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.

Bennigan`s Hot Bacon Dressing

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

• 2 ounces Bacon grease
• 1/4 pound Red Onion - finely diced
• 2 cups Water
• 1/2 cup Honey
• 1/2 cup Red wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 tablespoon Cornstarch
• 1 tablespoon Tabasco

Using the insides of the red onion, finely dice, 1/4 lb. Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper, honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refigerator until needed.

Great Harvest Bread Company Fruit Dip

• 8 oz. package light cream cheese, softened
• 7 oz. jar marshmallow fluff
• 1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice
• 1 teaspoon freshly grated orange peel
• 1/2 teaspoon ground ginger

Combine all ingredients, mixing with an electric mixer until well blended. Chill before serving.

P.F. CHANG'S Chicken Lettuce Wraps

• 8 dried shiitake mushrooms
• 1 tsp cornstarch
• 2 tsp dry sherry
• 2 tsp water salt and pepper
• 1 1/2 pounds boneless, skinless chicken
• 5 tbsp oil 1 tsp fresh minced ginger
• 2 cloves garlic, minced
• 2 green onions, minced
• 2 small dried chilies
• 1 (8 oz) can bamboo shoots, minced
• 1 (8 oz) can water chestnuts, minced
• 1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:

• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp dry sherry
• 2 tbsp oyster sauce
• 2 tbsp water
• 1 tsp. sesame oil
• 1 tsp. sugar
• 2 tsp. cornstarch
• Iceberg lettuce "cups" leaves

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Luby's Ambrosia

• 5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
• 1 can (6 oz.) pineapple bits
• 1 C. flaked coconut
• 1/4 C. powdered sugar

In a medium bowl, combine all ingredients. Mix well. Cover and refrigerate at least one hour.

Applebee's Chardonnay Mushrooms

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

• 1/4 tsp. powdered garlic
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 lb. fresh mushrooms - quartered
• 1/4 cup Chardonnay
• 2 Tbls. dried parsley flakes

Sauté mushrooms and garlic in butter, stirring often, for 4 minutes, or until soft; season with salt and pepper.

Turn off heat and immediately pour Chardonnay onto mushrooms.

Add parsley and toss to coat.

Olive Garden Chocolate Lasagna

Pasta:

• 1-3/4 c Flour
• 2 tbs. Unsweetened cocoa powder
• pinch of salt
• 2 extra large eggs
• 2 tsp vegetable oil

Filling:

• 4 c Whole Milk Ricotta Cheese
• 2 c heavy cream
• 6 tbs. sugar
• 1 tbs. orange zest
• 2 tbs. Grand Marnier
• 12 oz bittersweet chocolate, chopped
• a pinch of salt

Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking. Wrap in plastic wrap and let rest for half an hour.

Roll the pasta out by hand or with a machine and cut into eight 4-1/2 x 11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil.
Plunge the noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain. Combine all filling ingredients and mix until smooth.

To assemble: Preheat oven to 425F with the rack in the upper third of the oven. Generously butter an 8"x11"x2" pan. Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.

Bake for 20-25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm.

Luby's Tortilla Soup

• 3 qt. chicken stock
• 1 1/2 (12 oz.) can whole peeled tomatoes
• 2 3/4 t. ground cumin
• 1/2 clove garlic, minced
• 1 T. Salt
• 2 1/2 t. ground pepper
• 1 1/2 (12 oz.) cream style corn
• 3 1/2 C. shredded American cheese
• 1/2 C. cornstarch1 C. water
• 1 lb. ground beef
• 1/3 C. chopped oniontortilla chips

Bring broth to a boil in a large pot.

Crush tomatoes by hand and add with juice to broth. Add cumin, garlic, salt, pepper, corn, and cheese. Bring to a boil again. Dissolve cornstarch in cup of cool water in small bowl. Add to boiling soup slowly while stirring constantly. Let simmer 10 minutes.

While soup simmers, sauté ground beer in skillet with chopped onion. Drain off any grease. Turn soup off, and add cooked beef mixture. Serve with sour cream, shredded cheddar cheese, and tortilla chips.

