Panda Express Orange Flavored Chicken
Tender, juicy chicken pieces lightly battered and fried, sautéed in a sweet and mildly spicy chili sauce with scallions.
1 lb chicken breast meat
1 egg white
1 tsp salt
1 tsp sugar
4 c vegetable oil for frying
1 c cornstarch
Orange Sauce:
1 c water
½ c ketchup
½ c sugar
1/8 c vinegar
1 tbsp soy sauce
4 tsp cornstarch
2 tbsp vegetable oil
2 tsp sesame oil
1 tbsp grated orange peel
2 tbsp chopped scallion
1. Cut chicken breast into ½ - inch cubes, set aside.
2. To make marinade, combine egg white, salt and sugar in a bowl and stir vigorously
until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce – combine water, ketchup, sugar, vinegar, soy sauce, 4 tsp
cornstarch and sesame oil; stir and set aside. Place a pot over high hear. When pot is hot,add the 2 tbsp vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12 – 15 minutes.
5. Preheat 4 cups oil to 350-375F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2-1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.
Serves 4
Monday, February 26, 2007
PF Chang Chicken Lettuce Wrap
Quickly cooked spiced chicken served with cool lettuce cups. Makes a great appetizer.
8 dried shitake mushrooms Cooking Sauce
1 tsp cornstarch 1 tsp Hoisin sauce
2 tsp dry sherry 1 tsp soy sauce
2 tsp water 1 tsp dry sherry
Salt and pepper 2 tsp oyster sauce
1-1/2 lb boneless, skinless chicken 2 tsp water
5 tsp oil 1 tsp sesame oil
1 tsp fresh minced ginger 1 tsp sugar
2 cloves garlic, minced 2 tsp cornstarch
2 green onions, minced Iceberg or Bibb lettuce leaves
2 small dried chillies (optional)
8 oz bamboo shoots, minced
8 oz water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package
1. Cover mushrooms with boiling water, let stand for 30 minutes, then drain.
2. Cut and discard woody stems. Mince mushrooms. Set aside.
3. Mix all ingredients for cooking sauce in bowl and set aside.
4. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and
chicken. Stir to coat chicken thoroughly.
5. Stir in 1 tsp oil and let sit 15 minutes to marinate.
6. Heat wok or large skillet over medium high heat.
7. Add 3 tbsps oil, then add chicken and stir fry for about 3 – 4 minutes. Set aside.
8. Add 2 tbsp oil to pan.
9. Add ginger, garlic, chilles (if desired) and onion; stir for about a minute or so.
10. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.Return chicken to pan.
11. Add mixed cooking sauce to pan. Cook until thickened and hot.
12. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
Quickly cooked spiced chicken served with cool lettuce cups. Makes a great appetizer.
8 dried shitake mushrooms Cooking Sauce
1 tsp cornstarch 1 tsp Hoisin sauce
2 tsp dry sherry 1 tsp soy sauce
2 tsp water 1 tsp dry sherry
Salt and pepper 2 tsp oyster sauce
1-1/2 lb boneless, skinless chicken 2 tsp water
5 tsp oil 1 tsp sesame oil
1 tsp fresh minced ginger 1 tsp sugar
2 cloves garlic, minced 2 tsp cornstarch
2 green onions, minced Iceberg or Bibb lettuce leaves
2 small dried chillies (optional)
8 oz bamboo shoots, minced
8 oz water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package
1. Cover mushrooms with boiling water, let stand for 30 minutes, then drain.
2. Cut and discard woody stems. Mince mushrooms. Set aside.
3. Mix all ingredients for cooking sauce in bowl and set aside.
4. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and
chicken. Stir to coat chicken thoroughly.
5. Stir in 1 tsp oil and let sit 15 minutes to marinate.
6. Heat wok or large skillet over medium high heat.
7. Add 3 tbsps oil, then add chicken and stir fry for about 3 – 4 minutes. Set aside.
8. Add 2 tbsp oil to pan.
9. Add ginger, garlic, chilles (if desired) and onion; stir for about a minute or so.
10. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.Return chicken to pan.
11. Add mixed cooking sauce to pan. Cook until thickened and hot.
12. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
PF Chang Chicken with Black Bean Sauce
Slices of chicken, stir-fried in black bean sauce.
