Great Restaurant Recipes

Bernie's Grill Marinated Vegetables

2009-10-29T16:49:00.000-07:00

Bernie's Grill Marinated Vegetables

Fresh vegetables such as cauliflower, broccoli,
asparagus, carrots, onions... whatever you like
1 gallon water with 2 tablespoons salt
2 cups olive oil
1 cup apple cider vinegar
2 tablespoons coarse ground mustard
1 teaspoon granulated garlic
1 teaspoon cracked black pepper
Ice

To make marinade, whisk together oil, vinegar, mustard, salt and pepper.

Bring salted water to boil, add veggies, cover and cook, 2-4 minutes, drain off water, cover w/ice, and "shock" the veggies back to being cold. Drain veggies, add to marinade, toss in marinade and cover, and refrigerate for up to 7 days.

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Krystal's Hamburgers Recipe

2009-10-27T16:43:00.000-07:00

Krystal's Hamburgers Recipe

2 pounds lean ground beef
1/4 cup dry minced onion
1/4 cup hot water
1 (3 ounce) jar strained beef baby food
2/3 cup clear beef broth
Hot dog buns

Soak onions in hot water until soft. Meanwhile, mix ground beef with baby food and beef broth. Using 1/4 cup of the meat mixture for each patty, flatten to 1/4-inch thickness and fry quickly in 1 tablespoon of oil per patty on a hot griddle. Make 3 or 4 holes in the patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 teaspoon of onions under each patty as you turn to fry the second side. Slip each patty onto the cut bun with 2 dill pickle chips and mustard.

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Harrah's Bar B Que Hamburgers

2009-10-25T16:41:00.000-07:00

Harrah's Bar B Que Hamburgers

3/4 cup Quakers Rolled Oats
4 tablespoons granulated sugar
1 1/2 pounds extra lean ground beef
4 tablespoons Worcestershire sauce
6 tablespoons apple cider vinegar
Sauce
Salt and pepper to taste
1 cup milk
1 cup water
3 tablespoons chopped onion or dried minced onion
2 cups Heinz ketchup

Mix well and pour over prepared patties. Bake uncovered at 325 degrees F for 1 to 1 1/2 hours. Serve on hamburger buns. (If you double meat ingredients you should have enough sauce to cover all). Can also shape meat into small meatballs and serve as an appetizer.

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Cheesecake Factory Pumpkin Cheesecake

2009-10-23T12:19:00.000-07:00

Cheesecake Factory Pumpkin Cheesecake

Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Classic New York Cheesecake

2009-10-21T12:17:00.001-07:00

Classic New York Cheesecake

Chocolate Pecan Crust
10 rectangular chocolate graham crackers
3/4 cup ground pecans
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter (at room temperature)

Place graham crackers in large plastic food storage bag. Finely crush with rolling pin. Place in bowl. Add pecans, sugar and cinnamon; stir to mix well. Add butter; mix until well blended. Scatter crumb mixture over bottom of 9-inch springform pan. Cover with plastic wrap; press evenly over bottom and up sides of pan. Refrigerate pan until ready to use.

Filling3
2 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
4 eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Whole strawberries (optional)
Fresh mint sprigs (optional)

Beat cream cheese in large bowl with electric mixer or in food processor, until well blended and smooth.

Gradually beat in sugar until well blended. Add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract; beat until blended. Pour cheese filling evenly into crust-lined pan.

Bake cheesecake at 350 degrees F for 50 minutes or until the center is just set. Remove the pan to a wire rack to cool completely. Refrigerate for at least 12 hours or overnight.

To serve, remove side of pan. Cut into wedges. Garnish with whole strawberries and fresh mint sprigs if desired.

Red Lobster's Cheesecake

2009-05-25T05:59:00.000-07:00

Crust:
10 oz. package Lorna doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin

Filling:
16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish

Crust; mix crumbs with butter, sugar, and gelatin. Pat
out evenly over bottom of a greased 9" springform
pan. Bake at 350, for exactly 8 min.
Filling; beat with electric mixer: cream cheese, sour
cream, eggs, butter, cornstarch, sugar and vanilla.
When filling is perfectly smooth and creamy, pour into
crust. Return to 350 oven and bake 30−35 min. or until
knife inserted in the center comes out clean. Cool 20
min. before cutting. Sprinkle top with cookie crumbs.

