HOULIHAN'S HOULI FRUIT FIZZ

Houlihan's Houli Fruit Frizz

1 12oz. can cold Sprite

1/2 cup cold pineapple juice

1/4 cup cold orange juice

1 cup cold cranberry juice

Combine all ingredients in a pitcher and pour into 2 glasses over ice. Serves 2

APPLEBEE'S® CLUB HOUSE GRILL

Menu Description:

Club House Grill
Sliced ham, oven-roasted turkey, Jack and cheddar cheeses, Applewood smoked bacon, lettuce and tomato. Served warm on grilled bread with mayo and honey BBQ sauce.

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Applebee's® Club House Grill

.

2 thick slices of french bread

1 tablespoon softened butter

2 teaspoons mayonnaise

1/3 cup shredded cheddar cheese

2 slices deli turkey breast

2 slices deli ham

2 slices tomato

2 teaspoons Bullseye barbecue sauce

.

Butter one side of each slice of bread.
Place butter side of one slice of bread down into preheated skillet,over medium heat.

Spread the unbuttered side of the bread with mayonnaise.

Sprinkle on half of cheese over the mayonnaise.

Heat the turkey and ham slices in the same skillet for about 30

seconds.

Place the turkey on the cheese, followed by the tomato.

Spread the barbecue sauce over tomato and place the ham over barbecue sauce.

Sprinkle the ham with the remaining cheese.

Butter the second slice of bread on one side and put on top, butterside up.

Flip the sandwich over when the first side is light brown and brown the second side for 2-3 minutes, or till golden brown.

Remove from skillet,cut in half diagonally and serve with additional barbecue sauce.

PALMA MARIA PEANUT BUTTER PIE

Palma Maria is an Italian Restaurant owned by the Rosinola Family in Casselberry FL.

This recipe is from Dorothy Chapman's Thought you'd Never Ask Column in the Orlando Sentinel.

Dorothy created this column and was the newspaper's restaurant critic , food writer and editor for over 25 years. She wrote four books based on her Thought You'd Never Ask column, and as an owner of two of her books, I can say they are on my list of favorite cookbooks. Dorothy died December 2004.

Palma Maria Peanut Butter Pie

Though it isn't true to form, a nice fudge sauce drizzled on top is a nice touch.
2/3 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
5 1/2 cups milk
1/4 cup (1/2 stick) butter
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
2 (9-inch ) baked pie shells
Whipped cream

In a saucepan mix together sugar, cornstarch, and salt. Stir in the milk and bring to a boil over low heat. Cook until thickened, stir in the vanilla extract, butter and peanut butter. Let cool slightly, mix together on high speed in blender or with a plastic blade in a food processor. Pour into pie shells. Chill well.

To serve, top with fresh whipped cream.
Makes two pies.

MRS FIELDS SUPER FUDGE BROWNIES

Not sure where this came from. I have had the recipe for years. The source listed is Mrs Fields. I'm sure as fast as she was putting out cookbooks a few years ago, that it's possible it is from one of the books, but I don't know which one. If anyone knows, please drop me a comment.

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Super Fudge Brownies

Yields: 16 brownies, 2 inches square

6 ounces unsweetened baking chocolate
1 cup salted butter, softened
4 large eggs
2 cups white sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips, or 1 cup chopped walnuts
Preheat oven to 300 degrees F. Grease 8-by-8-inch baking pan. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat and stir until smooth. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color, about 5 minutes. Add sugar and blend on low until thoroughly combined. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth. Add the flour and mix thoroughly. Pour batter into greased pan. Smooth surface with a spatula and sprinkle uniformly with chocolate chips or walnuts. Bake on the center rack of oven for 45 to 55 minutes. The batter should be set and a toothpick inserted in center should come out clean. Do not overbake. Cool to room temperature. Cover and refrigerate for at least 1 hour. Cut and serve chilled.

