Olive Garden Chicken Marsala

Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce.


Ingredients

1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts - boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine



Directions

1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.

2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.

3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

4. Transfer to plates and serve.

Serves 4

Buca di Beppo Shrimp Arrabbiata

3 ounces olive oil
1 pound fresh shrimp
2-1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2-1/2 ounces lemon juice
8 ounces tomatoes, cut
3 ounces Calamata olives
1 teaspoon salt
1 1/2 teaspoons red pepper
1 1/2 ounces butter
1 1/2 ounces ricotta salata cheese
10 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces garlic
2 ounces Romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 pounds angel hair pasta

Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al
dente and lightly oil. finely chop fresh sage. Half the pitted black olives
and portion to 3 ounces cut ricotta salata in 1/4 inch cubes and portion to
1 1/2 ounces.


Heat olive oil in saute pan, add shrimp and saut? for approximately 30
seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon
juice, fresh chopped tomatoes, black olives, salt and crushed red pepper.
Cook until the shrimp are just cooked through, remove pan from heat and add
the room temperature butter. In a large saut? pan, place the room
temperature butter, crushed red pepper, salt, finely chopped sage and
chopped garlic. Place heated pasta in saut? pan and toss well to incorporate
all ingredients thoroughly. toss with Romano cheese and place on a large
platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to
delighted guests.

Source: Chef Vittorio Renda - Bucca di Beppo Restaurant

Bennigan's Bamboo Chicken and Shrimp Skewers

Ingredients
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
½ cup peanut sauce.
1 tbsp green onions, chopped
1 tspn black sesame seeds

for Satay Marinade :
½ cup fresh jalapeños
½ cup garlic
½ cup ginger, fresh minced
½ cup fresh lemon juice
2 ½ cups soy sauce
1 ¼ cups sesame oil
1 ½ cups brown sugar

for Peanut Sauce :
2/3 cup crunchy peanut butter
1 ½ cups coconut milk, unsweetened
¼ cup lemon juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tspn fresh ginger, grated
4 cloves garlic, minced
¼ cup chicken stock
¼ cup heavy cream
½ tspn cayenne pepper


Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan.
Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
For satay marinade : Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
For peanut sauce : Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.

Starbucks Lemon Sponge Cake

For about 8 servings)

6 large eggs
2 tbsps lemon juice
3/4 cup granulated sugar
Grated zest of a large lemon
1 cup sifted cake flour
1/2 tsp salt
Confectioners' sugar (for dusting)


Use an electric mixer to beat eggs and sugar together in a large bowl at
high speed for about 10 - 15 minutes or until the mixture is very thick.

Add lemon juice and zest. Continue beating for about another 2 - 4 minutes.

Resift 1/2 cup flour with 1/4 teaspoon salt over the egg mixture.

Stir gently, using a rubber spatula.

Repeat this same process with the remaining flour and salt. Make sure the
flour blends well with the mixture.

Butter the bottom (not the sides) of a 10-inch tube baking pan with a
removable bottom.

Put a piece of fitting parchment paper on the bottom of the pan. Thinly
butter it and dust it with flour.

Pour the cake batter into the pan. Smoothen the top nicely.

Bake in a preheated 325° F oven on the lower third rack (not the lowest
position) for about 50 - 55 minutes.

Invert the cake pan on a wire rack to cool.

When the cake has cooled to room temperature, remove the sides of the pan.
Put the cake upside-down onto a plate and remove the parchment paper.

Sprinkle confectioners' sugar over the cake.

Starbucks Blueberry Coffee Cake

Ingredients (for about 6 servings)

For the Cake:
1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp ground mace
1 cup fresh blueberries

For the Topping:

2 tbsp unsalted butter
1/3 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour


To make the topping, combine cinnamon, sugar and flour in a small bowl.

Add butter and beat with a pastry blender until the mixture is crumbly.
Set aside.

To make the cake, beat together the egg, milk and butter in a large bowl.

Sift flour, sugar, baking powder, salt and mace into a bowl.

Add the egg mixture and beat together until well blended.

