Dairy Queen Onion Rings

Serves/Makes: 2
Ready In: Less than 30 minutes

Ingredients:
2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups Buttermilk
1 cup Water
4 cups Crisco oil (enough for your deep fryer)
Directions:
Slice onions 1/2 inch thick, only use the larger rings.
In a large bowl combine buttermilk and water.
In another bowl combine the corn meal and cracker crumbs.
One at a time, take the rings and coat them with flour then with buttermilk, and then coat with corn meal mixture.
Drop into hot oil and fry until golden.
Drain on paper towels.

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IHOP Swedish Pancakes

3 eggs
1 c. milk
1 1/2 c. sifted flour
1 tbsp. sugar
1/2 tsp. salt
1/2 c. cream (or milk)
2 tbsp. butter, melted
Confectioners sugar
2 c. lingonberry sauce (I use red currant jelly)

Beat eggs until very light. Then sift together the flour, salt and sugar.
Add half the milk and fold in flour, sifted with sugar and salt.
Then add remaining milk, cream and butter.
If consistency is too thick , add more milk.
Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
These pancakes are thin and will only need a minute or two on each side.
Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
Serve sprinkled with confectioners sugar.

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Rachel Ray Grilled Not Fried Fish Tacos

Rachel Ray Grilled Fish Tacos are a healthy alternative to my favorite fish tacos which are fried. Roasted corn salsa and melted Jack cheese make this a tasty taco. Serve along with Mexican rice for a fiesta at your house tonite.

Rachel Ray Grilled Not Fried Fish Tacos

* 4 small plum tomatoes or vine tomatoes, seeded and finely chopped
* 1 large jalapeño pepper or 2 small Serrano peppers, seeded and finely chopped
* 1/2 small red onion, finely chopped
* A small handful of cilantro leaves, finely chopped
* Salt
* 1 lime
* 2 ears corn on cob
* 4 pieces of halibut or mahi mahi, 6 ounces each
* Vegetable oil, for drizzling
* Salt and pepper
* 2 teaspoons Old Bay seasoning
* 2 cups shredded Monterey Jack cheese or queso blanco orqueso fresco (any easy-melting Mexican cheese)
* 12 6-inch soft corn or flour tortillas

Heat grill pan over medium-high heat or heat outdoor grill. Heat oven to 300˚F.

Combine tomatoes, jalapeño or Serrano peppers, onions, cilantro, salt and 1 teaspoon of lime zest and the juice of 1 lime.

Coat corn and fish with liberal drizzle of vegetable oil to keep it from sticking to grill. Season the corn and fish with salt and pepper. Season the fish with Old Bay. Cook corn 12-15 minutes until kernels begin to darken in spots. Remove corn and cool to handle, then scrape corn from the cob. Grill fish 8-10 minutes until cooked through and firm. Place fish in bowl and flake the flesh with a fork.

Heat a drizzle of vegetable oil in nonstick skillet over medium heat and add tortilla. Warm tortilla then flip over and sprinkle with shredded cheese, scatter some fish, corn and salsa on half the tortilla and fold over. Cook the taco a minute or 2 on each side to melt the cheese. Keep tacos warm in oven on cooling rack placed over baking sheet until ready to serve. Serve 3 fish tacos per person with Green Rice alongside

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Cracker Barrel Baked Macaroni & Cheese

2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 cups milk
2 cups cheddar (8 oz.), divided
2 cups elbow macaroni (8oz.)
1/4 cup buttered bread crumbs
paprika

In saucepan, melt butter. Blend in flour, salt, and mustard. Add milk, stir constantly until sauce thickens a little. Add 1 1/2 cups cheese, heat until melted, stirring.
Remove from heat.

Meanwhile, cook macaroni as directed; drain. Combine with sauce in a buttered 2 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika.
Bake at 375′ about 20-25 minutes or until nicely browned.