ALICE MEDRICH CHOCOLATE BROWNIES

This recipe is originally from Alice Medrich's book Cookies and Brownies, but who wants to shell out 62.00 for an out of print book. Not to worry, it's also in her November 2003 cookbook Bittersweet. But for now it's free below.

Alice Medrich's Chocolate Brownies
Source: BITTERSWEET by ALICE MEDRICH

8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional).

1. Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
2. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
3. Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
Yield: 16 brownies.

THE FARM OF BEVERLY HILLS CHOCOLATE BROWNIES

The Farm of Beverly Hills Chocolate Brownies

The Farm of Beverly Hills is no farm!
The recipe for these fudge like brownies from the well known restaurant in Beverly Hills known for using farm fresh ingredients. Be sure you use the best chocolate you can find, Scharffen Burger bittersweet (70% cacao).

3 sticks unsalted butter, cut into pieces
12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 1/4 cups cake flour (not self-rising)
1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3 cups sugar
1/2 teaspoon salt

Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Cooks' note: Brownies keep, layered between wax paper in an airtight container, 5 days.

Source: Gourmet 2000

APPLEBEE'S® APPLEBEE-TINI®

Applebee-tini®
1 oz Shakka Red Apple Liqueur®
1 oz Smirnoff Green Apple Twist®
1 oz Apple Juice
1 oz Sour Mix

Fill cocktail shaker with crushed ice.
Shake and strain into glass.

BJ's RESTAURANT & BREWHOUSE® SESAME CHICKEN SALAD

BJ's Restaurant & Brewhouse Sesame Chicken Salad

2 cups Napa cabbage (shredded)
1 tablesppoon Shredded carrots
1 tablespoon Shredded red cabbage
2 ounces Sesame dressing
4 ounces Grilled chicken breast
2 teaspoons Toasted almonds
1 tablespoon Red bell pepper (diced ¼ in.)
1 tablespoon Green onions, chopped
1/2 teaspoon Sesame seeds
5 Mandarin oranges
1 cup Fried wontons or rice noodles

In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced ½", almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.

Sesame Dressing
2 tablespoons Rice wine vinegar
2 tablespoons Sugar
1 teaspoon Soy Sauce
1 teaspoon Sesame oil

Mix well until sugar is dissolved

Makes 1 serving.

CHEESECAKE FACTORY® PASTA WITH MUSHROOM BOLOGNESE

Cheesecake Factory® Pasta with Mushroom Bolognese

6 ounces spaghettini, cooked al dente, drained and kept warm
2 ounces olive oil
1 ounce carrots, minced
1 ounce yellow onion, diced to 1/4-inch thickness
4 ounces mushrooms, diced to 1/4-inch thickness
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon garlic, minced
1 teaspoon fresh thyme, chopped
2 ounces Madeira wine
10 ounces marinara sauce
1 ounce butter
1 ounce Parmesan cheese, grated
2 teaspoons parsley, chopped

In a saute pan over medium-high heat, bring olive oil to a light sizzle. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.

Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.

Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss.



Sprinkle 1/2 ounce Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce.



Sprinkle remaining Parmesan cheese and parsley evenly over pasta. Serve immediately.

Makes 6 to 8 servings.

APPLEBEE'S® WHITE PEACH SANGRIA

Applebee's® White Peach Sangria

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1/2 cup Sutter Home White Zinfandel

1 1/2 ounce De Kuyper Peachtree Schnapps

2 ounces pineapple juice

2 ounces 7-up

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Fruit for garnish

Apple balls-red or green
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Fill a 16-ounce glass or goblet with ice.

Mix sangira ingredients together and pour over ice.

Granish with fresh fruit or apple balls. 火

APPLEBEE'S® CARAMEL APPLETINI

Applebee's® Caramel Appletini
Any caramel ice cream topping will work for the caramel sauce added to the bottom of the glass.

1 oz Caramel Sauce
1oz Shakka Red Apple Liqueur®

1oz Stoli Vanilla®

1 oz Monin Caramel Syrup®

2 oz Apple Juice

Garnish

Apple ball (use melon baller)

Pour the 1 ounce of caramel sauce on the bottom of a cocktail glass, layer the drink ingriedients on top of the caramel sauce.

