October 2014 recipe -Taste USA

Tuesday, October 21, 2014

7-Eleven Cherry Slurpee

How to make 7-Eleven Cherry Slurpee Recipe

Yield: 1 Servings

Ingredients:
2 c cold club soda
1/2 c sugar
1/4 t cherry kool-aid mix
-unsweetened,plus 1/8 tsp
1/2 t cherry extract
2 1/2 c ice,Crushed

Method:
1. 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.

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

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

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

Friday, October 17, 2014

Carrabba's Pasta Weesie

How to make Carrabba's Pasta Weesie Recipe - Pasta Weesie is a nice Alfredo seafood recipe.

SERVES 2

Ingredients:
8 jumbo shrimp
Pinch minced garlic
1 tablespoon sliced green onions
¼ cup sautéed mushrooms
¼ cup lemon butter
½ cup Alfredo sauce
Half a 16-ounce box of cooked fettuccine
½ cup grated Romano cheese

Method:
In a saucepan over medium heat, sauté the shrimp for 3–4 minutes until they turn pink.

Add the garlic, onions, and mushrooms. Sauté for 2–3 minutes. Finish with the lemon butter.

In a separate pan, warm the Alfredo to a simmer.

Add the fettuccine and cheese.

Plate the pasta and top with shrimp mixture.

Carrabba's Meatballs

How to make Carrabba's Meatballs Recipe - This simple restaurant copycat recipe for meatballs tastes just like the ones served at Carrabba's. It uses a combination of meats and will make you happy that you decided to stay in and cook.

SERVES 6–8

Ingredients:
1 pound ground beef
½ pound ground pork
1/3 cup dry breadcrumbs
4 minced garlic cloves
2 eggs
2 minced green onions
1 minced small yellow onion
3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
Salt and pepper, to taste
1 cup olive oil

Method:
Preheat oven to 400°F.

Combine all ingredients except olive oil in a large bowl.

Roll the mixture into 1½" balls.

Pour olive oil on a 2" × 13" × 9" baking pan and place meatballs on top. Swirl pan around to coat meatballs in oil.

Bake the meatballs in the oven for 25–30 minutes, until golden brown.

Remove the meatballs from the oil, drain on paper towels, and stir into your favorite pasta sauce.

Carrabba's Linguine Pescatore

How to make Carrabba's Linguine Pescatore Recipe - The linguine pescatore features a variety of seafood in a spicy red sauce.

SERVES 2

Ingredients:
3 shrimp
3 scallops
6–8 mussels
1¼ cups marinara sauce
Salt and white pepper, to taste
12 ounces cooked linguine

Method:
Cook all the ingredients except the linguine over medium heat in a covered sauté pan for about 5 minutes until the shrimp turns pink and the mussels pop open.

Toss with linguine.

Garnish and serve.

Carino's Spicy Shrimp and Chicken

How to make Carino's Spicy Shrimp and Chicken Recipe - This signature dish from Carino's is bound to become a family favorite.

SERVES 4

Ingredients:
2 chicken breasts
2 tablespoons melted butter
20 peeled medium shrimp
3 cups sliced mushrooms
1 cup hydrated sundried tomatoes
1 cup sliced green onions
Salt and pepper, to taste
2 cups heavy cream
1/3 cup grated Pecorino Romano cheese
Cayenne pepper, to taste
1 (16-ounce) box cooked penne pasta

Method:
Grill chicken breasts 5 minutes per side until done. Cool and slice into ¼ ″ thick strips.

Add butter to a large sauté pan over medium heat. Add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt, and pepper. Sauté for 3–4 minutes until shrimp and mushrooms are cooked.

Add cream, cheese, and cayenne pepper. Let cream reduce by half (about 6–8 minutes) while thoroughly combining all ingredients.

Toss pasta with contents of sauté pan.

Carino's Grilled Chicken Bowtie Festival

How to make Carino's Grilled Chicken Bowtie Festival Recipe - The Bowtie Festival is a favorite on the menu at Carino's. It features fresh vegetables and chicken tossed in a creamy tomato sauce.

SERVES 4

Ingredients:
2 tablespoons melted butter
1/8 cup diced red onion
1 teaspoon chopped fresh garlic
¼ cup diced Roma tomatoes
¼ cup diced cooked bacon
1 cup sliced cooked chicken
Salt, pepper, and garlic salt, to taste
1 ounce heavy cream
1/8 cup Asiago cheese
1 (16-ounce) jar of Ragu Alfredo sauce
1 (16-ounce) box cooked bowtie pasta

Method:
In a heated sauté pan combine butter, onions, garlic, tomatoes, bacon, chicken, salt, pepper, and garlic salt.

After 3–4 minutes, when the onions turn translucent, add the cream and Asiago.

Once the cheese and cream have reduced (about 6–8 minutes), add the Alfredo sauce and pasta.

Toss and combine well.

Allow to cool a few minutes for the sauce and cheese to thicken.

Carino's Five Meat Tuscan Pasta

How to make Carino's Five Meat Tuscan Pasta Recipe - Grill up some extra Italian sausage to make this pasta dish in a hurry.

SERVES 4

Ingredients:
2 tablespoons olive oil
2 teaspoons chopped garlic
½ cup sliced cooked Italian sausage
½ cup diced ham
½ cup chopped bacon
¼ cup chopped pepperoni
¼ cup diced green bell peppers
¼ cup diced yellow onions
Salt and pepper, to taste
2½ cups meat sauce
1 (16-ounce) box cooked bowtie pasta
¼ cup shredded Asiago cheese
¼ cup shredded Parmesan cheese

Method:
In a large sauté pan over medium heat, add the olive oil, garlic, sausage, ham, bacon, pepperoni, bell peppers, onions, salt, and pepper.

Sauté 8–10 minutes until bacon is cooked and peppers and onions are soft.

Add meat sauce and pasta and toss together.

Place the pasta on a serving plate and garnish with Asiago and Parmesan cheeses.

Chef Boyardee:
Did you know that Chef Boyardee was a real person and that Betty Crocker was not? Chef Boyardee was an Italian American immigrant named Ettore Boiardi who opened a restaurant in the early 1920s. The demand for his recipes grew into the canned products we know today. Betty Crocker is a fictional character created in the 1920s by General Mills to give a personalized response to consumer product questions.

Carino's Angel Hair with Artichokes

How to make Carino's Angel Hair with Artichokes Recipe - You can put together a hearty and healthy meal quickly with this recipe.

SERVES 4

Ingredients:
3 tablespoons extra-virgin olive oil
1 teaspoon fresh chopped garlic
14 large shrimp
1 cup quartered artichoke hearts
1 cup diced Roma tomatoes
1 cup chopped black olives
4 tablespoons capers
Salt and pepper, to taste
¼ cup chopped fresh basil
1 pound angel hair pasta, cooked
2 tablespoons shredded Parmesan
Fresh chopped parsley, for garnish

Method:
In a sauté pan on medium, add olive oil, garlic, shrimp, and artichokes. Let shrimp cook and let garlic turn a golden color to develop flavor (about 3–4 minutes).

Add tomatoes, black olives, capers, salt, and pepper. Let ingredients thoroughly heat while mixing. Cook 5–6 minutes.

Remove from the heat and toss in fresh basil.

Place cooked pasta in a mound on service plate and top with ingredients from sauté pan, then garnish with Parmesan and parsley.

Buca di Beppo Chicken Saltimbocca

How to make Buca di Beppo Chicken Saltimbocca recipe - The name “saltimbocca” means “jump into the mouth” because a dish is that delicious.

SERVES 4

Ingredients:
1 tablespoon salt
4 (5-ounce) chicken breasts
1 tablespoon chopped fresh sage
4 thin slices prosciutto ham
3 ounces olive oil
1 ounce all-purpose flour
4 ounces white wine
5 ounces artichoke hearts, quartered
2 ounces fresh lemon juice
2 ounces heavy cream
1 tablespoon butter
½ ounce capers

Method:
Lightly salt the chicken breasts and sprinkle evenly with sage.

Place the prosciutto on top of the chicken and pound it into the breast until the thickness of the chicken measures 3/8".

In a sauté pan, heat the olive oil over medium heat.

Lightly flour the flattened chicken.

Place chicken into the pan, Prosciutto side down. Brown one side, turn and brown the other side.

Drain off excess oil, and deglaze with white wine. Add the artichokes, lemon juice, cream, and butter and cook until sauce is thickened.

On a large platter, place the chicken breasts topped with reduced sauce and garnish with capers.

Buca di Beppo Penne Cardinale

How to make Buca di Beppo Penne Cardinale Recipe - This recipe is a chicken pasta dish with a creamy, slightly spicy sauce.

SERVES 4–6

Ingredients:
1 pound chicken tenders
¾ cup olive oil
½ cup green onions
¼ cup chopped garlic
1 teaspoon salt
2 teaspoon crushed red pepper flakes
½ cup white wine
1¼ cups quartered artichokes
1½ cups cream
2 pats butter
1¾ pounds cooked penne pasta
¾ cup grated Romano cheese

Method:
Cut the chicken in half lengthwise.

In a large sauté pan, heat olive oil and sauté onions and garlic 3–4 minutes, until slightly browned.

Add the chicken, salt, and red pepper. Cook for an additional 3–4 minutes, until the chicken is done.

Deglaze the pan with white wine. Add artichokes and cream. Reduce the sauce until it starts to thicken. Cook for 4–5 minutes.

Remove the pan from the heat and incorporate the butter. Toss with the cooked penne and then the

Romano cheese.

Buca di Beppo Chicken Marsala

How to make Buca di Beppo Chicken Marsala Recipe - Chicken Marsala is an elegant and delicious Italian dish that is also really easy to make.

SERVES 4

Ingredients:
4 boneless skinless chicken breasts
1 cup flour
Salt and pepper, to taste
1 tablespoon oregano
2 tablespoons olive oil
1 tablespoon butter
2 cups Marsala wine
3 cups chicken stock
1¼ cups sliced fresh mushrooms
4 minced garlic cloves
1 (16-ounce) package cooked linguini or spaghetti

Method:
Place chicken breasts one at a time between 2 sheets of waxed paper. Pound until they are about ¼ ″ thick.

In a small bowl, combine flour, salt, pepper, and oregano.

Dredge chicken in flour until coated thoroughly.

Heat the olive oil and butter in a large skillet.

Fry chicken breasts until they are almost fully cooked, about 3 minutes each side. Remove from pan.

Deglaze the pan with the wine. Make sure to scrape all the brown bits on the bottom of the pan and mix with the wine.

Add chicken stock, mushrooms, and garlic. Cook the broth on medium-high for 10 minutes, or until the sauce has been reduced by half.

Add chicken breasts back into the pan and cook for another 10 minutes. The sauce should become thick. Serve over pasta.

Notes:
Buca di Beppo There are over eighty of these restaurants operating nationwide. The chain specializes in immigrant southern Italian food, which is served family style and meant to be shared among the dining party.

Thursday, October 16, 2014

Buca di Beppo Chicken Limone

How to make Buca di Beppo Chicken Limone recipe - This is a fantastic, easy lemon chicken recipe. Serve it with green beans and roasted potatoes or a nice salad.