Serves 4-6

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Mrs. Fields Chocolate Walnut Fudge

Mrs. Fields Decadent Chocolate Walnut Fudge

1/2 C. Light Corn Syrup
2 C. Sugar
3/4 C. Evaporated Milk
2 Tbsp. Butter
1 tsp. Vanilla
1 C. English Walnuts (chopped small)
1/4 tsp. Salt
1 1/3 C. Miniature Marshmallows
1 C .Semi Sweet Chips
1 C. Milk Chocolate Chips

Place sugar, milk, corn syrup, salt, and butter into a 2 quart sauce pan that has been sprayed with a none stick spray. Place on medium heat and stir until mixture starts to boil, do not scrape the sides of pan. When mixture starts to boil gently reduce heat to low and place a lid on pot for 60 seconds. When time is up remove lid and let boil lightly until the mixture reaches a soft boil stage. Turn heat off add chips, vanilla, and marshmallows. Stir gently until all is melted. Pour while mixture is still hot into a glass or stainless mixing bowl that has been sprayed with non-stick spray let set for 5 – 7 minutes until it cools slightly but still hot. Then beat for about 5 – 6 minutes or until fudge is glossy and smooth. Add nuts in. and stir well. While fudge still is hot pour in to a 9″x9″ pan that has been sprayed with non-stick spray. . Smooth out in the pan and let fudge set and completely cool. Cut in to serving pieces after cooled. Fudge will be smooth and soft.

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Chilis Chicken Fajitas

Chilis Chicken Fajitas are smokin hot and sizzlin good. Don’t you love the way the sizzle goes on and on when they bring them to the table? I think the secret to the sizzle is a sauce they pour on at the last minute, and it adds some extra flavor, too.

Grill the chicken and veggies (in a skillet) outside and you won’t have to worry about heating up your kitchen on these hot summer days. Mix and match the toppings to suit your taste. I like to serve these with Mexican Rice and I’ll give you that recipe tomorrow.

Chilis Chicken Fajitas

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound skinned chicken breasts
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 onion, sliced thin
1/2 green bell pepper, seeded, sliced thin
1/2 red bell pepper, seeded, sliced thin
1/2 yellow bell pepper, seeded, sliced thin

1. Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke peppers, and the chicken in a plastic container with cover, or a zipper top plastic bag and refrigerate at least 2 hours or overnight.

2. Discard leftover marinade.

3. Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips. Set aside and keep warm. Combine the 2 tablespoons water, soy sauce, lime juice, salt and pepper. Set aside. Cook onion and peppers in oil until brown. Remove from heat. Pour reserved mixture over onions and peppers. Combine meat, onions, and peppers.

4. Serve on flour tortillas with cheese guacamole, sour cream, tomatoes, and lettuce.

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Korean Taco Craze Kogi BBQ,

http://kogibbq.com/
Korean BBQ Taco Trucks cruise the streets delivering high quality, low-priced tacos right out of their trucks. The food is great but what they really owe their success to is TWITTER. They use TWITTER to blast locations where the taco truck will next appear. Flash mobs form of up to 600 people at a time in anticipation of their arrival. Roy Choi is the head chef of Kogi BBQ, which is a combination of Korean flavors and Mexican cuisine.

So far, the trucks haven’t made it out of LA, but if you see one around town, let me know and I’ll tweet about it!

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Olive Garden Fried Mozzarella

Ingredients:

16 oz Package of Mozzarella Cheese
2 Eggs
1/4 Cup of Water
1 1/2 of Cups Italian Bread Crumbs
1/2 tsp. of Garlic Salt
1 tsp. of Italian Seasonings
2/3 of Cup Flour
1/3 of Cup Corn Starch

Directions:
Slice cheese into thick strips then cut crossways into triangles.
Beat the eggs with water and set aside.
Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
Blend the flour with corn starch and set aside.
Heat your vegetable oil for deep frying to 360 degrees.
Dip cheese in flour, then in the egg wash and finally coat with bread crumbs
Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain.
Serve with your favorite Italian Spaghetti Sauce and enjoy.