NEIMAN MARCUS POPOVER AND STRAWBERRY BUTTER

Neiman Marcus Popover and Strawberry Butter

From: Neiman Marcus Cookbook

3 1/2 cups milk
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature

Chef’s Note: The key to making great popovers is having the eggs and milk warm before the mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.
To make this recipe, you will need a Teflon-lined popover pan with a 12-cup capacity. These are available at kitchen equipment and specialty stores, and some cooking mail-order catalogs.
Preheat the oven to 450° F. Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.
Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.
Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375° F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter.

Yields 1 dozen popovers.

Strawberry Butter
1 1/2 cups butter, at room temperature
1 cup good-quality strawberry preserves

Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates. Yields about 2 1/2 cups.
Chef’s Note: Keep refrigerated in an airtight container. This spread will last for two to three days.

T.G. I. FRIDAY® STRAWBERRY SURPRISE

T.G.I. Friday® Strawberry Surprise

2 tablespoons frozen sweetened sliced strawberries, thawed

1 1/2 ounces pineapple juice

1 1/2 ounces papaya juice

1 1/2 ounces apple juice

1 1/2 ounces club soda

Garnish

1 fresh strawberry

Fill a 14-ounce glass with ice.Pour strawberries with syrup, and juices into a shaker and shake well. Pour drink over the ice, and add a fresh strawberry to the rim of the glass. Splash the soda over the top.
Makes one drink.

RUBIO'S BAJA GRIL® L FISH TACO

Rubio's Baja Grill® Fish Taco

You'll probably have a bit more white sauce than needed. Just cover and refrigerate for 2-3 days, I know I'm a bit cautious. We live with the 3 day rule in our house. After three days if it hasn't been eaten it gets tossed.

This recipe has a lot of components: The fish and batter, Rubio's white sauce, Rubio's fresh salsa, and their guacamole, but it is all pretty simple and quick. Well worth it for the fan of Rubio's.

Source of recipes Rubio's Baja Grill

Fish Taco Ingredients:

12 corn tortillas, the thicker, the better
Fish, pollock or cod,cut into 1-1/2-oz. strips

flour for dredging fish

Beer Batter:

1 Cup all purpose flour

1 Cup beer

1/2 teaspoon Garlic powder

1/8-1/4 teaspoon Black Pepper

Corn oil

White Sauce:

3/4 cup Mayonnaise

3/4 cup Plain Yogurt

Salsa Fresca:

1 Large Tomato, diced

1 Medium Yellow onion, diced

Cliantro, chopped

1-2 Jalapeño peppers, deseeded and chopped

Salt

Guacamole:

Avocado, mashed

Garlic salt, to taste

Lemon, to taste

Garnish:

1/2 head cabbage, shredded

1/3 quart white sauce

Fresh lime, quartered

Beer Batter:

Mix batter ingredients together and let sit 10-15 minutes.

For fish tacos:

Wash fish gently in lightly salted water and dry completely. Heat 2 inches of oil in a skillet to 375 degrees (or use a deep-fryer).

Lightly dredge fish in flour; shake off excess.

Dip fish in beer batter, then place in hot oil. Fry until golden brown and cooked through, approximately 4 minutes.

Heat tortillas on flat, very hot skillet. Place fried fish on tortilla. Add white sauce, salsa, cabbage, cheese, guacamole and a squeeze of lime.

White Sauce:

Mix mayonnaise and yogurt together in a small bowl and refrigerate to chill until ready to use.

Salsa Fresca:

Combine ingredients. Place in refrigerator 1 hour prior to use. This will allow flavors to combine.

Guacamole:

Mash avocado in bowl and mix in remaining ingredients.

Place avocado pit in bowl, this will help prevent guacamole from becoming discolored.

Makes 1 dozen.

