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Recipes: Post Your Favorite Restaurant Recipes Here

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Forum: RecipesReplies: 78, Views: 1,394
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Halifax, MA
(Zone 6a)

September 10, 2010
9:50 AM

Post #8090943


This is where we can post your favorite restaurant recipes. I will start off with:

Boston Market's Sweet Potato Casserole

3 large sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. cinnamon

Boil potatoes until tender. Take skin off when cooled and able to
handle. Put in a large bowl and whip them until fluffy. Add all other
ingredients. Pour into a greased casserole and top with the crunch
topping. Bake at 350 for 45 minutes.


Halifax, MA
(Zone 6a)

September 10, 2010
9:52 AM

Post #8090947

Cheesecake Factory Key Lime Cheesecake

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350*F. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8" springform pan. Bake crust for 5
mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
Mix with electric mixer till smooth. Add the lime juice and eggs and
continue to beat till smooth and creamy. Pour filling into crust. Bake for
60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove
the pan sides and cut. Serve with whipped cream.
Rutland , MA
(Zone 5b)

September 10, 2010
12:31 PM

Post #8091225

i hava few but how do yu get the recipes from the places you eat. ??

for instance - my wife thinks that ruby tuesdays has the best bbq ribs going and i thought that the piggy bank (before they changed owners) had the best pulled pork sandwiches. the named it the piggy bank beczause at one time it ws a bank and now they sold alot of pork bbq.


Halifax, MA
(Zone 6a)

September 11, 2010
6:29 AM

Post #8092652

I own the book Top Secret; Insider's Recipes Master Edition, but some restaurants will give them to you if you ask. I ate at the Scottish Lion Inn & Pub in NH; I asked for some of their recipes and they gave me a few of them.

As for Ruby Tuesdays, these are the ones I have for them:

Ruby Tuesday's Chicken Quesadillas

5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
1 cup shredded Monterrey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream

Place chicken breast in a bowl with enough Italian dressing to
coat; allow to marinate 30 minutes, refrigerated. Grill marinated
chicken until done in a lightly oiled pan. Cut into 3/4" pieces
and set aside.
Brush one side of tortilla with margarine and place in frying pan
over medium heat. On one half of tortilla, add cheese,
1 Tbs. tomatoes, peppers, and Cajun seasoning in that order. Make
sure to spread to the edge of the half. Top with diced chicken,
fold empty tortilla side on top, and flip over in pan so that
cheese is on top of chicken. Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges
on one side of plate. On the other side put lettuce, topped with
1/4 cup tomatoes, and then topped with sour cream. Serve your
favorite salsa in a small bowl on the side.

Ruby Tuesday Apple Pie

1 (9−inch) frozen deep−dish apple pie (double crust or
1 stick Butter
1 Cup Light Brown Sugar
3 1/2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Ground Clove
1 1/2 tsp. Lemon Juice
3/4 Cup flour
1/2 Cup sugar
10 Tbsp. frozen butter
1 1/3 Cups chopped walnuts
Ice cream (optional)

Let pie thaw at room temperature for 30 to 45 minutes.
Preheat oven to 350 degrees. In a small saucepan, melt the stick of
butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
allspice, cloves and lemon juice. Stir until well blended and sugar is
melted, about 3 minutes. Make an X in the center of the top crust of the
pie and fold back the crust.
Pour the butter mixture evenly into the pie and then replace the crust.
Leave 4 vent holes, sealing the rest of the pastry.
Bake for 30 minutes.
Remove from the oven and set aside. Reduce heat to 325 degrees.
Grate frozen butter into a medium−sized bowl. Toss the grated butter with
flour, remaining sugars, remaining cinnamon and walnuts.
Carefully wrap an aluminum foil band around the edge of the pie,
creating a lip to hold topping. Sprinkle topping evenly over pie.
Bake for 30 to 40 minutes. Let rest for 10 minutes then
serve with ice cream, if desired.


Halifax, MA
(Zone 6a)

September 11, 2010
6:41 AM

Post #8092680

I forgot to add The Scottish Lion recipes

Tomato Cheddar Soup (Source: The Scottish Lion, North Conway NH)

4 c tomatoes, cooked
1 red sweet bell pepper, chopped
2 c water
2 tablespoons butter
1 onion, chopped
1 bay leaf
1 carrot, grated fine
1-1/2 tsp salt
3 T flour
1/8 tsp pepper
1 c extra sharp cheddar cheese, grated

Combine tomatoes with water, carrot, bay leaf, onion and pepper.
Simmer slowly for twenty minutes. Add salt and pepper; then strain.
Make a paste of butter and flour. Pour the strained tomatoes into
the paste. Cook five minutes, stirring constantly; add cheese. Cook
ten minutes more; stirring occasionally. Top with whipped or sour

Rumbledethumps (Source: The Scottish Lion, North Conway NH)

1 lb potatoes, roughly diced
16 oz cabbage, finely shredded
4 T butter
1 c onion, diced
3/4 c sharp cheddar cheese, grated
1 tsp chives

If baking, preheat oven to 400F.
Boil the potatoes until knife inserts easily; drain and mash the
potatoes. Set aside.
Melt butter in large skillet, add cabbage, onion and cook until
soft, but not browned. Stir in chives. Add mashed potatoes. Season
with salt and pepper.
Turn into buttered pie plate or individual ramekins, sprinkle with
grated cheese, and brown under broiler or bake at 400 degrees for 10

(Zone 8a)

September 11, 2010
11:23 AM

Post #8093033

That key lime pie sounds good! I've never made one before.


Baltimore, MD
(Zone 7a)

September 11, 2010
4:15 PM

Post #8093442

Anything with Crab and Shrimp and home-made garlic mashed potatoes...

Steak--if it is properly prepared...with the same...

I could eat a 2lb. Lobster tail--with 1/2 cup of drawn butter--but it is out of my budget!!!

I seldom go out to eat--because of the cost and the extra calories I would consume...
Also--going out to eat by just myself--makes me feel VERY sad! So, I don't...

I should just go--just have to stop feeling sorry for myself...Maybe someone will ask if they can
pick up the tab????????? YEAH! Right!!!

