Owner: Secret Restaurant Recipes URL:http://secretrecipes.blogspot.com/ Join Date: Tue, 12 Jun 2007 20:19:58 -0500 Rating:0 Site Description: The Olive Garden, Red Lobster, T.G.I.F. and much more. It's easy to make Secret Restaurant Recipes at home. Check out the Olive Garden breadsticks recipe. Site statistics:Click here
Red Lobster's Cozumel Shrimp 2007-06-08 03:53:00 Serving Size: 4Red Lobster
's CozumelShrimp
Ingredients:40 large shrimp -- peeled, deveined1/4 cup green onions in 1/4" dice1/4 cup yellow onions in 3/8" dice1/4 cup red bell peppers in 3/8" dice1/2 cup grated Pepperjack cheese1 cup your favorite BBQ sauce1/4 cup creamy horseradish sauce1 tablespoon crushed red pepper1 teaspoon freshly-ground black pepper4 cups cooked rice4 flour tortillas2 tablespoons melted butterRed Lobster
's Cozumel Shrimp Cooking Directions:Tortilla shells: Preheat oven to 450 degrees. Butter both sides of flour tortillas.Drape tortillas over an oven proof bowl so that it forms an upside down bowl shape.Bake in oven for 8 to 10 minutes until golden brown.Remove from bowl and hold in a dry place.For shrimp: Combine sauce ingredients and mix well.Add all other ingredients except cheese and mix together. Place in greased casseroledish and sprinkle top with cheese. Bake in oven for 20 minutesAssembly: Place tortilla shell on plate or in bowl.Place 1 cup of rice into
Red Lobster's Country Fried Flounder 2007-05-31 00:59:00 Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking Directions:Skin fillets.Cut fillets into serving size portions.Combine cornmeal with seasonings.Roll fish in cornmeal mixture.Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.Brown on one side 2 to 3 minutes.Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.Serve with tartar sauce and coleslaw.This recipe yields 4 to 6 servings. Read more:Country
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Red Lobster's Cool Vegetable Salsa For Grilled Grouper 2007-05-14 05:50:00 Serving Size: 4Ingredients:4 boneless grouper fillets - (8 oz ea)1 tablespoon melted butterSeasoned salt -- to tasteFreshly-ground black pepper -- to taste1 cup diced tomatoes - (3/8")1/2 cup peeled seeded diced cucumber - (3/8")1 tablespoon freshly-chopped cilantro1/2 cup diced red bell pepper1/4 cup diced onion - (3/8")2 tablespoons lime juice2 tablespoons olive oil2 tablespoons tomato juice or V81/2 teaspoon salt1 dash Jalepeo Tabasco sauce1/4 teaspoon minced garlicCooking Directions:Place all ingredients for salsa in a mixing bowl and mix well.Let stand refrigerated for 60 minutes.Brush the fish with butter and season to taste.Grill fish 3 to 4 minutes on each side or until cooked through.Plate fish and serve with a heaping scoop of salsa on top.This recipe yields 4 servings. Read more:Grilled
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Red Lobster's Cod Fish Grilled In Foil 2007-05-14 05:49:00 Serving Size: 4Ingredients:1 pound cod fish fillets2 tablespoons butter1/4 cup lemon juice1 tablespoon chopped fresh parsley1 teaspoon salt1/4 teaspoon freshly-ground black pepper1/4 teaspoon paprika1 onion -- thinly slicedCooking Directions:Use heavy aluminum foil cut into large squares.Place equal portions of the fish fillets on each piece of foil.In a saucepan, melt butter.Add lemon juice, parsley, salt and pepper.Stir to blend well.Pour this mixture over the fish, sprinkle with paprika and top with onion slices.Fold the foil around the fish and seal.Grill for 5 to 7 minutes per side.Fish should flake easily when done. Read more:Grilled
