CARROT WALNUT MUFFINS

I have been trying to find a recipe like Panera Bread's Carrot Walnut Muffin for anonymous and Miss Ballast. Still no luck. So I am posting a recipe I came up with for Carrot Walnut Muffins to play around with until I can get Panera Breads recipe or something close.

Carrot Walnut Muffins
3/4 Cup granulated sugar
3/4 cup dark brown sugar
1-1/4 Cups olive oil
4 eggs
2 Teaspoons vanilla
3 Cups all-purpose flour
2-1/2 Teaspoons cinnamon
1/2 Teaspoon salt
2 Teaspoons baking powder
3 Cups shredded carrots
3/4 Cup chopped walnuts
Preheat oven to 350 F.
Line a muffin pan with muffin liners Spray exposed parts of
Blend all batter ingredients except walnuts. When batter is blended fold in walnuts
Spoon evenly into muffin pan. Bake at 350 F 25-30 minutes.

RED LOBSTER® BACON-WRAPPED SHRIMP

Red Lobster® Bacon-Wrapped Stuffed Shrimp
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Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

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Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)

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5 pieces bacon
5 large shrimp (or more)
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of cheese on top, and wrap it all up with bacon.

Preheat oven to broil.

Seasoning blend:
Combine the ingredients in a small bowl. Set this aside.

Dipping sauce:

Combine the ranch dressing with cilantro in a medium bowl.

Cook the bacon in a skillet over medium heat, slighly undercooked so that when it cools you will easily wrap around the bacon around the shrimp. Cook the bacon about 3 minutes per side. When the bacon is done lay it on paper towels to drain and cool.
Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open.
Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain.
Assemble each appetizer
Cut the jalapeno slices in half and removing the seeds. Place one slice jalapeno into the slit on the back of a shrimp. Cut a chunck of cheese about 1 inch long and 1/4 inch thick for each appetizer. Place cheese on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Slide shrimp onto the skewer with the tails facing the same direction.
Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired.
Serves 2 as an appetizer.

T.G. I. FRIDAY® SIZZLING SHRIMP

T.G.I. Friday's® Sizzling Shrimp

The Potatoes
2 Medium red potatoes
2 Teaspoons light olive oil
2 pinches salt
2 pinches ground black pepper
2 pinches minced fresh parsley
1 Tablespoon light olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 yellow onion, sliced
1 Teaspoon ground cumin
3/4 Teaspoon Italian seasoning (herb blend)
3/4 Teaspoon salt
3/4 Teaspoon ground black pepper
1/4 Teaspoon cayenne pepper
1 Can diced tomatoes, (14.5 ounce)
24 Medium shrimp, peeled and deveined
(24 to 28)
4 Cloves garlic, minced (2
tablespoons)
1 Tablespoon lime juice
Garnish
1/2 Cup crumbled ranchero cheese
1 Tablespoon minced fresh parsley
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Preheat oven to 475 degrees. Make sure your oven has two racks so
that you have room to heat up the serving skillet. Place a large cast iron skillet or an oven-safe skillet on the lower rack of the oven.

Slice each of the potatoes lengthwise into 8 wedges. Toss the potatoes in a bowl with 2 teaspoons olive oil. Add the pinches of salt, ground black pepper and minced parsley.

Arrange the potato wedges in a non-stick baking pan and bake for 25-30 minutes. Remove potatoes from oven. Turn off the oven. Keep the empty skillet in there on the lower rack.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
When the oil is hot, add the red and green bell peppers, and onion.
Stir in the cumin, 3/4 teaspoon salt, 3/4 teaspoon ground black pepper, Italian seasoning, and cayenne pepper. Sauté the vegetables for 8 minutes, stirring often.

Add can of diced tomatoes with the liquid to the skillet. Add shrimp,garlic and lime juice. Cook for 5 minutes, stirring often.

With a potholder, carefully remove the hot skillet from the oven. Pour the entire contents of the dish into the hot skillet, then arrange the potato wedges around the edge of the dish. Quickly sprinkle ranchero cheese over the center of the dish, followed by about a tablespoon of minced fresh parsley. Serve this dish quickly while sizzling.

