Ingredients 1/3 cup cornstarch 1 and 1/2 cup flour 2 teaspoons minced garlic 2 teaspoons paprika 1 teaspoon salt 2 teaspoons pepper 12 ounce beer 4 Vidalia or Texas sweet onions SEASONED FLOUR: 2 cups flour 4 teaspoons paprika 2 teaspoons garlic powder 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper Combine and mix well. Instructions Mix cornstarch, flour, and seasonings until well blended. Add beer and mix well. Cut about 3/4 off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1 of petals from the center of the onion. You may want to separate the onion petals slightly, but do not do this too much or you will destroy the onion. Dip onion in seasoned flour; remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1 and 1/2 minutes. Turn over and fry an additional 1 and 1/2 minutes. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Olive Garden Stuffed Mushrooms
Ingredients 8-12 fresh mushrooms 6 oz can clams (drained & finely minced, save 1/4 cup of clam juice for stuffing) 1 green onion, finely minced 1/2 tsp minced garlic 1/8 tsp garlic salt 1 Tbsp melted butter 1 tsp oregano leaves 1/2 cup Italian-style breadcrumbs 1 egg, beaten 2 Tbsp finely grated Parmesan 1 Tbsp finely grated Romano 2 Tbsp finely grated Mozzarella (for stuffing) 1/4 cup melted butter 1/4 cup finely grated Mozzarella (for garnish) fresh parsley (for garnish) Instructions Preheat oven to 350F. Lightly spray a small baking dish with cooking oil. Wash and remove stems from mushrooms and pat dry. Combine clams, green onions, minced garlic, garlic salt, butter and oregano in a bowl and mix well. Add Italian bread crumbs, egg and clam juice mixing all the ingredients together well. Combine the Parmesan, Romano, and Mozzarella cheeses and add to the stuffing, mixing well. Spoon approximately 1-1/2 teaspoons of the stuffing mixture into each mushroom cavity and slightly mound. (You should be able to stuff between 8-12 mushrooms depending on the size of mushroom caps). Place the stuffed mushrooms in the baking dish, and drizzle 1/4 cup melted butter over the top of the mushrooms. Cover and bake in oven for about 35-40 minutes. Remove cover; sprinkle the 1/4 cup freshly grated Mozzarella cheese on top. Bake just until the cheese melts slightly. Garnish with freshly chopped parsley, and serve hot.
Longhorn Steakhouse Shrimp and
Lobster Dip Ingredients 1 tablespoon butter 1 egg 1/4 lb shrimp 1/4 lb lobster chopped 3-4 scallions 1/3 lb smoked gouda cheese 1 cup mozzarella 1 pint heavy cream 1/3 cup white wine 1/3 cup milk 3/4 teaspoon smoked paprika sun dried tomatoes salt pepper Instructions Cook shrimp, lobster and scallions in a skillet with white wine, salt , pepper, and tomatoes. Drain and set aside juice.Grate Gouda cheese. In a saucepan place butter heat to medium add meat juices and milk. Add cream and let cool. When mixture is cool slowly stir in 1/2 mozzarella and gouda cheeses and egg. When cheese is folded in slowly add and stir in paprika . When stirred together add to meat mixture and fold together into baking pan sprinkle remaining cheese on top bake 15 min covered then uncovered till brown.
Entrees
Hooters Buffalo Shrimp
Ingredients 20 large shrimp, peeled, deveined 1 egg, beaten 1 tablespoon sandwich mustard 2 teaspoons creole seasoning 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder cooking oil minced parsley to garnish For the Corn Flour Batter: 1 cup cornmeal 1 cup flour 2 teaspoons creole seasoning 1 teaspoon black pepper For the Buffalo Sauce: 1 stick butter, unsalted 1 cup hot sauce 1/2 lemon juiced 1 teaspoon garlic powder Instructions Pre heat oil in a large pot to 350 degrees. Rinse, peel, devein shrimp, leave tail intact if desired. Mix egg with mustard. Place shrimp in
a large bowl, coat with spices, egg/
mustard mixture and set aside. To Prepare Corn Flour: Mix all ingredients together in a freezer bag, shake well. Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan. Cook shrimp for 2 minutes on each side. Drain on paper napkin. Immediately toss shrimp in buffalo sauce To Prepare Buffalo Sauce: Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted. Stir
Red Lobster Shrimp Scampi
Ingredients
Instructions
Heat cast iron skillet and add olive oil.
1 lb medium shrimp, peeled and Add shrimp and cook until tender and deveined 1 tablespoon pure olive oil no longer translucent, reduce heat. 2 tablespoons garlic, finely chopped Remove Shrimp and set aside. 1 1/2 cups white wine, I use chardon- Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make nay 1/2fresh lemon, Juice only it bitter. 1 teaspoon italian seasoning Add white wine, and lemon juice. 1/2 cup softened butter Cook until wine is reduced by half. After it is reduced, add Italian seasoning. 1 tablespoon parsley Reduce heat to low, and add butter. If 1/2 cup grated parmesan cheese pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese.
