Secret Restaurant Recipes

Zov's Vegetable Tagine With Couscous Recipe

2008-10-13T02:33:00.000-07:00

Zov's Vegetable Tagine With Couscous
Serving Size: 12

Ingredients
1 bundle trimmed asparagus
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion. peeled, and roughly chopped
5 celery stalks. trimmed, and cut on the diagonal into 1 1/2" chunks
2 large carrots -- peeled, and thinly sliced
4 large carrots -- peeled, and cut on the diagonal into 1" chunks
2 large leeks, white and light green part -- halved lengthwise, then thinly sliced
12 large mushrooms -- quartered
6 garlic cloves -- minced or chopped
4 ripe tomatoes -- diced
2 yellow bell peppers -- cored, seeded, and cut into 1" chunks
1 green bell pepper -- cored, seeded, and cut into 1" chunks
5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks
7 medium red new potatoes -- quartered
6 ounces tomato paste
1 cup water
Salt to taste
Freshly-ground black pepper to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous - (12 oz ea)
1/2 cup hot water almost simmering, but not boiling

Cooking Directions
Bring a pot of water to a boil
Add asparagus and cook until just barely tender.
Drain and refresh with cold water.
Drain again; set aside.

Bring pot of water to a boil
add haricots verts and boil until cooked tender-crisp.
Drain and refresh with cold water.
Drain again; set aside.

In a large Dutch oven or pot, add oil.
Heat on high heat until very hot, but not smoking.
Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute.
Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes.
Add tomato paste, 1 cup water, salt and pepper.
Stir to combine.
Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes.
Should have a stew-like consistency.
Stir in parsley and basil.
Taste and adjust seasonings if necessary.
Place couscous in a large bowl.
Pour 1/2 cup water over top.
Add salt and pepper to taste.
Toss.

Presentation:
Place couscous on large serving platter.
Top with vegetable tagine mixture.
Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid.
If you have excess juices, serve them in a sauce boat on the side.
Garnish with reserved asparagus and haricots verts.

Cajun Cafe's Bourbon Chicken Recipe

2008-09-07T00:18:00.000-07:00

Cajun Cafe's Bourbon Chicken Recipe

Ingredients:
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.

Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

2008-08-27T01:58:00.000-07:00

Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

Serving Size: 4

Ingredients:
4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste

Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.

Top with the Charmoula Sauce and serve.

Abbey's Apples Schatz

2008-08-14T01:14:00.000-07:00

Serving Size: 8

Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter

Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.

Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.

Zov's Warm Spice Mixture Recipe

2008-07-16T02:32:00.000-07:00

Zov's Warm Spice Mixture Recipe

Ingredients:
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic

Cooking Directions:
Measure equal amounts of each of the dry spices into a container.
Stir to combine.

Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken
breast or lamb chop, being careful not to contaminate leftover spice blend
by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.

Zov's Olive Salad With Tahini

2008-07-12T01:24:00.000-07:00

Zov's Olive Salad With Tahini Recipie

Ingredients
Salad
4 cups halved and pitted green olives
2 halved, seeded, and chopped large tomatoes
1 cup coarsely-chopped toasted walnuts
1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
4 minced garlic cloves
1 finely minced jalapeo
1 juiced lemon

Tahini Dressing
1 cup tahini
1/2 coarsely chopped bunch parsley
1 chopped garlic clove
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste

Cooking Directions
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor
Process until the parsley is almost pureed.
With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to
bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Toss well.
Taste and adjust seasoning.
Serve as an appetizer with pita bread.
The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.

You can halve this recipe.

This recipe makes about 7 cups.

Zov's Marinated Olive Salad Recipie

2008-06-14T19:16:00.000-07:00

Zov's Marinated Olive Salad Recipie

Ingredients:
3 cups cracked green Greek olives
1 serrano chili -- seeds and veins removed, minced
1 bunch cilantro -- chopped
1 large ripe tomato -- diced
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/8 teaspoon Aleppo pepper (or 1/16 teaspoon ground cayenne and 1/16 teaspoon dried red chili flakes)
1 tablespoon pomegranate molasses
Toasted pita chips
Lemon slices cut in half -- for garnish

Cooking Directions:
Cut each piece of pita bread into 12 triangles to make pita chips.
Bake on a baking sheet in a single layer in a 350 degree oven until crisp.
Or fry in olive oil until crisp and drain thoroughly on paper towels.
Serve salad chilled or at room temperature.
Garnish with lemon slices and accompany with pita chips.

Makes 14 servings

Zov's Armenian Rice Pudding Recipie

2008-06-07T19:42:00.001-07:00

Zov's Armenian Rice Pudding Recipie

Ingredients:
2 cups short-grain rice, such as
Cal Rose or Arborio rice
4 cups water
9 1/2 cups milk
3 cups cream
1 1/3 cups sugar
4 vanilla beans -- cut in half
lengthwise and seeds scraped from pod (use both pod and seeds)
Fresh berries such as blueberries,
blackberries, raspberries and strawberries, for garnish - (optional)
3/4 cup shelled pistachios -- for garnish, (optional)

Cooking Directions:
In a large pot, soak rice in water for 1/2 hour.
Simmer, uncovered, until water is absorbed.
Allow rice to sit off heat until the consistency of thick paste.
Add milk, cream, sugar and vanilla; stir to combine.
Cook on medium heat until the consistency of creme anglaise (medium-thick custard sauce).
Cover with plastic wrap while still warm to prevent a skin from forming on top.
Refrigerate overnight.
Presentation: Zov likes to serve this pudding in a large glass bowl garnished with fresh berries and pistachios.

This recipe yields 12 servings.

Nutritional data per serving: Calories, 534;
protein, 10 grams;
carbohydrates, 64 grams;
fat, 18 grams;
cholesterol, 108 milligrams;
sodium, 118 milligrams.

Hidden Valley's Ranch-Style Dressing Mix Recipie

2008-06-04T01:53:00.001-07:00

Hidden Valley's Ranch-Style Dressing Mix Recipie

Ingredients:
DRESSING MIX
15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
SALAD DRESSING
1 tablespoon Dressing Mix -- from the above
1 cup mayonnaise
1 cup buttermilk

Cooking Directions:
Put crackers through blender on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until powdered.
Dump into bowl.
Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.
Store dry mix at room temperature for 1 year.
Makes 42 one-tablespoon servings.
To use mix -- Combine mix, mayonnaise, and buttermilk.

Makes 1 pint of dressing

Denny's Chicken Fajita Breakfast Skillet Recipe

2008-05-25T03:41:00.000-07:00

Denny's Chicken Fajita Breakfast Skillet Recipe
Serving Size: 2

Ingredients:
2 boneless skinless chicken breasts
2 cups home fries or hashbrowns
1 teaspoon fajita seasoning
1 small bell pepper
1 small onion
4 eggs
1/4 cup half-and-half
1/2 cup shredded cheese
1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
Salt -- to taste
Freshly-ground black pepper to taste
Salsa (optional)

Cooking Directions:
Rub chicken breast with fajita seasoning .
Marinate chicken breast for 1/2 hour.
Slice marinated chicken into strips.
Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet, fry and stir on high so as to cook quickly.
Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hashbrowns, cooked until desired crispiness.
Salt and pepper to taste.
Divide in half and place on serving platters.
Mix egg with half-and-half, salt and pepper to taste.
Cook egg mixture into two separate omelets.
Place on top of browned potatoes.
Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each fajita platter.
Serve with sour cream, guacamole, and salsa if you like.

Denny's Cheese Soup Recipie

2008-04-29T00:02:00.000-07:00

Denny's Cheese Soup Recipie
Serving Size: 4

Ingredients:
4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can mayonnaise
8 ounces / 1 jar Cheese Whiz
14 ounces / 1 can chicken broth
Add salt to taste
Add black pepper to taste

Cooking Directions:
Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan
Stir constantly over medium heat until smooth.
Stir in broth
Season to taste with salt and pepper.
Stir occasionally until very hot without boiling

Note: this cannot be frozen.
This recipe yields 4 servings.

Popeye's Fried Chicken Recipies

2008-04-12T21:08:00.000-07:00

Popeye's Fried Chicken Recipies

Ingredients:
3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package onion soup mix - (1 1/2 oz)
1 package spaghetti sauce mix - (1/2 oz)
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds chicken -- cut up

Cooking Directions:
Combine first 9 ingredients in large bowl.
Put the cornflakes into another bowl.
Put eggs and water in a third bowl.
Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.
Get it HOT!
Grease a 9- by 12- by 2-inch baking pan.
Set it aside.
Preheat oven to 350 degrees.
Dip chicken pieces 1 piece at a time as follows:
Into dry coating mix.
Into egg and water mix.
Into corn flakes.
Briskly but briefly back into dry mix.
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 with foil, on 3 sides only, leaving 1 side loose for steam to escape.
Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating.
Leftovers refrigerate well up to 4 days.
Do not freeze these leftovers.
Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.
This recipe yields 4 servings.