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Chilli’s Salsa

Chilli’s Salsa

1 Can Tomatoes and Green Chilies (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.

Serve with your favorite thin corn tortilla chips.

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Cream Cheese and Bacon Stuffed Jalapeño Poppers

Cream Cheese and Bacon Stuffed Jalapeño Poppers:
Adapted recipe and photos by For the Love of Cooking.net

* 10 fresh Jalapeños, sliced in half lengthwise, seeds removed
* 10 oz low fat cream cheese, softened
* 7-8 slices of lean bacon, cooked and chopped
* Plain panko crumbs

Preheat the oven to 375 degree. Line a baking sheet with tin foil and coat with cooking spray.

Cook the bacon until crisp then drain on a paper towel; chop bacon into very small pieces. Mix the bacon crumbles into the cream cheese until thoroughly combined. Cut jalapenos in half, lengthwise. Wear plastic gloves if possible and carefully remove seeds and vein with a spoon. Smear each jalapeño half with cream cheese and bacon mixture. Pour the panko crumbs onto a plate. Dip the stuffed jalapeño into the panko crumbs cream cheese side down.

Bake on a pan with a rack for 20-25 minutes. If the panko crumbs aren't golden brown, turn the oven to broil and cook them, watching carefully so they don't burn, for a few minutes. Serve immediately. Enjoy.

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Orange Thai Flank Steak

I saw this recipe on OurBestBites.com and knew I would be making it for dinner because I had all the ingredients on hand and a flank steak thawing in the refrigerator. The marinade tasted so delicious, it was a little sweet and a bit spicy. I served it with rice and steamed broccoli. We all really, really loved this steak. Thanks to Our Best Bites for such a great recipe.

Orange Thai Flank Steak:
Recipe and photos by For the Love of Cooking
Recipe adapted from OurBestBites.com

* Zest from 1 orange, chopped finely
* Juice from 1 orange
* 1/4 cup soy sauce
* 1/4 cup seasoned rice wine vinegar
* 1 tablespoon honey
* 1 tablespoon sesame oil
* 2 tsp fresh ginger, grated
* 5 cloves garlic, chopped
* 2-4 tsp Sriracha chili sauce (I used 2 1/2)
* 1 lb flank steak
* Green onions, diced for garnish

Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 4-6 hours.

Grill your flank steak to your liking. Let the meat rest for 5 minutes before slicing into thin slices AGAINST the grain. Boil the remaining marinade for 5-7 minutes until thickened. Drizzle sauce over the sliced meat. Enjoy.

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Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan

Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan:
Recipe and photos by For the Love of Cooking.net
Inspired by Real Simple

* 1-2 tsp olive oil
* 2 slices of French bread
* 2 eggs
* 1 tomato, sliced
* 8-10 button mushrooms, sliced
* Sea salt and freshly cracked pepper, to taste
* Shaved Parmesan

Preheat the oven to 400 degrees. Line a baking sheet with tin foil for easier clean up and coat it with cooking spray. Place 4 slices of tomatoes on the baking sheet as well as two slices of French bread. Coat the bread with cooking spray and season the tomatoes with sea salt and freshly cracked pepper. Place in the oven for 5 minutes or until the bread is toasted and the tomatoes are softened and warmed through.

Heat the olive oil in a skillet over medium high heat while the tomatoes and toast are cooking. Once the pan is hot add the sliced mushrooms and let them sit, without stirring, for 2-3 minutes or until golden brown, flip the mushrooms and continue to cook until they are nice and caramelized. Season with sea salt and freshly cracked pepper.

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat 2 poaching cups (or custard cups) with cooking spray then place in the water. Break 1 egg into each cup, season with sea salt and freshly cracked pepper, to taste then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.

Layer the tomatoes on top of the toasted French bread followed by the mushrooms. Place the poached egg on top of the mushrooms then sprinkle with shaved Parmesan cheese. Serve immediately and enjoy!

