Olive Garden's Chicken Marsala

Yield: 6 servings.


4 boneless, skinless chicken breast halves
1/4 cup Wondra flour 1/2 teaspoon salt Freshly ground pepper to taste
1/2 teaspoon dried oregano
4 tablespoons each vegetable oil and butter or margarine
1 cup freshly sliced mushrooms
1/2 cup Marsala wine


1. Pound chicken breasts between sheets of plastic wrap until about 1/4-inch even-thickness.


2. Combine flour, salt, pepper and oregano. Dredge chicken pieces in flour mixture, shaking off excess.


3. Heat oil and butter in frying pan on medium heat. Cook chicken on medium heat for about 2 minutes on the first side, until lightly brown. Turn chicken over. Add the mushrooms to pan, spreading around the chicken. Cook chicken about 2 more minutes, until lightly browned on second side. Stir the mushrooms.


4. When chicken and mushrooms are lightly browned, add wine around chicken. Cover and simmer for about 10 minutes.

Recipe note: Marsala wine is made in Sicily, and like port and sherry, is a fortified wine.



Planet Hollywood's Bananas Foster Cheesecake

Cheesecakes are decadent dessert choices all on their own. But at Planet Hollywood, the chef has combined the creamy concoction with bananas Foster for an over-the-top treat that's getting rave reviews from patrons. Foster sauce was developed at Brennan's in New Orleans in the 1950s. It's a velvety match of sliced bananas traditionally sauted in butter, brown sugar, rum and liqueur. For the Planet Hollywood presentation, the cheesecake slices are generously drenched in Foster sauce before serving.

Yield: 8 servings.

Ingredients:

Crust:

1 1/2 cups Nilla Vanilla Wafer Cookie crumbs
Butter for greasing baking pan
Flour for dusting baking pan
1/2 cup melted butter, clarified
Batter:
2 lbs. cream cheese
2 eggs
1 tsp vanilla paste or extract
8 oz. granulated sugar
8 oz. sour cream

Fosters sauce:

4 oz. butter
4 oz. brown sugar
1/2 tsp cinnamon
2 oz. banana liqueur
1 lemon
1/2 of an orange
Garnish:
Mint springs
Powdered sugar


Instructions:

1. Combine ground vanilla wafers and clarified butter. When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter. When squeezed it should hold together easily.

2. Rub inside of a springform pan with butter. Dust sides and bottom with flour, discarding any powder that does not stick. Using your hands, tamp down the butter-wafer mixture forming a short wall up the side. When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell.

3. For the filling, beat cream cheese until smooth. With machine running, add granulated sugar, stopping occasionally to scrape down the sides. With the machine running, add the eggs, one at a time. Add the vanilla paste or extract and sour cream. Pour batter into prepared, cooled pan and level off with a spatula. Bake at 300 F for 40 minutes.

4. For the sauce, in a small saut� pan, cook brown sugar and butter slowly until the mixture liquefies. Add lemon juice, banana liqueur, orange juice and cinnamon. Bring mixture to a boil and then simmer for 10 minutes and cool. In another saut� pan, saut� banana slices in sizzling butter. When browned on one side, douse the fruit with some of the Fosters sauce.

5. Cut cooled cheesecake into 8 portions. Top with Fosters sauce. Dust with powdered sugar and add a sprig of mint.





Outback Steakhouse Bloomin Onion

4 Vidalia or Texas Sweet Onions
Batter:
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic −− minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep−fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper






Its menu includes several cuts of freshly prepared, uniquely seasoned and seared steaks, plus prime rib, barbecued ribs, pork chops, chicken, seafood and pasta. The menu is designed to have a limited number of selections to appeal to all taste preferences. The Company tests new menu items to replace slower-selling items and regularly upgrade ingredients and cooking methods. The menu also includes several specialty appetizers and desserts, together with bar service featuring Australian wine. It also offers children's menu, and certain it also offers a separate menu offering larger portions of prime beef. It feature a casual dining atmosphere with a decor suggestive of the rustic atmosphere of the Australian outback. The decor includes blond woods, large booths and tables and Australian memorabilia, such as boomerangs, surfboards, maps and flags.




McDonald's Big Mac

1 regular sized sesame seed bun
1 regular sized plain bun
2 previously frozen regular beef patties
2 tablespoons Big Mac sauce (see recipe below)
2−teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 Cup −shredded iceberg lettuce
Discard the crown half of the regular bun, retaining the heel. The cooking
method for the Big Mac is basically the same as the regular burgers, only
the bun toasting method is slightly different. In the Big Mac's case you
toast the bottom (heel) first. Do this along with the extra heel. (this will
be your middle bun.) You can use the crown (top) as the middle bun also,
just cut the rounded side off. However you will have to toast both sides of it.
Cook the two−all−beef−patties just like the regular burgers. After the bun
parts are toasted, put 1 tablespoon of "Mac sauce" on each of the
heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true
bottom bun, place one thin slice of American cheese on top of the lettuce.
On the extra "heel", the middle bun, place two pickle slices on top of the
lettuce. Toast the "crown" (top) of the bun also. When the meat patties are
done, place them one at a time on both prepared buns. Stack the middle bun
on top of the bottom bun, and put the crown on top.