Macaroni Grill Chicken Piccata
Ingredients 4 chicken breasts (4 oz. each), pounded salt and pepper, to taste flour, as needed olive oil, as needed 1/4 cup dry white wine 1/2 cup chicken broth 2 tablespoons capers 2 tablespoons chopped Italian parsley juice from 2 lemons 2 tablespoons unsalted butter Instructions Season the chicken breasts lightly with salt and pepper. Dredge in flour on both sides. Coat a saute pan with olive oil and heat over a mediumhigh flame. Add the chicken to the pan and saute several minutes until well browned on one side. Turn and continue cooking until nicely browned and cooked through. Remove the chicken to a warm serving platter. Deglaze the pan with the white wine, scraping up any browned bits that stuck to pan. Add the chicken broth along with the capers, parsley, lemon juice and butter. Return the chicken to the pan and cook briefly in the sauce. Bring the sauce to a simmer and correct the seasoning with salt and pepper, if needed. Pour the sauce over the chicken and serve immediately.
Desserts
Applebees Blondie Brownie
Ingredients 3 /4 teaspoon of salt 2 cups of flour 1 teaspoon of baking powder 1/4 teaspoon baking soda 2 large eggs 2 teaspoons of vanilla 1 1/4 sticks unsalted butter (10 Tablespoons) 2 cups of packed golden brown sugar 3/4 cup of chocolate chips 3/4 cup of chopped pecans Instruction Preheat the oven to 350 degrees. Rub flour and butter on a 9 x13 x 2 pan. Sift the flour into a bowl. Mix the baking soda flour, salt, baking powder, and flour. Set it aside. Melt the butter. Put the melted butter in a mixing bowl and add the sugar. (Mix well) Add the vanilla and eggs. (Mix well) Add the flour slowly while blending it. (Batter will be slightly thick.) Spread it in the pan. Sprinkle the chocolate chips and the pecans over all of it. Bake for 25 to30 minutes.
Cinnabon Cinnamon Roll
First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside. Next, make rolls. In Rolls: a bowl combine water, yeast and sugar. 1/2 cup warm water Stir until dissolved; set aside. In large 2 (1/2 ounce) packages dry yeast bowl, take pudding mix and prepare 1 1/2-2 tablespoons sugar 1 (3 1/2 ounce) packageinstant vegetar- according to package directions. Add margarine, eggs and salt; mix well, then ian vanilla pudding add yeast mixture; blend. Gradually add 1/2 cup margarine, melted flour; knead until smooth. Place in a 2 eggs greased bowl. Cover and let rise until 1 teaspoon salt doubled. Punch down dough and let rise 6 cups flour again. Next, roll out on floured board to 1 cup butter, softened 34 x 21-inch size. Take 1 cup soft butter 2 cups brown sugar and spread over surface. In bowl, mix 2 4 teaspoons cinnamon cups brown sugar and 4 tsp cinnamon; sprinkle over top. Roll up very tightly. Instructions With knife, put a notch every 2 inches; cut with thread or knife. Place on lightly Frosting: greased cookie sheet 2 inches apart. 8 ounces cream cheese, softened Take hand and lightly press down on each 1/2 cup margarine, softened roll. Cover and let rise until double again. 1 teaspoon vanilla Bake in a preheated 350F oven for 15-20 3 cups confectioners sugar minutes. Remove when they start to turn 1 tablespoon milk golden. DONT OVERBAKE. Frost warm rolls with Cream Cheese Frosting Ingredients
Chilis Molten Lava Cake
Ingredients 1 duncan hines fudge cake mix and ingredients vanilla ice cream chocolate shell ice cream topping caramel sauce hot fudge, recipe follows hot fudge 1 cube butter, unsalted (1/2 cup) 1 cup evaporated milk 1 cup chocolate chips 1 teaspoon vanilla 1 pinch of salt 2 cups powdered sugar Instructions mix the cake mix according to instructions and bake in a texas size muffin tin according to package instructions. turn out to cool. (remember you will be eating these upside down so youll want them level) hot fudge melt all of the ingredients in a medium sauce pan over medium heat bring to a boil, stirring constantly. continue to boil and stir for two minutes. remove the pan from the heat and continue to stir for one minute. allow the fudge sauce to cool. once the cupcakes and fudge are cool, use a serrated knife, at a slight angle, so carefully cut a well out of the bottom of each cake. fill the cake with the fudge sauce, wrap in saran wrap and freeze for 1 hr or up to a few days. once you are ready to serve, heat each cake in the microwave for 35-45 seconds or until warmed through. drizzle caramel over the cake and the plate (it really is delicious to get little bits of caramel bites).