HOME COOKING: Recipes Top of Red Lobster, Olive Garden, Cracker Barrel and Ruby Tuesday's that you can cook at home - Restaurant Recipes Home

If you are like me, you love to dine and enjoy dinner at a fine restaurant.

The aroma of food, dishes hit the bottom, a relaxed, casual. As you look in the kitchen is rising flames of the kitchen, the chefs making the plates look like perfection. Friends and family at the table talking of the day's events. Remembering the great times had in the past. These moments are a treasure in our hearts.

That is, until the bill arrives. You do not to quit a well-dining restaurant for less than $ 100 days thesis. And that's just for two, or even think of bringing children without receiving their first paycheck. The high cost of eating out of bounds for those days that only on special occasions.

Have you tried to recreate the same scenario at home only to find the recipes from other cookbooks or even come close to tempting taste in the restaurant. What if you could get a hold of these recipes?

I been a professional chef for over 30 years. And I've met thousands of recipes ...

As Ron Douglas, author of one of my favorite cookbooks, UNITED STATES UNITED MORE RECIPES WANTED, says: "Of course, there's nothing wrong with spending money on top of the class, delicious food that makes everyone mouth water and the desire for more ... But what if you could cook these dishes murderer in demand, your very own kitchen whenever you felt like it - make any person, your friends or family, go all wild and gaga over your food at the party next party or meeting - these dishes for a fee and start earning good money simply following the surefire instructions in this cookbook ... "

Here's a Chef's Secret: We have been using the Great Restaurant Recipes for years, both in restaurant kitchens - and at home.

Applebee's Tequila Lemon Chicken Starbucks Espresso Truffles - KFC chicken for Cheesecake Factory cheesecake - Apricot chicken thighs with the fingers of Ziti baked fish - use them all. Maybe you're cooking this meal for the whole family. Or friends. Or that date met WUVING.com - No matter your guests are - you'll love.

Here are five of my favorites - and most popular recipes:

- Olive Garden Fried Mozzarella -

One pound block of mozzarella cheese

2 eggs

1 / 4 cup water

1 1 / 2 cups Italian bread crumbs

1 / 2 teaspoon granulated garlic

1 / 2 teaspoon dried oregano

1 / 2 teaspoon basil dry

2 / 3 cup flour

1 / 3 cup cornstarch

Cut the block of cheese lengthwise on 1.2-inch sections. Cut each section in half.

Beat eggs with water and set aside. Combine bread crumbs, garlic, oregano and basil and set aside. Mix flour with starch corn and set aside.

Heat the vegetable oil for frying to 350F. Dip cheese in flour then in beaten egg and then coat with breadcrumbs. Carefully place the hot oil and fry until golden. This should only take a few seconds, so you need to watch them closely.

Drain on brown paper bags and serve with your favorite pasta sauce that has been heated.

- Red Lobster Crab Stuffed Mushrooms -

1 pound mushrooms, approximately 35-40

1 / 4 cup celery, finely chopped

2 tablespoons finely chopped onion

2 tablespoons red pepper, finely chopped

1 / 2 pound crab claw meat

2 cups oyster crackers crushed

1 / 2 cup cheddar cheese grated

1 / 4 teaspoon garlic powder

1 / 2 teaspoon Old Bay seasoning

1 / 4 teaspoon black pepper, ground

1 / 4 teaspoon salt

1 egg

1 / 2 cup water

6 white cheddar cheese, sliced

1) Preheat oven to 400 degrees

2) Saute celery, onion and bell pepper in butter for 2 minutes, transfer to a plate and cool in the fridge

3) Although fresh vegetable wash mushrooms and remove stems

4) Set limits on one side and chop half the stems. Discard the other half of the stems or use elsewhere

5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well

6) Place mushrooms in individual baking dishes or dishes with butter (about 6 caps each)

7) Pour a teaspoon of filling into each mushroom

Cover with sliced cheese

9) Bake for 12-15 minutes until cheese is lightly browned.

- Tuesday Chicken Quesadillas Ruby -

5 oz chicken breast

Italian Salsa

12-inch flour tortillas

margarine

1 cup Monterey Jack shredded cheddar cheese

1 tablespoon tomato, diced

1 tablespoon jalapeno pepper, diced

Seasoning Cajun (to taste)

1 / 2 cup shredded lettuce

1 / 4 cup diced tomatoes

Cream

Salsa

Place the chicken in a bowl with enough Italian dressing to cover, marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled. Cut into 3 / 4 "pieces and set aside.

Brush one side of tortilla with margarine and place in a skillet over medium heat. In half of the tortilla, add cheese,

1 tbsp. tomatoes, peppers and Cajun seasoning in that order.

Be sure to spread to the edge of the half. Top Page with diced chicken, which fold empty tortilla on top and flip the pan so that cheese is on top of chicken. Cook until very hot for.

Remove from pan to serving plate and cut into six equal pieces on one side of the plate. On the other hand put lettuce, topped with quarter cup tomatoes, then topped with sour cream.

Serve your favorite salsa in a small bowl on the side.

- Casserole Cracker Barrel's Hashbrown -

2 lbs. frozen hash

1 / 2 cup melted butter

1 can cream of chicken soup

1 / 2 cup chopped onion

2 cups shredded cheddar cheese

1 tsp. salt

1 / 4 tsp. pepper

2 cups corn flakes crushed

1 / 4 cup melted butter

DEFROST hash.
COMBINE next 7 ingr. and mix with chopped.
Put everything in March 1 qt. casserole.
saute in butter cereal and sprinkle on top.
Cover and bake at 350 for about 40 minutes.

>> And for dessert ...

- Zapatero Barrel Chocolate Cherry Cracker -

1-1/2 cups flour

1 / 2 cups sugar

2 teaspoons baking powder

1 / 2 teaspoon salt

1 / 4 cup butter

1 (6 oz) package. Nestle semi-sweet chocolate chips

1 egg

1 (21 oz) can cherry pie filling

1 / 2 cups walnuts, finely chopped

Preheat oven to 350F. In a large bowl, combine the flour, sugar, baking
powder, salt and butter, cut with pastry blender until the crumbs
size of a large pea. Melt in hot (not boiling) water, Nestle
semi-sweet chocolate chips. Remove from heat and cool slightly
at room temperature (about 5 minutes).

Add milk and egg to melted chocolate and mix well. Mix the chocolate to the flour mixture.

Spread cherry pie filling in bottom of a 2-quart saucepan. Chocolate drop
random mixture over the cherries. Sprinkle with chopped nuts.
Baking at 350 F for 40-45 minutes. hot cream to serve.

By Brian Alan Burhoe www.brianalanburhoe.com

Bon appetit!

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef

Almost Cheese and Crackers Pt 2

Tags: baking, cheese, cheese cracker chicken, cheese cracker recipe, cheese cracker snacks, cheese crackers, cheese crackers and wine, crackers, recipe, recipes

This entry was posted on Monday, December 10th, 2007 at 8:20 pm and is filed under China. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.