Makes 2 servings.

T.G.I. FRIDAY® SIZZLING CHICKEN & CHEESE

T.G.I. Friday® Sizzling Chicken & Cheese

Chicken Breasts
Two 4-oz. Chicken Breasts
Tbs. Olive Oil
1 tsp. Chopped Garlic

Cheeses
1/2 Cup of Shredded Chihuahua White Cheese
2 Slices of American Cheese

Marinade
2 Tbs. Chopped Garlic
2 Tbs. Chopped Parsley
2 Oz. Olive oil
1 tsp. Crushed Red Chilies
1/4 tsp. Black Pepper
1/4 tsp. Salt

Pepper & Onion Medley Julienne
1 Green Pepper
1 Red Pepper
1 Yellow Pepper

Serving Plates:
For each serving: 1 cast iron skillet with wooden liner (available in most cookware/kitchenware stores and department stores)

Preparation:
Step 1 - Preparing Chicken Breasts and Marinade
Pound chicken breasts to even thickness (place in a plastic bag, let air out of bag and seal to eliminate splattering on countertops and eliminating any food safety concerns)

Combine all marinade ingredients
Place chicken breasts in marinade; refrigerate for 2 to 4 hours

Step 2 - Pepper and Onion Medley Joleinne
Slice peppers and onions into 3/8-inch strips
Saute peppers and onions in olive oil until "al dente"
Season with salt and pepper

Step 3 - Chicken Breasts and Serving Plate
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color (about 165 degrees)
Heat the cast iron skillet on a burner over medium heat until very hot
Using tongs, transfer skillet to wooden liner
Place mashed potatoes on top portion of skillet
place cheeses on bottom portion of skillet and cover with pepper and onion medley
Add chicken to top of pepper and onion medley, resting on potatoes
Top with chopped parsley
Serve "sizzling"

BONEFISH GRILL® LEMON BUTTER SAUCE

Bonefish Grill® Lemon Butter Sauce
A rich, classic French sauce for fish and poultry

1 tbs. fresh, chopped garlic
1 tbs. fresh chopped shallots
2 tbs. white wine (preferably Chablis)
3 tbs. fresh lemon juice
½ lb. cold unsalted butter
1 pinch salt

Directions
1. Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.
2. Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
3. Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.

BONEFISH GRILL® PISTACHIO PARMESAN CRUSTED TROUT

Bonefish Grill® Pistachio Parmesan Crusted Trout


LEMON BUTTER SAUCE:
2/3 cup white wine
1/4 cup lemon juice
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sugar
1 pound unsalted butter, cut into pieces

FOR THE TROUT:
2 cups Vigo Italian breadcrumbs
1/2 cup Parmesan cheese
1/2 cup crushed pistachio nuts
1/2 cup pasteurized eggs
1/2 cup buttermilk
7 butterflied trout
1 1/2 ounces butter or more for sauteeing

TO SERVE:
2 artichoke hearts, quartered and sauteed in butter and wine per serving
Julienned fresh basil for garnish

LEMON BUTTER SAUCE:
Combine white wine and lemon juice in a saucepan. Let simmer until reduced in volume by half. Add heavy cream and let simmer until thick but not brown. Add salt, white pepper and sugar.
Whisk in 1 pound of cold butter pieces slowly over low to medium heat.

PREPARE AND COOK TROUT:
Combine breadcrumbs, Parmesan and pistachio nuts.
Pour into shallow plate. In a shallow pan, mix eggs and buttermilk. Lay trout meat, flesh side down, into the wet mixture, then press into the breadcrumb mixture.
In a saute pan heat butter in pan, when hot add trout breading side down. Drop trout away from you to prevent splashing yourself with hot butter. Shake pan so the breading does not stick to the pan. Cook on breading side down for about 2 minutes.
Flip and finish cooking in a 350 F oven for about 5 minutes depending on the thickness of the trout.

