BENEDICTINE SPREAD

Benedictine Spread
This can be used as a spread for finger sandwiches and wraps or a dip served with veggies and crackers.



This recipe courtesy Brown-Forman

1 large cucumber
12 ounces cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
Pinch of cayenne or tabasco
dash green food coloring (optional)(very optional)

Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Serve as is or as a sandwich or canape spread. Thin with sour cream to make a dip for vegetables.

A GOOD PIE (DERBY-TYPE PIE)

Finding a name for this post was not an easy task, so I didn't. Since 1968 when Kern's Kitchen trademarked the name Derby pie they have been, well, bullies is about the best word to use, about the name. They aggressively pursue unauthorized use of the name. They have sued Hershey, Nestle, Bon Appetit and even PBS for unauthorized use of the name above. Bloggers and website have been ordered to remove the recipe and or the above name recipes and provide a link and statement acknowleding Kern's. This has led to restaurants and recipes that reflect menu and recipe writer's creativity with names such as Dirby Pie, Dirbi Pie, Triple Crown Pie, First Saturday in May pie,


Run for the Roses pie, Churchill Downs pie, Chocolate-Bourbon Walnut Pie, and the name of this recipe, Chocolate-Bourbon Pecan Pie.
The actual Derbi-type pie uses walnuts, not the southern favorite, pecans though this recipe from Southern Living uses pecans. Feel free to switch the nuts out to walnut if you prefer, but bourbon is a must for an authenic durby-type pie. Call it whatever you like, just enjoy this treat.

Oh, by the way, if it sounds a bit like Toll House Pie, it is very similar.

Chocolate-Bourbon Pecan Pie

1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool on wire rack.

Southern Living Magazine
May 2005

THE BROWN HOTEL HOT BROWN

The Kentucky Derby is Saturday May 1, 2010. Time for a few derby recipes. Mint Julips, Derby-type pies, Hot Brown, Oaks Lily and more.

We'll start with The Brown Hotel's Legndary Hot Brown.

The Brown Hotel Hot Brown
4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 - 3 1/2 cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.

P.F.CHANG'S CHINA BISTRO® ZODIAC NOODLES

P.F. Chang's® Zodiac Noodles



5 oz. Guilin Rice Vermicelli (or substitute spaghetti, follow recipe on package for cooking)
1 teaspoon Any Vegetable Oil
2 teaspoon Any Vegetable Oil
8 ea Chili Pods
3 oz Pork Loin, cut into thin strips
1 teaspoon Garlic
1.5 oz Yunnan Ham, cut into thin strips (substitute Procusitto or Serrano)
2 ea Green Onion, cut into 2-3 inch sticks
1/4 cup Sliced Cabbage, cut into thin strips
1/4 cup Shiitake Mushrooms, sliced (substitute any mushroom)
1/8 teaspoon Salt
2 Tablespoons Soy Sauce
1 teaspoon Oyster Sauce
1 teaspoon Sugar
1/2 teaspoon Sesame Oil

Soak Vermicelli in very hot water for 1 hour.
Bring a pot of water to a boil, add Vermicelli and boil for one minute.
Rinse under warm water for one minute, drain well then mix with 1tsp Vegetable Oil.
Heat a wok over high heat until it begins to smoke (substitute cast iron skillet or sauté pan).
Add Vegetable Oil, then Chili Pods and Pork. Then stir fry until pork is almost done.
Add Garlic, Ham, Green Onion, Cabbage and Mushrooms then stir for 10 to 15 seconds.
Add Vermicelli, Salt, Soy Sauce Oyster Sauce, Sugar and Sesame Oil then stir fry until all ingredients are mixed well.
Serves 1 to 2

TATE'S BAKE SHOP'S CHOCOLATE CHIP COOKIES

1000th recipe post!!!!

Tate's Bake Shop Chocolate Chip Cookies

The cookies that made Tate's a must stop when you're in the Hamptons. These thin and crispy cookies are the signature item at Tate's Bake Shop.



