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Applebee's French Onion Soup

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

Heat vegetable oil in a large soup pot or saucepan over medium high
heat. Add the sliced onions and saute for 20 minutes until the onions
begin to soften and start to become translucent. Add the beef broth,
water, salt, garlic powder and black pepper to the pan and bring the
mixture to a boil. When soup begins to boil, reduce heat and simmer
for 45 minutes.
To make the croutons, separate the bottoms from tops of the hamburger
buns. Set aside the bottoms, and cut the crown of the tops to make them
the same size and shape as the bottoms. This gives you 10 BIG croutons.
Preheat oven to 325F. Place the bread in the the oven directly on the
rack and bake for 15 to 20 minutes or until each piece is golden brown
and crispy. Set aside.
When the soup is done, spoon about 1 cup into an oven−safe bowl. Float
a crouton on top of the soup, then place a slice of provolone cheese
on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese
over the provolone. Place the bowl into your oven set to high broil.
Broil the soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are making more
than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded
parmesan cheese over the top of the soup and serve. Repeat for the
remaining bowls.
 
Bob's Big Boy

1 pound ground chuck
8 jumbo sesame seed buns
1 cup shredded lettuce
4 slices real American cheese
salt

Sauce:
1/4 cup mayonnaise
2 Tablespoons sweet relish
2 Tablespoons ketchup
2 teaspoons water

In a small container, combine the mayo, relish, ketchup, and water.
Set aside. This is your Big Boy sauce.
Carefully form the beef into eight equal sized, round patties about
4" in diameter. Do this on waxed paper. Discard the top half of four
of the eight buns. Toast the the buns until golden. The extra bottom,
or "heal" is your middle bun, or "club".
After the buns are toasted, grill your freshly formed beef patties.
Salt liberally. Cook for about two minutes, then turn and add another
dash of salt. Cook for about another two minutes.
While the beef is cooking, dress your Big Boy buns as follows:
Put half the sauce on the toasted bottom, and the other half on the
middle, adding 1/8 cup of lettuce to each. The slice of cheese goes
on top of the lettuce on the true bottom bun.
When the beef is done, drain excess fat by tilting the patty to the
side while holding it to the spatula with your free hand. Put one
patty on each dressed bun, stack the center (non−cheese) patty/bun
on top of the bottom (cheesed) patty/bun. Finish by placing the
toasted crowns on top.
 
Steak & Ale's Burgundy Mushrooms

1 1/4 pounds mushrooms
2 quarts water
1/4 cup lemon juice
4 tablespoons margarine
3/4 cup yellow onions, diced
1/2 cup Burgundy
1 tablespoon beef bouillon granules
1/4 teaspoon garlic powder
1/3 teaspoon ground white pepper

Clean and thoroughly dry mushrooms. Combine water and lemon juice
in covered suacepan. Bring to boil. In another saucepan, melt
margarine and saute onions until glassy (about 5 minutes).
In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon
is dissolved. Add wine mixture to onions. Simmer over medium heat
about 10 minutes (until alcohol has evaporated). Remove from heat.
Add mushrooms to boiling lemon water. Return to boil. Remove blanched
mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce
and stir until blended.
 
T.G.I Friday's Pot Stickers

Dough:
2−1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil

Filling:
1 pound ground pork
2 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced

Dipping Sauce:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped

Combine the flour, salt, hot water and shortening in a bowl and
incorporate into a smooth dough. Allow the dough to rest for 20 minutes,
covered. Combine the filling ingredients. Combine the dipping sauce ingredients.
Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to
cut out 3 inch circles. Brush a little water over the circles and place
about 2 teaspoons of filling in center. Fold the circles in half and
press to seal, making sure to squeeze out any air. Stand the dumplings
up on the folded side and press slightly so that they stand up nice.
To cook, bring a pot of salted water to boil, and boil the dumplings
until cooked through, about 5 minutes. Drain well. The dumplings may
be frozen at this point for future use; this recipe makes about
8 dozen. Heat a skillet with about 2 tablespoon oil and fry the
dumplings on one side only, until nicely browned. Drain on paper
towels. Serve with the dipping sauce.
 
Prudhomme's Poultry Magic

1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon cumin

Mix all ingredients together and store in an air tight
container. Use as a seasoning for chicken, turkey, or
any other poultry.
 
