Secret Restaurant Recipes

Enjoy These Secret Restaurant Recipes From Some Of Your Favorite Restaurants.


3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix -- (1 1/2 ounce pkg)
1 package spaghetti sauce mix -- (1/2 ounce pkg)
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 into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows:

1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.


4 1/2 cups Zucchini (diced)
4 1/2 cups Yellow Squash (diced)
1 1/2 cup Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes of Chicken Bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped)


Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.

Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes.

Remove cover the last 20 minutes of baking time.

Starbucks Lemon Squares

Posted by Bradley47 | 6:24 AM | | 0 comments »


  • :2 cups flour
  • 1/4 cup icing sugar
  • 1 cup unsalted butter -- softened
  • Topping: 3 large lemons -- (3 to 4)
  • 7 eggs
  • 2 1/4 cups sugar
  • 1/4 cup melted butter
  • 1/2 teaspoon almond extract
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups ground almonds

Preheat oven to 350ºF (180ºC). Lightly grease a 9x13 - inch (3 - L) baking pan or dish. In a food processor or large mixing bowl, whirl or stir flour with icing sugar. Pulse or cut in butter until fine crumbs form. With floured hands, firmly press into bottom of prepared pan. Bake in center of preheated oven until lightly golden, about 15 mins.

Remove from oven and reduce heat to 325ºF (160ºC). Meanwhile, finely grate peel from 3 lemons and squeeze out 3/4 cup juice. In a medium - size mixing bowl, beat eggs with sugar until pale yellow and slightly thickened. Beat in peel, juice, butter and almond extract. Measure flour, baking powder and salt into a separate bowl. Stir with a fork until blended. Then, stir into egg mixture, evenly mix, and stir in ground almonds. Pour over crust. Bake in center of preheated 325ºF (160ºC) oven until golden and set in the center, about 50 mins. Cool completely on a rack, then cut into squares.


1 (5 oz.) pkg. Jell-O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1 1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated crust, or you can bake your own), lightly browned
1 (8 Ounce) container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts


Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended.

Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve.


2 (5.5 ounce) sirloin steaks, or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers, julienne cut
1/2 cup green peppers, julienne cut
1 cup yellow onion, julienne cut
Butter, as needed
Salt, to taste
Pepper, to taste
Garlic, granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese, sliced


Preheat skillet or grill to 550 degrees F.

Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks.

While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.

For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. Applebee's serves theirs with skin-on garlic mashed potatoes and garlic bread.


1/4 ounce package active dry yeast
1 cup warm milk -- (105 to 110 F)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup margarine -- melted
4 cups all purpose flour
1 cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/3 cup margarine -- softened
8 tablespoons margarine -- softened
1 1/2 cup powered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla extract
1/8 salt


For the rolls, dissolve the yeast in the warm milk in a large bowl. Add the sugar, margarine, salt, eggs, and flour, and mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour. Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.

Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.

Working carefully from the top ( a 21-inch side), roll the dough in the bottom edge. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake for 10 minutes or until light brown on top

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.

Makes 1 dozen


1 tablespoon olive oil
4 skinless boneless chicken breast halves
8 asparagus spears
4 slices mozzarella cheese
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper


Heat olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

Make the madeira sauce: With the heat still on medium, add olive oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.


1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
12 ounces can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 pound crawfish meat
1/2 pound cubed chicken breast
1/2 pound raw shrimp - peeled, tails removed
3 tablespoons sliced green onions
1 tablespoon chopped parsley
3 cups rice pilaf


Saute garlic, onion, celery, and green pepper in butter until soft. Stir in spices, soups, water, and meat of your choice. Bring to simmer and continue cooking until meat is cooked through. Stir in green onion and parsley. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates. Pour etouffee over rice.


1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 oz) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise

Jalapeno Honey Glaze

1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne


Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix. Fold in the mayonnaise.

Let rest, covered, in the refrigerator for 30 minutes or up to overnight.

Preheat oven to 400° F. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown. In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave's Corn Bread.