TO SERVE:
Place artichoke hearts and basil on the trout and drizzle with lemon butter sauce.
Yield: 7 servings

Bonefish Grill

BONEFISH GRILL® MOJITO

Bonefish Grill Mojito
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5 pieces of fresh mint
1 oz. simple syrup (2 parts sugar to 1 part water)
2 oz. Bacardi White Rum
soda water
squeeze of lime
2 lime wheels

Directions
Place 5 large mint leaves in a martini shaker. Squeeze 1 lime wedge and drop into glass.Add Simple Syrup, Muddle. Add Bacardi White Rum.
Pack pint glass with ice. Shake 10 times.
Top off with soda water. Slip two lime wedges on each side of pint glass. Garnish with a sprig of mint.

BONEFISH GRILL® PESTO DIPPING OIL

Bonefish Grill® Pesto Dipping Oil
Yield: A little more than 1 cup

1 Cup basil leaves

1/4 Cup Parmesan cheese

1/4 Cup pine nuts

2 garlic cloves, chopped

1/4 Teaspoon salt

6 Kalamata olives

1/4 Cup olive oil

Additional olive oil and bread for serving

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Using a food processor, combine the basil, cheese, pine nuts, garlic, salt and olives. Process until ingredients form a paste. Slowly add olive oil.
To serve, place a dime-sized portion of pesto paste on plate. Top generously with olive oil to create dipping consistency. Serve with your favorite bread.

BONEFISH GRILL® WILD ALASKAN CEDAR PLANK SALMON WITH CHORIZO TOPPING

Pictured: Wild Alaskan Cedar Plank Salmon with Chorizo Topping and a double side dish of au gratin potatoes



If you don't have them already you will need cedar planks for the salmon
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Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

Chorizo Topping
Ingredients
8 oz chorizo sausage links
1/2 cup seasoned bread crumbs
lemon zest from 1 medium lemon
Directions
Grill the sausage over grill (charcoal or gas) until well done.
Cool cooked sausage link under refrigeration for at least one hour.
Chop cool sausage in a food processor to pea size pieces.
Place into a mixing bowl and blend well with the bread crumbs and lemon zest. Cover and refrigerate.
Cedar Plank Salmon
If using individual pieces of cedar plank, choose 3"x5' for each 7 oz piece of salmon
Ingredients
4 pieces wild Alaskan (skin on) salmon – 7oz
salt & pepper to taste
chorizo topping
4 lemon halves
Directions
Soak a large non-treated piece of cedar plank (dimensions will depend on size of salmon pieces) in water for at least 3 hours. Place salmon (skin side down) onto the soaked cedar plank. There should be a one inch space between each salmon piece.
Season salmon with salt & pepper.
Divide the chorizo topping into 4 equal portions of salmon with topping.
Place cedar plank salmon on the grill. Lower the lid of the grill or place a stainless steel dome lid over the plank.
Cook for 15 minutes. Note: The cedar plank will char around the edges but should NOT catch flame.
Place cedar plank salmon onto platter.
Drizzle with melted butter and squeeze fresh lemon juice over the cooked salmon.
Serve immediately.

MAUI WOWIE SHRIMP SALAD

Hawaiian Fusion style cooking at it's best. This shrimp salad will have everyone saying Wowie.

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MAUI WOWIE SHRIMP SALAD
2 teaspoons minced shallots

2 tablespoons plus 1 teaspoon capers

1/4 cup fresh lime juice

1/2 cup plus 1 tablespoon olive oil

3/4 teaspoon Dijon mustard

1 tablespoon honey

4 vine ripened tomatoes (about 1 lb), sliced very thin

1/3 cup crumbled feta cheese

1/3 cup finely chopped sweet onion

12 large cooked shrimp, each cut crosswise into 3 pieces

1/2 medium avocado, diced into pieces the same size as the shrimp

8 Bibb lettuce leaves (preferably hydroponic), cut into 1/8 inch strips

4 popcorn shoot sprouts (optional)

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DRESSING PREPARATION:Combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey.