NOVAK'S HUNGARIAN RESTAURANT CHICKEN PAPRIKAS

We had one of those "just gotta get out of here" moments last week, so we took off and just sorta did the "wing it" thing. When we saw that we were pointed in the direction of Portland we knew we would have to stop off at Novak's Hungarian Restaurant. As I have mentioned before it is a must stop for anyone near Albany, Oregon. It will be well worth any extra effort.

We were seated by Mama and had the world's most patient server who put up with all my husband's questions and changing his mind a few times. After a great lunch (my husband had breakfast) we grabbed a giant dark chocolate peanut butter cup, a chocolate eclair filled with pastry cream and a chocolate brownie with a large raspberry swirl to take on the road with us. And of course we picked up some of Novak's Salad Dressing Mix to make a home.

Here again, is the recipe Mama and Papa so generously shared with Travel Oregon Magazine for their delicious Chicken Paprikás. I am including a recipe for Hungarian Pearl Noodles similar to what the restaurant serves the Chicken Paprikás over.


Here is the recipe Mama and Papa Novak provided Travel Oregon Magazine.

Novak's Hungarian Restaurant, a family-friendly restaurant that was started by Joseph and Matilda Novak (Papa and Mama), who emigrated from Hungary in 1957. Today, you're still likely to be greeted by Papa, Mama or their family at their Albany restaurant.
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Novak's Chicken Paprikás

Servings: 6.
1 large chicken, cut into serving pieces
1 large onion, finely chopped
1 large green pepper, finely chopped
1 large tomato, finely chopped
1 tablespoon Paprika
1 cup sour cream
4 tablespoon Flour
1/2 cup white wine
salt and pepper to taste
.
Directions:
Sauté onion, green peppers and tomato in 1 Tablespoon oil. Sauté on medium heat until onions are clear. Stir in Paprika. Add wine. Add chicken, salt and white pepper. Cover and simmer until meat is tender. Remove chicken pieces to casserole dish. Add 1 cup water to pot. In a small bowl whisk 1 cup cold water into 4 Tablespoons flour until smooth. Then strain. Whisk the mixture into boiling broth from which chicken was removed. Cook until sauce thickens. Remove from heat and whisk in sour cream. Serve over Hungarian Pearl Noodles, spaetzle, rice or potatoes.


Hungarian Pearl Noodles
(Nokedli, Galuska, Spaetzle)

2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
.
Place large pot filled with salted water and bring to boil.
.
Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time. Add only enough flour to make a soft, sticky dough.

Let mixture rest for about 10 mins. Beat mixture again.

Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon. If you have a spaetzle maker it will make this easier.

Make noodles in 2-3 batches to avoid overcooking.

Noodles will float to the top when done.
Remove from water with large slotted spoon, and place in colander. Rinse with cold water.

ROMANO'S MACARONI GRILL® CHICKEN SCALOPPINE

You can use chicken cutlets in place of pounding and flattening the chicken breast.

Romano's Macaroni Grill® Chicken Scaloppine

Menu Description:
Sauteed chicken breast with mushrooms, artichokes, tangy capers and smoked prosciutto in a lemon butter sauce, served over capellini pasta

Sauce
1 tablespoon white wine
2 teaspoons lemon juice
1 cup butter (2 sticks, salted)
1/3 cup heavy cream
white pepper-optional

1 pound angel hair pasta

4 skinless chicken breast fillets
1/2 cup all-purpose flour
3 tablespoons light olive oil
2 tablespoons butter
1/2 teaspoon lemon juice

2 cups sliced mushrooms
1-1/2 cups canned artichoke hearts, sliced (1-14-ounce can)
1/3 cup thick-sliced smoked prosciutto, chopped (about 1-1/2 ounces)
2 tablespoons capers
Garnish
4 teaspoons minced fresh parsley


Cook pasta according to direction on the package.

Lemon Butter Suace:
Pour white wine and lemon juice into a saucepan over medium heat. Add butter and stir occasionally to melt.
After butter has melted, add the cream and whisk thoroughly. Bring sauce to a simmer, stirring frequently for 5 to 6 minutes or until the sauce is thick. Season with white pepper, if desired. Remove it from the heat and set it aside.

