Popeyes biscuits
2 cups bisquik
1/2 cup lemon lime soda
1/2 cup sour cream
Mix in sour cream with pastry blender, stir in sprite. Roll flat and cut into circles, place on baking sheet and bake at 400 degrees for 10-12 minutes. Brush tops with butter.
Chili's baby back ribs
4 racks of baby-back pork ribs
SAUCE 1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick. When you're ready to make the ribs, preheat the oven to 300 degrees. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch. When the ribs are just about done, preheat your barbecue grill to medium heat. Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn. Serve the ribs with extra sauce on the side and lots of napkins.
Potato skins
5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
Heat oven to 375F. Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted. Serve with sour cream. For a bit of variety try Ranch dressing.
Tuesday, February 12, 2008
Applebees recipes (continued)
Bourban Street Steak
2 tenderloin steaks (1 1/2 inches thick)
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon freshly ground black pepper
Salt to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Heat grill.Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 2 servings. (sauce can be made by cooking 1 tbsp butter in saucepan, add 1 tbsp brown sugar, 1 tbsp bourbon, 1/4 tsp cracked pepper, stir in 1 tsp flour. cook over heat until sauce begins to thicken.)
Hot Wings
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Cook the wings until done either bake or deep-fry. Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.Serve with celery sticks and blue-cheese dressing. (These are great reheated, but get hotter each time!)
2 tenderloin steaks (1 1/2 inches thick)
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon freshly ground black pepper
Salt to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Heat grill.Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 2 servings. (sauce can be made by cooking 1 tbsp butter in saucepan, add 1 tbsp brown sugar, 1 tbsp bourbon, 1/4 tsp cracked pepper, stir in 1 tsp flour. cook over heat until sauce begins to thicken.)
Hot Wings
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Cook the wings until done either bake or deep-fry. Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.Serve with celery sticks and blue-cheese dressing. (These are great reheated, but get hotter each time!)
copy cat recipe - Applebees ribs
Applebee's Baby Back Ribs recipe
Comment from Joseph P. - I used to be a prep cook for Applebee's and have a comment about the baby back ribs. The sauce was prepackaged, so I can't help you there. But before they covered the ribs with sauce, they would actually coat them with bacon grease to make them tender and then cover them with foil and broil them. After they were broiled they would cover them with sauce and grill them to serve. (Personally i liked them right out of the broiler without the sauce). Just an FYI.
3 racks (about 1 pound each) pork babyback ribs, each cut in half
Barbecue Sauce:1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
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.Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
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.Servings: 3
Comment from Joseph P. - I used to be a prep cook for Applebee's and have a comment about the baby back ribs. The sauce was prepackaged, so I can't help you there. But before they covered the ribs with sauce, they would actually coat them with bacon grease to make them tender and then cover them with foil and broil them. After they were broiled they would cover them with sauce and grill them to serve. (Personally i liked them right out of the broiler without the sauce). Just an FYI.
3 racks (about 1 pound each) pork babyback ribs, each cut in half
Barbecue Sauce:1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
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.Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
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.Servings: 3
Light fluffy rolls
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls
Directions: Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter.
Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls
Directions: Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter.
Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
Sunday, February 10, 2008
Valentines day feast
I think we are keeping it simple this V-day, Brian wont get home until 8pm.. and he works the next morning at 5.. so I am making him a comfort food dinner.
Menu:
Citrus and Garlic whole roasted chicken
Grilled Asparagus wrapped in proscuitto
Steamed artichokes with garlic pesto butter
Roasted cauliflower and garlic mashed potatoes
Easy, simple, and delicious.
Chicken: Clean a roaster chicken, wash inner cavity and trim off excess fat. Rub inside cavity with kosher salt, and then rub entire chicken with olive oil. Break up one whole head of garlic and mash with either your knife or a rolling pin, and put the whole mess of it inside your chicken. Cut an orange and a lemon in half, squeeze juices into chicken, and place the peels inside chicken as well. Preheat your oven to 375. Sprinkle some kosher salt, pepper, garlic powder, and some Italian seasoning on top of your chicken. Create a tent of aluminum foil and set it over your chicken, but don’t press it against the meat.
