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Restaurant Secret Recipes | Wine & Food Pairing | History of Wine

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Posted: May 02, 2010 |Comments: 0

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HOME COOKING: Denny’s Restaurant All-time Favorite Recipes You Can Do Home – Cheese Soup – Denny’s Chicken Fried Steak – New York Style Chee

DENNY’S RESTAURANT has gained a loyal following with mouth-watering items like their Belgian Waffle Platter, Veggie-Cheese Omelette, Country-Fried Steak & Eggs, Fabulous French Toast Platter, Grilled Chicken Breast Salad, Buffalo Chicken Strips, T-Bone Steak & Shrimp, Grilled Tilapia and Mushroom Swiss Burger.

Originally named Danny’s Donuts, Denny’s Restaurant went on to become one of our most popular family eateries.

In 1977, Denny’s introduced the Grand Slam Breakfast in Atlanta as a nod to Hank Aaron. It went on to become Denny’s most famous, and still-popular, breakfast.

Today, besides its famous pancakes, Denny’s is becoming renowned for its nutritious Breakfast items. Such as its Carb-Watch Ultimate Omelette: a three-egg omelette with sausage, bacon, green peppers, mushrooms, onions and diced tomatoes. Topped with shredded Cheddar cheese and served with tomato slices.

It serves many popular salads, including the Grilled Chicken Breast Salad – a seasoned, grilled chicken breast sliced and served on top of mixed greens with tomatoes, cucumbers, red onions and Cheddar cheese. Served with the dressing of your choice and dinner bread.

And then there’s Denny’s Steakhouse Strip & Shrimp, a new mouth-watering 8 oz. strip steak and six of our new lightly seasoned, golden-fried shrimp. Served with your choice of two sides and dinner bread.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are DENNY’s most popular recipes of all time…

–Denny’s Cheese Soup–

4 tablespoons butter or margarine

10 ounces cream of chicken soup

10 ounces cream of celery soup

1/2 soup can Kraft’s mayonnaise

1 jar Cheese Whiz – (8 oz)

1 can chicken broth – (14 oz)

Salt — to taste

Freshly-ground black pepper — to taste

Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper.

Stir occasionally until piping hot – but don’t let it boil.

–Denny’s Chicken Fried Steak–

4 Cubed steaks

Corn oil

Season salt

2 tablespoons Lambrusco’s red wine Or Juice

2 cups Bisquick

1/4 pound Butter or margarine — Melted

1/3 cup Cooking oil

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 Bisquit 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 the same baking dish and seal in foil. Bake at 375~ about 30 minutes.

–Denny’s New York Style Cheesecake–

3 lbs. cream cheese

1 3/4 c. sugar

1 1/4 c. sour cream

1/4 tsp. salt

1 tsp. vanilla

1 tsp. lemon juice

6 eggs

1 tsp. grated lemon peel

> Crust:

1 1/2 c. graham cracker crumbs

4 oz. butter, melted

1 tsp. cinnamon

1/4 c. sugar

Note: You can add a number of favorite filling ingredients. A favorite of mine is fresh raspberries.

Combine the graham cracker crumbs with the cinnamon and sugar. Add the melted butter. Press into pans and set aside. Cream the cheese, then add the remaining ingredients with the eggs last. Whip until smooth.

Bake for 20 minutes at 350 degrees, then turn down oven and bake for 55 minutes to 1 hour at 275 degrees. If the top starts to overflow the pan, press in sides gently.

After the baking is done, put wax paper on top and place a plate on top of paper to weigh it down. Cool. Top with sour cream layer and chocolate swirls; strawberries or leave plain.

Or Try…

–Denny’s Bacon Caesar Burger–

1 Hamburger bun

1 Hamburger pattie

1 slice Romaine lettuce

2 Hamburger slices of dill pickles

1 slice of red onion

2 slices of tomato

2 slices Monterey Jack cheese

2 slices of bacon cooked

1/4 cup Caesar dressing – served on the side

Cook hamburger pattie and season with salt and pepper. Toast the bun separately in a skillet, or you can even do this in the oven using the broiler. Assemble like this:

Starting from the bottom bun.

