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Home Page > Food and Beverage > Recipes > Home Cooking: Kenny Rogers Roasters Restaurant Recipes You Can Do Home – Kenny Rogers Roasted Chicken – Corn Muffins – Fire-And-Ice Chili & More
Home Cooking: Kenny Rogers Roasters Restaurant Recipes You Can Do Home – Kenny Rogers Roasted Chicken – Corn Muffins – Fire-And-Ice Chili & More
Posted: Feb 14, 2010 |Comments: 0
| Views: 1,412 |
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KENNY ROGERS ROASTERS is a chicken restaurant that was started in 1991 in the United States by Country music legend Kenny Rogers.
By 1995 the menu had expanded to include Kenny Rogers Roasters chicken, made in wood-fire rotisserie, as well as fresh-made side dishes, rotisserie turkey breast, honey-bourbon barbecue ribs, pita sandwiches, soups and salads. Other popular items included Miami Subs, their incredible Kenny Rogers Fire-And-Ice Chili and their vanilla muffins.
Although the restaurant chain lost fans in Kenny’s homeland, there are still hundreds of popular much-loved Kenny Rogers Roasters open around the world, where Kenny’s music also remains popular.
You’ll find them in the Asia Pacific Region, namely in Malaysia, Singapore, Indonesia, Philippines, Brunei and China. Kenny Rogers Roasters also has development agreements for the Middle East, which include Egypt, Saudi Arabia, Cyprus and Jordan. The chain of Kenny Rogers Roasters is one of the fastest growing restaurant chains along the Pacific Rim.
Why are they still going great worldwide? Because of the quality! Remember?
>>> 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 Kenny Rogers Roaster’s most popular recipes of all…
–Kenny Rogers Roasted Chicken–
1 whole chicken
1/2 cup rock salt
2 tablespoons calamansi juice
1/4 cup soy sauce
1/4 cup corn oil
2 tablespoons chili catsup
2 teaspoons well-pounded garlic
1/2 teaspoon pepper mill grind black pepper
1/4 teaspoon mustard
Directions:
Rub the chicken with rock salt. Rinse and pat dry. Place the chicken in a bowl.
Add the rest of the ingredients and let stand in the refrigerator for at least 8 – 24 hours.
Cook slowly, basting with the remaining marinade from time to time.
>> If you don’t have a chicken rotisserie, it’s actually worth getting one. The electric ones don’t cost that much – and the result is healthy and downright delicious. However, you can certainly still cook ‘er up proud in the oven! Either way, you’re going to get the best old timey Country Cooking can provide
–Kenny Rogers Roasters BBQ Sauce–
1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon.
Directions:
In heavy saucepan bring mixture to boil.
Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
This BBQ Sauce freezes well.
–Kenny Rogers Corn Muffins–
1/2 cup vegetable oil
1/4 cup honey
1 tablespoon Grey Poupon Dijon mustard
1 teaspoon ketchup
1 teaspoon granulated sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 1/2 tablespoons white vinegar
1/2 teaspoon concentrated hickory liquid smoke flavoring
1/4 teaspoon lemon juice
1 egg yolk
1 teaspoon water.
Directions:
Preheat oven to 400 degrees.
Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.
Grease a 12-cup muffin pan and fill each cup with batter.
Bake for 20-25 minutes or until muffins begin to turn brown on top.
Or Try…
–Kenny Rogers Fire-And-Ice Chili–
1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28-ounce can tomatoes cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese.
Directions:
1. Drain pineapple, reserving syrup.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
5. Let diners add their own toppers. Makes 8 to 10 servings. Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.
–Kenny Rogers Vanilla Muffins–
125g butter
80g sugar
1 tsp vanilla essence
2 eggs
125g flour
2 tbsp milk
50g buttercream
Directions:
1. Cream the butter and sugar till white as the night.
2. Add in the eggs one by one and beat it like you mean it. 3. Sift the flour and fold it in slowly (quite using the beater).
4. Blend in the milk.
5. Add in the buttercream.
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.
Kenny Rogers Roasters Fun Facts:
>As a recognized leader in wood roasted chicken, Kenny Rogers Roasters is still the leading international wood-fire roasted chicken chain in the world. Constantly in a state of being turned on a skewer, this allows the fat to drain away and the chicken to be roasted more evenly while maximizing the retention of juices and nutrients. The results: simply a flavourful and nutritional meal – traditional and ultra-modern at the same time.
> Kenny Rogers ROASTERS’ philosophy is based on preparing wholesome, hearty and well-balanced meal which mirrors today’s discerning consumers’ changing attitude towards a healthy eating lifestyle. Their rotisserie chicken is healthier alternative to other quick-service food – and less fattening.
> From his years with the rockabilly group The Scholars, to his time with the folk group The New Christy Minstrels, and then the country-rock outfit First Edition, to his solo success in country music, Kenny Rogers is celebrating his iconic status in music. Country music veteran Kenny Rogers marked 50 years in the music business with a star-studded TV special.
> In the late 1970s, Kenny teamed up with close friend and country singer Dottie West for a series of albums and duets. Together the duo had three hit albums, selling out stadiums and arenas while on tour. Their hits together “Every Time Two Fools Collide”, “Anyone Who Isn’t Me Tonight” and “What Are We Doin’ In Love” became Country standards.
> His duet, “Islands in the Stream,” with fellow country singer Dolly Parton, was ranked the #1 on CMT 100 Greatest Country Duets of All Time.
> Spending a lot of time running a 1,200-acre Georgia farm, Kenny is happily settled with his wife Wanda Miller, whom he married in 1997. One of his sons, Kenny Rogers Jr., once followed in his father’s boot steps, briefly launching his own singing career in 1989.
> With its combination of delicious taste and healthy cooking – Kenny Rogers Roasters Restaurants are beginning to make a comeback in the place where they began – the USA. As one American fan has put it, “KRR as a healthy fast food alternative – a stroke of genius!”
(ArticlesBase SC #1859105)
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Brian Alan Burhoe -
About the Author:
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
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kenny rogers roasters chicken, made in wood fire rotisserie, fresh made side dishes, rotisserie turkey breast, honey bourbon barbecue ribs, pita sandwiches, soups, salads, miami subs, kenny rogers fire and ice chili, vanilla muffins, home cooking, dolly
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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
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Home Page > Food and Beverage > Cooking Tips > Indian Great Cooking Ingredients
Indian Great Cooking Ingredients
Posted: Aug 26, 2009 |Comments: 0
|
Spices are one of the significant cooking ingredients of Indian cuisine. Spices and herbs are also one reason why Indian food is becoming famous to people around the world.