Recipe source:
Tate's Bake Shop Cookbook
by Kathleen King



Yield: 4 1/2 dozen three-inch cookies

2 Cups all-purpose pour
1 Teaspoon baking soda
1 Teaspoon salt
1 Cup salted butter
3/4 Cup sugar
3/4 Cup firmly packed dark brown sugar
1 Teaspoon water
1 Teaspoon vanila
2 Large eggs
2 Cups semisweet chocolate chips
.
Preheat the oven to 350 degrees F. Grease two cookie sheets or line
them with Silpat.

In a large bowl, stir together the flour, baking soda, and salt.

In another large bowl, cream the butter and sugars. Add the water and
vanilla. Mix the ingredients until they are just combined.

Add the eggs and mix them lightly. Stir in the flour mixture. Fold in
the chocolate chips. Don’t overmix the dough.

Drop the cookies 2 inches apart onto the prepared cookie sheets using
two tablespoons or an ice cream scoop.

Bake them for 12 minutes or until the edges and centers are brown.
Remove the cookies to a wire rack to cool.

CALIFORNIA PIZZA KITCHEN® BLT PIZZA

California Pizza Kitchen® BLT Pizza
Menu Description:
If you like a BLT sandwich, you'll love this! Applewood smoked bacon and Mozzarella cheese, hearth baked, then topped with fresh sliced Roma tomatoes and chilled chopped lettuce tossed in mayonnaise.



This recipe will make 2 pizza's

Pizza Dough: (enough for 2 pizza's)
.
3/4 Cup warm water (105 to 115 degrees F)
1-1/2 Teaspoons yeast
2 Teaspoons granulated sugar
1-3/4 Cups bread flour
1 Teaspoon salt
2 Tablespoons olive oil

Cornmeal, semolina or flour for handling

The Pizza
1 Tablespoon olive oil
2 Cups shredded mozzarella cheese
1/2 Rup crumbled, crisp cooked applewood bacon
2-3 Roma tomatoes sliced in 1/4 inch slices
3 Cups chopped romaine lettuce
3-4 Tablespoons mayonnaise


Pizza Dough:
Dissolve yeast and granulated sugar in 3/4 cup warm water in a small bowl. Let the mixture sit for 5 minutes or until it gets foamy on top.
.
Combine flour and salt in a large bowl. Make a depression in the flour and pour the yeast mixture and oil into it. Stir the liquid and gradually drawing more flour in with the liquid, until you can form the dough into a ball. Knead the dough on a lightly floured surface for 10 minutes, or until the texture of the dough is smooth. Coat dough with oil, cover it and let it sit in a warm spot for 1-2 hours or until it doubles in size. Punch down the dough, cover it again and let it sit overnight in your fridge

Form the dough into a ball and roll out on a floured surface until very thin and about 10 inches in diameter.

When ready to use pizza dough remove the dough from the refrigerator. Let it sit at room temperature to warm up. This will take about 2 hours.

Place a pizza stone oven and bring the temperature up to 500 degrees F.

Divide the dough in half and rolling one-half into a 10" circle on a lightly floured surface. Place the dough onto a pizza pan or a pizza peel that will be used to slide the dough onto the hot pizza stone. Be sure to flour the pan or pizza peel liberally with flour so that the assembled pizza will slide off easily.

For each pizza
Brush 1 tablespoon olive oil over each circle of pizza dough.

Spread 3/4 cup mozzarella cheese over oiled dough. Sprinkle 1/4 cup bacon over cheese. Place 8-10 tomato slices over the bacon. Sprinkle tomatoes and bacon with 1/4cup of mozzarella.

Transfer pizza to oven. Bake until golden brown and cheese is bubbly at the center of the pizza.

Carefully remove pizza from oven and slice into 6 pieces.

Mix 2 tablespoons mayonnaise with 1 1/2 cup chopped romaine lettuce. Spread lettuce mixture over pizza and serve.