4 whole chicken breasts
1 tsp fresh minced ginger
2 tsp fermented black beans
3 tsp minced scallion (white part only)
4 oz Peking Stir Fry Sauce (see recipe below)
12 oz unseasoned chicken stock
½ tsp minced garlic
½ tsp sugar
Dash of white pepper
Peking Stir Fry Sauce
½ c water
2 tsp Shaohsing wine or sherry
2 tsp mushroom soy sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp cornstarch
1. Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with one egg, 2 tsp canola oil and 1 tsp cornstarch.
2. Heat wok until hot. Add oil, then chicken and cook until opaque all over.
3. Strain and remove excess oil from wok.
4. Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper.
5. Thicken with a thin paste of cornstarch and water to your liking.
6. Peking Stir Fry Sauce Mix ingredients together until cornstarch is incorporated. Stir well before using.
Serves 4
Slices of chicken, stir-fried in black bean sauce.
4 whole chicken breasts
1 tsp fresh minced ginger
2 tsp fermented black beans
3 tsp minced scallion (white part only)
4 oz Peking Stir Fry Sauce (see recipe below)
12 oz unseasoned chicken stock
½ tsp minced garlic
½ tsp sugar
Dash of white pepper
Peking Stir Fry Sauce
½ c water
2 tsp Shaohsing wine or sherry
2 tsp mushroom soy sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp cornstarch
1. Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with one egg, 2 tsp canola oil and 1 tsp cornstarch.
2. Heat wok until hot. Add oil, then chicken and cook until opaque all over.
3. Strain and remove excess oil from wok.
4. Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper.
5. Thicken with a thin paste of cornstarch and water to your liking.
6. Peking Stir Fry Sauce Mix ingredients together until cornstarch is incorporated. Stir well before using.
Serves 4
Planet Hollywood Captain Crunch Chicken
Another great theme restaurant focusing on move and Hollywood memorabilia. This
unique dish actually uses cereal breaded against the chicken to make it tasty and
crunchy.
2 c Captain Crunch Cereal, crushed
1-1/2 c Corn Flakes, crushed
1 egg
1 c milk
1 c all-purpose flour
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
2 lb chicken breast – boneless, skinless, cut into chicken tenders (long slices)
Vegetable oil for frying
1. Beat the egg with the milk and set aside.
2. Stir together the flour, onion and garlic powders and black pepper. Set this aside.
3. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture,coating well.
4. Heat oil in a large skillet to 325F.
5. Drop coated chicken tenders carefully into the hot oil and cook until golden brown
and fully cooked, 3 to 5 minutes depending on size.
6. Drain and serve with Creole mustard sauce.
Serves 2
Another great theme restaurant focusing on move and Hollywood memorabilia. This
unique dish actually uses cereal breaded against the chicken to make it tasty and
crunchy.
2 c Captain Crunch Cereal, crushed
1-1/2 c Corn Flakes, crushed
1 egg
1 c milk
1 c all-purpose flour
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
2 lb chicken breast – boneless, skinless, cut into chicken tenders (long slices)
Vegetable oil for frying
1. Beat the egg with the milk and set aside.
2. Stir together the flour, onion and garlic powders and black pepper. Set this aside.
3. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture,coating well.
4. Heat oil in a large skillet to 325F.
5. Drop coated chicken tenders carefully into the hot oil and cook until golden brown
and fully cooked, 3 to 5 minutes depending on size.
6. Drain and serve with Creole mustard sauce.
Serves 2
Planet Hollywood The Terminator
A popular alcoholic drink at this restaurant chain. It’s very strong but goes down smooth. Please drink responsibly.
½ oz vodka
½ oz white rum
½ oz gin
½ oz Grand Mariner
½ oz Kahlua
2 oz sweet and sour mix
1 oz cranberry juice
1 splash beer
Combine crushed ice with all ingredients, except beer, in a tumbler. Shake. Pour a splash of beer on top and serve with a straw.
Makes 1 serving
A popular alcoholic drink at this restaurant chain. It’s very strong but goes down smooth. Please drink responsibly.
½ oz vodka
½ oz white rum
½ oz gin
½ oz Grand Mariner
½ oz Kahlua
2 oz sweet and sour mix
1 oz cranberry juice
1 splash beer
Combine crushed ice with all ingredients, except beer, in a tumbler. Shake. Pour a splash of beer on top and serve with a straw.
