CARRABBA'S® PASTA CARRABBA

CARRABBA'S® PASTA CARRABBA

CHICKEN:
6 chicken breasts, skinned & boned
6 tablspoons balsamic vinegar
1/2 cuup extra virgin olive oil
1/4 cup fresh basil leaves
Salt & fresh ground pepper to taste
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SAUCE & PASTA:
3 tablespoons butter
4 medium shallots
2 cups cream
6 oz. fresh mushrooms
1 cup frozen English peas
Salt & fresh ground pepper to taste
1 (9 oz.) package fresh fettuccine
2 oz. fresh grated Parmesan cheese
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Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

BUCA DI BEPPO® MACARONI ROSA

Buca di Beppo® Macaroni rosa

Makes 6 servings
1 plum tomato
1 tablespoon diced onion
1 teaspoon diced fresh basil
1/2 teaspoon minced fresh garlic
Salt and pepper to taste 6 tablespoons plus 1 teaspoon olive oil
1/2 pound white mushrooms, quartered
1/3 pound boneless, skinless chicken breast or chicken tenders
16 ounces marinara sauce
6 ounces heavy cream
1/3 cup frozen peas, thawed
1-1/2 cups broccoli tops
1 pound cooked macaroni
2/3 cup grated Romano cheese

Combine tomato, onion, basil, garlic, salt and pepper in a small bowl and let stand at room temperature for 1 hour.
Bring a large pot of water to a boil. Cover, reduce heat to medium.
Heat 6 tablespoon oil in a large saute pan over medium-high heat. Add mushrooms and chicken, saute unitl chicken starts to brown along edges, about 7 minutes.
Add marinara sauce and cream and continue cooking until mixture is reduced by a third, about 10 minutes. Add reserved tomato-onion mixture and peas and continue cooking for 3 minutes.
Return heat to high under pot of water and bring back to a boil. Drop cooked macaroni and broccoli tops into boiling water for 3 seconds. Drain and toss with the marinara sauce mixture and Romano cheese. Spoon onto platter and serve hot.

THE CHEESECAKE FACTORY® PASTA DA VINCI

The Cheesecake Factory® Pasta Da Vinci

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Penne Pasta

1/4 Red Onion - Chopped

1/2 cup Mushrooms -porcini and shitake mushrooms or use button quartered

1 teaspoon Garlic - chopped

1/2 lb Chicken Breast - Cut into bite-size pieces

3 tablespoon Butter

1 teaspoon Salt

1 cup Madeira wine

1/2 cup Chicken Broth

2 tablespoons Heavy Cream

1 tablespoon fresh Parsley-chopped

Parmesan Cheese
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Prepare pasta following the direction on pasta package. Saute onions, mushrooms and garlic in 1 tablespoon of the butter until tender. Remove the onions, mushrooms and garlic and set them aside. In the same pan, cook the chicken, stirring frequently. Remove the chicken and set aside until later. To the same pan, add 2 tablespoons butter and melt over a low-medium heat. Slowly add in the wine, chicken broth and heavy cream, stirring constantly. Cook over a medium heat until thickened, stirring often. Add the parsley and let simmer for a few minutes. Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes. Pour over the pasta and server with Parmesan cheese.