Bottom bun: slice of romaine lettuce, 2 slices of tomatoes, 2 slices of pickle, onion, hamburger pattie, 2 slices of Monterey Jack cheese, 2 slices of Bacon placed crossways, Top Bun

Dip your burger in the Caesar dressing.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

And – Here’s a personal favorite that’s gaining popularity in the restaurants:

–Denny’s Chicken Fajita Breakfast Skillet–

2 Boneless Skinless Chicken Breast Halves

2 cups Home Fries or Hash browns

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 and Pepper

Salsa (optional)

Rub chicken breast with fajita seasoning and let marinade 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 hash browns, cooked until desired crispness. Salt and pepper to you 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 platter of fajita platter. Serve with sour cream, guacamole, and salsa if you like.

- Brian Alan Burhoe

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

Popularity: 3% [?]

November 6, 2010 Post Under Grill Recipes - Read More

Competition BBQ Recipes – Ymmmm

Have you constantly wanted to try to recreate some competition BBQ recipes? Well here’s your opportunity to find out the way to make the tenderest ribs, the tastiest chicken, plus the very best brisket you’ve ever eaten. I got this book, Competition BBQ Secrets, as a gift earlier this summer and have been having a great time working my way through it. My family has been my cheerfully willing taste testers. I love to grill and thought I did a very very good job, but this set of recipes and instructions has inspired me to try some new tactics that have taken my grilling to a entire new level and shown me the big difference between very good and the very best.

I need to say this book is far more of an instruction manual than cookbook. It truly is, needless to say, chock full of good recipes that will make your mouth water, but what sets it apart from most cookbooks is that it genuinely explains the way to do things and why they are critical. What use is a terrific BBQ sauce or marinade in the event you don’t recognize how they need to be applied and the way to cook the meat to ensure it truly is at it’s tastiest and juiciest?

The book gives you all of the necessarydetails such as:

How to cook ribs, butts, chickens and brisket. They are all prepared differently and every one has it is own chapter.
Different kinds of cookers and the way to smoke on anything from a fancy professional offset smoker to your charcoal kettle grill.
How to smoke the quite very best turkey.
How wood option makes a big difference to your smoked flavor and which one is very best for what you are cooking.
Marinades, brines, injections to improve your barbecue recipes.
Rubs, how to make use of them and what they do.

The tactics and recipes in Competition BBQ Secrets were developed for BBQ cook offs, but the book is written with the backyard griller in mind to ensure you’ll be able to use their techniques to cook your very own yummy competition BBQ for your family and buddies. In case you might be interested in getting into the BBQ circuit there’s a section with some good data on competitions, the way to prepare for contests, and even a checklist of what to bring to a cook off and needless to say a slew of competition BBQ recipes to make use of!

I love to try out new recipes on the grill and enjoy searching out new gadgets and recipes to use.

Popularity: 3% [?]

November 5, 2010 Post Under Grill Recipes - Read More

Baked Fish Recipes – Mahi Mahi

Nowadays, we are wondering why we are seeing Mahi Mahi on so many eating places. One of the big reasons for this is that restaurants are playing a little trick on all of us.

The word Mahi Mahi, comes from Hawaii and it means “Strong Strong” in English. It refers to a fish we all know as the Dolphin. By looking at some reactions of individuals and the idea that you are eating the famed Dolphin known as Flipper, the restaurants changed the name so you won’t get stunned and think they are trying to serve you a piece of that adorable animal.

Many times, Mahi Mahi is hyphenated like Mahi-Mahi and sometimes people use an alternative name which is called “Dorado”. Whatever you want to call it, this is a fish that has both great flavor and the nice, firm texture that most seafood fans prefer.

You can discover the Mahi Mahi swimming in many waters. They are found and most abundantly in the Gulf of Mexico and in the warm Caribbean Sea. So the next time you will go to a eating place and order a Mahi Mahi, you will remember the previous sentence. The Mahi Mahi on your dish is probably caught in of those two waters.

