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DENNY’S RESTAURANT has gained a loyal following with mouth-watering items like their Belgian Waffle Platter, Veggie-Cheese Omelette, Country-Fried Steak & Eggs, Fabulous French Toast Platter, Grilled Chicken Breast Salad, Buffalo Chicken Strips, T-Bone Steak & Shrimp, Grilled Tilapia and Mushroom Swiss Burger.

Originally named Danny’s Donuts, Denny’s Restaurant went on to become one of our most popular family eateries.

In 1977, Denny’s introduced the Grand Slam Breakfast in Atlanta as a nod to Hank Aaron. It went on to become Denny’s most famous, and still-popular, breakfast.

Today, besides its famous pancakes, Denny’s is becoming renowned for its nutritious Breakfast items. Such as its Carb-Watch Ultimate Omelette: a three-egg omelette with sausage, bacon, green peppers, mushrooms, onions and diced tomatoes. Topped with shredded Cheddar cheese and served with tomato slices.

It serves many popular salads, including the Grilled Chicken Breast Salad – a seasoned, grilled chicken breast sliced and served on top of mixed greens with tomatoes, cucumbers, red onions and Cheddar cheese. Served with the dressing of your choice and dinner bread.

 

And then there’s Denny’s Steakhouse Strip & Shrimp, a new mouth-watering 8 oz. strip steak and six of our new lightly seasoned, golden-fried shrimp. Served with your choice of two sides and dinner bread.

 

 

 

 

 

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are DENNY’s most popular recipes of all time…

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–Denny’s Cheese Soup–

 

4 tablespoons butter or margarine

10 ounces cream of chicken soup

10 ounces cream of celery soup

1/2 soup can Kraft’s mayonnaise

1 jar Cheese Whiz – (8 oz)

1 can chicken broth – (14 oz)

Salt — to taste

Freshly-ground black pepper — to taste

 

Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper.

Stir occasionally until piping hot – but don’t let it boil.

 

*

 

–Denny’s Chicken Fried Steak–

 

4 Cubed steaks

Corn oil

Season salt

2 tablespoons Lambrusco’s red wine Or Juice

2 cups Bisquick

1/4 pound Butter or margarine — Melted

1/3 cup Cooking oil

 

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the Bisquit mix.

Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375~ about 30 minutes.

*

 

–Denny’s New York Style Cheesecake–

 

3 lbs. cream cheese

1 3/4 c. sugar

1 1/4 c. sour cream

1/4 tsp. salt

1 tsp. vanilla

1 tsp. lemon juice

6 eggs

1 tsp. grated lemon peel

 

> Crust:

1 1/2 c. graham cracker crumbs

4 oz. butter, melted

1 tsp. cinnamon

1/4 c. sugar

 

Note: You can add a number of favorite filling ingredients. A favorite of mine is fresh raspberries.

Combine the graham cracker crumbs with the cinnamon and sugar. Add the melted butter. Press into pans and set aside. Cream the cheese, then add the remaining ingredients with the eggs last. Whip until smooth.

Bake for 20 minutes at 350 degrees, then turn down oven and bake for 55 minutes to 1 hour at 275 degrees. If the top starts to overflow the pan, press in sides gently.

After the baking is done, put wax paper on top and place a plate on top of paper to weigh it down. Cool. Top with sour cream layer and chocolate swirls; strawberries or leave plain.

 

 

 

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Or Try…

–Denny’s Bacon Caesar Burger–

1 Hamburger bun

1 Hamburger pattie

1 slice Romaine lettuce

2 Hamburger slices of dill pickles

1 slice of red onion

2 slices of tomato

2 slices Monterey Jack cheese

2 slices of bacon cooked

1/4 cup Caesar dressing – served on the side

 

Cook hamburger pattie and season with salt and pepper. Toast the bun separately in a skillet, or you can even do this in the oven using the broiler. Assemble like this:

Starting from the bottom bun.

Bottom bun: slice of romaine lettuce, 2 slices of tomatoes, 2 slices of pickle, onion, hamburger pattie, 2 slices of Monterey Jack cheese, 2 slices of Bacon placed crossways, Top Bun

Dip your burger in the Caesar dressing.