SERVES 4

Ingredients:
1 large egg
3 tablespoons lemon juice
1/3 cup flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 boneless skinless chicken breast halves
¼ cup melted butter or margarine
1½–2 teaspoons chicken bouillon cubes
½ cup hot water
1 tablespoon capers, for garnish
Lemon wedges, for garnish

Method:
In a small bowl, combine the egg and 1 tablespoon of lemon juice and beat well.

In another bowl, combine flour, garlic powder, and paprika and stir well.

Put the chicken breast between 2 sheets of waxed paper and pound until the chicken is flattened and even in thickness.

Dip the chicken in the egg mixture then dredge in flour mixture.

In a large skillet over medium-high heat, cook the chicken in butter 2–3 minutes on each side, until brown.

Dissolve bouillon in hot water and add to chicken along with 2 tablespoons of lemon juice. Bring to a boil,
cover, and reduce heat.

Simmer 10–15 minutes, or until the chicken is done. Garnish with capers and lemon slices.

Tommy Bahama Crab Cakes

How to make Tommy Bahama Crab Cakes Recipe - These delicious crab cakes are easy to prepare and will be a hit with family and guests.

SERVES 6-8

Ingredients:
1¾ pounds lump crabmeat
1½ tablespoons finely chopped green onion
4 tablespoons minced red onion
3 tablespoons minced yellow onion
1 egg
½ tablespoon Old Bay Seasoning
1 tablespoon salt
2 tablespoons Panko bread crumbs
3 tablespoons flour
1 teaspoon black pepper
1 teaspoon celery salt
3 tablespoons butter

Method:
Mix all the ingredients in a medium bowl. Be careful not to break up the crabmeat.

Portion the crab cakes into 6 large or 8 small patties.

Place a nonstick sauté pan on medium heat and melt the butter.

Brown crab cakes on both sides.

T.G.I. Friday's Spicy Cajun Chicken Pasta

How to make T.G.I. Friday's Spicy Cajun Chicken Pasta Recipe - The flavors of New Orleans and Italy come together in this spicy Alfredo pasta recipe.

SERVES 2

Ingredients:
½ divided stick butter
1 chopped green bell pepper
1 chopped red bell pepper
½ sliced and quartered white onion
1 clove pressed garlic
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium chopped tomato
4–6 sliced mushrooms
1 cup chicken stock
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon white pepper
¼ teaspoon dried thyme
12 ounces hot, cooked fettuccine
2 teaspoons chopped fresh parsley

Method:
In a large skillet over medium-high heat, melt 2 tablespoons butter and sauté the bell peppers, onion, and garlic for 8–10 minutes.

Cut the chicken breasts into bite-size pieces.

In a medium-size pan heat olive oil over high heat and cook the chicken, stirring, for 5–7 minutes, or until the chicken shows no pink.

Add the chicken to the pan with the vegetables, along with the tomatoes, mushrooms, chicken stock, cayenne, paprika, salt, pepper, and thyme. Continue to simmer for 10–12 minutes, until it thickens.

Toss the fettuccine with the remaining 2 tablespoons of butter.

Serve the dish by dividing the noodles onto 2 plates. Divide the chicken and vegetable sauce evenly and

spread it over the top of the noodles. Divide the parsley and sprinkle it over the top.

T.G.I. Friday's Sizzling Chicken and Cheese

How to make T.G.I. Friday's Sizzling Chicken and Cheese Recipe - This dish is a modified Mexican dish served in a hot pan, fajita style.

SERVES 2

Ingredients:
2 (4-ounce) chicken breasts
2 tablespoons chopped garlic
2 tablespoons chopped parsley
1 teaspoon crushed red chilies
¼ teaspoon black pepper
¼ teaspoon salt
4 divided tablespoons olive oil
1 julienned green pepper
1 julienned red pepper
1 julienned yellow onion
4 cups cooked mashed potatoes
½ cup shredded Chihuahua white cheese
2 slices American cheese

Method:
Pound the chicken breasts to an even thickness.

In a zip-top bag, combine garlic, parsley, chilies, pepper, salt, and 2 tablespoons olive oil.

Place the chicken breasts in the marinade and refrigerate for 2–4 hours.

In a cast iron skillet over medium heat, heat remaining olive oil and sauté the chicken breasts for 5 minutes per side until they reach a golden brown color. Remove from the pan.

Sauté the peppers and onion for 2–3 minutes, until al dente. Remove from the skillet.

Heat a cast iron skillet on the burner until very hot. Place the mashed potatoes in the skillet, then add the cheeses, peppers, and onions.

Put the chicken on top of the potatoes. Cook until heated through. Serve from the hot skillet.

T.G.I. Friday's Jack Daniels Grilling Sauce

How to make T.G.I. Friday's Jack Daniels Grilling Sauce Recipe - Whiskey gives this sauce a restaurant-quality taste and is good on any type of meat you would like to grill .

YIELDS 3 CUPS

Ingredients:
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Tabasco sauce
1 cup pineapple juice
½ cup whiskey
2 cups brown sugar
2 beef bouillon cubes
4 tablespoons Worcestershire sauce

Method:
Combine all ingredients in a small saucepan over high heat.

Bring the sauce to a boil.

Reduce heat and simmer for 15 minutes.

Allow the sauce to cool, and use as a sauce on a grilled meat.

T.G.I. Friday's Dragonfire Chicken

How to make T.G.I. Friday's Dragonfire Chicken Recipe - The restaurant uses a hot and spicy Chinese kung pao sauce to give this dish its flavor.

SERVES 4

Ingredients:
4 boneless, skinless chicken breasts

Marinade:
½ cup olive oil
½ cup honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1 finely chopped jalapeño
2 teaspoons minced garlic
1 tablespoon diced onion
¾ tablespoon salt

Kung Pao Sauce:
¼ cup water
2 tablespoons rice vinegar
½ cup dark brown sugar
4 tablespoons soy sauce
1 tablespoon Asian-style chili sauce
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger

Method:
In a blender on high speed, combine the marinade ingredients for 1 minute.

In a small bowl, combine all ingredients for Kung Pao sauce and whisk together.

Pound the chicken breasts flat. Marinate in zip-top bag for 2–3 hours.

Grill chicken breasts about 5 minutes per side until done.

Drizzle the chicken with Kung Pao Sauce before serving.

Ruby Tuesday Sonora Chicken Pasta

How to make Ruby Tuesday Sonora Chicken Pasta Recipe - This is a great recipe with a Mexican flavor that makes a spicy and festive meal.

SERVES 2

Ingredients:
6 tablespoons butter or margarine
½ cup finely chopped onion
1 small minced clove garlic
1/3 cup all-purpose flour
1 cup hot water
1 tablespoon chicken stock
1 cup half-and-half
Pinch of salt
½ teaspoon sugar
¼ teaspoon hot sauce
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
¾ cup shredded Parmesan cheese
¾ cup cubed Velveeta cheese
¾ cup prepared salsa
½ cup sour cream
10 ounces cooked penne pasta
1 (6-ounce) boneless, skinless chicken breast
1/3 cup spicy black beans
¼ cup diced tomatoes, for garnish
1 teaspoon sliced green onion, for garnish

Method:
Preheat the grill.

Melt butter in a saucepan and add the onion and garlic. Sauté for 2–3 minutes until the onions are transparent.

Stir in the flour to make a roux and cook for 5 minutes, stirring often.

Mix the hot water, chicken stock, and half-and-half. Add the mixture slowly to roux, stirring constantly. Allow to cook for 5 minutes. The sauce should have the consistency of honey.

Add the salt, sugar, hot sauce, lemon juice, cayenne, and Parmesan to the sauce and stir to blend. Do not allow to boil.

Add the Velveeta and stir until melted. Add the salsa and sour cream and blend.

Place the pasta into a mixing bowl. Add the cheese sauce and toss to coat evenly.

Grill the chicken for 5 minutes per side until done. Slice into ¼" thick strips.

Place the chicken on top of pasta and ladle black beans on top. Sprinkle with tomatoes and green onions.

Ruby Tuesday Chicken Quesadillas

How to make Ruby Tuesday Chicken Quesadillas Recipe - This is a great recipe for a party appetizer, but can be a meal when combined with rice and a salad, as well.

SERVES 1

Ingredients:
1 (5-ounce) chicken breast half, boned and skinned
¼ cup Italian salad dressing
1 (12") flour tortilla
2 tablespoons margarine
1 cup shredded Cheddar or Monterey jack cheese
1 tablespoon plus ¼ cup diced tomato
1 tablespoon diced jalapeño pepper
Cajun seasoning, to taste
½ cup shredded lettuce
¼ cup sour cream
¼ cup salsa, for dipping

Method:
Place the chicken breast in a bowl with the Italian dressing. Allow to marinate for 30 minutes in the refrigerator.

Grill chicken for 5 minutes, until done, and cut into ¼" pieces. Set aside.

Brush one side of the tortilla with margarine and place in frying pan over medium heat.

On one half of tortilla, add the cheese, 1 tablespoon tomatoes, peppers, and Cajun seasoning. Make sure to spread to the edge of the half and top with diced chicken.

Fold the empty tortilla side on top, and flip over in the pan so that cheese is on top of chicken.

Cook for 1–2 minutes per side, until very warm throughout. Remove the quesadilla from the pan to a serving plate and cut into wedges on one side of plate.

On the other side of the plate, put the lettuce, topped with ¼ cup tomatoes then sour cream. Serve your favorite salsa in a small bowl on the side.

Hooters Hot Wing Sauce

How to make Hooters Hot Wing Sauce Recipe - The must-have recipe for your wings.

YIELDS 2 CUPS

Ingredients:
3 sticks of softened butter
½ cup Tabasco sauce
3 tablespoons brown sugar
2 tablespoons chili sauce
1 tablespoon balsamic vinegar
¾ teaspoon salt
¾ teaspoon paprika
3/8 teaspoon cayenne pepper

Method:
Mix all the ingredients together.

Store in the refrigerator for up to 2 weeks.

Notes:
Hooters in the Supermarket If you are pressed for time, just pick up a bottle or two of the hot wing sauce, which is available at your local grocery store nationwide.

Hooters Hot Wings

How to make Hooters Hot Wings Recipe - Buffalo chicken wings are a staple on most restaurant menus. This recipe makes a big batch for a crowd, which would be a great addition to any party.

SERVES 12

Ingredients:
3 cups flour
2½ teaspoons salt
1 teaspoon paprika
¼ teaspoon cayenne pepper
5 pound bag of chicken wings
Hooter's Hot Wing Sauce (Chapter 8)

Method:
In a large mixing bowl, combine flour and spices.

Cut chicken into wings and drumettes. Wash and allow to drain.

Coat the wings with flour mixture and refrigerate for 90 minutes.

Preheat a deep fryer to 350°F.

Fry wings in hot oil for 8–10 minutes until golden brown. Do not crowd the wings, and fry in batches.

Place the wings on paper towels to remove excess oil.

When all the wings are fried, place in a large bowl.

Add the hot wing sauce and mix completely.

Chili's Monterey Chicken

How to make Chili's Monterey Chicken Recipe - If your family likes barbecue chicken, then this is a recipe that they will enjoy.