In North America you will find the best selection of Mahi Mahi in mid-spring through mid- to late-summer. But, fresh Mahi Mahi is mostly available throughout the year. You can also find frozen Mahi Mahi fillets all year round.

Mahi Mahi has to look pink or light beige. If this is the case, you have found some fresh fish! Darker meat is certainly safe to eat, but the taste might be too strong for some individuals.

You can steam, poach, fry, bake and grill your fresh Mahi Mahi because it’s a all-around fish. It doesn’t matter which cooking method you want to use but you have to be careful not to overcook it.

Here’s a recipe of my favorite dish:

Macadamia Nut Crusted Mahi Mahi

Ingredients:

* 2 ounces macadamia nuts
* 4 ounces plain bread crumbs
* 6 (6 ounce) mahi mahi fillets
* 4 ounces butter
* 2 ounces shallots, diced
* 4 cups chicken stock
* 4 ounces pineapple, rough chopped
* 4 ounces papaya, rough chopped
* 4 ounces mango, rough chopped
* 1 tablespoon shredded coconut
* 2 habanero peppers, seeded
* salt and pepper to taste
* white sugar to taste

Methods:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

If you are looking for more recipes for any kind of fish like, Mahi Mahi, Sea Bass, Catfish, Tilapia, Swordfish, Redfish and many more..please take a look at Baked Fish Recipes. You can also take a look at the following blog, Fried Fish Recipes and Grilled Fish Recipes.

Tariq Ghazi is a devoted writer.

Popularity: 2% [?]

November 3, 2010 Post Under Grill Recipes - Read More

HOME COOKING: Carl’s Jr Charcoaled Burger Restaurant Recipes You Can Do At Home – Carl’s Jr’s Famous Star – Carl’s Jr. Chicken Club – Prime Recipes

In an era when so-called value menus are attempting to lure customers with dollar-priced snacks and bite-sized burgers, Carl’s Jr. is proving that taste and quality never go out of style.

With the creation of its ultimate premium burger, the Prime Rib Six Dollar Burger, Carl’s Jr. set a new standard for quality fast-food and re-defined value in comparison to similar items available at fancy sit-down restaurants thoughout West Coast communities.

The new high-end burger is the latest in the Carl’s Jr. string of “meat-as-a-condiment” menu items, which have included the Pastrami Six Dollar Burger and the Philly Cheesesteak Six Dollar Burger. The newest meat-on-meat creation is sure to satisfy even the hungriest of prime rib lovers.

The Prime Rib Six Dollar Burger consists of a charbroiled, 100 percent Black Angus beef patty topped with thinly-sliced prime rib, melted Swiss cheese, grilled onions and horseradish sauce all on a toasted Ciabatta roll – and all for about the price of a gallon of gasoline.

With enough spice to challenge even a jalapeño-lover’s taste buds, the Jalapeño Chicken Sandwich is also topped with Carl’s Jr.’s zesty, signature Santa Fe sauce and Pepperjack cheese, so it’s sure to leave stomachs satisfied and eyes glistening.

By combining the spicy success of the Jalapeño Burger and Jalapeño Six Dollar Burger with the juicy flavor of its marinated and charbroiled chicken breast sandwiches, Carl’s Jr. extends its history of product innovation in the quick-service restaurant industry. Carl’s Jr Charcoaled Burger Restaurant has united fast-food with real home-cooked taste. Among their most popular items are:

1. Parmesan Chicken Sandwich – A Crispy Chicken Fillet with Melted Cheese and Marinara Sauce on a Seeded Bun.

2. The Big Carl – Two charbroiled beef patties, our classic sauce, two slices of American cheese, and lettuce all on a toasted sesame seed bun.

3. Green Burrito Taco Salad – Seasoned Ground Beef with Refried Beans, Jack and Cheddar Cheeses, Lettuce, Fresh Salsa, Hot Sauce and Sou.r Cream in a Crispy Flour Tortilla Bowl.