 

*

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

And – Here’s a personal favorite that’s gaining popularity in the restaurants:

 

–Denny’s Chicken Fajita Breakfast Skillet–

 

2 Boneless Skinless Chicken Breast Halves

2 cups Home Fries or Hash browns

1 teaspoon Fajita Seasoning

1 Small Bell Pepper

1 Small Onion

4 Eggs

1/4 cup Half and Half

1/2 cup Shredded Cheese

1/2 cup Sour Cream (optional)

1/2 cup Guacamole (optional)

Salt and Pepper

Salsa (optional)

 

Rub chicken breast with fajita seasoning and let marinade for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chicken in a hot skillet until done.

Add onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside.

Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets.

Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.

Sprinkle with 1/4 cup cheese on each platter of fajita platter. Serve with sour cream, guacamole, and salsa if you like.

- Brian Alan Burhoe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In an era when so-called value menus are attempting to lure customers with dollar-priced snacks and bite-sized burgers, Carl’s Jr. is proving that taste and quality never go out of style.

With the creation of its ultimate premium burger, the Prime Rib Six Dollar Burger, Carl’s Jr. set a new standard for quality fast-food and re-defined value in comparison to similar items available at fancy sit-down restaurants thoughout West Coast communities.

 The new high-end burger is the latest in the Carl’s Jr. string of “meat-as-a-condiment” menu items, which have included the Pastrami Six Dollar Burger and the Philly Cheesesteak Six Dollar Burger. The newest meat-on-meat creation is sure to satisfy even the hungriest of prime rib lovers.

The Prime Rib Six Dollar Burger consists of a charbroiled, 100 percent Black Angus beef patty topped with thinly-sliced prime rib, melted Swiss cheese, grilled onions and horseradish sauce all on a toasted Ciabatta roll – and all for about the price of a gallon of gasoline.

With enough spice to challenge even a jalapeño-lover’s taste buds, the Jalapeño Chicken Sandwich is also topped with Carl’s Jr.’s zesty, signature Santa Fe sauce and Pepperjack cheese, so it’s sure to leave stomachs satisfied and eyes glistening.

 

By combining the spicy success of the Jalapeño Burger and Jalapeño Six Dollar Burger with the juicy flavor of its marinated and charbroiled chicken breast sandwiches, Carl’s Jr. extends its history of product innovation in the quick-service restaurant industry. Carl’s Jr Charcoaled Burger Restaurant has united fast-food with real home-cooked taste. Among their most popular items are:

1. Parmesan Chicken Sandwich – A Crispy Chicken Fillet with Melted Cheese and Marinara Sauce on a Seeded Bun.

2. The Big Carl – Two charbroiled beef patties, our classic sauce, two slices of American cheese, and lettuce all on a toasted sesame seed bun.

3. Green Burrito Taco Salad – Seasoned Ground Beef with Refried Beans, Jack and Cheddar Cheeses, Lettuce, Fresh Salsa, Hot Sauce and Sou.r Cream in a Crispy Flour Tortilla Bowl.

4. Chili Cheese Fries – Natural Cut French Fries smothered in Chili and Shredded, Melted Jack and Cheddar Cheeses.

 

>>>And here are their most popular items – complete recipes so you can make ‘em at home!

–Carl’s Jr’s Famous Star–

1/4 pound ground chuck

1 large sesame-seed bun

Kraft mayonnaise

Heinz ketchup

Heinz hamburger relish (the red stuff)

Vlasic hamburger slices

tomato, white onion, lettuce

Pre-Prepare your Condiments:

Mix 1 Tablespoon ketchup with 1/2 Tablespoon relish, set aside. Chop the lettuce…you’ll need a handful per burger.

Thinly slice the tomato and onion. You’ll need 1-2 tomato slices, and 3-4 rings of fresh onion. (These amounts are for each Famous Star.

Divide one pound of ground chuck ito 4 equal portions. On waxed paper, form each portion into 5 inch round patties. Freeze for at least an hour.

Keep any spares frozen until needed. Obviously you’ll do this in advance. When cooking time draws near, toast the faces of the bun (top and bottom) on a 375 electric griddle. They should be an even tan color.

1. Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre-heated, place a still-frozen beef patty on the grill, pressing down firmly for 4-5 seconds. (This will get you the grill marks) Salt liberally. Cook for 3 minutes (gas) or 5-6 minutes (electric). Eyeball it—if it looks ready to turn, turn it.