Hemet, CA
(Zone 9b)

September 11, 2010
4:20 PM

Post #8093447

Does anyone have the recipe for Polly's Pies Restaurant baked beans? Lost mine, they were the very best.

Plano, TX

September 12, 2010
1:07 PM

Post #8094912

i don't go out that often either but when i do i try not to go to chains--want to give the family business my money instead--but i LOVE the idea of this thread and i do have a book of some of the recipes from restaurants-
i've done the kentucky fried chicken cole slaw, and i've tried to do white castle hamburgers----i do like chick f'lay carrot salad a lot and of course who doesn't love red lobsters cheese rolls?!


Halifax, MA
(Zone 6a)

September 13, 2010
8:51 AM

Post #8096551

these are for Gitagal:

Crab Ragoon

1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A−1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 − 8 oz. pkg. cream cheese at room temperature
3 dozen won−ton wrappers

Combine crabmeat, steak sauce, egg yolk, and garlic powder, until
it forms a paste−like consistency.
Place rounded spoonful of mixture in center of each wrapper. Bring
4 corners of wrapper together, pinch to seal , brush with egg yolk
Deep fry at 375 degrees till golden brown. Serve with sweet and
sour sauce or Chinese mustard. Leftovers will only keep for a day
or two. Do not freeze.

Chi Chi's Seafood Enchiladas

10 oz. Cream of chicken soup
1/2 cup Onions; chopped
8 oz. Crab, chopped
1 3/4 cup Monterey Jack cheese; shredded
8 Flour tortillas; 5−6 inch
1 cup Milk
dash Nutmeg
dash Pepper

In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture,
crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
tortillas in paper towels; microwave on 100% power for 30−60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
mixture, pour over enchiladas. Microwave, covered, on high for 12−14
minutes. Sprinkle with the remaining cheese. Let stand for 10
minutes. Add a dash of hot pepper sauce to soup mix if desired.

Four Seasons Crab Cakes

2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing

Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much. In a food processor, grind codfish
until pureed. Add 1/2 cup of heavy cream and puree until incorporated.
Then add more cream if needed. The mixture should be smooth and
shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except
for the olive oil. Take a small portion of the crab−cake mixture and saute
in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
on both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes.
Serves six to eight.

Golden Corral's Seafood Salad

1 lb. 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 as a salad, on lettuce, or on split croissants.

Legal Seafood Clam Chowder

4 quarts littleneck clams (about 1−2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1−1/2 pounds potatoes, peeled, and diced into 1/2−inch cubes
4−1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic
and water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving
the broth. Mince the clam flesh, and set aside. Filter the clam broth
either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6 minutes,
stirring frequently, or until cooked through but not browned. Stir in the
flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are cooked through, about 15 minutes.
Stir in the reserved clams, salt−pork cracklings, and light cream.
Heat the chowder until it is the temperature you prefer.
Serve in large soup bowls with oyster crackers on the side.

Olive Garden Shrimp Primavera

6 tbsp. butter or margarine
1 tbsp. garlic, fresh, minced
1 oz. package Knorr Newburg Sauce Mix (or similar)
32 oz. crushed tomatoes, canned
1−1/2 tbsp. lemon juice, fresh
1/4 tsp. (or to taste) red pepper, crushed
1/2 tsp. basil, dry
1/4 tsp. marjoram, dry
1/2 tsp. black pepper

1/2 lb. mushrooms, halved (or quartered if large)
1 cup green bell peppers, cut into 1" squares
1 cup red bell peppers, cut into 1" squares
1/2 cup yellow onion, cut into 1" squares
2 Tbsp. butter for sauting

1 lb. fresh Olive Garden Linguine (or quality dry pasta)

1 lb. medium to large fully cooked shrimp, thawed and drained
Melt butter in 3−quart saucepan over medium heat. Add garlic and cook one
minute. Add remaining spice and tomato ingredients, stir well and simmer for
10 minutes.
Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables
about 3 minutes until crisp − tender. Add to the sauce and simmer 5 minutes
Cook pasta according to directions. When pasta is almost done, stir shrimp
into sauce to heat through. Do not boil. Spoon Primavera over hot linguine.
Pass Parmesan cheese.

Outback Steakhouse Coconut Shrimp

1 1/2 lb large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3−4 drops Tabasco sauce

Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

Outback Steakhouse Queenland Chicken and Shrimp

1/2 cup milk
2 Tbsp. butter
1 cup 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 cup white wine
1 Tbsp. garlic powder
1 lb. linguine
4 chicken breasts
8 oz. shrimp
1 Tbsp. olive oil

Mix spices together thoroughly. Place cream and milk in pan
with butter and 1/2 spice mixture. Cook to thicken and set aside.
Cook linguine to the al dente stage. Saute chicken breasts with
wine and remaining spices until done. Remove and set aside. Saute
shrimp in pan, adding more wine if necessary. Serve each breast
on a bed of linguine with shrimp. Cover with sauce.

Planet Hollywood Thai Shrimp Pasta

1/2 cup Thai sauce (see recipe)
1 teaspoon butter (about)
1 teaspoon chopped garlic 16 jumbo shrimp,
peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne−cut vegetables
(celery, carrots, bell pepper and/or onion)
1 tablespoon freshly chopped cilantro (divided)
1 tablespoon chopped peanuts (divided)
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion to garnish

Prepare Thai sauce and set aside. Place butter and garlic in clean,
heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes,
turning occasionally to cook evenly. Add additional butter if pan
becomes too dry. Add cut vegetables, half of the cilantro and half
of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove
shrimp from mixture. Divide pasta with vegetables and sauce between
2 serving bowls. Place reserved shrimp, tails up, around rims of
bowls, facing toward middle. Garnish center of each bowl with the
onions, remaining peanuts and cilantro.

Thai sauce:
2 tablespoons ketchup
3/4 teaspoon rice vinegar
1 1/2 teaspoon sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be substituted)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1 1/2 teaspoons water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter

Red Lobster's Clam Chowder

2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream

In a soup pot, melt butter over medium heat. Add onion, celery,
leeks and garlic. Saute for 3 minutes mixing often.
Remove from heat and add flour, mixing well.
Add milk and whisk vigorously.
Drain clams and add juice to soup.
Slowly bring to a boil, mixing often. Reduce heat to a simmer.
Add potatoes and seasonings, simmer 10 minutes.
Add clams and simmer 5 − 8 minutes.
Finish with heavy cream. Serve.