4. Chili Cheese Fries – Natural Cut French Fries smothered in Chili and Shredded, Melted Jack and Cheddar Cheeses.

>>>And here are their most popular items – complete recipes so you can make ‘em at home!

–Carl’s Jr’s Famous Star–

1/4 pound ground chuck

1 large sesame-seed bun

Kraft mayonnaise

Heinz ketchup

Heinz hamburger relish (the red stuff)

Vlasic hamburger slices

tomato, white onion, lettuce

Pre-Prepare your Condiments:

Mix 1 Tablespoon ketchup with 1/2 Tablespoon relish, set aside. Chop the lettuce…you’ll need a handful per burger.

Thinly slice the tomato and onion. You’ll need 1-2 tomato slices, and 3-4 rings of fresh onion. (These amounts are for each Famous Star.

Divide one pound of ground chuck ito 4 equal portions. On waxed paper, form each portion into 5 inch round patties. Freeze for at least an hour.

Keep any spares frozen until needed. Obviously you’ll do this in advance. When cooking time draws near, toast the faces of the bun (top and bottom) on a 375 electric griddle. They should be an even tan color.

1. Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre-heated, place a still-frozen beef patty on the grill, pressing down firmly for 4-5 seconds. (This will get you the grill marks) Salt liberally. Cook for 3 minutes (gas) or 5-6 minutes (electric). Eyeball it—if it looks ready to turn, turn it.

2. While the beef is cooking, dress your bun as follows: Top Half: Your pre-mixed special sauce (ketchup and relish) 1/2 Tablespoon mayonnaise Bottom Half: 1/2 Tablespoon mayonnaise 3 pickle slices 1 handful of chopped iceberg lettuce 1-2 tomato slices 3-4 fresh rings of onion.

3. Turn the beef patty over, press down firmly with a spatula for 3-4 seconds, and salt liberally. (Don’t be afraid to have a few flames “kiss.” the burger…they are charbroiled.

4. Place the cooked beef patty on the dressed bottom bun, add the top. Carl’s Jr’s Famous Star 88 Want to make a Carl’s Jr All-Star ? After placing the beef on the bottom bun, add a slice of real Amercian cheese on top of the patty, then 2 slices of cooked bacon before placing the top bun on. (Criss-cross the bacon in an X pattern)

–Carl’s Jr. Chicken Club–

2 Whole chicken breasts, Boned and halved

1 Cup Teriyaki marinade (Lawry’s Is best)

4 Whole-wheat hamburger buns

8 Slice Bacon

1/4 Cup Mayonnaise

1 Cup Alfalfa sprouts, loosely

Packed

4 Lettuce leaves

4 Large Tomato slices

4 Slice Kraft Swiss Cheese Singles

Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat.

Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. Cook the bacon in the pan until crisp, then set aside.

Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom. Divide the sprouts into 4 portions and mound on each bottom bun.

On the sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken breast half on each of the sandwiches, a top the tomato. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other.

Top off the sandwich with the top bun. Microwave for 15 seconds on high. Makes 4 sandwiches.

Bon Appetit!

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous Blogs and culinary websites, including the popular WUVING.com.

In 2008, Carl’s Jr. introduced its “Fake Restaurant” ad campaign. By using actors and props, Carl’s Jr. created a formal gourmet burger restaurant to demonstrate–via supposedly hidden cameras–people enjoying the burgers and the fact they will happily pay $14-16 for a Carl’s Jr. Six Dollar Burger, which actually is priced at only around $3.99 plus tax.

Popularity: 3% [?]

October 30, 2010 Post Under Grill Recipes - Read More

Steakhouse Recipes ? How to Prepare one of the Best Steakhouse Recipes

Many, many people enjoy a good steak and even like to cook it themselves, but few know the best ways to make it. At restaurants, steakhouse recipes have a fine-tuned blend of seasonings, sauces, and most importantly, cooking technique, that seems impossible to imitate in a normal kitchen. This isn’t the case, though! Here are simple instructions on how to make one of the best steakhouse recipes.