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TO ARRANGE SALAD:Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion, drizzle with some dressing and salt and pepper to taste, and toss well. Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste, and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste, and toss well. Mound 1/4 of the lettuce in center of tomato ring. Spoon one 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing. Garnish with popcorn shoot sprouts. Serves 4

IHOP® PUMPKIN PANCAKES

Pumpkin is not just for the holidays. These pancakes are delicious anytime of year. Here is the super secret recipes version of IHOP's popular holiday favorite for you to make anytime.

International House Of Pancakes® Pumpkin Pancakes
2 eggs
1-1/4 Cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 Cup granulated sugar
1/4 Teaspoon salt
1-1/4 Cups all-purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon cinnamon
1/4 Teaspoon allspice
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Preheat a skillet or griddle over medium heat. Spray a light even layer of oil cooking spray.

Using an electric mixer combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and mix just to combine ingredients. Do not over mix the batter or you may end up with rubbery pancakes.

Pour the batter the skillet, about 1/4 cup to 1/2 cup per pancake depending on size of pancake desired.

When the batter stops bubbling and edges begin to harden (about 1-2 minutes), carefully turn pancake and cook second side about to 2 minutes. Because of the pumpkin and spices these pancakes will be dark brown when cooked.


Servings: 4

IHOP® HARVEST GRAIN 'N NUT® PANCAKES

IHOP® Harvest Grain 'N Nut® Pancakes

3/4 Cup Quaker oats

3/4 Cup whole wheat flour

2 Tablespoons all-purpose flour

2 Teaspoons baking soda

1 Teaspoon baking powder

1/2 Teaspoon salt

1-1/2 Cups buttermilk

1/4 Cup vegetable oil

1 egg

1/4 Cup granulated sugar

3 Tablespoons finely chopped blanched almonds

3 Tablespoons finely chopped walnuts

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Lightly oil a skillet or griddle and preheat it to medium heat.
Using a blender grind oats into flour. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder and salt in a medium bowl. In another bowl combine buttermilk, oil, egg and granulated sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
Servings: 8

P.F. CHANG'S CHINA BISTRO® MONGOLIAN BEEF

To make slicing the meat easier, put in freezer for 30-45 minutes to freeze slightly.
Another super secret recipes version.

P. F. Chang's® Mongolian Beef


Sauce
2 Teaspoons vegetable oil
1/2 Teaspoon minced ginger
1 Tablespoon chopped garlic
1/2 Cup soy sauce
1/2 Cup water
3/4 Cup dark brown sugar
1 Cup vegetable oil
1 Pound flank steak
1/4 Cup cornstarch
4-6 Large green onions
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Sauce:
Heat 2 teaspoons of vegetable oil in a saucepan over medium-low heat. Add ginger and garlic to the pan. Quickly add the soy sauce and water before the garlic scorches. If your oil is too hot this may splatter, so be careful. Dissolve the brown sugar in the sauce, then bring the heat up to medium heat and bring sauce to a boil for 2-3 minutes or until the sauce thickens. Remove from heat.


Slice the SLIGHTLY frozen flank steak against the grain into 1/4-inch thick slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

Coat the steak pieces with a very thin coating of the cornstarch on both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat one cup of oil in a wok or skillet over medium heat until it's hot, but not smoking. Add the beef to the oil and sauté for two minutes, or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels.

Pour the oil out of the wok or skillet. Put the pan back over the heat,add the meat back into the wok or skilllet and simmer for one minute. Add the sauce, cook for one minute while stirring. Add the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
Servings: 2

P.F. CHANG'S CHINA BISTRO® SHRIMP DUMPLINGS

P. F. Chang's® Shrimp Dumplings

Sauce

1/2 Cup water

1/4 Cup soy sauce

2 Tablespoons granulated sugar

1 Tablespoon rice vinegar

1 Tablespoon chopped green onion (green part only)

1/2 Teaspoon chili oil

Filling

1/2 Pound raw shrimp (peeled and deveined)

1 Tablespoon finely minced carrot

1 Tablespoon finely minced green onion

1/2 Teaspoon minced fresh ginger

1/2 Teaspoon minced fresh garlic

1/4 Teaspoon salt

1/4 Teaspoon sugar

8 wonton wrappers

1 egg, beaten

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Sauce:

Simmer ingredients over medium heat for 1 minute. Remove from heat and cool.