Red Lobster's Cheesecake

Cheesecake Factory Key Lime Cheesecake

2009-05-21T05:57:00.000-07:00

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*. 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.

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Cheesecake Factory Recipes

21 Club Hamburger Recipe

2009-02-10T14:35:00.000-08:00

Here is a classy version of an American classic, adapted from "The "21" Cookbook" by Michael Lomonoco:

1/4 cup finely chopped celery
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
3 tablespoons butter

Combine the celery and chicken broth in a small saucepan over very low heat and poach the celery for 20 minutes.

Drain the celery and cool.

Combine the celery with the remaining ingredients except the butter, mixing well with your hands. Gently shape into 4 large patties, being careful not to compact the meat any more than necessary.

Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color. Brown the burgers 6 minutes on each side, then place the skillet in a preheated 350 degree F oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.

NOTE: Due to the possibility of E. coli contamination, the U.S. Department of Agriculture recommends cooking all meat well done.) Serves 4.

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Hamburger Recipe

Copycat Recipe for Arby's Horsey Sauce

2009-02-07T12:41:00.000-08:00

1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar

Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!

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Copycat Recipe

Cheesecake Factory German Chocolate Cheesecake

2009-02-02T00:10:00.000-08:00

24 ounces cream cheese, softened and cut into chunks
1/2 cup granulated sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla extract

On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 cup granulated sugar
4 eggs2 teaspoons vanilla extract
1 1/2 cups all-purpose flour

Chocolate Glaze for sides (see below)German Chocolate Topping (see below)Whipped cream for garnish (optional)

In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.With fork, beat in sugar, eggs and vanilla extract until smooth.

Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degrees F oven for 15 minutes.Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven.

Refrigerate until well chilled.Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time.

Garnish with whipped cream, if desired.Chocolate Glaze1/2 cup semisweet chocolate chips2 tablespoon whipping creamIn small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

German Chocolate Topping
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans

In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

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Cheesecake Factory Recipes

Restaurant Recipe for 1870 Wedgewood Inn Kahlua Flourless Fudge Cake

2009-01-29T14:32:00.000-08:00

Restaurant Recipe Source: 1870 Wedgwood Inn of New Hope Bed and Breakfast, New Hope Boro, Pennsylvania

7 extra large egg whites
1 cup granulated sugar
1/2 pound unsalted butter, cut into small pieces
1/2 pound European bittersweet chocolate, broken into small pieces
1 tablespoon pure vanilla extract
1 tablespoon espresso
3 tablespoons Kahlua

Preheat oven to 300 degrees F. Grease and flour a 10-inch springform pan.

Place egg whites and sugar in a mixer and whip into firm peaks.

Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla extract, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.

Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.

Serve: 8

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Restaurant Recipe

Aunt Chilada's Sonoran Enchiladas' Secret Restaurant Recipe

2009-01-27T12:40:00.000-08:00

Secret Restaurant Recipe Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona

2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping

In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well incorporated.

On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties. Deep fry in vegetable oil on both sides until golden brown. Top with enchilada sauce and cheese.

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Secret Restaurant Recipe

1802 House Bed And Breakfast Inn Raspberry Sour Cream

2009-01-23T14:29:00.000-08:00

Source: 1802 House Bed and Breakfast Inn, Kennebunkport, Maine

8 whole graham crackers, coarsely broken
1/4 cup golden brown sugar
1/4 cup unsalted butter, melted
6 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 pint baskets raspberries
1/4 cup seedless raspberry jam

Crust: Preheat oven to 375 degrees F.

Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.

Filling and topping: Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour sour cream, lemon juice, and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries.

Serve immediately or chill up to 3 hours.

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Copycat Recipe for Applebee's Broiled Salmon With Garlic Butter

2009-01-21T12:39:00.000-08:00

Applebee's Broiled Salmon with Garlic Butter

4 (5 ounce) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed

Preheat skillet or grill to 550 degrees F.

Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using to dab with garlic butter before serving.) Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.

Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.

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Copycat Recipes

Applebee's Aztec Chicken Salad

2009-01-14T12:37:00.000-08:00

Source: Posted by Leesa 29 July 2000, at 9:30 p.m

I LOVE this salad too and was very sad when they discontinued it on the menu at our local Applebee's. Here's what I did:

1 chopped red pepper
1 chopped green pepper
1 can black beans, rinsed
1 can sweet corn
Grated pepper jack cheese
1/2 purple onion, chopped
Chips
Salad mix
2 chicken breasts, cooked in fajita
seasoning, cut into bite-size pieces

Toss with Catalina dressing with a dash of Tabasco.

