for two�minutes on high heat. Add white wine, salt, pepper, oregano, ShrimpStock, Pommodoro Sauce, mussels and clams. Cover and poach for 5 minutes. Add swordfish and sea bass, cover again and continue to poach for 5minutes. Add shrimp, calamari, scungilli, capers and basil. Cover oncemore and simmer for 3 minutes or until shrimp are cooked through.

To serve: Arrange shellfish around linguine in large pasta bowl. Pourremaining seafood sauce over center of pasta.

This recipe yields 1 to 2 servings.

Brian Nemeth is the chef at the A Touch of Garlic restaurant inSpringfield, MA


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Per serving: 1022 Calories (kcal); 99g Total Fat; (86% calories from fat); 26g

Protein; 9g Carbohydrate; 75mg Cholesterol; 1454mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates

NOTES : Brian Nemeth is the chef at the A Touch of Garlic restaurant in Springfield, MANutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


A-1 Sauce

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup dark molasses 2 green onions -- chopped 3 tablespoons coarse salt (kosher) 3 tablespoons dry mustard 1 teaspoon paprika 1/4 teaspoon cayene 1 garlic clove -- crushed = (or 1 tspn garlic powder) 1 anchovy fillet -- chopped = (or 1 tbspn anchovey paste) 6 tablespoons fresh taramind = (or 1 tbspn taramind extract) 1 teaspoon freshly-ground black pepper 1/2 teaspoon fenugreek 1/2 teaspoon powdered ginger 1/2 teaspoon powdered cloves 1/2 teaspoon caradamen seeds 3 drops tabasco 6 ounces Rhine wine 2 ounces rose wine 1 pint white vinegar 1 tablespoon Kitchen Bouquet 1 tablespoon Postum powder

Put all spices (except last 6 ingredients) through blender till finepowder. Place over low heat with half vinegar and simmer 1 hour; addingrest of vinegar a little at a time as mixture is reduced in bulk. Stir intabasco, wines, kitchen bouquet. Cook 3 minutes to dissolve. Remove fromheat.

Pour into crock or tuperware container (2-quart). Let stand covered for 1week. Then strain thru cheese-cloth, six times. Bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years.


Source:

"Top Secret Recipe's Message Boards at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"

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Per serving: 749 Calories (kcal); 5g Total Fat; (6% calories from fat); 6g Protein; 151g Carbohydrate; 3mg Cholesterol; 230mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 9 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Abbey's Apples Schatz

Recipe By :The Abbey - Cape May, NJServing Size : 8 Preparation Time :0:00Categories : Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 pounds cooking apples 1 tablespoon water 1/2 cup sugar 1/2 teaspoon cinnamon 1 pinch nutmeg 1/4 cup butter

Core, pare and chop apples into bite-size chunks. (If done in advance,put some lemon juice on the slices to prevent discoloration.)

Place in saucepan with water over medium heat. Sprinkle with sugar,cinnamon and nutmeg. Add butter and cook, covered, about 15 minutes untilhot and tender, but not mushy.



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Per serving: 100 Calories (kcal); 6g Total Fat; (50% calories from fat); trace Protein; 13g Carbohydrate; 16mg Cholesterol; 59mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Abbey's Ham And Egg Casserole

Recipe By :The Abbey - Cape May, NJServing Size : 8 Preparation Time :0:00Categories : Casseroles Egg Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound Virginia ham -- thinly sliced 1 dozen large eggs -- hard cooked, quartered or sliced thick 3 cups White Sauce -- (recipe below) 1 cup grated Swiss cheese === WHITE SAUCE === 6 tablespoons butter 1 scallion - (to 2) -- minced or grated 6 tablespoons flour 3 cups hot milk

White Sauce: Heat butter with grated or minced scallions. Do not brown. Gradually blend in flour. Remove from heat and stir in hot milk. Returnto heat; stir until thickened.

Preheat oven to 375 degrees. Lightly grease a large baking dish. Arrangea layer of ham slices, then eggs, in each dish. Pour white sauce overtop. Sprinkle with grated cheese. Bake at 375 degrees for 15 minutes oruntil cheese melts and is bubbly and golden.

Serve over toast points or toasted English muffins.



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Per serving: 300 Calories (kcal); 21g Total Fat; (63% calories from fat); 14g Protein; 13g Carbohydrate; 359mg Cholesterol; 480mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


American Grill's Apple Potato Salad

Recipe By :The American Grill RestaurantServing Size : 4 Preparation Time :0:00Categories : Salads/Dressings Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 apples -- cored, and cut 1/8" half-moon slices 2 pounds red potatoes -- cut into 1/8" half-moon slices 1/2 cup diced celery -- diced 1 cup mayonnaise 1/4 cup rice vinegar 2 teaspoons sugar 1 cup applesauce 1 pinch freshly-ground black pepper 1 pinch salt 1 teaspoon lemon juice 1 teaspoon thyme 1 teaspoon basil

Cook potatoes in pot of boiling water until tender. Remove, strain andcool. Add remaining ingredients to cool potatoes and refrigerate.


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Per serving: 739 Calories (kcal); 48g Total Fat; (54% calories from fat); 6g Protein; 84g Carbohydrate; 19mg Cholesterol; 375mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 Fat; 0 Other Carbohydrates

Serving Ideas : Complementary Recipe - Smoked Lemon, Honey-Marinated Mahi Mahi

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


American Grill's Cascade Berry Shortcake

Recipe By :Chef Gary Mlinarich, The American Grill RestaurantServing Size : 4 Preparation Time :0:00Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 pieces your favorite shortcake

1 pint strawberries 1 pint raspberries 1 pint blackberries 1 pint blueberries 2 cups sugar Whipped cream -- for topping

Combine all berries with sugar and allow to sit at room temperature for 2to 3 hours until juices have been released from the berries. Topshortcake with berries and add whipped cream.


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Nutr. Assoc. : 0 0 0 0 0 0 0


American Grill's Grilled Salmon

Recipe By :Chef Gary Mlinarich, The American Grill RestaurantServing Size : 4 Preparation Time :0:00Categories : Main Dish Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cuts of salmon 2 cups peaches 1/2 cup honey 1 tablespoon canned chipotle peppers 4 cups white wine 1/4 cup brown sugar 1/4 cup ginger 3 tablespoons garlic

Combine peaches, honey, peppers and white wine until peaches begin tobreak apart. Blend until smooth in blender. In a food processor, pureeginger.

In mixing bowl, combine garlic and brown sugar. Rub on salmon. Bakesalmon on a well-greased pan for 6 to 10 minutes, depending on your taste.


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Per serving: 388 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 61g Carbohydrate; 0mg Cholesterol; 20mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


American Grill's N' Awlins Bbq Shrimp

Recipe By :Chef Gary Mlinarich, The American Grill RestaurantServing Size : 2 Preparation Time :0:00Categories : Appetizers Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === FOR SHRIMP === 2 dozen large shrimp - (abt 1 lb) 1/4 pound unsalted butter -- plus 5 tablespoons unsalted butter 1 1/2 teaspoons minced garlic 1 teaspoons Worcestershire sauce 1/4 cup beer -- at room temperature === FOR SEASONING MIX === 1 teaspoons ground red pepper (preferably cayenne) 1 teaspoons freshly-ground black pepper 1/2 teaspoons salt 1/2 teaspoons crushed red pepper 1/2 teaspoons dried thyme leaves 1/2 teaspoons dried rosemary leaves -- crushed 1/8 teaspoons dried oregano leaves

Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set aside.

In a small bowl, combine seasoning mix ingredients. Combine 1 stickbutter, garlic, Worcestershire sauce and seasoning mix in a large skilletover high heat. When the butter is melted, add the shrimp. Cook for 2minutes, shaking the pan (don't stir) in a back-and-forth motion. Addremaining 5 tablespoons butter, cook and shake pan for 2 minutes. Addbeer and cook and shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of French bread on the side or on aplatter with cooked rice mounded in the middle and the shrimp and saucesurrounding it.

This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


American Grill's Smoked Lemon, Honey-Marinated Mahi Mahi

Recipe By :The American Grill RestaurantServing Size : 4 Preparation Time :0:00Categories : Fish (Ocean) Main Dish Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 pieces mahi mahi - (8 oz ea) 2 cups olive oil 1/2 cup honey 1/4 cup fresh lemon juice 1 teaspoon liquid smoke

Combine all ingredients, except mahi mahi, in large bowl, stir with wirewhip until well-mixed. Place fish in a shallow pan and pour marinademixture over the top. Let stand for 2 to 3 hours in the refrigerator.

Mahi mahi can be grilled or saut ed. Grilling is preferable, as it brings�out more flavor. If grilling, remove fish from marinade and place ongrill, cook until desired temperature is reached. If saut ing, remove�from marinade and place in saut pan with a touch of oil. Cook until fish�is golden brown.

Place Apple Potato Salad (see recipe) in center of plate, about 1 to 2inches wide and tall. Place mahi mahi on top and garnish with rosemary orparsley.


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Per serving: 1087 Calories (kcal); 108g Total Fat; (86% calories from fat); trace Protein; 36g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 2 1/2 Other Carbohydrates

Serving Ideas : Complementary Recipe - Apple Potato Salad

Nutr. Assoc. : 0 0 0 0 0


Annabelle's French Toast

Recipe By :Chef David Cornwall, Annabelle's Restaurant, Pittsfield, VTServing Size : 4 Preparation Time :0:00Categories : Breakfast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 eggs 1/2 pint half-and-half Cinnamon -- to taste nutmeg -- to taste ginger -- to taste salt -- to taste 2 tablespoons Triple Sec -- or to taste (or other orange-flavored liqueur) 8 slices French bread Sweet butter Maple syrup Whipped cream Fresh strawberries Slivered almonds

Beat together eggs and half-and-half. Add cinnamon, nutmeg, ginger andsalt. Add a splash (two tablespoons or to taste) Triple Sec. Thoroughlysoak bread in mixture.

Pan-fry in butter until golden. Serve hot, topped with maple syrup(preferably pure maple syrup) and whipped cream. Garnish withstrawberries and slivered almonds.


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Per serving: 2643 Calories (kcal); 36g Total Fat; (12% calories from fat); 91g Protein; 474g Carbohydrate; 374mg Cholesterol; 5636mg Sodium

Food Exchanges: 31 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Another Pointe In Tyme's Bourbon Butternut Squash Soup

Recipe By :Chef Preston Carter - Another Pointe in Tyme RestaurantServing Size : 0 Preparation Time :0:00Categories : Soups/Stews Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoons butter 1 medium onion -- diced 6 cups diced butternut squash -- peeled, deseeded 2 tablespoons minced fresh ginger 2 tablespoons minced fresh garlic 1/4 cup bourbon 5 cups chicken stock or canned chicken broth 2 cups heavy cream 1/2 cup honey 2 teaspoons cinnamon 2 teaspoons nutmeg Salt -- to taste Freshly-ground black pepper -- to taste

Place butter in 4-quart saucepan and saut onions over medium heat until�onions turn opaque. Add squash, ginger, garlic and saut an additional 2�minutes. Add bourbon and ignite with a lighter until alcohol has burnedoff. Add chicken stock and simmer for 20 minutes. Add all otheringredients and simmer for 5 or more minutes.

Blend all ingredients in saucepan with a handheld burr mixer or blenderuntil all of the soup has been pureed very fine, then add salt and pepperto taste.



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Per serving: 2678 Calories (kcal); 213g Total Fat; (72% calories from fat); 12g Protein; 168g Carbohydrate; 746mg Cholesterol; 543mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 42 1/2 Fat; 9 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Another Pointe In Tyme's Citrus Vinaigrette

Recipe By :Chef Robert Nance - Another Pointe in Tyme RestaurantServing Size : 0 Preparation Time :0:00Categories : Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup fresh orange juice Juice of 1 lime 1 tablespoon lemon juice 4 tablespoons champagne vinegar 2 tablespoons Dijon-style mustard 2 cups olive oil 1 teaspoon freshly-chopped parsley 1 teaspoon freshly-chopped chives 1 teaspoon freshly-chopped oregano 1 teaspoon freshly-chopped basil 1 teaspoon freshly-chopped mint Salt -- to taste Freshly-ground black pepper -- to taste

Whisk together the citrus juices and vinegar in a bowl until mixed. Whiskin the mustard, then slowly whisk in the oil. Continue to whisk untilslightly thickened. Season to taste with salt and fresh ground blackpepper.


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Per serving: 3873 Calories (kcal); 433g Total Fat; (98% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 377mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 86 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Complementary Recipe - Marinated Vegetable Salad with Sweet Herbs and Citrus Vinaigrette

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Another Pointe In Tyme's Lavender Seared Pork Tenderloin

Recipe By :Chef Robert Nance - Another Pointe in Tyme RestaurantServing Size : 0 Preparation Time :0:00Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pork tenderloin - (8 oz) 6 ounces onion -- finely diced 6 garlic cloves -- minced 4 ounces olive oil 1/2 ounce dried lavender 8 ounces green pepper -- diced finely 4 jalape os - (to 5) -- finely chopped� 1 ounce almonds -- chopped 3 ounces ancho chilies -- chopped 1/2 teaspoon ground cinnamon 2 cups chopped tomatoes with skins and seeds removed 1/2 teaspoon ground coriander 2 cups chicken broth or vegetable broth (can use canned broth) 4 tablespoons peanut butter 3 ounces Mexican chocolate - (to 4 oz) Salt and pepper to taste

Marinate pork tenderloin in 1 ounce of the olive oil, 1 clove of garlic,the lavender, and salt and pepper for about an hour.

In a sauce pan over medium heat, lightly brown the onions, then add theremaining garlic, peppers, jalape os, ancho chilies and almonds. Saut� �for a few minutes. Add the cinnamon and coriander and saut for a minute,�then add tomatoes. Deglaze the pan with the stock and add the peanutbutter.

Sear pork until nicely browned and roast in 350 degree oven for about 20minutes. While pork is roasting, puree the sauce in a blender or use ahand-immersion blender. Place sauce back in pan and adjust consistency. Stir in chocolate and adjust seasoning with salt and pepper to taste. Place sauce on a serving platter and slice pork on the bias and fan on topof the sauce.



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Per serving: 1693 Calories (kcal); 162g Total Fat; (82% calories from fat); 27g Protein; 51g Carbohydrate; 0mg Cholesterol; 316mg SodiumFood Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 30 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Another Pointe In Tyme's Purple Potato Salad

Recipe By :Chef Lisa Barker Another Pointe in Tyme RestaurantServing Size : 0 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 purple potatoes - (to 8) 1/2 cup garlic-flavored olive oil 1 tablespoon chopped fresh rosemary 1/4 cup balsamic vinegar 1 tablespoon chopped shallots 1/2 cup grated Parmesan cheese

Boil potatoes for approximately 10 to 15 minutes or until a knife caneasily cut through the potato without it falling apart. Cool potatoes inan ice bath and drain.

In a bowl toss all of the above ingredients and serve with foccaciasandwich.



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Per serving: 201 Calories (kcal); 12g Total Fat; (52% calories from fat); 17g Protein; 7g Carbohydrate; 31mg Cholesterol; 747mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Another Pointe In Tyme's Rock Shrimp Baked In Fillo Dough

Recipe By :Chef Lisa Barker Another Pointe in Tyme RestaurantServing Size : 0 Preparation Time :0:00Categories : Appetizers Seafood Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound rock shrimp or any raw shrimp - (to 2 lbs) -- peeled, deveined 2 tablespoons minced garlic 1 bunch cilantro -- chopped 1/2 pound jalape o cheese -- grated� 1 teaspoon crushed red chilies Salt -- to taste Freshly-ground black pepper -- to taste 1 cup olive oil or clarified butter 16 sheets fillo dough

In a food processor, or chop by hand, mix together the garlic, cilantro,cheese, crushed red chilies and salt and pepper. In a saut pan on medium�heat, cook shrimp until half done. Drain shrimp and mix with otheringredients. Set aside mixture.

Keep the fillo dough under a slightly moist towel (not too moist or itwill stick together). Fillo dough dries out really quick so have extrasheets on hand. Warm oil or butter. Pull out a sheet of fillo dough andlightly baste the dough with the oil or butter, sprinkling a little saltand pepper. Complete this procedure for 6 sheets of dough.

Cut the sheets of dough in half. Spoon shrimp mixture onto each piece,folding and sealing the ends. Bake in the oven at 350 degrees until fillois golden brown, approximately 10 to 20 minutes depending on your oven.

Cut squares in half-quarters and serve at a cocktail party or leave largerportions for a meal.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Another Pointe's Duck And Oriental Vegetable Spring Roll

Recipe By :Chef Robert Nance - Another Pointe in Tyme RestaurantServing Size : 0 Preparation Time :0:00Categories : Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon sesame oil 4 ounces duck meat -- cooked and shredded 1/2 ounce carrots -- julienned 1/2 ounce celery -- julienned 1/2 ounce peppers -- julienned 1/2 ounce snow peas -- julienned 1/2 ounce diakon sprouts -- julienned 1/2 ounce green onions -- sliced 2 large nappa cabbage leaves 2 ounces Asian Plum Wine Sauce -- (see below) Sesame seeds -- for garnish === ASIAN PLUM WINE SAUCE === 8 ounces duck or chicken stock 1 ounces soy sauce 4 ounces plum wine 1 tablespoon mincedginger -- minced 1 tablespoon minced garlic -- minced 1 tablespoon minced shallots -- minced 1 tablespoon sesame oil 1 tablespoon cornstarch -- mixed with 1 tablespoon water -- to make a slurry

For Spring Roll: Steam nappa cabbage leaves and set aside until fillingis done. In a hot saut pan, add sesame oil and quickly cook all the�vegetables except for the sprouts and cabbage leaves, then add duck meatand sauce. Place the filling in nappa cabbage leaves, add sprouts, thenroll like a spring roll. Garnish with sesame seeds.

For Asian Plum Wine Sauce: In a sauce pan over medium-high heat, saut�the ginger, garlic and shallots in the sesame oil for about 1 minute, thenadd plum wine and reduce by half. Add soy sauce and stock. Bring to aboil and slowly add cornstarch slurry, whisking until thickened. (Makesabout 1 cup)



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Per serving: 785 Calories (kcal); 72g Total Fat; (82% calories from fat); 16g Protein; 19g Carbohydrate; 86mg Cholesterol; 1714mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 49 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Another Pointe's Glazed Smoked Pork Loin With Mango Chutney

Recipe By :Chef Robert Nance - Another Pointe in Tyme RestaurantServing Size : 0 Preparation Time :0:00Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pork loin 1/2 cup cider vinegar 1/4 cup apple juice 1/2 cup small red onion -- diced 1 teaspoon minced ginger root 1 teaspoon minced garlic 1/4 cup raisins 1/2 teaspoon red chilies -- crushed 2 star anise or 1 tspn anise seed 1/4 cup brown sugar 3/4 pound fresh mango -- cut into 1/2" pieces 3/4 pound Granny Smith apples -- peeled, cored, and cut into 1/2" pieces

Preheat oven to 325 degrees. Place pork loin on a rack, uncovered, in ashallow pan. Roast for approximately 15 minutes per pound or untilinternal temperature reaches 160 degrees.

Bring remaining ingredients, except for the fruit, to a boil; simmer untilthe sugar is dissolved, about 15 minutes. Add the fruit, simmer uncoveredfor about 30 minutes, or until chutney has thickened slightly. Letmixture cool.

Puree half of mixture to brush onto smoked pork loin during the last 30minutes of roasting. Use the remaining chutney as a condiment for thepork.



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Per serving: 748 Calories (kcal); 6g Total Fat; (7% calories from fat); 23g Protein; 162g Carbohydrate; 47mg Cholesterol; 74mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 7 1/2 Fruit; 0 Fat; 3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Another Pointe's Marinated Vegetable Salad With Sweet Herbs

Recipe By :Chef Robert Nance - Another Pointe in Tyme RestaurantServing Size : 0 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup finely-julienned carrots 1/4 cup thinly-sliced celery 1/2 cup cauliflower florets 1/2 cup broccoli florets 1/2 cup seeded, sliced hothouse cucumber 4 Roma tomatoes -- julienned 1 medium red onion -- julienned 1/4 cup julienned red bell pepper 1/4 cup julienned green bell pepper 1/4 cup julienned yellow bell pepper 1 cup peas Citrus Vinaigrette -- (see recipe) Butter lettuce leaves -- for serving

Combine all ingredients in a large bowl and toss with Citrus Vinaigrettedressing. Refrigerate for at least 1 hour, then serve on a bed of butterlettuce.



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Per serving: 292 Calories (kcal); 3g Total Fat; (7% calories from fat); 15g Protein; 59g Carbohydrate; 0mg Cholesterol; 66mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Complementary Recipe - Citrus Vinaigrette

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Another Pointe's Nopales Salad With Roasted Corn And Feta Cheese

Recipe By :Chef Robert Nance - Another Pointe in Tyme RestaurantServing Size : 3 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 2 cups cactus pad (nopales) -- rinsed, julienned 1/2 medium red onion -- julienned 1 tablespoon chopped cilantro 2 medium tomatoes -- diced 1/2 cup roasted corn 1 jalape o -- minced, (optional)� 1/4 cup red wine vinegar Juice of 1 lime 1 cup olive oil Salt -- to taste Freshly-ground balck pepper -- to taste Feta cheese crumbles -- to garnish

If using fresh nopales, steam or blanch, then cool and cut into julienne. If using nopales from a jar, rinse to remove the slippery coating.

In a mixing bowl, combine vinegar and lime juice, then whisk in olive oil. Toss dressing with onion, cilantro, tomatoes and corn. Finally, addnopales, toss together well and season to taste. Place in a serving dishand garnish with crumbles of feta cheese.



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Per serving: 668 Calories (kcal); 72g Total Fat; (94% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 9mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Applebee's Baked French Onion Soup

Recipe By :Todd WilburServing Size : 10 Preparation Time :0:00Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoons vegetable oil 6 medium white onions -- sliced 8 cups beef broth (Swanson is best) 1 cup water 2 1/2 teaspoons salt 1/2 teaspoon garlic powder

1/4 teaspoon freshly-ground black pepper 5 plain hamburger buns 10 slices provolone cheese 10 teaspoons shredded parmesan cheese

Add 3 tablespoons oil to a large soup pot or saucepan over medium-highheat. Add the sliced onions and saut for 20 minutes until the onions�begin to soften and start to become translucent. You don't want them tobrown.

Add the beef broth, water, salt, garlic powder and black pepper to the panand bring mixture to a boil. When soup begins to boil, reduce heat andsimmer for 45 minutes.

To make the croutons cut off the top half of each top of the hamburger bunso that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325degrees. Place the bread in the the oven directly on the rack and bakefor 15 to 20 minutes or until each piece is golden brown and crispy. Setthese croutons aside until you need them.

When the soup is done, spoon about 1 cup into an oven-safe bowl. Float acrouton on top of the soup, then place a slice of provolone cheese on topof the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese overthe provolone.

Place the bowl into your oven set to high broil. Broil the soup for 5 to6 minutes or until the cheese is melted and starting to brown (you mayneed to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over thetop of the soup and serve. Repeat process to prepare remaining servings.

This recipe yields 10 servings.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Applebee's Bananaberry Freeze


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups crushed ice 1 ripe banana 3/4 cup strawberry puree (drink mixer) 1/4 cup pina colada mix === GARNISH === Whipped cream 2 fresh strawberries 2 banana slices

Combine all ingredients in a blender on high speed. Mix for 10 to 15seconds, or until smooth. Pour into two wine glasses. Swirl whippedcream on top of each glass.

Slice each strawberry halfway up through the middle and add one to the rimof each glass. Cut a banana slice halfway through the middle and add oneto the rim of each glass next to the strawberry. Serve with a straw.



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Per serving: 4 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 7mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Tidbits - For the strawberry puree, grab the bottled drink mixer used for strawberry margaritas and daiquiris. And be sure your banana is soft and ripe. This is a detail the gods won't ignore.Nutr. Assoc. : 0 0 0 0 0 0 0 0


Applebee's Bourbon Street Steak

Recipe By :n/aServing Size : 2 Preparation Time :0:00Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tenderloin steaks, 1 1/2" thick 2 tablespoons bourbon 2 tablespoons brown sugar 1/4 tablespoon freshly-ground black pepper Salt -- to taste

Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill.

Place steaks on grill and cook for 13 minutes (rare) to 17 minutes(medium), turning once. Season to taste with salt and serve.


Source: "Todd Wilbur's Top Secret Message Boards at http://www.topsecretrecipes.com/cgi-bin/ubbcgi/Ultimate.cgi"S(Formatted for MC6): "03-01-2001 by Joe Comiskey - [email protected]"

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Per serving: 69 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 9g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Applebee's Low-Fat Asian Chicken Salad

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Chicken Poultry Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup teriyaki marinade 4 chicken breast fillets === FAT-FREE ASIAN DRESSING === 2 cups water 1/2 cup granulated sugar 3 tablespoons dry pectin 1 tablespoon white vinegar 1/2 teaspoon soy sauce 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon paprika === ASSEMBLY === 8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shredded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crispy chow mein noodles

Combine teriyaki marinade and chicken breasts in a medium bowl orresealable plastic bag. Marinate chicken for 3 to 4 hours.

Prepare the dressing by combining all of the ingredients in a smallsaucepan over medium heat. Bring mixture to a rolling boil while stirringoften with a whisk, then remove the pan from the heat to cool. Whendressing has cooled, pour it into a covered container and chill.

When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3 to 4 minutes per side, or until done.

Combine the romaine and iceberg lettuce, red and green cabbage and 1 cupof shredded carrots in a large bowl with the dressing. Toss well.

Divide the tossed greens among four plates. Sprinkle 1/4 cup of greenonions over each salad, followed by 1/3 cup of crispy chow mein noodles.

When the chicken breasts are done, slice each one, widthwise, intobite-size pieces. Sprinkle the sliced chicken breasts over each salad.

Place a 1/4 cup pile of shredded carrots in the center of each salad.



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Per serving: 876 Calories (kcal); 1g Total Fat; (1% calories from fat); 6g Protein; 219g Carbohydrate; 0mg Cholesterol; 11867mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 0 Fat; 12 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Applebee's Low-Fat Blackened Chicken Salad

Recipe By :Todd WilburServing Size : 2 Preparation Time :0:00Categories : Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CHICKEN === 2 boneless skinless chicken breast halves 2 tablespoons light butter === DRESSING === 1/4 cup fat-free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika

=== CHICKEN MARINADE === 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire sauce === CAJUN SPICE BLEND === 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon freshly-ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly-ground white pepper === SALAD === 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup shredded fat-free mozzarella cheese 1/2 cup shredded fat-free cheddar cheese 1 large tomato -- diced 1 hard-boiled egg white -- diced

Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,and stir. Add the chicken breasts to the marinade, cover bowl and keep inrefrigerator for several hours. Overnight is even better.

When chicken is marinated, preheat a frying pan or skillet (an ironskillet, if you ve got it) over medium-high heat. Also, preheat your�barbecue grill to medium-high heat.

Combine the spices for the Cajun Spice Blend in a small bowl. Sprinkle ateaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.

Melt the butter in the hot pan, then sear the chicken breasts for 2 to 3minutes on the side with the spices. While first side cooks, sprinkleanother teaspoon of spice over the top of each chicken breast, coatingthat side as you did the other. Flip the chicken over, and sear foranother 2 to 3 minutes. The surface of the chicken will be coated with acharred, black layer of flavor. This is exactly what you are shootingfor.

Finish the chicken off on your barbecue grill. Grill each breast on bothsides for 2 to 3 minutes, or until they are done.

While chicken is cooking prepare the salads by splitting the lettuce intotwo large bowls. Toss in the red cabbage and carrots. Mix the cheesestogether, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad.

Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately withdressing on the side.

This recipe yields 2 entree servings.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Applebee's Oriental Chicken Salad

Recipe By :Todd WilburServing Size : 1 Preparation Time :0:00Categories : Chicken Main Dish Poultry Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === ORIENTAL DRESSING === 3 tablespoons honey 1 1/2 tablespoons rice wine vinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil === SALAD === 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1 boneless skinless chicken breast half 2 cups vegetable oil - (to 4 cups) -- for frying 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot -- julienned or shredded 1 green onion -- chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want thetemperature of the oil to be around 350 degrees.

Blend together all ingredients for dressing in a small bowl with anelectric mixer. Put dressing in refrigerator to chill while you preparethe salad.

In a small, shallow bowl beat egg, add milk, and mix well. In anotherbowl, combine flour with corn flake crumbs, salt and pepper.

Cut chicken breast into 4 or 5 long strips. Dip each strip of chickenfirst into egg mixture then into the flour mixture, coating each piececompletely. Fry each chicken finger for 5 minutes or until coating hasdarkened to brown.

Prepare salad by tossing the chopped romaine with the chopped red cabbage,Napa cabbage, and carrots. Sprinkle sliced green onion on top of thelettuce. Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto thesalad forming a pile in the middle. Serve with salad dressing on theside.

This recipe yields 1 dinner-size salad.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Applebee's Tequila Lime Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 chicken breast fillets === MARINADE === 1 cup water 1/3 cup teriyaki sauce 2 tablespoons lime juice 2 teaspoons minced garlic 1 teaspoon mesquite liquid smoke flavoring 1/2 teaspoon salt

1/4 teaspoon ground ginger 1/4 teaspoon tequila === MEXI-RANCH DRESSING === 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon milk 2 teaspoons minced tomato 1 1/2 teaspoons white vinegar 1 teaspoon minced canned jalape o slices -- (nacho slices)� 1 teaspoon minced onion 1/4 teaspoon dried parsley 1/4 teaspoon Tabasco pepper sauce 1/8 teaspoon salt 1/8 teaspoon dried dill weed 1/8 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon cumin 1/8 teaspoon chili powder 1 dash garlic powder 1 dash freshly-ground black pepper === FOR SERVING === 1 cup shredded cheddar and monterey jack cheese blend 2 cups crumbled corn chips or fried tortilla strips

Prepare marinade by combining marinade ingredients in a medium bowl. Addthe chicken to the bowl, cover and chill for 2 to 3 hours.

Make the Mexi-Ranch Dressing by combining all of the ingredients in amedium bowl. Mix well until smooth, then cover dressing and chill ituntil needed.

When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grillis hot cook the marinated chicken breasts for 3 to 5 minutes per side, oruntil they're done.

Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranchdressing over each piece of chicken (you'll have plenty left over),followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2to 3 minutes, or just until the cheese has melted.

Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips oneach of four plates. Slide a chicken breast onto the chips on each plateand serve with your choice of rice (Spanish rice is recommended), and picode gallo, or salsa.



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NOTES : Tidbits - Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3 to 5 minutes or until crispy. Salt lightly and cool on paper towels to drain. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Arby's Bronco Berry Sauce

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 1/3 cup sugar 1/4 cup corn syrup 3 tablespoons pectin 2 teaspoons cornstarch 1 teaspoon vinegar 1/4 teaspoon red food coloring - (50 drops) 1/8 teaspoon onion powder 1 dash cayenne pepper 1 dash garlic powder 1 dash paprika 1/4 cup minced red bell pepper 1/2 teaspoon minced canned jalape o peppers�

Combine all the ingredients except the bell pepper and minced jalape no in�a small saucepan. Whisk well. Set saucepan over medium-high heat,uncovered. Add peppers and bring mixture to a full boil, stirring often.

Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Removefrom heat and let sauce sit for about 10 minutes. Stir and cover.

Use sauce when it reaches room temperature or cover and chill untilneeded.

This recipe yields 1 cup.


Yield: "1 cup"

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Per serving: 666 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 177g Carbohydrate; 0mg Cholesterol; 196mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 11 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Arby's Jamocha Shake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup cold coffee 1 cup low-fat milk 3 tablespoons granulated sugar 1 dash salt 3 cups vanilla ice cream 3 tablespoons chocolate syrup

Combine the coffee, milk, sugar and salt in a blender and mix on mediumspeed for 15 seconds to dissolve the sugar.

Add ice cream, and chocolate syrup then blend on high speed until smoothand creamy. Stop blender and stir mixture with a spoon if necessary tohelp blend ingredients.

Pour drink into two 16-ounce glasses.

This recipe yields 2 large drinks.


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Per serving: 532 Calories (kcal); 22g Total Fat; (35% calories from fat); 7g Protein; 82g Carbohydrate; 87mg Cholesterol; 306mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 5 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Arby's Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce

Combine all the ingredients in a small saucepan and cook over medium heat,stirring constantly, until the sauce begins to boil, 5 to 10 minutes.

Remove the sauce from the heat. Cover and allow to cool. Pour into acovered container for storage in your refrigerator. Keeps for a month ortwo.


Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-19-1999 by Joe Comiskey - [email protected]"Yield: "1 cup"

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Nutr. Assoc. : 0 0 0 0 0 0 0


AriZona Green Tea With Ginseng And Honey


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 quarts water - (8 cups)

1 Lipton green tea bag 1/2 cup sugar 2 tablespoons honey 3 tablespoons lemon juice 1/4 teaspoon ginseng extract

Heat water in a large saucepan until it boils. Turn off heat, put theteabag in the water, then cover the pan and let the tea steep for 1 hour.

Pour the sugar and honey into a 2-quart pitcher. Pour the tea into thepitcher and stir to dissolve sugar. Add lemon juice and ginseng and stir. Chill and serve.

This recipe yields 2 quarts.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"Yield: "2 quarts"

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Per serving: 527 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 139g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 9 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


AriZona Iced Tea With Ginseng Extract


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 quarts water - (8 cups) 1 Lipton tea bag 2/3 cup sugar 2 tablespoons lemon juice 1/4 teaspoon ginseng extract

Heat water in a large saucepan until it boils. Turn off heat, put theteabag in the water, then cover the pan and let the tea steep for 1 hour.

Pour the sugar into a 2-quart pitcher. Pour the tea into the pitcher andstir to dissolve sugar. Add lemon juice and ginseng and stir. Cool andserve.



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Nutr. Assoc. : 0 0 0 0 0


Baskin Robbins' B.R. Blast


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CAPPUCCINO === 1 cup cold espresso 1 cup whole milk 1/3 cup granulated sugar 1 cup vanilla ice cream - (heaping) 2 cups crushed ice or ice cubes === GARNISH === Whipped cream Cinnamon

Combine the espresso, milk and sugar in a blender and mix on medium speedfor 15 seconds to dissolve sugar. Add ice cream and ice then blend onhigh speed until smooth and creamy.

Pour drink into two 16-ounce glasses. If desired, add whipped cream tothe top of each drink followed by a sprinkle of cinnamon.


For the Mocha version, add 2 tablespoons of chocolate syrup to the recipeabove and prepare as described.


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Protein; 39g Carbohydrate; 17mg Cholesterol; 60mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Baskin Robbins' Ice Cream Cake

Recipe By :Todd WilburServing Size : 20 Preparation Time :0:00Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 box praline ice cream - (1/2 gallon) 4 cups vanilla ice cream - (2 pints) 1 container white frosting - (12 oz) Colored frosting -- (optional) === FOR THE CAKE === 1 box white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites

Make your cake following the directions on the box. If you are making thewhite cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the batter into a greased 9- by 13-inch baking pan and bake at 350degrees for 30 to 35 minutes. When cake is done, let it cool to roomtemperature.

When the cake has cooled, slice it in half and place each half on awax-paper covered cookie sheet, or a platter or tray that will fit intoyour freezer.

Use a sharp serrated knife (a bread knife works great) to slice the icecream through the middle, box and all, so that you have two 2-inch thicksheets of ice cream. Peel the cardboard off the ice cream and lay a halfupon each of cakes. Slice the edges of the cake all the way around sothat the cake is the same size as the ice cream on top. Work quickly sothat the ice cream doesn't melt. When both cakes have been trimmed, placethem into the freezer for an hour or two.

When you are ready to frost the cake, take the two pints (4 cups) ofvanilla ice cream out of the freezer for 20 to 30 minutes to soften. Stirthe ice cream so that it is smooth, like frosting. Use a frosting knifeor spatula to coat each cake with about 2 cups of ice cream. Cover theentire surface thoroughly so that you cannot see any of the cake. Pop thecakes into the freezer for an hour or so to set up.

When the cakes have set, fill a pastry bag (with a fancy tip) with whitefrosting to decorate all around the top edge of the cake. Also decoratearound the bottom of the cake. Use colored frosting and different tips toadd inspired artistic flair and writing on the cake, as needed. Cover the

cakes and keep them in your freezer until party time.

When you are ready to serve the cakes, leave them out for 10 to 15 minutesbefore slicing. Cut the cakes with a sharp knife that has been held underhot water.

This recipe yields 2 cakes (approximately 10 servings each).


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Per serving: 35 Calories (kcal); 4g Total Fat; (93% calories from fat); 1g Protein; trace Carbohydrate; 0mg Cholesterol; 9mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Tidbits - You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert -- even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9- by 13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Benihana's Ginger Dipping Sauce

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup chopped onion 1 small piece ginger root (or 1/8 tsp ground ginger) 1/2 cup soy sauce 1/4 cup rice wine vinegar

Combine all ingredients in blender and process until smooth.

This recipe yields about 1 cup of sauce.

Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC5): "08-29-1999 by Joe Comiskey - [email protected]"Yield: "1 cup"

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Nutr. Assoc. : 0 0 0 0 0


Benihana's Ginger Salad Dressing

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 tablespoons water 2 tablespoons minced fresh ginger 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30seconds or until all of the ginger is well-pureed.

This recipe yields 1 3/4 cups.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-19-1999 by Joe Comiskey - [email protected]"Yield: "1 cups"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Benihana's Hibachi Chicken

Recipe By :n/aServing Size : 1 Preparation Time :0:00Categories : Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons soybean oil 1 boneless skinless chicken breast Salt -- to taste Freshly-ground black pepper -- to taste Fresh lemon juice -- as needed 1 tablespoon sesame seeds

Oil a hot griddle or fry pan with soybean oil to coat surface. Cutchicken breast into bite-sized pieces and place on hot griddle. Season totaste with salt and pepper. Cook until chicken looks done. Add smallamount of fresh lemon juice and sesame seeds. Cook a few minutes more. Serve with Magic Mustard Sauce.



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Per serving: 552 Calories (kcal); 35g Total Fat; (57% calories from fat); 56g Protein; 2g Carbohydrate; 137mg Cholesterol; 154mg SodiumFood Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Benihana's Hibachi Steak


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 sirloin steaks - (5 oz ea)

4 teaspoons soybean oil 8 large mushrooms -- sliced thick 4 dashes salt 4 dashes freshly-ground black pepper

Broil steaks until rare (do not broil too much). Heat nonstick skilletand add oil to heated skillet. Place steak cubes in skillet withmushrooms and cook until done to taste. Season with salt and pepper ifdesired and serve hot. Dip steaks in Magic Mustard Sauce.



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Per serving: 49 Calories (kcal); 5g Total Fat; (81% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 268mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Benihana's Japanese Fried Rice

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups cooked converted or parboiled rice (1 cup uncooked rice) 1 cup frozen peas -- thawed 2 tablespoons finely-grated carrot 2 eggs -- beaten 1/2 cup diced onion - (1/2 small onion) 1 1/2 tablespoons butter 2 tablespoons soy sauce Salt -- to taste Freshly-ground black pepper -- to taste

Cook rice following instructions on package. (Bring 2 cups water to aboil, add rice and a dash of salt, reduce heat and simmer in coveredsaucepan for 20 minutes). Pour rice into a large bowl to let it cool inthe refrigerator.

Scramble the eggs in a small pan over medium heat. Separate the scrambledchunks of egg into small pea-size bits while cooking.

When rice has cooled to near room temperature, add peas, grated carrot,scrambled egg and diced onion to the bowl. Carefully toss all of theingredients together.

Melt 1 1/2 tablespoons of butter in a large frying pan over medium-highheat. When butter has completely melted, dump the bowl of rice and otheringredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6 to 8 minutes over heat, stirring often.



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Per serving: 103 Calories (kcal); 7g Total Fat; (57% calories from fat); 5g Protein; 6g Carbohydrate; 105mg Cholesterol; 626mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Tidbits - This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Benihana's Magic Mustard Sauce

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon sesame seeds -- toasted, crushed 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. Place sesame seeds in flat pan in oven totoast (about 10 to 15 minutes). Mix mustard and water in a small mixingbowl until it forms a paste. Place in blender with sesame seeds, soysauce and garlic. Blend at high speed for about 1 minute. Remove andstir in whipped cream.



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Per serving: 382 Calories (kcal); 25g Total Fat; (57% calories from fat); 18g Protein; 25g Carbohydrate; 61mg Cholesterol; 12364mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Benihana's Salad Dressing

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup chopped onion 1/4 cup vegetable oil 2 tablespoons rice wine vinegar 1 tablespoon water 1 tablespoon chopped ginger root 1 tablespoon chopped celery 1 tablespoon soy sauce 1 1/2 teaspoons tomato paste 1 1/2 teaspoons sugar 1 teaspoon lemon juice 1/2 teaspoon salt

Combine all ingredients in a blender. Process until almost smooth. Anyunused portions may be stored in a covered container in the refrigerator.

This recipe yields enough dressing for 6 servings.


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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Benihana's Superb Salad Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup soybean oil 1/2 cup white vinegar 3 tablespoon MSG 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 cup sliced celery 1/4 cup coarsley chopped Onion

Combine all ingredients in an electric blender. Mix at medium speed for 3to 5 seconds until celery is finely grated. Add dressing to the salad andtoss.

This recipe yields 1 1/2 cups dressing.

Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC5): "08-29-1999 by Joe Comiskey - [email protected]"Yield: "1 cups"

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Per serving: 999 Calories (kcal); 109g Total Fat; (95% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 6520mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 22 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Benihana-Style Shrimp

Recipe By :n/aServing Size : 1 Preparation Time :0:00

Categories : Main Dish Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 large shrimp -- peeled, deveined Salt -- to taste 2 tablespoons soybean oil 1 teaspoon butter -- melted 1 teaspoon heavy cream 1 tablespoon chopped fresh parsley Juice of 1/2 lemon

Heat griddle to about 350 degrees. Sprinkle peeled, cleaned and deveinedshrimp with salt to taste. Oil griddle with soybean oil. Place shrimp ongriddle and saut about 3 minutes on each side. Remove from griddle. �

Mix melted butter with heavy cream. Cut shrimp into bite-sized pieces anddot with mixture made from butter and heavy cream. Sprinkle with parsleyand return to griddle. Cook 1 to 2 minutes longer. Squeeze juice fromhalf a lemon over the shrimp. Remove from griddle. Serve with gingersauce.


Source: "Southern U.S. Cuisine (Copycat/Restaurant Collection) at http://southernfood.about.com"S(Formatted for MC5): "08-27-1999 by Joe Comiskey - [email protected]"

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Nutr. Assoc. : 0 0 0 0 0 0 0


Benihana-Style Steak


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup uncooked rice 6 ounces boneless sirloin steak 1 tablespoon peanut oil

2 large mushrooms -- sliced Salt -- to taste Freshly-ground black pepper -- to taste

Cook rice according to package directions. Set aside.

Heat griddle to 350 drgrees and pour on oil to coat surface. Sear steakon both sides. Cut steak into strips. Return to griddle along withmushroom slices.

Turn meat pieces until done to preference. Season with salt and pepper totaste. Serve with boiled rice and Magic Mustard Sauce.



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Per serving: 128 Calories (kcal); 14g Total Fat; (92% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Bennigan's Ale House Shrimp And Pasta

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Main Dish Pasta Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces penne pasta 1 tablespoon butter or margarine 1 package mushrooms - (12 oz) -- thickly sliced 1 medium red onion -- chopped 2 tablespoons minced garlic 1/2 cup Irish brown ale 1 package white sauce mix -- whisked with 1 1/2 cups milk 1 pint cherry tomatoes -- halved 1 1/2 pounds raw medium shrimp -- peeled, deveined === GARNISH === Chopped scallions Freshly grated Parmesan cheese

Cook pasta as directed on package.

Melt butter in a large skillet over medium heat. Add mushrooms and onionsand cook, stirring occasionally, 8 minutes or until lightly browned andsoft. Add garlic; cook, stirring, 1 minute until fragrant. Add ale,white sauce mixture and tomatoes.

Bring to a boil and stir constantly until sauce thickens. Add shrimp;reduce heat to medium-low and simmer 2 to 3 minutes until cooked through.

Drain pasta and place in a large serving bowl. Add shrimp and sauce; tossto mix and coat. When serving, sprinkle with the scallions and cheese.


Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5): "08-17-1999 by Joe Comiskey - [email protected]"

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Per serving: 1691 Calories (kcal); 25g Total Fat; (13% calories from fat); 60g Protein; 299g Carbohydrate; 81mg Cholesterol; 331mg SodiumFood Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Bennigan's Garlic Mashed Potatoes

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound red potatoes 3 tablespoons butter 1/4 cup half-and-half or milk 4 garlic cloves -- roasted Salt -- to taste Freshly-ground white pepper -- to taste

To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350 degree oven for about 20 to 30 minutes.

This would be a great time to roast that garlic too. You can either use atraditional roaster, or you may wrap a bulb of garlic in foil and roastthat, be sure to coat the bulb with some olive oil before you roast it.

Remove potatoes from oven and allow them to cool. You can leave the

peelings on or off, I like to leave a few of them on. Chop potatoes, addbutter, and half-and-half, and mix with with an electric mixture. Addcloves of garlic, and salt and pepper to taste.

You will want to heat these potatoes in a saucepan until they warm upagain.



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Nutr. Assoc. : 0 0 0 0 0 0


Bennigan's Hot Bacon Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 ounces bacon grease 1/4 pound red onion -- dice fine 2 cups water 1/2 cup honey 1/2 cup red wine vinegar 2 tablespoons Dijon mustard 1 1/2 tablespoons cornstarch 1 tablespoon Tabasco pepper sauce

Place the bacon grease in a saucepan over medium-high heat. Add theonions and saut until the onions start to blacken. While the onions are�carmelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch andwhisk well.

After the onions have carmelized, add the Dijon mustard to the onions andstir together with a rubber spatula. Add the cornstarch mixture andTabasco to the mustard and onions and mix. Continue stirring until mixthickens and comes to a boil. Remove from heat and store in refigeratoruntil needed.

To reheat use a double boiler.



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Per serving: 1155 Calories (kcal); 58g Total Fat; (43% calories from fat); 3g Protein; 169g Carbohydrate; 58mg Cholesterol; 711mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 10 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Bennigan's Monte Cristo

Recipe By :n/aServing Size : 6 Preparation Time :0:00Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 slices cooked turkey 6 slices Swiss cheese 6 slices cooked ham 6 slices American cheese 18 slices wheat bread === BATTER === 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 1/3 cups water 1 large egg -- beaten Oil -- for deep frying Powdered sugar Red raspberry jelly

Assemble sandwiches: Bread, turkey, Swiss cheese, bread, ham, Americancheese, bread; cut in half diagonally.

Whisk flour, baking powder, and salt together to blend well. Add water tothe egg and add to the flour mixture mixing well. Dip each sandwich halfinto the batter and deep-fry (oil must cover the sandwich) in oilpre-heated to 360 degrees until golden brown.

Remove from oil to paper towels. Sprinkle with the powdered sugar. Servewith warm or room temperature jelly, if desired.


Source: "Top Secret Recipe's Message Boards at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Bennigan's Onion Soup

Recipe By :Gloria PitzerServing Size : 8 Preparation Time :0:00Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound firm white onions -- sliced 1/4 cup butter 2 tablespoons corn oil 3 tablespoons flour 1 quart chicken broth 1 quart beef broth 8 slices French bread Shredded Swiss cheese -- as needed Freshly-grated Parmesan cheese -- as needed

Saut onions in butter and oil until onions are transparent, but not well�browned. When tender, turn heat to lowest point and sprinkle with flour,stirring vigorously.

Pour into Dutch oven and stir in broths. Heat thoroughly and divide among8 oven-proof bowls. Float a slice of bread atop each serving. Mix equalparts of each cheese to smooth paste and spread over bread. Place allbowls on oven rack 4 inches from broiler heat and broil until cheesemelts. Serve at once. Leftover soup freezes well up to 6 months.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Bennigan's Potato Soup

Recipe By :Courtesy of The Houston ChronicleServing Size : 0 Preparation Time :0:00Categories : Soups/Stews Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon ham base -- see * Note 1 quart chicken base 6 tablespoons margarine -- divided 1/4 pound yellow onions -- diced 1 pound potatoes -- diced 3/4 teaspoon freshly-ground black pepper 1 1/2 ounces flour 1 cup milk Chopped parsley -- for garnish

* Note: The Houston Chronicle suggests that the bases may not beavailable in supermarkets, they suggest that you use chicken broth and apiece of ham.

Combine ham and chicken bases in a saucepan and whisk until no lumpsappear. Melt 3 tablespoons margarine in a stockpot and saut onions until�transparent. Add potato and pepper and stir until completely mixed. Addchicken and ham stock and stir until mixture begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine20 seconds or until melted. Whisk flour into melted margarine and stiruntil it forms a roux. Introduce roux into the stock. The soup willstart to thicken.

Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsleyand serve.



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Per serving: 1311 Calories (kcal); 77g Total Fat; (52% calories from fat); 24g Protein; 135g Carbohydrate; 33mg Cholesterol; 950mg SodiumFood Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Bennigan's Potato Wedges

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 medium baking potatoes 1/2 cup shredded Colby cheese 4 tablespoons Oscar Meyer bacon bits 1 bunch green onions 1/2 cup sour cream

Preheat oven to 350 degrees. Wash potatoes very well, score them with aknife and bake in an oven for one hour. Remove potatoes and allow them tocool, so that you can handle them.

When potatoes are cool, cut them in half and scoop out the "meat" of thepotato. Be sure to leave at least 1/4-inch of meat on the skin.

Spray a baking dish with Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon. Place the potatoes in a 350degree oven for 5 to 10 minutes, or until the cheese has melted.

Remove from oven. Chop the tops of the green onion off, and sprinkle themon the potatoes. Serve with sour cream.



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Per serving: 264 Calories (kcal); 11g Total Fat; (35% calories from fat); 8g Protein; 35g Carbohydrate; 26mg Cholesterol; 113mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Bennigan's Ultimate Baked Potato Soup

Recipe By :Courtesy of Women's Day MagazineServing Size : 4 Preparation Time :0:00Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 pounds all-purpose potatoes -- scrubbed, and pierced in several places 1 tablespoon butter or margarine 1 1/2 cups finely-chopped onions 2 tablespoons minced garlic 1 can chicken broth - (14 1/2 oz) 3 cups milk 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper === TOPPINGS === Shredded chedder cheese Crumbled cooked bacon Chopped scallions

Heat oven to 400 degrees. Bake potatoes 1 hour or until tender whenpierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium-low heat. Stir in onionsand 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.

Cut remaining potatoes in small cubes. Add to soup and stir gently toreheat. Sprinkle each serving with toppings.

This recipe yields 8 one-cup servings or 4 main dish servings.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Big Boy's Chicken Gravy

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments Gravies

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 28 ounces chicken broth 1/2 teaspoon onion powder 1 tablespoon chicken bouillon powder 2/3 cup Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepanand stir constantly over medium-high heat, about 4 or 5 minutes until itcomes to a boil, is smooth and has thickened a bit. Serve at once. Canfreeze up to 4 months.



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Nutr. Assoc. : 0 0 0 0


Big Boy's Tomato And Spice Dressing

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Miracle Whip salad dressing 2 tablespoons ketchup 1 tablespoon Heinz 57 sauce 1 tablespoon Karo light corn syrup

Combine salad dressing, ketchup, Heinz 57 and corn syrup. Stir it withrubber bowl scraper till thoroughly blended. Keep refrigerated up to 30days.



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Per serving: 31 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 356mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates



Black Angus' Cheesy Garlic Bread

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 French bread loaf 1/2 cup butter -- softened 1 cup shredded Asiago cheese (you could try Parmesan cheese) 1 cup shredded Jack cheese 1 cup mayonnaise 1 bunch green onions -- chopped 2 garlic cloves -- pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses,mayonnaise, green onions and garlic in bowl, blending well. Spread thecut side of bread halves with spread.

Bake at 350 degrees for 7 minutes, then place under broiler about 3minutes longer. Cut into slices and serve.

This recipe yields 1 loaf.

Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5): "08-17-1999 by Joe Comiskey - [email protected]"Yield:

"1 loaf"

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Per serving: 3647 Calories (kcal); 293g Total Fat; (69% calories from fat); 44g Protein; 239g Carbohydrate; 325mg Cholesterol; 4953mg SodiumFood Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Black Angus' Potato Soup

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 large baking potatoes 2/3 cup butter or margarine 2/3 cup flour 6 cups milk 3/4 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon freshly-ground white pepper 4 green onions -- chopped, divided 12 slices bacon -- cooked, crumbled 1 1/4 cups shredded Cheddar cheese -- divided 8 ounces sour cream

Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1hour or until done. Let cool.

Cut into half lengthwise and scoop out pulp; set aside. Use skins forsomething else, such as stuffed potato skins.

Melt butter in heavy saucepan over low heat; add flour, stirring untilsmooth. Cook 1 minute, stirring constantly. Gradually add milk, cookover medium heat, stirring constantly until mixture is thickened andbubbly.

Add potato pulp, salt, pepper, 2 tablespoons green onion, half the baconand 1 cup cheese. Cook until thoroughly heated.

Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.


Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5):

"08-17-1999 by Joe Comiskey - [email protected]"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Boston Chicken / K.F.C. Style Rotisserie Chicken

Recipe By :Gloria PitzerServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup oil 1 tablespoon honey 1 tablespoon lime juice 1/4 teaspoon paprika Seasoned salt -- to taste 4 chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to melt honey. Arrange4 chicken breast halves, skin-side-up in a square baking dish or pan,sprayed with Pam.

Bake uncovered at 400 degrees about 35 to 40 minutes, basting chickenwithout turning them, 3 or 4 times during baking or until nicely browned.

Immediately upon removing from oven, seal baking dish tightly in foil andlet stand 15 to 20 minutes before serving.



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Per serving: 138 Calories (kcal); 14g Total Fat; (86% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Boston Chicken's Cucumber Salad

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 medium cucumbers with skin -- halved, seeded, and cut into 1/2" slices 1/4 red Spanish onion -- cut 1/2" dice 1 large ripe tomato -- diced 8 ounces Paul Newman's Own olive oil and vinegar dressing 1 teaspoon dry dill weed 1/2 teaspoon dry parsley flakes -- minced 1/4 cup olive oil

Combine cucumbers with the rest of the ingredients in non-metalrefrigerator container, tightly covered. Marinate for 24 hours in fridgebefore serving. Do not freeze.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Boston Chicken's Stuffing

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Side Dish Stuffings

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 can sliced carrots - (10 oz) -- undrained 1 can slices mushrooms - (4 oz) -- undrained 1 can chicken broth - (14 oz) 2 celery ribs -- cut 4 to 5 pieces 1 tablespoon rubbed sage 12 teaspoons poultry seasoning 1 tablespoon chicken bouillon powder 3 tablespoons bottled liquid margarine (or melted butter or margarine) 3 English muffins -- cut into cubes with their crumbs 1 bag unseasoned croutons - (8 oz) 1 tablespoon dried parsley 2 tablespoons dried minced onion

When you open the can of carrots, run the blade of a paring knife throughthem right in the can so that you've reduced them to tiny bits withoutmashing them. Empty it then into a Dutch oven. Add the mushrooms; setaside.

Empty the can of broth into the blender and add the celery along with thesage, poultry seasoning, bouillon powder and margarine. Blend a fewseconds on high speed, only until celery is finely minced.

Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsleyand onion to the Dutch oven. Pour blender mixture over and stir tocombine with rubber bowl scraper until completely moist.

Cover with a lid and bake at 350 degrees about 45 minutes to an hour oruntil piping hot. Can be frozen to use within 4 months.



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Per serving: 464 Calories (kcal); 4g Total Fat; (8% calories from fat); 15g Protein; 92g Carbohydrate; 0mg Cholesterol; 873mg SodiumFood Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Boston Market's Creamed Spinach

Recipe By :Submitted by Judy ChathamServing Size : 0 Preparation Time :0:00Categories : Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package frozen chopped spinach - (20 oz) -- thawed 1 cup White Sauce - (thick) -- see below 1/2 cup sour cream 1 teaspoon salt 2 tablespoons butter 2 tablespoons finely-chopped onion 1/4 cup water === WHITE SAUCE === 3 tablespoons butter 4 tablespoons flour 1/4 teaspoon salt 1 cup whole milk

For White Sauce: On a medium-low setting melt butter in a sauce pan; addflour and salt until creamed together. Add milk a little at a time onmedium heat. Constantley stir with a wisk until mixture becomes thick andsmooth.

Place butter in a 2-quart sauce pan on medium heat, add onions. Cookuntil the onions are transparent. Place spinach and add water to pan,lower the heat and place lid on pan. Stir several times until the spinachis almost completely cooked.

When spinach is almost done add white sauce and sour cream, stir well andsimmer until completely blended.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Boston Market's Dill Potato Wedges

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Side Dish


-------- ------------ -------------------------------- 7 new red potatoes - (to 8) 2 garlic cloves -- minced fine 1 stick butter 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon celery salt 2 teaspoons crushed dill

Wash potatoes well and boil until soft , drain well on paper towels.

Melt 1 stick of butter, in large frying pan (use only real butter) sauteegarlic for a couple of moments, then add pototoes and the rest of theseasonings. Pan fry the potatoes until they are lightly brown.



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Nutr. Assoc. : 0 0 0 0 0 0 0


Boston Market's Macaroni And Cheese

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 ounces dry macaroni 1/2 stick butter 1/4 cup flour 1/4 teaspoon dry mustard 1 teaspoon salt 1 dash freshly-ground black pepper 2 cup milk 1 tablespoons minced onion 1 cup processed American cheese - (1/4 lb)

Cook pasta according to instructions, drain and set aside.

To make cheese sauce, melt butter in a saucepan add onion and flour.

Allow this to thicken, and when thickened slowly add the milk.

When all milk is added, you may add the cheese. For this Velveeta, isreally the best, but you can use another brand. Add salt, pepper, and drymustard. When sauce has thickened, add pasta.

Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Boston Market's Meat Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEAT MIXTURE === 1 1/2 pounds lean ground chuck 1/2 cup minced oinions 1/2 teaspoon garlic salt 3/4 cup drained diced tomatoes 3/4 cup plain bread crumbs 1 egg === TOPPING === 3/4 cup tomato sauce 2 tablespoons sugar

Mix all ingredients together in first list untill well blended. Place ina lightly greased bread pan and bake at 350 degrees for 3/4 hour.

Remove from oven and drain excess grease from pan. Mix tomato sauce andsugar together and pour over the meatloaf and place back in the oven tofinish baking until done, about 1/2 hour, depending on the oven.



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Per serving: 219 Calories (kcal); 5g Total Fat; (18% calories from fat); 8g Protein; 39g Carbohydrate; 187mg Cholesterol; 2192mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Boston Market's Meatloaf II

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup tomato sauce 1 1/2 tablespoons Kraft original barbecue sauce 1 tablespoon granulated sugar 1 1/2 pounds ground sirloin (10% fat) 6 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon freshly-ground black pepper 1 dash garlic powder

Preheat oven to 400 degrees.

Combine the tomato sauce, barbecue sauce and sugar in a small saucepanover medium heat. Heat the mixture until it begins to bubble, stirringoften, then remove it from the heat.

In a large bowl, add all but 2 tablespoons of the tomato sauce to themeat. Use a large wooden spoon or your hands to work the sauce into themeat until it is very well combined. Combine the remaining ingredientswith the ground sirloin -- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into themeat.

Load the meat into a loaf pan (preferably a meatloaf pan with two sectionswhich allows the fat to drain, but if you don't have one of those aregular loaf pan will work). Wrap foil over the pan and place it into theoven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the foil and, if

you aren't using a meatloaf pan, drain the fat. Using a knife, slice themeatloaf all the way through into 8 slices while it is still in the pan.This will help to cook the center of the meatloaf. Pour the remaining 2tablespoons of sauce over the top of the meatloaf, in a stream down thecenter. Don't spread the sauce.

Place the meatloaf back into the oven, uncovered, for 25 to 30 minutes oruntil it is done. Remove and allow it to cool for a few minutes beforeserving.



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Per serving: 74 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 771mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Boulders' Achiote Paste

Recipe By :Chef Mary Nearn - The Boulders Resort, Carefree, AZServing Size : 0 Preparation Time :0:00Categories : Condiments Marinade Seasonings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 10 ancho chilies -- stemmed, seeded 3 1/2 cups orange juice 1 teaspoon ground cumin 1/2 teaspoon allspice 2 ounces white wine vinegar 1 tablespoons anatto seeds 2 garlic cloves Kosher salt -- to taste Freshly-ground black pepper -- to taste

Simply puree all the ingredients in a blender until smooth. Seasonafterwards with salt and pepper and begin marinating.

This is a great Southwestern marinade for seafood, chicken, even beeftenderloin!

This recipe yields ?? cups.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Boulders' Bakery Cafe Pizza

Recipe By :Chef Mary Nearn - The Boulders Resort, Carefree, AZServing Size : 0 Preparation Time :0:00Categories : Main Dish Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === PIZZA DOUGH === 2 cups cool water 1/2 tablespoon sugar 2 1/3 cups all-purpose flour 1 packet yeast - (small) 1 tablespoon kosher salt 1 ounce olive oil === PIZZA SAUCE === 3 small white onions -- chopped 1/2 cup garlic -- chopped 12 tomatoes -- chopped and seeded 2 tablespoons salad oil 1/4 cup balsamic vinegar 1 quart burgundy 4 tablespoons basil 4 tablespoons oregano 3 tablespoons tomato paste Freshly-ground black pepper -- to taste

For dough, combine all dry ingredients and mix on medium speed with adough hook for 5 to 7 minutes. Add olive oil and let mix untilwell-incorporated. Let dough rest in bowl, covered, until it doubles insize. Divide the dough in half and coat with olive oil. Place dough inrefrigerator and let sit for 18 to 24 hours for best flavor. Note: Doughwill be slightly sticky.

For sauce, heat oil in a heavy-duty saucepan over medium heat. Add onionsand garlic and saut until translucent. Add tomatoes and half of the�dried herbs and let cook for 3 or 4 minutes. Then, add burgundy. Letsauce simmer for 20 to 30 minutes. Add a small amount of water if

necessary, but generally the tomatoes will provide enough liquid to keepit simmering. Puree the sauce lightly with a hand blender. It shouldstill be slightly chunky. Correct seasonings with the rest of herbs,salt, black pepper and tomato paste. Add balsamic vinegar.



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Per serving: 2942 Calories (kcal); 67g Total Fat; (24% calories from fat); 59g Protein; 400g Carbohydrate; 0mg Cholesterol; 6259mg SodiumFood Exchanges: 16 Grain(Starch); 0 Lean Meat; 24 1/2 Vegetable; 1/2 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Boulders' Brioche Pudding

Recipe By :Chef Mary Ann Weber - The Boulders Resort, Carefree, AZServing Size : 0 Preparation Time :0:00Categories : Desserts Puddings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/4 cups milk 3 1/4 cups heavy cream 1 vanilla bean (can substitute 1 tspn pure vanilla extract) 1/4 teaspoon salt 9 large eggs 2 cups granulated sugar 1 loaf brioche or French bread 4 tablespoons butter -- melted 3/4 cup golden raisins -- soaked in Rum -- as needed Cinnamon sugar -- as desired

Bring first 4 ingredients to a boil. Split and scrape out vanilla bean. Whisk together eggs and sugar and temper with hot mixture.

Slice bread 1/2-inch thick. Brush melted butter in 9-inch by 12-inchbaking dish. Sprinkle rum-soaked raisins in dish. Shingle layers ofsliced bread in dish and brush with remainder of butter. Carefully pourcustard over bread, saturating each slice. Sprinkle top with cinnamonsugar if desired.

Bake in waterbath at 350 degrees for 30 minutes or until set. Will beslightly soft in center.

Can be served warm, cold or at room temperature.



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Per serving: 6072 Calories (kcal); 399g Total Fat; (57% calories from fat); 96g Protein; 561g Carbohydrate; 2975mg Cholesterol; 2198mg SodiumFood Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 75 Fat; 27 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Boulders' Camarones Reyes

Recipe By :Chef Martin Reyes - The Boulders Resort, Carefree, AZServing Size : 4 Preparation Time :0:00Categories : Main Dish Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 ounces lemon juice 1 tablespoon oregano 1/2 teaspoon cayenne pepper 1 pinch kosher salt Freshly-ground black pepper -- to taste 24 large shrimp 12 strips bacon 16 ounces Spanish rice 8 ounces Monterey Jack cheese 1/2 cup canola oil

In a large bowl, mix lemon juice, oregano, cayenne pepper, kosher salt andpepper. Add shrimp to the mix; let marinate for 1 hour.

Remove shrimp from marinade and drain. Cut each strip of bacon in halflengthwise and wrap each shrimp "barber pole" style. Place oil in a largeskillet and heat. Carefully place shrimp in skillet and fry until baconis crisp. Remove shrimp and lightly blot to remove excess oil.

Place rice in middle of the plate and sprinkle with cheese. Arrange

shrimp around plate.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Boulders' Cr pes At The Boulders�

Recipe By :Chef Mary Nearn - The Boulders Resort, Carefree, AZServing Size : 12 Preparation Time :0:00Categories : Main Dish Pancakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup all-purpose flour 2 eggs 1/2 teaspoon kosher salt 1 1/3 cups whole milk 2 tablespoons butter milk 1 pinch freshly-ground white pepper 1 pinch nutmeg 1 pinch cinnamon

Mix together all ingredients; let mixture rest for about 20 minutes. Heata small nonstick frying pan and spray with nonstick coating.

Ladle approximately 2 ounces of batter into the pan, letting the batterjust set, then flip the cr pe over, cook briefly on this side and remove. �



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Per serving: 66 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g Protein; 9g Carbohydrate; 35mg Cholesterol; 101mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Complementary Recipe - Boulders' Grand Marnier Sauce

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Boulders' Deceivably Decadent Chocolate Cake

Recipe By :Chef Charles Wiley - The Boulders Resort, Carefree, AZServing Size : 9 Preparation Time :0:00Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Vegetable cooking spray 3/4 cup pastry or cake flour -- plus more for dusting 1/3 cup unsweetened cocoa powder 1 1/2 teaspoon baking powder 2 tablespoons unsalted butter 1 cup light brown sugar - (packed) 3 large egg whites 1 large egg 1 cup plain non-fat yogurt 1 teaspoon pure vanilla extract 1 ounces semisweet chocolate -- coarsely chopped 1 tablespoon skim milk

Preheat oven to 350 degrees. Spray an 8-inch square cake pan with thecooking spray and dust lightly with flour.

In a medium bowl, sift the flour, cocoa and baking powder. In a bowl,combine the butter and sugar. Beat in the egg whites, egg, yogurt andvanilla. Gradually beat in the flour mixture until incorporated.

Pour the batter into the prepared pan and bake for 35 to 40 minutes oruntil a cake tester inserted in the center comes out clean. Let cool inthe pan.

In a small bowl, melt the chocolate in the milk in the microwave or in asaucepan over barely simmering water. Let cool slightly. Invert the cakeonto a platter and spread with the melted chocolate. Cut the cake into 9squares and serve.


Source: "Kitcken Link (Copycat Collection) at

http://www.kitchenlink.com/copycat.html"S(Formatted for MC5): "08-14-1999 by Joe Comiskey - [email protected]"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Boulders' Diver Sea Scallops With Fresh Field Greens

Recipe By :Chef Mary Nearn - The Boulders Resort, Carefree, AZServing Size : 4 Preparation Time :0:00Categories : Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SALAD === 6 large sea scallops -- grilled 6 ounces baby lettuces - (to 8) 2 golden beets -- cut in eighths, and roasted 2 red beets -- cut in eighths, and roasted 2 ounces leeks -- julienned, fried 1 ounces canola oil -- for frying 1 ounces lemon basil vinaigrette -- (see below) === GRILLED LEMON-BASIL VINAIGRETTE === 1 teaspoon chopped shallots 2 teaspoon chopped ginger 6 lemons -- cut in half, grilled 2 tablespoons orange juice 1/2 cup rice wine vinegar 1 teaspoon balsamic vinegar 2 tablespoons honey Kosher salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons chopped basil

To make salad: Peel and slice beets. Place them in a small roasting panand bake for 10 to 15 minutes at 350 degrees. Wash baby lettuces and patdry. Cut leeks and fry quickly in a medium saucepan over medium heat;remove and place on a paper towel to blot.

Arrange lettuces on a plate. Tuck 3 scallops in the lettuce. Alternatethe two colors of beets around the plate. Lightly drizzle the dressingover the lettuce and spoon some over each scallop. Garnish the salad withcrispy leeks.

To make dressing: Juice the lemons into a blender cup, being careful tostrain for the seeds. Add rice wine vinegar, shallots and ginger. Blendtogether. Add balsamic vinegar, honey and orange juice; season with saltand pepper. Remove from blender and place in a bowl. Add basil a fewminutes before you are ready to serve the salad.



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Per serving: 138 Calories (kcal); 7g Total Fat; (39% calories from fat); 4g Protein; 22g Carbohydrate; 5mg Cholesterol; 29mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Boulders' Grand Marnier Sauce

Recipe By :Chef Mary Nearn - The Boulders Resort, Carefree, AZServing Size : 0 Preparation Time :0:00Categories : Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup frozen orange juice concentrate 2 tablespoons butter 2 cups fresh orange juice -- strained 3 tablespoons sugar 1 cup Grand Marnier -- reduce by half Cornstarch -- to thicken Assorted berries and fruit

In a medium saucepan, over medium heat, melt the butter and orange juiceconcentrate. Add the fresh orange juice; bring to a boil. Whisk in sugarand Grand Marnier; adjust thickness with cornstarch. Heat the GrandMarnier sauce over medium heat in a Teflon frying pan. Add berries andfruit of your choice; let cook for 2 minutes.

Add the cr pes flat in the pan, then fold in quarters. Make sure the�sauce is covering the cr pes. Remove cr pes and let sauce cook 1 minute. � �You may add Grand Marnier at this point. Arrange cr pes and pour berries�over the top.



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Serving Ideas : Complementary Recipe - Cr pes at the Boulders�

Nutr. Assoc. : 0 0 0 0 0 0 0


Boulders' Grilled Lemon And Basil Vinaigrette Dressing

Recipe By :Chef Mary Nearn - The Boulders Resort, Carefree, AZServing Size : 0 Preparation Time :0:00Categories : Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 teaspoon chopped shallots 2 teaspoon chopped ginger 6 lemons -- cut in half, grilled 2 tablespoons orange juice 1/2 cup rice wine vinegar 1 teaspoon balsamic vinegar 2 tablespoons honey Kosher salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons chopped basil

Juice the lemons into a blender cup, being careful to strain for theseeds. Add rice wine vinegar, shallots and ginger. Blend together. Addbalsamic vinegar, honey and orange juice; season with salt and pepper. Remove from blender and place in a bowl. Add basil a few minutes beforeyou are ready to serve the salad.



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Per serving: 234 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 84g Carbohydrate; 0mg Cholesterol; 14mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Boulders' Mexican Omelette Ranchero

Recipe By :Chef Mary Nearn - The Boulders Resort, Carefree, AZServing Size : 2 Preparation Time :0:00Categories : Egg Dishes Main Dish Omelets

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === OMELET === Vegelene (or butter) -- as needed 1 new potato -- steamed, diced 2 tablespoons diced green bell pepper 1/2 Anaheim chile -- halved, sliced 1 green onion -- sliced 1 teaspoon cilantro 4 eggs - (to 6) 2 blue corn tortillas 1/3 cup Ranchero Sauce -- (see below) 2 tablespoons Monterey Jack cheese -- grated 2 tablespoons sour cream 2 sprigs cilantro to garnish === RANCHERO SAUCE === 1 tablespoon oil 2 garlic cloves 1 small onion -- julienned 2 celery stalks -- cut diagonally 1 yellow bell pepper -- julienned 1 red bell pepper -- julienned 1 bay leaf 1/2 teaspoon dried oregano 1 teaspoon fresh thyme 1/2 teaspoon fresh marjoram 2 japone chilies 4 roma tomatoes 3 cups tomato sauce Salt -- to taste Freshly-ground black pepper -- to taste

Omelet Instructions: Spray omelet pans with Vegelene and place overmedium heat. Divide the potato, bell pepper, chile, onion and cilantrobetween them. Season with salt and pepper. Saut until vegetables are�tender. Add eggs and cook, lifting up the edges with a rubber spatulauntil set up. Flip omelets and remove from heat. Meanwhile, cook thetortillas on a dry griddle or in a skillet; keep warm.

Spoon on ranchero sauce, divide the cheese between the omelets and placeunder the broiler until cheese is melted. Transfer omelets to servingplates, cut the tortillas into sixths and arrange decoratively aroundomelets. Top with sour cream and a sprig of cilantro.

Ranchero Sauce Instructions: In a medium saucepot, heat the oil overmedium heat. Add the garlic, onion, celery and peppers and saut until�tender. Add the remaining ingredients and simmer 20 minutes.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Boulders' Palo Verde Shrimp And Scallop Ceviche

Recipe By :Chef Ron Dimas - The Boulders Resort, Carefree, AZServing Size : 4 Preparation Time :0:00Categories : Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 large sea scallops -- cut into quarters 3/4 cup rock shrimp -- deveined 2 ounces fresh orange juice 3 ounces fresh lime juice 1/4 cup julienned red onion 1/4 cup small-diced Roma tomato 1/2 cup small-diced yellow bell pepper 3 teaspoons seeded and minced jalape o chile� 1 teaspoon minced fresh garlic 1 1/2 tablespoons chopped fresh cilantro Kosher salt -- to taste Freshly-ground black pepper -- to taste 2 cups romaine lettuce -- shredded 1/2 cup cucumber -- peeled, and cut into 1 1/2" sticks 1/4 cup green mango -- peeled, and cut into 1 1/2" sticks 2 tablespoons sliced red radish

Blanch the shrimp in a medium sauce pan of boiling water for 30 seconds;drain. Repeat with the scallops for 15 seconds; drain.

Combine the first 9 ingredients in a medium bowl. Allow to marinate,refrigerate for 2 hours. Drain and toss with cilantro. Season to tastewith salt and pepper.

Divide the romaine lettuce equally between 4 small bowls. Top with equalamounts of ceviche, cucumber, mango and radish.



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Per serving: 29 Calories (kcal); trace Total Fat; (5% calories from fat); 3g Protein; 5g Carbohydrate; 4mg Cholesterol; 23mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Boulders' Roasted Corn Mashed Potatoes

Recipe By :Chef Charles Wiley - The Boulders Resort, Carefree, AZServing Size : 10 Preparation Time :0:00Categories : Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 ears sweet fesh corn -- in the husk 14 ounces whole milk 6 russet potatoes 1 1/2 tablespoons roasted garlic 1 1/2 ounces butter Kosher salt -- to taste Freshly-ground black pepper -- to taste

Place corn (in its husk) on medium-high electric grill for approximately15 minutes (or under broiler for 10 to 12 minutes), turning often. Remove(but don't discard) husks and cut kernels off the cob.

Pour milk into a non-corrosive saucepan and add 2 of the charred husks tothe pan. Steep over low heat for about 15 minutes; strain.

Peel potatoes and cut them into sixths and steam them for 25 minutes or

until tender. Transfer to a stainless steel bowl and mash. Add corn,garlic, butter and strained milk. Season with salt and pepper.



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Nutr. Assoc. : 0 0 0 0 0 0 0


Boulders' Roasted Parsnip Rutabaga Ratatouille


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 parsnips - (abt 1/2 lb) -- peeled 2 rutabagas - (abt 3/4 lb) -- peeled 2 Japanese eggplant - (abt 1/2 lb) 1 zucchini - (abt 1/2 lb) 1 yellow squash - (abt 1/2 lb) 1 red onion 2 teaspoons olive oil 1/8 teaspoon kosher salt 1 pinch freshly-ground black pepper 2 teaspoons fresh thyme 1/2 cup diced tomatoes 2 Anaheim chilies - (to 3) -- roasted, peeled, and diced

Heat a roasting pan in a 500 degree oven. Cut vegetables into 1/2-inchsections, dice and toss with olive oil and pepper in a mixing bowl.

Transfer vegetables to the roasting pan and roast approximately 1 hour,stirring every 20 minutes. Vegetables should turn a very light goldenbrown.

Remove from the oven; add thyme, tomatoes, chilies and stir.

This recipe yields 6.


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Per serving: 27 Calories (kcal); 2g Total Fat; (50% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 41mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Boulders' Rolled Omelette

Recipe By :Chef Charles Wiley - The Boulders Resort, Carefree, AZServing Size : 0 Preparation Time :0:00Categories : Egg Dishes Main Dish Omelets

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Nonstick spray 1/2 cup all-purpose flour 1 cup milk 2 tablespoons butter -- melted 1/4 teaspoon salt - (to 1/2 tspn) 6 eggs 1/2 tablespoon Worcestershire sauce 1 dash Tabasco 1 cup coarsely-chopped ham -- coarsely chopped 1 small onion -- diced 1 cup shredded cheddar cheese 1 cup chopped fresh spinach 1 bunch whole spinach leaves 2 small tomatoes

Heat oven to 350 degrees. Line a 14-inch by 10-inch by 1-inch baking panwith aluminum foil and spray with nonstick vegetable spray or wipe lightlywith vegetable oil.

In a mixing bowl, whisk together flour, milk, butter, salt, eggs,Worcestershire sauce and Tabasco. Pour onto the foiled pan and sprinklewith ham and onions.

Bake about 10 minutes. Eggs should be barely set; shake the pan to test. Remove from oven, sprinkle with cheese and chopped spinach. Lift one ofthe small edges of the foil and begin to roll up the omelet very tightly,like a jelly roll, removing the foil as you go. You'll end up with agreat big rolled omelet, which you can then slice into rounds about 1-inch

thick.

Arrange whole spinach leaves on a plate, serve slices of the omlet on thespinach and top with diced tomatoes. Serve immediately.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Boulders' Spicy Sweet Potato And Chestnut Gratin


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Vegetable oil or spray -- as needed 1 cup skim milk 1/4 cup maple syrup 3 garlic cloves -- chopped 2 ancho chilies -- stems removed, and torn into 1/2" pieces 2 large or 3 medium sweet potatoes -- peeled, and thinly sliced Salt -- to taste Freshly-ground black pepper -- to taste 3 leeks, white part only -- thinly sliced 1/2 cup roasted chestnuts -- coarsley chopped (or substitute canned chestnuts) 1/2 cup grated aged Monterey Jack cheese (or Asiago or Parmigiano-Reggiano) Snipped chives -- (optional)

Lightly spray a 9-inch by 12-inch oven-proof casserole dish with vegetablespray. In a small saucepan, heat the milk and maple syrup. Remove fromthe heat and add the garlic and chilies and let steep for 30 minutes. Puree in blender.

Lay about 1/3 of the potato slices in one layer of the casserole dish,overlapping slightly. Season with salt and pepper to taste. Ladle 1/3 ofthe milk mixture over the potatoes. Sprinkle with 1/3 of the leeks and1/3 of the chestnuts and 1/3 of the grated cheese. Repeat twice more.