SERVES 1

Ingredients:
1 boneless, skinless chicken breast
Salt and pepper, to taste
2 teaspoons barbecue sauce
2 slices of well cooked bacon
¼ cup mixture Monterey jack and sharp Cheddar cheeses
2 slices diced tomatoes
1 teaspoon chopped chives

Method:
Pound the chicken breast until it is flattened. Season with salt and pepper.

Heat a skillet to medium-high heat and spray with nonstick cooking oil.

Cook the chicken for 4–5 minutes per side, or until done. Transfer the chicken to a microwave-safe serving plate.

Top the chicken breast with barbecue sauce, bacon, and cheeses.

Microwave for 1–2 minutes, until the cheese melts.

Sprinkle with tomatoes and chives.

Chili's Margarita Grilled Chicken

How to make Chili's Margarita Grilled Chicken Recipe - The popular and unique Margarita Grilled Chicken on the menu at Chili's Bar and Grill is quite easy to make at home.

SERVES 4

Ingredients:
1 cup liquid margarita mix
4 boneless, skinless chicken breasts
Fresh ground black pepper, to taste

Method:
Pour the margarita mix into a zip-top bag.

Add the chicken breasts and marinate for 2 hours in the refrigerator.

Drain, and dust chicken with black pepper.

Heat a skillet to medium-high heat. Spray the skillet with nonstick cooking oil.

Cook the chicken for 3–4 minutes per side, or until done.

Notes:
Chili's Bar and Grill is a large casual dining chain with more than 1,400 restaurants. They serve American food with a Tex-Mex influence. The menu offers tacos, fajitas, and quesadillas as well as traditional American steaks, ribs, and hamburgers.

Chili's Cajun Chicken Pasta

How to make Chili's Cajun Chicken Pasta Recipe - Serve up a spicy dinner with this hot and creamy linguini tossed with chicken strips sautéed with Cajun seasoning.

SERVES 2

Ingredients:
2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1–2 cups heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper seasoning
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 ounces cooked linguine or fettuccine
Grated Parmesan cheese, to taste

Method:
Place chicken and Cajun seasoning in a resealable plastic bag. Rub and shake to coat the chicken well.

In a large skillet over medium heat, melt the butter and sauté the chicken. Cook about 5–7 minutes, then reduce the heat.

Add the cream and seasonings. Stir for 5 minutes, until the sauce thickens.

Add the pasta and toss. Heat for another 5 minutes. Garnish with Parmesan cheese.

Bahama Breeze Vegetable Sauté

How to make Bahama Breeze Vegetable Sauté Recipe - This restaurant sauté recipe will have your family and friends wanting more vegetables.

SERVES 4

Ingredients:
2 teaspoons extra-virgin olive oil
½ red bell pepper julienned
½ yellow bell pepper julienned
½ green bell pepper julienned
½ seeded and sliced chayote squash
1 stick sliced celery
1 large clove garlic minced
¼ cup chicken broth
8 sliced mushrooms
1 teaspoon chopped fresh thyme
¼ teaspoon white pepper
2 tablespoons dry white wine
½ teaspoon salt

Method:
Heat olive oil over high heat and sauté the vegetables for 3–4 minutes, stirring often.

Reduce heat to low and add the remaining ingredients.

Cook the vegetables, stirring often, for 2 more minutes.

Bahama Breeze Jamaican Marinade

How to make Bahama Breeze Jamaican Marinade Recipe - Try this recipe on chicken or steak for a taste of the Caribbean island flavors, just like the dishes served at Bahama Breeze restaurant.

YIELDS 1½ CUPS

Ingredients:
¼ cup olive oil
2 tablespoons Jamaican Jerk seasoning
¼ cup orange juice
2 tablespoons soy sauce
¼ cup rice wine vinegar
1 tablespoon dark Jamaican rum
Juice of 1 lime
1 seeded and minced habanero pepper
2 cloves minced garlic
½ cup chopped red onion
2 chopped green onions
½ teaspoon Creole seasoning

Method:
Combine all the ingredients in a small bowl with a lid. Stir with a whisk.

Cover and refrigerate. Can be stored for up to 2 weeks.

Bahama Breeze Calypso Shrimp Pasta

How to make Bahama Breeze Calypso Shrimp Pasta Recipe - Cook up a bit of the islands at home with this Caribbean-inspired dish.

SERVES 4

Ingredients:
½ cup chicken broth
½ cup clam juice
1 clove chopped garlic
2 tablespoons blackening seasoning
Cayenne pepper, to taste
1 teaspoon dried thyme
1 pound of medium-size peeled shrimp
½ teaspoon each salt and pepper
8 tablespoons butter
½ cup thin-sliced green onion
½ cup heavy cream
3 cups cooked linguine or spaghetti
4 tablespoons diced tomatoes

Method:
Place broth, clam juice, garlic, blackening seasoning, cayenne, and thyme in a bowl and mix well.

Cover the bowl with a lid and refrigerate until needed.

Season the shrimp with salt and pepper.

In a skillet over medium heat, melt the butter. Add the shrimp and onions and cook for 2–3 minutes until they begin to turn opaque.

Add the broth mixture and cream to the skillet. Bring the sauce to a boil and reduce heat.

Add the pasta to the sauce. Cook for an additional 2 minutes to heat the pasta.

Garnish with diced tomatoes.

Applebee's Veggie Patch Pizza

How to make Applebee's Veggie Patch Pizza Recipe - Use the Applebee's Spinach and Artichoke Dip to make this pizza. Serve as a meal with a salad for a meatless dinner.

SERVES 1

Ingredients:
1 (10") flour tortilla
½ cup
Applebee's Spinach and Artichoke Dip
½ teaspoon Italian seasoning
Black pepper, to taste
Garlic powder, to taste
Salt, to taste
½ cup sliced mushrooms
¼ cup diced tomatoes
½ cup shredded mozzarella cheese
1 tablespoon shredded Parmesan/Romano cheese

Method:
Preheat oven to 350°F.

Spray a pizza pan with cooking spray. Place tortilla on pan.

In a small bowl, mix the dip and spices together.

Spread the mixture evenly over the tortilla.

Top the pizza with tomatoes, mushrooms, and cheeses.

Bake for 10 minutes, until the cheese melts.

Applebee's Tequila Lime Chicken

How to make Applebee's Tequila Lime Chicken Recipe - Many restaurants are using alcohol to flavor their dishes, including this recipe, which you're sure to enjoy .

SERVES 1

Ingredients:
½ cup lime juice
¼ cup tequila
1 boneless skinless chicken breast
1 tablespoon salsa
3 tablespoons ranch dressing
½ cup tortilla chips
¼ cup shredded Cheddar jack cheese

Method:
Pour the lime juice and tequila into a sealable plastic bag. Add the chicken and allow it to marinate for 2–3 hours.

Preheat the grill to medium-high heat and also preheat the broiler.

Remove the chicken from the marinade. Grill it for 10 minutes, or until thoroughly cooked.

Combine salsa and ranch dressing in a small bowl.

Scatter the tortilla chips on an oven-safe plate.

Place the chicken on top of the tortilla chips.

Pour the dressing mixture over the chicken.

Cover the chicken with the cheese.

Place the chicken under the broiler until cheese is melted.

Applebee's Garlic Mashed Potatoes

How to make Applebee's Garlic Mashed Potatoes Recipe - Roasted garlic mashed potatoes is an extremely popular dish, both at home and in restaurants.

SERVES 8

Ingredients:
4 whole cloves of garlic
2 pounds red potatoes
½ cup milk
¼ cup heavy cream
3 tablespoons butter
Salt and black pepper, to taste

Method:
Preheat the oven to 400°F.

Place garlic cloves on a sheet of heavy-duty aluminum foil. Wrap the garlic tightly and roast for approximately 45 minutes, or until soft. Unwrap the garlic and let it cool until touchable.

Wash and rinse the potatoes. It is not necessary to peel the potatoes, unless you desire.

Place the potatoes in a large pot and boil for 20 minutes. Remove them from the heat and drain them in a colander.

Peel the garlic cloves. Combine them with the potatoes and all other ingredients and mash with a potato masher.

Applebee's Garlic and Peppercorn Fried Shrimp

How to make Applebee's Garlic and Peppercorn Fried Shrimp Recipe - Make the best garlic pepper shrimp with this easy recipe.

SERVES 4

Ingredients:
1 pound (61–90) thawed shrimp
Vegetable oil, as needed
½ cup flour
¼ teaspoon salt
2 teaspoons divided fresh cracked black pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon sugar
2 eggs
1 cup bread crumbs

Method:
Clean and peel the shrimp. Leave the tails on.

Fill a fryer 2"–3" deep with oil and heat to 350°F.

In a bowl, combine the flour, salt, 1 teaspoon pepper, garlic powder, paprika, and sugar.

In another bowl, beat eggs slightly.

In a third bowl, mix the bread crumbs and 1 teaspoon pepper.

Coat the shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess

between steps and not overcoat.

Fry for 2–3 minutes, or until golden brown.

Notes:
Applebee's Neighborhood Grill & Bar serves mainstream American dishes such as salads, shrimp, chicken, and pasta. There is also a section of choices under 550 calories.

Applebee's Baby Back Ribs

How to make Applebee's Baby Back Ribs Recipe - Now you can enjoy those spicy, sweet, delicious Applebee's Baby Back Ribs any time you like at home with this simple recipe.

SERVES 6

Ingredients:
3 racks pork baby back ribs
1 cup ketchup
¼ cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
½ teaspoon salt

Method:
Put the ribs in a large pot with enough water to cover them. Bring the water to a boil, reduce heat, and

cover. Simmer for 1 hour, or until ribs are fork tender.

Mix all the remaining ingredients together in a medium pan. Bring to a boil, reduce heat, and simmer

uncovered. Cook for 30 minutes, stirring often, or until the sauce is slightly thickened.

Heat the broiler. Place the ribs meat-side down on the broiler pan, Brush the ribs with half the sauce.

Broil 4"–5" from heat source for 6–7 minutes. Turn the ribs over and brush with remaining sauce.

Broil 6–7 minutes longer, or until the edges are slightly charred.

Texas Roadhouse Steak Rub

How to make Texas Roadhouse Steak Rub Recipe - Spice rubs are another way to add flavor to your steaks, and this one has a spicy kick.

SERVES 4

Ingredients:
1 tablespoon black pepper
½ tablespoon ancho chile powder
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
½ teaspoon ground cumin
½ teaspoon ground cayenne pepper
½ tablespoon minced garlic
½ teaspoon salt

Method:
Mix all the ingredients in a bowl. It should be the consistency of a thick paste.

Baste the tops and sides of the steaks on both sides as you grill.

Marinades and Rubs:
Too many cooks overlook marinades and rubs. To highlight the flavor of your steaks and create a restaurant-quality meal, you should consider one or the other. Marinades contain acidic ingredients in liquid form, which can tenderize the beef, and rubs are made with spices and meant to be rubbed into the meat before cooking.

Texas Roadhouse Honey Cinnamon Butter

How to make Texas Roadhouse Honey Cinnamon Butter Recipe - Dinner rolls go well with steaks, and this flavored butter makes them taste even better.

YIELD 1 CUP

Ingredients:
1 cup softened butter
1/3 cup sweetened condensed milk
½ teaspoon corn syrup
1 teaspoon cinnamon, to taste

Method:
Place all the ingredients in a food processor. Blend until the mixture is smooth.

