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Reseptit » Viestit - Sivu 730
arrow right schlotzsky's fiesta chicken sandwich

Schlotzsky's Fiesta Chicken SandwichPosted by GayleL at recipegoldmine.com 8:28:33am 5/7/03source: weartv.com - Schlotzsky's, Pensacola, Florida - Chefs Jeff Smith and Mike RossJalapeno cheese bun 1/2 cup Cheddar cheese, divided1/2 tablespoon sliced black olives 3 or 4 strips roasted red peppers 1 tablespoon chopped green onion 3 ounces thinly sliced chicken Salsa dressing Shredded lettuce 2 slices tomato 1 slice red onionEvenly spread 1/4 cup of Cheddar cheese on top half of a plain jalapeno cheese bun and 1/4 cup Cheddar cheese on the bottom half of the bun. Evenly spread the black olives on bun bottom. Spread chopped green onions on bun top. Heat bun. Evenly spread 3 teaspoon thinly sliced chicken on a foil sheet. Heat. Apply 1/4 inch spiral ring of salsa dressing on top and bottom bun. Evenly spread chicken on bun bottom over salsa dressing. Finish with a layer with lettuce, tomato, red onion ring.

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arrow right shoney's strawberry pie

Shoney's Strawberry PiePosted by LladyRusty at recipegoldmine.comNote: I got this recipe from a former manager. I think that it's right on.1 quart strawberries1 cup granulated sugarPinch of salt4 tablespoons cornstarch1/2 cup waterBaked pie shellWhipped creamCut green tops from strawberries. Mash 1/2 of the strawberries with a potato masher. Combine mashed berries, sugar, salt, cornstarch and water in a large saucepan. Cook until the mixture becomes clear. Refrigerate for at least 2 hours. (You want the sauce to cool completely.)Fold the whole berries and the sauce together. Pour berry mixture into a baked and completely cooled pie shell. Garnish with whipped cream.At Shoney's, the sauce and the berries are kept in separate containers until they are needed. The waiter or waitress will go back and put the pie together when they are ordered. They put 1 pint of cleaned berries into an already-baked pie shell, add one cup of sauce and the whipped cream. Enjoy!Servings: 4

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right semolina's chicken enchilada pasta enchilada

Semolina's Chicken Enchilada Pasta EnchiladaPosted by GayleL at recipegoldmine.com May 15, 2001Source: wsfa.com - Recipe from Semolina'sCheese Sauce1 tablespoon butter2 tablespoons masa flour1 cup chicken stock1/4 cup cream1 teaspoon salt1/4 teaspoon cumin1 tablespoon lime juice1/4 pound American cheese1/2 cup milkChicken Enchilada Pasta1 tablespoon corn oil1/4 pound cubed chicken breast1 ounce red onion, cut into 1/4-inch wide strips1 ounce bell pepper, cut into 1/4-inch wide strips2 tablespoons pimento, diced 1/4-inch2 tablespoons green chiles, diced 1/4-inch2 tablespoons black beans, cooked and rinsed1 cup Enchilada Cheese Sauce2 cups cooked rigatoniGarnish items1/2 cup Cheddar cheese1 dollop sour cream2 tablespoons green onions, sliced6 jalape?o slices1/2 cup toasted tortilla stripsSaut? the first seven ingredients until the veggies start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right semolina's jambalaya pasta

Semolina's Jambalaya PastaPosted by LladyRusty at recipegoldmine.com May 9, 2001Source: wbrz.com1/2 ounce corn oil2 ounces each chicken and sausage (chopped)1 tablespoon tasso, chopped1/2 cup chopped bell pepper1/2 cup chopped onion1 tablespoon chopped fresh garlic1/4 cup butter6 ounces marinara sauceSpirelli pastaSalt, pepper and cayenne1 cup gouda provolone1 tablespoon chopped green onionBrown chicken, sausage and tasso in corn oil over flame. Add bell pepper, onion, fresh garlic, butter and Marinara sauce; simmer. Serve over spirelli pasta. Sprinkle provolone and green onion over dish as garnish.Servings: 4

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arrow right starbuck's frappuccino

Starbuck's Frappuccino1/2 cup fresh espresso 2 1/2 cups low-fat milk (2 percent) 1/4 cup granulated sugar 1 tablespoon dry pectinCombine all ingredients in a covered container. Shake until sugar and pectin are dissolved.

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arrow right tgi friday's garlic chicken

TGI Friday's Garlic ChickenPosted by GayleL at recipegoldmine.com 8:20:16pm 4/7/03Source: newschannel5.com - Ned Egan/TGI Friday's - March 28, 20031/2 ounce garlic butter2 chicken breasts, pounded and seasoned with garlicMixed vegetablesMashed potatoes1 tablespoon sliced green onion2 tablespoons garlic chips1 teaspoon parsley, choppedHeat saut? pan over medium heat; add garlic butter and heat for 30 seconds. Place seasoned chicken breasts in pan and saut? on each side for 1 1/2 minutes. While finishing the chicken, add the vegetables. Flash saut? vegetables to coat with marinade. Mound mashed potatoes in center of service plate and garnish with green onions. Remove chicken from saut? pan and shingle breasts slightly on mashed potatoes. Distribute vegetables, with juices, around mashed potatoes. Distribute fried garlic chips over chicken breasts. Garnish with chopped parsley.