McDonald's Big Mac Sauce
1 cup Miracle Whip
1/3 cup sweet pickle relish
1/3 cup Kraft French Dressing
1 tablespoon sugar
2 tablespoons minced onion
1/4 teaspoon black pepper
Combine all of the ingredients together mixing well. Store refrigerated
for several hours to allow flavors to blend.







McDonald's Corporation primarily franchises and operates McDonald's restaurants in the food service industry. The Company also operates Boston Market and Chipotle Mexican Grill (Chipotle) and has a minority ownership interest in United Kingdom-based Pret A Manger. These restaurants serve menu in more than 100 countries around the world. McDonald's menu includes hamburgers and cheeseburgers, Big Mac, Quarter Pounder with Cheese, Big N' Tasty, Filet-O-Fish, several chicken sandwiches, Chicken McNuggets, Chicken Selects, french fries, salads, milk shakes, McFlurry desserts, sundaes, soft serve cones, pies, cookies, and soft drinks and other beverages. In addition, the restaurants sell a variety of other products during limited-time promotions.

McDonald's restaurants in the United States and certain international markets are open during breakfast hours and offer a full or limited-breakfast menu. Breakfast offerings may include Egg McMuffin, Sausage McMuffin with Egg, McGriddles, biscuit and bagel sandwiches, hotcakes and muffins. Chipotle serves gourmet burritos, burrito bols, tacos and salads. Boston Market is a home-meal replacement concept serving chicken, meatloaf, sirloin, sandwiches, soups and salads. Pret A Manger is a quick-service food concept that serves mainly prepared and packaged cold sandwiches, soups, salads, coffees and teas mainly during breakfast and lunch. McDonald's, The Golden Arches Logo, Ronald McDonald and Big Mac are some of the trademarks owned by the Company.

Of the more than 30,000 McDonald's restaurants in over 100 countries, over 8,000 are operated by the Company, more than 18,000 are operated by franchisees/licensees and over 4,000 are operated by affiliates. The Company, its franchisees/licensees and affiliates purchase food, packaging, equipment and other goods from numerous independent suppliers. Independently owned and operated distribution centers, also approved by the Company, distribute products and supplies to most McDonald's restaurants. The business is managed as geographic segments: United States; Europe; Asia/Pacific, Middle East and Africa (APMEA); Latin America, and Canada. In addition, the segment Other includes non-McDonald's brands (such as Boston Market and Chipotle).




KFC Honey Barbecued Wings

20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying
Wash the chicken wings, then remove the wing tips;
cut the other two pieces in half. Shake off the excess water.
Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside.
Put the flour into a bag, then shake the wings in it, to
lightly coat. Roll the wings in the egg wash, then toss them
back into the bag. You want a fairly heavy coating of flour−−
so the BBQ sauce has something to hang onto.
Repeat 2−3 times.
Heat a large skillet or use your deep fryer. Heat oil until
it's very hot (around 350 degrees).
Fry the wings until they're golden brown. Remove and
drain on paper towels.
Preheat oven to 325 degrees.
Dip each wing in the BBQ sauce and place on a greased
cookie sheet. Make sure the pieces don't touch each other.
Bake for 15−20 minutes, until they no longer look shiny.






KFC rules the roost when it comes to chicken. America's #1 fast-food chicken chain owns or franchises more than 13,700 outlets in almost 100 countries. The restaurants offer the Colonel's trademark fried chicken (in both Original Recipe and Extra Tasty Crispy varieties) along with chicken sandwiches, chicken pot pies, crispy chicken strips, mashed potatoes and gravy, and potato wedges. Its locations can be found operating as free-standing units and kiosks (in shopping malls, gas stations, and airports). More than 20% of the restaurants are company-operated; the rest are franchised or licensed. KFC is a division of global fast-food franchiser YUM! Brands.




A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.
Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.






A&W is a legend in root beer. A division of fast-food giant YUM! Brands, A&W All-American Food Restaurants is best known for its branded draft root beer and drive-in service. The company operates and franchises almost 700 quick-service restaurants in the US and 14 other countries offering hamburgers, hot dogs, onion rings, and fries, along with its signature root beer. In addition to its traditional drive-up format, the chain includes food court and co-branded locations. A&W traces its roots back to a California root beer stand business started by Roy Allen in 1919.




