Posted by ettyboop50 at recipegoldmine.com – May 16, 2001
Source: Restaurant Recipes
Dill pickle slices
Salt
Pepper
1 egg
8 ounces milk
1 tablespoon Worcestershire sauce
5 to 6 drops Tabasco sauce
1 tablespoon flour
2 cups flour
Mix egg, milk, Worcestershire sauce, Tabasco, and 1 tablespoon flour in bowl.
Mix salt, pepper (to taste), and 2 cups flour in bowl.
Dip pickles in egg wash, then flour, then egg, then flour, then drop in hot oil and fry until golden.
Source: Chickahominy House, Williamsburg, Virginia
2 cups all-purpose flour
2 1/2 level teaspoons baking powder
1/2 level teaspoon baking soda
Pinch salt
4 level tablespoons lard*
1 cup buttermilk
* Lard is the shortening used for these biscuits. If using another shortening, increase amount to 5-6 tablespoons.
Into a large bowl, sift together flour, baking powder, baking soda and salt. With a knife or pastry blender, cut in lard until mixture is the consistency of cornmeal. Handling as little as possible, mix in buttermilk.
On a floured board, roll or pat out with hands until 1/2-inch thick. Cut into 3-inch squares. Arrange in pan and bake in 425 degree F oven until golden brown, about 15 minutes. Serve hot from oven.
Makes 12.
Nutrients per biscuit: 117 calories, 4.7g fat (36% total calories), 4.75mg cholesterol, 134 mg sodium
Posted by liz at recipegoldmine.com April 30, 2001
Source: Posted by Lori 4 February 2000 7:40 am
Here is a recipe that I got from Chili’s. I had e-mailed the company on their website and this is the recipe that they sent to me
1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrots, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling Water
1 1/2 quarts (3 pounds) canned black beans, not drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic, granulated
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saut? the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to saut?ed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.
In a blender, puree 1 quart of the soup, and put back into the pot.
In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
Serve with cornbread, white rice, or your favorite side dish.
Posted by LladyRusty at recipegoldmine.com
Source: Posted by Lynne 10 November 2000, 8:53 a.m
2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 ounces linguine or fettuccine, cooked and drained
Grated Parmesan cheese, optional
Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saut? chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired.
Servings: 2
Posted by Rudy2 at recipegoldmine.com
Source: Chef Ray Martin, Cheesecake Factory – azfamily.com
6 ounces spaghettini, cooked al dente, drained and kept warm
2 ounces olive oil
1 ounce carrots, minced
1 ounce yellow onion, diced to 1/4-inch thickness
4 ounces mushrooms, diced to 1/4-inch thickness
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon garlic, minced
1 teaspoon fresh thyme, chopped
2 ounces Madeira wine
10 ounces marinara sauce
1 ounce butter
1 ounce Parmesan cheese, grated
2 teaspoons parsley, chopped
In a saut? pan over medium-high heat, bring olive oil to a light sizzle. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.
Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle 1/2 ounce Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta. Serve immediately.
Makes 6 to 8 servings.
Source: Chef Todd Bolton – Chino Latino – Minneapolis, Minnesota
Pineapple Curry Sauce
1 quart coconut milk
2 cups crushed pineapple
1 1/4 tablespoons red curry paste
2 cups fish sauce
1/3 cup granulated sugar
Combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. Remove from heat and immediately chill.
Coconut Curry Shrimp
8 ounces Pineapple Curry Sauce
14 peeled and deveined 21-25 count raw shrimp
1 cup 1-inch diced pineapple
1 cup 1-inch diced red bell pepper
1/2 cup toasted coconut flakes
2 tablespoons chopped cilantro
3 cups steamed jasmine rice
Combine sauce, shrimp, red pepper, and pineapple in a medium size saut? pan and bring to a boil on medium to medium-high heat. Allow shrimp to cook through (about 4 minutes) and remove from heat. Place rice in a bowl and cover with curry sauce, shrimp, and veggies. Garnish with toasted coconut and chopped cilantro and serve!
Source: Chesdan, Chicago, Illinois
45 frozen cheese ravioli
1 cup Italian bread crumbs
1/2 pound sliced Provolone cheese
1 cup flour
1/2 cup pancake mix
1/2 teaspoon salt
1/4 teaspoon pepper water oil
Combine flour, pancake mix, salt and pepper. Add enough water to get the consistency to a thick batter. Dip ravioli into this batter and let excess drip off, then dip into bread crumbs to coat. Fry ravioli in hot (350 degrees F) for 2 to 3 minutes, or until golden brown. Top each ravioli with 1/2 slice of Provolone cheese. Place in oven under the broiling setting until the cheese melts. Serve with meat or marinara sauce.
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