THE CHART HOUSE MUD PIE

Chart House Mud Pie
Years ago The Chart House restaurant would give out pre-printed recipe cards when you asked for one of their more popular requested recipes. This is from one of those cards from The Chart House Newport Beach CA



1/2 package Nabisco chocolate wafers
1/2 cube butter, melted
1 gallon coffee ice cream
1 1/2 cup fudge sauce

Crush wafers and add butter, mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours.

Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds.

Z'TEJAS SOUTHWESTERN GRILL® ANCHO FUDGE PIE

You may be tempted to skip this recipe because the Ancho chile pepper and chocolate sound a bit off. Don't worry the chile is barely noticeable in this fudgy chocolate pie. This recipe is worth a try.
.
Z'Tejas Southwestern Grill® Ancho Fudge Pie


1 9 in Deep dish prepared pie crust
2 each Eggs
1/2 cup Flour
1/2 cup White Sugar
1/2 cup Brown Sugar
1 cup Butter (2 sticks)
1/2 cup Pecans
1/2 cup Walnuts
1 cup Chocolate Chips
3/4 teaspoon Ancho Chile Peppers, ground

Ancho peppers are available whole. To grind, soften peppers in water for 30 minutes, drain,grind in blender. Do NOT use chile powder.

Melt butter and allow to cool. Toast pecans and walnuts in oven on flat sheet until lightly brown.
Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add cool butter, mix well.
Mix in nuts and chocolate chips. Fold into mixture. Pour into prepared pie crust.
Bake at 325 degrees for 45-55 minutes.

BAHAMA BREEZE® CALYPSO SHRIMP PASTA

Bahama Breeze® Calypso Shrimp Pasta


Serves: 4

½ tsp Salt and Pepper
12 oz wt Shrimp, medium size, peeled and deveined
4 oz wt Butter
½ cup Green Onions, sliced thin
1 cup Calypso Broth
½ cup Heavy Cream
3 cups Linguine or spaghetti, cooked
4 Tbsp Tomatoes, Diced ¼”

Season your shrimp with salt and pepper while you heat a skillet with the butter added.
Add the shrimp and scallions; cook until they begin to turn opaque.
Add the calypso broth and cream.
Bring this to a boil and reduce until the sauce starts to thicken slightly, add the pasta.
Cook for an additional 2 minutes to heat the pasta.
Garnish with diced tomatoes.

Calypso Broth
½ cup Chicken broth
½ cup Clam juice
1 clove Garlic, chopped
2 Tbsp Blackening seasoning
Cayenne pepper, to taste
1 tsp Thyme, dried

Place all ingredients in a bowl and mix well with a wire whip then cover and refrigerate until needed. This broth is great for poaching seafood or making a sauce.

BAHAMA BREEZE® ISLAND ONION RINGS

Bahama Breeze® Island Onion Rings



Chili-Horseradish Sauce
1/3 cup mayonnaise
1/3 cup Heinz chili sauce
2 teaspoons prepared horseradish
2 teaspoons finely minced parsley
pinch salt

Citrus-Mustard Sauce
1/4 cup orange juice concentrate, thawed
1/4 cup Grey Poupon Dijon mustard
2 tablespoons honey
1 tablespoon granulated sugar
1/2 teaspoon finely minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarse grind black pepper
pinch of salt

2 large sweet onions, sliced and separated into 16 1-inch-wide rings
2 cups flour
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups plain breadcrumbs
1 cup shredded coconut
3 eggs, beaten
3 cups milk

Vegetable oil for deep fryer




Chili-horseradish Sauce:
Combine all ingredients in a small bowl. Cover and refrigerate.

Citrus-mustard Sauce:
Combine all ingredients in a small bowl. Cover and refrigerate.

Combine flour, salt, paprika, black pepper, onion powder, and garlic powder in a large bowl. In a second large bowl, combine breadcrumbs and coconut. In a third, bowl, combine beaten eggs and milk.

Slice onion into wide rings and separate.

Dip onion ring into the egg mixture, then flour mixture. Being sure onion ring is well covered with flour. Dip onion ring back into egg mixture, back into flour mixture then back into egg mixture and finally dip onion rings into breadcrumb/coconut mixture.If desired, dip back into egg miture then the breadcrumb/coconut mixture a second time for a thicker coating. Let onion rings rest for about 20-30 minutes.