Cracker Barrel Old Country Store Biscuits

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

• 2 1/4 C. Bisquick Mix
• 2/3 C. Buttermilk
• 1 tsp. Sugar
• 1 Tbsp. Butter, melted

Preheat oven to 450 degrees. Mix first three ingredients together, add 1 Tbsp. of the melted butter into batter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Knead 20 times, roll 1/2 inch thick, and place in an ungreased 8 by 8 cake pan. Place biscuits next to each other, when the you have placed all of them in there flatten slightly. Bake for 8 to 10 minutes.

To make like Popeye's Biscuits, or KFC Biscuits prepare the same way, but brush melted butter when they are placed in the oven, and when you take the biscuits out of the oven.

Denny's Bacon Caesar Burger Recipe

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

• 1 Hamburger bun
• 1 Hamburger pattie
• 1 slice Romaine lettuce
• 2 Hamburger slices of dill pickles
• 1 slice of red onion
• 2 slices of tomato
• 2 slices Monterey Jack cheese
• 2 slices of bacon, cooked
• 1/4 cup Caesar dressing - served on the side

Cook hamburger pattie and season with salt and pepper. Toast the bun separately in a skillet, or you can even do this in the oven using the broiler.

Assemble like this: Starting from the bottom bun. Bottom bun: slice of romaine lettuce, 2 slices of tomatoes, 2 slices of pickle, onion, hamburger pattie, 2 slices of Monterey Jack cheese, 2 slices of Bacon placed crossways, Top Bun.

Dip your burger in the Caesar dressing.

Olive Garden's Pasta Roma Soup

• 2 cans garbanzo beans - (16 oz ea) -- drained
• 6 slices bacon -- cooked, drained,and chopped
• 1/3 cup olive oil
• 3/4 cup diced onions
• 1 cup diced celery1
• /4 teaspoon minced garlic
• 1 cup julienned carrots
• 1 1/2 cups drained diced canned tomatoes
• 1 quart chicken broth
• 1/2 teaspoon freshly-ground black pepper
• 1/8 teaspoon ground rosemary
• 2 tablespoons chopped fresh parsley
• 1/2 cup miniature pasta dry bowties -- cooked

Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately. This recipe yields 4 servings.

Kentucky Fried Chicken Spice

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

• 1 tablespoon rosemary
• 1 tablespoon oregano leaves
• 1 tablespoon powdered sage
• 1 teaspoon powdered ginger
• 1 teaspoon marjoram
• 1 1/2 teaspoons thyme
• 3 tablespoons packed brown sugar
• 3 tablespoons dry minced parsley
• 1 teaspoon pepper
• 1 tablespoon paprika
• 2 tablespoons garlic salt
• 2 tablespoons onion salt
• 2 tablespoons chicken bouillon powder (or 4 cubes, mashed)
• 1 package Lipton tomato Cup-a-Soup mix

Place all ingredients in blender and pulse for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so the spices will not lose their potency. Makes about 3/4 cup.Add 1 ounce mix to every one cup of flour for coating chicken.

Waffle House Chili

• 2 (15-ounce) cans pinto beans (not drained)
• 1 pound lean hamburger
• 1/4 pound breakfast sausage
• 2 cups chopped yellow onion
• 1 can (15 ounces) tomato sauce
• 2 cubes beef bouillon (or 2 tablespoons beef bouillon granules)
• 1 teaspoon salt
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground oregano

Brown hamburger, sausage and onions together in 6-quart saucepan. Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can. Add beef bouillon granules. If using beef bouillon cubes, dissolve in 1/4 cup water then add to the pan. Add salt, black pepper, garlic powder, ground oregano, cumin, chili powder and sugar. Blend thoroughly.

Bring to boil, reduce heat and simmer for 15 minutes. Serve.

Applebee's Deadly Chocolate Sin

• 2 tablespoons butter
• 6 ounces semisweet chocolate
• 2 ounces bitter chocolate
• 1 cup unsalted butter
• 1 teaspoon vanilla extract
• 4 eggs, at room temperature
• 4 egg yolks, at room temperature
• 1/2 cup brown sugar, firmly packed
• 6 tablespoons corn starch
• 10 ounce package frozen red raspberries in heavy syrup, thawed
• 1 pint fresh raspberries
• 12 triangular cookies or chocolate pieces
• 12 sprigs fresh mint

Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.
In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume.

Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition. Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.

Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin.

Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.

Pour thawed raspberries in blender and puree. Strain and discard seeds.

Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.