2. While the beef is cooking, dress your bun as follows: Top Half: Your pre-mixed special sauce (ketchup and relish) 1/2 Tablespoon mayonnaise Bottom Half: 1/2 Tablespoon mayonnaise 3 pickle slices 1 handful of chopped iceberg lettuce 1-2 tomato slices 3-4 fresh rings of onion.

3. Turn the beef patty over, press down firmly with a spatula for 3-4 seconds, and salt liberally. (Don’t be afraid to have a few flames “kiss.” the burger…they are charbroiled.

4. Place the cooked beef patty on the dressed bottom bun, add the top. Carl’s Jr’s Famous Star 88 Want to make a Carl’s Jr All-Star ? After placing the beef on the bottom bun, add a slice of real Amercian cheese on top of the patty, then 2 slices of cooked bacon before placing the top bun on. (Criss-cross the bacon in an X pattern)

 

–Carl’s Jr. Chicken Club–

 2 Whole chicken breasts, Boned and halved

1 Cup Teriyaki marinade (Lawry’s Is best)

4 Whole-wheat hamburger buns

8 Slice Bacon

1/4 Cup Mayonnaise

1 Cup Alfalfa sprouts, loosely

Packed

4 Lettuce leaves

4 Large Tomato slices

4 Slice Kraft Swiss Cheese Singles

Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat.

Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. Cook the bacon in the pan until crisp, then set aside.

Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom. Divide the sprouts into 4 portions and mound on each bottom bun.

On the sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken breast half on each of the sandwiches, a top the tomato. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other.

Top off the sandwich with the top bun. Microwave for 15 seconds on high. Makes 4 sandwiches.

 

Bon Appetit!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous Blogs and culinary websites, including the popular WUVING.com.

 In 2008, Carl’s Jr. introduced its “Fake Restaurant” ad campaign. By using actors and props, Carl’s Jr. created a formal gourmet burger restaurant to demonstrate–via supposedly hidden cameras–people enjoying the burgers and the fact they will happily pay $14-16 for a Carl’s Jr. Six Dollar Burger, which actually is priced at only around $3.99 plus tax.

Decorated with an Australian Outback theme, Outback Steakhouse is a great place for the whole family to eat.

Although beef and steak items make up a good portion of the menu, the concept offers a variety of chicken, ribs, seafood, and pasta dishes. Restaurants display Aboriginal art, boomerangs, Australian maps, and other Aussie themed decor.

The menu continues the Outback theme with items like Kookaburra Wings, Walkabout Soup, and Grilled Shrimp on the Barbie, among many others.

Every day they start out fresh, making every one of their Aussie soups, salad dressings and sauces from scratch.

As part of Operation Feeding Freedom, Outback Steakhouse has been involved in feeding our military troops stationed in Afghanistan. Over a number of trips, they have fed our brave American, Canadian and British soldiers involved in combat operations over there.

The Operation Feeding Freedom menu featured signature dishes such as the Outback Bloomin’ Onion, Bonefish Bang Bang Shrimp, and Fleming’s Calamari. Also served were thick and juicy steaks, potatoes, Carrabba’s signature pastas, Bonefish Longfin Tilapia with Lobster Thermidor Sauce and Roy’s Beef Short Ribs.

 

>>> And now here is their most popular meal of all – OUTBACK MARINATED STEAK WITH SAUTEED MUSHROOMS & AUSSIE FRIES…

 

–Outback Steakhouse Steak Marinade–

1-2 pounds of steak – Sirloin, T-bone or rib steak

c. beer or ale

2 t. brown sugar

1/2 t. seasoned salt

1/4 t. each- black pepper and MSG

Let the steak marinate in the beer for at least an hour in the refrigerator.

Mix the dry ingredients together well.

After marinating, sprinkle the dry mix over the steak. Rub it all over the steak. Let the steak sit in the refrigerator another thirty minutes.

Put a pat of butter on the grill. When it’s very hot, add the steak. Cook to desired doneness.

Grilling tip: When grilling steaks, they will be much better if you let them come to room temperature first before grilling.

 

–Outback Steakhouse Sauteed Mushrooms–

1/2 c. chopped onions

3 T. butter or olive oil

1 can beef broth

32 oz jar button whole mushrooms, or fresh mushrooms

1/3 cup red wine.

Saute onions in butter or olive oil until translucent.

Add beef broth and onions ito a saucepan. Simmer on low about 15 minutes.

Add mushrooms with juice from jar and wine. Simmer additional 15 minutes.