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Olive Garden's Shrimp Primavera 2006-10-14 14:09:00 Ingredients:=== SAUCE ===1/3 ounce butter or margarine1 package Knorr Romaglio Pasta Sauce Mix - (1 oz) (or similar dry sauce mix)28 ounces canned tomatoes -- crushed2 tablespoons lemon juice1/4 teaspoon crushed red chili pepper1/2 teaspoon dried basil1/4 teaspoon dried marjoram1/2 teaspoon freshly-ground black pepper=== VEGETABLES ===2 tablespoons butter1/2 pound mushrooms -- halved1 cup green peppers in 1" squares1 cup red peppers in 1" squares1/2 cup yellow onion in 1" squares1 pound fresh or dry linguini -- cooked1 pound medium to large shrimp -- cooked, peeled, and deveinedCooking Directions:Melt butter in 3-quart pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large saut pan, melt 2 tablespoons butter. Saut vegetables about 3minutes until crisp-tender. Add to the sauce and simmer 5 more minutes.When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Shrimp
Primavera sauce over hot linguini. Sprinkle wi Read more:Garden
, Olive
Olive Garden's Shrimp Scampi Sauce 2006-10-14 14:07:00 Serving Size: 0Ingredients:1/2 cup bottled wishbone Italian dressing1/4 teaspoon dry mustardTabasco sauce -- to taste1/3 cup ketchupCooking Directions:With wire shisk combine all ingredients until smooth. Keep refrigerated, tightly covered, to use within a week. Freeze to thaw and use within 4 months.This recipe yields about 3/4 cup of sauce. Read more:Garden
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Olive Garden's Spaghetti Sauce 2006-10-14 14:05:00 Ingredients:2 pounds ground round2 tablespoons oil1 can stewed tomatoes - (14 oz) -- cut up6 ounces V-8 juice1 jar Prego spaghetti sauce - (16 oz)1 envelope onion soup mix1/2 cup grape jellyCooking Directions:Brown meat in oil until pink color disappears. Crumble with fork. Stirin tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook,stirringoften, 15 to 20 minutes or until jelly melts and sauce is piping hot.This recipe yields enough sauce for 6 to 8 servings. Read more:Garden
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Olive Garden's Tiramisu Dessert 2006-10-14 14:03:00 Serving Size: 6Ingredients:1 sponge cake - (10" to 12" dia, abt 3" tall)3 ounces strong black coffee or instant espresso3 ounces brandy or rum1 1/2 pounds cream cheese or mascarpone -- room temperature1 1/2 cups superfine or powdered sugarUnsweetened cocoa powderCooking Directions:Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving.Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.This recipe yields 6 servings. Read more:Dessert
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Olive Garden's Tomato-Basil Crostini 2006-10-14 13:59:00 Serving Size: 6Ingredients:2 Boboli bread shells, 6" dia(or similar Italian flat bread)2 tablespoons freshly-grated Parmesan cheese=== TOMATO-BASIL TOPPING ===1 1/2 cups seeded diced Roma tomatoes1 tablespoon chopped fresh basil1 tablespoon extra-virgin olive oil1/4 teaspoon salt=== GARLIC OIL ===1 garlic clove -- cut thin slices2 tablespoons extra-virgin olive oilFor Tomato
-Basil
Topping: Blend all ingredients thoroughly andrefrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.For Garlic Oil: Let a thinly-sliced clove of garlic soak in 2 tablespoons olive oil for at least 1 hour before using to allow the flavor to infuse.Cooking Directions:Preheat oven to 400 degrees.Line a sheet pan or cookie sheet with foil. Dribble garlic oil overBoboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2- by 2-inch squares. Remove to a serving plate and cover, ge Read more:Garden
, Olive
