bennigans ultimate baked potato soup

Bennigans Ultimate Baked Potato Soup

Source: Womans Day magazine

Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
    and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Awareness is not the same as thought. It lies beyond thinking, although it makes no use of thinking, honoring its value and its power. Awareness is more like a vessel which can hold and contain our thinking, helping us to see and know our thought as thought rather than getting caught up in them as reality. — Jon Kabit-Zinn

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ben & jerrys orange cream dream ice cream

Ben & Jerrys Orange Cream Dream Ice Cream

Posted by FootsieBear at recipegoldmine.com 8/7/2001 2:44 pm

1/3 cup orange juice concentrate, thawed
2 teaspoons vanilla extract
Sweet Cream Base (in this section)

This recipe for Orange Cream Dream is easy to make and very refreshing. It brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions.

Makes one generous quart.

I scrambled to the top of the precipice where Nick was waiting. That was fun, I said. You bet it was, said Nick. Lets climb higher. No, I said. I think we should be heading back now. We have time, Nick insisted. I said we didn , and Nick said we did. We argued back and forth like that for about 20 minutes, then finally decided to head back. I didn say it was an interesting story. — Jack Handey Deep Thoughts

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boders on the river banana split ice cream pie

Boders on the River Banana Split Ice Cream Pie

Posted by Southern Magnolia at recipegoldmine.com - May 4, 2001

Source: Boders on the River, Mequon, WI

3 medium-size bananas
1 baked 9-inch pie shell
1 quart strawberry ice cream, softened
Fudge topping (about 5 ounces)
1 pint whipping cream, whipped (about)
Chopped salted pecans (about 2 ounces)
Maraschino cherries (about 1/2 of 6 ounce jar)

Slice bananas into shell, distributing them evenly. Spoon ice cream over bananas. Cover well with plastic wrap and freeze overnight or until solid.

When ready to serve, cut pie into 10 or 12 servings. Garnish each piece with a dollop of fudge. Top pieces with whipped cream, pecans and cherries.

Makes 10 to 12 servings.

You live, you learn You love, you learn You cry, you learn You lose, you learn You bleed, you learn You scream, you learn — Alanis Morissette

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beans & barley cocomo joe cookies

Beans & Barley Cocomo Joe Cookies

Posted by artsycook at recipegoldmine.com

Source: Beans & Barley Restaurant ? Milwaukee, Wisconsin

1 pound butter
2 1/2 cups brown sugar
1 cup peanut butter
4 eggs
2 cups wheat flour
1 tablespoon baking powder
1 tablespoon salt
2 tablespoons cinnamon
1 teaspoon ground ginger
3 cups chocolate chips
6 cups shredded coconut
2 cups oatmeal
1 cup wheat germ

Cream together butter and brown sugar in electric mixer.

Add peanut butter and mix well.

Add eggs and mix well.

In separate bowl, combine wheat flour, baking powder, salt, cinnamon and ginger and add to wet.

Combine remaining ingredients in a separate bowl and mix into dough. It will be stiff. Scoop out heaping tablespoonfuls (or larger) and flatten on a cookie sheet. Bake at 350 degrees F for 15 to 20 minutes until they look dry, puffed and start to turn brown at the edges. After 1 minute, transfer to wire racks to cool.

If you start throwing hedgehogs under me, I shall throw a couple of porcupines under you. — Nikita Khrushchev

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buca di beppo chicken marsala

Buca di Beppo Chicken Marsala

Source: Buca di Beppo, Lenexa, Kansas

Olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Coarse salt
Fresh ground pepper
1/2 cup dry Buca di Beppo Marsala wine (not available to the public)
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley

Coat a large skillet lightly with olive o9il and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saut?, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

Good judgement is the result of experience … Experience is the result of bad judgement. — Fred Brooks

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brubakers western skillet

Brubakers Western Skillet

Source: Tori Zuniga, Brubaker?s Restaurant, Hesperia, California

3 eggs, whipped lightly
Chopped tomatoes, as desired
Chopped ham, as desired
Chopped onions, as desired
Chopped bell peppers, as desired
Grated Cheddar and Jack cheese, for garnish

In a skillet pan, saut? tomatoes, ham and onions, bell peppers in oil. Add eggs and stir until done. Serve on top of home fries or hashed browns. Top with grated Cheddar and jack cheese. Melt cheese in oven or microwave and serve.