Pizza Hut Dessert Pizza

Pizza Crust:
1 cup warm (105F) water
2 cups flour
1−1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast

Fruit Filling:
1 − 21 oz. can pie filling (cherry, blueberry, or apple)

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla Glaze:
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla

Combine yeast and warm water and let proof for 3 minutes. Add to
other crust ingredients in a large bowl and knead for 10 minutes.
Cover with plastic wrap, and allow to rise for about 12 hours.
Preheat oven to 500F. Roll the dough on a floured surface until it
is about the diameter for your 16 inch pizza pan. Place in pan and
form the dough to the edge. Brush with vegetable oil and prick with
fork. Prebake for 3 minutes. Remove from the oven and spread with
pie filling. Mix crumb topping ingredients with a fork or pastry
blender. Spoon over pie filling. Return pizza to the oven and
continue to bake for 10−15 minutes or until crust is light golden
brown. Remove and drizzle with vanilla glaze.
 
Olive Garden Toasted Ravioli

1 − 16 oz. Package of Meat Filled Ravioli
(fresh or frozen, but unthaw if frozen )
2 Eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs, plain
1 teaspoon Italian seasoning

Mix water with eggs and beat well, set aside. Mix Italian seasonings
and garlic salt with the bread crumbs and set this aside. Measure flour
in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350F for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and
carefully place in hot oil. Fry until golden, remove from oil and
drain. Serve with your favorite marinara sauce.
 
Bob Evan's Cheddar Baked Potato Soup

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar Cheese
4 cups whole milk + 1 soup can
2 Tablespoons butter
2 Tablespoons Corn Starch
Salt, Pepper, Onion powder and Garlic salt − 1/2 teaspoon each
7 medium potatoes, diced to 1" and boiled

Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese, and
milk. Stir in cornstarch with rest of broth, add to soup. Add spices
and butter. Bring to a boil, reduce heat, and simmer for 15−20 minutes.
Add boiled potatoes, and simmer 15 minutes more. Top with chives and
bacon bits. For the best taste, let cool and reheat.
Bob
 
Chi−Chi's Baked Chicken Chimichangas

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (choice of hotness)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
pinch of salt
6 − 10 inch flour tortillas, nice flexible ones;
if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

In large saucepan, saute onion and garlic in oil until tender.
Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded
chicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1
baking pan. Working with one tortilla at a time, spoon a heaping
tablespoon of beans down center of each tortilla. Top with a scant
1/2 cup of the chicken mixture. Fold up the bottom, top and sides
of tortilla; secure with wooden toothpicks if necessary. Place
chimichangas in greased baking pan, seam side down. Brush all sides
with the oil. Bake 20 to 25 minutes or until golden brown and crisp,
turning every 5 minutes. Serve with sour cream and guacamole.
 
Cracker Barrel Cherry Chocolate Cobbler

1−1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle's
semi−sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.
 
Der Weinerschnitzel's Chili Sauce

2 cloves garlic, minced
1/2 cup onion, minced
2 tablespoons olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon prepared mustard
1 tablespoon vinegar
1 teaspoon Worcestershire Sauce
1/2 teaspoon Tabasco
1/4 cup ketchup
1/2 cup tomato juice

In a large heavy skillet cook garlic and onion in oil
over moderate heat, stirring, until onion is softened.
Add beef and cook, stirring and breaking up any lumps with
a fork,until cooked through. Drain off any excess fat.
Add remaining ingredients, adding just enough juice to create
a spoonably loose but not soupy mixture. Simmer sauce,
stirring occasionally; about 10 minutes. Makes enough sauce
to top 6 hot dogs. Steam the hot dogs and use potato rolls.
 
El Pollo Loco Chicken

1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finely minced
2−3 drops yellow food coloring
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 chicken, 2−1/2 to 3 pounds, halved

Combine oil, butter, onion, garlic, food coloring, cumin, lemon
and orange juices in a large shallow pan. Add chicken halves,
turning to coat well. Cover and marinate several hours, or overnight.
Remove chicken from marinade, then cook over medium coals on
barbecue grill, or in a broiler 4 inches under source of heat,
until browned on both sides and meat is done, turning and basting
frequently, about 25 minutes.
Cut chicken halves into pieces. Serve with beans and rice, corn
or flour tortillas, and fresh salsa.
 
Hooter's Buffalo Chicken Wings

1/4 cup margarine
1/4 cup Red Devil Hot Sauce
1/4 teaspoon granulated garlic
1/2 cup all−purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, tips removed
vegetable oil for frying

Heat oil in a deep fryer to 350F.
Melt margarine and mix in hot sauce and garlic. Set aside.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
Place wings in a large bowl and sprinkle the flour mixture over them,
coating each wing evenly. Put the wings in the refrigerator for 60−90
minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry about 10 minutes or until
they turn a dark brown. Remove from the oil and place in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.
 