Red Lobster's Crab Stuffed Mushrooms

1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices

Preheat oven to 400 degrees
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a
plate and cool in the refrigerator
While vegetables cool, wash mushrooms and remove stems
Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
Combine the sauteed vegetables, chopped mushroom stems, and all
other ingredients (except cheese slices) and mix well
Place mushroom caps in individual buttered casseroles or baking
dishes (about 6 caps each)
Spoon 1 teaspoon of stuffing into each mushroom
Cover with sliced cheese
Bake in oven for 12−15 minutes until cheese is lightly browned

Sizzler Fried Shrimp

1 egg, beaten,
1/2 cup milk, lowfat okay
1 cup flour, sifted
1 cup dry bread crumbs
1−1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

24 each jumbo shrimp, un−cooked, peeled and deveined
Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside.
Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour,
then in egg mixture, then in bread crumb mixture. Fry shrimp in 350 degree
oil for 3−4 minutes. Drain on paper towels.

Soup Nazi's Seafood Bisque

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium−size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot
and steam for 10 minutes. Remove the lobster, set aside and cool.
2. Add the shrimps to the boiling broth, cover the pot and steam for
5 minutes. Remove the shrimps with tongs, set aside and cool.
3. Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with the tongs,
extract the meat and discard the shells.
4. Add 2 cups of water to the liquid in the pot, bring to a boil and
add the scallops. Cover the pot, and steam for 3 minutes.
Remove the scallops with the tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the
shrimps, reserving the shells. Chop the meat into bite−size pieces,
cover and set aside.
6. Return the lobster and shrimp shells to the broth and add 2 more
cups of water. Bring to a boil, then reduce heat to simmer for
30 minutes. Strain the broth and return it to the pot. Discard shells.


Halifax, MA
(Zone 6a)

September 13, 2010
9:02 AM

Post #8096579

For you planolinda:

White Castle Sliders

1 lb 85% lean ground beef
16 small buns
1 medium white onion, chopped
Salt & pepper, to taste
Non-stick cooking spray

Divide ground beef into 16 equal sized pieces; form each into a 2−1/2 inch square patties. Do this on waxed paper. Make the patties very thin. Then "cookie−cut" five holes in each pattie (the pattern should resemble 5 on a dice). A clean pen cap works nicely. Freeze these 16 patties (It'll make it easier later).

BUNS: the buns are also small. Some grocers have dinner rolls the exact size you need, but you might have to create your own using hot dog buns. One hot−dog bun makes two White Castle buns. Simply cut in half (through top and bottom) and then cut off the rounded sides to make them square.

COOKING: This is key. You need to finely chop a medium white onion. On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons of onion for each patty you want to cook (generously spray with non−stick spray first). The onions should only be "one deep" if you will. Immediately place frozen patty directly on top of onions and press down. Cook for about 4 minutes right on top of the onions. The holes in the beef will allow the steam to cook the top side (You don't flip). Add a dash of salt and a pinch of pepper to each patty while they cook. Remove and place on UNTOASTED buns.

Red Lobster Cheese Biscuits

1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water

Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm. Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.


Halifax, MA
(Zone 6a)

September 13, 2010
9:13 AM

Post #8096599

Chili's Steak Fajitas

Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water

In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak.
Cover, and allow to marinate overnight.
Drain meat and slice into thin strips. Heat skillet over medium high.
Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
Stir−fry just until meat is done, adding reserved
marinade as needed to prevent sticking.
Serve with warmed flour tortillas.

Steak & Ale's Bourbon Street Steak

2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10−ounce) New York strip steaks

Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic
in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow
dish large enough for them to be in a single layer. Pour marinade
over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks
occasionally. Remove steaks and discard marinade.
Grill to desired doneness. Makes 4 steaks.

Red Lobster's Crab Au Gratin

8 tablespoons (1 stick) butter
1/2 cup onion, minced
2 tablespoons all−purpose flour
1 cup milk, scalded
1/2 teaspoon salt
dash of white pepper
1/4 cup sherry
12 ounce crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated

1) Crumble crackers between waxed paper with a rolling pin. Reserve just
enough crumbs and cheese to top the casserole.
2) Melt 4 tablespoons of the butter in a large heavy skillet.
3) Add onion and saut for about 5 minutes or until golden.
4) Slowly add flour, stirring constantly over low heat.
5) When flour is blended, gradually add hot milk (scalded) and blend with a
6) Continue stirring over low heat until the sauce begins to thicken.
7) Add salt, pepper, and sherry, and continue stirring in a bowl.
8) Mix crab meat, sauce, and the extra cracker crumbs and cheese.
9) Place in a lightly greased baking dish.
10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.
11) Dot the top with the remaining 4 tablespoons butter.
12) Bake uncovered at 350F for about 15 minutes or until the top is golden

Red Lobster's Shrimp Diablo

3 lb. Large Uncooked Shrimp In the Shells (no heads)
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce

Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).


Baltimore, MD
(Zone 7a)

September 13, 2010
9:34 AM

Post #8096651

WOW! Mac...

What a wonderful collection!!! You are the greatest!

We are known here for Crab..anything...Different crab, maybe???
We have the Blue Crab. Is that what you have in MA?
Fresh Cod mixed in with crab? Hmmmm...sounds good.
May be hard to get it fresh here...frozen, yes.
Thank you, Gita

My Crab Cakes are simple--and quite good.

1lb, of backfin, or lump, Crab Meat (drain if frozen)
2 egg whites--whipped to soft peaks
2Tbs. Hellman's mayo
1 Tbs. yellow mustard--mix all into whites...
Add 2 slices of day-old bread picked apart and mix into egg white mixture
(I use good bread--like Italian, French, Keiser rolls, etc--NOT that soft stuff!)
1tsp. Old bay seesoning

VERY gently mix all together and form into round patties by
gently tossing the mix between your hands a couple of times.