S'MAC PARISIENNE MAC

My son just had dinner tonight at S'MAC, a New York City restaurant specializing in Macaroni and Cheese.
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Parisienne Mac
By Sarita Ekya (owner, S'MAC)
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2/3 lb elbow macaroni (yield: 4 cups cooked)
1 ¼ cups whole milk
1 ¼ TB all-purpose flour
1 ¼ TB unsalted butter
4 oz brie (rind removed), diced
2 oz muenster, shredded
2 oz pecorino romano, shredded
2 cups shiitake mushrooms, sliced
4 tbsp dried figs, diced
8 tsp fresh rosemary, chopped
Kosher salt
freshly ground black pepper
¾ cup provolone, shredded
¼ cup breadcrumbs
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1. Preheat the oven to 400° F.
2. Saute the shiitake mushrooms in olive oil for approximately 5 minutes (until softened). Add salt and pepper to taste.
3. Place the figs on a baking sheet and drizzle with olive oil. Place in the oven (at 400° F) and roast for 2 minutes - they should be starting to caramelize when you remove from the oven. Be careful not to overcook as they will burn.
4. Bring a pot of salted water to a boil over high heat and cook the pasta until al dente, 8 - 10 minutes. Drain the pasta and rinse with cold water. Place in a large mixing bowl. Add a touch of olive oil and toss lightly.
5. In a medium saucepan over medium heat, bring the milk to a boil. Remove from heat.
6. In a medium, heavy-bottomed saucepan over medium-high heat, melt the butter. Reduce the heat to low and whisk in the flour, cooking for 3-4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking constantly (this will ensure that there are no lumps).
7. Add the brie, muenster and pecorino romano cheeses. Stir frequently, until the cheese is melted and the sauce is slightly thickened. Taste and season with salt and pepper.
8. Remove from the heat and stir in the shiitake mushrooms, roasted figs and fresh rosemary. Pour the mixture over the pasta and mix thoroughly. Transfer to a baking dish.
9. Combine the ¾ cup shredded provolone and ¼ breadcrumbs. Sprinkle the mixture on top of the macaroni.
10. Bake for approximately 10 - 15 minutes at 400° F.
Yield: approximately 3-4 servings

BUCA DI BEPPO PENNE ARRABBIATA

Buca di Beppo Penne Arrabbiata
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3 links Spicy Italian sausage
16 oz. jar Marinara sauce
1 teaspoon Crushed red pepper
½ pound Penne pasta noodles
2 tablespoons Salt
¼ cup Grated Romano cheese
1 teaspoon Italian parsley, chopped
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1. Boil the sausage in water for 20 minutes or until cooked thoroughly.
2. Let the sausage cool (this can be done ahead of time, or the night before).
3. Cut one link into 6 pieces and chop finely in a food processor or with a knife.
4. Pre-heat oven to 450 degrees.
5. Bring a pot of water (at least one gallon) to a boil. Add the salt to the water.
6. Place the 2 remaining links of sausage in a small baking dish in the oven to brown.
7. Drop pasta into the boiling water and follow cooking instructions on the box, stirring constantly.
8. Meanwhile, pour the marinara sauce into a large sauté pan. Add the chopped sausage and crushed red pepper and bring to a simmer on medium –high heat. Stir the sauce so it does not scorch.
9. When the pasta is done, pour through a strainer. Do not rinse.
10. Add the hot pasta to the sauce and toss completely.
11. Mix in the Romano cheese, setting aside a small amount to top completed dish.
12. Place tossed pasta on a large serving platter.
13. Remove the sausages from the oven and slice on an angle in 6-8 pieces per link.
14. Place the sausage neatly over the top and serve.

OUTBACK STEAKHOUSE CRAB STUFFED SHRIMP

Outback Steakhouse® Crab Stuffed Shrimp

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Stuffing:
¼ pound Butter

¼ pound Diced Onion

¼ pound Diced Celery

1 ½ teaspoon Chopped Garlic

2 tablespoons Sliced Green Onions

¼ teaspoon Salt

1/8 teaspoon Black Pepper

1/8 teaspoon White Pepper

1 cup Bread Crumbs

¼ pound Lump Crab Meat

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1. Place sauté pan over medium heat. Place butter in the pan and allow to melt.2. Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.3. Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT.4. Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in witha spatula until blended.

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Lemon Pepper Butter:
½ cup Water

2 tablespoons Flour

1 ½ tablespoon Lemon Juice

½ pound Butter

1 teaspoon Lemon Pepper Spice

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1. Combine water, lemon juice, flour and seasonings in a sauce pan.2. Over high flame, whisk until mixture thickens. Remove from heat.3. Slowly add softened butter in small amounts until all is blended.