Olive Garden's Tortellini Do Forni 2006-10-14 13:42:00 Serving Size: 4Ingredients:1 1/4 pounds cheese tortellini -- cookedChopped fresh parsleyFreshly-grated Parmesan cheese=== TOMATO BASIL CREAM SAUCE ===1/4 cup olive oil2 large garlic cloves -- minced2 cups peeled crushed drained plum tomatoes1 chicken bouillon cube -- mashed4 teaspoons dried basil2 teaspoons chopped fresh parsley1/4 teaspoon freshly-ground black pepper2 cups heavy cream4 tablespoons freshly-grated Parmesan cheeseCooking Directions:Have tomatoes in chunky pieces. Blend bouillon with basil, parsley andpepper into the tomatoes. Saut the garlic in olive oil until justwhite.Add to the sauce and bring just to a simmer.When sauce is hot, add the cream to a non-aluminum skillet and bringto aslow boil and add the hot tomato sauce and cheese. Stir well and blendthe tortellini into the pan of tomato basil cream sauce. Serve, toppedwith parsley and cheese.This recipe yields 4 servings. Read more:Garden
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Olive Garden's Chocolate Chip Cookie Dough Cheesecake 2006-10-11 08:43:00 Serving Size: 0 Ingredients:2 tablespoons margarine 2 1/2 cups chocolate cookie crumbs 2 pounds cream cheese -- softened 1 cup sugar 4 eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1 pound refrigerated chocolate chip cookie dough 2 ounces chocolate chips === TOPPINGS === 1 pint heavy whipping cream -- whipped Chocolate
chips Chopped walnuts Cooking Directions:Preheat oven to 325 degrees. Generously grease the bottom and sides of a 10-inch springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto thebottom and sides of the pan. Using an electric mixer on high speed, combine cream cheese, sugar, eggsand flour and mix until smooth. Add vanilla and sour cream and mix justuntil blended. Pour 1/2 of t Read more:Cheesecake
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Olive Garden's Chicken Spiedies 2006-10-11 08:42:00 Serving Size: 6 Ingredients: === MARINADE === 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons sugar 1 garlic clove -- minced 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon dried tarragon 1/2 teaspoon dried oregano 1 1/2 pounds boneless skinless chicken breasts -- cut 1" by 1" squares === APPETIZER SAUCE === 1 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon minced garlic 2 teaspoons dried tarragon 1/2 cup pineapple juice === VEGETABLES === 3 large red bell peppers -- cut into 72 strips about 1/2" by 1" each 2 large green bell peppers -- cut into 48 strips about 1/2" by 1" each 1 large yellow onion -- cut into 96 strips about 1/2" Read more:Chicken
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Olive Garden's Capellini Primavera 2006-10-11 08:40:00 Serving Size: 4 Ingredients:1/4 pound butter 1 1/2 cups chopped onion 3/4 cup julienned carrots 12 ounces broccoli florets in 1" pieces 8 ounces mushrooms -- sliced 1 1/4 cups thinly-sliced halved yellow squash 1 teaspoon minced garlic 1 1/2 cups water 1 tablespoon beef bouillon granules 1/4 cup minced oil-pack sun-dried tomatoes 1 1/4 cups crushed tomatoes in puree 1 tablespoon finely-chopped fresh parsley 1/4 teaspoon oregano 1/4 teaspoon rosemary -- ground 1/8 teaspoon crushed red pepper flakes 1 pound fresh angel hair pasta -- cooked 1/2 cup grated Parmesan cheese Cooking Directions:Melt butter in a Dutch oven over medium heat. Saut onions, carrots andbroccoli for 5 minutes. Add mushrooms, squash and garlic and saut for 2minutes longer. Add remaining ingredients, Read more:Garden
, Olive
Olive Garden's Capellini Pomodoro 2006-10-11 08:39:00 Serving Size: 4 Ingredients: 3 garlic cloves -- minced 2 pounds plum tomatoes -- seeded, diced 1 ounce fresh basil leaves -- minced 1/3 cup extra-virgin olive oil 3 ounces Parmesan cheese -- grated 12 ounces dry angel-hair pasta -- cooked 1/4 teaspoon freshly-ground black pepperCooking Directions:Heat olive oil and add garlic; cook until it turns white. Add tomatoesand pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomatomixture, basil and half of Parmesan cheese. Serve immediately and passremaining Parmesan. This recipe yields 4 servings. Read more:Garden
, Olive