Popeye's Dirty Rice Recipies

2008-04-12T21:04:00.000-07:00

Popeye's Dirty Rice Recipies

Ingredients:
1 pound spicy bulk breakfast sausage
1 can clear chicken broth - (14 oz)
1/2 cup long-grain rice
1 teaspoon dried minced onion

Cooking Directions:
Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion.
Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.

Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe

2008-04-04T01:38:00.000-07:00

Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe

Ingredients:
1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles
(or 2 packs of ramen type noodles)
2 tablespoons vegetable oil
2 carrots -- cut into matchsticks
1/2 pound snow peas -- trimmed
1 small green chili -- cored, seeded,
and cut into julienne strips
1 small red chili -- cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove -- minced
1 bunch scallions - (8 to 10 ea) -- sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice

Cooking Directions:
If you are cooking your own shrimp be sure not to over cook them.
Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).
Drain well and hold warm.
In a large skillet, heat oil over medium-high heat.
Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.
Add shrimp and cook for 1 to 2 minutes.
Add vinegar, soysauce, sesame oil, and orange juice.
Stir-fry for 1 minute.

Denny's Bacon Caesar Burger Recipe

2008-03-28T03:54:00.000-07:00

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

2008-03-22T17:38:00.000-07:00

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.

Rice Krispie Easter Eggs Recipe

2008-03-21T15:17:00.000-07:00

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.

Steak & Ale's Marinades Recipe

2008-03-19T01:19:00.000-07:00

Steak & Ale's Marinades Recipe

Ingredients:
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

2008-03-19T01:17:00.000-07:00

Steak & Ale's Hawaiian Chicken Recipe

Serving 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

2008-03-12T01:36:00.000-07:00

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.

Campbell's Vegetable Beef Soup Recipe

2008-03-03T22:42:00.000-08:00

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.

Hooter's Buffalo Chicken Wings Recipe

2008-02-29T17:33:00.000-08:00

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

2008-02-24T23:49:00.000-08:00

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.

Big Boy's Tomato And Spice Dressing Recipe

2008-02-22T23:16:00.000-08:00

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.

Red Lobster's Sole A La Meuniere Recipe

2008-02-21T23:10:00.000-08:00

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.

Red Lobster's Snuggled Salmon Recipe

2008-02-17T22:20:00.000-08:00

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.

Red Lobster's Snapper Veracruz Recipe

2008-02-14T21:27:00.000-08:00

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.

Big Boy's Chicken Gravy Recipe

2008-02-13T21:15:00.000-08:00

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.

Red Lobster's Shrimp Tree Recipe

2008-02-07T21:45:00.000-08:00

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.

Red Lobster's Shrimp Slaw Recipe

2008-02-07T02:31:00.000-08:00

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.

Red Lobster's Shrimp Salad Recipe

2008-02-06T21:40:00.000-08:00

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.

Red Lobster's Shrimp Quiche Recipe

2008-01-26T20:07:00.000-08:00

Red Lobster's Shrimp Quiche Recipe

Serving Size: 4

Ingredients:
1 pre baked 9" pie crust
4 ounces pettite Alskan shrimp -- cooked, peeled,
and deveined
2/3 cup grated Gruyere cheese
2 eggs -- beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Directions:
Preheat oven to 350 degrees.
Evenly spread shrimp on the bottom of the pie crust.
Sprinkle with grated cheese.
Beat together eggs, sour cream, green onions, salt and pepper.
Slowly pour the mixture into the pie crust.
Bake for 25 to 30 minutes. Serve warm or cold.

This recipe yields 4 to 6 servings.

Red Lobster's Shrimp Palm Tree Recipe

2008-01-20T21:49:00.000-08:00

Red Lobster's Shrimp Palm Tree Recipe

Serving Size: 20

Ingredients:
10 pounds pre-cooked shrimp - (41/50 size)
2 boxes lobster picks or fancy plastic toothpicks
12 whole pineapples
1 wide-base flower pot (or plastic bucket) with a flat bottom, filled with concrete, with a 4 ft. pliable copper pole in the middle
1 quart cocktail sauce
2 tablecloths or beach towels to wrap around base
10 palm fronds - (to 20) or plastic palm fronds (available at most craft stores)

Cooking Directions:
Cut the top and bottom off the pineapples, then take a sharpening steel (used to sharpen knives) to pierce a hole lengthwise through the pineapples.
Put the pineapples on the coper pole; turn the pineapples so they fit snugly together.
Put a piece of shrimp on a lobster pick (fancy plastic toothpick) and place it at the top of the tree (do not push the toothpicks all the way in; they should be easy to remove).
Continue doing this in a spiral pattern until you reach the bottom of the tree.
Start the second row of shrimp just below the first and continue until you reach the bottom of the tree.
Stick the palm fronds in the top of the tree.

This recipe yields 20 servings.

Red Lobster's Shrimp Gazpacho Recipe

2008-01-18T16:58:00.000-08:00

Red Lobster's Shrimp Gazpacho Recipe

Serving Size: 4

Ingredients:
20 ounces V-8 vegetable juice (or tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tobasco sauce
1 tablespoon lime juice
1 cup fresh tomatoes in 1/4" dice
1/2 cup seeded cucumber in 1/4" dice
1/4 cup celery finely chopped
1/4 cup green onions in 1/4" slices
1/4 cup bell pepper in 1/4" dice
Salt -- to taste
Freshly-ground black pepper -- to taste
1 cup cooked peeled deveined shrimp - (100/200 count)

Cooking Directions:
Hold shrimp chilled until ready to serve.
Combine all ingredients (except shrimp) until thoroughly mixed.
Chill the vegetable mixture for at least 2 hours prior to serving.
Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge.

This recipe yields 4 to 6 servings.

Red Lobster's Shrimp Diablo Recipe

2008-01-16T22:59:00.000-08:00

Red Lobster's Shrimp Diablo Recipe
Serving Size: 4

Ingredients:
3 pounds large uncooked shrimp in shells -- (no heads)
1/2 pound unsalted butter
1 jar Kraft BBQ sauce
1/2 cup ketchup
1 tablespoon freshly-ground pepper
4 tablespoons liquid crab boil
1/4 cup red hot sauce

Cooking Directions:
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refirgerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce.
Let stand 1 hour.
Bake uncovered in preheated oven (450 degrees) for 15 minutes (less time for smaller shrimp).

Red Lobster's Shrimp Chowder Recipe

2008-01-06T01:42:00.000-08:00

Red Lobster's Shrimp Chowder Recipe

Serving Size: 6

Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
3 cans condensed clam chowder - (10 oz ea)
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 cup clam juice
1 tablespoon melted butter
1/4 teaspoon thyme
1/4 cup sherry
1 1/2 cups frozen corn
Fresh chives -- (optional)

Cooking Directions:
Remove tails from shrimp.
In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice, melted butter, thyme, sherry, and corn.
Cook over medium heat, stirring occasionally until hot, but not boiling.
Add shrimp and heat thoroughly.
Garnish with chives, if desired.
Serve with crusty bread.
This recipe yields 6 servings.

Red Lobster's Shrimp Balasico Recipe

2007-12-27T14:33:00.000-08:00

Red Lobster's Shrimp Balasico Recipe

Serving Size: 4
Ingredients:
30 cooked shrimp
2 1/2 cups chopped tomato
1 tablespoon dried basil -- plus
1 teaspoon dried basil
1 cup chunky tomato sauce
2 tablespoons chopped green onion
3 tablespoons white wine -- (optional)
8 black olives -- sliced
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon garlic powder
1/2 pound angel hair pasta
Cooking Directions:
Combine chopped tomato, basil, tomato sauce, green onions, wine, olives, salt, pepper and garlic powder in large saucepan and simmer 5 to 10 minutes, stirring occasionally.
Cook pasta, rinse and drain well.
Remove tails from shrimp, if desired.
Add shrimp to tomato mixture.
Simmer until warm, about 2 minutes.
Serve over pasta.
This recipe yields 4 to 6 servings.

Red Lobster's Shrimp And Cheese Puffs Recipe

2007-12-17T01:24:00.000-08:00

Red Lobster's Shrimp And Cheese Puffs Recipe

Serving Size: 30
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 sheet puff pastry - (1/2 pkg) -- defrosted
2 packages cream cheese - (3 oz ea) -- softened
1/2 cup crumbled blue cheese -- softened
2 teaspoons finely-chopped onion
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
Milk -- for brushing
Parmesan cheese
Cooking Directions:
Combine softened cheeses with onion, lemon juice and Worcestershire sauce.
(Makes 1 cup of cheese mixture)
Roll pastry sheet on a floured board into a 11- by 14-inch rectangle.
Spread cheese mixture over pastry sheet.
With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwise strips.
Cut each strip into thirds.
Wrap each cocktail shrimp with a cheese pastry strip.
Place shrimp seam-side down on a greased cookie sheet.
Brush with milk; sprinkle with Parmesan cheese.
Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.
This recipe yields 30 puffs.