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Classic Southern Buttermilk Pie

Ingredients

1 1/2 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
1/2 cup butter, melted
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Perfect Pastry Crust

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon table salt
6 tablespoons cold butter, cubed $
3 tablespoons cold shortening, cubed
4 to 5 Tbsp. ice water $
Parchment paper
Preparation

1. Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 8 to 10 times or until mixture resembles coarse meal. Drizzle 4 Tbsp. ice water over mixture; pulse 4 or 5 times or until dough clumps together, adding up to 1 Tbsp. ice water, 1 tsp. at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.
2. Preheat oven to 400°. Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.

3. Bake at 400° for 10 minutes. Remove weights and parchment paper, and bake 8 to 10 more minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

Garnishes: fresh berries, whipped cream, fresh mint

Preparation

1. Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

2. Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

Pam Lolley, Southern Living
MAY 2014

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Guacamole

* 4 ripe (soft but not mushy to the touch) avocados
* 1/4 sweet yellow onion, diced (you can use red instead if desired)
* 3 cherry tomatoes, diced
* 1 small handful of chopped cilantro
* 1 clove of garlic, minced
* 1 jalapeno, diced finely (if you want it spicy)
* Sea salt to taste
* 1-2 limes juiced to taste (forgot to add to the picture)

Slice the avocados lengthwise around the seed. Gently hit blade of knife on the half of the avocado with the seed and twist - seed should come out easily. Either scoop out the avocado flesh with a spoon or dice into segments in a crosshatch pattern and then remove with a spoon. Mix the remaining ingredients together with out smashing the avocado too much. Make sure to add the lime, it not only pops the flavor of the guacamole but it also keeps it from going brown. Serve with fresh tortilla chips or as a topping for any of your favorite Mexican dishes.

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Mexican Rice Casserole

An old friend used to make this Mexican rice casserole for me all the time. I started craving it the other day and decided to try and recreate it myself. We had friends coming for dinner and I figured this would be a great meal for a large group. My friend would use a can of Mexican tomato sauce that was really spicy but it wouldn't be good for the four kids eating dinner so I opted to use regular tomato sauce. (If you aren't serving kids, I recommend the spicy tomato sauce for added flavor and kick). I also decided to throw in some black beans, cilantro and extra seasonings. It turned out really delicious - we all loved it (except for my daughter - picky kid). I topped it with sour cream but also served it with salsa and guacamole on the side. It was quick and easy to make and there was little clean up. I served this casserole with my Southwestern Salad with Cilantro Lime Vinaigrette and they paired nicely together.

Mexican Rice Casserole:

* 1 1/2 cups of white rice, prepared per instructions
* 1 tsp of olive oil
* 1 lb lean ground beef (I used 96/4)
* 1/2 sweet yellow onion, diced
* 3 cloves of garlic, minced
* 1 tsp paprika
* 1 tsp chili powder
* 1 tsp dried cumin
* 1 tsp garlic powder
* 1 tsp dried oregano
* 1/2-1 tsp crushed red pepper flakes
* Sea salt and fresh cracked pepper, to taste
* 1 15 oz can of black beans, drained and rinsed
* 1 15 oz can of tomato sauce
* 3-4 tbsp fresh cilantro, chopped (divided)
* 1-2 cups of shredded cheddar cheese
* 3-4 tomatoes, sliced thickly
* Sour cream (topping)
* Salsa (topping)
* Guacamole (topping)

Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.

Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.
Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.

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Beef and Bean Chimichangas

For the Love of Cooking.net
We had ripe avocados that needed to be used up so I decided to make fresh guacamole and serve it on top of homemade ground beef and bean chimichangas. This meal was extremely easy to make and tasted fantastic. I loved the sharp cheddar with the beef and bean mixture inside of the crisp tortilla. I never fry my chimichangas I either bake them or cook them in a skillet with cooking spray. They are so flavorful, crisp and delicious without being greasy. My husband, daughter and I loved these chimichangas. My son opted for nachos with the beef and bean mixture and was completely thrilled with his dinner.