3 cups French bread cubed and partially dried
1/2 cup melted butter
2 cups whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup brown sugar (dark)

White Sauce

1 cup whole milk
2 tablespoons butter
1/2 cup granulated sugar
1 teaspoon vanilla
1 tablespoon flour
dash of salt


Scald milk and butter together. Remove and set aside. Beat eggs add brown sugar, and cinnamon. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle. Add bread cubes and stir carefully, do not beat.

Place in an 8"x11" well-oiled pan. Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick. When done set aside.

White Sauce

Mix all ingredients together and bring to a boil for 3 - 4 minutes, stirring constantly. Set a side for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those that desire that little extra. Best served warm, but great at room temperature.

Bob Evans Cole Slaw

Posted by Bradley47 | 7:56 AM | | 0 comments »


1/2 cup mayonnaise
1/4 cup milk
1 tablespoon sugar
1 teaspoon vinegar
1 dash Tabasco
Salt and pepper to taste
2 cups finely minced cabbage
1 raw carrot blender minced fine
1 large dark green kale leaves minced to size of confetti


With wire whisk mix together mayonnaise, milk, sugar, vinegar, Tabasco, salt and pepper. Set aside.

Combine cabbage and carrot plus kale leaves. Refrigerate tightly covered several hours or over night before serving.

Makes 4 Servings

Bennigan's Chicken Salad

Posted by Bradley47 | 12:00 PM | | 0 comments »


1 pound chicken breast meat, cooked, skinned, boned and diced
1/2 cup diced celery
1 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/4 cup toasted almonds
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
alfalfa sprouts


Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula.

To serve in pineapple shell, cut whole pineapple in half lengthwise. Using a grapefruit knife, cut around the inside of the pineapple, leaving aobut 1/4" from the edge. Scoop out remaining pineapple.

Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkle with 1 Tbsp. toasted almonds and serve chilled.


  • 1/2 ounce garlic butter
  • 2 breasts, pounded and seasoned with garlic
  • vegetables
  • potatoes
  • 1 tablespoon sliced green onion
  • 2 tablespoons garlic chips
  • 1 teaspoon parsley, chopped

Heat sauté pan over medium heat; add garlic butter and heat for 30 seconds. Place seasoned chicken breasts in pan and sauté on each side for 1 1/2 minutes. While finishing the chicken, add the vegetables. Flash sauté vegetables to coat with marinade. Mound mashed potatoes in center of service plate and garnish with green onions. Remove chicken from sauté pan and shingle breasts slightly on mashed potatoes. Distribute vegetables, with juices, around mashed potatoes. Distribute fried garlic chips over chicken breasts. Garnish with chopped parsley.


5 Medium Russet Potatoes
3 C. Whole Milk
1/2 C Half and Half
1/2 C. Sour Cream
1 C. Shredded Cheddar Cheese
1 1/2 tsp. Chives
1/2 tsp. Salt or to taste
1/4 tsp. Fresh Ground Pepper or more to taste
2 1/2 Tbsp. Butter
1/4 tsp. Celery Salt
1 Green Onion Diced
5 Strips of Bacon Diced and Fried Crispy-drain
1 1/4 tsp. Fennel Seeds


Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel the potatoes. While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at moderated temperature just until boiling point but not boiling and quickly remove from heat. Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in mixture.

When potatoes or cool enough to work with carefully cut 4 in half and spoon out cooked potato and place in a food processor. Potatoes should measure out to 1 1/2 – 2 cups cooked potato. Dice the 5th potato and set aside. Save the potato skins for baked potato skins later. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 Tbs. shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 – 2 minutes until smooth. Place mixture into a sauce pan add butter and diced potato stir frequently and simmer on very low setting for about 15 – 20 minutes.

When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.


3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped


Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.

Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.


1 stick butter
1 Tb. oregano
2 Tb. chopped garlic
1 Tb. Crushed cheyene pepper
24 pieces large peeled shrimp


Put all ingredient into large skillet except shrimp. Cook on med heat till butter is melted and hot. Drop in shrimp.
Stir occasionally. Toast 2 slices sour dough or other good bread. Cook till shrimp are pink.


1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoon tomato paste
1 1/2 teaspoon granulated sugar
1 teaspoon lemon juice
1 dash each salt and pepper


Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.

