California Pizza Kitchen Chicken Tequila Fettuccine

1 pound dry spinach fettuccine
1 1/4 pounds chicken breast, diced
1/2 cup chopped fresh cilantro
2 tablespoon chopped cilantro for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins removed)
3 tablespoons unsalted butter
(reserve 1 tablespoon for saute )
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced

1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.
2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.
3.Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
4. Pour soy sauce over diced chicken; set aside for 5 minutes.
5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).
7.Toss with drained spinach fettuccine and reserved cilantro.

Serves 4

Carrabba's Italian Grill Meatballs

1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic,
finely chopped and sautéed
1/3 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil

1. Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
2. Heat the oil in large sauté pan over medium-high heat.
3. Roll the mixture into 1 1/2 inch balls and fry until brown on all sides, but not cooked through completely.
4. Remove with a slotted spoon to a plate lined with paper towels.
5. Put meatballs in an oven safe pan and bake at 375 degrees F for 20-25 minutes. You can also continue to cook these in a tomato sauce if desired.
Serves 4

Church’s Fried Chicken

1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoon seasoned salt
2 teaspoon paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 chicken (Cut into Pieces)
2 eggs, mix with
1/4 cup cold water
1 cup corn oil (for frying
1 envelope Italian dressing mix
1 envelope onion soup mix

1. Combine first set of ingredients in a 4-cup bowl. Mix to blend ingredients thoroughly.
2. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
3. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 5 minutes. Use medium high heat.
4.Turn and brown underside of pieces a few minutes. Transfer to an oiled pan. Cover with foil, sealing it on only 3 sides of pan.
5. Bake at 350 degrees F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.
Serves 4-6

Dollywood Dipped Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips

Chocolate Dip
1 (6 ounce) bag semi-sweet chocolate morsels
1 (6 ounce) bag white chocolate morsels vegetable oil

1. Preheat oven to 375 degrees F.
2. In a small bowl, combine flour, baking soda, and salt; set aside.
3. In a large bowl combine butter, sugar, and vanilla extract; mix until creamy.
4. Beat in eggs. Gradually add flour mixture. Stir in 12 ounces semi-sweet chips.
5. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 9-11 minutes. Cookies should still be soft when removed from oven. Place on cooling racks.
6. In separate small saucepans, melt bags of semi-sweet and white chocolate morsels.
7. Add a small amount of vegetable oil to each saucepan.
8. Dip each cookie halfway in dark chocolate and return to rack to cool.
9. After cooled, dip the other half in the white chocolate. Allow to cool.
Serves 8-10

Houston’s Spinach and Artichoke Dip

(2) 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 tablespoon minced fresh garlic
2 tablespoon minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 teaspoon fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped

1. Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.
2. In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3 to 5 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in cream and stock and continue cooking until boiling.
5. Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted.
6. Remove from heat and allow to cool for 5 minutes.
7. Stir in sour cream, then fold in dry spinach and artichoke hearts.
8. Sprinkle cheddar evenly over top.
9. Microwave to melt cheese and serve.
Serves 12

Macaroni Grill Shrimp Portofino

16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

1. Sauté mushrooms and garlic in butter until almost tender.
2. Add shrimp and sauté until shrimp is cooked, about 3 minutes (be careful not to overcook).
3. Add the rest of the ingredients except lemon and parsley and heat through.
4. Serve over pasta or rice. Garnish with lemon slices and parsley.
Serves 4

Olive Garden Angel Hair and Three Onion Soup

1/2 pound pearl onions
1 medium red onion sliced thin
1 mediumVidalia onion sliced thin
4 tablespoons olive oil
6 cups chicken stock
Salt
1/4 teaspoon Red Pepper flakes
1/2 pound Angel Hair,
broken in 2 inch pieces
1/4 cup chopped Italian Parsley
4 teaspoon grated Romano Cheese

1. Place onion and oil in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are soft.
2. Add stock and salt to taste. Sprinkle with hot pepper flakes and simmer for about 1 hour.
3. Add pasta and parsley and cook until pasta is al dente. Sprinkle with grated Romano cheese.
Serves 6

Outback Steakhouse Marinated Steak

4 beef steaks
1 cup beer
1 tablespoon packed brown sugar
1 teaspoon seasoned salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

1. Place your favorite cut of steak in a shallow pan, pour beer over, and marinate for 1 hour in refrigerator.
2. Remove steak from beer.
3. Combine dry ingredients and rub over steaks.
4. Allow to marinate for 30 minutes in refrigerator.
5. Preheat a grill to medium high heat.
6. Grill steaks over a medium-high flame until desired doneness.
Serves 4

Perkins Family Restaurant Pancakes

4 cups Bisquick or Jiffy baking mix
3 extra large eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted vegetable shortening, room temperature