Preheat deep fryer and add oil according to manufacture's directions. Fry 3-4 onion rings at a time, about 1-2 minutes until golden brown.

Drain onion rings on paper towels after remving from deep fryer. Arrange onion rings into towers and serve with dipping sauces.

APPLEBEE'S® GRILLED SHRIMP 'N SPINACH SALAD

Applebee's® Grilled Shrimp 'N Spinach Salad

Menu Description: "Fresh spinach tossed with tomatoes, red peppers, onions, almonds and topped with grilled shrimp. Served with bacon vinaigrette."


Bacon Vinaigrette
1/2 cup light olive oil
4 slices finely minced cooked bacon
1/4 cup red wine vinegar
1/2 teaspoon cornstarch
1/4 cup granulated sugar
1 1/2 teaspoons Grey Poupon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon hickory flavored liquid smoke
.
Shrimp Seasoning
1 teaspoon coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon ground (rubbed) sage
1/4 teaspoon sugar
.
The Salad
20 to 24 medium shrimp, peeled and deveined
2 tablespoons butter, melted
1/4 cup sliced almonds
16 cups fresh spinach
1/2 cup diced tomato
1/2 cup sliced red onion
1/4 cup sliced roasted red bell pepper

Bacon vinaigrette:
Combine bacon with 1/4 cup of oil oil in a saucepan. Heat over medium heat and when it begins to bubble, let cook for 1 minute. Remove pan from the heat and cool about 3 minutes. Dissolve cornstarch in the vinegar and whisk into the oil and bacon. whisk in the sugar, mustard, salt, pepper, and liquid smoke. Pour remaining 1/4 cup of oil in a slow stream into the saucepan while whisking. Cover and chill dressing.

Shrimp Seasoning:
Add all seasoning ingredients in bowl. Mix until smooth, breaking up any clumps of sage. Set aside.

Preheat barbecue grill to high.
Place 6 shrimp on each skewer. Brush the shrimp with melted butter and sprinkle with seasoning blend on both sides. Grill skewered shrimp for a couple minutes on each side, or until they are done.
Toast the sliced almonds in a medium saute pan over medium heat until lightly browned. Stir almonds often so that they don't burn.

Assembling the Salads:
Toss 8 cups of spinach with 1/4 cup diced tomato, 1/4 cup red onion, 2 tablespoons roasted bell pepper, 2 tablespoons toasted almonds, and 3 to 4 tablespoons vinaigrette. Remove skewers and place 10 to 12 shrimp on top of each salad.
Makes 2 large salads.

BLUE HEAVEN KEY LIME PIE

BLUE HEAVEN KEY LIME PIE
Considered to be one of the best key lime pies, Blue Heaven's recipe seems the perfect end to Key Lime Pie Week

The crust recipe makes enough crust for 4 pies, if you are making just 1 pie, use a premade crust from your grocery store or check out google for a graham cracker pie crust recipe. If you use this recipe reduced for only 1 crust, it might not work as well. 1 cup crumbs to 1 Tablespoon butter might be too small for a 9 inch pie pan and possibly too dry to hold together well. Besides it's nice to save a bit of time now and then.

Source: Blue Heaven Restaurant, Key West, FL


FOR THE GRAHAM CRACKER CRUST:
(this makes enough crust for about 4 pies)
4 cups graham cracker crumbs
3/4 cup granulated sugar
1/4 cup butter, melted

FOR THE FILLING:
2 cans (14 ounces each) Borden's Sweetened Condensed Milk
1 cup fresh key lime juice
8 egg yolks

FOR THE MERINGUE:
8 egg whites*
1/2 teaspoon cream of tartar
1/3 cup confectioner's sugar

Preheat oven to 350 degrees F.

TO MAKE THE GRAHAM CRACKER CRUST:
Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides.

Bake for 8 minutes at 350 degrees F.