Cover the dish with foil and bake at 350 degrees for 40 minutes. Uncoverand bake for another 20 minutes, or until brown and bubbly. Let sit for20 minutes. Serve cut into squares or circles, or spoon from thecasserole. Sprinkle with snipped chives.



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Per serving: 80 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 18g Carbohydrate; 1mg Cholesterol; 23mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Brennan's Bananas Foster Recipe

Recipe By :Brennan's Restaurant, New Orleans, LAServing Size : 4 Preparation Time :0:00Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup butter - (1/2 stick) 1 cup brown sugar 1/2 teaspoon cinnamon 1/4 cup banana liqueur 4 bananas -- halved lengthwise, then halved 1/4 cup dark rum 4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flamb pan or skillet. Place�the pan over low heat either on an alcohol burner or on top of the stove,and cook, stirring, until the sugar dissolves. Stir in the bananaliqueur, then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the panslightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place fourpieces over each portion of ice cream. Generously spoon warm sauce overthe top of the ice cream and serve immediately.


Source: "Brennan Restaurant's recipes at http://www.brennansneworleans.com/RECIPES.html"S(Formatted for MC5): "08-17-1999 by Joe Comiskey - [email protected]"

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NOTES : In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Brennan's Eggs Hussarde

Recipe By :Brennan's Restaurant, New Orleans, LAServing Size : 4 Preparation Time :0:00Categories : Egg Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons butter 8 slices Canadian bacon (or ham) 8 Holland rusks 2 cups Marchand de Vin Sauce -- (see recipe) 8 Poached Eggs -- (see recipe) 2 cups Hollandaise Sauce -- (see recipe)

Melt butter in a large saut pan and warm the Canadian bacon over low�heat.

Place 2 Holland rusks on each plate and cover with slices of warm Canadianbacon. Spoon Marchand de Vin sauce over the meat, then set a poached eggon each slice. Ladle Hollandaise sauce over the eggs; serve.


Source:

"Brennan Restaurant's recipes at http://www.brennansneworleans.com/RECIPES.html"S(Formatted for MC5): "08-17-1999 by Joe Comiskey - [email protected]"

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Per serving: 324 Calories (kcal); 26g Total Fat; (71% calories from fat); 15g Protein; 8g Carbohydrate; 474mg Cholesterol; 1159mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Brennan's Hollandaise Sauce

Recipe By :Brennan's Restaurant, New Orleans, LAServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound butter 4 egg yolks 1 1/2 teaspoons red wine vinegar 1 pinch cayenne pepper 1 teaspoon salt 1 1/2 teaspoon water

Melt the butter in a medium saucepan, skim and discard the milk solidsfrom the top of the butter. Hold the clarified butter over very low heatwhile preparing egg yolks.

Place the egg yolks, vinegar, cayenne and salt in a large stainless steelbowl and whisk briefly. Fill a saucepan or Dutch oven large enough toaccommodate the bowl with about 1 inch of water. Heat the water to justbelow the boiling point.

Set the bowl in the pan over the water; do not let the water touch thebottom of the bowl. Whisk the egg yolk mixture until slightly thickened,then drizzle the clarified butter into the yolks, whisking constantly. Ifthe bottom of the bowl becomes hotter than warm to the touch, remove thebowl from the pan of water for a few seconds and let cool.

When all of the butter is incorporated and the sauce is thick, beat in thewater. Serve the Hollandaise immediately or keep in a warm place at roomtemperature until used.

This recipe yields 2 cups.

Source: "Brennan Restaurant's recipes at

http://www.brennansneworleans.com/RECIPES.html"S(Formatted for MC5): "08-17-1999 by Joe Comiskey - [email protected]"Yield: "2 cups"

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Nutr. Assoc. : 0 0 0 0 0 0


Brennan's Hot French Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 French bread loaf 3 garlic cloves 1/2 cup real butter -- melted 1/3 cup Parmesan cheese 1 tablespoon parsley 1/2 teaspoon oregano Paprika

The secret to this wonderful tasting bread, is rubbing the outside of aloaf of bread with a piece of garlic that has been cut open length wise.

Split loaf, and spread over the melted butter. Sprinkle on the remainingingredients. Finely chop the garlic cloves, and sprinkle those on top ofthe bread.

Bake at 350 degree for about 8 to 10 minutes, or until nice and goldenbrown.

This recipe yields 1 loaf.

Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5): "08-17-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Protein; 240g Carbohydrate; 21mg Cholesterol; 3263mg SodiumFood Exchanges: 16 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Brennan's Marchand De Vin Sauce

Recipe By :Brennan's Restaurant, New Orleans, LAServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 tablespoons butter 1/2 cup finely-chopped onion 1 1/2 teaspoons finely-chopped garlic 1/2 cup finely-chopped scallions 1/2 cup finely-chopped boiled ham 1/2 cup finely-chopped mushrooms 1/3 cup all-purpose flour 2 tablespoons Worcestershire sauce 2 cups beef stock 1/2 cup red wine 1 1/2 teaspoons thyme leaves 1 bay leaf 1/2 cup finely-chopped fresh parsley salt -- to taste Freshly-ground black pepper -- to taste

Melt the butter in a large saucepan or Dutch oven and saut the onion,�garlic, scallions and ham for 5 minutes. Add the mushrooms, reduce theheat to medium and cook for for 2 minutes.

Blend in the flour and cook, stirring for 4 minutes, then add theWorcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer untilthe sauce thickens, about 1 hour.

Before serving, remove the bay leaf and add the parsley. Season with saltand pepper to taste.


Source: "Brennan Restaurant's recipes at http://www.brennansneworleans.com/RECIPES.html"S(Formatted for MC5): "08-17-1999 by Joe Comiskey - [email protected]"Yield: "3 cups"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Brennan's Oatmeal Custard

Recipe By :n/aServing Size : 8 Preparation Time :0:00Categories : Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 eggs -- beaten 1 1/2 cups milk 3/4 cup whipping cream 1 cup brown sugar -- plus 2 tablespoons brown sugar 1 teaspoon ground cinnamon 2 1/2 cups cooked oatmeal -- cooled 1/2 teaspoon vanilla extract 1 cup mixed fresh raspberries and blackberries -- plus extra for garnish Whipped cream -- for garnish

Mix eggs, milk and cream. Strain to fully incorporate egg into mixture,discard any residue. Combine egg mixture with brown sugar, cinnamon,oatmeal, vanilla and berries. Stir lightly until mixed.

Butter 8 ramekins that hold at least 1 cup each, or spray with nonstickcooking spray. Preheat oven to 350 degrees.

Fill ramekins to within 1/4-inch from the top. Set in baking pan and fillpan with water to within 3/4-inch of top of ramekins. Bake, covered, 1hour.

Remove from water bath. Serve warm, garnished with berries and a dollopof whipped cream.



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Protein; 31g Carbohydrate; 154mg Cholesterol; 191mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Brennan's Poached Eggs

Recipe By :Brennan's Restaurant, New Orleans, LAServing Size : 4 Preparation Time :0:00Categories : Egg Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 quarts water 2 cups vinegar 8 large eggs

Bring the water and vinegar to a boil in a large saucepan. Crack the eggsone at a time and drop them gently into the boiling water, being carefulnot to break the yolks. Simmer for 3 to 4 minutes, moving the eggsseveral times with a spoon to cook them evenly.

When firm, remove the eggs from the water with a slotted spoon and placein a pan filled with cold water until serving.


Source: "Brennan Restaurant's recipes at http://www.brennansneworleans.com/RECIPES.html"S(Formatted for MC5): "08-17-1999 by Joe Comiskey - [email protected]"

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Nutr. Assoc. : 0 0 0


Brennan's Stuffed Baked Potatoes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 large Idaho potatoes 4 strips bacon -- cut into quarters 1/2 cup chopped green onions 2 tablespoons grated Parmesan cheese 1/2 cup sour cream 1/2 teaspoon salt 1/2 teaspoon freshly-ground white pepper Butter Paprika

Scrub potatoes and bake 1 hour at 400 degrees.

Grill bacon pieces until crisp. Drain off bacon fat except 3 tablespoons. Add green onions and saut slowly. �

Cut potatoes in half lengthwise and scoop out the inside into a skillet,taking care to retain shells intact. Add cheese, sour cream, and salt andpepper to potato, green onions and bacon, mixing and mashing to blendthoroughly. Return the skillet to low heat and heat through.

Stuff mixture into potato skins. Drizzle with melted butter, and sprinklewith paprika. Bake 15 to 20 minutes at 350 degrees.



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Per serving: 161 Calories (kcal); 10g Total Fat; (54% calories from fat); 5g Protein; 13g Carbohydrate; 20mg Cholesterol; 435mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Bull's-Eye Original BBQ Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 3/4 cup light corn syrup 1/2 cup tomato paste

2/3 cup vinegar 1/3 cup dark brown sugar 3 tablespoons molasses 1 1/4 teaspoons liquid smoke 1 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon ground mustard 1/8 teaspoon paprika 1/8 teaspoon garlic powder 1 dash cayenne

Combine all ingredients in a medium saucepan over high heat and whiskuntil smooth. Bring mixture to a boil, then reduce heat and simmeruncovered for 45 minutes or until thick.

After the sauce cools you can use it immediately, but it's best to storeit in a covered container in the refrigerator overnight where the flavorimproves.


Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"Yield: "1 1/2 cups"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Burger King Biscuit Sandwich

Recipe By :Todd WilburServing Size : 5 Preparation Time :0:00Categories : Breakfast Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small can Pillsbury Grands Buttermilk Biscuits -- (5 biscuits) Melted butter -- as needed 5 eggs Salt -- to taste Freshly-ground black pepper -- to taste 10 ounces ground breakfast sausage, such as Jimmy

Dean or 10 slices of bacon 5 slices American Cheese

Prepare biscuits following instructions on the can (350 degrees for 15 to18 minutes). When you remove the biscuits from the oven brush the top ofeach with melted butter.

Spray a skillet over medium heat with non-stick cooking spray. Open bothends of a clean, small sliced pineapple can. Spray the inside of theempty can with the non-stick spray, and then place the can in the pan toheat up. Use more than one can if you'd like to speed up the cookingprocess.

Beat an egg, then pour it into the empty can mold, add a bit of salt andpepper, and cover with a saucepan lid. Cook for a couple minutes, thenscrape a knife around the edge of the egg to release it. Remove the canthen turn the egg over and cook it for another minute or two. Repeat withthe remaining eggs.

If using sausage, form 2-ounce portions of sausage into patties with thesame diameter as the biscuits. Cook the sausage in another hot skilletover medium heat until brown. If using bacon, cook the bacon and drain onpaper towels.

Slice a biscuit in half through the middle. Build each sandwich by firststacking egg on the bottom half of the biscuit. Next arrange sausage (or2 slices of bacon) on the egg, then a slice of American cheese. Top offeach sandwich with the top biscuit half, then zap it in the microwave for15 to 20 seconds to help melt the cheese. Repeat with the remainingingredients.

This recipe yields 5 sandwiches.


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Per serving: 490 Calories (kcal); 40g Total Fat; (73% calories from fat); 31g Protein; 2g Carbohydrate; 294mg Cholesterol; 1671mg SodiumFood Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Burger King Croissan'Wich


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can Pillsbury Original Crescent Rolls - (8 oz) 4 eggs Salt -- to taste Freshly-ground black pepper -- to taste 8 ounces ground breakfast sausage, such as Jimmy Dean or 8 slices of bacon 4 slices American Cheese

Prepare the rolls by first unrolling the dough out of the can. Separatethe dough into four sections, each made up of two triangles. Detach thetriangles by tearing along the diagonal perforation, then reattach thedough along the outside parallel edges, pinching the dough together alongthe middle. This will make making one bigger triangle. Loosely roll thedough from the wide end, all the way up. Now, bring the ends around sothat they overlap and the roll is in the shape of a circle. Press theends together and place roll onto a baking sheet. Repeat with theremaining dough, then bake following the directions on the package (375degrees for 11 to 13 minutes).

Spray a skillet over medium heat with non-stick cooking spray. Open bothends of a clean, small sliced pineapple can. Spray the inside of theempty can with the non-stick spray, and then place the can in the pan toheat up. Use more than one can if you'd like to speed up the cookingprocess.

Beat an egg, then pour it into the empty can mold, add a bit of salt andpepper, and cover with a saucepan lid. Cook for a couple minutes, thenscrape a knife around the edge of the egg to release it. Remove the canthen turn the egg over and cook it for another minute or two. Repeat withthe remaining eggs.

If using sausage, form 2-ounce portions of sausage into patties with thesame diameter as the rolls. Cook the sausage in another hot skillet overmedium heat until brown. If using bacon, cook the bacon and drain onpaper towels.

Slice a roll in half through the middle. Build each sandwich by firststacking egg on the bottom half of the roll. Next arrange sausage (or 2slices of bacon) on the egg, then a slice of American cheese. Top offeach sandwich with the top roll half, then zap it in the microwave for 15to 20 seconds to help melt the cheese. Repeat with the remainingingredients.



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Nutr. Assoc. : 0 0 0 0 0 0 0


Burger King's Big King

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Beef Main Dish Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 sesame seed hamburger buns 1 1/2 pounds ground beef 1 dash salt 1 dash freshly-ground black pepper 8 slices American cheese 1 1/3 cups chopped lettuce 1 slice white onion - (to 2 slices) -- separated 8 dill pickle slices === SPREAD === 1/4 cup mayonnaise 2 teaspoons French dressing 2 teaspoons sweet pickle relish 1 teaspoon white vinegar 1/2 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon paprika

Prepare the spread by combining the ingredients in a small bowl. Set thisaside until you are ready to use it.

Preheat your barbecue or indoor grill to high heat.

Divide the ground beef into 8 even portions (3 ounces each). Roll eachportion into a ball, then press each ball flat to form a patty about thesame diameter as the bun.

Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties.

As the meat cooks, brown the faces of the buns in a hot skillet, toasteroven or face-down on the grill. Watch the buns closely so that they donot burn.

Build each burger by first spreading a tablespoon of the spread on theface of the top bun. Arrange about 1/3 cup of lettuce evenly over thespread.

On the bottom bun stack a patty, then a slice of American cheese, anotherpatty, and another slice of cheese. On the top slice of cheese arrange 2to 3 separated onion slices (rings), then 2 pickle slices.

Turn the top part of the burger over onto the bottom and serve. You may

also want to zap the sandwiches in the microwave, individually, for 15 to20 seconds each.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Burger King's BK Broiler

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Chicken Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 chicken breast fillets 4 sesame seed hamburger buns 1 1/3 cups chopped lettuce 1/4 cup mayonnaise 8 tomato slices === MARINADE === 3/4 cup water 2 teaspoons ketchup 1 teaspoon salt 1/4 teaspoon liquid smoke 1/8 teaspoon freshly-ground black pepper 1/8 teaspoon oregano 1 dash onion powder 1 dash parsley

Make the marinade by combining the ingredients in a medium bowl.

Prepare the chicken by cutting each breast in half. Fold a piece ofplastic wrap around each piece of chicken and pound the meat with atenderizing mallet until it is about 1/4-inch thick and about the samediameter as the hamburger buns. Place the chicken into the marinade,cover it, and chill for at least four hours. Overnight is even better.

Preheat your barbecue or indoor grill to high heat. Grill the chicken for3 to 4 minutes per side or until done. Toast the faces of the hamburger

buns in a pan or griddle, in a toaster over, or face-down on the grill. Watch the buns closely to be certain that the faces turn only light brownand do not burn.

Build each sandwich from the top down by first spreading about atablespoon of the mayonnaise on the toasted face of a top bun. Spreadabout 1/3 cup of chopped lettuce over the mayonnaise. Arrange two tomatoslices on the lettuce.

Place a chicken breast on the toasted face of the bottom bun. Flip thetop part of the sandwich over onto the bottom and scarf out.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Cadbury Creme Egg

Recipe By :Todd WilburServing Size : 24 Preparation Time :0:00Categories : Candies Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup light corn syrup 1/4 cup butter -- softened 1 teaspoon vanilla 1/4 teaspoon salt 3 cups powdered sugar 4 drops yellow food coloring 2 drops red food coloring 1 bag milk chocolate chips - (12 oz) 2 tablespoons vegetable shortening

Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beatwell with an electric mixer until smooth. Add powdered sugar, one cup ata time, mixing by hand after each addition. Mix well until creamy.

Remove about 1/3 of the mixture and place it into a small bowl. Add theyellow and red food coloring and stir well to combine. Cover both

mixtures and refrigerate for at least 2 hours, or until firm.

When mixtures are firm, roll a small, marble-size ball from the orangefilling, and wrap around it a portion of the white filling that is roughlytwice the size. Form this filling into the shape of an egg and place itonto a cookie sheet that has been brushed with a light coating ofshortening. Repeat for the remaining filling ingredients, thenrefrigerate these centers for 3 to 4 hours or until firm.

Combine the milk chocolate chips with the shortening in a glass or ceramicbowl. Microwave chocolate on high speed for 1 minute, then stir andmicrowave again for 1 more minute, and stir.

Use a fork to dip each center into the chocolate, tap the fork on the sideof the bowl, then place each candy onto wax paper. Chill.

After 1 to 2 hours of chilling, dip each candy once more and chill forseveral hours, or until completely firm.

This recipe yields 2 dozen candy eggs.


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Per serving: 105 Calories (kcal); 3g Total Fat; (25% calories from fat); trace Protein; 20g Carbohydrate; 5mg Cholesterol; 50mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Cajun Cafe's Bourbon Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 pounds thigh meat or dark meat -- cut bite size chunks 2 tablespoons teriyaki sauce 1/2 teaspoons Worcestershire sauce 1/2 teaspoons garlic salt 1/2 teaspoons ginger powder 3 tablespoons brown sugar 1 tablespoons granulated sugar 1 cup white grape juice 1/2 cup bourbon 1/4 cup water

Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brownsugar, 1/2 cup white grape juice and bourbon. Stir until thoroughlyblended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3hours, or best overnight. Save remainder sauce and refrigerate.

Braise chicken with marinade on medium-low heat until cooked. Remove fromfrying pan.

In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup ofwhite grape juice and 1 tablespoon of sugar with 1/4 cup water. Bring toa simmer and stir until sugar is devolved. Add chicken to sauce and stiruntil chicken is coated and its ready to serve.



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NOTES : This emulates the Bourbon Chicken at the Cajun Cafe in Houston, Texas only. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's BBQ Chicken Chopped Salad

Recipe By :Larry Flax and Rick RosenfieldServing Size : 4 Preparation Time :0:00Categories : Appetizers Main Dish Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === FRIED TORTILLA STRIPS === Vegetable oil -- for deep-frying 12 corn tortillas -- cut 1/4" strips === GARDEN HERB RANCH DRESSING === 1/2 teaspoon dry mustard 1/4 teaspoon cold water 2 3/4 cups mayonnaise 1 cup buttermilk 7 tablespoons sour cream 2 1/2 tablespoons apple cider vinegar 1 1/2 tablespoons thinly-sliced scallion greens and whites 2 teaspoons minced garlic 2 teaspoons minced fresh Italian parsley

1 1/2 teaspoons Worcestershire sauce 1 teaspoon minced fresh dill 1/2 teaspoon minced fresh oregano = (or 1/4 tspn dried oregano) 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon minced fresh basil === GRILLED GARLIC BBQ CHICKEN === 1 1/3 tablespoons olive oil 1 1/3 tablespoons minced garlic 2 teaspoons soy sauce 2 teaspoons salt 4 boned skinned chicken breasts - (5 oz ea) 1/4 cup good-quality sweet-&-spicy barbecue sauce === SALAD === 1/2 head iceberg lettuce -- cored, rinsed, dried, and cut 1/8"-wide strips 1/2 head romaine lettuce leaves -- separated, trimmed, rinsed, dried, and cut 1/8"-wide strips 12 large fresh basil leaves -- cut 1/8" strips 1 pound jicama -- cut 1/4" by 1/4" by 3/4" strips 2 cups shredded Monterey Jack cheese 1 cup canned black beans -- rinsed, drained 1 cup canned sweet white corn kernels -- drained 3 tablespoons chopped fresh cilantro 2 pounds fresh ripe tomatoes -- cut 1/2" dice 1/2 cup good-quality sweet-&-spicy barbecue sauce 1/4 cup thinly-sliced scallion greens

To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heatseveral inches of vegetable oil to a temperature of 375 degrees. Workingin batches if necessary to prevent overcrowding, carefully add thetortilla strips to the hot oil, submerging them with a metal skimmer orslotted spoon. Fry the tortilla strips until evenly golden, 1 to 2minutes. Carefully lift them out with the skimmer or slotted spoon andtransfer them to paper towels to drain and cool. Set aside, uncovered.

To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork tostir together the mustard and cold water, forming a paste. Set aside for10 minutes. Add the remaining dressing ingredients to the bowl and, usinga handheld electric mixer at low speed or a whisk, blend together justuntil smooth, taking care not to incorporate too much air into thedressing. Cover with plastic wrap and refrigerate.

To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill orthe broiler. In a mixing bowl, stir together the olive oil, garlic, soysauce, and salt. Turn the chicken breasts in this marinade and leave tomarinate at room temperature for about 15 minutes. Grill or broil thechicken breasts until cooked through, 5 to 6 minutes per side. Chillthoroughly in the refrigerator. Cut the chicken breasts into 3/4-inchcubes and, in a bowl, toss with the barbecue sauce to coat well. Coverwith plastic wrap and refrigerate.

To Make the Salad: In a large mixing bowl, toss together the lettuces,basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, andhalf of the Fried Tortilla Strips. Transfer the salads to chilled servingplates. Surround each salad with diced tomatoes and the remaining FriedTortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken

and drizzle the chicken with the barbecue sauce. Garnish with thescallion.

This recipe yields 4 main-course or 8 appetizer servings.

Comments: This salad rated overwhelmingly number one among our employees'personal favorites. We love it, too, for so many reasons: the crunch ofthe jicama, corn chips, and lettuces; the explosions of different flavorswith every bite; and the contrast of the sweet-and-spicy barbecue saucewith the cool ranch dressing. You can find jicama, a big knobby-lookingMexican tuber with crisp, sweet flesh, in well-stocked markets; peel itthickly before cutting into strips.


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Per serving: 1695 Calories (kcal); 159g Total Fat; (80% calories from fat); 28g Protein; 61g Carbohydrate; 117mg Cholesterol; 2828mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates

NOTES : Recipe from "California Pizza Kitchen - Pasta, Salads, Soups and Sides" by Larry Flax and Rick Rosenfield (William Morrow & Co; Jun, 1999)Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Broccoli, Sun-Dried Tomato Fusilli

Recipe By :Larry Flax and Rick RosenfieldServing Size : 0 Preparation Time :0:00Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound dry fusilli pasta = (or 2 lbs fresh fusilli) 1/2 cup extra-virgin olive oil 1 teaspoon kosher salt 1/4 cup chopped fresh garlic 2 tablespoons chopped fresh thyme leaves 12 oil-packed sun-dried tomatoes -- drained, and sliced into thin strips 1 quart bite-size broccoli florets -- blanched, drained 1 1/4 cups grated parmesan cheese -- 1/4 cup reserved for garnish

Bring a large pot of salted water to a boil. Cook pasta until al dente, 8to 10 minutes for dry or 3 minutes for fresh. Pasta may be cooked

slightly ahead of time, rinsed and oiled and then "flashed" (reheated) inboiling water to coincide with the finishing of the sauce/topping.

Heat olive oil in a large non-stick frying pan over high heat. Add saltand garlic; when the garlic just begins to brown, add thyme and sun-driedtomatoes. Toss and add broccoli. When broccoli is heated through, adddrained pasta (if pan is not large enough to accommodate this large load,proceed quickly in a large mixing bowl, while ingredients are still quitehot). Add 1 cup parmesan to the pan, sprinkling and tossing/stirring tomix.

Remove from heat; serve the pasta in warm bowls with a fresh dusting ofparmesan cheese.


Comments: Fresh diced tomatoes can be added along with the broccoli if sodesired.


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NOTES : Recipe from "California Pizza Kitchen - Pasta, Salads, Soups and Sides" by Larry Flax and Rick Rosenfield (William Morrow & Co; Jun, 1999)Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Chicken Tequila Fettuccine

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Chicken Main Dish Pasta Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound dry spinach fettuccine (or 2 lbs fresh fettuccine) 1/2 cup chopped fresh cilantro -- (2 tbspns reserved for garnish/finish) 2 tablespoons minced fresh garlic 2 tablespoons minced jalape o pepper� (seeds and veins may be eliminated if milder flavor is desired)

3 tablespoons unsalted butter -- divided 1/2 cup chicken stock (preferably homemade) 2 tablespoons gold tequila 2 tablespoons freshly-squeezed lime juice 3 tablespoons soy sauce 1 1/4 pounds chicken breast -- cut 3/4" dice 1/4 medium red onion -- thinly sliced 1/2 medium red bell pepper -- thinly sliced 1/2 medium yellow bell pepper -- thinly sliced 1/2 medium green bell pepper -- thinly sliced 1 1/2 cups heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until al dente,8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pastamay be cooked slightly ahead of time, rinsed and oiled and then "flashed"(reheated) in boiling water or cooked to coincide with the finishing ofthe sauce/topping.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter overmedium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bringthe mixture to a boil and cook until reduced to a paste like consistency;set aside.

Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhilecook onion and peppers, stirring occasionally, with remaining butter overmedium heat. When the vegetables have wilted (become limp), add chickenand soy sauce; toss and add reserved tequila/lime paste and cream.

Bring the sauce to a boil; boil gently until chicken is cooked through andsauce is thick (about 3 minutes). When sauce is done, toss withwell-drained spinach fettuccine and reserved cilantro.

Serve family-style or transfer to serving dishes, evenly distributingchicken and vegetables.



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NOTES : Recipes evolve on their own. Early on we put a shot of tequila in each dish. The bottle was kept over range. Then one day it heated up, accidentally tipped and burst into flames. After that, we started putting the tequila right in the sauce. Too much of this one and you really will end up south of the border or under the table. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Chopped Salad With Herbed Mustard Vinaigrette

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === HERB-MUSTARD VINAIGRETTE === 1 teaspoon minced fresh garlic 2 teaspoons minced fresh shallot 2 tablespoons Dijon mustard 1 1/2 teaspoons dried oregano 2 teaspoons dried parsley 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon kosher salt 1/4 cup red wine vinegar 1 1/3 cups pure mild-flavored olive oil 3 tablespoons grated parmesan cheese === SALAD === 1/2 head iceburg lettuce -- cleaned, trimmed, and cut into 1/8" wide strips 1/2 head romaine lettuce -- cleaned, trimmed, and cut into 1/8" wide strips 12 large leaves basil -- cut 1/16"-wide strips 2 cups dry Italian salami - (1/3 lb) -- cut thin strips 3 cups shredded mozzarella cheese - (2/3 lb) 1 cup chopped barbanzo beans 4 cups ripe tomatoes - (2 lbs) cut 1/2" dice 3 cups turkey breast - (1 lb) -- cut 1/2" dice 2 tablespoons chopped scallions, 1/4-inch pieces

To make the dressing: Process all ingredients except oil and parmesanusing a hand-held, propeller-blade type mixer (or use a whisk in a smallbowl). Slowly blend in oil. When all oil has been incorporated, stir inParmesan. Set aside in the refrigerator.

To make the salad: Toss first 6 ingredients and dressing together in alarge mixing bowl. Transfer the salad to chilled salad plates. Surroundeach serving with a ring of diced tomatoes and top with diced turkeybreast. Garnish with chopped scallions.



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Per serving: 164 Calories (kcal); 7g Total Fat; (32% calories from fat); 14g Protein; 17g Carbohydrate; 12mg Cholesterol; 1161mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 1/2

Other Carbohydrates

NOTES : If so desired, all ingredients can be tossed together instead of being composed on the plate as described in the directions. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Dakota Smashed Pea And Barley Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups split peas 6 cups water 2 cans chicken broth - (14 1/2 oz ea) 1/3 cup minced onion 1 large garlic clove -- minced 2 teaspoons lemon juice 1 teaspoon salt 1 teaspoon granulated sugar 1/4 teaspoon dried parsley 1/4 teaspoon freshly-ground white pepper 1 dash dried thyme 1/2 cup barley 6 cups water 2 medium carrots -- diced (abt 1 cup) 1/2 celery stalk -- diced (1/4 cup) === GARNISH === Chopped green onion

Rinse and drain the split peas, then add them to a large pot with 6 cupsof water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley,pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75minutes or until the peas are soft.

While the peas are cooking, combine the barley with 6 cups of water in asaucepan. Bring to a boil, then reduce heat and simmer for 75 minutes oruntil the barley is soft and most of the water has been absorbed.

When the split pea mixture has become a thick soup, use a handheld blenderto puree the peas until the mixture is smooth. You may also use astandard blender or food processor for this step, pureeing the soup inbatches. Alternately, if you like, you may skip this step, keeping thesoup rather chunky. It's still good this way, just not as smooth as thereal thing.

Drain the barley mixture in a sieve or colander and add it to the splitpea mixture. Add the carrots and celery and continue to simmer the soupfor 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutesbefore serving. Garnish each serving with a little chopped green onion.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Kung Pao Spaghetti

Recipe By :Larry Flax and Rick RosenfieldServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === KUNG PAO SAUCE === 1 1/2 cups chicken stock (preferable homemade) 2 tablespoons cornstarch 3/4 cup soy sauce 1/2 cup dry sherry 3 tablespoons red chili paste with garlic -- (available in jars at specialty food stores or Asian markets) 1/4 cup sugar 2 tablespoons red wine vinegar 2 tablespoons Asian toasted sesame oil === EGG WHITE-CORNSTARCH MIXTURE === 2 egg whites 2 tablespoons cornstarch 1/2 teaspoon salt === PASTA === 1 pound dry spaghetti 1/2 cup olive oil -- plus 2 tablespoons olive oil 1 pound boneless skinless chicken breasts -- cut 3/4" cubes 20 whole Chinese dried red chili peppers 1 cup unsalted roasted peanuts 1/4 cup minced garlic 3 cups coarsely-chopped scallions -- greens and whites cut into 3/4" pieces

To Make the Kung Pao Sauce In a medium saucepan, whisk together thechicken stock and cornstarch until the cornstarch has fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil overmedium-high heat. Reduce the heat and simmer until the sauce is thickenough to coat the back of a spoon, 15 to 20 minutes. Set aside.

To Make the Egg White-Cornstarch Mixture: In a mixing bowl, use a smallwhisk to stir together the egg whites, cornstarch, and salt untilthoroughly blended; take care, however, not to beat them into a froth. Set aside.

To Prepare the Pasta: Being a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes.

Meanwhile, in a large nonstick frying pan over high heat, heat the oliveoil for about 1 minute. Add the chicken pieces to the EggWhite-Cornstarch Mixture and toss to coat them. Taking great care toavoid splattering, add the coated chicken to the pan and cook like a solidpancake until the egg mixture sets; then, using a large spatula, carefullyflip the chicken pieces over together and, with a wooden spoon, gentlyseparate the pieces.

Carefully stir the Chinese peppers and roasted peanuts into the pan. Assoon as they darken in color, after no more than 1 minute, stir in thegarlic and scallions. Once the garlic begins to brown, after no more than30 seconds, add the Kung Pao Sauce and toss and stir to coat theingredients.

When the pasta is ready, drain it well and, in a large mixing or servingbowl, toss it thoroughly with the sauce. Serve family-style or transferto individual serving bowls, artfully arranging the chicken, vegetables,and peppers.

Variation with shrimp: For the chicken, substitute 20 medium shrimp,peeled and deveined.


Comments: "Imagine eating Chinese food with American music playing in thebackground." That's the clever way Adam Hoffman, a host at the CPK inTarzana, California, describes Kung Pao Spaghetti to guests. Adds hiscolleague Aric Mizrahi, a server there, "This is a perfect pasta forpeople who love spicy food." Not suprisingly, this authentic Asian saucewith a Western pasta twist is selling off the charts at the CPK inSingapore. If you're not familiar with it, let us caution you and yourguests to avoid eating the whole dried chili peppers.


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Per serving: 587 Calories (kcal); 35g Total Fat; (57% calories from fat); 31g Protein; 28g Carbohydrate; 66mg Cholesterol; 3459mg SodiumFood Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates

NOTES : Recipe from "California Pizza Kitchen - Pasta, Salads, Soups and Sides" by Larry Flax and Rick Rosenfield (William Morrow & Co; Jun, 1999)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Original Bbq Pizza

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Main Dish Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CHICKEN PIECES === 36 pieces boneless skinless chicken breasts in 1/4" cubes 1 tablespoon olive oil 2 tablespoons favorite BBQ sauce (we use a spicy-sweet sauce) === FOR THE PIZZA === Basic pizza dough for 2 pizzas (or 2 prepared pizza crusts) cornmeal, semolina or flour -- for handling 1/2 cup favorite BBQ sauce (we use a spicy-sweet sauce) 2 tablespoons shredded smoked Gouda cheese 2 cups shredded mozzarella cheese 1/4 cup small red-onion in 1/8" sliced pieces 2 tablespoons chopped fresh cilantro

To make the BBQ Chicken: In a large frying pan, cook the chicken in oliveoil over medium-high heat until just cooked, 5 to 6 minutes. Do notovercook. Set aside in the refrigerator until chilled through. Oncechilled, coat the chicken with two tablespoons BBQ sauce; set aside in therefrigerator.

To make the pizza: Place a pizza stone in the center of the oven andpreheat to 500 degrees for one hour before cooking pizzas.

Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface ofthe prepared dough within the rim. Sprinkle 1 tablespoon smoked Goudacheese over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese (approximately18 pieces). Place approximately 18 to 20 pieces of red onion over thesurface. Sprinkle an additional 1/4 cup mozzarella over the top of thepizza.

Transfer the pizza to the oven; bake until the crust is crisp and goldenand the cheese at the center is bubbly (about 8 to 10 minutes). When thepizza is cooked, carefully remove it from the oven; sprinkle 1 tablespooncilantro over the hot surface. Slice and serve.

Repeat with the remaining ingredients for a second pizza. (The two pizzasmay be prepared simultaneously if you are careful in placing the pizzas atopposite corners of your pizza stone.)


Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - [email protected]"Yield: "2 pizzas"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Pumpkin Cheesecake

Recipe By :Larry Flax and Rick RosenfieldServing Size : 12 Preparation Time :0:00Categories : Cakes Cheesecake Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === GRAHAM CRACKER CRUST === 1 1/2 cups graham cracker crumbs -- (about 22 sheets, finely crushed with a rolling pin) 3 tablespoons sugar 6 tablespoons unsalted butter -- melted === CHEESECAKE FILLING === 3 packages cream cheese - (8 oz ea) 1 1/2 cups dark brown sugar - (firmly packed) 1 tablespoon all-purpose flour -- plus 2 teaspoons all-purpose flour 1 1/2 teaspoons ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 1/8 teaspoon grated nutmeg 1 cup sour cream -- plus 2 tablespoons sour cream 3 large eggs 2 teaspoons vanilla extract 1 1/4 cups canned pumpkin puree

To Make the Graham Cracker Crust: Put the graham cracker crumbs in a foodprocessor fitted with the steel blade and process until they have auniformly fine texture. Add the sugar and pulse to combine. With themachine running, pour the melted butter through the feed tube and continueprocessing just until the mixture forms a soft mass. Remove from the

processor and firmly press the mixture into the base of a 9-inchspringform pan, spreading it evenly.

To Make the Cheesecake: Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with the flat beater attachment,beat the cream cheese until soft, stopping the mixer occasionally toscrape down the sides and bottom of the bowl with a rubber spatula. Addthe brown sugar and continue beating until thoroughly incorporated andcreamy.

In a separate small bowl, stir together the flour, cinnamon, cardamom,cloves, ginger, and nutmeg. Add the flour mixture to the cream cheesemixture and beat until thoroughly combined, stopping occasionally toscrape down the bowl. In the same way, beat in the sour cream and then,one at a time, the eggs, scraping down the bowl after each addition. Addthe vanilla and pumpkin and beat until thoroughly combined.

Pour the filling into the prepared springform pan and place on the centerrack of the oven. Bake for 1 hour. Protecting your hands with oven mittsor pads, test for doneness by gently moving the pan to see if the centerof the cheesecake has firmed up -- a sign of doneness -- or is stillslightly fluid (alternatively, check the cheesecake's internal temperaturewith an instant-read thermometer, which should register 180 degrees). Thecheesecake may require up to 20 minutes more baking time.

When it is done, let it cool to room temperature and then refrigerate itovernight before removing the side of the pan. Cut the cheesecake intowedges with a sharp knife.


Comments: Sweetly spiced with traditional pumpkin-pie seasonings, thisluscious cheesecake appears as a special on our dessert menus a few weeksbefore Thanksgiving and stays until just before Christmas. During thatbrief season, our guests go wild for it. Try serving the cheesecake with a dollop of whipped cream.


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NOTES : Recipe from "California Pizza Kitchen - Pasta, Salads, Soups and Sides" by Larry Flax and Rick Rosenfield (William Morrow & Co; Jun, 1999)Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Sedona White Corn Tortilla Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoons Olive Oil 1 1/2 seven-inch corn tortillas -- cut into 1" squares 1 1/2 tablespoons minced fresh garlic 2 tablespoons minced white onion 1 1/2 teaspoon minced jalape o pepper� 1 pound white corn kernels 1 1/2 pounds ripe red Tomatoes -- chopped 1/3 cup tomato paste 2 1/2 teaspoons ground Cumin 1 tablespoons Kosher salt 1/8 teaspoons freshly-ground White Pepper 1/2 teaspoons chili powder 1 1/2 cups water 1 quart chicken stock 24 blue corn tortilla chips -- (optional garnish) 2 cups shredded cheddar cheese -- (optional garnish) 1/2 cup chopped fresh cilantro -- (optional garnish)

Over medium-high heat, fry tortilla squares in olive oil until they beginto crisp and turn a golden yellow. Add garlic, onion and jalape o; cook 1�to 2 minutes, until onion becomes translucent. Add half the corn alongwith all other ingredients (except garnishes), reserving other half ofcorn to be added at the end.

Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup fromheat. Use a hand-held propeller blade processor to process in batches tothe consistency of a course puree. You can also process in batches in ablender.

Return the soup to the burner and add the reserved corn. Bring the soupto a boil once again being extremely careful to avoid scorching or burningthe soup. Serve, garnished with blue corn tortilla chips, cilantro andsharp cheddar cheese.



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Per serving: 4093 Calories (kcal); 142g Total Fat; (31% calories from fat); 136g Protein; 555g Carbohydrate; 237mg Cholesterol; 19717mg SodiumFood Exchanges: 35 Grain(Starch); 8 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Spinach Artichoke Dip

Recipe By :Larry Flax and Rick RosenfieldServing Size : 8 Preparation Time :0:00Categories : Appetizers Dips/Spreads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup white or yellow onion in 1/8" dice 1 1/2 tablespoons minced garlic 1/2 cup all-purpose flour 1 1/2 cups chicken stock (preferable homemade) 1 1/2 cups heavy cream 3/4 cup freshly-grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoons freshly-squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach -- defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms -- drained, and cut into 1/8" slices 1 cup finely-shredded Monterey Jack cheese 3/4 teaspoon Tobasco sauce Blue and white corn tortilla chips, for serving

In a large saucepan, warm the olive oil and butter together over mediumheat. When the butter has melted, add the onion and cook, stirringoccasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2to 3 minutes longer, stirring frequently and stopping before the onion andgarlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until themixture turns a golden-blond color, 10 to 15 minutes. Then, whiskingcontinuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return tothe simmer. Remove from the heat, add the parmesan, chicken base orbouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese andTobasco sauce, and stir until the ingredients are thoroughly combined andthe cheese has melted. Transfer to a warmed serving bowl and serveimmediately, accompanied by blue and white corn tortilla chips.


Comments: A vast majority of CPK employees list this dip as their own and

their customers' favorite appetizer. If you like, try serving it withwedges of fresh-baked focaccia in place of the tortilla chips.


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Per serving: 328 Calories (kcal); 31g Total Fat; (82% calories from fat); 4g Protein; 11g Carbohydrate; 79mg Cholesterol; 61mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

NOTES : Recipe from "California Pizza Kitchen - Pasta, Salads, Soups and Sides" by Larry Flax and Rick Rosenfield (William Morrow & Co; Jun, 1999)Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


California Pizza Kitchen's Thai Chicken Pizza

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Main Dish Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SPICY PEANUT SAUCE === 1/2 cup peanut butter 1/2 cup hoisin sauce 1 tablespoon honey 2 teaspoons red wine vinegar 2 teaspoons minced ginger 2 tablespoons roasted sesame oil 2 teaspoons soy sauce 1 teaspoon Vietnamese chili sauce (or dried chili flakes) 1 tablespoon oyster sauce 2 tablespoons water === THAI CHICKEN PIECES === 1 tablespoons olive oil 10 ounces boneless skinless chicken beast -- cut 3/4" cubes === FOR THE PIZZA === Basic pizza dough for 2 pizzas (or 2 prepared pizza crusts) Cornmeal or flour -- for handling 2 cup shredded mozzarella cheese 4 scallions -- slivered diagonally 1/2 cup white bean sprouts 1/4 cup shredded carrots chopped -- roasted peanuts 2 tablespoons chopped fresh cilantro

To make spicy sauce: Combine sauce ingredients in a small pan over mediumheat. Bring the sauce to a boil; boil gently for one minute. Divide into2 portions for use on chicken and pizza; set aside.

To make Thai chicken: Cook the chicken in olive oil over medium-highheat, stirring, until just cooked, 5 to 6 minutes, do not overcook. Setaside in refrigerator until chilled through. Once chilled, coat thechicken with 1/4 cup sauce. Set aside in refrigerator.

To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly overpizza dough within the rim. Cover sauce with 3/4 cup cheese. Distributehalf the chicken pieces over the cheese followed by half the green onions,bean sprouts,and carrots, respectively. Sprinkle an additional 1/4 cupcheese over the toppings and top the pizza with 1 tablespoon choppedpeanuts.

Transfer the pizza to oven; bake until crisp and golden and the cheese isbubbly, 9 to 10 minutes. When cooked through, remove pizza from oven. Sprinkle 1 tablespoon chopped cilantro over the hot cheesy surface. Repeat with remaining ingredients for a second pizza.

This recipe yields 2 nine-inch pizzas.

Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - [email protected]"Yield: "2 nine-inch pizzas"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Campbell's Vegetable Beef Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds stew meat -- (to 3 lbs) 1/4 cup butter 3 quarts water 1 teaspoon freshly-ground black pepper 1 tablespoon salt 1 1/2 cups chopped carrots

3 medium potatoes -- peeled, cubed 1 cup chopped celery 1/4 cup dried onions 1/2 cup barley 6 cubes beef bouillon

Brown meat in butter. Add all other ingredients. Pressure for 20minutes. Or you can simmer in a crockpot on low for several hours, orcook in a large pot on the stove over low heat for 2 to 3 hours.



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Per serving: 4058 Calories (kcal); 240g Total Fat; (53% calories from fat); 283g Protein; 180g Carbohydrate; 1031mg Cholesterol; 17989mg SodiumFood Exchanges: 9 1/2 Grain(Starch); 36 1/2 Lean Meat; 7 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Carl's Jr. Bacon Swiss Crispy Chicken Sandwich


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups vegetable oil - (to 8 cups) 1 egg 1 cup water 1 cup all-purpose flour 2 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon onion powder 1/8 teaspoon garlic powder 4 chicken breast fillets 4 sesame seed hamburger buns 4 lettuce leaves 4 tomato slices 4 Kraft Swiss Cheese Singles 8 slices bacon -- cooked === RANCH DRESSING === 1/3 cup mayonnaise 2 tablespoons sour cream 1 tablespoon buttermilk

1 1/2 teaspoons white vinegar 1 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon salt 1/8 teaspoon parsley 1/8 teaspoon onion powder 1 dash dill weed 1 dash garlic 1 dash freshly-ground black pepper 2 teaspoons hot water 1/2 teaspoon unflavored gelatin

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

To prepare the ranch dressing, combine all of the ingredients except thewater and gelatin in small bowl. Mix the water with the gelatin in asmall cup until all of the gelatin is dissolved. Add this gelatinsolution to the other ingredients and stir. Cover and chill the dressinguntil it's needed.

Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir. Combine the flour, salt, onion powder and garlic powder in anothershallow bowl.

Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round. Working with one fillet at atime, first coat each fillet with the flour, then dredge it in the egg andwater mixture. Coat the chicken once again in the flour and set it asideuntil all of the fillets have been breaded.

Fry the chicken fillets for 8 to 12 minutes or until light brown andcrispy.

As chicken is frying, prepare each sandwich by grilling the face of thehamburger buns on a hot skillet over medium heat. Spread about 1 1/2teaspoons of the ranch dressing on the face of the top and bottom buns. On the bottom bun, stack a leaf of lettuce and a tomato slice.

When the chicken is done frying, remove the fillets from the fryers anddrain them on paper towels or a rack for a couple of minutes.

Stack one fillet onto the bottom of the sandwich (onto the tomato), thenstack a slice of the Swiss cheese onto the chicken. Arrange the bacon,crosswise, on top of the Swiss cheese, then top off the sandwich with thetop bun. Repeat the stacking process for each of the remainingsandwiches.



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Protein; 28g Carbohydrate; 67mg Cholesterol; 1734mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Carl's Jr. Chicken Club

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Chicken Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 1 cup teriyaki marinade (Lawry's is best) 4 whole-wheat hamburger buns 8 slices bacon 1/4 cup mayonnaise 1 cup alfalfa sprouts - (loosely packed) 4 lettuce leaves 4 large tomato slices 4 slices Kraft Swiss Cheese Singles

Marinate the chicken in the teriyaki marinade in a shallow bowl for 30minutes. Preheat a clean barbecue to medium grilling heat.

Brown the faces of each bun in a frying pan on the stove. Keep the panhot. Cook the bacon in the pan until crisp, then set aside.

Grill the chicken breasts 5 to 8 minutes per side, or until cookedthrough.

Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top andbottom. Divide the sprouts into 4 portions and mound on each bottom bun. On the sprouts, stack a lettuce leaf, then a slice of tomato.

Place one chicken breast half on each of the sandwiches, atop the tomato. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. Top off the sandwich with thetop bun. Microwave for 15 seconds on high.



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Protein; 1g Carbohydrate; 84mg Cholesterol; 359mg SodiumFood Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Carl's Jr. Crispy Chicken Sandwich


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups vegetable oil -- (to 8 cups) 1 egg 1 cup water 1 cup all-purpose flour 2 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon onion powder 1/8 teaspoon garlic powder 4 chicken breast fillets 4 sesame seed hamburger buns 4 lettuce leaves 4 tomato slices === RANCH DRESSING === 1/3 cup mayonnaise 2 tablespoons sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon salt 1/8 teaspoon parsley 1/8 teaspoon onion powder 1/8 teaspoon dill weed 1 dash garlic powder 1 dash freshly-ground black pepper 2 teaspoons hot water 1/2 teaspoon unflavored gelatin


To prepare the ranch dressing, combine all of the ingredients except thewater and gelatin in small bowl. Mix the water with the gelatin in asmall cup until all of the gelatin is dissolved. Add this gelatinsolution to the other ingredients and stir. Cover and chill the dressinguntil it's needed.

Beat the egg and then combine it with 1 cup water in a small, shallowbowl. Stir. Combine the flour, salt, onion powder and garlic powder inanother shallow bowl.

Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.

Working with one fillet at a time, first coat each fillet with the flour,then dredge it in the egg and water mixture. Coat the chicken once againin the flour and set it aside until all of the fillets have been breaded.

Fry the chicken fillets for 8 to 12 minutes or until light brown andcrispy.

As chicken is frying, prepare each sandwich by grilling the face of thehamburger buns on a hot skillet over medium heat. Spread about 1 1/2teaspoons of the ranch dressing on the face of the top and bottom of thebuns. On the bottom bun, stack a leaf of lettuce and a tomato slice.

When the chicken is done frying, remove the fillets from the fryers anddrain on paper towels or a rack for a couple of minutes.

Stack one fillet onto the bottom of the sandwich (onto the tomato), thentop it off with the top bun. Repeat the stacking process for each of thesandwiches.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Carl's Jr. Famous Star !�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 pound ground chuck 1 large sesame-seed bun 1 tablespoon Kraft mayonnaise -- divided� 1 tablespoon Heinz ketchup� 1/2 tablespoon Heinz hamburger relish (the red stuff)� 3 Vlasic hamburger slices�

1 tomato slice - (to 2) 3 white onion rings - (to 4) 1 handful chopped lettuce

Pre-Prepare your Condiments: Mix 1 tablespoon ketchup with 1/2 tablespoonrelish, set aside. Chop the lettuce; you'll need a handful per burger. Thinly slice the tomato and onion. You'll need 1 to 2 tomato slices, and3 to 4 rings of fresh onion. (These amounts are for each Famous Star )�

Preparing the beef: On waxed paper, hamburg into 5 inch round pattiy. Freeze for at least an hour. Keep any spares frozen until needed. Obviously you'll do this in advance.

Preparing the bun(s): When cooking time draws near, toast the faces ofthe bun (top and bottom) on a 375 degree electric griddle. They should bean even tan color.

Cooking your Famous Star : Preheat either an outdoor gas barbecue, or an�indoor electric one. After it is pre-heated, place a still-frozen beefpatty on the grill, pressing down firmly for 4 to 5 seconds (this will getyou the grill marks). Salt liberally. Cook for 3 minutes (gas) or 5 to 6minutes (electric). Eyeball it -- if it looks ready to turn, turn it.

While the beef is cooking, dress your bun as follows.

Top Half: Your pre-mixed special sauce (ketchup and relish); 1/2tablespoon mayonnaise.

Bottom Half: 1/2 tablespoon mayonnaise; 3 pickle slices; 1 handful ofchopped iceberg lettuce; 1 to 2 tomato slices; 3 to 4 fresh rings ofonion.

Turn the beef patty over, press down firmly with a spatula for 3 to 4seconds, and salt liberally. (Don't be afraid to have a few flames"kiss" the burger...they are charbroiled)

Place the cooked beef patty on the dressed bottom bun, add the top, andBAM -- a Carl's Jr Famous Star !� �

This recipe yields 1 Carl's Jr Famous Star !� �

Comments: This classic hamburger is truly the signature burger on themenu at Carl's Jr , and has been since it's introduction in 1945. THIS is�a great, all-American hamburger!

Want to make a Carl's Jr All-Star ? After placing the beef on the bottom� �bun, add a slice of real Amercian cheese on top of the patty, then 2slices of cooked bacon before placing the top bun on (criss-cross thebacon in an X pattern).


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Carl's Jr. Santa Fe Chicken

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Chicken Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 1 cup teriyaki marinade (Lawry's is best) 1/4 cup mayonnaise 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon curry powder 1 pinch salt 4 whole-wheat hamburger buns 4 lettuce leaves 1 can mild green chili peppers - (4 oz) -- drained 4 slices American cheese

Marinate the chicken in the teriayki marinade in a shallow bowl for 30minutes.

Preheat a clean barbecue to medium grilling heat. Prepare the sauce in asmall bowl by mixing the mayonnaise with the paprika, cayenne pepper,curry powder, and salt.

Grill the chicken for 5 to 8 minutes per side, or until done.

Brown the faces of each bun in a hot frying pan. Spread a tablespoon ofsauce on the faces of each bun, top and bottom. On each bottom bun placea lettuce leaf, then a green chili pepper. You want the pepper to spreadover most of the lettuce. To do this, slice the pepper down the middleand spread it open so that it covers more territory. When sliced openlike this, some peppers are big enough for 2 sandwiches. Some are muchsmaller and enough for only one sandwich.

Place one chicken breast half on each of the sandwiches, on top of thechili pepper. Place a slice of American cheese on the chicken. Top itall off with the top bun.


Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"

S(Formatted for MC6): "03-03-2001 by Joe Comiskey - [email protected]"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Carl's Jr. Western Bacon Cheeseburger


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 frozen onion rings (like Ore-Ida )� 1/4 pound ground beef 1 sesame-seed hamburger bun 2 slices Oscar Mayer pre-cooked bacon� Salt -- to taste Freshly-ground black pepper -- to taste 1 slice American cheese 2 tablespoons Bull's Eye Original Flavor barbecue sauce -- see * Note�

* Note: you must use this brand and variety to make it taste just likeCarl's. Other brands will produce different, but still tasty results.

Bake or deep-fry the onion rings according to the package directions.

On waxed paper, form hamburger into 5-inch round patty. Freeze for atleast an hour. Keep any spares frozen until needed. Obviously you'll dothis in advance.

Preheat either an outdoor gas barbecue, or an indoor electric one. Afterit is pre-heated, place the still-frozen beef patty on the grill, pressingdown firmly for 4 to 5 seconds (this will get you the grill marks). Saltliberally. Cook for 3 minutes (gas) or 5 to 6 minutes (electric). Eyeball it -- if it looks ready to turn, turn it.

Toast the faces of the bun (top and bottom) on a 375 degree electricgriddle. They should be an even tan color.

Microwave the pre-cooked bacon slices 35 to 45 seconds to crispen.

Spread 1 tablespoon of the barbecue sauce on the faces of each toastedbun, top and bottom. Place the cooked onion rings after the sauce on thebottom bun. Next stack the cooked beef patty, then the cheese and the 2bacon slices, crossed over each other like an X.

Top off the sandwich with the top bun.

This recipe yields 1 Carls' Jr Western Bacon Cheeseburger .� �


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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Carraba's Italian Butter

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Condiments

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/8 teaspoon oregano 1/8 teaspoon basil 1/8 teaspoon rosemary 1/8 teaspoon kosher salt -- or less to taste Freshly-ground black pepper -- to taste 1 dash red pepper flakes 1 large garlic clove -- crushed 2 tablespoons extra-virgin olive oil - (to 3)

Mix together your dry spices. Add crushed garlic to the dry spices. Place on small saucer. Pour olive oil over mixture. Dip with yourfavorite hot French bread.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Catfish Hollow's Hush Puppies

Recipe By :Al WiseServing Size : 24 Preparation Time :0:00Categories : Breads/Rolls Side Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup self-rising cornmeal 1/2 cup self-rising flour 1/2 small onion -- finely chopped 1 egg -- lightly beaten 1/4 cup canned creamed corn, Silver Queen variety 3/4 cup water 1 1/2 tablespoons beer - (to 2) Oil, for deep fryer

In a small bowl, combine the cornmeal and flour. Stir in onion, egg andcorn. Add water and beer and form into a stiff batter. Heat oil in a deepfryer to 350 degrees. Shape batter into small balls using a small icecream scoop. Fry in single-layer batches in hot oil until golden brown,about 2 minutes. Serve hot.

This recipe yields about 24.

Comments: Of all the hush puppies I have eaten during my 77 years ofdevotion to Southern cooking, none can equal those served at CatfishHollow Restaurant. . . . I would sell my soul for the recipe. Think youcan get it? -- Albert Herrington, Newnan

A: There's no need to make a Faustian contract to get hold of that hushpuppy recipe. Al Wise, a longtime Newnan restaurateur who runs CatfishHollow and owns Golden's on the Square, was happy to share his mother'srecipe. He warns, however, that he cannot guarantee the results unlessyou use Hollyhock Flour and Happy Vale cornmeal. These were the brandshis mother, Annie Wise, used, and he gets them from Dixie Lily, thedistributor.

There's another secret ingredient you will see in the recipe, which wascut down from one he uses that makes 800. Wise has owned Catfish Hollowfor 15 years and rustles up about 18,000 hush puppies a week. Thatfigures out to be a whole lot of hush puppies!

Source: "Catfish Hollow Restaurant, Newnan, GA"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"

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Per serving: 30 Calories (kcal); trace Total Fat; (11% calories from fat); 1g Protein; 6g Carbohydrate; 8mg Cholesterol; 99mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Recipe as published in the Atlanta Journal-Constitution, 04-05-2001Nutr. Assoc. : 0 0 0 0 0 0 0 0


Chef Paul Prudhomme's Poultry Magic

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments Spice Blends

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon rubbed sage 1 dash cumin

Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste.

This recipe yields 4 teaspoons.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "02-27-2001 by Joe Comiskey - [email protected]"Yield: "4 teaspoons"

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Per serving: 12 Calories (kcal); trace Total Fat; (21% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 3199mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Chevys' Fresh Salsa

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments Salsa

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 medium tomatoes 10 jalape os (red is best)� 1/4 medium Spanish onion 2 garlic cloves 2 tablespoons chopped fresh cilantro 2 tablespoons white vinegar 2 teaspoons salt 1 1/2 teaspoons mesquite-flavored liquid smoke

Preheat your barbecue grill to high temperature.

Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalape os. �

Place the tomatoes on the grill when it s hot. After about 10 minutes,�place all of the jalape os onto the grill. In about 10 minutes you can�turn the tomatoes and the peppers. When almost the entire surface of thepeppers has charred black you can remove them from the grill. Thetomatoes will turn partially black, but when the skin begins to come offthey are done. Put the peppers and tomatoes on a plate and let them cool.

When the tomatoes and peppers have cooled, remove most of the skin fromthe tomatoes and place them into a food processor. Pinch the stem endfrom each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.

Add the remaining ingredients to the food processor and puree on highspeed for 5 to 10 seconds or until the mixture has a smooth consistency.

Place the salsa into a covered container and chill for several hours orovernight while the flavors develop.

This recipe yields approximately 2 cups.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Chevys' Garlic Mashed Potatoes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 medium to large russet potatoes 1 tablespoon butter 1 tablespoon minced fresh garlic - (3 to4 cloves) 3/4 cup water 1/2 cup cream 3/4 teaspoon salt 1/8 teaspoon freshly-ground black pepper


Bake the potatoes by first rubbing them lightly with oil and then bakingthem in the preheated oven for 1 hour until they are tender. Cool.

Mash potatoes and remove about half of the skin. You want to leave therest in.

Melt the butter in a large suacepan over medium heat, then add garlic andsaute for 5 minutes. Add the remaining ingredients to the pan and cookfor 5 to 10 minutes while stirring often until garlic mashed potatoes arevery hot.



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Nutr. Assoc. : 0 0 0 0 0 0 0


Chevys' Mesquite-Grilled BBQ Chicken Quesadilla

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Appetizers Chicken Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 boneless chicken breast 1/3 cup sliced red bell pepper 1/3 cup sliced green bell pepper 1/3 cup sliced Spanish onion 2 large fat-free flour tortillas - (12" dia) 1 1/3 cups shredded Monterey Jack cheese === MESQUITE MARINADE === 1/2 cup water 1 teaspoon mesquite-flavored liquid smoke 1/2 teaspoon salt 1 dash freshly-ground black pepper === SPICY BBQ SAUCE === 1/2 cup Bull's-Eye Original BBQ Sauce 1/4 teaspoon cayenne pepper 1 dash chili powder

Prepare the marinade by combining the ingredients in a medium bowl. Addchicken breast fillet to the bowl, cover, and chill for one hour.

When the chicken is finished marinating, preheat your grill to hightemperature. As grill is heating, prepare the spicy BBQ Sauce by mixingthe ingredients in a small bowl.

Throw the chicken on the grill and cook it for 4 to 5 minutes per side oruntil it's done. When the chicken is done cooking, chop it into bite-sizepieces.

Spray a light coating of nonstick cooking spray on a medium skillet overmedium heat. Saut the sliced peppers and onion in the pan for 4 to 5�minutes or until the veggies start to brown.

Set a large skillet over medium-low heat. Put one flour tortilla in theskillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoonhalf of the vegetables over the cheese, followed by half of the chicken.

Spoon a generous portion of the spicy BBQ sauce over the chicken, followedby another 1/3 cup of cheese. Fold the other side of the tortilla overthe filling, and press down so that it stays in place.

By this time, the cheese on the bottom should be melted. If not, waitanother minute or so, then flip the quesadilla over and heat for anothercouple minutes or until all of the cheese has melted.

Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat forthe second quesadilla and serve immediately with salsa on the side.

This recipe yields 4 servings as an appetizer.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6):


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chi Chi's Fried Ice Cream


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pint ice cream 2 eggs -- divided, beaten 1/2 teaspoon vanilla -- divided 2 1/2 cups sweetened cornflakes -- crushed 1/2 teaspoon ground cinnamon Cooking oil -- for deep fat frying

Place 4 scoops (about 1/2 cup each) of ice cream in seperate plastic bags. Freeze for 1 hour or until very firm.

In a small mixing bowl stir together 1 egg and 1/4 teaspoon vanilla. In ashallow bowl carefully stir together cornflakes and cinnamon. Dip eachfrozen ice cream ball into the egg mixture then roll it in cereal mixture. Return coated ice cream balls to the freezer, for one hour, or untilfirm. Reserve reamining cereal mixture.

In a small mixing bowl stir together the remaining egg, and vanilla. Remove coated ice cream balls from the freezer. Dip ice cream balls intoegg mixture, again, and then roll them in the remaining cereal mixture. Cover and freeze for several hours or until firm.

In a deep fat fryer or heavy saucepan, fry frozen coated ice cream balls,1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or untilgolden brown. Drain on paper towels.

Serve with melted chocolate, honey, plain or with fried white tortillasdipped in cinnamon sugar.



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Per serving: 169 Calories (kcal); 9g Total Fat; (49% calories from fat); 5g Protein; 16g Carbohydrate; 123mg Cholesterol; 85mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Chi Chi's Margarita Marinade

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Condiments Marinades

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can Chi Chi's diced tomatoes and green chilies - (10 oz) -- drained 1/4 cup orange juice 1/4 cup tequila 1/4 cup vegetable oil 2 tablespoons fresh lime juice 1 tablespoon honey 1 teaspoon minced fresh garlic 1 teaspoon grated lime peel === MEAT OF CHOICE === 2 pounds pork tenderloin, chicken breasts, beef tenderloin, or flank steak

In a large recloseable plastic food bag -- combine all of the marinadeingredients. Mix well.

Add meat -- seal the bag and turn over several times to coat meatthoroughly. Place bag in refrigerator, turning bag occasionally 8 hoursor overnight.

Preheat broiler.

Remove meat from marinade -- reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness.

In small saucepan, bring marinade to a boil, boil one minute. Servemarinade with the meat. Marinade and 2 pounds of meat should serve 6 to 8people.

This recipe yields ?? cups of marinade.

Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC6):


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Per serving: 711 Calories (kcal); 55g Total Fat; (81% calories from fat); 1g Protein; 27g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 11 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Chi Chi's Mild Salsa

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Accompaniment Salsa

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can sliced-style stewed tomatoes - (14 oz) 2 large green onions -- snipped finely with scissors 1 large ripe tomato -- cored, diced 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 dash Tabasco -- to taste

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,salt and pepper. Bring just to a boil. Boil hard 1 minute and remove atonce from heat.

Put half of mixture through blender just to mince finely. Return toremaining half of mixture.

Cool and refrigerate in tightly covered container to use within a fewweeks. Freezes well to use within 6 months.

For hot salsa, add 1 teaspoon canned green chopped chiles or jalape os,�freezing unused chiles to use in other recipes.



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Per serving: 35 Calories (kcal); trace Total Fat; (9% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 1082mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Chi Chi's Pork Tenderloin With Bourbon Sauce

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can Chi Chi's diced tomatoes and green chilies - (10 oz) -- drained 1/3 cup bourbon 1/3 cup soy sauce 1/3 cup Worcestershire sauce 1/2 cup chopped onion 2 tablespoons honey 2 tablespoons Dijon mustard 1/4 teaspoon freshly-ground black pepper 2 pounds pork tenderloin

Combine all marinade ingredients in recloseable plastic food bag, turningoccasionally. Mix well. Add the pork tenderloin. Seal bag and turnseveral times to coat the meat. Place in refrigerator for 8 hours orovernight

Preheat broiler. Remove meat from marinade; reserve marinade. Place meaton broiler pan, broil 7 to 8 inches from heat source for approximately 7to 9 minutes on each side.

In a small saucepan, bring remainder of marinade to a boil; boil oneminute. Serve with the meat.



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Per serving: 1571 Calories (kcal); 32g Total Fat; (21% calories from fat); 200g Protein; 66g Carbohydrate; 590mg Cholesterol; 7105mg SodiumFood Exchanges: 0 Grain(Starch); 27 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Chi Chi's Salsa Verde Chicken Kabobs

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Chicken Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 jar Chi Chi's salsa verde - (16 oz) -- see * Note 1/4 cup olive oil 2 tablespoons lime juice 3 garlic cloves 1 boneless skinless chicken breast -- cut 1 1/2" strips 2 cups finely-shredded cabbage 1 1/2 cups finely-juilienned jicama 1 cup shredded carrot 1/3 cup coarsely-chopped fresh cilantro 1 dash salt -- to taste 1 dash freshly-ground black pepper -- to taste 2 large ripe bananas

* Note: Their brand of Salsa Verde. Salsa made from tomatillos, freshcilantro and fresh onions. Spicy and sweet. Available at grocery stores.

In blender container or food processor combine salsa verde, oil, lime andgarlic. Process until smooth. Remove 2/3 cup of this mix and set aside. Refrigerate.

Place chicken in recloseable plastic food storage bag; pour the remainingsalsa mixture over the chicken. Seal bag and turn over several times tocoat pieces thoroughly. Refrigerate, turning bag occasionally for atleast four hours or over night.

In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3cup salsa verde mixture. Add salt and pepper to taste; set aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak theskewers in water 30 minutes before using). Cook over medium-hot coals,grill kabobs five minutes on each side or until no longer pink in thecenter.

Slice bananas lengthwise, grill two minutes on each side. Serve chickenand bananas on top of cabbage mixture.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Chi Chi's Sweet Spanish Corn Cake

Recipe By :n/aServing Size : 8 Preparation Time :0:00Categories : Cakes Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup masa harina (a type of corn flour available in specialty food stores and many supermarkets) 1/4 cup water 1 package frozen corn - (10 oz) -- thawed 1/3 cup sugar 3 tablespoons yellow cornmeal 2 tablespoons whipping cream 1/4 teaspoon baking powder 1/4 teaspoon salt Sliced chili peppers Chopped parsley

With an electric mixer, beat butter or margarine until fluffy. Graduallybeat in masa harina. On low speed, beat in water.

Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.

In a small bowl, stir together sugar, cornmeal, cream, baking powder, andsalt. Stir into corn mixture. Spread in a greased, 8-inch-square bakingpan. Cover with foil. Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at 350 degrees for 50 minutes oruntil set.

Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley, if desired.



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Per serving: 159 Calories (kcal); 13g Total Fat; (71% calories from fat); trace Protein; 11g Carbohydrate; 36mg Cholesterol; 201mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Awesome Blossom

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Appetizers Side Dish Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 prepared onion 2 1/2 cups flour 2 teaspoons McCormick Season All 1/2 teaspoons coarsely-ground black pepper 1/4 teaspoons garlic powder 1 cup buttermilk === DIPPING SAUCE === 1/2 cup sour cream 2 tablespoons catsup 1/2 teaspoons McCormick Season All 1/8 teaspoons red pepper 1 1/2 teaspoons grated fresh horseradish 1/4 teaspoons paprika

Mix all dry ingredients together. Onion may be sliced like a blossom bycutting the top 1/4th off, the top has the stem. Then peel and be verycareful to leave the root intact. Carefully slice from the top of theonion down but stop about 1/2 inch before you get to the root, taking carenot to cut through the root. Slice the rest of the onion like a pie intomany servings. When complete, soak onion in ice-cold water for 1/2 hourso the onion's petals will start to open up and bloom.

Drain onion and dip in flour mixture and dust well. Dip onion then inbuttermilk and back in flour mixture. Place in hot oil and fry untilgolden. Oil should cover onion. When done, drain well and place on plateand cut center out of onion so the petals may easily be removed.

Dipping Sauce: Mix all together and serve in the middle of the onionblossom. Garnish with paprika and just a dash of red pepper.


Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5):


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Per serving: 1518 Calories (kcal); 29g Total Fat; (17% calories from fat); 45g Protein; 264g Carbohydrate; 60mg Cholesterol; 681mg SodiumFood Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Boneless Buffalo Wings

Recipe By :Todd WilburServing Size : 2 Preparation Time :0:00Categories : Appetizers Chicken Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup all-purpose flour 2 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4 cups vegetable oil -- (4 to 6) 1/4 cup Crystal or Frank's Louisiana hot sauce 1 tablespoon margarine ==== ON THE SIDE === bleu cheese dressing -- for dipping celery sticks

Combine flour, salt, peppers and paprika in a medium bowl. In anothersmall bowl, whisk together egg and milk.

Slice each chicken breast into 6 pieces. Preheat 4 to 6 cups of vegetableoil in a deep-fryer to 375 degrees.

One or two at a time, dip each piece of chicken into the egg mixture, theninto the breading blend; then repeat the process so that each piece ofchicken is double-coated. When all chicken pieces have been breaded,arrange them on a plate and chill for 15 minutes.

When the chicken is done resting, drop each piece into the hot oil and fryfor 5 to 6 minutes or until each piece is browned.

As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20 to 30 seconds or just until the margarine ismelted, then stir to combine. You can also use a small saucepan for thisstep. Just combine the hot sauce and margarine in the saucepan over lowheat and stir until margarine is melted and ingredients are blended.

When chicken pieces are done frying, remove them to a plate lined with acouple paper towels. Place the chicken pieces into a covered containersuch as a large jar with a lid. Pour the sauce over the chicken in thecontainer, cover, and then shake gently until each piece of chicken iscoated with sauce.

Pour the chicken onto a plate and serve the dish with bleu cheese dressingand sliced celery on the side.

This recipe yields 2 to 4 appetizer servings.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Calypso Cooler


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 shots Captain Morgan Spiced Rum 1 shot peach Schnapps 1 shot grenadine 1 cup orange juice Ice Orange wedge Maraschino cherry

Combine the rum, peach schnapps orange juice and grenadine in a shaker. Shake well. Pour drink over ice cubes or crushed ice in a big glass. Addan orange wedge and a cherry.



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Per serving: 198 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 48g Carbohydrate; 0mg Cholesterol; 22mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Chili's Chicken Enchilada Soup

Recipe By :Todd WilburServing Size : 12 Preparation Time :0:00Categories : Chicken Poultry Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === PICO DE GALLO === 2 medium tomatoes -- diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalape o pepper -- seeded, de-ribbed� 2 teaspoons finely-minced fresh cilantro 1 pinch salt ===SOUP === 1 tablespoon vegetable oil 1 pound chicken breast fillets - (abt 3 fillets) 1/2 cup diced onion 1 garlic clove -- pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin === GARNISH === Shredded cheddar cheese Crumbled corn tortilla chips

First make the pico de gallo. This is easy. Just combine all of theingredients for the pico in a small bowl and mix well. Cover bowl andchill in the refrigerator.

Add 1 tablespoon of oil to a large pot over medium heat. Add chickenbreasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.

Add onions and garlic to pot and saut over medium heat for about 2�minutes, or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk untilblended. Add masa mixture to pot with onions, garlic and broth. Add

remaining water, enchilada sauce, cheese and spices to pot and bringmixture to a boil.

Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese,crumbled corn tortilla chips, and pico de gallo.

This recipe yields approximately 12 servings.


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Per serving: 278 Calories (kcal); 18g Total Fat; (56% calories from fat); 15g Protein; 17g Carbohydrate; 53mg Cholesterol; 1440mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Chicken Mushroom Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup margarine - (1/2 stick) 1/4 cup diced yellow onion in 1/4" dice 1/4 cup diced carrots in 1/4" dice 1/4 cup diced celery in 1/4" dice 3 cups sliced mushrooms in 1/8" slices -- (abt one 8-oz pkg) 1/2 cup flour 5 1/2 cups chicken broth 1 pinch dried tarragon 1/4 teaspoon dried thyme 1/2 teaspoon freshly-ground white pepper 1 teaspoon freshly-ground black pepper 1/2 teaspoon hot pepper sauce 1 tablespoon chopped fresh parsley 3 cups half-and-half cream 1 1/2 teaspoons lemon juice 3/4 pound diced cooked chicken

Melt margarine in large heavy pot. Add vegetables and saute until tenderover medium-low heat. Slowly sift flour over vegetables and let cookbriefly, stirring regularly. Do not let flour brown.

Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.

Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook10 minutes. Serve immediately.


Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC6): "03-03-2001 by Joe Comiskey - [email protected]"Yield: "3 quarts"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Chocolate Chip Paradise Pie

Recipe By :Todd WilburServing Size : 9 Preparation Time :0:00Categories : Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups semi-sweet chocolate chips 1/2 cup chopped walnuts === COOKIE LAYER === 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup butter (1 stick) -- softened 1/3 cup granulated sugar 1 egg 1 tablespoon milk 1/2 teaspoon vanilla extract 1/2 cup shredded coconut === CRUST LAYER === 6 tablespoons butter 1/4 cup sugar 1 1/2 cups graham cracker crumbs === CINNAMON BUTTER === 1/2 cup butter (1 stick) -- softened 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon

=== ASSEMBLY === 9 scoops vanilla ice cream Chocolate syrup Caramel syrup 6 tablespoons chopped walnuts

Preheat the oven to 325 degrees.

Combine the flour, baking soda and baking powder in a medium bowl. In aseparate large bowl, beat together the butter and sugar with an electricmixer. Continue beating for about 30 seconds or until mixture turnslighter in color. Add the egg, milk, and vanilla and beat until smooth.

Slowly mix the dry mixture into the wet mixture. Beat until well-combinedand then mix in the coconut flakes. Set this cookie dough aside for now.

Melt 6 tablespoons of butter in a medium bowl in the microwave on hightemperature for about 30 seconds. Add the sugar and stir well for 30seconds. Add the graham cracker crumbs and stir. Press this mixture intothe bottom of a 9- by 9-inch baking dish or pan. Sprinkle the cup ofchocolate chips evenly over the graham cracker crust.

Press the cookie dough into the dish, covering the chocolate chips. Useflour on your fingers to keep the soft dough from sticking. Sprinkle thechopped walnuts over the dough. Use your fingers to press the nuts intothe dough.

Bake for 40 to 45 minutes or until the edges of the "pie" become lightbrown.

Prepare the cinnamon butter by creaming together the butter, sugar andcinnamon in a small bowl with an electric mixer on high speed.

When you are ready to make your dessert, heat up a small skillet overmedium heat. When the skillet is hot, remove it from the heat then addabout 1 tablespoon of the cinnamon butter to the pan. It should quicklymelt and sizzle. Slice the "pie" into 9 pieces and place one into the hotskillet. If the "pie" has cooled, you can reheat each slice by zapping itin the microwave for 30 to 40 seconds.

Place a scoop of ice cream on top of the "pie." Drizzle chocolate andcaramel syrup over the dessert and then sprinkle about 2 teaspoons ofchopped walnuts over the top. Repeat for the remaining ingredients andserve sizzling in the skillet.

This recipe yields 9 desserts.


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Per serving: 460 Calories (kcal); 24g Total Fat; (45% calories from fat); 8g Protein; 56g Carbohydrate; 71mg Cholesterol; 307mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Margarita Presidente


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 ounce Sauza Commemoritiva Tequila 1/2 ounce Cointreau 1/2 ounce Presidente Brandy 1/2 ounce Rose's lime juice 1/3 cup sweet and sour mix

Combine all ingredients in a shaker with crushed ice. Shake. Pour drinkinto a martini glass rimmed with salt. Serve the remainder of the drinkin the shaker on the side.



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Nutr. Assoc. : 0 0 0 0 0


Chili's Monterey Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 boneless skinless chicken breast Salt -- to taste Freshly-ground black pepper -- to taste

2 teaspoons barbeque sauce - (Bull's Eye recommended) 2 slices bacon -- well crisped 1/4 cup mixture of Monterey Jack and sharp Cheddar cheeses === GARNISH === Chopped fresh tomatoes Chopped chives

Pound chicken breast until it is somewhat flattened, and season with saltand pepper. Spray Pam in a nonstick skillet, and cook chicken breastuntil it is done. Transfer to a serving plate. Top chicken breast withbarbeque sauce, bacon, and cheese. Broil chicken breast in the oven, ormelt the cheese in a microwave. Sprinkle with a small amount of coldchopped tomatoes and chives.



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Per serving: 333 Calories (kcal); 9g Total Fat; (26% calories from fat); 58g Protein; trace Carbohydrate; 148mg Cholesterol; 355mg SodiumFood Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : This recipe was created per the serving, so add accordingly. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Chili's Nacho Burger


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === PICO DE GALLO === 2 medium tomatoes -- diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper -- seeded, de-ribbed 2 teaspoons finely-minced fresh cilantro 1 pinch salt === GUACAMOLE === 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro

1/4 teaspoon lemon juice 1/8 teaspoon salt === CHILI QUESO === 3 ounces ground beef 1 teaspoon all-purpose flour 1 pinch salt 1 pinch freshly-ground black pepper 1 jar Cheez Whiz - (16 oz) 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika === SANDWICH === 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg lettuce -- shredded or chopped thin 2 tablespoons mayonnaise 1 green onion -- chopped 16 tortilla chips - (to 20) 2 fresh jalapenos - (to 3) -- sliced

First make the pico de gallo. This is easy. Just combine all of theingredients for the pico in a small bowl and mix well. Cover bowl andchill in the refrigerator.

Now we'll make the guacamole. In a small bowl, smash up most of theavocado, but be sure to leave several unsmashed chunks. Add the remainingingredients for the guacamole to the avocado and mix well. Cover bowl andchill in the refrigerator, next to the pico.

Next we'll make the chili queso. In yet another small bowl, mix togetherground beef, flour, a pinch of salt, a pinch of black pepper, and a pinchof chili powder. Use your hands to work the dry ingredients into theground beef. Brown the beef in a small skillet over medium heat for about5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cookuntil it's brown, then set aside.

Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milkand cheese has been combined, add the remaining queso ingredients. Heatwhile stirring often until cheese is smooth and creamy, then coversaucepan and remove it from the heat.

Pre-heat a griddle or large frying pan over medium heat. Lightly butterthe face of each bun and brown the buns face-down on the heat.

Separate the ground beef into four 1/2-pound portions. Roll each portionof meat into a ball and then pat the meat down into a circular pattyslightly larger in diameter than the hamburger buns. Cook the hamburgerpatties for 5 to 10 minutes per side, until done. Lightly salt and peppereach burger patty.

Build the burger open-faced in the following order starting with thebottom bun: On Bottom Bun - 1/2 cup shredded lettuce - hamburger patty -2 tablespoons chili queso - 4 or 5 crumbled tortilla chips - 2 teaspoonsgreen onion.

On Top Bun - 1/2 tablespoon mayonnaise - 2 tablespoons pico de gallo - 2

tablespoons guacamole - 4 jalapeno slices.

Serve burger with extra queso and guacamole. May also serve french frieson the side and use the chili queso for dipping.

This recipe yields 4 burgers.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Salsa

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Salsa

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can diced tomatoes - (14 1/2 oz) 3 tablespoons canned diced jalape os� 1 tablespoon white vinegar 1 teaspoon salt 1/4 teaspoon cumin 1/4 cup thinly-sliced Spanish onion

Combine diced tomatoes, jalapenos, vinegar and spices in a food processor. Run food processor on high speed for just a few moments until thetomatoes have been nearly pureed, yet still chunky. The jalape os should�be chopped into visible minced bits. Be careful not to over-process.

Pour the mixture into a bowl and add the sliced onion. Stir well, coverand store overnight for the flavors to properly develop.