Store the butter in the refrigerator for up to 2 weeks.

Steak & Ale Burgundy Mushrooms

How to make Steak & Ale Burgundy Mushrooms Recipe - Here is another mushroom recipe to use on top of your steaks.

SERVES 6-8

Ingredients:
1¼ pounds mushrooms
8 cups water
¼ cup lemon juice
4 tablespoons margarine
¾ cup diced yellow onions
¼ teaspoon garlic powder
1/3 teaspoon ground white pepper
1 tablespoon beef bouillon granules
½ cup burgundy wine

Method:
Clean and thoroughly dry the mushrooms.

Combine the water and lemon juice in a covered saucepan and bring to a boil.

In another saucepan, melt the margarine and sauté the onions for 5 minutes.

In a bowl, add the spices and bouillon to the wine. Whisk until the bouillon has dissolved. Add the wine mixture to the onions.

Simmer over medium heat for about 10 minutes. Remove from heat.

Add the mushrooms to the boiling lemon water, then return to a boil.

Remove the blanched mushrooms from the heat and thoroughly drain. Add the mushrooms to the wine

sauce and stir until blended.

Sizzler Cheese Toast

How to make Sizzler Cheese Toast Recipe - Texas toast is another popular item on the menu at many steakhouses, and the addition of cheese makes it even better.

SERVES 6–8

Ingredients:
1 pound slightly softened butter
1 cup grated Parmesan cheese
Sliced Italian bread
In a small bowl, cream together the butter and cheese with a fork.

Method:
Preheat a griddle or large frying pan over medium-high heat.

Spread the cheese mixture on bread slices about ¼" thick.

Place the bread cheese-side down on a griddle.

Cook until the cheese has browned.

Ponderosa Steak Sauce

How to make Ponderosa Steak Sauce Recipe - This sweet and tangy sauce is the perfect accompaniment to a well-prepared steak.

YIELDS 1 CUP

Ingredients:
1/3 cup Heinz 57 Sauce
1/3 cup Worcestershire Sauce
1/3 cup A-1 Steak Sauce
2 tablespoons light corn syrup

Method:
Combine all the ingredients into a bottle with tight-fitting cap.

Shake well before using.

Keep refrigerated. Will keep up to 2 months.

Outback Steakhouse Sweet Potato

How to make Outback Steakhouse Sweet Potato Recipe - A sweet potato is a delicious alternative to the ordinary spuds served at most steakhouses.

SERVES 1

Ingredients:
1 large sweet potato
2 tablespoons shortening
2–3 tablespoons salt
3 tablespoons softened butter
3 tablespoons honey
1 teaspoon cinnamon

Method:
Preheat the oven to 350°F.

Rub the outside of the potato with shortening and sprinkle with salt.

Bake the potato for 45–60 minutes, or until soft.

Split the potato in half lengthwise.

Whip together the butter and honey, and put on each half of the potato.

Sprinkle cinnamon on top of the butter and honey.

Outback Steakhouse Steak Seasoning

How to make Outback Steakhouse Steak Seasoning Recipe - Use this recipe to make mouthwatering steaks just like the ones at Outback.

YIELDS 4 TEASPOONS

Ingredients:
2 teaspoons salt
1 teaspoon paprika
½ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
Dash coriander
Dash turmeric

Method:
Mix all ingredients together in a small bowl.

Rub the spices on each side of the steak before grilling.

Outback Steakhouse Shrimp on the Barbie

How to make Outback Steakhouse Shrimp on the Barbie Recipe - This recipe is meant to be served as an appetizer, but you can double it to serve as an entrée.

SERVES 4

Ingredients:
Marinade and Shrimp
½ cup melted butter
½ cup olive oil
½ cup mixed minced fresh parsley, thyme, and cilantro
3 tablespoons fresh lemon juice
3 large crushed garlic cloves
1 tablespoon minced shallot
Salt, to taste
Ground black pepper, to taste
1½ pounds unpeeled medium to large shrimp
Dipping Sauce
2 cups mayonnaise
2 cups sour cream
½ cup tomato chili sauce
½ teaspoon cayenne pepper

Method:
In a large bowl, combine the first 8 ingredients.

Mix in the shrimp and marinate in the refrigerator for 5 hours.

Combine all the dipping sauce ingredients into a bowl and mix well. Chill until needed.

Preheat the grill.

Thread the shrimp onto skewers.

Grill the shrimp for about 2 minutes per side.

Outback Steakhouse Sautéed Mushrooms

How to make Outback Steakhouse Sautéed Mushrooms Recipe - Most steakhouses offer toppings for their steaks, and sautéed mushrooms are one of the most popular.

SERVES 4-6

Ingredients:
1 (10½-ounce) can beef broth
½ cup diced onion
2 (8-ounce) cans or jars of small whole mushrooms, plus the juice of one
1/3 cup burgundy wine

Method:
Place the beef broth in a saucepan and simmer the onions for 15 minutes.

Add the mushrooms and wine and simmer for another 15 minutes.

Outback Steakhouse Aussie Fries

How to make Outback Steakhouse Aussie Fries Recipe - French fries are always offered on the menu at steakhouses and these are loaded with flavor.

SERVES 6

Ingredients:
1 pound frozen French fries
1 cup Mexican cheese blend
6 pieces cooked crumbled bacon
Preheat deep fryer to 350°F.

Method:
Preheat oven to 350°F.

Fry the French fries in small batches according to the package directions.

Drain the fries on paper towels.

Place them on a baking sheet and top with the cheese and bacon.

Bake for 10 minutes, or until the cheese melts.

Olive Garden Steak Tuscano

How to make Olive Garden Steak Tuscano Recipe - This is a recipe for grilled steak brushed with Italian herbs. Olive Garden serves this dish with Tuscan potatoes.

SERVES 4

Ingredients:
4 beef steaks
8 sprigs fresh rosemary
½ cup extra-virgin olive oil
Coarse salt, to taste
Freshly ground pepper, to taste

Method:
Bring the steaks to room temperature 1 hour before cooking.

Preheat the grill.

Remove the fresh rosemary from the sprigs, wash, and pat dry.

Put it in a pan with the olive oil and heat without letting it boil.

Remove the rosemary sauce from the heat and let it infuse for 30 minutes or more.

Generously salt and pepper both sides of the steaks.

Grill steaks for 10–15 minutes, to the desired degree of doneness, brushing the steaks with the olive oil

mixture while grilling.

O'Charley's Black and Blue Steak Salad

How to make O'Charley's Black and Blue Steak Salad Recipe - If you want a hearty and filling entrée salad, O'Charley's makes one of the best using fan-sliced steak and blue cheese.

SERVES 1

Ingredients:
1 (6-ounce) sirloin steak
2 tablespoons melted margarine
1–2 tablespoons Cajun seasoning
1¼ cups shredded Parmesan cheese
1¼ cups large croutons
3½ cups chopped romaine lettuce
¼ cup Caesar dressing
3 slices Roma tomato
¼ cup crumbled blue cheese
¼ cup cooked diced bacon

Method:
Preheat the grill.

Brush one side of the sirloin with margarine and sprinkle to taste with the Cajun seasoning.

Place seasoned-side down on the grill.

While first side is cooking, brush second side with margarine and sprinkle with additional seasoning.

Cook about 2 minutes; turn and cook 2–3 minutes more, or to desired degree of doneness. Cut the steak into ½" slices.

In a large bowl, sprinkle about half the Parmesan and half the croutons over the romaine. Add the dressing and toss well.

Place in a chilled pasta bowl or large soup plate and sprinkle with remaining Parmesan cheese.

Add the tomato slices and top with sliced steak, blue cheese, bacon, and remaining croutons.

Mortons Garlic Green Beans

How to make Mortons Garlic Green Beans Recipe - This dish is quick, easy, and a great accompaniment to almost any meal.

SERVES 4-6

Ingredients:
½ stick unsalted butter
1 chopped shallot
3 cloves minced garlic
1 pound thawed frozen French-cut green beans
Salt, to taste
Freshly ground white pepper, to taste

Method:
In a large sauté pan over medium heat, melt the butter until bubbling but not browned.

Add the shallot and garlic and sauté until softened, about 30 seconds.

Add the beans and toss a couple of times.

Add the salt and pepper and continue to sauté until all is hot throughout, approximately 2 minutes.

Lone Star Steakhouse Steak Sauce

How to make Lone Star Steakhouse Steak Sauce Recipe - The sauce you use is just as important to a good restaurant steak as the way you cook it.

YIELDS 1 CUP

Ingredients:
½ cup butter
2 tablespoons Worcestershire sauce
¾ teaspoon black pepper
2 drops hot pepper sauce
½ cup lemon juice
1 minced small clove garlic
½ teaspoon dry mustard
Salt, to taste

Method:
Melt butter in a small saucepan over medium heat.

Combine the rest of the ingredients in the pan.

Cook for 10–15 minutes, until the sauce thickens.

LongHorn Steakhouse Steak Marinade

How to make LongHorn Steakhouse Steak Marinade Recipe - LongHorn Steakhouse restaurant serves beef, ribs, and chops in an inviting western atmosphere. Use this marinade to get a restaurant-quality steak.

YIELDS 2 CUPS

Ingredients:
1 cup bourbon
1 cup light teriyaki sauce
1 tablespoon brown sugar
1 tablespoon garlic juice

Method:
Combine all the ingredients in a small bowl.

Stir to mix all the flavors.

Brush on steaks while grilling.

Houstons Hawaiian Steak Marinade

How to make Houstons Hawaiian Steak Marinade Recipe - Here's a popular version of Houston's marinade used on their Hawaiian rib eye steaks. It is also good on chicken.

YIELDS 3 CUPS

Ingredients:
½ cup apple cider
½ cup pineapple juice
1 cup soy sauce
1 cup brown sugar
1½ teaspoons garlic powder
1½ teaspoons ginger

Method:
Put all the ingredients in a saucepan.

Cook over medium heat for 10–15 minutes, until the sauce thickens.

Store the sauce in the refrigerator for up to 2 weeks.

Applebee's Southwest Steak

How to make Applebee's Southwest Steak Recipe - Applebee's serves the Southwest steak with skin-on garlic mashed potatoes and garlic bread.

SERVES 2

Ingredients:
4 shakes blackened-steak seasoning
2 beef steaks
Butter, as needed
1 cup julienne-cut yellow onions
½ cup julienne-cut red peppers
½ cup julienne-cut green peppers
Salt, to taste
Pepper, to taste
Garlic powder, to taste
2 slices Cheddar cheese
2 slices Monterey jack cheese

Method:
Preheat the grill.

Add the steak seasoning to both sides of the steaks.

Grill steaks to desired doneness.

Melt butter in a skillet over medium heat and sauté the onion and peppers for 2–3 minutes. Season with salt, pepper, and garlic.

Reduce the heat and simmer until the steak is cooked.

For final minute of steak cooking, top each steak with 1 slice of Cheddar and 1 slice of Monterey jack.

Plate the steak with the onions and peppers.

Applebee's Bourbon Street Steak

How to make Applebee's Bourbon Street Steak Recipe - This Cajun-style dish is named after the famous street in the French Quarter in New Orleans.