Stir in blueberries.

Lightly butter a 9-inch-diameter cake pan.

Evenly spread the cake batter in the pan and sprinkle with the topping.

Bake in a preheated 350° F oven for about 40 - 45 minutes.

Olive Garden's Pasta E Fagioli

1 pound ground beef
1 small onion diced-1 cup
1 large carrot julienned-1 cup
3 stalks celery chopped-1 cup
2 cloves garlic minced
2 cans diced tomatoes - 14 1/2 ounce ea
1 can red kidney beans - 15 oz with liquid
1 can great northern beans - 15 oz with liquid
1 can tomato sauce-15 oz
1 can V-8 juice - 12 oz
1 tablespoon white vinegar
1-1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound ditali pasta - 1/2 pkg


Brown the ground beef in a large saucepan medium heat. Drain off fat. Add
onion, carrot, celery and garlic and saute for 10 minutes. Add remaining
ingredients, except pasta, and simmer for 45-50 minutes.

Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook
for 10 minutes or just until pasta is al dente. Drain.

Add the pasta to the soup. Simmer for 5 to 10 minutes and serve

Benihana Hibachi Steak

Serving Size : 4
20 ounces Sirloin steaks; bone -- 5oz ea

4 teaspoons Soybean oil
8 large Mushrooms -- slice thick
4 dashes Salt -- opt
4 dashes
Pepper -- opt

Broil steak until rare (do not broil too much). Heat nonstick skillet (if
using electric skillet, set at 350~) and add oil to heated skillet. Place
steak cubes in skillet with mushrooms and cook until done to taste. Season
with salt and pepper if desired and serve hot.

Planet Hollywood Creole Mustard Sauce

1 cup mayonnaise
1/4 cup Creole style mustard -- * see note
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4" pcs
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion

Mix all ingredients together thoroughly. Make about 1 1/2 cups

Popeye's Fried Chicken

3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix -- (1 1/2 ounces)
1 package spaghetti sauce mix -- (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes -- crush slightly
2 Eggs -- well beaten
1/4 cup Cold water
4 pounds Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating mix
(1st 9 ingredients) can be stored at room temp in covered container up to
2 months.

Mrs. Fields Pecan Pie Brownies

These are some unusual brownies, they do not have chocolate in them. They taste like pecan pie.


1/2 C. Vegetable Shortening
1/2 C. Brown Sugar
2 Tbsp. Molasses
2 Tbsp. Dark Karo Syrup
2 Egg Yolks (beaten)
1 1/2 C. Flour
1 tsp. Vanilla
1/4 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. Salt
1/4 C. Pecan Pieces
16 Pecan Halves
1 Tbs. Dark Karo Syrup (for pecan halves)



Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside. Beat
shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark
Karo syrup, and pecan pieces, blend. Beat in egg yolks and vanilla. Measure
flour, add baking powder, baking soda, and salt. To batter slowly mix in dry
ingredients until all ingredients are blended well.

Place in a 8" x 8" greased baking pan. Top batter with arranged pecan halves
that have been mixed with the dark Karo syrup.

Place baking pan in a preheated oven at 350 for 25 – 30 minutes. (if glass
baking dish is used bake at 325 for 25 – 30 minutes)

Maggiano's Little Italy Asparagus Bruschetta

Makes 40 to 50 appetizers (2 to 3 per person)


1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched 3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste

.
Preheat oven to 325 degrees.

Cut bread into ¼- to ½-inch-thick slices. Set on a cookie sheet and toast in
preheated oven until just golden brown, 12 to 15 minutes. Watch bread
carefully so it doesn't get too brown. Maintain oven temperature.

In bowl, combine mascarpone, cream and ricotta cheeses with the garlic and 2
tablespoons lemon juice. Add prosciutto, then salt and pepper. Spread
mixture over toasted crostini and bake in preheated oven 3 to 5 minutes to
heat through.

Place asparagus in a bowl with the chives.

Mix remaining 2 tablespoons lemon juice with oil until emulsified. Pour a
little more than half the vinaigrette into asparagus/chives mixture and
combine.

