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.