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Cooking Shrimp:
1. Butterfly shrimp.

2. Place flour in a container and toss shrimp until completely coated.

3. Deep fry shrimp at 350 degrees for 1 1/2 minutes.

4. Place 1 tablespoon of hot stuffing onto each cooked shrimp.5.

Drizzle 1 tablespoon of Lemon Pepper Butter over each shrimp.

OPRAH'S POMEGRANATE MARTINI

Oprah's Pomegranate Martini

Recipe courtesy of Oprah Winfrey
Serves 2

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1 1/2 cups pomegranate juice

2 ounces Absolute Citron vodka or white tequila

1 ounce Cointreau liquor

Cup of ice

Splash of sparkling water (optional)

Squeeze of lemon (optional)

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Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.

CLICK to see all our pomegranate martini recipes (Bonefish Grill and Carrabba's)

THE CHEESECAKE FACTORY® TROPICAL MARTINI

The Cheesecake Factory® Tropical Martini

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2 ounces vodka

2 ounces passion fruit juice

1 ounce mango juice

1 ounce pineapple juice

½ ounce simple syrup (recipe follows)
Splash grenadine

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Garnish:

Sugar for rim

Whole strawberry

Pineapple slice

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Chill a martini glass by filling it with ice and water.

Add ingredients into a shaker, with ice, and shake well.

Remove ice and water from martini glass, then moisten half of the rim of the glass and dip it into sugar.

Strain drink into the glass, add a strawberry and pineapple slice to the sugared side of the rim.

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Simple Syrup

½ c boiling water

½ c sugar

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Stir ingredients together until sugar is completely dissolved. Place in covered container and refrigerate.

BONEFISH GRILL® MARTINI

Bonefish® Martini

1.5 oz Stolichnaya Ohranj Vodka

1 oz. Cranberry Juice

Top with champagne

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Combine all ingredients over ice in a shaker. Shake liberally and strain into a chilled martini glass. Top with your favorite Champagne. Garnish with orange slice.

ROY'S® RESTAURANT INFUSED HAWAIIAN TROPICAL MARTINI

Roy's® Infused Hawaiian Tropical Martini

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9 ounces vodka

3 ounces vanilla vodka

1 ounce coconut rum

12 (1-inch) chunks of fresh pineapple

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Combine vodka, vanilla vodka and coconut rum. Add half the pineapple and refrigerate overnight. Just before serving, discard pineapple. Pour into glasses and garnish each drink with a fresh chunk of pineapple.

BENNIGAN'S ALMOND JOY MARTINI

Bennigan's Restaurant Almond Joy Martini
1 1/4 ounce Frangelico

2 ounces Hershey's chocolate syrup

2 ounces Coco Lopez

2 ounces coconut, finely shredded in blender

2 ounces half and half

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Combine all ingredients in blender. Serve in champagne or other small glasses.

OPRAH'S "LEGENDS LEMON DROP MARTINI"

Since so many people have been asking for martini recipes, I will be posting some of the more interesting recipes over the next few days.

Oprah's "Legends Lemon Drop Martini"

Recipe courtesy of Oprah Winfrey

Serves 2
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Juice of 6 lemons

4 tablespoons sugar

6 fresh mint leaves

4 shots vodka

Ice in shaker

1 sugar-rimmed martini glass

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Mix lemon juice, sugar and vodka in a martini shaker filled with ice. Shake well and pour into sugar-rimmed martini glass. Garnish with mint.

OUTBACK STEAKHOUSE® WALKABOUT SOUP®

This is the super secret recipes version of Outback's creamy onion soup.

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Outback Steakhouse® Walkabout Soup®

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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 cups white sauce, recipe follows

Shredded Cheddar cheese, for garnish

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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. Simmer on medium low heat and stir until cheese is melted and all ingredients are blended.

