Best signature restaurant items you can (or wish you could) make at home?
What are your favorite items to make at home in order to save money, be healthier, or just plain "hit the spot"?
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M$11 Answers
The recipe is based off of using 20 chicken drumettes.
Use one cup flour, mix with a teaspoon of salt and pepper
You'll need a bag to shake the chicken and the mix in
Shake until evenly coated, then deep fry chicken at 350 for 10-15 minutes, depending on deep fryer
Once chicken is done, toss chicken in a large pot and keep in oven on warm
Bring 1 bottle BBQ sauce (bullseye is a good one) and 1/4 cup honey to a rolling boil, stirring frequently to avoid burn spots.
Do this for about 10-15 minutes, til it's nice and warm, then pour sauce over chicken and mix it together until all drumettes are covered in sauce.
Warm in oven for another 15 minutes, and enjoy!
Hope this sounds delicious, cause it surely is!
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M$
Serves 8.
2 cups heavy cream
1 cup chicken broth
24 oz sliced mushrooms
3 cups frozen peas
6 cloves garlic
1/2 cup extra virgin olive oil
8 oz ham (Black Forest if possible), julienned
1/2 cup chopped parsley
16 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Procedures
HEAT extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
RETURN cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
REMOVE pot from heat and stir in grated Parmesan. Toss gently to combine.
TRANSFER to large serving platter. Garnish with chopped parsley and serve.
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.
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M$
Ingredients:
3/4 cup Olive oil
1/4 cup Red wine vinegar
6 Anchovy fillets -- minced
4 teaspoons Garlic -- minced
1 tablespoon Fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon White pepper
1 cup Grated Parmesan cheese
1 large Head romaine lettuce -- torn into bite-size pieces
Additional grated Parmesan Cheese
Croutons
Directions:
Blend first 7 ingredients in processor. Add 1 cup grated Parmesan cheese and blend until combined.
Add salt to taste. This recipe can be prepared up to 2 days ahead, just cover and keep refrigerated. Make sure to bring to room temperature and blend before serving, whisking to the proper creamy consistency.
Arrange lettuce in large serving bowl. Toss with dressing according to preference. Sprinkle with fresh Parmesan and croutons to serve.
Enjoy!
Source: CDKitchen.com
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M$
Lika Zuppa Toscana
INGREDIENTS:
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Directions:
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat (not all of it!!)
In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving.
I sub cauliflower for the potatoes, because I don't need to zing my pancreas. It still tastes marvelous!
Bah-ston Market Creamed Spinach
5 Tbls. butter - divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese -
1 sm. onion - minced
3 cloves garlic - minced
(2) 10 oz. pkgs. frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese
-In a 2-quart saucepan over medium-low heat, melt 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese.
-Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside.
-In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan.
-Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes.
-Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout.
-Remove from heat; fold in Parmesan.
That's the base recipe. I, of course (as someone with metabolic disorder who runs a website for others with the problem) use an alternate method of thickening the sauce, and use a mixture of cream and almond milk instead of the half and half. Almond milk has been used as a dairy substitute for thousands of years, and goes so well with the cheeses you don't even realize it's in there, other than a slight complexity and richness that it adds.
These are two things that I get asked to make repeatedly by my teenaged son and his friends, as well as my in-laws. That last is quite a trick!
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M$
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M$
So start simple buy good basic cookery book one that tells you basic techniques for making pastries for example or making Sushi. Once you have mastered the basics treat yourself to one of those super-chef cook books the one that focuses on the kind of cuisine you like. Then work up a few of the recipes and practice them. That means make them for yourself before you have a big dinner party!
My favorite cook book that covers the basics is the one by Delia Smith. This book is a Cookery classic and you will find something for everyone and any occasion here. Many recipes can also be found on line. But don’t be to ambitious to start out with. Spending hours on something that goes wrong can be discouraging. It may be worth remembering that many restaurants spend long hours on preparatory work before you even sit down on your restaurant chair so you will need time and tenacity in addition to the correct ingredients, if you want to make your dream dish for supper!
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M$
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M$
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M$1/4 c Onion; chopped
1/4 c Peanut oil
2 tb Rice wine vinegar
2 tb Water
1 tb Fresh ginger root; chopped
1 tb Celery; chopped
1 tb Soy sauce; *
1 1/2 ts Tomato paste
1 1/2 ts Sugar
1 ts Lemon juice
ds Salt
ds Pepper
Instructions
* May substitute low sodium/light soy sauce.
1. Combine all ingredients in blender and process until almost smooth. Makes 6 servings; about 2 tbs + 2 tsp each. Unused portions may be stored in a covered container in the refrigerator.
Source: Benihana Restaurants
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M$
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits
My other favorite would be for the Starbucks Caramel Frappucino...I dream of these lol
* 1/2 cup cold coffee
* 3 tablespoons sugar
* 1/2 cup milk
* 2 cups ice
* 3 tablespoons caramel sundae syrup
* whipped cream
Directions
1. Combine all ingredients into electric blender.
2. Blend drink until ice is crushed and drink is smooth.
3. Serve in coffee cups and top with whipped cream and caramel syrup (if desired).
This one will fool even the most loyal starbucks drinker.
Also check out www.gourmetsleuth.com. They have some great recipes as well.
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M$Something else would be Pho/Phawm, also Thai or Hmong.
BUT the thing I love to make at home the most is curry. At Thai restaurants they can charge $13.95 a bowl. At home, I could spend that much and make at least 4 servings. It's not always better, but I'm still learning.
I forgot to mention pesto pasta. Noodles charges about $7 a bowl. With that you can buy one container of pesto to last you weeks, and at least two pounds of pasta, on sale of course. :)
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M$