Applebee's Classic Patty Melt

1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions
Season one side of the burger with salt, pepper and garlic. Place on
grill or in broiler, seasoned side down. Then season the other side.
Cook to desired doneness.
While burger is cooking, melt butter in fry pan on medium heat or in
electric skillet (set at 350F). Spread mayonnaise onto bread. Drop
bread, dry side down, onto melted pools and swirl to coat (to avoid
sticking).
Cover one slice of bread with two slices of Swiss cheese and the
other with two slices of Cheddar.
In a separate frying pan, melt butter and saute sliced onions.
Season with salt, pepper and garlic while heating.
Place cooked burger patty on top of one cheese−topped slice of bread
and the sauteed onions on the other. Carefully close and cut
sandwich. Serve with your favorite summer side dish.






Applebee's International, Inc. (Applebee's) develops, franchises and operates casual dining restaurants under the name Applebee's Neighborhood Grill & Bar. The Company had over 1,800 restaurants during the fiscal year ended December 25, 2005 (fiscal 2005). As of December 25, 2005, there were 1,804 Applebee's restaurants. Franchisees operated 1,318 of these restaurants and 486 restaurants were company operated. The restaurants were located in 49 states and 14 countries outside of the United States. During fiscal 2005, 144 new restaurants were opened, including 92 franchise restaurants and 52 company restaurants.

Applebee's also offers its customers the carry-out service. During the fiscal year ended December 29, 2002, the Company initiated a To Go program, which includes the use of standardized packaging, interior and exterior signage and a focused training program. In addition, the program features its Carside To Go initiative in which customers place their orders by telephone, park in designated spots at its restaurants and servers deliver their orders to their vehicles. During the fiscal year ended December 26, 2004 (fiscal 2004), the Company launched an alliance with Weight Watchers to offer Weight Watchers-branded menu alternatives to its guests. It has 10 Weight Watcher items on the menu.

Applebee's has territory franchise arrangements with 76 franchise groups, including 29 international franchisees. The Company has generally selected franchisees that are multi-unit restaurant operators who have operated other restaurant concepts. Its franchisees operate Applebee's restaurants in 43 states and 14 countries outside of the United States. The Company has assigned development rights to the domestic territories in all states except Hawaii or has designated them for Company development.

As of December 25, 2005, there were 1,318 franchise restaurants. Franchisees opened 92 restaurants in 2005. Each franchisee is responsible for selecting the site for each restaurant within their territory. Generally, franchise arrangements consist of a development agreement and separate franchise agreements. Development agreements grant the right to develop a number of restaurants in a designated geographical area. The franchisee enters into a separate franchise agreement for the operation of each restaurant.




Cracker Barrel's Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.






Cracker Barrel Old Country Store

Cracker Barrel stores target both travelers and local customers. Except for Christmas day, when they are closed, and Christmas Eve when they close at 2 p.m., Cracker Barrel restaurants serve breakfast, lunch and dinner daily between 6 a.m. and 10 p.m. (closing at 11 p.m. on Fridays and Saturdays). Cracker Barrel's restaurants offer home-style country cooking featuring Cracker Barrel's own recipes. During the fiscal year ended July 29, 2005 (fiscal 2005), Cracker Barrel's restaurant operations accounted for approximately 77% of Cracker Barrel's total revenue. Breakfast items can be ordered at any time throughout the day, and include juices, eggs, pancakes, bacon, country ham, sausage, grits, and a variety of biscuit specialties, such as gravy and biscuits, and country ham and biscuits. Cracker Barrel restaurant's breakfast day-part (until 11 a.m.) accounted for approximately 22% of restaurant sales during fiscal 2005. Lunch (11 a.m. to 4 p.m.) and dinner (4 p.m. to close) day-parts accounted for approximately 36% and 42% of restaurant sales, respectively, during fiscal 2005. The restaurants do not serve alcoholic beverages.





Emeril's Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Macaroni Grill Penne Rustica

Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one−third. Add remaining ingredients
and reduce by half of original volume. Set aside:
Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary
Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.






Macaroni Grill is an Italian restaurant. Menu selections include signature pastas, grilled steak, seafood, salads and desserts all prepared by chefs in open kitchens. Macaroni Grill restaurants feature brick ovens, string lights, gladiolus, and a selection of house and premium wines. In addition, guests enjoy Macaroni Grill's Curbside To Go service. During fiscal 2006, food and non-alcoholic beverage sales constituted approximately 87.7% of Macaroni Grill's total restaurant revenues, with alcoholic beverage sales accounting for the remaining 12.3%.




O'Charley's Baked Potato Soup

3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,
cover with water and bring to a boil. Let boil for 10 minutes or until
almost cooked. In a separate large Dutch oven, combine melted margarine and
flour, mixing until smooth. Place over low heat and gradually add
half−and−half, stirring constantly. Continue to stir until smooth and liquid
begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and
cook over low heat for 30 minutes, stirring occasionally. Place soup into
individual serving bowls and top with crumbled bacon, shredded cheese,
chives and parsley.






