Hooter's Buffalo Chicken Wings Recipe
Ingredients:
Vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
Blue cheese dressing
Celery sticks
Cooking Directions:
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator 60 to 90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly put the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.
Dairy Queen's Onion Rings Recipe
Dairy Queen Onion Rings Recipe
Ingredients:
2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups buttermilk
1 cups water
4 cups Crisco oil -- (or enough for your personal fryer)
Cooking Directions:
Slice onions 1/2-inch thick
Do not use the very small rings, save those for chopped onions.
Add buttermilk and water in a large bowl.
Coat rings one at a time with buttermilk
Add flour to bowl
Now gently dip the same ring into buttermilk again, and then coat with corn meal.
Fry in hot oil until golden
Drain using paper towels.
Ingredients:
2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups buttermilk
1 cups water
4 cups Crisco oil -- (or enough for your personal fryer)
Cooking Directions:
Slice onions 1/2-inch thick
Do not use the very small rings, save those for chopped onions.
Add buttermilk and water in a large bowl.
Coat rings one at a time with buttermilk
Add flour to bowl
Now gently dip the same ring into buttermilk again, and then coat with corn meal.
Fry in hot oil until golden
Drain using paper towels.
Big Boy's Tomato And Spice Dressing Recipe
Big Boy's Tomato And Spice Dressing Recipe
Ingredients:
1/2 cup Miracle Whip salad dressing
2 tablespoons ketchup
1 tablespoon Heinz 57 sauce
1 tablespoon Karo light corn syrup
Cooking Directions:
Combine salad dressing, ketchup, Heinz 57 and corn syrup.
Stir it with rubber bowl scraper till thoroughly blended.
Keep refrigerated up to 30 days.
Ingredients:
1/2 cup Miracle Whip salad dressing
2 tablespoons ketchup
1 tablespoon Heinz 57 sauce
1 tablespoon Karo light corn syrup
Cooking Directions:
Combine salad dressing, ketchup, Heinz 57 and corn syrup.
Stir it with rubber bowl scraper till thoroughly blended.
Keep refrigerated up to 30 days.
Red Lobster's Sole A La Meuniere Recipe
Red Lobster's Sole A La Meuniere Recipe
Serving Size: 4
Ingredients:
4 large sole fillets - (abt 1/2 lb ea)
2 sticks unsalted butter
All-purpose flour
Salt -- to taste
Freshly-ground white pepper -- to taste
6 tablespoons lemon juice
1 tablespoon minced parsley
1 tablespoon minced shallot
Cooking Directions:
Season fillets with salt and pepper.
Dust fillets in flour and shake off excess.
For each fillet, heat 1 tablespoon of butter in a large skillet.
When foam subsides, saute sole 2 to 3 minutes on one side until brown.
Carefully turn and brown on other side 2 to 3 minutes.
Remove to a serving plate and keep warm, while cooking remaining fish.
Place remaining butter in a skillet.
When butter foams, add minced shallot, parsley and lemon juice.
Pour over fish and serve.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 large sole fillets - (abt 1/2 lb ea)
2 sticks unsalted butter
All-purpose flour
Salt -- to taste
Freshly-ground white pepper -- to taste
6 tablespoons lemon juice
1 tablespoon minced parsley
1 tablespoon minced shallot
Cooking Directions:
Season fillets with salt and pepper.
Dust fillets in flour and shake off excess.
For each fillet, heat 1 tablespoon of butter in a large skillet.
When foam subsides, saute sole 2 to 3 minutes on one side until brown.
Carefully turn and brown on other side 2 to 3 minutes.
Remove to a serving plate and keep warm, while cooking remaining fish.
Place remaining butter in a skillet.
When butter foams, add minced shallot, parsley and lemon juice.
Pour over fish and serve.
This recipe yields 4 servings.
Red Lobster's Snuggled Salmon Recipe
Red Lobster's Snuggled Salmon Recipe
Serving Size: 2
Ingredients:
1 boned, skinned salmon fillets - (8 ounces ea)
1/2 pound lump blue crab meat
2 large mushrooms -- sliced thin
3 tablespoons Borson cheese
1 package frozen Filo dough
1/2 cup melted butter
=== SAUCE ===
2 cups orange juice
4 tablespoons fresh lemon juice
1 tablespoon minced shallots
1/2 pound butter -- cut into 1 inch pieces
1/4 cup heavy cream
Cooking Directions:
Thaw filo dough in the fridge for 3 to 4 hours.
Remove 6 sheets of the dough and place on the center of a cutting board.
Brush liberally with melted butter.
Place fillet in the center of the dough.
Line the sliced mushrooms on top of the salmon.
