York Peppermint Patties

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 tablespoon peppermint extract green or red food coloring, optional 6 cups confectioners’ sugar Additional confectioners’ sugar 1 16 oz. bag semi-sweet chocolate chips In large mixer bowl, combine Eagle Brand, extract and food coloring if desired. Add 6 cups sugar; beat on low […]

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T.J. Cinnamon’s Cinnamon Rolls

Dough: 2 pkgs. active dry yeast 1/2 cup warm water (105 to 115 degrees) 1/3 cup sugar 1/2 teaspoon sugar 4-5 cups all-purpose flour, divided 1 teaspoon salt 1 cup milk, scalded and cooled to 110 degrees 1/3 cup vegetable oil 2 eggs, room temperature Filling: 1/2 cup butter or margarine, softened 1 cup firmly […]

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Sweet Potato Pancake

• 1/2 c. unsalted butter, melted • 5 medium sweet potatoes (about 1 pound 10 ounces) • 3 firm, ripe pears • salt and white pepper (to taste) • 3 T. maple syrup A new Thanksgiving classic. Substitute butternut squash for sweet potatoes or apples for pears, if you wish. Preheat oven to 400° with […]

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Steak & Ale s Burgundy Mushrooms

1 1/4 pounds mushrooms 2 quarts water 1/4 cup lemon juice 4 tablespoons margarine 3/4 cup yellow onions, diced 1/2 cup Burgundy 1 tablespoon beef bouillon granules 1/4 teaspoon garlic powder 1/3 teaspoon ground white pepper Clean and thoroughly dry mushrooms. Combine water and lemon juice in covered suacepan. Bring to boil. In another saucepan, […]

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Sbarro Rigatoni Ala Vodka

2 lbs. rigatoni 24 oz. canned tomato sauce (plain) 2 tablespoons olive oil 2 cloves fresh garlic, minced 1/2 teaspoon cracked red pepper 1 tablespoon salt 1/2 teaspoon black pepper 1 teaspoon dried basil 1/2 quart heavy cream 1 1/2 oz. vodka 1 oz. grated Romano Cheese 1 oz. bacon bits 1/2 oz. Italian parsley, […]

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Sbarro Chicken Francese

5 – boneless 5 oz. chicken breasts 5 eggs 3 oz. Romano cheese 1 teaspoon dried parsley 1 cup flour pinch of white pepper 1 cup chicken stock 1/2 pound butter juice from 2 lemons 1 1/2 cups oil (10% olive oil, 90% vegetable oil) lemon slices and chopped fresh parsley for garnish Pound chicken […]

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Ruby Tuesdays Chicken Quesadillas

5 oz. chicken breast Italian Dressing 12 inch flour tortilla margarine 1 cup shredded monterey jack/cheddar cheese 1 Tablespoon tomatoes, diced 1 Tablespoon jalapeno peppers, diced Cajun Seasoning (to taste) 1/2 cup shredded lettuce 1/4 cup diced tomatoes Sour Cream Salsa Place chicken breast in a bowl with enough Italian dressing to coat; allow to […]

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Red Lobsters Ultimate Fondue

1 cup velveeta, cubed 1 cup swiss cheese in small pieces 1 can Campbell’s condensed cream of shrimp soup 1 cup milk 1/2 teaspoon cayenne 1/2 teapsoon paprika 1 broiled lobster tail (or 1 1/2 cups imitation) – chopped Combine everything but the lobster in a medium saucepan and cook over low heat until melted, […]

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Red Lobsters Shrimp Diablo

3 lb. Large Uncooked Shrimp In the Shells (no heads) Milk 1/2 lb. Unsalted Butter 1 Jar Kraft BBQ Sauce 1/2 Cup Ketchup 1 Tablespoon Fresh Ground Pepper 1/4 Cup Frank’s Red Hot Sauce Wash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight. Mix all sauce ingredients in a […]

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Red Lobsters Cheesecake

Crust: 10 oz. package Lorna doone cookies, crushed 1/4 lb. melted butter 1/4 cup sugar 1 envelope Knox gelatin Filling: 16 oz. cream cheese 8 oz. sour cream 2 eggs 2 tablespoons butter 2 tablespoons cornstarch 1 cup sugar 1 teaspoon vanilla crushed cookie crumbs for garnish Crust; mix crumbs with butter, sugar, and gelatin. […]

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