O'Charley's restaurants are intended to appeal to a spectrum of guests from a diverse income base, including mainstream casual dining guests, as well as upscale casual dining and value oriented guests. The O'Charley's menu is mainstream and distinctive in taste. The O'Charley's menu features a variety of items including United States Department of Agriculture (USDA) Choice hand-cut and aged steaks, baby-back ribs basted with the Company's own tangy BBQ sauce, fresh salmon, a variety of seafood, salads with special recipe salad dressings and O'Charley's signature caramel pie. All entrees are cooked to order and feature a selection of side items in addition to its hot, freshly baked yeast rolls. O'Charley's restaurants are open seven days a week and serve lunch, dinner and Sunday brunch and offer full bar service. Specialty menu items include limited time only promotions, O'Charley's Lunch Club, a special kids menu and a kids eat free program in selected markets.

The Company creates a casual, neighborhood atmosphere in its O'Charley's restaurants through an open layout and exposed kitchen and by tailoring the decor of its restaurants to the local community. The exterior typically features bright red and green neon borders, multi-colored awnings and attractive landscaping. The interior typically is open, casual and well lighted and features warm woods, exposed brick, color prints and hand-painted murals depicting local history, people, places and events. The prototypical O'Charley's restaurant is a free-standing building ranging in size from approximately 4,900 to 6,800 square feet with seating for approximately 163 to 275 guests, including approximately 60 bar seats. O'Charley's periodically updates the interior and exterior of its restaurants to reflect refinements in the concept and respond to changes in guest tastes and preferences.

The Company opened 13 new Company-owned restaurants and closed nine Company-owned restaurants in 2005. In 2006, O'Charley's Inc. plans on developing between three and five new company-owned restaurants and five to seven new franchised or joint venture O'Charley's restaurants.




Olive Garden Capellini Pomodoro

3 cloves Garlic, mince
2 pounds Plum tomatoes; seeded, diced
1 ounce Fresh basil leaves, minced
1/3 cup Extra virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta, cooked
1/4 teaspoon 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 operates a casual dining Italian restaurant in the United States. Olive Garden's menu includes a variety of Italian foods and a wine list that includes a selection of wines imported from Italy. The menu includes antipasti (appetizers); soups, salad and garlic breadsticks; baked pastas; sauteed specialties with chicken, seafood and vegetables; grilled meats, and a variety of desserts. Olive Garden also uses coffee imported from Italy for its espresso and cappuccino. Olive Garden maintains approximately 42 different dinner menus and 36 lunch menus across its trade areas, as well as 13 children's menus.




Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or
1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.






Olive Garden operates a casual dining Italian restaurant in the United States. Olive Garden's menu includes a variety of Italian foods and a wine list that includes a selection of wines imported from Italy. The menu includes antipasti (appetizers); soups, salad and garlic breadsticks; baked pastas; sauteed specialties with chicken, seafood and vegetables; grilled meats, and a variety of desserts. Olive Garden also uses coffee imported from Italy for its espresso and cappuccino. Olive Garden maintains approximately 42 different dinner menus and 36 lunch menus across its trade areas, as well as 13 children's menus.




Outback Steakhouse Walkabout Soup

2 cups thinly sliced yellow sweet onions
2 tablespoons butter
14 − to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish
In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at
low to medium heat, stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir
until completely heated through. Add white sauce and Velveeta cheese. The
white sauce will be thick because it has been removed from the heat. Simmer
on medium low heat until cheese is melted and all ingredients are blended,
stirring constantly. Turn temperature to warm and let cook for an additional
30 to 45 minutes.
Serve with a garnish of shredded Cheddar cheese and a couple of slices of
warm dark Russian bread.
Thick white sauce:
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk
In 1−quart saucepan, melt butter and add flour, cook on medium heat until
flour turns thick and comes away from side of saucepan. Pour milk into flour
mixture a little at a time and stir constantly, taking care not to let
mixture lump. Set aside (off the heat) until ready to use in the soup.






Its menu includes several cuts of freshly prepared, uniquely seasoned and seared steaks, plus prime rib, barbecued ribs, pork chops, chicken, seafood and pasta. The menu is designed to have a limited number of selections to appeal to all taste preferences. The Company tests new menu items to replace slower-selling items and regularly upgrade ingredients and cooking methods. The menu also includes several specialty appetizers and desserts, together with bar service featuring Australian wine. It also offers children's menu, and certain it also offers a separate menu offering larger portions of prime beef. It feature a casual dining atmosphere with a decor suggestive of the rustic atmosphere of the Australian outback. The decor includes blond woods, large booths and tables and Australian memorabilia, such as boomerangs, surfboards, maps and flags.