T.J. Cinnamon's Cinnamon Rolls

Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4−5 cups all−purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature

Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon

Icing:
1 cup confectioners' sugar
2−3 tablespoons warm milk
1 teaspoon vanilla

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
sugar and salt. At low speed, gradually beat in milk, oil, eggs,
and yeast mixture; beat until well blended. Beat in additional
flour until dough pulls away from sides of bowl.
On floured surface, knead dough until smooth and elastic,
8−10 minutes. Place in greased bowl, turning to grease top. Cover
and let rise in warm, draft−free area until doubled in bulk,
about 1 hour.
For filling, beat all ingredients together until smooth.
Set aside. Grease 2 (9−inch) round cake pans. On lightly floured
surface, roll dough into an 18 X 10 inch rectangle. Spread with
filling. Roll tightly from long side. Cut into 14 (1 1/4−inch)
slices. Place 1 roll cut side up in center of each pan. Arrange
remaining rolls in a circle of 6 around center roll. Cover and
let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden
brown. Cool in pans 10 minutes. Invert onto wire racks, then invert
again to cool. For icing, whisk all ingredients until smooth.
Drizzle over cooled rolls.
 
Nutter Butter Cookies

The Cookie Part:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter (regular)
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour

The Filling:
1/2 cup peanut butter (low fat, if available)
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs

Preheat the oven to 325F. Cream together the shortening and sugar
with an electric mixer. Add the egg, salt, and peanut butter and
beat until well blended. Put the oats in a blender and blend on
medium speed until they are almost as finely ground as flour. Add
the oats and flour to the mixture and blend well. Roll out dough
with your hands into 1 inch balls. Press them flat onto ungreased
cookie sheets so that they form 2−inch circles.
Bake for 8 to 10 minutes, or until light brown around the edges.
While the cookies bake, combine the filling ingredients in a small
bowl. When the cookies are cool, spread a thin layer of filling
on a cookie and press another on top.
 
Jack Daniel's Marinade

1/4 cup Jack Daniel's whiskey
1/4 cup soy sauce
1/4 cup Dijon−style mustard
1/4 cup minced green onion and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash of Worcestershire sauce
pepper to taste

Combine all ingredients. Blend well. Use to marinate shrimp
or scallops for one hour. Beef, chicken or pork should marinate
refrigerated overnight. Use to baste the shellfish or meat as
it is grilled or broiled.
 
El Torito's Deep−Fried Ice Cream

20 ounces chocolate chip ice cream
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and
freeze solid, 2 hours or longer. Mix cereal, sugar and
cinnamon. Divide equally between 2 pie plates or other
shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press
coating into ice cream. Dip coated ball in egg wash,
then roll in second container of cereal mixture. Again
press coating onto ice cream. Freeze coated ice
cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow
waist) by cutting off curved slice from 2 opposite
sides. One end will serve as base for ice cream. Other
end will be decorative fan.
Heat oil in wok or large deep−fryer. Place tortilla
between 2 ladles or large spoons of different sizes
(smaller ladle on top). Place tortilla so that base end is
cupped in larger ladle to form basket, with back of
upper fan supported by handle of larger ladle.
Deep−fry until crisp. Drain and sprinkle with
cinnamon−sugar. Set aside.
Deep−fry frozen coated ice cream balls 30 to 45
seconds. Place each fried tortilla in large−stemmed
glass, with fan part of tortilla standing vertically above
glass. Set fried ice cream ball in base of tortilla. Top
with dollop of whipped cream and decorate with cherry.
 
Domino's Cinna Sticks

1 pkg. refrigerated pizza dough (or your favorite recipe)
1/4 cup melted margarine
1/2 cup sugar
2 teaspoons cinnamon

Icing:
1 lb. powdered sugar
1 tablespoon milk
1 tablespoon melted butter
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Roll out pizza dough into a large
rectangle. Brush melted margarine over dough. In a small bowl combine
sugar, and cinnamon, mix well. Sprinkle the cinnamon and sugar mixture
liberally over the pizza dough. Slice the dough into either long sticks,
or cut dough in half, and then slice into smaller sticks. (The smaller
sticks are easier to handle.) Place on an lightly greased cookie sheet
and bake for approximately 15 minutes or until done.
While the pizza sticks are cooking mix together the powdered sugar,
milk, melted butter, and vanilla. Mix until smooth. You may need to
add an extra teaspoon of milk. Serve icing with sticks.
 
Chili's Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.

Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.
 
Applebee's Blonde Brownies

2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 − 30 minutes.
 
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