Makes 1 serving
Outback Steakhouse Marinated Steak
4 beef steaks
1 c beer
1 tbsp packed brown sugar
1 tsp seasoned salt
½ tsp black pepper
½ tsp onion powder
½ tsp 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
Tip: For best results, let steak marinate in dry ingredients overnight.
4 beef steaks
1 c beer
1 tbsp packed brown sugar
1 tsp seasoned salt
½ tsp black pepper
½ tsp onion powder
½ tsp 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
Tip: For best results, let steak marinate in dry ingredients overnight.
Outback Steakhouse Honey Wheat Bushman Bread
1-1/2 cups water – warmed
2 tbsp butter – softened
½ c honey
2 c bread flour
2 c wheat flour
1 tbsp cocoa
1 tbsp sugar
2 tsp instant coffee
1 tsp salt
2-1/4 tsp yeast
1 tsp caramel color (optional)
3 tbsp cornmeal – for dusting
1. Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet and sticky side, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.
2. Remove from pan, punch down and divide into 8 portions. Form portions into tubular
shaped loaves about 6 – 8 inches long and 2 inches wide.
3. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie
sheets. Cover and let rise for 1 one hour.
4. Bake at 350F for 20 – 25 minutes. Serve warm with whipped butter.
Makes 1 loaf
1-1/2 cups water – warmed
2 tbsp butter – softened
½ c honey
2 c bread flour
2 c wheat flour
1 tbsp cocoa
1 tbsp sugar
2 tsp instant coffee
1 tsp salt
2-1/4 tsp yeast
1 tsp caramel color (optional)
3 tbsp cornmeal – for dusting
1. Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet and sticky side, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.
2. Remove from pan, punch down and divide into 8 portions. Form portions into tubular
shaped loaves about 6 – 8 inches long and 2 inches wide.
3. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie
sheets. Cover and let rise for 1 one hour.
4. Bake at 350F for 20 – 25 minutes. Serve warm with whipped butter.
Makes 1 loaf
Olive Garden Sangria
Sangria is a refreshing party drink that was created in Spain. Every restaurant has its own twist to this fruit drink. We selected this one for its unique taste. Sangria’s appeal is all about taking your favorite red wine, your favorite fruits, and experimenting with them.
1.5 liters of your favorite dry wine
10 oz Grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz sugar water (5 oz sugar diluted)
Strawberries,Oranges, Crushed ice
1. Mix all ingredients except for ice in a nice size pitcher. Pour sangria in glass and then add ice.
2. Serve each glass with fruit.
Makes 1 gallon Tip: You could use orange juice and brandy instead of grenadine and sweet vermouth. Sangria is best served chilled, and goes well with just about anything.
Sangria is a refreshing party drink that was created in Spain. Every restaurant has its own twist to this fruit drink. We selected this one for its unique taste. Sangria’s appeal is all about taking your favorite red wine, your favorite fruits, and experimenting with them.
1.5 liters of your favorite dry wine
10 oz Grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz sugar water (5 oz sugar diluted)
Strawberries,Oranges, Crushed ice
1. Mix all ingredients except for ice in a nice size pitcher. Pour sangria in glass and then add ice.
2. Serve each glass with fruit.
Makes 1 gallon Tip: You could use orange juice and brandy instead of grenadine and sweet vermouth. Sangria is best served chilled, and goes well with just about anything.
Olive Garden Salad Dressing
½ c distilled white vinegar
1 tsp lemon juice
2 tbsp beaten egg
1/3 c water
1/3 c vegetable oil
¼ c corn syrup
3 tbsp grated Romano cheese
2 tbsp dry, unflavored pectin (optional)
1-1/4 tsp salt
½ teaspoon minced garlic
¼ tsp dried parsley
1 pinch dried oregano
1 pinch red pepper flakes
1. Mix all the ingredients in a blender on low for about 30 seconds.
2. Chill in refrigerator for 90 minutes.
3. Serve over your favorite salad.
Makes 1-1/2 cups
½ c distilled white vinegar
1 tsp lemon juice
2 tbsp beaten egg
1/3 c water
1/3 c vegetable oil
¼ c corn syrup
3 tbsp grated Romano cheese
2 tbsp dry, unflavored pectin (optional)