Serves 1

Music is the shorthand of emotion. — Leo Tolstoy

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armadillo border grill chipotle chicken penne pasta

Armadillo Border Grill Chipotle Chicken Penne Pasta

Source: Armadillo Border Grill, Denver, Colorado

Serves 2.

8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 1/2 cups Chipotle Cream Sauce
1 ounce cotija cheese
4 cilantro sprigs

The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).

To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.

In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Marinade
1/4 cup soy sauce
3/4 cup soybean salad oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon Japanese chiles

Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.

Chipotle Cream Sauce
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce

In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.

The ancestor of every action is a thought. — Ralph Waldo Emerson

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brennans of houston chili fried gulf oysters

Brennans of Houston Chili Fried Gulf Oysters

Source: Chef Carl Walker, Brennans of Houston - Texas Department of Agriculture

Fried Oysters
3 cups Chili Corn Sauce
Vegetable oil
3 cups Texas sweet potatoes, julienned
3/4 cup cornmeal or Masa Harina
3/4 cup all-purpose flour
2 tablespoons Creole seafood seasoning, divided evenly
36 Texas oysters

Chili Corn Sauce
2 tablespoons vegetable oil
3/4 cup Texas onion, julienned
3/4 cup Texas poblano pepper, julienned
3/4 cup Texas red pepper, julienned
1 1/2 cups fresh Texas corn kernels
1/2 cup tequila
1 1/2 cups whipping cream
1 teaspoon ground cumin
1 tablespoon chili powder
Salt and black pepper

Prepare Chili Corn Sauce; reserve and keep warm.

Heat about 2 inches of oil to 325 degrees F in a deep fat fryer. Fry sweet potatoes until crisp, drain on paper towels and reserve.

Combine cornmeal, flour and 1 tablespoon seafood seasoning in a medium bowl. Season oysters with remaining tablespoon of seafood seasoning, dredge in flour mixture, and fry in batches of 9 oysters at a time until crisp. Remove oysters and sprinkle with a little extra seafood seasoning; drain on paper towels on a rack. Keep warm.

Ladle 1/2 cup Chili Corn Sauce in center of each plate. Edge sauce with 6 oysters. Top the sauce with a mound of fried sweet potatoes.

Heat oil in a medium-size skillet over medium-high heat. Add onion, poblano and red peppers, and corn; saut? until vegetables are tender. Deglaze pan with tequila and cook until liquid is reduced by half. Add cream, cumin, chili powder; cook until reduced enough to coat the back of a spoon. Season with salt and pepper. Reserve and keep warm until ready to use.

A Texas Semillon or Sauvignon Blanc is a great accompaniment to this spicy dish.

The concept is interesting and well-formed, but in order to earn better than a C, the idea must be feasible. — Harry Morris Warner

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applebees perfect margarita

Applebees Perfect Margarita

1 1/2 ounces Cuervo or 1800 gold tequila
3/4 ounce Cointreau
3/4 ounce Grand Marnier
1/2 ounce lime juice
2 ounces sour mix

Chill glass well. Mix all ingredients and pour into chilled glass.

I think Little League is wonderful. It keeps the kids out of the house. — Lawrence Peter Berra

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bella monte tortellini bella monte

Bella Monte Tortellini Bella Monte

Posted by LladyRusty at recipegoldmine.com 9/13/02 8:23:51 am

Source: By Chef Cole Winchester, Bella Monte, Virginia Beach, Virginia - WVEC 13 06/19/2002

12 ounces Bella Monte marinara
2 button mushrooms, sliced
1/4 cup grated parmesan cheese
2 sun-dried tomatoes, julienne
3 ounces heavy whipping cream
9 ounces precooked cheese tortellini
2 asparagus spears, grilled
Parsley and fresh basil, for garnish

Place marinara and mushrooms in saut? pan over medium high heat. Saut? for 1-2 minutes until marinara is warm. Add grated parmesan, sun-dried tomatoes and heavy whipping cream. Saut? until sauce turns pinkish color. Add cheese tortellini and saut? until cheese tortellini is warm all the way through, about 2 minutes.

Place finished tortellini in pasta bowl and garnish with fresh basil and parsley. Form an X with the two asparagus spears in center.

If I have not seen as far as others, it is because giants were standing on my shoulders. — Rose Elizabeth Bird

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