Comments: You can easily double the recipe by using the larger 28-ouncecans of diced tomatoes, and just doubling all the other ingredients. Useit as a dip for tortilla chips or plop it onto any of your favorite dishesfrom eggs to taco salads for that extra special chain restaurant zing.

Source:

"Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"Yield: "1 1/2 cups"

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Nutr. Assoc. : 0 0 0 0 0 0


Chili's Southwestern Eggrolls

Recipe By :Todd WilburServing Size : 3 Preparation Time :0:00Categories : Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 chicken breast fillet 1 tablespoon vegetable oil 2 tablespoons minced red bell pepper 2 tablespoons minced green onion 1/3 cup frozen corn 1/4 cup canned black beans -- rinsed and drained 2 tablespoons frozen spinach -- thawed and drained 2 tablespoons diced canned jalape o peppers� 1/2 tablespoon minced fresh parsley 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 1 dash cayenne pepper 3/4 cup shredded Monterey Jack cheese 5 seven-inch flour tortillas === AVOCADO-RANCH DIPPING SAUCE === 1/4 cup smashed fresh avocado - (abt 1/2 avocado) 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1/8 teaspoon salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder 1 dash dried dill weed 1 dash garlic powder 1 dash freshly-ground black pepper === GARNISH === 2 tablespoons chopped tomato 1 tablespoon chopped onion

Preheat barbecue grill to high heat.

Rub the chicken breast with some vegetable oil then grill it on thebarbecue for 4 to 5 minutes per side or until done. Lightly salt andpepper each side of the chicken while it cooks. Set chicken aside untilit cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet overmedium-high heat. Add the red pepper and onion to the pan and saut for a�couple minutes until tender.

Dice the cooked chicken into small cubes and add it to the pan. Add thecorn, black beans, spinach, jalape o peppers, parsley, cumin, chili�powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into themixture.

Remove the pan from the heat and add the cheese. Stir until the cheese ismelted.

Wrap the tortillas in a moist cloth and microwave on high temperature for1 1/2 minutes or until hot.

Spoon approximately one-fifth of the mixture into the center of atortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to holdtogether. Repeat with the remaining ingredients until you have fiveeggrolls.

Arrange the eggrolls on a plate, cover the plate with plastic wrap andfreeze for at least 4 hours. Overnight is best.

While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce bycombining all of the ingredients in a small bowl.

Preheat 4 to 6 cups of oil to 375 degrees. Deep-fry the eggrolls in thehot oil for 12 to 15 minutes and remove to paper towels or a rack to drainfor about 2 minutes.

Slice each eggroll diagonally lengthwise and arrange on a plate around asmall bowl of the dipping sauce. Garnish the dipping sauce with thechopped tomato and onion.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Southwestern Vegetable Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups chicken broth (Swanson is best) 1 can diced tomatoes - (14 1/2 oz) -- with juice 1 cup water 1 cup canned dark red kidney beans -- with liquid 1 cup frozen yellow cut corn 1 cup frozen cut green beans 1 can diced green chilies - (4 oz) 1/2 cup diced Spanish onion 1/2 cup tomato sauce 6 corn tortillas -- minced 1 1/2 teaspoons chili powder 1 dash garlic powder === GARNISH === 1 cup grated cheddar/jack cheese blend 1 cup crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan or soup pot over highheat. Be sure to mince the corn tortillas into small pieces with a sharpknife before adding them to the soup. Bring soup to a boil, then reducethe heat and simmer for 45 minutes to 1 hour, or until the soup hasthickened and tortilla pieces have mostly dissolved.

To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoonof the grated cheddar/jack cheese blend over the top of the soup, and thena heaping tablespoon of crumbled corn tortilla chips over the cheese.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chili's Twisted Lemonade Twist


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 ounce vodka 1/2 ounce triple sec 1/3 cup sweet and sour mix Lemon wedge

Fill a glass with crushed ice and add vodka and triple sec. Top off thedrink with sweet and sour mix. Add a lemon wedge for garnish and serve.



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Per serving: 110 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : You can also add a splash of cranberry juice to make this a pink lemonade twist. Nutr. Assoc. : 0 0 0 0


Chili s Southwest Chicken Chili�

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Chicken Chili Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup vegetable oil 1/2 cup diced onions 1 1/3 cups diced green bell pepper 2 tablespoons diced seeded jalape o pepper� 3 tablespoons fresh minced garlic 4 1/2 cups water 8 teaspoons chicken base 2 teaspoons lime juice 2 tablespoons sugar

3 tablespoons cornstarch 3 tablespoon ground cumin 2 1/2 tablespoons ground chili powder 4 teaspoons ground paprika 4 teaspoons dried basil 2 teaspoons freshly-minced cilantro 1 1/2 teaspoons ground red pepper 1/2 teaspoon ground oregano 1/2 cup crushed canned tomatillos -- see * Note 1 can diced green chiles - (4 oz) -- drained 2 cans navy or small white beans - (15 oz ea) -- drained 1 can dark red kidney beans - (15 oz) -- drained 3 pounds diced cooked chicken breast Shredded cheese -- for garnish Sour cream -- (optional) for garnish Tortilla chips

* Note: Canned tomatillos are sold at El Rey Mexican Products, 1023 S.16th St., and may be found in the ethnic section of some largersupermarkets.

In 5-quart or larger pot, heat oil over medium heat. Add onions and sautealong with bell pepper, jalape o and garlic. Cook until vegetables are�tender.

In another container, combine water, chicken base, lime juice, sugar,cornstarch and seasonings. Add to vegetable mixture.

Add tomatillos and diced green chiles to pot; bring to boil. Add beansand chicken; simmer 10 minutes.

Serve topped with cheese and sour cream if desired, with tortilla chips onthe side.

This recipe yields about 4 quarts.

Comments: This dish is thick, spicy and dark in color. Its consistencyis more like a chicken stew or soup than a chili.

Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC6): "03-03-2001 by Joe Comiskey - [email protected]"Yield: "4 quarts"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chinese Imperial Palace's Almond Cookies

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups cake flour 1 teaspoon baking powder 1 cup butter -- room temperature 1 cup sugar 2 large eggs yolks 1/2 teaspoon lemon extract 1 teaspoon almond extract 75 blanched almonds 1 egg yolk 1 tablespoon water

Preheat oven to 300 degrees. Cream butter and sugar together until lightand fluffy. Sift together flour and baking powder. Add 2 eggs yolks andthe extracts. Blend in dry ingredients.

Roll dough into 1-inch balls and place on an ungreased cookie sheet. Press an almond into each ball and flatten slightly. Make an egg washusing egg yolk, and water, brush this over each cookie.

Bake, cooking for 15 to 18 minutes or until golden brown.

This recipe yields about 75 cookies.

Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - [email protected]"Yield: "75 cookies"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Chinese Imperial Palace's Egg Drop Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups chicken broth 1 large egg -- lightly beaten with 1 teaspoon sesame oil 1/4 teaspoons freshly-ground white pepper 4 sliced green onion tops -- for garnish Salt -- to taste

Bring the broth to a simmer over medium-low heat. Very slowly stream inthe egg, use a fork to pull strands of the egg gently. Do not stirvigorously, you will have a mess if you do. Add white pepper and salt.Continue to cook until egg is done. Serve promptly.



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Nutr. Assoc. : 0 0 0 0 0 0


Chinese Imperial Palace's General Tso's Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SAUCE === 1/2 cup cornstarch 1/4 cup water 1 1/2 teaspoons minced fresh garlic 1 1/2 teaspoons minced fresh ginger 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup sherry (white wine may be used as well)

1 can condensed chicken broth === MEAT === 3 pounds boneless skinless chicken -- cut into chuncks 1/4 cup soy sauce 1 egg -- beaten 1 cup cornstarch 2 cup sliced green onions 8 small dried hot peppers -- seeds removed (get these the produce section in a grocery store)

Sauce: Put everytihng into a quart jar with a lid and shake it up, thenput in the fridge. Just shake it up again when you are ready to use it.

Meat: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch,and mix until chicken pieces are coated. (It will look awfull at thispoint.)

Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chickenpieces are crispy. Drain on paper towels. Repeat until all chickenchunks are fried.

Place a small amount of oil (1 tablespoon) in wok, and heat to 400degrees. Add onions, peppers, and stir-fry about 30 seconds. Stir saucemixture, then add to wok. Cook until thick. If it gets too thick, addwater to right consistency. Add chicken to sauce in wok, and cook untilall is hot and bubbly.

Serve with fried or steamed rice. This does not reheat well, so eat inone sitting.



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Per serving: 1722 Calories (kcal); 8g Total Fat; (4% calories from fat); 32g Protein; 368g Carbohydrate; 190mg Cholesterol; 14027mg SodiumFood Exchanges: 11 1/2 Grain(Starch); 2 Lean Meat; 7 Vegetable; 0 Fruit; 1/2 Fat; 10 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Chinese Imperial Palace's Sweet And Sour Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup white Vinegar 1 cup water 2/3 cup sugar 1 dash salt 1 dash MSG 1 dash freshly-ground white pepper 1 dash Tabasco sauce 1 tablespoon cornstarch 2 tablespoons water 1/2 teaspoon Worcestershire sauce 2 tablespoons ketchup

Cook first 7 ingredients over medium heat and then add the cornstarchcombined with water and Worcestershire sauce. Cook until it is bubbly andthick.

Remove from stove and add the ketchup. This will stay good in therefrigerator for about a week.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Cinnabon's - "Cinnamon Buns From Heaven"


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 2 packages active dry yeast 1 cup warm water -- (105 to 115 degrees) 2/3 cup granulated sugar -- plus 1 teaspoon granulated sugar -- divided 1 cup warmed milk 2/3 cup butter

2 teaspoon salt 2 eggs -- slightly beaten 7 cups all-purpose flour - (to 8 cups) -- or more if needed === FILLING === 1 cup melted butter -- divided 1 3/4 cups granulated sugar -- divided 3 tablespoons ground cinnamon 1 1/2 cups chopped walnuts -- (optional) 1 1/2 cups raisins -- (optional) === CREAMY GLAZE === 2/3 cup melted butter 4 cups powdered sugar 2 teaspoons vanilla 4 tablespoons hot water - (to 8 tbspns)

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, saltand eggs; stir well and add yeast mixture. Add half the flour and beatuntil smooth. Stir in enough of the remaining flour until dough isslightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 to 10 minutes. Place inwell-buttered glass or plastic bowl, cover and let rise in warm place,free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out onfloured surface into a 15- by 20-inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mixtogether 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to15 slices. Coat bottom of a 13- by 9-inch baking pan and a 8-inch squarepan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4cup sugar. Place cinnamon roll slices close together in pans. Let risein warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls arenicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powderedsugar and vanilla; add hot water 1 tablespoon at a time until glazereaches desired spreading consistency. Spread over slightly cooled rolls.

This recipe yields 12 large rolls.


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Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 8 1/2 Fat; 5 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Cinnabon's Frosting

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Deserts Fillings/Frostings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound margarine 1 pound cream cheese 2 pounds powdered sugar 2 teaspoons lemon juice 2 teaspoons vanilla extract

Allow margarine and cream cheese to reach room temperature. Beat creamcheese and margarine together in a bowl with a mixer. Slowly add in allpowdered sugar. Once all of the sugar is in the bowl mix for at least anaddtional 12 minutes. When almost done, add in the extracts. Enjoy !



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NOTES : Please note the key to this is whipping it up for at least 12 minutes. Nutr. Assoc. : 0 0 0 0 0


Cinnabon's Mochalatta Chill



-------- ------------ -------------------------------- 1 cup brewed coffee, cold (French roast is best) 1 cup half-and-half 1/2 cup Hershey's chocolate syrup === TOPPING === Whipped cream

Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16-ounce glasses, and top with whipped cream.



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Nutr. Assoc. : 0 0 0 0 0


Cinnabon's Mochalatta Icescape


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups crushed ice 1 1/2 cups Mochalatta Chill -- see recipe 1/2 cup half-and-half 2 tablespoons chocolate syrup

Mix all ingredients in a blender set on high speed until smooth andcreamy. Serve in two 16-ounce glasses.



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Per serving: 41 Calories (kcal); trace Total Fat; (3% calories from fat); trace

Protein; 11g Carbohydrate; 0mg Cholesterol; 20mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates



Cinnabon's Orange Icescape


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups crushed ice 1 cup water 2/3 cup orange juice 1/2 cup half-and-half 3 tablespoons Tang orange drink mix

Mix all ingredients in a blender set on high speed until smooth andcreamy. Serve in two 16-ounce glasses.



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Per serving: 37 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 15mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Cinnabon's Strawberry Icescape


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1/4 cup granulated sugar

3 cups crushed ice 4 ounces frozen strawberries (4 large strawberries) 1/2 cup half-and-half 1/4 cup lemon juice 1/4 cup Hershey s strawberry syrup�

Combine the water and sugar in a cup and stir until the sugar isdissolved. Add this sugar syrup to other ingredients in a blender. Blendon high speed until the drink is smooth. Serve in two 16-ounce glasses.



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Per serving: 149 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 40g Carbohydrate; 0mg Cholesterol; 15mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Cinnabon's Strawberry Lemonade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup lemon juice 1/4 cup sugar 2 cups water 2 tablespoons Hershey s strawberry syrup�

Mix ingredients together in a pitcher. Serve over ice.

This recipe yields 2 drinks.


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Per serving: 112 Calories (kcal); 0g Total Fat; (0% calories from fat); trace

Protein; 30g Carbohydrate; 0mg Cholesterol; 8mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates



Clinkerdagger, Binkerstaff And Pett's Public House's Burnt Creme


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pint whipping cream 4 egg yolks 1/2 cup granulated sugar 1 tablespoon vanilla extract 1/4 cup granulated sugar -- for topping

Preheat oven to 350 degrees. Heat cream over low heat until bubbles formaround edge of pan. Beat egg yolks with the sugar, and stir togetheruntil thick, about 3 minutes. Gradually beat cream into egg yolks. Stirin vanilla and pour into 6 (6-ounce) custard cups.

Place custard cups in baking pan that has about 1/2 inch water in thebottom. Bake until set, about 45 minutes. Remove custard cups from waterand refrigerate until chilled.

Sprinkle each custard with 2 teaspoons granulated sugar. Place on toprack under broiler and cook until topping is medium brown. Chill beforeserving.



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Nutr. Assoc. : 0 0 0 0 0


Commander's Oysters Rockefeller

Recipe By :n/aServing Size : 12 Preparation Time :0:00Categories : Oysters Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces finely chopped bacon 6 garlic cloves -- chopped 1 stick butter 1 bunch green onions -- finely chopped 6 cup finely-chopped cooked spinach -- with juice 1 tablespoon celery salt 1/4 teaspoon cayenne pepper 1 cup oyster liquid 4 ounces absinthe Salt -- to taste Bread crumbs 6 dozen oysters with shells

Brown bacon, add garlic, when nearly brown. Add butter and shallots andafter cooking a few minutes, add spinach and all other ingredients. Thicken with enough bread crumbs to make thick, and simmer for about 10minutes.

Have 12 pie-pans half filled with rock salt. Arrange 6 oyster shells ineach pie-pan. Top each oyster at room temperature in its shell heatedthrough and browned on top.



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Per serving: 72 Calories (kcal); 8g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 21mg Cholesterol; 475mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Commander's Palace is located in New Orleans, LA. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Commander's Seafood Gumbo

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Seafood Shellfish Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 tablespoons flour 1/2 cup shortening 6 garlic cloves -- chopped 1/2 cup diced Onion 1/4 cup chopped bell pepper 1/2 cup chopped celery 2 pounds peeled raw shrimp 1 can tomato sauce - (8 oz) 3 quarts water 1 pound claw crabmeat 1/4 bunch chopped parsley 1/2 teaspoon thyme 3 bay leaves 1 package frozen okra - (8 oz) 1/2 pint oysters with Juice Salt -- to taste Freshly-ground black pepper -- to taste

Make a roux with the flour and shortening. Add garlic and cook untilgolden brown. Add onion, bell pepper, and celery and cook untiltransparent.

Add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blendwell. Add all other ingredients except okra and oysters. Cook 1 hour,add okra, and cook 20 minutes.

Add oysters and cook 10 minutes longer. Serve in a soup bowl over steamedrice.

This recipe yields 1 gallon.

Source: "CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - [email protected]"Yield: "1 gallon"

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NOTES : Commander's Palace is located in New Orleans, LA. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Cracker Barrel Old Country Store's Biscuits

Recipe By :n/a

Serving Size : 0 Preparation Time :0:00Categories : Biscuits Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 cup bisquick Mix 2/3 cup buttermilk 1 teaspoons sugar 1 tablespoon butter -- melted

Preheat oven to 450 degrees. Mix first three ingredients together, add 1tablespoon of the melted butter into batter. Stir ingredients until softdough forms. Turn onto surface that has been dusted with flour. Knead 20times, roll 1/2-inch thick, cut with a cutter into biscuits, and place inan ungreased 8- by 8-inch cakepan.

Place biscuits next to each other, when the you have placed all of them inthere flatten slightly. Bake for 8 to 10 minutes.



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Per serving: 184 Calories (kcal); 13g Total Fat; (62% calories from fat); 6g Protein; 12g Carbohydrate; 37mg Cholesterol; 288mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates



Cracker Barrel Old Country Store's Carrot Cake

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup finely-chopped English walnuts 2 cups finely-shredded carrots 1 cup crushed pineapple (8 oz can) -- with juice 1/2 cup finely-shredded coconut 1/2 cup raisins -- soaked in water until plump, and then drained 1 1/4 cups vegetable oil 1 1/2 cups sugar

1/2 cup brown sugar 3 eggs 3 cup flour 2 teaspoon baking powder 2 teaspoon baking soda 2 teaspoon vanilla 2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt === CREAM CHEESE FROSTING === 1 8 ounces cream cheese 1 stick butter -- room temperature 1 teaspoon vanilla 2 cups powder sugar 1/2 cup chopped pecans -- for garnish

Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg andcloves. Set aside.

In a large bowl mix with beater oil, sugars,vanilla and eggs until smoothand fluffy. Add pineapple, walnuts, coconut,carrots, raisins and blendwell. Gradually add flour mixture a half at a time until blended through.

Pour batter into a greased and floured 9- by 13-inch pan and bake at 350degrees for about 40 to 50 minutes. Test with toothpick for doneness. When cool frost with cream cheese frosting.

Cream Cheese Frosting: Blend cream cheese and butter until light andfluffy. Add vanilla and a little powdered sugar at a time until all hasbeen blended well. Turn mixer on high and beat until frosting is lightand fluffy. Spread frosting over the cooled cake and sprinkle withpecans.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Cracker Barrel Old Country Store's Coca Cola Sheet Cake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Coca-Cola 1/2 cup oil 1 stick margarine 3 tablespoons cocoa 2 cup sugar 2 cup flour 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla === FROSTING === 1/4 pound margarine 3 tablespoons cocoa 6 tablespoons cream or milk 1 teaspoon vanilla 1/2 cup pecans chopped - (to 1 cup) 1 pound confectioners' sugar

In a saucepan, bring Coca-Cola, oil, margarine, and cocoa to a boil, mixthe sugar, flour and salt. Pour into the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well.

Pour into a greased and floured sheet cake pan, and bake at 350 degreesfor 20 to 25 minutes.

Frosting: In a saucepan, combine the butter, cocoa, and milk and heatuntil the butter melts. Beat in the remaning ingredients, and spread onthe hot cake. Cool and cut.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Cracker Barrel Old Country Store's Dumplings The Side Dish

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DUMPLINGS === 2 cups flour 2 teaspoon baking powder 1/2 teaspoon palt 1 cup whole milk 4 tablespoon vegetable oil === COOKING LIQUID === 8 cups water 3 chicken buillon cubes === DUMPLING SAUCE === 3 tablespoon butter 4 tablespoon flour 1/4 teaspoon salt 1 cup whole milk 2 chicken bouillon cubes -- crumbled 1/2 teaspoon sugar 1/2 cup dumpling cooking liquid - (to 3/4 cup) -- after dunplings have been cooked

Mix the dumpling ingredients, blend them well and turn out on to a flouredsurface. Knead 4 or five times and divide dough into two parts. Roll outone piece of dough to 1/8-inch thick and cut into 1- by 1 1/2-inch strips. Place into a large saucepan that you have place the 8 cups of water and 3chicken bouillon cubes that has been brought to boil and the bouilloncubes have been disolved. Cook one-half of dumplings until just aboutdone and strain and set aside. Next finish the other half of thedumplings in the same way. While cooking the dumplings you can preparethe sauce.

Dumpling Sauce: Place butter in medium sauce pan and melt, add salt andflour, stir until thick. Mix sugar with milk, and add to flour mixture alittle at a time and stir constantly with a wisk until thick and smooth. Remove from heat.

Place cooked dumplings in dumpling sauce and add 1/2 cups of cookingliquid in which the crumbled chicken bouillon cubes have been added andstir gently. Simmer dumplings until blended on low heat. More cookingliquid may be added if needed.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Cracker Barrel Old Country Store's Fried Apples

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 tart apples -- sliced 1 teaspoons lemon juice 1/4 cup bacon drippings 1/4 cup brown sugar 1/8 teaspoons salt 1 teaspoons cinnamon 1 dash nutmeg

In a large skillet, melt bacon drippings. Pour apples evenly over skilletbottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender andjuicy. Sprinkle with cinnamon and nutmeg.



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Nutr. Assoc. : 0 0 0 0 0 0 0


Cracker Barrel Old Country Store's Grilled Chicken Tenderloin


Categories : Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound chicken breast tenders 1/2 cup Italian dressing (drain spices and discard spices) 1 teaspoon fresh lime juice 1 1/2 teaspoon honey

Mix dressing, lime juice and honey together. Pour over chicken tenders,making sure all tenders are covered, marinate for 1 hour.

Braise tenders in a non-stick pan or grill to lightly golden in color butnot dry.



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Per serving: 34 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Cracker Barrel Old Country Store's Hash Brown Casserole


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package frozen hash browns - (2 lbs) Salt -- to taste Freshly-ground black pepper -- to taste 16 ounces sour cream 1 can cream of chicken soup 1 stick butter 1/2 cup chopped onion 2 cups grated sharp Cheddar cheese

Place potatoes in a greased 9- by 13-inch pan. Season with salt andpepper. In a bowl add minced onions, and mix together with sour cream andcream of chicken soup. Pour soup mixture over potatoes; sprinkle with

Cheddar cheese and butter, that you have cut into cubes. Bake at 350degrees for 45 minutes, or until all is completely warm, and the cheesebegins to melt.



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NOTES : Cracker Barrel does not use sour cream, you might want to try some chicken broth to bind everything together. I would keep two cans in mind, starting with one, and then trying another. You would also want to use the shredded and not the cubed hash browns. Oh yes, I would also omit the cream of chicken soup. I would add just enough broth to make sure everything is moistened, but do not soak the potatoes. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Cracker Barrel Old Country Store's Hash Brown Casserole II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 bag frozen country style hash browns 1/2 cup onion (or so) chopped fine Jane's crazy mixed-up salt -- to taste 1 1/2 cups Colby cheese - (to 2 cups) -- shredded 1 can cream of chicken soup

Cook hash browns, onions, and season to taste in a skillet. You will needto add a little butter or oil, cook until the hash browns are tender, andbrown. Drain the hash browns and set aside.

Then mix together cheese and cream of chicken soup in a seperate bowl. Add hash browns to mixture, then transfer into a buttered 2-quartcasserole dish and cook at 350 degrees for 30 minutes or until goldenbrown.


Source:

"CopyKat Recipes at http://www.copykat.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - [email protected]"

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NOTES : The recipe suggests you use Crazy-Janes Mixed Up Salt; this not availible in all areas. Perhaps if you shop at an Albertson's they could special order you some in. Nutr. Assoc. : 0 0 0 0 0


Cracker Barrel Old Country Store's Mashed Potatoes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 medium Russet potatoes 4 tablespoons margarine (yes margarine do not use "spread") 1/4 cup milk - (to 1/2 cup) 1 teaspoons salt 1/2 teaspoons freshly-ground black pepper

Wash potatoes thoroughly, cut into uniform pieces, and drop into saltedboiling water. Cook potatoes until they are fork tender. Take potatoesout of boiling water and drain. Peel most of the potatoes, make sure youleave about one fifth of the area not peeled.

Place potatoes into bowl with other ingredients and mash the potatoes. Iwould not use an electric mixer, you do not want to take all of the lumpsout, if you do, just be careful not to totally mash the potatoes.



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Per serving: 89 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 540mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : If you want really great tasting mashed potatoes, do not boil them, bake them. Baking brings out a wonderful roasted taste. Nutr. Assoc. : 0 0 0 0 0 0


Dairy Queen's Onion Rings

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Accompaniment Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Vidalia onions 2 cups flour 2 cups fine cracker crumbs 2 cups white corn meal 2 cups buttermilk 1 cups water 4 cups Crisco oil -- (or enough for your personal fryer)

Slice onions 1/2-inch thick, do not use the very small rings, save thosefor chopped onions.

In a large bowl add buttermilk and water. Take out rings one at a timeand coat with buttermilk, and then flour. Now gently dip the same ringinto buttermilk again, and then coat with corn meal.

Drop into hot oil and fry till golden. Drain on paper towels.



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Per serving: 1188 Calories (kcal); 7g Total Fat; (5% calories from fat); 44g Protein; 232g Carbohydrate; 17mg Cholesterol; 532mg SodiumFood Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : These are from the Dairy Queen restaurants in Southeast Texas. All Dairy Queens are not equal, some do only ice cream treats, some are Brazier stores, and some are not. These are not the type from the Brazier stores. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Denny's Bacon Caesar Burger

Recipe By :n/aServing Size : 1 Preparation Time :0:00Categories : Beef Main Dish Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 hamburger bun 1 hamburger pattie 1 slice Romaine lettuce 2 hamburger slices of dill pickles 1 slice red onion 2 slices tomato 2 slices Monterey Jack cheese 2 slices bacon -- cooked 1/4 cup Caesar dressing -- served on the side

Cook hamburger pattie and season with salt and pepper. Put a littlebutter on each side of the bun, and toast slightly in a skillet, or youcan even do this in the oven using the broiler.

Starting from the bottom bun assemble like this: Bottom bun - slice ofromaine lettuce - 2 slices of tomato - 2 slices of pickle - onion slice -hamburger pattie - 2 slices of Monterey Jack cheese - 2 slices of baconplaced crossways - Top bun.



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Per serving: 1263 Calories (kcal); 79g Total Fat; (54% calories from fat); 80g Protein; 67g Carbohydrate; 212mg Cholesterol; 1745mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates

NOTES : Don't forget to dip your burger into the dressing!! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Denny's Cheese Soup



-------- ------------ -------------------------------- 4 tablespoons butter or margarine 10 ounces cream of chicken soup 10 ounces cream of celery soup 1/2 soup can Kraft's mayonnaise 1 jar Cheese Whiz - (8 oz) 1 can chicken broth - (14 oz) Salt -- to taste Freshly-ground black pepper -- to taste

Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan,stirring constantly over medium heat, until smooth. Stir in broth andseason to taste with salt and pepper. Stir occasionally until piping hot-- but do not let it boil. (Cannot be frozen.)



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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Denny's Chicken Fajita Breakfast Skillet

Recipe By :n/aServing Size : 2 Preparation Time :0:00Categories : Breakfast Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 boneless skinless chicken breasts 2 cups home fries or hashbrowns 1 teaspoon fajita seasoning 1 small bell pepper 1 small onion 4 eggs 1/4 cup half-and-half 1/2 cup shredded cheese 1/2 cup sour cream -- (optional) 1/2 cup guacamole -- (optional) Salt -- to taste

Freshly-ground black pepper -- to taste Salsa -- (optional)

Rub chicken breast with fajita seasoning and let marinate for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chickenin a hot skillet until done. Add onion and bell pepper to skillet, fryand stir on high so as to cook quickly. Remove all from heat and setaside.

Brown left over cooked potatoes or use frozen hashbrowns, cooked untildesired crispness. Salt and pepper to you taste. Divide in half andplace on serving platters.

Mix egg with half-and-half, salt and pepper to taste. Cook egg mixtureinto two separate omelets. Place on top of browned potatoes. Place onehalf of cooked fajita meat and cooked onions and peppers on top of omelet. Sprinkle with 1/4 cup cheese on each fajita platter. Serve with sourcream, guacamole, and salsa if you like.



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Per serving: 641 Calories (kcal); 32g Total Fat; (45% calories from fat); 70g Protein; 16g Carbohydrate; 536mg Cholesterol; 373mg SodiumFood Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates

NOTES : On Denny's menu you have the choice of any style egg that you like. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Denny's Chicken Fried Steak

Recipe By :Gloria PitzerServing Size : 4 Preparation Time :0:00Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cubed steaks Corn oil Seasoning salt 2 tablespoons Lambrusco's red wine or juice -- (to 3 tbspns) 2 cups Bisquick 1/4 pound butter or margarine -- melted 1/3 cup cooking oil

Seasoning salt -- to taste Freshly-ground black pepper -- to taste

The night before, put the steaks in a dish in single layers. Wipe them onboth sides with an even coating of corn oil. Dust them on both sides witha generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about24 hours prior to preparing the final dish.

Remove the steaks from the fridge and coat both sides well in the Bisquikmix. Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to thesame baking dish and seal in foil. Bake at 375 degrees about 30 minutes.



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Per serving: 364 Calories (kcal); 41g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 234mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

NOTES : This recipe from Gloria Pitzer's Secret Recipes NewsletterNutr. Assoc. : 0 0 0 0 0 0 0 0 0


Di Saronno's Amaretto

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1 cup granulated sugar 1/2 cup brown sugar 2 cups vodka, 80 proof 2 tablespoons almond extract 2 teaspoons vanilla

Combine water and sugars in a saucepan over medium heat. Heat untilboiling, and all sugar is dissolved. Remove from heat and let mixturecool for about 10 minutes.

Add vodka, almond extract and vanilla. Store in a sealed bottle.

This recipe yields about 3 cups.


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NOTES : Tidbit - This is a great recipe to have if you like Amaretto, since it's so much cheaper to make your own version at home. Just get the cheapest vodka you can find and have an empty bottle on hand to store the stuff in. Nutr. Assoc. : 0 0 0 0 0 0


Dive!'s S'Mores

Recipe By :Todd WilburServing Size : 2 Preparation Time :0:00Categories : Deserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 whole graham crackers - (4 sections) -- not separated 2 Hershey milk chocolate bars - (1 1/2 oz ea) 16 large marshmallows 2 tablespoons Hershey's chocolate syrup -- in squirt bottle

Preheat the broiler. Arrange the graham crackers side by side on anoven-safe plate (such as ceramic). You can also use a baking sheet.

Stack the milk chocolate bars side by side on top of the graham crackers. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across, 4 down.

Broil the dessert on the middle rack for 1 to 3 minutes or until themarshmallows turn light brown on top. Remove the dessert from the oven. If you used a baking sheet, carefully slide the dessert onto a servingplate.

With the squirt bottle, immediately drizzle the chocolate syrup over themarshmallows in a sweeping back-and-forth motion. Drizzle the chocolatediagonally across the dessert one way, and then the other, creating across-hatch pattern. Allow the chocolate to over-shoot the dessert sothat it creates a decorative pattern on the serving plate as well.



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Dolly Madison Zingers (Devil's Food)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CAKE === 1 package Duncan Hines devil's food cake mix 1 1/3 cups water 1/2 cup oil 3 large eggs === FILLING === 2 teaspoons hot water 1/4 teaspoon salt 2 cups marshmallow creme - (a 7-oz jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla === FROSTING === 1 cup powdered sugar 1/4 cup Hershey's chocolate syrup 2 tablespoons shortening 1/2 teaspoon vanilla 1 dash salt

Prepare the cake batter following the directions on the box. If you useDuncan Hines brand, you will need 1 1/3 cups of water, 1/2 cup of oil andthree eggs. Preheat oven to 350 degrees.

To prepare the cake pans that will make cakes the size of Zingers, tearoff 20 pieces of aluminum foil that are each about 8 inches wide. Foldthe foil in half and then in half once more so that you have a rectangularpiece of foil. Wrap this piece of foil around a small prescriptionmedicine bottle. Tuck in the ends and take the bottle out, leaving thefoil open at the top. This will form a little pan. Flatten the bottom sothat the mini pan stands up straight. Place this into a baking pan andrepeat with the remaining pieces of foil. When you have arranged all of

the foil pans in a baking pan, spray the inside of all the pans withnon-stick cooking spray.

Fill each little pan about halfway with cake batter. Bake cakes for 15 to17 minutes or until a toothpick stuck in the center comes out clean. Remove the cakes from the oven and allow them to cool completely.

To make the filling, combine the hot water with the salt in a small bowland stir until the salt is dissolved. Let this mixture cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla ina medium bowl and mix well with an electric mixer on high speed untilfluffy. Add the salt mixture to the bowl and mix.

To make the chocolate frosting, combine all the frosting ingredients in amedium bowl and mix well with an electric mixer until smooth. To assembleyour snack cakes first poke three holes with a toothpick or skewer in thetop of a cake and swirl around inside the holes making little caverns foryour filling. Use a pastry bag with a small tip to squeeze some fillinginto each hole. Careful not to overfill, or your cake will burst open. Sure, it's exciting, but this mess won't make for a good clone.

Once the cake is filled, use a butter knife to spread frosting on top ofthe cake over the holes. Drag a fork lengthwise over the frosting makinggroves, just like the real thing.

This recipe yields 20 snack cakes.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Doubletree Hotel's Chocolate Chip Cookies

Recipe By :Todd WilburServing Size : 20 Preparation Time :0:00Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup rolled oats 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda

1 teaspoon salt 1/4 teaspoon cinnamon 1 cup butter - (2 sticks) -- softened 3/4 cup brown sugar - (packed) 3/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon lemon juice 2 eggs 3 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts


Grind oats in a food processor or blender until fine. Combine the groundoats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in anothermedium bowl with an electric mixer. Add the eggs and mix until smooth.

Stir the dry mixture into the wet mixture and blend well. Add thechocolate chips and nuts to the dough and mix by hand until ingredientsare well-incorporated.

Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place thescoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in themiddle.

Store in a sealed container when cool to keep soft. For the best results,chill the dough overnight in the refrigerator before baking the cookies.

This recipe yields 20 cookies.


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Per serving: 152 Calories (kcal); 6g Total Fat; (34% calories from fat); 5g Protein; 21g Carbohydrate; 19mg Cholesterol; 207mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Drake's Devil Dogs



-------- ------------ -------------------------------- === CAKE === 1 egg 1/2 cup shortening 1 1/4 cups granulated sugar 1 cup milk 1 teaspoon vanilla 2 1/3 cups all-purpose flour 1/2 cup cocoa 1/2 teaspoon salt 1/2 teaspoon baking powder === FILLING === 2 cups marshmallow creme -1 7-oz jar) 1 cup shortening 1/2 cup powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 2 teaspoons very hot water


In a medium bowl, blend together the egg, shortening and sugar with anelectric mixer. Continue beating while adding the milk and vanilla. Inanother bowl sift together remaining ingredients -- flour, cocoa, salt andbaking powder. Combine the dry ingredients with the wet ingredients andbeat until smooth.

Spoon about a tablespoon of the batter in strips about 4 inches long and 1inch wide on a lightly greased cookie sheet. Bake for 5 to 6 minutes oruntil the cakes are done. Cool.

In another bowl combine the marshmallow creme, shortening, powdered sugarand vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of veryhot water in a small bowl. Add this salt solution to the filling mixtureand beat on high speed with an electric mixer until the filling is smoothand fluffy.

When the cakes have cooled, spread about a tablespoon of filling on theface of one cake and top it off with another cake. Repeat with theremaining ingredients.

This recipe yields 20 to 24 snack cakes.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Durkee's Famous Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup cold water 4 tablespoons cornstarch 1/2 cup dark vinegar -- plus 2 tablespoons dark vinegar 2 tablespoons salt 1/2 cup sugar 1 egg 4 tablespoons prepared mustard 4 tablespoons margarine -- cut in tiny bits

Place all ingredients as listed in blender on high speed until smooth (2minutes). Transfer to top of double boiler and cook over gently boilingwater, stirring often for 12 to 15 minutes or until thickened and smooth.

Once more put mixture back through blender 30 seconds or till smooth,using high speed. Refrigerate in covered container 24 hours before using. Keeps refrigerated 3 months.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Entenmann's Apple Crumb Cake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup butter 4 Granny Smith apples 3/4 cup sugar 1 teaspoon lemon peel 1/2 teaspoon cinnamon 1/8 teaspoon mace 1/3 cup currants 2 1/2 cups flour 3 tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 3/4 cup water 1/3 cup butter 1 egg 1 teaspoon lemon peel 3/4 cup chopped pecans 6 tablespoons flour 1/4 cup confectioners' sugar 3 tablespoons butter 1/4 teaspoon cinnamon

Melt butter in large skillet. Pare, core and slice apples to 1/2-inchpieces. Add apples to butter and cook, stirring, 8 minutes until tender. Stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes,stirring until thickened. Cool.

In large bowl, combine 1 cup flour, sugar, salt and yeast. In smallsaucepan, combine water and butter. Heat on low flame until 120 degrees. Gradually add to dry ingredients. Beat 2 minutes. Beat in egg, peel and3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover, let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well-floured worksurface, roll to 14 by 12 inches. Place on sheet. Spread 1/2 fillinglengthwise down center of the dough. Starting about 3/4-inch fromfilling, cut 1-inch wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Foldends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours.

Uncover, let stand at room temperature 10 minutes. Preheat oven to 375degrees. Combine rest of ingredients for topping. Sprinkle over loaves.

Bake 30 to 35 minutes until lightly browned. Remove from sheet. Cool.



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Per serving: 4497 Calories (kcal); 226g Total Fat; (44% calories from fat); 58g Protein; 582g Carbohydrate; 611mg Cholesterol; 2756mg SodiumFood Exchanges: 19 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 7 Fruit; 43 1/2 Fat; 12 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Entenmann's Fat-Free Chocolate Cupcakes

Recipe By :Gloria PitzerServing Size : 12 Preparation Time :0:00Categories : Cupcakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small box Jello cook & serve chocolate pudding powder 1/2 cup non-fat dry milk powder 1 tablespoon unsweetened Hershey's cocoa 1/2 cup sugar 1 cup self-rising flour 4 egg whites -- beat until stiff with 1 pinch salt -- in 1 1/2 qt bowl 1 teaspoon vanilla 4 ounces applesauce 1/4 teaspoon baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar andflour. Set aside.

With electric mixer, beat alternately into the egg white mixture a cup ata time with the vanilla, applesauce and baking soda, which have been mixedtogether. Beat 2 minutes after last addition.

Divide batter equally between 12 paper-line cupcake wells. Bake at 350degrees about 18 to 20 minutes or until tester comes out clean. Cool inpan on wire rack 10 minutes then remove.

This recipe yields 12 cupcakes.


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Per serving: 83 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 188mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Entenmann's Pound Cake

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound real butter or margarine 2 cups powdered sugar 3 large eggs 1 2/3 cups flour 1 tablespoon lemon extract or vanilla

Preheat oven to 325 degrees. Spray an 8 1/2-inch Pyrex loaf dish withPam.

Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 eggand then a little flour, beating 2 minutes. Add 2nd egg and half ofremaining flour and beat 2 minutes. Add 3rd egg, rest of flour andextract, beating 2 minutes. Spread thick and creamy batter evenly inprepared loaf dish. Bake 65 minutes or until tester inserted into centercomes out clean.

Cool in baking dish on wire rack 30 minutes. Remove from dish. Slice1/2-inch thick. If freezing, be sure to slice before freezing loaf. Thawto use within 6 months.



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Nutr. Assoc. : 0 0 0 0 0


Fatburger's Beefburger

Recipe By :Todd WilburServing Size : 1 Preparation Time :0:00Categories : Beef Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 pound lean ground beef Seasoned salt -- to taste Freshly-ground black pepper -- to taste 1 plain hamburger bun 1/2 tablespoon mayonnaise 1/4 cup chopped iceberg lettuce 1 tomato slice 1/2 tablespoon mustard 1/2 tablespoon sweet pickle relish 1 tablespoon chopped onion 3 dill pickle slices (hamburger slices) === OPTIONAL === 1 slice American cheese

Form the ground beef into a patty that is about 1 inch wider than thecircumference of the hamburger bun.

Preheat a non-stick frying pan to medium/high heat. Fry the patty in thepan for 3 to 4 minutes per side or until done. Season both sides of thebeef with seasoned salt and ground black pepper.

As the meat cooks prepare the bun by spreading approximately 1/2tablespoon of mayonnaise on the face of the top bun. Place the lettuce onthe mayonnaise, followed by the tomato slice.

When the beef is done place the patty on the bottom bun. Spread about 1/2tablespoon of mustard over the top of the beef patty. Spoon about 1/2tablespoon of relish over the mustard. Sprinkle the chopped onion ontothe relish. Arrange the pickles on the chopped onion.

Bring the two halves of the burger together and serve with gumption.

This recipe yields 1 hamburger cheese.


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Per serving: 897 Calories (kcal); 73g Total Fat; (73% calories from fat); 53g Protein; 7g Carbohydrate; 223mg Cholesterol; 1917mg SodiumFood Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates

NOTES : Tidbits - If you want cheese on your burger, put a slice of

American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


French's Classic Yellow Mustard

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments Dips/Spreads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 teaspoons dry ground mustard 1/4 cup water 3 tablespoons white distilled vinegar 1 teaspoon Wondra flour 1/4 teaspoon salt -- plus 1/8 teaspoon salt 1/8 teaspoon turmeric 1 pinch garlic powder 1 pinch paprika

Combine all ingredients in a small saucepan over medium heat. Whisk untilsmooth. When mixture comes to a boil, reduce heat and simmer for 5minutes, stirring often.

Remove pan from heat and cover until cool. Chill in a covered container.

This recipe yields 1/4 cup.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"Yield: "1/4 cup"

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Per serving: 2 Calories (kcal); trace Total Fat; (18% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 801mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Fudpuckers' Bacon Wrapped Tuna A La Fud


Categories : Fish (Ocean) Main Dish Seafood Tuna

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 yellowfin tuna fillets - (8 oz ea) 4 slices bacon -- thinly sliced 1/2 cup soy sauce 1/4 cup Worcestershire sauce 4 tablespoons honey Freshly-ground black pepper -- to taste

Wrap portions of fresh tuna with thinly sliced bacon using toothpicks tosecure the bacon to the tuna. Place on the grill.

Make a basting sauce by combining the soy sauce, Worchestshire, and honeyand brush onto the tuna. Cook until the edges appear done or until tunabegins to lighten in color and bacon begins to sizzle. Turn. Be verycareful when turning fish over as it may fall apart. Cook until done toyour personal taste. Medium-rare to medium is recommended. Brush onceagain with basting sauce. Dust tuna lightly with black pepper beforeserving.



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Per serving: 264 Calories (kcal); 6g Total Fat; (20% calories from fat); 8g Protein; 47g Carbohydrate; 11mg Cholesterol; 4613mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates

NOTES : Fudpuckers is located in Destin, Florida Nutr. Assoc. : 0 0 0 0 0 0


Fudpuckers' Squashed Crab Soup

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Crab Seafood Shellfish Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pint half-and-half 1/2 pint milk

1/2 cup flour 1/4 pound butter 1 pound lump crabmeat or claw meat 1 pound onions -- chopped 2 pounds squash -- thinly sliced 1/4 cup crab base or shrimp base 1 quart water 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1/2 cup grated carrots 1/4 cup chopped chives 2 teaspoons salt

Thickener for soup: In a medium-sized mixing bowl, combine flour andsmall portions of milk until a smooth paste is formed. Add the remainderof the milk and the half-and-half and mix thoroughly. Set aside.

Soup: Melt butter in a large stockpot. Add carrots, onions, and squashand cook until the squash begins to fall apart. Add garlic powder,cayenne pepper, salt, and crab base and mix thoroughly while simmering. Add the chives, crabmeat, and water and bring to a boil. Add thethickener for soup in small quantities. Continue stirring until the soupthickens. Reduce heat and simmer for 10 minutes, stirring occasionally.



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Per serving: 1564 Calories (kcal); 104g Total Fat; (57% calories from fat); 32g Protein; 142g Carbohydrate; 282mg Cholesterol; 5403mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates

NOTES : Fudpuckers is located in Destin, Florida Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Girl Scout Cookies' Shortbread Cookies

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Cookies

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter-flavored shortening 1 cup powdered sugar 1/2 teaspoon vanilla 1/4 teaspoon salt

2 tablespoons beaten egg 1/2 teaspoon baking soda 2 tablespoons buttermilk 1 1/2 cups all-purpose flour -- plus an extra 1/4 cup reserved for rolling 1/8 teaspoon baking powder

In a large mixing bowl, cream together the shortening, sugar, vanilla, andsalt with an electric mixer. Add the egg and beat mixture until it'sfluffy. Add the baking soda and mix for about 20 seconds, then add thebuttermilk and mix for an additional 30 seconds.

In another bowl, combine the flour and baking powder. Pour dryingredients into wet ingredients and mix well with an electric mixer untilflour is incorporated. Roll the dough into a ball, cover it with plasticwrap and then chill it for 1 hour.

Preheat oven to 325 degrees. Roll dough out on a well-floured surface to1/8-inch thick and punch out cookies with a 1 1/2- to 2-inch cutter (amedium-size spice bottle lid works well).

Arrange cookies on an ungreased cookie sheet. Bake for 12 to 15 minutesor until golden brown.


Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-18-1999 by Joe Comiskey - [email protected]"Yield: "60 cookies"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Girl Scout Cookies' Thin Mints

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Cookies Deserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 bags Nestle Mint Chocolate Morsels - (10 oz ea) 6 tablespoons shortening

108 chocolate wafers (from TSR's improved version of Nabisco Oreo) -- see recipe

Combine mint chocolate chips with shortening in a large microwave safeglass or ceramic bowl. Heat on 50% power for 2 minutes, stir (with aplastic or wooden spoon), then heat for an additional minute. Stir onceagain, and if chocolate is not a smooth consistency, continue to zap inmicrowave in 30 second intervals until smooth.

Use a fork to dip each wafer in the chocolate, tap the fork on the edge ofthe bowl so that the excess chocolate runs off, and then place the cookiesside-by-side on a wax paper-lined baking sheet. Refrigerate until firm.



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NOTES : Tidbits - This recipe was designed to use all of the chocolate cookie wafers from the TSR improved version of Nabisco Oreos. However, if you only want to make the equivalent of one box of Thin Mints, or 36 cookies, simply reduce the ingredients to 1/3 of what's listed. In other words, one bag of mint chocolate chips and 2 tablespoons of shortening will cover 36 chocolate wafers. Nutr. Assoc. : 0 0 0 0


Good Seasons' Italian Salad Dressing Mix

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments Salads/Dressings Seasonings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 teaspoon grated and chopped carrot 1 teaspoon finely-minced red bell pepper 3/4 teaspoon McCormick lemon pepper 1/8 teaspoon dried parsley flakes 1 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 2 teaspoons sugar

1/8 teaspoon freshly-ground black pepper 2 teaspoons dry pectin 1 pinch ground oregano

Place the carrot and bell pepper on a baking pan in the oven set on 250degrees for 45 to 60 minutes, or until all of the small pieces arecompletely dry, but not browned.

Combine the dried carrot and bell pepper with the other ingredients in asmall bowl. Mix can be stored in a sealed container indefinitely untilneeded.

When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3tablespoons of water, then the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well-blended.



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NOTES : Tidbit - If you would like to make the dressing with less oil, follow step 3 as directed, but substitute 1/4 cup of water and 1/4 cup of oil in place of the 1/2 cup of oil. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Grandma's Oatmeal Raisin Big Cookies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup raisins 1/3 cup water 1/2 cup vegetable shortening 1 egg 1 1/2 cups dark brown sugar 1 1/2 teaspoons vanilla 2 cups all-purpose flour 1 1/4 cups oats (not instant) 2 teaspoons baking soda 3/4 teaspoon cinnamon

1 teaspoon salt 1/2 cup raisins


Combine raisins with water in a food processor and blend on high speed forabout 1 minute or until very smooth. Combine this raisin puree with thevegetable shortening, egg, brown sugar and vanilla in a large bowl. Mixwell with electric mixer until smooth.

In a separate bowl, combine the flour with the oats, baking soda, cinnamonand salt. Pour this dry mixture into the wet mixture and mix well untilingredients are incorporated. Mix in raisins.

Roll 3 tablespoon portions of the dough into a ball in your hands andpress to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container.

This recipe yields 16 to 18 cookies.


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Per serving: 225 Calories (kcal); 7g Total Fat; (27% calories from fat); 2g Protein; 39g Carbohydrate; 12mg Cholesterol; 304mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Grandma's Peanut Butter Big Cookies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup vegetable shortening 1/2 cup Peter Pan peanut butter 1 1/4 cups dark brown sugar - (packed) 1 egg 1 teaspoon vanilla 3/4 teaspoon salt 1 1/2 cups all-purpose flour 2 teaspoons baking soda


Beat shortening, peanut butter, brown sugar, egg, vanilla and salttogether in large bowl until smooth.

In a separate bowl combine the flour and baking soda. Slowly add the drymixture to the wet mixture while beating.

Roll 3 tablespoon-size portions of the dough into a ball in your hands andpress to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20minutes. Be careful not to overcook, or the cookies will not be chewy andyou may negatively impact the full enjoyment potential of the product.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Great American Cookies' Snickerdoodles


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter - (1 stick) -- softened 1/2 cup granulated sugar 1/3 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar === TOPPING === 2 tablespoons granulated sugar 1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electricmixer on high speed. Add the egg and vanilla and beat until smooth.

In another bowl, combine the flour, salt, baking soda and cream of tartar.

Pour the dry ingredients into the wet ingredients and mix well.

Preheat oven to 300 degrees while you let the dough rest for 30 to 60minutes in the refrigerator. In a small bowl combine the sugar with thecinnamon for the topping.

Take about 2 1/2 tablespoons of the dough and roll it into a ball. Rollthis dough in the cinnamon/sugar mixture and press it onto an ungreasedcookie sheet. Repeat for the remaining cookies.

Bake the cookies for 12 to 14 minutes and no more. The cookies may seemundercooked, but will continue to develop after they are removed from theoven. When the cookies have cooled they should be soft and chewy in themiddle.


Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-18-1999 by Joe Comiskey - [email protected]"Yield: "16 to 18 cookies"

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Per serving: 1428 Calories (kcal); 6g Total Fat; (3% calories from fat); 25g Protein; 318g Carbohydrate; 187mg Cholesterol; 1242mg SodiumFood Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 11 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Great American Cookies' White Chunk Macadamia


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter (1 stick) -- softened 1 cup brown sugar 1/2 cup finely-minced coconut flakes 1 egg 1 tablespoon milk 1 teaspoon vanilla 1 1/2 cups flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 8 ounces solid white chocolate -- cut into chunks

1 cup macadamia nuts -- chopped

Cream together the butter and sugar in a large bowl with a mixer on highspeed. Add the coconut, egg, milk and vanilla and mix well.

In another bowl combine the flour, baking soda, and salt. Add the drymixture to the wet mixture and mix until dough forms. Mix in the whitechocolate and macadamia nuts.

Preheat oven to 300 degrees while you let the dough rest for 30 to 60minutes in the refrigerator.

Measure out about 2 1/2 tablespoons of the dough and form a ball. Dropeach ball of dough onto an ungreased cookie sheet about 3 inches apart andbake for 12 to 14 minutes. Do not over bake! Cookies should come out ofthe oven appearing slightly browned, yet undercooked.

When cooled the cookies will be soft and chewy like the original.



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Per serving: 2257 Calories (kcal); 106g Total Fat; (40% calories from fat); 36g Protein; 306g Carbohydrate; 189mg Cholesterol; 3957mg SodiumFood Exchanges: 10 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 9 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Hard Rock Cafe's Bar-B-Que Beans

Recipe By :Todd WilburServing Size : 6 Preparation Time :0:00Categories : Beans Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cans pinto beans - (15 oz ea) -- with their liquid 2 tablespoons water 2 teaspoons cornstarch 1/2 cup ketchup 1/3 cup white vinegar 1/4 cup brown sugar 2 tablespoons diced onion

1 teaspoon prepared mustard 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon coarsely-ground black pepper 1/2 cup shredded pork -- see * Note

* Note: See the "Hard Rock Cafe's Pig Sandwich" recipe which is includedin this collection.


Pour entire contents of the can of pinto beans into a casserole dish (witha lid).

Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir. Add the remaining ingredients tothe dish, stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10minutes before serving.

This recipe yields 6 to 8 servings as a side dish.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Hard Rock Cafe's Cole Slaw

Recipe By :Todd WilburServing Size : 6 Preparation Time :0:00Categories : Salads/Dressings Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cups mayonnaise 3 tablespoons white vinegar 2 tablespoons granulated sugar -- plus 2 teaspoons granulated sugar 2 tablespoons milk 1 dash salt 8 cups chopped cabbage - (1 head)

1/2 cup shredded carrot

Combine all ingredients except the cabbage and carrots in a large bowl andblend until smooth with an electric mixer. Add cabbage and carrots andtoss well. Cover and chill overnight in the refrigerator. The flavorsfully develop after 24 to 48 hours.

This recipe yields 6 to 8 servings as a side dish.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Hard Rock Cafe's Homemade Chicken Noodle Soup

Recipe By :Todd WilburServing Size : 6 Preparation Time :0:00Categories : Chicken Poultry Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound chicken breast fillets 1 pound chicken thigh fillets Vegetable oil -- as needed 2 tablespoons butter 1 cup chopped onion 1/2 cup diced celery 4 cups chicken stock 2 cups water 1 cup sliced carrot 1 teaspoon salt 1/2 teaspoon freshly-cracked black pepper 1/2 teaspoon minced fresh parsley 2 cups egg noodles === GARNISH === Minced fresh parsley


Rub a little vegetable oil over the surface of each piece of chicken andarrange them on a baking sheet. Bake for 25 minutes. Remove the chickenfrom the oven when it's done and set it aside to cool.

Melt the butter in a large saucepan or dutch oven over medium heat. Saut�the onion and celery in the saucepan for just 4 to 5 minutes. You don'twant to brown the veggies.

Dice the chicken and add it to the pot along with the remainingingredients, except the noodles. Bring the soup to a boil, reduce theheat and simmer for 30 minutes or until the carrots are soft.

Add the noodles and simmer for an additional 15 minutes, or until thenoodles are tender. Serve with a pinch of minced fresh parsley sprinkledon top.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Hard Rock Cafe's Orange Freeze

Recipe By :Todd WilburServing Size : 1 Preparation Time :0:00Categories : Beverages Deserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups orange sherbet or sorbet 1 cup fresh squeezed orange juice 1/4 cup milk 1 sprig fresh spearmint

Put the sherbet, juice, and milk in a blender and blend for 15 seconds orjust until the sherbet is smooth. You may have to stop the blender andstir the sherbet up a bit to help it combine.

Pour the orange freeze into a tall, chilled glass. Place a sprig of freshspearmint in the top and serve immediately.

This recipe yields 1 serving as a dessert or beverage.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"


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Per serving: 154 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g Protein; 30g Carbohydrate; 8mg Cholesterol; 36mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates



Hard Rock Cafe's Pig Sandwich

Recipe By :Todd WilburServing Size : 8 Preparation Time :0:00Categories : Pork Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 boneless pork loin roast - (3 to 4 lbs) Vegetable oil 4 cups hickory smoking chips 8 Kaiser rolls === MARINATED CABBAGE === 2 tablespoons white vinegar 1 tablespoon granulated sugar 4 cups thinly-sliced cabbage === SPICE RUB === 2 tablespoons kosher salt 2 teaspoons freshly-cracked black pepper 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon ground sage 1/2 teaspoon thyme 1/4 teaspoon cayenne === SAUCE === 2 cans tomato puree - (15 oz ea) 1 cup white vinegar 3/4 cup brown sugar 2 tablespoons vegetable oil 1/2 teaspoon onion powder 1/2 teaspoon liquid smoke (hickory) 1 garlic clove -- minced 1/4 teaspoon salt 1/4 teaspoon coarsely-ground black pepper

Make the marinated cabbage at least one day prior to building yoursandwiches. Like cole slaw, this garnish needs some time to develop inthe fridge. Combine the vinegar and sugar in a medium bowl. Add thecabbage, stir, cover the bowl and store it in the refrigerator until youare ready to make the sandwiches.

Put the wood chips in a bowl and cover with water. Let the wood soak forat least 1 hour. Light the charcoal after it has been arranged around theinside edge of your grill. You don't want coals directly under your pork. When the coals are hot, drain the water from the wood chips and sprinklethe chips over the top of the coals. You should now have smoke.

Combine the spices for the rub in a small bowl and mix well. Rub somevegetable oil over the surface of the pork roast. Sprinkle the spicesover the entire surface of the roast.

Place the roast in the center of your grill and put the lid on. Let thepork cook for 3 to 4 hours or until the internal temperature of the roastreaches 175 to 180 degrees.

As the pork cooks, make the sauce by combining the ingredients in a mediumsaucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes,then cover and remove from heat. Set this aside until your pork is ready.

When the pork is done, remove it from the grill and let it sit to cool for15 to 20 minutes or until you can handle it. Now you want to tear themeat along the grain, making bite-size strips of shredded pork.

Put the shredded pork into a large saucepan over medium heat. Add 2 cupsof the sauce to the pan and stir. Keep the rest of the sauce for later toserve on the side. Cook the pork for 15 minutes or until it is heatedthrough.

Grill the faces of the rolls and stack about 1 cup of pork onto the bottomhalf of each roll. Add a rounded tablespoon of marinated cabbage on topof the pork, add a tablespoon or so of extra sauce on top of that, thencap off each sandwich with the top half of the roll.

Serve with clones for the Hard Rock's cole slaw and baked beans on theside, if desired.



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Per serving: 95 Calories (kcal); 3g Total Fat; (30% calories from fat); trace Protein; 17g Carbohydrate; 0mg Cholesterol; 1483mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Hard Rock Cafe's Tupelo Style Chicken

Recipe By :Todd Wilbur

Serving Size : 6 Preparation Time :0:00Categories : Appetizers Chicken Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups vegetable oil - (to 6 cups) 1 cup corn flake crumbs 2 teaspoons crushed red pepper flakes 1 1/4 teaspoons cayenne pepper 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon onion powder 1 dash garlic powder 1 egg 1 cup milk 1 cup flour 1 pound chicken breast fillets === HONEY MUSTARD DIPPING SAUCE === 1/4 cup mayonnaise 1 1/2 teaspoons prepared mustard 2 teaspoons honey 1 pinch paprika === APRICOT DIPPING SAUCE === 2 tablespoons Grey Poupon Dijon mustard 1 tablespoon apricot preserves 2 tablespoons honey

Make the honey mustard dipping sauce by combining the ingredients in amedium bowl. Cover and refrigerate.

Make the apricot dipping sauce by combing those ingredients in a mediumbowl. Cover and refrigerate this sauce as well, until your chicken isready.

Preheat oil in a deep fryer to 350 degrees.

Prepare the breading by combining the corn flake crumbs, crushed redpepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, andgarlic in a medium bowl.

Beat the egg in a medium bowl, add the 1 cup of milk and stir. Pour theflour into another medium bowl.

Slice each chicken breast lengthwise into strips approximately 1/2-inchwide. When the oil is hot, bread your chicken by first coating each stripwith flour. Dip the chicken into the egg/milk mixture and then back intothe flour. Dip each chicken strip back in the egg/milk mixture and thenin the corn flake crumb mixture. Be sure to coat each chicken piecethoroughly with the corn flake crumbs.

Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutesor until the chicken is golden brown. Drain and serve chicken with thedipping sauces on the side.

This recipe yields 6 to 8 servings as an appetizer.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Harley Davidson Cafe's Harley Hog Sandwich

Recipe By :Todd WilburServing Size : 12 Preparation Time :0:00Categories : Main Dish Pork Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 pounds boneless pork butt - (to 8 lbs) -- tied 12 large round rolls === RUB === 1 cup Kosher salt 1 cup coursely-ground black pepper 1 cup paprika (sweet Hungarian is best) 2 cups hickory wood chips 1 cup apple wood chips === HOG SAUCE === 2 large onions -- chopped 3 tablespoons vegetable oil 1 tablespoon paprika 1 tablespoon chili powder 1 tablespoon red pepper flakes 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 5 1/4 cups canned tomatoes - (42 oz) -- with juice 3 cups cider vinegar 1 3/4 cups ketchup 1/2 cup orange juice 1/4 cup dark brown sugar - (packed) 1/4 cup brown mustard 1 tablespoon salt 1 tablespoon coarsely-ground black pepper

Combine all of the rub ingredients. Coat the pork butt evenly withmixture, shaking off any excess.

Soak wood chips in water 30 minutes. Place pork butt in a smoker on rackat 220 degrees for 8 hours, with smoke going for 2 hours. Let it coolslightly. Break the meat apart with your hands.

Saut onions in oil in heavy saucepan until translucent. Add the�remaining ingredients and cook until mixture is thick and coats the backof a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3days in advance and refrigerated.)

Combine the pork and the sauce (to taste) in a heavy saucepan. Cook untilit is heated through.

To serve: Pile the pork on the rolls. Serve with french fries and coleslaw if desired.



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NOTES : You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2 to 4 hours or until the internal temperature comes to 150 to 165 degrees. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Heinz 57 Steak Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cup white vinegar 1 cup tomato paste 2/3 cup malt vinegar 2/3 cup sugar 1/2 cup water 1 tablespoon yellow prepared mustard 2 teaspoons apple juice concentrate 1 1/2 teaspoons salt 1 teaspoon vegetable oil 1 teaspoon lemon juice 1/2 teaspoon onion powder

1/4 teaspoon garlic powder 1/8 teaspoon turmeric === RAISIN PUREE === 1/2 cup raisins 1/2 cup water

Make the raisin puree by combining the raisins with the water in a foodprocessor or blender. Blend on high speed for 1 minute or until the pureeis smooth.

Measure 1/4 cup of this puree into a medium saucepan. Add the remainingingredients and whisk until smooth. Turn heat up to medium-high and bringmixture to a thorough boil. Reduce heat to low and simmer, uncovered, for1/2 hour or until thick.

Let sauce cool and then refrigerate it in a covered container for at least24 hours.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Heinz Ketchup

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments Dips/Spreads Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can tomato paste - (6 oz) 1/2 cup light corn syrup 1/2 cup white vinegar 1/4 cup water 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon onion powder 1/8 teaspoon garlic powder

Combine all ingredients in a medium saucepan over medium heat. Whiskuntil smooth. When mixture comes to a boil, reduce heat and simmer for 20minutes, stirring often.

Remove pan from heat and cover until cool. Chill and store in a coveredcontainer.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Hershey's Payday Candy Bar


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 20 caramels -- unwrapped 1 1/2 teaspoons water 2 cups dry roasted peanuts === CENTERS === 1/4 cup whole milk 5 caramels -- unwrapped 1 tablespoon light corn syrup 1 teaspoon peanut butter 1/4 teaspoon vanilla 1/4 teaspoon salt 1 1/4 cups powdered sugar

Combine all ingredients for the centers, except the powdered sugar, in asmall saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Savethe remaining 1/2 cup of powdered sugar for later.

Use a candy thermometer to bring the mixture to exactly 230 degrees,stirring often, then turn off the heat. When the temperature of the candybegins to drop, add the remaining 1/2 cup powdered sugar to the pan, then

use a hand mixer on high speed to combine. Keep mixing until the candycools and thickens and can no longer be mixed. That should take a minuteor two. Let the candy cool in the pan for 10 to 15 minutes, or until itcan be touched. Don't let it sit too long -- you want the candy to stillbe warm and pliable when you shape it.

Take a tablespoon-size portion and roll it between your palms or on acountertop until it forms a roll with the width of your index finger, andmeasuring about 4 1/2 inches long. Repeat with the remaining center candymixture and place the rolls on wax paper. You should have 8 rolls. Letthe center rolls sit out for an hour or two to firm up.

Combine the 20 caramels with the 1 1/2 teaspoons of water in a smallsaucepan over low heat. Stir often until the caramels melt completely,then turn off the heat. If you work fast this caramel will stay warmwhile you make the candy bars.

Pour the peanuts onto a baking sheet or other flat surface. Using abasting brush and working quickly, "paint" a coating of caramel onto oneside of a center roll. Quickly turn the center over, caramel-side-down,onto the peanuts and press gently so that the peanuts stick to the surfaceof the candy. Paint more caramel onto the other side of the roll andpress it down onto the peanuts. The candy should have a solid layer ofpeanuts covering all sides. If needed, brush additional caramel onto theroll, then turn it onto the peanuts to coat the roll completely.

Place the candy bar onto wax paper, and repeat with the remainingingredients. Eat when completely cool.

This recipe yields 8 candy bars.


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Per serving: 89 Calories (kcal); 1g Total Fat; (6% calories from fat); trace Protein; 21g Carbohydrate; 1mg Cholesterol; 77mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Hidden Valley's Ranch-Style Dressing Mix

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Condiments Salads/Dressings Seasonings


=== DRESSING MIX === 15 saltines 2 cups dried minced parsley flakes 1/2 cup dried minced onion 2 tablespoons dried dill weed 1/4 cup onion salt 1/4 cup garlic salt 1/4 cup onion powder 1/4 cup garlic powder === SALAD DRESSING === 1 tablespoon Dressing Mix -- from the above 1 cup mayonnaise 1 cup buttermilk

Put crackers through blender on high speed until powdered. Add parsley,minced onions, and dill weed. Blend again until powdered. Dump intobowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42 one-tablespoonservings.

To use mix -- Combine mix, mayonnaise, and buttermilk. Yields 1 pint ofdressing

Source: "Southern U.S. Cuisine (Copycat/Restaurant Collection) at http://southernfood.about.com"S(Formatted for MC5): "08-29-1999 by Joe Comiskey - [email protected]"Yield: "42 one-pint make-ups"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Hooter's Buffalo Chicken Wings

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Chicken Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Vegetable oil -- for frying 1/4 cup butter

1/4 cup Crystal Louisiana Hot Sauce 1 dash ground pepper 1 dash garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wing pieces === ON THE SIDE === Bleu cheese dressing Celery sticks

Heat oil in a deep fryer to 375 degrees. You want just enough oil tocover the wings entirely -- an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a smallsaucepan over low heat. Heat until the butter is melted and theingredients are well-blended.

Combine the flour, paprika, cayenne powder, and salt in a small bowl. Ifthe wings are frozen, be sure to defrost and dry them. Put the wings in alarge bowl and sprinkle the flour mixture over them, coating each wingevenly. Put the wings in the refrigerator 60 to 90 minutes. This willhelp the breading to stick to the wings when fried.

Put all the wings in the hot oil and fry 10 to 15 minutes or until someparts of the wings begin to turn dark brown. Remove from the oil to apaper towel to drain. Don't let them sit too long, because you want toserve them hot.

Quickly put the wings in a large bowl. Add the hot sauce and stir,coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Hostess' Twinkie Creme Filling (Improved)

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Desserts Fillings/Frostings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons very hot water 1/4 teaspoon salt - (rounded) 2 cups marshmallow creme (1 7-oz jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla

Combine the salt with the hot water in a small bowl and stir until salt isdissolved. Let this mixture cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla ina medium bowl and mix well with an electric mixer on high speed untilfluffy. Add the salt solution to the filling mixture and combine.



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Per serving: 1068 Calories (kcal); 103g Total Fat; (85% calories from fat); 0g Protein; 40g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Hot Dog On A Stick's Hot Dog

Recipe By :Todd WilburServing Size : 10 Preparation Time :0:00Categories : Sandwiches Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups flour 3/4 cup corn meal 1/2 cup sugar 1 3/4 teaspoons salt 1 teaspoon baking soda 1 3/4 cups fat-free milk 2 egg yolks -- slightly beaten

10 turkey hot dogs 8 cups vegetable oil - (to 10 cups) 5 pairs of chopsticks

Preheat oil in a deep pan or fryer to 375 degrees.

Combine the flour, corn meal, sugar, salt and baking soda in a large bowl. Combine the milk and egg yolks to the dry ingredients and mix with anelectric mixer on high speed until batter is smooth.

Dry off the hot dogs with a paper towel. Jab the thin end of a singlechopstick about halfway into the end of each hot dog.

When the oil is hot, tip the bowl of batter so that you can completelycoat each hot dog. Roll the hot dog in the batter until it is entirelycovered with batter. Hold the hot dog up by the stick and let some of thebatter drip off. Quickly submerge the hot dog in the oil and spin itslowly so that the coating cooks evenly.

After about 20 seconds you can use a lid to the deep fryer or pan to putweight on the stick, keeping the hot dog fully immersed in the oil. Youcan cook a couple dogs at a time this way. Cook for 5 to 6 minutes oruntil coating is dark brown. Turn them once or twice as they cook. Drainon paper towels while cooling, and repeat with remaining hot dogs.

This recipe yields 10 hot dogs.


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Per serving: 243 Calories (kcal); 9g Total Fat; (34% calories from fat); 10g Protein; 30g Carbohydrate; 91mg Cholesterol; 1143mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Hot Dog On A Stick's Muscle Beach Lemonade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup fresh-squeezed lemon juice -- (abt 6 lemons) 7 cups water 1 cup granulated sugar

Combine the lemon juice with the water and sugar in an 2-quart pitcher.

Stir or shake vigorously until all the sugar is dissolved.

Slice two of the remaining lemon rind halves into fourths for a total ofeight pieces, then add the rinds to the pitcher. Add ice to the top ofthe pitcher and chill.

Serve the lemonade over ice in 12-ounce glass and add a lemon rind sliceto each glass.

This recipe yields 2 quarts, or 8 servings.


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Houlihan's Houli Fruit Fizz


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can cold Sprite - (12 oz) 1/2 cup cold pineapple juice 1/4 cup cold orange juice 1 cup cold cranberry juice

Combine all of the ingredients in a pitcher and pour into two glasses overice. Be sure all of the ingredients are cold when combined.



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Houston Restaurant's Canadian Cheese Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup margarine 1 cup carrots in 1/8" dice 1/2 cup celery in 1/8" dice 3 cups chicken broth 3 cups half-and-half 2 pounds Velveeta cheese -- in small cubes 1 tablespoon finely-chopped fresh parsley Diced tomatoes or diced jalape o� chiles as garnish - (optional)

Melt the margarine in a Dutch oven. Add the carrots, onions and celeryall at once and saut until soft but not brown. Add flour and stir to�combine. Cook until mixture begins to turn a light-brown color.

Over medium-high heat, add the chicken broth a little at a time. Stir andcontinue to cook and stir with a whisk until a thick base if formed. Addhalf-and-half being careful not to let it boil. Add cheese, stirringuntil melted.

Just before serving add parsley. Garnish with diced tomatoes andjalape os, if desired. �



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


I.H.O.P.'s Country Griddle Cakes

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Nonstick spray 1 1/4 cups all-purpose flour 1 1/2 cups buttermilk 1/3 cup instant Cream of Wheat (dry) 1 egg 1/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup vegetable oil 1/2 teaspoon salt

Preheat a skillet over medium heat. Apply nonstick spray.

Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth. Pour the batter by 1/3-cup portions into the hot panand cook pancakes for 1 to 2 minutes per side or until brown. Repeat withremaining batter.

This recipe yields 8 to 10 pancakes.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-19-1999 by Joe Comiskey - [email protected]"Yield: "8 to 10 pancakes"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


I.H.O.P.'s Pancakes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Nonstick spray 1 1/4 cups all-purpose flour 1 egg 1 1/4 cups buttermilk 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup cooking oil 1 pinch salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface orapply a little nonstick spray.

In a blender or with a mixer, combine all of the remaining ingredientsuntil smooth. Pour the batter by spoonfuls into the hot pan, forming5-inch circles. When the edges appear to harden, flip the pancakes. Theyshould be golden brown.

Cook pancakes on the other side for same amount of time, until goldenbrown.

This recipe yields 8 to 10 pancakes.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-19-1999 by Joe Comiskey - [email protected]"Yield: "8 to 10 pancakes"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


I.H.O.P.'s Pumpkin Pancakes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 eggs 1 1/4 cups buttermilk 4 tablespoons butter -- melted

3 tablespoons canned pumpkin 1/4 cup granulated sugar 1/4 teaspoon salt 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a largebowl. Use an electric mixer to blend ingredients. Combine remainingingredients in a small bowl. Add dry ingredients to wet ingredients andblend with mixer until smooth.

Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inchcircles. When the batter stops bubbling and edges begin to harden, flipthe pancakes. They should be dark brown. This will take from 1 to 2minutes.

Flip the pancakes and cook other side for the same amount of time, untildark brown.



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Per serving: 481 Calories (kcal); 20g Total Fat; (36% calories from fat); 13g Protein; 63g Carbohydrate; 170mg Cholesterol; 771mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


In-N-Out Double-Double

Recipe By :Todd WilburServing Size : 1 Preparation Time :0:00Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 plain hamburger bun 1/3 pound ground beef 1 dash salt 1 tablespoon Kraft Thousand Island dressing 1 large tomato slice (or 2 small tomato slices)

1 large lettuce leaf 4 slices Kraft American Cheese Singles (or 2 slices real American cheese) 1 onion slice - (thin slice)

Preheat a frying pan over medium heat. Lightly toast the both halves ofthe hamburger bun, face down in the pan. Set aside.

Separate the beef into two even portions, and form each half into a thinpatty slightly larger than the bun. Lightly salt each patty and cook for2 to 3 minutes on the first side.

Flip the patties over and immediately place two slices of cheese on eachone. Cook for 2 to 3 minutes.

Assemble the burger in the following stacking order from the bottom up: bottom bun; dressing; tomato; lettuce; beef patty with cheese; onionslice; beef patty with cheese; top bun.

This recipe yields 1 hamburger.


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NOTES : Tidbit - This is a recipe for making what I believe is the best hamburger in the world. The secret to duplicating this and other fast-food burgers is getting the beef patties real thin -- about 1/4-inch-thick. If you like, you can press the beef thin onto wax paper and freeze the patties ahead of time. This makes them easier to work with on the hot pan. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Islands' China Coast Salad Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup mayonnaise 5 tablespoons rice vinegar 2 tablespoons sugar 2 tablespoons sesame oil

1 tablespoon soy sauce 1/4 teaspoon garlic powder

Combine all ingredients in a medium bowl and mix with an electric mixeruntil well-blended and sugar is dissolved. Chill.



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NOTES : Here's the Top Secret Recipes version of the delicious Asian dressing that's poured over the China Coast Salad -- it's a huge bowl filled with sliced chicken breast, lettuce, red cabbage, julienned carrots, fried noodles, sesame seeds, mandarin orange wedges and chives. But's it's the dressing that pulls it all together. Nutr. Assoc. : 0 0 0 0 0 0


Jack In The Box's Oreo Cookie Shake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups vanilla ice cream 1 1/2 cups whole milk 8 Oreo cookies

Combine the ice cream and milk in a blender and mix on low speed untilsmooth. Stir with a spoon, if necessary, to mix.

Break Oreo cookies while adding them to the blender. Mix on low speed for5 to 10 seconds or until cookies are mostly pureed into the shake, but afew larger pieces remain. Stir with a spoon if necessary to help combinecookies.

Pour shake into two 12-ounce glasses.

This recipe yields 2 shakes.



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Jacquin's Peppermint Schnapps Liqueur

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Beverages Condiments

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup granulated sugar 1 bottle light corn syrup - (16 oz) 2 cups vodka, 80 proof 2 teaspoons peppermint extract

Combine sugar and corn syrup in a 2-quart pan over medium heat. Heatuntil sugar dissolves, stirring regularly (about 5 minutes).

When sugar has dissolved, add vodka and stir well. Remove mixture fromheat and cover tighly with lid. Let cool.

Add peppermint extract to mixture and pour into a sealable bottle.



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Jamba Juice's Banana Berry


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup apple juice 3/4 cup strawberry juice 2/3 cup frozen blueberries 1 banana -- sliced 1 scoop raspberry sherbet 1 scoop vanilla nonfat frozen yogurt 1 cup ice

Combine all ingredients in a blender and blend on high speed until all theice is crushed and the drink is smooth.

This recipe yields one 24-ounce drink.

Comments: For the strawberry juice in this one, use the canned Kern'snectar found in most supermarkets.


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Nutr. Assoc. : 0 0 0 0 0 0 0


Jamba Juice's Citrus Squeeze


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups fresh orange juice 2/3 cup frozen whole strawberries 1 banana -- sliced 2 scoops vanilla nonfat frozen yogurt 1 cup ice

Combine all ingredients in a blender and blend on high speed until all theice is crushed and the drink is smooth.

This recipe yields one 24-ounce drink.

Comments: Make sure you get fresh squeezed orange juice for this one ifyou want it to taste like the real thing. Jamba Juice squeezes oranges ina big 'ol orange squeezer machine. This detail makes all the differencein the flavor.


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Per serving: 436 Calories (kcal); 1g Total Fat; (2% calories from fat); 12g Protein; 106g Carbohydrate; 0mg Cholesterol; 130mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


K.C. Masterpiece's Original Barbecue Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups water 3/4 cup light corn syrup 1/2 cup tomato paste 1/2 cup vinegar 3 tablespoons molasses 3 tablespoons brown sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon freshly-ground black pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder

Combine all ingredients in a medium saucepan over high heat and whiskuntil smooth. Bring mixture to a boil, then reduce heat and simmer for 45to 60 minutes or until mixture is thick.

Cool, then store in a covered container in the refrigerator overnight sothat flavors can develop.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Kenny Rogers Roasters' Corn Muffins

Recipe By :Todd WilburServing Size : 12 Preparation Time :0:00Categories : Accompaniment Breads/Rolls Muffins

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter 2/3 cup sugar 1/4 cup honey 2 eggs 1/2 teaspoon salt 1 1/2 cups all-purpose flour 3/4 cup yellow cornmeal 1/2 teaspoon baking powder 1/2 cup milk 3/4 cup frozen yellow corn


Cream together butter, sugar, honey, eggs and salt in a large bowl. Addflour, cornmeal and baking powder and blend thoroughly. Add milk whilemixing. Add corn to mixture and combine by hand until corn is worked in.

Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to25 minutes or until muffins begin to turn brown on top.

This recipe yields 12 muffins.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Kenny Rogers' Bbq Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup applesauce 1/2 cup Heinz ketchup 1 1/4 cups light brown sugar - (packed) 6 tablespoons lemon juice Salt -- to taste Freshly-ground black pepper -- to taste 1/2 teaspoon paprika 1/2 teaspoon garlic salt 1/2 teaspoon cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)making sure sugar is completely dissolved. Allow to cook without stirringfor 15 minutes on lowest possible heat, uncovered.

