4 lbs snow crab legs
4 quarts water
1 small onion, chopped
1 1/2 stalks celery, chopped
1 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup Italian parsley, fresh chopped
2 tsp. mustard seed
1 T chopped pimento
1 16 ounce can refried beans
1/2 tsp. coarse gound pepper
2 bay leaves
1/3 cup tomato sauce
1/4 cup heavy whipping cream
1/4 cup unsalted butter
1/4 tsp. thyme
1/8 tsp. basil
1/8 tsp. marjoram
2 T Old Bay Spice
Remove crab meat from the shells and set aside.
Put half of the shells into a pot with 4 quarts of water. Add onion, 1 stalk of celery and garlic then bring to a boil over high heat. Boil for 1 hour, stirring occassionally. Strain stock, discarding the shells, onion, celery and garlic.
Measure 3 quarts of the stock into a large pot. Add water if there is not enough stock.
Add potatoes and bring mixture to a boil. Add 1/2 the crab and the remaining ingredients and bring back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.
This is best refriderated overnight and reheated.
Serves 4 - 6
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown.
While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown.
While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
Red Lobster Hush Puppies
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 large egg, beaten
1/4 cup milk
1. Mix cornmeal with baking powder, salt, pepper, and onion.
2. Mix egg with milk and whisk into cornmeal.
3. Spoon hush puppies into 350 degrees F hot oil and fry until golden brown.
Serves 2
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 large egg, beaten
1/4 cup milk
1. Mix cornmeal with baking powder, salt, pepper, and onion.
2. Mix egg with milk and whisk into cornmeal.
3. Spoon hush puppies into 350 degrees F hot oil and fry until golden brown.
Serves 2
Red Robin BBQ Chicken Salad
Crisp greens topped with tomato, barbecued chicken, black beans, cheese, bacon, sliced avocado, and crunchy French fried onions. Served with ranch dressing.
1 cups chopped romaine lettuce
1 cups chopped iceberg lettuce
1/2 cup chopped red cabbage
1/2 cup refried black beans
1 boneless, skinless chicken breast
1/2 cup barbecue sauce, Bull's Eye or K.C. Masterpiece
1/4 cup chopped tomatoes
1/2 cup shredded Cheddar cheese
1/4 cup French's French fried onions
2 slices bacon, cooked and drained, crumbled
1/4 avocado, sliced
1/4 cup ranch dressing, for serving, purchased
1. Do ahead: Combine the 2 lettuces with the cabbage. Heat the
refried beans.
2. Preheat the grill or broiler.
3. Grill the chicken breast, basting with the barbecue sauce on both sides. When cooked through and no longer pink in the middle, let it cool, then slice into bite-sized pieces.
4. Spread the lettuces and cabbage on the bottom of a plate. Cover with the chopped tomato. Spread the warm beans over the tomatoes on one side of the plate, and put the sliced chicken over the tomatoes on the other side of the plate.
5. Sprinkle the whole plate with the shredded Cheddar, then the fried onions and the crumbled bacon. Finish with the slices of avocado. Serve with ranch dressing on the side.
Serves 1
1 cups chopped romaine lettuce
1 cups chopped iceberg lettuce
1/2 cup chopped red cabbage
1/2 cup refried black beans
1 boneless, skinless chicken breast
1/2 cup barbecue sauce, Bull's Eye or K.C. Masterpiece
1/4 cup chopped tomatoes
1/2 cup shredded Cheddar cheese
1/4 cup French's French fried onions
2 slices bacon, cooked and drained, crumbled
1/4 avocado, sliced
1/4 cup ranch dressing, for serving, purchased
1. Do ahead: Combine the 2 lettuces with the cabbage. Heat the
refried beans.
2. Preheat the grill or broiler.
3. Grill the chicken breast, basting with the barbecue sauce on both sides. When cooked through and no longer pink in the middle, let it cool, then slice into bite-sized pieces.