Red Lobster's Shrimp And Bacon Appetizer Recipe

2007-12-12T22:59:00.000-08:00

Red Lobster's Shrimp And Bacon Appetizer Recipe

Serving Size: 30
Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
15 slices lean bacon - (abt 1 lb)
1 can pineapple chunks - (14 oz) -- and/or
1 can water chestnuts -- sliced
3/4 cup sweet 'n' sour sauce
1/3 cup picante sauce
3 tablespoons white wine
Toothpicks
Cooking Directions:
Cut bacon slices in half.
Partially cook bacon slices on a shallow pan at 400 degrees for 3 minutes (or microwave on high in two batches for 2 to 3 minutes each); drain on paper towels.
Select 15 pineapple chunks; cut each piece in half.
Place pineapple piece and/or water chestnut and 1 shrimp on each half slice of bacon. Wrap bacon around the two and secure with a toothpick.
Repeat.
Combine sweet 'n' sour sauce, picante sauce, and wine.
Stir well and brush on each appetizer; place on a baking sheet.
Bake in a 425 degree oven for approximately 7 to 8 minutes.
Replace picks with fresh picks and place on serving platter.
Garnish with pineapple chunks and serve remaining sauce on the side, if desired.
This recipe yields about 30 servings.

Red Lobster's Seafood Chili Recipe

2007-12-05T21:11:00.000-08:00

Red Lobster's Seafood Chili Recipe
Ingredients:
1 pound medium shrimp -- peeled, deveined,
and tails removed
1/2 pound bay scallops
1 pound boneless skinless white fish
1 tablespoon vegetable oil
1 garlic clove -- chopped
1/2 cup celery in 1/4" dice
1/2 cup red onion in 1/4" dice
1 large can whole tomatoes
1 small can tomato paste - (8 oz)
1 can dark kidney beans
1 tablespoon chili powder
1/2 teaspoon ground corriander
2 whole bay leaves
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon freshly-ground black pepper
1/4 cup green peppers in 1/4" dice
1/2 cup red peppers in 1/4" dice

Cooking Directions:
Heat oil in a large sauce pan add onions, garlic, celery and seafood.
Saute until almost cooked.
Empty canned whole tomatoes in a shallow bowl and cut into small pieces.
This can be done in a blender.
Do not puree.
Add to the seafood mixture.
Reduce heat to medium-low and add beans, tomato paste, spices and peppers.
Stir together so that the seafood is not stuck on the bottom.
Heat until bubling, then reduce heat, cover and let cook for 30 minutes.
This recipe yields 6 to 8 servings.

Red Lobster's Rock Shrimp Creole Recipe

2007-12-01T17:46:00.000-08:00

Red Lobster's Rock Shrimp Creole Recipe

Ingredients:
2 pounds rock shrimp -- peeled, devined
1/4 cup butter
1/2 cup green bell pepper in 1/2" dice
1/2 cup onion in 1/4" dice
1/4 cup finely-chopped celery
1 garlic clove -- minced
2 tablespoons flour -- all purpose
1 can whole peeled tomatoes - (14 1/2 oz) -- roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly-ground black pepper
3 cups cooked rice - (to 4 cups)

Cooking Directions:
Rinse shrimp briefly and remove any large veins that are visible.
In a small sauce pan melt 2 tablespoons of butter over medium heat.
Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat. Add tomatoes and their juice to the butter and flour mixture, stir well and heat through.
The mixture will thicken.
Hold warm.
In a large skillet melt 2 tablespoons of butter and over medium-high heat cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch.
Add shrimp and cook until no longer transparent (3 minutes).
Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.
Serve over hot rice (white or wild mixture).
This recipe yields 6 to 8 servings.

Red Lobster's Roasted Maine Lobster With Crabmeat Stuffing Recipe

2007-11-28T21:25:00.000-08:00

Red Lobster's Roasted Maine Lobster With Crabmeat Stuffing Recipe
Serving Size: 2
Ingredients:
=== STUFFING ===
1 pound blue crab meat
1 teaspoon minced shallot
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon worcheshire
=== LOBSTER ===
2 whole Maine lobsters - (1 1/4 lbs ea)
1 stick butter -- cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice

Cooking Directions:
For the stuffing: Blend all stuffing ingredients except crab.
Fold in crabmeat -- refrigerate.
For the lobsters: Split lobsters lengthwise with a large knife, remove stomach sac.
Place equal portions of crab stuffing in each head.
Crack claws with the blunt side of knife.
Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.
Bake in a 400 degree oven for 15 minutes.
Serve with melted butter and lemon wedges.
This recipe yields 2 servings.

Red Lobster's Remoulade Sauce Recipe

2007-11-27T01:11:00.001-08:00

Red Lobster's Remoulade Sauce Recipe

Ingredients:
2 cups mayonnaise
1/2 cup Dijon mustard
2 tablespoons sweet paprika
2 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup apple cider vinegar
1/2 cup minced green onions
1/4 teaspoon Tobasco sauce
1/2 cup chopped fresh parsley
1/2 cup minced celery
1/4 cup ketchup
1 teaspoon minced garlic
Cooking Directions:
Mix together by hand, you want to keep it chunky.
This can be made ahead of time and stored in a non-metal container.
This recipe yields enough sauce for 4 servings (about 4 cups).

Denny's Chicken Fried Steak Recipe

2007-11-24T23:59:00.000-08:00

Denny's Chicken Fried Steak Recipe

Ingredients:
4 cubed steaks
Corn oil
Seasoning salt
2 tablespoons Lambrusco's red wine or juice -- (to 3 tbspns)
2 cups Bisquick
1/4 pound butter or margarine -- melted
1/3 cup cooking oil
Seasoning salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
The night before, put the steaks in a dish in single layers.
Wipe them on both sides with an even coating of corn oil.
Dust them on both sides with a generous amount of season salt.
Drizzle each steak with wine or juice.
Seal the dish in doubled foil or plastic wrap and refrigerate it for about
24 hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the Bisquik mix.
Combine the butter with the oil in a large skillet until melted.
Brown both sides of each steak, till crispy.
Transfer right back to same baking dish and seal in foil.
Bake at 375 degrees about 30 minutes.
This recipe provides 4 servings.

Red Lobster's Oriental Scallop Salad Recipe

2007-11-24T23:58:00.000-08:00

Red Lobster's Oriental Scallop Salad Recipe

Serving Size: 6

Ingredients:
1 cup olive oil
2 tablespoons soy sauce
3 tablespoons red wine vinegar
1/4 teaspoon Tabasco sauce
1 teaspoon Dijon Mustard
1/4 teaspoon ginger
3 cups cooked, cooled white rice or clear noodles
8 ounces raw mushrooms -- sliced
4 ounces water chestnuts -- thinly sliced
4 ounces finely chopped red pepper
1 pound blanched sea scallops -- thickly sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Cooking Directions:
If scallops are thicker than 3/4 inch, slice in half.
Blanch scallops in boiling water for 3 to 4 minutes or until firm, and cool immediately.
Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger.
Set aside the parsley and chives.
Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing.
Garnish with parsley and chives.
Serve chilled.
This recipe provides 6 servings.

Red Lobster's Mussels Marinara Recipe

2007-11-24T23:56:00.000-08:00

Red Lobster's Mussels Marinara Recipe

Serving Size: 4

Ingredients:
2 dozen blue mussels -- rinsed, drained
1 cup dry white wine
2 tablespoons finely-chopped garlic
1 can diced tomatoes - (8 oz) -- with juice
1 teaspoon salt
1/4 teaspoon freshly-ground white pepper
1/2 cup chopped fresh basil - (loosely packed)
2 tablespoons chopped fresh parsley

Cooking Directions:
In a large saucepan, combine all ingredients except mussels.
Bring to a boil and add mussels, cover and simmer for 6 to 8 minutes until all
mussels have opened.
Remove cover and simmer 2 more minutes.
Serve hot with garlic bread and your favorite wine.
This recipe yields 4 servings.

Red Lobster's Maryland Crab Cakes Recipe

2007-11-18T21:01:00.000-08:00

Red Lobster's Maryland Crab Cakes Recipe

Ingredients:
1/2 teaspoon minced Garlic
1 tablespoon minced onion
1 tablespoon diced celery
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crabmeat
2 tablespoons oil -- for sauteing

Cooking Directions:
In a large stainless steel bowl combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat then add bread crumbs.
Spread a thin layer of plain bread crumbs on work surface.
Form crab mixture into equal balls, approximately 2 inches in diameter.
Place on crumbs.
Gently flatten ball of crab mixture and round the edges.
Form cakes about 1/2-inch thick and 3 inches round.
Refrigerate.
In a saute pan, melt 2 tablespoons of oil until hot.
Gently slide in crab cakes 2 at a time.
Brown on one side approximate 2 to 3 minutes.
Turn and brown on the other side.
Turn down heat to simmer and cook crab cakes another 5 to 8 minutes.