Indian Spices
Indian spices are heated in the pan with ghee or cooking oil to intensify the flavor before putting in food. Indian spices contain a variety of herbs and spices grown across the Indian subcontinent. There are many basic Indian spices such as cumin seeds, turmeric, coriander seeds, chili powder, mustard seeds and asafetida.
Cumin seeds are commonly used in North India and it can be roasted as well as grounded or fried whole in heated oil. The turmeric is used mostly for its medical properties and the chili powder is also used for its fiery and pungent taste. Coriander seeds are mainly used for its soothing and cooling taste. Mustard seeds are commonly used in western and southern India and for its strong flavor. The asafetida is also a basic Indian spice, used to achieve a sulfuric taste.
Most of the significant spices in Indian cuisine are asafetida coriander, ginger, fenugreek, turmeric, cumin, black mustard seed and chili pepper. Another significant Indian spice is the garam masala that contains more than 5 dried spices, commonly clove, cinnamon and cardamom.
India also has numerous herbs and spices. Indian spices are used in bhuna, curry, haldi, tadka, masala, jeera and tandoori. Bhuna is a process of cooking Indian spices in hot oil. Bhuna is usually used in order to preserve and release the taste of spices. Tadka is also a method used for cooking Indian spices.
Curry is one of the popular foods in India made up of several spices mixed. The common Indian curry is made of coriander, cloves and black pepper as well as red pepper, turmeric, fenugreek and other Indian spices. Masala is an Indian term that means mixture of spices cooked in hot oil. Garam Masala is a popular version of masala, used in making numerous Indian food recipes such as curry. Haldi is also called turmeric and is popular in India and other Asian countries because of its color and aroma.
Indian Cooking Ingredients
Here are a few Indian cooking Ingredients:
Udad daal
Udad daal is a grain of Indian beans used in the preparation of many savory dishes. It is extremely recommended by dietitians and physicians to people who experience high blood pressure. Numerous dishes made with the Udad daal are tomato dal, dahi vada, masala dosa, sunnundalu, nachini, popu, vendakkai pacchadi and 16 bean adai with spinach chutney and tomato pickle.
Pomegranate
The pomegranate is a type of fruit with sour and sweet taste. It is also called Anar in India. This Indian cooking ingredient is like a combination of grapes and oranges. The pomegranate and its juices are fine to use in cocktail drinks, poultry, fish and lamb kabobs, dips as well as salad dressings, meats, sauces and toppings for ice cream.
Basmati Rice
Basmati rice is white and brown rice, popular for its aroma. Basmati rice is also known as basmati chaaval and is cooked in approximately 20 minutes. Basmati rice is commonly used in many Indian recipes and other recipes such as soups, stews, hamburgers, salads, chickens and any kind of seafood.
Jaggery
Jaggery is unrefined sugar similar to brown sugar. Jaggery is also known as Gur in India and commonly used in savory and sweet types of food such as jaggery cake, jaggery toffee, candies, potato mixes and cookies, pies, pudding, rice dishes, breads as well as brownies, jaggery laddoo, jaggery lemonade and so much more.
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By:
David H. Urmannl
Computersl
May 15, 2010
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For more information on Garlic for healing and Vegetarian Curry Recipes.Please visit our website.
Romano’s Macaroni Grill menu features items found in traditional cuisine from Italy and the Mediterranean area. Guests find it hard to choose from generous portions of delicious pastas, veal, seafood, steaks, roasted chicken, pizza baked in wood-burning ovens, soups and hard-to-resist desserts. Macaroni Grill also offer patrons the option of creating their own pasta, from a list of pre-selected ingredients. All meals are served with complimentary bread and olive oil.
Romano’s Macaroni Grill is an Italian-style chain of casual dining restaurants with locations throughout the U. S., Canada and Mexico. The first restaurant was founded by talented restaurateur Philip J. Romano in Texas in 1988.
Romano’s passionate chefs prepare more than 25 Italian specialties in exhibition kitchens while guests relax in a casual atmosphere surrounded by attentive servers and an occasional strolling opera singer!
>>> 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 Romano’s Macaroni Grill most popular recipes of all…
–Romano’s Macaroni Grill Chicken Scaloppini di Pollo–
>> Lemon Butter Sauce:
4 oz lemon juice
2 oz white wine
4 oz heavy cream
1 lb (4 sticks) butter.
To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
>> Chicken:
6 to 8 (3 oz) chicken breasts, pounded thin
oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging 6 oz pancetta, cooked
12 oz mushrooms, sliced
12 oz artichoke hearts, sliced
1 T capers
1 lb capellini pasta, cooked
chopped parsley, for garnish.
To make Chicken and Pasta: Cook pasta and drain. Heat a small amount of oil and 2 T of butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.
To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.
–Romano’s Macaroni Grill Pasta Di Pollo Al Sugo Bianco–
>> The Asiago Sauce:
4 cups heavy whipping cream
1/8 teaspoon paste or dried chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water.
To make the sauce: Heat cream to very hot and just bubbly (but not a boil).
Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.
>> Pasta:
1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta, (Italian smoked bacon) drained and chopped
1 tablespoon garlic, chopped
3/4 cup green onions – tops only
3/4 pound sliced grilled chicken
2 pounds farfalle, (bow-tie pasta) cooked
8 ounces heavy whipping cream
1 tablespoon chopped parsley.
To make the pasta dish:
Saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.
–Romano’s Macaroni Grill Foccacia Bread–
1 Tablespoon Dry yeast
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped – (or 2 tbsps dried)
1 Teaspoon Salt.
Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled.
Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9-in square cake pans with nonstick spray.
Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450 F.
Lightly sprinkle salt over the loaves. Bake for 20 – 25 min, until lightly browned.
In a Seafood Mood? Try…
–Romano’s Macaroni Grill Baked Creamy Seafood–
4 tablespoons butter
1 cup bay scallops, rinsed and drained (8 oz)
3 tablespoons flour
2 cups half and half
1-1/2 cups asiago
2 cups medium, peeled, deveined cooked shrimp
1 6 oz. can clams, well drained
1 to 2 tablespoons grated Parmesan cheese
oil, for frying
1/2 12 oz. package won ton.
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 min. Whisk in half-and-half and continue whisking until mixture comes to a boil.
Boil 1 min, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp, and clams. Spoon into a 9″ glass pie plate. Sprinkle with the Parmesan.
Bake in a preheated 350 deg. oven for about 15 min., until the top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375 deg. Fry 3-4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use won tons as chips for dipping into baked seafood appetizer.
Please Note: If you don’t feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious with tortilla or pita chips or crackers.