4. Spread the lettuces and cabbage on the bottom of a plate. Cover with the chopped tomato. Spread the warm beans over the tomatoes on one side of the plate, and put the sliced chicken over the tomatoes on the other side of the plate.
5. Sprinkle the whole plate with the shredded Cheddar, then the fried onions and the crumbled bacon. Finish with the slices of avocado. Serve with ranch dressing on the side.
Serves 1
Olive Garden Pasta e Fagioli
3 tsp oil
2 lbs ground beef
12 ounces onion, chopped
14 ounces carrots, sliced thinly
14 ounces celery, diced
48 ounces canned tomatoes, diced
2 cups cooked red kidney beans
10 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley, chopped
1 1/2 tsp. tobasco sauce
48 ounces spaghetti sauce
8 ounces shell macaroni dry pasta
Saute beef in oil and a large 10 quart pot until beef starts to brown. Ad onions, carrots, clery and tomatoes and simmer for 10 minutes.
Drain and rinse beans then add to the pot. Add the beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles.
Add chopped parsley. Simmer until vegetables are tender (about 45 minutes)
Makes 9 quarts of soup
2 lbs ground beef
12 ounces onion, chopped
14 ounces carrots, sliced thinly
14 ounces celery, diced
48 ounces canned tomatoes, diced
2 cups cooked red kidney beans
10 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley, chopped
1 1/2 tsp. tobasco sauce
48 ounces spaghetti sauce
8 ounces shell macaroni dry pasta
Saute beef in oil and a large 10 quart pot until beef starts to brown. Ad onions, carrots, clery and tomatoes and simmer for 10 minutes.
Drain and rinse beans then add to the pot. Add the beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles.
Add chopped parsley. Simmer until vegetables are tender (about 45 minutes)
Makes 9 quarts of soup
Olive Garden Chicken Crostina
6 boneless, skinless chicken breasts
2 cups & 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 tablespoons olive oil
1 pound linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 tablespoons parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ teaspoon garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
1. Mix all ingredients for Potato Crust in a bowl and set aside.
2. Mix 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each
batch as necessary.
4. Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 tablespoons oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tablespoon parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley
Serves 6
2 cups & 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 tablespoons olive oil
1 pound linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 tablespoons parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ teaspoon garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
1. Mix all ingredients for Potato Crust in a bowl and set aside.
2. Mix 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each
batch as necessary.
4. Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 tablespoons oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tablespoon parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley
Serves 6
Olive Garden Chicken San Marco
This recipe usesWondra flour. Wondra flour is a quick mixing flour. It dissolves instantly even in cold liquids. It’s perfect for lump free sauces and gravies.
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4” then halve
1 cup yellow squash, slice 1/4” then halve
3 Tbs pure olive oil
Pasta:
6 cups fresh fettuccine; cook, drain
1 tablespoon pure olive oil
San Marco Sauce
3 tablespoon pure olive oil
2 pounds chicken thigh meat (skinless/boneless, cut in 1” cubes)
2 large yellow onions, 1/8” dice
1 cup carrots; peel, julienne
1 tablespoon garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 oz) w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoonWondra flour
1. Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
2. Once oil is hot, add the chicken pieces and saute for 5 minutes until lightly browned on all sides.
3.Add the onions and carrots and saute, about 2 minutes.
4.Add the garlic and saute about 30 seconds. Do not burn the garlic.
5.Then add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
6.Add all additional ingredients including the flour, lower the heat to a simmer. Cover and simmer, stirring occasionally, until the chicken pieces are tender, about 5 to 10 minutes.
7.While the sauce is finishing cooking, add 3 Tbs oil to a skillet and saute the bell peppers, squash and broccoli over medium heat until just tender and crisp.
8.Add the vegetables to the sauce when the chicken is cooked, mix together and turn off the heat.
9.Add salt, pepper and herbs, to taste.
10.Toss the cooked pasta with 1 Tbs oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce and serve along with Parmesan cheese.