This recipe creates 8 cakes.

Red Lobster's Louisiana Lacy's Catfish Recipe

2007-11-13T02:13:00.000-08:00

Red Lobster's Louisiana Lacy's Catfish Recipe

Serving Size: 4
Ingredients:
BLACKENING FISH
4 catfish fillets
1/4 cup melted butter
1/4 cup Red Lobster's Cajun Seasoning
BAY SHRIMP SAUCE
1 cup heavy whipping cream
2 tablespoons shallots in 1/8" dice
1 tablespoon vegetable oil
1/2 cup white wine
2 tablespoons Red Lobster's Cajun Seasoning
2 tablespoons fresh chopped parsley
1/4 cup sour cream
6 ounces bay shrimp -- cooked

Cooking Directions:
To make Bay Shrimp Sauce: Saute shallots in vegetable oil until translucent.
Add white wine and simmer until reduced by two thirds.
Add heavy cream and simmer until reduced by one third.
Add seasoning, parsley and sour cream and simmer 1 minute.
Stir in Bay Shrimp and keep hot until serving.

To make Louisiana Lacy's Catfish: Preheat a cast-iron skillet (the
hotter, the better).
Dip or brush catfish fillets with melted butter.
Sprinkle 1 tablespoon of seasoning evenly on each side of fish.
Cook over high heat until a dark brown (almost black) crust is formed.
Turn over and cook other side.
Place fish on plate and top with Bay Shrimp Sauce.
This recipe yields 4 servings.

P.S. This method of cooking creates a lot of smoke and is designed to be used outdoors.

Red Lobster's Lobster, Shrimp And Scallop Pasta Recipe

2007-11-03T18:32:00.000-07:00

Red Lobster's Lobster, Shrimp And Scallop Pasta Recipe

Serving Size: 4

Ingredients:
2 pounds linguini -- cooked, drained
4 ounces lobster meat -- cut into 1" pieces
16 medium shrimp - (31/35 size) -- peeled, deveined
6 ounces bay scallops
2 yellow squash -- cut in half,
then into 1/2" slices
1 red bell pepper -- cut into 1" pieces
4 ounces snow peas -- cleaned
2 tablespoons finely-chopped garlic
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely-ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley

Cooking Directions:
In a large saute pan, saute all seafood in 2 ounces of butter until half cooked.
Remove from saute pan and set aside.
Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes.
Add white wine and cook for 2 minutes.
Add chicken stock, salt and pepper and simmer 5 minutes.
Mix lemon juice and cornstarch and blend into chicken stock.
Return seafood to pan and simmer 5 minutes.
Add chopped parsley and pour over linguini to serve.
This recipe yields 4 servings.

Red Lobster's Lobster De Jonghe Recipe

2007-10-30T22:39:00.000-07:00

Red Lobster's Lobster De Jonghe Recipe

Serving Size: 6
Ingredients:
24 ounces cooked lobster meat
1/2 cup melted butter
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons finely-sliced green onion
1/4 cup melted butter
1 tablespoon lemon juice

Cooking Directions:
Cut lobster into half inch pieces.
Place lobster meat into a shallow baking dish or 6 individual casseroles.
Pour 1/2 cup melted butter over the lobster.
In a small bowl, mix together bread crumbs, cheese, green onion, 1/4 cup melted butter and lemon juice.
Spread bread crumb topping evenly over lobster meat.
Bake uncovered at 350 degrees until topping is brown (about 25 minutes).
Individual casseroles or shallow baking dishes will require the same amount of cooking time.

Red Lobster's Light And Fruity Wine Cooler Recipe

2007-10-18T22:41:00.000-07:00

Red Lobster's Light And Fruity Wine Cooler Recipe
Serving Size: 6

Ingredients:
1/2 cup fresh squeezed orange juice -- (pulp is ok)
1/4 cup cranberry juice
2 tablespoons fresh squeezed lime juice
2 teaspoons granulated sugar
1 cup Sprite or 7-UP
1 bottle Sauternes or Piesporter type wines
Cooking Directions:
Mix together first four ingredients until sugar is dissolved, chill well.
Fill wine or colins glass with ice.
Fill 1/2 way with wine.
Add Sprite to fill the glass 3/4 full.
Add fruit juice mixture to taste.
Garnish with fresh fruit slices on the rim or floating on top.

Red Lobster's Jay's Jumpin' Jambalaya Recipe

2007-10-12T20:54:00.000-07:00

Red Lobster's Jay's Jumpin' Jambalaya Recipe

Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 medium onion -- diced
2 medium green bell peppers -- diced
8 celery stalks -- diced
1 can chopped tomatoes - (28 oz) -- with juice
1 cup oil
1/4 cup flour
1/2 teaspoon cayenne pepper - (to 1 tspn) -- or to taste
1/8 teaspoon black pepper
1 teaspoon salt -- or to taste
1/4 cup dry sherry
1/2 teaspoon minced garlic

Cooking Directions:
Remove tails from shrimp if desired.
Add oil to large skillet.
Place onions, celery, green bell peppers, and garlic in hot oil.
Saute 2 minutes, then cover and sweat until cooked (5 to 7 minutes).
Stir again.
Sprinkle flour over vegetables and stir.
Cook 5 minutes until roux begins to brown and stick to vegetables.
Stir in tomatoes; allow to boil and thicken.
Add shrimp, cayenne, pepper and salt.
Cook 5 minutes.
Add sherry; bring back to a boil.
Serve over white rice.

This recipe yields 4 to 6 servings.

Red Lobster's How To Cook Crab Legs

2007-10-07T03:05:00.000-07:00

Red Lobster's How To Cook Crab Legs

Steaming:
Do not pre-thaw crab legs.
Place frozen crab legs in vegetable steamer or colander over boiling water.
Cover tightly and steam approximately 6 minutes.
Brush with melted butter -- season and serve with cocktail sauce.

Microwave:
Do not pre-thaw crab.
Place frozen crab legs in microwave and cover with a damp towel to prevent moisture loss.
Heat for 5 minutes on defrost cycle.
Brush with melted butter -- season and serve with cocktail sauce.

Red Lobster's How To Cook A Maine Lobster

2007-10-05T18:09:00.000-07:00

Red Lobster's How To Cook A Maine Lobster

Cooking Directions: Cooking A Maine Lobster

The easiest way to cook a lobster is to boil for 12 minutes in salted water.
Add 1 teaspoon salt for every quart of water.
Bring water to a rapid boil and plunge lobster -- head first -- into water.
Return to a boil and cook for 12 to 15 minutes.
Remove lobster and serve with melted butter, lemon wedges, lobster crackers and lots and lots of napkins.

Red Lobster's Hickory Glazed Salmon Recipe

2007-10-02T01:59:00.000-07:00

Red Lobster's Hickory Glazed Salmon Recipe

Serving Size: 4
Ingredients:
4 salmon fillets - (6 to 8 oz ea)
=== HICKORY GLAZE ===
1 cup shallots in 1/8" dice
1 tablespoon vegetable oil
1 cup apple juice concentrate -- (canned)
2 tablespoons balsamic vinegar
5 teaspoons liquid smoke flavoring
2 teaspoons onion powder
2 tablespoons cornstarch
3/4 cup water

Cooking Directions:
Saute shallots in vegetable oil until medium brown.
Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder.
Stir to combine ingredients.
Simmer 7 minutes.
Combine water and cornstarch, mix well and whisk into simmering liquid.
Simmer 5 more minutes, stirring occasionally.
Place in appropriate container and allow to cool.
Preheat oven to 450 degrees.
Oil bottom of roasting pan.
Place salmon fillets on pan.
Liberally brush each piece of salmon with the Hickory Glaze.
Roast salmon for 15 to 20 minutes, depending upon thickness (approximately
10 minutes per inch of thickness).
This recipe yields 4 servings.

Red Lobster's Hibachi Tuna Teriyaki Recipe

2007-09-29T19:25:00.000-07:00

Red Lobster's Hibachi Tuna Teriyaki Recipe

Serving Size: 4
Ingredients:
2 pounds yellow fin tuna -- sliced thin
=== SAUCE ===
1 cup soy sauce
1/3 cup sugar
1/2 cup dry white wine
1 tablespoon lemon juice -- fresh only
1 cup sake
1 tablespoon tomato paste

Cooking Directions:
Mix sauce, pour over fish and marinate for 30 minutes.
Preheat the charcoal grill.
Drain off excess marinade and bring to a boil in a sauce pan.
Remove from heat.
Grill tuna slices 2 to 3 minutes on each side.
Remove tuna to serving platter and pour heated sauce over top.