–Romano’s Macaroni Grill Penne Rustica–
>> Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown. Add marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
>> Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary.
Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika.
Bake at 475 for 10-15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.
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:
–Romano’s Macaroni Grill Vodka Rustica–
>> Gratinata Sauce:
3 tablespoons butter 2 tablespoons minced garlic
3 tablespoons marsala wine
2 cups heavy cream
1 cup grated parmesan cheese
1/2 cup milk
1/4 cup vodka
1/4 cup water
1/2 teaspoon chicken bullion
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt 1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper
1 lb penne rigate cooked
12 medium shrimp peeled and deveined
2 skinless chicken breasts
1/2 cup Prosciutto about 2 ounces thick-sliced, chopped.
Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn’t brown. Add the marsala wine and cook for another 5 minutes.
Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it’s thick. Cover sauce and remove from heat.
>> Parmesan Topping:
3 tablespoons grated parmesan cheese 1 1/2 teaspoons paprika
>> Italian Garnish:
12 sliced pimientos
4 sprigs rosemary
Preheat BBQ grill to high setting.
Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it’s done.
Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness – a great way to relieve stress!
Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat.
Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving.
Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
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
They offer an array of sandwiches, chicken strips/nuggets, salads, freshly squeezed lemonade and a country-style breakfast menu. Their famous chicken items include Chargrilled Chicken Sandwich, served with lettuce and tomato – Chick-Fil-A Club Sandwich and Chick-Fil-A Nuggets.
Their popular Fried Chicken, which was available in some outlets, has now been replaced by their Chargrilled Chicken Cool Wraps…
The famous Chick-fil-A Chicken sandwich has been rated #1 in 32 consecutive National Restaurant Quality Surveys over a 17 year period – and the Chargrilled Chicken Sandwich has topped the ratings since its introduction in the 1980’s.
>>> 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 Chick-Fil-A’s most popular recipes of all…
–Chick-Fil-A Chicken Harvest Soup–
1/4 pound butter
3/4 cup flour
2 1/2 to 3 quarts water
2 tablespoons chicken base
2 quarts chicken stock (see chicken tenders recipe below)
1 pound fresh carrots, diced
6 to 7 ribs celery, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
Cooked chicken tenders (recipe follows)
10 ounces egg noodles
In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.
While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken tenders.
Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.
Makes 8 to 10 servings.
>> Chicken Tenders for Harvest Soup:
2 quarts water
2 tablespoons chicken base
1 small onion, cut into quarters
1/2 rib celery, cut into 2-inch segments
2 1/2 pounds chicken tenders, thawed
1. In a large pot, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done, about 5 to 6 minutes.
2. Do not overcook. Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.) Place chicken in the freezer to stop the cooking process. When cool, use a sharp knife to dice into 1/2-inch cubes.
3. Add to soup.
Makes enough for 8 to 10 servings of soup.
–Chick-Fil-A Classic Fried Chicken–
6 pieces bone-in chicken, such as breasts, thighs and legs, skinned
1 cup coarsely crushed Corn Flakes
1 Tbsp flour
1 cup pancake mix
salt and pepper to taste
1/2 cup of parm cheese
1 tsp. seasoned salt
1 egg white
1. Preheat oven to 400°F. Combine cereal, flour, pancake mix, salt, pepper, parm cheese and seasoned salt in a shallow dish or pie plate. 2. Beat egg white with 1 Tbsp. water in a shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
3. Put chicken, coating sides up, on baking sheet; spray lightly with cooking spray.
4. Bake 40 min. or until chicken is golden brown and cooked through.
–Chick-fil-A Honey Roasted BBQ Sauce –
1/2 cup vegetable oil
1/4 cup honey
1 tablespoon Grey Poupon Dijon mustard
1 teaspoon ketchup
1 teaspoon granulated sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 1/2 tablespoons white vinegar
1/2 teaspoon concentrated hickory liquid smoke flavoring 1/4 teaspoon lemon juice
1 egg yolk
1 teaspoon water
Directions:
1. Combine oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder, and onion powder in a small saucepan over medium heat until boiling. Stir. Remove the pan from the heat and let it cool, uncovered, for 10 minutes. Add vinegar, smoke flavoring, and lemon juice.
2. While the sauce cools, vigorously whisk egg yolk with 1 teaspoon water in a medium bowl for about 2 minutes or until color is pale yellow. Whisk in cornstarch until dissolved.
3. Drizzle he cooled sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it’s needed.
Makes about 1 cup.
Or Try…
–Chick-Fil-A Carrot and Raisin Salad–
Carrots, raw, 4 cup, grated (remove)
Pineapple, canned, 2 1/2 cup, crushed, sliced, or chunks (remove)
1 cup raisins (not packed)
Mayonnaise, regular (mayo), 3/4 cup
3 tsp Granulated Sugar 1/2 tbsp Lemon juice
Directions:
1.Chill all ingredients except sugar for at least 30 mins. mix suger into pineapple. add mayo. add lemon juice.
2.Add raisins to carrots. Add dressing mixture to carrots and raisins.
3. Chill.
4. Drain some of the juice off the pineapple.
Note: This salad may be refrigerated for 72 hours.
When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Place salad on lettuce and serve.
–Chick-fil-A Fudge Nut Brownies–
1 cup butter, melted
1 cup flour
1/2 teaspoon baking powder
1/2 cup milk 1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
2 cups sugar
2/3 cup cocoa
2 eggs
3 teaspoons vanilla
1 (12 ounce) package chocolate chipsDirections:
1. Preheat oven to 350 degrees.
2. Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes.
3. Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars.
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.
Chick-Fil-A Fun Facts:
> The Chick-Fil-A cow never talks. Its part of the rules! There is a Moo Manifesto!
> You can get 52 combo meals simply by being one of the first 100 individuals at a new Chick-Fil-A opening.
> The 247 million-plus original Chick-fil-A Chicken Sandwiches laid side-by-side would stretch out nearly 19,500 miles, or nearly eight times the distance from Chick-fil-A Founder Truett Cathy’s original restaurant, the Dwarf House, in Hapeville, Ga., to the most distant Chick-fil-A restaurant in Sacramento, California.
> Chick-fil-A restaurants sold more than 137 million pounds of Waffle Potato Fries – cooked in pure peanut oil.
> If you buy 2 kids meals- you get 8 nuggets, 2 small fries, 2 drinks, & 2 ice creams for cheaper then you can buy a 8 nugget combo.
> The Chick-fil-A Bowl is the oldest guaranteed match-up of two top-ranked teams from the Atlantic Coast Conference (ACC) and the Southeastern Conference (SEC).