Bahama Breeze Key Lime Pie

Posted by Bradley47 | 11:02 AM | | 0 comments »

2 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) butter, melted
6 eggs, separated
2 (14-ounce) cans sweetened condensed milk
3/4 cup fresh Key lime juice (from about 16 Key limes)
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar

Preheat oven to 300 degrees. Lightly coat a 9-inch or 10-inch springform baking pan with cooking spray. To make the crust: In a medium bowl, combine the graham cracker crumbs and 3 tablespoons sugar. Pour the melted butter over the crumb mixture and stir with a spoon until evenly combined. Pour about 2 cups of the crumb mixture in the springform pan. Tilt the pan and press the mixture along the sides, turning the pan as you go, until the crumbs are evenly packed up the sides of the pan. Pour the remaining crumb mixture into the pan, and press evenly in the bottom. The entire pan should be coated with a 1/4-inch crust.

To make the filling: Place the egg whites in a large mixing bowl and chill until needed. Meanwhile, in a separate mixing bowl, beat the egg yolks and condensed milk until well-combined. Slowly add the lime juice, then stir in the vanilla extract while continuing to whisk or beat the mixture until all ingredients are well-combined. Pour the filling into the crust and set aside (the filling will begin to set).

To make the meringue: Whip the egg whites with a kitchen mixer until foamy. Add the cream of tartar and whip until well-combined. Add 1 1/2 cups sugar and beat on high until the egg whites are very stiff, 3 to 5 minutes. Drop the meringue by large spoonfuls over the filling. Working from the outside in, smooth the top of the filling with a spoon or offset spatula. Use a spoon to press down lightly into the meringue and pull up, forming peaks.

Bake for 25 to 30 minutes until meringue is lightly browned. Remove from oven and cool for 15 minutes; transfer to refrigerator and chill for 3 to 4 hours before serving.

Bennigan's Potato Soup

Posted by Bradley47 | 6:38 AM | | 0 comments »


1 T. ham base
1 qt. chicken base
6 T. margarine, divided
1/4 lb. yellow onion, diced
1 lb. potatoes, diced
3/4 tsp. ground black pepper
1 1/2 oz. flour
1 C. milk
Chopped parsley for garnish

Combine ham and chicken bases in a saucepan and whish until no lumps appear.

Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start 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 parsley, shredded cheddar, and serve.


2 teaspoons vegetable oil
1 green onion, minced
2 cloves garlic, minced
2 tablespoons minced green bell pepper
2 tablespoons grated carrot
2 eggs, beaten
1 cup milk
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 pounds ground chuck
3/4 pound ground pork
1 cup bread crumbs (such as Progresso)
1/2 cup all-purpose flour
1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)
6 slices bacon optional
Heat oven to 350 degrees F.

Saute green onion, garlic, green pepper, and carrot in vegetable oil over medium heat for a couple minutes.

Combine beaten eggs with milk, salt, black pepper, garlic powder, and onion powder in a medium bowl.

Mix bread crumbs and flour into ground chuck and ground pork with your hands. Add egg and milk mixture, saut ed veggies, 1/4 cup ketchup and mix it up using your hands. Get in there and squish it all around for a while. Enjoy yourself.

Press the mixture into a meat loaf pan (the kind of pan with drainage holes in the bottom) or a large loaf pan. Bake for 30 minutes, then spread 1/4 cup of ketchup over the top of the meatloaf and bake it for another hour.

Let it sit for a bit after you remove it from the oven before you slice it to serve.

Serves 8

1 large ripe avocado, peeled and pitted
2 teaspoons fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup red onion, finely chopped
2 large cloves garlic, finely chopped
2 large serrano chiles, seeded and chopped
1/4 teaspoon salt

Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chiles and salt; stir to combine.

Makes about 1 cup

Rainforest Cafe Crab Cakes

Posted by Bradley47 | 8:16 PM | | 0 comments »


1 tablespoon Worcestershire sauce
Juice from 1/2 lemon
3 egg yolks
1/2 teaspoon Coleman's dry mustard
1/2 teaspoon black pepper
Pinch red pepper flakes
Pinch Old Bay seasoning
Pinch salt
3 ounces mayonnaise
1 1/2 cups fresh bread crumbs
1/4 cup fresh parsley, finely chopped
1 pound lump crab meat
Olive oil for sautéing

Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well.

Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and sauté in olive oil for 2 to 3 minutes on each side.


3/4 pound seasoned chicken, diced
1/3 cup diced onion
1/4 cup red bell pepper, diced
1/4 cup roasted peanuts
8 pieces whole dry chile pepper
1/2 cup chayote squash, diced
1/2 teaspoon ginger, crushed
1/2 teaspoon garlic, crushed
3/4 tablespoon crushed red chile pepper
1/2 cup vegetable oil
1/2 teaspoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon granulated sugar
1 dash sesame oil
Cornstarch mixture (1 tablespoon cornstarch
mixed with 2 tablespoons water)

Heat a pot of boiling water to cook chayote. At the same time, heat 1/4 cup of oil in wok until hot. Add chicken and stir-fry until done.

Add onions and bell peppers and stir quickly until crisp. Remove and drain. Set aside.

Add chayote to boiling water for 60 seconds or until crisp and done. Remove and drain; set aside.

Heat 2 tablespoons of oil in wok until hot. Add whole dry chile peppers, garlic and ginger. Stir fry until fragrant. Add all remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and vegetables. Coat evenly with sauce. Add roasted peanuts. Flavor with sesame oil if desired. Remove and serve on platter.


3 large sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup (1 stick butter), softened
1 teaspoon vanilla extract

Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350 degrees F for 45 minutes.

Looking For Applebee's Restaurant Recipes? Try This Delicious Recipe
For The Original Applebee's Baby Back Ribs!


3 racks (about 1 pound each) pork baby
back ribs, each cut in half

Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Servings: 3

Hard Rock Cafe Baked Potato Soup Recipe from


6 to 8 slices bacon
1 cup yellow onions, diced
2/3 cup all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons red pepper sauce
1 1/2 teaspoons coarse black pepper
1 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional chopped bacon, grated cheese
and chopped parsley for garnish

Fry bacon until crisp. Chop bacon and reserve drippings.

Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions. Heat until cheese melts smoothly.

Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley

Cannelloni Filling:

  • 8 ounces chicken breast (about 2), cooked thoroughly
  • 1 ounce fresh spinach, chopped
  • 1 ounce sun-dried tomatoes, sliced
  • 16 ounces ricotta cheese
  • 3 ounces mozzarella cheese, shredded
  • 1/2 teaspoon table-ground black pepper
  • 1 teaspoon salt
  • 12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Sauce:
  • 16 ounces Asiago cream sauce, or your favorite Alfredo sauce
  • 16 ounces Macaroni Grill tomato sauce, or your favorite tomato-based pasta sauce
  • 3 ounces Parmesan cheese, grated

Once the chicken breast has been cooked thoroughly, allow it to cool to an internal temperature of 45 degrees F.

Dice the cooled chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.

Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Asiago sauce (or Alfredo sauce) and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350 degrees F for approximately 20 minutes.

Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165 degrees F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

California Pizza Kitchen Recipe from

1 pound dry spinach fettuccine
½ cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
½ cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1¼ pound chicken breast, diced ¾ inch
¼ medium red onion, thinly sliced
½ medium red bell pepper, thinly sliced
½ medium yellow bell pepper thinly sliced
½ medium green bell pepper, thinly sliced
1½ cup 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. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping. Cook ⅓ cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice.

Bring the 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. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.

8 chicken breast halves
1 (16 oz.) bottle Italian salad dressing
Cajun Dynamite Dust
2 Tbsp. butter
"Whoop That Sweet Thang" Sweet and Sour Sauce
8 cups cooked rice
Crossroads Delta Black Beans


Combine chicken and salad dressing in a shallow dish and mix well. Marinate, covered, in refrigerator for 2 hours or longer, turning occasionally; drain. Spoon about 1/3 cup of the Cajun seasoning on a large plate. Dust each chicken breast lightly with the seasoning on both sides. Heat a cast-iron skillet over high heat until hot. Add butter. Saute chicken in butter until blackened and cooked through. Remove chicken to a platter. Brush with 1 cup of the black beans. Top with chicken.