1-1/4 tsp salt
½ teaspoon minced garlic
¼ tsp dried parsley
1 pinch dried oregano
1 pinch red pepper flakes
1. Mix all the ingredients in a blender on low for about 30 seconds.
2. Chill in refrigerator for 90 minutes.
3. Serve over your favorite salad.
Makes 1-1/2 cups
Olive Garden Pasta e Fagioli
3 tsp oil
2 lb ground beef
12 oz onion – chopped
14 oz carrots – sliced thinly
14 oz celery – diced
48 oz canned tomatoes – diced
2 c cooked red kidney beans
2 c cooked white kidney beans
80 oz beef stock
3 tsp oregano
2 tsp pepper
5 tsp parsley – chopped
1-1/2 tsp Tabasco sauce
48 oz spaghetti sauce
8 oz dry shell macaroni pasta
1. Sauté beef in oil in large 10-qt pot until beef starts to brown. Add onions, carrots,celery and tomatoes and simmer for about 10 minutes.
2. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper,
Tabasco, spaghetti and noodles.
3. Add chopped parsley. Simmer until celery and carrots are tender (about 45 min).
Makes 9 quarts of soup.
Serves 10
3 tsp oil
2 lb ground beef
12 oz onion – chopped
14 oz carrots – sliced thinly
14 oz celery – diced
48 oz canned tomatoes – diced
2 c cooked red kidney beans
2 c cooked white kidney beans
80 oz beef stock
3 tsp oregano
2 tsp pepper
5 tsp parsley – chopped
1-1/2 tsp Tabasco sauce
48 oz spaghetti sauce
8 oz dry shell macaroni pasta
1. Sauté beef in oil in large 10-qt pot until beef starts to brown. Add onions, carrots,celery and tomatoes and simmer for about 10 minutes.
2. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper,
Tabasco, spaghetti and noodles.
3. Add chopped parsley. Simmer until celery and carrots are tender (about 45 min).
Makes 9 quarts of soup.
Serves 10
Macaroni Grill Shrimp Portofino
16 medium mushrooms
2 tsp chopped garlic
½ c butter, melted
16 large shrimp, cleaned
½ tsp pepper
3 cloves fresh garlic, crushed, peeled, minced
¼ c fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tbsp parsley
1. Saute 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
16 medium mushrooms
2 tsp chopped garlic
½ c butter, melted
16 large shrimp, cleaned
½ tsp pepper
3 cloves fresh garlic, crushed, peeled, minced
¼ c fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tbsp parsley
1. Saute 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 Breadsticks
1 loaf frozen unbaked bread
Pam or cooking oil,Garlic powder,Dry oregano
1. Allowing bread to thaw at room temperature in a greased large mixing bowl.
2. When bread is soft enough to knead, break off pieces and shape into cigar-sized pieces.
3. Place these 3” apart on Pam-sprayed cookie sheets. Let rise in a warm place until
doubled – about 1-1/4 hours.
4. Holding can of Pam about 8” from bread sticks, lightly spray top of each and dust with garlic powder.
5. Bake at 375F about 20 – 25 minutes or until golden brown.
6. Cool in pan on rack a few minutes before serving.
Serves 4 – 6
Tip: Tastes great with an Alfredo or Marinara dipping sauce.
1 loaf frozen unbaked bread
Pam or cooking oil,Garlic powder,Dry oregano
1. Allowing bread to thaw at room temperature in a greased large mixing bowl.
2. When bread is soft enough to knead, break off pieces and shape into cigar-sized pieces.
3. Place these 3” apart on Pam-sprayed cookie sheets. Let rise in a warm place until
doubled – about 1-1/4 hours.
4. Holding can of Pam about 8” from bread sticks, lightly spray top of each and dust with garlic powder.
5. Bake at 375F about 20 – 25 minutes or until golden brown.
6. Cool in pan on rack a few minutes before serving.
Serves 4 – 6
Tip: Tastes great with an Alfredo or Marinara dipping sauce.