Transfer to top of double boiler over simmering water if to be used as abasting sauce for ribs or chicken during baking; or cool sauce andrefrigerate covered to use in 30 days. Sauce freezes well.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


KFC's BBQ Baked Beans

Recipe By :Todd WilburServing Size : 6 Preparation Time :0:00Categories : Beans Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cans small white beans - (15 oz ea) -- with liquid 2 tablespoons water 1 tablespoon cornstarch 1/2 cup ketchup 1/2 cup dark brown sugar 2 tablespoons white vinegar 4 teaspoons minced fresh onion 2 pieces cooked bacon -- crumbled 1/2 teaspoon dry mustard 1/4 teaspoon salt 1 dash freshly-ground black pepper 1 dash garlic powder


Pour entire contents of two 15-ounce cans of beans into a coveredcasserole dish. Combine the water with the cornstarch in a small bowluntil cornstarch dissolves. Stir mixture into the beans. Stir theremaining ingredients into the beans and cover the dish.

Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Letbeans sit for 5 to 10 minutes after removing them from the oven beforeserving.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


KFC's Cole Slaw


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 cups finely-chopped cabbage - (abt 1 head) 1/4 cup shredded carrot - (1 med carrot) 2 tablespoons minced onion 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces (aboutthe size of rice).

Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar,and lemon juice in a large bowl and beat until smooth. Add the cabbage,carrots, and onion, and mix well.

Cover and refrigerate for at least 2 hours before serving.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


KFC's Cole Slaw - (Fat-Free Version)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup fat-free Miracle Whip 1/4 cup sugar 8 cups finely-minced cabbage 1/4 cup shredded then minced carrot 2 tablespoons minced onion

Combine Miracle Whip with sugar in a large bowl. Mix well with electricbeater until sugar is dissolved.

Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrotare chopped into very small pieces, about the size of rice.

Cover and chill for at least two hours before serving.



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Per serving: 25 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


KFC's Extra Tasty Crispy Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 whole frying chicken -- cut up 6 cups vegetable oil - (to 8 cups) === MARINADE === 4 cups water 1 tablespoon salt 1/2 teaspoon MSG === COATING === 1 egg -- beaten 1 cup milk 2 cups all-purpose flour

2 1/2 teaspoons salt 3/4 teaspoon freshly-ground black pepper 3/4 teaspoon MSG

Trim any excess skin and fat from the chicken pieces. Preheat the oil ina deep-fryer to 350 degrees.

Combine the water, salt and MSG for the marinade in a large bowl. Add thechicken to the bowl and let it sit for 20 minutes. Turn the chicken acouple times as it marinates.

Combine the beaten egg and milk in a medium bowl. In another medium bowl,combine the remaining coating ingredients (flour, salt, pepper and MSG).

When the chicken has marinated, transfer each piece to paper towels sothat excess liquid can drain off. Working with one piece at a time, firstcoat the chicken with the dry flour mixture, then the egg and milkmixture, and then back into the flour. Be sure that each piece is coatedvery generously. Stack the chicken on a plate or cookie sheet until eachpiece has been coated.

Drop the chicken, one piece at a time into the hot oil. Fry half of thechicken at a time (4 pieces) for 12 to 15 minutes, or until it is goldenbrown. You should be sure to stir the chicken around halfway through thecooking time so that each piece cooks evenly.

Remove the chicken to a rack or towels to drain for about 5 minutes beforeeating.

This recipe yields 3 to 4 servings (8 pieces of chicken).


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Per serving: 375 Calories (kcal); 5g Total Fat; (12% calories from fat); 13g Protein; 68g Carbohydrate; 73mg Cholesterol; 4228mg SodiumFood Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Tidbits - MSG is Monosodium Glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


KFC's Honey Bbq Wings

Recipe By :Todd WilburServing Size : 2 Preparation Time :0:00Categories : Chicken Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups vegetable oil - (to 8 cups) 20 chicken wing pieces 1 egg -- beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon freshly-ground black pepper 3/4 teaspoon MSG === SAUCE === 1 1/4 cup ketchup 1/3 cup white vinegar 1/4 cup molasses 1/4 cup honey 1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon chili powder

Combine the sauce ingredients in a small saucepan over medium heat. Stiruntil ingredients are well-combined and bring to a boil. Then reduce heatand simmer uncovered for 15 to 20 minutes.

As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to350 degrees. Combine the beaten egg with the milk in a small bowl. Inanother small bowl, combine the flour, salt, pepper and MSG.

When oil is hot, dip each wing first in the flour mixture, then into themilk and egg mixture, and back into the flour. Arrange wings on a plateuntil each one is breaded.

Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.

When the sauce is done, brush the entire surface of each wing with a lightcoating of sauce. Serve immediately.

This recipe yields 2 to 4 servings (20 wings).


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Per serving: 965 Calories (kcal); 8g Total Fat; (7% calories from fat); 22g Protein; 208g Carbohydrate; 110mg Cholesterol; 5321mg SodiumFood Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 7 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


KFC's Macaroni And Cheese

Recipe By :Todd WilburServing Size : 3 Preparation Time :0:00Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups water 1 1/3 cups elbow macaroni 4 ounces Velveeta cheese 1/2 cup shredded cheddar cheese 2 tablespoons whole milk 1/4 teaspoon salt

Bring water to a boil over high heat in a medium saucepan. Add elbowmacaroni to the water and cook it for 10 to 12 minutes or until tender,stirring occasionally.

While the macaroni is boiling, prepare the cheese sauce by combining theremaining ingredients in a small saucepan over low heat. Stir often asthe cheese melts into a smooth consistency.

When the macaroni is done, strain it and then pour it back into the samepan, without the water. Add the cheese sauce to the pan and stir gentlyuntil the macaroni is well-coated with the cheese. Serve immediatelywhile hot.

This recipe yields about 3 servings.


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Nutr. Assoc. : 0 0 0 0 0 0


KFC's Potato Salad

Recipe By :Todd WilburServing Size : 8 Preparation Time :0:00

Categories : Salads/Dressings Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds russet potatoes 1 cup mayonnaise 4 teaspoons sweet pickle relish 4 teaspoons sugar 2 teaspoons minced white onion 2 teaspoons prepared mustard 1 teaspoon vinegar 1 teaspoon minced celery 1 teaspoon diced pimentos 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon freshly-ground black pepper 1 dash salt

Lightly peel the potatoes (you don't have to get all of the skin off) thenchop them into bite-size pieces and boil in 6 cups of boiling, saltedwater for 7 to 10 minutes. The potato chucks should be tender, yetslightly tough in the middle when done. Drain and rinse potatoes withcold water.

In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over thepotatoes and mix until well-combined. Cover and chill for at least 4hours. Overnight is best.

This recipe yields 6 cups (about 8 servings).


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Koo Koo Roo's Santa Fe Pasta


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Rotini pasta - (16 oz) 4 quarts water - (to 5 qts) 1 chicken breast fillet -- cooked, diced 1/2 cup cooked yellow corn kernels 1/3 cup chopped cilantro 1/4 cup chopped green onion 2 tablespoons diced red bell pepper 2 tablespoons diced green bell pepper 1/2 cup grated Parmesan cheese === DRESSING === 1 1/4 cups V-8 juice 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons chili powder 3/4 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper

Prepare the pasta by bringing 4 to 5 quarts of water to a rolling boil ina large saucepan. Add pasta to the pan, and when water begins to boilagain, cook for 8 to 11 minutes. Pasta should be al dente, or mostlytender but with a slight toughness in the middle.

Whisk all of the dressing ingredients together in a small bowl. Cover andchill the dressing until you're ready to use it.

When pasta is done, pour it into a large bowl. Add the dressing, thentoss. Add the remaining ingredients to the pasta, and toss untilcombined. Cover and chill for several hours before serving.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Kraft Deluxe's Original Macaroni And Cheese Dinner


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 cups water 2 cups uncooked elbow macaroni 1/3 cup shredded cheddar cheese 1/2 cup Cheez Whiz 2 tablespoons whole milk 1/4 teaspoon salt

Bring 8 cups (2 quarts) of water to a boil over high heat in a largesaucepan. Add elbow macaroni to water and cook for 10 to 12 minutes oruntil tender, stirring occasionally.

As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz,and milk in a small saucepan over medium-low heat. Stir cheese mixtureoften as it heats, so that it does not burn. Add salt. When all of thecheddar cheese has melted and the sauce is smooth, cover pan and set asideuntil macaroni is ready.

When macaroni is ready, strain water, but do not rinse the macaroni. Using the same pan you prepared the macaroni in, combine the macaroni withthe cheese sauce, and mix well.



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Nutr. Assoc. : 0 0 0 0 0 0


Kraft's Shake 'N Bake (Original)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup corn flake crumbs -- plus 1 tablespoon corn flake crumbs

2 teaspoons all-purpose flour 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon sugar 1/4 teaspoon garlic powder - (scant) 1/4 teaspoon onion powder - (scant)

Combine all ingredients in a small bowl and stir to combine.

Prepare chicken following the same technique as described on the box ofthe original mix using 2 1/2 pounds of bone-in chicken (6 to 8 pieces,with or without skin) or 2 pounds boneless skinless chicken breast halves. Preheat your oven to 400 degrees, then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps asdescribed on the original package:

"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag withcoating mixture. Discard any remaining mixture and bag. Bake at 400degrees in ungreased or foil-lined 15- by 10- by 1-inch baking pan untilcooked through -- BONE-IN: 45 minutes -- BONELESS: 20 minutes"



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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Kraft's Thousand Island Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon white vinegar 2 teaspoons sugar 2 teaspoons sweet pickle relish 1 teaspoon finely-minced white onion 1/8 teaspoon salt

1 dash freshly-ground black pepper

Combine all of the ingredients in a small bowl. Stir well. Placedressing in a covered container and refrigerate for several hours,stirring occasionally, so that the sugar dissolves and the flavors blend.

This recipe yields about 3/4 cup.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Lawry's Seasoned Salt

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments Seasonings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons salt 2 teaspoons sugar 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cornstarch

Combine all ingredients in a small bowl and mix well. Pour blend into anempty spice bottle to store.



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Lawry's Taco Spices And Seasonings


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon flour 1 teaspoon chili powder 1 teaspoon paprika 3/4 teaspoon salt 3/4 teaspoon minced onion 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon sugar 1/8 teaspoon ground oregano

Combine all of the ingredients in a small bowl.

To prepare the meat filling for the tacos as described on the originalpackage instructions:

"In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices and seasonings and 2/3 cup water; mix thoroughly. Bring to aboil: reduce heat to low and cook, uncovered, 7 to 10 minutes, stirringoccasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Usefresh salsa and guacamole if desired."

This recipe yields seasoning mix and makes meat filling for 12 tacos(about 3 tablespoons each).


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Protein; 11g Carbohydrate; 0mg Cholesterol; 1627mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Legal Sea Foods' Clam Chowder

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Seafood Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 quarts littleneck clams = (abt 1 2/3 cups cooked and chopped) 1 garlic clove -- chopped 1 cup water 2 ounces salt pork -- finely chopped 2 cups chopped onions 3 tablespoons flour 3 cups fish stock 1 1/2 pounds potatoes -- peeled, and diced into 1/2" cubes 2 cups light cream Oyster crackers -- (optional)

Clean the clams and place them in a large pot along with the garlic andwater. Steam the clams just until opened, about 6 to 10 minutes,depending upon their size. Drain and shell the clams, reserving thebroth. Mince the clam flesh, and set aside. Filter the clam broth eitherthrough coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklingsand set them aside. Slowly cook the onions in the fat for about 6minutes, stirring frequently, or until cooked through but not browned.

Stir in the flour and cook, stirring, for 3 minutes. Add the reservedclam broth and the fish stock, and whisk to remove any flour lumps. Bringthe liquid to a boil, add the potatoes, lower the heat, and simmer untilthe potatoes are cooked through, about 15 minutes.

Stir in the reserved clams, salt-pork cracklings and light cream. Heatthe chowder until it is the temperature you like. Serve in large soupbowls with oyster crackers on the side.



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Per serving: 2416 Calories (kcal); 157g Total Fat; (60% calories from fat); 38g Protein; 195g Carbohydrate; 414mg Cholesterol; 1764mg SodiumFood Exchanges: 9 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 28 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Lincoln Snack's Fiddle Faddle

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup granulated sugar 1/4 cup brown sugar 1/2 cup butter - (1 stick) 1/2 cup corn syrup 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon vanilla 1 1/3 bags plain or natural-flavored microwave popcorn 1/2 cup roasted almonds

Combine sugar, butter, corn syrup, water and salt in a large saucepan overmedium heat. You're going to bring the candy to 265 to 275 degrees, orwhat is known as the hard ball stage. For this it's best to use a candythermometer. If you don't have one, don't worry. Drip the candy into asmall glass of cold water. If the candy forms a very hard, yet slightlypliable ball, bingo, you're there. Watch your mixture closely so that itdoesn't boil over.

While candy cooks, pop both bags of popcorn and spread about 2 quarts or 11/3 bags of popcorn plus almonds on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This willkeep the popcorn hot so that the candy will coat better.

When your candy has reached the hard ball stage, add the vanilla. Pullthe popcorn from the oven and, working quickly, pour the candy over thepopcorn in thin streams. Mix the popcorn so that each kernel is coatedwith candy, put the popcorn back into the oven for five more minutes, thenstir once again. This will help to coat each kernel. You can repeat thisstep once more if necessary to get all of the popcorn coated. Pourpopcorn onto a large sheet of wax paper to cool. Spread the popcorn out,but be careful -- it's hot.

When popcorn is cool, break it up and immediately put it into a tightlysealed container, such as Tupperware. This will ensure that it staysfresh. This stuff gets stale very quickly in moist climates if left out.



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Lincoln Snack's Screaming Yellow Zonkers


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup granulated sugar 4 tablespoons butter 1/2 cup corn syrup 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon vanilla 1 1/3 bags butter-flavored microwave popcorn

Combine sugar, butter, corn syrup, water and salt in a large saucepan overmedium heat. You're going to bring the candy to 265 to 275 degrees, orwhat is known as the hard ball stage. For this it's best to use a candythermometer. If you don't have one, don't worry. Drip the candy into asmall glass of cold water. If the candy forms a very hard, yet slightlypliable ball, bingo, you're there. Watch your mixture closely so that itdoesn't boil over.

While candy cooks, pop both bags of popcorn and spread about 2 quarts or 11/3 bags of popcorn on one large or two small cookie sheets. Put thepopcorn in your oven set on its lowest temperature. This will keep thepopcorn hot so that the candy will coat better.

When your candy has reached the hard ball stage, add the vanilla. Pullthe popcorn from the oven and, working quickly, pour the candy over thepopcorn in thin streams. Mix the popcorn so that each kernel is coatedwith candy, put the popcorn back into the oven for five more minutes, thenstir once again. This will help to coat each kernel. You can repeat thisstep once more if necessary to get all of the popcorn coated. Pour

popcorn onto a large sheet of wax paper to cool. Spread the popcorn out,but be careful -- it's hot.

When popcorn is cool, break it up and immediately put it into a tightlysealed container, such as Tupperware. This will ensure that it staysfresh. This stuff gets stale very quickly in moist climates if left out.



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Little Debbie's Oatmeal Creme Pies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === COOKIES === 1 cup margarine 3/4 cup dark brown sugar 1/2 cup sugar 1 tablespoon molasses 1 teaspoon vanilla 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/8 teaspoon cinnamon 1 1/2 cups Quaker Oats (minute) === CREME FILLING === 2 teaspoons very hot water 1/4 teaspoon salt 2 cups marshmallow creme - (7 oz jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla


In a large bowl, cream together margarine, sugars, molasses, vanilla andeggs. In a separate bowl combine the flour, salt, baking soda andcinnamon. Combine the dry ingredients with the wet ingredients. Mix inthe oats.

Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10to 12 minutes, or until cookies are just starting to darken around theedges. They will still appear moist in the center. Be careful not toovercook -- when cooled, the cookies should be soft and chewy.

While the cookies bake, prepare the filling. Use a small bowl to dissolvethe salt in 2 teaspoons of very hot water. Set this solution aside tocool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla ina medium bowl and mix well with an electric mixer on high speed untilfluffy. Add the cooled salt solution to the filling mixture and combinewith the mixer.

Assemble each creme pie by spreading the filling over one side of a cookie(the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

This recipe yields 2 dozen creme pies.


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Lone Star Steakhouse's Baked Sweet Potato

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 garnet yams 3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon 1/2 cup whipped butter

Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When theyare done, they will be very soft in the center, and you will see liquidfrom the potato oozing out and charring. When the potato is sliced open,the inside of the skin will be charred black from the caramelizing sugarin the potato. This is a perfectly cooked potato.

Combine the cinnamon and sugar in a small bowl.

To serve, slice a potato down the center. Add two tablespoons of whippedbutter, then sprinkle some cinnamon/sugar over the top.



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Per serving: 173 Calories (kcal); 15g Total Fat; (77% calories from fat); trace Protein; 10g Carbohydrate; 41mg Cholesterol; 156mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates



Lone Star Steakhouse's Chili

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Chili

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound ground beef 1 diced onion 1 tablespoon diced fresh jalape o pepper� 1 can kidney beans - (15 oz) -- with liquid 1 can peeled diced tomatoes - (14 1/2 oz) 1 can tomato sauce - (8 oz) 1 cup water 1 tablespoon white vinegar 1 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon garlic powder 1 bay leaf === GARNISH === Grated cheddar cheese Diced onion Canned whole jalape o chili peppers�

Brown ground beef in a large saucepan over medium heat. Drain fat.

Add onion and pepper and saut for about two minutes. Add remaining�ingredients and simmer for 1 hour, stirring occasionally.

Serve one cup in a bowl with the optional cheese, diced onion and wholejalape o garnish on top.�



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Lone Star Steakhouse's Lettuce Wedge Salad

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 head iceberg lettuce 1 cup crumbled bleu cheese 1 cup diced tomato - (1 large tomato) === BLEU CHEESE DRESSING === 3/4 cup mayonnaise 1/2 cup buttermilk 1/4 cup crumbled bleu cheese 1/2 teaspoon sugar 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon salt

Use an electric mixer to combine all ingredients for bleu cheese dressingin a medium bowl.

Slice a head of iceberg lettuce into quarters through the stem end. Cutthe stem off of the wedges and arrange each one on a plate. Spoon about1/4 cup of bleu cheese dressing over each lettuce wedge. Sprinkle 1/4 cupof crumbled bleu cheese over the dressing. Sprinkle 1/4 cup of dicedtomato over the top and serve.



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Lone Star Steakhouse's Sweet Bourbon Salmon

Recipe By :Todd WilburServing Size : 2 Preparation Time :0:00Categories : Fish (Ocean) Main Dish Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 salmon filets - (8 oz ea) 2 teaspoons snipped fresh chives === MARINADE === 1/4 cup pineapple juice 2 tablespoons soy sauce 2 tablespoons brown sugar 1 teaspoon Kentucky bourbon 1/4 teaspoon freshly-cracked black pepper 1/8 teaspoon garlic powder 1/2 cup vegetable oil

Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper andgarlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.

Be sure all the skin is removed from the salmon. Place the filets in ashallow dish and pour the bourbon marinade over them, saving a little tobrush on the fish as it cooks. Put a lid over the fish and refrigeratefor at least an hour. A few over is even better.

Preheat your barbeque or stovetop grill over medium-high heat. Cook thefish for 5 to 7 minutes per side or until each filet is cooked all the waythrough. Regularly brush the filets with the marinade.

Arrange the filets on each plate with the chives sprinkled over the top.


Source:

"Top Secret Recipe's Message Boards at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"

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Per serving: 543 Calories (kcal); 55g Total Fat; (88% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 1033mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 Fat; 1/2 Other Carbohydrates

NOTES : Recipe originally from "Top Secret Restaurant Recipes" by Todd WilburNutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Baked Creamy Seafood

Recipe By :Romano's Macaroni GrillServing Size : 0 Preparation Time :0:00Categories : Appetizers Dips/Spreads Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 tablespoons butter 1 cup baby scallops - (abt 8 oz) -- rinsed, drained 3 tablespoons flour 2 cups half-and-half 1 1/2 cups asiago cheese 2 cups medium peeled, shelled and deveined cooked shrimp 1 can chopped clams - (6 oz) -- well drained 1 tablespoon grated Parmesan cheese - (to 2 tbspns) Oil -- for deep frying 1/2 package won ton skins - (12 oz pkg)

In a large skillet, melt 1 tablespoon butter. Add scallops and stir-fryover high heat until just cooked through; set aside in bowl.

In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk inhalf-and-half and continue whisking until mixture comes to a boil. Boil 1minute, whisking, until bubbly. Turn off the heat. Add asiago cheese,stirring until melted. Stir in the scallops, shrimp and clams.

Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree oven for about 15 minutes, until the top isgolden brown.

Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees. Fry3 or 4 won ton skins at a time, a few seconds on each side, until justgolden. Drain on paper towels. Use won tons as chips for dipping intobaked sea-food appetizer.

If you don't feel inclined to fry the won ton skins to make chips, theseafood appetizer is also delicious served with tortilla or pita chips orcrackers of your choice.



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Macaroni Grill's Bella Napoli

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Appetizers

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound pasta sheets = (may substitute won tons) Oil -- for deep-frying === ASIAGO CREAM SAUCE === 2 cups heavy whipping cream 1/8 teaspoon chicken soup base 1/2 cup Asiago cheese -- plus 2 tablespoons Asiago cheese 1/2 tablespoon cornstarch 1 ounce water 2 cups mozzarella cheese - (to 3) Sliced Kalamata olives -- as needed Sliced banana peppers -- as needed Chopped tomato -- as needed 1/2 cup grated Asiago cheese - (to 1) 1 piece cooked Italian sausage 1 piece cooked sweet Italian sausage

Make cream sauce first by heating the cream until very hot and justbubbly, but not to a boil. Add the chicken base and cheese. Stirconstantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to the sauce. Bring to aslow simmer to cook out starchy taste. Transfer sauce to a container for

use later. (May be refrigerated.)

Cut the pasta sheets into triangles and deep-fry in oil, heated to 375degrees. Fry to a nice chip color. Drain on paper towels and sprinklewith Asiago cheese.

Assembly: Preheat oven to 400 degrees and put rack at top of oven. Puthalf of the chips onto an oven safe plate. Pour cream sauce of the chipsthen top with the remaining chips. Sprinkle with sausage, tomatoes,peppers, olives, mozzarella, and more Asiago. Put it the oven and bakeuntil cheese just starts to brown.



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Macaroni Grill's Bellini

Recipe By :Romano's Macaroni GrillServing Size : 4 Preparation Time :0:00Categories : Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons peach schnapps - (1 oz) 2 tablespoons rum - (1 oz) 3/4 cup white wine - (6 oz) 3/4 cup water - (6 oz) 3/4 cup champagne - (6 oz) 1 cup peach nectar or peach juice - (8 oz) (pure peach juice, not a blend) 2 teaspoons powdered sugar 2 cups crushed ice 4 tablespoons blueberry- or raspberry-infused vodka -- (optional)

Place the schnapps, rum, white wine, 3/4 cup water, champagne, peachnectar and powdered sugar in a heavy duty blender and pulse to mix. Add 2cups of crushed ice and process until ice is finely ground (do not addmore ice; mixture will be more liquid than frozen at this point). Pourinto shallow plastic or stainless steel container. Place in the freezerfor 2 to 3 hours, stirring once every hour. Serve with optional infused

vodka swirled in.


To infuse vodka: Pour 1/2 cup vodka over 1/4 cup frozen blueberries orraspberries, let rest at room temperature 2 to 3 hours, then drain vodkaand use, discarding fruit.


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Macaroni Grill's Bruschetta


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 non sourdough baguette - (abt 1 1/2 lbs) 1 pound butter -- softened 2 tablespoons freshly-chopped garlic 1 pinch fresh basil Salt -- to taste Freshly-ground black pepper -- to taste

Combine the butter with garlic, basil, salt and pepper. Remove ends frombread (approximately 1/4 inch); slice into 3/4-inch thick slices along thebias.

Spread approximately 6 ounces of the garlic butter on the bottom of a fullsheet tray. Place slices of bread on the sheet and spread on top of eachapproximately 1/2 tablespoon of the garlic butter.

Bake at 500 degrees in a pre heated oven till golden brown, about 3 to 5minutes. Remove from oven and allow to cool.


Source: "Top Secret Recipe's Message Boards at

http://www.topsecretrecipes.com"S(Formatted for MC6): "07-27-2001 by Joe Comiskey - [email protected]"

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Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat); 4g Protein; trace Carbohydrate; 994mg Cholesterol; 3750mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Macaroni Grill's Chick L'Orange


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces boneless skinless chicken breast - (to 10) -- thinly sliced 1/4 ounce diced Andouille or smoked sausage 1/4 ounce diced carrots 1/4 ounce diced red bell pepper 1/4 ounce diced celery 1/4 ounce diced onion 1 garlic clove -- crushed 1/2 ounce olive oil 2 ounces soy sauce 1 splash white wine 1 cup orange juice

Cut whole breast in half, and then from side to side, yielding 4 breastshaped slices of chicken. Dip in the soy sauce.

In a hot pan, start with olive oil, then add carrots, red bell peppers,and andouille; saut for 2 minutes. Add celery and onion; saut for 2� �minutes. Look for clear onions, and slight burning on edges ofvegetables.

Add chicken to pan, searing both sides, while scraping the bottom of thepan to prevent burning. Add garlic. De-glaze with white wine; add orangejuice and reduce by half. The sauce should have a rich brown color, witha slight hint of orange.

Serve with white rice and steamed broccoli.




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Per serving: 70 Calories (kcal); 4g Total Fat; (46% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 813mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Farfalle Di Pollo Al Sugo Bianco

Recipe By :Romano's Macaroni GrillServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === ASIAGO SAUCE === 4 cups heavy whipping cream 1/8 teaspoon chicken paste or dried chicken base 1 1/4 cups asiago cheese 1 tablespoon cornstarch 2 ounces water === FOR THE PASTA === 1/2 stick butter 1/2 cup diced red onions 1/2 cup pancetta (Italian spice-cured bacon) -- chopped 1 tablespoon chopped garlic 3/4 cup chopped green onion, tops only 3/4 pound sliced grilled chicken 2 pounds cooked farfalle (bow-tie pasta) 8 ounces heavy whipping cream 1 tablespoon chopped parsley

To make the sauce: Heat cream to very hot and just bubbly (but not aboil). Add chicken base and cheese. Stir constantly with a wire whip andbring temperature back to just bubbly. Dissolve cornstarch in the coldwater and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.

To make the pasta dish: saut red onion in butter for a few seconds then�add pancetta and garlic. Add chicken, green onions and pasta. Deglazethe pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.


Source:


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Macaroni Grill's Foccacia


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 9 tablespoons olive oil -- divided 3 cups unsifted all-purpose flour 3/4 cup unsifted semolina flour 1/2 teaspoon salt -- divided 1 1/2 tablespoons quick-rising dry yeast 1 1/2 cups hot milk -- (120 to 130 deg) 1 tablespoon fresh rosemary leaves

Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan;spread evenly to cover bottom and sides.

Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil,1/4 teaspoon of the salt and all of the yeast in the bowl of a mixerfitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hotmilk. Raise the speed to medium and continue mixing for 5 minutes (kneadabout 8 to 10 minutes by hand).

Sprinkle bottom of cake pan with a little flour. Remove dough from bowland spread out evenly in pan. Cover with a towel and let rest for 30minutes.


Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.




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NOTES : Recipe as published in the San Antonio Express newspaperNutr. Assoc. : 0 0 0 0 0 0 0


Macaroni Grill's Fonduta Gamberi

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Dips/Spreads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups half-and-half 1 tablespoon clam juice 2 tablespoons dry white wine 3 tablespoons butter 1 shallot -- finely chopped 2 tablespoons flour 4 cups roughly-chopped spinach 1 cup canned artichoke hearts -- chopped 8 large shrimp -- peeled, cleaned, and chopped 1/8 teaspoon cayenne pepper -- or more to taste 1/8 teaspoon freshly-ground black pepper 1/2 cup shredded Mozzarella cheese -- (optional)

In a large saucepan over medium heat, combine half-and-half, clam juiceand white wine.

In a separate saucepan, melt butter. Add shallots and saut until�translucent. Add flour to butter mixture, stirring until flour isabsorbed. Cook, stirring constantly, 2 to 3 minutes.

Add heated half-and-half mixture all at once to the shallot mix, stirringconstantly with a wire whip to remove any lumps. Add spinach, artichokes,shrimp, cayenne and black pepper and bring to a boil. Reduce heat andsimmer 3 minutes, stirring occasionally, so the mixture does not scorch.

Remove mixture from heat, and stir in cheese, if desired. Pour dip intobowl and serve hot.

This recipe yields ?? servings



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Macaroni Grill's Gamberetti E Noci Di Pino

Recipe By :Romano's Macaroni GrillServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta Seafood Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 24 jumbo shrimp -- peeled, deveined 3 cups washed, 1/4"-thick-sliced mushrooms 1 1/2 tablespoons roasted pine nuts 6 handfuls fresh spinach leaves 6 cups cooked vermicelli pasta 4 tablespoons butter 2 tablespoons minced fresh garlic - (to 4 tbspns) === LEMON BUTTER SAUCE === 1 tablespoon minced shallots 1 tablespoon minced fresh garlic 1/2 cup dry white wine 1 cup cream 1/2 cup freshly-squeezed lemon juice 1/8 teaspoon freshly-ground white pepper 1 pound lightly-salted butter -- cut in tablespoons


Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan inoven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside. Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot ofwater to al dente stage according to directions on package. Set aside.

Prepare lemon butter sauce: Melt 1 tablespoon butter in large skilletover medium-high heat. saut shallots and garlic until translucent. Add�white wine and reduce slightly more than 1/2, whisking occasionally. Addcream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add whitepepper. Reduce heat to low. Add remaining butter 2 tablespoons at atime, whisking continuously after each addition to completely incorporate

butter. Continue to simmer, whisking until sauce just coats spoon.

In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saut until garlic is translucent. Stir in mushrooms,�shrimp, and pine nuts. saut several minutes or until shrimp are done and�show color. Remove skillet from heat and gently stir in spinach. Placewarm pasta on plate with shrimp mixture to the side. Pour lemon sauceover pasta, permitting a bit of sauce onto shrimp.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Grilled Chicken With Portobello Mushrooms


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 chicken breast - (8 oz) 2 ounces portobello mushrooms 1/2 ounce smoked mozzarella cheese 1 ounce olive oil blend 1/2 ounce chopped garlic 1 ounce diced red bell pepper 2 ounces chicken stock 2 ounces spinach -- julienned 2 ounces rosemary 2 ounces chicken stock 6 ounces prepared orzo Sea salt -- to taste Freshly-ground black pepper -- to taste

Cut chicken breast in half, and place skin-side down on the grill. Crossmark and cook half way. Turn breasts over arrange arrange mushrooms ontop of breasts. Cover the topped breast with a pie tin. This will heatthe mushrooms.

In a hot saut pan, place oil, garlic, peppers, salt and pepper. Saut� �till garlic begins to brown. Add orzo and chicken stock. Saut 1 minute,�stirring to prevent sticking. Add spinach and toss till it begins towilt.

Place smoked cheese slices over mushrooms. Ladle spinach and orzocovering top half of plate. Be sure to remove all from pan. Using thesame hot saut pan, place stock and deglaze over heat. Bring to a boil. �Shingle cooked breast off spinach orzo and top with the sauce.



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Macaroni Grill's Lemon Butter

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Butters Condiments

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon butter - (to 2) 1 ounce celery - diced 1 ounce leeks - chopped 1 ounce minced garlic 2 1/2 ounces shallots - chopped 2 bay leaves 12 ounces white wine 1 1/2 ounce lemon juice -- strained or bottled 1/4 cup heavy cream 3 3/4 pounds butter

First, saut celery, leeks, garlic, shallots and bay leaves in 1 to 2�tablespoons butter. Remove bay leaf. Add wine to the above ingredientsand reduce to 1 cup. Add lemon juice and heavy cream. Reduce to 1/2 cup.

Slowly add the 3 3/4 pounds butter and keep stirring. Be very careful tonot burn. Keep stirring! Strain.



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Per serving: 12697 Calories (kcal); 1403g Total Fat; (98% calories from fat); 18g Protein; 18g Carbohydrate; 3810mg Cholesterol; 14107mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 280 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Lentil Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 cups chicken broth 1 1/2 cups very finely-chopped onion 1 cup finely-diced carrots 1 cup finely-dived celery 3 cloves minced garlic 1 teaspoon olive oil 1 tablespoon brown sugar 1 teaspoon dried basil -- or more to taste = (or 1 tbspn fresh basil) 1/4 cup chopped fresh parsley 1/2 teaspoon marjoram 1/2 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon freshly-ground black pepper 1 teaspoon salt 1 bay leaf 2 cans diced tomatoes (1 may be Rotel) 4 sundried tomatoes - (to 5) -- (optional), reconstituted, and diced 2 tablespoons tomato paste 1/4 cup white wine vinegar 1 cup lentils Vermicelli or thin spaghetti -- broken short lengths 1 can Great Northern beans - (15 to 16 oz)

Saut vegetables in 1 teaspoon olive oil. Add remaining ingredients�except spaghetti and beans. Simmer 45 minutes or until lentils are soft. Add more broth to thin, if needed.

Add a little thin spaghetti, broken into short lengths. Add the greatNortherns. Cook until pasta is soft, about 10 minutes.

Variations: Other additions may include canned limas, cooked turkey,spinach, cabbage, kale, etc.



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Per serving: 1092 Calories (kcal); 18g Total Fat; (14% calories from fat); 95g Protein; 141g Carbohydrate; 0mg Cholesterol; 8530mg SodiumFood Exchanges: 7 1/2 Grain(Starch); 8 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Pasta Gamberetti E Pinoli


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LEMON BUTTER SAUCE === 4 ounces lemon juice 2 ounces white wine 4 ounces heavy cream Salt -- to taste Freshly-ground balck pepper -- to taste 1 pound unsalted butter -- softened === SHRIMP === 6 ounces whole butter 12 ounces mushrooms -- sliced 1 1/2 ounces garlic -- chopped 36 large shrimp -- peeled, deveined 1 1/2 ounces pine nuts -- toasted 1 1/2 teaspoon salt 1 1/2 teaspoon freshly-ground black pepper 6 ounces fresh spinach -- cleaned and stemmed === PASTA AND ASSEMBLY === 36 ounces capellini pasta -- cooked 18 ounces Lemon Butter Sauce -- (see above) 1 bunch parsley -- chopped

Lemon Butter Sauce: Heat lemon juice and white wine in a sauce pan overmedium heat. Bring to a boil and reduce by one-third. Add cream andsimmer until mixture thickens (approximately 3 to 4 minutes). Slowly addbutter until completely incorporated. Season with salt and pepper. Remove sauce from heat and hold in a warm area or near the stove.

Preparing Shrimp: Heat butter in large saute pan over medium-high heat. Add mushrooms and saute for 2 minutes. Add garlic, shrimp, pine nuts,salt, pepper, and saute until shrimp are translucent. Reduce heat and addspinach, lightly toss with shrimp mixture (be careful not to wilt thespinach).

Assembly/Presentation: Have pasta ready at the same time as the shrimp. Place 6 ounces of hot, cooked pasta on each plate. Add 18 ounces of theLemon Butter Sauce to the shrimp and spinach mixture and lightly toss.

Next to the pasta, place a few pieces of the spinach and 6 shrimp on eachplate. Pour the remainder of the sauce mixture evenly over the shrimp andspinach, and complete by pouring a small amount of the sauce over thepasta and sprinkle with chopped parsley.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Pasta Milano


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 teaspoon olive oil 1 teaspoon roasted garlic 1 cup sliced mushrooms 1 tablespoon sun-dried tomatoes 1 teaspoon chopped fresh parsley 2 ounces chicken stock 3 ounces cooked pulled chicken

1/2 cup Alfredo sauce 4 ounces cooked bow tie pasta - (abt 2 cups) 1 tablespoon freshly-grated Parmesan cheese Fresh basil -- for garnish Diced fresh tomato -- for garnish

Heat a 10-inch saut pan. Add olive oil, mushrooms, sun-dried tomatoes,�parsley, stock, chicken, and garlic. Add Alfredo sauce, bow tie pasta andtoss.

Put in large pasta bowl, garnish with parsley, Parmesan cheese, freshtomato and fresh basil.

This recipe yields 1 servings


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Per serving: 311 Calories (kcal); 27g Total Fat; (75% calories from fat); 8g Protein; 11g Carbohydrate; 70mg Cholesterol; 1228mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Penne Rustica

Recipe By :Romano's Macaroni GrillServing Size : 6 Preparation Time :0:00Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === GRATINATA SAUCE === 2 tablespoons butter 2 tablespoons dhopped garlic 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon chopped rosemary 1 cup marsala wine 1/4 teaspoon cayenne pepper 8 cups heavy cream === PENNE RUSTICA === 1 ounce pancetta or bacon 18 shrimp -- peeled, devained 12 ounces grilled chicken breat -- sliced 4 1/2 cups Granita Sauce -- from the above 48 ounces precooked penne pasta

3 tablespoons pimentos 6 ounces butter 1 tablespoon chopped shallots 1 pinch Salt -- or to taste 1 pinch freshly-ground black pepper -- or to taste 1 cup grated Parmesan cheese 1/2 teaspoon paprika 6 fresh rosemary sprigs

For the Gratinata Sauce: saut butter, garlic, and rosemary until garlic�begins to brown. Add marsala wine and reduce by one-third. Add remainingingredients and reduce by half of original volume. Set aside.

For the Penne Rustica: saut pancette until it begins to brown. Add�butter, shallots, and shrimp. Cook until shrimp are evenly pink but stilltranslucent. Add chicken, salt, pepper, and mix thoroughly. AddGratinata Sauce and 1/2 cup of parmesan cheese and simmer until saucethickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bakeat 475 degrees for 10 to 15 minutes. Remove and garnish with freshrosemary sprigs.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Pignoli

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 24 jumbo shrimp -- peeled, deveined 3 cups sliced mushrooms, 1/4"-thk 1 1/2 tablespoons roasted pine nuts

6 handfuls fresh spinach leaves 6 cups cooked vermicelli pasta 4 tablespoons butter 2 tablespoons minced fresh garlic - (to 4) === LEMON BUTTER SAUCE === 1 tablespoon minced shallots 1 tablespoon minced fresh garlic 1/2 cup dry white wine 1 cup heavy cream 1/2 cup freshly-squeezed lemon juice 1/8 teaspoon freshly-ground white pepper 1 pound lightly salted butter -- cut into tablespoons


Wash spinach and remove stems before drying leaves between paper towels. Set aside.

Spread pine nuts over bottom of sheet pan and place pan in oven on toprack. Roast until golden brown, approximately 2 to 4 minutes. Removefrom oven and set aside.

Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Setaside.

Boil pasta in large pot of water to al dente stage according to directionson package. Set aside.

Prepare Lemon Butter Sauce: Melt 1 tablespoon butter in large skilletover medium-high heat. Saut shallots and garlic until translucent. Add�white wine and reduce slightly more than half, whisking occasionally. Addcream and reduce by half. Add lemon juice and reduce by half. Add whitepepper.

Reduce heat to low. Add remaining butter 2 tablespoons at a time,whisking continuously after each addition to completely incorporatebutter. Continue to simmer, whisking until sauce just coats spoon.

In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saut until garlic is translucent. Stir in mushrooms,�shrimp, and pine nuts. Saut several minutes or until shrimp are done and�show color. Remove skillet from heat and gently stir in spinach.

Place warm pasta on plate with shrimp mixture to the side. Pour lemonsauce over pasta, permitting a bit of sauce onto shrimp.



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Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Pollo Parmigiano


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless chicken breast halves 1/2 cup milk 3/4 cup flour 2 eggs - (to 3) -- beaten with 1 pinch salt 1 container plain dried bread crumbs 1 jar Prego Traditional Spagetti Sauce 1 package shredded Mozzarella cheese 3 tablespoons oil 1 tablespoon butter

Pound out chicken breasts with a meat mallet. In the following order coatthe chicken: Milk, flour -- shake off excess -- eggs, breadcrumbs; makesure the chicken is well coated.

Heat oil and butter in frying pan over medium heat. When this startsbubbling, place chicken into pan reduce heat to low -- otherwise it willburn -- turn chicken over, and when both sides are a golden brown color,remove to a plate. (You may want to place a paper towel onto the plate toabsorb the excess grease.)

Warm the spaghetti sauce, pour half of sauce into a casserole dish, placecooked chicken breasts on top of sauce, cover the chicken with theremaining sauce, and top with cheese. Broil until cheese has turned agolden brown color.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Polpettone Alla Montagnola - ...

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Main Dish Meatloaf

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces bread crumbs 1 quart milk 1 pound ground beef 1 teaspoon salt 1 teaspoon freshly-ground black pepper 1 pound yellow onion -- diced 1 pound button mushrooms -- diced 10 fresh sage leaves - (to 12) 6 1/2 ounces ketchup 4 eggs

Mix the bread crumbs and milk and refrigerate for 20 minutes.

In a mixer, place the remaining ingredients and mix at low speed for fourminutes. Add bread-crumb mixture to the meat mixture and mix for fourmore minutes.

Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaftightly with plastic film and then with foil. (The foil will protect thefilm from melting.) Poke holes in covering to vent steam.

Bake at 350 degrees for one hour. Internal temperature should reach 165degrees. Before serving, cover meatloaf with your favorite cheese and ona cookie sheet, melt cheese under the broiler. Serve with your favoritegravy, garlic mashed potatoes and saut ed vegetables.�


Description: "{Italian Meatloaf}"Source: "Top Secret Recipe's Message Boards at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-27-2001 by Joe Comiskey - [email protected]"

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Per serving: 4069 Calories (kcal); 192g Total Fat; (42% calories from fat); 188g Protein; 402g Carbohydrate; 1267mg Cholesterol; 8289mg SodiumFood Exchanges: 16 1/2 Grain(Starch); 14 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 29

Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Ravioli Di Gamberi

Recipe By :Romano's Macaroni GrillServing Size : 0 Preparation Time :0:00Categories : Main Dish Pasta Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === PASTA === 1 pound flour 4 eggs 1 tablespoon olive oil 1 tablespoon water 1 teaspoon salt === SHRIMP STUFFING === 1 tablespoon olive oil 1 tablespoon butter 1 1/2 pounds shrimp -- cleaned, deveined 2 leeks, white portion only -- chopped 1/2 teaspoon salt 1/4 teaspoon freshly-ground white pepper 1 pound ricotta cheese 1 egg 1/4 cup heavy cream 1 tablespoon finely-chopped fresh basil 1/2 tablespoon finely-chopped fresh thyme === LEMON BUTTER SAUCE === 2 1/2 cups butter - (1 1/4 lbs) 1/4 cup dry white wine 1/2 tablespoon chopped garlic 1/2 teaspoon saffron (you may substitute turmeric) 1/4 teaspoon freshly-ground white pepper Juice from 1/2 lemon 1 cup heavy cream 1/2 pound cooked shrimp

Place the flour in a mound on a clean, dry surface. Form a well or holein the center of the flour. Beak eggs into the center of the flour andadd the oil, water, and salt. Use your hands to mix the ingredientstogether and slowly mix in the flour. Knead until well mixed. Cover witha clean towel, and let it rest for 30 minutes.

Cut the dough into quarters. Begin to pass the dough through a pastamachine and continue to run it through until the dough is smooth. Run thedough through the thinnest setting to form 4 sheets of dough.

For the shrimp stuffing: Place olive oil and butter in a saut pan. �

Warm. Add shrimp, leeks, salt, and pepper. Cook for 4 minutes. Remove1/2 of shrimp and set aside. In a bowl combine ricotta cheese, egg,cream, basil and thyme, and mix together. Combine cooled shrimp mixtureand leek mixture.

Filling the ravioli: Brush each sheet of pasta with beaten egg. Place 1tablespoon mounds of shrimp/leek mixture 3 inches apart along 1 side ofpasta. Fold the pasta over to form pockets. Gently press an indentationinto the dough between the mounds of shrimp/leek mixture. Cut the ravoiliinto pieces along these lines.

For the lemon butter sauce: Melt butter in a saut pan. Add garlic,�saffron, and pepper. saut for 2 minutes. Add white wine and cook for 1�minute. Add lemon juice and cream. Cook until well mixed. Add cookedshrimp and cook for 1 minute.

Serve by cooking ravioli for about 2 to 3 minutes in a pot of boilingsalted water. Remove from water and drain. Place ravioli in a bowl andcover with the lemon butter sauce.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Saltimbocca

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Main Dish Veal

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 veal scallops - (2 to 3 oz ea) 8 fresh sage leaves - (to 12) 4 slices proscuitto - (thin) 2 tablespoons all-purpose flour Salt -- to taste Freshly-ground black pepper -- to taste 2 tablespoons butter

1 garlic clove -- crushed 1/2 cup dry white wine 1/4 cup heavy cream

Put each veal scallop between 2 sheets of waxed paper and pound to an1/8-inch thickness with a rolling pin.

Lay 2 or 3 sage leaves on each scallop and press a slice of prosciuttofirmly on top. Sprinkle the flour onto a plate and season with salt andpepper. Lightly coat both sides of the scallops with flour, shaking offany excess.

Melt half of the butter in a large skillet. When butter is foaming, addthe scallops and cook in batches, sprinkling them with the garlic as theycook and adding more butter when needed, for 2 minutes on each side. Liftout and keep warm.

Pour the white wine into the pan and boil for a few minutes until it isreduced to about 2 tablespoons. Stir in the cream and heat grently, thentaste for seasoning. Arrange the scallops on warmed plates and pour thesauce over them. Serve immediately.

For Veal With Lemon And Basil: Omit the sage leaves and proscuitto. Coatthe veal with seasoned flour and cook as directed. While still in thepan, sprinkle on the juice of 1 lemon, 2 tablespoons shredded fresh basil,and season to taste.


Comments: "Saltimbocca" translated literally means "jump in the mouth,"presumably because this classic Italian dish is so delicious that italmost leaps into one's mouth. If veal is not available, saltimbocca canalso be made with either pork, turkey or chicken scallops.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Macaroni Grill's Scaloppine Di Pollo


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LEMON BUTTER SAUCE === 4 ounces lemon juice 2 ounces white wine 4 ounces heavy cream 1 pound butter - (4 sticks) Salt -- to taste Freshly-ground black pepper -- to taste === CHICKEN AND PASTA === 6 chicken breast halves, 3-oz ea - (to 8) -- pounded thin Oil -- as needed 2 tablespoons butter 1/2 cup flour - (to 3/4) -- seasoned with salt and pepper for dredging 6 ounces pancetta -- cooked 12 ounces mushrooms -- sliced 12 ounces artichoke hearts -- sliced 1 tablespoon capers 1 pound cappellini pasta -- cooked Chopped fresh parsley -- for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan overmedium heat. Bring to a boil and reduce by one-third. Add cream andsimmer until mixture thickens (3 to 4 minutes). Slowly add butter untilcompletely incorporated. Season with salt and pepper. Remove from heatand keep warm.

To make chicken and pasta: Cook pasta and drain. Heat a small amount ofoil and two tablespoons butter in a large skillet. Dredge chicken inflour and saut in pan, turning once, until brown and cooked through.�

Remove chicken from pan and add to pan remaining ingredients. Heat untilmushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce tochicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mixpasta and chicken mixture together. Toss with butter sauce.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Magnolia Bar And Grill's Crawfish Etouffe

Recipe By :Magnolia Bar and GrillServing Size : 4 Preparation Time :0:00Categories : Crayfish Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound cleaned crawfish tails 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 stick butter 1 medium onion -- chopped fine 1 teaspoon flour 2 thin slices lemon 1 tablespoon tomato paste 1 tablespoon green onion 1 tablespoon parsley

Use a saucepan with a tight fitting lid to "etouffe". Season crawfishtails with salt and pepper; set aside.

Melt butter, add chopped onion, and cook over medium heat until onions aretender. Stir in flour, blend well, add 3/4 cup water, lemon, tomatopaste, and cook slowly for about 20 minutes, and add a little more wateroccasionally.

When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer. Serve over steamed rice.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Magnolia Grill's Chocolate Cognac Truffles

Recipe By :Karen Barker, pastry chef, Magnolia Grill, Durham, NCServing Size : 36 Preparation Time :0:00Categories : Candies Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup heavy cream 12 ounces good-quality semi-sweet chocolate -- chopped 2 tablespoons butter -- at room temperature 1/4 cup cognac === COATINGS === Dutch-process cocoa -- or 1 1/4 pounds semi-sweet chocolate -- chopped, melted

Heat the cream in a heavy-bottomed saucepan over medium-high heat untiljust before boiling. Remove from the heat and stir in chopped chocolateuntil melted.

Add the butter and cognac and stir well. Strain through a fine meshstrainer into a ceramic or glass dish. Cover and refrigerate for 6 to 8hours (or overnight) until set (it will have the consistency of softfudge).

Using a large melon baller, scoop into tablespoon-sized balls.

For cocoa coated balls: Coat your hands with cocoa and roll each balluntil well coated. Place on a parchment paper covered baking sheet andfreeze for 10 minutes. Serve at once.

For chocolate-dipped balls: Heat 1 1/4 pounds semi-sweet chocolate untiljust melted. Remove from heat and allow to cool slightly. Carefully dipeach truffle into melted chocolate. Place on a parchment paper coveredbaking sheet, refrigerate to allow chocolate to set. Serve afterchocolate has set to personal preference.

Refrigerate any leftover truffles to maintain texture.

This recipe yields about 3 dozen 1-inch diameter truffles.

Per truffle: 70 calories; 5 grams fat (64 percent calories from fat); 5milligrams cholesterol; 1 grams protein; 6 grams carbohydrate; 11milligrams sodium.


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Per serving: 32 Calories (kcal); 3g Total Fat; (95% calories from fat); trace Protein; trace Carbohydrate; 11mg Cholesterol; 9mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Magnolia Grill's Cream Of Vidalia Onion Soup

Recipe By :Ben Barker, chef-owner, Magnolia Grill, Durham, NCServing Size : 8 Preparation Time :0:00Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 ounces smoked country bacon -- julienned 1/2 cup unsalted butter - (1 stick) 3 pounds Vidalia or other sweet onions -- thinly sliced 8 garlic cloves -- peeled 2 cups dry white wine 1 quart chicken stock (preferably homemade) 1 bay leaf 1 tablespoon fresh thyme (or 1 teaspoon dried) 1 cup creme fraiche, heavy cream or sour cream Salt -- to taste Freshly-ground white pepper -- to taste, Hot pepper sauce -- to taste Nutmeg -- to taste 1 dash fresh lemon juice -- (optional) 2 cups homemade croutons 3 tablespoons snipped chives -- for garnish 1 1/2 tablespoons chive blossoms -- for garnish

In a large Dutch oven, cook the bacon slowly until crisp. With a slottedspoon, remove the bacon to a plate covered with paper towels, set aside.

Add butter, onions and garlic to the pan, cover and cook over low heat,stirring often, until onions are translucent and slightly caramelized. Add the wine, stock, bay leaf and thyme; bring to a boil, then reduce heatand simmer 30 minutes.

Remove the bay leaf and puree the soup in a food processor or blender. Process in batches, if necessary. If a smoother texture is desired, passthe soup through the fine blade of a food mill or press through a finemesh sieve. Chill completely.

When soup is chilled, whisk in the creme fraiche, cream or sour cream. Taste, then season with salt, white pepper, hot pepper sauce, nutmeg anddash of lemon juice, if desired. Serve chilled in bowls. Garnish withreserved bacon, croutons, chives and optional chive blossoms.


Per serving: 355 calories; 23 grams fat (58 percent calories from fat); 25 milligrams cholesterol; 12 grams protein; 15 grams carbohydrate; 946milligrams sodium.


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Serving Ideas : To serve the soup hot, do not use sour cream. Instead, choose heavy cream or creme fraiche.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Magnolia Inn's Honey Lavender Dressing

Recipe By :Executive Chef Mark Elliott, Magnolia Inn, Pinehurst, NCServing Size : 16 Preparation Time :0:00Categories : Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small red onion -- chopped - (abt 1/2 cup) 5 1/2 teaspoons dried lavender -- see * Note 3/4 cup rice wine vinegar 1/2 cup honey 2 cups extra-virgin olive oil

* Note: Be sure to get edible dried lavender; do not use the kinddesigned for potpourri or floral displays.

Place chopped onion in the work bowl of a food processor fitted with thesteel blade attachment. Process until pureed. (Scrape down sides asneeded.) Add the lavender, vinegar and honey and pulse until wellblended. With processor running, slowly drizzle the oil through the feedtube. Continue until all the oil is added and salad dressing is wellblended.

Place in a sealed container and refrigerate for 24 hours before serving toallow flavors to blend.

This recipe yields 3 cups (16 servings).

Per serving: 278 calories; 27 grams fat (87 percent calories from fat); 0 milligram cholesterol; 0 grams protein; 11 grams carbohydrate; 1milligram sodium.


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Per serving: 276 Calories (kcal); 27g Total Fat; (85% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Executive Chef Mark Elliott's Honey Lavender Dressing has become one of the most popular at The Magnolia Inn in Pinehurst NC. Nutr. Assoc. : 0 0 0 0 0


Magnolia Inn's Shrimp And Sausage Jambalaya

Recipe By :Chef Warren Long, Magnolia Inn, Pinehurst, NCServing Size : 4 Preparation Time :0:00Categories : Main Dish Sausage Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces butter 1/2 pound andouille sausage -- sliced 12 medium uncooked shrimp -- peeled, deveined, and butterflied 1 teaspoon minced garlic 1/2 cup chopped red onion 1/2 cup chopped green onions 1/4 cup white wine 1 1/2 cup black beans (dry and prepared or canned) 1 1/2 cup white kidney beans (dry and prepared or canned) 1 1/2 cups cooked white rice 6 ounces tomato sauce 2 teaspoons Cajun seasoning -- or to taste 1 teaspoon cumin -- or to taste

In a large saute pan, melt butter over medium-high heat. Add sausage,shrimp, garlic and onions. Saute for 3 minutes.

Increase heat to high. Add wine and boil for two minutes. Lower heat tosimmer. Add beans, rice and tomato sauce, stirring until just mixed.

Add seasonings. Serve immediately.


Source:


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Marie Callendar's Honey Butter

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Accompaniment Butters Condiments

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 pound butter 1/2 cup honey 6 slices bacon -- cooked till crisp, and crumbled

Beat butter in a 1 1/2-quart bowl with electric mixer on high speed untillight and fluffy. Gradually on reduced speed, beat in honey and bacon,beating until thoroughly combined and smooth.

Keep refrigerated in covered container to serve within a week.



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Per serving: 1548 Calories (kcal); 111g Total Fat; (61% calories from fat); 13g Protein; 140g Carbohydrate; 281mg Cholesterol; 1550mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 9 1/2 Other Carbohydrates



Marina Cafe's Key Lime Cheesecake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CRUST === 3/4 cup graham cracker crumbs 1/4 cup sugar 1/3 cup butter -- melted === FILLING === 2 pounds cream cheese 6 eggs 1 cup butter -- melted 2 cups sugar 2 tablespoons vanilla 1 ounces white creme de cacao -- (optional) 1/4 cup key lime juice

Crust: Preheat an oven to 325 degrees. Blend all of the ingredientstogether in a mixing bowl. Press into the bottom of a 10- by 3-inchspringform pan. Place the crust in the oven and bake until the edges arebrown. Remove from the oven and allow to cool.

Filling: Soften the cream cheese. Place all of the ingredients in amixer with a wire whip attachment. Whip on medium speed until the batteris smooth and there are no cream cheese lumps. Pour this mixture into thespringform pan. Place the cake in the oven and cook for 20 minutes.

Reduce the temp to 250 degrees. Cook for 30 minutes or until the centeris firm to the touch. Turn the oven off and allow the cake to cool in theoven with the door closed for 20 minutes.



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NOTES : The Marina Cafe is located in Destin FL. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Marina Cafe's Seafood Bisque

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Seafood Shellfish Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 stick butter 1/2 onion -- diced 1 tablespoon chopped garlic 1/2 stalk celery -- diced 1 cup crushed Italian tomatoes 1/2 cup flour 1/4 cup sherry 1 cup white wine 2 cups heavy cream 1 quart milk 2 ounces scallops 4 ounces baby shrimp 2 ounces crawfish tails 2 ounces lump crabmeat 1 cup clams with juice 10 ounces fish -- diced 1 teaspoon lemon juice 1/2 bunch green onion -- chopped 1 teaspoon paprika 2 tablespoons chopped basil Salt -- to taste Freshly-ground black pepper -- to taste Cayenne pepper -- to taste

Melt the butter in a heavy bottom pot and saute onions, garlic, celery,and tomatoes for 10 minutes. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice,green onions, and paprika. Bring back to a slow boil. Simmer for 20 to30 minutes. Add the basil and season to taste with salt, black pepper,and cayenne.



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NOTES : The Marina Cafe is located in Destin FL.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


McDonald's Arch Deluxe

Recipe By :Todd WilburServing Size : 1 Preparation Time :0:00Categories : Beef Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon mayonnaise 1/2 teaspoon brown mustard (French's "Hearty Deli" is good) 1 sesame seed hamburger bun 1/4 pound ground beef 1 slice American cheese 1 tomato slice - (to 2) 1 lettuce leave - (to 2) -- chopped 1/2 tablespoon ketchup 2 tablespoons chopped onion

In a small bowl, mix together the mayonnaise and the brown mustard. Setaside.

Grill the face of each of the buns on a griddle or frying pan over mediumheat. Roll the ground beef into a ball and pat it out until it'sapproximately the same diameter as the bun. Cook meat on hot griddle orfrying pan for about 5 minutes per side or until done. Be sure to lightlysalt and pepper each side of the patty.

Build the burger in the following order, from the bottom up:

On Bottom Bun; - beef patty - American cheese slice - 1 to 2 tomatoslices - lettuce.

On Top Bun; - mayo/mustard - ketchup - onions.

Slap the top onto the bottom and serve hot.

This recipe yields 1 burger.


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NOTES : If you can find thick-sliced pepper bacon in your supermarket, you can add it to the burger just as you could at the restaurant chain. Cut one slice in half after cooking and place the slices next to each other onto the bottom bun before the beef patty when building the burger. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


McDonald's Big Mac Sauce ("Special Sauce")


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely-minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt

Combine all of the ingredients in a small bowl. Stir well. Place saucein a covered container and refrigerate for several hours, or overnight, sothat the flavors blend. Stir the sauce a couple of times as it chills.



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Nutr. Assoc. : 0 0 0 0 0 0 0


McDonald's Big Xtra!


Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 large sesame seed bun - (4 3/4" dia) 5 ounces ground beef Seasoned salt -- to taste Freshly-ground black pepper -- to taste 2 teaspoons ketchup 1 tablespoon mayonnaise 1 tablespoon chopped onion 3 pickle slices (hamburger style) 1/2 cup chopped lettuce 1 large tomato slice Non-stick cooking spray

Form the ground beef into a very large patty on wax paper. Make itapproximately 5 1/2 to 6 inches in diameter (the meat should shrink to theperfect size for the buns when cooked). Freeze this patty for a couplehours before cooking.

Grill the faces of the hamburger bun in a hot skillet over medium heat. Grill until the buns are golden brown. Leave pan hot.

Grill the frozen patty in the pan for 2 to 3 minutes per side. Sprinkleone side with seasoned salt and ground black pepper.

Prepare the rest of the burger by first spreading the 2 teaspoons ofketchup on the face of the top bun. Follow the ketchup with thetablespoon of mayonnaise. Stack the onion onto the top bun next, followedby the pickles and lettuce. Add the tomato slice to the top of the stack.

When the beef patty is done cooking, use a spatula to arrange it on thebottom bun. Turn the top of the burger over onto the bottom and serve.

This recipe yields 1 hamburger.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


McDonald's Biscuits

Recipe By :Todd Wilbur

Serving Size : 8 Preparation Time :0:00Categories : Biscuits Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons margarine -- melted, divided 2 cups Bisquick baking mix 2/3 cups buttermilk 2 teaspoons sugar 1/4 teaspoon salt


Combine the baking mix, buttermilk, sugar, salt, and half of the meltedmargarine in a medium bowl. Mix until well-blended. Turn dough out ontoa floured surface and knead for about 30 seconds, or until dough becomeselastic.

Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inchcutter. Arrange the punched-out dough on an ungreased baking sheet, andbake for 10 to 12 minutes or until the biscuits are golden on top and havedoubled in height.

Remove the biscuits from the oven and immediately brush each one with alight coating of the remaining melted margarine. Serve warm.

This recipe yields 8 biscuits.


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Per serving: 38 Calories (kcal); 3g Total Fat; (71% calories from fat); 1g Protein; 2g Carbohydrate; 1mg Cholesterol; 121mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


McDonald's Breakfast Ham And Egg Bagel Sandwiches


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 eggs

1 teaspoon butter Salt -- to taste Freshly-ground black pepper -- to taste 8 ounces deli-sliced ham - (2 to 3 slices per sandwich) 4 plain bagels 8 slices Kraft Singles American cheese === SAUCE === 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard

First prepare the sauce by combining the mayonnaise with the dill mustardin a small bowl. Set this aside until you are ready to use it.

To prepare the eggs it's best to make one at a time in a small 6-inchskillet. If you have more than one of these small pans, you can save alittle time.

Beat an egg in a small bowl with a whisk until it is smooth, but notfoamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inchskillet over low heat. Add 1/4 teaspoon of butter to the pan. When thebutter has melted add the egg to the pan. Swirl the pan so that the eggspreads evenly.

As the egg begins to cook, use a spatula to pull in a couple of the edgesso that raw egg flows from the top onto the hot pan. Cook for 2 to 3minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Thenfold the remaining two edges over, creating a small rectangular or squaremini-omelette. Flip the little omelette over and turn off the heat.

Heat up the ham in a covered dish in the microwave for 1 minute. Thiswill make it hot, and keep it from drying.

Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until goldenbrown. You may also use a toaster oven for this step, but be sure toplace the sliced bagel halves onto a small baking sheet or on aluminumfoil.

When the bagels are toasted, spread about 1/2 tablespoon of the sauce ontothe face of the top bagel half. Place a slice of cheese onto the face ofeach bagel half. Place the finished omelette onto the cheese on thebottom half of the sandwich. Place the ham onto the egg.

Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.



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Protein; 1g Carbohydrate; 192mg Cholesterol; 104mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


McDonald's Egg Burrito


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 ounces breakfast sausage 1 tablespoon minced white onion 1/2 tablespoon minced canned mild green chilies 4 eggs -- beaten Salt -- to taste Freshly-ground black pepper -- to taste 4 flour tortillas - (8" dia) 4 slices American cheese Salsa -- on the side

Preheat a skillet over medium heat. Crumble the sausage into the pan,then add the onion. Saut the sausage and onion for 3 to 4 minutes or�until the sausage is browned. Add the mild green chilies and continue tosaut for 1 minute. Pour the beaten eggs into the pan and scramble the�eggs with the sausage and vegetables. Add a dash of salt and pepper.

Heat up the tortillas by steaming them in the microwave in moist papertowels or a tortilla steamer for 20 to 30 seconds.

Break each slice of cheese in half and position two halves end-to-end inthe middle of each tortilla.

To make the burrito, spoon 1/4 of the egg filling onto the cheese in atortilla. Fold one side of the tortilla over the filling, then fold upabout two inches of one end. Fold over the other side of the tortilla tocomplete the burrito (one end should remain open). Serve hot with salsaon the side, if desired.

This recipe yields 4 burritos.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


McDonald's French Fries


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 large russet potatoes 1 can shortening - (48 oz) Salt -- as needed === RECOMMENDED === A 1/4" potato slicer or mandoline

Peel the potatoes, dry them and slice using a mandolin or other slicerwith a setting as close to 1/4-inch square strips as you've got. If yourfries are a little thicker than 1/4-inch the recipe will still work, butit won't be an exact clone; and you definitely don't want super thicksteak fries here.

Rinse the fries in a large bowl filled with around 8 cups of cold water. The water should become milky. Dump the water out and add another 8 cupsof cold water plus some ice and let the fries sit for an hour.

Spoon the shortening into your deep fryer and set it to 375 degrees. Onmany fryers this is the highest setting.

Remove the fries from the water and spread them out on a towel to dry for10 to 15 minutes. Don't let them sit much longer then this or they willbegin to turn brown.

The oil should now be hot enough for the blanching stage. Split up thefries and add them to the oil for 1 1/2 minutes at a time. Watch themcarefully to be sure they don't begin to brown. If they start to brown onthe edges, take 'em out. Remove the fries to paper towels to drain andcool.

When the fries have cooled, put them into a resealable bag or coveredcontainer and freeze for 4 to 5 hours or until the potatoes are completelyfrozen. As the fries freeze you can turn off the fryer, but turn it backon and give it plenty of time to heat up before the final frying stage foryour fries.

Split up the frozen fries and add one half at a time to the hot oil. Fryfor 4 1/2 to 6 minutes or until the fries have become a golden brown colorand are crispy on the outside when cool. The second batch may take a tadlonger than the first, since the oil may have cooled. Drain the fries topaper towels and salt generously.



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Nutr. Assoc. : 0 0 0 0 0


McDonald's Hot Mustard Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water 1/2 cup corn syrup 1/3 cup white vinegar -- plus 1 tablespoon white vinegar 2 tablespoons ground dried mustard 4 teaspoons corn starch 1 tablespoon granulated sugar 1 tablespoon vegetable oil 1/2 teaspoon turmeric 1/2 teaspoon salt 10 drops habanero hot sauce - (to 14 drops)

Combine all ingredients in a small uncovered saucepan. Whisk untilsmooth. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil.

Remove sauce from heat and chill in refrigerator in a covered container.



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Per serving: 649 Calories (kcal); 14g Total Fat; (17% calories from fat); trace Protein; 144g Carbohydrate; 0mg Cholesterol; 1269mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 9 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Mcdonald's Lobster Sandwich

Recipe By :Todd WilburServing Size : 1 Preparation Time :0:00Categories : Lobster Sandwiches Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup cooked Maine Lobster - (fresh is best) 1/2 tablespoon mayonnaise 1 pinch salt 1 lettuce leaf 1 small hoagie roll

Mix together lobster, mayonnaise and salt. Slice hoagie roll length wise,and spread the lettuce leaf on the bottom half. Spread lobster overlettuce. Top off sandwich with top half of the roll.

This recipe yields 1 sandwich.


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NOTES : Tidbit - Yes, this actually exists. On an excursion through some New England states I practically drove off the road when I first saw a sign advertising lobster at this fast food chain. I just had to get a closer look. That's when I discovered that this unique sandwich is served only at select McDonald's locations, mostly in Maine, for a limited time only during the summer months. It's basically a lobster salad served on a hoagie roll with some lettuce, but with fresh Maine lobster, is quite tasty. Since you can't get this anywhere else, I figured this sandwich was a prime candidate for kitchen cloning. Nutr. Assoc. : 0 0 0 0 0


McDonald's Shakes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === VANILLA SHAKE === 2 cups vanilla ice cream 1 1/4 cups low-fat milk 3 tablespoons sugar === CHOCOLATE SHAKE === 2 cups vanilla ice cream 1 1/4 cups low-fat milk 2 tablespoons chocolate flavor Nestle Quik Powder === STRAWBERRY SHAKE === 2 cups vanilla ice cream 1 1/4 cups low-fat milk 3 tablespoons strawberry flavor Nestle Quik Powder

Combine all ingredients for the shake flavor of your choice in a blenderand mix on high speed until smooth. Stop blender, stir and blend again,if necessary to combine ingredients.

Pour into two 12-ounce cups.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


McDonald's Shamrock Shake



-------- ------------ -------------------------------- 2 cups vanilla ice cream 1 1/4 cups low fat milk 1/4 teaspoon mint extract (not peppermint) 8 drops green food coloring

Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.

Pour into two 12-ounce cups and serve each with a straw.



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McDonald's Spanish Omelet Breakfast Bagel Sandwiches


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons minced green pepper 2 teaspoons minced white onion 4 eggs 1 teaspoon butter Salt -- to taste Freshly-ground black pepper -- to taste 8 ounces breakfast sausage 4 plain bagels 4 slices Kraft Singles American cheese 4 slices Kraft Singles Monterey Jack cheese === SAUCE === 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard


To prepare the eggs it's best to make one at a time in a small 6-inch

skillet. If you have more than one of these small pans, you can save alittle time.

First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2teaspoon of minced green pepper along with 1/2 teaspoon minced white onionto the pan and saut for a couple minutes, or until softened.�

Beat an egg in a small bowl with a whisk until it is smooth, but notfoamy. Add a pinch of salt and pepper to the egg. Add the egg to the panwith the vegetables. Swirl the pan so that the egg spreads out.

As the egg begins to cook, use a spatula to pull in a couple of the edgesso that raw egg flows around from the top onto the hot pan. Cook for 2 to3 minutes, then fold over one of the edges of the egg using a spoon orfork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular orsquare mini-omelet. Flip the little omelets over and turn off the heat.

Press the sausage into four 2-ounce patties approximately the size of thebagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.


When the bagels are toasted, spread about 1/2 tablespoon of the sauce ontothe face of the top bagel half. Place a slice of American cheese onto theface of the top bagel half. Place a slice of Monterey Jack cheese overthe face of the bottom bagel half. Place a sausage patty on the cheese onthe bottom bagel half. Place the finished omelet onto the sausage on thebottom half of the sandwich.




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


McDonald's Steak And Egg Breakfast Bagel Sandwiches


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 teaspoon vegetable oil 1 slice white onion -- quartered 1 package Steak-Umm chopped steak - (14 oz) -- 7 steaks 4 eggs 1 teaspoon butter Salt -- to taste Freshly-ground black pepper -- to taste 4 plain bagels 8 slices Kraft Singles American cheese === SAUCE === 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard


Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saut in the oil until light brown.�

Heat a large skillet over medium-high heat. Break up the sandwich steakinto the hot pan and cook until brown. Drain off fat. Add the grilledonions to the meat and stir.

To make the eggs it's best to make one at a time in a small 6-inchskillet. If you have more than one of these small pans, you can save alittle time.

Beat an egg in a small bowl with a whisk until it is smooth, but notfoamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inchskillet over low heat. Add 1/4 teaspoon of butter to the pan. When thebutter has melted add the egg to the pan. Swirl the pan so that the eggspreads evenly.

As the egg begins to cook, use a spatula to pull in a couple of the edgesso that raw egg flows from the top onto the hot pan. Cook for 2 to 3minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Thenfold the remaining two edges over, creating a small rectangular or squaremini-omelette. Flip the little omelette over and turn off the heat.


When the bagels are toasted, spread about 1/2 tablespoon of the sauce ontothe face of the top bagel half. Place a slice of cheese onto the face ofeach bagel half. Divide the meat into four portions and stack one portion

onto the cheese on the bottom bagel half. Place the finished omeletteonto the meat on the bottom half of the sandwich.




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


McDonald's Sweet And Sour Dipping Sauce

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup peach preserves 1/4 cup apricot preserves 2 tablespoons light corn syrup 5 teaspoons white vinegar 1 1/2 teaspoons corn starch 1/2 teaspoon soy sauce 1/2 teaspoon yellow mustard 1/4 teaspoon salt 1/8 teaspoon garlic powder 2 tablespoons water

Combine all ingredients except the water in a food processor or a blenderand puree until the mixture is smooth. Pour mixture into a small saucepanover medium heat. Add water, stir, and bring mixture to a boil. Allow itto boil for five minutes, stirring often.

When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.


Source:

"Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - [email protected]"Yield: "3 cup"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


McDonald's Yogurt Parfait


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups vanilla-flavored low-fat yogurt = (or eight 6-oz containers Yoplait) 2 boxes sugar-added strawberry slices - (10 oz ea) -- thawed 1/3 cup frozen blueberries -- thawed 1/2 cup crunchy -- sweet granola

Pour 1/2 cup of yogurt into a parfait cup or tall glass. Add 1/2 cup ofstrawberries into the glass on top of the yogurt. Add 1 tablespoon ofblueberries to the glass. Pour 1/2 cup of yogurt over the fruit. Sprinkle granola over the top and serve. Repeat for remaining 3 servings.



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Per serving: 7 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Michael's Greek Lemon Chicken Soup

Recipe By :Michael's Restaurant in Rochester, MNServing Size : 6 Preparation Time :0:00Categories : Chicken Poultry Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 cups chicken broth 1/2 cup lemon juice -- plus 1 tablespoon lemon juice 1/2 cup shredded carrot 1/2 cup chopped onion 1/2 cup chopped celery 6 tablespoons concentrated chicken base Freshly-ground black pepper 1/4 cup butter -- room temperature 1/4 cup all-purpose flour 8 egg yolks -- room temperature 1 cup long-grain rice -- cooked 1 cup cooked chicken -- diced

Combine broth, lemon juice, carrot, onion, celebery, base and pepper inDutch oven and bring to boil over high heat. Reduce heat, cover partiallyand simmer until tender, about 20 minutes.

Blend butter and flour in shallow bowl until smooth. Using back of fork,scrape butter mixture into hot soup a little at a time, stirring wellafter each addition. Simmer 10 minutes, stirring frequently.

Meanwhile, beat yolks in large bowl of electric mixture on high speeduntil light and lemon colored. Reduce speed and gradually mix in some ofthe hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Mimi's Cafe's Carrot Raisin Bread

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup vegetable oil 1 cup granulated sugar -- plus 2 tablespoons granulated sugar 3 eggs 1/4 cup molasses 1/2 teaspoon vanilla extract 1 cup shredded carrot 1 cup raisins 3/4 cup chopped walnuts


Combine flour, cinnamon, baking powder, baking soda, and salt in a largemixing bowl.

In another bowl, combine oil, sugar, eggs, molasses, and vanilla with anelectric mixer. Add shredded carrot and mix. Add raisins and walnuts andmix well by hand. Pour flour mixture into the other ingredients and stiruntil combined.

Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, oruntil done.

This recipe yields 2 loaves.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "02-28-2001 by Joe Comiskey - [email protected]"Yield: "2 loaves"

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Per serving: 4966 Calories (kcal); 287g Total Fat; (50% calories from fat); 65g Protein; 568g Carbohydrate; 561mg Cholesterol; 4142mg SodiumFood Exchanges: 10 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 7 1/2 Fruit; 54 Fat; 19 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Mimi's Cafe's French Market Onion Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup butter 3 medium white onions -- sliced 3 cans beef broth - (14 oz ea) -- Swanson is best 1 teaspoon salt 1/4 teaspoon garlic powder 3 tablespoons Kraft grated parmesan cheese 6 slices French bread baguette - (to 12 slices) 6 slices Swiss cheese 6 slices mozzarella cheese 6 tablespoons shredded parmesan cheese

Saut onions in melted butter in a large soup pot or saucepan for 15 to 20�minutes or until onions begin to brown and turn transparent.

Add beef broth, salt and garlic powder to onions. Bring mixture to aboil, then reduce heat and simmer uncovered for 1 hour. Add the gratedparmesan cheese in the last 10 minutes of cooking the soup.

When soup is done, preheat oven to 350 degrees and toast the French breadslices for about 10 to 12 minutes or until they begin to brown. Whenbread is done, set oven to broil.

Build each serving of soup by spooning about 1 cup of soup into anoven-safe bowl. Float a toasted slice or two of bread on top of the soup,then add a slice of Swiss cheese on top of that. Place a slice ofmozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheeseover the top of the other cheeses.

Place the soup bowl on a baking sheet and broil for 5 to 6 minutes oruntil the cheese begins to brown.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Mr & Mrs T's Rich And Spicy Bloody Mary Mix

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Beverages Condiments

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can tomato juice - (46 oz) 4 tablespoons lime juice 3 tablespoons juice from canned jalape os (nacho slices)� 3 tablespoons vinegar 2 tablespoons sugar 2 teaspoons prepared horseradish 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon onion powder 1 dash garlic

Combine all ingredients in a 2-quart pitcher. Store covered in therefrigerator.

Directions for mixing a drink, as per the original mix: "Add 3 parts Mr &Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka, gin, rum or tequila,over ice. Mr & Mrs T Rich & Spicy Bloody Mary Mix is also delicious byitself. Simply pour over ice and serve."

This recipe yields 52 ounces.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - [email protected]"Yield: "52 ounces"

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Per serving: 127 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 35g Carbohydrate; 0mg Cholesterol; 566mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Mr & Mrs T's Sweet & Sour Mix


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups water 3/4 cup lime juice 1/2 cup corn syrup 1/4 cup granulated sugar 1/4 cup lemon juice 1 drop yellow food coloring

Combine all ingredients in a 2 quart pitcher and mix until sugar isdissolved. Store covered in refrigerator.


Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"Yield: "40 ounces"

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Per serving: 721 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 197g Carbohydrate; 0mg Cholesterol; 223mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 11 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Mrs. Dash's Salt Free Seasoning Blend


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup crushed dried minced onion flakes 4 teaspoons crushed dried vegetable flakes (Schilling) 1 tablespoon garlic powder 1 tablespoon dried orange peel 2 teaspoons coarsely-ground black pepper 1 teaspoon dried parsley 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried oregano 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 teaspoon coriander

1/2 teaspoon dried mustard 1/4 teaspoon celery seed 1/4 teaspoon Kool-Aid unsweetened lemonade drink mix 1 dash crushed dried rosemary

Combine all of the ingredients in a small bowl and stir well. As youstir, crush the leafy spices for a finer blend.

Store the spice blend in a covered container or a sealed shaker bottle.



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NOTES : Tidbits - It's best to use a mortar and pestle to crush the sometimes tough little flakes before adding them to the mix. But if you don't have one of those handy kitchen tools, you may also use the back of a spoon and a small bowl -- plus a little grease. You know, the elbow kind.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Mrs. Fields' Chocolate Chip Cookies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup softened butter - (2 sticks) 1/2 cup granulated sugar 1 1/2 cups brown sugar - (packed) 2 eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 packages semisweet chocolate chips - (12 oz ea)


In a large mixing bowl, cream together the butter, sugars, eggs, andvanilla. In another bowl, mix together the flour, salt, baking powder andbaking soda. Combine the wet and dry ingredients. Stir in the chocolatechips.

With your fingers, place golf ball-sized dough portions 2 inches apart onan ungreased cookie sheet. Bake for 9 to 10 minutes or just until edgesare light brown.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Nabisco Snackwell s Banana Snack Bars�

Recipe By :Todd WilburServing Size : 21 Preparation Time :0:00Categories : Desserts Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 egg whites 1 cup sugar -- plus 5 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons molasses 1 1/2 cups banana puree -- see * Note 3 tablespoons shortening 1/4 cup whole milk 1/2 teaspoon vanilla butter nut extract 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda

* Note: Puree whole bananas (approximately 3) in a food processor orblender until smooth and creamy.


In a large bowl, whip the egg whites with an electric mixer until theybecome thick. Do not use a plastic bowl for this. Add the sugar to theegg whites and continue to beat until the mixture forms soft peaks. Addthe brown sugar, molasses, banana puree, shortening, milk and vanillabutter nut flavoring to the mixture, beating after each addition.

In a separate bowl, combine the remaining ingredients. While beating thewet mixture, slowly add the bowl of dry ingredients.

Lightly grease a 9- by 14-inch pan with a light coating of non-stickcooking spray. Be sure to coat the sides as well as the bottom of thepan. Dump about 3 tablespoons of sugar into the pan, then tilt and shakethe pan so that a light layer of sugar coats the entire bottom of the pan,and about halfway up the sides. Pour out the excess sugar.

