Denny's Bacon Caesar Burger Recipe
Serving Size: 1
Ingredients:
1 hamburger bun
1 hamburger pattie
1 slice lettuce
2 hamburger slices of dill pickles
1 slice red onion
2 slices tomato
2 slices Monterey Jack cheese
2 slices cooked bacon
1/4 cup Caesar dressing -- served on the side
Cooking Directions:
Cook hamburger pattie
Season pattie with salt and pepper
Put a little butter on each side of the bun
Toast slightly in a skillet or in the oven using the broiler
Assemble the burger in this order from bottom to top
1. Bottom bun
2. Slice of lettuce
3. 2 slices of tomato
4. 2 slices of pickle
5. Onion slice
6. Hamburger pattie
7. 2 slices of Monterey Jack cheese
8. 2 slices of bacon placed crossways
8. Top bun
Red Lobster's Sparkling Fruit Recipe
Red Lobster's Sparkling Fruit Recipe
Serving Size: 2
Ingredients:
2 fresh fruit
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon chopped fresh mint
Cooking Directions:
Recommended fruits are: strawberries hulled and sliced lengthwise,
melon balls, plums, peachs, pears, nectarines peeled quartered and
seeded.
Mix fruit gently in a shallow serving bowl, take care not to crush fruit.
Sprinkle sugar evenly over bowl
Mix gently again
Pour cold champagne or wine over fruit, enough to almost cover fruit.
Let stand refrigerated for 1 to 2 hours.
Serve in chilled champagne glasses
This recipe yields 2 servings.
Serving Size: 2
Ingredients:
2 fresh fruit
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon chopped fresh mint
Cooking Directions:
Recommended fruits are: strawberries hulled and sliced lengthwise,
melon balls, plums, peachs, pears, nectarines peeled quartered and
seeded.
Mix fruit gently in a shallow serving bowl, take care not to crush fruit.
Sprinkle sugar evenly over bowl
Mix gently again
Pour cold champagne or wine over fruit, enough to almost cover fruit.
Let stand refrigerated for 1 to 2 hours.
Serve in chilled champagne glasses
This recipe yields 2 servings.
Rice Krispie Easter Eggs Recipe
Rice Krispie Easter Eggs Recipe
Ingredients:
1 cup sugar
1 cup Crunchy peanut butter
2 cups Rice Krispies
2 tbsp Vegetable Oil
1/4 teas Vanilla
Cooking Directions:
Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours.
Dip in chocolate coating and cool on waxed paper.
Ingredients:
1 cup sugar
1 cup Crunchy peanut butter
2 cups Rice Krispies
2 tbsp Vegetable Oil
1/4 teas Vanilla
Cooking Directions:
Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours.
Dip in chocolate coating and cool on waxed paper.
Steak & Ale's Marinades Recipe
Steak & Ale's Marinades RecipeIngredients:
FOR BEEF AND STEAKS
1/2 cup ketchup
2/3 cup tomato juice
1/4 cup red wine or purple grape juice
1 dash Worcestershire sauce
FOR CHICKEN OR PORK
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup white wine or white grape juice
Cooking Directions:
Mix ingredients for each marinade.
Use mixture to marinate steaks, chicken or pork for up to 24 hours in the refrigerator.
Steak & Ale's Hawaiian Chicken Recipe
Steak & Ale's Hawaiian Chicken RecipeServing Size: 4
Ingredients:
6 boneless chicken breasts
2 cups pineapple juice
2 tablespoons Worcestershire Sauce
1/4 cup soy Sauce
2 tablespoons sugar
Cooking Directions:
In a bowl combine all ingredients except for chicken.
Stir.
Using a fork, poke about 5 to 8 sets of holes in each chicken breast.
Put chicken in marinade, making sure it is covered in the mixture.
Add more pineapple juice if necessary.
Cover and refrigerate for 24 hours.
Grill.
Legal Sea Foods' Clam Chowder Recipe
Ingredients:
4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
1 garlic clove -- chopped
1 cup water
2 ounces salt pork -- finely chopped
2 cups chopped onions
3 tablespoons flour
3 cups fish stock
1 1/2 pounds potatoes -- peeled, and
diced into 1/2" cubes
2 cups light cream
Oyster crackers -- (optional)
Cooking Directions:
Clean the clams and place them in a large pot along with the garlic and water.
Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
Drain and shell the clams, reserving the broth.
Mince the clam flesh, and set aside.
Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork.
Remove the cracklings and set them aside.
Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.
Stir in the flour and cook, stirring, for 3 minutes.
Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until
the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings and light cream.
Heat the chowder until it is the temperature you like.
Serve in large soup bowls with oyster crackers on the side.
4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
1 garlic clove -- chopped
1 cup water
2 ounces salt pork -- finely chopped
2 cups chopped onions
3 tablespoons flour
3 cups fish stock
1 1/2 pounds potatoes -- peeled, and
diced into 1/2" cubes
2 cups light cream
Oyster crackers -- (optional)
Cooking Directions:
Clean the clams and place them in a large pot along with the garlic and water.
Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
Drain and shell the clams, reserving the broth.
Mince the clam flesh, and set aside.
Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork.
Remove the cracklings and set them aside.
Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.
Stir in the flour and cook, stirring, for 3 minutes.
Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until
the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings and light cream.
Heat the chowder until it is the temperature you like.
Serve in large soup bowls with oyster crackers on the side.
Campbell's Vegetable Beef Soup Recipe
Campbell's Vegetable Beef Soup Recipe
Ingredients:
2-3 pounds cubed beef
1/4 cup butter
3 quarts water
1 teaspoon freshly-ground black pepper
1 tablespoon salt
1 1/2 cups chopped carrots
3 medium potatoes
1 cup chopped celery
1/4 cup dried onions
1/2 cup barley
6 cubes beef stock
Cooking Directions:
Peel then cube the potatoes.
Brown meat in butter.
Add all other ingredients.
Option 1:
Cook in a pressure cooker for 20 minutes.
Option 2:
Simmer in a crockpot on low for several hours
Option 3:
Cook in a large pot on the stove over low heat for 2 to 3 hours.
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