Fry on both sides in hot Veg, oil, turning gently once.

Drain on paper towels. makes 6 nice Crab cakes.
Serve immediately.

Flemingsburg, KY
(Zone 6a)

September 13, 2010
9:31 PM

Post #8098001

Does anyone have the recipe for
Applebees Broccoli and cheese soup.
I really love it.

Clay Center, KS
(Zone 5b)

September 14, 2010
8:14 AM

Post #8098523

I've never found a recipe for Applebees broccoli soup, I saw a comment that they get it in frozen 20 lb. blocks?? Don't know who makes it for them, but this is the best overall recipe I've found. I use the same basic recipe for cauliflower soup also.

Creamy Broccoli and Cheddar Soup
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 large onion -- chopped
2 cloves garlic -- chopped
1 1/2 pounds broccoli -- stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 teaspoon ground nutmeg (optional)
3 cups shredded mild (or sharp) cheddar cheese shredded -- plus extra for garnish

1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets and nutmeg and simmer until florets are tender, about 5 minutes. Add cream and puree soup in two batches. Stir in cheese and heat until cheese melts, but do not boil or cheese will separate. Add salt and cayenne pepper to taste. Serve garnished with extra cheese.
Note: A stick blender makes this easier to puree right in the pan.

Flemingsburg, KY
(Zone 6a)

September 14, 2010
11:31 AM

Post #8098854

Thank you Edens_Gardener
I will print this recipe and put it in my recipe notebook.
Will make it as soon as I can.



Halifax, MA
(Zone 6a)

September 14, 2010
11:33 AM

Post #8098862

I do not have Applebee's , but I have:

Black Eyed Pea's Broccoli−Cheese Soup
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Cheddar, shredded
1/2 teaspoon pepper

Steam or boil broccoli until tender.
Place half−and−half and 2 cups water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens.
Dahlonega, GA

September 14, 2010
12:34 PM

Post #8098968

Just keep 'em coming . I've looked high and low for Cinnabon authentic cinnamom rolls . The only place I ever got them was at the airport in St Louis and can't forget them . Had the real recipe once , but can't find it .Any one have it ?
Flemingsburg, KY
(Zone 6a)

September 14, 2010
1:43 PM

Post #8099068

Thanks Mac
I will have to try this one for my dh, he likes black eyed peas
I mostly try these recipes in the fall and winter.
Plano, TX

September 14, 2010
2:58 PM

Post #8099192

what a fun site --you all are making me very hungry!


Halifax, MA
(Zone 6a)

September 15, 2010
8:00 AM

Post #8100446

Here you go, digger9083.

Cinnabon Rolls

1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup butter −− melted
2 eggs
1 teas. salt
6 cups flour

8 oz cream cheese
1/2 cup butter
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk

To make frosting, mix cream cheeese, butter, vanilla, confectioner's sugar, and milk until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt; mix well. Then add yeast mixture; blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly; with knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll.
Cover and let rise until double again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
Frost warm rolls with Cream Cheese Frosting
Dahlonega, GA

September 15, 2010
10:49 AM

Post #8100707

Yep , that sounds like the one I had . Move over , I'm gonna grow sideways . Thanks, sally


Camilla, GA
(Zone 8a)

September 15, 2010
2:02 PM

Post #8100966

These sound great.. In any of the soups that call for water, use chicken broth, it adds a whole new layer of flavor.



Halifax, MA
(Zone 6a)

September 16, 2010
9:24 AM

Post #8102206

Gitagal wrote:WOW! Mac...

We are known here for Crab..anything...Different crab, maybe???
We have the Blue Crab. Is that what you have in MA?
Fresh Cod mixed in with crab? Hmmmm...sounds good.
May be hard to get it fresh here...frozen, yes.
Thank you, Gita

I know we have Blue, Green, Japanese, Rock and Spider Crabs in our coastal waters.



Halifax, MA
(Zone 6a)

September 21, 2010
1:51 PM

Post #8112381

Benihana's Fried Rice

1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce

Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Plano, TX

September 21, 2010
4:41 PM

Post #8112681

i love benihana's fried rice
i make fried rice all the time--but because i want it to be healthy i don't add butter
and only one egg--wow-5 eggs for one cup of rice? never mind--just saw that it is one cup of uncooked
Dahlonega, GA

September 21, 2010
5:06 PM

Post #8112744

I hafta make that .
Plano, TX

September 25, 2010
11:14 AM

Post #8120405

macclonadha- i forgot to thank you for the sliders and cheese biscuits recipes!


Halifax, MA
(Zone 6a)

September 26, 2010
5:40 AM

Post #8121528

planolinda, Koonepeam (You are welcome).



Halifax, MA
(Zone 6a)

October 8, 2010
8:59 AM

Post #8144788

Scottish Oatcakes (Source: The Scottish Lion, North Conway NH)

1 c flour
1 T. sugar
1 t. baking powder
1/2 t. salt
2 c quick rolled oats
1/2 c softened butter or margarine
1/2 c milk

In a large mixing bowl, stir together the flour, sugar, baking
powder, salt, and rolled oats. Cut in the butter with a fork or with
a pastry blender until the mixture has the texture of coarse crumbs.
Add the milk and stir until dough is formed. At first, the dough
will seem stiff, but the oats begin to absorb the milk and it turns
into proper dough. Place the dough on a greased baking sheet, cover
it with a sheet of waxed paper, and roll to 1/8 inch thickness. (If
you don't have a rolling pin, a wine bottle or beer bottle will do.)
Remove the waxed paper. Use a rolling pizza cutter to divide the
dough into 2-inch squares. Bake the oatcakes in a 375-degree oven
for 12-15 minutes or until slightly browned.
Good with almost any dip. Great with cream cheese and smoked salmon.



Halifax, MA
(Zone 6a)

October 8, 2010
9:00 AM

Post #8144793

Bennigan's Onion Soup

1/2 pound Firm white onions, sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese, shredded
Parmesan, grated

Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.



Lyndonville, NY

October 8, 2010
9:09 AM

Post #8144810

Well, I love this site...sadly, I have gained 10 lbs just reading it!