Shrimp Filling:

Puree the shrimp in a food processor until it makes a smooth paste. Add carrot, green onion, ginger, garlic, salt, and sugar and pulse the food processor a couple times to mix.
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Assembling the Dumplings
Working with wonton wrappers place a heaping tablespoon of the shrimp filling into the center of the wrapper.

Brush with beaten egg on outside edges of the wonton wrappers to help form seal.

Bring two opposite corners up to meet in the middle and press together over the filling.

Bring the other two opposite corners up and pinch all the edges together making a square package with sealed edges.

Repeat with the remaining ingredients and refrigerate and let the dumplings sit for about ten minutes or until ready to serve.

To Steam:

Prepare a steamer with hot water. When the water is simmering and steaming drop in the dumplings and steam them for 15 minutes. Serve immediately if you want steamed dumplings.

To Pan Fry:

Add vegetable oil about 1/4-inch deep in a skillet over medium heat. When the oil is hot place the steamed dumpling with the flat side down in the oil and sauté for a couple of minutes or until the bottom is golden brown.

Serve with the dipping sauce.
Makes 8 dumplings

THE CHEESECAKE FACTORY® KEY LIME MARTINI

This is a super secret recipes version recipe.
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The Cheesecake Factory Key Lime Martini

1½ ounces Vox vodka
½ ounce Midori liqueur
½ ounce white crème de cacao liqueur
Juice of ½ lime
1-ounce simple syrup
1 c canned whipped cream (nozzle top)

Garnish:
Sugar for rim
Whole lime slices

Chill a martini glass by filling it with ice and water.
Add all the ingredients into a shaker, along with a handful of ice, and shake well.
Pour ice and water from the martini glass, then moisten just half the rim of the glass and dip it into sugar.
Strain drink into the glass, add a lime slice to the sugared side of the rim. Makes 1 Drink.

WHOLE FOODS TARRAGON CHICKEN SALAD SANDWICHES

This is from Whole Foods Markets

Tarragon Chicken Salad Sandwiches
Serves 6
Crunchy celery, almonds and onions combine with bits of chicken in smooth mayonnaise and tangy mustard for an ideal lunch or light dinner sandwich. Avoid the stove, if you like, and use cooked rotisserie chicken, removing the skin and bones of course. Simply purchase a two-pound rotisserie chicken, which will yield about 4 cups of meat.

1 1/4 pounds boneless, skinless chicken breast halves (about 3)
1 cup finely chopped celery
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup slivered almonds, lightly toasted
2 tablespoons chopped tarragon
1 tablespoon lemon juice
1/2 teaspoon pepper
12 slices seeded rye or whole wheat bread
6 romaine lettuce leaves
2 tomatoes, sliced

Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil. Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)

In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend. Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture. Arrange 6 slices of bread on a work surface. Divide the chicken salad equally among the bread slices. Top each with a lettuce leaf, slice of tomato and second slice of bread. Cut sandwiches in half and serve.

Nutrition
Per serving (about 9oz/243g-wt.): 530 calories (220 from fat), 24g total fat, 3.5g saturated fat, 60mg cholesterol, 540mg sodium, 52g total carbohydrate (7g dietary fiber, 5g sugar), 28g protein

BJ'S RESTAURANT & BREWHOUSE'S SANTA FE CHICKEN SALAD

Bj's Restaurant & Brewhouse's Santa Fe Chicken Salad
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Yield: 1 large serving

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1-1/2 Ounces crisply fried tortilla strips, divided
5 Ounces romaine lettuce, chopped or torn into pieces
1 Ounce diced red onions
2 Ounces diced roasted red peppers
1 Ounce mixture of shredded Monterey jack and cheddar cheeses
2 Ounces diced tomatoes
5-1/2-ounce cooked, blackened chicken breast, sliced in 8 strips
4 Slices ripe avocado
1 Ounce corn kernels, rinsed
1/4 Ounce chopped green onions
1/2 Teaspoon blackening spice
3 Ounces Santa Fe dressing

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Place 1/2-ounce of the tortilla strips in bottom of a large bowl
with a flat rim.

