Post Your Favorite Restaurant Recipes Here

Halifax, MA(Zone 6a)


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)

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)

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)

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)

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)

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

Baltimore, MD(Zone 7a)

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)

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


Plano, TX

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)

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, garlic powder, and cream cheese, 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.

This message was edited Feb 22, 2015 12:40 PM

Halifax, MA(Zone 6a)

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)

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)

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)

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


Clay Center, KS(Zone 5b)

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)

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)

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

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)

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

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

Halifax, MA(Zone 6a)

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

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

Camilla, GA(Zone 8a)

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)

Quote from Gitagal :
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)

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

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

I hafta make that .

Plano, TX

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

Halifax, MA(Zone 6a)

planolinda, Koonepeam (You are welcome).


Halifax, MA(Zone 6a)

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)

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

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

Halifax, MA(Zone 6a)


Lol. ^_^


Pearisburg, VA(Zone 7a)

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)

What restaurant is that recipe from?


Dahlonega, GA

That sounds like one we used to make at the snak shak in Wichita Falls Tex .

Pearisburg, VA(Zone 7a)

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

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)

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

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

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