 

–Outback Steakhouse Aussie Fries–

1 lb. bag of Frozen French Fries

1 Cup shredded Colby Jack cheese

6 pieces of Bacon, cooked

24 Fl. Oz. Peanut Oil

Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough.

Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.

When all french fries are done cooking, and drained place them onto a platter.

Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.

>>Dipping Sauce:

1/2 C. Sour Cream

1 Tbsp. Prepared Horseraddish

dash Cayenne Pepper

dash Salt

dash black pepper

Combine all ingredients and mix well.

 

Or try…

–Outback Steakhouse Queensland Chicken and Shrimp–

1/2 C. milk

2 Tbsp butter

1/2 pint cream

1/4 tsp poultry seasoning

1/8 – 1/4 tsp cayenne (adjust to taste)

1/8 tsp white pepper

1/8 tsp onion powder

1/2 C. white wine

1 Tbsp garlic powder

1 lb. linguine

4 chicken breasts

8 oz shrimp

1 Tbsp olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside.

Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary.

Serve each breast on a bed of linguine with shrimp. Cover with sauce.

 

–Outback Kookaburra Wings–

1/4 C. butter

1/3 C. Crystal Louisiana Hot Sauce

1 to 1 1/2 tsp. taco seasoning (Old El Paso is great)

1 to 1 1/2 tsp. Good Seasons Italian Salad Dressing Mix

Oil for frying

20 wings

Heat butter, sauce, and seasons over medium heat until all flavors are well blended. Fry wings for 10 minutes or until done. Toss wings and sauce together while wings are still hot.

 

Dig In and Enjoy, Mate!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

 

Other Popular items on Outback Steakhouse Menu:

- Alice Springs Chicken Quesadilla - A bold twist on a classic. Outback Steakhouse stuff theirs with the freshest grilled chicken breast, sautéed mushrooms, crispy bacon, melted cheeses and our honey mustard sauce.

- Crab Stuffed Shrimp – Tender golden shrimp stuffed with succulent lump crab meat and drizzled with a light lemon butter sauce.

- Kookaburra Wings – Chicken wings tossed in a savory blend of secret spices and paired with a cool creamy Blue Cheese dressing and celery. You can choose mild, medium or hot.

Classic Roasted Filet Wedge Salad – Tender sliced roasted filet with a cool, crisp wedge of fresh Iceberg lettuce, Blue Cheese dressing, grape tomatoes, red onions, bacon and Blue Cheese crumbles, drizzled with a sweet balsamic glaze.

New Zealand Rack of Lamb – A rack of tasty New Zealand lamb with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies.

Roasted Filet with Port Wine Sauce – Seared, slow-roasted and sliced filet drizzled with a delicious port wine mushroom sauce. Served with garlic mashed potatoes and fresh seasonal veggies.

Chocolate Thunder From Down Under – An extra generous pecan brownie is crowned with rich vanilla ice cream, drizzled with their classic warm chocolate sauce and finished with chocolate shavings and whipped cream. A chocolate lover’s dream.

At CRACKER BARREL OLD COUNTRY STORE RESTAURANT, their Lunch & Dinner menus offer homestyle country cooking with quality ingredients prepared from scratch throughout the day.

You’ll find everything you love about country cooking, plus a few items that might surprise you. Their country cooks have added some new things they know you’ll like. And of course, you’ll still find old favorites like Meatloaf, Chicken n’ Dumplins, Roast Beef and plenty of tasty country vegetables on the menu.

Among their most popular items are: Fried Chicken Livers, Hickory Smoked Pork Barbeque, Grilled Pork Chops, Fried or Grilled Chicken Tenderloin, Beans n’ Greens (a cup of Pinto Beans and Turnip Greens served up with onion, relish & Corn Muffins) as well as their famous Half Pound Hamburger Steak, Sugar Cured Ham, Homemade Beef Stew and Farm Raised Catfish Fillet (deep fried or Spicy Grilled).