Halifax, MA
(Zone 6a)

October 8, 2010
8:07 PM

Post #8145891


Lol. ^_^

Pearisburg, VA
(Zone 7a)

October 12, 2010
10:18 AM

Post #8152219

Blue Cheese Hamburgers on Hawaian Sweet Rolls (even if you don't like blue cheese you will love this combo- the flavor combines with the meat to make it creamy and not strong)

3 pounds lean ground beef 4 ounces blue cheese crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard 12 French rolls or hamburger buns SWEET ROLLS ARE THE BEST~!
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.

Preheat grill for high heat. Gently form the burger mixture into about 12 patties.

Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

I use onion when and not chives since I already have them. These are wonderful...


Halifax, MA
(Zone 6a)

October 13, 2010
8:41 AM

Post #8153904

What restaurant is that recipe from?

Dahlonega, GA

October 13, 2010
9:15 AM

Post #8153950

That sounds like one we used to make at the snak shak in Wichita Falls Tex .
Pearisburg, VA
(Zone 7a)

October 14, 2010
4:46 PM

Post #8156333

That is from Shihtzumom's kitchen - ALLRecipes but it's WONDERFUL. More cheese, even Feta added to the Blue Cheese is great. I really like them better on the skillet vs. the grill. The cheese melts into the meat better. The Hawaiiwan Sweet rolls do make a difference too.
Waaaay Down South, GA

October 19, 2010
1:13 PM

Post #8164572

This is our favorite! I copied it just like I received it. :-)

T.G.I. Friday'sSizzling Shrimp

T.G.I. Friday's®

by Todd Wilbur

The 739-unit T.G.I. Friday's chain in the midst of a system-wide rejuvenation. In addition to upgrading the look of the restaurants, the company is

replacing many old menu items with new, creative dishes including several Atkins-approved low-carb selections. Though not low-carb (because of the potatoes)

this new menu addition is still a healthy entree choice, and the presentation is very cool with the dish coming to your table in a sizzling iron skillet

just like fajitas. This week's clone recreates that same sizzling presentation in a large serving for two (If you want to serve more, simply add another

8 to 10 shrimp to the dish -- there are plenty of peppers and other stuff in there so the recipe still works). All you have to do is heat up an oven-safe

serving pan in the oven as the potatoes are baking. This way, when the dish is ready to serve, you simply transfer it to this blazing hot pan before bringing

it to the table. Ah, nice sizzle. Since this pan will be toasting in a very hot oven, be sure not to use a skillet with plastic handles or other meltable

parts. A large cast-iron skillet is the best choice, if you've got one.


2 medium red potatoes

2 teaspoons light olive oil

2 pinches salt

2 pinches ground black pepper

2 pinches minced fresh parsley

1 tablespoon light olive oil

1 green bell pepper, sliced

1 red bell pepper, sliced

1/2 yellow onion, sliced

1 teaspoon ground cumin

3/4 teaspoon Italian seasoning (herb blend)

3/4 teaspoon salt

3/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 14.5-ounce can diced tomatoes

24 to 28 medium shrimp, peeled and deveined

4 cloves garlic, minced (2 tablespoons)

1 tablespoon lime juice


1/2 cup crumbled ranchero cheese

1 tablespoon minced fresh parsley

Pour it all into a hot skillet for big-time sizzle.

1. Preheat oven to 475 degrees. Make sure your oven has two racks so that you have room to heat up the serving skillet. Place a large cast iron skillet

or an oven-safe skillet (that does not have plastic handles) on the lower rack of the oven. This is the pan that will make the shrimp sizzling hot. Slice

each of the potatoes lengthwise into 8 wedges. Toss the potatoes in a bowl with 2 teaspoons olive oil, plus a couple pinches each of salt, ground black

pepper and minced parsley. Arrange the potato wedges in a non-stick baking pan (or in a pan lined with parchment paper), and bake for 25-30 minutes or

until potatoes turn golden brown. When the potatoes are done, take them out and turn off the oven. Keep the empty skillet in there on the lower rack. We'll

use that at the end.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, add the red and green bell peppers, and onion. Stir in the cumin,

3/4 teaspoon salt, 3/4 teaspoon ground black pepper, Italian seasoning, and cayenne pepper. Sauté the vegetables for 8 minutes, stirring often.

3. When peppers and onions have sautéed for 8 minutes, add the can of diced tomatoes, including the liquid to the skillet. Add the shrimp, garlic and lime

juice. Cook for another 5 minutes, stirring often.

4. Use a thick hot pad to carefully remove the hot skillet from the oven. Pour the entire contents of the dish into the hot skillet, then arrange the potato

wedges around the edge of the dish. Quickly sprinkle ranchero cheese over the center of the dish, followed by about a tablespoon of minced fresh parsley.

Serve it up immediately -- while it's still sizzling! (

Makes 2 servings.


Camilla, GA
(Zone 8a)

October 19, 2010
2:11 PM

Post #8164660

Susan, now I will have to eat Mexican tomorrow.. lol We have the best place right here in our town.. Beats Albany and many others I have ever had from Tallahassee on..

Guess I could cook it, not

Waaaay Down South, GA

October 19, 2010
3:04 PM

Post #8164738

You really need to try it. It's wonderful but has a bite. yum!


Camilla, GA
(Zone 8a)

October 19, 2010
6:35 PM

Post #8165224

I will try it sometimes.. I love things with a good bite to them.. I love things hot, very hot..

Lincoln, NE
(Zone 5b)

October 25, 2010
6:18 AM

Post #8174622

My favorite soup! Suppose to be a copy of
The Olive Garden's Zuppa Toscana


1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
2 cups kale

1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

3.Add chicken bouillon and water to the pot and heat until it starts to boil.

4.Add the sliced potatoes and cook until soft, about half an hour
5.Add the heavy cream and just cook until thoroughly heated.

6.Stir in the sausage and the kale, let all heat through and serve.

Makes: 6-8 servings

This message was edited Oct 25, 2010 7:21 AM


Halifax, MA
(Zone 6a)

July 10, 2012
12:20 PM

Post #9200496

Wunne Quâttuhquŏhquâ (Good Afternoon),

This is the recipe I have for the soup.