Pour the batter into the pan, and spread it evenly around the inside ofthe pan. Sprinkle a light coating of sugar -- about two tablespoons --over the entire top surface of the batter. Gently shake the pan fromside-to-side to evenly distribute the sugar over the batter. Bake for 25to 28 minutes or until the cake begins to pull away from the sides of thepan.

Remove the cake from the oven and turn it out onto a cooling rack. Whencake has cooled, place it onto a sheet of wax paper on a cutting board andslice across the cake 6 times, creating 7 even slices. Next cut the cakelengthwise twice, into thirds, creating a total of 21 snack bars. Whenthe bars have completely cooled, store them in a resealable plastic bag oran airtight container.

This recipe yields 21 bars.


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Per serving: 109 Calories (kcal); 2g Total Fat; (16% calories from fat); 1g Protein; 22g Carbohydrate; trace Cholesterol; 74mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Nabisco's Cheese Nips



1 cup sifted all-purpose flour (plus 1/2 cup divided and reserved for kneading and rolling) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 pkgs dry cheese powder from 2 boxes of Kraft macaroni & cheese) 3 tablespoons shortening 1/3 cup buttermilk 1/2 teaspoon salt -- for tops, (optional)

Sift together 1 cup flour, baking soda, baking powder and cheese powder ina large bowl. Cut in the shortening with a fork and knife with acrosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry. Stir in buttermilk with a fork untildough becomes very moist and sticky.

Sprinkle a couple tablespoons of the reserved flour over the dough andwork it in until it can be handled without sticking, then turn it out ontoa floured board, being sure to keep 1/4 cup of the reserve flour forlater. Knead the dough well for 60 to 90 seconds, and the flour isincorporated. Wrap the dough in plastic wrap and chill for at least onehour.

Preheat oven to 325 degrees. Spray a light coating of cooking spray on abaking sheet.

Remove the dough from the refrigerator and use the remaining reservedflour to dust a rolling surface. Roll about one-third of the dough tojust under 1/16th of an inch thick. Trim the edges square (a pizza cutteror wheel works great for this), then transfer the dough to a lightlygreased baking sheet. Use the rolling pin to transfer the dough. Simplypick up one end of the dough onto a rolling pin, and roll the dough aroundthe rolling pin. Reverse the process onto the baking sheet to transferthe dough.

Use a pizza cutter to cut across and down the dough, creating 1-inchsquare pieces. Use the blunt end of a skewer or broken toothpick to pokea hole in the center of each piece. Sprinkle a very light coating of saltover the top of the crackers (crackers will already be quite salty) andbake for 8 to 10 minutes, mix the crackers around (so those on the edgedon t burn) and bake for another 3 to 5 minutes, or until some are just�barely turning a light brown. Repeat the rolling and baking process withthe remaining dough.

This recipe yields approximately 300 crackers.

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - [email protected]"Yield: "300 crackers"

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Nabisco's Nilla Wafers


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup powdered sugar 1/3 cup sugar 1/3 cup shortening 1 egg 1 teaspoon vanilla 1/8 teaspoon salt 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1 tablespoon water


Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. Add the the flour and baking powder. Add 1 tablespoon of water andcontinue mixing until dough forms a ball.

Roll dough into 3/4-inch balls and flatten slightly onto a lightly greasedcookie sheet. Bake for 15 to 18 minutes or until cookies are light brown.



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Nabisco's Old Fashioned Ginger Snaps


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup dark brown sugar - (packed) 3/4 cup sugar 1/4 cup molasses 1/4 cup shortening 1 tablespoon butter -- softened 1 egg 1/2 teaspoon vanilla 2 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 cup water


Cream together the sugars, molasses, shortening, butter, egg, and vanillain a large bowl. Beat with an electric mixer until smooth.

In another large bowl combine the flour, baking soda, ginger, salt,cinnamon, and cloves. Pour the dry mixture into the wet mixture and beatwhile adding the water. Continue to mix until ingredients areincorporated.

Measure a heaping teaspoon of dough at time. Roll the dough into a spherebetween the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.

Bake cookies for 10 to 14 minutes or until edges begin to brown andcookies are crispy when cool.

This recipe yields 120 (10 dozen) cookies.


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Nabisco's Oreo (Wafers)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Betty Crocker chocolate fudge cake mix - (18 1/4 oz) 3 tablespoons shortening -- melted 1/2 cup cake flour -- measured then sifted 1 egg 3 tablespoons water 2 tablespoons brown paste food coloring -- see * Note, (optional)

* Note: This is an optional step to help recreate the color of theoriginal cookie. If you do not use the paste food coloring be sure tochange the amount of water added to the wafer cookies from 3 tablespoonsto 1/4 cup. The food coloring gives the cookies the dark brown, almostblack color. The coloring can be found with cake decorating supplies atart supply and craft stores.

Combine the cookie ingredients in a large bowl. Add the water a littlebit at a time until the dough forms. Cover and chill for 2 hours.

Preheat oven to 350 degrees. On a lightly floured surface roll out aportion of the dough to just under 1/16-inch thick. To cut, use a lidfrom a spice container with a 1 1/2-inch diameter (Schilling brand isgood).

Arrange the cut dough rounds on a cookie sheet that is sprayed with alight coating of non-stick spray. Bake for 10 minutes. Remove wafersfrom the oven and cool completely.

As the cookies bake, make the filling (recipe in More Top Secret Recipeson page 68). When the cookies have cooled, roll a small portion (heaping1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter),and press it between two of the cookies. Repeat with the remainingcookies.

This recipe yields 108 to 116 wafers; for 54 to 58 sandwich cookies.


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NOTES : If the dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable, but not tough. Nutr. Assoc. : 0 0 0 0 0 0 0


Nestle's Baby Ruth Candy Bar


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 20 caramels -- unwrapped 1 1/2 teaspoons water 2 cups dry roasted peanuts 1 bag milk chocolate chips - (12 oz) === CENTERS === 1/4 cup whole milk 5 caramels -- unwrapped 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar

Combine all ingredients for the centers, except the powdered sugar, in asmall saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Savethe remaining 1/2 cup of powdered sugar for later.

Use a candy thermometer to bring the mixture to exactly 230 degrees,stirring often, then turn off the heat. When the temperature of the candybegins to drop, add the remaining 1/2 cup powdered sugar to the pan, thenuse a hand mixer on high speed to combine. Keep mixing until the candycools and thickens and can no longer be mixed. That should take a minuteor two.

Let the candy cool in the pan for 10 to 15 minutes, or until it can betouched. Don't let it sit too long -- you want the candy to still be warmand pliable when you shape it. Take a tablespoon-size portion and roll itbetween your palms or on a countertop until it forms a roll with the width

of your index finger, and measuring about 4 1/2-inches long. Repeat withthe remaining center candy mixture and place the rolls on wax paper. Youshould have 8 rolls. Let the center rolls sit out for an hour or two tofirm up.

Combine the 20 caramels with the 1 1/2 teaspoons of water in a smallsaucepan over low heat. Stir often until the caramels melt completely,then turn off the heat. If you work fast this caramel will stay warmwhile you make the candy bars.

Pour the peanuts onto a baking sheet or other flat surface. Using abasting brush and working quickly, "paint" a coating of caramel onto oneside of a center roll. Quickly turn the center over, caramel-side-down,onto the peanuts and press gently so that the peanuts stick to the surfaceof the candy. Paint more caramel onto the other side of the roll andpress it down onto the peanuts. The candy should have a solid layer ofpeanuts covering all sides. If needed, brush additional caramel onto theroll, then turn it onto the peanuts to coat the roll completely. Placethe candy bar onto wax paper, and repeat with the remaining ingredients. Place these bars into your refrigerator for an hour or two so that theyfirm up.

Pour the milk chocolate chips into a glass or ceramic bowl and zap it inthe microwave for 2 minutes on 50% power. Gently stir the chips, thenheat for an additional 30 seconds at 50% power. Repeat if necessary,stirring gently after each 30 seconds. Don't over cook the chips or thechocolate will burn and seize up on you.

Drop a candy bar center into the melted milk chocolate. Cover the candybar with chocolate using two forks, one in each hand. When the candy iscovered with chocolate, balance the bar on both of the forks, one at eachend of the candy bar, and tap the forks on the top edge of the bowl sothat much of the chocolate drops off. Carefully place the candy bar ontowax paper and remove the two forks. Repeat with the remainingingredients, and then chill the candy bars until firm.

This recipe yields 8 candy bars.


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Per serving: 89 Calories (kcal); 1g Total Fat; (7% calories from fat); trace Protein; 21g Carbohydrate; 2mg Cholesterol; 45mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

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New York System's Hot Wiener Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound ground beef 1/4 cup oil 1/4 cup finely-chopped onion 1 teaspoon salt 4 teaspoons chili powder 1 teaspoon celery salt 3/4 teaspoon cinnamon 3/4 teaspoon marjoram 3/4 teaspoon cayenne pepper 1/2 teaspoon ground cloves 1 teaspoon freshly-ground black pepper 1/2 teaspoon thyme 1/8 teaspoon garlic powder 1 quart water

Brown ground beef, drain grease. Add to kettle with remainingingredients. Simmer all for 2 hours without covering.

This recipe yields sauce for ?? servings.

Comments: This is a hot dog sauce that if you've ever lived or been to RIand had a "New York Systems Hot Wiener" you know how good this is.


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Per serving: 1239 Calories (kcal); 117g Total Fat; (84% calories from fat); 40g Protein; 10g Carbohydrate; 193mg Cholesterol; 4004mg SodiumFood Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates

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Newman's Own Creamy Caesar Dressing



1 cup mayonnaise 3 tablespoons distilled white vinegar 2 tablespoons Kraft grated parmesan cheese 2 teaspoons Worcestershire sauce 1/2 teaspoon lemon juice 1/2 teaspoon ground dry mustard 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon freshly-ground black pepper 1 pinch dried basil 1 pinch dried oregano

Combine all ingredients in a medium bowl and mix with an electric mixerfor about 30 seconds. Chill the dressing for a couple hours beforeserving.



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Olive Garden's Alfredo Fettucine

Recipe By :Gloria PitzerServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces cream cheese -- cut in bits 3/4 cup grated Parmesan cheese 1/2 cup butter or margarine 1/2 cup milk 8 ounces fettuccine -- cooked, drained

In large saucepan combine cream cheese, Parmesan, butter and milk,stirring constantly until smooth. Toss pasta lightly with sauce, coatingwell.

This recipe yields 4 servings. Leftovers freeze well.


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Olive Garden's Alfredo Sauce

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pint heavy cream 1 stick butter 2 tablespoons cream cheese 1/2 cup grated Parmesan cheese - (to 3/4) 1 teaspoon garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer thisuntil all is melted, and mixed well. Add the Parmesan cheese and Garlicpowder. Simmer this for 15 to 20 minutes on low. You may wish to seasonwith a little salt and pepper. It has been made with half-and-half, butheavy cream is preferred.



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Olive Garden's Black Tie Mousse Cake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 cup black coffee 1 cup milk 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 teaspoons vanilla extract === FROSTING === 1/4 cup butter 1/8 teaspoon salt 3 tablespoons milk 1 teaspoon vanilla extract 2 cups confectioners' sugar


Sift first 6 ingredients together in large bowl. Add eggs, coffee, milk,vegetable oil and the 2 teaspoons vanilla extract; blend until smooth. Pour thin batter into a greased 13- by 9-inch baking pan. Bake for 35minutes.

Meanwhile, cream butter until soft and sir in confectioners' sugar, the1/8 teaspoon salt, the 3 tablespoons milk, and the 1 teaspoon vanillaextract. Beat until smooth and creamy adding more milk, if necessary. Spread over warm cake.



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Olive Garden's Breadsticks

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Accompaniment Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 loaf frozen bread dough -- thawed, and at room temperature Pam vegetable spray Garlic powder -- to taste Dried oregano leaf -- rubbed to a fine powder between fingers

When dough is soft enough to knead, spray your fingers with Pam or oil andknead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in awarm place until doubled -- about 1 1/2 to 2 hours.

Holding Pam about 8 inches from sticks, lightly spray top of each and thendust with garlic powder and oregano. Bake at 375 degrees about 20 to 25minutes or until golden brown. Cool in pan on rack to serve within a dayor two.

This recipe yields 8 to 10 bread sticks.

Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC5): "08-28-1999 by Joe Comiskey - [email protected]"Yield: "8 to 10 breadsticks"

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Olive Garden's Brownie Banana Funtastico

Recipe By :Olive Garden RestaurantsServing Size : 0 Preparation Time :0:00Categories : Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === BROWNIES === 1 package brownie mix bananas -- as needed Chocolate topping Pineapple topping Maraschino cherries Chopped walnuts Whipped cream === BANANA MOUSSE === 1 envelope whipped topping mix 1/2 cup milk 1 package banana instant pudding mix (can use chocolate or strawberry) 1 cup milk

Prepare the brownie mix according to package directions.

Beat whipped topping mix and 1/2 cup milk at high speed with an electricmixer for 5 minutes. Transfer topping to a separate bowl and reserve. Donot wash mixer bowl.

Add pudding mix and 1 cup milk to bowl. Mix on low speed for 2 minutes. Fold whipped topping into pudding, by hand or on very low speed until wellmixed. Chill while assembling banana splits.

Place a brownie in the bottom of a large bowl. Spread brownie withpineapple topping. Split a banana in half lengthwise and place it next tothe brownie on either side. Place desired amount of banana mousse on topof the brownie. Top with whipped cream, chocolate topping, nuts and acherry.



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Olive Garden's Capellini Pomodoro

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 garlic cloves -- minced 2 pounds plum tomatoes -- seeded, diced 1 ounce fresh basil leaves -- minced 1/3 cup extra-virgin olive oil 3 ounces Parmesan cheese -- grated 12 ounces dry angel-hair pasta -- cooked 1/4 teaspoon freshly-ground black pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoesand pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat.

Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomatomixture, basil and half of Parmesan cheese. Serve immediately and passremaining Parmesan.



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Olive Garden's Capellini Primavera



1/4 pound butter 1 1/2 cups chopped onion 3/4 cup julienned carrots 12 ounces broccoli florets in 1" pieces 8 ounces mushrooms -- sliced 1 1/4 cups thinly-sliced halved yellow squash 1 teaspoon minced garlic 1 1/2 cups water 1 tablespoon beef bouillon granules 1/4 cup minced oil-pack sun-dried tomatoes 1 1/4 cups crushed tomatoes in puree 1 tablespoon finely-chopped fresh parsley 1/4 teaspoon oregano 1/4 teaspoon rosemary -- ground 1/8 teaspoon crushed red pepper flakes 1 pound fresh angel hair pasta -- cooked 1/2 cup grated Parmesan cheese

Melt butter in a Dutch oven over medium heat. Saut onions, carrots and�broccoli for 5 minutes. Add mushrooms, squash and garlic and saut for 2�minutes longer. Add remaining ingredients, stir well and bring to asimmer. Cook for 8 to 10 minutes or until vegetables are tender andflavors are well-blended.

Serve over cooked pasta with Parmesan sprinkled over the top.



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Per serving: 291 Calories (kcal); 26g Total Fat; (79% calories from fat); 6g Protein; 9g Carbohydrate; 70mg Cholesterol; 682mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

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Olive Garden's Chicken Marsala

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless skinless chicken breast halves -- pounded 1/4"

thick 1/4 cup Wondra flour 1/2 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1/2 teaspoon oregano 4 tablespoons oil 4 tablespoons butter or margarine 1 cup sliced fresh mushrooms 1/2 cup Marsala wine

Combine flour, salt, pepper and oregano and blend well. Heat the oil andbutter in a skillet until bubbling lightly. Dredge the chicken in theflour and shake off the excess. Cook the chicken on medium heat for about2 minutes on the first side, until lightly brown.

As you turn the breasts to the second side to cook, add the mushroomsaround the chicken pieces. Cook about 2 more minutes, until lightlybrowned on the second side. Stir the mushrooms.

When the second side is lightly browned, add the wine around the pieces,cover the pan and simmer for about 10 minutes.



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Olive Garden's Chicken Scampi


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === WHITE SAUCE BASE === 1/4 cup butter 1/4 cup flour 2 cups milk ===SCAMPI SAUCE === 2 sticks butter

2 tablespoons crushed garlic 2 tablespoons chicken stock 3/4 cup chablis = (or any white wine that's not too sweet) 1 cup water 1/4 cup white sauce 1 teaspoon crushed red pepper 2 tablespoons Italian seasoning Freshly-ground black pepper -- to taste === PUTTING IT TOGETHER === Chicken tenderloins (as many as you like) 1/2 package angel hair pasta -- cooked according to package directions Thinly-sliced bell peppers = (red, green and yellow) Thinly-sliced red onions 10 whole garlic cloves

White Sauce Base: Heat butter in nonstick skillet. After it's melted,add flour. Remove from heat and stir until smooth. Slowly add milk,stirring constantly, to get rid of lumps. Set this aside. You will havemore white sauce than you actually need.

Scampi Sauce: Heat butter over a slow heat. Add the garlic, Italianseasoning and crushed red pepper. Cook for about 2 minutes on low heat. Add the wine, water and chicken base. Stir until combined. Add the whitesauce. Mix and stir until slightly thickened.

Putting It Together: Put the cloves of garlic in a small, nonstickskillet with some oil. Braise them for about 20 minutes on low heat. (Just put a lid on the skillet and let them cook. They should be goldenand soft when they are done.)

In a large nonstick skillet, saute the peppers and onions for a fewminutes. Saute chicken tenderloins. (However many you feel like cookingor eating!) Add the angel hair pasta and pour some sauce over it. Sauteuntil everything is mixed together and sauce is reheated. Add garlic andserve.



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Olive Garden's Chicken Spiedies

Recipe By :Olive Garden RestaurantsServing Size : 6 Preparation Time :0:00Categories : Appetizers Chicken Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MARINADE === 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons sugar 1 garlic clove -- minced 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon dried tarragon 1/2 teaspoon dried oregano 1 1/2 pounds boneless skinless chicken breasts -- cut 1" by 1" squares === APPETIZER SAUCE === 1 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon minced garlic 2 teaspoons dried tarragon 1/2 cup pineapple juice === VEGETABLES === 3 large red bell peppers -- cut into 72 strips about 1/2" by 1" each 2 large green bell peppers -- cut into 48 strips about 1/2" by 1" each 1 large yellow onion -- cut into 96 strips about 1/2" by 1" each 24 eight-inch bamboo skewers -- soaked in water overnight

For the Marinade; add all ingredients except the chicken to a non-aluminummixing bowl and mix thoroughly until the sugar and salt are completelydissolved.

Pound the chicken breast between sheets of waxed peper until an eventhickness of 3/16-inch overall. Cut the chicken breast meat into 1-inchsquares and add to the marinade, covering completely. Allow to marinatefor 2 hours, refrigerated. Remove from the marinade after 2 hours anddrain.

For the Spiedies; assemble in the following order: red bell pepper,onion, chicken (folded into "C" shape on the skewer), green bell pepper,onion, chicken, alternately, finishing with a red pepper strip after the4th piece of chicken on each skewer. Spread the skewered items out oneach skewer, so they will cook quickly.

Place the Spiedies on a grill or a griddle and cook approximately 1 minuteper side, turning 4 times. Adjust the timing according to yourequipment's heat output.

Serve immediately, 4 per quest, with dipping sauce, about 1/4 cup perserving.

For the Sauce; mix all ingredients together just until blended. Chill 1to 2 hours to blend flavors. Serve cold.



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Olive Garden's Chocolate Chip Cookie Dough Cheesecake

Recipe By :Olive Garden RestaurantsServing Size : 0 Preparation Time :0:00Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons margarine 2 1/2 cups chocolate cookie crumbs 2 pounds cream cheese -- softened 1 cup sugar 4 eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1 pound refrigerated chocolate chip cookie dough 2 ounces chocolate chips === TOPPINGS === 1 pint heavy whipping cream -- whipped Chocolate chips Chopped walnuts

Preheat oven to 325 degrees. Generously grease the bottom and sides of a 10-inch springform pan.

Combine the margarine with the chocolate cookie crumbs. Press onto thebottom and sides of the pan.

Using an electric mixer on high speed, combine cream cheese, sugar, eggsand flour and mix until smooth. Add vanilla and sour cream and mix justuntil blended. Pour 1/2 of the batter into prepared crust. Cut cookiedough into golfball sized chunks and drop into batter. Sprinkle inchocolate chips. Pour over remaining batter.

Bake for 60 minutes. Turn off the oven and open the door to the broilposition. Allow cake to remain in the oven 30 more minutes. Refrigerateuntil 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.



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Olive Garden's Con Zucchini

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SAUCE === 1/3 cup olive oil 1 cup chopped onion 1 pound fresh mushrooms -- divided 1 1/2 teaspoons minced garlic 3 cups crushed tomatoes 1 can tomatoes - (16 oz) -- diced, drained 1 1/2 cups tomato puree 1 cup black olives -- sliced, drained 2 teaspoons capers -- drained 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon crushed red pepper

1/2 teaspoon fennel seeds 1/2 teaspoon salt === ZUCCHINI === 4 large zucchini -- slice lengthwise, into 1/4" thick slices 2 tablespoons olive oil Dried basil -- to taste Dried oregano -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 1 pound rigatoni -- cooked Grated Parmesan cheese

Sauce: Cut 1/2 half of the mushrooms into quarters and reserve. Finelymince remaining portion.

Heat olive oil in a heavy Dutch oven over medium heat. Add onion andminced mushrooms. Cook 10 minutes or until onions are very soft, stirringfrequently. Add garlic and mushroom quarters and cook 5 minutes, stirringconstantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently.

Zucchini: Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Placezucchini slices in one layer in the pan. Saut about 3 minutes per side�just until tender. Remove to heated platter and cover to keep warm whilesaut ing remaining zucchini. Add remaining olive oil as needed. �

Ladle sauce over pasta. Top with zucchini slices and serve. Pass extrasauce and Parmesan cheese.



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Olive Garden's Eggplant Parmigiana

Recipe By :Gloria PitzerServing Size : 4 Preparation Time :0:00Categories : Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Eggplant -- peeled, and cut into 1/4"-thick slices Flour -- for dusting Oil -- for frying Seasoned salt -- to taste 1 jar Prego meat-flavored sauce - (16 oz) 1/4 cup grape jelly 1 can sliced-style stewed tomaotes - (14 oz) 4 slices mozzarella cheese

Moisten eggplant slices and coat lightly in flour. Quickly brown slicesin hot oil, dusting each side generously with seasoned salt. When forktender and golden brown transfer to jelly roll pan. Cover loosely withfoil and bake at 375 degrees for about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.

For the Sauce; combine sauce, jelly and tomatoes that have been broken upwith a fork. Heat on medium until piping hot. Do not boil. Be surejelly is melted.

Arrange 2 eggplant slices on each of 4 plates. Cover each with 1 slice ofmozzarella. Ladle sauce over all, not to cover completely. Place platesin 375 degree oven just to melt cheese and serve promptly.



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Olive Garden's Fettuccine Assortito

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta Vegetables


1 cup julienned green bell pepper 1 cup julienned red bell pepper 1 3/4 cup small-cut broccoli flowerets 1 cup zucchini in 1/4" thick slices 1 cup yellow squash in 1/4" thick slices 1 cup match-stick-cut carrots 1 3/4 cups julienned ham 1 pound fettucine -- cooked al dente 3 cups Fontina Cheese Sauce -- (see below) 3 tablespoons butter or margarine 3 tablespoons olive oil === FONTINA CHEESE SAUCE === 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups milk 6 ounces Fontina cheese -- shredded Salt -- to taste Freshly-ground black pepper -- to taste

For the Sauce; in a heavy non-aluminum pot, melt butter, add all-purposeflour and cook on moderate heat for 2 minutes, stirring constantly with awire whisk. Add the milk and bring just barely to the boiling point. Turn off the heat and add Fontina cheese and blend into the hot milk. Adjust the salt and pepper.

For the Paste and Vegetables; add the butter or margarine and olive oil toa large, heavy skillet over medium heat and saut the vegetables and ham�together until crisp tender. Stir frequently.

Drain the pasta and blend with the vegetable-ham mixture; add the hotsauce and blend again, to coat all ingredients with sauce. Pass gratedParmesan at the table.



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Olive Garden's Gazpacho Italiano

Recipe By :Olive Garden Restaurants

Serving Size : 6 Preparation Time :0:00Categories : Appetizers Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SOUP BASE === 28 ounces canned Italian plum tomatoes 1 garlic clove -- minced 1/2 cup very finely-chopped mixed herbs 1/2 cup olive oil 3 tablespoons white wine vinegar 3 tablespoons lemon juice 1 teaspoon salt 1/4 cup diced white or red onion 3 cups chicken broth 3/4 teaspoon Tabasco sauce 1 teaspoon sugar -- (optional) === PASTA AND VEGETABLES === 1/2 cup finely-chopped green bell pepper 1/2 cup peeled, finely-chopped cucumber 1 cup tomato in 1/4" dice 1/2 cup ditalini or tubetti -- cooked, rinsed and drained === GARNISH === Croutons Freshly-grated Parmesan cheese Chopped fresh parsley

This soup should be served cold 35 to 45 degrees. The vegetable and pastasolids should not be added to the base until time of serving or they maybecome soggy.

For the Soup Base; process tomatoes, juice, garlic and herbs. Mix in anon-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion,stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup baseto chill and marry flavors.

Prepare the vegetables and chill along with the pasta.

To serve: Soup bowls should be very cold. Stir the base well and ladle 6ounces of soup per bowl. Add a good tablespoon of blended vegetables and2 tablespoons of pasta to each bowl. Garnish with a few croutons andsprinkle the croutons with Parmesan and chopped parsley.



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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Healthy Chicken With Pasta

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish Pasta Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces fresh pasta shells (or 6 oz dry pasta shells) 1 1/4 pounds fresh spinach 1 pound boneless skinless chicken breast -- grilled, and cut into 1" cubes 4 medium garlic cloves -- chopped fine 1 teaspoon olive oil or vegetable spray 1 cup chicken broth 1/2 teaspoon nutmeg or mace Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup grated Parmesan cheese

Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta.

Preheat a saut pan or heavy skillet over medium heat, add the oil or�vegetable spray and saut the garlic, stirring constantly, until it is�white. Don't allow it to brown. Add the spinach and nutmeg or mace, saltand pepper. Add the chicken pieces to the spinach, stir and turn and adda small amount of the reserved cooking broth. Stir and turn the spinachuntil it is hot, adding broth as necessary.

Remove pasta and immediately drain. Add the shells into the spinachmixture and blend well. Serve immediately with Parmesan.



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Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Hot Artichoke And Spinach Dip

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Appetizers Dips/Spreads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package light cream cheese - (8 oz) 1 can Progresso artichoke hearts - (14 oz) -- drained, and coarsely chopped 1/2 cup chopped frozen spinach = (or steamed fresh spinach) 1/4 cup mayonnaise (do not use Miracle Whip) 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese = (you can use all Parmesan) 1 garlic clove -- finely minced 1/2 teaspoon dried basil = (or 1 tbspn chopped fresh basil) 1/4 cup grated Mozzarella cheese 1/4 teaspoon garlic salt Salt -- to taste Freshly-ground black pepper -- to taste

Allow cream cheese to come to room temperature. Cream togethermayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mixwell. Add the artichoke hearts and spinach (careful to drain this well),and mix until blended. Store in a container until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bakeat 350 degrees for 25 minutes or until the top is browned. Serve withtoasted bread.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's House Dressing - {updated}

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces Paul Newman's Own vinegar and oil dressing 1 garlic clove -- peeled, halved 1/2 tablespoon dried basil 1/2 tablespoon dried oregano 1 tablespoon sugar (or 3 pkgs of Sweet and Low)

Put ingredients into the bottle of dressing and shake well. Refrigerate24 hours before using.

This recipe yields ?? cup of dressing.


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Nutr. Assoc. : 0 0 0 0 0 0


Olive Garden's Lasagna


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Lasagna strips === ALFREDO SAUCE ===

1/2 pound sweet or salted butter 12 ounces heavy cream freshly-ground white pepper 1 1/2 cups fresh Parmesan -- grate 18 slices mozzarella cheese -- 1/2oz ea === RICOTTA MIXTURE === 1 pint ricotta cheese 2 ounces Romano -- grate 3 ounces mozzarella -- shred 2 tablespoons green onions -- slice 2 teaspoons fresh parsley -- chop 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 1/4 cups Alfredo Sauce -- cooled === VEGETABLE MIXTURE === 4 cups broccoli florets 2 cups coarsely-chopped carrots 4 cups mushrooms in 1/4" slices 2 cups diced red bell peppers 1 cup diced green bell pepper 1 cup diced yellow onion 2 cups sliced zucchini

Lay out enough dry lasagna strips in a 9- by 13-inch pan to ensure youhave enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions untilbarely "al dente" and drain.

Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter iscompletely melted, then stir in Parmesan until melted and blended. Removetop pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.

Ricotta Cheese Mixture: Combine all ingredients in a bowl and blendthoroughly with a rubber spatula. Set aside at room temperature.

Vegetables: Combine all vegetables and mix well.

Assembly: Coat the bottom and sides of a 9- by 13-inch baking dish withvegetable spray. Lay out cooked lasagna strips (about 4) to cover entirebottom. Spread 1 1/4 cup of the Ricotta mix evenly over the strips. Topwith 8 cups of vegetable mix and spread out evenly. Lay out 9 of themozzarella slices to cover the vegetable layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spreadthem evenly with 1 1/4 cups ricotta cheese mix to finish.

Cooking: Spray a sheet of foil with vegetable spray and cover the bakingdish tightly with the foil, sprayed-side down. Bake in a preheated 375degree oven for about an hour or until the internal temp is 165 degrees.

Remove from the oven and allow to sit for a few minutes, covered, beforecutting and serving. Immediately prior to serving, heat the reservedportion of Alfredo Sauce and ladle the hot sauce over each slice oflasagna as it is served.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Marinated Peppers


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 red peppers 2 green peppers 2 yellow peppers 3 garlic cloves -- sliced 2 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil Salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh parsley 8 slices toasted bread

Wash the peppers and roast them whole in a 450 degree oven for 10 to 15minutes or until the skin blisters and blackens. Immediately transfer toa holding pan and cover sealing with film. Let cool.

When cool, peel and core the peppers, eliminating all seeds. Season themwith remaining ingredients, cut into strips, serve with the toasted bread.


Source: "Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-28-2001 by Joe Comiskey - [email protected]"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Minestrone Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup finely-minced celery 1 cup finely-minced onion 1 cup finely-minced carrot 1/4 cup butter 1/2 cup garbanzo beans 1/2 cup kidney beans 1/2 cup whole dried peas 1/2 cup white pea beans 3/4 cup sliced carrots 3/4 cup coarsely chopped onion 3/4 cup sliced celery 3/4 cup chopped bell pepper 1/2 cup rice or barley 1 cup shell macaroni 2 tablespoons minced parsley 1 teaspoon oregano 1 teaspoon basil 2 teaspoons soy sauce Freshly-ground black pepper -- to taste Grated Parmesan cheese

Slowly saute finely minced onion, celery and carrot in butter until verybrown. Add peas and beans and about 3 quarts of water. Cook slowly untilbeans are almost done (check garbanzos -- they will take the longest)about 2 to 2 1/2 hours.

Add the remaining vegetables, rice and spices and more water if necessaryand cook another hour. About 20 minutes before serving time add themacaroni and more water if needed. Ladle into bowls and sprinkle withParmesan cheese. Serve with crusty garlic bread.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Mostaccioli Quatro Formaggio


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups cooked mostaccioli 2 teaspoons salad oil 2 cups heavy cream Fresh parsley sprigs -- for garnish Grated Parmesan cheese -- for garnish 2 cups Quatro Formaggio Mix -- (see below) === QUATRO FORMAGGIO MIX === 8 ounces Mozzarella cheese -- shredded 4 ounces Provolone cheese -- shredded 4 ounces Parmesan cheese -- grated 4 ounces Romano cheese -- grated

For Quatro Formaggio Mix; blend the 4 cheeses thoroughly and place in acovered container in the refrigerator until ready to use.

Preheat a non-stick or heavy pan on medium heat. Add the cream and cheesemixture; mix and heat, stirring until cheese is completely melted andsauce is hot. Add the pasta, turn off the heat and blend the pasta intothe sauce.

Remove the sauced pasta to serving plates and garnish each plate with aparsley bouquet. Pass the Parmesan.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Neopolitan Ziti


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 pounds sweet/hot Italian link sausage 1 1/3 cups green bell pepper in 1" by 1/4" strips 2 tablespoons olive oil 3/4 pound ziti pasta -- cooked Grated Parmesan cheese Parsley bouquets === MARINARA SAUCE == 1 can Italian-style or plum tomatoes - (28 oz) -- with juice 10 3/4 ounces tomato puree 1 teaspoon minced garlic 4 tablespoons olive oil 1/2 cup chopped fresh basil - (packed) Salt -- to taste Freshly-ground black pepper -- to taste

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve thesausages and cut the split sausages into 1/2-inch slices. Saut the bell�peppers in olive oil over moderate heat only until their crispness islost, but peppers are not soft.

In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oil andfresh basil and bring to a light simmer on moderate heat. Add the saut ed�pepper strips and cooked sausage and heat for 3 to 5 minutes.

Serve the pasta, topped with the sausage, peppers and salsa marinara andgarnish each plate with a parsley bouquet. Pass the Parmesan.



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Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Oven-Roasted Potatoes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 medium baking potatoes 1 medium green pepper 1 medium red pepper 4 tablespoons olive oil 2 teaspoons chopped fresh rosemary 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 4 teaspoons chopped fresh parsley 1/2 cup grated Romano cheese


Peel potatoes and dice into 1/2-inch pieces. Core and seed peppers anddice into 1/2-inch pieces. Set aside.

Mix olive oil, rosemary, garlic, salt and pepper in a bowl. In a smallbaking pan, toss potatoes and peppers with the oil and herb mixture. Bakefor 10 minutes or until potatoes are fork tender. Sprinkle potatoes withparsley and Romano.



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Per serving: 1052 Calories (kcal); 70g Total Fat; (58% calories from fat); 28g Protein; 84g Carbohydrate; 58mg Cholesterol; 1768mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Olive Garden's Parmesan Crusted Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups dry bowtie pasta 1 cup plain bread crumbs 2 tablespoons flour 1/4 cup grated Parmesan cheese 1 cup milk 6 chicken tenders Oil -- for frying 2 tablespoons butter 3 tablespoons olive oil 2 teaspoons crushed garlic 1/2 cup white table wine (Chablis) 1/4 cup water 2 tablespoons flour 3/4 cup half-and-half 1/4 cup sour cream 1/2 teaspoon salt 1/8 teaspoon basil leaves 3/4 cup finely-grated mild Asiago cheese

Cook pasta according to package directions.

Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesancheese together. Place milk in dish for dipping. Dip chicken inbreadcrumb mixture and then in milk and then back in breadcrumbs. Placein fry pan that the oil has been heated and fry at medium to medium lowtemperature until golden. Remove and drain chicken.

In a saucepan on medium heat, melt butter, add olive oil. Whisk in flouruntil mixture is blended. Add garlic, water, and 1/2 teaspoon of salt andstir well. Add wine and blend. Immediately add half-and-half and sourcream stir. When mixture is smooth, add grated cheese and stir untilmelted. Finally sprinkle fresh basil in the sauce and stir lightly andremove from heat.

Place 2 cups pasta in dish, add 1/2 cup sauce. Place chicken on pasta.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Pasta E Fagioli


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound ground beef 1 small onion -- diced (1 cup) 1 large carrot -- julienned (1 cup) 3 stalks celery -- chopped (1 cup) 2 cloves garlic -- minced 2 cans diced tomatoes - (14 1/2 oz ea) 1 can red kidney beans - (15 oz) -- with liquid 1 can great northern beans - (15 oz) -- with liquid 1 can tomato sauce -- (15 oz) 1 can V-8 juice - (12 oz) 1 tablespoon white vinegar 1 1/2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon thyme 1/2 pound ditali pasta - (1/2 pkg)

Brown the ground beef in a large saucepan or pot over medium heat. Drainoff most of the fat. Add onion, carrot, celery and garlic and saut for�10 minutes. Add remaining ingredients, except pasta, and simmer for 1hour.

About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts ofboiling water over high heat. Cook for 10 minutes or just until pasta isal dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes andserve.



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Per serving: 199 Calories (kcal); 15g Total Fat; (68% calories from fat); 10g Protein; 5g Carbohydrate; 48mg Cholesterol; 640mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Pasta E Fagioli II

Recipe By :Gloria PitzerServing Size : 4 Preparation Time :0:00Categories : Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can northern beans - (16 oz) -- undrained 2 cans sliced-style stewed tomatoes - (14 oz ea) 1 jar Prego spaghetti sauce - (16 oz) 2 celery ribs -- sliced thin 1 small onion -- chopped 2 cups small spiral pasta -- uncooked Salt -- to taste Freshly-ground black pepper -- to taste

Combine everything in Dutch oven over medium-high heat. Bring just to aboil; turn to low. Cover pan with lid and allow to cook gently 30 minutesor until pasta is tender.



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Per serving: 14 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 18mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Olive Garden's Pasta Frittata

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Egg Dishes Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces spaghetti -- broken into 2" pieces, and cooked al dente 3 ounces green onions -- sliced 3 ounces thick-sliced bacon -- cooked, chopped Vegetable spray or margarine 3 tablespoons shredded Fontina - (heaping) Freshly-grated Parmesan cheese 3 3/4 cups Frittata Batter -- (see below) === FRITTATA BATTER === 6 medium eggs 2 1/2 cups half-and-half 5 teaspoons cornstarch 1 dash nutmeg

Preheat oven to 350 degrees

For Frittata Batter; beat eggs, half-and-half, cornstarch, salt and nutmegthoroughly until all ingredients are completely blended.

Blend the 2-inch spaghetti pieces, green onion rings and bacon pieces in abowl until evenly mixed. Coat a 1 1/2-quart round baking dish, includingwalls, with spray or margarine. Empty the spaghetti mixture into thebaking dish and spread evenly. Add the Frittata Batter to cover thefilling mix. Bake in a 350 degree oven for about 25 minutes until centeris set.

When center is set, cover the frittata evenly with the Fontina and bakeuntil cheese is golden. Turn off the heat and open oven door. Let thefrittata set in the open oven for 15 minutes for the batter to set morefirmly and make removing from the dish easy.

Before serving, sprinkle with Parmesan and cut into 4 wedges.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Pasta Roma Soup

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cans garbanzo beans - (16 oz ea) -- drained 6 slices bacon -- cooked, drained, and chopped 1/3 cup olive oil 3/4 cup diced onions 1 cup diced celery 1/4 teaspoon minced garlic 1 cup julienned carrots 1 1/2 cups drained diced canned tomatoes 1 quart chicken broth 1/2 teaspoon freshly-ground black pepper 1/8 teaspoon ground rosemary 2 tablespoons chopped fresh parsley 1/2 cup miniature pasta dry bowties -- cooked

Add beans to food processor and process using on/off pulse until beans arewell mashed. Scrape down sides as necessary. Reserve.

Heat oil in a Dutch oven. Add carrots, onions, celery and garlic andsaut for 5 minutes on medium heat. Add remaining ingredients except�pasta and bring to a boil. Reduce heat to a simmer and cook stirringoccasionally for 20 minutes.

Keep warm. Add pasta to finished soup and serve immediately.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Pasta With Broccoli

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00

Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound fresh medium pasta shells (or 1 lb dry shells, cooked) 1/4 cup olive oil 12 ounces broccoli florets -- steamed 2 teaspoons minced garlic 1/4 cup thinly-sliced green onions 1 cup sliced fresh mushrooms 2 teaspoons chopped fresh parsley Grated Parmesan cheese === BECHAMEL SAUCE === 1/4 cup flour 1/4 cup butter or margarine 1 quart milk 2 teaspoons mashed chicken bouillon cubes

Bechamel Sauce: Melt butter in a 2-quart saucepan over medium heat. Stirin flour and cook for 1 minute. Add milk and bouillon and stir vigorouslywith a wire whip until mixture barely comes to a boil. Reduce heat andsimmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of the florets into 1/4-inchpieces. Reserve. Heat a large saut pan over medium heat and add olive�oil. Add all the broccoli, garlic, green onions and mushrooms to thesaut pan. Cook, stirring constantly, for 2 minutes or until mushrooms�begin to turn golden. Add the saut ed vegetables and parsley to the warm�sauce and stir well.

Serve over hot pasta with Parmesan.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Peaches 'n Cream Cheesecake

Recipe By :Olive Garden RestaurantsServing Size : 0 Preparation Time :0:00Categories : Cakes Deserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SPONGE CAKE BASE === 1 egg 1/3 cup sugar 1/4 teaspoon vanilla 1/4 cup all-purpose flour 1/4 teaspoon baking powder 1 pinch salt 2 tablespoons water === FILLING === 2 pounds cream cheese -- softened 1 cup sugar 4 eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches 2 cups canned or firm ripe fresh peach slices -- drained well === TOPPING === 1 pint whipping cream or equivalent

For the Base: Preheat oven to 375 degrees. Lightly grease base of10-inch springform pan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, toa thick yellow foam. Mix in sugar on low speed until smooth. Add flour,water, vanilla, baking powder and salt. Mix on low speed until fullyblended. Pour into springform pan, roll around until level. Bake 16 to18 minutes on lowest oven rack. Cool to room temperature.

For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar,eggs and flour with electric mixer on high until smooth. Add vanilla,sour cream and peach flavoring and mix on medium until a smooth thickconsistency is obtained. Fold in peach slices carefully -- distributeevenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70minutes on lower oven rack, turn off oven, open oven door to broilposition and let cake remain 40 minutes. Cool to refrigeratedtemperature.

Top with fresh whipped cream or equivalent and serve. Store up to 2 daysin the refrigerator.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Pizza Bianco

Recipe By :Olive Garden RestaurantsServing Size : 6 Preparation Time :0:00Categories : Appetizers Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 seasoned thick 6"-dia pizza crusts -- ready-to-serve === CHEESE FILLING === 1/2 cup ricotta 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 1/4 cup shredded Fontina cheese 1 tablespoon minced yellow onions 1 1/2 tablespoons milk 1/4 teaspoon salt === TOPPINGS === 1/4 cup sliced green onions 1/3 cup diced black olives 1/3 cup seeded chopped tomatoes 1/2 cup grated mozzarella cheese 1 pinch oregano - or to taste 1 pinch basil - or to taste

Combine all ingredients for the filling and mix thoroughly. Divide thefilling in half and spread on each crust. Prepare toppings and divide inhalf. Sprinkle green onions, olives and tomatoes over crusts. Top withmozzarella and Parmesan. Sprinkle tops with oregano and basil.

Bake in a 375 degree oven for 8 to 10 minutes until filling is hot andcheese has melted. Cut into 6 wedges.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Pork Filettino

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 pork tenderloins 8 tablespoons extra-virgin olive oil 4 tablespoons minced fresh garlic 4 tablespoons chopped fresh rosemary -- chopped 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 jar prepared veal demi-glace

Sprinkle tenderloin with salt and pepper on all sides. Brush with oliveoil, rosemary, garlic and parsley. Let marinate approximately two hours.

Cook on a hot grill until internal temperature reaches 165 degrees.

Heat demi-glace and pour over pork. Garnish with fresh rosemary. Servewith "Olive Garden's Oven-Roasted Potatoes" (see recipe).



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Per serving: 241 Calories (kcal); 27g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 267mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Olive Garden's Raspberry Mousse Cheesecake

Recipe By :Olive Garden RestaurantsServing Size : 6 Preparation Time :0:00Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 prepared 9" chocolate crumb crust === FILLING === 1 pound cream cheese -- softened 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla === RASPBERRY MOUSSE === 1 1/2 teaspoons gelatin 1 1/2 tablespoons cold water 1/2 cup raspberry preserves 2 tablespoons sugar 1 cup heavy whipping cream

For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar,eggs and vanilla with electric mixer on medium until thoroughly blended,about 3 to 4 minutes. Pour into the prepared crust. Place on bakingsheet and bake for 25 minutes. Cool to refrigerated temperature.

For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1minute. Microwave on HIGH for 30 seconds or until gelatin is completelydissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.

Whip cream until soft peaks form. Add 2 tablespoons sugar and continuewhipping until stiff peaks form. Measure out 1 1/2 cups of whipped creamfor mousse and set aside. Refrigerate remainder of cream for topping.

Gently fold raspberry mixture into measured whipped cream. Spreadraspberry mousse on top of chilled cheesecake, mounding slightly in thecenter. Chill 1 hour before serving.

To serve, cut cheesecake into 6 servings and top each piece with a dollopof reserved whipped cream.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Ravioletti In Mushroom-Walnut Cream Sauce

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Appetizers Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces ravioletti or tricolored tortellini -- cooked 2 tablespoons extra-virgin olive oil 8 ounces mushrooms -- sliced 1/4 cup walnuts -- chopped 3/4 cup heavy whipping cream 1/4 teaspoon freshly-ground black pepper 2 cups freshly-grated Parmesan cheese

Heat olive oil in large skillet over medium heat. Saut mushrooms and�walnuts until mushrooms are golden. Add cream and cook stirringfrequently for 5 minutes until slightly thickened. Turn heat to warm andwhen cream stops simmering, add pepper and Parmesan and stir until sauceis smooth. Do not boil.

Serve hot pasta with the sauce.



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Nutr. Assoc. : 0 0 0 0 0 0 0


Olive Garden's Salad Dressing

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups bottled Italian dressing 2 tablespoons grated Parmesan cheese 2 tablespoons sugar (or equivalent in Equal) 1 large raw egg (or egg beaters to 1 egg or 2 tbspns mayonnaise) 1/4 cup olive oil

Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stirgently with a whisk over gently boiling water until it begins to thickenand egg is completely cooked. Chill several hours or overnight beforeusing.

If the dressing is too thick, add more Italian dressing as needed. Mixtogether equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad. Moisten leaves in dressing, do not saturate;let stand 5 minutes. Add onion rings, radish, etc.

This recipe yields about 2 cups of dressing.


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Per serving: 620 Calories (kcal); 57g Total Fat; (81% calories from fat); 4g Protein; 25g Carbohydrate; 8mg Cholesterol; 186mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Olive Garden's San Marco


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === VEGETABLES === 1 cup julienned green bell pepper

1 cup julienned red bell pepper 1 3/4 cups small broccoli florets 1 cup zucchini in halved 1/4" slices 1 cup yellow squash in halved 1/4" slices 3 tablespoons olive oil === PASTA === 6 cups fresh fettuccine -- cooked, drained 1 tablespoon olive oil === SAN MARCO SAUCE === 3 tablespoons olive oil 2 pounds boneless skinless chicken thighs -- cut 1" cubes 2 large yellow onions -- diced 1 cup peeled, julienned carrots 1 tablespoon finely-chopped garlic 1 cup chicken broth 28 ounces canned Italian plum tomatoes -- with juice 1 teaspoon dried oregano 1 teaspoon dried rosemary 3/4 teaspoon salt 1/2 teaspoon freshly-ground black pepper 2 teaspoon Wondra flour

For the Sauce: Preheat a heavy non-aluminum Dutch oven or similar 6-quartpot over moderately-high heat and add the olive oil. When the oil isfragrant, add the chicken meat pieces and saut , turning frequently for 5�or 6 minutes until lightly browned on all sides. Add the onions andcarrots and saut , stirring constantly, until the onions are trnaslucent,�about 2 minutes. Add the garlic and saut about 30 seconds. Do not allow�the garlic to brown.

Immediately add the broth to the pot. Stir bits and pieces loose from thebottom of the pot. Add all additional ingredients, lower the heat to agently simmer and cover the pot. Simmer gently, stirring occasionally,until the chicken meat pieces are tender, but not soft, about 5 to 10minutes.

As the sauce is finishing cooking, add 3 tablespoons oil to a heavyskillet and saut the bell peppers, squashes and broccoli over medium heat�until just crisp-tender. Add the vegetables to the sauce when the chickenmeat is tender, blend all together and turn off the heat. Adjust thesalt, pepper and herb levels to taste.

Toss the cooked pasta with 1 tablespoon oil to prevent sticking and add tothe sauce; blend chicken, vegetables and sauce thoroughly and serve alongwith Parmesan cheese.



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Protein; 5g Carbohydrate; 0mg Cholesterol; 592mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's San Remo


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 pounds green bell peppers -- cut into strips 8 ounces yellow onion -- cut 1/2" strips 1 pound mushrooms -- halved 1/4 cup olive oil 4 teaspoons minced garlic 32 ounces canned tomatoes with juice -- cut 1/2" pieces 16 ounces tomatoes in puree -- crushed 1 1/2 teaspoons thyme 1/2 teaspoon marjoram 3/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1/2 cup white wine 4 teaspoons chicken bouillon granules Flour -- for dredging 2 pounds boneless skinless chicken breast halves -- cut into pieces Olive oil -- as needed 1 pound fresh spaghetti -- cooked

Heat oil in Dutch over over medium-high heat. Add peppers, onions andmushrooms and saut , stirring constantly for 15 to 20 minutes. Add garlic�and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken.

Heat 1 tablespoon olive oil in a large non-stick skillet. Dredge chickenin flour and saut until golden. Do not crowd skillet; add more olive oil�as necessary. As pieces are browned, add to tomato-pepper sauce. Whenall pieces have been added, cover and simmer 10 minutes to finish cookingchicken.

Serve sauce over pasta.




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's San Remo Dip


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can tiny shrimp - (6 oz) -- drained, and liquid reserved 1 can crab meat - (6 oz) -- drained, and liquid reserved 2 ounces cream cheese -- cubed, softened 2 tablespoons olive oil 2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon crushed garlic 1 teaspoon prepared horseradish 1/3 cup grated Asiago cheese 2 tablespoons grated Parmesan cheese 1/2 cup half-and-half - (3/4) 1 1/2 cups prepared marinara sauce = (Barilla, drained of excess liquid) 1/4 cup finely-shredded fresh Parmesan Cheese -- for topping

In a 2-quart sauce pan on medium-low temperature heat olive oil and blendin flour. Add to flour liquids that were reserve from the shrimp andcrab, stir well. To sauce add cubed cream cheese, salt, crushed garlic,horseradish, and stir until smooth. Add Asiago and Parmesan cheeses andstir until smooth.

When the cheese have been melted and sauce is smooth add shrimp and crab,blend well. Let simmer until heated through. Finally add half-and-half alittle at a time until the seafood sauce starts to simmer and begins toresemble warm pudding. Let sauce simmer for 12 to 15 minutes. Stir sauceso it will not scorch on bottom.

In a shallow 9-inch diameter baking dish, spray with non stick spray andplace drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded Parmesan cheese and place in a preheatedoven at 325 degrees for 10 to 15 minutes, until heated through. Dipshould not brown on top.

Tuscany Bread -- If you can not find this on the shelf, try packaged breadsticks from the grocers. Brush with olive oil and sprinkle with cannedParmesan cheese and wrap in aluminum foil. Place in oven while heatingseafood sauce. Heat bread at 350 for 12 to 15 minutes. Remove bread fromoven and while warm slice into 3/4-inch diagonal slices, serve with hotSan Remo Seafood Dip.


Comments: This is a perfect appetizer for a party, you can make it ahead,and heat it up when ready. This combines a rich cheese sauce, withdelicious sea food.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Scallopine Romana

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Main Dish Veal

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound veal scaloppini 1/2 cup flour 1/4 cup butter 6 tablespoons white wine 1/2 tablespoon chopped fresh rosemary 2 medium tomatoes -- diced Salt -- to taste 8 ounces blanched green beans Freshly-ground black pepper -- to taste 2 ounces shaved Parmesan cheese

Dredge the veal in flour. Heat butter in a saut pan. Add the veal, cook�2 minutes, turn, add beans and tomatoes, salt, pepper and rosemary. Cook2 minutes, add wine, let reduce 1 to 2 minutes.

Transfer to serving plate, top with cheese.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Olive Garden's Seafood Pasta Chowder

Recipe By :Olive Garden RestaurantsServing Size : 6 Preparation Time :0:00Categories : Crab Seafood Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 ounces small shells or bowties 3 ounces crab meat 6 tablespoons butter 1/2 pound fresh mushrooms -- sliced 2 packages newburg sauce mix - (1 oz ea) 3 cups milk 1 1/2 cups water 1/4 cup dry white wine 1/4 cup sliced green onions

Cook pasta according to package directions. Sort crab meat to remove anyshell pieces.

Melt butter in 3-quart non aluminum saucepan. Add mushrooms; saut for 3�minutes. Add sauce mix; stir well. Add milk, water and wine; stir wellwith a wire whisk until mixture comes to a boil. Reduce heat; simmer 5 to8 minutes, stirring constantly.

Add green onions, pasta and crab; stir to combine. Heat through. Spooninto serving bowls and garnish each serving with chopped parsley.



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Per serving: 208 Calories (kcal); 16g Total Fat; (69% calories from fat); 8g Protein; 8g Carbohydrate; 60mg Cholesterol; 228mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Olive Garden's Seafood Torcello

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound cod fillets 6 ounces canned clams -- drained, chopped 6 ounces langostinos or rock shrimp -- cooked 6 ounces crabmeat -- pick over 6 ounces dry radiatore, spirelli or pasta -- cooked === BECHAMEL SAUCE === 3 tablespoons butter or margarine 3 1/2 tablespoons all-purpose flour 2 cups whole milk 1/2 teaspoon salt 2 tablespoons olive oil 2 teaspoons minced garlic 1/2 cup straight sherry, not dry 1 tablespoon chopped parsley 2 quarts boiling salted water

Preheat the oven to 400 degrees. Line a baking sheet with foil and spraywith cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes,only until the cod flakes easily. Remove from the oven immediately toprevent overcooking. When cooled, break the fillets in half, lengthwise,then break each half into approximately 1-inch pieces and set aside.

Bechamel Sauce: In a heavy non-aluminum 3-quart pot, melt the butter, addthe flour and cook on moderate heat for 3 minutes, stirring constantlywith a wire whisk. Do not allow the flour to brown. Add the milk andsalt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180 degrees).

Heat the olive oil in a saut pan over medium heat until fragrant, then�saut the garlic only until white throughout. Add the saut ed garlic to� �the warm bechamel sauce. Add the sherry to the pan in which the garlicwas saut ed, simmer strongly for 1 minute, then add it to the warmed�sauce. Add the cooked pasta to the sauce.

Place the bechamel/garlic/pasta/sherry mix back onto low heat for a fewminutes, then add the cooked cod, clams, langostinos or shrimp, crabmeatand chopped parsley to the warm bechamel sauce and blend all ingredientsthoroughly. Serve immediately.



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Per serving: 431 Calories (kcal); 22g Total Fat; (45% calories from fat); 44g Protein; 14g Carbohydrate; 150mg Cholesterol; 648mg SodiumFood Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Shrimp Cristoforo

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound fresh linguine or angel hair pasta 1 pound medium shrimp -- shelled === BASIL BUTTER === 2 ounces fresh basil leaves 10 ounces butter -- softened 1 teaspoon minced garlic 1/4 teaspoon salt 1/8 teaspoon freshly-ground black pepper 3 tablespoons grated Parmesan cheese -- plus 1 tablespoon grated Romano cheese

Remove any large stems from basil and wash leaves. Shake off excess waterand dry with paper towel. Place in food processor; with blade attachmentand process until finely chopped. Process in two batches if necessary toget a uniformly chopped basil. Remove from processor and reserve.

Place butter in small mixer bowl. Using an electric mixer, whip butteruntil pliable. Add garlic, salt, pepper, Parmesan and Romano cheeses, andbasil; mix until well incorporated. Basil butter can be used immediatelyor stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm.

Melt basil butter in large skillet over medium heat. Add shrimp and saut�just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Passfreshly grated Parmesan cheese.



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Olive Garden's Shrimp Primavera

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SAUCE === 1/3 ounce butter or margarine 1 package Knorr Romaglio Pasta Sauce Mix - (1 oz) (or similar dry sauce mix) 28 ounces canned tomatoes -- crushed 2 tablespoons lemon juice 1/4 teaspoon crushed red chili pepper 1/2 teaspoon dried basil 1/4 teaspoon dried marjoram 1/2 teaspoon freshly-ground black pepper === VEGETABLES === 2 tablespoons butter 1/2 pound mushrooms -- halved 1 cup green peppers in 1" squares 1 cup red peppers in 1" squares 1/2 cup yellow onion in 1" squares 1 pound fresh or dry linguini -- cooked 1 pound medium to large shrimp -- cooked, peeled, and deveined

Melt butter in 3-quart pan over medium heat. Add remaining sauceingredients. Stir well and simmer for 10 minutes.

In a large saut pan, melt 2 tablespoons butter. Saut vegetables about 3� �minutes until crisp-tender. Add to the sauce and simmer 5 more minutes.

When pasta is almost done, stir shrimp into sauce to heat through. Do notboil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle withParmesan.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Shrimp Scampi Sauce

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Condiments Sauces Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup bottled wishbone Italian dressing 1/4 teaspoon dry mustard Tabasco sauce -- to taste 1/3 cup ketchup

With wire shisk combine all ingredients until smooth. Keep refrigerated,tightly covered, to use within a week. Freeze to thaw and use within 4months.

This recipe yields about 3/4 cup of sauce.


Yield: "3 cup"

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Per serving: 85 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 949mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates



Olive Garden's Sicilian Splash

Recipe By :n/aServing Size : 1 Preparation Time :0:00Categories : Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 ice cubes 2 jiggers white grape juice 1 jigger orange soda Sparkling water -- as needed 1 lemon slice -- for garnish

Blend in order given. Serve in a tall fluted glass with lemon slice and astraw.



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Olive Garden's Spaghetti Carbonara

Recipe By :Olive Garden RestaurantsServing Size : 4 Preparation Time :0:00

Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces mushrooms with stems -- sliced 1/4" 6 tablespoons finely-minced shallots 1/4 cup rendered bacon drippings or olive oil 24 slices thick bacon -- cooked, and sliced 1/2" strips 2 pounds spaghetti -- cooked 2 teaspoons finely-chopped parsley 3 grinds of black pepper Salt -- to taste 4 tablespoons grated Parmesan === LIGHT BECHAMEL SAUCE === 6 tablespoons butter or margarine 6 tablespoons all-purpose flour 3 cups whole milk

Add the reserved bacon drippings or the olive oil to a heavy skillet overmedium heat until fragrant, then add the mushrooms and shallots and saut�until they are golden, but not brown. Add the bacon strips, stir well andturn off the heat.

Add the warm spaghetti and blend all ingredients together thoroughly. Addthe warm bechamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan.

Sauce: In a heavy non-aluminum pot, melt butter and add flour and cook onmoderate heat for 2 minutes, stirring constantly with a wire whisk. Donot allow the roux to color more than blond. Add milk (no skim orlow-fat) and bring to just below the boiling point. Remove from heatimmediately and keep warm (180 degrees).



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Spaghetti Sauce

Recipe By :Gloria PitzerServing Size : 6 Preparation Time :0:00Categories : Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds ground round 2 tablespoons oil 1 can stewed tomatoes - (14 oz) -- cut up 6 ounces V-8 juice 1 jar Prego spaghetti sauce - (16 oz) 1 envelope onion soup mix 1/2 cup grape jelly

Brown meat in oil until pink color disappears. Crumble with fork. Stirin tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirringoften, 15 to 20 minutes or until jelly melts and sauce is piping hot.

This recipe yields enough sauce for 6 to 8 servings.


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Olive Garden's Stuffed Mushrooms

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Appetizers Mushrooms

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 fresh mushrooms - (to 12) 1 can clams - (6 oz) -- drained, minced fine = (save 1/4 cup clam juice for stuffing) 1 tablespoon finely-chopped green onion 1 egg -- beaten 1/2 teaspoon minced garlic 1/8 teaspoon garlic salt 1/2 cup Italian-style bread crumbs

1 teaspoon oregano leaves 1 tablespoon melted butter -- cool 2 tablespoons finely-grated Parmesan cheese 1 tablespoon finely-grated Romano cheese 2 tablespoons finely-grated Mozzarella cheese -- for stuffing 1/4 cup melted butter 1/4 cup finely-grated Mozzarella cheese -- for sprinkling Freshly-diced parsley -- for garnish

Wash and remove stems from mushrooms, pat dry. Save stems for anotherrecipe.

In mixing bowl place clams, onions, garlic salt, minced garlic, butter andoregano. Mix through and blend well. Add Italian bread crumbs, egg, clamjuice and blend. Stir cheeses into clam stuffing and mix well.

Place clam mixture inside mushroom cavity and lightly mound clam mixture. You should be able to stuff between 8 to 12 mushrooms depending on thesize of mushrooms.

Place mushrooms in slightly oiled baking dish. Pour butter overmushrooms. Cover and place in a preheated oven at 350 degrees for about35 to 40 minutes.

Remove cover and sprinkle freshly grated mozzarella cheese on top and popback in oven just so the cheese melts slightly, garnish with freshly dicedparsley.



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Per serving: 144 Calories (kcal); 15g Total Fat; (94% calories from fat); 2g Protein; trace Carbohydrate; 86mg Cholesterol; 224mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Olive Garden's Tiramisu Dessert

Recipe By :Chef Terry Henderson; Olive Garden Restaurant, 7700 Bathurst St., Rich, OntarioServing Size : 6 Preparation Time :0:00Categories : Cakes Desserts


-------- ------------ -------------------------------- 1 sponge cake - (10" to 12" dia, abt 3" tall) 3 ounces strong black coffee or instant espresso 3 ounces brandy or rum 1 1/2 pounds cream cheese or mascarpone -- room temperature 1 1/2 cups superfine or powdered sugar Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2inches high. Blend coffee and brandy. Sprinkle enough of mixture overbottom half of cake to flavor it strongly. Don't moisten cake too much orit may collapse on serving.

Beat room-temperature cheese and 1 cup sugar until sugar is completelydissolved and cheese is light and spreadable. Test for sweetness duringbeating, adding more sugar if needed.

Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkletop liberally with sifted cocoa. Refrigerate cake for at least 2 hoursbefore cutting and serving.



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Olive Garden's Toasted Ravioli


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package meat-filled ravioli - (16 oz) = (fresh or frozen, but thaw if frozen) 2 eggs -- beaten 1/4 cup water

1 teaspoon garlic salt 1 cup flour 1 cup plain bread crumbs 1 teaspoon Italian seasoning

Mix water with eggs and beat well; set aside. Mix Italian seasonings andgarlic salt with the bread crumbs and set this aside. Measure flour inbowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees for deepfrying. Dip ravioli in flour then in egg wash then in bread crumbs andcarefully place in hot oil. Fry until golden, remove from oil and drain.

Serve with your favorite marinara sauce.



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NOTES : Recipe as published in the Crossville Chronicle, 10-04-2000Nutr. Assoc. : 0 0 0 0 0 0 0 0


Olive Garden's Tomato-Basil Crostini

Recipe By :Olive Garden RestaurantsServing Size : 6 Preparation Time :0:00Categories : Accompaniment Appetizers Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Boboli bread shells, 6" dia (or similar Italian flat bread) 2 tablespoons freshly-grated Parmesan cheese === TOMATO-BASIL TOPPING === 1 1/2 cups seeded diced Roma tomatoes 1 tablespoon chopped fresh basil 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt === GARLIC OIL === 1 garlic clove -- cut thin slices 2 tablespoons extra-virgin olive oil

For Tomato-Basil Topping: Blend all ingredients thoroughly and

refrigerate for 2 hours before serving. Just prior to serving, drain in acolander or strainer to eliminate excess liquid.

For Garlic Oil: Let a thinly-sliced clove of garlic soak in 2 tablespoonsolive oil for at least 1 hour before using to allow the flavor to infuse.


Line a sheet pan or cookie sheet with foil. Dribble garlic oil overBoboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, butnot crisped or dried.

Cut the Boboli into 6 wedges or 2- by 2-inch squares. Remove to a servingplate and cover, generously, with the cold Tomato-Basil Topping, serveimmediately.



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Olive Garden's Tortellini Do Forni


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 pounds cheese tortellini -- cooked Chopped fresh parsley Freshly-grated Parmesan cheese === TOMATO BASIL CREAM SAUCE === 1/4 cup olive oil 2 large garlic cloves -- minced 2 cups peeled crushed drained plum tomatoes 1 chicken bouillon cube -- mashed 4 teaspoons dried basil 2 teaspoons chopped fresh parsley 1/4 teaspoon freshly-ground black pepper

2 cups heavy cream 4 tablespoons freshly-grated Parmesan cheese

Have tomatoes in chunky pieces. Blend bouillon with basil, parsley andpepper into the tomatoes. Saut the garlic in olive oil until just white.� Add to the sauce and bring just to a simmer.

When sauce is hot, add the cream to a non-aluminum skillet and bring to aslow boil and add the hot tomato sauce and cheese. Stir well and blendthe tortellini into the pan of tomato basil cream sauce. Serve, toppedwith parsley and cheese.



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Orange Julius


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup orange juice 1 cup water 1/4 cup egg substitute 3/4 teaspoon vanilla extract 1/4 cup sugar 1 cup ice

Combine all of the ingredients in a blender set on high speed for 15 to 30seconds.




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Per serving: 205 Calories (kcal); 4g Total Fat; (15% calories from fat); 4g Protein; 39g Carbohydrate; 1mg Cholesterol; 68mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : Tidbits - The original recipe here and in the books includes real egg white, but, after many suggestions from readers I have replaced that with 1/4 cup egg substitute, which is mostly egg white and does a great job of making the drink foamy. If you like, you can instead use 2 tablespoons of the drink foam product Frothee. This is available in many supermarket liquor sections or in liquor stores. Or, if it's all you've got available, you can still use 1 egg white from a large egg as originally specified in the recipe. Nutr. Assoc. : 0 0 0 0 0 0


Original Tommy's World Famous Hamburgers


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 pounds ground beef 8 hamburger buns 16 slices Kraft cheddar cheese Singles 1/2 cup diced onion 32 hamburger pickle slices - (to 40) 8 slices large beefsteak tomato, 1/2" thick 1/4 cup yellow mustard === CHILI === 1 pound ground beef (not lean) -- see * Note 1/4 cup flour -- plus 1 1/4 cups flour 1 1/3 cups beef broth 4 cups water 3 tablespoons chili powder 2 tablespoon grated (and then chopped) carrot 1 tablespoon white vinegar 2 teaspoons dried minced onion 2 teaspoons salt 1 teaspoon granulated sugar 1 teaspoon paprika 1/4 teaspoon garlic powder

* Note: Make sure the ground beef you use for the chili has a fat contentof at least 20 percent. This way you'll be sure to get enough fat to makethe roux.

Prepare the chili by first browning the meat in a large saucepan over

medium heat. Crumble the meat as it browns. When the meat has beenentirely cooked (7 to 10 minutes), pour the meat into a strainer over alarge cup or saucepan. Let the fat drip out of the meat for about 5minutes, then return the meat back to the first saucepan. Cover and setaside.

With the fat from the meat, we will now make a roux -- a Frenchcontribution to thicker sauces and gravies usually made with fat andflour. Heat the drippings in a saucepan over medium heat (you should havedrained off around 1/2 cup of the stuff). When the fat is hot, add 1/4cup flour to the pan and stir well. Reduce heat to medium-low, andcontinue to heat the roux, stirring often until it is a rich caramelcolor. This should take from 10 to 15 minutes. Add the beef broth to thepan and stir. Remove from heat.

Meanwhile, back at the other pan, add the water to the beef, then whisk inthe remaining 1 1/4 cups flour. Add the roux/broth mixture and the otherchili ingredients and whisk until blended. Make sure your grated carrotis chopped up to the size of rice before you add it.

Crank the heat up to medium-high. Stir often until you see bubblesforming on the surface of the chili. Turn the heat down to medium-low,and continue to simmer for 15 to 20 minutes, or until thick. The chilishould be calmly bubbling like lava as it simmers. When it's donecooking, take the chili off the heat, cover it, and let it sit for 30minutes to an hour before using it on the burgers. It should thicken to atasty brown paste as it sits.

To make your hamburgers, you'll first divide 3 pounds of hamburger into 16portions of 3 ounces each. Grill the burgers in a hot skillet or on anindoor griddle for 4 to 5 minutes per side or until done. Use some saltand pepper on each patty.

Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat.

Place one patty onto the bottom bun. Position two slices of cheese on themeat. Place another beef patty on the cheese. Spoon about 1/3 cup ofchili onto the beef patty. Sprinkle about 1 tablespoon of diced oniononto the chili. Arrange 4 to 5 pickle slices on the onion. Place a thickslice of tomato on next.

Spread mustard over the face of the top bun and top off your hamburger byturning this bun over onto the tomato.

This recipe yields 8 burgers with 6 cups of chili.


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Outback Restaurant's The Wallaby Darned


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces frozen sliced peaches 1/2 cup Bacardi frozen fuzzy navel mix 1/2 cup ice 1/2 cup champagne 2 shots water 1 shot peach schnapps 1 shot vodka 1 tablespoon sugar

Combine all of the ingredients in a blender. Blend on high speed forapproximately 30 seconds or until ice is completely crushed and the drinkis smooth.

Pour into two 10-ounce glasses and serve immediately.



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Outback Steakhouse's Alice Springs Chicken

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless skinless chicken breasts -- 1/2" thick 6 slices bacon -- halved, fried crisp McCormick Season All -- to taste 1 cup canned mushrooms -- drained 3 cups Colby/Jack Cheese Chopped fresh parsley -- for garnish === HONEY MUSTARD === 1/2 cup regular mustard 1/4 cup honey 1/4 cup light corn syrup -- adjusted to taste 1/4 cup mayonnaise

Rub chicken breast with Season All and set aside for 1 hour.

While the breast is marinating, fry bacon, drain. Drain mushrooms. Shredcheese.

Saute chicken on medium heat in pan sprayed with "PAM", and with justenough oil not to stick. Cook on both sides until golden and cooked inthe middle and on both sides. Remove from pan.

Spread chicken with honey mustard, cover with mushrooms, bacon andColby/Jack cheese. Pop in heated oven at 350 degrees or in a microwaveuntil cheese melts. Sprinkle with parsley and serve with extra honeymustard.

For the Honey Mustard: Blend all together until smooth and no lumps.



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Outback Steakhouse's Aussie Fries



-------- ------------ -------------------------------- 1 bag frozen French fries - (2 lbs) 1 cup shredded Colby Jack cheese -- see * Note 6 pieces bacon -- cooked === DIPPING SAUCE === 1 bottle ranch dressing - (16 oz) 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon freshly-ground white pepper 1 teaspoon freshly-ground black pepper 1 tablespoon kosher salt 1 tablespoon garlic powder 1 tablespoon onion powder

* Note: An excellent suggestion is to use the cheese that is labeled as"Taco Cheese", cheese for Tacos

Dipping Sauce: Combine all ingredients and chill. Refrigerate overnightfor the best flavor.

Aussie Fries: Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure theoil is hot enough, so that when you set a French fry in there it will cookimmediately. If the French fry sinks to the bottom, and barely bubbles,it is not hot enough.

Fry the potatoes in small batches, they are done when they are goldenbrown, and float to the top of the skillet. (I like to use a Dutch Oven). Be sure to drain the potatoes on paper towels. You can keep them warm inthe oven while the other fries are done.

When all French fries are done cooking and drained, place them onto aplatter. Salt the French fries if you like, and sprinkle on cheese andcooked bacon. Pop these back into a warm oven until the cheese begins tomelt.

Serve with the dipping sauce.



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Outback Steakhouse's Bleu Cheese Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup mayonnaise 2 tablespoons buttermilk 1 tablespoon crumbled bleu cheese 1/8 teaspoon coarsely-ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon garlic powder

Mix all ingredients together by hand in a small bowl until smooth. Coverand chill for 30 minutes before serving.



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Outback Steakhouse's Bloomin' Onion


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 to 6 Vidalia or Texas sweet onions 4" diameter === BATTER === 1/3 cup cornstarch -- more if needed 1 1/2 cups flour 2 teaspoons minced garlic

2 teaspoons paprika 1 teaspoon salt 1 teaspoon freshly-ground black pepper 24 ounces beer === SEASONED FLOUR === 2 cups flour 4 teaspoons paprika 2 teaspoons garlic powder 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon cayenne === CREAMY CHILI SAUCE === 1 pint mayonnaise 1 pint sour cream 1/2 cup tomato chili sauce 1/2 teaspoon cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer, mixwell. Cut about 3/4-inch off top of onion and peel. Cut into onion 12 to16 vertical wedges but do not cut through bottom root end. Remove about1-inch of petals from center of onion. Keep the prepared onions in icewater before breading and frying.

Dip onion in seasoned flour and remove excess by shaking. Separate petalsto coat thoroughly with batter. Gently place in fryer basket and deep-fryat 375 to 400 degrees for 1 1/2 minutes. Turn over and fry 1 1/2 minuteslonger or until golden brown. Drain on paper towels. Place onion uprightin shallow bowl and remove center core with circular cutter or applecorer. Serve hot with Creamy Chili Sauce.

Seasoned Flour: Combine flour, paprika, garlic powder, pepper and cayenneand mix well.

Creamy Chili Sauce: Combine mayonnaise, sour cream, chili sauce andcayenne and mix well.



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Outback Steakhouse's Caesar Salad Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup mayonnaise 1/4 cup egg substitute 1/4 cup grated parmesan cheese 2 tablespoons water 2 tablespoons olive oil 1 1/2 tablespoons lemon juice 1 tablespoon anchovy paste 2 cloves garlic -- pressed 2 teaspoons sugar 1/2 teaspoon coarsely-ground black pepper 1/4 teaspoon salt 1/4 teaspoon dried parsley flakes -- crushed fine

Combine all ingredients in a medium bowl. Use an electric mixer to beatingredients for about 1 minute. Cover bowl and chill for several hours sothat flavors can develop.

This dressing will keep for weeks and weeks in the fridge in a coveredcontainer.

This recipe yields approximately 2 cups.


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Per serving: 2092 Calories (kcal); 229g Total Fat; (93% calories from fat); 22g Protein; 16g Carbohydrate; 94mg Cholesterol; 2278mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 22 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Outback Steakhouse's Cinnamon Oblivion



-------- ------------ -------------------------------- 4 cups vanilla ice cream 1/2 cup caramel topping (Smucker's is good) 1 1/2 cups whipped cream 4 fresh strawberries === CANDIED PECANS === 1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon cinnamon 1 teaspoon butter 1 1/4 cups chopped pecans === CINNAMON CROUTONS === 2 cups cubed Honey Wheat Bushman Bread -- (see recipe, or another sweet bread such as Hawaiian Sweet Bread or Pillsbury Honey White Bread) 1/3 cup salted butter 2 tablespoons sugar 1/2 teaspoon cinnamon === CINNAMON APPLES === 1 can apple pie filling - (20 oz) 1/4 teaspoon cinnamon 1 tablespoon brown sugar

For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water,1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan overmedium heat. Heat until mixture boils and all sugar granules aredissolved. Add chopped pecans to mixture and stir for 1 to 2 minutes overheat. Be sure that all pecans are well-coated.

Pour mixture onto a large plate and continue to stir until mixture hardensand begins to break up. You should be able to separate all of the nuts.

For the croutons, preheat the oven to 300 degrees. Pour the slice breadcubes onto an ungreased cookie sheet and bake for 15 to 20 minutes oruntil the bread has turned light brown. Stir halfway through cookingtime.

Melt the butter in a skillet over medium heat. Pour baked croutons intothe pan and saut until the bread is well-coated with butter. Combine the�2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl. Sprinkle this mixture over the croutons while stirring so that thecroutons are well-coated with cinnamon/sugar. Remove croutons from theheat and pour them onto a plate to cool.

Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1tablespoon of brown sugar in a large bowl. You want to be sure you don'tstir hard enough to break up the apples. Microwave the apple for 1 to 2minutes or until hot.

To assemble the dessert for serving, first roll four cup-size scoops ofice cream in the pecan pieces. You can do this step ahead of time if youlike, keeping the pecan-covered scoops in your freezer.

Place an ice cream scoop onto a small plate, then pour about a tablespoonof caramel over the ice cream. Dribble another tablespoon around the baseof the ice cream onto the plate. Spread the hot apples around the base ofthe ice cream being sure to divide them evenly amongst the four servings.

Divide the croutons into four portions and sprinkle them on the applesaround the base of the ice cream scoop on each plate.

Spread a generous portion of whipped cream onto the top of each scoop ofice cream. Top off each dish with a fresh strawberry.



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Per serving: 811 Calories (kcal); 57g Total Fat; (60% calories from fat); 9g Protein; 74g Carbohydrate; 122mg Cholesterol; 134mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 4 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Outback Steakhouse's Coral Reef 'Rita


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 ounces Margaritaville gold tequila - (1 shot) 3/4 ounce Triple Sec - (1/2 shot) 1/3 cup sweet and sour mix 1/3 cup cranberry juice 3/4 ounce Grand Marnier - (1/2 shot) 1 lime wedge === OPTIONAL === Margarita salt -- for rim of glass

If you want salt on the rim of your glass, moisten the rim of a 16-ouncemug (or glass) and dip it in margarita salt.

To make the drink, fill the glass with ice. Add a shot of tequila, a halfshot of Triple Sec, then some sweet and sour mix and cranberry juice (inequal amounts -- about 1/3 cup each should do it) to within a half-inch ofthe top of the glass. Stir.

Splash a half shot of Grand Marnier over the top of the drink. Add awedge of lime and serve with a straw.




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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Outback Steakhouse's Honey Wheat Bushman Bread

Recipe By :Todd WilburServing Size : 8 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 1 1/2 cups warm water 2 tablespoons butter -- softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons yeast - (1 pkg) === COLORING === 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring cornmeal -- for dusting

If using a bread machine, add all of the ingredients for the dough in theexact order listed into the pan of your machine. Set it on "knead" andwhen the machine begins to mix the dough, combine the food coloring with1/4 cup of water and drizzle it into the mixture as it combines. Afterthe dough is created let it rest to rise for an hour or so. Then removeit from the pan and go to step #3.

If you are not using a bread machine, combine the flours, cocoa, sugar,coffee and salt in large bowl. Make a depression or "well" in the middleof the dry mixture. Pour the warm water into this "well," then add thebutter, honey and yeast. Combine the food coloring drops with 1/4 cup ofwater and add that to the "well." Slowly mix the ingredients with aspoon, drawing the dry ingredients into the wet. When you can handle thedough, begin to combine it by hand, kneading the dough thoroughly for atleast ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it

to rise.

When the dough has risen to about double in size, punch it down and divideit into 8 even portions (divide dough in half, divide those halves inhalf, and then once more). Form the portions into tubular shaped loavesabout 8 inches long and 2 inches wide. Sprinkle the entire surface of theloaves with cornmeal and place them on a cookie sheet, or two. Cover thecookie sheet(s) with plastic wrap and let the dough rise once more foranother hour in a warm location.

Preheat the oven to 350 degrees. Uncover the dough and bake it for 20 to24 minutes in the hot oven. Loaves should begin to darken slightly on topwhen done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use anelectric mixer on high speed to whip some butter until it's fluffy.

This recipe yields 8 small loaves.