1. Place the dry pancake mix into a large bowl.
2.Add the eggs, club soda and melted shortening. Use a wire whisk to mix until there are no lumps but do not overmix.
3. Preheat your griddle to medium-high heat.
4. Use about 1 tablespoon vegetable oil on the griddle for each pancake; use 1/2 cup batter for each pancake.
5. Flip pancake once when you see open bubbles appear on the surface and the edges look dry around the pancake.
Makes 10 pancakes

Rainforest Cafe Safari Sauce

1 (8 ounce) jar mango chutney
1 cup mayonnaise
1/2 cup prepared mustard
1/2 cup honey
2 teaspoons curry powder
Dash hot pepper sauce

1. Spoon chutney into mixing bowl and cut up any large chunks of fruit in the chutney.
2. With wire whisk, blend in mayonnaise. Add mustard, honey, curry powder and hot pepper sauce. Blend until thoroughly combined.
3. Spoon into three 8-ounce jars and seal with lids. Store the sauce and use it on sandwiches.
Makes 3 8-ounce jars

Red Lobster Shrimp Diablo

3 lbs. large, uncooked, unpeeled shrimp
Milk for soaking
1 cup unsalted butter
1 jar Kraft BBQ Sauce
1/2 cup catsup
1/4 cup hot sauce
1 tablespoon ground black pepper

1. Wash shrimp in cool water and remove heads if needed.
2. Soak shrimp in milk overnight.
3. Mix sauces and pepper in a sauce pan and stir until boiling.
4. Remove from heat and refrigerate for at least four hours.
5. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.
6. Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).
Serves 6

Bahama Breeze Jamaican Jerk Grilled Chicken Wings

So spicy and so flavorful!

5 pounds Chicken Wings whole, thawed
3 tablespoons Garlic, chopped
1 tablespoon Thyme, fresh chopped
1 teaspoon Allspice, ground
1 cup Water
1/8 cup Scallions, sliced
Jerk Seasoning (Dry), as needed

Jamaican Marinade
1/4 cup olive oil
2 tablespoons Jamaican Jerk seasoning
1/4 cup orange juice
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1/2 cup chopped red onion
1/2 teaspoon creole seasoning
2 green onions, chopped
1 lime, juiced
2 cloves garlic, minced
1 habanero pepper, seeded and minced

1. Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix to evenly combine the ingredients.
2.Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator.
3. Marinate the chicken wings for 16 to 24 hours before cooking.
4. Remove the wings from the marinade and place in a clean bowl. Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
5. Season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down.
6. Bake the wings at 350 degrees F for 20 a 25 minutes or until fully cooked.
7. Remove from oven and place in the refrigerator to chill to 40 F. Pre-cooking the wings prevents flare-ups on the grill.
8. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side on medium heat.
9. The skin of the wings should develop a crisp texture and a dark color. Make sure the wings are fully heated to 165 degrees F. Serve hot.
Serves 6-8

Taco Bell Beef Chalupa Supreme

1 pound ground beef
1/4 cup. flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
flat bread (pita will work)
oil (for deep-frying)
sour cream
shredded lettuce
shredded Cheddar-Jack cheese
diced tomatoes

1. Mix dried onion with water in a small bowl and let sit for five minutes.
2. Combine ground beef, flour, chili powder, paprika and salt. Add onions and water then mix. In a skillet, cook beef mixture. Stir often while cooking to prevent large chunks from forming; it should be like a paste.
3. Remove from heat but keep warm.
4. In a deep-fryer, or a skillet, deep fry the bread for 30 seconds. Let drain on paper towels.
5. Make Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa, to taste.
Serves 4-6

Applebee’s Low-Fat Grilled Tilapia with Mango Salsa

1 Tilapia Fillet (or other whitefish) grilled
1/8 teaspoon cayenne pepper
salt & pepper, to taste
Mango Salsa
White rice
Vegetable Medley
Mango Salsa
1 cup diced tomatoes
1/2 cup diced red onions
1/2 each diced jalapeno
2 tablespoon chopped cilantro Salt and pepper to taste
1 teaspoon salad oil
1 teaspoon white vinegar
1/2 teaspoon granulated garlic
1/2 cup chopped mango

1. Spray both sides of the tilapia with oil.
2. Shake seasoning (salt, pepper, cayenne pepper) over both sides of the tilapia.
3. Cook tilapia on a clean, lightly oiled grill, smooth side down. Cook to an internal temperature of 145 degrees F, turning once during cooking.
4. Cook rice according to package directions and steam fresh vegetable medley, season with lemon pepper.
Mango Salsa
1. Mix all ingredients but the mango together in a bowl.
2.Add the mango and mix lightly right before serving.
Serves 1