TO MAKE THE FILLING:
Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour the filling into the pre-baked graham cracker shell. Set aside while making the meringue.

TO MAKE THE MERINGUE:*
Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the filling.

Bake for 15-30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done.

*Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak.

Serving Ideas: Garnish with slice of lime.

Makes 1 pie, 6 servings

PRIME MERIDAN KEY LIME PIE

Prime Meridian Key Lime Pie

.
This version of Chef Geoff Southwick pie uses lemon and lime zest for a lemon-lime filling topped with a lemon-lime topping. Not exactly the classic 4 ingredient key lime pie, key lime juice, eggs, sweetened condensed milk and crust, but this recipe looks and sounds delicious.

From The Altanta Journal Constitution.

Makes 8 servings
Preparation time: 20 minutes, plus 4 or more hours to cool
Cooking time: 20-25 minutes

For the graham cracker crust:
1 1/4 cups graham crackers crumbs
3 tablespoons granulated sugar
5 tablespoons butter, melted

For the lemon-lime pie filling:
4 egg yolks
2 teaspoons very finely grated lime zest
2 teaspoons very finely grated lemon zest
1 (14-ounce can) sweetened condensed milk
1/4 cup Key lime juice (if using bottled Key lime juice use 1/2 cup)
Pinch salt

For the lemon-lime topping:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon combination of lemon and lime zest
Splash vanilla extract
Splash almond extract

Preheat oven to 350 degrees.
To prepare the crust: In food processor, pulse graham crackers and sugar. Add butter and pulse until incorporated. Line a 9-inch pie pan with crumb mixture, packing firmly. Bake pie shell for 5 minutes, or until golden brown. Remove from oven and let cool.
To prepare the filling: Whip egg yolks, lime and lemon zest until yolks take on a pale green color. Beat in condensed milk and lime juice. Scrape the sides and bottom of bowl for even mixing. Add salt and mix to combine. Pour mixture into cooled crust and return to oven. Cook for 10 to 15 minutes, or until edges are firm and the center (about the size of a half-dollar) is still soft and jiggles. Allow to cool at room temperature and refrigerate for 4 or more hours.
To prepare the topping: With an electric mixer, beat cream, confectioners' sugar, lemon-lime zest and vanilla and almond extracts to firm peaks. With spatula spread cream on top of chilled pie.

GRAND FLORIDIAN RESORT CHOCOLATE CRUSTED KEY LIME PIE

Grand Floridian's Chocolate Crusted Key Lime Pie


Crust:
1/2 cup sugar
1 stick butter
1 egg
1/4 cup cocoa powder
1/2 teaspoon each: baking powder, baking soda and salt
2 cups all-purpose flour
8 ounces raw rice for baking pie shell

Filling:
14 ounces sweetened condensed milk
4 egg yolks
1/2 cup Key lime juice
Sweetened whipped cream

To make crust, mix sugar and butter until creamy. Add whole egg and mix. Sift cocoa powder, baking powder, baking soda, salt and flour. Add to mix. When all is combined, place between parchment paper. Flatten slightly and chill 1 hour. Heat oven to 350 F. Roll dough to 1/8-inch thickness and place in pie pan or tart pan. Cut circle of parchment large enough to cover bottom and sides of dough. Place paper on dough. Place rice on paper. Bake 10 minutes. Remove parchment and rice, Bake for an additional 10 minutes. Let cool.

For filling, combine milk and yolks on low speed. Slowly add Key lime juice while mixing on low until blended. Pour into crust. Bake at 350 F 20 minutes. Chill until cold, preferably overnight. Garnish with sweetened whipped cream

FLUFFY KEY LIME PIE

Fluffy Key Lime Pie Recipe
This recipe from Pillsbury offers a different take on Key Lime Pie.

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 package unflavored gelatin
1 cup sugar
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup whipping (heavy) cream
Sweetened whipped cream, if desired

DIRECTIONS

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

2. Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 45 minutes.

3. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.

4. Gently stir egg whites and whipped cream into cooled lime mixture. Spoon into cooled baked shell. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream. Store in refrigerator.