Red Lobster's Hearts And Berries Valentine Salad Recipe

2007-09-22T20:30:00.000-07:00

Red Lobster's Hearts And Berries Valentine Salad Recipe
Serving Size: 2

Ingredients:
=== DRESSING ===
1 tablespoon finely-minced shallots
1/4 teaspoon fresh-minced ginger
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon burgundy
2 tablespoons raspberry vinegar
4 tablespoons olive oil
1/4 cup sundried cranberries
freshly-ground black pepper -- to taste
=== SALAD ===
1 heart romaine
1 heart Bibb lettuce
1/2 head radicchio
3 artichoke hearts -- quartered
8 thin slices heart of palm 1/4" - (to 10 slices)
1/4 cup raspberries
4 strawberries -- sliced lengthwise heart shaped
1 tablespoon chopped walnuts

Cooking Directions:
Dressing preparation: Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries. Let stand in refrigerator for at least one hour.
Whisk together and add oil gradually.
Salad preparation: Break up romaine and Bibb lettuce then place in a bowl.
Cut radicchio into bite-size pieces and toss with lettuce.
Separate onto chilled plates.
In a separate bowl toss together remaining ingredients and cover with dressing.
Spoon out desired amount and place on the tossed salad mixture.
Serve immediately after placing dressing mixture on lettuce mix.
This recipe yields 2 to 4 servings.

Red Lobster's Grouper Summer Seviche Recipe

2007-09-19T01:54:00.000-07:00

Red Lobster's Grouper Summer Seviche Recipe

Ingredients:
2 pounds skinless grouper fillets -- cut into 1" chunks
1 cup freshly-squeezed lime juice
1/2 cup balsamic vinegar
1/4 cup red onion in 1/4" dice
1/2 cup tomato in 1/4" dice
1 garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Directions:
Mix all ingredients well (except for fish) in a mixing bowl.
Add grouper chunks and toss together.
Pour ingredients into a dish or bowl with a tight fitting lid.
Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent.
Serve over toasted bruschetta bread slices.
If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinade, they will discolor.

This recipe provides 4 to 6 servings.

Red Lobster's Grouper Siciliano Recipe

2007-09-15T19:22:00.000-07:00

Red Lobster's Grouper Siciliano Recipe

Serving Size: 4
Ingredients:
2 pounds fresh skinless grouper fillets
1/2 cup butter
1 garlic clove -- crushed
2 cups Italian-style bread crumbs
Cooking Directions:
Cut fillets into serving size pieces.
In a shallow saucepan, melt butter; add garlic.
Add garlic butter to bread crumbs.
Dip fish in crumb mixture.
Place on baking sheet.
Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.
This recipe yields 4 to 6 servings.

Red Lobster's Grilled Shrimp Kabobs Recipe

2007-09-10T03:29:00.000-07:00

Red Lobster's Grilled Shrimp Kabobs Recipe
Serving Size: 4
Ingredients:
1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion - cut into 1/2" wedges
2 medium tomatoes -- cut into wedges
2 medium zucchini -- cut into 1/2" pieces
36 shrimp -- peeled, deveined, with tail left on
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Directions:
Combine melted butter and garlic; reserve.
Peel the onion and cut from top to bottom.
Place cut-side down and cut each half into six wedges (widest part of the onion should be 1/2-inch).
Break wedges apart so two or three layers of onion stay together.
Steam the onions approximately 3 minutes to soften slightly.
Remove the core from the tomatoes.
Slice the tomatoes in half from top to bottom.
Place cut-side down and cut each half into three wedges.
Remove the pulp and seeds from each wedge.
Cut zucchini into 1/2 slices.
Cut small slices (1 1/2-inches diameter or less) into two pieces; cut large slices (over 1 1/2-inches diameter) into three pieces lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2-inch from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.
Brush skewers with butter mixture.
Sprinkle with salt and pepper.
Refrigerate until ready to cook.
Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 to 10 minutes.
Turn once or twice while cooking to prevent burning.
Or, place on broiler pan.
Broil about 4 inches from source of heat for 8minutes, turning once while cooking.
This recipe yields 4 kabobs.

Red Lobster's Grilled Salmon With Honey Dijon Sauce Recipe

2007-09-07T17:46:00.000-07:00

Red Lobster's Grilled Salmon With Honey Dijon Sauce Recipe

Serving Size: 4
Ingredients:
4 salmon fillets - (8 oz ea) -- brushed with oil
Honey Dijon Sauce
8 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons water -- warm
1 tablespoon olive oil
3 teaspoons soy sauce
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Cooking Directions:
Combine honey, Dijon mustard, water, olive oil, soy sauce, salt and pepper. Set aside.
Brush salmon fillets with olive oil and grill 3 to 5 minutes on one side. Turn.
While grilling on second side, brush with Honey Dijon Sauce.
Grill a total of approximately 10 to 12 minutes.
Serve with extra sauce on the side.

Red Lobster's Grilled Rock Lobster Recipe

2007-09-02T03:07:00.000-07:00

Red Lobster's Grilled Rock Lobster Recipe
Serving Size: 2
Ingredients:
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2 rock lobster tails - (10 oz ea) -- thawed

Cooking Directions:
Split rock tails lengthwise with a large knife.
Mix seasoning with oil and lemon juice.
Brush meat side of tail with marinade.
Pre-heat grill and place rock tails meat-side down and grill 5 to 6 minutes until well scored.
Turn over lobster and cook another 6 minutes, brushing often with remaining marinade.
Lobster is done when it is opaque and firm to the touch.

Red Lobster's Ginger Shrimp And Perpper Stir-Fry Recipe

2007-08-29T03:52:00.000-07:00

Red Lobster's Ginger Shrimp And Perpper Stir-Fry Recipe
Serving Size: 4

Ingredients:
1 small Red Lobster Cocktail Shrimp Party Platter
1 1/2 tablespoon powdered ginger - (to 2 tbspns)
1 large garlic clove -- minced
1/4 cup oil
1 1/2 cups fresh mushroom halves
1/2 medium red pepper -- in 1/4" julienne strips
1/2 medium green pepper -- in 1/4" julienne strips
1/4 cup soy sauce
2 tablespoons sugar
1/3 cup sherry
Salt -- to taste
2 green onions -- chopped
1/2 tablespoon cornstarch -- mixed with
3 tablespoons water
Cooked white rice
Cooking Directions:
Remove tails from shrimp, if desired.
Sprinkle shrimp with ginger.
Heat oil in skillet.
Add shrimp and garlic; saute 3 minutes.
Add peppers and mushrooms.
Stir in soy sauce, sugar, salt (if needed) and sherry.
Cook 1 minute.
Stir in green onions.
Add cornstarch with water; stir gently until mixture thickens.
Serve over rice.

Red Lobster's Fried Soft Shell Crab Recipe

2007-08-29T03:50:00.000-07:00

Red Lobster's Fried Soft Shell Crab Recipe
Serving Size: 4
Ingredients:
18 live soft shell crabs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 ounces lemon juice
3 dashes soy sauce
1 cup flour
3 eggs -- beaten
2 cups plain breadcrumbs

Cooking Directions:
Clean crabs (refer to how to clean crab procedure) but do not remove top shell.
Rinse well in cool water.
Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
Place flour in one bowl, eggs in another, and bread crumbs in the last.
Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.
Preheat oven to 450 degrees.
Heat a skillet with about 1 inch of oil.
Saute crab on one side for 4 to 5 minutes, turn and continue until crab is crispy.
Place browned crabs in oven for 8 minutes until hot all the way through and crispy.
Serve with cocktail sauce, remoulade, a green sauce, or a creamy Dijon sauce.
Always serve the sauce on the side.

Red Lobster's Fried Shrimp Recipe

2007-08-23T00:14:00.000-07:00

Red Lobster's Fried Shrimp Recipe
Serving Size: 3
Ingredients:
Saltine crackers
Ritz crackers
1 teaspoon salt
1/8 teaspoon freshly-ground white pepper
1/4 teaspoon garlic powder
Oil -- for frying
3 dozen shrimp - (26/30 size) -- peeled, deveined

Cooking Directions:
Grind in food processor equal amounts of saltine and Ritz crackers to make 2 cups of cracker meal.
Add white pepper, salt and garlic powder.
One at a time, moisten a shrimp in cold water, press into the cracker
meal. Moisten again then press into cracker meal again. Place on a
tray
lined with wax paper and refrigerate one hour.
Preheat oil to 350 degrees. If you don't have a thermometer, drop a
piece
of bread into the oil. If it sizzles and browns within a minute, the
oil
is ready.
Drop a few shrimp at a time into the fat.
Fry 30 to 45 seconds on one side then turn and fry another 30 seconds.
Remove and drain on paper towels.
Serve with cocktail sauce and lemon wedges.
This recipe yields 3 entree or 6 appetizer servings.