Olive Garden's Brownie Banana Funtastico 2006-10-11 08:38:00 Ingredients: === BROWNIES === 1 package brownie mix bananas -- as needed Chocolate topping Pineapple topping Maraschino cherries Chopped walnuts Whipped cream === BANANA MOUSSE === 1 envelope whipped topping mix 1/2 cup milk 1 package banana instant pudding mix (can use chocolate or strawberry) 1 cup milk Cooking Directions:Prepare the brownie mix according to package directions. Beat whipped topping mix and 1/2 cup milk at high speed with an electricmixer for 5 minutes. Transfer topping to a separate bowl and reserve. Donot wash mixer bowl. Add pudding mix and 1 cup milk to bowl. Mix on low speed for 2 minutes. Fold whipped topping into pudding, by hand or on very low speed until wellmixed. Chill while assembling banana spli Read more:Brownie
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Olive Garden's Breadsticks 2006-10-11 08:36:00 Serving Size: 8-10 Ingredients:1 loaf frozen bread dough -- thawed, and at room temperature Pam vegetable spray Garlic powder -- to taste Dried oregano leaf -- rubbed to a fine powder between fingers Cooking Directions:When dough is soft enough to knead, spray your fingers with Pam or oil andknead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in awarm place until doubled -- about 1 1/2 to 2 hours. Holding Pam about 8 inches from sticks, lightly spray top of each and thendust with garlic powder and oregano. Bake at 375 degrees about 20 to 25minutes or until golden brown. Cool in pan on rack to serve within a dayor two. This recipe yields 8 to 10 bread sticks. Read more:Garden
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Olive Garden's Alfredo Sauce 2006-10-11 08:35:00 Serving Size: 0 Ingredients: 1 pint heavy cream 1 stick butter 2 tablespoons cream cheese 1/2 cup grated Parmesan cheese - (to 3/4) 1 teaspoon garlic powder Cooking Directions:In a saucepan combine butter, heavy cream, and cream cheese. Simmer thisuntil all is melted, and mixed well. Add the Parmesan cheese and Garlicpowder. Simmer this for 15 to 20 minutes on low. You may wish to seasonwith a little salt and pepper. It has been made with half-and-half, butheavy cream is preferred.This recipe yields ?? servings. Read more:Alfredo
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Olive Garden's Alfredo Fettucine 2006-10-11 08:33:00 Serving Size: 4Ingredients:8 ounces cream cheese -- cut in bits3/4 cup grated Parmesan cheese1/2 cup butter or margarine1/2 cup milk8 ounces fettuccine -- cooked, drainedCooking Directions:In large saucepan combine cream cheese, Parmesan, butter and milk,stirring constantly until smooth. Toss pasta lightly with sauce, coatingwell.This recipe yields 4 servings. Leftovers freeze well. Read more:Alfredo
, Garden
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Carl's Jr. Western Bacon Cheeseburger 2006-10-11 07:24:00 Serving Size: 1 Ingredients: 2 frozen onion rings (like Ore-Ida) 1/4 pound ground beef 1 sesame-seed hamburger bun 2 slices Oscar Mayer pre-cooked bacon Salt -- to taste Freshly-ground black pepper -- to taste 1 slice American cheese 2 tablespoons Bull's Eye Original Flavor barbecue sauce -- see * Note* Note: you must use this brand and variety to make it taste just likeCarl's. Other brands will produce different, but still tasty results.Bake or deep-fry the onion rings according to the package directions.On waxed paper, form hamburger into 5-inch round patty. Freeze for atleast an hour. Keep any spares frozen until needed. Obviously you'll dothis in advance.Preheat either an outdoor gas barbecue, or an indoor electric one. Afterit is pre-heated, place the still-frozen beef patty on the grill, pressingdown firmly for 4 t Read more:Bacon