MORTON'S THE STEAKHOUSE KEY LIME PIE

Morton's The Steakhouse Key Lime pie
The restaurant uses Keebler Redi-Crust and Real Lime lime juice in thier pies. If you are using fresh limes, you will need to juice about 10-12 limes.
One 10-inch prepared graham cracker pie crust (see Note)
1 large egg white, plus 15 large egg yolks
Two 14-ounce cans sweetened condensed milk, such as Eagle Brand
1 cup plus 1 tablespoon lime juice
6 tablespoons sugar
Sweetened Whipped Cream (recipe follows), for garnish

1. Preheat the oven to 375 F.

2. Brush the inside bottom and sides of the pie crust with the egg white (you may not need all of it) and bake for 5 minutes to set. Let cool on a wire rack.

3. In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, mix the egg yolks, condensed milk, lime juice, and sugar for about 2 minutes, or until the sugar has dissolved and the mixture is smooth. Scrape the bowl from the bottom during mixing to make sure everything gets combined.

4. Set the pie shell on a baking sheet. Pour the filling into the pie shell so that it reaches the rim. Bake for 30 to 35 minutes, or until just firm in the center and the filling is golden brown around the edges. Remove the pie from the oven and refrigerate immediately for at least 3 hours or overnight.

5. Serve the pie garnished with whipped cream.

BAHAMA BREEZE KEY LIME PIE

Another Key Lime Pie recipe in my attempt for a an all Key Lime Pie week.


Bahama Breeze Key Lime Pie
For the crust:
2 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) butter, melted

For the filling and meringue:
6 eggs, separated
2 (14-ounce) cans sweetened condensed milk
3/4 cup fresh Key lime juice (from about 16 Key limes)
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar



Preheat oven to 300 degrees. Lightly coat a 9-inch or 10-inch springform baking pan with cooking spray. To make the crust: In a medium bowl, combine the graham cracker crumbs and 3 tablespoons sugar. Pour the melted butter over the crumb mixture and stir with a spoon until evenly combined. Pour about 2 cups of the crumb mixture in the springform pan. Tilt the pan and press the mixture along the sides, turning the pan as you go, until the crumbs are evenly packed up the sides of the pan. Pour the remaining crumb mixture into the pan, and press evenly in the bottom. The entire pan should be coated with a 1/4-inch crust.

To make the filling:
Place the egg whites in a large mixing bowl and chill until needed. Meanwhile, in a separate mixing bowl, beat the egg yolks and condensed milk until well-combined. Slowly add the lime juice, then stir in the vanilla extract while continuing to whisk or beat the mixture until all ingredients are well-combined. Pour the filling into the crust and set aside (the filling will begin to set).

To make the meringue:
Whip the egg whites with a kitchen mixer until foamy. Add the cream of tartar and whip until well-combined. Add 1 1/2 cups sugar and beat on high until the egg whites are very stiff, 3 to 5 minutes. Drop the meringue by large spoonfuls over the filling. Working from the outside in, smooth the top of the filling with a spoon or offset spatula. Use a spoon to press down lightly into the meringue and pull up, forming peaks.
Bake for 25 to 30 minutes until meringue is lightly browned. Remove from oven and cool for 15 minutes; transfer to refrigerator and chill for 3 to 4 hours before serving.

JOE'S STONE CRAB® KEY LIME PIE

Joe's Crab Shack® Key Lime Pie

Though generally available year round, key limes peak season is June-August. If you can't find key limes, you can always use key lime juice and save yourself from the joy of juicing a boat load of small limes!


Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
.
Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
.
Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar
.
Garnish:
Lime slices
or
Lime zest
.
Preheat oven to 350 degrees

In medium-size bowl, beat egg yolks and lime zest together with electric mixer on high speed until fluffy and well-aerated, about 5 minutes. Gradually add condensed milk and continue to beat until mixture is rather thick and fluffy, about 4 minutes. Lower speed and slowly add Key lime juice, mixing until just combined. Pour filling into chilled pie shell.

Place pie on center oven rack and bake until set, about 10 minutes.