Beef and Bean Chimichangas:
Recipe and photos by For the Love of Cooking.net

* 1 tsp olive oil
* 1 lb of lean ground beef (I used 93/7)
* 1/2 sweet yellow onion, diced
* 3 cloves of garlic, minced
* 1 tsp paprika
* 1 tsp chili powder
* 1 tsp ground cumin
* 1 tsp garlic powder
* 1 tsp oregano
* Dash of red pepper flakes
* Sea salt and freshly cracked pepper, to taste
* 1 can of chili beans, drained

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.

Other Ingredients:

* Flour tortillas
* Cheddar cheese (I used sharp)
* Guacamole
* Salsa
* Sour cream

Heat another skillet coated in cooking spray over medium heat. Heat the tortillas in paper towels in the microwave for 20 seconds so they are soft and pliable. Layer the tortilla with some cheese then some beef mixture. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seam side down in the hot skillet and cook for 3-4 minutes on each side until golden brown. Serve with guacamole, salsa and sour cream. Enjoy.

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Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas

For the Love of Cooking.net
Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas
I had a pork tenderloin in the refrigerator and I was craving Mexican food so I decided to make pork flautas with caramelized onions, and Monterey Jack cheese. The pork was so tender, juicy and flavorful and tasted fantastic with the sweet caramelized onion, creamy cheese, and crispy flour shell. These flautas were a huge hit with my entire family, especially my daughter who kept telling me how much she loved them. I served these flautas with sour cream, guacamole, and salsa.

Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas:
Recipe and photos by For the Love of Cooking.net

* 1 tbsp olive oil (divided
* 1 sweet yellow onion, sliced
* 1 pork tenderloin, diced
* Chili powder, to taste
* Paprika, to taste
* Coriander, to taste
* Garlic powder, to taste
* Cumin powder, to taste
* Oregano, to taste
* Sea salt and freshly cracked pepper, to taste
* Flour tortillas
* Monterey Jack cheese, shredded

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 6-7 minutes until caramelized and tender. Remove from the pan and set aside.

Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium HIGH heat. Once the pan is HOT add the diced pork tenderloin then season, to taste, with all of the spices. Cook for 3-4 minutes, until golden brown but not yet cooked through (it will finish cooking in the oven). Remove from the stove.

Wrap flour tortillas in wet paper towels and microwave them for 1 minute or until soft.

Place a bit of Monterey Jack cheese in the center of the tortilla first then add caramelized onion on top of the cheese, then diced pork tenderloin; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Dips:

* Guacamole
* Sour cream
* Salsa

Serve the flautas with a side of guacamole, sour cream, and/or salsa for dipping. Enjoy.

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Emeril’s Essence

This is the spice blend that started it all… BAM!

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

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Chi−Chi’s Baked Chicken Chimichangas

Chi-Chi’s Baked Chicken Chimichangas
What you will need:
2 1/2 cups cooked and shredded chicken
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (choice of hotness)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
Pinch of salt
6 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
Pre-heat your oven to 450 degrees.
In large saucepan, sauté onion and garlic in oil until tender.
Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken and let the mixture cool.

Spray a baking ban with cooking spray. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. To make the tortilla easier to handle warm them in the microwave. Top the beans with about 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla; secure with wooden toothpicks if necessary to keep them closed while baking. Place chimichangas in greased baking pan, seam side down. Brush all sides with olive oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes to brown both sides and avoid burning. Serve with salsa, sour cream and guacamole and enjoy.

This recipe is easy to prepare and will be enjoyed by the whole family. Do not let money or time be your excuse to avoid a good restaurant style meal when they are so easy to recreate.