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Toss lettuce with onions, roasted peppers and 3 ounces of the
dressing (see note). Place mixture on top of tortilla strips in bowl.
Top with cheese and tomatoes. Place chicken around lettuce forming a
circle, leaving enough space between each strip to insert an avocado
piece.

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Top salad with corn and remaining tortilla strips. Sprinkle green
onions over all. Dust salad and rim of bowl with spice mixture.
Refrigerate until ready to serve.

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Santa Fe Dressing:
Combine

1 cup ranch-style dressing,

1/2 teaspoon chili powder,
1/4 teaspoon granulated garlic,
1/4 teaspoon cumin and
1/8 teaspoon Tabasco sauce.
Makes 1 cup.
Servings: 4

CHEESECAKE FACTORY® ROMANO CHICKEN

Serve this tasty chicken dish over spaghetti tossed with your favorite tomato sauce.

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Cheesecake Factory® Romano Chicken
2 chicken Breasts

1/2-cup Flour

2 tablespoons grated Romano cheese salt and pepper to taste

1 egg, beaten

2 teaspoons water

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Spaghetti Sauce-optional

Spaghetti -cooked and drained

Romano cheese

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In a shallow bowl, whisk together the egg, and water until frothy.

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Place each chicken breast between a few sheets of waxed paper. Use a mallet to pound out the chicken breasts to about 1/2" thick. Set aside.

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Place the flour in another shallow bowl. Add and mix in salt and pepper. Coat each chicken breast by covering it in the flour mixture. Then dip each breasts in egg, and coat in the flour mixture again.

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Place coated chicken breasts in skillet over medium heat with about 2-3 tablesppoons of olive oil.

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Fry until golden brown. Approximately 4-6 minutes. Time will vary due to thickeness of chicken breast.

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Remove from heat when finished cooking, and serve immediately over cooked spaghetti noodles lightly tossed with tomato sauce and sprinkle with extra romano cheese.

Makes 2 chicken breasts, or two servings.

APPLEBEE'S® APPLE WALNUT CHICKEN SALAD

Applebee's® Apple Walnut Chicken Salad

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Chicken Marinade
3 cups water
1 tablespoon salt
1/2 teaspoon garlic powder
1/4 teaspoon liquid hickory smoke
2 chicken breasts, pounded flat (1/2-inch thick)
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Balsamic Vinaigrette
1/4 cup red wine vinegar
3 tablespoons granulated sugar
3 tablespoons honey
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon lemon juice
1/4 teaspoon dried Italian herb blend
1/4 teaspoon dried tarragon
dash ground black pepper
1 cup extra virgin olive oil

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Candied Walnuts
1 teaspoon peanut oil
1 teaspoon honey
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped walnuts
4 cups chopped romaine lettuce
2 cups chopped red leaf lettuce
2 cups chopped iceberg lettuce
1 apple, chopped into bite-size pieces
1/4 cup crumbled bleu cheese

Marinade:
Combine water, salt, garlic powder and liquid smoke in a medium bowl. Mix until salt dissolves. Flatten two chicken breasts with a kitchen mallet to 1/2-inch thick Place chicekn in marinade, cover and chill for 3 hours. When chicken is done marinating, blot each breast dry, rub with oil, and grill for 3 to 4 minutes per side on high until done. Lightly pepper each breast while grilling.

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Balsamic Vinaigrette:
Combine vinaigrette ingredients, except olive oil, in a medium bowl with an electric mixer on medium speed until sugar is dissolved. Pour the oil in a thin stream into the bowl while mixing. Continue mixing for several seconds until the dressing thickens. Cover and chill.

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Candied Walnuts:
Combine peanut oil, honey, sugar, vanilla, and salt in a medium skillet over medium heat in the order listed. When mixture begins to bubble, add chopped walnuts and stir constantly until sugar begins to smoke and/or caramelize. Immediately turn off heat and keep stirring the nuts so that they do not burn. After a minute of stirring off the heat, pour nuts out onto a plate. When nuts cool, break any that are stuck together apart.