The Chicken:
Flatten chicken by placing each chicken breast on a large piece of plastic wrap and folding wrap over chicken breast. Using a meat mallet gently pound to flatten each chicken breast to about 1/8-inch thick. Slice each flattened breast in half. Lightly salt and pepper each piece.

Put flour onto a plate and lightly coat each chicken piece with flour.

Preheat oven to 250 degrees F.
Heat 2 tablespoons of light olive oil, 2 tablespoons of butter, and 1/2 teaspoon of lemon juice in a large skillet over medium heat. Add the chicken breast pieces to the skillet and saute for about 5 minutes per side or until the chicken is light brown. Do not add more than 4 pieces to skillet at a time.

Place finished chicken on a baking sheet and keep it warm in the oven until you are ready to assemble your dish.

Rinse skillet and return to medium heat. Add 1 tablespoon of olive oil to the pan. When the oil is hot add the mushrooms, artichoke hearts, prosciutto, and capers and saute for 3 to 4 minutes.
Pour the lemon butter sauce into the skillet and remove it from the heat.

To assemble each dish:
Add desired pasta on one side of the plate. Sprinkle with fresh parsley. Place 2 chicken pieces on each plate then spoon the mushroom-artichoke sauce over the chicken pieces and serve.
Makes 4 servings.

SONIC® CHERRY LIMEADE

Sonic® Cherry Limeade

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12 Ounces Sprite (1 can)

3 lime wedges ( 1/8 of a lime each)

1/4 Cup cherry juice (Libby's Juicy Juice is best)

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Fill a 16-ounce glass 2/3 full with ice. Pour Sprite over the ice. Add the juice of three lime wedges and drop them into the drink. Add the cherry juice and serve with a straw.
Makes 1 serving

T.G. I. FRIDAY® NUTTY ACCOUNTANT

T.G.I. Friday® Nutty Accountant

.

1 oz. Chocolate syrup

1 oz. Vanilla syrup

1 oz. Milk

1 oz. Peanut butter

3 scoops vanilla ice cream

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Garnish: aerosol whip cream with ½ ounce chocolate syrup drizzled on top and a maraschino cherry.

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Glass: Collins

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Add ingredients into blender and blend until smooth. Garnish and enjoy!

SONIC® OCEAN WATER

SONIC® OCEAN WATER

3 Tablespoons water

2 Tablespoons sugar

1 Teaspoon imitation coconut extract

2 Drops blue food coloring

2 12-ounce cans cold Sprite

ice

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Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar. cool syrup before using.cool.
Add coconut extract and food coloring to the cooled syrup. Stir well.
Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over ice.
Makes two 12-ounce servings.

T.G. I. FRIDAY® NOVEMBER SEA BREEZE

This is one of T.G.I. Friday's most popular soda drinks.

You will need to make simple syrup, and the recipe is included.

This will make more than you will need, so just put the leftover syrup in a covered glass jar or container and refrigerate.

November Sea Breeze

Simple Syrup

1/2 cup sugar

1/4 cup water

1 1/2 ounces cranberry juice

1 1/2 ounces apple juice

1 1/2 ounces sweet & sour mix

1/2 ounce simple syrup

1 1/2 ounces club soda

Garnish

lime wedge

Fill a 14-ounce glass with ice.Pour juices, sweet & sour mix and simple syrup into a shaker and shake well. Pour drink over the ice, add club soda and garnish with lime wedge.

T.G. I. FRIDAY® BROWN COW MELTDOWN

This tasty drink from T.G.I. Friday hasn't been on the menu for sometime now. You can still make it at home with ingredients you're sure to have on hand, well maybe not the cherries.

T.G.I. FRIDAY BROWN COW MELTDOWN
Chocolate syrup

1/2 cup milk

1 cup (8 oz) Coca Cola

2 cherries

Ice cube

Swirl collins glass with chocolate syrup and add cubed ice. Add milk and coca cola. Drizzle top of drink with more chocolate syrup.