 

>>> And now here is their most popular meal of all – Cracker Barrel Chicken & Dumplings Full Meal Recipe:

 

 –Cracker Barrel Chicken & Dumplings–

> Chicken and Broth:

3 quarts water

1 3-4 pound chicken cut up

1 1/2 teaspoons salt

1 small onion sliced

2 stalks celery, chopped

1 clove garlic, peeled and quartered

1 bay leaf

4-6 whole parsley leaves

1 teaspoon coarsely ground black pepper

1 tablespoon lemon juice

 

> Dumplings:

 2 cups all purpose flour

1 tablespoon baking powder

1 1/4 teaspoons of salt

1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

 

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

 

–Cracker Barrel Country Cornbread Dressing–

2/3 cup chopped onion

2 cups chopped celery

2 quarts of day old, grated cornbread

1 quart of day old, grated biscuits

1/4 cup dried parsley flakes

2 tsp poultry seasoning

2 tsp ground sage

1 tsp coarse ground pepper

4 ounces margarine

1 quart (32 ounces) plus 1 (14 ounce) can chicken broth

Preheat oven to 400 degrees F.

Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.

Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).

Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.

Bake uncovered for 1 hour until lightly brown on the top.

 

–Cracker Barrel Buttermilk Biscuits–

8 servings…

2 c Bisquick

2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9? round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1? thick, 3? round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.

 

–Cracker Barrel Double Chocolate Fudge Coca-Cola Cake–

 4 servings…

2 cups all-purpose flour

2 cups granulated sugar

3 tablespoons cocoa

1 cup butter or margarine

1/2 cup buttermilk

1 cup Coca-Cola

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

Pinch of salt

1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

Combine dry ingredients in a bowl.

Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

> Frosting:

1/2 cup butter or margarine

3 tablespoons cocoa

6 tablespoons Coca-Cola

1 box confectioners’ sugar

1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.

It’s served warm with premium vanilla bean ice cream. Enjoy a real Cracker Barrel tradition!

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.

Cracker Barrel Old Country Store Facts:

- Cracker Barrel uses 70,000 pounds of flour every day to produce their made-from-scratch buttermilk biscuits and chicken dumplings.

- In 2007, Cracker Barrel sold enough pancake mix to make 8.2 million pancakes. That’s a stack of pancakes 32 miles high.

- The Cracker Barrel Heritage Music label has release exclusive CDs from Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Amy Grant, Sara Evans and The Charlie Daniels Band. The SONGS OF THE YEAR CD features today’s country superstars performing classic country songs.

- August 2009 – For the 19th consecutive year, a consumer poll in the food service RESTAURANTS & INSTITUTIONS Magazine ranked Cracker Barrel Old Country Store, Inc. the “Best Family Dining Chain.” The Consumers’ Choice in Chains Award is based on a survey of more than 2,000 consumers and their visits to 200 of the nation’s largest restaurant chains. The survey measures opinions on food quality, menu variety, value, service, atmosphere, cleanliness and reputation.

With its classic Rock & Roll theme and great chef-prepared meals, the HARD ROCK CAFE is a fantastic place to eat.

Back in the 70′s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal “Layla” – liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.

The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.

So Clapton got to be friends with the American duo and asked them to save him a regular table – put up a brass plaque or something. And the young proprietors said, “Why don’t we put up your guitar?” They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.

No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: “Mine’s as good as his. Love, Pete.”

The young proprietors put it on the wall. After that, the guitars never stopped coming.

The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.

Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here is Hard Rock Cafe’s most popular meal of all – BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT…

 

–Hard Rock Cafe Baked Potato Soup–

8 slices bacon

1 cup Diced yellow onions

2/3 cup Flour

6 cups Hotchicken stock

4 cups Diced — peeled baked Potatoes

2 cups Heavy cream

1/4 cup Chopped parsley

1 1/2 teaspoon Granulated garlic

1 1/2 teaspoon Dried basil

1 1/2 teaspoon Salt

1 1/2 teaspoon Red pepper sauce

1 1/2 teaspoon Coarse black pepper

1 cup Grated Cheddar cheese

1/4 cup Diced green onions — white Part only

Additional chopped bacon –

Grated cheese and Chopped parsley for Garnish

 

Fry bacon until crisp. Chop bacon and reserve drippings.

Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.

Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.

Heat until cheese melts smoothly.

Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

 

–Rock Your World Chicken Quesadillas–

4 flour tortillas

1 grilled chicken breast

barbecue sauce

crushed pineapple

bacon bits

colby-jack cheese

cooking oil spray

 

Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.

Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don’t be too generous with the sauce or it will seep out of the quesadilla.

Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.

When done, cut into wedges and serve with added BBQ sauce if you like to dip.