SERVES 4

Ingredients:
½ cup bottled steak sauce
¼ cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef steaks

Method:
In a zip-top plastic bag, combine the steak sauce, whiskey, honey, and mustard.

Add the steaks and refrigerate for 2 hours, or overnight.

Preheat the grill to medium-high heat.

Grill the steaks for 12–15 minutes, to the desired degree of doneness.

White Castle Sliders

How to make White Castle Sliders Recipe - The mini sandwich trend has surfaced in bars and pubs as well as major restaurant chains across the country. This recipe uses a few short cuts to make a big batch in a hurry.

YIELDS 24 SLIDER SANDWICHES

Ingredients:
2 pounds ground beef
1 (.75-ounce) package dry onion soup mix
¼ cup Worcestershire sauce
2 (12-ounce/12-count) packages readymade Kings Hawaiian dinner rolls
Condiments of your choice

Method:
Preheat oven to 350°F.

In a large mixing bowl, combine the ground beef, soup mix, and Worcestershire sauce.

Divide the mixture into 2 large rectangular sheet cake pans. Spread the meat out flat with your hands.

Bake for 20 minutes. Drain the excess oil.

Cut the meat into small squares with a pizza cutter.

Slice each dinner roll in half to use as a bun.

Add your favorite toppings to each mini burger.

Taco Bell Crispitos

How to make Taco Bell Crispitos Recipe - Taco Bell came up with this snack by using what they had on hand, which is mainly lots of tortillas. This recipe is an easy-to-create sweet when you're in a hurry.

YIELDS 20

Ingredients:
Vegetable oil for frying
½ cup sugar
1/8 cup cinnamon
5 flour tortillas

Method:
Preheat oil in a skillet or deep fryer to 350°F.

In a small bowl, mix the sugar and cinnamon.

Quarter the tortillas with a knife or pizza cutter.

Deep fry the triangles in small batches for about 30 seconds on each side, until they turn brown.

Place on paper towels to drain.

Coat with the sugar and cinnamon mixture.

Sonic Hickory Burger

How to make Sonic Hickory Burger Recipe - Burgers come in all shapes and sizes. If this is one that you crave and there is no Sonic near you, pull out this recipe and a frying pan.

SERVES 1

Ingredients:
¼ pound ground beef
Salt and pepper, to taste
1 tablespoon butter
1 large plain white hamburger bun
1 tablespoon Kraft Hickory Barbecue Sauce
1 tablespoon chopped white onion
1/3 cup chopped lettuce

Method:
Preheat a skillet to medium heat.

Shape the ground beef into a patty. Season with salt and pepper.

Melt the butter in the skillet. Lightly brown the bun. Remove and set aside.

In the same skillet, grill beef 3–4 minutes per side, until done.

Build the burger from the bottom by adding the barbecue sauce, onion, lettuce, burger, and then top bun.

Sonic Fritos Chili Cheese Wraps

How to make Sonic Fritos Chili Cheese Wraps Recipe - This restaurant copycat recipe provides a crunch in your sandwich. Feel free to add or substitute items in the ingredients to match your tastes.

SERVES 4

Ingredients:
1 (19-ounce) can mild chili
3 cups Fritos corn chips
4 flour tortillas
1 cup shredded mild Cheddar cheese
¼ cup diced green onions

Method:
In a small saucepan, cook the chili on medium-high heat until bubbling. Remove from the stove.

Mix the Fritos in with the chili.

Place ¼ of the chili mixture down the middle of each tortilla.

Sprinkle ¼ cup of cheese on top of the chili. Add the diced onions to taste.

Fold into a burrito.

Microwave for 15–20 seconds to melt the cheese.

Mrs. Fields Chocolate Chip Cookies

How to make Mrs. Fields Chocolate Chip Cookies Recipe - This popular mall cookie started from scratch in a home kitchen and spread across the nation. You can create it at home with simple ingredients.

YIELDS 30 COOKIES

Ingredients:
1 cup softened butter
½ cup granulated sugar
1½ cups firmly packed brown sugar
2 large eggs
2½ teaspoons vanilla
2½ cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ (18-ounce) bag semisweet chocolate chips

Method:
Preheat the oven to 350°F.

In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.

In another bowl, mix together the flour, salt, baking powder, and baking soda.

Combine the wet and dry ingredients.

Stir in chocolate chips.

Make golf ball-sized dough portions and place 2" apart on an ungreased cookie sheet.

Bake 9–10 minutes, or until edges are light brown.

Tuesday, October 14, 2014

Chili's Southwest Chicken Chili

How to make Chili's Southwest Chicken Chili Recipe - Warm your taste buds with this flavorful chili recipe. If you are not a fan of chicken chili, this dish will change your mind.

YIELDS 4 QUARTS

Ingredients:
2 (15-ounce) cans navy beans
1 (15-ounce) can dark red kidney beans
¼ cup vegetable oil
½ cup onion, diced
11/3 cups diced green bell peppers
2 tablespoons diced jalapeño peppers
3 tablespoons minced fresh garlic
4½ cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2½ tablespoons chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons minced fresh cilantro
1½ teaspoons ground red pepper
½ teaspoon ground oregano
½ cup canned crushed tomatillos
1 (4-ounce) can diced green chilies, drained
3 pounds cooked diced chicken breasts
Shredded cheese of your choice
Sour cream, for garnish
Tortilla chips

Method:
Drain and rinse the beans.

In 5-quart or larger pot, heat oil over medium heat.

Add the onions, bell pepper, jalapeño, and garlic and sauté. Cook for 3–4 minutes, until the vegetables are tender.

In a large bowl, combine water, chicken base, lime juice, sugar, cornstarch, and seasonings. Add this to the vegetable mixture.

Add the tomatillos and green chilies to the pot and bring to boil.

Add the beans and chicken and simmer 10 minutes.

Garnish the soup with cheese, sour cream, and tortilla chips.

Chili's Chicken Enchilada Soup

How to make Chili's Chicken Enchilada Soup Recipe - Serve this soup in cups or bowls, and garnish with shredded Cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

SERVES 12

Ingredients:
1 tablespoon vegetable oil
1 pound chicken breast fillet
½ cup diced onion
1 pressed garlic clove
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, or to taste
1 teaspoon chili powder
½ teaspoon cumin
Shredded Cheddar cheese, for garnish
Crumbled corn tortilla chips, for garnish

Method:
In a large pot over medium heat, add 1 tablespoon of oil. Add the chicken breasts and brown for 4–5 minutes per side. Set chicken aside.

Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add the chicken broth.

In a medium bowl, combine the masa harina with 2 cups of water and whisk until blended. Add the masa mixture to the pot with onions, garlic, and broth.

Add the remaining water, enchilada sauce, cheese, and spices to the pot and bring to a boil.

Shred the chicken into small, bite-size pieces and add to the pot. Reduce the heat and simmer for 30–40 minutes, or until thick.

Rotisserie Chicken:
Buy a cooked rotisserie chicken from the grocery store when you are in a hurry. They are great for sandwiches, soups, stews, and casseroles.

Chili's Black Bean Soup

How to make Chili's Black Bean Soup Recipe - Serve this soup with some grilled quesadillas or a salad to make a complete meal.

SERVES 8

Ingredients:
¼ cup olive oil
¼ cup diced yellow onion
¼ cup diced carrot
¼ cup diced green bell pepper
1 cup boiling water
4 beef bouillon cubes
1½ quarts undrained canned black beans
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic powder
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons chili powder
8 ounces small-diced smoked sausage
1 tablespoon cornstarch
2 tablespoons water

Method:
In a medium stockpot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables for 3–4 minutes, until they are tender.

In a saucepan, bring 1 cup of water to a boil, add the bouillon cubes, and allow them to dissolve.

Add the bouillon, beans, and remaining ingredients except the cornstarch and 2 tablespoons of water to the sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.

In a blender, purée 1 quart of the soup and put back into the pot.

In a separate bowl, combine the cornstarch and 2 tablespoons water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

California Pizza Kitchen Pea and Barley Soup

How to make California Pizza Kitchen Pea and Barley Soup Recipe - This unique soup is full of flavor and is a signature dish at CPK.

SERVES 8

Ingredients:
2 cups split peas
6 cups water
4 cups chicken broth
1/3 cup minced onion
1 large clove minced garlic
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
¼ teaspoon dried parsley
¼ teaspoon white pepper
Dash dried thyme
½ cup barley
6 cups water
2 medium diced carrots
½ stalk diced celery

Method:
Rinse and drain the split peas and add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.

Bring to a boil. Reduce heat and simmer for 75 minutes, or until the peas are soft.

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

Drain the barley in a colander and add it to the split peas. Add the carrots and celery and continue to simmer the soup for 15–30 minutes, or until the carrots are tender. Stir occasionally.

Turn off the heat, cover the soup, and let it sit for 10–15 minutes before serving.

Applebee's Cheese Chicken Tortilla Soup

How to make Applebee's Cheese Chicken Tortilla Soup Recipe - This soup is quick to make, flavorful, and very filling. Serve with warm corn bread or tortillas.

SERVES 6- 8

Ingredients:
2 tablespoons vegetable oil
2 teaspoons minced garlic
1 medium chopped onion
¼ cup chopped green pepper
1 (15 ounce) can tomato purée
4 cups chicken stock
1 teaspoon sugar
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
10 (6") yellow corn tortillas
4 tablespoons flour
½ cup water
1 pound cooked chicken
1 cup cream
¼ cup nonfat sour cream
8 ounces Velveeta cheese, cut into 1" cubes

Method:
In a large stockpot over medium heat, add oil and sauté garlic, onions, and green peppers.

Add chicken stock, tomato purée, sugar, salt, chili powder, and Worcestershire sauce to the pot.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Cut tortillas into ¼" strips and bake in the oven at 400°F for 6–8 minutes until crispy.

In a small bowl, mix flour and water, then whisk into the soup.

Add chicken and cream, bring to a boil, then simmer for 5 minutes.

Ladle into bowls and garnish with the sour cream, cheese, and tortilla strips.

T.G.I. Friday's Nine Layer Dip

How to make T.G.I. Friday's Nine Layer Dip Recipe - This is a Mexican dip loaded with flavor. It is not on the menu anymore, so the only way you can have it is to make it at home.

SERVES 3-4

Ingredients:
2 strips of diced bacon
1 (16-ounce) can of plain refried beans
1 (1.25-ounce) package of taco seasoning
½ cup sour cream
¾ cup shredded Cheddar cheese
¾ cup guacamole
1/3 cup diced tomatoes
2 tablespoons finely sliced green onions
2 tablespoons sliced black olives

Method:
Fry bacon in a skillet until done. Add refried beans and cook with the bacon and drippings.

Stir frequently and cook on low for 15 minutes.

Mix taco seasoning with sour cream and set aside.

Place the refried beans on a platter and spread 1″ thick. Top the beans with ½ cup of cheese.

The next layer is ½ cup of the sour cream mixture. Top with ¾ cup guacamole.

Top with the diced tomatoes, onions, and black olives and garnish with ¼ cup of cheese.

T.G.I. Friday's Baked Potato Skins

How to make T.G.I. Friday's Baked Potato Skins Recipe - This is another often-duplicated restaurant recipe and a great way to use leftover baked potatoes.