> The Chick-fil-A Bowl brand also includes the Chick-fil-A Bowl Challenge head coach and celebrity golf event each April and the Chick-fil-A Kickoff Game season-opening game over Labor Day weekend in its family of events.
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
Q: What are the best apples for baking?
A: Cortland, or Ida Redor Paula Red. You want a large apple that will hold its texture (and its flavor) during the long baking process. Apples that are good for applesauce, such as Macintosh, are useless for baking because they’ll turn to mush.
Q: Can you substitute baking soda and baking powder for one another?
A: Not directly. But baking soda—sodium bicarbonate—is a good leaven in pastries that contain acid such as buttermilk, sour cream, or yogurt. If there is little or no acid in a recipe and you want to use baking soda (or you’ve run out of baking powder), mix 1 teaspoon baking soda and 2 teaspoons cream of tartar. This works because cream of tartar is acidic and eliminates the need for additional acid in the batter. You can use this as a replacement for commercial baking powder—on a one-for-one basis—but you must work quickly once you combine wet and dry ingredients.
Why? Because this homemade baking powder is a single-action baking powder and begins to do its work the instant it is combined with liquid. Commercial baking powders are double-action; they partly begin to work when exposed to liquid, but another part works only when exposed to heat. You can see this: Little bubbles form between the time you combine ingredients and move the batter to the pan, but the batter continues to rise in the oven.
Commercial baking powder, therefore, is more effective than the homemade kind. But it isn’t necessarily more desirable because it has a distinctive flavor. (This is especially true of those containing aluminum.) It also becomes less effective over time. You should replace your baking powder, even if it isn’t used up, at least once a year.
Q: What sort of training do I need to become a professional chef?
A: If you want to train to be a practical chef—the kind of person who runs a hotel restaurant, a restaurant that’s part of a chain, a large catering operation, or anything corporate—it’s best to go to an accredited cooking school. They exist in almost every major metropolitan center and at many universities.
If you want to be a celebrity chef, however, all you need are ambition, personality, creativity, talent, about 15 years of hard work, and a lot of luck. The best way to start is to apprentice under an old-fashioned chef and stick with it.
Q: When I roast a whole chicken, what’s the best way of testing whether it is fully cooked?
A: To be sure, you need two methods: The first is an instant-read thermometer inserted into the meatiest part of the thigh; it should read at least 155 degrees (some people say 165 or more to insure perfect safety). The second is to make sure the juices in the cavity and at the bone joints run clear, not bloody (a touch of pink is probably okay). Usually, the thermometer is enough, and the second method just a precaution; it depends on your level of paranoia. In time, you will know when a chicken is done just by looking and touching.
Q: If a cake recipe requires three 8-by-2-inch cake pans, is it OK to use three 9-by-2-inch pans instead?
A: Yes—as long as you keep an eye on things; the cooking time will be significantly shorter, but as no cooking times are ironclad it should be fine.
Q: Does searing a large cut of meat such as tenderloin before roasting it really ’seal in’ all of the juices and flavor?
A: Not at all. You can’t seal the juices in a piece of meat any more than you can seal the blood in your body (sorry, but it’s the best analogy). If you poke a hole, some of those juices will come out, and searing will do nothing to change that. (On the other hand, poking a hole is not the same as popping a balloon but more like cutting yourself; some juices will come out, but on the whole the damage will not be noticeable.)
However, searing—or browning, a more understandable word—adds flavor to foods, by creating complex flavors. So there is still a good reason to do it, if time allows. If time does not allow, it’s a step that can usually be skipped.
Q: If a recipe calls for dark brown sugar, can I substitute light brown sugar? Is there any real difference?
A: Absolutely you can substitute; the only difference is the amount of molasses they each contain. The flavor of dark brown sugar is somewhat more complex (and bitter, in the way that molasses is bitter), but not noticeably in most recipes. Remember that usually either is but one of many ingredients in a given preparation.
Q: Is there any advantage to using a cast-iron skillet rather than a regular or nonstick skillet?
A: Cast iron is inexpensive and lasts forever; it’s virtually indestructible. It has a couple of disadvantages, however: One, it is heavy, and, especially when loaded with food, requires strength to handle. Two, it is not nonstick until it develops the patina that comes with use. (You can encourage this nonstick surface to develop by washing cast-iron pans with little or no soap and wiping them dry; wiping them with a tiny bit of oil every now and then also helps.) But all in all it remains an excellent material for skillets and sauté pans.
Q: What exactly is ‘deglazing,’ and how does one do it?
A: If you’ve made gravy after roasting a turkey, you’ve ‘deglazed.’
When you cook meat, fish, or vegetables in fat—oil or butter, usually—some of the flavor (and, if you’re not using a nonstick pan, some of the meat, fish, or vegetable) stays behind in the pan. This flavor can be recaptured and turned into a sauce by adding a bit of liquid—typically wine or stock, but really any liquid, like juice, coffee, or even water—to the pan and stirring over high heat until the liquid reduces in volume a bit. (Another term for deglazing is ‘making a reduction.’) The resulting sauce can be enriched by stirring in a little butter or olive oil, but it isn’t necessary. Here’s a recipe, with plenty of options (from The Minimalist Cooks at Home):
Basic Reduction Sauce
Total time: 20 minutes
Makes about 2 cups
2 tablespoons minced shallot, onion, or scallion
3 cups stock or water
2 tablespoons softened butter or olive oil (optional)
Salt and freshly ground black pepper to taste
1. Remove whatever meat, fish, or poultry you’ve cooked from the roasting pan or skillet and pour off all but 1 or 2 tablespoons of the cooking fat (if there are non-fatty juices in the skillet or roasting pan leave them in there). Place the pan over high heat (use two burners if the pan is large). Add the shallot and cook, stirring, until it softens, about 1 minute.
2. Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat, if that’s necessary, as the boiling liquid need not be stirred except very occasionally.)
3. Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt and pepper, then serve with the meat.
There are several ways to add weight to a reduction:
Reduce 1/2 to 1 cup of wine, fortified wine, or fruit or vegetable juice to just a couple of tablespoons before adding the stock or water.
Make the flavor even stronger by stirring in a teaspoon or more of prepared mustard, horseradish, soy sauce, or other condiments.
Add minced fresh or dried herbs to the mixture along with the shallots: a few tablespoons of parsley or small amounts of sage, tarragon, or thyme are all good. You can also add capers, anchovies, chopped bell pepper, or minced garlic.
Q: What kind of consistency can I expect for gravy if I use flour and butter? Cornstarch?
