1/2 cup grated Romano cheese
1 large clove garlic - minced
10 oz. frozen spinach - squeezed
6 & 1/4 oz. artichokes - drained
8 oz soft garlic chive cream cheese
1 cup shredded mozzarella
Process all but mozzarella until thoroughly blended - fold in mozzarella.
Bake 20 - 25 minutes @ 375
Serve with tortilla chips/pita/or beer bread
1/4 cup fresh lime juice
1/3 cup water
2 Tbsp. vegetable oil
1 large clove garlic, pressed
3 tsp. vinegar
2 tsp. soy sauce
1/2 tsp. liquid smoke
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. ground black pepper
dash onion powder
2 boneless, skinless chicken breast halves or 1 lb. top sirloin or a combination of 1 chicken breast half
and 1/2 lb. sirloin
1 Spanish onion, sliced
1 Tbsp. vegetable oil
1 tsp. soy sauce
2 Tbsp. water
1/2 tsp. lime juice
dash ground black pepper
On the side:
1/2 cup pico de gallo
1/2 cup grated Cheddar cheese
1/2 cup guacamole
1/2 cup sour cream
1 cup shredded lettuce
6 to 8 flour tortillas (6")
Combine all of the ingredients for the marinade in a small bowl. Marinade your choice of meat in the marinade
for at least 2 hours. If you are just using the sirloin, let it marinate overnight, if possible.
When the meat has marinated, preheat your barbecue or stove top grill to high.
Preheat a skillet over medium high heat. Sauté the onion slices in the oil for 5 minutes. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to sauté
until the onions are translucent and dark on the edges (4 to 5 more minutes). Salt to taste.
While the onions are sautéing, grill the meat for 4 to 5 minutes per side or until done.
While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat.
This will be your sizzling serving pan.
When the meat is done remove it from the grill and slice it into thin strips.
Remove the extra pan from the heat and dump the onions and any liquid into it If you've made it hot enough
the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in
a moist towel in the microwave for 30 seconds and serve on the side. Serve salsa also, if desired.
Assemble fajitas by putting the meat into a tortilla along with your choice of condiments. Roll up the tortilla.
Yield: 6 to 8 fajitas which will feed 2 people.
Chef's Note: At Chili's, bell peppers are optional with this dish. If you like peppers, combine a small slice of green or red bell pepper with the onion, and sauté the vegetables together. Follow the rest of the steps as described.
I found this online somewhere, and it IS just like Olive Garden's Chicken Scampi
Olive Garden Chicken Scampi
White Sauce Base
Heat 1 tablespoon butter in nonstick skillet. After it's melted, add 2 tablespoons flour and cook for 2 minutes on medium heat. slowly add milk and stir constantly to get rid of lumps. When you have added enough milk, you should have like a white gravy consistency. Set this aside. You will have much more white sauce than you will actually need.
1 cup (2 sticks) butter
2 tablespoons crushed garlic (real garlic; not salt or the dried stuff)
2 tablespoons chicken stock
3/4 cup Chablis (actually, I used Riesling and it worked fine) or
any white wine that's not too sweet.
1 cup water
1/4 cup white sauce
1 teaspoon crushed red pepper
2 tablespoons Italian seasoning
Black pepper to taste
Heat butter over a slow heat. Add the garlic, Italian seasoning and crushed red pepper. Cook for about 2 minutes on low heat. Add the wine, water, and chicken base. Stir until combined. Add the white sauce mix and stir until slightly thickened.
The rest of it
1/2 package angel hair, cooked
according to package directions
Thinly sliced bell peppers (red, green and yellow)
Thinly sliced red onions, about
10 whole garlic cloves
Put the garlic cloves in a small nonstick skillet with some oil and braise them for about 20 minutes on low heat. Just put the lid on the skillet and let them cook, they should be golden and really soft when they are done.
In a large nonstick skillet, sauté the peppers and onions for a few minutes. Also, sauté chicken tenderloins (however many you feel like cooking or eating!) Add the angel hair and pour the sauce over. Sauté until everything is mixed together and sauce is reheated. Add garlic cloves.
the trick for this one is to use good fresh ingredients...for instance, when I used fresh from the farmers market peppers and garlic (or from your garden) it was soooo much better...and pick out a good wine as well (personally I highly recommend WA wines, esp from the Columbia Basin!)
White Castle Hamburgers
12 dinner rolls (Parker House shape, 2-1/2 inches)
1 lb. lean ground beef
1/2 tsp. salt
About 1 1/2 C. water, divided
3/4 C. diced onions
1 beef bouillon cube
1/2 - 1 C. water
Place ground beef, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water and salt are blended through the beef. Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat. Roll the hamburger out to 1/4-inch thick. Remove plastic wrap; cut meat into 3-inch squares. Perforate each piece five times with a plastic straw (this forms the steam holes). Cover hamburger squares with plastic wrap. Freeze until partially frozen, but no frozen solid.
Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are clear, and adding more water as needed. Remove from heat until ready to cook hamburger patties.
To prepare patties, heat frying pan over medium-low heat; add water to onions just until the bottom of the frying pan is covered. Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy. Place each hamburger on top of a roll. Add pickles, then cover hamburgers so they will steam lightly. Or you can cover them and put them into the microwave for a few seconds.
My husband managed to get his hands on a download of 330 top secret restaurant recipes, if you'd like the whole list please let me know and I will be glad to send it to you as a .zip file. Once you open it the files are all notepad files so you'll probably want to try to open them with that program.
There's stuff like
Benihana Japanese fried rice
Chevys garlic mashed potatoes
Denny's Cheese Soup
Girl Scout Cookies Thin Mints
KC Masterpiece BBQ sauce
Various Mrs. Fields Cookies
Nabisco Nilla Wafers
Outback Steak House Wallaby Darned
Red Lobster Cheese Biscuits
Spaghetti Factory Mizithra cheese sauce
Taco Bell Mexican Pizza
Tony Romas Blueridge Smokies sauce