 

–Hard Rock Cafe Orange Freeze–

2 cups orange sherbet

1 cup freshly squeezed orange juice

1/4 cup milk

1 sprig fresh mint (for garnish)

In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.

You may have to stop the blender and stir the mixture up a bit to help it combine.

Pour into a tall, chilled glass and place a sprig of fresh mint on top.

Serve immediately, either to drink or as a dessert.

 

Or try…

–Hard Rock Cafe BBQ Beans–

2 15-ounce cans pinto beans (with liquid)

2 tablespoons water

2 teaspoons cornstarch

1/2 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

2 tablespoons diced onion

1 teaspoon prepared mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/2 cup shredded pork or chopped bacon

Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.

Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.

After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

 

–Hard Rock Cafe Grilled Vegetable Sandwich–

6 Tbl Mayonnaise

1/2 ts Fresh Parsley — Chopped

Dried Oregano

Salt to taste

1 Red Bell Pepper

1 sm Zucchini

1 Yellow Summer Squash

1/4 Eggplant

1/4 c Olive Oil

2 Sourdough French Roll

1 TB Parmesan Cheese — Grated

8 Onion Ring Slices

4 slices Tomato

2 Pieces Red Leaf Lettuce

Preheat the barbecue or stovetop grill.

To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you’re ready to make the sandwich.

Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.

Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.

Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.

Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.

Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.

Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.

 

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

Other Popular items on the Hard Rock Cafe Menu:

Hard Rock Cheeseburger or Bacon Cheeseburger : Served with Seasoned Fries.

Honey Mustard Grilled Chicken Sandwich: Topped with bacon, lettuce, tomato & Jack cheese. Served with Seasoned Fries & Coleslaw.

Hard Rock Cafe Veggie Burger: Served with a Side Salad.

Hickory Bar-B-Que Chicken: Served with Seasoned Fries, Coleslaw & Ranch Beans.

Entrée House Salad: Fresh mixed greens with shredded cheese, seasoned bacon bits, dried cranberries and in-house made garlic croutons. Served with choice of dressing.

Top Chefs jealously guard their secret recipes. But — Top Chefs also borrow recipes from their favorite restaurants!

One of the most copied restaurants is Applebee’s Neighborhood Grill and Bar.

Applebee’s, of course, is the largest casual dining chain in the world, with locations throughout the U.S. and many countries worldwide. As they like to say of themselves, “We take pride in having a friendly, welcoming, neighborhood environment for both our staff and guests that makes everyone enjoy their Applebee’s experience.”

Applebee’s continues to set the standards for best practices in the restaurant industry. Here are just a few of their recent awards:

Chain of the Year: Restaurant Hospitality Magazine.

Excellence in Retention Award: Nation’s Restaurant News, People and Performance Award Council.

Heart of the Workplace Award: In recognition of a company that models best people practices in their workplace and makes a difference in the lives of their employees and their communities – People Report.

From delicious appetizers to mouthwatering burgers to tasty salads, they’ve got some of the best meals worth sampling — and cooking home.  Give your dinner guests the best — whether family, friends — or that date you just met on WUVING.com

 

Here are the Top 5 most copied recipes from Applebee’s Neighborhood Grill and Bar:

 

–Applebee’s Oriental Chicken Salad–

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

oil for frying

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

Dressing:

3 tablespoons honey

1 1/2 tablespoons rice wine vinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.

Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

Preheat oil over medium heat.

Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

 

 

–Applebee’s Baby Back Ribs–

3 racks (about 1 lb. each) pork baby back ribs, each cut in half Barbecue sauce:

1 cup ketchup

1/4 cup apple cider vinager

3 tablespoons dark brown sugar

3 tablespoons worcestershire sauce

1 teaspoon liquid smoke

1/2 teaspoon salt

1. Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

2. Mix all sauce ingrediants together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

 

–Applebee’s Bourbon Street Steak–

1/2 cup bottled steak sauce

1/4 cup bourbon whiskey

1 tablespoon honey

2 teaspoons prepared mustard

4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

 

–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 x 13 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…

 

–Applebee’s Lemonade–

 

1 Quart water

1 Cup sugar

1 Cup FRESH lemon juice

Sparkling Water (not tonic water, like Perrier) Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.

An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.

 

- Brian Alan Burhoe – www.brianalanburhoe.com

Bon Appetit!

Barbecue experts Pat and Gina Neely share their perfect, picnic recipes with Harry Smith.