Lower temperature to warm and let cook for an additional 30 minutes.

Serve with a garnish of shredded Cheddar cheese and a few croutons and a slice or two of warm dark Russian bread.

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Thick white sauce:

3 tablespoons butter

3 tablespoon flour

1/4 teaspoon salt

1 1/2 cups whole milk

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In 1-quart saucepan, melt butter and add flour. Whisk over medium heat for about 1 minute. 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) untilready to use in the soup.

MCDONALD'S® ICED COFFEE: VANILLA, CHOCOLATE, CARAMEL, OR HAZELNUT

Here's another try at McDonald's Iced Coffee.
McDonald's flavored iced coffees include Vanilla, Chocolate, Caramel, and Hazelnut. Use your favorite favor. If you have an espresso machine use 2 shots of espresso.


For a 24 ounce iced coffee
Brew coffee and refrigerate to cool.
Fill cup with ice.
Add 1 ounce of syrup of choice to ice.
Add 1/4 cup light cream.
Fill with cold coffee to top of cup.

Don't have an espresso machine, no flavored syrups, check out the earlier post with recipes for iced coffee more for the home kitchen, including a simple recipe for homemade vanilla syrup.


This is a Meemo's Kitchen Original Recipe




Meemo's Kitchen Recipes by Pattie Kaykes is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

BJ's RESTAURANT & BREWHOUSE® PARMESAN CRUSTED CHICKEN BREAST

Plan ahead, the chicken requires a 3 hour brining for this recipe for...

BJ's Restaurant & Brewhouse® Parmesan Crusted Chicken Breast

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2 cups chicken broth

1 1/2 teaspoons salt

4 large boneless, skinless breasts
4 eggs, beaten

½ cup all purpose flour

1 cup Panko

1 cup shredded Parmesan

½ teaspoon salt

½ teaspoon ground black pepper

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Lemon Chardonnay Butter Sauce:

1/3 cup butter (salted)

1/3 cup Chardonnay wine

2 1/2 Tablespoons lemon juice

1 teaspoon granulated sugar

Dash salt

1-1/2 cups heavy cream
Light olive oil

Garnish:

2 Tablespoons shredded Parmesan

4 teaspoons minced sun dried tomatoes

4 Tablespoons fresh basil, cut in thin strips (chiffonade)

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Brine for chicken:
Mix salt and chicken broth in bowl, stirring until salt is disolved.

Using wax paper or plastic wrap cover chicken, flatten chicken breast to about 1/2 inch thick using a kitchen mallet.

Place chicke breast in brine. Cover and refrigerate for 3 hours.

Remove chicken from brine and blot with paper towels to remove excess liquid.

Beat eggs in a medium bowl.

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Combine breadcrumbs, Parmesan cheese, salt, and pepper in medium bowl.

Dredge chicken breast in flour, then into beaten egg, then into the Parmesan mixture, coating each breast well.

Place coated chicken breast on a plate and losely cover with plastic wrap. Place in refrigerator while making the chardonnay butter sauce.

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Lemon Chardonnay Butter Sauce:

Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt. Add cream and simmer until mixture thickens, about 12-15 minutes.
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Add oil to skillet, and heat over medium heat until hot.

Sauté breaded chicken fillet for 4 to 5 minutes per side or until brown.

Drain on paper towels.

To Serve:
Spoon 2-3 teaspoons of butter sauce over each chicken breast.
Top chicken breast with the reamining ingredients in the following order:
1 tablespoon Parmesan cheese
1-2 teaspoons minced sun dried tomatoes
1 tablespoon basil.

Serves 4 as an entrée.