Red Lobster's Fluffed Rock Lobster Recipe

2007-08-22T03:53:00.000-07:00

Red Lobster's Fluffed Rock Lobster
Serving Size: 1
Ingredients:
1 lobster - (or more)
Cooking Directions:
Using a chef's knife or kitchen scissors -- cut lengthwise down the middle through the top of the lobster shell.
Pinch the tail together and crack the last shell section free from the meat.
Lay the shell open so the meat is exposed -- and pull the meat from the very end of the tail.
Lightly score the underside crosswise.
Each cut should be about 1 inch apart.
Return the shell to the closed position and lay the meat on top of the shell.
Spread the tail and break the tail muscle with your thumb to keep the tail from curling when the lobster is cooked.
Score the top of the lobster meat lengthwise down each side and the center if needed.
For a special treat -- brush the lobster meat with melted butter and sprinkle with your favorite seafood seasoning before cooking.
To broil: Place lobster in a shallow pan with enough water to cover the tail, so it does not burn while cooking.
Broil until the lobster meat is opaque and firm to the touch.

Red Lobster's Eggs Benedict With Smoked Salmon Recipe

2007-08-16T02:02:00.000-07:00

Red Lobster's Eggs Benedict With Smoked Salmon Recipe
Serving Size: 4
Ingredients:
4 ounces thinly-sliced smoked salmon
4 eggs
1 tablespoon vinegar
2 English muffins -- halved
Butter to lightly coat muffins
=== SAUCE ===
8 tablespoons unsalted butter
2 teaspoons lime juice
1 teaspoon white vinegar
3 egg yolks -- room temperature
Salt -- to taste
Freshly-ground white pepper -- to taste

Cooking Directions:
Lightly toast and butter English muffins and hold warm.
Prepare sauce by; melting the butter and hold to the side.
In a medium sauce pan over medium-low heat whisk together lime juice, vinegar, egg
yolks until it begins to thicken, gradually add butter while constantly whisking. Continue until thick.
Season with salt and pepper and hold warm.
Bring a large sauce pan of water to a boil, add 1 tablespoon of vinegar to the water.
Reduce heat so that the water is at a soft boil.
Have eggs broken ahead of time.
Gently roll eggs into the water.
Stir the water around the eggs to keep their shape.
Cook for 3 to 4 minutes.
Remove with a slotted spoon.
Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg, then cover with sauce.
Serve immediately.

Red Lobster's Dungeness Crab Bisque Recipe

2007-08-15T04:28:00.000-07:00

Red Lobster's Dungeness Crab Bisque Recipe
Serving Size: 4

Ingredients:
1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska dungeness crab meat -- thawed if necessary
Salt -- to taste
Chopped parsley

Cooking Directions:
Saute onion in butter.
Add flour; cook and stir 1 minute.
Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
Break crab into chunks; add to broth.
Salt to taste.
Heat thoroughly.
Garnish with parsley
This recipe yields 4 to 6 servings.

Red Lobster's Dijon Crusted Snapper Recipe

2007-08-15T04:27:00.000-07:00

Red Lobster's Dijon Crusted Snapper Recipe
Serving Size: 4

Ingredients:
4 snapper fillets - (8 oz ea)
1/2 cup cracker crumbs or bread crumbs
3 tablespoons Dijon mustard
1 tablespoon melted butter
1/2 teaspoon chopped fresh parsley

Cooking Directions:
Preheat oven to 400 degrees.
In a shallow dish, mix together all ingredients except for fish.
Place fish in a greased baking dish.
Spread crust evenly over the top of fish and press lightly.
Place 1/4 inch of water in the bottom of the pan.
Bake for 8 to 10 minutes.

Red Lobster's Dijon Crusted Salmon Recipe

2007-08-15T04:13:00.001-07:00

Red Lobster's Dijon Crusted Salmon Recipe
Serving Size: 4

Ingredients:
4 boneless skinless salmon fillets - (8 oz ea)
1 cup Asian panko crumbs or flakes
1/4 cup Dijon mustard
2 tablespoons melted butter
2 tablespoons fresh chopped parsley

Cooking Directions:
Preheat oven to 450 degrees.
Brush both sides of fish with melted butterand place in a shallow baking dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place mustard, crumbs, parsley, and melted butter.
Mix well to evenly distribute butter and mustard.
Spread crust evenly over the tops of the fillets and press lightly.
Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.
Bake for 8 to 10 minutes or until fish is no longer transparent.

Red Lobster's Deep-Fried Catfish With Hush Puppies Recipe

2007-08-13T19:32:00.001-07:00

Red Lobster's Deep-Fried Catfish With Hush Puppies Recipe
Serving Size: 4

Ingredients:
4 catfish fillets - (8 oz ea)
1 cup milk
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon paprika
1 cup cornmeal
Vegetable oil
=== HUSH PUPPIES ===
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon freshly-ground white pepper
1/3 cup minced onion
1 egg -- beaten
1/4 cup milk

Cooking Directions:
Rinse and pat catfish dry.
In a shallow dish, mix together milk, salt, pepper, and paprika.
Dip pieces of fish in milk mixture.
Roll fish in cornmeal and set pieces on waxed paper to dry.
Heat 1 1/2 inches of vegetable oil to 350 degrees.
Deep-fry fish, turning once, until golden brown.
Drain on paper towels and keep warm.
Hush Puppies: Mix cornmeal with baking powder, salt, pepper, and onion.
Mix egg with milk and whisk into cornmeal.
Spoon hush puppies into hot oil and fry until golden brown.

Red Lobster's Crunchy Bacon Crusted Halibut Recipe

2007-08-11T18:39:00.000-07:00

Red Lobster's Crunchy Bacon Crusted Halibut Recipe

Serving Size: 4
Ingredients:
4 halibut fillets - (8 oz ea)
6 slices bacon
1/2 cup Asian panko crumbs or flakes -- see * Note
3 tablespoons melted margarine or butter
Seasoned salt to taste
Freshly-ground black pepper to taste
* Note: Panko is a type of light breading or coating that can be found in most Asian markets.

Cooking Directions:
Preheat oven to 450 degrees.
Cook the bacon, then chop or crumble and set aside.
Brush both sides of fish with melted butter and place in a shallow baking
dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place bacon pieces, crumbs, and melted butter.
Mix well to evenly distribute butter.
Spread crust evenly over the tops of the fillets and press lightly.
Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.
Bake for 8 to 10 minutes or until fish is no longer transparent.
This recipe yields 4 servings.

Red Lobster's Creamy Caesar Dressing Recipe

2007-08-11T18:38:00.000-07:00

Red Lobster's Creamy Caesar Dressing Recipe

Ingredients:
3/4 cup bottled Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce
Cooking Directions:
Combine all with wire whisk.
Keep refrigerated.
Use within a week.

Red Lobster's Crab Stuffed Mushrooms Recipe

2007-07-30T05:43:00.000-07:00

Red Lobster's Crab Stuffed Mushrooms Recipe
Serving Size: 6

Ingredients:
1 pound fresh mushrooms - (abt 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

Cooking Directions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sauted vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.

Red Lobster's Crab Salad Recipe

2007-07-30T05:40:00.000-07:00

Red Lobster's Crab Salad Recipe

Ingredients:
16 ounces blue crab meat
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon freshly-chopped 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 crab meat.
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 crab salad and garnish with fresh chopped parsley.

Red Lobster's Crab Au Gratin Recipe

2007-07-30T05:34:00.000-07:00

Red Lobster's Crab Au Gratin Recipe

Ingredients:
8 tablespoons butter - (1 stick)
1/2 cup minced onion
2 tablespoons all-purpose flour
1 cup milk -- scalded
1/2 teaspoon salt
1 dash freshly-ground white pepper
1/4 cup sherry
12 ounces crab meat
1 cup finely-crumbled crackers
1/2 cup finely-grated cheddar cheese

Cooking Directions:
Crumble crackers between waxed paper with a rolling pin.
Reserve just enough crumbs and cheese to top the casserole.
Melt 4 tablespoons of the butter in a large heavy skillet.
Add onion and saute for about 5 minutes or until golden.
Slowly add flour, stirring constantly over low heat.
When flour is blended, gradually add hot milk (scalded) and blend with a whip. Continue stirring over low heat until the sauce begins to thicken.
Add salt, pepper, and sherry, and continue stirring.
Mix crab meat, sauce, and the extra cracker crumbs and cheese.
Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese
on the top of the casserole.
Dot the top with the remaining 4 tablespoons butter.
Bake uncovered at 350 degrees for about 15 minutes or until the top is golden brown.

Red Lobster's Crab Alfredo Recipe

2007-07-10T04:06:00.000-07:00

Red Lobster's Crab Alfredo Recipe

Ingredients:
1 pint half-and-half
1 stick unsalted butter
2 tablespoons cream cheese
1/2 cup grated Parmagganio-Romano - (to 3/4 cup)
1 teaspoon garlic powder
4 crab legs - (to 6)

Cooking Directions:
Hot cooked pasta -- for serving
In a saucepan melt butter.
When butter is melted add the cream cheese.
When the cream cheese is softened add heavy cream and the Parmesan Cheese.
Add garlic powder, and stir well.
Simmer this for 15 to 20 minutes on low.
You may wish to season with a little salt and pepper.
Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.