Olive Garden Fettuccine Alfredo
1-1/2 c white milk
1-1/2 c heavy cream
½ c imported parmesan cheese – grated
½ c imported romano cheese – grated
6 egg yolks, fresh jumbo eggs
Salt and black pepper
½ tsp parsley
1 tsp garlic powder
6 oz dried fettuccine
1. Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
2. Slowly whip in the cheeses and then remove from heat.
3. In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
4. Slowly add the egg yolk mixture back into the remaining cream mixture.
5. Season to taste with the salt and fresh cracked black pepper.
6. Cook fettuccine according to package directions.
7. Add cooked fettuccine to saucepan. Sprinkle in garlic powder and stir until the sauce thickens to the desired consistency.
8. Sprinkle with parsley flakes. Serve immediately.
Serves 6
1-1/2 c white milk
1-1/2 c heavy cream
½ c imported parmesan cheese – grated
½ c imported romano cheese – grated
6 egg yolks, fresh jumbo eggs
Salt and black pepper
½ tsp parsley
1 tsp garlic powder
6 oz dried fettuccine
1. Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
2. Slowly whip in the cheeses and then remove from heat.
3. In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
4. Slowly add the egg yolk mixture back into the remaining cream mixture.
5. Season to taste with the salt and fresh cracked black pepper.
6. Cook fettuccine according to package directions.
7. Add cooked fettuccine to saucepan. Sprinkle in garlic powder and stir until the sauce thickens to the desired consistency.
8. Sprinkle with parsley flakes. Serve immediately.
Serves 6
Olive Garden Lasagna
¼ c butter or margarine ½ c grated Romano cheese
¼ c all-purpose flour ½ tsp salt
2 c milk 1 tsp black pepper
¼ c oil-packed sun-dried tomatoes, minced 12 lasagna noodles
1 tsp minced garlic 4 c shredded mozzarella cheese
3-1/2c ricotta cheese 1 c fontina cheese
3 eggs Marinara/spaghetti sauce to top
1 c grated Parmesan cheese
1. Melt butter over medium heat in 1-quart saucepan.
2. Add flour and stir until well blended; cook until frothy.
3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
4. Cook and stir until thickened (3-4 minutes).
5. Drain and mince tomatoes and place in 3 quart mixing bowl.
6. Add garlic, ricotta eggs, Parmesan, Romano, salt and pepper to bowl.
7. Add 1-1/2 cups of cooled cream sauce and mix until well blended.
8. Place 3 lasagna noodles in a 9” x 13” x 2” lightly oiled baking dish, overlapping
slightly.
9. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and ¼ cup fontina cheese.
10. Repeat pasta and cheese layering three more times; top with remaining lasagna
noodles.
11. Spread ½ c of reserved cream sauce over top and cover lightly with aluminum foil.
12. Bake in a 350F oven for 1 hour.
13. Remove from oven and keep warm at least 30 minutes before serving.
14. Serve topped with hot marinara and Parmesan cheese.
Serves 5
¼ c butter or margarine ½ c grated Romano cheese
¼ c all-purpose flour ½ tsp salt
2 c milk 1 tsp black pepper
¼ c oil-packed sun-dried tomatoes, minced 12 lasagna noodles
1 tsp minced garlic 4 c shredded mozzarella cheese
3-1/2c ricotta cheese 1 c fontina cheese
3 eggs Marinara/spaghetti sauce to top
1 c grated Parmesan cheese
1. Melt butter over medium heat in 1-quart saucepan.
2. Add flour and stir until well blended; cook until frothy.
3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
4. Cook and stir until thickened (3-4 minutes).
5. Drain and mince tomatoes and place in 3 quart mixing bowl.
6. Add garlic, ricotta eggs, Parmesan, Romano, salt and pepper to bowl.
7. Add 1-1/2 cups of cooled cream sauce and mix until well blended.
8. Place 3 lasagna noodles in a 9” x 13” x 2” lightly oiled baking dish, overlapping
slightly.
9. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and ¼ cup fontina cheese.
10. Repeat pasta and cheese layering three more times; top with remaining lasagna
noodles.
11. Spread ½ c of reserved cream sauce over top and cover lightly with aluminum foil.
12. Bake in a 350F oven for 1 hour.
13. Remove from oven and keep warm at least 30 minutes before serving.
14. Serve topped with hot marinara and Parmesan cheese.
Serves 5
McDonald’s Big Mac
“Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.”