Serves 6
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4” then halve
1 cup yellow squash, slice 1/4” then halve
3 Tbs pure olive oil
Pasta:
6 cups fresh fettuccine; cook, drain
1 tablespoon pure olive oil
San Marco Sauce
3 tablespoon pure olive oil
2 pounds chicken thigh meat (skinless/boneless, cut in 1” cubes)
2 large yellow onions, 1/8” dice
1 cup carrots; peel, julienne
1 tablespoon garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 oz) w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoonWondra flour
1. Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
2. Once oil is hot, add the chicken pieces and saute for 5 minutes until lightly browned on all sides.
3.Add the onions and carrots and saute, about 2 minutes.
4.Add the garlic and saute about 30 seconds. Do not burn the garlic.
5.Then add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
6.Add all additional ingredients including the flour, lower the heat to a simmer. Cover and simmer, stirring occasionally, until the chicken pieces are tender, about 5 to 10 minutes.
7.While the sauce is finishing cooking, add 3 Tbs oil to a skillet and saute the bell peppers, squash and broccoli over medium heat until just tender and crisp.
8.Add the vegetables to the sauce when the chicken is cooked, mix together and turn off the heat.
9.Add salt, pepper and herbs, to taste.
10.Toss the cooked pasta with 1 Tbs oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce and serve along with Parmesan cheese.
Serves 6
Outback Steakhouse Queensland Chicken and Shrimp
1/2 cup milk
2 Tbsp. butter
1 cup cream
1/4 tsp. poultry seasoning
1/8 − 1/4 tsp. cayenne (adjust to taste)
1/8 tsp. white pepper
1/8 tsp. onion powder
1/2 cup white wine
1 Tbsp. garlic powder
1 lb. linguine
4 chicken breasts
8 oz. shrimp
1 Tbsp. olive oil
Mix spices together thoroughly. Place cream and milk in pan with butter and 1/2 spice mixture. Cook to thicken and set aside.
Cook linguine to the al dente stage.
Saute chicken breasts with wine and remaining spices until done. Remove and set aside. Saute shrimp in pan, adding more wine if necessary.
Serve each breast on a bed of linguine with shrimp. Cover with sauce.
Luchow's German Potato Salad
1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium-size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten
Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4-inch slices. Cook bacon in hot pan until crisp. Add onion; stir and cook until transparent. Add vinegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potatoes.
Serves 2-4.
6 slices bacon, diced
1 medium-size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten
Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4-inch slices. Cook bacon in hot pan until crisp. Add onion; stir and cook until transparent. Add vinegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potatoes.
Serves 2-4.
Kenny Rogers BBQ Sauce
1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15
minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
Sauce freezes well.
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15
minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
Sauce freezes well.
Four Seasons Crab Cakes
2 pounds jumbo lump crab meat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienne
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated.
Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab−cake mixture and sautein hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
Finish by baking in a 450−degree oven for 4 to 5 minutes.
Serves six to eight.
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienne
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated.
Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab−cake mixture and sautein hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
Finish by baking in a 450−degree oven for 4 to 5 minutes.
Serves six to eight.
El Pollo Loco Creamy Cilantro Dressing
Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing that gets the raves.
1 cup mayonnaise
1/3 cup whole milk
4 tsp. finely minced fresh cilantro
2 tsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 tsp. finely minced garlic
1 tsp. finely minced onion
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. ground black pepper
1/8 tsp. ground cumin
Whisk together all the ingredients in a medium bowl. Cover and chill until you;re ready to serve it.
MAKES 1¼ CUPS.
1 cup mayonnaise
1/3 cup whole milk
4 tsp. finely minced fresh cilantro
2 tsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 tsp. finely minced garlic
1 tsp. finely minced onion
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. ground black pepper
1/8 tsp. ground cumin
Whisk together all the ingredients in a medium bowl. Cover and chill until you;re ready to serve it.