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Carl's Jr. Santa Fe Chicken 2006-10-11 07:23:00 Serving Size: 4 Ingredients:4 boneless skinless chicken breast halves 1 cup teriyaki marinade (Lawry's is best) 1/4 cup mayonnaise 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon curry powder 1 pinch salt 4 whole-wheat hamburger buns 4 lettuce leaves 1 can mild green chili peppers - (4 oz) -- drained 4 slices American cheese Cooking Directions:Marinate the chicken in the teriayki marinade in a shallow bowl for 30minutes.Preheat a clean barbecue to medium grilling heat. Prepare the sauce in asmall bowl by mixing the mayonnaise with the paprika, cayenne pepper,curry powder, and salt.Grill the chicken for 5 to 8 minutes per side, or until done.Brown the faces of each bun in a hot frying pan. Spread a tablespoon ofsauce on the faces of each bun, top and bottom. On each bottom bun place Read more:Chicken
, Santa
Carl's Jr. Chicken Club 2006-10-11 06:58:00 Serving Size: 4 Ingredients: 4 boneless skinless chicken breast halves 1 cup teriyaki marinade (Lawry's is best) 4 whole-wheat hamburger buns 8 slices bacon 1/4 cup mayonnaise 1 cup alfalfa sprouts - (loosely packed) 4 lettuce leaves 4 large tomato slices 4 slices Kraft Swiss Cheese Singles Cooking Directions:Marinate the chicken in the teriyaki marinade in a shallow bowl for 30minutes. Preheat a clean barbecue to medium grilling heat.Brown the faces of each bun in a frying pan on the stove. Keep the panhot. Cook the bacon in the pan until crisp, then set aside.Grill the chicken breasts 5 to 8 minutes per side, or until cookedthrough.Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top andbottom. Divide the sprouts into 4 portions and mound on each bottom bun. On the sprouts, stack a lettuce Read more:Chicken
Wendy's Jr. Bacon Cheeseburger 2006-10-11 05:57:00 Serving Size: 1Ingredients:1/8 pound ground chuck -- formed 3 1/2" square= (do this on waxed paper)1 potato sandwich bun (hamburger-style)1 thin tomato slice2 slices Oscar Mayer Ready-Made bacon1 slice Kraft Del-Deluxe real American cheese2 iceberg lettuce leaves (to 3)1/2 tablespoon Kraft mayonnaise1/2 tablespoon Heinz ketchupCooking Directions:Pre-heat an electric griddle to 375 to 400 degrees. After its ready,toast the bun faces lightly, about 30 seconds. Don't brown as much as theMcDonald's or Burger King buns. Set the bun(s) aside.Microwave your bacon slices 30 to 40 seconds on a paper towel.Dress the crown of your bun in the following order: Spread the mayoevenly and apply the ketchup in a circular pattern. Next, it's thelettuce leaves followed by the tomato. Put the cooked bacon on next, thenthe cheese. Microwave for about 15 seconds to heat.Cook the fresh or thawed burger patty about 2 minutes on the pre-heatedgriddle, salting the top immediately after laying it down. After Read more:Bacon
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Wendy's Famous Frosty 2006-10-11 05:55:00 Serving Size: 2Ingredients:2 cups vanilla ice cream -- slightly thawed1/2 cup whole milk1/4 cup NesQuick (formerly Nestle Quick)1 teaspoon powdered egg whitesCooking Directions:Blend the ingredients together thoroughly in your blender. You may haveto manipulate the contents to make sure all of it gets blended well. Itshould be very thick.This recipe yields 2 regular-sized Frosty
s. Read more:Famous
, Wendy
Wendy's Baked Potato Toppings 2006-10-11 05:47:00 Ingredients:BROCCOLI AND CHEESE1 can cream of celery soup1 jar Cheez Whiz - (8 oz)1 tablespoon dry minced onion1 package frozen chopped broccoli - (10 oz) -- cooked, drainedCHILI AND CHEESE1 can chili-beef soupCheddar cheese -- shreddedSOUR CREAM AND CHIVES2 tablespoons mayonnaise8 ounces onion chip dip8 ounces sour cream chives2 tablespoons dry minced chivesGROUND BEEF TOPPING1 pound ground round2 tablespoons oil1 package dry onion soup mix1 teaspoon paprika8 ounces sour creamCooking Directions:Broccoli and Cheese Topping: In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.Chili and Cheese Topping: Warm soup until piping hot. Spoon over baked potatoes and top with cheese.Sour Cream and Chives Topping: Stir together mayonnaise, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoe Read more:Baked