Spear cherries onto a sword pick, hang on rim of glass and drizzle chocolate over the cherries into the drink.

RAINFOREST CAFE® RASTA PASTA

Rainforest Cafe® Rasta Pasta
1 1/2 cups Alfredo sauce, store-bought or your favorite recipe
1/4 cup pesto
4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut
1/2 cup broccoli florets
1/4 cup red bell pepper, roasted, 1/4-inch julienne cut
1/4 cup flat-leaf spinach
8 ounces penne pasta, cooked
1 tablespoon Parmesan cheese, shaved
Focaccia bread, to garnish

In a medium saucepan, heat the Alfredo sauce over medium heat. Whisk in the pesto and heat 2 minutes. Stir in the chicken, broccoli, roasted pepper and spinach. Heat 3 minutes more. Add the pasta and toss to incorporate.
Continue to heat until the sauce clings to the pasta. Garnish with shaved Parmesan and serve with focaccia.
Makes 1 generous serving or 2 to 3 regular portions.
From Rainforest Cafe

RAINFOREST CAFE® MOGAMBO SHRIMP

Rainforest Cafe is loaded with "atmosphere". This tropical rainforest theme restaurant owned by Landry's Restaurants of Houston, Texas is decorated with waterfalls, mists, rainforest plants and trees, animatronic robots of animals and insects and large aquariums. There are thunderstroms complete with lightning flashes and "rain curtains" dividing the Cafe into separate areas.

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Rainforest Cafe Mogambo Shrimp
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4 ounces penne pasta

1 tablespoon olive oil

1/4 cup sun-dried tomatoes packed in oil (drained)

1-1/2 cups mushrooms, sliced

8 shrimp, tails removed

1 clove garlic

1 cup prepared alfredo sauce

1 tablespoon shredded parmesan cheese

1/4 cup peas (fresh or frozen-thawed)

2 pieces garlic bread (or focaccia triangles)

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Peel and de-vein shrimp.

Prepare penne as directed.

While pasta is cooking, heat olive oil in heavy saute pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Saute for one minute. Add garlic and saute until garlic is golden-brown and shrimp are cooked through.

Add Alfredo sauce and peas, stirring frequently until sauce is warm.
Remove from heat and add drained penne to pan, stirring until pasta is well-cooked.

Divide between 2 bowls and sprinkle with Parmesan cheese.
Serve immediately with focaccia triangles or garlic bread.

2 servings

1900 PARK FARE STRAWBERRY SOUP

This cold soup comes from 1900 Park Fare at Walt Disney World's Grand Floridian Resort

Ask your server for a recipe at one of the many WDW restaurants and they usually will provide you with a recipe card with the recipe.
.

1900 Park Fare Strawberry Soup

2 lb., 8 oz. strawberries (frozen variety, thawed with juice)

16 oz. heavy cream

2 oz. sour cream

3 oz. plain yogurt

8 oz. fresh strawberries

Mix together, strawberries with juice, heavy cream, sour cream and yogurt. Mix slowly until ingredients are well combined and a smooth consistency. Chill; shake (or stir) well before serving. Add fresh strawberries as garnish.

JOE'S CRAB SHACK® GARLIC KING CRAB LEGS

Joe's Crab Shack® Garlic King Crab Legs

1 Cup vegetable oil
2 Large heads garlic (separate and peel all the cloves)
2 Pounds king crab legs
2 Teaspoons dried parsley flakes

melted butter
.
Fill a large pot with water and add oil. Bring water to a boil. Crush the peel the garlic cloves with a mallet and then chop with a knife. Add the garlic to the boiling water and boil for 15 minutes.

Cut the crab legs in half to fit into the pot. Use the handle end of nut cracker or wooden spoon and poke several holes in the shell of each crab leg. Place crab into the pot and boil for 5 to 6 minutes.