MAKES 1¼ CUPS.
El Pollo Loco BBQ Black Beans
If you dig the taste of traditional BBQ beans, you've got to love El Pollo Loco's sweet and spicy variation using black beans. The light smokiness in this recipe comes from bacon fat, and cayenne pepper and green chiles give the beans a Southwestern flavor that's perfect on burritos or as a delicious side. The prep is a breeze since you conveniently combine two 15-ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so. When the beans are soft and the mixture is thick, commence with the scarfing.
2 - 15 ounce cans black beans (with liquid)
1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 T ketchup
3 T bacon fat (from 2 to 3 pcs cooked bacon)
2 T red wine vinegar
2 T minced canned green chiles
1/4 tsp. cayenne pepper
1. Combine all the ingredients in a medium saucepan and place over medium heat.
2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture
thickens.
MAKES 3 CUPS.
2 - 15 ounce cans black beans (with liquid)
1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 T ketchup
3 T bacon fat (from 2 to 3 pcs cooked bacon)
2 T red wine vinegar
2 T minced canned green chiles
1/4 tsp. cayenne pepper
1. Combine all the ingredients in a medium saucepan and place over medium heat.
2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture
thickens.
MAKES 3 CUPS.
El Pollo Loco Avocado Salsa
This creamy green sauce is available at the salsa bar at each of the El Pollo Loco outlets located throughout the western United States, and folks go crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you are going to want a lot more of it at home. Use a food processor to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy
concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas.
1 ripe avocado
1 jalapeno pepper stemmed and quartered
1 cup water
1 T white vinegar
3/4 teas. salt
2 T minced fresh cilantro
2 T diced onion
1. Combine the avocado, jalapeno, water, vinegar, and salt in a food processor. Puree the mixture for several seconds on high speed, or until the jalapeno is finely minced.
2. Pour the mixture into a medium bowl. Stir in the cilantro and onion. Cover and chill the salsa until you are ready to serve it.
MAKES 1½ CUPS.
concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas.
1 ripe avocado
1 jalapeno pepper stemmed and quartered
1 cup water
1 T white vinegar
3/4 teas. salt
2 T minced fresh cilantro
2 T diced onion
1. Combine the avocado, jalapeno, water, vinegar, and salt in a food processor. Puree the mixture for several seconds on high speed, or until the jalapeno is finely minced.
2. Pour the mixture into a medium bowl. Stir in the cilantro and onion. Cover and chill the salsa until you are ready to serve it.
MAKES 1½ CUPS.
Chi Chi's Salsa
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14 oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14 oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.
Black Eyed Pea's Cornbread
1 lb. ground beef
1 cup canned black−eyed peas, drained
1 cup onion, chopped
3/4 cup cream−style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated
Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13−by−9−by−2 inch pan that has been well greased. Cook at 350 degrees for 45 minutes, or until done.
1 cup canned black−eyed peas, drained
1 cup onion, chopped
3/4 cup cream−style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated
Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13−by−9−by−2 inch pan that has been well greased. Cook at 350 degrees for 45 minutes, or until done.
Boston Market Dill Potato Wedges
2 medium red potatoes, unpeeled
Cooking oil spray
Garlic Salt
Dry dill week
Preheat oven to 400 degrees.
Cut potatoes lengthwise into wedges and place on a cookie sheet.
Bakein oven for 45 minutes or until tender.
Dust with garlic salt and dry dill weed.
Pan fry until lightly brown.
Serves 2
Cooking oil spray
Garlic Salt
Dry dill week
Preheat oven to 400 degrees.
Cut potatoes lengthwise into wedges and place on a cookie sheet.
Bakein oven for 45 minutes or until tender.
Dust with garlic salt and dry dill weed.
Pan fry until lightly brown.
Serves 2
Black Eyed Pea's Broccoli−Cheese Soup
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half−and−half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half−and−half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Applebee's Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
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