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arrow right te kei's restaurant shanghai pork noodles

Te Kei's Restaurant Shanghai Pork NoodlesSource: Chef Bob Burkhart, Te Kei's Restaurant, Tulsa, Oklahoma1 ounce vegetable oil 1/2 teaspoon ginger, minced 4 ounces roast pork 1 cup bok choy, julienned 2 ounces hoisin sauce Splash of rice wine 1/4 cup green onion, cut into 2-inch segments 8 ounces thin or medium egg noodlesHeat oil in wok or heavy saut? pan. Add ginger and pork and stir fry until pork begins to develop a crust. Add bok choy and hoisin sauce with splash of rice wine. Toss. Add noodles and green onions and continue stir frying until noodles are heated through.To serve, remove pan from heat. Using tongs, pull all noodles from the pan and then top noodles with pork, onions and bok choy.Serve immediately.

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arrow right tgi friday's barney blaster

TGI Friday's Barney BlasterSource: TGI Friday's3/4 ounce Irish whiskey 3/4 ounce Bailey's Irish Cream 3/4 ounce green cr?me de menthe 2 scoops vanilla ice cream 1/2 cup crushed iceBlend ingredients in a blender until smooth. If desired, garnish with whipped topping and green cr?me de menthe.

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arrow right tgi friday's pot stickers

TGI Friday's Pot StickersPosted by CookinMom at recipegoldmine.com - May 2, 2001Source: VJJE Recipe WeeklyDough2 1/2 cups flour1/2 teaspoon salt1 cup hot water1 tablespoon shortening or oilFilling1 pound ground pork2 tablespoons soy sauce1 tablespoon sesame oil1 teaspoon grated gingerPinch of sugarSalt and pepper to taste3 green onions, chopped1 egg1 tablespoon cornstarch1 can water chestnuts, finely chopped1 clove garlic, mincedDipping Sauce1/2 cup soy sauce1/4 cup white vinegar1 teaspoon chili oil1 green onion, choppedCombine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered.Combine the filling ingredients. Combine the dipping sauce ingredients. Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely.To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels.Serve with the dipping sauce.

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arrow right tgi friday's spicy cajun pasta

TGI Friday's Spicy Cajun PastaSource: timesunion.comThe dressing is served with salads and the California Turkey Burger.(Serves three to four)10 ounces cooked fettuccine1 cup Spicy Cajun Pasta Sauce (see following recipe)1 tablespoon Parmesan cheese1 boneless chicken breast, cooked and sliced in strips1 teaspoon chopped parsleyPlace pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.Spicy Cajun Pasta Sauce2 ounces olive oil1 tablespoon fresh chopped garlic1/2 cup onion, cut in large chunks1/2 cup green peppers, diced in large pieces1/2 cup red peppers, diced in large pieces1/8 teaspoon cayenne pepper1 cup chicken stock1 cup V-8 juiceCornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)Salt and pepper to tasteHeat oil in saut? pan. Add garlic and saut? for 30 seconds. Add onions, saut? one minute, then add peppers and continue to saut? another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes.Thicken with cornstarch to desired consistency. Season with salt and pepper.

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arrow right tony roma's corn fritter casserole

Tony Roma's Corn Fritter Casserole2 boxes Jiffy Corn Bread Mix 1 (15 ounce can) can whole kernel corn, drained 2 eggs, beaten 2/3 cup milk 1/2 cup onions, finely diced 1/2 cup green bell pepper, finely diced 2 tablespoons butter 3 chicken bouillon cubes 1 1/3 cups warm water 3 tablespoons melted butterSalt to tasteFreshly ground pepper to tasteMix together the Jiffy mix, corn, eggs and milk.Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.Melt 2 tablespoons butter in a skillet over medium low heat. Saut? onions and bell pepper until onions are transparent. Remove skillet from heat.Place chicken bouillon cubes in 1 1/3 cups water and dissolve.Preheat oven to 350 degrees F.Crumble corn fritters into a large bowl. Add saut?ed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and saut?ed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.

