Great Restaurant Recipes

2012-01-24T17:20:00.000-08:00

Bar Abilene Pepsi Chili

4 pounds ground beef
4 cups (3 cans) Pepsi
1 pound onion, grilled and chopped
2 1/2 pounds tomatoes, grilled and chopped
2 tablespoons tomato paste
2 tablespoons garlic, chopped
3 cups black beans, cooked
1 tablespoon Sriracha
1 tablespoon Tabasco
1/2 cup red wine vinegar
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon pasilla chile powder
1/2 teaspoon green jalapeno powder

In a large stock pot, brown beef in corn oil. Add garlic and dry spices. Mix well. Stir in tomato paste. Add all remaining ingredients. Simmer until thick.

Serves approximately 4 people.

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Bainbridge Island Vineyards Greek Garlic Chicken

2012-01-17T17:19:00.000-08:00

Bainbridge Island Vineyards Greek Garlic Chicken

Source: Sunset Magazine

4 chicken breasts (the magazine used 8 legs with the attached wings)
2/3 cup minced garlic (about 3 heads)
1/2 cup lemon juice
1/4 cup olive oil
2 1/2 tablespoons dried oregano
2 tablespoons coarse-ground pepper
1 to 2 teaspoons salt
1/4 cup chopped parsley
Parsley sprigs

Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12 x 17 inch pan.

In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.

Bake in a 375 degree F oven until skin is well browned, about 1 1/2 hours (1 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.

Transfer chicken to a warm platter. Skim and discard fat from drippings.

Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.

Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.

Servings: 8

Bakery Cafe Pecan Bar Cookies

2012-01-10T17:17:00.000-08:00

Bakery Cafe Pecan Bar Cookies

Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.

Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour

Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.

Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.

Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.

Makes about 60 squares.

Enjoy this restaurant recipe!

Antonio's la Fiamma Tiramisu

2012-01-03T17:15:00.000-08:00

Antonio's la Fiamma Tiramisu

Yield: 8 servings

3 cups heavy cream
1 1/8 cups granulated sugar, divided
6 large egg yolks or 1/2 cup pasteurized egg yolks
17 1/2 ounces mascarpone cheese
1/4 cup Myers's rum
Pinch cinnamon
3 cups freshly-brewed espresso
1/4 cup coffee liqueur
About 48 ladyfingers

Whip 3 cups heavy cream with 1/4 cup sugar until stiff peaks form. Set aside.

Whip egg yolks with 5 ounces sugar until thick and pale in color and about doubled in volume. The mixture should form thick ribbons when the beaters are lifted.

In small increments with the machine running, add mascarpone cheese to the egg yolk mixture. Add rum and cinnamon, being careful not to overmix.

Fold in a third of the mascarpone with the whipped cream. Then fold in the remaining mascarpone mixture in thirds.

Combine espresso, 1/4 cup sugar, coffee liqueur. Soak ladyfingers in espresso mixture.

Place three ladyfingers side by side on a serving plate. Top with cheese mixture. Repeat three more ladyfingers and more cheese. Dust with cocoa powder, trim edges and serve.

Acapulco Princess Black Forest Cake

2011-12-29T17:13:00.000-08:00

Acapulco Princess Black Forest Cake

Source: Acapulco Princess, Acapulco, Mexico

1/4 cup butter or margarine sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 17 ounce cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
shavings - for garnish

Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.

Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.

Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.

Per Serving (excluding unknown items): 631 Calories; 36g Fat (51.0% calories from fat); 7g Protein; 72g Carbohydrate; 3g Dietary Fiber; 182mg Cholesterol; 515mg Sodium

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Cherry Pork Chops Crock Pot Recipe

2011-12-08T14:42:00.001-08:00

6 pork chops, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace

Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.

Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.

Place chops on platter. Pour cherry sauce over the pork chops.

La Fogata Green Chicken Enchiladas

2010-12-30T08:44:00.000-08:00

1/4 pound tomatillos, quartered
2 whole chicken breasts
1/2 cup water
Lightly salted water
1 whole clove garlic
1 cup chicken stock
2 serrano chiles
1 cup peanut oil
1/4 teaspoon salt
8 corn tortillas
1/4 teaspoon pepper
1 cup sour cream
1/3 cup cilantro leaves, loosely packed
1 pound mozzarella cheese, grated
Chicken stock, if needed

Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about 15 to 20 minutes.

Puree cooked sauce in blender to liquefy. While blending, add washed cilantro leaves; set aside.

The sauce yield is about 2 1/2 cups. It will thicken upon standing and you may need to thin with chicken stock.

Simmer chicken in lightly salted water until tender, about 10 to 15 minutes. Cool. Chicken will be slightly under-cooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without overcooking.

In medium skillet, heat oil to 300 degrees F. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly.