Cornstarch is the easiest: A tablespoon or two of cornstarch, mixed with a tablespoon or two of cold water, and stirred into a cup of simmering liquid, will thicken it instantly (the more cornstarch you use, the thicker it will get) and without any lumps. Butter and flour is more difficult, because flour does lump. There are ways around that, but they’re much more complicated than using cornstarch. Or skip the thickening entirely, as it is essentially cosmetic; if it’s flavor you’re after, just stir in a little bit of butter.
Q: What are some tips for buying fish?
A: It can be simple: Good fish looks and smells good. If it smells bad, it can’t taste good. Some fishmongers at supermarket seafood counters may not allow you to smell fish before buying it. If this is the case but the fish passes the appearance test, you might consider buying it, opening the package on the spot, and—if the smell is at all off—handing it right back.
Steaks and fillets are best cut to order from whole fish. Whole fish keep better than precut steaks and fillets. In addition, cutting to order allows you to dictate the size and thickness of the steak, as well as to request fillets from the best-looking fish. Quality is probably a top priority for a store that provides this service.
However, most fillets and even steaks are cut from fish before they reach the fish counter. So here are a few general rules:
*Start with your eyes: The surface of the fish should glisten; it should be bright, clear, reflective, and almost translucent. Generally, you don’t want any fish whose surface appears brown, dull, opaque, or muddy. Remember, fillets and steaks should be on—not in—ice, and there should be no puddles of water.
*Use your fingers: Most fishmongers won’t let you touch fish—it’s usually against local health standards, and reasonably so. But you can ask the counterperson to press his or her finger into the fish’s flesh; it should appear firm and elastic. If it looks mushy, or if the finger leaves a lasting impression, move on.
*Finish with your nose: As stated above, if fish doesn’t smell sweet, if it doesn’t smell like the sea, turn your nose up.
Q: What is the best way to cook pasta?
A: The most important thing is to start with good pasta, made from 100 percent durum wheat; the country of origin is less important, but you’re most likely to find good pasta at a good price from Italy.
Cook the pasta in a gallon or even five quarts of well-salted water per pound. Boil the water, and keep it boiling as the pasta cooks; stir the pasta so it does not stick (you do not need oil). Don’t overcook the pasta, but don’t undercook it either. Drain it quickly, but leave some water on it; sauce it well, but don’t kill it with sauce; and put it in a hot bowl so it stays hot.
Q: What’s the best way to cook a turkey?
A: The best way to cook a turkey is FAST, as in this recipe:
Roast Turkey (from The Minimalist Cooks at Home, by Mark Bittman)
Time: 2 hours 30 minutes
Makes at least 12 servings, with leftovers
12-pound turkey
Salt and freshly ground black pepper to taste
Preheat the oven to 500 degrees F. Rinse the turkey and remove the giblets; save the liver for any stuffing you choose to make. Loosely pack the turkey cavity with stuffing if you’d like, then tie the legs together to enclose the vent.
Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard, and any other trimmings. Place in the oven, legs first.
Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. Continue to roast, checking every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. If the bottom dries out, add water, about 1/2 cup at a time. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh measures 165 degrees. If, when the turkey is nearly done, the top has not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.
Remove the turkey from the oven. Take off the rack and make pan gravy or other sauce while the bird rests (let it sit for about 20 minutes before carving).
Q: In good cooking is it more important to be creative or to be precise?
A: You must differentiate between cooking and baking. In cooking, anyone with a modicum of skills and experience—and I would think cooking 50 meals over a six-month period would get you into this category—would gain enough experience to begin improvising, with the help of recipes. After five years of steady cooking, few people rely on cookbooks in the same way they do when they are beginning.
Baking is another story: It’s chemistry. It takes a great deal of skill and experience to be able to bake, especially desserts, without following a recipe.
Q: How do you cook an artichoke?
A: You can start by cutting the pointed tips from artichoke leaves before cooking, but you don’t have to. It’s best to use a paring knife to peel around the base and cut off the bottom one-quarter inch, then break off the roughest and darkest layers of exterior leaves.
Artichokes contain an enzyme that makes them discolor as soon as they’re cut and cooked; this doesn’t affect the flavor. If you want to preserve their color, drop them into a mixture of 1 tablespoon of lemon juice or vinegar per cup of water as you prepare them, and add a splash of vinegar or lemon juice to the cooking water. It’s also best to use nonaluminum knives and cooking utensils when working with artichokes.
Steaming is the easiest way to cook an artichoke—just make sure the pot doesn’t boil dry. Here’s a recipe:
Basic Steamed Artichokes
Time: 45 minutes
Makes 4 servings
4 large or 12 very small artichokes
Several sprigs fresh tarragon or thyme (optional)
Salt and freshly ground black pepper to taste
With scissors or a large knife, trim the top 1/2 inch or so from the artichokes. Using a paring knife, peel around the base and cut off the bottom 1/4 inch. Break off the roughest of the exterior leaves.
Place artichokes bottom up in a steamer. Cover and cook 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, the artichokes are done.
Drain the artichokes upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise. Or serve at any temperature with lemon or salt.
Q: When I make scones, they often crumble—but I’m hesitant to keep adding more fatty butter into the mix. Can you recommend a low-fat scone recipe?
A: Scones are rich muffins, or ultra-rich biscuits: You can’t make them without eggs, and they’re best with cream or butter. You can substitute oil for the butter (although that doesn’t reduce the fat, just the cholesterol) and skim milk for the cream, but if you take things any further than that it isn’t a scone any more!
Here is a recipe for Cream Scones I particularly like (from How To Cook Everything; Hungry Minds Publishing, 1998):
2 cups (about 9 ounces) all-purpose or cake flour, plus more as needed
1 scant teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar
5 tablespoons cold butter
3 eggs
3/4 cup heavy cream
1/3 cup dried currants or raisins
1 tablespoon water
1. Preheat the oven to 450 degrees F.
2. Mix the dry ingredients together in a bowl or food processor, reserving 1 tablespoon of the sugar. Cut the butter into bits and either pulse it in the food processor (this is the easiest method) or pick up a bit of the dry ingredients, rub them with the butter between your fingers, and drop them again. All the butter should be thoroughly blended before you move to the next step.
3. Beat 2 of the eggs with the cream; with a few swift strokes, combine them with the dry ingredients. Use only a few strokes more to stir in the currants.
4. Turn the dough out onto a lightly floured surface and knead it ten times, but no more. If it is very sticky, add a little flour, but very little; don’t worry if the dough sticks to your hands a bit.
5. Press the dough into a 3/4-inch-thick rectangle and cut into 2-inch rounds with a biscuit cutter or a glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again.