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Assemble Salads:
Toss 2 cups romaine lettuce, 1 cup red leaf lettuce, and 1 cup iceberg lettuce with half of the chopped apple and 3 to 4 tablespoons of balsamic vinaigrette. Arrange greens on a plate and sprinkle on 2 tablespoons of crumbled bleu cheese followed by about 3 tablespoons of candied walnuts. Slice each chicken breast into thin strips and lay the chicken on top of the salad and serve.
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Makes 2 salads.

PANERA BREAD ASIAN SESAME CHICKEN SALAD

Panera Bread® Asian Sesame Chicken Salad
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Salad:

2 Wonton wrappers

Canola oil, for frying

2 tablespoons sliced almonds

4 cups romaine lettuce, torn into bite-sized pieces, loosely packed

1 tablespoon fresh cilantro, chopped

3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias

1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)

1 tablespoon sesame seeds

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Asian Sesame Dressing:

1/4 cup rice wine vinegar

1/4 cup toasted sesame oil

2 tablespoons soy sauce

1 teaspoon toasted sesame seeds

1 teaspoon crushed red pepper flakes

3/4 cup canola or vegetable oil
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Directions: Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.

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Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.

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To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
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To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.

OLIVE GARDEN® SICILIAN SCAMPI

Olive Garden® Sicilian Scampi

Menu Description:

Large shrimp sautéed in extra-virgin olive oil with white wine, garlic and lemon.

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon minced white onion

1 teaspoon minced garlic

1 tablespoon Chablis wine

6 fresh medium shrimp, butterfly cut with tails on

1 teaspoon lemon juice

1/2 teaspoon minced fresh parsley

Pinch of salt

Pinch of ground black pepper

Pinch of crushed red pepper flakes

1 tablespoon heavy cream

1 tablespoon sliced canned blackolives

5 slices Italian bread, toasted

1 Roma tomato, chopped

grated parmesan cheese

1. In a small bowl mix together parsley, salt, black pepper and crushed pepper. Set this aside and have this ready to add quickly to the skillet after the shrimp have been added at the end of step 3.
2. Set oven to broil and toast bread until light brown under broiler for 1-2 minutes ib each side.
3. Arrange toasted bread in a spoke like pattern on a serving plate.In a skillet over medium heat melt butter with 2 tablespoons olive oil and saite garlic and onion. Be careful not to burn the garlic, saute for approximately 1 minute. Add the wine to pan, followed by the shrimp, lemon juice and spices you have set aside. Toss shrimp gently while cooking. Cook shrimp approximately 1-2 minutes.
4.When shrimp is cooked add cream and olives. Cook to just to heat cream and olives, 15-20 seconds.
5. Using tongs place one shrimp on the end of each bread slice, andplace one shrimp in the center of the plate. Pour the sauce from the pan over the shrimp. Sprinkle with chopped tomato and grated paramesan chesse.

MIMI'S CAFE® FIVE-WAY GRILLED CHEESE

Mimi’s Cafe® Five-Way Grilled Cheese

1/2 cup butter, softened

1 medium-large clove garlic, finely minced

1/4 teaspoon minced parsley

8 slices sourdough bread

3/4 cup shredded Parmesan cheese

4 slices Swiss cheese

4 slices cheddar cheese

4 slices Monterey Jack cheese

4 slices mozzarella cheese

Make garlic butter spread by combining butter, garlic, and parsley in a small bowl.

Spread butter mixture onto one side of each slice of bread. Dip each buttered slice bread into plate filled with grated parmesean.

Lay both pieces of bread on hot skillet or griddle and cook at the same time.

Add 2 slices of cheese bread to each piece of bread, mozzerella and jack one side cheddar and swiss other side.

When the bread has browned put pieces together to make the sandwich & trim the crust off both sides of bread, leaving the top and bottom crust on the bread.