1 sesame seed hamburger bun
Half of an additional hamburger bun
2 100% ground beef patties
Dash of salt
1 tap finely diced onion
½ c chopped lettuce
2 slices American cheese
2 to 3 dill pickle slices
Secret Sauce:
¼ c Kraft Miracle Whip
¼ c mayonnaise
2 tbsp heaping Wishbone deluxe French salad dressing
½ tbsp Heinz sweet relish
2 tsp heaping Vlasic dill pickle relish
1 tsp sugar
1 tsp dried, minced onion
1 tsp white vinegar
1 tsp ketchup
1/8 tsp salt
1. Mix secret sauce ingredients well in a small container. Microwave for 25 seconds and stir again. Cover, and refrigerate for 1 hour before using.
2. Cut off the top of the additional hamburger bun leaving behind a flat bun to be used as the middle section for the Big Mac.
3. Cook hamburger patties in pan on medium high until done. Add salt to taste.
4. Spread the sauce on both sides of the middle bun. Stack the burger as follows: bottom bun, burger, additional ingredients, middle bun, burger, additional ingredients, top bun.
Makes 1 hamburger.
“Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.”
1 sesame seed hamburger bun
Half of an additional hamburger bun
2 100% ground beef patties
Dash of salt
1 tap finely diced onion
½ c chopped lettuce
2 slices American cheese
2 to 3 dill pickle slices
Secret Sauce:
¼ c Kraft Miracle Whip
¼ c mayonnaise
2 tbsp heaping Wishbone deluxe French salad dressing
½ tbsp Heinz sweet relish
2 tsp heaping Vlasic dill pickle relish
1 tsp sugar
1 tsp dried, minced onion
1 tsp white vinegar
1 tsp ketchup
1/8 tsp salt
1. Mix secret sauce ingredients well in a small container. Microwave for 25 seconds and stir again. Cover, and refrigerate for 1 hour before using.
2. Cut off the top of the additional hamburger bun leaving behind a flat bun to be used as the middle section for the Big Mac.
3. Cook hamburger patties in pan on medium high until done. Add salt to taste.
4. Spread the sauce on both sides of the middle bun. Stack the burger as follows: bottom bun, burger, additional ingredients, middle bun, burger, additional ingredients, top bun.
Makes 1 hamburger.
Junior’s Famous No.1 Cheesecake
Commonly known as New York’s best cheesecake. It’s really that good. Experience this
historic dessert from Brooklyn, NY. Junior’s cheesecakes can also be ordered online and delivered to your door anywhere in the US – www.JuniorsCheesecake.com .
Thin Sponge Cake Layer for Cheesecake
½ c cake flour, sifted
1 tsp baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 c plus 2 tbsp granulated sugar
1 tsp pure vanilla extract
3 tbsp unsalted butter, melted
¼ tsp cream of tartar
1. Preheat oven to 350F and generously butter a 9-inch springform pan. Sift the cake
flour, baking powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more.Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar
together on high speed until frothy. Gradually add the remaining 2 tbsp sugar and
continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites – don’t worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese at room temperature
1-2/3 c granulated sugar
¼ c cornstarch
1 tbsp vanilla extract
2 extra-large eggs
¾ c heavy whipping cream
1. Preheat the oven to 350F and generously butter a 9-inch springform pan. Make the
batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake it just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don’t remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1-1/3 cups of the sugar, and then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior’s). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the
spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and
refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off the bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Serves 12 to 16
Commonly known as New York’s best cheesecake. It’s really that good. Experience this
historic dessert from Brooklyn, NY. Junior’s cheesecakes can also be ordered online and delivered to your door anywhere in the US – www.JuniorsCheesecake.com .
Thin Sponge Cake Layer for Cheesecake
½ c cake flour, sifted
1 tsp baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 c plus 2 tbsp granulated sugar
1 tsp pure vanilla extract
3 tbsp unsalted butter, melted
¼ tsp cream of tartar
1. Preheat oven to 350F and generously butter a 9-inch springform pan. Sift the cake
flour, baking powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more.Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar
together on high speed until frothy. Gradually add the remaining 2 tbsp sugar and
continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites – don’t worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese at room temperature
1-2/3 c granulated sugar
¼ c cornstarch
1 tbsp vanilla extract
2 extra-large eggs
¾ c heavy whipping cream
1. Preheat the oven to 350F and generously butter a 9-inch springform pan. Make the
batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake it just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don’t remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1-1/3 cups of the sugar, and then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior’s). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the
spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and
refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off the bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Serves 12 to 16