6. Beat the remaining egg with 1 tablespoon of water, and brush this mixture on the top of each scone. Sprinkle each with a little of the remaining sugar.
7. Bake 7 to 9 minutes, or until the scones are a beautiful golden brown. These scones keep better than biscuits, but they should still be eaten the same day you make them.
Makes 10 to 14 scones
Time: 20 minutes
Q: Do you have a recipe for a good macaroni and cheese?
A: I think so:
Baked Macaroni and Cheese (from How to Cook Everything by Mark Bittman, 1998).
This is macaroni and cheese for grown-ups; not that kids won’t like it, but it’s far from sweet and gooey. Rather, it is fragrant and almost sharp, thanks to the bay leaves and Parmesan.
Time: about 45 minutes
Makes 4 to 6 servings
2 1/2 cups milk (low-fat is fine)
2 bay leaves
1 pound elbow, shell, ziti, or other cut pasta
4 tablespoons (1/2 stick) butter
3 tablespoons flour
1 1/2 cups grated cheese, such as sharp cheddar or Emmenthal
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1/2 cup or more plain bread crumbs, preferably fresh
Preheat the oven to 400 degrees F. Bring a large pot of water to a boil.
Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand. Salt the boiling water and cook the pasta to the point where it is almost done but still needs another minute or two to become tender. Drain it, rinse it quickly to stop cooking, and place it in a large bowl.
In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns (about 5 minutes). Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring all the while with a wire whisk. As soon as the mixture becomes smooth, add a little more milk, and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar or Emmenthal and stir.
Pour the sauce over the pasta, toss in the Parmesan, and season with salt and pepper. Use the remaining 1 tablespoon of butter to grease a 9-by-13-inch size baking pan and turn the noodle mixture into it. Top liberally with bread crumbs and bake until the crumbs turn brown (about 15 minutes). Serve piping hot.
Q: What is the difference between mixing and folding ingredients?
A: When a recipe says to mix, you can attack the ingredients and combine them however you like, even using a blender. Folding is a technique that allows ingredients containing large amounts of air—most often beaten cream or egg whites—to retain their volume when mixed with thicker substances, such as batter. To fold, scoop the bottom of the batter over the top of the beaten substance using a rubber spatula, a wooden spoon, or—the best tool—your cupped hand. Generally, the mixture should be combined only enough to integrate, not until it is perfectly smooth.
Q: Is it worth the higher price to use organic foods for cooking?
A: This is a personal choice more than anything else. Organic foods have become popular enough that they are no longer much more expensive than ‘regular’ foods. Do organic foods taste better? In general, they don’t taste any better than high-quality nonorganic foods. Are they healthier? I think so. Personally, I buy organic meats, vegetables, grains, and legumes when I can, but I am not a fanatic about it.
Q: I have a young daughter, and I’m nervous about her consuming raw eggs because of the health risks. Is there any substitute for raw egg whites in recipes for food like cake frosting?
A: Although I’m not a health expert, my understanding is that the risk of an individual egg containing salmonella is about 1 in 10,000, so I would not be too concerned. The risk is multiplied when large numbers of eggs are mixed together—as happens in commercial kitchens—because a bad egg would contaminate the whole batch.
Nevertheless, the easiest thing to do is to avoid the issue entirely by making a frosting that does not contain any eggs. Sweetened whipped cream is the easiest substitute for eggs. Here’s another alternative:
Vanilla Butter Cream Frosting (from How to Cook Everything by Mark Bittman).
Time: 10 minutes
Makes enough frosting and filling for one 9-inch layer cake, or two dozen cupcakes
8 tablespoons (1 stick) unsalted butter, softened
4 cups confectioners’ sugar
6 tablespoons cream or milk, plus a little more if needed
2 teaspoons vanilla extract
1. Use a fork or electric mixer to cream the butter. Gradually work in the sugar, alternating with the cream and beating well after each addition.
2. Stir in the vanilla. If the frosting is too thick to spread, add a little more cream, one teaspoon at a time. If it is too thin (unlikely, but possible, especially after the addition of lemon or orange juice as a variation), refrigerate; it will thicken as the butter hardens.
Q: Can you tell me how to make a simple salad dressing that only uses basic ingredients commonly found at home?
A: It’s a breeze, and you have two options. One is to toss the salad with extra-virgin olive oil and good vinegar (sherry vinegar, balsamic vinegar, or good wine vinegar), just to taste; take it easy on the vinegar. Lemon juice, which is less acidic (strain out the seeds), is another alternative. Or do something like this:
Basic Vinaigrette
Time: 5 minutes
Makes about 3/4 cup
1/2 cup extra-virgin olive oil
3 tablespoons or more good wine vinegar
Salt to taste
Freshly ground black pepper to taste
1 heaping teaspoon Dijon mustard
1 large shallot (about 1 ounce), peeled and cut into chunks, optional
Combine all ingredients, except the shallot, in a blender. A creamy emulsion will form within 30 seconds. Taste, and add vinegar, a teaspoon or two at a time, until the balance tastes right to you.
Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust seasoning, and serve. (This is best made fresh but will keep in the refrigerator for a few days. Return to room temperature and whisk briefly before using.)
Q: Where can I purchase a handheld sausage-stuffer like my Dad used years ago? It was so simple, but I can’t find it anywhere.
A: You might find one in Cook’s Catalogue, but your best bet is an old-fashioned store or country market in Italy.
Q: I’m looking for a recipe for smoothies. Can you help?
A: The word “smoothie” means different things to different people, but here are two recipes I like very much. The two smoothies, both cold and sweet, are adapted from my book How to Cook Everything.
Banana-Yogurt Shake
When your bananas become overripe, peel them and wrap them in plastic wrap, then freeze them. Use them to make this great smoothie.
Time: 5 minutes
Makes 2 servings
1 frozen banana
1 cup orange juice, preferably freshly squeezed
1 cup plain or vanilla yogurt
Combine all ingredients in a blender and blend until smooth.
Banana-Vanilla Shake
Time: 5 minutes
Makes 2 servings
1 ripe banana (frozen is okay)
1 cup milk
1/2 cup crushed ice
Sugar or sugar syrup to taste
1/2 teaspoon vanilla extract, plus more if necessary
1. Combine all ingredients in a blender and blend until smooth.
2. Taste and adjust seasoning by adding more vanilla or sugar syrup if necessary.
Instead of vanilla, you can also use a grating of nutmeg and a little cinnamon.
Q: Do you have a tasty recipe for spaghetti that is easy for teenagers to make?
A: This is a good recipe that is a little different, and most kids like it. (Excerpted from How to Cook Everything.)