OUTBACK STEAKHOUSE® GOLD COAST SHRIMP

Outback Steakhouse® Gold Coast Coconut Shrimp with Creole Marmalade Sauce
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Shrimp Batter
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
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Vegetable oil for frying
Paprika
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Creole Marmalade Sauce:
1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
Dash salt
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Combine the beer, flour, 1/2 cup of coconut flakes, sugar and salt in medium bowl. Mix well.
Cover and refrigerate for at least 1 hour.
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Creole Marmalade Sauce:
Combine the orange marmalade, mustard, horseradish and salt in a small bowl. Mix thoroughly, cover and refrigerate at least 1 hour.
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Peel and devein shrimp, leave on the tail.
Preheat the oil in a deep pot of fryer to 350 degrees F. Make sure you have enough oil to completely cover the shrimp.
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Place the remaining coconut in a shallow bowl. Completely dry the shrimp before battering to ensure batter sticks to shrimp. Sprinkle shrimp with a light dusting of paprika. One at a time, dip the shrimp into the batter coating shrimp thoroughly while leaving tail uncoated. Place the battered shrimp into the coconut and lightly roll it around to completely cover it in coconut. Deep fry each shrimp for 2 to 3 minutes each or until it reaches a nice golden brown. Turn shrimp twice to ensure even browining. Drain the shrimp on a paper towel. Server with a small bowl of Creole marmalade sauce.

OUTBACK STEAKHOUSE® BLOOMIN' ONION®

Outback Steakhouse® Bloomin' Onion®
Serving: 2 to 4 as an appetizer or snack
Prep Time: 40 minutes
Cook Time: 8-10 minutes
Total Time: 50 minutes
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Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/2 teaspoon paprika
1/4 teaspoon Tabasco Sauce
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash crumbled dry oregano
Dash cumin
Dash cayenne pepper
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The Coating
1 egg
1 cup milk
1 cup flour
2 teaspoons salt
1 tablespoon paprika
1 1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon ground white pepper
1/4 teaspoon cumin

1 jumbo sweet yellow or white onion
Vegetable oil for frying

Dipping Sauce:
Combine all of the dipping sauce ingredients in a small bowl. Keep the sauce covered and refrigerated until needed.

The Coating:
Combine the flour and seasonings in a bowl and set aside.
Beat the egg and combine it with the milk in a medium bowl large enough to hold the onion.
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Slice the Onion:
You can purchase specially designed gadgets that cut the onion flower available at kitchen stores and online. If you don’t have one this is the easiest way of hand-cutting:
Slice 1 inch off of the top of the onion. Remove the skin. Trim the root but keep the root end intact. Turn the onion upside down on a cutting board. Using a sharp knife start cutting about 1/2 inch from the root cutting a vertical slice down through the onion from bottom to the top. Make about 16-20 cuts (depending on the size of your onion), spaced evenly around the onion.

Gently spread the petals of the onion apart. Soak onion in cold water for 30 minutes to 1 hour.
Dip the onion in the egg and milk mixture, and then coat it liberally with the dry ingredients. Separate the petals and put some of the coating mixture between the petals until onion is well coated. Dip the coated onion into the milk mixture and into the coating again. Refrigerate coated onion while deep fryer preheats
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Heat oil in a deep fryer to 350 degrees F. Make sure you use enough oil to completely cover the onion as it fries.
Fry the onion upside down in the oil for 4-5 minutes or until it turns brown.
Turn the onion over and fry 4-5 minutes. When the onion has browned, remove it from the oil and let it drain on paper towels.
Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

THE ORIGINAL TRADER VIC'S MAI TAI

The Original Trader Vic Mai Tai Formula - 1944
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Mai Tai:
Trader Vic’s most famous creation, and easily the most recognized tiki drink in the world. This lightly sweet combination of aged Rum, Lime, Curacao and Orgeat put Trader Vic’s on the map.
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2 oz of 17-year old J. Wray & Nephew Rum
Juice from one fresh lime
1/2 oz Holland DeKuyper Orange Curacao
1/4 oz Trader Vic's Rock Candy Syrup
1/2 oz French Garnier Orgeat
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Add drink ingredient to a cocktail shaker filled with shaved ice.Shake well to chill. Pour into cocktail glass. Granish with a chunk of pineapple and a maraschino cherry (stemless) on a cocktail pick and add sprig of fresh mint.