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A Different Pointe Of View Banana Horneada

2009-01-07T12:34:00.000-08:00

A Different Pointe of View Banana Horneada
Source: Chef Cristobal Soto, A Different Pointe of View, Phoenix, Arizona

10 bananas, peeled
1 log phyllo dough
3 ounces plugra butter, melted
8 ounces Ibarra chocolate, chopped
8 ounces Swiss chocolate, chopped
4 ounces powdered sugar
8 ounces cashew nuts, toasted and chopped

Combine chocolates and cashews; set aside.

Place phyllo on cutting board; slightly butter the top. Repeat process with remaining phyllo dough. Cut dough into pieces large enough to wrap a banana in, then brush butter over the top of the dough pieces. Sprinkle chocolate mixture over the dough. Roll each banana in a sheet of dough. Place bananas on a sheet pan. Brush butter over the top of the dough. Sift powdered sugar over the bananas. Bake bananas in a 500 degree F oven until golden brown. Cut off the ends of the bananas before serving.

Makes 10 servings.

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411 West Italian Cafe Herb Rolls

2008-12-31T12:33:00.000-08:00

Source: Peter Dorrance, owner of 411 West Italian Cafe in Chapel Hill was pleased to share the recipe.

The original batch made more than 4 dozen rolls. I have reduced it by half. After speaking to the chef, I have made a few adjustments for the home kitchen.

It is important to remember that the same bread recipe can yield different results each time you prepare it. Room temperature, humidity and water temperature are just a few of the factors that can cause the results to vary.

The vague reference to the amount of flour was intentional. I tested this recipe three times, and each time used an entirely different amount of flour. Be careful to add only enough flour for the dough to just clean the sides of the bowl. Then immediately stop mixing. Overmixing at this point will cause the dough to become extremely tough.

Rising time will also vary. Be patient and wait until the dough is double its original volume.

Testing this recipe has made me appreciate the expertise of 411's chefs and I will be sure to enjoy fully these delicious rolls next time I dine there. In the meantime, I will stick to my bread machine.

2 cups warm water
1/2 cup granulated sugar
1 tablespoon yeast
3 to 4 cups high-gluten flour (available in bulk), divided
2 tablespoons plus 2 teaspoons canola oil
1 1/2 teaspoons melted butter
1 egg, beaten
1 1/2 tablespoons kosher salt
1 1/2 teaspoons dry basil
1 1/2 teaspoons dry dill
1 teaspoon black pepper
1 teaspoon garlic powder
Vegetable cooking spray

In the large bowl of a stand mixer with dough hooks, place warm water, sugar and yeast. Stir to dissolve. Let stand for 5 minutes, until foam appears on top of liquid.

Turn mixer on lowest speed and add about 2 cups of flour. When generally mixed, add oil, butter, egg, salt, basil, dill, pepper and garlic.

Continue to add flour, 1/4 cup at a time, just until dough cleans sides of bowl.

Spray inside of large covered container with vegetable cooking spray and place dough inside. Cover and let rise until double in bulk.

Divide and form into rolls. Place rolls on sheet pans covered with parchment paper.

Let rest until slightly sticky.

Bake at 325 degrees F for 8 to 10 minutes or until golden brown. Makes about 2 dozen.

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7 Gables Inn Creamy Banana Tiramisu

2008-12-24T12:32:00.000-08:00

Source: 7 Gables Inn - Fairbanks, Alaska

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.

With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.

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72 Market St. Meatloaf

2008-12-17T12:30:00.000-08:00

Source: 72 Market St. - Los Angeles, California

1 tablespoon butter
3/4 cup minced green onion
3/4 cup minced white onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 eggs, beaten
1/2 cup catsup
1/2 cup half-and-half
1 1/2 pounds lean ground beef
1/2 pound lean ground pork sausage,
with no herbs or seasonings added
3/4 cup prepared bread crumbs

Meatloaf Gravy
2 tablespoons butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper

Preheat oven to 350 degrees F.

Heat the butter in a heavy skillet and add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic.