Want more Resturant Recipes that match the cuisine at your favorite restaurant go to http://www.secretresturantchef.weebly.com

Read more: http://www.easybreezyrecipes.com/restaurant-recipes-chi-chis-baked-chicken-chimichangas.html#ixzz1LUch9oNs

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Black Angus Garlic Cheese Bread

Garlic bread and melted cheeses — that really is the best of both worlds! Try this recipe next time you make a nice steak or have pasta and sauce.
Garlic Cheese Bread
1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

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Snickers-Topped Brownies

Submitted by Brandi Ball on 09/10
(Makes about 36 mini-muffin brownies.)

* 2 cups white sugar
* 1 cup butter
* 1/2 cup cocoa powder
* 1 teaspoon vanilla extract
* 3 eggs
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 18 Snickers Minis, halved

Preheat the oven to 350 degrees. Combine all the dry ingredients in a medium-sized bowl. Next, mix in the butter, vanilla and eggs. Grease a mini-sized muffin pan and fill each muffin cup with the brownie batter.

Top each of the batter-filled muffin cups with a snicker half. (see photo below)

Bake at 350 degrees for about 15 minutes. Cool completely before trying to remove them from the pan.

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Girl Scout Thin Mint Cookies

Homemade Thin MintsHomemade Thin Mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

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Sonic Drive-In Ocean Water

3 tablespoons water
2 tablespoons sugar
1 teaspoon coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice, to fill 2 glasses
1. Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar. Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup. Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over ice. Add straws and serve.

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Cheesecake Factory’s Avocado Eggrolls

These are incredibly delicious!! Just like the ones at Cheesecake Factory! For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven.

2-4 servings

30 mins prep time

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Dipping Sauce
1. Combine vinegars, honey, tamarind in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

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Cheesecake Factory Pumpkin Pie

This time of year is known for so many treats; apple cider, candied apples, sweet potatoes… What Fall dinner is not complete with a fresh baked pumpkin pie??? The following recipe is a great creation that some say is even better than the “official” Cheesecake Factory recipe. You decide…

By the way…
Did you know that the largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake. Wow!

Serves: 10
Ready In: 2-5 hours

Ingredients:Pumpkin Pie
1 1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water

3 large eggs, lightly beaten
2 cups canned pumpkin
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

1 3/4 cup whipped cream, for topping

Directions:
Blend together flour, butter, shortening, and sugar by hand until mixture resembles small crumbs. Add water and toss until mixed in.

Form the dough into a ball, then knead for about 20-30 seconds. Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out dough to an 11″ circle; then place in a 9″ pie plate; trim off all but 1″ of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal. Prick bottom of shell with fork and refrigerate for 1 hour.

Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.

Mix together remaining ingredients and pour into prepared crust. Bake in a 375 degree oven for 40 minutes, or until set.

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Benihana’s Fried Rice Recipe

1 cup uncooked white rice
5 Tablespoons Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tablespoons Sesame seeds
1 extra large Egg
5 Tablespoons Soy sauce
Salt
Pepper

Cook rice according to the instructions on the package. Melt butter in a large skillet over medium heat. Add onions, carrots and scallions. Sauté until carrots become soft. Set aside.
Heat oven to 350 degrees F. 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.

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Mrs. Fields Peanut Butter Cookies

Mrs. Fields Cookies was founded by Debbi Fields, born 1956 in Park City, Utah. She and her husband started their business in the late 1970s, opening the first of many retail bakeries in Palo Alto, California. Mrs. Fields cookies are now commonly sold across the country in grocery stores and malls. Honestly though, they are not that hard to make at home, and anything homemade always tastes better!

1/4 Teaspoon salt
1/2 Teaspoon baking soda
2 Cups flour
2 Teaspoons vanilla extract
1 Cup creamy peanut butter
3 Eggs
1 Cup softened butter
1 1/4 Cup granulated sugar
1 1/4 Cup dark brown sugar

Preheat your oven to 300 degrees F.