P.F. Chang's Lettuce Wraps

8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and
cover bottom of serving dish with them. Then pour chicken mixture on top of
noodles. Spoon into lettuce leaf and roll.






P.F. Chang's China Bistro, Inc. (P.F. Chang's), incorporated in January 1996, operates in two segments: Bistro and Pei Wei. As of January 1, 2006, P.F. Chang's owned and operated 131 Bistro (full service) restaurants that feature a blend of traditional Chinese cuisine with and American hospitality in a bistro setting. The Company's restaurants offer intensely flavored, culinary creations, prepared from ingredients, including herbs and spices imported directly from China. The Company also owned and operated 77 Pei Wei (limited service) restaurants as of January 1, 2006.

P.F. Chang's Bistro restaurants menu features traditional Chinese offerings and dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine. The menu is complemented by a full-service bar offering a selection of wines, specialty drinks, Asian beers, cappuccino and espresso. The Company offers customer service featuring a display kitchen, exhibition wok cooking and a decor that includes wood and slate floors, mounted life-size terra cotta replicas of Xi'an warriors and narrative murals depicting 12th century China.

The menu for the Bistro restaurants offers a harmony of taste, texture, color and aroma by balancing the Chinese principles of fan and t'sai. Fan foods include rice, noodles, grains and dumplings, while vegetables, meat, poultry and seafood are t'sai foods. Slow-roasted, Cantonese-style ducklings and BBQ spare ribs are prepared in vertical ovens, while handmade shrimp, pork and vegetable dumplings, as well as flavorful fish and vegetables, are prepared in custom-made steamer cabinets. The menu is highlighted by dishes, such as Chang's Spicy Chicken, Orange Peel Beef, Peking Dumplings, Chicken in Soothing Lettuce Wrap, Oolong Marinated Sea Bass and Dan Dan Noodles. It also offers an array of vegetarian dishes and is able to modify dishes to accommodate customers with dietary needs. MSG is not added to any ingredients at P.F. Chang's. In addition to the core menu, the Bistro menu also offers special lunch and dinner selections.

The menu for P.F. Chang's Pei Wei concept also offers a variety of intensely flavored culinary creations. This menu is more concise and includes not only Chinese cuisine but other Asian fare as well. As with the Bistro, Pei Wei has an exhibition kitchen featuring made-to-order items using traditional Mandarin-style wok cooking. Along with its handmade dim sum, the guests can order traditional favourites, such as Minced Chicken in Soothing Lettuce Wraps and Orange Peel Beef, while sampling a variety of Asian dishes, such as Vietnamese Chicken Salad Rolls and Pei Wei Pad Thai.




Pizza Hut Original Pan Pizza

1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to
mix well. Allow to
sit for two minutes. Add oil and stir again. Add flour and stir until dough forms
and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each
making sure it is spread
evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in
cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place in warm
area and allow to
rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables






When it comes to tossing dough around, no one does it more often than Pizza Hut. The division of YUM! Brands operates the world's #1 pizza chain with more than 12,500 outlets in more than 90 countries worldwide. The chain serves a variety of pizza styles, including its flagship Pan Pizza, as well as Thin n' Crispy, Stuffed Crust, Hand Tossed, and Sicilian. Other menu items include pasta, salads, and sandwiches. Pizza Hut offers dine-in service in its characteristic red-roofed restaurants as well as carry-out and delivery service. About 20% of its restaurants are company-operated; the remaining units are franchised or licensed.




Popeye's Red Beans and Rice

2 cups Uncle ben's long grain rice (cooked)
1 − 16 oz. can Red chili beans in chili gravy
1 teas. Chili powder
1/4 teas. Cumin
Dash garlic salt
In saucepan, heat beans without letting them boil.
Stir in chili powder, cumin and garlic salt. When
piping hot, add warm rice and gently mix.






Popeyes hopes its fried chicken will shiver your timbers. Popeyes Chicken & Biscuits is the operating division of AFC Enterprises that oversees its chain of quick-service chicken restaurants. Ranking only behind YUM! Brands' KFC, the chain boats more than 1,800 locations in the US and about two dozen other countries. Popeyes serves up Cajun-style fried chicken, biscuits, po'boys, chicken strips and other fixin's. About 30 locations are company-owned, the rest are operated by franchisees. Al Copeland started the company as a single Chicken on the Run restaurant in New Orleans in 1972. AFC bought the company in 1993.




Red Lobster Cheese Biscuits

Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.






Red Lobster is a casual dining, seafood specialty restaurant operator in the United States. It offers a menu featuring fish, shrimp, crab, lobster, scallops and other seafood. The menu includes a variety of specialty seafood and non-seafood entrees, appetizers, salads, desserts and the Company's signature Cheddar Bay biscuits.