BONEFISH GRILL® CHOCOLATE MARTINI

Bonefish Grill® Chocolate Martini

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Menu Description:

Stolichnaya Vanil Vodka, Godiva white and dark chocolate liqueurs garnished with chocolate sprinkles.
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1-1/4 oz. Stolichnaya Vanil Vodka

1/2 oz. Godiva dark chocolate liqueur

1/2 oz. Godiva white chocolate liqueur

Garnish:

chocolate sprinkles or grated chocolate

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Shake ingredients together and pour into a martini glass. Top with chocolate sprinkes or grated chocolate.

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Makes one serving.

BONEFISH GRILL® RASPBERRY MARTINI

Bonefish Grill Raspberry Martini

Menu Description:

Stolichnaya Razberi Vodka, Razzmatazz with a splash of Sprite and sour mix. Served with fresh raspberries.

2 oz Stolichnaya Razberi Vodka

1/2 oz DeKuyper® Razzmatazz liqueur

1 oz Sprite® soda

1/4 oz sour mix

Pour all ingredients into a cocktail shaker. Shake well, strain into a martini glass, and serve.

MCDONALD'S® MCRIB® SANDWICH

Promotional flyer from one of the McRib's many reincarnations.


McDonald's McRib sandwich, pressed formed boneless pork patty submerged in barbecue sauce, with onion and pickles on a sandwhich bun is a speciality items that has made more appearances on their menu than I can recall.

Just what exactly is a pressed formed pork patty? In case you're wonder just what pressed formed pork paties are made from I thought I would share that "recipe".

PRESSED FORMED PORK
70.00% – Pork, Raw, coarse grind
20.00% - Water
3.50% - Dextrose
4.00% - Mixture of Hydrolyzed soy protein, Soy Protein Concentrate Powder partially hydrogenated soybean and cottonseed oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.
2.00% - Salt
0.50% - MSG

Rather than make your own pressed pork product you can use JTM® Brand pressed formed pork patties, which McDonald's used. Wal-Mart had them in the frozen meat section, not sure if they still carry them. If you're looking for a vegeterian version, check out Gardenburgers® Meatless Riblets.
For the barbecue sauce you can pick up a few extra packages of McDonald's Barbecue Sauce when you get grab some Chicken McNuggets in place of the Bullseye brand listed in the recipe.
These sandwiches were made slightly different depending on the operator of the various McDonald's. Some put barbecue sauce on both buns, some didn't use pickles, others put the onions on the bottom. Most submerged the pork patty in barbecue sauce. Just go crazy with your sandwich and put it together the way you prefer.

The McRib®
1 JTM® Brand "Grillin' Ribs" pork patty
1 6 inch long sandwich bun
2 tablespoons Bullseye® Barbecue sauce
1 tablespoon chopped white onion
3 dill pickle slices

Preheat griddle to 400°. Cook the pork patty according to the package directions.
Toast both halves of the bun.
On the toasted top bun, apply the barbecue sauce and the dill pickle slices, placed evenly across the bun.
Put the cooked rib patty on top of the picle slices and follow with the onions. Place the bottom bun on the onions.
Wrap sandwich in a 12”x16” sheet of waxed paper, let sit 5 minutes, then microwave on high about 15 seconds, still wrapped. This will help create that "McDonald's Flavor".


For a vegetarian version

RUTH'S CHRIS STEAK HOUSE® RUTH'S BREAD PUDDING

This dessert is very popular at Ruth’s Chris Steak House.


Ruth's Bread Pudding

2 - 8oz. loaves French bread, cut into ½ inch cubes, toasted
1 quart Milk
1 quart Half-and-half
12 Eggs, beaten
2 1/2 cups Granulated Sugar
1 cup Light brown sugar
2 sticks Sweet butter
1 cup Raisins
1 Apple, peeled, cored, cut into ½ inch cubes
1 Tablespoon Cinnamon
1/4 teaspoon Nutmeg
pinch Salt
2 Tablespoons Vanilla extract
2 Tablespoons Bourbon


Combine sugars and divide in half.

Add cinnamon, eggs, vanilla, bourbon, and salt to ½ of the sugar.

In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.

Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.

Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (10x13x3-inches) and bake at 375 degrees for 45 minutes.

Serve warm with vanilla ice cream.

Servings: 12 large