Golden Corral Buffet & Grill is a family restaurant that features grilled food, such as steaks, and a large buffet.

Their delicious buffet contains an array of food choices including hot meat options, pasta, pizza, fresh vegetables, salad bar and a selection of carved meats (their Carving Station is a would-be chef’s delight) at dinner and on Sundays.

During breakfast service, choices range from traditional breakfast items, like omelets made-to-order, scrambled eggs (usually egg product), bacon, and biscuits and gravy; to childhood favorites, like chocolate chip pancakes and French toast with powdered sugar.

 

Other items include rotisserie chicken, made from scratch mashed potatoes, Bourbon Street chicken, grilled sirloin steak, their popular home-style yeast rolls, fried chicken, their signature “Awesome” pot roast, meatloaf, pizza, seafood salad, and carrot cake.

Restaurant & Institution Magazine’s Consumers’ Choice in Chains Awards recognizes Golden Corral for Best Buffet Restaurant in Customer Satisfaction.

The restaurant, which serves breakfast, lunch and dinner, is famous for its three-year “Frying Pan Man” advertising campaign in which a person is hit on the head with a frying pan resulting in a craving to go to the restaurant.

Golden Corral Buffet & Grill’s most recent restaurant concept, called “Strata,” was rolled out during the early 2000′s in an effort to bring more of the food preparation into view of the guests.

So – here we go again: You’ve met someone special – maybe through friends – maybe on one of those Romance relationship sites like eHarmony or WUVING.com – and you want to whip up a truly romantic dinner!

You’re looking for some great romantic dinner recipes to sweep that special guy or girl off his or her feet.

 

>>> Here is the recipe for their excellent GOLDEN CORRAL’S SEAFOOD SALAD — and Golden Corral’s BOURBON STREET CHICKEN served with their Brass Bakery Bread Rolls…

 

–Golden Corral’s Seafood Salad–

1 lb. imitation crab meat, shredded

1 cup diced celery

1/2 cup mayonnaise

1/4 cup sliced green onions (with the green too)

1 tablespoon lemon juice

3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow flavors to blend. Serve either a salad, on lettuce, or on split croissants.

 

–Golden Corral’s Bourbon Street Chicken–

1 Pound Chicken leg or thigh meat

Cut in bite size chunks

4 oz Soy sauce

1/2 cup Brown sugar

1/2 tsp. Garlic powder

1 tsp. Powdered ginger

2 tbs. Dried minced onion

1/2 cup Jim Beam Bourbon Whiskey

2 tbs. White wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl.

Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan.

Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.

 

–Golden Corral’s Brass Bakery Yeast Rolls–

 1 envelope Active dry yeast

1/4 cup Very warm water

1/3 cup Sugar

1/4 cup Butter or margarine

1 teaspoon Salt

1 cup Scalding hot milk

1 Egg — lightly beaten

4 1/2 cups Sifted all-purpose flour

2 tablespoons Melted butter or margarine — for brushing rolls.

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.)

Stir until yeast dissolves.

Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up.

Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.

Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan.

Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned.

Serve warm with plenty of butter. This recipe yields about 2 dozen rolls.

 

 Bon Appetit!

- Brian Alan Burhoe brianalanburhoe.com.

 

 

Macaroni Grill Foccacia Bread – Chicken Scaloppini di Pollo – Pasta Di Pollo Al Sugo Bianco – just a few of the delicious menu items offered by ROMANO’S MACARONI GRILL ITALIAN RESTAURANTS.

Romano’s Macaroni Grill menu features items found in traditional cuisine from Italy and the Mediterranean area. Guests find it hard to choose from generous portions of delicious pastas, veal, seafood, steaks, roasted chicken, pizza baked in wood-burning ovens, soups and hard-to-resist desserts. Macaroni Grill also offer patrons the option of creating their own pasta, from a list of pre-selected ingredients. All meals are served with complimentary bread and olive oil.

Romano’s Macaroni Grill is an Italian-style chain of casual dining restaurants with locations throughout the U. S., Canada and Mexico. The first restaurant was founded by talented restaurateur Philip J. Romano in Texas in 1988.

Romano’s passionate chefs prepare more than 25 Italian specialties in exhibition kitchens while guests relax in a casual atmosphere surrounded by attentive servers and an occasional strolling opera singer!