Red Lobster Crab Stuffed Mushrooms

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






Red Lobster is a casual dining, seafood specialty restaurant operator in the United States. It offers a menu featuring fish, shrimp, crab, lobster, scallops and other seafood. The menu includes a variety of specialty seafood and non-seafood entrees, appetizers, salads, desserts and the Company's signature Cheddar Bay biscuits.





Ruby Tuesday's Chicken Quesadillas

5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa
Place chicken breast in a bowl with enough Italian dressing to
coat; allow to marinate 30 minutes, refrigerated. Grill marinated
chicken until done in a lightly oiled pan. Cut into 3/4" pieces
and set aside.
Brush one side of tortilla with margarine and place in frying pan
over medium heat. On one half of tortilla, add cheese,
1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make
sure to spread to the edge of the half. Top with diced chicken,
fold empty tortilla side on top, and flip over in pan so that
cheese is on top of chicken. Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges
on one side of plate. On the other side put lettuce, topped with
1/4 cup tomatoes, and then topped with sour cream. Serve your
favorite salsa in a small bowl on the side.






Ruby Tuesday, Inc. (RTI) owns and operates Ruby Tuesday concept in the bar and grill segment of casual dining. The Company also offers franchises for the Ruby Tuesday concept in domestic and international markets. As of June 6, 2006, it owned and operated 629 casual dining restaurants, located in 29 states and the District of Columbia. Also, as of June 6, 2006, the franchise partnerships operated 168 restaurants located in 17 states and traditional franchisees operated 36 domestic and 47 international restaurants. Ruby Tuesday restaurants offer American dining emphasizing 14 appetizers, handcrafted burgers, a garden bar that offers up to 46 items, fish, ribs, steaks and more. Burger choices include such items as beef, bison, turkey, chicken and crab.

Ruby Tuesday's To Go Curbside initiative was launched at both Company-owned and franchise restaurants during the fiscal year ended June 1, 2004. This program provides an alternative for customers who are on the go. As of June 6, 2006, the Company owned and operated restaurants concentrated primarily in the Southeast, Northeast, Mid-Atlantic and Midwest of the United States. As of June 6, 2006, there were 251 franchise restaurants, including 168 operated by franchise partnerships. In July 2006, the Company acquired 17 franchise partnerships restaurants. Franchisees opened 32 restaurants during the fiscal year ended June 6, 2006.

RTI offers support service agreements for domestic franchisees. Under the support services agreements, the Company has one level of support, which is required for franchise partnerships and optional for traditional franchisees, in which it provides specified additional services to assist the franchisees with various aspects of the business, including but not limited to, processing of payroll, basic bookkeeping and cash management. The Company's WOW-U, located in the Maryville, Tennessee Restaurant Support Services Center, serves as the centralized training center for all of the Company's and the franchisees' multi-restaurant operators and other team members. Facilities include classrooms and a test kitchen. Further contributing to the training experience is the RT Lodge, which is located on a wooded campus near the Restaurant Support Services Center. RT Lodge serves as the lodging quarters and dining facility for those attending WOW-U.




Sbarro Chicken Francese

5 − boneless 5 oz. chicken breasts
5 eggs
3 oz. Romano cheese
1 teaspoon dried parsley
1 cup flour
pinch of white pepper
1 cup chicken stock
1/2 pound butter
juice from 2 lemons
1 1/2 cups oil (10% olive oil, 90% vegetable oil)
lemon slices and chopped fresh parsley for garnish
Pound chicken breasts flat and cut in half. Set aside.
Scramble eggs in mixing bowl. Add Romano cheese, parsley,
and white pepper. Blend and set aside.
Put flour in a large shallow bowl.
In a skillet, heat oil over medium heat. Check
temperature by dipping a corner of a chicken piece in oil.
If it boils slowly, oil is ready.
Coat both sides of a piece of chicken with flour. Dip chicken
in egg mixture, making sure all flour is covered with egg. Let
excess egg drip off, then place chicken in hot oil. Repeat
with 4 more pieces. Fry each side of chicken until a light
blond color. Remove from oil to a serving plate − keep warm.
Repeat with other chicken pieces.
Bring chicken stock to a light boil. Add butter, stirring
continuously, until melted. Add lemon juice and cook for
1 minute while stirring continuously.
Pour sauce over chicken and garnish with lemon slices
and chopped fresh parsley.