KFC Honey BBQ Wings
2 c Bullseye BBQ Sauce
¾ c honey
1 c all-purpose flour
1 tsp salt
½ tsp black pepper
20 chicken drumlets
1. Combine flour, salt, and black pepper in a dish and coat chicken in flour mixture.
2. Heat BBQ sauce and honey in a saucepan. Once warm, reduce heat to simmer.
3. Add oil to deep fryer and heat to 375F. Fry chicken 6 – 8 pieces at a time for 15
minutes or until cooked thoroughly.
4. Drain chicken and smother with BBQ sauce mixture.
5. Repeat with remaining chicken.
Serves 5
2 c Bullseye BBQ Sauce
¾ c honey
1 c all-purpose flour
1 tsp salt
½ tsp black pepper
20 chicken drumlets
1. Combine flour, salt, and black pepper in a dish and coat chicken in flour mixture.
2. Heat BBQ sauce and honey in a saucepan. Once warm, reduce heat to simmer.
3. Add oil to deep fryer and heat to 375F. Fry chicken 6 – 8 pieces at a time for 15
minutes or until cooked thoroughly.
4. Drain chicken and smother with BBQ sauce mixture.
5. Repeat with remaining chicken.
Serves 5
KFC Original Recipe Fried Chicken
What’s the secret behind Colonel Saunders’ famous 11 herbs and spices? To this day his secret recipe has never been revealed leaving curious minds to speculate. I’ve tried many different combinations, but there was one that came out tasting exactly like the original.
6 c Crisco cooking oil
1 egg – beaten
2 c milk
2 c all-purpose flour
2 tsp black pepper
1-1/2 Accent flavor enhancer
2 frying chickens with skin – cut into 6 pieces
3-1/2 tbsp salt
1. Pour the oil into a pressure fryer and heat on medium to 400 degrees.
2. Combine the egg and milk in a bowl.
3. In a different, bowl, combine the remaining four dry ingredients.
4. Dip each piece of chicken into the egg and milk mixture until fully moistened.
5. Roll the moistened chicken in the flour mixture until completely smothered.
6. Drop in 4 pieces of chicken in the oil and lock the lid in place. Be careful not to burn yourself with the hot oil.
7. Cook for 10 minutes or until thoroughly cooked.
8. Once cooked, release the pressure according to manufacturer’s instructions and remove the chicken to paper towels or metal rack to drain.
9. Repeat with the remaining chicken.
Makes 12 pieces.
Tip: Make sure the oil is at 400 degrees before frying chicken. To avoid making a mess,use utensils when dipping chicken. Quickly lock the lid on the pressure fryer once all pieces of chicken have been added.
What’s the secret behind Colonel Saunders’ famous 11 herbs and spices? To this day his secret recipe has never been revealed leaving curious minds to speculate. I’ve tried many different combinations, but there was one that came out tasting exactly like the original.
6 c Crisco cooking oil
1 egg – beaten
2 c milk
2 c all-purpose flour
2 tsp black pepper
1-1/2 Accent flavor enhancer
2 frying chickens with skin – cut into 6 pieces
3-1/2 tbsp salt
1. Pour the oil into a pressure fryer and heat on medium to 400 degrees.
2. Combine the egg and milk in a bowl.
3. In a different, bowl, combine the remaining four dry ingredients.
4. Dip each piece of chicken into the egg and milk mixture until fully moistened.
5. Roll the moistened chicken in the flour mixture until completely smothered.
6. Drop in 4 pieces of chicken in the oil and lock the lid in place. Be careful not to burn yourself with the hot oil.
7. Cook for 10 minutes or until thoroughly cooked.
8. Once cooked, release the pressure according to manufacturer’s instructions and remove the chicken to paper towels or metal rack to drain.
9. Repeat with the remaining chicken.
Makes 12 pieces.
Tip: Make sure the oil is at 400 degrees before frying chicken. To avoid making a mess,use utensils when dipping chicken. Quickly lock the lid on the pressure fryer once all pieces of chicken have been added.