SERVES 5

Ingredients:
10 baked potato halves
1 tablespoon melted butter
Seasoned salt, to taste
¾ cup shredded Cheddar cheese
5 strips of cooked and crumbled bacon
1 green onion, diced

Method:
Preheat oven to 375°F.

Remove as much of the potato flesh as you can, leaving only the skins.

Brush potato shells with butter and season with salt.

Bake for 15–20 minutes, until crisp.

Remove and sprinkle with cheese, bacon, and onion.

Place back in the oven for 6–8 minutes, until the cheese has melted.

Serve with sour cream or ranch dressing.

Red Lobster Cheddar Bay Biscuits

How to make Red Lobster Cheddar Bay Biscuits Recipe - Everyone's favorite cheese biscuit at Red Lobster is so easy to make that you will serve them all the time.

SERVES 6–8

Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
½ cup shredded Cheddar cheese
½ cup melted butter
¼ teaspoon garlic powder

Method:
Preheat oven to 450°F.

In a large bowl, mix baking mix, milk, and cheese until a soft dough forms.

Drop by the spoonful onto an ungreased cooking sheet.

Bake for 8–10 minutes, or until golden brown.

Mix the butter and garlic powder.

Brush the butter mixture over warm biscuits before removing from cookie sheet.

Outback Steakhouse Creole Marmalade Dipping Sauce

How to make Outback Steakhouse Creole Marmalade Dipping Sauce Recipe - This sweet and tangy dipping sauce is the perfect accompaniment to the Coconut Shrimp recipe and is what makes this dish quite unique.

YIELDS ½ CUP

Ingredients:
½ cup orange marmalade
2 teaspoons Grey Poupon mustard
1 teaspoon white horseradish sauce
Dash Tabasco sauce
Salt, to taste

Method:
Combine all the ingredients in a small bowl.

Chill in the refrigerator for at least 30 minutes before serving.

Outback Steakhouse Coconut Shrimp

How to make Outback Steakhouse Coconut Shrimp Recipe - Coconut-crusted deep-fried shrimp is a popular appetizer on many restaurant menus. Red Lobster also has a version using coconut rum.

SERVES 2

Ingredients:
12 jumbo shrimp
1 (7-ounce) divided bag shredded coconut
2 tablespoons sugar
½ teaspoon salt
1 cup flour
1 cup beer

Method:
Peel and devein the shrimp. Leave the tails on.

In a medium bowl, combine ½ cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for at least 1 hour.

Preheat oil in a skillet or deep fryer to 350°F.

Pour the rest of the coconut flakes into a shallow bowl. Dip one shrimp at a time into the batter, then roll the battered shrimp in the coconut.

Fry the shrimp a few at a time for 2–3 minutes, or until the shrimp become golden brown. Drain on paper towels.

Outback Steakhouse Bloomin Onion Dipping Sauce

How to make Outback Steakhouse Bloomin Onion Dipping Sauce Recipe - This creamy and delicious sauce is the perfect companion for the blooming onion. One thing is for sure, everyone will wonder how you made this sauce.

YIELDS ½ CUP

Ingredients:
½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper

Method:
Mix all the ingredients in a small bowl with a lid.

Chill for at least 30 minutes in the refrigerator before serving.

Outback Steakhouse Bloomin Onion

How to make Outback Steakhouse Bloomin Onion Recipe - The blooming onion from Outback may be one of the most popular appetizers in America; millions are sold every year. Now you can make these at home in no time at all.

SERVES 4

Ingredients:
Seasoned Flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
½ teaspoon pepper
¼ teaspoon cayenne pepper

Batter:
1/3 cup cornstarch
1½ cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
1 Vidalia or Texas sweet onion

Method:
Preheat oil in a deep fryer to 375°F.

In a shallow bowl, combine all seasoned flour ingredients.

Prepare the batter: mix cornstarch, flour, and seasonings until well blended. Add the beer and mix well.

Cut about ¾″ off top of onion and peel. Cut 12–16 vertical wedges, but do not cut through bottom root end.

Remove about 1″ of petals from center of onion.

Dip prepared onion in seasoned flour and remove the excess by shaking. Separate the petals and dip into the batter to coat thoroughly.

Gently place in the fryer basket and deep-fry 1½ minutes. Turn the onion over and fry an additional 1½ minutes. Drain on paper towels.

Place onion upright in shallow bowl and remove center core with a circular cutter or apple corer.

Olive Garden Tomato Basil Crostini

How to make Olive Garden Tomato Basil Crostini Recipe - Most Italian restaurants serve some type of tomato bruschetta appetizer, which is served on grilled bread rubbed with garlic. This is a very inexpensive recipe to make at home.

SERVES 4

Ingredients:
4 chopped medium tomatoes
6–8 chopped fresh basil leaves
6 tablespoons extra-virgin olive oil
8 slices of crusty bread
2–3 cloves of garlic

Method:
In a medium bowl, mix the tomatoes, basil, and olive oil together.

Grill or toast the bread.

Rub the bread with garlic and top with the tomato mixture.

Olive Garden Toasted Ravioli

How to make Olive Garden Toasted Ravioli Recipe - Serve these tasty appetizers with your favorite marinara sauce.

SERVES 2–4

Ingredients:
¼ cup water
2 eggs
1 teaspoon Italian seasoning
1 teaspoon garlic salt
1 cup plain bread crumbs
1 cup flour
1 (16-ounce) package meat-filled ravioli

Method:
In a bowl, mix the water and eggs and beat well. Set aside.

In another bowl, mix the Italian seasonings and garlic salt with the bread crumbs and set aside.

In a third bowl, measure the flour and set aside.

Heat vegetable oil in deep fryer or skillet to 350°F for deep frying.

Dip the ravioli in flour, then in the egg wash, then in bread crumbs and carefully place in hot oil.

Fry about 2–3 minutes until golden, remove from oil, and drain.

Olive Garden Stuffed Mushrooms

How to make Olive Garden Stuffed Mushrooms Recipe - These are the perfect appetizers for the mushroom lovers in your house.

SERVES 4-6

Ingredients:
1 (6-ounce) can clams
8–12 fresh mushrooms
1 finely minced green onion
1/8 teaspoon garlic salt
½ teaspoon minced garlic
1 tablespoon melted butter
1 teaspoon oregano leaves
½ cup Italian breadcrumbs
1 egg
2 tablespoons grated Parmesan cheese
1 tablespoon grated Romano cheese
2 tablespoons grated mozzarella cheese
¼ cup melted butter, for garnish
¼ cup grated mozzarella cheese, for garnish
Fresh minced parsley, for garnish

Method:
Preheat the oven to 350°F.

Drain and finely mince the clams, saving ¼ cup of clam juice for the stuffing.

Lightly oil a small baking dish.

Gently wash the mushrooms, pat dry, and remove the stems.

In a bowl, combine the clams, onions, garlic salt, minced garlic, butter, and oregano and mix well.

Add the bread crumbs, egg, and clam juice and mix well.

Add the cheeses and mix well.

Put about 1½ teaspoons of the stuffing mixture inside the mushroom cavity and slightly mound.

Place the stuffed mushrooms in the baking dish and pour ¼ cup melted butter over the top. Cover and bake in the oven for about 35–40 minutes.

Remove the cover and sprinkle ¼ cup of mozzarella on top and put back in the oven just long enough for the cheese to melt slightly (about 5–7 minutes).

Garnish with freshly diced parsley.

Olive Garden Smoked Mozzarella Fondue

How to make Olive Garden Smoked Mozzarella Fondue Recipe - This cheese dish is sure to be a hit at your next party. Serve with toasted bread sticks or fried mozzarella cheese.

SERVES 8

Ingredients:
6 cups of shredded Sargento 6 Cheese Italian Blend
3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
1 cup sour cream
1 teaspoon Italian seasoning blend
½ teaspoon red pepper flakes
6 diced Roma tomatoes
Fresh minced parsley or basil
1 loaf of fresh Italian bread

Method:
Preheat the oven to 450°F.

In a large bowl, mix all the cheeses together. Add the sour cream and spices and stir until well combined.

Spray a medium casserole dish with nonstick spray. Add the cheese mixture and spread out evenly with a large spoon.

Bake the casserole on the center rack of the oven for 5 minutes, or until the cheese is melted and slightly bubbly on the edges.

Garnish with tomatoes and fresh herbs.

Slice the bread into ¼" –½" slices and place them on a lightly greased cooking sheet. Bake for about 5 minutes, until the bread is toasted.

Olive Garden Fried Mozzarella

How to make Olive Garden Fried Mozzarella Recipe - Everyone loves fried mozzarella sticks, and you can easily match the restaurant taste with this inexpensive recipe. Serve these with your favorite warm marinara sauce.

SERVES 2-4

Ingredients:
1 pound block mozzarella cheese
2 eggs
¼ cup water
1½ cups Italian bread crumbs
½ teaspoon granulated garlic
½ teaspoon dried oregano
½ teaspoon dried basil
2/3 cup flour
1/3 cup cornstarch

Method:
Preheat oil in a deep fryer to 350°F.

Slice the block of cheese lengthwise, into about ½″ sections.

Cut each section in half.

In a small bowl, beat the eggs with water and set aside.

In another small bowl, mix the bread crumbs, garlic, oregano, and basil and set aside.

In another small bowl, blend the flour with the corn starch and set aside.

Dip the cheese in flour, then in egg wash, then coat with bread crumbs.

Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.

Drain on paper towels.

Olive Garden Bread Sticks

How to make Olive Garden Bread Sticks Recipe - Many people crave the bread sticks at Olive Garden and now you can make them at home in almost no time at all.

SERVES 4–6

Ingredients:
1 (10.5 ounce/6 count) package frozen bread sticks
2 tablespoons olive oil
¼ cup Parmesan cheese

Method:
Preheat oven to 350°F.

Brush each bread stick with olive oil.

Sprinkle the tops of the bread with Parmesan cheese.

Wrap in aluminum foil.

Bake for 12–15 minutes, according to package directions.

Dipping Sauces:
Olive Garden also serves dipping sauces for an extra charge. To get the restaurant feel, place some warm bowls of marinara and Alfredo sauce on the table to dip the bread sticks into.

Johnny Carino's Italian Nachos

How to make Johnny Carino's Italian Nachos Recipe - With this recipe, Carino's created a tasty change from the traditional Mexican nachos.

SERVES 4

Ingredients:
1 (12-ounce) package wontons
1 (1 pound) package ground pork
3–4 tablespoons olive oil
½ cup Alfredo sauce
1 (6-ounce) package grilled chicken pieces
2 diced Roma tomatoes
½ cup sliced olives
¼ cup pepperoncini peppers
Jalapeño peppers, to taste
1 cup shredded mozzarella cheese

Method:
Preheat oven to 400°F.

Cut the wontons on the diagonal to form triangles.

Cook pork in a sauté pan for 10–12 minutes until brown.

Toss wonton triangles in olive oil and place in a single layer on a baking sheet.

Bake for about 6 minutes, or until lightly brown. Remove from oven and place on paper towels to drain.

Pile the wontons on a large serving platter and drizzle them with Alfredo sauce.