Olive Garden Toscana Soup
3/4 cup onions, diced 1/8 inch
1 bacon slice, 1/4-inch dice
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium Russet potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then sliced into 1/16-inch strips
1 1/2 cups spicy sausage link
3/4 cup heavy whipping cream

Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done. Cut sausage in half length-wise, then cut at an angle into 1/2-inch slices.
Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001)
Dahlonega, GA

July 10, 2012
5:44 PM

Post #9200847

Glad to see this revived


Halifax, MA
(Zone 6a)

July 14, 2012
11:11 AM

Post #9205036

Wunne Quâttuhquŏhquâ (Good Afternoon) digger,

Arthur Treacher's Batter Fried Fish
3 Pounds Fish Fillets
2 Cups All−purpose flour
3 Cups Pancake mix
3 Cups Club soda
1 Tablespoon Onion powder
1 Tablespoon Seasoned salt

Dip moistened fish pieces evenly, lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk− pourable, but not too thin and not too thick. Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425°F. oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325°F oven until all pieces have been fried.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001)
Dahlonega, GA

July 14, 2012
5:46 PM

Post #9205361

Hi ! That sounds good .


Halifax, MA
(Zone 6a)

July 16, 2012
4:23 PM

Post #9207749

Kawonkamish digger,

It is I make my fried fish and shrimps, using Arthur Treacher's recipe.

Boston Market Dill Potato Wedges
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan−fry the potatoes until they are lightly brown.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001)
Dahlonega, GA

July 16, 2012
6:30 PM

Post #9207965

That is similar to the way Daddy taught me to make my red potatoes . Just didn't use dill .


Halifax, MA
(Zone 6a)

July 19, 2012
11:39 AM

Post #9211489

Wunne Quâttuhquŏhquâ (Good Afternoon) digger,

It is amazing how similar we make things at home compared to the restaurants. They just add one or two things differently.

Big−John's Beans 'n Fixin's

16 oz. can Campbell's Pork & Beans

The "Fixin's":

1/2 cup sloppy−Joe sauce
1½ tbs real bacon bits
1/2 tbsp sugar
1½ tsp molasses
1 teaspoon dried, minced onion
1/8 tsp salt
1/8 tsp ground mustard
1/16 tsp ground black pepper

Combine the ingredients for the Fixin's in a small jar, cover, and refrigerate at least a 1/2 hour (this allows the flavors to blend).
At "bean" time, empty the can of beans into a small saucepan, and stir in the pre−made Fixin's. Over low−medium heat, bring the Beans and Fixin's to a simmer, stirring occasionally. When heated through, serve.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001
Dahlonega, GA

July 19, 2012
12:31 PM

Post #9211554

And how are you today ?
I've got a simple cauleflour ready to finish when D H comes in . Steamed with bacon drippings , butter , salt , and cheese . That's his favorite way to eat it but I love it raw , in a salad , or as a dipper , instead of chips .


Baltimore, MD
(Zone 7a)

July 19, 2012
3:20 PM

Post #9211716

Since I do nor go out to eat in restaurants--I cannot contribute anything here.
I DO have many good recipes to share of my own---but most of them have already been posted.

I DO appreciate the recipes posted--and will copy many of them.


Dahlonega, GA

July 19, 2012
10:14 PM

Post #9212057

Come spend a week at my house , Gita , I'll teach you how to eat out , starting , of course, with Chinese buffet .LOL We'll let someone else do the dishes


Halifax, MA
(Zone 6a)

July 20, 2012
10:02 AM

Post #9212443

Wunne Quâttuhquŏhquâ Nishnoh (Good Afternoon Everyone),

I am fine digger and you? That recipe for the cauliflower sounds good, now if I could just I like cauliflower... lol.

Applebee's Blonde Brownies

2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1¼ 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 x13 x 2 pan, set aside.
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.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001
Dahlonega, GA

July 20, 2012
10:13 AM

Post #9212453

Hi , and I just printed this one . Looks GOOD !


Baltimore, MD
(Zone 7a)

July 20, 2012
2:47 PM

Post #9212663

Went to my Safeway today--and checked out all my favorite Clearance nooks and crannies...

Will you believe this?????? A bunch of 3lb. deep trays with ground Turkey--for...$2.07.
Love--Love these finds! Bought two--one to share with my daughter.

Last week they had big slabs (2lbs or so) of 1+" thick London Broil. For...$3-$4. For the whole tray!
I slivered it up for a future Beef Stoganoff dish and froze it.

NOW--PLEASE help me with what to make out of this ground turkey. Burgers come to mind--what else?
Never made them! What do you add to the turkey to make it more moist and a bit more fatty??? Flavorful????
Just FYI---I do not do spicy!

Remember--I am by myself---so something that I can make and freeze portions for later dinners.



Halifax, MA
(Zone 6a)

July 21, 2012
4:01 PM

Post #9213677

Kawonkamish Gita,

You could try these..

Boston Market Meatloaf
1 cup tomato sauce
1½ tbs barbecue sauce
1 tbs granulated sugar
1½ lbs ground sirloin (sub. ground turkey)
6 tbs all−purpose flour
3/4 tsp salt
1/2 tsp onion powder
1/4 tsp ground black pepper
dash garlic powder

Preheat oven to 400°F degrees.
Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Mix the sauce into the meat, then add the remaining ingredients. Mix again. Pack a loaf pan with the meat mixture, cover with foil, and bake for about 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan, into eight separate slices. Pour remaining sauce over the meatloaf. Return to oven and cook for another 30 minutes, uncovered. Allow to cool slightly before serving.

Turkey Chorizo
1 lb. lean, ground pork (sub. ground turkey + 1 tsp water
1 tsp salt
2 tbs chili powder
1/4 tsp cumin
1/2 tsp oregano
2 cloves garlic, pressed
2 tbs vinegar

Mix all ingredients. Allow to sit overnight in the refrigerator. Form into patties as with other sausage, or crumble and fry.