In a medium sized bowl, combine the flour, baking soda, and salt. Mix together with a wire whisk. In a large bowl, blend the sugars using an electric mixer at medium speed. Add butter and mix until it forms paste. Next, add the eggs, peanut butter, and vanilla extract. Mix at medium speed until the batter becomes light and fluffy. Add the flour mixture and change the mixer to low speed. Continue until just mixed.
Drop by tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a fork, gently press a crisscross pattern on top of each cookies. Bake for 10-20 minutes until cookies are slightly brown along the edges. Transfer cookies from the pan immediately with a spatula and allow them to cool.

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Mrs. Fields Applesauce Oatmeal Cookies

Mrs. Fields makes the best oatmeal cookies that I have ever had the pleasure to try. This copycat recipe makes these cookies JUST RIGHT!

2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins

Topping:
1/2 cup Quick oats

Preheat oven to 300 degrees F.
In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.

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Long John Silver's-style Fish Batter

I have 2 recipes for this one and from what I hear, they both are absolutely fabulous!

Ingredients

* 2/3 cup club soda shopping list
* 1/3 cup lemon juice shopping list
* 1 egg shopping list
* 1/2 cup Bisquick shopping list
* 1/2 cup self-rising flour

How to make it

* Beat all ingredients together until smooth; let stand 10 minutes.
* Heat oil to 385 degrees F.

* In small bowl put 1/2 cup club soda, in another 1/2 cup self-rising flour. Dip fish first into soda, then into flour. Set fish on cookie sheet till all the fish has been coated; let dry a few minutes.

* Dip fish in batter, let excess drip off; and deep fry 3 or 4 minutes per side. Shrimp can be done the same way if peeled and deveined first.

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Long John Silver's-style Fish Batter

* 1/2 c Biscuit mix
* 1/2 c All purpose flour
* 1 ts Season salt
* 1/2 ts Sugar
* 1 Egg
* 2 tb Corn oil
* 6 oz Club soda or beer
* 1/2 Lemon rind grated
* 1/4 ts Onion salt
* To Prepare Fillets, Flour, Milk
* 2 tb Lemon juice


Mix biscuit mix, flour, season salt, sugar and set it aside. Beat together egg,and corn oil, then add club soda. Add flour mixture to egg mix and add grated lemon rind, and onion salt.

Preparing fish fillets put fish in bowl and add enough milk to keep fish submerged. Add 2Tb. lemon juice to help tenderize fish. Cover and refrigerate 2 to 3 hours. Drain well and dip fish in all purpose flour to coat lightly.

Let fish dry a few minutes. Heat oil to 425º and dip pieces in prepared batter and catch drips in the batter bowl. Deep fry about 4 minutes, until brown and puffed up. Keep all warm in oven at 275º until all fish are done.

Serves: 4

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Hooter's Buffalo Shrimp

Serves: 2
Ready In: 30+ minutes

Ingredients:

***Buffalo Sauce***
1/4 cup hot sauce
1/4 cup butter
1/8 teaspoon paprika
1 dash black pepper
1 dash garlic powder

***Shrimp***
12 uncooked large shrimp, peeled and deveined
1 egg, beaten
1/2 cup milk
1 cup all-purpose flour

Directions:

Buffalo Sauce:
Combine ingredients in a small saucepan over medium heat until butter is mixed through.
Cover, and keep warm over low heat.

Shrimp:
Combine egg and milk in a small bowl.
Place flour in a large zip-type bag.
Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.
Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour.
Refrigerate about 5 minutes while the deep fryer heats up to 375 F.
Deep fry for 8 to 10 minutes, until shrimp tails are dark brown.
Remove, drain, and toss gently with Buffalo Sauce.

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Hooters Hot Wing Sauce (Copy Cat Recipe)

3 Sticks Butter, softened
1/2 cup + 2 Tablespoons Tabasco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce

Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Use this sauce to make Hooter’s Hot Wings.