Red Lobster's Country Fried Flounder Recipe

2007-07-10T04:01:00.000-07:00

Red Lobster's Country Fried Flounder Recipe

Ingredients:
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper

Cooking Directions:
Skin fillets.
Cut fillets into serving size portions.
Combine cornmeal with seasonings.
Roll fish in cornmeal mixture.
Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
Brown on one side 2 to 3 minutes.
Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.

This recipe yields 4 to 6 servings.

Red Lobster's Cozumel Shrimp Recipe

2007-06-08T01:53:00.000-07:00

Red Lobster's Cozumel Shrimp Recipe

Serving Size: 4

Red Lobster's Cozumel Shrimp Ingredients:
40 large shrimp -- peeled, deveined
1/4 cup green onions in 1/4" dice
1/4 cup yellow onions in 3/8" dice
1/4 cup red bell peppers in 3/8" dice
1/2 cup grated Pepperjack cheese
1 cup your favorite BBQ sauce
1/4 cup creamy horseradish sauce
1 tablespoon crushed red pepper
1 teaspoon freshly-ground black pepper
4 cups cooked rice
4 flour tortillas
2 tablespoons melted butter

Red Lobster's Cozumel Shrimp Cooking Directions:
Tortilla shells: Preheat oven to 450 degrees. Butter both sides of flour tortillas.
Drape tortillas over an oven proof bowl so that it forms an upside down bowl shape.
Bake in oven for 8 to 10 minutes until golden brown.
Remove from bowl and hold in a dry place.
For shrimp: Combine sauce ingredients and mix well.
Add all other ingredients except cheese and mix together. Place in greased casserole
dish and sprinkle top with cheese. Bake in oven for 20 minutes
Assembly: Place tortilla shell on plate or in bowl.
Place 1 cup of rice into bowl.
Spoon cooked shrimp on rice and serve.

This recipe yields 4 servings.

Red Lobster's Country Fried Flounder Recipe

2007-05-30T22:59:00.000-07:00

Red Lobster's Cool Vegetable Salsa For Grilled Grouper Recipe

2007-05-14T03:50:00.000-07:00

Red Lobster's Cool Vegetable Salsa For Grilled Grouper Recipe

Serving Size: 4
Ingredients:
4 boneless grouper fillets - (8 oz ea)
1 tablespoon melted butter
Seasoned salt -- to taste
Freshly-ground black pepper -- to taste
1 cup diced tomatoes - (3/8")
1/2 cup peeled seeded diced cucumber - (3/8")
1 tablespoon freshly-chopped cilantro
1/2 cup diced red bell pepper
1/4 cup diced onion - (3/8")
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons tomato juice or V8
1/2 teaspoon salt
1 dash Jalepeo Tabasco sauce
1/4 teaspoon minced garlic
Cooking Directions:
Place all ingredients for salsa in a mixing bowl and mix well.
Let stand refrigerated for 60 minutes.
Brush the fish with butter and season to taste.
Grill fish 3 to 4 minutes on each side or until cooked through.
Plate fish and serve with a heaping scoop of salsa on top.
This recipe yields 4 servings.

Red Lobster's Cod Fish Grilled In Foil Recipe

2007-05-14T03:49:00.000-07:00

Red Lobster's Cod Fish Grilled In Foil Recipe

Serving Size: 4
Ingredients:
1 pound cod fish fillets
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced

Cooking Directions:
Use heavy aluminum foil cut into large squares.
Place equal portions of the fish fillets on each piece of foil.
In a saucepan, melt butter.
Add lemon juice, parsley, salt and pepper.
Stir to blend well.
Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
Fold the foil around the fish and seal.
Grill for 5 to 7 minutes per side.
Fish should flake easily when done.

Red Lobster's Clam Chowder Recipe II

2007-05-07T03:07:00.000-07:00

Red Lobster's Clam Chowder Recipe II

Ingredients:
1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth - (14 oz)
2 celery ribs -- chopped fine
1 tablespoon dried minced onion
1 can clams - (10 oz) -- minced well
1 teaspoon dry parsley flakes -- crumbled
2 baked potatoes -- cooked, peeled

Cooking Directions:
In blender put clam juice, milk powder and flour, blending until smooth.
Pour into 2 1/2-quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
Turn heat to low.
Stir in celery, onions, clams, parsley and potatoes.
Keep on low heat up to an hour and season with salt and pepper.
Freezes well.
This recipe yields 6 servings.

Red Lobster's Clam Chowder Recipe

2007-05-07T03:05:00.000-07:00

Red Lobster's Clam Chowder Recipe

Ingredients:
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream

Preparation Method
In a soup pot, melt butter over medium heat.
Add onion, celery, leeks and garlic.
Saute for 3 minutes mixing often.
Remove from heat and add flour, mixing well.
Add milk and whisk vigorously.
Drain clams and add juice to soup.
Slowly bring to a boil, mixing often.
Reduce heat to a simmer.
Add potatoes and seasonings, simmer 10 minutes.
Add clams and simmer 5 to 8 minutes.
Finish with heavy cream.
Serve.

This recipe yields 4 servings.

Red Lobster's Citrus Cous Cous Recipe

2007-04-10T23:38:00.000-07:00

Red Lobster's Citrus Cous Cous Recipe
Serving Size: 2

Ingredients:
8 ounces dry cous cous
1 1/2 cups water
1/2 teaspoon salt
1 tablespoon brown sugar
1/8 teaspoon freshly-ground white pepper
1 tablespoon olive oil
1 can mandarin oranges
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint

Cooking Directions:
Place water, salt sugar, pepper, and olive oil in a sauce pan and bring to a boil.
Remove from heat and add cous cous, cover and let stand for about 7 minutes.
Fold in oranges, juice, and fresh herbs.
Let stand for 2 to 3 minutes.

Red Lobster's Chili Crusted Sea Bass Recipe

2007-03-23T00:12:00.000-07:00

Red Lobster's Chili Crusted Sea Bass Recipe

Serving Size: 4
Ingredients:
4 boneless skinless sea bass fillets - (8 oz ea)
1 cup Asian panko crumb or flake
1/4 cup blackened fish seasoning
3 tablespoon melted butter

Cooking Directions:
Preheat oven to 450 degrees.
Brush both sides of fish with melted butter and place in a shallow baking dish.
Arrange so that fillets are not touching.
In a mixing bowl place blackening seasoning, crumbs, and melted butter.
Mix well to evenly distribute butter.
Spread crust evenly over the tops of the fillets and press lightly.
Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.
Bake for 8 to 10 minutes or until fish is no longer transparent.
This recipe yields 4 servings.

Red Lobster's Chicken With Shrimp Sauce Recipe

2007-03-23T00:10:00.000-07:00

Red Lobster's Chicken With Shrimp Sauce Recipe
Serving Size: 4

Ingredients:
4 skinless boneless chicken breasts -- cut in half, and trimmed
1 tablespoon vegetable oil
1 teaspoon chopped fresh garlic
1 tablespoon chopped fresh onion
1 cup chicken broth
=== SAUCE ===
4 tablespoons butter
1/2 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 tablespoon lime juice
2 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
2 ounces petite Alaskan shrimp -- cooked, peeled, and deveined

Cooking Directions:
Place chicken on a cutting board and flatten with the side of a mallet.
Heat olive oil in a large skillet over medium-high heat then add onions and garlic.
Brown chicken on both sides. If not cooked through add chicken broth and cook, covered until finished.
Hold warm.
Make a roux by melting butter in a medium sauce pan over low heat.
Gradually sir in flour, Stir until smooth.
Cook over medium heat until thick.
Gradually add milk, lime juice and tomato paste, heat until it begins to thicken.
Add chicken broth to thin the mixture to desired consistency.
Continue stirring well.
Remove from heat and add rosemary and shrimp.
Hold warm.
Place 2 chicken breasts on a plate and cover with sauce.
Serve immediately.

This recipe yields 4 servings.

Red Lobster's Cheesecake Recipe

2007-03-21T23:37:00.000-07:00

Red Lobster's Cheesecake Recipe

Ingredients:
=== CRUST ===
1 package Lorna Doone cookies - (10 oz) -- crushed
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox gelatin
=== FILLING ===
16 ounces cream cheese
8 ounces sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
Crushed cookie crumbs -- for garnish

Cooking Directions:
Crust: Mix crumbs with butter, sugar, and gelatin.
Pat out evenly over bottom of a greased 9-inch springform pan.
Bake at 350 degrees for exactly 8 minutes.
Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla.
When filling is perfectly smooth and creamy, pour into crust.
Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
Cool 20 minutes before cutting.
Sprinkle top with cookie crumbs.