To finish: Place crostini on a serving platter and top each with a mounded
portion of the asparagus mixture. Drizzle with remaining vinaigrette.

Maggiano's Little Italy Chicken Marsala

Makes 4 servings

1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched
3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tablespoons extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tablespoons unsalted butter (divided)
1/2 pound button mushrooms (whole or sliced)
1/4 cup Marsala
1 can (14 ounces) beef broth or veal stock
Salt and pepper to taste
1 well-packed tablespoon freshly chopped basil

In large, shallow bowl, mix flour with garlic powder, salt, pepper and
Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess.

In large sauté pan, heat oil about 20 seconds over medium-high heat. Add
chicken. Oil should immediately sizzle. Add onion and sauté chicken about 4
minutes per side or until cooked through. Remove chicken from pan and set
aside.

To pan with onions, add the 1 tablespoon butter and melt. Add mushrooms and sauté, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated.

Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5
minutes or until sauce thickens enough to coat back of a spoon. Season with
salt and pepper. Add basil, then swirl in remaining 1 tablespoon butter;
mixing until combined.

Place chicken breasts on individual serving plates and top with sauce.

Lone Star's Amarillo Cheese Fries and Dip

8 oz. bottle (1 cup) ranch salad dressing - low-fat okay
(1/2) 1.25 oz. pkt. taco seasoning
32 oz. pkg. frozen spicy French fries - prepared as directed
4 strips cooked bacon - crumbled
1/2 cup shredded Colby Jack cheese

-Combine ranch dressing and taco seasoning; set aside.
-Sprinkle cheese and bacon evenly over fries on the baking sheet.
-Return fries to hot oven until cheese has melted.
-Serve fries with prepared sauce for dipping.

Sbarro's Chicken Francese

5 boned, skinned chicken breast halves
5 eggs
3 oz. grated Romano cheese
1 tsp. dried parsley
1 pinch ground white pepper
all-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
2 lemons - juice of


-Pound chicken breasts flat and cut in half. Set aside.
-Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside.
-Put flour in a shallow bowl. Set aside.
-In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.
-Coat both sides of a piece of chicken with flour.
-Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil.
-Repeat with remaining chicken.
-Fry each side of chicken until a light blond color.
-Remove chicken from pan and keep warm.
-In the skillet, bring chicken stock to a light boil.
-Add butter, stirring constantly, until melted.
-Add lemon juice and cook for 1 minute while stirring constantly.
-Pour sauce over chicken.

Notes: Garnish with lemon slices and chopped fresh parsley.

IHOP Country Griddle Cakes

Servings: 8 to 10 pancakes


Nonstick spray
1 1/4 cups [175 g] all-purpose flour
1 1/2 cups [375 mL] buttermilk
1/3 cup [80 mL] dry instant cream of wheat
1 egg
1/3 cup [75 g] sugar
1 teaspoon [5 mL] baking powder
1 teaspoon [5 mL] baking soda
1/4 cup [60 mL] vegetable oil
1/2 teaspoon [2.5 mL] salt

Preheat a skillet over medium heat; apply nonstick spray.
Into a large bowl, using an electric mixer, mix together flour, buttermilk, dry instant cream of wheat, egg, sugar, baking powder, baking soda, vegetable and oil on high speed, until smooth.
Pour 80 mL [1/3 cup] batter into hot skillet.
Cook pancake for 1 to 2 minutes per side, until brown.
Repeat with remaining batter

Outback Steakhouse Caesar Salad Dressing

Servings: Approximately 2 cups [500 mL]

1 cup [250 mL] mayonnaise
1/4 cup [60 mL] egg substitute
1/4 cup [60 g] grated Parmesan cheese
2 tablespoons [30 mL] water
2 tablespoons [30 mL] olive oil
1 1/2 tablespoons [22.5 mL] lemon juice
1 tablespoon [15 mL] anchovy paste
2 cloves garlic, pressed
2 teaspoons [10 g] sugar
1/2 teaspoon [2.5 mL] coarse ground pepper
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] dried parsley flakes, finely crushed

Combine all ingredients into a medium bowl.
Using an electric mixer, beat ingredients for approximately 1 minute.
Cover bowl and refrigerate salad dressing for several hours so that flavors can develop, before serving.

