Red Lobster's Shrimp And Cheese Puffs

• 1 small Red Lobster Cocktail Shrimp Party Platter
• 1 sheet puff pastry - (1/2 pkg) -- defrosted
• 2 packages cream cheese - (3 oz ea) -- softened
• 1/2 cup crumbled blue cheese -- softened
• 2 teaspoons finely-chopped onion
• 1/4 teaspoon lemon juice
• 1/4 teaspoon Worcestershire sauce
• Milk -- for brushing
• Parmesan cheese

Combine softened cheeses with onion, lemon juice and Worcestershire sauce.(Makes 1 cup of cheese mixture)Roll pastry sheet on a floured board into a 11- by 14-inch rectangle.Spread cheese mixture over pastry sheet.With the tip of a sharp knife, cut the pastry into 3/4-inch lengthwise strips.Cut each strip into thirds.Wrap each cocktail shrimp with a cheese pastry strip.Place shrimp seam-side down on a greased cookie sheet.Brush with milk; sprinkle with Parmesan cheese.Bake at 400 degrees for 5 to 7 minutes or until pastry is golden.This recipe yields 30 puffs.

secret ingredient chocolate chip cookies jorgensen

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• 2 sticks (1 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1/4 cup Nestle's Quik powder
• 2 large eggs
• 1 teaspoon vanilla
• 12 ounces miniature semisweet chocolate chips

Preheat oven to 350° F.

Into a bowl sift together flour, baking soda, and salt and stir in oats.

In bowl of a standing electric mixer beat butter with sugars until light and fluffy. Beat in Nestle's Quik until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture, beating until just combined, and stir in chocolate chips.
Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden. Transfer cookies to racks to cool.

Gracie Allen's Classic Recipe for Roast Beef

• 1 large Roast of beef
• 1 small Roast of beef

Take the two roasts and put them in the oven. When the little one burns, the big one is done.

Have a great day!

EMERIL'S CREAM SAUCE OVER ANGEL HAIR PASTA

1 Tbs. olive oil
1/2 cup small diced Tasso sausage
2 Tbs. minced shallots
1 lb. crawfish tails
1 Tbs. minced garlic
1/2 cup peeled, seeded, and chopped Italian Plum tomatoes
1/2 cup chopped green onions
1&1/2 cup heavy cream
2 Tbs. butter 1 lb. angel hair pasta, cooked al denta
1/2 cup Parmesan Cheese 2 Tbs. chopped chives
salt and pepper

In a large saute pan, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the shallots and crawfish and saute for 1 minute. Stir in the garlic, tomatoes, and green onions, saute for 1 minute. Season the mixture with salt and pepper. Stir in the cream and bring up to a boil. Reduce the heat to a simmer and cook for 4-6 minutes or until the sauce has reduced enough to coat the back of a spoon. Season the sauce with salt and pepper. Stir the butter into the sauce. Add the pasta to the pan and gently toss the pasta into the sauce. Garnish the pasta with the grated cheese and chives.

Rachel Ray's Wedding Soup

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• 2 Tablespoons extra virgin olive oil
• 2 carrots, peeled & chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 bay leaves (dry or fresh)
• 3/4 pound of ground veal or ground beef, pork & veal mixture
• 1 egg, beaten
• 1/2 cup plain bread crumbs
• 1/3 cup grated Parmigiano or Romano cheese
• 2 pinches ground nutmeg (1/4 teaspoon)
• salt and pepper, to taste
• 1 quart (32 oz) chicken broth
• 2 cups warm water
• 1 cup dried pasta (ditalini, rings, broken up fettuccini)
• A handful chopped fresh flat-leaf parsley or 2 teaspoons dried

In a deep pot heat olive oil over medium heat. Add chopped vegetables & bay leaves. Cover pot & cook for 5 or 6 minutes, stirring occaisionally. While the veggies cook, combine ground meat with egg, bread crumbs, cheese & nutmeg & salt & pepper. Uncover veggies, add broth and water, and raise heat to high. Bring liquids to a boil. Roll meat mixture into bite-size meatballs and drop into boiling broth. Add pasta. Return to a boil. Reduce heat and simmer 8 minutes, until pasta is al dente and meatballs are cooked through - split one open and make sure there is no pink left in the meat. Add parsley and remove from heat.

Rachel Ray's Mini Meatball Soup

• 1 pound lean ground round
• 1 egg
• 1/2 cup bread crumbs
• 1/3 cup parmesan cheese
• 1 t. garlic powder
• 1/2 medium onion, chopped...plus 1/4 onion, chopped
• pepper & salt to taste
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 2 garlic cloves, minced
• 2 T. EVOO (extra virgin olive oil)2 pinches of nutmeg
• Three 15oz cans of chicken broth
• 1/2 cup small pasta

Preheat oven to 375°F. Combine meat, bread crumbs, cheese, garlic pwdr, 1/4 c. of the minced onion, salt & pepper. Form 1/2" meatballs & place on a baking sheet. Bake about 12-15 minutes. While meatballs are baking, saute 1/2 cup chopped onion, carrot, celery & garlic in olive oil over medium heat (in a soup pot). Sprinkle vegetables with nutmeg, salt & pepper. Cook 5 minutes. Add broth & turn heat to medium high. When broth boils, drop in pasta. Reduce heat to simmer, drop in meatballs, and cook until pasta is al dente.

Houlihan`s Baked Potato Soup

This is a best guess recipe. It sure tastes like the real thing!

• 1 1/2 pound baking potatoes
• 1/4 pound butter
• 2 cups yellow onion -- diced
• 1/3 cup flour
• 5 cups water
• 1/4 cup low sodium chicken base
• 1 cup instant potato flakes
• 3/4 teaspoon dried basil
• 1/2 teaspoon Tabasco sauce
• 1 cup heavy cream
• 1 cup milk
• salt and white pepper to taste
• grated cheddar cheese
• sliced scallions
• bacon(cooked until crisp and diced)

Scrub washed potatoes and bake in a preheated 400 degree oven until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2-1" cubes. Set aside. Melt butter in a large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions and butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine.

Remove from heat and serve. Top each serving with grated cheddar cheese, sliced scallions and bacon pieces.