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Make it yourself and save money -

Hooter's Buffalo Chicken Wings


vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces


ON THE SIDE: bleu cheese dressing & celery sticks

Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 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 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.
 
KFC Buttermilk Biscuits



1/2 cup (1 stick) butter
2 1/2 TBSP granulated sugar
1 beaten egg
3/4 cup buttermilk
1/4 cup club soda
1 tsp salt
5 cups Bisquick biscuit mix

1. Preheat oven to 450 degrees F
2. Combine all of the ingredients. Knead the dough by hand until smooth.
3. Flour your hands. Pat the dough flat to 3/4 inch thickness on waxed paper and punch out biscuits with a biscuit cutter.
4. Bake on a greased baking sheet for 12 minutes, or until golden brown.
Makes 18 biscuits
 
Olive Garden Pasta E Fagioli



3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain andrinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!
 
Chili's Chicken Enchilada Soup



1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina - (a type of corn flour)
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken


In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
 
Chili's Monterey Chicken



1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce
2 slices of well crisped Bacon
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese


Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.
 
Cracker Barrel Grilled Chicken Tenderloin



1 lb. Chicken Breast Tenders
1/2 C Italian Dressing (drain spices and discard spices)
1 tsp Fresh Lime Juice
1 1/2 tsp Honey


Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour. Braise tenders in anon stick pan or grill to lightly golden in color but not dry.
 
Olive Garden 5-Cheese Lasagna

CREAM SAUCE:
1/4 C. Butter
1/4 C. Flour
2 C. Milk

CHEESE FILLING:
1/4 C. Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 C. Ricotta cheese
3 Eggs
1 C. Grated Parmesan cheese
1/2 C. Grated Romano cheese
1/2 tsp. Salt
1 tsp. Black pepper

OTHER:
4 C. Mozzarella cheese -- shredded
1 C. Spinach lasagna noodles or Regular if unavailable

Marinara sauce -- as desired Extra Parmesan cheese Freshly grated

To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use. Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)
 
Olive Garden Cappellini Pomodoro



2 cloves Garlic minced
2 lbs. Plum tomatoes; seed diced
1 oz. Fresh basil leaves minced
1/3 C. Ex-virgin olive oil
3 oz. Parmesan cheese
12oz. Dry angel hair pasta cooked
1/4 tsp. Pepper



Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.
 
Olive Garden Ravioletti Mushroom Walnut Sauce



12 oz. Ravioletti or tricolored tortellini
2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated


Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve pasta with sauce.
 
Benihana Salad Dressing



1/4 C. chopped onion
1/4 C. vegetable oil
2 Tbsp. rice wine vinegar
1 Tbsp. water
1 Tbsp. chopped ginger root
1 Tbsp. chopped celery
1 Tbsp. soy sauce
1 1/2 tsp. tomato paste
1 1/2 tsp. sugar
1 tsp. lemon juice
1/2 tsp. salt

Combine all ingredients in a blender. Process until almost smooth. Any unused portions may be stored in a covered container in the refrigerator.
 
Benihana Super Salad Dressing



1/2 C. Soybean Oil
1/2 C. White Vinegar
3 Tbsp. MSG
1/2 tsp. Salt
1/2 tsp. Ground Ginger
1/2 C. sliced Celery
1/4 C. coarsely chopped Onion


Combine all ingredients in an electric blender. Mix at medium speed for 3-5 seconds until celery is finely grated. Add dressing to the salad and toss. Serves 6 to 8 people and makes 1 1/2 C. dressing.
 
Benihana's Ginger Dipping Sauce



1/4 C. chopped onion
1 small piece ginger root Or 1/8 tsp. ground ginger
1/2 C. soy sauce
1/4 C. rice wine vinegar


Combine all ingredients in blender and process until smooth.
 
Benihana's Hibachi Steak



4 - 5 oz. Sirloin Steaks
4 tsp. Soybean Oil
8 large Mushrooms - Sliced thick
4 dashes Salt
4 dashes Black Pepper


Broil steak until rare (do not broil too much). Heat nonstick skillet and add oil to heated skillet. Place steak cubes in skillet with mushrooms and cook until done to taste. Season with salt and pepper if desired and serve hot. Dip steaks in Magic Mustard Sauce.
 
Cinnabon's for the Bread Machine



This recipe uses a bread machine.

Dough 2 pound machine
1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding (3.4 oz. box)
4 c. bread flour
1 T. sugar
1/2 t. salt
2-1/2 t. bread machine yeast

Filling
1/2 c. butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped walnuts, opt
1/4 c. raisins opt.