Pan-Seared Steak

A lot of steak-lovers are somewhat narrow-minded and insist upon always using a grill. Grilled steak is great, but you can get an even better flavor if you cook it properly in a pan, and some of the best steakhouse recipes involve pan-searing. You’ll need just a few things: a good, thick steak, kosher salt, pepper, canola oil, an oven, and a 8-10 cast iron pan.

Begin by allowing your steak to come to room temperature. This will ensure that you don’t have a nicely done outside with a raw inside. Next, apply quite a bit of salt, more than you might think you need. The best steakhouse recipes don’t skimp on the salt – it brings out the flavor of good beef, and it helps form a delicious brown crust on the meat. Next, add pepper as much as you like.

Finally, rub the steak lightly with canola oil and place it into the pan. Your pan should be VERY hot, around 450-500 degrees, BEFORE you put the steak in. The immediate blast of heat on the outside of the steak will form a delicious crust that you simply can’t get with a grill. Cook the steak for about 2 minutes on each side, and then place the whole pan into a 350 degree oven. The oven will more gently finish the inside of the steak without scorching the nice crust you made. Heat until your desired doneness. The best steakhouse recipes usually call for about medium-rare or perhaps medium, but no more.

Once your steak is done, let it rest for about five minutes. If you cut into it right away, the juice will run out and your steak will be as chewy as leather, running all of your effort. Resting and slightly cooling the steak allows the juices to take back up into the muscle fibers.

If you want to learn more great steakhouse recipes, or if you want to see how other restaurant chefs make their food taste so good, head on over to TheSecretRecipes.com/!

Popularity: 2% [?]

October 28, 2010 Post Under Grill Recipes - Read More

HOME COOKING: Outback Steakhouse Restaurant Recipes You Can Cook At Home – Marinated Steak – Queensland Chicken and Shrimp – Outback Kookaburra Wings

Decorated with an Australian Outback theme, Outback Steakhouse is a great place for the whole family to eat.

Although beef and steak items make up a good portion of the menu, the concept offers a variety of chicken, ribs, seafood, and pasta dishes. Restaurants display Aboriginal art, boomerangs, Australian maps, and other Aussie themed decor.

The menu continues the Outback theme with items like Kookaburra Wings, Walkabout Soup, and Grilled Shrimp on the Barbie, among many others.

Every day they start out fresh, making every one of their Aussie soups, salad dressings and sauces from scratch.

As part of Operation Feeding Freedom, Outback Steakhouse has been involved in feeding our military troops stationed in Afghanistan. Over a number of trips, they have fed our brave American, Canadian and British soldiers involved in combat operations over there.

The Operation Feeding Freedom menu featured signature dishes such as the Outback Bloomin’ Onion, Bonefish Bang Bang Shrimp, and Fleming’s Calamari. Also served were thick and juicy steaks, potatoes, Carrabba’s signature pastas, Bonefish Longfin Tilapia with Lobster Thermidor Sauce and Roy’s Beef Short Ribs.

>>> And now here is their most popular meal of all – OUTBACK MARINATED STEAK WITH SAUTEED MUSHROOMS & AUSSIE FRIES…

–Outback Steakhouse Steak Marinade–

1-2 pounds of steak – Sirloin, T-bone or rib steak

c. beer or ale

2 t. brown sugar

1/2 t. seasoned salt

1/4 t. each- black pepper and MSG

Let the steak marinate in the beer for at least an hour in the refrigerator.

Mix the dry ingredients together well.

After marinating, sprinkle the dry mix over the steak. Rub it all over the steak. Let the steak sit in the refrigerator another thirty minutes.

Put a pat of butter on the grill. When it’s very hot, add the steak. Cook to desired doneness.

Grilling tip: When grilling steaks, they will be much better if you let them come to room temperature first before grilling.

–Outback Steakhouse Sauteed Mushrooms–

1/2 c. chopped onions

3 T. butter or olive oil

1 can beef broth

32 oz jar button whole mushrooms, or fresh mushrooms

1/3 cup red wine.