MORTON'S LEGENDARY HOT CHOCOLATE CAKE

Morton's Legendary Hot Chocolate Cake

Yields/Serves: 6

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1½ cups unsalted butter, at room temperature,plus more for the soufflé cups
Granulated sugar
12 ounces bittersweet or semisweet chocolate,coarsely chopped
8 large egg yolks, plus 7 large eggs
1½ cups confectioners’ sugar
¾ cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream

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1. Preheat the oven to 350°F. Generously butter six 6-ounce soufflé cups and sprinkle each with granulated sugar. Tap out the excess sugar.
2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
4. Put the confectioners’ sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared soufflé cups, leaving about ¼ inches of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup, and garnish each plate with three raspberries and a scoop of vanilla ice cream.

THE HOTEL HERSHEY'S CHOCOLATE CREAM PIE

The Hotel Hershey's Chocolate Cream Pie
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Prepared by: Tina HaldemanExecutive Pastry Chef of The Hotel Hershey
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9-inch baked pastry shell
2 1/2 cups milk, divided
1 cup sugar
3 tablespoons all-purpose flour
5 tablespoons cornstarch
1/2 teaspoon salt
3 egg yolks
2 1/2 ounces unsweetened baking chocolate
1 1/2 teaspoons vanilla
2 tablespoons butter
Shaved chocolate or Hershey's Kisses for garnish

Heat 1 1/2 cups milk and sugar in 1-quart saucepan. Combine 1 cup milk with flour, cornstarch, salt and egg yolks. Temper by adding 1/3 of the hot sugar/milk mixture to the egg yolk mixture. Return mixture to the pot and bring to a boil. Stir one minute, then remove from heat.
Add chocolate and stir in until melted. Finish with vanilla and butter.
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Pour into pie shell and refrigerate. To serve, garnish with whipped cream and shaved chocolate or unwrapped Hershey's Kisses.
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Yield: 1 pie (8 servings)

BONEFISH GRILL® BANG BANG SHRIMP

Bonefish Grill® Bang Bang Shrimp

Spicy Sauce:

1/2 cup mayonnaise

4 teaspoons chili garlic sauce (sambal sauce)

1 teaspoon granulated sugar

1/2 teaspoon rice vinegar

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Souffle:

1 egg, beaten

1 cup milk

3/4 cup all-purpose flour

1/2 cup panko breadcrumbs

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon rubbed (ground) sage

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

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8 to 12 cups vegetable shortening or oil (use amount suggested by your deep fryer manufacture)

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16 to 18 medium shrimp, peeled and deveined

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Garnish:

1 handful of mixed greens

1 green onion, chopped (green tops only)

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Spicy Sauce:

Combine all ingredients for chili sauce in a small bowl. Cover and set aside.

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Combine the beaten egg with milk in a shallow bowl. Set aside.

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In another shallow bowl mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil.

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Heat shortening or oil to 350 degrees F.

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Coat shrimp by tossing with the dry breading ingredients. Dip breaded shrimp into the egg and milk mixture, and then back into the breading.

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Arrange the coated shrimp on a plate and place in the refridgerator for 20 minutes to set coating.

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When oil has reached proper temperature, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels.

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When all of the shrimp have been fried place the drained shrimp into bowl and spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.

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Serves 2 to 4 as an appetizer.

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To prepare in advance:

Follow the directions up to frying the shrimp. Fry shrimp for only 45 seconds then let them cool. Place flash fried shrimp into a zip top bag and put into the freezer. When your are ready to make the dish, simply fry the shrimp for 3 minutes, or until brown, and then coat with the sauce and garnish as instructed above.