SBARRO, INC. (SBARRO) is an owner, operator and franchisor of quick-service restaurants, serving a variety of Italian specialty foods with 927 company-owned and franchised restaurants during the fiscal year ended January 2, 2005 (fiscal 2004). Under the Sbarro, Sbarro The Italian Eatery, Cafe Sbarro, Umberto's, Tony and Brunos and La Cuccina names, the Company offers pizza, pasta and other hot and cold Italian entrees, salads, sandwiches, cheesecake and other desserts and beverages. All of Sbarro's entrees are prepared fresh daily in each restaurant using special recipes developed by the Company. Sbarro has created, through subsidiaries and joint ventures, other restaurant concepts in addition to the Sbarro restaurants. Sbarro operates 24 other concept restaurants through owned subsidiaries and joint ventures.




Sbarro Rigatoni Ala Vodka

2 lbs. rigatoni
24 oz. canned tomato sauce (plain)
2 tablespoons olive oil
2 cloves fresh garlic, minced
1/2 teaspoon cracked red pepper
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 quart heavy cream
1 1/2 oz. vodka
1 oz. grated Romano Cheese
1 oz. bacon bits
1/2 oz. Italian parsley, chopped
In a medium sauce pan, heat oil until hot. Add garlic and
saute until golden brown. Add tomato sauce, salt, red pepper,
black pepper, and basil. Cook over medium heat, stirring
occasionally, until thoroughly heated. Add heavy cream and
vodka. Stir to mix and cook for a few minutes.
Boil rigatoni according to package instructions (do not
overcook). In a mixing bowl, combine drained pasta with
cream sauce. Mix thoroughly. Transfer to a serving bowl
and sprinkle with grated cheese, bacon, and parsley.
Serve immediately.






SBARRO, INC. (SBARRO) is an owner, operator and franchisor of quick-service restaurants, serving a variety of Italian specialty foods with 927 company-owned and franchised restaurants during the fiscal year ended January 2, 2005 (fiscal 2004). Under the Sbarro, Sbarro The Italian Eatery, Cafe Sbarro, Umberto's, Tony and Brunos and La Cuccina names, the Company offers pizza, pasta and other hot and cold Italian entrees, salads, sandwiches, cheesecake and other desserts and beverages. All of Sbarro's entrees are prepared fresh daily in each restaurant using special recipes developed by the Company. Sbarro has created, through subsidiaries and joint ventures, other restaurant concepts in addition to the Sbarro restaurants. Sbarro operates 24 other concept restaurants through owned subsidiaries and joint ventures.




Shoney's Country Fried Steak

3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 4 Ounce cube steaks, trimmed, flattened
1−1/2 Tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon black pepper
1/4 teaspoon salt
Put water in medium bowl. Sift flour, salt, and pepper together in another
bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks
on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for
8−10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in
flour, then remaining ingredients. Bring to boil, then simmer until thick.
Pour gravy over steaks.






Let's get something to eat at Shoney's. The company operates and franchises around 300 family-style restaurants in about 20 states. Popular for breakfast, the chain offers such standard morning fare as bacon, biscuits and gravy, eggs, and pancakes. Its lunch and dinner offerings include burgers, chicken, seafood, and steak. The restaurants also feature an all-you-can-eat buffet with nightly features, such as Homestyle Dinner and Big Ol' Bar-B-Que. Operating primarily in the South, more than half of Shoney's locations are company-owned. The Shoney's chain was founded by Alex Schoenbaum in the 1940s. It is controlled by investment firm Lone Star Funds.




Sizzler Cheese Toast

1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium−high.
2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese
has browned.






You can legitimately say business is sizzling at these restaurants. Sizzler USA Restaurants operates and franchises about 270 Sizzler family-style steak houses in almost 20 states. The eateries serve a variety of steak, chicken, and seafood dishes and feature a buffet-style salad bar that also offers soups, appetizers, and dessert items. More than 40 of the restaurants are company owned, while the rest are franchised. The Sizzler chain was started by Delmar Johnson in 1957. Sizzler USA is owned by Australian investment firm Pacific Equity Partners.




Steak & Ale's Hawaiian Chicken

4−6 Chicken Breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 T. dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 cup + 2 T. sugar
1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of  munster or provolone cheese and broil just until cheese starts to melt.






Make no mistake: This company has a big stake in steak. Metromedia Restaurant Group (MRG) operates and franchises more than 800 casual-dining restaurants, including its Bonanza and Ponderosa family steakhouses. The chains feature steak, chicken, and seafood dishes along with an all-you-can-eat salad and soup bar. MRG also operates Bennigan's Grill & Tavern, a chain of more than 300 pub-themed restaurants offering sandwiches and burgers, as well as ribs, steaks, and seafood. Its Steak & Ale chain offers a broader menu set in the atmosphere of an 18th century English country inn. MRG is a unit of conglomerate Metromedia Company.




Steak−n−Shake Chili

2 tablespoons oil
1 1/2 pounds ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup cola (Coke, Pepsi, or generic)
Brown ground beef and salt in oil. Put soup in blender, blend
for 1 minute. Add all to crock pot. Drain beef and beans before
adding to pot. Let simmer on low for 6 hours or on high for 2 hours.