Roast for 45 minutes, remove foil and baste chicken. Roast for another 45 minutes, and check for internal temp, or poke a hole where the thigh meets the breast and see if the juices run clear.. clear juices mean your chicken is done. Another sure sign is if the leg easily separates from the chicken body.
Grilled Asparagus: Simple, simple, simple! In the summer I make this on the BBQ, but your broiler works just fine. Snap off the ends of your asparagus where the stem naturally wants to snap. Toss with some olive oil, kosher salt, and cracked pepper. Lay out on broiler pan and broil until starting to blacken on the tips. It should still be crisp, it will have wonderful flavor. Take a strip of proscuitto and wrap it around 6-10 spears, then set back under the broiler for a few seconds on each side to seal.
Steamed Artichokes: Trim off the ends of your artichokes so they sit flat in the bottom of your largest pot. Fill your pot with 50% water, 50% chicken stock. Add in a tsp garlic powder, juice of one whole lemon, and 1 tbsp kosher salt. You can also toss in some garlic, but keep the cloves whole. You may need to use a plate to keep your artichokes weighted down in the water, cook until the "leaves" pull freely from the body of the artichoke.
Dipping sauce: 1/4 cup pesto (I just buy bertolli pre-made pesto, its wonderful), 1/2 tbsp minced garlic, 1/4 cup butter. Melt in small saucepan and cook for a few minutes over low heat until well combined, serve in small ramekins or dipping sauce dishes.
Roasted Cauliflower and garlic mashed potatoes: 1 pound cauliflower florets, steamed until very soft. 5 roasted garlic cloves, 2 pounds skinned potatoes, boiled until soft. Toss cauliflower into food processor and pulse until smooth and creamy. Stream in some cream if needed. Add in garlic, and potatoes, and pulse until super creamy and smooth. I put mine in a frosting bag and pipe with a star tip for a fancier look, and then set some of the cut chicken slices on top of the potatoes.
Chicken Pot Chicken Pot Chicken Pot Piiiiiie
Simple, Simple, Simple... and WAY delicious!
1 box puff pastry (comes with two sheets, defrost both sheets according to directions)
1 large can cream of chicken soup (family size can)
1 bag mixed veggies (corn, peas, carrots, green beans)
4 large potatoes, peeled and cut into bite size chunks
2-3 large chicken breasts, trimmed and skinned
optional : add one large chopped yellow onion.
Use salt, pepper, garlic powder, onion powder to taste.
Boil or roast your chicken breasts and either shred or cut into chunks. Place in large mixing bowl and pour in your mixed veggies and your can of soup. Microwave your potatoes for about 5 minutes or until slightly starting to cook. Preheat oven to 400 degrees.
Mix your potatoes into your mix, and line the bottom (not the sides) of a 9x13 glass pyrex dish with some puff pastry. Bake for 10 minutes or until slightly browned, then pour mixture on top, smooth out, and top with last sheet of puff pastry. You will need to trim it to fit, kitchen shears work best for working with puff pastry. Brush the top with a beat egg, bake at 400 degrees for 25-30 minutes until crust is golden brown and filling is bubbly.
1 box puff pastry (comes with two sheets, defrost both sheets according to directions)
1 large can cream of chicken soup (family size can)
1 bag mixed veggies (corn, peas, carrots, green beans)
4 large potatoes, peeled and cut into bite size chunks
2-3 large chicken breasts, trimmed and skinned
optional : add one large chopped yellow onion.
Use salt, pepper, garlic powder, onion powder to taste.
Boil or roast your chicken breasts and either shred or cut into chunks. Place in large mixing bowl and pour in your mixed veggies and your can of soup. Microwave your potatoes for about 5 minutes or until slightly starting to cook. Preheat oven to 400 degrees.
Mix your potatoes into your mix, and line the bottom (not the sides) of a 9x13 glass pyrex dish with some puff pastry. Bake for 10 minutes or until slightly browned, then pour mixture on top, smooth out, and top with last sheet of puff pastry. You will need to trim it to fit, kitchen shears work best for working with puff pastry. Brush the top with a beat egg, bake at 400 degrees for 25-30 minutes until crust is golden brown and filling is bubbly.
Subscribe to:
Posts (Atom)