Place all ingredients in your machine in order recommended by your machine’s manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10. Combine first three filling ingredients and mix well. Heat in microwave 10 sec. to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2-1” slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tbsp. of matching fruit jam. Yield: A full 9x13 pan.
 
Cinnabon's for the Bread Machine



This recipe uses a bread machine.

Dough 2 pound machine
1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding (3.4 oz. box)
4 c. bread flour
1 T. sugar
1/2 t. salt
2-1/2 t. bread machine yeast

Filling
1/2 c. butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped walnuts, opt
1/4 c. raisins opt.


Place all ingredients in your machine in order recommended by your machine’s manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10. Combine first three filling ingredients and mix well. Heat in microwave 10 sec. to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2-1” slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tbsp. of matching fruit jam. Yield: A full 9x13 pan.
 
Red Lobster Dungeness Crab Bisque



1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups each chicken broth and Half-and-Half
1 pound Alaskan Dungeness crab meat, thawed if necessary
Salt
Chopped parsley


1) Sauté onion in butter.
2) Add flour; cook and stir 1 minute.
3) Gradually stir in chicken broth and Half-and-Half; cook and stir 5 minutes.
4) Break crab into chunks; add to broth.
5) Salt to taste. Heat thoroughly. Garnish with parsley.
 
Red Lobster Basil Shrimp Stuffed Zucchini



4 Zucchinis 2-3 Inches in Diameter
2 Tablespoons Butter or Margarine
1 Tablespoon Minced Onion
8 oz Tomatoes, Peeled, Seeded, Chopped
1 lb Small Shrimp, Peeled and Deveined (cut shrimp if they are larger than a quarter)
1 Tablespoon Fresh Minced Basil
1/2 Teaspoon
Salt
1/4 Teaspoon Pepper
1 Cup Breadcrumbs
2 Tablespoons Melted Butter


1. Preheat oven to 350°F.
2. Wash the zucchini and trim off the ends.
3. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape.
4. Sauté onions in butter until clear, add tomatoes and simmer until soft.
5. In a mixing bowl, combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
6. Fill the zucchini boats with the mixture.
7. Place boats in a greased baking dish.
8. Sprinkle with remaining breadcrumbs and drizzle with butter.
9. Bake for 15 minutes or until shrimp are pink and clear.
 
Olive Garden Pollo Limone



4 each Skinless boneless chicken breast (4 oz.)
3 tablespoons All purpose flour
1 tablespoon Extra Virgin olive oil
¼ cup Finely chopped green onions
2 each Minced garlic cloves
½ cup Chicken broth
¼ cup Dry white wine
2 tablespoons Fresh lemon juice
2 tablespoons Chopped fresh parsley
1 tablespoon Grated lemon peel


Pound chicken breasts between sheets of plastic to ¼ inch thickness. Sprinkle chicken with salt and pepper Place flour in a bowl. Heat 1 tsp oil in a large non-stick skillet over high heat. Lightly coat chicken with flour. Shake off excess Transfer to skillet and cook until brown and cooked through, about 2 minutes on each side. Transfer chicken to plate. Repeat with remaining chicken, oil and flour. Heat ½ tsp olive oil in same skillet over low heat. Add green onions and garlic; sauté until tender. Stir in broth and wine scraping up all the browned bits in the skillet. Add lemon juice and 2 tablespoons of parsley. Increase heat to high; bring to boil, simmering for about 3 minutes. Mix in lemon peel, season with salt and pepper. Return chicken to skillet and simmer until heated through, turning to coat. Transfer chicken to plate, spoon juices over chicken. Sprinkle with remaining parsley.
 
Ground Round Mexican Chicken and Tortilla Soup



1 pound of cubed chicken breast (browned)
1 can of Fiesta nacho cheese soup
1 can of cream of chicken soup
1 soup can of milk
1 can of enchilada sauce (mild only)
Crushed tortilla chips
Shredded cheddar cheese

Brown chicken breast and set aside. Combine all the other ingredients except the tortilla chips and cheddar cheese Bring to a boil over low heat, it burns very quickly, so stir at all times. Serve with crushed tortilla chips and the shredded cheddar cheese in the soup.
 
Boston Market Macaroni and Cheese


6 oz. dry macaroni
1/2 stick butter
1/4 C. flour
1/4 tsp. dry mustard
1 tsp. salt
dash of pepper
2 C. Milk
1 T. minced onion
1 C. or 1/4 lb. American Processed cheese




Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion flour. Allow this to thicken, and when thickened slowly add the milk. When all milk is added, you may add the cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.
 
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