Fill softened tortillas with shredded chicken and 1 to 2 tablespoons sauce. Roll up and place seam side down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375 degree F oven for 5 to 8 minutes or just long enough to melt cheese.

NOTE: Sauce may be made a day in advance, but the dish is best when chicken is freshly prepared. Yield: 6 servings

Source: La Fogata Restaurant, San Antonio, Texas

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Olive Garden Raspberry Mousse Cheesecake Recipe

2010-04-29T04:51:00.000-07:00

RASPBERRY MOUSSE
1 1/2 teaspoons Gelatin
1 1/2 tablespoons Cold water
1/2 cup Raspberry preserves
2 tablespoons Sugar
1 cup Heavy whipping cream

FILLING
1 pound Cream cheese -- softened
1/2 cup Sugar
2 Eggs
1/2 teaspoon Vanilla
1 9" chocolate crumb crust -- prepared

FILLING
Preheat oven to 325. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

MOUSSE
Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes.

CREAM
Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dloop of reserved whipped cream.

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Cheesecake Recipe

Olive Garden Peaches and Cream Cheesecake Recipe

2010-04-27T04:47:00.000-07:00

Sponge Cake Base
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water

Filling
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices,drained well

Topping
1 pint whipping cream or equivalent

For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.

For the Filling: Preheat oven to 325 degrees F.

Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.

Cool to refrigerated temperature.

Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

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Cheesecake Recipe

Recipe for Kevi's Miss Piggy Mustard Sauce

2010-04-25T09:21:00.000-07:00

Kevi's Miss Piggy Mustard Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

My personal favorite...it's pretty hot and very thick. To thin, just add more vinegar. To cut the heat, just adjust the hot sauce and the cayenne.

1 cup mustard
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup brown sugar, light
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon hot sauce
1 teaspoon soy sauce, dark
2 tablespoons butter

Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.

Simmer for 10 minutes.

Remove from heat and add butter and soy sauce.

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Restaurant Recipe

Chef Paul Kirk's Chikky Chikky Rub

2010-04-23T09:19:00.000-07:00

Chef Paul Kirk's Chikky Chikky Rub

When rubbing this into the turkey, be sure to separate the skin from the meat. Don't take it off, just lift it up so you can get those seasonings directly onto the meat.

1/4 cup granulated sugar
2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons seasoned salt
1/2 tablespoon garlic powder
1/2 tablespoon chili powder
1/2 tablespoon lemon pepper
1 tablespoon sage, dried
1/2 teaspoon basil, dried
1/2 teaspoon rosemary, dried
1/4 teaspoon cayenne pepper

Mix and store.

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Restaurant Recipe

Recipe for Cadillac Jack's Savory BBQ Sauce

2010-04-21T09:18:00.000-07:00

Cadillac Jack's Savory BBQ Sauce

2 cups catsup
2 tablespoons cider vinegar
2 tablespoon slight corn syrup
1 tablespoon Worcestershire sauce
1/2 tablespoon molasses
2 teaspoons Liquid Smoke
1 teaspoon Tabasco
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Accent
1/2 teaspoon BBQ seasoning
2 tablespoons dark brown sugar

Mix dry ingredients and set aside.

Combine remaining ingredients and bring to boil, stirring constantly.

Reduce heat and add spices. Simmer for 40 to 45 minutes, stirring occasionally.

Cool to room temperature. Sauce keeps for up to 4 months.

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Restaurant Recipe

Cheesecake Factory Carrot Cake Cheesecake

2009-12-01T16:19:00.000-08:00

16 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla extract

In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 (8 1/2 ounce) can crushed pineapple,
packed in juice, well-drained and
juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts

In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan. Drop large spoonsful of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350 degrees F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.

When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting

2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt

In a bowl of electric mixer, combine cream cheese, butter, confectioners sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Makes 1 (9- or 9 1/2-inch) cheesecake.

Cheesecake Factory

Applebees Apple Chimi-Cheesecake

2009-11-29T16:17:00.000-08:00

Source: Posted by Sue Sullivan Monday, 30 October 2000, at 6:43 p.m.
Not my recipe, but found this..... I think it sounds close to the original.

This is simple and easy. Make a cheesecake and add cooked apples to the cake. (I have used apples out of canned pie filling, taking just the apples from the can. Omit the excess syrup filling.) After it firms up, cut into pieces.

Wrap in a flour tortilla. Tie it up with string to hold it together so it will not come undone during frying.

Fry them in oil at 350 degrees F. Fry until golden brown and serve it with caramel sauce. You can use caramel topping for ice cream or you can make it yourself using soft caramels. Melt them using a double broiler (this comes the closest to the caramel we use for the chimis at Applebees).

Cheesecake 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!

Enjoy this 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