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arrow right trader vic's sea bass napolean

Trader Vic's Sea Bass NapoleanPosted by GayleL at recipegoldmine.com - May 7, 2001Source: Recipe courtesy Tony Baran, Trader Vic s, Beverly Hills, CASea Bass Napoleon1 (6 ounce) sea bass, cut into 2 thin slices2 tablespoons Guajillo Chile Marinade, recipe follows1/4 cup Coconut Lemon Grass Reduction Sauce, recipe follows10 to 20 scallops, sliced into 2 thin pieces1 teaspoon blackened seasoning, galangal powder blendNeutral oil1/3 cup currant, stemmed, or yellow and red pear tomatoes1/2 ounce baby spinach, fresh1 ounce enoki mushrooms1 (1 ounce) thinly sliced smoked salmon1 sprig rosemary, 4 inches in length1/4 avocado, diced1 teaspoon orange tobiko (Japanese flying fish roe)Baste raw bass pieces with Guajillo chile marinade and set aside. Heat coconut reduction sauce and set aside; keep warm.Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm.Heat saut? pan with little oil at medium low heat. When oil is hot, add bass, careful not to burn fish. Chile marinade contains a lot of sugar so watch your temperature, keep it low.Blacken tomatoes in 1 tablespoon of neutral oil. Add spinach and enoki mushrooms. Cook down until spinach has wilted and sauce is hot. Check on bass and turn when ready.Plate the dish when fish is done. Place coconut reduction sauce on large plate to cover completely. Place spinach mushroom mixture in center of plate. Place largest piece of bass on top of spinach. Place scallops on top of bass. Cover scallops with smoked salmon slices (salmon is chilled or at room temperature, do not cook). Cover salmon with second piece of bass and use rosemary sprig to hold it all in one place. Add avocado around the outside of fish and garnish with tobiko.Coconut Milk and Lemon Grass Reduction Sauce1 quart coconut milk3 1/2 stalks lemon grass, trimmed cleaned and bruised1 ounce chipotle puree4 ounces granulated sugar1 cup lime juice1/4 cup rice vinegarHeavy cream, as needed if sauce breaksPlace coconut milk and lemon grass in large pan and bring to simmer, do not boil. Reduce heat by 65 to 70 percent and cool. Add remaining ingredients working in slowly and tasting so as not to over-season. Chill and hold. Use heavy cream if sauce breaks.Guajillo Chili Marinade1 1/4 pounds dry Guajillo chiles, cleaned1 to 2 quarts rice vinegar1 cup brown sugar12 ounces shiracca chili paste (Thai chili paste)1 pint Ginger Oil, recipe followsGinger Oil8 ounces ginger, bruised1 cup olive oilFor Guajillo chili marinade: Place dry chiles in large stockpot and cover with rice vinegar. Place sugar on top and bring to simmer, allow to cook until chiles are tender. Place chiles in blender and puree. Use liquid as needed for puree. Add ginger oil to 2 quarts of the puree and mix well. For ginger oil: Mix and bring to a boil, then leave at room temperature for 2 hours. Strain.Yield: 1 serving

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arrow right amy grant's mud puddles

Amy Grant's Mud PuddlesA family tradition from singer Amy Grant.1/4 cup sweet butter 1 (11.5 ounce) package (2 cups) milk chocolate chips* 1 (14 ounce) can sweetened condensed milk 2 cups all-purpose flourGlaze1 cup powdered sugar 1/2 teaspoon vanilla extract 2 to 4 teaspoons milk or waterHeat oven to 350 degrees F.Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring constantly, until smooth (5 to 10 minutes).Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonsful of dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or just until set. (DO NOT OVER BAKE.) Cookies may appear slightly under-baked. Cool completely.Meanwhile, combine powdered sugar and vanilla extract in small bowl.Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.Makes 5 dozen cookies.*May substitute semi-sweet real chocolate chips.Nutrition Facts (1 cookie): Calories: 80 Fat: 3 g Cholesterol: 5 mg Sodium: 20 mg Carbohydrates: 11 g Dietary Fiber: 0 g Protein: 1 g

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arrow right alan alda's che-cha

Alan Alda's Che-Cha14 good-size Italian plum tomatoes or 2 (14 ounce) cans plum tomatoes2 handsful fresh basil leaves, chopped1 clove garlic, minced1/3 pound reduced fat mozzarella cheese, shredded1 tablespoon olive oil10 ounces fusilli (corkscrew macaroni) or your choice of noodleFill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.Mix the tomatoes, basil, garlic and cheese with the olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated).Cook fusilli. Drain. Add sauce to hot pasta. Mix well, and serve warm.

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arrow right carol burnett's raspberry riches

Carol Burnett's Raspberry Riches1 cup flour, sifted3/4 cup granulated sugar1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 egg1/3 cup buttermilk1/2 teaspoon vanilla extract1/3 cup unsalted butter1 1/4 cups fresh red raspberriesMelt and cool unsalted butter. Preheat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.Sugar Crumb Topping1/2 cup brown sugar, packed1 tablespoon unsalted butter, cut into small pieces1 1/2 teaspoons semisweet chocolate, grated2 tablespoons flourWith metal blade in place, add all ingredients to food processor. Process to a fine consistency.

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