Remove crab legs and drain. Arrange crab leg on each plate or large platter. Sprinklewith parsley flakes and serve with melted butter.

IHOP® COUNTRY OMELETTE

Since this week has been so long, I thought I would start thinking about breakfast for this weekend. Here is the super secret recipe version of IHOP's popular omelette filled with cheese, ham, onions, and hash brown potatoes. Use more or less of the filling ingredients to fit your tastes.

IHOP® COUNTRY OMELETTE

3 eggs

1/8 Teaspoon salt

2 Tablespoons diced cooked ham

2 Tablespoons diced white onion

1/2 Tablespoon butter

3 Tablespoons cooked shredded hash brown potatoes

1/4 Cup shredded cheddar cheese

Garnish

2 Tablespoons sour cream

.

Heat a 12-inch electric skillet to 275 degrees (or heat a 12-inch griddle pan over medium low heat). Preheat oven to 300 degrees.

Add salt to eggs and beat for about 30 seconds. Stir in diced cooked ham and white onion.

Melt butter on hot griddle or pan. Pour eggs into the pan after butter has completely melted and swirl the pan around to coat the bottom of the pan evenly with the egg mixture. Make sure ham and onion over the eggs are distributed evenly.

Cook eggs for 5 to 7 minutes or until top of omelette is mostly firm. Fold over 1-inch of top and bottom of the omelette. Sprinkle 2 tablespoons shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.

Starting at the left end, use a spatula to roll the eggs over the filling ingredients. Continue rolling the omelette two more times.

Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2 tablespoons of shredded cheddar over the top of the omelette and place the plate in the 350 degree oven for 2 to 3 minutes or until the cheese has melted.

Just before serving, spoon 2 tablespoons of sour cream onto the middle of the omelette.

Makes 1 serving.

OLIVE GARDEN® FROZEN TIRAMISU

Olive Garden® Frozen Tiramisu

Espresso Syrup
1/4 cup hot espresso
1/4 cup granulated sugar

3/4 ounce Tuaca liqueur
3/4 ounce Kahlua liqueur
1 cup vanilla ice cream
1 cup ice

Garnish
whipped cream
cocoa

Espresso Syrup:
Mix hot espresso with sugar, stirring to disolve the sugar. Cool syrup.

To make the drink:
Combine 1/2 ounce of express syrup in a blender with the remaining ingredients. Blend until smooth.

Serve in a tall glass with whipped cream on top. Using a small strainer sprinkle cocoa on top.

MORTON'S THE STEAKHOUSE CHOPPED SALAD WITH HEARTS OF PALM, ARTICHOKE HEARTS & BLUE CHEESE

Morton's the Steakhouse Chopped Salad with Hearts of Palm, Artichoke Hearts, & Blue Cheese

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag, or gorgonzola, crumbled (1 cup)
¾ cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips
¾ cup chopped hard-cooked eggs (2 large eggs; see Note)
¾ cup finely minced red onion
¾ cup seeded, chopped plum tomato
¾ cup Dijon Vinaigrette (recipe follows)

Dijon Vinaigrette:
2/3 cup white balsamic vinegar
½ cup Dijon mustard
3 ½ tablespoons Italian salad dressing mix, such as Good Seasons

1 cup extra-virgin olive oil

Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.

Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.

Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad. Add the vinaigrette, toss well, and serve.

Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

SERVES 6 to 8

DIJON VINAIGRETTE
MAKES ABOUT 2½ CUPS

In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water. Whisk the mustard and salad dressing mix until well mixed. Add the olive oil and whisk until the dressing is emulsified.

Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.