Chili's Southwestern Eggrolls Recipe from

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 jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an 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
dash dried dill weed
dash garlic powder
dash pepper

2 tablespoons chopped tomato
1 tablespoon chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauti for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno 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 the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a
rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
Serves 3-4

Planet Hollywood Mexican Rice Recipe from


2 c. rice
1/4 c. tomato puree
1/4 c. carrots
1/4 c. yellow onions
3 1/2 c. chicken stock
1/4 c. red peppers
1/4 c. green peppers
1/4 c. butter
1 tsp. cumin
1 tsp. garlic crushed
1 tsp. salt


1. Pre-heat skillet to 350 degrees F.
2. Add oil, yellow onions, carrots and rice. Saute 3 minutes until onions begin to turn translucent.
3. Add tomato puree, garlic, green and red peppers, cumin. Stir until blended.
4. Add chicken stock.
5. Stir and level rice out. Close lid, reduce temerature to 125 degrees F and let simmer for 20 minutes.
6. Fluff rice to ensure doneness. If more cooking time is required, close lid and check again in 5 minutes.

Panera Bread Monte Cristo Sandwich Recipe from


8 slices Panera Cinnamon Raisin Bread
4 teaspoons honey-Dijon mustard
8 slices thinly sliced Swiss cheese (4 oz.)
8 slices honey-cured ham (4 oz.)
2 large eggs
2 tablespoons water
Salt and pepper to taste
2 tablespoons butter
Powdered sugar ~ optional
Spread 1/2 teaspoon mustard on each slice of Cinnamon Raisin bread. Assemble the sandwiches as follows:
Slice of bread, mustard side up
1 slice cheese
2 slices ham
1 slice cheese
Slice of bread, mustard side down

In medium bowl, whisk eggs, water, salt and pepper. Melt butter in large skillet or griddle over medium heat. Dip both sides of sandwiches into egg mixture, coating well. Place on griddle or skillet and cook until the cheese melts and the sandwiches are golden, about 4 minutes per side.

To serve, slice in half and sprinkle with powdered sugar, if desired


  • 1/2 tsp. garlic minced
  • 1 tbsp. onion minced
  • 1 tbsp. celery diced
  • 2 tbsp. mayonnaise
  • 1 whole egg
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tsp. Dijon mustard
  • 1 tsp. Old Bay Seasoning
  • 1/4 cup bread crumbs
  • 1 pound lump crab meat
  • 2 tbsp. oil for sautéing


  1. In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
  2. Using gloved hands, gently mix in crab meat, then add bread crumbs.
  3. Spread a thin layer of plain bread crumbs on your work surface.
  4. Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
  5. Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
  6. In a sauté pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.
  7. Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.


1) 4 Avocados - medium size and ripe
2) 1/2 cup Red Pepper - julienned
3) 1 Belgian Endive - chopped into 2" pieces
4) 2 Scallions - chopped
5) 1 large Tomato - diced
6) 2 tbs. Olive Oil - Extra Virgin
7) 3 tbs. Lemon Juice - freshly squeezed
8) 1/2 tsp. Salt
9) 1/4 tsp. White Pepper
10) 4 cloves Garlic


1) Peel the avocado and dice (1" pieces) into a salad bowl.
2) Add the endive, tomato, scallion and red peppers.
3) Mash the garlic with the salt in a mortar and pestle. Then add the lemon juice, white pepper
and oil. Then mix in the mortar.
4) Toss everything together in the bowl and serve.

Long John Silver's Fish Batter Recipe from


Pancake Mix
Club Soda


With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it's the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.
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8 Shrimp 21/25 peeled
3 oz of Creole sauce
1 1/2 oz mixed mushrooms
1 1/2 oz butter
1 pinch of Creole seasoning
1 oz of white wine
3 oz of shrimp stock
5 oz of popcorn rice
Green onions to garnish, sliced thinly
1 oz of clarified butter

Start with clarified butter in pan when pan. When pan is hot add shrimp and garlic. Let start to caramelize then add mushrooms. Let sweat and add Creole seasoning. Let sweat, deglaze with wine then add shrimp stock and Creole sauce. Let simmer finish with butter.