Macaroni Grill Insalata Florentine
Fully loaded salad with spinach, orzo pasta, grilled chicken, sun-dried tomatoes, capers,pine nuts, black olives, garlic lemon vinaigrette and Parmesan.
3 oz julienne-shredded fresh spinach
3 oz grilled chicken, sliced and chilled
1 oz ripe Roma tomatoes, diced
½ oz pine nuts, lightly toasted
½ oz sun-dried tomatoes, julienne cut
½ oz capers
½ oz black olives
½ oz julienne-cut radicchio
5 oz orzo pasta, cooked and chilled
3 oz roasted, garlic lemon vinaigrette
¼ oz shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish
1. In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
2. Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked
pepper.
Fully loaded salad with spinach, orzo pasta, grilled chicken, sun-dried tomatoes, capers,pine nuts, black olives, garlic lemon vinaigrette and Parmesan.
3 oz julienne-shredded fresh spinach
3 oz grilled chicken, sliced and chilled
1 oz ripe Roma tomatoes, diced
½ oz pine nuts, lightly toasted
½ oz sun-dried tomatoes, julienne cut
½ oz capers
½ oz black olives
½ oz julienne-cut radicchio
5 oz orzo pasta, cooked and chilled
3 oz roasted, garlic lemon vinaigrette
¼ oz shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish
1. In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
2. Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked
pepper.
Macaroni Grill Pasta Ganberetie E Pinoli
Shrimp, mushrooms, pine nuts, spinach and lemon butter with pasta. Retail price - $12.99
per plate. Our version of the recipe serves 2.
2 tbsp unsalted butter
4 tbsp chilled unsalted butter
2 tsp garlic, minced
12 medium shrimp, peeled and deveined
¼ c dry white wine
½ heavy cream
1/3 c fresh-squeezed lemon juice
Salt and white pepper to taste
2 tbsp plain dry bread crumbs
5-1/2 c fresh spinach, washed
1 (6 oz) box angel hair pasta
1 tbsp toasted pine nuts
1. In a large non-reactive skillet, melt 2 tbsp butter over medium high heat. Add the garlic and sauté for about 30 seconds.
2. Add the shrimp and sauté about 30 seconds or until the shrimp is just half cooked.
3. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
4. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon
juice. Remove the pan from the heat and add the remaining chilled butter, 1 tbsp at a
time, stirring in the next piece after the one before it has just melted.
5. Season with the salt and pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach and cook, stirring, 1-1/2 minutes or jut until the spinach has wilted.
6. Add the shrimp and stir to coat and heat through.
7. To serve, divide the angel-hair pasta between two warmed serving dishes or bowls.
Arrange the shrimp on top, spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.
To toast the pine nuts:
1. Spread nuts in a single layer on a baking pan and bake in a preheated 350F oven 6-8 minutes or until slightly browned. Shake the pan once or twice to toast the nuts evenly.
Serves 2
Shrimp, mushrooms, pine nuts, spinach and lemon butter with pasta. Retail price - $12.99
per plate. Our version of the recipe serves 2.
2 tbsp unsalted butter
4 tbsp chilled unsalted butter
2 tsp garlic, minced
12 medium shrimp, peeled and deveined
¼ c dry white wine
½ heavy cream
1/3 c fresh-squeezed lemon juice
Salt and white pepper to taste
2 tbsp plain dry bread crumbs
5-1/2 c fresh spinach, washed
1 (6 oz) box angel hair pasta
1 tbsp toasted pine nuts
1. In a large non-reactive skillet, melt 2 tbsp butter over medium high heat. Add the garlic and sauté for about 30 seconds.
2. Add the shrimp and sauté about 30 seconds or until the shrimp is just half cooked.
3. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
4. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon
juice. Remove the pan from the heat and add the remaining chilled butter, 1 tbsp at a
time, stirring in the next piece after the one before it has just melted.
5. Season with the salt and pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach and cook, stirring, 1-1/2 minutes or jut until the spinach has wilted.
6. Add the shrimp and stir to coat and heat through.
7. To serve, divide the angel-hair pasta between two warmed serving dishes or bowls.
Arrange the shrimp on top, spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.
To toast the pine nuts:
1. Spread nuts in a single layer on a baking pan and bake in a preheated 350F oven 6-8 minutes or until slightly browned. Shake the pan once or twice to toast the nuts evenly.
Serves 2
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