Saute onions in butter or olive oil until translucent.

Add beef broth and onions ito a saucepan. Simmer on low about 15 minutes.

Add mushrooms with juice from jar and wine. Simmer additional 15 minutes.

–Outback Steakhouse Aussie Fries–

1 lb. bag of Frozen French Fries

1 Cup shredded Colby Jack cheese

6 pieces of Bacon, cooked

24 Fl. Oz. Peanut Oil

Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough.

Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done.

When all french fries are done cooking, and drained place them onto a platter.

Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.

>>Dipping Sauce:

1/2 C. Sour Cream

1 Tbsp. Prepared Horseraddish

dash Cayenne Pepper

dash Salt

dash black pepper

Combine all ingredients and mix well.

Or try…

–Outback Steakhouse Queensland Chicken and Shrimp–

1/2 C. milk

2 Tbsp butter

1/2 pint cream

1/4 tsp poultry seasoning

1/8 – 1/4 tsp cayenne (adjust to taste)

1/8 tsp white pepper

1/8 tsp onion powder

1/2 C. white wine

1 Tbsp garlic powder

1 lb. linguine

4 chicken breasts

8 oz shrimp

1 Tbsp olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside.

Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary.

Serve each breast on a bed of linguine with shrimp. Cover with sauce.

–Outback Kookaburra Wings–

1/4 C. butter

1/3 C. Crystal Louisiana Hot Sauce

1 to 1 1/2 tsp. taco seasoning (Old El Paso is great)

1 to 1 1/2 tsp. Good Seasons Italian Salad Dressing Mix

Oil for frying

20 wings

Heat butter, sauce, and seasons over medium heat until all flavors are well blended. Fry wings for 10 minutes or until done. Toss wings and sauce together while wings are still hot.

Dig In and Enjoy, Mate!

Other Popular items on Outback Steakhouse Menu:

- Alice Springs Chicken Quesadilla - A bold twist on a classic. Outback Steakhouse stuff theirs with the freshest grilled chicken breast, sautéed mushrooms, crispy bacon, melted cheeses and our honey mustard sauce.

- Crab Stuffed Shrimp – Tender golden shrimp stuffed with succulent lump crab meat and drizzled with a light lemon butter sauce.

- Kookaburra Wings – Chicken wings tossed in a savory blend of secret spices and paired with a cool creamy Blue Cheese dressing and celery. You can choose mild, medium or hot.

Classic Roasted Filet Wedge Salad – Tender sliced roasted filet with a cool, crisp wedge of fresh Iceberg lettuce, Blue Cheese dressing, grape tomatoes, red onions, bacon and Blue Cheese crumbles, drizzled with a sweet balsamic glaze.

New Zealand Rack of Lamb – A rack of tasty New Zealand lamb with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies.

Roasted Filet with Port Wine Sauce – Seared, slow-roasted and sliced filet drizzled with a delicious port wine mushroom sauce. Served with garlic mashed potatoes and fresh seasonal veggies.

Chocolate Thunder From Down Under – An extra generous pecan brownie is crowned with rich vanilla ice cream, drizzled with their classic warm chocolate sauce and finished with chocolate shavings and whipped cream. A chocolate lover’s dream.

Popularity: 7% [?]

October 24, 2010 Post Under Grill Recipes - Read More

Recipes for Pork Chops without Breaking A Sweat

Although the chop is one of the many parts on the pig, it makes a delightful presentation on the dining table. Normally served with a bone attached, there are various cuts of chops depending on what area of the animal it is cut from. Its sizes also differ depending on the eater’s affinity for meat and cooking method. Since pork is not recommended to be served pink, this cut of meat has a tendency to dry out if overcooked. Hence, recipes for pork chops need to ensure flavor as well as juicy pork chops.