1 quart of Creole Sauce

1/2 ea onion, small dice
2 cloves of garlic, chopped
1 stalk of celery, small dice
1/2 ea green bell peppers, small dice
1 tablespoon of Creole seasoning
3 tablespoons of Worcestershire
1 tablespoon of crystal hot sauce
1 pinch of salt
1 pinch of pepper
3-ea bay leaf
1/4 cup white wine

Sweat garlic, onions, and celery together. Then add wine and let simmer for 5 minutes and add rest of the ingredients and let simmer for 40 minutes

Joe's Crab Shack Crab Cakes Recipe from


2 1/2 tsps. Worcestershire sauce
1 tsps. lemon juice
1 egg yolk
1 tsps. dry mustard
1 tsps. black pepper
1 dash crushed red pepper
1 dash Old Bay seasoning
1 dash salt
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs
3 Tbls. chopped parsley
1 Lb. crab meat
1 Tbls. butter or margarine


-Combine first 9 ingredients.
-Fold in breadcrumbs and parsley.
-Fold in crab meat.
-Form into 4-6 patties.
-Melt butter in skillet.
-Fry crab cakes in butter for 4-5 minutes on each side.

Carrabba's Penne Franco

Posted by Bradley47 | 2:16 PM | | 0 comments »


1 to 2 cloves garlic, sliced
3 tbsp extra-virgi olive oil
1 tsp sun-dried tomatoes, chopped
1/4 cup mushrooms, sauteed
6 artichoke heart quarters
6 kalamata olives, pitted
1 chicken breast, grilled and sliced
Penne pasta (3 to 4 oz. dry weight), cook according to package instructions, drain and keep warm
salt and pepper to taste
Parmesan cheese, grated (for serving)


Saute garlic in olive oil for about 1 minute.

Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta. Saute to heat through. Season with salt and pepper.

Benihana Fried Rice

Posted by Bradley47 | 6:56 AM | | 0 comments »


1/2 teaspoon chopped onion
1/3 teaspoon chopped carrots
1/3 teaspoon green onions
4 ounces steamed rice
3 pinches of salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce cooked chicken
1/4 teaspoon sesame seeds
3 pinches of pepper
1 teaspoon soy sauce

Scramble eggs and chop after cooking. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture.

Yield: 1 serving


3 Tbsp. butter or margarine
3 Tbsp. pure olive oil
1 cup green bell peppers, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, sliced 1/4-inch then cut in half
1 cup yellow squash, sliced 1/4-inch, then cut in half
1 cup carrots, cut matchstick, 1/8 x 1 1/2-inches
1 3/4 cups ham, julienne
1 lb fresh fettuccine pasta (or 12 oz. dried pasta), uncooked
3 cups Fontina cheese sauce (recipe follows)

Add the butter or margarine and put olive oil to a large heavy skillet over medium heat and saute the vegetables and ham together until crisp tender. Stir frequently.

While the vegetables/ham medley is sauteing, cook fresh fettuccine for 3 1/2 minutes in rapidly boiling water thoroughly.

To serve:
Blend the vegetables, ham and fettuccine thoroughly, add the hot Fontina cheese sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan cheese at the table.


6 tablespoon butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces shredded Fontina cheese
salt and pepper (to taste)

In heavy non-aluminum pot, melt butter, add flour and cook on moderate heat for two minutes, stirring constantly with a wire whisk. Add milk and bring just barely to the boiling point. Turn off the heat and add cheese and blend into the milk. Adjust salt and pepper to taste.

Serves 4-6


3 avocados, fresh not frozen or canned
1/4 c. red onions, diced
1/3 c. tomatoes, diced
1/4 tsp. Tabasco
juice of 1/4 of a lemon
1/4 tsp. granulated garlic
1/4 tsp. salt
1/4 tsp. cumin
pinch Cayenne pepper
1/2 tsp. chopped fresh cilantro


1. Prepare all ingredients before peeling and cutting avocados.
2. Using a knife cut avocados in half and remove seed.
3. Use a large spoon to remove avocado from skin and place in a bowl.
4. Cut avocados down to 1" chunks while in bowl.
5. Measure all ingrediants separately, do not combine any ingredients together.
6. Add liquids, tomatoes and onions to avocados, mix well by hand.
7. Mix all ingredients together in a separate container. Mix by hand, being careful not to over mix, causing the avocados to puree.
8. Guacamole should have 1/2" to 1" chunks of avocado visible


2 lb. corn, whole kernel
2 cups water
1 cup heavy cream
8 oz. American cheese
8 oz. diced ham
1/4 tsp. salt
1/4 tsp. ground black pepper

Place corn into 2 cups of water and heat until tender. Drain, saving 1/2 cup of liquid.