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Church’s Fried Chicken

1 Tbs sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 tsp seasoned salt
2 tsp paprika
1/2 tsp baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
————————-
1 Chicken (Cut into Pieces)
————————-
2 eggs, mix with
1/4 cup cold water
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1 cup corn oil (for frying)

Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.

Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.

Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.

Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.

Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.

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T.G.I.Friday`s Sizzling Chicken and Cheese

Serves: 2
Ready In: Under 30 minutes

Ingredients:

2 (4-oz) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes

Marinade:

2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chilies
1/4 teaspoon black pepper
1/4 teaspoon salt

Pepper & Onion Medley:

1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Directions:
Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 tsp chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.

Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.

Serve directly from skillet for authenticity or transfer to plates.

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Hard Rock Cafe Shrimp Fajitas

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream

1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tortillas in foil and place in a 350 degrees F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat.Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4.Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.
Serves 4

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Joe's Crab Shack's Coconut Shrimp Recipe

Servings: 4

Ingredients


* 1 lb medium-large fresh shrimp cleaned, shelled,
* and butterflied
* 2 x Large eggs
* 1/4 c. water
* 2/3 c. corn starch
* 1 pkt premium flaked coconut - (7 ounce)
* (small flake coconut if possible)
* 1 Tbsp. sugar
* 1 tsp salt
* 1/2 c. flour

Directions:

1. Mix Large eggs and water. Set aside. Place 1/3 c. of corn starch in bowl for dusting of shrimp. Fold in separate bowl 1/3 c. (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well.

2. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mix. Place shrimp in warm oil and deep fry till done. Shrimp will float to the top when cooked. Take care not to overcook shrimp

3. Serve with "Joe's Crab Shack's Pineapple Dipping Sauce".
4. This recipe yields 4 servings.

5. Comments: We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.



Joe's Crab Shack's Pineapple Dipping Sauce

1 can crushed pineapple natural juice - (8 oz) do not drain
1/2 cup sugar
1/4 cup red plum preserves
1/2 cup sweet and sour sauce see * Note

Note: The yellow type not the red sauce, we used Kraft Sweet and Sour Sauce.

Place all, including pineapple juice, in a sauce pan and simmer on medium-low to low heat for 20 to 25 minutes stirring frequently until mixture thickens slightly.

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Joe’s Crab Shack Crab Dip

2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish
*optional* dash of hot sauce for a little kick

Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes. Serve dip with unsalted or very lightly salted corn chips.
Serves 2-3 as an appetizer.

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Joe’s Crab Shack Popcorn Shrimp

Joe’s Crab Shack Popcorn Shrimp

Joe’s Crab Shack now has over 120 locations in 28 states across the USA. It is one of the largest, most-successful seafood restaurant chains in America. My husband and I visited one just last night, where we indulged in their famous crab nachos (In which I will share the recipes for later), the atmosphere was fabulous.

Here is the recipes for their delicious popcorn shrimp:

Ingredients:

1 lb Small Fresh Shrimp (cleaned and shelled)
4 Tablespoons Corn Starch
2 Eggs Beaten
1/4 Cup Water
1 Cup Cracker Meal
1 teaspoon Garlic Powder
1 teaspoon Creole Seasoning
1 teaspoon Brown Sugar
1/3 Cup Plain Bread Crumbs
1/3 Cup Flour
1 1/2 teaspoon Tabasco Sauce
1/2 teaspoon Paprika

Place shrimp in a bowl. Add garlic powder, brown sugar and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in refrigerator.

Beat egg and water together, set aside. Mix flour, cracker meal, bread crumbs paprika and creole seasoning together and blend well.

Set up one bowl for corn starch, one bowl for egg wash, and one bowl for cracker mixture. Heat oil for frying.

One piece at a time dust shrimp with corn starch, then place in egg wash, then roll in cracker crumb mixture. Fry until golden-brown. Shrimp will float to top when cooked through, remove and place on paper towels.

Serve with tarter sauce.

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