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NOTES : It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that rather than the food coloring formula described in the recipe. Just measure 1 tablespoon of caramel color into the dough mixture where the recipe uses food coloring and water. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Outback Steakhouse's Kookaburra Wings


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup butter 1/3 cup Crystal Louisiana Hot Sauce 1 teaspoon Old El Passo taco seasoning -- (to 1 1/2 tspns) 1 teaspoon Good Seasons Italian Salad Dressing Mix -- (to 1 1/2 tspns) Oil -- for frying

20 chicken wings

Heat butter, sauce, and seasonings over medium heat until all flavors arewell blended.

Fry the wings for 10 minutes or until done. Toss wings and sauce togetherwhile wings are still hot. You can make them hotter by adding more hotsauce, and even add crushed red pepper to the sauce to get them REALLYHOT.



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Outback Steakhouse's Kookaburra Wings II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 10 chicken wing drumettes 48 ounces shortening = (or 6 to 10 cups vegetable oil) === WING COATING === 2 tablespoons all-purpose flour 1 tablespoon Kraft Macaroni & Cheese cheddar cheese topping or Molly McButter cheese sprinkle 1 1/4 teaspoons salt 1 teaspoon chili powder 3/4 teaspoon freshly-ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon paprika 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon ground cumin 1 dash ground clove === SAUCE === 2 tablespoons Crystal Louisiana hot sauce

1 teaspoon water === ON THE SIDE === Bleu cheese dressing Celery sticks

Preheat 48 ounces of shortening (1 large can), or 6 to 10 cups ofvegetable oil (use the amount required by your fryer), to 350 degrees.

Make the spiced breading for your wings by combining the wing coatingingredients (flour through clove) in a medium bowl. Stir well. Dip eachwing, one at a time into the breading. Give each one a light coating ofthe stuff. Arrange the breaded wings on a plate and let them situncovered in the refrigerator for about 15 minutes.

When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, oruntil the wings are brown.

While the wings are frying, mix the hot sauce and water together in asmall bowl. When the wings are done, drain them for a moment on papertowels or a rack. Drop the hot wings into a large plastic container witha lid. Pour the sauce over the wings. Cover the container and shake itto coat the wings with sauce.

Use tongs to remove the wings from the container. Arrange them on a platewith bleu cheese dressing and celery sticks on the side.


Todd's Tidbits: There are two types of frozen chicken wings out there --the giant party wings that come with a couple dozen pieces per bag, andthe smaller wings with nearly twice the number per bag. These littlerwings are what the restaurant uses and what you should use for thisrecipe. Because of the size of the bigger wings, they just don't fry upas well.

The restaurant uses shortening for frying. That's what I suggest you useif you want your wings closer to the real thing.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Outback Steakhouse's Queensland Chicken And Shrimp


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup milk 2 tablespoons butter 1/2 pint cream 1/4 teaspoon poultry seasoning 1/8 teaspoon cayenne - (to 1/4 tspn) -- adjust to taste 1/8 teaspoon freshly-ground white pepper 1/8 teaspoon onion powder 1/2 cup white wine 1 tablespoon garlic powder 1 pound linguine 4 chicken breasts 8 ounces shrimp 1 tablespoon olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spicemixture. Thicken and reduce, and set aside.

Cook linguine to the al dente stage.

Saute chicken breasts with wine and remaining spices until done. Removeand set aside.

Saute shrimp in pan, adding wine if necessary.

Serve each breast on a bed of linguine with shrimp. Cover with sauce.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Outback Steakhouse's Ranch Salad Dressing


Categories : Condiments Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 teaspoon Hidden Valley Ranch salad dressing mix -- (buttermilk recipe) 1 cup mayonnaise 1/2 cup buttermilk 1/4 teaspoon coarsely-ground black pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder

Combine all ingredients in a medium bowl. Mix well. Cover bowl and chilldressing for at least 30 minutes before serving.



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Nutr. Assoc. : 0 0 0 0 0 0


Outback Steakhouse's Shrimp On The Barbie

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter -- melted 1/2 cup olive oil 1/2 cup minced fresh herbs = (parsley, thyme and cilantro) 3 tablespoons fresh lemon juice 3 large garlic cloves -- crushed 1 tablespoon minced shallot Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 pounds medium to large shrimp -- unpeeled === OUTBACK DIPPING SAUCE ===

1 pint mayonnaise 1 pint sour cream 1/2 cup tomato chili sauce 1/2 teaspoon cayenne

For Dipping Sauce: Combine all dipping sauce ingredients and mix well. Chill until needed.

For the Shrimp: Combine first eight ingredients in large bowl. Mix inshrimp. Marinate at room temperature for one hour or in refrigerator forfive hours, stirring occasionally.

Prepare barbecue with medium-hot coals. Thread shrimp on skewers. Grilluntil opaque (about 2 minutes per side).



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Outback Steakhouse's Steak Seasoning

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Condiments Seasonings Spice Blends

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons salt 1 teaspoon paprika 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 dash coriander 1 dash turmeric

Mix all ingredients together in a small bowl.

To prepare steaks with this seasoning: Preheat a flat grill or largefrying pan over medium-high heat. Sprinkle some of the seasoning blend

over both sides of each cut of beef.

Grill the steaks on each side to your desired level of doneness. Be sureto use tongs to sear all the edges of each steak to a rich brown color.

This recipe yields about 4 teaspoons of seasoning.

Todd's Tidbits: For a gourmet variation, add couple tablespoons of redwine to the pan on high heat after removing the steak. Stir the winearound to remove the browned reside from the pan (deglaze it), and whenthe sauce has reduced by a third or so, pour it over your steak -- flavorbonanza!

Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"Yield: "4 teaspoons"

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Outback Steakhouse's Sydney's Sinful Sundae


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup shredded coconut 4 large scoops vanilla ice cream 1/2 cup Hershey chocolate syrup Whipped cream (in a can) 4 large ripe strawberries

Preheat the oven to 300 degrees. Spread the coconut over the bottom ofthe inside of a large oven pan. Shake the pan a little to spread thecoconut evenly. Bake the coconut for 25 to 30 minutes or until thecoconut is a light, golden brown. You may have to stir or shake thecoconut in the last 10 minutes to help it brown evenly.

When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice creaminto four separate bowls.

Heat up the chocolate syrup for 10 to 15 seconds in the microwave. Pourabout two tablespoons over each scoop of ice cream. Try to completelycover the ice cream with chocolate.

Spray some whipped cream on the top of each scoop of ice cream. Cut thestems from the strawberries and place one on each serving; upside down onthe whipped cream. Serve with a spoon.



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Outback Steakhouse's Tangy Tomato Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup ketchup 2 tablespoons tomato sauce = (or an additional amount of ketchup) 1/2 cup dark or light corn syrup 5 tablespoons sugar 3/4 teaspoon freshly-ground black pepper 3/4 teaspoon cayenne

Whisk all ingredients until well blended, refrigerate.

This recipe yields about 1 1/2 cups (12 ounces).

Source: "Todd Wilbur's Top Secret Message Boards at http://www.topsecretrecipes.com/cgi-bin/ubbcgi/Ultimate.cgi"S(Formatted for MC6): "03-01-2001 by Joe Comiskey - [email protected]"Yield: "1 1/2 cups"

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Per serving: 505 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g Protein; 131g Carbohydrate; 0mg Cholesterol; 3033mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 8 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


P. F. Chang's Cantonese Stir-Fry Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 1 tablespoon chicken base powder (no MSG) 1 tablespoon sugar 2 tablespoons shaohsing wine or sherry 1 tablespoon oyster sauce 1/2 teaspoon salt 1 teaspoon cornstarch

Combine all ingredients. Recipe doubles well. Refrigerates well, up to amonth. Stir thoroughly before using.


Comments: Very concentrated. Use sparingly when stir-frying vegetablesor tossing with noodles.


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Nutr. Assoc. : 0 0 0 0 0 0 0


P. F. Chang's Cellophane Noodle Salad

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces bean threads (cellophane noodles) 1/2 pound peeled deveined cooked shrimp Julienned green onions -- for garnish Julienned carrots -- for garnish Julienned cucumber -- for garnish Bean sprouts -- for garnish Chopped cilantro -- for garnish === DRESSING === 6 tablespoons soy sauce 6 tablespoons rice vinegar 2 tablespoons oyster sauce 6 teaspoons chili garlic sauce 3 teaspoons sesame oil 2 teaspoons sugar

Soak bean threads in warm water until soft, about 15 minutes. Cut intofour-inch lengths. Cook in a medium pot of boiling water for one minute. Drain, cool and pat dry.

Combine the dressing ingredients and toss with the noodles to coatthoroughly. Mound noodles on individual plates or a serving platter. Garnish with shrimp; julienned green onions, carrots and cucumber; beansprouts and chopped cilantro.



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Per serving: 57 Calories (kcal); 3g Total Fat; (51% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1598mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Chicken Chow Fun


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 ounces ground chicken -- cooked 14 ounces chow fun noodles 2 tablespoons minced scallions 1 teaspoon minced garlic 1 teaspoon chili paste 1 teaspoon Szechuan preserved vegetables 2 tablespoons shredded black fungus mushrooms === SAUCE === 2 tablespoons soy sauce 2 tablespoons vinegar 2 tablespoons sugar 1 teaspoon oyster sauce 1 teaspoon mushroom soy sauce 2 tablespoons water Cilantro -- garnish

Separate the chow fun noodles and cover them with plastic wrap until readyfor service.

Heat wok and add 2 teaspoons vegetable oil. Stir-fry garlic and chilipaste for 5 to 7 seconds. Add the cooked ground chicken and sear it inthe wok with garlic and chili paste. Add black fungus mushrooms and sauceand stir-fry together briefly.

Separate the noodles and drop them into the wok while you are mixing, ahandful at a time. Continue cooking until the noodles have absorbed allthe flavors and are hot.

Finish the dish with sesame oil and serve in bowls or plates. Garnishwith Szechuan preserved vegetables, minced scallions, and cilantro.



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Per serving: 190 Calories (kcal); 5g Total Fat; (25% calories from fat); 19g Protein; 17g Carbohydrate; 53mg Cholesterol; 1116mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Chicken With Black Bean Sauce


Categories : Chicken Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 whole chicken breasts 1 egg 2 tablespoons canola oil 1 tablespoon cornstarch Oil -- for frying 1 teaspoon fresh minced ginger 3 tablespoons minced scallions (white part only) 1/2 teaspoon minced garlic 4 ounces Peking Stir-Fry Sauce -- (see recipe) 2 teaspoons fermented black beans 12 ounces unseasoned chicken stock 1/2 teaspoon sugar 1 dash freshly-ground white pepper

Cut whole chicken breasts in half so you have 8 breast filets. Cut allbreast filets on a bias. Marinate with 1 egg, 2 tablespoons canola oiland 1 tablespoon cornstarch.

Heat wok until very hot. Add oil, then chicken and cook until opaque allover. Strain and remove excess oil from wok. Add ginger, scallion andstir-fry. Add chicken and garlic. Then add Peking Stir-Fry Sauce,fermented black beans and chicken stock. Add sugar, then a dash of whitepepper. Thicken with a cornstarch slurry (thin paste of cornstarch andwater) to your liking.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Coconut-Curry Vegetables

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Vegetables


-------- ------------ -------------------------------- 1 small onion -- cut 3/4" cubes 1 small red bell pepper -- cubed 1 cup halved mushrooms 4 ounces cauliflower or broccoli florets -- (abt 3 cups) 1 cup thinly-sliced carrots = (or sugar snap peas, whole) 2 tablespoons canola oil 2 teaspoons cornstarch -- dissolved in 1 1/2 tablespoons cold water === COCONUT-CURRY SAUCE === 1/2 cup canned coconut milk -- see * Note 2 tablespoons soy sauce 1/2 teaspoon curry powder 1 1/2 tablespoons brown sugar - (packed) -- or more to taste 2 teaspoons unseasoned rice vinegar or cider vinegar

* Note: Look for Chaokah brand (sold in Asian groceries). Be sure tostir well to incorporate the solids before using.

Separately blanch the broccoli, cauliflower, carrots (or sugar snap peas)until tender-crisp in plain, boiling water. Drain and flush with coldwater to stop the cooking. Drain again.

Combine the coconut-curry sauce ingredients. Taste and adjust the sugarto your liking.

Heat a wok or wide skillet over high heat until hot. Add the canola oil,swirl to glaze the pan, then add the onions and bell pepper. Stir-fryuntil tender-crisp, 3 to 4 minutes. Add the mushrooms and stir until hot,a few minutes more.

Add the blanched vegetables and toss to mix. Stir the sauce and add it tothe pan. Bring to a simmer, tossing to combine. Stir the cornstarchmixture to recombine and add it to the pan. Stir until the sauce turnsglossy, about 10 seconds (a bit longer if you're doubling the sauce).

Serve with rice, noodles or a warm loaf of bread.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Dan Dan Noodles


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === NOODLES === 1 teaspoon oil 1/4 ounce green onion -- minced 1/2 teaspoon minced garlic 1/2 teaspoon chile paste 4 ounces ground chicken -- cooked 1/4 ounce egg noodles -- cooked Cornstarch -- as needed === LIQUID MIXTURE === 2 ounces soy sauce 1 ounce cooking wine 1 teaspoon oyster sauce 1 teaspoon sugar 7 ounces chicken stock

Heat wok or large skillet, add 1 teaspoon oil and sear the chile paste,garlic and green onion for 5 seconds, using caution to avoid inhaling thedirect fumes. Add cooked ground chicken, tossing and stirring for 10seconds.

Add all the liquid ingredients and simmer for 20 seconds. Add a "slurry,"equal parts of cornstarch and water mixed together (a teaspoon or two ofeach) to thicken the sauce. Consistency should be thick enough to standon top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with beansprouts and julienned cucumbers.



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Per serving: 404 Calories (kcal); 15g Total Fat; (37% calories from fat); 40g Protein; 18g Carbohydrate; 113mg Cholesterol; 5147mg SodiumFood Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Firecracker Shrimp I


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons canola oil 8 ounces shrimp - (36 to 40) 7 baby carrots -- halved lengthwise 1/2 cup water chestnut slices 24 snow peas (china peas) 1 large scallion/ white part -- cut 1/4" mince 1 large garlic clove -- chopped fine 2 tablespoons sherry 1 tablespoon Rooster brand sambal chili paste 1/4 teaspoon freshly-ground white pepper 2 teaspoons ground bean sauce Cilantro -- for garnish Cornstarch slurry -(1 tspn cornstarch blended with 1 oz water) === SAUCE === 2 tablespoons soy sauce 2 teaspoons sugar 2 ounces water 2 teaspoons white vinegar

Assemble sauce ingredients and put aside.

Heat a large saut pan, cast-iron skillet, or electric wok until smoking. �Add oil and baby carrots, saut until the color of carrots brightens. Add�shrimp and stir-fry until about half way cooked.

Add water chestnuts, snow peas and garlic. Saut briefly. Add scallions.� Add chili paste, ground white pepper, ground bean sauce, when you smellthe "nuttiness" of the ground bean sauce, reduce heat and add sherry.

Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stiruntil thickened (approximately 30 seconds). Serve with steamed rice onplatter or in large bowl, garnish with cilantro.



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P. F. Chang's Firecracker Shrimp II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces medium shrimp -- peeled, deveined 3 tablespoons diced green pepper 3 tablespoons diced yellow onion 10 ounces cooked egg noodles 1 tablespoon minced garlic 3 tablespoons diced red pepper 1 tablespoon diced green onion, white part only 1 tablespoon chili paste === FIRECRACKER SAUCE === 2 tablespoons chili bean sauce/paste 1 cup chicken stock 1/2 cup rice wine 2 tablespoons oyster sauce 1 tablespoon chili paste === SHRIMP MARINADE === 1/2 teaspoon cornstarch 1/4 teaspoon freshly-ground white pepper 2 tablespoons vegetable oil 1 egg white

Cook noodles until al dente. Shock in generous amounts of ice water,turning by hand to speed chilling. Drain very well. Coat lightly withsesame oil.

Heat wok, add 1 teaspoon of oil. Place shrimp into medium hot oil. Slightly undercook. Drain wok, wipe out excess oil.

Add noodles to wok and toss with 3 ounces of Firecracker Shrimp Sauce. Mound noodles into a large shallow bowl. Clean wok.

Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ouncesof Firecracker Shrimp Sauce and toss quickly. Finish with sesame oil.

Place shrimp and sauce over noodles. Garnish with cilantro sprigs.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Garlic Noodles


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 teaspoons minced garlic 3 teaspoons sugar 2 tablespoons white vinegar 1 1/2 teaspoons red chile flakes 2 tablespoons canola oil 1 pound fresh Chinese noodle or vermicelli 1/2 teaspoon sesame oil 4 ounces Cantonese Stir-Fry Sauce -- (see below) 1 Japanese cucumber or English cucumber 2 tablespoons chopped cilantro === CANTONESE STIR-FRY SAUCE === 3/4 cup water 1 tablespoon chicken base powder (no MSG) 1 tablespoon sugar 2 tablespoons shaohsing wine or sherry 1 tablespoon oyster sauce 1/2 teaspoon salt 1 teaspoon cornstarch

Cook pasta. Rinse and cool down. Toss in red chile flakes and cilantro. Set aside.

Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice intostrips. Set aside.

Heat wok thoroughly, add oil, then minced garlic. Stir-fry briefly. Donot burn garlic or it will take on an acrid smell and taste. (If thishappens, throw it out and start over.) Add Cantonese Stir-Fry Sauce,sugar and vinegar.

Add noodle to wok, stirring and tossing to mix until noodle is heatedthrough. Place on plates and surround with cucumber strips.

Cantonese Stir-Fry Sauce: Combine all ingredients. Very concentrated. Use sparingly when stir-frying vegetables or tossing with noodles. Recipedoubles well. Refrigerates well, up to a month Stir thoroughly before

using.


Comments: Chinese noodle is available fresh frozen, and can be cooked likeany fresh pasta. Bring water to boil, add noodles, separate. Drain andshock in cold water. Toss with salad oil. Uncooked fresh pasta can befrozen indefinitely.


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Per serving: 194 Calories (kcal); 15g Total Fat; (66% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 592mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Lemon Pepper Shrimp


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 dozen shrimp -- peeled, cleaned Cornstarch or potato starch -- as needed Canola oil -- for frying 1/2 lemon -- cut thin slices Assorted vegetables -- cut thin strips === BLACK PEPPER SAUCE === 1 ounce table black pepper 1 ounce garlic 4 ounces tomato ketchup 2 ounces soy sauce 1 1/2 cups chicken stock 3 ounces sugar

Combine Black Pepper Sauce ingredients and set aside.

Lightly coat shrimp with starch. Fry in 3 inches of oil until lightlybrowned. Make sure the oil is hot before you put the shrimp in. You cantest the oil by dropping a piece of green onion into the oil. If theonion bubbles and rises to the surface, the oil is ready. After fryingthe shrimp, set them aside.

In a hot wok, stir-fry your favorite vegetables in approximately 1tablespoon of oil. Do not overcook. After the vegetables are heated, setthem aside.

In the same wok, stir-fry the lemon pieces. When the lemon pieces are hot(about 2 minutes), add the shrimp back into the wok. Add as much of theBlack Pepper Sauce to the shrimp as you like. Pour the shrimp, lemons andsauce over the vegetables.



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Per serving: 128 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 26g Carbohydrate; 27mg Cholesterol; 1643mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Lettuce Chicken Wraps

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Chicken Wraps

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 dried shiitake mushrooms 1 teaspoon cornstarch 2 teaspoons dry sherry 2 teaspoons water Salt -- to taste Freshly-ground black pepper -- to taste 1 1/2 pounds boneless skinless chicken 5 tablespoons oil 1 teaspoon fresh minced ginger 2 garlic cloves -- minced 2 green onions -- minced 2 small dried chilis -- (optional) 1 can bamboo shoots - (8 oz) -- minced 1 can water chestnuts - (8 oz) -- minced 1 package Chinese cellophane rice noodles -- prepared according to package directions Lettuce "cups" leaves === COOKING SAUCE === 1 tablespoon hoisin sauce

1 tablespoon soy sauce 1 tablespoon dry sherry 2 tablespoons oyster sauce 2 tablespoons water 1 teaspoon sesame oil 1 teaspoon sugar 2 teaspoons cornstarch

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cutand discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, water, soy sauce, salt,pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoonoil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium-high heat. Add 3 tablespoons oil,then add chicken and stir fry for about 3 to 4 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chilies(if desired),and onion; stir fry about a minute or so. Add mushrooms, bamboo shootsand water chestnuts; stir fry an additional 2 minutes. Return chicken topan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom ofserving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaves and roll up.



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Per serving: 871 Calories (kcal); 74g Total Fat; (75% calories from fat); 5g Protein; 47g Carbohydrate; trace Cholesterol; 1520mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 14 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Peking Stir-Fry Sauce



-------- ------------ -------------------------------- 1/2 cup water 2 tablespoons shaohsing wine or sherry 2 tablespoons mushroom soy sauce 2 tablespoons oyster sauce 1 teaspoon sugar 1 tablespoon cornstarch

Mix ingredients together until cornstarch is incorporated. Stir wellbefore using.

This recipe yields 6 ounces. Can be doubled or quadrupled. Will keep forone month refrigerated.

Comments: Sauce can be customized with chili paste, ginger, garlic orstar anise to suit tastes.

Source: "Top Secret Recipe's Message Boards at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-27-2001 by Joe Comiskey - [email protected]"Yield: "6 ounces"

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Per serving: 51 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 12g Carbohydrate; 0mg Cholesterol; 223mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


P. F. Chang's Red Sauce Wontons


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 won tons === WONTON FILLING === 1/2 pound shrimp -- washed, peeled, deveined and finely minced 1/4 pound pork -- trimmed, and finely minced 2 tablespoons finely-minced carrot 2 tablespoons finely-minced green onion 1 teaspoon minced fresh ginger 2 tablespoons oyster sauce 1/4 teaspoon sesame oil Green onions -- for garnish

Cilantro leaves -- for garnish === SAUCE === 1 cup soy sauce 1 ounce white vinegar 1/2 ounce chile oil 1/2 teaspoon chile paste 1 ounce sugar 1/2 teaspoon minced fresh garlic Sesame oil -- to taste 1 cup chicken stock

Combine shrimp and pork with remaining filling ingredients. Make sure themixture is smooth and not lumpy. If you have a food processor, use it forthe mix. With a small spoon, place a pea-size mound of meat mixture intothe won ton skin. Moisten the top and bottom corners. Fold over andseal. Place on a plate, cover and place in refrigerator until ready toserve.

Combine sauce ingredients and mix very well. Prepare garnishes. Have asoup pot filled with chicken stock. Bring to a boil, then lower to aslight boil. Heat the entire batch of sauce. Return to servingcontainer.

Cook won tons in boiling chicken stock for approximately 2 minutes oruntil won tons float to the surface. Cook until skins are soft. With astrainer, remove won tons into soup bowl. Mix sauce well. Heat the saucebriefly or keep it hot by the steamer.

Remember to mix sauce well before you ladle it over the won tons, thenladle 1 ounce of sauce over the won tons. Garnish with green onions andcilantro and serve.



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Per serving: 200 Calories (kcal); 6g Total Fat; (27% calories from fat); 21g Protein; 15g Carbohydrate; 106mg Cholesterol; 4806mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Roasted Chicken Cantonese Style


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 pounds whole fresh chicken 4 ounces ginger root 2 tablespoons five-spice powder 3 green onions -- whole 5 star anise 3 ounces ground bena sauce 1 orange peel === CHICKEN BATH === 3 tablespoons baking soda 4 cups water === GLAZE === 2 tablespoons honey 3 tablespoons white vinegar

Rinse and clean cavity of chicken.

Peel and dice fresh ginger root. Mix together diced ginger, five spicepowder, green onion, star anise, ground bean sauce and orange peel. Fillcavity of chicken with mixed ingredients. Truss the chicken with askewer. Hang the chicken on hook in refrigerator.

"Bath" the chicken with water and baking soda. Brush with honey andvinegar. Hang the chicken in the refrigerator for three days, brushingtwice daily with honey and vinegar.

Bake at 325 degrees for 1 1/2 to 2 hours, until 165 to 170 internaldegrees. Cut and serve.



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Per serving: 87 Calories (kcal); 2g Total Fat; (14% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 2846mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Shrimp Dumplings


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package wonton wrappers === FILLING === 1 pound peeled deveined medium shrimp -- washed, dried 2 tablespoon finely-minced carrot 2 tablespoon finely-minced green onion 1 teaspoon minced fresh ginger 2 tablespoon oyster sauce 1/4 teaspoon sesame oil === SAUCE === 1 cup soy sauce 1 ounce white vinegar 1/2 teaspoon chile paste 1 ounce sugar 1/2 teaspoon minced fresh ginger Sesame oil -- to taste 1 cup water 1 tablespoon cilantro leaves

Take 1/2 pound of the shrimp and mince fine in a food processor. Take theother 1/2 pound and small dice. Combine remaining ingredients. With asmall spoon, place approximately 1/2 ounce of the mixture into the skin. Moisten the outside edge. Fold corner to corner (opposite) and seal. Thetop should look like a cross. Place on a plate covered in refrigeratoruntil ready to serve.

Combine sauce ingredients and mix very well. Prepare garnishes.

For service: Have a soup pot filled with water. Bring to a boil, thendown to a slight boil. Line the bottom of a Chinese steamer with a lightcoat of vegetable oil or a nonstick spray. Place dumplings in steamer. Cover and steam for 7 to 10 minutes. Dumplings should be firm with aninternal temperature of 160 degrees.

Either serve in steamer or remove to serving plate. Place 2 ounces ofsauce in a small dish or bowl.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Shrimp Fried Rice


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 teaspoon ground superfine mustard 1/4 teaspoon minced ginger 1/2 teaspoon minced or crushed garlic 1 teaspoon molasses 1 1/2 tablespoons lite soy sauce = (more added at table as desired) Canola cooking spray 1/3 cup egg substitute Salt -- (optional), to taste Freshly-ground black pepper -- (optional), to taste 4 teaspoons canola oil 1 1/2 cups tail-off cooked large shrimp - (packed) -- from frozen 3/4 cup petite green peas -- frozen = (or bean sprouts) 3/4 cup baby carrots -- cut thin strips 2 cup steamed rice 2 green onions - (to 3) -- chopped = (use only white part or white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stirin soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spraycenter generously with canola cooking spray. Pour egg substitute in themiddle of pan and tilt to spread egg out. Sprinkle salt and pepper overthe top if desired. Once the underside is lightly browned, flip egg overand cook about a minute longer or until bottom is lightly browned. Cutinto small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp andlet sizzle for about a minute. Add peas and carrots and stir-fry, tossingoccasionally, for about 2 minutes or until shrimp is warmed throughout.

Add steamed rice, stir and let cook about a minute. Drizzle the soy-saucemixture over the top of rice mixture, stir, and let cook another minute ortwo. Turn off heat and stir in green onion and pieces of egg.

Serve, offering additional soy sauce at the table, if desired.



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Per serving: 187 Calories (kcal); 14g Total Fat; (66% calories from fat); 5g Protein; 11g Carbohydrate; 1mg Cholesterol; 112mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Spicy Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 10 ounces chicken breast Potato starch -- as needed Canola oil -- as needed 1 teaspoon minced garlic -- or to taste 1/4 cup green onions 1 teaspoon chili paste -- or to taste 1 ounce house white sauce - (chicken stock with a touch of oyster sauce) 1 ounce Chang's Sauce = (sugar and vinegar combined) 2 teaspoons sesame oil 1 tablespoon cornstarch

Dice chicken breast and lightly coat with potato starch.

Fill hot wok with enough Canola oil to fry chicken. Fry chicken for twoto three minutes until golden brown and cooked all the way through. Drainthe chicken reserving 3 tablespoons of the oil. Rinse out the wok.

Add reserved oil back into hot wok and add garlic, green onions, chilipaste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mixin fried chicken. Sauce should bind to the chicken. Serve with steamedrice or noodles.



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Protein; 11g Carbohydrate; 145mg Cholesterol; 180mg SodiumFood Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


P. F. Chang's Steamed Fish With Ginger And Green Onions

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Fish (Ocean) Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 dash salt 1 dash freshly-ground white pepper 1 teaspoon sesame oil 3 slices ginger -- smashed 3 green onion stalks -- smashed 4 fish fillets - (serving size) === GARNISH === 2 tablespoons julienned green onions 2 tablespoons julienned peeled fresh ginger 1 ounce oil -- heated 2 ounces sauce (see below) Cilantro sprigs -- for garnish === SAUCE === 8 ounces soy sauce 10 ounces chicken stock 2 ounces sugar

Top fish with above ingredients before steaming. Cook fish 7 to 10minutes, making sure fish doesn't overcook.

Garnish Instructions: Remove fish to serving plate. Cover with gingerand green onions. Spread the heated oil over the top to sizzle into thevegetables and fish. Distribute the sauce over the fish. Garnish withcilantro sprigs.

Sauce Instructions: Mix soy sauce, chicken stock and sugar.



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Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 7 Fat; 4 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Pace's Picante Sauce (Medium)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can tomato puree - (10 3/4 oz) 1 can full of water (1 1/3 cups) 1/3 cup chopped Spanish onion 1/4 cup chopped fresh jalape o peppers -- with seeds� (3 to 4 peppers) 2 tablespoons freshly-ground white vinegar 1/4 teaspoon salt - (rounded) 1/4 teaspoon dried minced onion 1/4 teaspoon dried minced garlic

Combine all ingredients in a saucepan over medium-high heat. Bring to aboil then reduce heat and simmer for 30 minutes or until thick.

When cool, bottle in 16-ounce jar and refrigerate overnight.

This recipe yields 2 cups (16 oz).


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NOTES : For the mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded tablespoons (2 to 3 jalapenos). For the hot variety, increase the amount of jalapenos to 1/3 cup (4 to 5 jalapenos). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Pal's Sauceburger


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/8 pound ground beef 1 small sesame seed bun Salt -- to taste 2 tablespoons ketchup 1 teaspoon sweet pickle relish 1/2 teaspoon yellow mustard

Pat out the ground beef until about the same diameter as the bun. If youlike, you can freeze this patty ahead of time to help keep the burger fromfalling apart when you cook it.

Brown or toast the faces of the top and bottom buns. You can do this in afrying pan over medium heat or by toasting them in the oven (or toasteroven).

As the buns are browning, grill the hamburger patty, either in a hotfrying pan over medium heat -- or you can use a barbecue grill. Salt themeat generously.

Combine the ketchup, relish and mustard in a small bowl. When the meat iscooked to your liking, place it on the face of the bottom bun. Slatherthe sauce on the face of the top bun and place it onto the meat. Ta-da --Sauceburger!



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Per serving: 216 Calories (kcal); 15g Total Fat; (63% calories from fat); 10g Protein; 10g Carbohydrate; 48mg Cholesterol; 467mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Tidbit - Here's a simple, great tasting burger from a small chain called Pal's in Tennessee. This little drive-thru developed this simple sauce -- a combination of ketchup, mustard and relish -- that makes quick production of scores of these tasty sandwiches a breeze when the line of cars grows long. Yes, it's easy -- it's also very good on any burger at your next cookout. Nutr. Assoc. : 0 0 0 0 0 0


Panda Express' Mandarin Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup sugar 1/4 cup soy sauce 1 tablespoon lemon juice 1 teaspoon vegetable oil 1 teaspoon minced fresh garlic 1/2 teaspoon minced fresh ginger 1/4 cup water 4 teaspoons arrowroot 6 skinless chicken thigh fillets === ON THE SIDE === Steamed white rice

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a smallsaucepan. Combine water with arrowroot in a small bowl and stir untilarrowroot is dissolved. Add to saucepan and turn heat to high. Stiroften while bringing mixture to a boil, then reduce heat and simmer for 4to 6 minutes or until sauce is thick.

Preheat your grill on high for the chicken.

When the grill is hot, rub each chicken piece with oil and cook thechicken for 4 to 6 minutes per side or until done. Chicken should havebrowned in spots.

When chicken is done, chop it into bite-size pieces. Pour the chickenpieces into a large frying pan over medium heat. Heat until chickensizzles then reduce heat and cover chicken until ready to serve. Spoonchicken into a medium bowl, then pour all the sauce over the chicken andstir until well-coated. Serve with steamed white rice.

This recipe yields 2 large-portion servings.


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Per serving: 318 Calories (kcal); 2g Total Fat; (6% calories from fat); 2g Protein; 75g Carbohydrate; 0mg Cholesterol; 2059mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Panda Express' Orange Flavored Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SAUCE === 1 1/2 cups water 2 tablespoons orange juice 1 cup dark brown sugar - (packed) 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1/4 cup lemon juice -- plus 1 teaspoon lemon juice 1 teaspoon minced water chestnuts 1/2 teaspoon minced fresh ginger 1/4 teaspoon minced garlic 1 teaspoon chopped green onion - (rounded) 1/4 teaspoon crushed red pepper flakes 5 teaspoons cornstarch 2 teaspoons arrowroot === CHICKEN === 4 chicken breast fillets 1 cup ice water 1 egg 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups unsifted cake flour 2 cups vegetable oil - (to 4 cups)

Combine all of the sauce ingredients -- except the cornstarch andarrowroot -- in a small saucepan over high heat. Stir often whilebringing mixture to a boil. When sauce reaches a boil, remove it fromheat and allow it to cool a bit, uncovered.

Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of themarinade from the pan and pour it over the chicken in a large resealableplastic bag or other container which allows the chicken to be completelycovered with the marinade. Chicken should marinate for at least a couplehours. Cover remaining sauce and leave it to cool until the chicken isready.

When chicken has marinated, preheat 2-inches of vegetable oil in a wok orskillet to 350 degrees.

Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoonsof water. Stir until cornstarch and arrowroot have dissolved. Pour thismixture into the sauce and set the pan over high heat. When sauce beginsto bubble and thickens cover and remove from heat.

Beat together the ice water and egg in a medium bowl. Add baking soda andsalt. Add 3/4 cup of the flour and stir with a fork just until the flour

is blended into the mixture. The batter should still be lumpy.

Sprinkle another 1/4 cup of flour on top of the batter and mix with onlyone or two strokes. Most of this flour will still be floating on top ofthe mixture. Put the remaining flour (1/2 cup) into a medium bowl.

Dip each piece of chicken first into the flour, then into the batter. Letsome of the batter drip off and then slide the chicken into the oil. Fryup to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or untilgolden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.

As the chicken cooks, reheat the sauce left covered on the stove. Stiroccasionally.

When all of the chicken is done, pour it into a large bowl, and cover withthe thickened sauce. Stir gently until all of the pieces are well coated.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Papa John's Cheese Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup milk 2 teaspoons cornstarch 1/4 cup Cheez Whiz 2 teaspoon juice from canned jalapenos (nacho slices)

Combine cornstarch with milk in a small bowl and stir until cornstarch hasdissolved. Add Cheez Whiz and stir to combine.

Microwave on high for 1 minute, then stir until smooth. Add juice from

jalapeno slices, and stir.



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Per serving: 95 Calories (kcal); 4g Total Fat; (38% calories from fat); 4g Protein; 11g Carbohydrate; 17mg Cholesterol; 60mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates



Papa John's Pizza Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can tomato puree - (10 3/4 oz) 1/4 cup water 1 tablespoon sugar 1 teaspoon olive oil 1/4 teaspoon lemon juice 1/4 teaspoon salt 1/4 teaspoon oregano 1/8 teaspoon basil 1/8 teaspoon thyme 1/8 teaspoon garlic powder

Combine ingredients in a small saucepan over medium heat. Bring to aboil. Reduce heat and simmer for 15 to 20 minutes.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Papa John's Special Garlic Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup margarine spread 1/4 teaspoon garlic powder

Combine ingredients in a small bowl. Microwave on 1/2 power for 20seconds. Stir.



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Nutr. Assoc. : 0 0


Pepperidge Farm's Ginger Man Cookies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup dark brown sugar - (packed) 3/4 cup granulated sugar 1/2 cup shortening 1/4 cup molasses 2 eggs 1/2 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground ginger 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves Red sugar crystals -- (cake decorating decors)


Cream together the sugars, shortening, molasses, eggs, and vanilla in alarge bowl. Beat with an electric mixer until smooth. In another largebowl, combine flour, baking soda, baking powder, ginger, salt, cinnamon,and cloves. Add the dry mixture to the wet mixture, stirring while youadd it.

Roll a portion of the dough out on a heavily floured surface. Roll tounder 1/4-inch thick. Cut the cookies using a man-shaped cookie cutter,or any other cookie cutter shape you've got.

Place cookies on an oiled cookie sheet and bake for 15 to 18 minutes. Bake only one cookie sheet of cookies at a time.

This recipe yields about 3 dozen cookies.


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Per serving: 77 Calories (kcal); 3g Total Fat; (36% calories from fat); 1g Protein; 11g Carbohydrate; 10mg Cholesterol; 112mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Pizza Hut's Cavatini


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups uncooked assorted pasta -- cooked al dente 2 pounds ground round 2 tablespoons oil 1 1/2 packages onion soup mix 28 ounces stewed tomatoes -- sliced 1 Can V-8 juice - (6 oz) 1 jar Prego meat-flavored spaghetti sauce - (16 oz) 1/2 cup grape jelly Mozzarella cheese slices Provolone cheese slices

Brown the meat in oil. Crumble with a fork, browning until the pink colordisappears. Turn heat to low. Add remaining ingredients, except cheese. Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes,but do not let it boil.

Alternate layers of cooked pasta, the sauce and slices of mozzarella andhalf the provolone sufficiently to fill individual au gratin dishes - orsmall oven-proof serving dishes.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Pizza Uno's Deep Pan Chicago Style Pizza

Recipe By :Evelyne SlomonServing Size : 6 Preparation Time :0:00Categories : Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CRUST === 1 cup warm tap water -- (110 to 115 degrees) 1 package active dry yeast

3 1/2 cups flour 1/2 cup coarse-ground cornmeal 1 teaspoon salt 1/4 cup oil === FILLING === 1 pound mozzarella -- sliced 1 pound sausage -- removed from the casing and crumbled 1 can whole tomatoes - (28 oz) -- drained, and coarsely crushed 2 garlic cloves -- minced 3 teaspoons dried oregano = (or 5 fresh basil leaves, shredded) 4 tablespoons freshly-grated Parmesan cheese

Crust: Pour the warm water into a large mixing bowl and dissolve theyeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, andvegetable oil. Mix well with a spoon. Continue stirring in the rest ofthe flour 1/2 cup at a time, until the dough comes away from the sides ofthe bowl. Flour your hands and the work surface and kneed the ball ofdough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to60 minutes in a warm place, until it is doubled in bulk. Punch it downand kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan,until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15 to 20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled sausageuntil it is no longer pink, drain it of its excess fat. Drain and chopthe tomatoes.

When the dough has finished its second rising, lay the cheese over thedough shell. Then distribute the sausage and garlic over the cheese. Topwith the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400degrees and bake for 25 to 35 minutes longer. Lift up a section of thecrust from time to time with a spatula to check on its color. The crustwill be golden brown when done.

Serve immediately.



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Per serving: 668 Calories (kcal); 40g Total Fat; (54% calories from fat); 17g Protein; 58g Carbohydrate; 51mg Cholesterol; 862mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat;

0 Other Carbohydrates

NOTES : This recipe is from "The Pizza Book: Everything There Is to Know About the World's Greatest Pie" by Evelyne SlomonNutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Planet Hollywood's Cool Running


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce Captain Morgan spiced rum 1/2 ounce Malibu rum 1/2 ounce Bacardi Limon 2 ounces pineapple juice 1 ounce cranberry juice 1 ounce orange juice 1 splash of grenadine 1 splash of Rose's lime juice 1 splash of Bacardi 151

Combine crushed ice with all ingredients, except Bacardi 151, in atumbler. Shake. Pour a splash of Bacardi 151 on top and serve with astraw.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Planet Hollywood's Pot Stickers

Recipe By :Todd WilburServing Size : 3 Preparation Time :0:00Categories : Appetizers Poultry Turkey

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 pound ground turkey 1/2 teaspoon minced fresh ginger 1 teaspoon minced green onion 1 teaspoon minced water chestnuts 1/2 teaspoon soy sauce 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon crushed red pepper flakes (no seeds) 1/4 teaspoon salt 1/8 teaspoon garlic powder 1 egg -- beaten Vegetable oil -- for frying 12 wonton wrappers - (3" by 3" size) -- see * Note Hoisin sauce -- on the side

* Note: If you can't find wonton wrappers, you can also use eggrollwrappers for this recipe. Eggroll wrappers are much bigger, so you willbe wasting more of the dough when you trim the wrappers to 3-inch diametercircles. But in a pinch, this is a quick solution. Pot stickerwrappers can also be found in some supermarkets, but I've found the wontonwrappers and eggroll wrappers, when fried, taste more like the restaurantversion.

In a small bowl, combine all the ingredients except the egg, wrappers andoil. Add 1 tablespoon of the beaten egg. Save the rest of the egg forlater. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers -- 1 to 2 inches should beenough.

Invert a small bowl or glass with a 3-inch diameter on the center of awonton wrapper and cut around it to make a circle. Repeat for theremaining wrappers.

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 and foldthe wrapper over the filling. Gather the wrapper as you seal it so thatit is crinkled around the edge. Repeat with the remaining ingredients.

Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutesor until they are brown. Drain on a rack or paper towels. Serve withhoisin sauce for dipping. If you want, add some crushed red pepper orcayenne pepper to the sauce.

This recipe yields 3 to 4 appetizer servings.


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Per serving: 79 Calories (kcal); 5g Total Fat; (53% calories from fat); 9g Protein; trace Carbohydrate; 92mg Cholesterol; 289mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other

Carbohydrates

NOTES : Tidbits - Here's a special recipe from one of the most popular theme restaurant chains. Pot stickers are a popular Asian dumpling that can be fried, steamed, or simmered in a broth. Planet Hollywood has customized its version to make them crunchier than the traditional dish, and it's a tasty twist that I'm sure you'll love. Since hoisin sauce would be very difficult to make from scratch, you can use a commercial brand found in most stores. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Planet Hollywood's The Terminator


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce vodka 1/2 ounce white rum 1/2 ounce gin 1/2 ounce Grand Marnier 1/2 ounce Kahlua 2 ounces sweet and sour mix 1 ounce cranberry juice 1 splash of beer

Combine crushed ice with all ingredients, except beer, in a tumbler. Shake. Pour a splash of beer on top and serve with a straw.



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Per serving: 220 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 16g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Popeye's Dirty Rice

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound spicy bulk breakfast sausage 1 can clear chicken broth - (14 oz) 1/2 cup long-grain rice 1 teaspoon dried minced onion

Brown sausage in skillet until pink color disappears, crumbling with fork. Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20minutes or until rice is tender and most of broth is absorbed.



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Popeye's Fried Chicken

Recipe By :Gloria PitzerServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups self-rising flour 1 cup cornstarch 3 tablespoons seasoned salt 2 tablespoons paprika 1 teaspoon baking soda 1 package dry Italian salad dressing mix 1 package onion soup mix - (1 1/2 oz) 1 package spaghetti sauce mix - (1/2 oz) 3 tablespoons sugar 3 cups corn flakes -- crush slightly 2 eggs -- well beaten 1/4 cup cold water

4 pounds chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes intoanother bowl. Put eggs and water in a third bowl. Put enough corn oilinto a heavy roomy skillet to fill it 1-inch deep. Get it HOT!

Grease a 9- by 12- by 2-inch baking pan. Set it aside. Preheat oven to350 degrees.

Dip chicken pieces 1 piece at a time as follows: Into dry coating mix. Into egg and water mix. Into corn flakes. Briskly but briefly back intodry mix. Drop into hot oil, skin-side-down and brown 3 to 4 minutes onmedium-high. Turn and brown other side of each piece. Don't crowd piecesduring frying.

Place in prepared pan in single layer, skin-side up. Seal with foil, on 3sides only, leaving 1 side loose for steam to escape. Bake at 350 degreesfor 35 to 40 minutes removing foil then to test tenderness of chicken.

Allow to bake uncovered 5 minutes longer to crisp the coating.

Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temperaturein covered container up to 2 months.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Progresso's Italian Style Bread Crumbs


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup plain bread crumbs 1/2 teaspoon salt 1/2 teaspoon parsley flakes

1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon sugar 1 dash oregano

Combine all ingredients in a small bowl.



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Nutr. Assoc. : 0 0 0 0 0 0 0


Rainforest Cafe's Rasta Pasta


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package bow ties pasta - (8 oz) 1 teaspoon chopped garlic 2 tablespoons olive oil 1 cup chopped fresh spinach 1 broccoli florets 1 medium red pepper -- roasted 1 cup grilled chicken in 1/2" wide pieces 1 prepared Alfredo sauce 1/8 cup prepared basil pesto 1 teaspoon Italian seasoning 2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside.

In a 10-inch saute pan, saute garlic in olive oil. Add spinach, broccoli,red pepper and grilled chicken; toss to combine. Stir in Alfredo sauceand pesto; simmer an additional 5 minutes.

Reheat pasta if necessary under hot running water in a strainer; pour into

a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle withItalian seasoning and Parmesan cheese.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Alaska Snow Crab With Red Sauce

Recipe By :Red Lobster RestaurantsServing Size : 0 Preparation Time :0:00Categories : Crab Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 pounds Alaska snow crab clusters, single-cut legs or split legs, thawed if necessary 2 tablespoons minced onion 1 garlic clove -- minced 1 tablespoon butter or margarine 1 can tomato sauce - (8 oz) 1/4 cup catsup 1/4 teaspoon oregano -- crushed

Rinse crab under cool water. Cut crab into serving-sized pieces; scorebacks of leg sections using a large heavy knife or slit with kitchenshears.

Saut onion and garlic in butter until tender; stir in remaining�ingredients except crab. Simmer 5 minutes. Serve hot with chilled orsteamed crab.


Source: "Red Lobster Restaurant's recipe collection at http://www.redlobster.com"S(Formatted for MC5): "08-14-1999 by Joe Comiskey - [email protected]"

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Suggested Wine: Beverage suggestions: Pinot Grigio, Fume Blanc

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Amarillo Salmon

Recipe By :Red Lobster RestaurantsServing Size : 2 Preparation Time :0:00Categories : Fish (Ocean) Salmon Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 salmon fillets or steaks - (8 oz ea) 1/2 cup thick and spicy barbeque sauce 1/4 cup horseradish sauce

Mix barbeque and horseradish sauce together.

Grill one side of the salmon on a well-oiled grill. After turning over,baste cooked side with sauce mixture. Before taking off the grill flipagain and baste the other side of the fish.



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Suggested Wine: Beverage suggestions: A berry lager or sweet red wine.

NOTES : Chef's Tip - Try this sauce on skewered shrimp or other types of seafood. Nutr. Assoc. : 0 0 0


Red Lobster's Bacon Wrapped Stuffed Shrimp

Recipe By :Todd WilburServing Size : 2 Preparation Time :0:00Categories : Appetizers Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 pieces bacon 5 large shrimp 3 slices fresh jalape o� 1 ounce pepper-jack cheese === SEASONING === 1/4 teaspoon salt 1/4 teaspoon paprika 1 dash freshly-ground black pepper 1 dash cayenne pepper 1 dash allspice === DIPPING SAUCE === 1/3 cup ranch dressing 1/4 teaspoon dried cilantro

Preheat oven to broil.

Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.

Make the dipping sauce by combining the ranch dressing with cilantro in amedium bowl.

Cook the bacon in a frying pan over medium-high heat, but don't cook itall the way to crispy. You want undercooked bacon that, when cool, willeasily wrap around the shrimp. Cook the bacon about 3 minutes per side,and don't let it brown. When the bacon is done lay it on paper towels todrain and cool.

Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down intothe back of the shrimp, without cutting all the way through, so that theshrimp is nearly butterflied open. This will make a pocket for the pepperand cheese.

Pour 1 cup of water into a small bowl. Add the shrimp and jalape o�peppers and microwave for 60 to 90 seconds. Shrimp should be starting tofirm up and change color. Immediately pour the water out of the bowl,remove the jalape o slices and pour cold water over the shrimp. Place the�the shrimp and jalape o pepper slices onto paper towels to drain off�excess water.

Build the appetizer by cutting the jalape o slices in half and removing�the seeds. You should now have 6 jalape o slices -- you'll need 5 of�these. Place one slice into the slit on the back of a shrimp. Cut aninch-long chunk of cheese (about 1/4-inch thick), and place it on thejalape o slice. Wrap a piece of bacon around the shrimp, starting where�the cheese is. Start wrapping with the thinnest end of the bacon. Go 1

1/2 times around the shrimp and then cut off the excess bacon and slide askewer through the shrimp, starting with the end where the cheese is andpiercing the cut end of the bacon on the other side. Repeat with theremaining shrimp and slide them onto the skewer with the tails facing thesame direction.

Put the skewer onto a baking sheet or broiler pan and sprinkle a verylight coating of the seasoning blend over the shrimp, then broil for 3 to4 minutes or until the bacon begins to brown and the cheese begins toooze. Serve over a bed of rice if desired. Feed the left over baconpieces to the dog while you scarf out on the shrimp.

This recipe yields 2 servings as an appetizer.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Barbeque Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Prego chunky-style sauce 1/2 cup Del Monte ketchup 1 tablespoon Dijon mustard 1 tablespoon vinegar 1/8 teaspoon dry mustard 1 teaspoon chili powder

Combine thoroughly and refrigerate, tightly covered, to use within 90 daysor freeze to thaw and use within 1 year.

This recipe yields about 1 cup.


"08-17-1999 by Joe Comiskey - [email protected]"Yield: "1 cup"

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Nutr. Assoc. : 0 0 0 0 0 0


Red Lobster's Basil Shrimp Stuffed Zucchini

Recipe By :Red Lobster RestaurantsServing Size : 8 Preparation Time :0:00Categories : Main Dish Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 zucchinis - (2" to 3" dia) 2 tablespoons butter or margarine 1 tablespoon minced onion 1/2 pound tomatoes -- peeled, seeded, and chopped 1 pound small shrimp -- peeled, deveined (cut shrimp if they are larger than a quarter) 1 tablespoon minced fresh basil 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1 cup breadcrumbs 2 tablespoons melted Butter

Preheat oven to 350 degrees. Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leavesome by the ends to create a boat-like shape.

Saut onions in butter until clear, add tomatoes and simmer until soft. �

In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt andpepper and half of the bread crumbs. Fill the zucchini boats with themixture.

Place boats in a greased baking dish. Sprinkle with remaining breadcrumbsand drizzle with butter. Bake for 15 minutes or until shrimp are pink andclear.



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Suggested Wine: Beverage suggestions: White Zinfandel, Savingnon Blanc (Sonoma)

NOTES : Chef's Tip - Try this recipe on the grill. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Batter-Fried Shrimp


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 pounds shrimp -- peeled, deveined 1/2 cup oil 1 egg -- beaten 1 cup all-purpose flour 1/2 cup milk 3/4 teaspoon seasoned salt 1/4 teaspoon salt Oil -- for deep frying

Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well. Addremaining ingredients except oil for frying and stir until well blended.

Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30to 60 seconds or until golden brown. Remove with slotted spoon; drain onpaper towel.



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Suggested Wine: Beverage suggestions: Light lager, dark or amber beer

NOTES : Chef's Tip - Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Bite-Size Shrimp Quiches

Recipe By :Red Lobster RestaurantsServing Size : 24 Preparation Time :0:00Categories : Appetizers Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small Red Lobster Cocktail Shrimp Party Platter 1 sheet frozen puff pastry - (1/2 pkg) -- thawed 3 eggs 3/4 cup whipping cream 1/4 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1 pinch nutmeg 1/8 cup Parmesan cheese 4 ounces sharp cheddar or Swiss cheese -- cut into 1/2" cubes

Preheat oven to 400 degrees. Lightly grease 24 two-inch muffin cups.

Place 1 unfolded pastry sheet on a lightly floured board; roll out into a12- by 14-inch rectangle; cut into 24 rounds with 2 1/2-inch biscuitcutter. Fit pastry rounds in muffin cups.

In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended. Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with eggmixture and top with a shrimp, tail to side. Sprinkle with Parmesancheese.

Bake 10 minutes or until puffed and golden. Serve warm.

This recipe yields 24 quiches.


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Per serving: 36 Calories (kcal); 3g Total Fat; (85% calories from fat); 1g Protein; trace Carbohydrate; 34mg Cholesterol; 40mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Broiled Dill Salmon


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup melted butter or olive oil 2 teaspoons lemon juice 1 teaspoon salt 1 tablespoon chopped fresh dill 1/8 teaspoon red pepper 4 salmon steaks, 1" thick - (abt 2 lbs total)

Place melted butter, lemon juice, salt, fresh chopped dill and red pepperin small bowl and stir to combine. Preheat broiler.

Place salmon steaks on lightly-greased pan and brush with half of seasonedbutter. Broil, 5 inches from source of heat, 5 to 10 minutes.

Turn heat to 400 degrees, close oven and bake an additional 5 to 8minutes.

Brush with remaining butter blend. Serve.



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Suggested Wine: Beverage suggestions: Light lager beer, Chenin Blanc

Nutr. Assoc. : 0 0 0 0 0 0


Red Lobster's Buying Guide For Fresh Fish

Recipe By :Red Lobster RestaurantsServing Size : 0 Preparation Time :0:00Categories : Fish (Ocean) Information Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Evaluating fresh fish is easy once you have learned the basic methods for determining its quality.

1. Flesh -- The flesh should be firm and elastic to the touch, and shouldnot be separating from the bone. Fillets should have a fresh cutappearance and the color should resemble freshly dressed fish.

2. Appearance -- Fresh fillets, steaks, chunks, cuts, etc. should lookmoist, firm, and practically free of any brownish streaks throughout themeat. If, when you press your finger into the flesh, there is anindentation that fills with liquid, or if there is excessive liquid in thepackage, the fish has probably been frozen and thawed.

3. Eyes -- If present, the eyes should be bright, clear, transparent,full, and protruding. As fresh fish ages, the eyes will become cloudy andsunken and often turn pink.

4. Gills -- If present, the gills should be bright red and free of slime. As the fish begins to deteriorate, the gills change color, fading to apink, then gray. Eventually they will become brownish and greenish.

5. Skin -- The skin should be vibrant and bright. Any skin markings(color, spots, stripes) should be distinct.


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Nutr. Assoc. : 0


Red Lobster's Cajun Mushroom Sauce For Grilled Or Broiled Fish

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Fish (Ocean) Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoon butter 1 1/2 cups thinly-sliced mushrooms 2 tablespoon flour 1/2 cup cream 1/2 cup chicken bullion 1/4 teaspoon garlic powder 1/4 teaspoon freshly-ground white pepper 1/2 cup picante salsa 2 tablespoon fish blackening seasoning

Melt one tablespoon butter in a pan and saute mushrooms, set aside.

In a medium sauce pan melt two tablespoon of butter and stir in the flouruntil dissolved. Add chicken stock, cream, garlic and pepper, stirringconstantly cook until sauce thickens. Do not boil. Once thickened reduceheat, cover, and cook 2 more minutes. Add picante sauce, blackeningseasoning, and sauteed mushrooms, heat through. Hold warm until ready toserve.

Serve over grilled or broiled fish

This recipe yields sauce for 4 servings.


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NOTES : Chef's Tip - This sauce goes well with swordfish, salmon, Mahi Mahi, shark, tuna, and even catfish. You can make this lower in fat by using margarine and a low fat milk. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Cajun Seasoning

Recipe By :Red Lobster RestaurantsServing Size : 0 Preparation Time :0:00Categories : Condiments Seafood Seasonings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons cayenne pepper 1 1/2 teaspoons salt 1 teaspoon freshly-ground black pepper 1 teaspoon paprika 1 teaspoon cumin 1 1/4 teaspoons dry mustard 1/2 teaspoon dry thyme 1/2 teaspoon dry oregano 1 teaspoon onion powder 1 teaspoon garlic powder

Combine ingredients well. Place in an airtight container and store in acool dry place.

This recipe yields about 1/4 cup of seasoning.

Source: "Red Lobster Restaurant's recipe collection at http://www.redlobster.com"S(Formatted for MC5): "08-14-1999 by Joe Comiskey - [email protected]"Yield: "1 cups"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Red Lobster's Cheddar Bay Biscuits

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Biscuits Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups bisquick 2/3 cup milk 1/2 cup shredded Cheddar cheese 1/2 cup butter or margarine -- melted

1/4 teaspoon garlic powder

Heat oven to 450 degrees. Mix bisquick, milk and cheese until a softdough forms. Drop by spoonfuls onto an ungreased cooking sheet.

Bake 8 to 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

This recipe yields ?? biscuits.


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Nutr. Assoc. : 0 0 0 0 0


Red Lobster's Cheddar Bay Crab Bake

Recipe By :Todd WilburServing Size : 8 Preparation Time :0:00Categories : Accompaniment Appetizers Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups Bisquick baking mix 1 3/4 cup finely-shredded cheddar cheese 2/3 cups milk 2 tablespoons butter -- melted, divided 1/4 teaspoon garlic powder 1/2 teaspoon fine parsley flakes 1/3 cup crab meat (fresh or canned lump)


Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of themelted butter in a medium bowl. Mix by hand until well-combined. Pat outthe dough into circle approximately 8 inches in diameter, with a slightlip around the edge, like a pizza crust.

Sprinkle the parsley over the top of the dough. Be sure the dried parsleyflakes are crushed fine. You can easily crush the flakes in a small bowlwith your thumb and forefinger.

Sprinkle the crab over the top of the dough. Sprinkle the remainingcheese over the crab. Don t go all of the way to the edge of the dough --�leave a margin of a half-inch or so around the edge.

Bake for 14 to 16 minutes or until the cheese on top begins to slightlybrown.

Combine the remaining butter with the garlic powder and brush it over thetop of the bake as soon as it comes out of the oven. Slice it like apizza into 8 pieces and serve hot.



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Nutr. Assoc. : 0 0 0 0 0 0 0


Red Lobster's Cheesecake

Recipe By :n/a - (supposedly authentic)Serving Size : 0 Preparation Time :0:00Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CRUST === 1 package Lorna Doone cookies - (10 oz) -- crushed 1/4 pound butter -- melted 1/4 cup sugar 1 envelope Knox gelatin === FILLING === 16 ounces cream cheese 8 ounces sour cream 2 eggs 2 tablespoons butter 2 tablespoons cornstarch 1 cup sugar 1 teaspoon vanilla Crushed cookie crumbs -- for garnish

Crust: Mix crumbs with butter, sugar, and gelatin. Pat out evenly overbottom of a greased 9-inch springform pan. Bake at 350 degrees for

exactly 8 minutes.

Filling: Beat with electric mixer; cream cheese, sour cream, eggs,butter, cornstarch, suger and vanilla. When filling is perfectly smoothand creamy, pour into crust.

Return to 350 degree oven and bake 30 to 35 minutes or until knifeinserted in the center comes out clean.

Cool 20 minutes before cutting. Sprinkle top with cookie crumbs.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Chicken With Shrimp Sauce

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 skinless boneless chicken breasts -- cut in half, and trimmed 1 tablespoon vegetable oil 1 teaspoon chopped fresh garlic 1 tablespoon chopped fresh onion 1 cup chicken broth === SAUCE === 4 tablespoons butter 1/2 cup all-purpose flour 1 cup milk 1/2 cup chicken broth 1 tablespoon lime juice 2 tablespoon tomato paste 1 teaspoon chopped fresh rosemary leaves 2 ounces petite Alaskan shrimp -- cooked, peeled, and deveined

Place chicken on a cutting board and flatten with the side of a mallet. Heat olive oil in a large skillet over medium-high heat then add onionsand garlic. Brown chicken on both sides. If not cooked through addchicken broth and cook, covered until finished. Hold warm.

Make a roux by melting butter in a medium sauce pan over low heat. Gradually sir in flour, Stir until smooth. Cook over medium heat untilthick.

Gradually add milk, lime juice and tomato paste, heat until it begins tothicken. Add chicken broth to thin the mixture to desired consistency. Continue stirring well. Remove from heat and add rosemary and shrimp. Hold warm.

Place 2 chicken breasts on a plate and cover with sauce. Serveimmediately.



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Suggested Wine: Beverage suggestions: Chenin Blanc

NOTES : Chef's Tip - This dish will go excellent with a wild rice mixture or a pilaf. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Chili Crusted Sea Bass


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless skinless sea bass fillets - (8 oz ea) 1 cup Asian panko crumb or flake 1/4 cup blackened fish seasoning 3 tablespoon melted butter

Preheat oven to 450 degrees. Brush both sides of fish with melted butterand place in a shallow baking dish. Arrange so that fillets are nottouching.

In a mixing bowl place blackening seasoning, crumbs, and melted butter. Mix well to evenly distribute butter. Spread crust evenly over the topsof the fillets and press lightly.

Place just enough water in the pan to cover the bottom, do not place toomuch so that the topping on the fish is affected. Bake for 8 to 10minutes or until fish is no longer transparent.



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Suggested Wine: Beverage suggestions: Napa Valley Merlot, or for a white choose Napa Valley Gravion.

NOTES : Chef's Tip - Instead of blackened fish seasoning you can try substituting a chili seasoning mix. Nutr. Assoc. : 0 0 0 0


Red Lobster's Citrus Cous Cous

Recipe By :Red Lobster RestaurantsServing Size : 2 Preparation Time :0:00Categories : Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces dry cous cous 1 1/2 cups water 1/2 teaspoon salt 1 tablespoon brown sugar 1/8 teaspoon freshly-ground white pepper 1 tablespoon olive oil 1 can mandarin oranges 1 teaspoon chopped fresh dill 1 teaspoon chopped fresh mint

Place water, salt sugar, pepper, and olive oil in a sauce pan and bring toa boil. Remove from heat and add cous cous, cover and let stand for about

7 minutes.

Fold in oranges, juice, and fresh herbs. Let stand for 2 to 3 minutes.



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Per serving: 96 Calories (kcal); 7g Total Fat; (61% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 541mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Serving Ideas : This dish is delightful with seafood or chicken.

NOTES : Chef's Tip - Try adding raisins or dates for a different flair. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Clam Chowder

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Clams/Mussels Seafood Shellfish Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons butter 1 cup diced onion 1/2 cup diced celery 1/2 cup diced leeks 1/4 teaspoon chopped garlic 2 tablespoons flour 1 quart milk 1 cup clams in juice 1 cup diced potatoes 1 tablespoon salt 1/4 teaspoon white pepper 1 teaspoon dry thyme 1/2 cup heavy cream

In a soup pot, melt butter over medium heat. Add onion, celery, leeks andgarlic. Saute for 3 minutes mixing often.

Remove from heat and add flour, mixing well. Add milk and whiskvigorously. Drain clams and add juice to soup. Slowly bring to a boil,mixing often. Reduce heat to a simmer. Add potatoes and seasonings,

simmer 10 minutes.

Add clams and simmer 5 to 8 minutes. Finish with heavy cream. Serve.



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Suggested Wine: Beverage suggestions: Chardonnay, Chenin Blanc

NOTES : Chef's Tip - Garnish with chopped parsley, bacon bits, herb seasoned oyster crackers or shredded cheddar cheese. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Clam Chowder II

Recipe By :Gloria PitzerServing Size : 6 Preparation Time :0:00Categories : Clams/Mussels Seafood Shellfish Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 quart clam juice 1 cup non-fat dry milk powder 2/3 cup flour 1 can chicken broth - (14 oz) 2 celery ribs -- chopped fine 1 tablespoon dried minced onion 1 can clams - (10 oz) -- minced well 1 teaspoon dry parsley flakes -- crumbled 2 baked potatoes -- cooked, peeled

In blender put clam juice, milk powder and flour, blending until smooth. Pour into 2 1/2-quart saucepan and stir in chicken broth, stirringconstantly on medium-high heat until thick and smooth.

Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezeswell.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Cod Fish Grilled In Foil


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound cod fish fillets 2 tablespoons butter 1/4 cup lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon paprika 1 onion -- thinly sliced

Use heavy aluminum foil cut into large squares. Place equal portions ofthe fish fillets on each piece of foil.

In a saucepan, melt butter. Add lemon juice, parsley, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle withpaprika and top with onion slices. Fold the foil around the fish andseal.

Grill for 5 to 7 minutes per side. Fish should flake easily when done.



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Per serving: 66 Calories (kcal); 6g Total Fat; (75% calories from fat); trace Protein; 4g Carbohydrate; 16mg Cholesterol; 593mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: Sauvignon Blanc, light lager beer.

NOTES : Chef's Tip - Be careful not to over-cook. Grills vary immensely in temperatures. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Cool Vegetable Salsa For Grilled Grouper

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Fish (Ocean) Main Dish Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless grouper fillets - (8 oz ea) 1 tablespoon melted butter Seasoned salt -- to taste Freshly-ground black pepper -- to taste 1 cup diced tomatoes - (3/8" )� 1/2 cup peeled seeded diced cucumber - (3/8" )� 1 tablespoon freshly-chopped cilantro 1/2 cup diced red bell pepper 1/4 cup diced onion - (3/8" )� 2 tablespoons lime juice 2 tablespoons olive oil 2 tablespoons tomato juice or V8 1/2 teaspoon salt 1 dash Jalepe o Tabasco sauce� 1/4 teaspoon minced garlic

Place all ingredients for salsa in a mixing bowl and mix well. Let standrefrigerated for 60 minutes.

Brush the fish with butter and season to taste. Grill fish 3 to 4 minuteson each side or until cooked through.

Plate fish and serve with a heaping scoop of salsa on top.



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Suggested Wine: Beverage suggestions: Santa Ynez Valley Sauvignon Blanc.

NOTES : Chef's Tip - When grilling fish, the secret is in a well-cleaned and oiled grill. To oil the grill take on old towel and fold it into a fan. Grasp one side of the fan with a pair of tongs (preferably long ones). Dip the other end of the fan into a shallow dish with vegetable oil and lightly saturate. Now, still using the tongs, quickly brush the grill bars from back to front. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Country Fried Flounder


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds fresh flounder fillets 1 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon ground black pepper

Skin fillets. Cut fillets into serving size portions. Combine cornmealwith seasonings. Roll fish in cornmeal mixture.

Place flounder in an iron skillet which has been preheated with about 1/8inch of oil. Brown on one side 2 to 3 minutes. Carefully turn and cookon the other side an additional 3 minutes, until fish flakes easily witha fork.

Serve with tartar sauce and coleslaw.



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Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: Light lager beer, Chenin Blanc.

NOTES : Chef's Tip - Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste. Nutr. Assoc. : 0 0 0 0 0


Red Lobster's Cozumel Shrimp


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 40 large shrimp -- peeled, deveined 1/4 cup green onions in 1/4" dice 1/4 cup yellow onions in 3/8" dice 1/4 cup red bell peppers in 3/8" dice 1/2 cup grated Pepperjack cheese 1 cup your favorite BBQ sauce 1/4 cup creamy horseradish sauce 1 tablespoon crushed red pepper 1 teaspoon freshly-ground black pepper 4 cups cooked rice 4 flour tortillas 2 tablespoons melted butter

Tortilla shells: Preheat oven to 450 degrees. Butter both sides of flourtortillas. Drape tortillas over an oven proof bowl so that it forms anupside down bowl shape. Bake in oven for 8 to 10 minutes until goldenbrown. Remove from bowl and hold in a dry place.

For shrimp: Combine sauce ingredients and mix well. Add all otheringredients except cheese and mix together. Place in greased casseroledish and sprinkle top with cheese. Bake in oven for 20 minutes

Assembly: Place tortilla shell on plate or in bowl. Place 1 cup of riceinto bowl. Spoon cooked shrimp on rice and serve.



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Suggested Wine: Beverage suggestions: Light lager, dark or amber beer

NOTES : Chef's Tip - You are going to love the explosive flavors of this dish. Serve with your favorite hot sauce, and ice cold lager. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Crab Alfredo

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Crab Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pint half-and-half 1 stick unsalted butter 2 tablespoons cream cheese 1/2 cup grated Parmagganio-Romano - (to 3/4 cup) 1 teaspoon garlic powder 4 crab legs - (to 6) Hot cooked pasta -- for serving

In a saucepan melt butter. When butter is melted add the cream cheese. When the cream cheese is softened add heavy cream and the Parmesan Cheese. Add garlic powder, and stir well. Simmer this for 15 to 20 minutes onlow. You may wish to season with a little salt and pepper.

Boil crab legs as you normally would in boiling water, crack open legs,lightly paper towel the meats so that you get the excess water off, andplace the meats on top of the alfredo sauce and pasta.



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NOTES : Buy a good brand name Parmagganio-Romano cheese for this, preferably a brand that runs about 9 to 12 dollars per pound, but

let me assure you it makes all of the difference. Also use unsalted butter. Once again, a true person would not use the cream cheese, but it does help thicken the sauce up, without much difference to the taste, you can omit it, just be prepared to stay with the sauce a little longer to thicken it. Nutr. Assoc. : 0 0 0 0 0 0 0


Red Lobster's Crab Au Gratin

Recipe By :Red Lobster RestaurantsServing Size : 0 Preparation Time :0:00Categories : Crab Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 tablespoons butter - (1 stick) 1/2 cup minced onion 2 tablespoons all-purpose flour 1 cup milk -- scalded 1/2 teaspoon salt 1 dash freshly-ground white pepper 1/4 cup sherry 12 ounces crab meat 1 cup finely-crumbled crackers 1/2 cup finely-grated cheddar cheese

Crumble crackers between waxed paper with a rolling pin. Reserve justenough crumbs and cheese to top the casserole.

Melt 4 tablespoons of the butter in a large heavy skillet. Add onion andsaut for about 5 minutes or until golden. Slowly add flour, stirring�constantly over low heat. When flour is blended, gradually add hot milk(scalded) and blend with a whip. Continue stirring over low heat untilthe sauce begins to thicken. Add salt, pepper, and sherry, and continuestirring.

Mix crab meat, sauce, and the extra cracker crumbs and cheese. Place in alightly greased baking dish. Sprinkle reserved cracker crumbs and cheeseon the top of the casserole. Dot the top with the remaining 4 tablespoonsbutter.

Bake uncovered at 350 degrees for about 15 minutes or until the top isgolden brown.


Source: "Red Lobster Restaurant's recipe collection at http://www.redlobster.com"S(Formatted for MC5):


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Suggested Wine: Beverage suggestions: Pinot Grigio, White Zinfandel

NOTES : Chef's Tip - Au gratin is a classic dish that is loved by all. Use a wonderful sweet sherry, a sharp cheddar cheese, and your favorite crab meat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Red Lobster's Crab Salad

Recipe By :Red Lobster RestaurantsServing Size : 0 Preparation Time :0:00Categories : Crab Salads/Dressings Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 16 ounces blue crab meat 2/3 cup mayonnaise 2 teaspoons lemon juice 1 tablespoon freshly-chopped parsley 1/2 teaspoon Old Bay Seasoning 2/3 cup finely-sliced celery 1 cantaloupe

Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a twoquart bowl. Add the celery and crab meat. Mix well. Refrigerate untilserved.

Cut cantaloupe in half. Remove seeds. Cut a small flat slice on bottom(skin side) of cantaloupe to make it stand. Fill with crab salad andgarnish with fresh chopped parsley.



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Suggested Wine: Beverage suggestions: Pinot Grigio, Johannisberg Riesling

NOTES : Chef's Tip - This salad goes well with any melon, apple, or citrus fruit. Nutr. Assoc. : 0 0 0 0 0 0 0


Red Lobster's Crab Stuffed Mushrooms

Recipe By :Red Lobster RestaurantsServing Size : 6 Preparation Time :0:00Categories : Appetizers Crab Mushrooms Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound fresh mushrooms - (abt 35 to 40) 1/4 cup finely-chopped celery 2 tablespoons finely-chopped onion 2 tablespoons finely-chopped red bell pepper 1/2 pound crab claw meat 2 cups oyster crackers -- crushed 1/2 cup shredded cheddar cheese 1/4 teaspoon garlic powder 1/2 teaspoon Old Bay Seasoning 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon salt 1 egg 1/2 cup water 6 slices white cheddar cheese


Saut celery, onion, and pepper in butter for 2 minutes, transfer to a�plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to theside and finely chop half of the stems. Discard the other half of thestems or use elsewhere. Combine the saut ed vegetables, chopped mushroom�stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes(about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.

Bake in oven for 12 to 15 minutes until cheese is lightly browned.


Source: "Red Lobster Restaurant's recipe collection at

http://www.redlobster.com"S(Formatted for MC5): "08-14-1999 by Joe Comiskey - [email protected]"

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Suggested Wine: Beverage suggestions: Chenin Blanc, Fume Blanc

NOTES : Chef's Tip - You can use a pastry bag with a large tip to fill the mushrooms. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Creamy Caesar Dressing

Recipe By :Gloria PitzerServing Size : 0 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup bottled Italian dressing 1 tablespoon grated Parmesan cheese 1 tablespoon sugar 1/3 cup mayonnaise 1 teaspoon anchovy paste or soy sauce

Combine all with wire whisk. Keep refrigerated. Use within a week.



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Nutr. Assoc. : 0 0 0 0 0


Red Lobster's Crunchy Bacon Crusted Halibut


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 halibut fillets - (8 oz ea) 6 slices bacon 1/2 cup Asian panko crumbs or flakes -- see * Note 3 tablespoons melted margarine or butter Seasoned salt -- to taste Freshly-ground black pepper -- to taste

* Note: Panko is a type of light breading or coating that can be found inmost Asian markets.

Preheat oven to 450 degrees. Cook the bacon, then chop or crumble and setaside.

Brush both sides of fish with melted butter and place in a shallow bakingdish. Arrange so that fillets are not touching. Sprinkle lightly withseasoned salt and pepper.

In a mixing bowl place bacon pieces, crumbs, and melted butter. Mix wellto evenly distribute butter. Spread crust evenly over the tops of thefillets and press lightly.




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Per serving: 55 Calories (kcal); 5g Total Fat; (78% calories from fat); 3g Protein; trace Carbohydrate; 8mg Cholesterol; 152mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: Carneros Chardonay.

NOTES : Chef's Tip - If crust begins to brown too much place a piece of tin foil that is cut to the size of the fillet on top of it. If you cover the whole pan the crust will become soggy. Nutr. Assoc. : 0 0 0 0 0 0


Red Lobster's Deep-Fried Catfish With Hush Puppies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 catfish fillets - (8 oz ea) 1 cup milk 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1/8 teaspoon paprika 1 cup cornmeal Vegetable oil === HUSH PUPPIES === 1 cup cornmeal 2 tablespoons baking powder 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/8 teaspoon freshly-ground white pepper 1/3 cup minced onion 1 egg -- beaten 1/4 cup milk

Rinse and pat catfish dry. In a shallow dish, mix together milk, salt,pepper, and paprika. Dip pieces of fish in milk mixture. Roll fish incornmeal and set pieces on waxed paper to dry.

Heat 1 1/2 inches of vegetable oil to 350 degrees. Deep-fry fish, turningonce, until golden brown. Drain on paper towels and keep warm.

Hush Puppies: Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal.

Spoon hush puppies into hot oil and fry until golden brown.



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Suggested Wine: Beverage suggestions: Light lager beer, Chenin Blanc.

NOTES : Chef's Tip - Check the date on your baking powder to see if it is still current as it will have lost it's rising power if it is not. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Dijon Crusted Salmon

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Fish (Ocean) Main Dish Salmon Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless skinless salmon fillets - (8 oz ea) 1 cup Asian panko crumbs or flakes 1/4 cup Dijon mustard 2 tablespoons melted butter 2 tablespoons fresh chopped parsley

Preheat oven to 450 degrees. Brush both sides of fish with melted butterand place in a shallow baking dish. Arrange so that fillets are nottouching. Sprinkle lightly with seasoned salt and pepper.

In a mixing bowl place mustard, crumbs, parsley, and melted butter. Mixwell to evenly distribute butter and mustard. Spread crust evenly overthe tops of the fillets and press lightly.




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Suggested Wine: Beverage suggestions: Napa Valley Sauvignon Blanc.

NOTES : Chef's Tip - If crust begins to brown too much place a piece of tinfoil that is cut to the size of the fillet on top of it. If you cover the whole pan the crust will become soggy.

Nutr. Assoc. : 0 0 0 0 0


Red Lobster's Dijon Crusted Snapper


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 snapper fillets - (8 oz ea) 1/2 cup cracker crumbs or bread crumbs 3 tablespoons Dijon mustard 1 tablespoon melted butter 1/2 teaspoon chopped fresh parsley


In a shallow dish, mix together all ingredients except for fish. Placefish in a greased baking dish. Spread crust evenly over the top of fishand press lightly.

Place 1/4 inch of water in the bottom of the pan. Bake for 8 to 10minutes.



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Suggested Wine: Beverage suggestion: Light Lager or Fume Blanc.

NOTES : Chef's Tip - If bread crumbs begin getting to dark before the fish is done, cover just the top of the filet with foil, not the whole dish. Nutr. Assoc. : 0 0 0 0 0


Red Lobster's Dungeness Crab Bisque

Recipe By :Red Lobster Restaurants

Serving Size : 4 Preparation Time :0:00Categories : Crab Seafood Shellfish Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon minced onion 2 tablespoons butter or margarine 2 tablespoons flour 2 cups chicken broth 2 cups half-and-half 1 pound Alaska dungeness crab meat -- thawed if necessary Salt -- to taste Chopped parsley

Saut onion in butter. Add flour; cook and stir 1 minute. Gradually stir�in chicken broth and half-and-half; cook and stir 5 minutes.

Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley



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Suggested Wine: Beverage suggestions: Champagne - Blanc de Blanc, Chenin Blanc

NOTES : Chef's Tip - Use your favorite crab for this dish and finish soup with a great sherry. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Eggs Benedict With Smoked Salmon

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Egg Dishes Fish (Ocean) Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 ounces thinly-sliced smoked salmon 4 eggs

1 tablespoon vinegar 2 English muffins -- halved Butter to lightly coat muffins === SAUCE === 8 tablespoons unsalted butter 2 teaspoons lime juice 1 teaspoon white vinegar 3 egg yolks -- room temperature Salt -- to taste Freshly-ground white pepper -- to taste

Lightly toast and butter English muffins and hold warm.

Prepare sauce by; melting the butter and hold to the side. In a mediumsauce pan over medium-low heat whisk together lime juice, vinegar, eggyolks until it begins to thicken, gradually add butter while constantlywhisking. Continue until thick. Season with salt and pepper and holdwarm.

Bring a large sauce pan of water to a boil, add 1 tablespoon of vinegar tothe water. Reduce heat so that the water is at a soft boil. Have eggsbroken ahead of time. Gently roll eggs into the water. Stir the wateraround the eggs to keep their shape. Cook for 3 to 4 minutes. Removewith a slotted spoon.

Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg,then cover with sauce. Serve immediately.



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Suggested Wine: Beverage suggestions: Champagne Mimosas with a splash of cranberry juice.

NOTES : Chef's Tip - Try adding 1/4 to 1/2 teaspoon fresh chopped dill, or for a kick add chili powder or cayenne pepper to the sauce just before topping the eggs. The sauce is best prepared with a double boiler method to avoid over cooking or scorching. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Fluffed Rock Lobster

Recipe By :Red Lobster RestaurantsServing Size : 1 Preparation Time :0:00Categories : Lobster Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 lobster - (or more)

Using a chef's knife or kitchen scissors -- cut lengthwise down the middlethrough the top of the lobster shell. Pinch the tail together and crackthe last shell section free from the meat.