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Wendy's Original Burger 2006-10-11 05:38:00 Serving Size: 1 Ingredients:1/4 pound ground chuck1 plain jumbo-sized sandwich bun -- (potato kind) === CONDIMENTS ===1 tablespoon mayonnaise1 tablespoon Heinz ketchup Mustard -- as needed3 slices Heinz genuine dill pickle - (thin slices)2 iceberg lettuce leaves - (to 3)2 white onion rings - (to 3)1 tomato slice Cheese -- (optional) Cooking Directions:Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty.Refrigerate until you're ready to cook.Pre-heat an electric griddle to 375 to 400 degrees. After its ready, toast the bun faces lightly...about 30 seconds. Don't brown as much as the McDonald's or Burger
King buns. Set the bun(s) aside.Cook the fresh or thawed burger patty about 3 minutes on the pre-heated griddle, salting the top immediately after layi Read more:Original
, Wendy
Red Lobster's Country Fried Flounder 2007-07-10 06:01:00 Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking Directions:Skin fillets.Cut fillets into serving size portions.Combine cornmeal with seasonings.Roll fish in cornmeal mixture.Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.Brown on one side 2 to 3 minutes.Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.Serve with tartar sauce and coleslaw.This recipe yields 4 to 6 servings. Read more:Country
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Red Lobster's Clam Chowder II 2007-05-07 05:07:00 Ingredients:1 quart clam juice1 cup non-fat dry milk powder2/3 cup flour1 can chicken broth - (14 oz)2 celery ribs -- chopped fine1 tablespoon dried minced onion1 can clams - (10 oz) -- minced well1 teaspoon dry parsley flakes -- crumbled2 baked potatoes -- cooked, peeledCooking Directions: In blender put clam juice, milk powder and flour, blending until smooth.Pour into 2 1/2-quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.Turn heat to low.Stir in celery, onions, clams, parsley and potatoes.Keep on low heat up to an hour and season with salt and pepper.Freezes well.This recipe yields 6 servings. Read more:Chowder
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, Red Lobster
Red Lobster's Clam Chowder 2007-05-07 05:05:00 Ingredients:2 tablespoons butter1 cup diced onion1/2 cup diced celery1/2 cup diced leeks1/4 teaspoon chopped garlic2 tablespoons flour1 quart milk1 cup clams in juice1 cup diced potatoes1 tablespoon salt1/4 teaspoon white pepper1 teaspoon dry thyme1/2 cup heavy creamPreparation MethodIn a soup pot, melt butter over medium heat.Add onion, celery, leeks and garlic.Saute for 3 minutes mixing often.Remove from heat and add flour, mixing well.Add milk and whisk vigorously.Drain clams and add juice to soup.Slowly bring to a boil, mixing often.Reduce heat to a simmer.Add potatoes and seasonings, simmer 10 minutes.Add clams and simmer 5 to 8 minutes.Finish with heavy cream.Serve.This recipe yields 4 servings. Read more:Chowder
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Red Lobster's Citrus Cous Cous 2007-04-11 01:38:00 Serving Size: 2Ingredients:8 ounces dry cous cous1 1/2 cups water1/2 teaspoon salt1 tablespoon brown sugar1/8 teaspoon freshly-ground white pepper1 tablespoon olive oil1 can mandarin oranges1 teaspoon chopped fresh dill1 teaspoon chopped fresh mintCooking Directions:Place water, salt sugar, pepper, and olive oil in a sauce pan and bring to a boil.Remove from heat and add cous cous, cover and let stand for about 7 minutes.Fold in oranges, juice, and fresh herbs.Let stand for 2 to 3 minutes. Read more:Citrus
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