Place the crab meat on top of the mushrooms.
Spread the cheese evenly on top.
Fold one side of the dough over the salmon and press down lightly.
Roll up the other side and tuck ends under.
Brush the entire surface of the filo dough with melted butter.
Bake at 350 degrees for 12 to 15 minutes.
Place orange juice, lemon juice and minced shallot in a sauce pan and reduce over medium heat till 1 tablespoon of liquid is left.
Add cream and whisk in butter (cut into pieces).
Do not bring to a boil.
Place salmon on serving platter, surround with citrus sauce and sprinkle with fresh chopped parsley.
This recipe yields 2 servings.
Serving Size: 2
Ingredients:
1 boned, skinned salmon fillets - (8 ounces ea)
1/2 pound lump blue crab meat
2 large mushrooms -- sliced thin
3 tablespoons Borson cheese
1 package frozen Filo dough
1/2 cup melted butter
=== SAUCE ===
2 cups orange juice
4 tablespoons fresh lemon juice
1 tablespoon minced shallots
1/2 pound butter -- cut into 1 inch pieces
1/4 cup heavy cream
Cooking Directions:
Thaw filo dough in the fridge for 3 to 4 hours.
Remove 6 sheets of the dough and place on the center of a cutting board.
Brush liberally with melted butter.
Place fillet in the center of the dough.
Line the sliced mushrooms on top of the salmon.
Place the crab meat on top of the mushrooms.
Spread the cheese evenly on top.
Fold one side of the dough over the salmon and press down lightly.
Roll up the other side and tuck ends under.
Brush the entire surface of the filo dough with melted butter.
Bake at 350 degrees for 12 to 15 minutes.
Place orange juice, lemon juice and minced shallot in a sauce pan and reduce over medium heat till 1 tablespoon of liquid is left.
Add cream and whisk in butter (cut into pieces).
Do not bring to a boil.
Place salmon on serving platter, surround with citrus sauce and sprinkle with fresh chopped parsley.
This recipe yields 2 servings.
Red Lobster's Snapper Veracruz Recipe
Red Lobster's Snapper Veracruz Recipe
Serving Size: 6
Ingredients:
6 snapper fillets - (8 oz ea)
Melted butter
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cups Veracruz Sauce -- (see below)
=== VERACRUZ SAUCE ===
1 tablespoon chopped garlic
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup diced tomato
2 tablespoons tomato paste
1/4 cup sliced green olives
1/2 cup olive oil
1/2 cup chablis wine
1 teaspoon oregano
1/2 cup water
Cooking Directions:
To prepare Veracruz Sauce: Saute onion and garlic in olive oil until soft.
Add all remaining ingredients, mix well.
Bring to boil and simmer 10 minutes.
To prepare the fish: Place fish fillets on a baking pan, skin-side down.
Baste fish with melted butter.
Sprinkle with salt and pepper.
Pour Veracruz Sauce over snapper filets.
Bake at 350 degrees for 15 to 20 minutes, until fish flakes easily.
Serve.
This recipe yields 6 servings.
Serving Size: 6
Ingredients:
6 snapper fillets - (8 oz ea)
Melted butter
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cups Veracruz Sauce -- (see below)
=== VERACRUZ SAUCE ===
1 tablespoon chopped garlic
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup diced tomato
2 tablespoons tomato paste
1/4 cup sliced green olives
1/2 cup olive oil
1/2 cup chablis wine
1 teaspoon oregano
1/2 cup water
Cooking Directions:
To prepare Veracruz Sauce: Saute onion and garlic in olive oil until soft.
Add all remaining ingredients, mix well.
Bring to boil and simmer 10 minutes.
To prepare the fish: Place fish fillets on a baking pan, skin-side down.
Baste fish with melted butter.
Sprinkle with salt and pepper.
Pour Veracruz Sauce over snapper filets.
Bake at 350 degrees for 15 to 20 minutes, until fish flakes easily.
Serve.
This recipe yields 6 servings.
Big Boy's Chicken Gravy Recipe
Big Boy's Chicken Gravy Recipe
Ingredients:
28 ounces chicken broth
1/2 teaspoon onion powder
1 tablespoon chicken bouillon powder
2/3 cup Bisquick
Cooking Directions:
In blender, combine broth, onion powder, bouillon powder and Bisquick.
Blend at high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.
Serve immediately.
You can store this in the freezer for up to 4 months.
Ingredients:
28 ounces chicken broth
1/2 teaspoon onion powder
1 tablespoon chicken bouillon powder
2/3 cup Bisquick
Cooking Directions:
In blender, combine broth, onion powder, bouillon powder and Bisquick.