Der Weinerschnitzel's Chili Sauce
2 cloves garlic, minced
1/2 cup onion, minced
2 tbs olive oil
1 lb ground beef (sub. ground turkey)
1 tsp sea salt
1/2 tsp black pepper
1 tbs prepared mustard
1 tbs vinegar
1 tsp Worcestershire Sauce
1/2 tsp Tabasco
1/4 cup ketchup
1/2 cup tomato juice

In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened. Add beef and cook, stirring and breaking up any lumps with a fork,until cooked through. Drain off any excess fat. Add remaining ingredients, adding just enough juice to create a spoon-ably loose, but not soupy mixture. Simmer sauce, stirring occasionally; about 10 minutes. (Makes enough sauce to top 6 hot dogs. Steam the hot dogs and use potato rolls.)

Hamburger Helper
1. Brown one pound (more or less) of ground beef (sub. ground turkey) in a skillet.
2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried is fine) and 2 cups water (use one cup if using fresh potatoes),
1/4 cup butter or margarine, and one of the sauce mixes below.

Use macaroni and 1/4 cup of this mixture.
4 1/2 cups dehydrated cheese
2 2/3 tbs powdered milk
2 2/3 cups flour
2 tsp onion powder

Use noodles or potatoes and 1/3 cup of the following mixture. Stir in 1/4 cup sour cream just before serving. (1/4 cup fresh or canned mushrooms may be used instead of dried, but put them in when you cook, not when preparing the mix for storage)
4 cups powdered milk
4 cups flour
2 cups minced onion
1 cup beef bouillon
1/4 cup onion powder
4 cups dried mushrooms
2 tbs celery salt

Use wheel shaped pasta, one can tomato sauce and 2 tbs of Italian seasoning or 2 tbs of the following mixture.
1/4 cup crushed basil
1/4 cup ground oregano
2 tbs garlic powder
1/2 cup parsley

Maid Rite Sandwiches
1−1/2 lb ground beef
2 tsp granulated sugar
3−4 tsp prepared mustard
4 tbs beer

To Taste:
red pepper
black pepper
garlic salt

Brown & drain the hamburger. Stir in the other ingredients and simmer. Spices are added "to taste."
The Maid Rite serves their sandwiches with a choice of cheese, mustard and chopped fresh onion.

Manwich Sloppy Joes
1 lb ground beef (sub. ground turkey)
8 oz. can Hunt's tomato sauce
1 cup ketchup
1 tbs. dried minced onion
1 tbs. green pepper, diced fine
1 tsp salt
1/2 tsp. dried minced garlic
1/4 tsp. celery seed
1 tsp prepared mustard
1/2 tsp. chili powder

Mix all ingredients in a bowl. Brown beef, drain fat, add sauce. Bring to boil, lower heat, simmer for 10 minutes. Serve with toasted hamburger buns.

Shoney's Beef Cabbage Soup
1 lb lean ground beef (sub. ground turkey)
1/2 head medium cabbage shredded/chopped
2 ribs of celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 16 oz can kidney beans
1 28 oz. can tomatoes (chop the tomatoes if whole)
4 beef bullion cubes
1/4 tsp. garlic power
1/4 tsp. garlic salt
salt and pepper to taste

Brown ground beef and drain. Add to ground beef remaining ingredients adding 28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.

Taco Bell Chalupa Supreme
1 lb ground beef (sub. ground turkey)
1/4 cup flour
1 tbs chili powder
1 tsp paprika
1 tsp sea salt
1 tbs dried minced onion
1/2 cup water
Flat bread (pita will work)
Oil for deep−frying
Sour Cream
Shredded lettuce
Shredded Cheddar/Jack cheese
Diced Tomatoes

Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm.
In a deep−fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels.
Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001
New York, NY
(Zone 6b)

July 21, 2012
5:04 PM

Post #9213717

All of them look good. I am going to try a few myself. Thanks.


Baltimore, MD
(Zone 7a)

July 21, 2012
6:32 PM

Post #9213801

Thanks, maccionadah

I could not wait--and had to Google some recipes for Ground Turkey Burgers.
I selected several--and then chose the ingredients I liked among all of them and chose those.

I was looking every day if you would post--but you did not...
I will still read all your recipes and copy out any I like. Sorry!

Thanks. Giya


waukesha, WI
(Zone 5a)

July 21, 2012
7:30 PM

Post #9213875

Anybody ever get the recipe for Popeye's cole slaw? It's one that we really like and neither of us are fond of cole slaw! They changed it a couple years ago so I'd like the original...if possible.


Halifax, MA
(Zone 6a)

July 23, 2012
9:18 PM

Post #9216511

Wunne Mohtompan (Good Morning) meezersfive,

Unfortunately, I do not have the recipe for their coleslaw. I only have their Popeye's Dirty Rice, Red Beans and Rice, Fried Chicken, and their biscuits. I can look around and see if I can find it.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001


Halifax, MA
(Zone 6a)

July 23, 2012
9:36 PM

Post #9216516

This is as close as I could get to their recipe.

Popeye's' Cole Slaw
1 - 2 heads of cabbage
1 medium to large carrot
2 c. Hellman's/Best Foods mayonnaise
1/2 c. sugar
2 tbs sweet pickle relish
1 tbs dill pickle relish.

In food processor, process: cabbage and carrots until finely diced. In bowl, mix until smooth mayonnaise, sugar, sweet and dill pickle relishes. Combine processed veggies with dressing. Refrigerate for 2 hours marry flavors.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001


waukesha, WI
(Zone 5a)

July 24, 2012
6:29 AM

Post #9216718

I knew it had a sweet taste to it, like their pickles...Thanks


Halifax, MA
(Zone 6a)

July 24, 2012
9:40 AM

Post #9216880

Koonepeam(You are welcome).

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001
New York, NY
(Zone 6b)

July 24, 2012
8:33 PM

Post #9217570

I am enjoying this wonderful tasty thread. You must have an extensive collection of recipes. So you are a finder of recipes, that great.


Halifax, MA
(Zone 6a)

July 25, 2012
8:51 PM

Post #9218920

Wunne Wunnonkou(Good Evening) torriesmom,

Something like that... lol.