In a saucepan, add 1/2 cup of reserved liquid, 1 cup of heavy cream, cheese, ham, salt and pepper; heat on low heat until cheese is melted. Add corn to sauce, and mix well.

Serves 8


1 tbls. butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillion
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar


Saute onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.

Pour in batches into blender and puree.

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg.
Serves 6


1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
dash of black pepper
dash of cayenne pepper



6 Oysters, free of sand/grit
2 oz. Barbeque Oyster Sauce
11/2 oz. Blue Cheese Dressing
Seasoned Flour
Chopped Parsley
6 Oyster Shells

Drain oysters and toss in seasoned flour. Fry until golden. Barbeque Oyster sauce should be kept in a warm place until needed. Toss oysters with sauce and chopped parsley and place in shells. Place shells on dinner plate lined with rock salt with the small end of the oyster facing the middle of the plate. Put blue cheese dressing in bullet and garnish with chopped parsley and place in the center of the plate. Yield: 1 serving of 6 oysters

Barbeque Oyster Sauce
5 oz. Crystal Hot Sauce
2 1/2 tbl. Honey
3 1/4 tbl. Clarified Butter

Combine margarine and honey and warm to 100 degrees. Using a ber-mixer, add hot sauce in a steady stream. Sauce will emulsify. For service, sauce should be warmed but not heated or sauce will break.

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P.F Chang's Shrimp Fried Rice Recipe from


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
Canola cooking spray
1/3 cup egg substitute
Salt and pepper to taste
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped
In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute.

Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout.

Add steamed rice, stir and let cook about a minute.

Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two.

Turn off heat and stir in green onion and pieces of egg.

Serve, offering additional soy sauce at the table, if desired.

Servings: 2

Red Lobster Shrimp Scampi recipe from


1 C. white wine
1/2 C. unsalted butter, melted (do not use margarine)
3 T. minced garlic
1 lb. shrimp, peeled and deveined
Parsley flakes

Mix the wine, butter and garlic together and pour over the shrimp. Sprinkle with paprika and parsley flakes. Bake in a 350F oven for about 6 to 7 minutes. Be careful not to overcook the shrimp. The shrimp is done when it has turned pink.

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1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half
as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins. and set aside.

In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy.

Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.


Basil butter;
2 oz. Fresh basil leaves(about 2 bunches)
10 oz. Softened butter(2 « cubes)
1 tsp. Minced garlic
1/4 tsp. Salt
1/8 tsp. Black pepper
3 tbsp. Grayed Parmesan cheese + additional for garnish
1 tbsp. Grated Romano cheese
Rest of the dish;
1 lb. Fresh linguine of angel hair pasta
1 lb. Medium shrimp(shelled)

Remove any large stems from basil and wash leaves. Shake off excess water and dry with a paper towel. Place in a food processor; with blade attachment process until finely chopped. Process in two batches if nessescary to get uniformly chopped basil. Remove from processor and set aside. Place butter in a small mixing bowl.

Using an electric mixer whip butter until pliable. Add garlic, salt, pepper, Parmesan, and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately, or stored in the refrigerator, covered for 3 days. Cook pasta according to directions on the pkg., drain well, and keep warm. Melt basil butter in a large skillet over med., heat. Add shrimp and saute just until done. About 2-3 min., serve over hot cooked pasta. Garnish with freshly grated Parmesan cheese. Makes 4-6 servings.


4 large baking potatoes
2/3 cups butter or margarine
2/3 cups all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper (secret is to use white pepper)
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
1-1/4 cups cheddar cheese, shredded and divided
8 oz sour cream


Preheat oven to 400 degrees.

Procedure: Wash potatoes and prick several times with a fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture thickens and is bubbly.

Add potato pulp, salt, pepper, two tablespoons green onion, 1/2 cup bacon, and one cup cheese. Cook until thoroughly heated, and stir in sour cream. Add extra milk, if necessary, for desired consistency.

Yields: 8-10 servings


1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken


In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

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