Red Lobster's Cheddar Bay Biscuits Recipe

2007-03-21T01:44:00.000-07:00

Red Lobster's Cheddar Bay Biscuits Recipe

Ingredients:
2 cups bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine -- melted
1/4 teaspoon garlic powder

Cooking Directions:
Heat oven to 450 degrees.
Mix bisquick, milk and cheese until a soft dough forms.
Drop by spoonfuls onto an ungreased cooking sheet.
Bake 8 to 10 minutes until golden brown.
Mix butter and garlic powder.
Brush mixture over warm biscuits before removing from cookie sheet.

Red Lobster's Cajun Seasoning Recipe

2007-03-21T01:42:00.000-07:00

Red Lobster's Cajun Seasoning Recipe

Ingredients:
2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 1/4 teaspoons dry mustard
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1 teaspoon onion powder
1 teaspoon garlic powder

Cooking Directions:
Combine ingredients well.
Place in an airtight container and store in a cool dry place.
This recipe yields about 1/4 cup of seasoning.

Red Lobster's Cajun Mushroom Sauce For Grilled Or Broiled Fish Recipe

2007-03-21T01:39:00.000-07:00

Red Lobster's Cajun Mushroom Sauce For Grilled Or Broiled Fish Recipe

Serving Size: 4

Ingredients:
3 tablespoon butter
1 1/2 cups thinly-sliced mushrooms
2 tablespoon flour
1/2 cup cream
1/2 cup chicken bullion
1/4 teaspoon garlic powder
1/4 teaspoon freshly-ground white pepper
1/2 cup picante salsa
2 tablespoon fish blackening seasoning
Melt one tablespoon butter in a pan and saute mushrooms, set aside.

Cooking Directions:
In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.
Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens. Do not boil.
Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.
Hold warm until ready to serve.
Serve over grilled or broiled fish
This recipe yields sauce for 4 servings.

Red Lobster's Broiled Dill Salmon Recipe

2007-03-19T00:44:00.000-07:00

Red Lobster's Broiled Dill Salmon Recipe

Serving Size: 4
Ingredients:
1/2 cup melted butter or olive oil
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon chopped fresh dill
1/8 teaspoon red pepper
4 salmon steaks, 1" thick - (abt 2 lbs total)

Cooking Directions:
Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
Preheat broiler.
Place salmon steaks on lightly-greased pan and brush with half of seasoned butter. Broil, 5 inches from source of heat, 5 to 10 minutes.
Turn heat to 400 degrees, close oven and bake an additional 5 to 8 minutes.
Brush with remaining butter blend.
Serve.
This recipe yields 4 servings.

Red Lobster's Bite-Size Shrimp Quiches Recipe

2007-03-19T00:40:00.000-07:00

Red Lobster's Bite-Size Shrimp Quiches Recipe

Serving Size: 24
Ingredients:

1 small Red Lobster Cocktail Shrimp Party Platter
1 sheet frozen puff pastry - (1/2 pkg) -- thawed
3 eggs
3/4 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 pinch nutmeg
1/8 cup Parmesan cheese
4 ounces sharp cheddar or Swiss cheese -- cut into 1/2" cubes

Cooking Directions:
Preheat oven to 400 degrees.
Lightly grease 24 two-inch muffin cups.
Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12- by 14-inch rectangle; cut into 24 rounds with 2 1/2-inch biscuit cutter.
Fit pastry rounds in muffin cups.
In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended.
Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side.
Sprinkle with Parmesan cheese.
Bake 10 minutes or until puffed and golden.
Serve warm.
This recipe yields 24 quiches.

Red Lobster's Batter-Fried Shrimp Recipe

2007-03-19T00:31:00.000-07:00

Red Lobster's Batter-Fried Shrimp Recipe
Ingredients:
1 1/2 pounds shrimp -- peeled, deveined
1/2 cup oil
1 egg -- beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil -- for deep frying

Cooking Directions:
Preheat oil to 350 degrees.
Combine 1/2 cup oil and egg; beat well.
Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat.
Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown.
Remove with slotted spoon; drain on paper towel.

This recipe yields 6 servings.

Red Lobster's Basil Shrimp Stuffed Zucchini Recipe

2007-02-16T22:17:00.000-08:00

Red Lobster's Basil Shrimp Stuffed Zucchini Recipe
Serving Size: 8
Ingredients:
4 zucchinis - (2" to 3" dia)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes -- peeled, seeded, and chopped
1 pound small shrimp -- peeled, deveined (cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted Butter

Cooking Directions:
Preheat oven to 350 degrees.
Wash the zucchini and trim off the ends.
Cut zucchini in half lengthwise and scoop out the seeds.
Be sure to leave some by the ends to create a boat-like shape.
Saute onions in butter until clear, add tomatoes and simmer until soft.
In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
Fill the zucchini boats with the mixture.
Place boats in a greased baking dish.
Sprinkle with remaining breadcrumbs and drizzle with butter.
Bake for 15 minutes or until shrimp are pink and clear.

This recipe yields 8 servings.

Red Lobster's Barbeque Sauce Recipe

2007-02-16T21:39:00.000-08:00

Red Lobster's Barbeque Sauce Recipe

Ingredients:
1/2 cup Prego chunky-style sauce
1/2 cup Del Monte ketchup
1 tablespoon Dijon mustard
1 tablespoon vinegar
1/8 teaspoon dry mustard
1 teaspoon chili powder

Cooking Directions:
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.
This recipe yields about 1 cup.

Red Lobster's Amarillo Salmon Recipe

2007-02-16T21:37:00.000-08:00

Red Lobster's Amarillo Salmon Recipe

Ingredients:
4 salmon fillets or steaks - (8 oz ea)
1/2 cup thick and spicy barbeque sauce
1/4 cup horseradish sauce

Cooking Directions:
Mix barbeque and horseradish sauce together.
Grill one side of the salmon on a well-oiled grill.
After turning over, baste cooked side with sauce mixture.
Before taking off the grill flip again and baste the other side of the fish.
This recipe yields 2 servings.

Red Lobster's Alaska Snow Crab With Red Sauce Recipe

2007-01-31T21:31:00.000-08:00

Red Lobster's Alaska Snow Crab With Red Sauce Recipe

Ingredients:
1 1/2 pounds Alaska snow crab clusters, single-cut legs
or split legs, thawed if necessary
2 tablespoons minced onion
1 garlic clove -- minced
1 tablespoon butter or margarine
1 can tomato sauce - (8 oz)
1/4 cup catsup
1/4 teaspoon oregano -- crushed

Cooking Directions:
Rinse crab under cool water.
Cut crab into serving-sized pieces; score backs of leg sections using a large heavy knife or slit with kitchen shears.
Saute onion and garlic in butter until tender; stir in remaining ingredients except crab.
Simmer 5 minutes.
Serve hot with chilled or steamed crab.

Red Lobster's Cheesecake Recipe

2007-01-28T00:02:00.000-08:00

Red Lobster's Cheesecake Recipe

Ingredients:
CRUST
1 package Lorna Doone cookies - (10 oz) -- crushed
1/4 pound butter -- melted
1/4 cup sugar
1 envelope Knox gelatin
FILLING
16 ounces cream cheese
8 ounces sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
Crushed cookie crumbs -- for garnish

Cooking Directions:
Crust: Mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9-inch springform pan. Bake at 350 degrees for exactly 8 minutes.
Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, suger and vanilla. When filling is perfectly smooth and creamy, pour into crust.
Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
Cool 20 minutes before cutting. Sprinkle top with cookie crumbs.

Red Lobster's Mardi Gras Mahi Recipe

2007-01-27T23:59:00.000-08:00

Red Lobster's Mardi Gras Mahi Recipe

Ingredients:

4 mahi mahi fillets - (8 oz ea)
MARINADE
1 cup orange juice
2 teaspoons fresh dill
1/2 cup white wine
3 dashes Worcestershire sauce
2 tablespoons chili powder
Salt -- to taste
Freshly-ground black pepper -- to taste
CONFETTI VEGETABLES
1 cup shredded red cabbage
1 teaspoon sugar
1 tablespoon red wine vinegar
1/2 cup julienned yellow squash
1/2 cup julienned zucchini
2 teaspoons olive oil
1/4 teaspoon fresh lemon juice
1 teaspoon thyme
1/2 teaspoon salt
Freshly-ground black pepper -- to taste
1 teaspoon fresh minced garlic

Cooking Directions:
Marinate fish for 2 to 4 hours. Dust with seasoning before grilling.
Grill on a well oiled grill until opaque, 6 to 7 minutes.
Bring 1 cup of water to a boil, add sugar, vinegar and cabbage turn down heat and let cook for 2 to 3 minutes. Cook red cabbage separate, it will discolor other vegetables. Drain and hold warm.
Blanch zucchini and yellow squash and drain well.
Heat olive oil and garlic in saute pan over medium-high heat.
Add zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute until everything is heated through. Serve as soon as possible.
Place some of the vegetables on each plate, place the fish on top, then scatter a few colorful pieces of vegetables on top of the grilled fish blanch.
This recipe yields 4 servings.