CHILI'S® ELECTRIC LEMONADE

Chili's® Electric Lemonade

1 1/4 ounces vodka-Bacardi Limon

1/2 ounce Blue Curacao

2 ounces sweet and sour mix

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Mix in a mixer, top with a splash of 7-Up, and garnish with lemon wedge.

APPLEBEE'S® KEY LIME PIE DESSERT SHOOTER

Applebee's® Key Lime Pie Dessert Shooter

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Key Line Filling:
4 egg yolks

1-14-ounce can sweetened condensed milk

1/2 cup key lime juice

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Key Lime Topping
1/2 cup sour cream

2 teaspoons key lime juice

3 tablespoons powdered sugar
1/2 cup plus 2 teaspoons graham cracker crumbs

2 tablespoons butter, melted

Canned whipped cream

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Beat egg yolks on high speed in a medium bowl for 2 to 3 minutes or until light yellow.

Add sweetened condensed milk and continue to beat 30 seconds. Transfer mixture into a medium saucepan over medium-low heat and stir in 1/2 cup key lime juice.

Continue heating for 8 to 10 minutes, stirring often, until mixture begins to bubble.

Remove key lime filling from the heat and cool, then cover and chill for 3 to 4 hours.

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Make the key lime topping by combining sour cream, key lime juice, and powdered sugar. Cover and chill.

To build each serving, mix the melted butter with 1/2 cup graham cracker

OUTBACK STEAHOUSE® CORAL REEF 'RITA®

Outback Steakhouse® Coral Reef ‘Rita®

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1¼ ounces Magaritaville gold tequila

¾ ounce triple sec liqueur

3 ounces (approx. 1/3 c) sweet & sour mix

3 ounces (approx. 1/3 c) cranberry juice

¾ ounce Grand Marnier liqueur
Garnish:Wedge of lime
Optional:Margarita salt for rim of glass

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Moisten the rim of a 16-ounce glass then dip it in margarita salt.
Fill the glass with ice.Add the tequila, triple sec, sweet & sour mix and cranberry juice to within half-inch of the top of the glass.

Stir.

Splash a half shot of Grand Marnier over the top of the drink.

Add a wedge of lime and serve with a straw.
Makes 1 Drink.

OUTBACK STEAKHOUSE® THE WALLABY DARNED®

Here is the super secret recipes version of Outbacks popular "peachy" drink.

Outback Steakhouse® The Wallaby Darned®

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8 ounces frozen sliced peaches

1/2 cup Bacardi frozen fuzzy navel mix

1/2 cup ice

1/2 cup champagne

2 shots water

1 shot peach schnapps

1 shot vodka

1 tablespoon sugar

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Combine all of the ingredients in a blender. Blend on high speed until ice is completely crushed and the drink is smooth.

Pour into two 10-ounce glasses and serve immediately.

HOUSE OF BLUES'® KEY LIME MARTINI

The recipe and picture are from Orlando Sentinel.

House of Blues'® Key Lime Martini
Yield: 1 serving

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2 ounces Absolut vanilla-infused vodka

1.5 ounces Monin key lime syrup

1 ounce sour mix

2.5 ounces half-and-half
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Mint sprig and lime wedge for garnish

Graham cracker crumb-rimmed martini glass

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1. Shake ingredients with ice.

2. Strain into martini glass.

3. Garnish with lime wedge and mint sprig.

P.F.CHANG'S CHINA® BISTRO MAI TAI

Another super secret recipe version.

P.F. Chang's China Bistro® Mai Tai

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1-1/2 ounces Bacardi light rum

3/4 ounce triple sec

3/4 ounce orgeat syrup

3 ounces orange juice

3 ounces pineapple juice

splash Bacardi 151 rum

splash dark rum

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Garnish

pineapple, wedge

maraschino cherry

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Fill a 16-ounce glass with ice.

Add light rum, triple sec, orgeat, orange juice, and pineapple juice, then give the drink a quick stir.

