2 Sweet 2 Eat

HOME COOKING: The Best Recipes from Red Lobster, Olive Garden, Cracker Barrel and Ruby Tuesday is that you can cook at home – Restaurant Recipes Home

If you're like me, you want to go out to dinner and enjoy dinner at a fine restaurant.

The arom

a of food, dishes, playing in the background, a casual relaxed atmosphere. As you look in the kitchen is rising flames of the kitchen, the cooks make the plates look like just right. Friends and family in our table talking about the day's events. Remember the good times had in the past. These moments are a treasure in our hearts.

That is, until you get invoice. You can not leave a fine dining restaurant at $ 100 per day thesis. And that's just for two, or even think of bringing children without collecting his first paycheck payment. The high cost of eating out these days limits only on special occasions.

Have you tried to reenact the same scenario at home only to find recipes for cookbooks and some not even close to the tempting taste in the restaurant. What if you could get a hold of those recipes?

I've been a professional chef for over 30 years. And I've met thousands of recipes …

As Ron Douglas, author of one of my favorite cookbooks, MOST WANTED RECIPES American, says: "Of course, there's nothing wrong with spending money on first class, mouth watering food which gets everyone salivating and the desire for more … But what if you could cook these dishes in demand murderer, his very own kitchen whenever you felt like it – to any person, family or friends, go all wild and gaga over your food at your next party, party or meeting – these dishes for a fee and start earning good money simply by following surefire instructions in this cookbook … "

Here is a chef's secret: we have been using Great Restaurant Recipes for years, both in restaurant kitchens – and at home.

Applebee's Tequila Lime Chicken From Starbuck's Espresso Truffles – KFC Chicken Cheese Cheesecake Factory – Apricot chicken thighs baked fish fingers Ziti – we use 'Em All. Perhaps you are cooking a special meal for this family. Or friends. Or that date met WUVING.com – Whether your guests are – that will love.

Here are five of my favorites – and the most popular recipes:

- Fried Mozzarella Olive Garden -

1 pound block of mozzarella cheese

2 eggs, beaten

1 / 4 cup water

1 1 / 2 cups Italian bread crumbs

1 / 2 teaspoon granulated garlic

1 / 2 teaspoon dried oregano

1 / 2 teaspoon dried basil

2 / 3 cup flour

1 / 3 cup cornstarch

Cut the block of cheese lengthwise on 1 / 2 inches each. Cut each section in half.

Beat eggs with water and set aside. Combine bread crumbs, garlic, oregano and basil and set aside. Mix the flour with cornstarch and set aside.

Heat oil vegetable frying to 350F. Dip cheese in flour then in beaten egg and then cover with breadcrumbs. Carefully place in hot oil and fry until golden brown. This process only take a few seconds, so you need to watch them closely.

Drain on paper bags and serve with your favorite pasta sauce that has been heated.

- Red Lobster Crab Stuffed Mushrooms -

1 pound fresh mushrooms, approximately 35-40

1 / 4 cup celery, finely chopped

2 tablespoons finely chopped onion

2 tablespoons red pepper, finely chopped

Half crab claw meat pounds

2 cups oyster crackers crushed

1 / 2 cup cheddar cheese, grated

1 / 4 teaspoon garlic powder

1 / 2 teaspoon Old Bay seasoning

1 / 4 teaspoon black pepper, ground

1 / 4 teaspoon salt

1 egg

1 / 2 cup water

6 white cheddar cheese, sliced

1) Preheat oven to 400 degrees

2) Saute celery, onion and pepper in butter for 2 minutes, transfer to a plate and cool in the fridge

3) While vegetables fresh mushrooms, washed and stems removed

4) Set caps aside and chop half the stems. Discard the other half of the stems or use elsewhere

5) Combine the sauteed vegetables, chopped mushroom stems, and remaining ingredients (except cheese slices) and mix well

6) Place the mushrooms in individual buttered casseroles or baking dishes (about 6 caps each)

7) Pour a teaspoon of filling into each mushroom

Cover with sliced cheese

9) Place in the oven for 12-15 minutes until cheese is lightly browned.

- Ruby Tuesday Chicken Quesadilla -

5 oz chicken breast

Italian dressing

12 inch flour tortilla

margarine

1 cup shredded Monterey Jack / cheddar cheese

January tablespoon tomato diced

1 tablespoon jalapeno pepper, chopped

Cajun seasoning (to taste)

1 / 2 cup shredded lettuce

1 / 4 cup diced tomatoes

Sour Cream

Sauce

Place chicken breasts in a bowl with enough dressing Italian cover, marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly greased pan. Cut into 3 / 4 "pieces and set aside.

Brush one side of tortilla with margarine and place in a skillet over medium heat. In half of the tortilla, add cheese,

1 tbsp. tomatoes, peppers, and Cajun seasoning in that order.

Be sure to spread to the edge of the media. Top with chicken, tortilla retract the vacuum at the top and turn it over in the pan so the cheese is on top of chicken. Cook until very hot.

Remove from pan to serving plate and cut into six equal pieces on one side of the plate. On the other side put the lettuce, cover with 1 / 4 cup tomatoes, then topped with sour cream.

Serve your favorite salsa In a small bowl on the side.

- Hashbrown Casserole Cracker Barrel -

2 lbs. frozen chopped

Half cup melted butter

1 can cream of chicken soup

1 / 2 cup chopped onion

2 cups shredded cheddar cheese

1 tsp. salt

1 / 4 tsp. pepper

2 cups crushed cornflakes

1 / 4 cup melted butter

DEFROST hash.
Combine next 7 ingr. and mix with chopped.
Put everything in a 3 qt. casserole.
Sauté corn flakes and butter sprinkle on top.
Cover and bake at 350 for about 40 min.

>> And for dessert …

- Barrel Cherry Chocolate Cobbler Cracker –

1-1/2 cups flour

1 / 2 cups sugar

2 teaspoons baking powder

1 / 2 teaspoon salt

1 / 4 cups butter

1 (6 oz.) Package. Nestle semi-sweet chocolate chips

1 egg

1 (21 oz.) Can cherry pie filling

1 / 2 cups walnuts, finely chopped

Preheat oven to 350F. In a large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of a large pea. Melt in hot water (not boiling), Nestlé
semi-sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes).

Add milk and egg to melted chocolate and mix well. Mix the chocolate to the flour mixture.

Spread cherry pie filling in the background quarter of the pot 2. Chocolate Drop
random mixture over the cherries. Sprinkle with chopped nuts.

Baking at 350 F for 40-45 minutes. Serve warm with cream.

By Brian Alan Burhoe www.brianalanburhoe.com

Bon Appetit!

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