Cook, stirring often, for 10 minutes or until moisture has evaporated. Cool.

In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and eggs and mix well. Add catsup and half-and-half.

Blend thoroughly.

Add ground beef, ground pork, bread crumbs and vegetable mixture. It might be easier to mix this with your hands. Grease a loaf pan and add meat mixture, pressing it into corners. Put loaf pan in a larger pan filled 1 inch high with boiling water. Bake in oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy.

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Acadiana Cafe Cajun Cabbage

2008-12-11T12:29:00.000-08:00

Source: Acadiana Cafe, San Antonio, Texas

6 slices bacon, diced
1 tablespoon margarine
1 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 teaspoon cayenne pepper or to taste
2 cups canned tomatoes, diced
1 1/2 pounds cabbage, chopped

Cook bacon in a large heavy saucepan until brown and crisp. Add margarine and onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes more.

Add cayenne; stir well. Add cabbage and tomatoes; mix well. (Mixture will seem dry.) Cook slowly over medium heat, about 30 minutes or until cabbage is tender. Do not overcook.

Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium

Exchanges: 2 1/2 Fat

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Benihana Magic Mustard Sauce

2008-11-04T12:20:00.000-08:00

1 tablespoon crushed, toasted sesame seeds
3 tablespoons dry mustard
2 tablespoons hot water
3/4 cup soy sauce
1/4 garlic clove, crushed
3 tablespoons heavy cream, whipped

Preheat oven to 350 degrees F.

Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.

Yields 4 servings.

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American Club Three Nut Torte

2008-11-01T12:17:00.000-07:00

Source: Rhys Lewis, Executive Chef, American Club, Highland Drive, Kohler, Wisconsin

2 1/2 cups granulated sugar, divided
1 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup slivered almonds
1/2 cup coarsely chopped walnuts
1 cup unsalted butter
1 egg
1/2 teaspoon vanilla extract
2 3/4 cups flour
1 egg white
1 teaspoon water
Powdered sugar

Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside.

Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla extract. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough to 10-inch circle between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees F for one hour. Cool.

Dust with powdered sugar, if desired.

Makes 16 servings

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Ant Street Inn Chicken And Chiles Con Cornbread Crust

2008-10-29T12:15:00.000-07:00

Source: Pam Traylor, Ant Street Inn, Brenham, Texas

1 (14.5 ounce) can enchilada sauce
1/2 plus 1/3 cup sour cream
1 (4 ounce) can chopped green chiles, drained
1 (11 ounce) can Mexi-corn, drained
1 (4 ounce) jar chopped pimentos, drained
1 (10 ounce) can chunk chicken packed in water, drained
1/3 cup quick bread mix
1/3 cup yellow self-rising cornbread mix
2 teaspoons granulated sugar
1 egg
1 tablespoon vegetable oil

Preheat oven to 400 degrees F.

In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chilies, corn, pimento and chicken. Microwave on HIGH for 5 minutes to heat ingredients.

In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture. Bake at 400 degrees F for 20 minutes.

Serves 4 to 6.

Recipe fpr Acadiana Cafe's Cajun Cabbage

2008-10-25T12:11:00.000-07:00

Source: Acadiana Cafe, San Antonio, Texas

6 slices bacon, diced
1 tablespoon margarine
1 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 teaspoon cayenne pepper or to taste
2 cups canned tomatoes, diced
1 1/2 pounds cabbage, chopped

Cook bacon in a large heavy saucepan until brown and crisp. Add margarine and onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes more.

Add cayenne; stir well. Add cabbage and tomatoes; mix well. (Mixture will seem dry.) Cook slowly over medium heat, about 30 minutes or until cabbage is tender. Do not overcook.

Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium

Exchanges: 2 1/2 Fat

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Aiken Pool Hall Hot Dog Chili

2008-10-21T12:08:00.000-07:00

Source: Aiken Pool Hall - Aiken, South Carolina (they are famous for having the best chili dogs in the area)

1 pound hamburger meat
4 medium onions, diced/chopped
4 tablespoons yellow mustard
3 teaspoons granulated sugar
2 teaspoons apple cider vinegar
2 teaspoons chili powder
1 cup catsup
Salt

Break up the hamburger meat and put into a 4-quart pan. Add enough hot water to make a thick mix. Stir until smooth. Add remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer.

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