Famous Dave's Old Fashioned Meat Loaf

4 pounds ground beef or ground turkey
2 cups crumbled-up biscuits
1 cup Ritz cracker crumbs
1 cup finely chopped onion
2/3 cup finely chopped green bell pepper
1/2 cup finely grated carrot
1/2 cup heavy whipping cream
3 eggs, beaten
2 tablespoons Famous Dave's BBQ sauce
1 tablespoon Famous Dave's Steak seasoning
2 teaspoons Famous Dave's Georgia Mustard sauce

Topping:
1 cup catsup
1/4 cup packed light brown sugar
2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper


For the meat loaf, combine ground beef, biscuit crumbs, cracker crumbs, onion, green
pepper, carrot, cream, eggs, BBQ sauce, steak seasoning and mustard sauce in a bowl and
mix well. Shape the ground beef mixture into 2 loaves. Place each loaf in a greased 5x9
inch loaf pan. Preheat the oven to 350 degrees.

For the topping, combine catsup, brown sugarm onion and green pepper in a saucepan.
Simmer until the vegetables are tender, stirring occasionally. Pour over the loaves. Bake
for 1 hour. Using biscuits instead of bread is just an excuse to whip up a batch!

Macaroni Grill Polpettone Alla Montagnola (Italian Meatloaf)

3/4 pound bread crumbs
1 quart milk
5 pounds ground beef
1 teaspoon salt
1 teaspoon pepper
1 pound diced yellow onion
1 pound diced button mushrooms
12 sage leaves
6 1/2 ounces ketchup
4 eggs


Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.

Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.

Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.

P.F. Chang`s Red Sauce Wontons

1/2 pound shrimp, washed, peeled, deveined and finely minced
1/4 pound pork, trimmed, finely minced
2 teaspoons carrot, finely minced
2 teaspoons green onion, finely minced
1 teaspoon fresh ginger, minced
2 teaspoons oyster sauce
1/4 teaspoon sesame oil
onions to garnish
leaves to garnish

*Sauce*
1 cup soy sauce
1 ounce white vinegar
1/2 ounce chile oil
1/2 teaspoon chile paste
1 ounce sugar
1/2 teaspoon fresh garlic, minced
oil to taste
1 cup chicken stock


Combine shrimp and pork mixtures. Make sure the mixture is smooth and not
lumpy. If you have a food processor, use it for the mix. With a small spoon, place
a pea-size mound of meat mixture into the won ton skin. Moisten the top and
bottom corners. Fold over and seal. Place on a plate, cover and place in
refrigerator until ready to serve.

Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup
pot filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat the
entire batch of sauce. Return to serving container. Cook won tons in boiling
chicken stock for approximately 2 minutes or until won tons float to the surface.
Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix
sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to
mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce
over the won tons.

Garnish with green onions and cilantro and serve.

P.F. Chang's China Bistro Garlic Noodles

3 teaspoons minced garlic
3 teaspoons granulated sugar
2 tablespoons white vinegar
1 1/2 teaspoons red chile flakes
2 tablespoons canola oil
1 pound fresh Chinese noodle or vermicelli
1/2 teaspoon sesame oil
4 ounces Cantonese stir fry sauce (see recipe below)
1 cucumber or English cucumber
2 tablespoons chopped cilantro

Stir Fry Sauce
3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon granulated sugar
2 tablespoons shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch



Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and
cilantro.

Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set
aside.

Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn
garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.)

Add sugar and vinegar.

Add noodle to wok, stirring and tossing to mix until noodle is heated through.

Place on plates and surround with cucumber strips.

NOTE: Chinese noodle is available fresh frozen, and can be cooked like any
fresh pasta. Bring water to boil, and noodles, separate. Drain and shock in cold
water. Toss with salad oil. Uncooked fresh pasta can be frozen indefinitely.