Lay the shell open so the meat is exposed -- and pull the meat from thevery end of the tail. Lightly score the underside crosswise. Each cutshould be about 1 inch apart.

Return the shell to the closed position and lay the meat on top of theshell. Spread the tail and break the tail muscle with your thumb to keepthe tail from curling when the lobster is cooked. Score the top of thelobster meat lengthwise down each side and the center if needed.

For a special treat -- brush the lobster meat with melted butter andsprinkle with your favorite seafood seasoning before cooking.

To broil: Place lobster in a shallow pan with enough water to cover thetail, so it does not burn while cooking. Broil until the lobster meat isopaque and firm to the touch.

This recipe yields 1 (or more) servings.


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Suggested Wine: Beverage suggestion: Sauvignon Blanc, Johannisberg Riesling

Nutr. Assoc. : 0


Red Lobster's Fried Shrimp

Recipe By :Red Lobster RestaurantsServing Size : 3 Preparation Time :0:00

Categories : Appetizers Main Dish Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Saltine crackers Ritz crackers 1 teaspoon salt 1/8 teaspoon freshly-ground white pepper 1/4 teaspoon garlic powder Oil -- for frying 3 dozen shrimp - (26/30 size) -- peeled, deveined

Grind in food processor equal amounts of saltine and Ritz crackers to make2 cups of cracker meal. Add white pepper, salt and garlic powder.

One at a time, moisten a shrimp in cold water, press into the crackermeal. Moisten again then press into cracker meal again. Place on a traylined with wax paper and refrigerate one hour.

Preheat oil to 350 degrees. If you don't have a thermometer, drop a pieceof bread into the oil. If it sizzles and browns within a minute, the oilis ready.

Drop a few shrimp at a time into the fat. Fry 30 to 45 seconds on oneside then turn and fry another 30 seconds. Remove and drain on papertowels. Serve with cocktail sauce and lemon wedges.

This recipe yields 3 entree or 6 appetizer servings.


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NOTES : Chef's Tip - For a great flavor variation, use goldfish crackers to make your crumb mix. These cheddar fried shrimp are ones your kids will love. Nutr. Assoc. : 0 0 0 0 0 0 0


Red Lobster's Fried Soft Shell Crab

Recipe By :Red Lobster Restaurants

Serving Size : 4 Preparation Time :0:00Categories : Crab Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 18 live soft shell crabs 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 ounces lemon juice 3 dashes soy sauce 1 cup flour 3 eggs -- beaten 2 cups plain breadcrumbs

Clean crabs (refer to how to clean crab procedure) but do not remove topshell. Rinse well in cool water. Place the crabs on a sheet pan andseason with salt, pepper, lemon, soy sauce, garlic power and onion powder,then refrigerate for at least two hours.

Place flour in one bowl, eggs in another, and bread crumbs in the last. Roll crab in the flour, dip in the eggs, and then coat with the breadcrumbs. Preheat oven to 450 degrees.

Heat a skillet with about 1 inch of oil. Saut crab on one side for 4 to�5 minutes, turn and continue until crab is crispy. Place browned crabs inoven for 8 minutes until hot all the way through and crispy.

Serve with cocktail sauce, remoulade, a green sauce, or a creamy Dijonsauce. Always serve the sauce on the side.



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Per serving: 168 Calories (kcal); 4g Total Fat; (19% calories from fat); 7g Protein; 26g Carbohydrate; 140mg Cholesterol; 608mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestion: Any pale ale or honey wheat lager

NOTES : Chef's Tip - For a great variation top the crab with some toasted almonds and melted butter. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Red Lobster's Ginger Shrimp And Perpper Stir-Fry


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small Red Lobster Cocktail Shrimp Party Platter 1 1/2 tablespoon powdered ginger - (to 2 tbspns) 1 large garlic clove -- minced 1/4 cup oil 1 1/2 cups fresh mushroom halves 1/2 medium red pepper -- in 1/4" julienne strips 1/2 medium green pepper -- in 1/4" julienne strips 1/4 cup soy sauce 2 tablespoons sugar 1/3 cup sherry Salt -- to taste 2 green onions -- chopped 1/2 tablespoon cornstarch -- mixed with 3 tablespoons water Cooked white rice

Remove tails from shrimp, if desired. Sprinkle shrimp with ginger.

Heat oil in skillet. Add shrimp and garlic; saut 3 minutes. Add peppers�and mushrooms. Stir in soy sauce, sugar, salt (if needed) and sherry. Cook 1 minute.

Stir in green onions. Add cornstarch with water; stir gently untilmixture thickens. Serve over rice.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Grilled Rock Lobster


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 teaspoon salt 1 teaspoon paprika 1/8 teaspoon freshly-ground white pepper 1/8 teaspoon garlic powder 1/2 cup olive oil 1 tablespoon lemon juice 2 rock lobster tails - (10 oz ea) -- thawed

Split rock tails lengthwise with a large knife. Mix seasoning with oiland lemon juice. Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat-side down and grill 5 to 6minutes until well scored. Turn over lobster and cook another 6 minutes,brushing often with remaining marinade.

Lobster is done when it is opaque and firm to the touch.



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Suggested Wine: Beverage suggestion: Sauvignon Blanc, Johannisberg Riesling

NOTES : Chef's Tip - Serve with drawn butter and fresh lemon, or for an interesting twist, roasted garlic can be added to butter. Nutr. Assoc. : 0 0 0 0 0 0 0


Red Lobster's Grilled Salmon With Honey Dijon Sauce

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Fish (Ocean) Main Dish Salmon Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 salmon fillets - (8 oz ea) -- brushed with oil === HONEY DIJON SAUCE === 8 tablespoons honey 4 tablespoons Dijon mustard 4 tablespoons water -- warm 1 tablespoon olive oil 3 teaspoons soy sauce 1 teaspoon salt 1/4 teaspoon freshly-ground black pepper

Combine honey, Dijon mustard, water, olive oil, soy sauce, salt andpepper. Set aside

Brush salmon fillets with olive oil and grill 3 to 5 minutes on one side. Turn. While grilling on second side, brush with Honey Dijon Sauce. Grilla total of approximately 10 to 12 minutes. Serve with extra sauce on theside.



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Suggested Wine: Beverage suggestions: Johannisberg Riesling, White Zinfandel.

NOTES : Chef's Tip - Be careful! The honey in this sauce will burn quickly. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Grilled Shrimp Kabobs


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup melted butter

1/2 teaspoon chopped garlic 1 medium onion - cut into 1/2" wedges 2 medium tomatoes -- cut into wedges 2 medium zucchini -- cut into 1/2" pieces 36 shrimp -- peeled, deveined, with tail left on Salt -- to taste Freshly-ground black pepper -- to taste

Combine melted butter and garlic; reserve.

Peel the onion and cut from top to bottom. Place cut-side down and cuteach half into six wedges (widest part of the onion should be 1/2-inch). Break wedges apart so two or three layers of onion stay together. Steamthe onions approximately 3 minutes to soften slightly.

Remove the core from the tomatoes. Slice the tomatoes in half from top tobottom. Place cut-side down and cut each half into three wedges. Removethe pulp and seeds from each wedge.

Cut zucchini into 1/2 slices. Cut small slices (1 1/2-inches diameter orless) into two pieces; cut large slices (over 1 1/2-inches diameter) intothree pieces lengthwise (do not cut into wedges).

Thread items onto skewer in this order, three shrimp (about 1/2-inch fromthe thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge,zucchini, tomato, three shrimp.

Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate until ready to cook.

Lightly brush charcoal grill rack with oil, place skewer on grill rack andcook over medium coals until shrimp are done and vegetables cooked, about8 to 10 minutes. Turn once or twice while cooking to prevent burning. Or, place on broiler pan. Broil about 4 inches from source of heat for 8minutes, turning once while cooking.

This recipe yields 4 kabobs.


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Suggested Wine: Beverage suggestions: Amber or dark beer, Chenin Blanc

NOTES : Chef's Tip - Optional Harpoon (Kabob) ingredients: mushroom caps, cherry tomatos, yellow squash pieces, pineapple chunks, olives, or use your imagination.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Grouper Siciliano


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds fresh skinless grouper fillets 1/2 cup butter 1 garlic clove -- crushed 2 cups Italian-style bread crumbs

Cut fillets into serving size pieces. In a shallow saucepan, melt butter;add garlic. Add garlic butter to bread crumbs. Dip fish in crumbmixture. Place on baking sheet.

Bake at 450 degrees for 10 minutes per inch of thickness or until fishflakes easily when tested with a fork.



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Suggested Wine: Beverage Suggestions: Amber beer, Chenin Blanc.

NOTES : Chef's Tip - Fish turns from clear to white when it is done. Nutr. Assoc. : 0 0 0 0


Red Lobster's Grouper Summer Seviche



-------- ------------ -------------------------------- 2 pounds skinless grouper fillets -- cut into 1" chunks 1 cup freshly-squeezed lime juice 1/2 cup balsamic vinegar 1/4 cup red onion in 1/4" dice 1/2 cup tomato in 1/4" dice 1 garlic clove -- minced Salt -- to taste Freshly-ground black pepper -- to taste

Mix all ingredients well (except for fish) in a mixing bowl. Add grouperchunks and toss together. Pour ingredients into a dish or bowl with atight fitting lid. Refrigerate for at least 12 hours, tossingoccasionally until all fish is no longer transparent.

Serve over toasted bruschetta bread slices.

If you would like you can garnish with fresh chopped parsley and orcilantro, but do not add to the marinade, they will discolor.



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Suggested Wine: Beverage suggestions: Chilean Sauvignon Blanc or a drier Chilean Riesling.

NOTES : Chef's Tip - If you are not sure your fish is not fresh off the boat, it can be steamed first until it is no longer transparent then placed with other ingredients and marinated for a few hours. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Hearts And Berries Valentine Salad

Recipe By :Red Lobster RestaurantsServing Size : 2 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DRESSING === 1 tablespoon finely-minced shallots 1/4 teaspoon fresh-minced ginger

1/4 teaspoon salt 1/2 teaspoon sugar 1 tablespoon burgundy 2 tablespoons raspberry vinegar 4 tablespoons olive oil 1/4 cup sundried cranberries freshly-ground black pepper -- to taste === SALAD === 1 heart romaine 1 heart Bibb lettuce 1/2 head radicchio 3 artichoke hearts -- quartered 8 thin slices heart of palm 1/4" - (to 10 slices) 1/4 cup raspberries 4 strawberries -- sliced lengthwise heart shaped 1 tablespoon chopped walnuts

Dressing preparation: Mix shallots, ginger, salt, sugar, burgundy,vinegar and cranberries. Let stand in refrigerator for at least one hour.

Whisk together and add oil gradually.

Salad preparation: Break up romaine and Bibb lettuce then place in abowl. Cut radicchio into bite-size pieces and toss with lettuce. Separate onto chilled plates.

In a separate bowl toss together remaining ingredients and cover withdressing. Spoon out desired amount and place on the tossed salad mixture.

Serve immediately after placing dressing mixture on lettuce mix.



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Suggested Wine: Beverage suggestion: Dry Champagne

NOTES : Chef's Tip - All salad ingredients are best when served very cold. Experiment with your taste buds and try adding some extra herbs or greens; mint, sorrel, arugala, or watercress. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Hibachi Tuna Teriyaki

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Fish (Ocean) Main Dish Seafood Tuna

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds yellow fin tuna -- sliced thin === SAUCE === 1 cup soy sauce 1/3 cup sugar 1/2 cup dry white wine 1 tablespoon lemon juice -- fresh only 1 cup sake 1 tablespoon tomato paste

Mix sauce, pour over fish and marinate for 30 minutes.

Preheat the charcoal grill. Drain off excess marinade and bring to a boilin a sauce pan. Remove from heat.

Grill tuna slices 2 to 3 minutes on each side. Remove tuna to servingplatter and pour heated sauce over top.



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Per serving: 127 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 4149mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Suggested Wine: Beverage suggestions: Amber or dark beer, Pinot Grigio.

NOTES : Chef's Tip - Substitute oyster sauce or tamari sauce for soy sauce for an interesting twist. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Hickory Glazed Salmon

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00

Categories : Fish (Ocean) Main Dish Salmon Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 salmon fillets - (6 to 8 oz ea) === HICKORY GLAZE === 1 cup shallots in 1/8" dice 1 tablespoon vegetable oil 1 cup apple juice concentrate -- (canned) 2 tablespoons balsamic vinegar 5 teaspoons liquid smoke flavoring 2 teaspoons onion powder 2 tablespoons cornstarch 3/4 cup water

Saut shallots in vegetable oil until medium brown. Add apple juice�concentrate, balsamic vinegar, liquid smoke, and onion powder. Stir tocombine ingredients. Simmer 7 minutes.

Combine water and cornstarch, mix well and whisk into simmering liquid. Simmer 5 more minutes, stirring occasionally. Place in appropriatecontainer and allow to cool.

Preheat oven to 450 degrees. Oil bottom of roasting pan. Place salmonfillets on pan. Liberally brush each piece of salmon with the HickoryGlaze.

Roast salmon for 15 to 20 minutes, depending upon thickness (approximately10 minutes per inch of thickness).



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Per serving: 52 Calories (kcal); 3g Total Fat; (59% calories from fat); trace Protein; 5g Carbohydrate; trace Cholesterol; 24mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: White Zinfandel, Sauvignon Blanc.

Serving Ideas : This entree is served with White Cheddar Mashed Potatoes and Vegetable Medley at Red Lobster Restaurants.

NOTES : Chef's Tip - Be careful with liquid smoke as it will overpower the sauce. Fresh diced apples goes well with sauce. Add to sauce as it is cooling. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Red Lobster's How To Cook A Maine Lobster

Recipe By :Red Lobster RestaurantsServing Size : 0 Preparation Time :0:00Categories : Information Lobster Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Cooking A Maine Lobster

The easiest way to cook a lobster is to boil for 12 minutes in saltedwater.

Add 1 teaspoon salt for every quart of water. Bring water to a rapid boiland plunge lobster -- head first -- into water. Return to a boil and cookfor 12 to 15 minutes.

Remove lobster and serve with melted butter, lemon wedges, lobstercrackers and lots and lots of napkins.


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Nutr. Assoc. : 0


Red Lobster's How To Cook Crab Legs

Recipe By :Red Lobster RestaurantsServing Size : 0 Preparation Time :0:00Categories : Crab Information Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Steaming or Microwaving Crab Legs

Do not pre-thaw crab legs. Place frozen crab legs in vegetable steamer or

colander over boiling water. Cover tightly and steam approximately 6minutes.

Brush with melted butter -- season and serve with cocktail sauce.

Microwave: Do not pre-thaw crab. Place frozen crab legs in microwave andcover with a damp towel to prevent moisture loss. Heat for 5 minutes ondefrost cycle.

Brush with melted butter -- season and serve with cocktail sauce.


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Nutr. Assoc. : 0


Red Lobster's Jay's Jumpin' Jambalaya


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small Red Lobster Cocktail Shrimp Party Platter 1 medium onion -- diced 2 medium green bell peppers -- diced 8 celery stalks -- diced 1 can chopped tomatoes - (28 oz) -- with juice 1 cup oil 1/4 cup flour 1/2 teaspoon cayenne pepper - (to 1 tspn) -- or to taste 1/8 teaspoon black pepper 1 teaspoon salt -- or to taste 1/4 cup dry sherry 1/2 teaspoon minced garlic

Remove tails from shrimp if desired. Add oil to large skillet. Placeonions, celery, green bell peppers, and garlic in hot oil. Saut 2�minutes, then cover and sweat until cooked (5 to 7 minutes).

Stir again. Sprinkle flour over vegetables and stir. Cook 5 minutesuntil roux begins to brown and stick to vegetables. Stir in tomatoes;allow to boil and thicken.

Add shrimp, cayenne, pepper and salt. Cook 5 minutes. Add sherry; bringback to a boil. Serve over white rice.



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Per serving: 567 Calories (kcal); 55g Total Fat; (87% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 606mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

NOTES : Chef's Tip - Adjust salt and cayenne to taste. Water can be added to vary thickness. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Light And Fruity Wine Cooler

Recipe By :Red Lobster RestaurantsServing Size : 6 Preparation Time :0:00Categories : Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup fresh squeezed orange juice -- (pulp is ok) 1/4 cup cranberry juice 2 tablespoons fresh squeezed lime juice 2 teaspoons granulated sugar 1 cup Sprite or 7-UP 1 bottle Sauternes or Piesporter type wines

Mix together first four ingredients until sugar is dissolved, chill well.

Fill wine or colins glass with ice. Fill 1/2 way with wine. Add Spriteto fill the glass 3/4 full. Add fruit juice mixture to taste. Garnishwith fresh fruit slices on the rim or floating on top.


Source: "Red Lobster Restaurant's recipe collection at http://www.redlobster.com"S(Formatted for MC5):


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Per serving: 22 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Chef's Tip - For a less sweet wine cooler, substitute soda for sprite and leave out the sugar. For a more fruity taste and feel, smush up a few slices of fruit in the bottom of the glass before adding the ice. For an original wine cooler, experiment with fruit flavors you like together; mango, papaya, raspberry, cherry, blackberry, pear, peach, etc. I do not recommend banana or coconut. Nutr. Assoc. : 0 0 0 0 0 0


Red Lobster's Lobster De Jonghe


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 24 ounces cooked lobster meat 1/2 cup melted butter 1/2 cup bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons finely-sliced green onion 1/4 cup melted butter 1 tablespoon lemon juice

Cut lobster in 1/2" pieces. Place lobster meat into a shallow baking dishor 6 individual casseroles. Pour 1/2 cup melted butter over the lobster.

In a small bowl, mix together bread crumbs, cheese, green onion, 1/4 cupmelted butter and lemon juice. Spread bread crumb topping evenly overlobster meat.

Bake uncovered at 350 degrees until topping is brown (about 25 minutes). Individual casseroles or shallow baking dishes will require the sameamount of cooking time.



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Suggested Wine: Beverage suggestions: Sauvignon Blanc, Champagne

NOTES : Chef's Tip - Use a well aged Parmesan for this dish to insure great results. Nutr. Assoc. : 0 0 0 0 0 0 0


Red Lobster's Lobster, Shrimp And Scallop Pasta

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Main Dish Pasta Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds linguini -- cooked, drained 4 ounces lobster meat -- cut into 1" pieces 16 medium shrimp - (31/35 size) -- peeled, deveined 6 ounces bay scallops 2 yellow squash -- cut in half, then into 1/2" slices 1 red bell pepper -- cut into 1" pieces 4 ounces snow peas -- cleaned 2 tablespoons finely-chopped garlic 4 ounces butter 1/2 cup white wine 10 ounces chicken stock 1 teaspoon salt 1/2 teaspoon coarsely-ground black pepper 3 tablespoons fresh lemon juice 1 tablespoon cornstarch 2 tablespoons chopped fresh parsley

In a large saut pan, saut all seafood in 2 ounces of butter until half� �cooked. Remove from saut pan and set aside. �

Saut vegetables and garlic in remaining 2 unces of butter for 5 minutes. �Add white wine and cook for 2 minutes. Add chicken stock, salt and pepperand simmer 5 minutes.

Mix lemon juice and cornstarch and blend into chicken stock. Returnseafood to pan and simmer 5 minutes. Add chopped parsley and pour overlinguini to serve.



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Suggested Wine: Beverage suggestions: Chenin Blanc, White Zinfandel

NOTES : Chef's Tip - This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Louisiana Lacy's Catfish


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === BLACKENING FISH === 4 catfish fillets 1/4 cup melted butter 1/4 cup Red Lobster's Cajun Seasoning -- (see recipe) === BAY SHRIMP SAUCE === 1 cup heavy whipping cream 2 tablespoons shallots in 1/8" dice 1 tablespoon vegetable oil 1/2 cup white wine 2 tablespoons Red Lobster's Cajun Seasoning 2 tablespoons fresh chopped parsley 1/4 cup sour cream 6 ounces bay shrimp -- cooked

To make Bay Shrimp Sauce: Saut shallots in vegetable oil until�translucent. Add white wine and simmer until reduced by two thirds. Addheavy cream and simmer until reduced by one third. Add seasoning, parsleyand sour cream and simmer 1 minute. Stir in Bay Shrimp and keep hot untilserving.

To make Louisiana Lacy's Catfish: Preheat a cast-iron skillet (thehotter, the better). Dip or brush catfish fillets with melted butter. Sprinkle 1 tablespoon of seasoning evenly on each side of fish. Cook overhigh heat until a dark brown (almost black) crust is formed. Turn overand cook other side.

Place fish on plate and top with Bay Shrimp Sauce.


WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THATTHIS METHOD OF COOKING IS DONE ONLY OUTDOORS!!


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Suggested Wine: Beverage suggestions: Light lager beer, Sauvignon Blanc.

NOTES : Chef's Tip - Have fun with this dish! It's fun, it's hot and it's authentic, but don't burn it. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Mardi Gras Mahi


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 mahi mahi fillets - (8 oz ea) === MARINADE === 1 cup orange juice 2 teaspoons fresh dill 1/2 cup white wine 3 dashes Worcestershire sauce 2 tablespoons chili powder Salt -- to taste Freshly-ground black pepper -- to taste === CONFETTI VEGETABLES === 1 cup shredded red cabbage 1 teaspoon sugar 1 tablespoon red wine vinegar 1/2 cup julienned yellow squash 1/2 cup julienned zucchini 2 teaspoons olive oil 1/4 teaspoon fresh lemon juice 1 teaspoon thyme 1/2 teaspoon salt

Freshly-ground black pepper -- to taste 1 teaspoon fresh minced garlic

Marinate fish for 2 to 4 hours. Dust with seasoning before grilling. Grill on a well oiled grill until opaque, 6 to 7 minutes.

Bring 1 cup of water to a boil, add sugar, vinegar and cabbage turn downheat and let cook for 2 to 3 minutes. Cook red cabbage separate, it willdiscolor other vegetables. Drain and hold warm.

Blanch zucchini and yellow squash and drain well.

Heat olive oil and garlic in saute pan over medium-high heat. Addzucchini, squash, cabbage, salt, pepper, lemon juice, thyme and sauteuntil everything is heated through. Serve as soon as possible.

Place some of the vegetables on each plate, place the fish on top, thenscatter a few colorful pieces of vegetables on top of the grilled fishblanch.



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Per serving: 90 Calories (kcal); 3g Total Fat; (35% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 313mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestion: Light lager beer, Chenin Blanc.

NOTES : Chef's Tip - This grilled fish is excellent over black bean salsa in addition to the Mardi vegetables. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Maryland Crab Cakes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 teaspoon minced Garlic 1 tablespoon minced onion 1 tablespoon diced celery 2 tablespoons mayonnaise

1 whole egg 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1 teaspoon Dijon mustard 1 teaspoon Old Bay Seasoning 1/4 cup bread crumbs 1 pound lump crabmeat 2 tablespoons oil -- for saut ing�

In a large stainless steel bowl combine all ingredients except crab meatand bread crumbs. Using gloved hands, gently mix in crab meat then addbread crumbs.

Spread a thin layer of plain bread crumbs on work surface. Form crabmixture into equal balls, approximately 2 inches in diameter. Place oncrumbs. Gently flatten ball of crab mixture and round the edges. Formcakes about 1/2-inch thick and 3 inches round. Refrigerate.

In a saut pan, melt 2 tablespoons of oil until hot. Gently slide in crab�cakes 2 at a time. Brown on one side approximate 2 to 3 minutes. Turnand brown on the other side. Turn down heat to simmer and cook crab cakesanother 5 to 8 minutes.

This recipe yields about 8 cakes.

Source: "Red Lobster Restaurant's recipe collection at http://www.redlobster.com"S(Formatted for MC5): "08-14-1999 by Joe Comiskey - [email protected]"Yield: "8 crab cakes"

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Per serving: 1016 Calories (kcal); 62g Total Fat; (54% calories from fat); 92g Protein; 22g Carbohydrate; 551mg Cholesterol; 2111mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: Pinot Grigio, light lager beer

NOTES : Chef's Tip - Don't increase the bread crumbs. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Mussels Marinara

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Clams/Mussels Seafood Shellfish


2 dozen blue mussels -- rinsed, drained 1 cup dry white wine 2 tablespoons finely-chopped garlic 1 can diced tomatoes - (8 oz) -- with juice 1 teaspoon salt 1/4 teaspoon freshly-ground white pepper 1/2 cup chopped fresh basil - (loosely packed) 2 tablespoons chopped fresh parsley

In a large saucepan, combine all ingredients except mussels. Bring to aboil and add mussels, cover and simmer for 6 to 8 minutes until allmussels have opened. Remove cover and simmer 2 more minutes.

Serve hot with garlic bread and your favorite wine.



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Suggested Wine: Beverage suggestions: Light lager, Dark or amber beer

NOTES : Chef's Tip - Mussels must be thoroughly washed and scrubbed prior to cooking. New Zealand Green Lipped mussels are a great substitute for blues. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's New England Clam Chowder

Recipe By :Todd WilburServing Size : 5 Preparation Time :0:00Categories : Seafood Shellfish Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups water 3 cans minced clams - (6 1/2 oz ea) -- with their liquid 1/2 cup all-purpose flour 1 teaspoon minced fresh parsley 1/2 teaspoon salt 1 bay leaf 1 dash ground thyme 2 white or red potatoes -- peeled and diced

= (not russet or yellow potatoes)" code="I 1 cup heavy cream

Combine water and liquid drained from all 3 cans of clams in a largesaucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn tomedium heat.

When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.

Add the clams to the saucepan and simmer for 10 minutes, stirring often.

Add the cream and simmer for an additional 5 minutes. Watch the pancarefully to be sure the chowder doesn't bubble over. Turn down the heatif the soup begins to erupt.



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NOTES : Tidbits - Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on the bland side.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Red Lobster's Oriental Scallop Salad

Recipe By :Red Lobster RestaurantsServing Size : 6 Preparation Time :0:00Categories : Salads/Dressings Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup olive oil 2 tablespoons soy sauce 3 tablespoons red wine vinegar 1/4 teaspoon Tabasco sauce 1 teaspoon Dijon Mustard 1/4 teaspoon ginger 3 cups cooked, cooled white rice or clear noodles 8 ounces raw mushrooms -- sliced 4 ounces water chestnuts -- thinly sliced 4 ounces finely chopped red pepper

1 pound blanched sea scallops -- thickly sliced 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives

If scallops are thicker than 3/4 inch, slice in half. Blanch scallops inboiling water for 3 to 4 minutes or until firm, and cool immediately.

Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger. Set aside the parsley and chives.

Combine the remaining ingredients carefully so that the scallops do notbecome shredded, then mix with the dressing.

Garnish with parsley and chives. Serve chilled.



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Suggested Wine: Beverage suggestions: Warm Saki

NOTES : Chef's Tip - In selecting scallops always check the ammount of liquid, fresh scallops have very little liquid. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Parrot Bay Coconut Shrimp


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound large shrimp -- butterflied 1 cup plain bread crumbs 1/4 cup corn starch 1 cup sweetened coconut flakes 1/2 cup pina colada mix 3 tablespoons Captain Morgan spiced rum 1 tablespoon powder sugar 1/2 cup corn starch Vegetable oil -- for deep frying

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and setaside.

Combine Pina Colada mix, powder sugar and rum in a small mixing bowl andset aside. Place 1/2 cup corn starch in a separate bowl.

Heat oil for deep frying. Oil is ready for frying shrimp with it reaches375 degrees. Coat shrimp first in corn starch, then into the Pina Coladamix, then dust shrimp in bread crumbs-coconut mixture. Second coatingplace back into Pina Colada mix, then again into coconut and bread crumbmixture.

Place prepared shrimp carefully into hot oil. Fry until golden brown,remove from fryer and drain. Serve with "Pina Colada Dipping Sauce" (seerecipe).



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Per serving: 591 Calories (kcal); 28g Total Fat; (42% calories from fat); 48g Protein; 37g Carbohydrate; 345mg Cholesterol; 525mg SodiumFood Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Pina Colada Dipping Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup pina colada mix = (Major Peters mix was used) 1/4 cup water 2 tablespoons crush pineapple -- drained 1 tablespoon sweetened coconut flakes -- plus 1 teaspoon sweetened coconut flakes 3 tablespoons powder sugar -- plus 1 teaspoon powder sugar 1 tablespoon corn starch -- plus 1/2 teaspoon corn starch 3 teaspoons cold water

Mix Pina Colada mix, water, crushed pineapple, coconut, and powder sugarin a sauce pan. Heat on medium-low temperature until sauce begins tosimmer, stirring frequently. Let mixture simmer slowly 10 to 12 minutes.

Mix corn starch and water together, add to sauce and blend well. Letmixture simmer for 3 to 5 minutes longer while stirring during and afteradding cornstarch. Remove from heat and bring to room temperature.

Sauce is served at room temperature with "Parrot Bay Coconut Shrimp" (seerecipe).

This recipe yields ??


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Per serving: 29 Calories (kcal); 2g Total Fat; (58% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 18mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Remoulade Sauce

Recipe By :Red Lobster RestaurantsServing Size : 0 Preparation Time :0:00Categories : Sauces Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups mayonnaise 1/2 cup Dijon mustard 2 tablespoons sweet paprika 2 teaspoon cayenne pepper 1 teaspoon salt 1/4 cup apple cider vinegar 1/2 cup minced green onions 1/4 teaspoon Tobasco sauce 1/2 cup chopped fresh parsley 1/2 cup minced celery 1/4 cup ketchup 1 teaspoon minced garlic

Mix together by hand, you want to keep it chunky. This can be made aheadof time and stored in a non-metal container.

This recipe yields enough sauce for 4 servings (about 4 cups).

Source: "Red Lobster Restaurant's recipe collection at http://www.redlobster.com"S(Formatted for MC5): "08-14-1999 by Joe Comiskey - [email protected]"Yield: "4 cups"

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Per serving: 3356 Calories (kcal); 380g Total Fat; (94% calories from fat); 14g Protein; 36g Carbohydrate; 154mg Cholesterol; 6873mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 32 1/2 Fat; 1 1/2 Other Carbohydrates

Suggested Wine: Beverage suggestions: Voodoo Lager or (more formal) North Coast Cabernet Sauvignon.

NOTES : Chef's Tip - Use remoulade with blackened fish, cold boiled seafood like shrimp, crab meat, lobster, fish sandwiches fried, broiled, or grilled. Try this sauce on your favorite seafood. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Roasted Maine Lobster With Crabmeat Stuffing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === STUFFING === 1 pound blue crab meat 1 teaspoon minced shallot 1 teaspoon parsley 1 tablespoon mayonnaise 1 tablespoon bread crumbs 1 whole egg 1 teaspoon lemon juice 1/8 teaspoon worcheshire === LOBSTER === 2 whole Maine lobsters - (1 1/4 lbs ea) 1 stick butter -- cut into pieces 1 teaspoon paprika 2 tablespoons lemon juice

For the stuffing: Blend all stuffing ingredients except crab. Fold incrabmeat -- refrigerate.

For the lobsters: Split lobsters lengthwise with a large knife, remove

stomach sac.

Place equal portions of crab stuffing in each head. Crack claws with theblunt side of knife. Pour lemon juice on tail meat, then sprinkle withpaprika and dot with pieces of butter.

Bake in a 400 degree oven for 15 minutes. Serve with melted butter andlemon wedges.



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Suggested Wine: Beverage suggestions: Champagne - Blanc de Blanc, Sauvignon Blanc

NOTES : Chef's Tip - To clean crab meat of shell pieces and cartilage: Spread chilled crab over a cookie sheet and place under a red hot broiler on top rack for 30 to 60 seconds. Bone fragments will be easy to pick out at this time. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Rock Shrimp Creole


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds rock shrimp -- peeled, deveined 1/4 cup butter 1/2 cup green bell pepper in 1/2" dice 1/2 cup onion in 1/4" dice 1/4 cup finely-chopped celery 1 garlic clove -- minced 2 tablespoons flour -- all purpose 1 can whole peeled tomatoes - (14 1/2 oz) -- roughly cut 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly-ground black pepper

3 cups cooked rice - (to 4 cups)

Rinse shrimp briefly and remove any large veins that are visible.

In a small sauce pan melt 2 tablespoons of butter over medium heat. Mixin flour and stir until dissolved and mixture begins to thicken, thenreduce heat. Add tomatoes and their juice to the butter and flourmixture, stir well and heat through. The mixture will thicken. Holdwarm.

In a large skillet melt 2 tablespoons of butter and over medium-high heatcook bell pepper, onion, celery, and garlic until soft but with a littlebit of a crunch. Add shrimp and cook until no longer transparent (3minutes). Add tomato mixture, bring to a boil, cover, and let simmer for5 minutes.

Serve over hot rice (white or wild mixture).



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NOTES : Chef's Hints: If rock shrimp are only available cooked then add the shrimp and the tomato mixture at the same time. Add a Cajun style sausage when cooking the vegetables for an extra Cajun flair. Cajun or Louisiana style seasoning can be used instead of or along with salt, cayenne pepper and black pepper. Serve with a French style or sour dough bread. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Sassy Smoked Salmon Canap s�

Recipe By :Red Lobster RestaurantsServing Size : 24 Preparation Time :0:00Categories : Appetizers Fish (Ocean) Salmon Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound smoked salmon -- sliced 1 package melba toast 1 stick lightly salted butter -- softened

2 tablespoons creamy style horseradish 2 tablespoons mayonnaise 1/2 teaspoon white pepper 1/2 teaspoon lemon juice 2 tablespoons thinly-chopped scallions

Salmon should be sliced thin and cut the same size as the melba toasts. Combine butter, horseradish sauce and mayonnaise until creamy.

Spread a thin layer of horseradish mixture on the toast then lay thesalmon on top and garnish with scallions. If not serving immediatelyrefirgerate until ready.

This recipe yields 2 dozen depending on the cut of the salmon.


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Per serving: 31 Calories (kcal); 2g Total Fat; (52% calories from fat); 3g Protein; trace Carbohydrate; 5mg Cholesterol; 156mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: Hot spiced rum, Sauternes white.

NOTES : Chef's Tip - Be creative with the shapes of the salmon and or toast. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Scallops Saut ed In Garlic And Tomatoes�

Recipe By :Red Lobster RestaurantsServing Size : 6 Preparation Time :0:00Categories : Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound scallops Flour -- for dusting 4 tablespoons butter -- (1/2 stick) 2 garlic cloves -- minced 1 cup diced fresh tomatoes 1/4 cup minced parsley 1 tablespoon lemon juice Salt -- to taste Freshly-ground black pepper -- to taste

Cut scallops in half. Dry on paper towels, then dust lightly with flour.

Heat butter in a skillet, add garlic and mix. Add scallops and saut�until they are lightly brown. Stir in tomatos, parsley and lemon juice. Season with salt and pepper.



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Suggested Wine: Beverage suggestions: Chenin Blanc, Sauvignon Blanc

NOTES : Chef's Tip - Don't overcook the scallops! Remove from pan as soon as they are cooked. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Seafood Chili

Recipe By :Red Lobster RestaurantsServing Size : 6 Preparation Time :0:00Categories : Fish (Ocean) Main Dish Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound medium shrimp -- peeled, deveined, and tails removed 1/2 pound bay scallops 1 pound boneless skinless white fish 1 tablespoon vegetable oil 1 garlic clove -- chopped 1/2 cup celery in 1/4" dice 1/2 cup red onion in 1/4" dice 1 large can whole tomatoes 1 small can tomato paste - (8 oz) 1 can dark kidney beans 1 tablespoon chili powder 1/2 teaspoon ground corriander 2 whole bay leaves 1 teaspoon cayenne pepper 1 teaspoon sugar 1 tablespoon salt 1 teaspoon freshly-ground black pepper

1/4 cup green peppers in 1/4" dice 1/2 cup red peppers in 1/4" dice

Heat oil in a large sauce pan add onions, garlic, celery and seafood. Saute until almost cooked.

Empty canned whole tomatoes in a shallow bowl and cut into small peices.This can be done in a blender. Do not puree. Add to the seafood mixture.

Reduce heat to medium-low and add beans, tomato paste, spices and peppers. Stir together so that the seafood is not stuck on the bottom. Heat untilbubling, then reduce heat, cover and let cook for 30 minutes.



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Per serving: 248 Calories (kcal); 4g Total Fat; (16% calories from fat); 29g Protein; 23g Carbohydrate; 127mg Cholesterol; 1261mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: Chenin Blanc

NOTES : Chef's Tip - This dish will go excellent with a wild rice mixture or a pilaf. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp And Bacon Appetizer


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small Red Lobster Cocktail Shrimp Party Platter 15 slices lean bacon - (abt 1 lb) 1 can pineapple chunks - (14 oz) -- and/or 1 can water chestnuts -- sliced 3/4 cup sweet 'n' sour sauce 1/3 cup picante sauce 3 tablespoons white wine Toothpicks

Cut bacon slices in half. Partially cook bacon slices on a shallow pan at400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3minutes each); drain on paper towels.

Select 15 pineapple chunks; cut each piece in half. Place pineapple pieceand/or water chestnut and 1 shrimp on each half slice of bacon. Wrapbacon around the two and secure with a toothpick. Repeat.

Combine sweet 'n' sour sauce, picante sauce, and wine. Stir well andbrush on each appetizer; place on a baking sheet. Bake in a 425 degreeoven for approximately 7 to 8 minutes.

Replace picks with fresh picks and place on serving platter. Garnish withpineapple chunks and serve remaining sauce on the side, if desired.

This recipe yields about 30 servings.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Shrimp And Cheese Puffs


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small Red Lobster Cocktail Shrimp Party Platter 1 sheet puff pastry - (1/2 pkg) -- defrosted 2 packages cream cheese - (3 oz ea) -- softened 1/2 cup crumbled blue cheese -- softened 2 teaspoons finely-chopped onion 1/4 teaspoon lemon juice 1/4 teaspoon Worcestershire sauce Milk -- for brushing Parmesan cheese

Combine softened cheeses with onion, lemon juice and Worcestershire sauce.

(Makes 1 cup of cheese mixture)

Roll pastry sheet on a floured board into a 11- by 14-inch rectangle. Spread cheese mixture over pastry sheet.

With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwisestrips. Cut each strip into thirds.

Wrap each cocktail shrimp with a cheese pastry strip. Place shrimpseam-side down on a greased cookie sheet. Brush with milk; sprinkle withParmesan cheese.

Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.

This recipe yields 30 puffs.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp And Radish Canap s�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small Red Lobster Cocktail Shrimp Party Platter 2 packages cream cheese - (3 oz ea) -- softened 1/2 cup crumbled blue cheese -- softened 2 teaspoons finely-chopped onion 1/2 teaspoon lemon juice 1/4 teaspoon Worcestershire sauce 4 radishes Parsley sprigs -- (optional) 30 melba toast or cracker rounds

Combine softened cheeses with onion, lemon juice and Worcestershire sauce.

Thinly slice radishes. Split each shrimp to the tail; open and place aradish slice in the slit.

Place a dab of cheese dip on each toast round; top with shrimp-radishcombination. Garnish with small parsley sprigs, if desired.

This recipe yields 30 canap s. �


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Balasico


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 30 cooked shrimp 2 1/2 cups chopped tomato 1 tablespoon dried basil -- plus 1 teaspoon dried basil 1 cup chunky tomato sauce 2 tablespoons chopped green onion 3 tablespoons white wine -- (optional) 8 black olives -- sliced 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1/8 teaspoon garlic powder 1/2 pound angel hair pasta

Combine chopped tomato, basil, tomato sauce, green onions, wine, olives,salt, pepper and garlic powder in large saucepan and simmer 5 to 10minutes, stirring occasionally.

Cook pasta, rinse and drain well.

Remove tails from shrimp, if desired. Add shrimp to tomato mixture. Simmer until warm, about 2 minutes. Serve over pasta.



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NOTES : Chef's Tip - This dish is only as good as the olives you use. Use a Nicoise, Greek, or dry cured black olive. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Canap s On Celery And Cucumber�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small Red Lobster Cocktail Shrimp Party Platter 1 1/4 cups sour cream 1 tablespoon drained capers -- chopped 1 tablespoon chopped chives 2 tablespoons Dijon mustard 1 large cucumber 1 box melba toast rounds 4 celery stalks - (to 5) -- crisp, well chilled Chopped fresh parsley Parsley or dill sprigs

Combine sour cream, capers, chives, and mustard, stirring well. Chill. Use for the Stuffed Celery and Cucumber Canap s or as a dip for the Shrimp�Party Platter.

Stuffed Celery: Trim leafy tops and white bases from celery. Cut eachstalk in 2-inch lengths. Trim underside of each piece so it will lieflat. Spoon sour cream mixture into celery pieces; sprinkle with parsley. Split each shrimp to the tail; open and place "chaps" style on filledcelery.

Cucumber Canap s: Run fork prongs down the length of the cucumber peel;�then slice into 1/4-inch rounds. Place a dab of sour cream mixture in thecenter of a Melba toast, top with a cucumber slice. Place a second dababout the size of a nickel on the cucumber slice and top with a cocktailshrimp. Garnish with small sprig of parsley or dill.

This recipe yields 15 of each canap type. �

Source: "Red Lobster Restaurant's recipe collection at http://www.redlobster.com"S(Formatted for MC5): "08-16-1999 by Joe Comiskey - [email protected]"Yield: "30 canap s"�

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Chowder

Recipe By :Red Lobster RestaurantsServing Size : 6 Preparation Time :0:00Categories : Seafood Shellfish Shrimp Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small Red Lobster Cocktail Shrimp Party Platter 3 cans condensed clam chowder - (10 oz ea) 1 1/2 cups milk 1 1/2 cups half-and-half 1/2 cup clam juice 1 tablespoon melted butter 1/4 teaspoon thyme 1/4 cup sherry 1 1/2 cups frozen corn Fresh chives -- (optional)

Remove tails from shrimp.

In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice,melted butter, thyme, sherry, and corn. Cook over medium heat, stirringoccasionally until hot, but not boiling. Add shrimp and heat thoroughly.

Garnish with chives, if desired. Serve with crusty bread.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Diablo


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 pounds large uncooked shrimp in shells -- (no heads) 1/2 pound unsalted butter 1 jar Kraft BBQ sauce� 1/2 cup ketchup 1 tablespoon freshly-ground pepper 4 tablespoons liquid crab boil 1/4 cup red hot sauce

Wash shrimp in cool water and remove heads if needed. Soak shrimp in milkovernight.

Mix all sauce ingredients in a sauce pan and stir until boiling. Removefrom heat and refirgerate for at least four hours.

Drain milk from shrimp, place them in a baking pan, and cover evenly withthe sauce. Let stand 1 hour.

Bake uncovered in preheated oven (450 degrees) for 15 minutes (less timefor smaller shrimp).


Source:

"Red Lobster Restaurant's recipe collection at http://www.redlobster.com"S(Formatted for MC5): "08-16-1999 by Joe Comiskey - [email protected]"

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Suggested Wine: Beverage suggestions: White Zinfandel

Serving Ideas : This dish is very spicy. It is excellent with a side of Fettucine Alfredo.

NOTES : Chef's Comment: For this type of dish Gulf shrimp are preferable. There are many different types of shrimp; white, brown, pink, Gulf, Asian, South American, etc. Nutr. Assoc. : 0 0 0 0 0 0 0


Red Lobster's Shrimp Gazpacho

Recipe By :Red Lobster RestaurantsServing Size : 4 Preparation Time :0:00Categories : Seafood Shellfish Shrimp Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 20 ounces V-8 vegetable juice� (or tomato juice or bloody Mary mix if you prefer) 2 tablespoons red wine vinegar 1 tablespoon olive oil 1 teaspoon chopped fresh cilantro 1 teaspoon chopped fresh parsley 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tobasco sauce 1 tablespoon lime juice 1 cup fresh tomatoes in 1/4" dice 1/2 cup seeded cucumber in 1/4" dice 1/4 cup celery finely chopped 1/4 cup green onions in 1/4" slices 1/4 cup bell pepper in 1/4" dice Salt -- to taste Freshly-ground black pepper -- to taste 1 cup cooked peeled deveined shrimp - (100/200 count)

Hold shrimp chilled until ready to serve.

Combine all ingredients (except shrimp) until thoroughly mixed. Chill the

vegetable mixture for at least 2 hours prior to serving.

Portion into bowls or cups and top with 2 tablespoons of shrimp and a limewedge.



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Per serving: 59 Calories (kcal); 4g Total Fat; (48% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 524mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: Sangria with fresh fruit, match your cheese with your wine, or Corona beer

NOTES : Chef's Tip - This type of cold tomato soup goes well with a melted cheese sandwich. Experiment with different types of cheese and bread: Brie and sourdough, Bleu cheese mixed with cream cheese over rye or pumpernickel broiled until bubbling, cheddar and a crusty Cuban-style bread, be different! Think out of the country! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Palm Tree

Recipe By :Red Lobster RestaurantServing Size : 20 Preparation Time :0:00Categories : Appetizers Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 10 pounds pre-cooked shrimp - (41/50 size) 2 boxes lobster picks or fancy plastic toothpicks 12 whole pineapples 1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle 1 quart cocktail sauce 2 tablecloths or beach towels to wrap around base 10 palm fronds - (to 20) or plastic palm fronds (available at most craft stores)

Cut the top and bottom off the pineapples, then take a sharpening steel(used to sharpen knives) to pierce a hole lengthwise through thepineapples.

Put the pineapples on the coper pole; turn the pineapples so they fitsnugly together.

Put a piece of shrimp on a lobster pick (fancy plastic toothpick) andplace it at the top of the tree (do not push the toothpicks all the wayin; they should be easy to remove).

Continue doing this in a spiral pattern until you reach the bottom of thetree. Start the second row of shrimp just below the first and continueuntil you reach the bottom of the tree.

Stick the palm fronds in the top of the tree.



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Per serving: 181 Calories (kcal); 1g Total Fat; (6% calories from fat); 2g Protein; 45g Carbohydrate; 0mg Cholesterol; 392mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Chef's Tip - Serve with lemon wedges and cocktail sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Quiche


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pre baked 9" pie crust 4 ounces pettite Alskan shrimp -- cooked, peeled, and deveined 2/3 cup grated Gruyere cheese 2 eggs -- beaten 1 cup light sour cream 1 tablespoon finely-chopped green onions or chives Salt -- to taste Freshly-ground black pepper -- to taste


Evenly spread shrimp on the bottom of the pie crust. Sprinkle with gratedcheese. Beat together eggs, sour cream, green onions, salt and pepper. Slowly pour the mixture into the pie crust.

Bake for 25 to 30 minutes. Serve warm or cold.



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Suggested Wine: Beverage suggestions: Seyval Blanc or Pinot Blanc

NOTES : Chef's Tip - Serve garnished with a tomato chutney or pico de� gallo type salsa. �Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Salad

Recipe By :Red Lobster RestaurantsServing Size : 2 Preparation Time :0:00Categories : Salads/Dressings Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 24 shrimp - (41/50 size) -- peeled, deveined, blanched, and chilled 2/3 cup mayonnaise 2 teaspoons lemon juice 1 tablespoon chopped fresh parsley 1/2 teaspoon Old Bay Seasoning 2/3 cup finely sliced celery 1 Cantaloupe

Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a twoquart bowl. Add the celery and shrimp. Mix well. Refrigerate untilserved.

Cut cantaloupe in half. Remove seeds. Cut a small flat slice on bottom

(skin side) of cantaloupe to make it stand. Fill with shrimp salad andgarnish with fresh chopped parsley.



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Per serving: 624 Calories (kcal); 63g Total Fat; (84% calories from fat); 3g Protein; 24g Carbohydrate; 26mg Cholesterol; 443mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestions: Champagne - Blanc de Blanc, Pino Grigio

NOTES : Chef's Tip - This is a classic, unpretentious dish that is good as is or add any of these: chopped toasted nuts, chopped water chestnuts, fresh orange segments, grated horseradish, fresh chopped dill, or use your imagination and be creative. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Slaw

Recipe By :Red Lobster RestaurantsServing Size : 6 Preparation Time :0:00Categories : Salads/Dressings Seafood Shellfish Shrimp

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups shredded cabbage (white or green) 1 1/2 cups shredded spinach 1 cup very-thinly-sliced celery 8 ounces petite Alaskan shrimp -- cooked, peeled, and deveined === DRESSING === 1/2 teaspoon grated fresh ginger 1/2 teaspoon freshly-ground black pepper 1 teaspoon salt 1/4 cup white wine vineagar 1/2 cup mayonaise 2 tablespoons honey

In a large bowl, toss vegetables together with shrimp.

Mix ingredients for dressing until smooth. Toss vegetables together withdressing. Refrigerate for at least 1 hour.

Mix well before serving.



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Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 356mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Suggested Wine: Beverage suggestions: Honey Wheat Ale or a Light Fruity Wine Cooler

NOTES : Chef's Tip - To cut / shred spinach; wash well, remove all stems, stack leaves (5 to 6 at a time), roll them up together, hold the roll with the loose end against the cutting board, then slice very thin. Some shreds will be very long, cut cross ways if they are longer than you would like. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Shrimp Tree


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 styrofoam cone (18, 20, 22 or 24 inches high) Toothpicks Curly lettuce, mustard greens, or kale Cooked large shrimp -- tails on Combination of cherry tomatoes, black olives, green olives, pineapple cubes, marinated mushrooms, or baby corn - (select 2) Cocktail sauce -- for shrimp Lemon wedges -- for garnish

Cut the center out of lettuce leaves and make long strips of the leaves,about 4 inches wide and as long as possible. Start pinning leaves to thecone with toothpicks until completely covered with green, leaving rufflededges to stick out between shrimp and other items.

Makes rows of shrimp, tomatoes, pineapple or whatever you choose on thecone securing them with toothpicks. You can leave toothpick handles orpush them into the cone so the shrimp, olive or tomato can be picked fromthe tree with the fingers.

Garnish with lemon wedges. Serve cocktail sauce in a separate bowl.



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NOTES : Create a festive centerpiece with this Shrimp Appetizer Tree. You can fill it with a variety of savory bites to be enjoyed by your guests. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Lobster's Snapper Veracruz


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 snapper fillets - (8 oz ea) Melted butter Salt -- to taste Freshly-ground black pepper -- to taste 2 cups Veracruz Sauce -- (see below) === VERACRUZ SAUCE === 1 tablespoon chopped garlic 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup diced tomato 2 tablespoons tomato paste 1/4 cup sliced green olives 1/2 cup olive oil 1/2 cup chablis wine 1 teaspoon oregano 1/2 cup water

To prepare Veracruz Sauce: Saute onion and garlic in olive oil until

soft. Add all remaining ingredients, mix well. Bring to boil and simmer10 minutes.

To prepare the fish: Place fish fillets on a baking pan, skin-side down. Baste fish with melted butter. Sprinkle with salt and pepper. PourVeracruz Sauce over snapper filets.

Bake at 350 degrees for 15 to 20 minutes, until fish flakes easily. Serve.



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Suggested Wine: Beverage suggestions: Chardonnay, Fume Blanc.

NOTES : Chef's Tip - For a new flavor sensation, roast the garlic before adding to sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Snuggled Salmon


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 boned, skinned salmon fillets - (8 oz ea) 1/2 pound lump blue crab meat 2 large mushrooms -- sliced thin 3 tablespoons Borson cheese 1 package frozen Filo dough 1/2 cup melted butter === SAUCE === 2 cups orange juice 4 tablespoons fresh lemon juice 1 tablespoon minced shallots 1/2 pound butter -- cut into 1" pieces 1/4 cup heavy cream

Thaw filo dough in package 3 to 4 hours in the refrigerator. Remove 6

sheets of the dough and place on the center of a cutting board. Brushliberally with melted butter. Place fillet in the center of the dough. Line the sliced mushrooms on top of the salmon. Place the crab meat ontop of the mushrooms. Spread the cheese evenly on top.

Fold one side of the dough over the salmon and press down lightly. Rollup the other side and tuck ends under. Brush the entire surface of thefilo dough with melted butter.

Bake at 350 degrees for 12 to 15 minutes.

Place orange juice, lemon juice and minced shallot in a sauce pan andreduce over medium heat till 1 tablespoon of liquid is left. Add creamand whisk in butter (cut into pieces). Do not bring to a boil,

Place salmon on serving platter, surround with citrus sauce and sprinklewith fresh chopped parsley.



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Suggested Wine: Beverage suggestions: Dry Chardonay, California.

NOTES : Chef's Tip - Serve with Citrus Cous Cous. Spinach can be substitued for mushrooms. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Sole A La Meuniere


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 large sole fillets - (abt 1/2 lb ea) 2 sticks unsalted butter All-purpose flour Salt -- to taste Freshly-ground white pepper -- to taste 6 tablespoons lemon juice

1 tablespoon minced parsley 1 tablespoon minced shallot

Season fillets with salt and pepper. Dust fillets in flour and shake offexcess.

For each fillet, heat 1 tablespoon of butter in a large skillet. Whenfoam subsides, saut sole 2 to 3 minutes on one side until brown. �Carefully turn and brown on other side 2 to 3 minutes. Remove to aserving plate and keep warm, while cooking remaining fish.

Place remaining butter in a skillet. When butter foams, add mincedshallot, parsley and lemon juice. Pour over fish and serve.



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Suggested Wine: Beverage suggestions: Pinot Grigio, Chenin Blanc.

NOTES : Chef's Tip - A classic dish that cannot be adulterated! Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Sparkling Fruit

Recipe By :Red Lobster RestaurantsServing Size : 2 Preparation Time :0:00Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 fresh fruit -- see * Note 1/2 cup sugar 1 cup champagne or white wine 1/2 teaspoon chopped fresh mint

* Note: Recommended fruits; strawberries hulled and sliced lengthwise,melon balls, plums, peachs, pears, nectarines peeled quartered and seeded.

In a shallow serving bowl mix the fruit gently so it is not crushed. Evenly sprinkle with sugar and gently mix again.

Pour cold champagne or wine over fruit, enough to almost cover fruit. Letstand refrigerated for 1 to 2 hours.

Serve in chilled champagne glasses



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Red Lobster's Spicey Spring Shrimp Stir-Fry


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles (or 2 packs of ramen type noodles) 2 tablespoons vegetable oil 2 carrots -- cut into matchsticks 1/2 pound snow peas -- trimmed 1 small green chili -- cored, seeded, and cut into julienne strips 1 small red chili -- cored, seeded, and cut into julienne strips 1 tablespoon very-thinly-sliced ginger 1 garlic clove -- minced 1 bunch scallions - (8 to 10 ea) -- sliced thin 1 tablespoon rice wine vinegar 2 tablespoons soy sauce 1 tablespoon sesame oil 3 tablespoons orange juice

If you are cooking your own shrimp be sure not to over cook them.

Prepare the rice noodles or ramen noodles according to their directions(for ramen noodles do not add seasoning packet). Drain well and holdwarm.

In a large skillet, heat oil over medium-high heat. Add carrots, snowpeas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.

Add shrimp and cook for 1 to 2 minutes.

Add vinegar, soysauce, sesame oil, and orange juice. Stir-fry for 1minute.



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Suggested Wine: Beverage suggestions: Plum Wine, Kirin beer

NOTES : Chef's Comments: For a thicker brown sauce mix the vinegar, soysauce, sesame oil, and orange juice with two teaspoons of corn starch disolved in two tablespoons of cold water and cook for two minutes instead of one, until sauce thickens. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Steamed Blue Crab


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 dozen large male blue crabs -- see * Note 1 can your favorite beer 1/4 cup sliced onion 1 tablespoon chopped garlic 2 bay leaves 1/2 cup white vinegar 8 tablespoons Old Bay Seasoning Cocktail Sauce

* Note: We suggest using male blue crab. Although they are more costly,they are cleaner and more meaty than the female.

Use a large stock pot with a steamer tray (if no steamer tray you canelevate a large plate or platter on top of several cups or juice glasses). Just be sure the plate, which will hold the crabs, is above the liquid.

Place beer, onion, garlic, bay leaves, vinegar and 2 tablespoons Old BaySeasoning in the stock pot. Bring to a boil. Remove from heat. Placecrabs, belly-side down, in the steamer tray (or on the plate). Sprinklewith remaining Old Bay Seasoning. Cover and steam on high heat 15minutes. Remove from pot and serve with extra Old Bay Seasoning andCocktail Sauce.



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Per serving: 41 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


NOTES : Chef's Tip - You are going to love this preparation. Don't be afraid to serve the next day, iced. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Sweet And Sour Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can tomato paste - (6 oz) 2 tablespoons lemon juice 2 tablespoons Dijon mustard 2 tablespoons horseradish cream sauce

Mix all ingredients together well. Refrigerate, tightly covered, to serveas an accompaniment to marinated chicken or with shrimp as a cocktailsauce.



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Red Lobster's Swordfish "Down Under"


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 swordfish steaks - (8 oz ea) 1/4 cup lemon juice 2 tablespoons olive oil 1 teaspoon Dijon mustard 1 teaspoon grated fresh ginger root 1/4 teaspoon cayenne pepper 1/8 teaspoon freshly-ground black pepper

In a bowl, combine the lemon juice, oil, ginger, cayenne pepper and blackpepper to make a marinade. Marinate the fish in the marinade for 30minutes.

Pre-heat your grill. Grill the fish, brushing several times with themarinade, until cooked through, about 4 to 5 minutes on each side. Servewith a fresh tomato salad.



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Suggested Wine: Beverage suggestions: Champagne - Blanc de Blanc, Fume Blanc.

NOTES : Chef's Tip - A spicy dish that you won't forget. Try it with your favorite mustard instead of Dijon. Nutr. Assoc. : 0 0 0 0 0 0 0


Red Lobster's Swordfish With Tomato Basil Relish


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 swordfish steaks - (8 to 10 oz ea) 1 cup diced fresh tomatoes 1 teaspoon red wine vinegar 1 tablespoon vegetable oil 1 tablespoon chopped fresh basil 1/2 teaspoon minced fresh garlic 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper

Cook fish on a well-oiled grill 4 to 5 minutes each side.

Mix remaining ingredients. Heat in a sauce pan over low or microwaveuntil all ingredients are warmed through. Do not cook tomato mixture orelse it will become mushy and lose its fresh flavor.



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Per serving: 40 Calories (kcal); 4g Total Fat; (75% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 271mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Suggested Wine: Beverage suggestion: Amber Ale or White Grenache.

NOTES : Chef's Tip - A wild rice mixture will be excellent with this dish. For a different edge try cilantro instead of basil. Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Lobster's Szechwan Oriental Shrimp


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 30 cooked shrimp 1 1/2 tablespoons cornstarch -- dissolved in 1 1/2 tablespoons water 1/2 cup mild, medium, or hot salsa 1/4 cup honey 2 tablespoons soy sauce 2 tablespoons Dijon mustard 2 tablespoons chunky peanut butter 1/2 teaspoon ground ginger 1 can corn cobbettes - (15 oz) -- drained 4 1/2 ounces shiitake mushrooms 1 cup snow pea pods 4 cups cooked white rice - (to 5 cups)

Dissolve cornstarch in water, set aside.

Combine salsa, honey, soy, mustard, peanut butter and ginger in asaucepan. Bring mixture to a slow boil, stirring to blend. Add thedissolved cornstarch; stir and cook until mixture thickens.

Gently stir in the cobbettes, mushrooms and snow pea pods. Add shrimp;heat 2 minutes. Serve over rice



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Per serving: 301 Calories (kcal); 5g Total Fat; (15% calories from fat); 21g Protein; 47g Carbohydrate; 143mg Cholesterol; 817mg SodiumFood Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates


NOTES : Chef's Tip - Garnish with black sesame seeds, peanuts, or water chestnuts. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Red Lobster's Tartar Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Kraft's mayonnaise 1/4 cup sweet pickle relish 2 tablespoons Miracle Whip salad dressing 1 tablespoon sugar 1/2 teaspoon dry minced parsley 1/4 teaspoon onion powder

Mix all and store in the fridge.



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Nutr. Assoc. : 0 0 0 0 0 0


Red Lobster's Tartar Sauce II



1/2 cup mayonnaise 1 1/2 tablespoons finely-minced onion 1 tablespoon sweet pickle relish 1 1/2 teaspoons shredded and chopped carrot (bits the size of rice) 1 1/2 teaspoons sugar

Combine all ingredients in a small bowl. Cover and chill.



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Nutr. Assoc. : 0 0 0 0 0 0


Red Lobster's Traditional Stone Crab Claws And Mustard Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 stone crab claws - (to 16) -- 2 to 4 per person === MUSTARD SAUCE === 1/4 cup mayonnaise 1/4 cup whole-grained mustard 1 pinch nutmeg

Stone crab claws are pre cooked in most parts of the world.

If crab is to be served hot -- steam the claws for 8 to 10 minutes andserve with warm melted butter.

If crab is to be served cold -- serve with fresh lemon wedges or a mustardsauce. Always serve with a cocktail fork so that meat can be removedeasily.

For Mustard sauce: Mix well and chill until ready to serve.



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Suggested Wine: Beverage suggestion: Fume Blanc

NOTES : Chef's Tip: For an alternative dipping sauce try this: 1 teaspoon fresh chopped garlic, 1/4 cup olive oil, 1 tablespoon lemon juice, and 1 teaspoon freshly-ground black pepper. Nutr. Assoc. : 0 0 0 0 0


Red Robin's "Flat On Your Beak" Special


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 ounces rum 1/2 ounce Bacardi 151 rum 1/2 ounce sloe gin 3 ounces orange juice 3 ounces sweet-n-sour 1/2 ounce grenadine

Mix all alcohols, pour over ice and serve.



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Per serving: 190 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 10mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Red Robin's Absolut Awesome Mary


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 ounces Absolut vodka 5 ounces bloody mary mix

Pour all over ice and serve.



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Nutr. Assoc. : 0 0


Red Robin's Absolut Lemonade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 ounce Absolut Citron vodka 3/4 ounce amaretto 5 ounces lemonade



Source: "Top Secret Recipe's Message Boards at http://www.topsecretrecipes.com"S(Formatted for MC6):


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Red Robin's Bailey's Shake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 scoop ice 4 ounces vanilla ice cream 1 1/4 ounces Bailey's Irish cream 1/2 ounce chocolate syrup 2 ounces milk === GARNISH === Whipped cream Chocolate sprinkles

Blend until smooth, top with whipped cream and chocolate sprinkles. Serve.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Robin's Caribbean Breeze


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce Midori 1/2 ounce blue curacao 1/2 ounce Captain Morgan's spiced rum 3 ounce pineapple juice 1 ounce soda water

Pour alcohol and pineapple juice over ice, top with soda water and serve.



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Nutr. Assoc. : 0 0 0 0 0


Red Robin's Coco Loco


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 scoop ice 4 ounces vanilla ice cream 3/4 ounce vodka 3/4 ounce amaretto 1 ounce chocolate syrup 1/2 ounce coconut syrup 2 ounces milk === GARNISH === Whipped cream Chocolate sprinkles Marascino cherry

Blend until smooth, top with whipped cream, chocolate sprinkles and acherry. Serve.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Red Robin's Cookie Magic


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 scoop ice 4 ounces vanilla ice cream 3/4 ounce green cr me de menthe� 3/4 ounce Drak cr me de cacao� 2 Oreo cookies 2 ounces milk === GARNISH === Rainbow sprinkles 1 Oreo cookie

Blend until smooth, top with whipped cream, rainbow sprinkles and an Oreocookie. Serve.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Robin's Electric Watermelon


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce grenadine 3/4 ounce vodka 3/4 ounce rum 3/4 ounce triple sec 2 ounces orange juice 5 ounces 7-Up� 3/4 ounce Midori

Pour all over ice, float Midori on top and serve.



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Per serving: 284 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 36g Carbohydrate; 0mg Cholesterol; 25mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Red Robin's Fruity Boozie Smoothie


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 ounces fruit 1 1/4 ounces rum 3/4 ounce fruit liqueur 2 ounces sweet-n-sour 3/4 scoop ice

Use matching fruit and fruit liqueur. If not available, substitute 1/2ounce of an appropriate flavored syrup and increase amount of rum to 1 1/2ounces. Blend until smooth. Serve.



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Nutr. Assoc. : 0 0 0 0 0


Red Robin's Jamaican Shake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 scoop ice 4 ounces vanilla ice cream 1/2 ounce Grand Marnier 1/2 ounce kahlua 1/2 ounce amaretto 2 ounces milk === GARNISH === Whipped cream

Blend until smooth, top with whipped cream and serve.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Robin's Jungle Milkshake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 scoop ice 4 ounces vanilla ice cream 3/4 ounce Bailey's Irish cream 3/4 ounce banana liqueur 1 ounce chocolate syrup 2 ounces milk === GARNISH === Whipped cream Rainbow sprinkles

Blend until smooth, top with whipped cream and rainbow sprinkles. Serve.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Robin's Mai Tai


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce orgeat 1/4 ounce grenadine

1/2 ounce rum 1/2 ounce orange curacao 1 ounce sweet-n-sour 1 ounce orange juice 2 ounces pineapple juice 1/2 ounce Myer's dark rum 1/2 ounce Bacardi Select rum

Pour all over ice, float Myer's rum and Bacardi on top and serve.



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Per serving: 96 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 5mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Red Robin's Nuclear Ice Tea


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce rum 1/2 ounce gin 1/2 ounce vodka 1/2 ounce triple sec 2 ounces sweet-n-sour 4 ounces Pepsi Cola




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Nutr. Assoc. : 0 0 0 0 0 0


Red Robin's Sand In Your Shorts


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce Chambord 1/2 ounce Midori 1/2 ounce peach schnapps 1/2 ounce vodka 1/2 ounce triple sec 1 ounce sweet-n-sour 3 ounce cranberry juice 3 ounce orange juice




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Per serving: 164 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Red Robin's Screaming Red Zombie



-------- ------------ -------------------------------- 1 1/4 ounces rum 3 ounces orange juice 4 ounce sweet-n-sour 1/2 ounce Myer's Dark rum 1/2 ounce Bacardi Select rum 1/2 ounce grenadine

Pour rum, orange juice and sweet-n-sour over ice, float the bottom threealcohols in order starting with the dark rum. Serve.



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Per serving: 157 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 9mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Red Robin's Seasoning


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoons salt 1 tablespoon instant tomato soup mix 2 teaspoons chili powder 1/4 teaspoon cumin 1/4 teaspoon freshly-ground black pepper

Combine the ingredients in a small bowl and stir well. Store in a coveredcontainer.



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Nutr. Assoc. : 0 0 0 0 0


Red Robin's T.N.T.


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce Bacardi rum 1/2 ounce Beefeater gin 1/2 ounce Smirnoff vodka 1/2 ounce triple sec 3 ounces sweet-n-sour 5 ounces Pepsi Cola




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Nutr. Assoc. : 0 0 0 0 0 0


Roadhouse Grill's Baby Back Ribs

Recipe By :Todd WilburServing Size : 2 Preparation Time :0:00Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 large racks pork baby back ribs Salt -- as needed Coarsely-ground black pepper -- as needed === SAUCE === 2 tablespoons vegetable oil 1/4 cup minced fresh onion 1 1/2 cups water 1/2 cup tomato paste 1/2 cup white vinegar 1/2 cup brown sugar 2 tablespoons honey 1 tablespoon worcestershire sauce 1 3/4 teaspoon salt 1 teaspoon liquid smoke 1 teaspoon Jim Beam whiskey 1/4 teaspoon coarsely-ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4half-racks. Sprinkle a light coating of salt and a more generous portionof coarse pepper over the top and bottom of each rack. Wrap the ribs inaluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepanover medium-high heat. Saut the onions for 5 minutes or until they start�to brown. Add the remaining ingredients and bring mixture to a boil thenreduce heat and simmer for 1 1/4 hours, uncovered, or until saucethickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about1/2-inch from the cut-ends of the bones. Remove the ribs from the oven,let them sit for 10 minutes or so, then remove the racks from the foil andput them on the grill. Grill the ribs for 3 to 4 minutes per side. Theyshould be slightly charred in a few spots when they're finished. Brushbarbecue sauce on the ribs while they're grilling, just before you servethem. Don't add the sauce too early or it will burn.

This recipe yields 2 (full-rack) to 4 (half-rack) servings.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Roadhouse Grill's Roadhouse Cheese Wraps

Recipe By :Todd WilburServing Size : 2 Preparation Time :0:00Categories : Sandwiches Wraps

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 thin slices monterey jack cheese 8 thin slices cheddar cheese 1 jalape o pepper -- seeded, diced� 1 teaspoon minced fresh chives 4 large spring roll wrappers 1 beaten egg 6 cups vegetable oil - (to 10 cups) Marinara (pasta) sauce -- on the side

Use a sharp knife to make 8 thin slices each from the end of standard-sizehunks of cheddar and monterey jack cheeses.

Arrange 2 slices of cheddar and 2 slices of jack on your hand, thensprinkle about 1 teaspoon of diced jalape o on top of the cheese. �Sprinkle 1/4 teaspoon of minced chives on next. Sandwich the peppers andchives between the cheese and roll it all up. Fold the cheese and squeezeit all together so that the peppers and chives are well sealed into themiddle of the cheeses.

Lay a spring roll wrapper with one corner pointing away from you. Arrangethe cheese lengthwise on the center of the wrapper. Fold one of the sidecorners over the cheese filling. Brush a little beaten egg on the tip ofthe other side corner and fold it over the first corner so that it sticks. Brush some beaten egg on the corner pointing away from you. Fold thebottom corner up and over the filling. Roll the wrapper up, keeping ittight, until it rolls over the top corner with the egg on it. It shouldstick. Repeat with the remaining rolls, then cover them all and chill forat least 30 minutes. This will be long enough to heat up the oil in adeep fryer or large saucepan to 350 degrees.

When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or until theoutside is golden brown. Drain the rolls on a rack or paper towels for 2minutes before serving with your favorite marinara sauce on the side fordipping.



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Per serving: 2 Calories (kcal); trace Total Fat; (15% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Roadhouse Grill's Roadhouse Rita


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 ounces Jose Cuervo Gold Tequila - (2 shots) 1 1/2 ounces Triple Sec - (1 shot) 3/4 cup sweet and sour mix 3/4 cup orange juice 1 1/2 ounces Bud Light - (1 shot) 1 Wedge lime === OPTIONAL === Margarita salt (for rim of glass)

If you want salt on the rim of your glass, moisten the rim of a 32-ouncemason jar (a cup or glass is fine) and dip it in margarita salt.

To make the drink, fill the jar with ice. Add a couple shots of tequila,a shot of Triple Sec, then some sweet and sour mix and orange juice (inequal amounts) to within a half-inch of the top of the glass. Stir.

Splash a shot of beer over the top of the drink. Add a wedge of lime andserve with a straw.


Comments: If you want to keep this cocktail authentic you'll need torustle up a 32-ounce jar. Bartenders at the Roadhouse Grill mix thisdelicious, yet potent libation in a large mason jar normally used forcanning.


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Per serving: 84 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Sabretts' Onions In Sauce (For Hot Dogs)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons olive oil 1 medium onion -- sliced thin, and chopped 4 cups water 2 tablespoons tomato paste 2 teaspoons corn syrup 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1/4 cup vinegar

Heat the oil in a large saucepan over medium heat. Saut sliced onion in�the oil for 5 minutes, until onions are soft, but not brown. Add water,tomato paste, corn syrup, cornstarch, salt and red pepper flakes, andstir. Bring mixture to a boil, then reduce heat and simmer for 45minutes.

Add vinegar. Continue to simmer for an additional 30 to 45 minutes oruntil most of the liquid has reduced and the sauce is thick.



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NOTES : Here's a cool clone for the tangy orange-red onion sauce slathered over hot dogs ordered from Sabretts push carts. For a buck or two you can grab a hot dog with the works on the fly from these popular umbrella-covered food carts in many major cities. You find hundreds of 'em in New York City, especially around Central Park (that's where the sample for this recreation was obtained). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Sara Lee's Carrot Square Cake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 eggs 1 teaspoon vanilla 6 ounces oil 1 teaspoon salt 1 1/2 teaspoons baking powder 2 teaspoons cinnamon 1 cup sugar 1 1/4 cups all-purpose flour 1 cup finely-grated carrots 1 cup walnuts -- well chopped 1/2 cup light raisins -- (optional) === CREAM CHEESE ICING === 6 ounces cream cheese -- softened 1/4 pound butter 1 pound powdered sugar 1 1/2 teaspoons orange extract 1 teaspoon Spice Island orange peel 1 tablespoon light corn syrup or pancake syrup 1 tablespoon cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high. Beat 3minutes scraping down sides of bowl often. Remove beaters. Stir in last3 ingredients.

Grease and flour 9-inch square pan. Spread batter evenly in pan. Bake at325 degrees about 50 minutes.

Cool in pan about 30 minutes. Frost with Cream Cheese Frosting andsprinkle with additional walnuts.

Icing: Cream the cream cheese with the butter until light and fluffy,using medium-high speed of electric mixer. Add half of the sugar,increasing speed to high. Add extract, syrup and peel and beat about 1minute. Scrape down sides of bowl often. Resume beating adding remainingpowdered sugar. Beat smooth. Frost sides and top of cake.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Sara Lee's Chocolate Cupcakes

Recipe By :n/aServing Size : 12 Preparation Time :0:00Categories : Cupcakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup oil 3/4 cup sugar 1 egg 1 teaspoon vanilla 1/4 teaspoon salt 1/4 teaspoon cinnamon -- (optional) 1 teaspoon baking soda 2/3 cup milk 2 tablespoons lemon juice 1/3 cup unsweetened cocoa powder 1 cup all-purpose flour

Beat oil and sugar with egg with an electric mixer until smooth. Beat invanilla, salt, and baking soda until well blended. Put milk and lemonjuice together in cup until curdled and pour into batter, beating to blendwell. Beat in cocoa powder and finally the flour, beating 3 minutes afterlast addition, scraping down sides and bottom of bowl often.

Divide batter equally between 12 paper-lined cupcake wells. Bake at 350degrees for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutes. Remove to platter to continue cooling. Frost as desired.

This recipe yields 12 cupcakes.


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Per serving: 148 Calories (kcal); 6g Total Fat; (34% calories from fat); 2g Protein; 23g Carbohydrate; 17mg Cholesterol; 161mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Sara Lee's Crumb Cake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups sifted flour 2 cups light brown sugar -- (packed) 1/2 cup margarine 1 egg -- well beaten 1/2 cup additional flour 2 teaspoons baking powder 1 teaspoon cinnamon 3/4 cup milk

Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 cup.

To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed. Spread evenly in a greased 8-inchsquare pan. Sprinkle reserved crumbs over top and bake at 350 degrees for35 to 40 minutes or until inserted toothpick comes out clean.

Dust warm cake with powdered sugar before cutting.



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Per serving: 2929 Calories (kcal); 104g Total Fat; (31% calories from fat); 36g Protein; 472g Carbohydrate; 212mg Cholesterol; 2305mg SodiumFood Exchanges: 11 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 18 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Sara Lee's Macaroons


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 large almond paste 2 egg whites - (to 3) 1/4 teaspoon salt 1 cup fine granulated sugar powdered sugar

Knead almond paste with hands until soft and break into small pieces. Putegg whites with salt in bowl of mixer. Add granulated sugar and almondpaste, a little at a time, beating until all is added and mixture issmooth and thick. Beat in powdered sugar, up to 1/2 cup if necessary, tomake a batter thick enough to hold its shape.

Cover baking sheets with 2 layers of heavy brown paper. Drop onto paperby teaspoon into mounds about 2 inches apart. Bake at 300 degrees untillightly browned, 20 to 25 minutes.

Remove from oven, slide paper off baking sheet onto a damp dish towelfolded same size as baking sheet. Let stand until macaroons are cool orcan be removed from paper with small metal spatula. Cool on wire racks. Store in tightly covered container.



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Nutr. Assoc. : 0 0 0 0 0


Sara Lee's Original Cream Cheesecake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CRUST === 1 1/2 cups fine graham cracker crumbs 1/4 cup granulated sugar 1/2 cup butter -- softened === FILLING === 1 pound cream cheese 1 cup sour cream 2 tablespoons cornstarch 1 cup granulated sugar 2 tablespoons butter -- softened 1 teaspoon vanilla extract === TOPPING === 3/4 cup sour cream 1/4 cup powdered sugar


For crust, combine crumbs, sugar and butter and mix well. Press firmlyinto 9-inch pie-pan covering bottom only. Bake for 8 minutes, or untilthe edges are slightly brown. Reduce oven to 350 degrees.

For filling, combine cheese, sour cream, cornstarch, and sugar in bowl ofmixer. Mix until sugar has disolved. Add the butter and vanilla andblend until smooth.

Be careful not to overmix, or the filling will become too fluffy and willcrack when cooling. Pour the filling over the crust. Bake for 30 to 35minutes, or until knife inserted 1-inch from edge comes out clean. Coolcake for 1 hour.

For topping, mix sour cream and powdered sugar. Spread mixture over topof cooled cheesecake. Chill or freeze until ready to eat.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Sara Lee's Pound Cake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound real butter or margarine 2 cups powdered sugar 2 large eggs 3 tablespoons sour cream 1 2/3 cups flour 1 tablespoon lemon extract or vanilla

Preheat oven to 325 degrees. Spray 8 1/2-inch Pyrex loaf dish with Pam.

Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 eggand then a little flour, beating 2 minutes. Add 2nd egg and half ofremaining flour and beat 2 minutes. Add sour cream, rest of flour andextract, beating 2 minutes.

Spread batter evenly in dish. Bake for 65 minutes or until tester comesout clean. Remove from dish. Slice 1/2-inch thick. Be sure to slicebefore freezing loaf. Thaw to use within 6 months.



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Nutr. Assoc. : 0 0 0 0 0 0


Schilling's Salad Supreme Seasoning


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons Romano cheese 1 1/2 teaspoons sesame seeds

1 teaspoon paprika 3/4 teaspoon salt 1/2 teaspoon poppy seeds 1/2 teaspoon celery seeds 1/4 teaspoon garlic powder 1/4 teaspoon coarsely-ground black pepper 1 dash cayenne pepper

Combine all ingredients in a small bowl and mix well. Pour blend into asealed container (such as an empty spice bottle) and store chilled.



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NOTES : The label of the original product includes an easy recipe for "Supreme Pasta Salad:" Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4 tablespoons Salad Supreme (or the amount made in the clone recipe). Toss with an assortment of chopped fresh vegetables. Chill. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Schlotsky's Rolls

Recipe By :Gloria PitzerServing Size : 2 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup lukewarm water 1 tablespoon sugar 1 package active dry yeast 3/4 cup lukewarm milk 1/2 teaspoon salt 1/4 teaspoon baking soda 2 1/2 cups bread flour Stone-ground yellow cornmeal

In an 8 ounce measuring cup, stir together first 3 ingredients and letmixture stand until it bubbles to top of cup. Dissolve baking soda in 1/2tablespoons warm water.

In medium bowl, combine warm milk, salt and soda-water mixture with 1 cupflour, beating with wire whisk until smooth. Beat in yeast mixture andthen remaining flour, switching to a sturdy spoon. Batter should be thickand sticky but smooth, with all flour thoroughly dissolved.

Put dough in 2 small pie pans that have been sprayed with non-stick sprayand dusted with cornmeal. Cover with wax paper or plastic wrap that hasalso been sprayed. Let rise about an hour.

Remove plastic wrap and discard. Spray tops of buns with non-stick sprayand bake on center rack at 375 degrees about 20 minutes or until goldenbrown.