Add pork, grilled chicken, tomatoes, olives, and peppers to the wontons. Top with mozzarella.

Microwave for 1–2 minutes, to melt the cheese.

About Carino's:
Carino's Italian Grill is a United States-based chain of Italian food casual dining restaurants. It has more than 170 restaurants with branches in about thirty states. All the food is made from scratch and served family style on large serving platters meant to be shared.

Joe's Crab Shack Crab Nachos

How to make Joe's Crab Shack Crab Nachos Recipe - What do you get when you combine crispy, salty chips with seafood? You get some amazingly delicious nachos.

SERVES 3-4

Ingredients:
16 baked tortilla chips
1 (8-ounce) package of chopped imitation crabmeat
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped onion
1 cup shredded Cheddar cheese
¼ cup sliced black olives
¼ teaspoon paprika

Method:
Arrange tortilla chips in a single layer on a baking sheet.

In a bowl, combine the crab, sour cream, mayonnaise, and onion. Spoon about 1 tablespoon onto each chip.

Sprinkle cheese, olives, and paprika on top of the chips.

Bake in a 350°F oven for 6–8 minutes, or until the cheese melts.

Joe's Crab Shack Crab Dip

How to make Joe's Crab Shack Crab Dip Recipe - Who doesn't love a good crab dip? Serve this restaurant copycat with tortilla chips, slices of bread, or crackers.

SERVES 4

Ingredients:
1 (5-ounce) can drained crab meat
1 (8-ounce) package softened cream cheese
3 tablespoons heavy whipping cream
2 teaspoons diced onion
2 teaspoons diced red pepper
2 teaspoons diced green pepper
2 teaspoons diced tomato
2 teaspoons diced green onion
2 teaspoons white wine
1 tablespoon Parmesan cheese
½ teaspoon Old Bay seasoning
Dash of Tabasco sauce, to taste

Method:
In a small microwave-safe dish, combine all the ingredients.

Microwave on medium power for 4 minutes.

Remove from microwave, stir, and serve with bread or chips.

Dave and Buster's Philly Steak Rolls

How to make Dave and Buster's Philly Steak Rolls Recipe - This appetizer is a Chinese twist on the traditional Philly cheese steak that we all love to eat.

YIELDS 10

Ingredients:
1 tablespoon vegetable oil
½ cup diced onions
1 box of Steakums (7 slices)
Salt and pepper, to taste
1 (15-ounce) jar of Cheez Wiz
10 egg roll wraps
2 cups vegetable oil, for frying

Method:
Heat 1 tablespoon of oil in a skillet over medium heat.

Add onion and cook, stirring frequently, for 2–3 minutes, until onion is translucent.

Break up Steakums pieces and add to skillet. Sprinkle salt and pepper to taste; cook and stir until steak is no longer pink (about 6 or 7 minutes). Remove from heat and set aside.

Place an egg roll wrap on a clean, dry surface with a corner facing you, like a baseball diamond.

Place 2 tablespoons of beef and onions onto the center of an egg roll wrap and top with 1–2 tablespoons of

Cheese Wiz. Don't overfill your wrapper.

Fold the corner closest to you over mixture, then flap side corners over and roll. Use water or an egg wash to seal roll.

Heat and fill a high-sided pan with 1″ of oil. Slowly add the rolls to oil and cook for 3 to 4 minutes, until golden brown on all sides.

Drain on paper towels, and serve warm with ketchup.

Chili's Texas Cheese Fries

How to make Chili's Texas Cheese Fries Recipe - Once you make these you will come back to this recipe time after time. Serve with ranch salad dressing on the side.

SERVES 3–4

Ingredients:
Half a (28-ounce) bag frozen steak fries
4 slices bacon
1 (8-ounce) bag shredded Cheddar cheese
Jalapeño pepper slices, to taste
Ranch salad dressing, for dipping

Method:
Spread the fries evenly over a cookie sheet and bake according to package directions.

Line strips of bacon on another cookie sheet and bake about 15–20 minutes, until crispy.

When the fries and bacon are done, remove from the oven.

Add a thick layer of cheese and jalapeños on top of the cooked fries, then crumble the bacon on top.

Return to the oven and bake for 8–10 minutes until the cheese melts.

Chili's Southwestern Eggrolls

How to make Chili's Southwestern Eggrolls Recipe - This recipe has an assortment of traditional Southwestern-style ingredients wrapped inside small tortillas and deep fried.

SERVES 15

Ingredients:
1 (16-ounce) can rinsed and drained black beans
1 (16-ounce) can drained corn
2 cups washed and drained fresh spinach
2 chopped jalapeños
2 pressed garlic cloves
¼ cup chopped fresh cilantro
¼ cup minced onion
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cups grated Mexican cheese blend
15 small whole-wheat tortillas
Cooking oil
Prepared salsa
Sour cream

Method:
In a large mixing bowl, combine beans, corn, spinach, jalapeños, garlic, cilantro, onion, chili powder, salt, pepper, and cheese and mix well.

Put 2 tablespoons of mixture on each tortilla and roll into a thin eggroll.

Heat a frying pan to medium-high heat.

Using 1 tablespoon of cooking oil per 2–3 eggrolls, shallow fry in sauté pan.

Garnish with salsa and sour cream.

Chili's Skillet Queso

How to make Chili's Skillet Queso Recipe - Queso is turning up on many restaurant menus. Don't miss this easy appetizer. You can make it quickly and easily since it only contains two ingredients.

SERVES 6–8

Ingredients:
1 pound block Kraft Velveeta cheese
2 cans no-bean chili

Method:
Cut the cheese into small chunks.

Place the cheese in a baking dish and add the chili.

Microwave on medium-high for 3–4 minutes, until the cheese melts. Stir frequently, every 30 seconds.

Share an Appetizer:
Chili's has joined a number of other restaurants in promoting the share an appetizer or dessert concept along with the entrée for a fixed price. The current promotion is the $20 dinner for 2, where you get 1 appetizer and 2 full-size entrées from a select list. Past promotions featured 3 courses for $20, where you share both the appetizer and dessert.

Chili's Chicken Fajita Nachos

How to make Chili's Chicken Fajita Nachos Recipe - Yummy, crisp nachos get a special twist when topped with a fajita mixture. This recipe is sure to be a hit at your next party.

SERVES 2

Ingredients:
1 boneless skinless chicken breast, cut into strips
1 sliced Vidalia onion
1 bell pepper, cut into thin strips
1 envelope fajita seasoning mix
16 large tortilla chips
½ cup shredded Cheddar cheese
½ cup shredded Monterey jack cheese
16 jarred jalapeño pepper slices
1 cup shredded lettuce
½ cup thick and chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole

Method:
Cook the chicken, onions, and bell peppers in a skillet according to fajita seasoning packet. Drain and set aside.

Place tortilla chips on a large microwave-safe plate.

Layer the cooked chicken fajita on top of the tortilla chips.

Add the cheeses on top of the chicken.

Place the jalapeño slices on top of the chicken.

Microwave the plate on medium 2–3 minutes, to melt the cheese.

Put lettuce, salsa, sour cream, and guacamole on top of the cheese.

Chili's Boneless Buffalo Wings

How to make Chili's Boneless Buffalo Wings Recipe - Chili's serves these spicy breaded chicken tenders with celery sticks and blue cheese, just like the famous wings, but without the bone.

SERVES 2

Ingredients:
2 teaspoons salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper
1 cup flour
¼ teaspoon paprika
1 egg
1 cup milk
2 boneless skinless chicken breasts
2–4 cups cooking oil
¼ cup hot sauce
1 tablespoon margarine

Method:
In a medium bowl, combine salt, peppers, flour, and paprika.

In another bowl, whisk together the egg and milk.

Slice each chicken breast into bite-size pieces.

Preheat oil in deep fryer or skillet.

Dip pieces of chicken into the egg mixture 1 or 2 at a time, then into the flour/spice mixture. Repeat so that each piece of chicken is double coated.

When all the chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

Drop each piece of chicken into hot oil and fry for 5–6 minutes, or until the breading is golden brown.

In a small microwave-safe bowl, combine the hot sauce and margarine. Microwave for 20–30 seconds, or just until the margarine has melted.

When the chicken pieces are done frying, remove them to a plate lined with paper towels to absorb the excess oil.

Place the chicken pieces into a covered container. Pour the sauce over the chicken, put the lid on, and shake gently until each piece of chicken is coated with sauce.

Recipe Variations:
You can buy frozen chicken nuggets to make this recipe. Cook according to package directions and then toss in the hot sauce. For a lower-calorie option, use grilled chicken breast.

Friday, October 3, 2014

Angel Food Cake

How to make Angel Food Cake Recipe - The Pennsylvania Dutch, master bakers, are credited with being the first to bake angel food cake. The cake is made light and airy "as the angel" by all the egg whites beaten into the mixture.

Makes 1 (10-inch) cake

Ingredients:
1 cup cake flour, sifted before measuring, or 3/4 cup all-purpose flour
1-1/2 cups sugar
1-3/4 cups egg whites (12 to 14 whites)
2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Method:
Preheat oven to 375F (190C).

Sift flour and 3/4 cup sugar together into a medium-sized bowl. In the large bowl of an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form.

Gradually add remaining 3/4 cup sugar, a tablespoon at a time, beating on high speed until stiff peaks form. Fold in vanilla and almond extract. Fold in flour mixture, 1/4 cup at a time, just until blended.

Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove large air bubbles.

Bake 30 to 35 minutes or until crust is golden and cracks are dry. Immediately invert pan over a funnel or bottle; let hang until completely cool. Remove cooled cake from pan.

Hopi Indian Blue Cornmeal Cakes

How to make Hopi Indian Blue Cornmeal Cakes Recipe - Blue cornmeal has historically been used by the Indians of the Southwest. The colorful corn has a deep-blue layer of bran which when ground produces a grayish-blue meal.

Makes 8 to 10 cakes

Ingredients:
3/4 cup blue cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons vegetable oil
1/2 teaspoon salt
1 to 1-1/2 cups milk
Butter or fat
Maple syrup or fresh fruit

Method:
In a medium-sized bowl, combine cornmeal, flour, baking powder, oil and salt. Add milk to give the consistency you prefer for griddlecakes; for thicker cakes, use 1 cup, for thinner cakes, use 1-1/2 cups.

Stir just until lumps disappear; do not overmix. Heat griddle over medium-high heat until drops of water dance on it. Brush with butter or fat.

Drop batter onto hot griddle, using 1/4 cup batter for each cake. Cook each cake until crisp on 1 side. With a pancake turner, turn and cook until underside is golden.

Brush griddle with more fat as required. Serve hot with butter and maple syrup or fresh fruit.

Notes:
Cooked into a cereal, using one-third cup meal to one cup water, it turns into a pale pinkish porridge which is delicious served with just a dab of butter. You may substitute blue cornmeal for stone-ground cornmeal in any recipe. Try these griddle cakes served with real Northern maple syrup!

Northern Johnnycake or Corn Bread

How to make Northern Johnnycake or Corn Bread Recipe - While the Southern-style Johnnycake was basically a cooked cornmeal mixture baked on a griddle into pancakes, the Northern variety is more like a baked corn bread.