Blend at high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium-high heat for 4 or 5 minutes until it comes to a boil, is smooth and has thickened a bit.
Serve immediately.
You can store this in the freezer for up to 4 months.
Red Lobster's Shrimp Tree Recipe
Red Lobster's Shrimp Tree Recipe
Serving Size: 4
Ingredients:
1 styrofoam cone (18, 20, 22 or 24 inches
high)
Toothpicks
Curly lettuce, mustard greens, or kale
Cooked large shrimp -- tails on
Combination of cherry tomatoes, black
olives,
green olives, pineapple cubes, marinated
mushrooms, or baby corn - (select 2)
Cocktail sauce -- for shrimp
Lemon wedges -- for garnish
Cooking Directions:
Cut the center out of lettuce leaves and make long strips of the leaves, about 4 inches wide and as long as possible.
Start pinning leaves to the cone with toothpicks until completely covered with green, leaving rufflededges to stick out between shrimp and other items.
Makes rows of shrimp, tomatoes, pineapple or whatever you choose on the cone securing them with toothpicks.
You can leave toothpick handles or push them into the cone so the shrimp, olive or tomato can be picked from the tree with the fingers.
Garnish with lemon wedges.
Serve cocktail sauce in a separate bowl.
This recipe yields 4 to 6 servings.
Serving Size: 4
Ingredients:
1 styrofoam cone (18, 20, 22 or 24 inches
high)
Toothpicks
Curly lettuce, mustard greens, or kale
Cooked large shrimp -- tails on
Combination of cherry tomatoes, black
olives,
green olives, pineapple cubes, marinated
mushrooms, or baby corn - (select 2)
Cocktail sauce -- for shrimp
Lemon wedges -- for garnish
Cooking Directions:
Cut the center out of lettuce leaves and make long strips of the leaves, about 4 inches wide and as long as possible.
Start pinning leaves to the cone with toothpicks until completely covered with green, leaving rufflededges to stick out between shrimp and other items.
Makes rows of shrimp, tomatoes, pineapple or whatever you choose on the cone securing them with toothpicks.
You can leave toothpick handles or push them into the cone so the shrimp, olive or tomato can be picked from the tree with the fingers.
Garnish with lemon wedges.
Serve cocktail sauce in a separate bowl.
This recipe yields 4 to 6 servings.
Red Lobster's Shrimp Slaw Recipe
Red Lobster's Shrimp Slaw Recipe
Serving Size: 6
Ingredients:
3 cups shredded cabbage (white or green)
1 1/2 cups shredded spinach
1 cup very-thinly-sliced celery
8 ounces petite Alaskan shrimp -- cooked, peeled,
and deveined
=== DRESSING ===
1/2 teaspoon grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1 teaspoon salt
1/4 cup white wine vineagar
1/2 cup mayonaise
2 tablespoons honey
Cooking Directions:
In a large bowl, toss vegetables together with shrimp.
Mix ingredients for dressing until smooth.
Toss vegetables together with dressing.
Refrigerate for at least 1 hour.
Mix well before serving.
This recipe yields 6 to 8 servings.
Serving Size: 6
Ingredients:
3 cups shredded cabbage (white or green)
1 1/2 cups shredded spinach
1 cup very-thinly-sliced celery
8 ounces petite Alaskan shrimp -- cooked, peeled,
and deveined
=== DRESSING ===
1/2 teaspoon grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1 teaspoon salt
1/4 cup white wine vineagar
1/2 cup mayonaise
2 tablespoons honey
Cooking Directions:
In a large bowl, toss vegetables together with shrimp.
Mix ingredients for dressing until smooth.
Toss vegetables together with dressing.
Refrigerate for at least 1 hour.
Mix well before serving.
This recipe yields 6 to 8 servings.
Red Lobster's Shrimp Salad Recipe
Red Lobster's Shrimp Salad Recipe
Serving Size: 2
Ingredients:
24 shrimp - (41/50 size) -- peeled, deveined,
blanched, and chilled
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely sliced celery
1 Cantaloupe
Cooking Directions:
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and shrimp.
Mix well.
Refrigerate until served.
Cut cantaloupe in half.
Remove seeds.
Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.
Fill with shrimp salad and garnish with fresh chopped parsley.
This recipe yields 2 servings.
Serving Size: 2
Ingredients:
24 shrimp - (41/50 size) -- peeled, deveined,
blanched, and chilled
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
2/3 cup finely sliced celery
1 Cantaloupe
Cooking Directions:
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and shrimp.
Mix well.
Refrigerate until served.
Cut cantaloupe in half.
Remove seeds.
Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand.
Fill with shrimp salad and garnish with fresh chopped parsley.
This recipe yields 2 servings.
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