Transfer pie to a wire rack and let cool thoroughly, then refrigerate until very cold, at least 2 hours. Freeze for 15 to 20 minutes; before serving.

For best results making whipped cream, chill mixing bowl and beaters.
Beat heavy cream in mixer, add powdered sugar and continue to beat until nearly stiff, but not grainy. Do not overbeat.

Serve slices with a dollop of whipped cream. Add very thin-sliced twists of fresh lime or grate lime zest over whipped cream. Makes 8 servings.

EL POLLO LOCO® CREAMY CILANTRO DRESSING

El Pollo Loco® Creamy Cilantro Dressing

1 Cup mayonnaise

1/3 Cup milk

4 Teaspoons cilantro

2 Teaspoons lime juice

1 Teaspoon white wine vinegar

1 Teaspoon granulated sugar

1 Teaspoon minced garlic

1 Teaspoon minced onion

1/2 Teaspoon salt

1/8 Teaspoon ground cayenne pepper

1/8 Teaspoon ground black pepper

1/8 Teaspoon ground cumin

.

Using a blender, blend ingredients together until smooth. Place in a covered container and refrigerate until ready to use.
Makes 1 1/4 cups.

RED LOBSTER® CRAB STUFFED MUSHROOMS

Red Lobster® Crab Stuffed Mushrooms
Serves: 6

1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers, crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese slices

Preheat oven to 400°F
Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12-15 minutes until cheese is lightly browned.

Tip
You can use a pastry bag with a large tip to fill the mushrooms.

BENNIGAN'S® BUFFALO CHICKEN SANDWICH

Bennigan's® Buffalo Chicken Sandwich

1/2 Cup all-purpose flour
1/2 Teaspoon salt
1/2 Cup whole milk
1 boneless-skinned chicken breast
1 hamburger bun
1 leaf green leaf lettuce
2 Slices tomato
1 Slice red onion
2 Tablespoons Louisiana Hot Sauce or Frank's Red Hot
vegetable oil for frying

bleu cheese salad dressing - for serving
.
Preheat the oil to 350 degrees F in a deep fryer .

Stir together the flour and salt in a medium bowl. Pour the milk into
another medium bowl.

Pound on the chicken with a meat mallet to flatten the
breast slightly to fit better on the bun.

Dip the chicken in milk , then in the flour, coating the entire surface of the chicken. Repeat this process to coat chicken a second time. Let the
chicken sit in the refrigerator for 10 to 15 minutes.

Place the chicken breast into the hot oil and fry for 10 minutes or
It is golden brown. Drain on paper towels.

Place cooked and drained chicken in a container with a lid. Add the hot sauce to the container and put the lid on container. Shake gently to coat the chicken with the hot sauce. Remember to shake gently so you don't lose the crispy coating.

On the toasted bun place lettuce, then two slices of tomato. Place 2 to
3 rings of onion on the tomato slices. Add the hot sauce coated chicken to the sandwich, add top bun. Serve with bleu cheese dressing on the side.

RED LOBSTER® MAUI LUAU SHRIMP & SALMON

Red Lobster Maui Luau Shrimp & Salmon

4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
*Sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.

On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
Grill pineapple for 2–3 minutes per side or until there is good carmelization.

Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

*Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

RED LOBSTER® LOBSTER PIZZA

Red Lobster® Lobster Pizza

1 flour tortilla (per pizza)
Land O' Lakes™ Roasted Garlic Butter Spread
2 tablespoons grated Parmesan cheese
4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
2 tablespoons fresh basil cut in 1/8" julienne strips
2 oz. lobster meat cut in 1/2" - 3/4" chunks
1/2 cup Italian six-cheese blend

Heat oven to 450 degrees.
Lightly brush entire topside of tortilla with garlic butter (edge to edge).
Sprinkle two tablespoons Parmesan cheese over the garlic butter.
After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.

Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes.
Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
Refrigerate until ready to cook.

Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt.
When oven is ready, place pizza on pan and cook approximately four to five minutes.