As rolls cool in containers on rack for 20 minutes, spray tops with morenon-stick spray to keep crust soft. Let cool 1 hour before slicing andfilling with sandwich meats and cheeses.

This recipe yields 2 rolls.


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Per serving: 709 Calories (kcal); 6g Total Fat; (7% calories from fat); 25g Protein; 136g Carbohydrate; 12mg Cholesterol; 740mg SodiumFood Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Schlotzsky's The Large "Original" Sandwich


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 large sourdough bun - (8" long) -- split lengthwise 1/2 ounce garlic salad dressing 1/2 ounce grated Parmesan cheese 2 1/2 ounces cheddar cheese 1/2 ounce yellow mustard 2 1/2 ounces mozzarella cheese 2 ounces honey cured ham slices 1 ounce cotto salami slices 1 ounce genoa salami slices 1 1/2 ounces marinated olives

Shredded lettuce Tomato slices White onion slices

Spread garlic dressing over both halves of bun. Sprinkle parmesan cheeseand cheddar cheese on bottom bun half. Spread mustard and mozzarellacheese on top bun half. Toast to melt cheeses.

Heat the meats and place on buns with ham on the bottom and salamis on thetop. Build with olives, tomato, lettuce and onion. Enjoy ALOTzsky's!!!

This recipe yields 1 sandwich.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Seasoning For Chicken Like The Colonel's

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Condiments Seasonings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon rosemary 1 tablespoon oregano leaves 1 tablespoon powdered sage 1 teaspoon powdered ginger 1 teaspoon marjoram 1 1/2 teaspoons thyme 3 tablespoons brown sugar -- packed 3 tablespoons dried parsley -- crumbled 1 teaspoon freshly-ground black pepper 1 tablespoon paprika 2 tablespoons garlic salt 2 tablespoons onion salt 2 tablespoons chicken bouillon powder (or 4 buillon cubes, mashed) 1 package tomato cup-a-soup mix

* Note: Or 4 bouillon cubes mashed There are actually 11 spices in the

above combination, but an additional 3 ingredients were necessary toderive that special flavor. Place all ingredients in blender withon/off speed for 3 to 4 minutes to pulverize, or rub through a finestrainer. Store in an airtight container so it will not lose potency.

To use, add 1 ounce of the mix to each cup of flour for coating chicken.

This recipe yields about 3/4 cup of seasoning mix.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Seven Seas' Free Viva Italian Fat-Free Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cups water 1 1/2 tablespoons granulated sugar 2 teaspoons cornstarch 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon dried minced garlic 1/2 teaspoon finely-minced red bell pepper 1/2 teaspoon Italian seasoning 1/4 teaspoon gelatin 1/2 cup white vinegar 1 teaspoon dry nonfat buttermilk

Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper,Italian seasoning, and gelatin in a small saucepan. Whisk to dissolvecornstarch, then set pan over medium-low heat. Heat mixture untilboiling, stirring often. When mixture begins to boil, cook for 1additional minute, stirring constantly, then remove from heat.

Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing toa covered container and refrigerate -- preferably overnight -- before

serving.



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Per serving: 112 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 31g Carbohydrate; 0mg Cholesterol; 2144mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Shoney's Tomato Florentine Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cans clear chicken broth - (14 oz ea) 1 can sliced stewed tomatoes - (14 oz) 12 ounces V-8 juice 10 ounces cream of tomato soup 1 tablespoon sugar 10 ounces frozen chopped spinach 1 dash nutmeg Salt -- to taste Freshly-ground black pepper -- to taste

Combine broth, tomatoes, juice and soup in a saucepan with a wire whiskover memdium heat. Add remaining ingredients, without even thawingspinach. Allow to heat gently 30 minutes on medium-low until spinach istender. Keep hot without letting it boil. Freeze leftovers.



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Per serving: 20 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 35mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Snapple's Iced Tea (Lemon Flavor)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 quarts water - (8 cups) 3 Lipton tea bags (orange pekoe and pekoe cut black tea blend) 3/4 cup granulated sugar 1/3 cup lemon juice -- plus 2 tablespoons lemon juice

Boil the water in a large saucepan over high heat. When the water comesto a rapid boil, turn off the heat, put the tea bags into the water, andcover.

After the tea has steeped about 1 hour, pour the sugar into a 2-quartpitcher, then add the tea. The tea should still be warm, so the sugarwill dissolve easily. Add the lemon juice. Chill.



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Per serving: 608 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 159g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 10 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Sonic's Cherry Limeade


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Sprite 1/4 cup cherry juice - (Libby is good) 2 lime wedges - (to 3, each 1/8 lime)

Pour Sprite into a glass over ice. Add cherry juice. Add 2-3 limewedges, squeezing slightly before dropping each one in.



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NOTES : Tidbit - Here's the signature drink from the chain that's reviving the drive-up burger joint, just like a scene out of American Graffitti or Happy Days. At this growing chain you pull up to a stall and servers bring food out to your car as they did in the 40's and 50's. This recipe makes a simple old-fashioned drink by combining 7-Up with cherry juice and some wedges of lime. Very refreshing! Nutr. Assoc. : 0 0 0


Sonic's Ocean Water


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoons water 2 tablespoons sugar 1 teaspoon imitation coconut extract 2 drops blue food coloring 2 cans cold Sprite - (12 oz ea) Ice

Combine the water and the sugar in a small bowl. Microwave for 30 to 45seconds, then stir to dissolve all of the sugar. Allow this syrup to

cool.

Add coconut extract and food coloring to the cooled syrup. Stir well. Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pourover ice.

This recipe yields two 12-ounce servings.


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Nutr. Assoc. : 0 0 0 0 0 0


Spaghetti Factory's Mizithra Cheese Sauce

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Accompaniment Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons flour 4 tablespoons butter 1 teaspoon olive oil 1 garlic clove -- crushed 2 tablespoons chopped fresh parsley 1/2 cup half-and-half 1 cup milk 3/4 cup Romano cheese Freshly-ground white pepper -- to taste

Make a light roux over a medium fire with olive oil and butter. Add flourand cook flour out of raw state; add garlic. Pour milk and half-and-halfin the roux with pepper and parsley. At the last moment add the cheese. Place over hot pasta.


Source: "Southern U.S. Cuisine (Copycat/Restaurant Collection) at http://southernfood.about.com"S(Formatted for MC5):


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Starbuck's Frappuccino


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup fresh espresso 2 1/2 cups low-fat milk (2 percent) 1/4 cup granulated sugar 1 tablespoon dry pectin

Combine all of the ingredients in a pitcher or covered container. Stir orshake until sugar is dissolved. Chill and serve cold.



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NOTES : To make the "Mocha" variety: Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining. To fake espresso with a drip coffee maker and standard grind of coffee: Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the recipe. Run a pot of water through machine, without grounds, to clean. Nutr. Assoc. : 0 0 0 0


Starbucks' Caramel Scones

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Biscuits Breads/Rolls Breakfast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups unbleached all-purpose flour 1/2 cup unsalted butter 1/3 cup sugar 1/2 teaspoon salt 1 tablespoon baking powder 1 pinch nutmeg or cloves - (modest) 3/4 cup milk or cream - (to 1 cup) 1 egg 1 1/2 teaspoons pure vanilla 1/2 teaspoon butterscotch extract -- (optional) 1 cup butterscotch chips 1/2 cup grated walnuts -- (optional) === TOPPING === 1/3 cup butterscotch chips - finely chopped 1 egg white -- whisked Confectioners' sugar -- (optional)

Preheat oven to 425 degrees. Line top sheet of doubled up baking sheetswith parchment paper or line 8 tuna tins with muffin liners and sprayinner sides with non-stick cooking spray.

In a food processor, place the flour and butter and pulse to break upbutter. Add sugar, baking powder, salt and nutmeg or cloves and pulse tocombine.

Turn out dough into a large bowl. Make a well in the center and stir incream, vanilla, butterscotch extract and egg. Stir to make a soft dough. Fold in butterscotch chips.

Scoop onto baking sheet or into prepared tins. Brush tops with egg whiteand add ground butterscotch chips.

Bake until browned -- 16 to 18 minutes. Dust with confectioner's sugarwhen cool.


Comments: Make these scones free form with a large ice-cream scoop or intuna cans. Clean the cans thoroughly of course.


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Protein; 233g Carbohydrate; 451mg Cholesterol; 2725mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 15 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Starbucks' Chocolate Meringue Drops


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup egg whites = (or 1/3 cup Eggology liquid egg whites) 1/2 cup white sugar 6 ounces semi sweet chocolate chips - (3/4 cup) 1/2 teaspoon pure vanilla 1/2 teaspoon almond extract 1 cup chopped walnuts - (generous)

Preheat oven to 350 degrees. Place rack in lower third of oven. Covertwo large baking sheets with parchment paper.

In a small metal bowl, beat egg whites, adding sugar slowly, until thewhites are stiff but not dry. Using a rubber spatula, carefully stir inmelted chocolate, vanilla, almond extract and chopped nuts into eggwhites.

Drop spoonfuls of batter -- about 1 1/2 to 2 tablespoons -- onto theparchment lined baking sheets. Bake for 12 to 15 minutes or until topsare completely dry. Do not overbake. Cool completely in pan beforeremoving with a spatula.


Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html"S(Formatted for MC6): "03-04-2001 by Joe Comiskey - [email protected]"Yield: "12 to 18 cookies"

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Nutr. Assoc. : 0 0 0 0 0 0 0


Starbucks' Date Scones

Recipe By :n/aServing Size : 12 Preparation Time :0:00Categories : Biscuits Breads/Rolls Breakfast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1/4 cup bran 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1/4 cup brown sugar 1/2 cup unsalted butter -- chilled 1 egg 2/3 cup 1% buttermilk 2/3 cup dates

Combine the all-purpose and whole wheat flours, bran, baking powder, soda,salt, cinnamon and brown sugar. Cut in the butter. Add the egg,buttermilk and dates; do not over mix. (If the dough seems too sticky towork with, add a couple more tablespoons flour.)

Shape the dough into a rectangle about 2 inches thick on a flouredsurface. Cut into 12 triangles. Bake on an ungreased baking sheet in apreheated 350 degree oven about 25 minutes. Cool on a rack.

This recipe yields 12 scones.


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Per serving: 189 Calories (kcal); 8g Total Fat; (38% calories from fat); 3g Protein; 27g Carbohydrate; 36mg Cholesterol; 319mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Starbucks' Frappuccino (Frozen)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === COFFEE VERSION=== 1 1/2 cups cold coffee 1/2 cup whole milk 1/2 cup granulated sugar 1 teaspoon chocolate syrup 1/4 teaspoon salt 1/8 teaspoon vanilla extract 3 cups crushed ice or ice cubes === CARAMEL VERSION === 2 tablespoons caramel syrup

For the Coffee Version, combine the coffee, milk, sugar, chocolate syrupand salt in a blender and mix on medium speed for 15 seconds to dissolvesugar. Add the vanilla extract and ice then blend on high speed untilsmooth and creamy. Stir with a spoon if necessary to help blend.

For the Caramel Version, add 2 tablespoons of caramel syrup to the recipeabove and prepare as described. Top each glass with whipped cream anddrizzled caramel.

Pour drink into two 16-ounce glasses.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Steak & Ale's Hawaiian Chicken



6 boneless chicken breasts 2 cups pineapple juice 2 tablespoons Worcestershire Sauce 1/4 cup soy Sauce 2 tablespoons sugar

In a bowl combine all ingredients except for chicken. Stir. Using afork, poke about 5 to 8 sets of holes in each chicken breast. Put chickenin marinade, making sure it is covered in the mixture. Add more pineapplejuice if necessary.

Cover and refrigerate for 24 hours. Grill.



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Per serving: 110 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 1104mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Steak & Ale's Marinades

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Beef Condiments Marinades Pork Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === FOR BEEF AND STEAKS === 1/2 cup ketchup 2/3 cup tomato juice 1/4 cup red wine or purple grape juice 1 dash Worcestershire sauce === FOR CHICKEN OR PORK === 1/2 cup soy sauce 1/2 cup pineapple juice 1/4 cup white wine or white grape juice

Mix ingredients for each marinade and use to marinate steaks or chicken orpork up to 24 hours in the refrigerator.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Stouffer's Corn Souffle


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 eggs 2 tablespoons cornstarch 2 tablespoons sugar Salt -- to taste Freshly-ground black pepper -- to taste 1 dash nutmeg 1 can cream-style corn - (16 oz) 1/2 cup sour cream 1/2 cup milk

With electric mixer, beat eggs until foamy. Beat in remaining ingredientsas listed. Pour into Pam-sprayed 8-inch square baking dish. Bake oncenter rack of prehgeated 400 degree oven 35 minutes or until knifeinserted comes out clean.



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Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Sunshine's Lemon Coolers

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Cookies Deserts Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup powdered sugar 1/3 cup sugar 1/3 cup shortening 1 egg 1/2 teaspoon vanilla 1/8 teaspoon salt 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1 tablespoon water === LEMON POWDERED SUGAR === 1 cup powdered sugar 1/2 teaspoon (rounded) unsweetened Kool-Aid lemonade drink mix

Preheat oven to 325 degrees. Cream together sugars, shortening, egg,vanilla, and salt in a large bowl. Add the flour and baking powder. Add1 tablespoon of water and continue mixing until dough forms a ball.

Roll dough into 3/4-inch balls and flatten slightly onto a lightly greasedcookie sheet. Bake for 15 to 18 minutes or until cookies are light brown.

As cookies bake combine 1 cup powdered sugar with the lemonade drink mixin a large plastic bag and shake thoroughly to mix.

When the cookies are removed from the oven and while they are hot, add 4or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Swiss Miss' Fat-Free Tapioca Pudding

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Desserts Puddings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons cornstarch 2 1/2 cups fat-free milk 1/2 cup sweetened condensed skim milk 1 dash salt 2 1/2 tablespoons instant tapioca 1/2 teaspoon vanilla extract

Combine the cornstarch with the fat-free milk in a medium saucepan andwhisk thoroughly to dissolve the cornstarch. Add the condensed milk,salt, and tapioca to the pan. Stir until smooth and then set the panaside for 5 minutes.

After 5 minutes, bring the mixture to a boil over medium-low heat,stirring constantly until it thickens, then cover and remove from theheat. Let the pudding sit, covered, for 20 minutes.

Stir in the vanilla, then transfer the pudding to serving cups. Cover thecups with plastic wrap and let them chill for at least 2 to 3 hours beforeserving.



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Nutr. Assoc. : 0 0 0 0 0 0


T.G.I. Friday's 9 Layer Dip


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 strips lean bacon 1 can plain refried beans - (16 oz) 1/2 cup sour cream 1/2 teaspoon taco seasoning 3/4 cup shredded Cheddar cheese 3/4 cup guacamole (frozen or prepared) 1/3 cup diced tomatoes 1 tablespoon finely-chopped fresh cilantro 2 tablespoons sliced black olives 2 tablespoons finely-sliced green onions

Fry diced bacon until done, add refried beans and cook slowly and stirfrequently until the bacon and bacon drippings are mixed through about 15minutes, remove from heat.

Mix taco seasoning with sour cream and set aside.

To built 9-layer dip place ingredients in this order. Place refried beanson serving platter spread out to 1 to 1 1/2 inches thick - 1/2 cupshredded cheese - 1/2 cup prepared sour cream - 3/4 cup guacamole - dicedtomatoes - diced cilantro - black olives - sliced green onion - 1/4 cupcheese for garnish.

Serve with crisp corn chips and a very cold beverage of choice. Makes agreat snack or light lunch.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


T.G.I. Friday's B-52 Shooters


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 ounce Kalhua 1/2 ounce Triple Sec 1/2 ounce Bailey's Irish Cream

Layer each ingredient into a shooter glass in the order that they appear.



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NOTES : Add the following to milk and enjoy. Nutr. Assoc. : 0 0 0


T.G.I. Friday's Broccoli Cheese Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups chicken broth 1 cup water 1 cup half-and-half 4 slices Kraft Cheddar Singles 1/2 cup all-purpose flour 1/2 teaspoon dried minced onion 1/4 teaspoon freshly-ground black pepper 4 cups bite-size broccoli florets === GARNISH === 1/2 cup shredded cheddar cheese 2 teaspoons minced fresh parsley

Combine chicken broth, water, half-and-half, cheese, flour, onion andpepper in a large saucepan. Whisk to combine and to break up any lumps offlour, then turn heat to medium-high.

Bring soup to a boil, then reduce heat to low. Add broccoli to soup andsimmer for 15 to 20 minutes or until broccoli is tender but not soft.

For each serving spoon one cup of soup into a bowl and garnish with atablespoon of shredded cheese and a pinch of parsley.



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Per serving: 102 Calories (kcal); 4g Total Fat; (37% calories from fat); 7g Protein; 9g Carbohydrate; 10mg Cholesterol; 569mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


T.G.I. Friday's Fire Bites

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Appetizers Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can sliced jalepe o peppers - (26 oz)� (not pickled, those used for nochos) 2 2/3 cup crackers crumbs 2 cup flour 2 eggs 1/2 cup water Vegetable oil -- for deep frying

Drain jalepe o peppers and set aside. Mix cracker crumbs and flour�together, blend well. In separate bowl beat eggs and add water blendwell.

Heat oil in fry pan, deep-fryer, or fry-cooker until temperature is thesame degrees that you would fry French-frys at. Dip slices of peppers inegg wash and then the flour and cracker crumb mixture, dust off excess dryingredients and carefully place in hot oil.

Place enough of the peppers in your deep frying system so they are notover crowded. Take care, the peppers like to pop a little. Fry until

golden brown. Remove peppers and dry on a paper towel.

Peppers are served with your favorite Con Queso Dip on the side.



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Nutr. Assoc. : 0 0 0 0 0 0 0


T.G.I. Friday's Jack Daniel's Marinade And Dipping Sauce

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Condiments Marinade Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup diced red onions 1/2 teaspoon finely-diced garlic 1/2 cup water 1/2 cup brown sugar 1/3 cup teriyaki sauce 1/4 cup soy sauce 1/3 cup white grape juice 1/2 cup Jack Daniel's black label bourbon 1/2 teaspoon Tobasco sauce

Place ingredients in sauce pan in order listed. Mix and stir after eachingredient. Place on medium heat and stir until mixture reaches boilingstage. Turn temperature down to low until mixture is on a slow simmer. Cook sauce for 35 to 45 minutes and remove from heat. Mixture will havereduced in volume about a 1/4 to 1/3.

Sauce is great with chicken fingers or crispy deep-fried chicken breaststrips.


Source:


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Per serving: 468 Calories (kcal); trace Total Fat; (0% calories from fat); 10g Protein; 111g Carbohydrate; 0mg Cholesterol; 7835mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1 Fruit; 0 Fat; 4 1/2 Other Carbohydrates

NOTES : It is not really sweet. It does compliment meat flavors very well. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


T.G.I. Friday's Jack Daniels Grill Glaze


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 head garlic 1 tablespoon olive oil 2/3 cup water 1 cup pineapple juice 1/4 cup 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

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

Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugarin a medium saucepan over medium-high heat. Stir occasionally untilmixture boils then reduce heat until mixture is just simmering.

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

Let mixture simmer for 40 to 50 minutes or until sauce has reduced byabout 1/2 and is thick and syrupy. Make sure it doesn't boil over.

This recipe yields 1 cup of glaze.


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Per serving: 1459 Calories (kcal); 14g Total Fat; (8% calories from fat); 6g Protein; 341g Carbohydrate; 0mg Cholesterol; 3911mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 2 1/2 Fruit; 2 1/2 Fat; 19 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


T.G.I. Friday's Pico De Gallo Sauce

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small to medium jalape o pepper -- minced� 1/4 cup diced tomato 1/4 cup finely-diced onion 3 tablespoons lemon juice 1 1/2 tablespoon finely-chopped cilantro 1/2 teaspoon salt -- or to taste

Combine all ingredients. Let sit for at least a half hour so flavors willblend.



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Per serving: 21 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1070mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


T.G.I. Friday's Sex On The Beach


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 ounce vodka 3/4 ounce Midori (melon liqueur) 3/4 ounce Chambord (raspberry liqueur) 1 1/2 ounces pineapple juice 1 1/2 ounces cranberry juice

Pour over ice and serve.



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Nutr. Assoc. : 0 0 0 0 0


T.G.I. Friday's Sizzling Vegetable Fajitas

Recipe By :n/aServing Size : 1 Preparation Time :0:00Categories : Main Dish Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === PESTO === 8 ounces chopped cilantro 3 garlic cloves 1/2 cup olive oil

1/8 teaspoon salt -- or to taste 1/8 teaspoon freshly-ground black pepper -- or to taste 2 ounces freshly-grated Parmesan cheese === VEGETABLES === 1 medium onion -- sliced 1/2 tablespoon margarine 2 cups vegetable combination -- selected from carrots, zucchini and yellow� summer squash, cut julienne-style broccoli and cauliflower, cut into� small florets green pepper and mushrooms, thinly� sliced whole snow peas� Juice of 1/2 lemon 3 flour tortillas -- warmed Lime wedge -- for garnish === TOPPING CONDIMENTS === Pico De Gallo Sauce -- (see recipe) Guacamole Sour cream Shredded Cheddar cheese Salsa

To make pesto, put cilantro and garlic in a food processor and processuntil finely chopped. With machine on, gradually add olive oil. Seasonand blend in cheese.

Slice enough onion to equal about 1/2 cup. Saut with margarine in a�small cast-iron skillet over medium-high heat. Cook past translucentstage until browned, about six to eight minutes.

Prepare about 2 cups of vegetables -- the combination depends on personaltaste. Cook all vegetables except mushrooms in lemon juice and 2tablespoons of pesto over medium to medium-high heat. When almost atal-dente stage, add sliced mushrooms. Continue cooking for about oneminute. (The remaining pesto can be refrigerated for future use.)

Place vegetable mixture over sizzling onions, then spoon vegetable-onionmixture into center of warmed tortillas. Top with condiments, to taste,then roll up tortillas.

This recipe yields 1 serving. Three tortillas make one very generousportion.


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Per serving: 1816 Calories (kcal); 129g Total Fat; (63% calories from fat); 25g Protein; 141g Carbohydrate; 0mg Cholesterol; 1492mg SodiumFood Exchanges: 8 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 25 1/2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


T.G.I. Friday's Soy Dressing


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup peanut oil 1/3 cup cider vinegar 1/3 cup water 2 tablespoons soy sauce 2 tablespoons minced green onion tops 1 tablespoon honey 1/2 teaspoon prepared hot mustard

Combine all ingredients in a jar with a tight-fitting lid; shake the jarvigorously to combine ingredients thoroughly. Keep refrigerated andcovered to use within a few weeks. Shake well before using.



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Per serving: 731 Calories (kcal); 72g Total Fat; (85% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 2061mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Tabasco Sauce

Recipe By :Dave DeWittServing Size : 0 Preparation Time :0:00Categories : Condiments Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound fresh red Tabasco chiles -- chopped 2 cups distilled white vinegar 2 teaspoons salt

Combine the chiles and the vinegar in a saucepan over medium-low heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool,and place in a blender. Puree until smooth, strain, and place in a glassjar.

Allow to steep for 2 weeks in the refrigerator. Strain the sauce again,and adjust the consistency by adding more vinegar if necessary. The saucekeeps indefinitely in the refrigerator.


Comments: Because the Tabasco chiles are aged in oak barrels for threeyears, this will be only a rough approximation of the famous McIlhennyproduct. This recipe calls for fresh Tabasco chiles, so you will have togrow your own or substitute dried ones that have been rehydrated. Othersmall, hot, fresh red chiles, such as piquins, can also be substituted forthe Tabascos. Note that this recipe requires advance preparation.

Source: "Top Secret Recipe's Message Boards at http://www.topsecretrecipes.com"S(Formatted for MC6): "07-26-2001 by Joe Comiskey - [email protected]"Yield: "2 cups"

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NOTES : Recipe originally from the "Chili Pepper Encyclopedia" by Dave DeWitt, (William Morrow & Co, April 1999)Nutr. Assoc. : 0 0 0


Taco Bell Mexican Pizza

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Main Dish Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound ground beef 2 tablespoons all-purpose flour 1 1/2 teaspoons chili powder (Spanish blend is best)

3/4 teaspoon salt 1/4 teaspoon dried minced onion 1/4 teaspoon paprika 1 dash garlic powder 1 dash onion powder 2 tablespoons water 8 small flour tortillas - (6" dia) 1 cup Crisco shortening or cooking oil 1 can refried beans - (16 oz) 1/3 cup diced tomato 2/3 cup mild Picante salsa 1/2 cup shredded cheddar cheese 1/2 cup shredded Monterey jack cheese 1/4 cup chopped green onions 1/4 cup sliced black olives

In a medium bowl, combine the ground beef with the flour, chili powder,salt, dried onion, paprika, garlic powder and onion powder. Use yourhands to thoroughly incorporate everything into the ground beef.

Preheat a skillet over medium heat and add the ground beef mixture to thepan along with the water. Brown the beef mixture for 5 to 6 miutes, usinga wooden spoon or spatula to break up the meat as it cooks.

Heat oil or Crisco shortening in a frying pan over medium-high heat. Ifoil begins to smoke, it is too hot. When oil is hot, fry each tortillafor about 30 to 45 seconds per side and set aside on paper towels. Whenfrying each tortilla, be sure to pop any bubbles that form so thattortilla lays flat in oil. Tortillas should become golden brown.

Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400 degrees.

When meat and tortillas are done, stack each pizza by first spreadingabout 1/3 cup refried beans on the face of one tortilla. Next spread 1/4to 1/3 cup of meat, then another tortilla. Coat your pizzas with twotablespoons of salsa on each then split up the tomatoes and stack them ontop. Next divide up the cheese, onions and olives, stacking in thatorder.

Place pizzas in your hot oven for 8 to 12 minutes or until cheese on topis melted.

This recipe yields 4 pizzas.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Taco Bell's Burrito Supreme


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound lean ground beef 1/4 cup all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder 1 dash garlic powder 1/2 cup water 1 can refried beans - (16 oz) 8 ten-inch flour tortillas 1/2 cup enchilada sauce 3/4 cup sour cream 2 cups shredded lettuce 2 cups shredded cheddar cheese 1 medium tomato -- diced 1/2 cup diced yellow onion

In a medium bowl, combine the ground beef with the flour, chili powder,salt, minced onion, paprika, onion powder, and garlic powder. Use yourhands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as itcooks. Heat for 5 to 6 minutes, or until browned. The finished productshould be very smooth, somewhat pasty, with no large chunks of beefremaining.

Heat up the refried beans in a covered container in the microwave set onhigh temperature for 1 1/2 to 2 minutes.

Place the flour tortillas on a plate and cover with plastic wrap. Heatthe tortillas for 30 to 45 seconds in the microwave on high temperature.

Build each burrito by first spreading about 1/4 cup of refried beans onthe center of a heated flour tortilla. Spread one-eighth of the meatmixture over the beans, then pour about a tablespoon of the enchiladasauce over the meat.

Stir the sour cream well, so that it is smoother, then spread about 1 1/2tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomatoand onion onto the tortilla, and then you're ready to roll.

Fold the end of the tortilla closest to you over the filling ingredients.

Fold either the left or right end over next. Then fold the top edge overthe filling. You will be leaving one end of the burrito open andunfolded. Repeat with the remaining ingredients and serve immediately.

This recipe yields 8 burritos.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Taco Bell's Chicken Fajita And Seasoning Mix

Recipe By :Todd WilburServing Size : 5 Preparation Time :0:00Categories : Chicken Main Dish Poultry Seasonings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon corn starch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sugar 3/4 teaspoon crushed chicken bullion cube 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon cumin === FAJITAS === 4 boneless skinless chicken breasts (abt 1 1/4 lbs) -- cut into thin strips 2 tablespoons oil 1/3 cup water 1 green bell pepper, cut into strips 1 medium onion -- sliced

Combine all of the ingredients in a small bowl.

Prepare the fajitas using the same directions found on the package of theoriginal seasoning mix:

"COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes onmedium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepperand onion; cook and stir on medium heat 5 minutes or until chicken iscooked through and the vegetables are tender.

PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwaveon high 1 minute.

SPOON chicken mixture onto each tortilla. Top as desired with TACO BELLsalsa. Roll up tortillas."



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Taco Bell's Cinnamon Twists

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup sugar 1 tablespoon cinnamon Rotinni noodles (you must use a rice based noodle) 3 cups oil, peanut oil preferred

Combine cinnamon and sugar in a small bowl and mix well. Heat oil toabout 500 degrees, be careful not to let the oil smoke. When the oil ishot enough, drop a handful of uncooked noodles, dropping only a few at atime. Deep-fry for 30 seconds. You will know when they are done becausethey will sink to the bottom and then resurface.

Place cooked noodles on some paper towels so they can drain. Sprinklecinnamon and sugar mix over them.



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Per serving: 405 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 105g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Taco Bell's Crispitos

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/8 cup cinnamon 1/2 cup sugar 10 flour tortillas Oil -- for frying Honey -- for dipping

Mix together cinnamon and sugar very well. In a dutch oven, or largeskillet heat the oil to 350 degrees. If you do not have a thermometer,you can set it on medium-high, but be carefull to watch that it doesn'tget too hot and begin to smoke. Quarter the tortillas and deep fry 2 to 4at a time. Allow them to cook on one side for about 30 seconds or unitlgolden brown, turn over, and repeat. When both sides are brown take out,and place on paper towels to drain.

While the tortillas are draining liberally sprinkle with cinnamon andsugar mixture. These are really great with honey.



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Per serving: 2763 Calories (kcal); 52g Total Fat; (16% calories from fat); 63g Protein; 511g Carbohydrate; 0mg Cholesterol; 3446mg SodiumFood Exchanges: 27 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 6

1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Taco Bell's Enchirito


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound ground beef 1/4 cup all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder 1 dash garlic powder 1/2 cup water 1 can refried beans - (30 oz) 1 package large flour tortillas -(10-inch) 1/4 onion -- diced 1 can La Victoria enchilada sauce - (10 oz) 2 1/2 cups shredded cheddar cheese 1 can sliced black olives - (2 oz)

Brown the ground beef in a skillet over medium heat, using a wooden spoonor spatula to separate the beef into pea-size pieces. Drain fat. Add theflour, chili powder, salt, dried minced onion, paprika, onion powder,garlic powder, and water.

Heat up the refried beans in a medium sauce pan over medium heat, or inthe microwave for a couple of minutes on high.

Warm the tortillas in a steamer, or wrap them in a moist towel andmicrowave for 1 minute on high. You may also heat up the tortillasindividually by placing them in a hot pan over medium heat for about 15seconds per side.

Spoon about 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3 cup of hot refriedbeans.

Fold the tortilla over the beans and meat and flip the tortilla over ontoa plate. Spoon 3 tablespoons of enchilada sauce over the top of thetortilla, then sprinkle on 1/4 cup of shredded cheese.

Heat up the dish for 20 to 30 seconds in the microwave, until the cheesebegins to melt. Top with three olive slices. serve

This recipe yields 10 'Enchiritos'.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Taco Bell's Enchirito - (Improved)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound ground beef 1/4 cup all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder 1 dash garlic powder 1/2 cup water 1 can refried beans - (16 oz) 10 small flour tortillas, fajita size - (to 12) 1/4 onion -- diced (abt 1/2 cup) 1 can La Victoria red chile sauce - (10 oz) 2 cups shredded cheddar cheese

In a medium bowl, combine the ground beef with the flour, chili powder,salt, minced onion, paprika, onion powder, and garlic powder. Use yourhands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as itcooks. Heat for 8 to 10 minutes, or until browned. The finished productshould be very smooth with no large chunks of beef remaining.

Heat up the refried beans in a medium sauce pan over medium heat, or inthe microwave for a couple of minutes on high.

Warm the tortillas in a steamer, or wrap them in a moist towel andmicrowave for 1 minute on high. You may also heat up the tortillasindividually by placing them in a hot pan over medium heat for about 15seconds per side.

Spoon about 3 tablespoons of refried beans down the center of eachtortilla. Spoon 3 tablespoons of beef on top of the beans followed by acouple teaspoons of minced onion. Fold the two sides of the tortilla overthe beans and meat and flip the tortilla over onto a plate.

Spoon a couple tablespoons of red sauce over the top of the tortilla, thensprinkle on a couple tablespoons of the shredded cheddar cheese. Heat upthe dish for 30 to 45 seconds in the microwave, or until the cheese on topbegins to melt. Repeat with the remaining ingredients.

This recipe yields 10 to 12.

Comments: Since Taco Bell brought the Enchirito back from the dead acouple years ago the product's formula has changed a bit. With theexclusion of the sliced black olives on top, plus a few other minorchanges, this recipe represents the "new" formulation of the chain'senchilada/burrito fusion product first introduced in the early 60's. Thetechnique for preparation has also been improved from the recipe found inthe first Top Secret Recipes book and published on the Web site. So,until Taco Bell changes it again, this is the ultimate clone that makesenough for an entire family of Enchirito lovers.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Taco Bell's Fire Border Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 can tomato paste - (6 oz) 3 cups water 3 tablespoons vinegar 3 tablespoons finely-minced canned jalape o slices� 1 tablespoon chili powder 1 tablespoon dried minced onion 2 teaspoons salt 2 teaspoons corn starch

1 teaspoon cayenne pepper 1 teaspoon sugar 1/4 teaspoon onion powder 1 dash garlic powder

Combine the tomato paste with the water in a medium saucepan and whiskuntil smooth. Add remaining ingredients and stir until combined.

Heat mixture over medium-high heat until it begins to boil. Continue tocook for about 3 minutes, stirring often. Remove from heat.

When sauce has cooled, poured it into a sealed container and refigerate.



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Per serving: 55 Calories (kcal); 2g Total Fat; (20% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 4362mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Taco Bell's Taco


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound lean ground beef 1/4 cup all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder 1 dash garlic powder 1/2 cup water 12 taco shells 2 cups shredded lettuce 1 cup shredded cheddar cheese

In a medium bowl, combine the ground beef with the flour, chili powder,

salt, minced onion, paprika, onion powder, and garlic powder. Use yourhands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as itcooks. Heat for 5 to 6 minutes, or until browned. The finished productshould be very smooth, somewhat pasty, with no large chunks of beefremaining.

Heat up the taco shells in a 375 degree oven for about 5 minutes.

Build each taco by spooning 2 to 3 tablespoons of the meat into a warmshell. Spread some of the shredded lettuce over the meat and thensprinkle some cheese over the top. Repeat with the remaining ingredientsand serve immediately.

This recipe yields 12 tacos.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Taco Bell's Taco Seasoning Mix And Tacos

Recipe By :Todd WilburServing Size : 0 Preparation Time :0:00Categories : Main Dish Seasonings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons flour 2 teaspoons chili powder 1 1/2 teaspoons dried minced onion 1 1/4 teaspoons salt 1 teaspoon paprika 3/4 teaspoon crushed beef bullion cube 1/4 teaspoon sugar 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1 dash onion powder

Combine all of the ingredients in a small bowl. Prepare taco meat using 1

pound of ground beef and following the same spunky directions as on theoriginal package:

"BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bringto a boil; reduce heat. Simmer uncovered, 10 minutes, stirringoccasionally.

HEAT taco shells or tortillas as directed on package.

SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass thetaco shells or tortillas and let everyone PILE ON THE FUN!"

Makes 12 tacos.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


The Old Spaghetti Factory's Creamy Pesto Salad Dressing

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Marinades Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup oil 1 cup mayonnaise 3/4 cup buttermilk 2 tablespoons grated Romano cheese 2 tablespoons crushed dried basil 1/2 teaspoon salt 1 garlic clove -- minced Hot pepper sauce -- to taste

Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt,garlic and hot sauce, to taste. Mix thoroughly. Cover and let flavorsmeld overnight in refrigerator.

This also makes an excellent chicken marinade.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0


The Old Spaghetti Factory's Original Clam Sauce

Recipe By :The Old Spaghetti FactoryServing Size : 6 Preparation Time :0:00Categories : Pasta Sauces Seafood Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 ounces butter 2 garlic cloves -- finely chopped 1/2 medium onion -- finely chopped 3 celery stalks -- finely chopped 3 tablespoons flour 2 cans clams - (6 oz ea) -- chopped 1 quart half and half 1/4 teaspoon ground thyme 1 teaspoon salt

Combine butter, garlic, onion and celery in a saucepan. Braise overmedium-low heat until tender but not brown. Add the flour, and mix tomake a roux.

Drain clams, reserving juice. In a separate saucepan, combine clam juice,half-and-half, thyme and salt. Heat until just below boiling.

Add to roux, and cook until sauce thickens. Add clams, stirring gently tomix through out the sauce. Serve over noodles.



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NOTES : Recipe as published in the San Diego Union Tribune, 02-16-1995Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


The Rainforest Cafe's Coconut Bread Pudding

Recipe By :n/aServing Size : 6 Preparation Time :0:00Categories : Desserts Puddings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 loaf white bread - (16 oz) -- cut in 1" cubes 1/2 cup sweetened shredded coconut 1/3 cup dried apricots -- julienne cut 30 ounces Coco Lopez cream of coconut 2 cups whole milk 1 tablespoon vanilla extract 6 eggs 1 1/2 cups sugar === FOR SERVING AND GARNISH === Vanilla ice cream Chocolate shavings Whipped cream Toasted coconut Powdered sugar


Line bottom of a 10- by 13- by 3-inch pan with half of the white bread. Evenly sprinkle half of the julienne apricots and half of the shreddedcoconut over the white bread. Top that with the remaining bread cubes andthen the remaining apricots and coconut. Distribute evenly.

In a sauce pan, heat milk, coconut cream, vanilla and granulated sugaruntil the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat.

In a separate mixing bowl, beat the eggs, then temper them by slowlyadding 1 cup of warm milk mixture while stirring. Slowly pour theegg/milk mixture back in the warm milk and stir until well incorporated.

Ladle the mixture over the bread, making sure all the bread gets moist. Cover with foil and bake in a water bath for 1 hour. Remove foil and bakefor another 5 to 10 minutes until golden.

Serve warm with a scoop of vanilla ice cream on one side and whipped creamon the other. Sprinkle whipped cream with chocolate shavings and dust

bread pudding with powdered sugar. Finish with toasted coconut on the icecream.



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Per serving: 332 Calories (kcal); 7g Total Fat; (19% calories from fat); 8g Protein; 59g Carbohydrate; 198mg Cholesterol; 97mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


The Real Neiman Marcus Chocolate Chip Cookie


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup unsalted butter -- softened 1 cup brown sugar 3 tablespoons granulated sugar 1 egg 2 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 3/4 cups flour 1 1/2 teaspoons instant coffee -- slightly crushed 8 ounces semisweet chocolate chips

Cream the butter with the sugars until fluffy. Beat in the egg and thevanilla extract. Combine the dry ingredients and beat into the buttermixture. Stir in the chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degreesfor 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.

This recipe yields 15 large cookies.



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Per serving: 232 Calories (kcal); 11g Total Fat; (41% calories from fat); 3g Protein; 33g Carbohydrate; 29mg Cholesterol; 140mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


The Soup Nazi's Crab Bisque

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Crab Seafood Shellfish Soups/Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 pounds snow crab clusters (legs) 4 quarts water - (16 cups) 1 small onion -- chopped 1 1/2 celery stalks -- chopped 2 garlic cloves -- quartered 2 potatoes -- peeled, chopped 1/4 cup chopped fresh Italian parsley 2 teaspoons mustard seed 1 tablespoon chopped pimento 1/2 teaspoon coarsely-ground black pepper 2 bay leaves 1/3 cup tomato sauce 2 tablespoons half-and-half 1/4 cup unsalted butter 1/4 teaspoon thyme 1/8 teaspoon basil 1/8 teaspoon marjoram

Remove all the crab meat from the shells and set it aside.

Put half of the shells into a large pot with 4 quarts of water over highheat. Add onion, 1 stalk of chopped celery, and garlic, then bringmixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), thenstrain stock. Discard the shells, onion, celery and garlic, keeping onlythe stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cookingpot. If you don't have enough stock, add enough water to make 3 quarts. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and theremaining ingredients to the pot and bring it back to boiling. Reduceheat and simmer for 4 hours, uncovered until it reduces by about half andstarts to thicken.

Add the remaining crab and simmer for another hour until the soup is verythick.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


The Soup Nazi's Cream Of Sweet Potato Soup

Recipe By :Todd WilburServing Size : 6 Preparation Time :0:00Categories : Soups/Stews Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 sweet potatoes - (abt 1 lb ea) 8 cups water 1/3 cup butter 1/2 cup tomato sauce 2 tablespoons half-and-half 2 teaspoons salt 1/8 teaspoon freshly-ground black pepper 1 dash thyme 1 cup cashews -- split in half

Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes oruntil they are soft. Cool the potatoes until they can be handled.

Peel away the skin, then put the potatoes into a large bowl. Mash thepotatoes for 15 to 20 seconds, but you don't need to mash them until theyare entirely smooth.

Spoon the mashed sweet potato into a large saucepan over medium-high heat,add the remaining ingredients and stir to combine. When the soup beginsto boil, reduce the heat and simmer for 50 to 60 minutes. Cashews shouldbe soft. Serve hot with an attitude.



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Per serving: 221 Calories (kcal); 21g Total Fat; (80% calories from fat); 4g Protein; 8g Carbohydrate; 28mg Cholesterol; 951mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


The Soup Nazi's Indian Mulligatawny Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 quarts water - (16 cups) 6 cups chicken stock 2 potatoes -- peeled, sliced 2 carrots -- peeled, sliced 2 celery stalks with tops 2 cups peeled diced eggplant - (abt 1/2 eggplant) 1 medium onion -- chopped 1 cup frozen yellow corn 2/3 cup diced canned roasted red pepper 1/2 cup tomato sauce 1/2 cup shelled pistachios 1/2 cup roasted cashews 1/2 cup chopped fresh Italian parsley 1/4 cup lemon juice 1/4 cup butter 3 tablespoons sugar 1/2 teaspoon curry powder 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon thyme 1 bay leaf 1 dash marjoram 1 dash nutmeg

Combine all ingredients in a large pot over high heat. Bring to a boil,then reduce heat and simmer for 4 to 5 hours or until soup has reduced bymore than half, and is thick and brownish in color. It should have theconsistency of chili.

Stir occasionally for the first few hours, but stir often in the lasthour. The edges of the potatoes should become more rounded, and the nuts

will soften. Serve hot.



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Per serving: 296 Calories (kcal); 12g Total Fat; (38% calories from fat); 5g Protein; 40g Carbohydrate; 31mg Cholesterol; 3542mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Because of the extreme reduction, the salt in the chicken stock may be enough for the recipe. However, if you use a stock that isn't so salty, you may find you need to add extra salt to the soup. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


The Soup Nazi's Mexican Chicken Chili


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound chicken breast fillets - (4 fillets) 1 tablespoon olive oil 10 cups water 2 cups chicken stock 1/2 cup tomato sauce 1 potato -- peeled, chopped 1 small onion -- diced 1 cup frozen yellow corn 1/2 carrot -- sliced 1 celery stalk -- diced 1 cup canned diced tomatoes 1 can red kidney beans - (15 oz) -- plus liquid 1/4 cup diced canned pimento 1 jalape o -- diced� 1/4 cup chopped fresh Italian parsley 1 garlic clove -- minced 1 1/2 teaspoons chili powder 1 teaspoon cumin 1/4 teaspoon salt 1 dash cayenne pepper 1 dash basil 1 dash oregano === ON THE SIDE ===

Sour cream 1 pinch chopped fresh Italian parsley

Saut the chicken breasts in the olive oil in a large pot over medium-high�heat. Cook the chicken on both side until done -- about 7 to 10 minutesper side. Cool the chicken until it can be handled. Do not rinse thepot.

Shred the chicken by hand into bite-sizes pieces and place the pieces backinto the pot. Add the remaining ingredients to the pot and turn heat tohigh. Bring mixture to a boil, then reduce heat and simmer for 4 to 5hours. Stir mixture often so that many of the chicken pieces shred intomuch smaller bits. Chili should reduce substantially to thicken anddarken (less orange, more brown) when done.

Combine some chopped Italian parsley with sour cream and serve it on theside for topping the chili, if desired.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Tony Roma's Baked Potato Soup


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 medium potatoes - (abt 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon freshly-ground black pepper

1/2 teaspoon basil 1/8 teaspoon thyme 1 cup half-and-half === GARNISH === 1/2 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 green onions, green part only -- chopped

Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

As potatoes cool prepare soup by melting butter in a large saucepan, andsaut onion until light brown. Add the flour to the onions and stir to�make a roux. Add stock, water, cornstarch, mashed potatoes, and spices tothe pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks thatare about 1/2-inch in size. Add chopped baked potato and half-and-half tothe saucepan, bring soup back to a boil, then reduce heat and simmer thesoup for another 15 minutes or until it is thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoonof shredded cheddar cheese, a half tablespoon of crumbled bacon and ateaspoon or so of chopped green onion. Repeat for remaining servings.



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Per serving: 134 Calories (kcal); 9g Total Fat; (64% calories from fat); 3g Protein; 8g Carbohydrate; 25mg Cholesterol; 1907mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Tony Roma's Blue Ridge Smokies Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup ketchup 1 cup red wine vinegar

1/2 cup brown sugar 1/4 cup molasses 1 1/2 teaspoons liquid smoke 1/2 teaspoon salt 1/4 teaspoon (rounded) freshly-ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder

Combine all of the ingredients in a medium saucepan over high heat, andwhisk until smooth. Bring sauce to a boil, then reduce heat and simmeruncovered for 30 to 40 minutes or until sauce has thickened.

Use on pork spareribs -- as cooked with the method from the book TopSecret Restaurant Recipes -- or any of your beef, pork or chicken recipes.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Tony Roma's Onion Rings

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Accompaniment Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 white onions 1 cup milk 3 eggs -- beaten Salt -- to taste 2 cups pancake mix

Slice the onions crosswise and separate into rings. Combine milk, eggs,and salt to taste in mixing bowl. Soak the onions in the mixture about 30minutes.

Place pancake mix in a shallow bowl. Heat oil for frying in skillet to375 degrees.

Remove the onion rings from milk mixture, dip in pancake mix and place inhot oil. Fry rings until golden brown and drain on paper towels.

Pack fried onion rings solidly, but loosely, without pressing, into an 8-by 4-inch loaf pan. Bake at 400 degrees for 10 to 15 minutes. Turn outonto serving plate.



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Nutr. Assoc. : 0 0 0 0 0


Waffle House's Waffles

Recipe By :Todd WilburServing Size : 6 Preparation Time :0:00Categories : Breakfast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 1 egg 1/2 cup granulated sugar -- plus 1 tablespoon granulated sugar 2 tablespoons butter -- softened 2 tablespoons shortening 1/2 cup half-and-half 1/2 cup milk 1/4 cup buttermilk 1/4 teaspoon vanilla

Combine flour, salt and baking soda in a medium bowl. Stir to combine.

Lightly beat the egg in another medium bowl. Add the sugar, butter, andshortening and mix well with an electric mixer until smooth. Add thehalf-and-half, milk, buttermilk and vanilla. Mix well.

Add the dry flour mixture to the wet mixture while beating. Mix untilsmooth. Cover and chill overnight. (You can use batter right away if youlike, but a good 12-hour chill makes the batter better.)

Rub a light coating of vegetable oil on a waffle iron. Preheat the waffleiron. Leave the batter out of the refrigerator to warm up a bit as yourwaffle iron is preheating.

Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4minutes or until the waffles are light brown.

This recipe yields 6 waffles.

Comments: For the best results you really should chill the batterovernight in the fridge as they do in each of the restaurants. The recipestill works fine if you cook up the waffles the same day. At least waitfor 15 to 20 minutes after you make the batter so that it can rest andthicken a bit.


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Per serving: 286 Calories (kcal); 10g Total Fat; (31% calories from fat); 5g Protein; 44g Carbohydrate; 45mg Cholesterol; 530mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Wendy's Baked Potato Toppings

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Accompaniment Condiments

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === BROCCOLI AND CHEESE === 1 can cream of celery soup 1 jar Cheez Whiz - (8 oz) 1 tablespoon dry minced onion 1 package frozen chopped broccoli - (10 oz) -- cooked, drained === CHILI AND CHEESE === 1 can chili-beef soup Cheddar cheese -- shredded === SOUR CREAM AND CHIVES === 2 tablespoons mayonnaise 8 ounces onion chip dip

8 ounces sour cream chives 2 tablespoons dry minced chives === GROUND BEEF TOPPING === 1 pound ground round 2 tablespoons oil 1 package dry onion soup mix 1 teaspoon paprika 8 ounces sour cream

Broccoli and Cheese Topping: In top of double boiler combine soup, CheezWhiz, and minced onion, stirring until smooth. Stir broccoli into cheesesauce. Spoon over baked potatoes. Refrigerate leftover sauce to usewithin a week or freeze to use within 6 months.

Chili and Cheese Topping: Warm soup until piping hot. Spoon over bakedpotatoes and top with cheese.

Sour Cream and Chives Topping: Stir together mayonnaise, onion chip dipand sour cream. Fold in minced chives and spoon over baked potatoes.

Ground Beef Topping: Brown beef in oil, crumbling beef with a fork untilall pink disappears. Add onion soup. Remove from heat and stir inpaprika and sour cream. Spoon over baked potatoes.



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Per serving: 2083 Calories (kcal); 181g Total Fat; (78% calories from fat); 94g Protein; 20g Carbohydrate; 438mg Cholesterol; 1527mg SodiumFood Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Wendy's Chicken Caesar Fresh Stuffed Pita


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DRESSING === 1/2 cup water 1/8 teaspoon dry unflavored gelatin

1/3 cup white vinegar 1/2 cup olive oil 1/2 teaspoon finely-minced red bell pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon Worcestershire sauce 1/8 teaspoon coarsely-ground black pepper 1 dash parsley 1 dash oregano 1 dash thyme 1 dash basil 1 tablespoon grated Romano cheese 1 tablespoon grated Parmesan cheese 2 tablespoons egg substitute === PITAS === 2 boneless skinless chicken breasts Salt -- to taste Freshly-ground black pepper -- to taste 6 cups chopped Romaine lettuce 1/4 cup shredded red cabbage 1/4 cup shredded carrot 4 pita breads 4 teaspoons shredded fresh Parmesan

Make the dressing by first dissolving the gelatin in the water. Heat themixture in the microwave on high for two minutes or until it begins torapidly boil. Add the vinegar, then whisk while adding the oil. Add bellpepper, salt, garlic powder, Worcestershire, black pepper, parsley,oregano, thyme and basil. Let dressing cool for about 15 minutes beforeadding cheeses and egg substitute. Whisk until slightly thicker, thenchill. Overnight refrigeration makes the dressing thicker.

Preheat a barbecue or indoor grill to medium heat. Salt and pepper thechicken, then grill it for 5 minutes per side, or until done. Removechicken from the grill and dice it.

While chicken cooks, prepare the salad by combining the Romaine lettuce,red cabbage and shredded carrot in a large bowl and toss.

Prepare the sandwiches by first microwaving each pita for 20 seconds. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of theromaine salad into the bread. Add about 1/3 cup of diced chicken on topof the salad in the pita. Pour about a tablespoon of dressing over eachsandwich. Sprinkle about a teaspoon of shredded fresh Parmesan on top ofeach one and serve.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Wendy's Chili


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds ground beef 1 can tomato sauce - (29 oz) 1 can kidney beans - (29 oz) -- with liquid 1 can pinto beans - (29 oz) -- with liquid 1 cup diced onion - (1 med onion) 1/2 cup diced green chili - (2 chilies) 1/4 cup diced celery - (1 stalk) 3 medium tomatoes -- chopped 2 teaspoons cumin powder 3 tablespoons chili powder 1 1/2 teaspoons freshly-ground black pepper 2 teaspoons salt 2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces.

In a large pot, combine the beef plus all the remaining ingredients, andbring to a simmer over low heat. Cook, stirring every 15 minutes, for 2to 3 hours.



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NOTES : For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalape o peppers to the pot. Leftovers can be frozen for several� months.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Wendy's Classic Greek Fresh Stuffed Pita


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DRESSING === 1/2 cup water 1/8 teaspoon dry unflavored gelatin 1/3 cup white vinegar 1/2 cup olive oil 1/2 teaspoon finely-minced red bell pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon Worcestershire sauce 1/8 teaspoon coarsely-ground black pepper 1 dash parsley 1 dash oregano 1 dash thyme 1 dash basil 1 tablespoon grated Romano cheese 1 tablespoon grated Parmesan cheese 2 tablespoons egg substitute ==== GREEK TOPPING ==== 1 cup crumbled feta cheese - (4 oz pkg) 1/2 cup seeded diced tomato 1/4 cup thinly-sliced and chopped cucumber 1/4 cup diced red onion === PITAS === 6 cups shredded Romaine lettuce 1/4 cup shredded red cabbage 1/4 cup shredded carrot 4 pita breads

Make the dressing by first dissolving the gelatin in the water. Heat themixture in the microwave on high for two minutes or until it begins torapidly boil. Add the vinegar, then whisk while adding the oil. Add bellpepper, salt, garlic powder, Worcestershire, black pepper, parsley,oregano, thyme and basil. Let dressing cool for about 15 minutes beforeadding cheeses and egg substitute. Whisk until slightly thicker, thenchill. Overnight refrigeration makes the dressing thicker.

Make the Greek topping for the sandwiches by combining the crumbled fetacheese, tomato, cucumber, and red onion in a small bowl.

Prepare the salad by combining the romaine lettuce, red cabbage andshredded carrot in a large bowl and toss.

Prepare the sandwiches by first microwaving each pita for 20 seconds. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of theromaine salad into the bread. Add 1/2 to 1/3 cup of the Greek topping to

each sandwich. Pour about a tablespoon of dressing over each sandwich andserve.



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Per serving: 275 Calories (kcal); 29g Total Fat; (91% calories from fat); 2g Protein; 4g Carbohydrate; 3mg Cholesterol; 333mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Wendy's Famous Frosty


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups vanilla ice cream -- slightly thawed 1/2 cup whole milk 1/4 cup NesQuick (formerly Nestle Quick )� � � 1 teaspoon powdered egg whites

Blend the ingredients together thoroughly in your blender. You may haveto manipulate the contents to make sure all of it gets blended well. Itshould be very thick.

This recipe yields 2 regular-sized Frostys .�


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Wendy's Jr. Bacon Cheeseburger


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/8 pound ground chuck -- formed 3 1/2" square = (do this on waxed paper) 1 potato sandwich bun (hamburger-style) 1 thin tomato slice 2 slices Oscar Mayer Ready-Made bacon� � 1 slice Kraft Del-Deluxe real American cheese� � 2 iceberg lettuce leaves (to 3) 1/2 tablespoon Kraft mayonnaise� 1/2 tablespoon Heinz ketchup�

Pre-heat an electric griddle to 375 to 400 degrees. After its ready,toast the bun faces lightly, about 30 seconds. Don't brown as much as theMcDonald's or Burger King buns. Set the bun(s) aside.

Microwave your bacon slices 30 to 40 seconds on a paper towel.

Dress the crown of your bun in the following order: Spread the mayoevenly and apply the ketchup in a circular pattern. Next, it's thelettuce leaves followed by the tomato. Put the cooked bacon on next, thenthe cheese. Microwave for about 15 seconds to heat.

Cook the fresh or thawed burger patty about 2 minutes on the pre-heatedgriddle, salting the top immediately after laying it down. After 2minutes, turn the patty over, salt again, and cook for 3 more minutes.

When the burger is done, put the patty on the dressed bun, then the heel. Wrap the burger in a 12- by 12-inch sheet of foil. Eat within fiveminutes.



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Wendy's Original Burger


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 pound ground chuck 1 plain jumbo-sized sandwich bun -- (potato kind) === CONDIMENTS === 1 tablespoon mayonnaise 1 tablespoon Heinz ketchup� Mustard -- as needed 3 slices Heinz genuine dill pickle - (thin slices)� 2 iceberg lettuce leaves - (to 3) 2 white onion rings - (to 3) 1 tomato slice Cheese -- (optional)

Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty. Refrigerate until you're ready to cook.

Pre-heat an electric griddle to 375 to 400 degrees. After its ready,toast the bun faces lightly...about 30 seconds. Don't brown as much asthe McDonald's or Burger King buns. Set the bun(s) aside.

Cook the fresh or thawed burger patty about 3 minutes on the pre-heatedgriddle, salting the top immediately after laying it down. After 3minutes, turn the patty over, salt again, and cook for 3 more minutes.

While the burger is cooking, dress your toasted top bun in the followingorder: 1 tablespoon mayonnaise; 1 tablespoon Heinz ketchup; 3 thin�slices Heinz genuine dills; 2 to 3 rings of fresh sliced white onion; 1�tomato slice; 2 to 3 iceberg lettuce leaves; 5 to 6 squirts of yellowmustard, evenly spaced.

After the meat is finished cooking, drain the exess fat by tilting to theside and applying pressure with your free hand. Place the patty on top ofthe dressed bun, and add the toasted bottom bun.

Turn right side up, and eat -- or wrap in a 12- by 12-inch sheet of foiland allow to sit in a warm place 3 to 5 minutes before eating.


Comments: If you'd like the classic Wendy's double, cook two patties,�and dress the bun the same. If adding cheese, use only real Americancheese and place it on top of the dressed bun prior to adding the cookedbeef. Double cheese? Do the same.

For Wendy's classic bacon cheese burger, cook the burger and dress the�bun as directed above. For the bacon, use Oscar-Mayer Ready-Made� �pre-cooked bacon. Simply microwave 2 slices for about 30 seconds, and add

to your burger between the cheese and the beef patty.


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Wendy's Spicy Chicken Fillet Sandwich

Recipe By :Todd WilburServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups vegetable oil - (to 8 cups) 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


Combine the pepper sauce and water in a small bowl. Combine the flour,salt, cayenne pepper, black pepper, onion powder, paprika and garlicpowder 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, thendredge 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 to 12 minutes or until they are light brownand 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 thehamburger buns on a hot skillet over medium heat. Spread about 2teaspoons 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 ontop of the tomato.

On each of the bottom buns, stack one piece of chicken. Flip the top halfof each sandwich onto the bottom half and serve hot.



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White Castle's Original Sliders


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound ground chuck 12 teaspoons dried chopped onion 1 package regular dinner rolls - (16 rolls) Salt -- to taste Freshly-ground black pepper -- to taste 1 thinly-sliced Heinz Genuine dill -- (optional)

Making the Beef Patties: Divide the ground chuck into four equal sizedportions. On waxed paper, press each portion out into a square, evenlythick 5- by 5-inch patty. Take a knife, and make two crosscuts on each ofthe four 1/4 pound patties, creating four smaller, equally-sized squaresub-patties, 1/16 pound each (Do not separate them. These cuts are foreasy separation later.)

Using a clean pen cap as a "cookie cutter", make five small holes arranged

like a "5" on dice in all four sub-patties (total of 16 patties....80holes). Keep the fresh beef patties flat on the waxed paper, and freezefor at least an hour (place them in the freezer like cookies in an oven).

For the Buns: Use regular dinner rolls available at your supermarket. They normally come 16 to a pack, and are 2 1/2 by 2 1/2 inches square. You'll have to turn them sideways, and slice them right down the middle tocreate a "top" and "bottom". Actually, the top should be slightly thickerthan the bottom. These work perfectly.

For the Onions: Use the dried, chopped onions found in the spice aisle atyour supermarket. Make sure they're the "chopped" size, not "minced"size. Use about 3 teaspoons (dry) for each set of four White CastleSliders you plan to prepare. Soak the onions in water for at least 30minutes prior to using. Drain the excess water.

For the Pickles: Use Heinz Genuine sour dills, or Vlasic Original dills. Neither of these come pre-sliced, so you'll have to slice them. Slicethem very thin. I suggest cutting them at an angle....this will give youbigger chips.

Cooking your White Castle Sliders: Steam Grilling is the cooking methodused at White-Castle. The patties are never "flipped", as the holes inthem allow even cooking.

Pre-heat an electric griddle to 375 degrees.

Separate your pre-made, still-frozen beef patties into the four smallerpre-cut patties. For each patty you intend to cook, evenly "pile" about 2teaspoons of the prepared onions on the griddle and spread them out to a2- by 2-inch square. Add a dash of salt and pepper to each. On top each"pile" of onions, place one frozen patty, pushing down to embed the beefpatty firmly on top. Add a dash of salt and pepper to the top of the beefpatty.

Cook the beef patties on top of the onions for about 3 minutes. After 3minutes, add the pickle slice and put the tops of the buns on top of theburgers -- while they're still cooking. Cook for an addtional minute.

Using a sharp spatula, lift each beef patty off the giddle one at a time,placing on the bottom of the bun. Try to get as many onions as possible(your free hand will be holding down the top of the bun to the beef pattyas you do this).

Dress your White-Castle Sliders as you wish.

This recipe yields 16 sliders.

Comments: If you want cheese-sliders, divide one slice of real AmericanCheese into four square pieces and place on the top of the beef patty justprior to removing it from the griddle.


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Wienerschnitzel's Chili Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 pound ground beef 1/4 pound ground pork 6 cups water 1/4 cup cornstarch 1/2 cup Wondra flour -- see * Note 1 can tomato paste - (6 oz) 1/4 cup chili powder (McCormick) 3 tablespoons white vinegar 1 tablespoon salt 1 tablespoon dried minced onion 1 1/2 teaspoons granulated sugar 1/4 teaspoon garlic powder 1/4 teaspoon freshly-ground black pepper

* Note: Wondra flour is a finely-ground quick-mixing flour used in saucesand gravies. It is made by Gold Medal and can usually be found in thebaking aisle next to the other flour.

Brown ground beef and ground pork in a large saucepan over medium heat. Crumble and chop the meat with a spoon or spatula as it cooks. When themeat is completely browned cover saucepan and turn heat to low. This waythe ground meat will slowly simmer in it's own juices.

After ten minutes, remove the ground meat from the heat and drain off mostof the fat. Keep some of it in the pan.

While the meat is still off the heat add the water and the cornstarch. Whisk the cornstarch thoroughly as it's added until it's dissolved intothe water. Do the same for the Wondra flour.

You can now set the pan over medium heat and add the remainingingredients. Bring mixture to a boil stirring often.

When chili begins to boil, reduce heat and simmer for 30 minutes. Whenchili is done it will be much thicker and darker, like the real thing. And, like the original, you can use this chili sauce on hot dogs,

hamburgers, french fries or take it solo.



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World Cafe's Spicy Chicken Pasta

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish Pasta Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Extra-virgin olive oil 2 teaspoons Thai chile paste (sambaloelek) 1 pound skinless chicken breast -- cubed 12 ounces bow-tie pasta 8 tablespoons basil pesto 1/2 cup chopped cilantro 1/2 cup grated Parmesan cheese

Heat olive oil and chili paste in large skillet. Add chicken breast andcook until golden brown. Cook pasta in boiling water until al dente. Drain.

Place chicken mixture in bowl. Add Basil Pesto, cilantro, and Parmesan. Add cooked pasta and toss lightly but thoroughly. Serve with additionalParmesan is desired.



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Per serving: 146 Calories (kcal); 4g Total Fat; (26% calories from fat); 25g Protein; trace Carbohydrate; 61mg Cholesterol; 246mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Yonah Schimmel's Low-Fat New York City Knish


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 medium russet potatoes 2 1/2 tablespoons low-fat butter 1/4 minced onion 3 tablespoons fat-free chicken (or vegetable) broth 1/2 teaspoon salt -- or more to taste 1/8 teaspoon freshly-ground black pepper -- or more to taste Seasoning blends, chives, or pepper flakes to taste -- (optional) 6 sheets phyllo dough

Peel, halve and boil potatoes until tender, 15 to 20 minutes. Mash in alarge bowl.

Saut onion in 1 1/2 tablespoons butter until translucent but not brown. �Add to mashed potatoes with broth, salt, pepper and spices. Stir well.

Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees. Layer3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into alarge ball and position off-center at one end of strip of dough. Rollball along the length of phyllo, folding dough over bottom of filling andleaving some filling poking through the top. (Trim and discard excessdough.)

Brush melted butter over edges of knish to seal the seams and press downonto an ungreased baking sheet. Repeat with other knishes. Bake 30 to 40minutes, until golden brown.



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Yoo-Hoo's Mix-Ups


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === CHOCOLATE-BANANA === 1 cup non-fat dry milk 1/2 cup Nestle' Quik chocolate drink powder 3 cups water 1 tablespoon sugar 1 teaspoon banana extract === CHOCOLATE-STRAWBERRY === 1 cup non-fat dry milk 1/2 cup Nestle' Quik chocolate drink powder 3 cups water 2 tablespoons sugar 1 tablespoon strawberry extract === CHOCOLATE-MINT === 1 cup non-fat dry milk 1/2 cup Nestle' Quik chocolate drink powder 3 cups water 1/2 tablespoon sugar 1/8 teaspoon mint extract

Combine all the ingredients in a blender for the flavor of your choice andmix on low speed for 10 to 15 seconds or until sugar is dissolved.

Allow foam to settle, then stir before drinking. Drink is best if servedcold or over ice.

This recipe yields 2 drinks of each flavor.


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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Zabar's Black And White Cookies

Recipe By :Zabar's Restaurant - New York CityServing Size : 24 Preparation Time :0:00Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 3/4 cups sugar 1/2 pound butter 4 eggs 1 cup milk 1/2 teaspoon vanilla 1/4 teaspoon lemon extract 2 1/2 cups cake flour 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt === FROSTING === 4 cups confectioners' sugar 1/3 cup boiling water - to 1/2 cup) 1 ounce bittersweet chocolate

In a large mixing bowl combine the sugar and butter until fluffy. Addeggs, milk, vanilla and lemon extract and mix until smooth. In a mediumbowl, combine flours, baking powder and salt.

Add dry ingredients to the wet in batches, stirring well. Dropsoupspoonful of dough 2 inches apart on buttered baking sheets. Bake at375 degrees until edges begin to brown, 20 to 30 minutes. Let coolcompletely.

To make frosting, put confectioners' sugar in a bowl. Stir in enoughwater to make the mixture thick and spreadable. Remove half the frostingto the top half of a double boiler over simmering water. Add chocolateand warm the mixture until chocolate is melted and the frosting is smooth.Remove from heat. With brush, coat half the cookie with chocolatefrosting and the other half with white frosting.

This recipe yields 2 dozen large cookies.


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Zabar's Scallion Cream Cheese Spread

Recipe By :Zabar's Restaurant - New York CityServing Size : 0 Preparation Time :0:00Categories : Appetizers Dips/Spreads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound cream cheese -- at room temperature 1/2 cup sour cream 1 pinch salt 1 pinch garlic powder 1/2 cup chopped scallion

Combine the cream cheese, sour cream, salt, and garlic powder in a largebowl and stir until well mixed and smooth. Stir in the scallions.

Serve on crackers or toasted bagel rounds.



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Zov's Armenian Rice Pudding

Recipe By :Zov Karamardian of Zov's Bistro and Bakery - Tustin, CAServing Size : 1 Preparation Time :0:00Categories : Desserts Puddings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups short-grain rice, such as Cal Rose or Arborio rice 4 cups water 9 1/2 cups milk 3 cups cream 1 1/3 cups sugar 4 vanilla beans -- cut in half lengthwise and seeds scraped from pod (use both pod and seeds) Fresh berries such as blueberries, blackberries, raspberries and strawberries, for garnish - (optional) 3/4 cup shelled pistachios -- for garnish, (optional)

In a large pot, soak rice in water for 1/2 hour. Simmer, uncovered, untilwater is absorbed. Allow rice to sit off heat until the consistency ofthick paste.

Add milk, cream, sugar and vanilla; stir to combine. Cook on medium heatuntil the consistency of creme anglaise (medium-thick custard sauce). Cover with plastic wrap while still warm to prevent a skin from forming ontop. Refrigerate overnight.

Presentation: Zov likes to serve this pudding in a large glass bowlgarnished with fresh berries and pistachios.


Nutritional data per serving: Calories, 534; protein, 10 grams; carbohydrates, 64 grams; fat, 18 grams; cholesterol, 108 milligrams; sodium, 118 milligrams.


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Zov's Marinated Olive Salad

Recipe By :Zov Karamardian of Zov's Bistro and Bakery - Tustin, CAServing Size : 14 Preparation Time :0:00Categories : Appetizers Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups cracked green Greek olives 1 serrano chili -- seeds and veins removed, minced 1 bunch cilantro -- chopped 1 large ripe tomato -- diced Juice of 1 lemon 2 tablespoons extra-virgin olive oil 1/8 teaspoon Aleppo pepper -- (see * Note 1) 1 tablespoon pomegranate molasses -- (see * Note 2) Toasted pita chips -- for serving Lemon slices cut in half -- for garnish

* Note 1: Aleppo pepper is a coarse powder made from Aleppo chilies grownthroughout the Eastern Mediterranean. They have an earthy, full-flavoredtaste. Aleppo pepper is sold in Middle Eastern markets, but according toZov Karamardian, if you can't find it, you can substitute a mixture ofequal parts of ground cayenne and dried red chili flakes.

* Note 2: Pomegranate molasses is sold at Middle Eastern markets.

Combine all ingredients except lemon garnish and pita chips in a largenon-aluminum bowl. Either serve immediately or cover and refrigerate forup to 2 days.

To make pita chips, cut pita bread in half horizontally, then cut eachhalf into 6 triangles. Bake on a baking sheet in a single layer in a 350degree oven until crisp. Or fry in olive oil until crisp and drainthoroughly on paper towels.

Presentation: Serve salad chilled or at room temperature. Garnish withlemon slices and accompany with pita chips.


Nutritional data per serving: Calories, 46; protein, 0.7 gram; carbohydrates, 2 grams; fat, 4 grams; cholesterol, none; sodium, 760milligrams.


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Per serving: 19 Calories (kcal); 2g Total Fat; (88% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Zov's Olive Salad With Tahini

Recipe By :Zov Karamardian of Zov's Bistro and Bakery - Tustin, CAServing Size : 0 Preparation Time :0:00Categories : Appetizers Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SALAD === 4 cups green olives -- halved and pitted 2 large tomatoes -- halved, seeded, and chopped 1 cup coarsely-chopped toasted walnuts 1 bunch cilantro -- chopped 1 bunch parsley -- chopped 1 bunch green onions -- chopped 4 garlic cloves -- minced 1 jalape o -- finely minced� Juice of 1 lemon === TAHINI DRESSING === 1 cup tahini 1/2 bunch parsley -- coarsely chopped 1 garlic clove -- chopped 1/2 cup lemon juice Salt -- to taste Freshly-ground black pepper -- to taste

Combine all salad ingredients in a large bowl.

To make the dressing: Combine the tahini, parsley and garlic in a foodprocessor; process until the parsley is almost pureed. With the motorrunning, add the lemon juice and enough water ( 1/2 cup or more) to bringthe mixture to the consistency of creamy salad dressing. Season with saltand pepper.

Add the tahini dressing to the salad (you may not need all of it). Tosswell. Taste and adjust seasoning.

Serve as an appetizer with pita bread. The salad is best right after it'sdressed, although you may assemble the salad components and the dressingahead of time. You may also halve the recipe, if desired.


Nutritional data per 1/4 cup serving: 120 calories; 3 g protein; 5 g

carbohydrate; 12 g fat (2 g saturated); 0 mg cholesterol; 152 mgsodium; 2 g fiber.


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Per serving: 2202 Calories (kcal); 187g Total Fat; (71% calories from fat); 51g Protein; 119g Carbohydrate; 0mg Cholesterol; 5080mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 2 Fruit; 34 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Zov's Spicy Marinated Salmon With Charmoula Sauce

Recipe By :Zov Karamardian of Zov's Bistro and Bakery - Tustin, CAServing Size : 4 Preparation Time :0:00Categories : Fish (Ocean) Main Dish Salmon Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 skinless salmon fillets - (6 oz ea) Zov's Warm Spice Mixture -- (see recipe) Salt -- to taste Freshly-ground black pepper -- to taste 3 ripe tomatoes -- diced 2 tablespoons minced fresh cilantro or basil 1 tablespoon olive oil 3 garlic cloves -- minced 1/2 large red onion -- peeled, diced fine

Rinse salmon in cold water and pat dry. Rub with generous amount of Zov'sWarm Spice Mixture on both sides and season with salt and pepper.

In a medium bowl, combine tomatoes and cilantro; set aside.

Heat nonstick grill pan on high heat until very hot. Sear salmon, about 3to 4 minutes per side. If salmon needs additional cooking, place in a 350degree oven until just cooked through. No oil is necessary when saut eing�in a nonstick frying pan because of the natural oils in the salmon, but ifyou don't use a nonstick pan, saut salmon in 1 to 2 tablespoons of olive�oil.

In a medium skillet, make Charmoula Sauce by heating 1 tablespoon of olive

oil on medium-high heat. Add garlic and onion and cook, shaking handle ofskillet to toss ingredients, until onion softens, about 3 minutes. Removefrom heat and stir in tomato mixture. Season to taste with salt andpepper.

Presentation: Place salmon on serving platter. Top with the CharmoulaSauce and serve.


Nutritional data per serving: Calories, 336; protein, 35 grams; carbohydrates, 7 grams; fat, 18 grams; cholesterol, 94 milligrams; sodium, 86 milligrams.


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Per serving: 60 Calories (kcal); 4g Total Fat; (51% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 9mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Zov's Vegetable Tagine With Couscous

Recipe By :Zov Karamardian of Zov's Bistro and Bakery - Tustin, CAServing Size : 12 Preparation Time :0:00Categories : Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 bundle asparagus -- trimmed 1/2 pound haricots verts (small French green beans) 2 tablespoons olive oil 1 large yellow onion -- peeled, and roughly chopped 5 celery stalks -- trimmed, and cut on the diagonal into 1 1/2" chunks 2 large carrots -- peeled, and thinly sliced, plus 4 large carrots -- peeled, and cut on the diagonal into 1" chunks 2 large leeks, white and light green part -- halved lengthwise, then thinly sliced 12 large mushrooms -- quartered 6 garlic cloves -- minced or chopped 4 ripe tomatoes -- diced

2 yellow bell peppers -- cored, seeded, and cut into 1" chunks 1 green bell pepper -- cored, seeded, and cut into 1" chunks 5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks 7 medium red new potatoes -- quartered 6 ounces tomato paste 1 cup water Salt -- to taste Freshly-ground black pepper -- to taste 4 tablespoons minced fresh Italian flat-leaf parsley 4 tablespoons minced fresh basil 2 boxes couscous - (12 oz ea) 1/2 cup hot water -- almost simmering, but not boiling

Bring a pot of water to a boil; add asparagus and cook until just barelytender. Drain and refresh with cold water. Drain again; set aside.

Bring pot of water to a boil; add haricots verts and boil until cookedtender-crisp. Drain and refresh with cold water. Drain again; set aside.

In a large Dutch oven or pot, add oil. Heat on high heat until very hot,but not smoking. Add onion, celery, 2 thinly sliced carrots, and leeks. Cook on medium-high heat, stirring frequently, until onions aretranslucent and celery is lightly browned, about 10 minutes.

Add mushrooms and garlic; cook 1 minute. Stir in tomatoes, bell peppers,4 carrots, eggplant and potatoes. Add tomato paste, 1 cup water, salt andpepper. Stir to combine. Bring to boil; lower heat and simmer, covered,until all vegetables are very tender and sauce thickens, about 30 to 40minutes. Should have a stew-like consistency.

Stir in parsley and basil. Taste and adjust seasonings if necessary. Place couscous in a large bowl. Pour 1/2 cup water over top. Add saltand pepper to taste. Toss.

Presentation: Place couscous on large serving platter. Top withvegetable tagine mixture. Allow to sit 10 minutes before serving, so thatthe couscous can absorb some of the liquid. If you have excess juices,serve them in a sauce boat on the side. Garnish with reserved asparagusand haricots verts.


Nutritional data per serving: Calories, 384; protein, 13 grams; carbohydrates, 77 grams; fat, 0.5 gram; cholesterol, none; sodium, 59milligrams.


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Per serving: 112 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 148mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Zov's Warm Spice Mixture

Recipe By :Zov Karamardian of Zov's Bistro and Bakery - Tustin, CAServing Size : 0 Preparation Time :0:00Categories : Condiments Seasonings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 teaspoon cayenne pepper - (to 1 tspn) 1/2 teaspoon paprika - (to 1 tspn) 1/2 teaspoon ground cumin - (to 1 tspn) 1/2 teaspoon dried basil - (to 1 tspn) 1/2 teaspoon dried thyme - (to 1 tspn) 1/2 teaspoon dried rosemary - (to 1 tspn) 1/2 teaspoon ground cinnamon - (to 1 tspn) 1/2 teaspoon ground allspice - (to 1 tspn) 1/2 teaspoon granulated garlic - (to 1 tspn)

Measure equal amounts of each of the dry spices into a container. Stir tocombine. If you want a small amount, use only 1/2 teaspoon of eachingredient.

Spoon out about 1/2 teaspoon of the spice blend per salmon fillet, chickenbreast or lamb chop, being careful not to contaminate leftover spice blendby touching it with raw fish or meat.

You can use leftover spice blend to season soups, fish, chicken and lamb.



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Zuni Cafe's Caesar Salad

Recipe By :Zuni CafeServing Size : 4 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 salt-packed anchovies -- filleted, rinsed, dried, and chopped 1/2 tablespoon minced garlic - (generous) 1/2 tablespoon red wine vinegar - (scant) 1 pinch sea salt Freshly-ground black pepper 1/3 cup olive oil -- plus 1 tablespoon olive oil 1/4 pound chewy rustic French or Italian bread -- cut into 3/4" cubes Juice of 1 lemon - (abt 2 tbspns) -- or to taste 2 ounces freshly-grated Parmigiano-Reggiano cheese 2 eggs -- well beaten 2 romaine lettuce hearts -- cored, leaves left whole, chilled

Combine half of the anchovies and garlic in a bowl. Add all of thevinegar, salt, pepper to taste, and the 1/3 cup olive oil. Let stand for20 minutes.

Toss the bread cubes with the remaining 1 tablespoon olive oil and a pinchof salt. Spread on a cookie sheet and toast in a 300 degree oven untilgolden, about 10 minutes.

At serving time, add the remaining anchovies and garlic, the lemon juiceand 1 tablespoon of the cheese to the dressing base. Whisk in the eggs toform an emulsion.

Thoroughly toss the lettuce leaves with the dressing, being careful not tobruise them. Taste for salt and add, if necessary.

Divide the salad among chilled serving plates. Add the croutons, dustwith more freshly-ground pepper and sprinkle with the remaining cheese.


PER SERVING: 385 calories; 13 g protein; 17 g carbohydrate; 30 g fat(7 g saturated); 119 mg cholesterol; 538 mg sodium; 1 g fiber.

Comments: Caesar is one of the trickiest salads. The dressing is abalancing act, and despite anchovies and grated cheese, a little saltusually is needed to unite the flavors. This is a first-rate rendition of

this salad, which was created in a restaurant in Tijuana and passionatelyadopted by San Franciscans.


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Per serving: 222 Calories (kcal); 24g Total Fat; (94% calories from fat); 3g Protein; trace Carbohydrate; 94mg Cholesterol; 57mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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