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
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
Planet Hollywood's Cool Running
½ oz Captain Morgan spiced rum
½ oz Malibu rum
½ oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151
Combine crushed ice with all ingredients, except
Bacardi 151, in a tumbler. Shake. Pour a splash of
Bacardi 151 on top and serve with a straw.
Makes 1 serving
½ oz Malibu rum
½ oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151
Combine crushed ice with all ingredients, except
Bacardi 151, in a tumbler. Shake. Pour a splash of
Bacardi 151 on top and serve with a straw.
Makes 1 serving
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 Walkabout Soup
2 cups thinly sliced yellow sweet onions
2 tablespoons butter
14 − to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish
2 tablespoons butter
14 − to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish
In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional
30 to 45 minutes.
Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.
Thick white sauce:
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk
In 1−quart saucepan, melt butter and add flour, cook on medium heat until
flour turns thick and comes away from side of saucepan. Pour milk into flour
mixture a little at a time and stir constantly, taking care not to let
mixture lump. Set aside (off the heat) until ready to use in the soup.
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.
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