Remove from pan and cut into eight wedges.
Squeeze fresh lemon over pizza for extra flavor and serve.

Chef's Tip:
Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.

B.J.'S BREWHOUSE AND RESTAURANT® CALIFORNIA CHICKEN SANDWICH

B.J.'s Brewhouse and Restaurant® California Chicken Sandwich

2 slices sourdough bread
1 clove garlic sliced in half
1-2 tablespoon butter softened
1/2 teaspoon grated parmesan cheese
1 grilled chicken breast
3-4 slices avocado
1 whole green chili, canned
1 slice pepper jack cheese
1 tablespoon chipotle mayonnaise
1 tablespoon ranch dressing

Chipotle Mayonnaise
1/4 cup mayonnaise
1/4 teaspoon ground chipotle chile pepper
1/8 teaspoon paprika

Chipotle Mayonnaise:
Combine the ingredients in a small bowl. Cover and chill until ready to use.

Grill chicken breast over preheat barbecue about 5-7 minutes per side, until chicken is done .

Rub cut side of garlic clove over both pieces of bread on the side of bread you will be grilling. Spread butter over both pieces of bread on the side you rubbed the garlic over. Lightly press a very small amount parmesan cheese into the butter.

On the unbuttered side of one piece of bread spread chipotle mayonnaise. Using desired amount. Add the grilled chicken breast, followed by the green chili, the avocado slices and finally the cheese slice. Take the second piece of bread and spread desired amount of ranch dressing on the unbuttered side and place on top of sandwich.

Place sandwich, butter side down on a griddle or skillet that has been preheated to medium-high heat. Grill sandwich until golden brown about 2-3 minutes. Flip sandwich and grill the other side until golden brown, 1-2 minutes.

This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

CAFE BEAUJOLAIS BUTTERMILK CINNAMON COFFEE CAKE

Ready for the oven

Margaret Fox made Cafe Beaujolais, in Mendocino CA, the place for breakfast and this coffee cake from her book Cafe Beaujolais (one of my favorite cookbooks) is one of the many reasons why this restaurant was a must stop for tourists and locals. And, yes, I did throw in a bit of coconut in the batch above.

Cafe Beaujolais' Buttermilk-Cinnamon Coffeecake

2 1/4 cups flour
1 cup brown sugar, packed
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup corn oil
1 cup chopped walnuts or pecans
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup buttermilk

Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup mixture and combine with walnuts and remaining 1 teaspoon cinnamon. Mix and set aside.

To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9-inch baking pan. Sprinkle reserved nut mixture evenly over surface of batter. Bake at 350 degrees 35 to 40 minutes. Place pan on wire rack to cool. Cut into squares to serve.

CRACKER BARREL® HASH BROWN CASSEROLE

Something for Easter breakfast or brunch.

If you don't have a oven-proof skillet, you can use transfer your mixture from the skillet after it has been cooked, to a buttered 9"X9" glass baking dish and bake according to the directions.

Cracker Barrel® Hash Brown Casserole

1 26-ounce bag frozen country style hash browns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2cup canned beef broth
2 tablespoons butter, melted
dash garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 425 degrees F.
Add milk, beef broth, hash browns, half the melted butter, garlic powder, salt and black pepper in a large bowl. Mix until well blended. Add hash browns, cheese, and onion and mix well.

Heat the remaining butter in a large, ovenproof skillet over high heat.
Add the hash brown mixture once the skillet is hot.
Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown. Serves 4 to 6 as a side dish.

ARBY'S® HORSEY SAUCE®

Arby's® Horsey Sauce®

1 tablespoon white vinegar
4 teaspoons granulated sugar
1/8 teaspoon salt
1 cup mayonnaise
2 tablespoons plus 2 teaspoons prepared horseradish
.

Add sugar and salt in a small bowl with vinegar and stir to disolve.

Add mayonnaise and horseradish into a blender. Pour in the vinegar solution, and blend until the sauce is smooth (about 5-10 seconds).
Pour the sauce into a container, cover, and chill it for 2-4 hours.

Makes 1 cup.