Penne with Ricotta, Parmesan, and Peas
The butter is optional in this recipe, but it lends a nice richness and creaminess. Add a bit of minced sautéed ham or mushrooms to this sauce if you like.
Makes about 4 servings
Time: 30 minutes
1 cup freshly shelled or frozen peas
1 pound penne, ziti, or other cut pasta
About 1 cup fresh ricotta, available in Italian and specialty food markets
1 tablespoon softened butter (optional)
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1. Bring a large pot of water to a boil.
2. Cook the peas in boiling salted water to cover, just until tender, about 3 minutes. Drain and rinse in cold water to stop the cooking; drain and set aside.
3. Salt the boiling water and cook the pasta. While it is cooking, mix together the ricotta, butter, cooked peas, and half of the Parmesan in the bottom of a warm bowl. When the pasta is just about done, remove about a cup of the pasta cooking water and use as much of it as you need to smooth the ricotta mixture into a sauce.
4. Toss the pasta with the ricotta mixture, add additional pasta cooking water if necessary, and serve, passing the remaining Parmesan at the table.
Discover The Secret Recipes From Your Favorite Restaurants And Easily Cook Them Yourself!
One of the most copied restaurants is Applebee’s Neighborhood Grill and Bar.
Applebee’s, of course, is the largest casual dining chain in the world, with locations throughout the U.S. and many countries worldwide. As they like to say of themselves, “We take pride in having a friendly, welcoming, neighborhood environment for both our staff and guests that makes everyone enjoy their Applebee’s experience.”
Applebee’s continues to set the standards for best practices in the restaurant industry. Here are just a few of their recent awards:
Chain of the Year: Restaurant Hospitality Magazine.
Excellence in Retention Award: Nation’s Restaurant News, People and Performance Award Council.
Heart of the Workplace Award: In recognition of a company that models best people practices in their workplace and makes a difference in the lives of their employees and their communities – People Report.
From delicious appetizers to mouthwatering burgers to tasty salads, they’ve got some of the best meals worth sampling — and cooking home. Give your dinner guests the best — whether family, friends — or that date you just met on WUVING.com
Here are the Top 5 most copied recipes from Applebee’s Neighborhood Grill and Bar:
–Applebee’s Oriental Chicken Salad–
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
–Applebee’s Baby Back Ribs–
3 racks (about 1 lb. each) pork baby back ribs, each cut in half Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
–Applebee’s Bourbon Street Steak–
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
–Applebee’s Blonde Brownies–
2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans
Preheat oven to 350 degrees. Flour and butter a 9 x 13 x 2 pan. Sift flour into a bowl. Mix flour, baking powder, salt, and baking soda. Set aside. Melt butter. In mixing bowl, place melted butter and add sugar, mixing well. Add eggs and vanilla, mixing well. Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all. Bake for 25 – 30 minutes…
–Applebee’s Lemonade–
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier) Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.
An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.
- Brian Alan Burhoe – www.brianalanburhoe.com
Bon Appetit!
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
Aioli is traditionally made by grinding garlic cloves in olive oil. It originally comes from Provence, France along the Mediterranean near Italy. There are many varieties that include mixing egg, lemon, and mustard in the aioli. In fact, the old fashion aioli recipes call for egg, olive oil, and garlic. If you have ever made mayonnaise, you see the similarity immediately. Mayonnaise is made primarily from mixing oil and eggs together. So my recipe takes a shortcut. It is difficult to get oil and egg to emulsify. Oil and egg are immiscible – they do not naturally mix. Consequently, you have to emulsify them by whisking both together so they will not separate. Mayonnaise has already been emulsified, and therefore my recipe saves you some time whisking. Try the basic recipe below and then add some other ingredients like basil, Dijon mustard, Italian parsley, chives, and even soy sauce. If you do decide to make the aioli from scratch, start with 1 cup extra virgin olive oil and one egg yolk along with the 1 tablespoon of lemon juice and 2 garlic cloves. Mix in a blender or small food processor until it emulsifies. Add the rest of the ingredients below (orange peel and salt and pepper) and you are ready to go.
Ingredients (5 or 6 servings for fish, olives, etc.):
¾ cup – mayonnaise
1 tablespoon – lemon juice
2 cloves – garlic, minced
1 teaspoon – orange peel
Salt and pepper to taste
Preparation:
Mix all of the ingredients in a bowl and add salt and pepper to taste.
Garlic, mayonnaise, lemon juice and orange peel
It is best to refrigerate and “marinate” overnight to bring the flavors together. But the aioli can be made up to two hours prior to eating. If you do refrigerate overnight, make sure you serve it at room temperature the next day.
Bon appétit!
Ingredients mixed together.
Back in the 70’s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal “Layla” – liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.
The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.
So Clapton got to be friends with the American duo and asked them to save him a regular table – put up a brass plaque or something. And the young proprietors said, “Why don’t we put up your guitar?” They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.
No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: “Mine’s as good as his. Love, Pete.”
The young proprietors put it on the wall. After that, the guitars never stopped coming.
The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.
Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.
>>> 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 is Hard Rock Cafe’s most popular meal of all – BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT…
–Hard Rock Cafe Baked Potato Soup–
8 slices bacon
1 cup Diced yellow onions
2/3 cup Flour
6 cups Hotchicken stock
4 cups Diced — peeled baked Potatoes
2 cups Heavy cream
1/4 cup Chopped parsley
1 1/2 teaspoon Granulated garlic
1 1/2 teaspoon Dried basil
1 1/2 teaspoon Salt
1 1/2 teaspoon Red pepper sauce
1 1/2 teaspoon Coarse black pepper
1 cup Grated Cheddar cheese
1/4 cup Diced green onions — white Part only
Additional chopped bacon –
Grated cheese and Chopped parsley for Garnish
Fry bacon until crisp. Chop bacon and reserve drippings.
Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.
Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.
Heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
–Rock Your World Chicken Quesadillas–
4 flour tortillas
1 grilled chicken breast
barbecue sauce
crushed pineapple
bacon bits
colby-jack cheese
cooking oil spray
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don’t be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
–Hard Rock Cafe Orange Freeze–
2 cups orange sherbet
1 cup freshly squeezed orange juice
1/4 cup milk
1 sprig fresh mint (for garnish)
In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.
You may have to stop the blender and stir the mixture up a bit to help it combine.
Pour into a tall, chilled glass and place a sprig of fresh mint on top.
Serve immediately, either to drink or as a dessert.
Or try…
–Hard Rock Cafe BBQ Beans–
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork or chopped bacon
Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.
Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
–Hard Rock Cafe Grilled Vegetable Sandwich–
6 Tbl Mayonnaise
1/2 ts Fresh Parsley — Chopped
Dried Oregano
Salt to taste
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese — Grated
8 Onion Ring Slices
4 slices Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill.
To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you’re ready to make the sandwich.
Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.
Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.
Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.
Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.
Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.
Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.
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.
Other Popular items on the Hard Rock Cafe Menu:
Hard Rock Cheeseburger or Bacon Cheeseburger : Served with Seasoned Fries.
Honey Mustard Grilled Chicken Sandwich: Topped with bacon, lettuce, tomato & Jack cheese. Served with Seasoned Fries & Coleslaw.
Hard Rock Cafe Veggie Burger: Served with a Side Salad.
Hickory Bar-B-Que Chicken: Served with Seasoned Fries, Coleslaw & Ranch Beans.
Entrée House Salad: Fresh mixed greens with shredded cheese, seasoned bacon bits, dried cranberries and in-house made garlic croutons. Served with choice of dressing.
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
Specialities of the A La Cart Planet Hollywood Menu include SURF AND TURF: Jumbo blackened shrimps and a 10oz premium centre cut sirloin steak–
Parmesan Spinach Dip – Creamy Parmesan cheese dip with spinach and mushrooms served with crisp tortilla chips.
Bruschetta – Diced roma tomatoes blended in basil olive oil accompanied by tomato aioli and toasted garlic bread.
World Famous Chicken Crunch – Tender strips of chicken breast with a crunchy sweet coating served with Creole mustard.
Potato Skins – Crispy skins filled with bacon, mozzarella and Monterey Jack cheeses. Served with sour cream.
Texas Tostadas – Crispy mini tortillas topped with barbeque chicken, sautèed onions, Monterey Jack and sharp cheddar cheeses with sour cream and pico de gallo.
And for dessert – How about their White Chocolate Bread Pudding?
Planet Hollywood, a theme restaurant inspired by the history and iconic images of Hollywood, was first launched in 1991. It had the backing of Hollywood stars Sylvester Stallone, Bruce Willis, Demi Moore, and Arnold Schwarzenegger. Its menu and fine cooking have made its reputation.
>>> And now here is their most popular meal of all – World Famous Chicken Crunch
–Planet Hollywood Chicken Crunch–
2 cups Cap’n Crunch cereal
1 1/2 cups corn flakes
1 egg 1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders vegetable oil (for frying)
1. Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside.
2. Dip the chicken: pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
3. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with creole mustard sauce.
–Planet Hollywood Pot Stickers–
1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying 12 wonton wrappers (3 x 3-inch size)
On the side — Hoisin sauce.
1. In a small bowl, combine all the ingredients except the egg, wrappers and oil.
2. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers – 1 to 2 inches should be enough. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle.
3. Repeat for the remaining wrappers Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown.
4. Drain on a rack or paper towels.Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce. Serves 3 to 4 as an appetizer.
NOTE: If you can’t find wonton wrappers, you can also use eggroll wrappers for this recipe. Eggroll wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution. Pot sticker wrappers can also be found in some supermarkets, but I’ve found the wonton wrappers and eggroll wrappers, when fried, taste more like the restaurant version.
–Planet Hollywood’s LA Lasagne–
> Bolognese Mixture:
4 tbl olive oil
1 1/3 lb Italian sausage
1 1/3 lb ground beef
4 oz diced red pepper
4 oz diced red onion
4 garlic cloves chopped
1 jar tomato sauce – (16 oz)
1 can tomato puree – (12 oz)
1 tsp coarsely-ground black pepper
4 oz grated Parmesan cheese
1 pch salt Italian seasoning to taste
Coarsely-ground black pepper to taste Panko bread crumbs as needed.
1.Saute onions, peppers, garlic in olive oil, add meats and brown ensuring all meat is broken up finely.
2.Drain off all grease.
3.Add tomato puree, tomato sauce, black pepper and salt. Simmer 10 minutes; add parmesan cheese and simmer 10 minutes longer. Cool mixture in refrigerator at least 2 hours.
4.After cooling add in panko bread crumbs (just enough to bind), a pinch of salt, Italian seasoning and black pepper. Refrigerate 1/2 hour.
> Cheese Stuffing:
1 1/2 lb ricotta cheese
4 oz shredded Parmesan cheese 3/4 lb shredded mozzerella cheese
1/8 cup panko bread crumbs
1 tbl chopped fresh basil 2 tsp chopped fresh parsley
1/4 tsp coarsely-ground black pepper
1/4 tsp granulated garlic
1 tsp Italian seasoning
1/4 tsp salt
Mix all ingredients together until well combined and refrigerate.
> To Make the LA Lasagne:
1 1/2 lb ricotta cheese
4 oz shredded Parmesan cheese
3/4 lb shredded mozzerella cheese
1/8 cup panko bread crumbs
1 tbl chopped fresh basil
2 tsp chopped fresh parsley
1/4 tsp coarsely-ground black pepper
1/4 tsp granulated garlic
1 tsp Italian seasoning
1/4 tsp salt
1. Lay out pasta sheets and scoop 4 ounces of Bolognese Mixture onto pasta sheets spreading evenly leaving a 1-inch lip on top, then spread the Cheese Mixture on top of the meat mixture in the same manner. Brush the top edge of pasta sheet with egg wash and tightly roll lasagne up and seal. Refrigerate until cold.
2. Take roll and dip in tempura batter and then roll in the bread crumbs until completely coated.
3. Dip each end back into the batter and seal with more bread crumbs.
4.Fry in hot oil at 350 degrees for approximately 8 minutes. Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard. Cut the roll in half and cut each piece on the bias.
5. Ladle 2 ounces of marinara sauce in the bottom of a large soup bowl. Place lasagne pieces in center of bowl. Top with 8 ounces of four-cheese sauce and garnish with fresh basil.
This recipe yields 5 servings.
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 WUVING.com.
Other Popular items on the Planet Hollywood Menu:
Buffalo Tenders – Golden fried chicken tenders tossed spicy wing sauce served with blue cheese dressing.
Buffalo Wings – Golden fried chicken wings tossed spicy wing sauce with celery and carrot sticks, served with blue cheese dressing.
Sliders – Mini-sized Angus sirloin burgers topped with cheddar cheese, Russian dressing and pickle.
Blackened Shrimp – Marinated jumbo shrimp, blackened and served with Creole mustard sauce.
VIP Platter – Planet Hollywood’s famous Chicken Crunch, Buffalo Wings, Texas Tostados and Spinach dip – Serves Four.
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