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are Romano’s Macaroni Grill most popular recipes of all…

 

–Romano’s Macaroni Grill Chicken Scaloppini di Pollo–

 

>> Lemon Butter Sauce:

4 oz lemon juice

2 oz white wine

4 oz heavy cream

1 lb (4 sticks) butter.

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

>> Chicken:

6 to 8 (3 oz) chicken breasts, pounded thin

oil and butter for sauteing chicken

1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging 6 oz pancetta, cooked

12 oz mushrooms, sliced

12 oz artichoke hearts, sliced

1 T capers

1 lb capellini pasta, cooked

chopped parsley, for garnish.

 

To make Chicken and Pasta: Cook pasta and drain. Heat a small amount of oil and 2 T of butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

 

–Romano’s Macaroni Grill Pasta Di Pollo Al Sugo Bianco–

>> The Asiago Sauce:

4 cups heavy whipping cream

1/8 teaspoon paste or dried chicken base

1 1/4 cups asiago cheese

1 tablespoon cornstarch

2 ounces water.

 

To make the sauce: Heat cream to very hot and just bubbly (but not a boil).

Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.

Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.

>> Pasta:

1/2 stick butter

1/2 cup red onions, diced

1/2 cup pancetta, (Italian smoked bacon) drained and chopped

1 tablespoon garlic, chopped

3/4 cup green onions – tops only

3/4 pound sliced grilled chicken

2 pounds farfalle, (bow-tie pasta) cooked

8 ounces heavy whipping cream

1 tablespoon chopped parsley.

 

To make the pasta dish:

Saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.

 

 

–Romano’s Macaroni Grill Foccacia Bread–

 

1 Tablespoon Dry yeast

1 Teaspoon Canola oil

1 Tablespoon Sugar

Nonstick cooking spray

1 Cup Warm water

2 Tablespoon Margarine

2 1/2 Cup White flour

1/4 Cup Fresh rosemary; chopped – (or 2 tbsps dried)

1 Teaspoon Salt.

 

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled.

Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9-in square cake pans with nonstick spray.

Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450 F.

Lightly sprinkle salt over the loaves. Bake for 20 – 25 min, until lightly browned.

 

 

In a Seafood Mood? Try…

–Romano’s Macaroni Grill Baked Creamy Seafood–

 

4 tablespoons butter

1 cup bay scallops, rinsed and drained (8 oz)

3 tablespoons flour

2 cups half and half

1-1/2 cups asiago

2 cups medium, peeled, deveined cooked shrimp

1 6 oz. can clams, well drained

1 to 2 tablespoons grated Parmesan cheese

oil, for frying

1/2 12 oz. package won ton.

 

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 min. Whisk in half-and-half and continue whisking until mixture comes to a boil.

Boil 1 min, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp, and clams. Spoon into a 9″ glass pie plate. Sprinkle with the Parmesan.

Bake in a preheated 350 deg. oven for about 15 min., until the top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375 deg. Fry 3-4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use won tons as chips for dipping into baked seafood appetizer.

Please Note: If you don’t feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious with tortilla or pita chips or crackers.

 

 

 

–Romano’s 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.

 

 

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

And – Here’s a personal favorite that’s gaining popularity in the restaurants:

–Romano’s Macaroni Grill Vodka Rustica–

 

>> Gratinata Sauce:

3 tablespoons butter 2 tablespoons minced garlic

3 tablespoons marsala wine

2 cups heavy cream

1 cup grated parmesan cheese

1/2 cup milk

1/4 cup vodka

1/4 cup water

1/2 teaspoon chicken bullion

1 tablespoon cornstarch

1 tablespoon Grey Poupon Dijon Mustard

2 teaspoons minced fresh rosemary

1/2 teaspoon salt 1/2 teaspoon minced fresh thyme

1/4 teaspoon ground cayenne pepper

1 lb penne rigate cooked

12 medium shrimp peeled and deveined

2 skinless chicken breasts

1/2 cup Prosciutto about 2 ounces thick-sliced, chopped.

 

Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn’t brown. Add the marsala wine and cook for another 5 minutes.

Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it’s thick. Cover sauce and remove from heat.

>> Parmesan Topping:

3 tablespoons grated parmesan cheese 1 1/2 teaspoons paprika

 

>> Italian Garnish:

12 sliced pimientos

4 sprigs rosemary

Preheat BBQ grill to high setting.

 

Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it’s done.

Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness – a great way to relieve stress!

Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat.

Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving.

Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.