The Steak n Shake Company (Steak n Shake) is engaged in the ownership, operation and franchising of Steak n Shake restaurants. As of September 28, 2005, the Company had 399 Company-owned restaurants and 49 franchised restaurants located in 20 states. Steak n Shake restaurants are generally open around the clock. In addition to its core menu, the Company offers a breakfast menu during breakfast hours. During the fiscal year ended September 28, 2005 (fiscal 2005), lunch and dinner sales accounted for approximately 36.4% and 45.4% of sales, respectively, while breakfast and late night sales account for 6.6% and 11.6% of sales, respectively. The Company offers full-service dining with counter and dining room seating, as well as drive-thru and carryout service. Steak n Shake's menu has featured items that include STEAKBURGER sandwiches, thin and crispy French fries, and hand-dipped milk shakes. In fiscal 2005, new menu offerings included expansion of Sippable Sundaes Milk Shakes, with the inclusion of one additional Holiday shake flavor, white chocolate and the addition of two new Halloween Shakes.

During fiscal 2005, Steak n Shake opened 19 new units and four new franchisees units. The Company owned units were built in the Florida, Indiana, Ohio and Texas markets, with a franchise opening creating a new presence in Arkansas. During such time it completed the purchase of 17 restaurants owned by Kelley Restaurants, Inc. (KRI), a former franchisee. Steak n Shake's franchising program is designed to extend brand name recognition and derive additional revenues without substantial investment by the Company.

The Company operates a distribution center in Bloomington, Illinois, from which food products (except for items purchased by the restaurants locally, such as bakery goods, produce and dairy products) and restaurant supplies are delivered to 102 Company-owned and nine franchised restaurants. The restaurants served by the distribution center are located in parts of the Midwest (primarily in Illinois, Missouri, Iowa and Wisconsin). The restaurants that are not serviced by the distribution center obtain Company-approved food products and supplies from two separate independent distributors, one with locations in Orlando, Florida and Pryor, Oklahoma, and the other with a location in Zanesville, Ohio.

Steak n Shake is in the process of testing new Premium Topping Steakburgers for future launch. Offerings for these new Premium Topping Steakburgers include Three Cheese, Hickory Smoked Thick Bacon and Grilled Mushroom 'n Onion. As of September 28, 2005, the 49 franchised Steak n Shake restaurants operated by 17 franchisees, were located in Arkansas, Georgia, Illinois, Indiana, Kentucky, Mississippi, Missouri, North Carolina, Oklahoma and Tennessee. The Company assists franchisees with both the development and ongoing operation of their restaurants. Its management personnel assist with site selection, approve all restaurant sites and provide franchisees with prototype plans, and construction support and specifications for their restaurants. Steak n Shake's staffs provide both on-site and off-site instruction to franchised restaurant management associates.

The Company's financing subsidiary, SNS Investment Company, Inc. assists qualified franchisees in financing the development of one or more franchised restaurants by purchasing or leasing approved sites from third parties, constructing the restaurant and leasing or subleasing the finished facility to the franchisee. As of September 28 2005, six restaurants were being financed through this subsidiary.




White Castle Sliders

Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.
Form each into a 2−1/2 inch square patties. Do this on waxed paper. Make
the patties very thin. Then "cookie−cut" five holes in each pattie.
(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.
Freeze these 16 patties. (It'll make it easier later)
BUNS: the buns are also small. My grocer has dinner rolls the exact size
I need, but you might have to create your own using hot dog buns. One
hot−dog bun makes two White Castle buns. Simply cut in half (through top
and bottom) and then cut off the rounded sides to make them square.
COOKING: This is key. You need to finely chop a medium white onion.
On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons
of onion for each patty you want to cook (generously spray with non−stick
spray like Pam first) The onions should only be "one deep" if you will.
Immediately place frozen patty directly on top of onions and press down.
Cook for about 4 minutes right on top of the onions. The holes in the beef
will allow the steam to cook the top side. (You don't flip)
Add a dash of salt and a pinch of pepper to each patty while they cook.
Remove and place on UNTOASTED buns.






The treasure room of this fast food fortress contains Slyders. White Castle System owns and operates about 400 hamburger joints known for their little square burgers called Slyders. The meat patty is steamed over a bed of onions rather than grilled, and served on a steamed bun with a single slice of pickle. Patrons typically consume a sack of Slyders at a time. White Castle restaurants can be found in about a dozen states, primarily in the Midwest. The company also sells frozen Slyders through supermarket chains. The first fast food chain in the US, White Castle was founded by Walter Anderson and real estate broker E. W. "Billy" Ingram in 1921. The Ingram family continues to control the company.