Splash the 151 and dark rum on top. Do not stir.

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To Garnish

Make a small cut in the pineapple wedge, then stick a toothpick into the pineapple wedge on the opposite edge. Pierce a maraschino cherry onto the toothpick. Slip cut slice made into the pineapple slice onto the rim of the glass. Add a straw and serve.

RED LOBSTER® PARROT BAY COCONUT SHRIMP

Here is the super secret recipes version of Red Lobsters Coconut Shrimp and the Pina Colada dipping sauce.
Red Lobster®Parrot Bay Coconut Shrimp

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar

Shrimp
6 to 8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs
1/2 cup shredded coconut

On the side
Salsa


Prepare pina colada dipping sauce first by combining all the ingredients. Cover and chill in the refridgerator.

Heat oil to 350 degrees.
Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
Butterfly shrimp by using a sharp knife to slice through the top of the shrimp (where the vein was) so that the shrimp can be spread open. Leave the tail intact.
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by placing six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towels to drain.
Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

Serves 3 to 4 as an appetizer.

TEXAS ROADHOUSE® SWEET YEAST ROLLS

I've included the recipe Tammy (see comments) shared for Texas Roadhouse Cinnamon Butter following the recipe for the rolls. It's great!

This tip from one of the comments sounds to good not to share in the post.

It was suggested that you use 1/2 cup sugar AND 1/2 cup honey to be closer to the rolls served in the restaurant. Thanks anonymous!

Texas Roadhouse ® Sweet Yeast Rolls

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1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
2 quarts all purpose flour

2 TBS melted butter
2 whole eggs
2 tsp salt

Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.

Source

***** ***** *****

Like Texas Roadhouse Cinnamon Butter

1/2 cup Butter

1/2 cup Powdered Sugar

1/2 cup Honey

1 tsp Cinnamon

Blend all ingredients at room temp.

Thanks Tammy!

MAX & ERMA'S® TUSCAN CHICKEN

This is not a tried and true recipe. If you try this please stop by and post a comment on your results.
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Max & Erma's® Tuscan Chicken
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4 fresh chicken breasts, boneless and skinless
4 tablespoons olive oil
1/2 pound medium mushrooms, quartered
1-8 ounces can artichokes, drained and quartered
1/2 cup (approx) onion, cut into thin strips
4 teaspoons fresh garlic, chopped
2 teaspoons Italian seasoning
3 teaspoons black pepper, freshly ground
2 teaspoons salt
1 cup white wine
12 ounces can Roma tomatoes, quartered lengthwise
4 tablespoons butter, cut into small pieces-optional
Pasta of choice
4 large sprigs Italian parsley (for garnish)
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Wash and quarter mushrooms. Peel and cut onions into thin strips. Chop garlic. Wash and quarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients.
In a small bowl, combine chicken breasts, 2 tbsp of olive oil and 1 tspn of ground black pepper. Stir to coat the chicken breasts.
Preheat a broiler or grill to cook chicken.
Place chicken breasts in broiler or on grill and cook for 3 to 5 minutes.
While chicken is cooking, prepare the vegetable topping for chicken. In a large saute pan heat 2 tablespoons of olive oil until it is hot add the onion and garlic and saute until softened.
Add the mushrooms and artichokes 2 teaspoons of black pepper, Italian seasoning and salt and continue cooking for 2 to 3 minutes.
Turn the chicken breasts over to complete cooking on grill or broiler. Cooking time will vary depending on the thickness of the chicken and the temperature of the grill or broilers. Be sure that the chicken is cooked thoroughly.
Add your favorite white wine to mushrooms and artichokes and reduce by half volume.
Toss in Roma tomatoes and heat just until warm. Just before serving, toss in the whole butter until it is just melted.
Place the chicken breasts on a platter or dinner plate and top with saute pan of Tuscan vegetables.
Serve with cooked and drained pasta of your choice.