Applebee's Oriental Chicken Salad

3 tbs honey
1 1/2 tbs rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp sea salt
1/4 tsp ground black 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 tbs sliced almonds
1/3 cup chow mein noodles

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

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001


Halifax, MA
(Zone 6a)

July 25, 2012
8:57 PM

Post #9218925

For fun, here is a bonus recipe.

Almond Joy Bars
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c coconut oil/butter (or vegetable shortening)
26 Whole natural almonds (1−oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container in the refrigerated. Makes 26.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001
New York, NY
(Zone 6b)

July 26, 2012
5:47 AM

Post #9219112

There are hundreds of lemon cream pie recipes around. But have you ever came across a old recipe from Chock full O' Nuts lemon cream pie?. It was served with the whipped cream topping if I remember correctly. That was a favorite in my childhood in the 50's and 60's. when I went out with my Mom, I have looked for it for years. Now that would be a find.
Thank you.


Halifax, MA
(Zone 6a)

July 26, 2012
6:21 PM

Post #9219863

Wunne Wunnonkou(Good Evening) torriesmom,

I will check around.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001


Halifax, MA
(Zone 6a)

July 26, 2012
7:09 PM

Post #9219915

Wunne Wunnonkou(Good Evening) torriesmom,

I can nor find the recipe for the lemon cream pie, only the recipe for their cream cheese sandwiches.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001
New York, NY
(Zone 6b)

July 26, 2012
9:15 PM

Post #9220017

I thought that I would ask. The cream cheese sandwiches was my mom's favorite.
Thanks for looking. Ivy.


Halifax, MA
(Zone 6a)

July 28, 2012
9:55 AM

Post #9221448

Applebee's Blonde Brownies
2 cups flour
1 ts. baking powder
3 /4 tsp salt
1/4 tsp baking soda
1¼ sticks unsalted butter (10 Tbs)
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°F. Flour and butter a 9 x13 x 2 pan, set aside.
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.


Halifax, MA
(Zone 6a)

July 30, 2012
4:54 PM

Post #9224054

Candy Corn
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)

Combine sugar, butter, and corn syrup in pan and bring to a boil
stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla. In a separate
dish, combine powdered sugar, salt, and powdered milk. Add all
at once to the mixture in the pan. Add food coloring if desired.
Stir until cool enough to handle. Shape into creative pieces.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001)

This message was edited May 6, 2014 8:29 PM


Halifax, MA
(Zone 6a)

May 6, 2014
6:32 PM

Post #9831782

Wunne Wunnonkou Nishnoh (Good Evening Everyone),

Eatmore Bars
1 cup peanut butter
1 cup corn syrup
1/2 cup chocolate chips
1 cup brown sugar
3/4 cup peanuts
1/2 cup sesame seeds
1−1/2 cup rice krispies
1/2 cup sunflower seeds (raw, shelled)

Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together
for 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.
Cool and cut into bars. Do NOT put in fridge as they'll become too hard.

Aquène kah nahonnushagk,
Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001)
Dahlonega, GA

May 6, 2014
7:07 PM

Post #9831843

Happy , happy .
Meezer , add some minced garlic , about two or three tablespoons . That will give a close to Mothers cole slaw recipe . The cabbage has to be shredded fine or it will be tough .Her recipe was voted best in Wichita Falls back in '63 .If it isn't creamy enough after setting in the fridge three hours , add more mayo and sugar . Use only mayo , never salad dressing .
Here in Ga , the accepted is to add mayo and a lot of salt . I changed my D H to Mothers and he preferred it hands down
Hemet, CA
(Zone 9b)

May 7, 2014
2:07 PM

Post #9832465

maccion, would you please share your Popeys recipe for red beans and rice. We have to go miles from our home to get them.

Also I'm still looking for Polly's Baked Beans, they are a chain here in CA.

Thank you in advance,


Halifax, MA
(Zone 6a)

May 8, 2014
9:12 AM

Post #9833100

dillansnana wrote:maccion, would you please share your Popeys recipe for red beans and rice. We have to go miles from our home to get them.

Also I'm still looking for Polly's Baked Beans, they are a chain here in CA.

Thank you in advance,

Here you go, Sylvia.

Popeye's Red Beans and Rice
2 cups Uncle ben's long grain rice (cooked)
1 − 16 oz. can Red chili beans in chili gravy
1 teas. Chili powder
1/4 teas. Cumin
Dash garlic salt
In saucepan, heat beans without letting them boil.
Stir in chili powder, cumin and garlic salt. When
piping hot, add warm rice and gently mix.

I'm not sure if this is close to the exact recipe, but here goes...

Polly's Baked Beans
2 can Hunts pork & beans
1/8 c. Worcestershire sauce
1/2 tsp. chili powder
1/2 c. chili sauce
1/8 c. molasses
2 oz. brown sugar

Mix together and bake at 350 degrees for 35-45 minutes.

There is also this variation:

Polly's Beans
3 (1 lb.) cans pork & beans
1 c. brown sugar, packed
2 tbsp. Worcestershire sauce
2 tsp. chili powder
1/4 c. dark molasses
1/2 c. bottled chili sauce
2 tbsp. vinegar

Combine pork and beans, sugar, Worcestershire sauce, chili powder, molasses, chili sauce and vinegar in a bean pot or crock pot with a lid. Mix well, cover and bake at 400 degrees 1 hour for thin bean mixture or 1 1/2 hours for thicker bean mixture. The longer it bakes the thicker the bean mixture becomes. If desired, add crumbled bacon bits to serve. Makes 8 to 10 servings.

Hemet, CA
(Zone 9b)

May 9, 2014
1:21 PM

Post #9834319

Thank you so very much SnowRabbit...I'm looking forward to trying these recipes.

God Bless,
Hemet, CA
(Zone 9b)

June 1, 2014
4:31 PM

Post #9855618

I tried your Popeye's red bean and rice recipe a couple of days ago. It was wonderful. Only change I made was adding a few individual packets of their hot sauce witch I had in the fridge door. ( you know the ones of soy sauce, mustard etc you cannot bring your self to throw out.
Thank you and DH thanks you!!
God Bless


Halifax, MA
(Zone 6a)

June 1, 2014
8:17 PM

Post #9855906

You're welcome!


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