Varying cultures have their own ways of cooking the veritable pork chops. Perhaps the easiest method is to throw them on the grill. Although it may sound an easy task, grill gurus swear by the preparation work and post grilling activities. Whilst some prefer the meat to be dressed with the basic condiments of sea salt and a crank of freshly ground black pepper, others may opt to douse them in a marinade. Dry marinades are normally rubs which are a combination of dried herbs, spices and salts. Wet versions include addition of commercial or home-made sauces to break down tough sinews and further infuse the meats with great tastes. Once they hit the grill, watch the heat to avoid over charring on the outside whilst the insides are still raw. Once done, set them aside to rest. This allows the cooking juices to distribute within the meats thus resulting in juicy pork chops. Coupled with baked potatoes and grilled veggies, this is a dish from the gods.

Equally easy recipes for pork chops use the crumbing method. To shorten the meat’s cooking time, lightly flatten it out with a tenderizing hammer. Drop rough chunks of stale or toasted bread into a food processor for a quick whiz. Season the crumbs with some grated hard cheese and ground black pepper. For added moistness, dip the slightly flattened chop into milk. After a light dusting of flour, dip it into beaten eggs followed by a coating of seasoned crumbs. A thicker layer of crumbs can be achieved by gently yet firmly patting them onto the chop. Else dip the chop into the egg for a second coating of crumbs. A gentle fry in a hot skillet or bake in the oven is the final step to achieve a golden result.

Author enjoys writing on wide range of topics such as Recepti . You may visit for more details.

Popularity: 1% [?]

October 22, 2010 Post Under Grill Recipes - Read More

How to Make Pancakes & Waffles: Easy Recipes : Add Dry Ingredients for Belgian Waffle Recipe

Learn how to add the dry ingredients for a Belgian waffle recipe in this free breakfast food cooking video. Expert: Karen Weisman Bio: Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. Since then, she has helped a national grocery store chain develop and launch a gourmet food division. Filmmaker: Karen Weisman

Popularity: 1% [?]

October 19, 2010 Post Under Grill Recipes - Read More

How To Make Salmon Recipes Accurately

Salmon recipes are basically dishes which are made up of salmon fish which are full of omega-3 and protein. Salmon might be one of the most easiest and quickest to cook fish recipes. These salmon recipes are widely cherished for its flavor. The primary thing while preparing salmon recipes is to use just the right components. Also, it is very imperative that you simply store up the salmon fish in the refrigerator till the time you decide to utilize it for cooking.

There are a number of techniques to cook salmon- it could possibly be baked, grilled, poached or broiled. Salmon fish is usually topped with many marinades, dressings and sauces to enhance the taste of the dish. Another key note is to not overcook, as this will cause the fish to be tough and dry.

Additionally, you should be sure that you are storing the salmon fish in freezer after washing them in chilly water. The salmon fish must also cut in to bite size pieces before storing in the freezer. Also, in an effort to thaw the salmon fish, you must take it out from your freezer and keep it inside the refrigerator for no less than one day before cooking. Make certain to not position the fish beneath lukewarm or frozen water.

Salmon fish is usually prepared along with the skin. It helps keep the fish together and makes it better and also prevent the salmon meat from curling. The exact way to check the doneness of salmon recipes would be to check if the meat changes color and turns flaky; one might check by just embedding a fork into the thickest part of the fillet and twisting it. See that the fish meat is detaching effortlessly; if yes then your salmon recipe is all set.

One of the foremost trusted and simple approach of cooking salmon recipe is always to broil the salmon fish. The oven rack ought to be prearranged six inches away the heat. You also can cover up the salmon fish and broiling pan by the very easily available parchment paper. This will assist you in washing the pan so easily.

In order to grill the salmon fish, standard cooking time for a whole fish is 20 minutes for every semi pound. Twist the fish once half way through the cooking procedure. The process of grilling salmon steaks or fillets follows a similar timing method to broiling the fish. The finest means is to make for at least 5 to 6 minutes on medium flame for each half inch of the salmon. Try rotating the steak or fillets only once. Make certain leftovers are refrigerated at once.

For more details on Salmon cuisines please browse Salmon based recipes. You can also take a peek at some great Turkey recipes by visiting Turkey Recipes.

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October 17, 2010 Post Under Grill Recipes - Read More

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