Makes 12 servings

Ingredients:
1-1/2 cups all-purpose flour
1-1/2 cups stone-ground cornmeal
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 pint buttermilk (1 cup)
3/4 cup vegetable oil
2 eggs

Method:
Preheat oven to 375F (190C).

Lightly grease a 13" x 9" baking pan. In a large bowl, stir together flour, cornmeal, sugar, salt and baking soda. Add buttermilk, oil and eggs.

Stir just until blended; do not overmix. Pour mixture into greased baking pan. Bake 25 to 30 minutes or just until cake springs back when touched in center.

Johnnycake

How to make Johnnycake Recipe - the cornmeal bread that colonists first called journey cake, is one that seems to originate from a large area of the eastern part of our country.

Makes about 24 cakes

Ingredients:
1 cup stone-ground cornmeal
1 teaspoon sugar
1/4 teaspoon salt
1-1/4 cups boiling water
1 tablespoon butter, melted
Bacon drippings
Butter
Maple syrup

Method:
In a medium-sized bowl, combine cornmeal, sugar and salt. Add boiling water and melted butter; stir until smooth. Place a 10-inch skillet over medium-high heat. Brush
with bacon drippings.

Drop batter by tablespoonfuls onto hot skillet, making a few cakes at a time. Cook until crisp and browned on 1 side.

Turn and cook until underside is golden. Repeat with remaining batter, brushing skillet with more bacon drippings as required. Serve hot with butter and maple syrup.

Cornmeal Spoon Bread

How to make Cornmeal Spoon Bread Recipe - This is called spoon bread because it is spooned from the pan. Often served for breakfast, it is delicious with butter and maple syrup. Some like it with the main course at dinner in place of bread or potatoes. In Virginia, it is a tradition to serve spoon bread with fried tomatoes.

Makes 4 to 6 servings

Ingredients:
1 cup boiling water
1/2 cup cornmeal
1/2 cup milk
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon softened or melted butter
4 eggs, separated

Method:
Preheat oven to 400F (205C).

Grease a 1-quart casserole or souffle dish. Pour boiling water over cornmeal in a medium-sized bowl. Beat in milk. In a small bowl, mix flour, baking powder and salt.

Stir into cornmeal mixture with butter and egg yolks. In a large bowl, beat egg whites until stiff; fold into cornmeal mixture. Turn into greased dish.

Bake just until puffed and golden, 25 to 30 minutes; do not overbake. Serve immediately.

Old Fashioned Buttermilk Biscuits

How to make Old Fashioned Buttermilk Biscuits Recipe - Southerners like buttermilk biscuits served with sausage and grits for breakfast or with fried chicken for any meal.

Makes 24 biscuits

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup lard or vegetable shortening
1/2 to 2/3 cup buttermilk

Method:
Preheat oven to 450F (230C).

Sift flour, salt, baking powder and baking soda into a medium-sized bowl. Using a pastry blender or 2 knives, cut in lard or shortening until mixture resembles coarse crumbs. Add buttermilk. Stir just until moistened; do not overmix.

Turn out batter onto a floured board; knead very lightly, just until dough is smooth. Roll out to 1/2 inch thick. Cut into 2-inch rounds. Place on ungreased baking sheets. Bake 12 to 15 minutes or until golden. Serve hot.

Variations
Southern-Style Biscuits:
Use lard. Cut biscuits into 3-inch rounds. Place on ungreased baking sheets 1/2 inch apart. Dust tops of biscuits with flour. Bake as above.

Calico Biscuits:
Add 1/2 cup finely chopped green bell pepper, 3 tablespoons finely chopped drained pimientos and 2 tablespoons minced fresh onion to flour mixture before adding buttermilk. Bake as above.

Ranch-Style Biscuits:
Divide dough into 4 parts. Pat into circles about 3/4 inch thick. Bake as above. Makes 4 large biscuits.

Whole-Wheat Biscuits:
Substitute whole-wheat flour for all-purpose flour. Bake as above.

Baking-Powder Biscuits:
Use 3 teaspoons baking powder and omit baking soda. Replace buttermilk with fresh milk. Bake as above.

Cornmeal Biscuits:
Add 1/2 cup cornmeal and 3 tablespoons sugar to flour mixture. Bake as above.

Beaten Biscuits

How to make Beaten Biscuits Recipe - Beaten Biscuits make great bases for canapes. The cup-like halves will hold tiny bits of creamed and salad-style fillings.

Makes about 48 split biscuits

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons lard, butter or vegetable shortening
l e g g
1/2 cup cold milk

Method:
Preheat oven to 350F (175C).

To mix in a food processor:
Fit food processor with the steel blade. Add flour, salt and lard, butter or shortening to the work bowl. Process until fat is worked into dry ingredients. In a small bowl, mix egg and milk. Pour liquid through feed tube with processor on until a ball of dough forms that spins around work bowl. Process 3 minutes longer.

To mix using a heavy-duty mixer:
Combine flour, salt and lard, butter or shortening in the mixing bowl. Attach the dough paddle (not dough hook) to mixer. Turn on mixer and mix until fat is blended into dry ingredients. Add egg and milk and turn on mixer. Mix 25 minutes or until dough blisters and is very satiny.

To mix by hand:
In a large bowl, mix flour with salt. Using a pastry blender or 2 knives, cut in lard, butter or shortening until completely blended. In a small bowl, mix egg and milk. Stir into flour mixture to make a stiff dough. Put dough on a block or countertop. Beat with a blunt wooden mallet until dough blisters; this takes about 25 minutes. Fold edges of dough toward center as you beat it.

To roll, cut-out and bake:
On a lightly oiled surface, roll out dough to a 14-inch square. Fold dough in half and press layers together. Roll out again to same size to smooth out edges. Cut into 1-1/2-inch rounds. Place on ungreased baking sheets. Pierce each biscuit once with a fork. Bake 25 minutes or until puffed and lightly browned. Remove from oven and split biscuits. If centers are soft, return to oven 3 to 4 minutes longer.

Anadama Bread

How to make Anadama Bread Recipe - Exasperated by his lazy wife's habit of serving cornmeal mush every day, a Massachussets fisherman is said to have added yeast to the mush to make a loaf of bread. He christened his successful creation in honor of his wife by exclaiming "Anna, damn her."

Makes 2 loaves

Ingredients:
2 cups water
1 teaspoon salt
1/2 cup yellow cornmeal
1/2 cup dark molasses
2 tablespoons butter
2 (1/4-ounce) packages active dry yeast (scant 2 tablespoons)
1/2 cup warm water (105F to 115F, 40C to 45C)
4-1/2 to 5 cups unbleached bread or all-purpose flour

Method:
Lightly grease 2 baking sheets or 2 round, 9-inch, cake pans. In a medium-sized saucepan, combine 2 cups water, salt and cornmeal. Bring to a boil and cook until thickened, stirring constantly. Remove from heat.

Add molasses and butter. Set aside until cooled to lukewarm. In a large bowl, combine yeast and warm water; stir. Let stand about 5 minutes or until yeast foams. Add cooled cornmeal mixture. Stir in half of flour; beat well. Gradually stir in enough of remaining flour to make a stiff dough.

Turn out onto a lightly floured board. Knead until smooth and springy, about 10 minutes. Wash and oil bowl. Place dough in bowl, turning to oil all sides. Cover and let rise in a warm place until doubled in bulk, 1 to 1-1/2 hours. Punch down dough. Turn out onto board.

Knead 30 seconds to squeeze out air bubbles. Divide dough into 2 parts and shape into 2 round loaves. Place on greased baking sheets or in greased cake pans. Cover and let rise until almost doubled, 45 minutes to 1 hour.

Preheat oven to 375F (190C). Bake 40 to 45 minutes or until a wooden skewer inserted in bread comes out smoothly. Remove from pans. Cool on racks.

Icebox Yeast Dough

How to make Icebox Yeast Dough Recipe - Rural American cooks have been excellent bakers throughout the history of our country.

Ingredients:
2 (1/4-ounce) packages active dry yeast (scant 2 tablespoons)
1 cup warm water (105F to 115F, 40C to 45C)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
About 4 cups unbleached bread or all-purpose flour

Method:
In a large bowl, combine yeast and warm water; stir. Let stand about 5 minutes or until yeast foams. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix which may be before all of flour is added. Cover and refrigerate 2 hoursor up to 4 days. Proceed as directed in 1 of the variations below.

Variations
Parkerhouse Rolls:
Cut chilled dough into quarters. On a lightly floured board, roll out 1 part at a time to 1/2 inch thick. Cut into 3-inch rounds. Brush with melted butter. Crease each round of dough just off center. Fold each piece of dough so larger part of fold is on top side of roll. Place on lightly greased baking sheets. Brush with additional melted butter. Cover and let rise until doubled in bulk, about 45 minutes. Preheat oven to 375F (190C). Bake 15 minutes or until golden. Makes 48 rolls.

Giant Caramel-Pecan Rolls:
On a lightly floured board, roll out chilled dough to a 12-inch square. Brush with 1/2 cup softened butter. Sprinkle with a mixture of 1/2 cup packed brown sugar and 2 teaspoons ground cinnamon. Roll up jelly-roll fashion. Cut into 12 equal slices. Melt 1/2 cup butter in the bottom of a 13" x 9" baking pan. Sprinkle with 1/2 cup packed brown sugar. Drizzle with 1/2 cup dark corn syrup. Sprinkle with 1 cup chopped pecans. Arrange dough slices evenly over nuts in baking pan. Cover and let rise until almost doubled in bulk, about 1 hour. Preheat oven to 350F (175C). Bake rolls 25 minutes or until golden. Let cool slightly, then turn out of pan while still warm. Makes 12 giant rolls.

Pennsylvania Dutch "Strickle'' Sheets:
Grease a 17-1/2" x 11-1/2" jelly-roll pan. Pat chilled dough into pan making an even layer. Cover and let rise until puffy, about 45 minutes. Meanwhile, combine 2 cups packed light-brown sugar, 1/4 cup softened butter and 1/4 cup all-purpose flour until crumbly. Mix in 1/4 cup boiling water. Stir until blended. With your fingers, poke holes into risen dough, spacing holes about 2 inches apart. Sprinkle crumbly mixture over top. Preheat oven to 350F (175C). Bake sheets 20 to 25 minutes or until golden. Serve warm. Makes 24 servings.

Cardamom Bread:
Add 1 teaspoon freshly crushed cardamom pods and 1/2 cup nonfat dry milk solids to liquid mixture. Divide chilled dough into 2 parts. Divide each part into 3. Shape into 3-foot ropes. Braid 3 ropes together to make each loaf. Place 2 loaves on a greased baking sheet. Cover and let rise until puffy, 45 minutes to 1 hour. Preheat oven to 375F (190C). Brush dough with a mixture of egg and milk. Sprinkle with sliced almonds or pearl sugar. Bake 20 to 25 minutes or until golden. Makes 2 loaves.

Christmas Wreath:
Prepare Cardamom Bread, above. Divide chilled dough into 3 parts. Shape into long ropes and make 1 long braid. Shape into a wreath on a greased, large, baking sheet or pizza pan. Let rise and bake as for Cardamom Bread.

Note:
When rolling dough into long ropes, it is helpful to work on a lightly oiled countertop. Dust the dough lightly with flour, if necessary.