CHEESECAKE FACTORY® MINI CRABCAKES

Cheesecake Factory® Mini Crabcakes

1/2 pound lump crab meat

3 tablespoons plain bread crumbs (such as Progresso)

2 tablespoons mayonnaise

2 tablespoons minced green onion (green part only)

2 tablespoons minced red bell pepper

1/2 beaten egg

1 teaspoon minced fresh parsley

1 teaspoon Old Bay seasoning

1/2 teaspoon yellow prepared mustard

1/4 cup panko (Japanese breadcrumbs)

vegetable oil

Remoulade Sauce

1/2 cup mayonnaise

2 teaspoons capers

2 teaspoons chopped dill pickle slices (hamburger pickles)

1 teaspoon lemon juice

1/2 teaspoon minced fresh parsley

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

Remoulade Sauce:

Combine all the ingredients in a small bowl. Cover and chill the sauce until ready to serve.

Crab Cakes:

Combine all the ingredients for the crab cakes - except the panko and vegetable oil - into a large bowl.

Using a spatula to carefully fold the ingredients together. Be sure not to over stir the mixture or the lumps of crab will fall apart.

Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture. Press lightly on each crab cake so that the top is flat.

Cover the muffin tin with plastic wrap and refridgerate for about 2 hours hours.

After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium heat. Fill a shallow bowl with the panko breadcrumbs.

Carefully turn the crab cakes out onto a plate. Gently roll each crab cake in the panko breadcrumbs. Crab cake should be lighly coated with panko.

Test the oil by dropping a pinch of panko into the pan. It should sizzle.
Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.

Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a small dish.

Makes 6 small crab cakes.

T.G. I. FRIDAY® SPICY CAJUN CHICKEN PASTA

T.G.I. Friday® Spicy Cajun Chicken Pasta

Menu Description: "Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday's own spicy, tomato Creole sauce."

Serves 2 as a large entree
4 Tablespoons butter
1 green bell pepper, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
1/2 white onion, sliced and quartered (1 cup)
1 Clove garlic, pressed
2 boneless, skinless chicken breast halves
2 Teaspoons olive oil1
Medium tomato, chopped
4 to 6 mushrooms, sliced
1 Cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup boiling water
Salt
1/4 Teaspoon cayenne pepper
1/4 Teaspoon paprika
1/4 Teaspoon white pepper
1/4 Teaspoon dried thyme
4 to 6 quarts water
1 12-ounce box fettuccine
2 Teaspoons chopped fresh parsley
.
Cut the chicken breasts into bite- size pieces. Heat olive oil in a medium-size pan over high heat Add the chicken to the hot pan and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.

Melt 2 tablespoons of the butter in a large skillet over medium heat. Saute the bell peppers, onions, and garlic for 8 to 10 minutes or until the vegetables begin to soften slightly.

When the vegetables are soft (about 10 minutes) add the chicken to the pan. Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.

Bring the water to a boil in a large pot. Cook the fettuccine in the boiling water following package directions.

Drain cooked noodles and add the remaining 2 tablespoons of butter. Toss the noodles to mix in the butter.

Divide the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.

Note: To thicken the sauce combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, and then put it back on the heat.
Servings: 2

HARD ROCK CAFÉ® WILD POMEGRANATE

Another Mocktail from Hard Rock Cafe.


HARD ROCK CAFÉ’S® WILD POMEGRANATE

1 oz. Pomegranate Juice
1 oz. Wild Berry Mix
4 oz. Fresh Lemonade
Splash of Lemon-Lime Soda

Garnish
Lime Wedge

Mix and lemonade into ice filled glass. Top with a splash of lemon-lime soda. Garnish with a lime wedge.

JAMBA JUICE® SECRET MENU STRAWBERRY SHORTCAKE SMOOTHIE

Since we are still hitting the triple digits in many parts of the country here is another smoothie recipe to help cool you down.

This is said to be from Jamba Juice's Secret Menu but others say it is on the regular menu, so I guess it depends on the Jamba Juice your frequent. It is not on the regular menu at the Jamba Juice locations I frequent.


Jamba Juice® Strawberry Shortcake Smoothie
6 oz pineapple juice
6 oz soymilk
3/4 cup frozen yogurt
1/2 cup Strawberries
1/4 cup Pineapple Sherbet
1/4 cup Ice
.
Place all ingredients into blender and blend until "smoothie" consistency.